YOU - November 2017 by Ashburton Guardian

you NOVEMBER 2017

Home GROWN PHOTO COURTESY HOME AND AWAY

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Come and see for yourself – making the right decisio

you Welcome

Tania Nolan – home-grown star

Recipes: Special memory food

Another job for our Farmy Princess

White Ribbon - stop the violence

Avoid the Christmas panic

Oamaru: Step back in time

Things we love

What’s hot in fashion

Lawn care giveaway worth over $80

Who’s out and about?

TimeBanking 101

Chef Kerri Lysaght has been making us salivate on the pages of YOU magazine for a year or two now! Her hearty, delicious spreads are the stuff of legend amongst the people who know her and we have been privileged to have her amazingly prolific columns on the pages of YOU. Alas, she and husband Jim are ditching us for an overseas adventure, so this month will be her final recipe column. The YOU team wishes them well and they will be sorely missed! Thank you for the passion and energy that has gone into helping make this magazine full of deliciousness. Cheers,

YOU Magazine | 3

Tania Nolan in Home and

Away.

SPECIAL FEATURE – White Ribbon: Say no to violence towards women.

P12

Lisa Fenwick

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

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4 | YOU Magazine

Actress’ small-town advantage

Starring on local television dramas, Go Girls, This Is Not My Life, and Step Dave, was only the beginning for Mid Canterbury-raised actress, Tania Nolan. By joining the cast of Australian show, Home and Away, she has not only taken her career to the next level, but is quickly becoming a valued, regular cast member and fan favourite. Tania caught up with YOU reporter, Megan Gnad, to discuss playing the mysterious Scarlett Snow in Summer Bay, being a Kiwi on an iconic Aussie soap opera, acting in LA, and, how her small-town upbringing helps shape her work ethic and drive to this day.

Filming hit Australian TV show, Home and Away, is a bit like running a daily marathon. During its almost 30-year run, the cast and crew have become experts at creating episodes with a quick turnaround, thanks to fine-tuned scheduling and well-oiled organisation. After a long day’s shoot, they follow the mantra “Prepare for tomorrow’s scenes, eat, sleep, and then, repeat”. As a relatively new cast regular, Tania Nolan is rapidly adjusting to this new pattern, and routine. Her alarm forces her to rise at 4am. There’s only time for a quick shower, before she travels to the studio, or is whisked off to Palm Beach by a driver, depending on the location for the day. Then, it’s time for a wardrobe call. Then, hair and make-up. And, then she’s on set, transformed – in appearance and mind-set – into Scarlett Snow, for a full day of filming. “Each day is different,” says the Rakaiaraised actress. “I may have five or six scenes to film back-to-back, or one in the morning with a lengthy wait till my last few at the end of day. “Sometimes the impressive puzzle that is the filming schedule has us begin our day at the studio, travel to location, then back to studio. With such a large cast, and two units filming simultaneously, I’m constantly in awe of this incredible juggling act.” The Home and Away machine is an entirely new way of working for Tania, who has accepted the challenge with gusto and is rising to meet every new opportunity thrown her way. Appearing as a regular on an iconic show, such as Home and Away, was one of the many bucket list goals she has set herself in recent years. After achieving local success staring on New Zealand dramas, Go Girls, This Is Not My Life, and as the feisty Julia on TVNZ 2’s Step Dave, Tania was living in Los Angeles when she heard about the once-in-a-lifetime casting call. “Because I was abroad at the time, I made a self-tape of the audition scene in my living room, using an iPhone, with the

help of a dear friend,” Tania says. “A couple of weeks later casting requested two more scenes, which I sent in. Then, the next minute I was flown from LA on a Tuesday, with the date line having me arrive in Sydney on the Thursday. Call-back auditions happened on the Friday, with a return flight to LA the following morning. Contract negotiations happened two days later.”

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I feel that a small-town upbringing, with humble beginnings, has given me a strong and honest foundation. It’s given me the staying power to keep pushing forward, even if, or rather especially if, things don’t come easily. I’m willing to work hard for what I want.

After being offered the position and e-signing her contract, she packed up her life into two suitcases and a carry-on bag, to venture back to Sydney. “Needless to say, amongst the three longhaul flights in one week and the whirlwind, life-changing nature of it all, I got sick as a dog, and lost my voice that first weekend in Sydney,” she explains. “It was a mem-

orable first day on location; lots of water, and lots of whispered apologies for not being able to talk properly.” Despite the rollercoaster introduction, Tania was eager to sink her teeth into playing the complicated character of Scarlett Snow. continued over page

Above – Tania Nolan as Scarlett is none too happy in a Home and Away scene where Justin had just ended their relationship. PHOTO SUPPLIED

6 | YOU Magazine

Above, (from left) – Justin (James Stewart) explains to Scarlett (Tania Nolan) how his family is falling apart in Home and Away. – Scarlett comforts Justin. – The episode where Justin and Scarlett’s relationship is coming to an end.

From P5 At first glance, Scarlett appeared “strong, quick-witted, intelligent and resourceful”, yet it is soon revealed that beneath the surface, she’s hiding a terrible secret – a tragedy she believes she will never recover from. Drama quickly ensues – in pure Home and Away style – and Tania was instantly hooked the moment she received the brief synopsis into her character’s past. “I knew why she came to the bay, and what she was hiding from,” Tania says. “As I read it, I saw myself in her. Certain personality traits that we share, as well as a deep understanding of her loss. Finding the nuance and exploring all sides of a person, is my favourite thing. “And, because I know the pain of losing someone, with Scarlett it’s been important to me to represent grief as it truly is; a complete mixed bag. Grief is not a linear process and we instinctively seek refuge from it. It often comes out in peculiar ways. Numbness, escapism, getting stupidly drunk and flirting with boys. You name it.” This openness and ability to tackle real-life scenarios, has resulted in an outpouring of support from new fans to both the character, and to Tania, as the actress who has brought her to life. “I won’t lie, it’s been lovely getting all the Instagram love,” says Tania. “It’s especially touching to receive personal messages from those who have lost their loved ones. It’s rewarding for me to know that there are viewers around the world really appreciating Scarlett ’s story. Not only being entertained, but being moved by it.” While being a Kiwi on the much-loved

Aussie drama has resulted in some “cheeky accent imitations and a sheep joke, or two”, it’s no longer the novelty it once was. In recent years, several other New Zealand actors have appeared on the show, as well as crew members, and their head of make-up, Ann-Marie Gosse, is also a Kiwi. Subtle jokes and jibes aside, Tania says there’s a real camaraderie on set. As someone who grew up watching Home and Away as a youngster, she says pinch-me moments regularly occur when performing alongside industry legends, such as Alf Stewart, played by Ray Meagher. “Actually,” she says. “A highlight for me was when Scarlett impersonated Crocodile Dundee while presenting Alf with a new fishing knife. Given that I grew up watching both of these legends, getting to quote one while I was in a scene with another, talk about surreal!” The experienced actress acknowledges that she’s been fortunate to work with

world-class crews in New Zealand, but the stamina required to shoot the daily Australian show is something else, and full-on for everyone involved. “There’s so much content and we shoot fast,” Tania says of the process. “We get anywhere from 30 to 90 minutes to shoot each scene. First, we have a ‘lines run’ with the cast and director, and, because we film out of order, jumping between 10 episodes at a time, we have a quick recap chat reminding us where we’re at storyline-wise. Secondly, we block, loosely walking and talking the movements in the space as the camera department joins in deciding what shots will look the loveliest. “Next, we rehearse running the scene in full with cameras in position, working out any kinks in the choreography. Three cameras are often used simultaneously to capture different shot sizes. Then, some quick performance notes from the director, and it’s into a ‘take’. On average, we squeeze in two to three takes and move on for some extra coverage with different frames or angles, focused on each character in the scene.” Tania appears to thrive in this fast-paced world of live action drama, but it couldn’t be more different from her rural upbringing in Mid Canterbury. She attended Rakaia School “as a wee one” before the family relocated to the countryside and she switched to Allenton Primary. “I’m grateful for it,” she says. “I feel that a small-town upbringing, with humble beginnings, has given me a strong and honest foundation. It’s given me the staying power to keep pushing forward, even if, or rather especially if, things don’t come easily. I’m willing to work hard for what I want.” By the age of 10, Tania made the ‘big move’ to Christchurch and attended Merrin Primary School, before secondary education at Burnside High School, where

YOU Magazine | 7

she took drama as an elective in her sixth form year. “I wasn’t that serious about it, nor did I do any plays in high school,” recalls Tania. “It wasn’t until I had left school and found my way to Hagley Theatre Company, which in turn led me to Toi Whakaari: NZ Drama School, that I truly began my long-term love affair with acting. “It was an incredible platform for exploration and growth. “Toi Whakaari was a place for me to fail and flourish, without the pressure of the real world. This self-reflective and soul-searching mecca was a vital part in my journey of becoming an actor and I’m grateful for all that I learnt and overcame there. Once I graduated into the real world, however, that was a whole new beast. I had to take that a day at a time; trial and error, and triumph.” Of course, it hasn’t all been plain sailing, but Tania’s determination and drive has paid off. A quick scan through her CV, shows her career build from a range of short films, and TV series – her portrayal of Isobel Jones in The Hothouse earned her a Best Actress nomination in the 2007 NZ Qantas Television Awards – to the 2009 film, Un-

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derworld: Rise of the Lycans, and then, of course, the Home and Away gig. But, before Australian media came knocking, Tania was working hard to forge a career in the competitive acting world of Los Angeles. She describes it as “enriching” but is quick to point out that the reality for any actor is that it’s a tough industry to crack. “I’ve learnt that to live with happiness and fulfillment – as well as sanity, I might add – while in pursuit of that next gig, or bigger break, it’s vital to focus on controlling the controllable while embracing the things that one simply can’t. To trust in the bigger picture, while doing everything in our personal power to attract the opportunities we desire. Persistence, growth and determination, against all odds. “Ninety-two per cent of the profession are out of work at any one time. And sure, it’s hard to secure a spot within that working 8 per cent. Fortunately, I’ve been lucky enough to get to do what I love in three different countries, so far.” One such project completed during her time in LA is the feature, And Then There Was Eve (due out in 2018) where she is cast as Alyssa. During its recent premiere at the 2017

LA Film Festival, it won the LA Muse Award for Best Fiction Film. She may now be starring in hit television shows and international films, but that doesn’t mean Tania Nolan has lost interest in homegrown projects. She says New Zealand shows are vital, giving actors the opportunity to grow and develop careers. “As a nation, I feel it’s important that we nourish and cultivate our talent in film and television, across the board. That means more government support, funding and grants. More shows. Pushing the boundaries and taking risks on new, innovative stories and storytellers.” In the future, Tania plans to return to the States to pursue work opportunities, saying she has many goals to achieve, namely an Oscar and an Emmy Award, which are right at the top of the list. But – always keeping it real – she says the opportunity to work as an actor is a privilege she never forgets, or takes for granted. “(I hope to continue working in) film and television that I’m passionate about,” she says. “And, to build an international career that I not only excel in, but that allows me to help produce the projects that I want to get made.” Linen Jackets from

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8 | YOU Magazine

Special meals bring back special memories Like music, food can bring back memories. This month’s recipes are ones that I have grown up with or just created through necessity from where I was at that time or place – they all pretty much signify a special time and place

FOR FOODIES with Kerri Lysaght

for me. I hope that you enjoy them. It’s all about ease this month which is important for this crazy time of year as we head towards Christmas.

Roast chicken, potatoes and asparagus salad This has evolved from a fully fledged roast chicken meal to a one bowl salad. It’s one that I’ve turned to time and time again when we have people around and my day has turned to custard. A quick trip to the supermarket for a roast chicken, some fresh seasonal vegetables and then raid the pantry, fridge or freezer. Quantities are all about numbers of guests really, but generally this feeds a hungry crowd of 4 to 6 well. The first thing I do is put the potatoes on to cook and they generally are not too far from being ready by the time I have finished assembling the salad – if they are large, cut down size to speed cooking. Use whatever seasonal vegetables you have on hand – frozen peas are good also for added greens. In a large bowl add … 1 x cooked chicken, flesh removed from bones, I generally take off skin but choice is yours. Put the bones in the freezer, keeping until you have a good amount, then make a stock with vegetables and herbs. 1 clove garlic, grated 1-2 bunch fresh asparagus, courgettes, or green beans trimmed and cut to desired size, depending on size I generally just pour boiled water over to lightly cook, drain, then use. If they are large spears of asparagus I steam quickly then douse in cold, iced water to refresh. 2–3 handfuls of baby spinach 3T basil pesto 1kg baby gourmet potatoes, cooked in salted water 1/4 C freshly grated parmesan cheese 1/4 C freshly chopped herbs that you have on hand – parsley, basil or mint – or a combination of all Zest of lemon Salt and pepper and olive oil to finish – Toss all ingredients just before serving, finishing with a final flourish of parmesan, herbs and salt and pepper.

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Banana tarte tatin This is a great way to change up the usual French classic apple tart tatin – I’ve used the same recipe for all types of fruit, anything that goes well with caramel give it a try. It’s essentially an upside down caramelised fruit pie – reasonably easy to make once you master the caramel toffee and a real treat at the end of a meal. Finished with scoops of vanilla ice cream and it’s a real crowd pleaser. Let it sit for a good 15 minutes for the pastry to firm up otherwise it can get messy, but to be honest, serving it straight from the oven is ugly, but so good. 1 roll of frozen butter puff pastry, defrosted 6 large bananas, peeled and sliced on the diagonal 250g caster sugar 1/4 C water 1/3 C dark rum or whiskey 1/4 C cream 1 egg, beaten for egg wash To serve: Vanilla ice cream – Preheat the oven to 221°C. Butter a 26 to 28cm frypan. Cut the pastry to fit the top of the pan and set aside. – For the toffee sauce combine the sugar and water in a small pot, stir over a low heat until sugar dissolves. Bring to the boil, and boil without stirring until the syrup turns to a dark caramel. Immediately remove from

the heat and, very carefully, add the alcohol, stirring until it becomes smooth. Then add the cream and bring to the boil. – Pour the caramel into the base of the frying pan, arranging the bananas to your desired pattern. Top with the

puff pastry circle and brush with the beaten egg, being careful not to let it run down the edge of the pastry. – Bake for 10-12 minutes or until the pastry is golden and has risen. – Serve cut into wedges with a dollop of vanilla ice cream.

Fried scones Whenever my father would make these my brothers and I would gorge ourselves silly. The trick is to have the dough extremely loose so that it just holds its shape without it being unmanageably sticky. Lots of flour is needed to form before being well dusted off. The oil also must be hot, but not too hot, so that it doesn’t burn the scone before it cooks in the middle or it can’t be too cold so that when the scone hits the oil it soaks up into the dough. Once you’ve mastered it it’s easy and cheap fodder, but beware, it comes under the treats’ section as it’s a real heart-stopper! We are lucky to have it maybe once or twice a year, but when we do its generally

as a whanau reliving great memories of growing up and when Dad was alive. 5 C self-raising flour plus extra for dusting with ¼ t salt Approx. 550ml lukewarm water Rice bran/canola oil or lard to deep fry – In a deep-sided pot fill to three-quarters full bringing to a medium to high heat. – Sift the flour and salt into a large bowl creating a well in the centre of the flour. Pour water into well and, using a flat knife or spatula, gently incorporate the liquid into the flour. This should be very soft and sticky. I find for less

mess put paper down or use a baking tray that has been liberally dusted with flour. Pour the dough on to this and shape with your fingertips until it’s a rectangular shape of about 20cm by 28cm. Cut into roughly 20 to 25 pieces. – Test to see if the oil is ready by dropping in a piece of the dough. If the fat is hot enough it will sizzle and the ball will float to the top. When the fat is hot enough cook off 3 to 4 pieces at a time turning regularly to encourage even browning. They take about 3 to 5 minutes to cook through and go golden brown. – Drain on absorbent paper and serve with a good strong cup of tea and lots of butter and golden syrup.

10 | YOU Magazine

Simple homemade chicken fajitas When we had the restaurant, these were a main staple on the menu. They were exceedingly popular with both strips of grilled rump steak and chicken, guacamole, soured cream and sweet chilli sauce … for home I’ve kept it minimal for ease of preparation, but I feel that it lacks nothing in the flavour (also great for the vegetarians). It really is a great way to feed a crowd of people with lots of passing around and movement on the table it’s hard not to enjoy the night with so much interaction! This is for four to eight people – depending on the size of the chicken, vegetables and how hungry the guests are. These can be made any time of the year, just use any seasonal vegetables. 4-6 skinless chicken breasts, thinly sliced and tossed in oil with a packet of spicy taco mix 4-6 tomatoes cut in half Courgettes, cut into thick slices

1-2 medium red onions, peeled and cut into thin wedges 1-2 bunches of asparagus Olive oil, salt and pepper To serve: Iceburg lettuce washed, dried and torn into pieces, grated cheese, coriander/mint leaves, warmed tortilla wraps, sweet chilli sauce and scoops of avocado. – Preheat oven 180°C. On a paper-lined baking/roasting tray with sides, put courgettes, asparagus, tomatoes and onion in and lightly drizzle with olive oil, seasoning well with salt and pepper. Bake for about 30 minutes or until cooked and golden. Take out and toss to coat all flavours. Put on to a serving dish. – While the vegetables are baking, heat a pan on the oven and sear off chicken until browned. I generally then finish cooking them in the pan in the oven.

– On a large platter present the lettuce, herbs, cheese and avocado. – Heat the wraps and serve with the sweet chilli, roasted vegetables and spicy chicken.

Mango smoothie This is a refreshing play on the mango lassi and perfect to cool off with on hot summer days. 1C frozen mango 1/2–3/4 C orange/grapefruit juice or water 1/4 C plain yoghurt 1/2 banana To serve: Sprinkle of ground cardamom and ice – Blend all until smooth. Add extra liquid to have a thinner smoothie or extra banana to sweeten more and thicken. – Finish with cardamom and ice.

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YOU Magazine | 11

It’s so sweet when lambs get hair ties It’s been another epic month on the ranch – dominated not by farmy things, but rather, slight panic as we get one of the little humans ready for school. I love that Little-Miss-Almost-Five is off to a rural school soon – she’ll be able to sing Mary Had a Little Lamb and actually have the lamb with her in the classroom! But again, like farming, I know very little about the whole school thing – so I rang my very cool farmy friend Penny for a bit of help. It’s always hard to know when is a good time to ring a farmy person because they are usually in the middle of something very farmy! Penny answered slightly breathless as I asked for help with the school uniform situation. “Sorry I’m just tailing at the moment …” she said. Ooooh … my investi-

FARMY PRINCESS with DONNA-MARIE LEVER

gative journalistic mind launched into work mode – Who could she be following? Was she working on an undercover farming project? This was sounding very, very interesting. “Ummmmm ... It’s more of a lambing situation …” she replied. Oh, of course. I requested photographic evidence immediately since I was unable to witness the event. A series of loud message alerts started to erupt on my phone as I stood in the uniform aisle at The Warehouse. The first few shots were close-ups of cute baby lamb faces. Nawwww, so sweet! Then ... gasp ... what was this? Farmer Penny had some kind of contraption that sort of looked like a metal

table where the lambs lay down, legs up in the air and had what I could only identify as hair ties put on to their wee tails. I’m picking this wasn’t for fashion reasons. Then more beeps – photos of each one getting a wee cuddle after the tailware was added – that part was definitely something I could volunteer for next time. She went on to explain why it was done, adding “I won’t lie to you – this is messy work”. Hmmm, messy? Maybe another farmy job not for me then! I’m sure this city girl will find a farmy job soon that I can handle… 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

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12 | YOU Magazine

WHITE RIBBON FEATURE

Raise our men White Ribbon Day is held annually on November 25 with events occurring throughout November. White Ribbon aims to end men’s violence towards women by encouraging men to lead by example and talk to other men. Together we can make a difference and this year we have a new focus on ensuring our dads have the skills and conﬁdence to talk to their sons about respectful relationships and respectful sexual relationships. This 2017 campaign is called Raise Our Boys. The campaign will launch on November 8, with the White Ribbon ﬁlm Raise Our Boys.

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YOU Magazine | 13

WHITE RIBBON FEATURE

Key messages of the White Ribbon Campaign It is OK to ask for or to offer help

Men are part of the solution

No violence within families is tolerable. If someone within the family is being frightened or intimidated by the behaviour of someone else, it is not OK. Violence isn’t just the physical, it’s also emotional or verbal behaviour used to control someone through fear. Things we say, or don’t say, contribute to the abuse.

Men must stand up and provide leadership White Ribbon Day is the international day when people, particularly men, wear a

white ribbon to show they won’t tolerate, condone or remain silent about violence against women. It originated as a men’s movement in Canada and is now part of the United Nations annual calendar (International Day for Elimination of Violence Against Women). The Families Commission took a leadership role in New Zealand in 2006.

Whether you are a father, brother, son, uncle, granddad or cousin – we all want to keep our families safe. We all want our children to grow up and have happy healthy relationships. By simply wearing a white ribbon you can make it clear to other men that you do not tolerate violence against women. You can also make sure your home, your business or your sports club is a safe environment where abusive behaviour is not tolerated. The White Ribbon Day campaign encourages men to talk openly about family violence, to support men who want to change their abusive behaviour and to challenge comments, statements and actions by men that are abusive.

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14 | YOU Magazine

WHITE RIBBON FEATURE

How to help someone w being subjected to v

Experience has shown that when people start to talk about violence it can lead to them talking about their own experience. Or, you may recognise the signs of violence in a family member, friend, neighbour or work colleague and wonder what to do.

Many women experiencing domestic violence cope with it alone. While they may develop a range of strategies to protect themselves and limit the impact of the violence, many do not seek any outside help — they tell nobody at all. When they do disclose the situation to a family member or friend, the response they get is often critical in determining how, or if, they will proceed further. Violence against women is under-reported, and statistics show that a victim of violence is more likely to discuss and disclose their experience to a friend or family member than to the police or another public authority. It is important to know where to refer people and how to deal with people telling you about their experience.

If approached, some simple advice includes • Find a safe/quiet space to talk • Listen – this may be the ﬁrst time she has spoken about the experience • Have a non-judgmental attitude • Believe the woman’s story • Reassure her that it is not her fault

• Make the perpetrator responsible for the violence and abuse • Provide emotional and practical support • Support the woman’s choices • Do not be overly directive. For friends and families there is a very useful website that suggests what you can do and how you can help a friend or family member who is experiencing domestic violence: www.areyouok.org.nz

What to do if someone is violent/abusive If you do talk to someone you suspect is violent to their partner, or to the victim of that violence, it is highly likely they will tell you to mind your own business, make excuses or deny it. None of these responses mean that abuse is not occurring. It is common for a person who is being abusive to deny or minimise the abuse. Probably the only way you will be able to verify that a person is abusive is if their partner tells you that they are, or if you witness the abuse. People who appear to be respectable and normal can be abusive in the privacy of their own home.

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YOU Magazine | 15

WHITE RIBBON FEATURE

e who is o violence

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If you do observe abuse, and you feel safe or able to, talk about the behaviour you have seen. For example: “You are my friend, but I think the way you criticise and intimidate her is wrong”. But if you only know about the abuse because the victim has talked to you about it, check with her ﬁrst before saying anything to her partner. Her partner could become more abusive to her if he, or she, thinks they has told someone. Research shows that men who use violence generally seek relationship counselling rather than domestic violence counselling, often in response to ultimatums delivered by their partners. The It’s Not OK helpline 0800 456 450 (www.areyouok.org.nz) are good starting points for advice and information on the range of services in your community.

Intervening in violent situations Many people mistakenly believe that they have only two options in instances of actual or potential violence – intervene physically and possibly expose themselves to personal

harm, or do nothing. Abusive situations can be dangerous – stop and think before getting into them. But not stepping in keeps it dangerous and says to the violent person that it’s okay to hurt someone. And it tells the person being hurt that no one cares, that she isn’t important. When violence isn’t challenged, it leaves all of us feeling unsafe.

Things to do from a safe distance 1. If you have a cellphone, call the police 2. Tell the violent person clearly that his actions are not okay. 3. Talk to the victim to help her feel safe. 4. Call on help from other people nearby. 5. Create a distraction to stop the violence. 6. Stand where the violent person can see that his actions are being witnessed. (Note: The language here reﬂects situations involving a male perpetrator and female victim. We recognise of course that males too can be victims of violence and females too can be perpetrators.) Further responses may be appropriate depending on the situation. • Where you come across a situation of

violence in public or where other people are around, it can be useful to call out to the guy: “Hey, what are you doing? That’s not on.” • Stick around to make sure the situation has cooled down. Ask what’s going on, “Is everything alright?”, or just be there. This can slow down what’s happening. Make the man feel noticed, and oﬀer practical assistance to the woman. • Talk to the woman – at some point – and let her know you saw what was going on and you’re willing to help her. When he calms down, either on the scene or later if you can, talk to him and tell him that what you witnessed was not okay, and he needs to get some help. If the abuser is someone you know, you could discuss the situation with some of his other friends and, together, decide on a course of action. Community and government agencies can help. • Become familiar with services available in your area. Find out the contact details for your local services. The It’s Not OK helpline 0800 456 450 (www.areyouok.org.nz) is a good starting point for advice and information.

Ron House of Hearing

Argyle Welsh Finnigan

Bradford Painting

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Creek Road Service Centre

Kevin Safer Ashburton District

Neil Ashburton Guardian

Penny Ashburton Guardian

Cushla Ashburton Guardian

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16 | YOU Magazine

Statistics

WHITE RIBBON FEATURE

Where to go for help

Visit www.areyouok.org.nz for information, resources and services on family violence or call 0800 456 450. The organisations below can also be recommended directly to people experiencing family violence. IF SOMEONE IS IN DANGER, POLICE OR CYF SHOULD BE CONTACTED IMMEDIATELY

‒

Citizens Advice Bureau 0800 FOR CAB (0800 367 222)

‒

PlunketLine 0800 933 922

‒

Preventing Violence in the Home 0508 DV HELP (0508 384 357)

‒

Relationship Services 0800 RELATE (0800 735 283)

Network of Stopping Violence Services 0800 478 778

‒

Jigsaw 0800 228 737

Women’s Refuge Crisis (03) 684 8280 Crisis 0800 00 7750 www.womensrefuge.org.nz

‒ About half of all homicides in New Zealand are committed by an offender who is identified as family. ‒ New Zealand Police recorded a family violence investigation on average every five and a half minutes in 2014. ‒ 76 per cent of family violence incidents are NOT reported to police. ‒ 24 per cent of women and 6 per cent of men report having experienced sexual assault in their lifetime. ‒ Disabled women are about twice as likely to be victims of violence or abuse compared to other women. ‒ 14 per cent of young people report being hit or physically harmed on purpose by an adult at home in the last 12 months.

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YOU Magazine | 17

We’ve doubled Holistic your rewards approach Health 2000 is where rewarding comes naturally! You can now, enjoy the improved Health 2000 loyalty programme and get a $5 discount for every $75 you spend. Simply sign up at your nearest store, collect one point for every dollar you spend, and get rewarded when you accumulate 75 points! Any points left after your $5 discount are forwarded to your next 75 points, and your loyalty points do not have a time limit or expiry date. Joining the Health 2000 loyalty programme gives you exclusive information about oﬀers, products, events and competitions through our e-newsletters. If this isn’t for you, an “unsubscribe” button is available. You can accumulate points

at any Health 2000 store throughout New Zealand, as well as online. Through the loyalty programme, Health 2000 keeps a conﬁdential record of products you have purchased using your loyalty card if you ever want to look back. Your points are printed on your receipt each time you make a purchase in store, so you can easily keep track of them. And, if you ever lose your card, simply pop into your local store for a replacement, or you can be found in the system using the details you provided. For more information about the Health 2000 loyalty programme, ask in store or go online to www.Health2000. co.nz. Advertising feature

It seems that wellness is the new trend taking the world by storm. With Janesce Skin Care, wellness is not a trend it is at the heart of everything we do. The therapeutic value of plants has been known for centuries and modern scientific research confirms this. Skin loving herbs and flowers are specifically selected for their potent therapeutic values and blended to create skin products that are easily and readily absorbed and safely utilised by your skin cells. Janesce has been formulated by a naturopath through the study of skin, not the study of chemical formulations. The average woman absorbs 14kg of moisturising ingredients into her bloodstream over 60 years, that is a lot of ingredients. Wouldn’t you like to be absorbing safe chemical–free ingredients?

Janesce therapists believe by combining nutritious, healthy food with great skincare will achieve a healthy glowing complexion and overcome any skin problem. It can be overwhelming for some to think they may have to eliminate certain foods they love in order to get results and for others their choice is obvious. Truly, skin health with Janesce is easy and enjoyable and the transition to include skin loving foods and removing skin problematic foods is an enjoyable process when you are coached along and supported by your Janesce therapist. Who doesn’t want healthy glowing skin? Rachelle Sowman Swish Skin & Beauty Retreat www.swishbeauty.co.nz 027-544 2303 03-308 5366 Advertising feature

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18 | YOU Magazine

Preparing for Christmas in advance It is nearly Christmas again, so this month and next, I’m giving the low-down on what to do and prepare well in advance, to help to take some of the Christmas Day stress out. It’s not much fun running around like a maniac on Christmas Day and can leave us feeling overwhelmed. There are quite a few dishes that you can prepare in advance and pop into the freezer if it is your turn to host Christmas lunch this year. With just a small window to get organised and prepared for one day, or one evening, preparing a menu and making some of the food weeks, or days, beforehand could really help to reduce the pressure and stress of Christmas this year. A few food suggestions to make in advance: – CHRISTMAS CAKE can be made three weeks to three months in advance. Freeze Christmas cake un-iced for up to three months, or iced make three weeks ahead and store in airtight container. – MINI CHRISTMAS MUFFINS can be made two to four weeks in advance, and stored in an airtight container in the freezer. – CHRISTMAS MINCE PIES can be made two to four weeks in advance and kept in the freezer, in an airtight container. – CHRISTMAS MERINGUE ROULADE can be made a week in advance and stored wrapped in aluminium foil, and then plastic wrap, and placed in an airtight container served with raspberries thawed, or made fresh the day before.

Bookings are recommended

NATURALLY YOU with Jane Logie

– CHOCOLATE PARFAIT can be made up to two months in advance and kept in the freezer in an airtight container wrapped in plastic wrap and tinfoil, served with fresh strawberries brought 2-3 days before. – RASPBERRY CHEESECAKE can be made the day before for a fresh cheesecake, or made up to two week before, and keep in an airtight container in the freezer. – RASPBERRY COULIS can be made up to two weeks in advance and stored in freezer in an airtight container. – SALMON MOUSSE served on seaweed rice crackers can be made the day before and only takes about 20 minutes to do. Store in an airtight container. – RICE PAPER ROLLS: Prawn, vegetable, and chicken filling of your choice can be made the day before, placed on a large plate and covered with plastic wrap. Accompany with a Thai dipping sauce which can be made and kept in the fridge in a sealed jar two to three days before. – GRILLED OR BBQ LAMB deboned and marinated up to three days before. Keep in the fridge and cookon the day. – BAKED SALMON: Pre-bought fresh the day before and cooked on the day. – PRAWN KEBABS: Thaw the day before and cook on the BBQ. Serve with a garlic aioli that can be made up to two days

Conveniently located on the main road of Dunsandel is the newly refurbished Dunsandel Cafe and Bar.

Cafe by day, restaurant by night, there is something for everyone from 8.30am until late. Whether it’s coffee and cake or a hearty country meal, you won’t be disappointed. With a family friendly atmosphere we look forward to seeing you soon.

Main South Road, Dunsandel Phone 03 325 4007 dunsandelcountrycafeandbar@hotmail.com

/DunsandelCountryCafeandBar

–

in advance, or serve with a pre-made garlic butter, made two to three days in advance, quickly melted over prawns at the last few minutes of cooking. SUSHI: Smoked chicken, vegetable, or smoked salmon, can be made the day before, wrapped up tightly in plastic wrap. A dipping sauce to accompany can be made the day before and stored in a sealed jar. VEGETABLES: You can buy the ready-frozen large mixed vegetables and serve with new potatoes and a simple green salad on the day. Make the green salad Christmas morning. MULLED WINE is a flash way to enjoy Christmas Day making your home smell of Christmas spices, and makes for something different and indulgent, to serve. Can be made up to a week in advance and stored in an airtight container. Suits well if Christmas is forecast to be cold and rainy. FRUIT PUNCH: Brew up the alcohol and then on Christmas Eve throw in the tinned fruit and then add the fizz and bubbles just before serving. Nice if the forecast is for a hot summer’s day.

So here are a variety of options, of food dish choices that you may like to choose from and create for Christmas Day or a Christmas function, depending on the number of guests you plan to have. Hopefully this will help make hosting any Christmas function a breeze for you and all those involved.

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YOU Magazine | 19

Christmas mini-cakes 1 mini muffin tin for 12 18-36 mini-muffin paper liners 1/4 C plain unsweetened Greek yoghurt 1t lemon juice 50ml olive oil 1t whiskey 1 large egg 100g self-raising flour 50g castor sugar 25g chopped (finely) cranberries 4T Christmas mincemeat Pinch of salt – Preheat oven to 190°C. – Mix yoghurt and lemon juice in a small bowl and set aside. – Mix olive oil and whiskey in a small bowl and set aside. – Measure and mix the caster sugar and flour, sifted in a medium bowl. – Crack egg into a small bowl and beat slightly with a fork and set aside. – Sift together the flour and caster sugar. – In the dry ingredients, make a well in the centre and add the wet ingredients. Whisk together quickly, then add the cranberries and mincemeat and whisk them through. – Place the paper muffin cases in the mini-muffin tins, and fill with mixture until 3/4 full and bake for 18-20 minutes in the middle of the oven. – Take out of the oven, allow to completely cool, then ice and decorate with the little balls or whatever you choose to decorate on top. – Makes 18

PHOTO JANE LOGIE

– Option two: You could make up mini-Christmas mince pies with a star pastry shape on top and arrange on a serving plate in much the same fashion of the Christmas tree look. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

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20 | YOU Magazine

Stepping back in time in Oamaru Once again the annual Victorian Heritage Celebrations take you back in time to relive the fashion, transport, architecture, trade, fine fare and stories of the Victorian era. The committee invites out-of-towners to come and enjoy full immersion in the sights, sounds and fun of our rich heritage. With a bursting programme of varied entertainment there is truly something for everyone. Whether you are an active relaxer, a music lover or just a family wanting some free entertainment to enjoy together, these Celebrations offer it. Chairperson, Marise Martin, says “we’d love to see people take the opportunity to dress up and really have fun being part of yesteryear. Friday, in particular, offers a wonderful opportunity to go down in history yourself by being part of the photo on the council building steps with the mayor.” She says the Celebrations give the opportunity to reflect upon the stories of our history and welcome people to our town to enjoy our hospitality and help us celebrate what makes us truly unique. The Café Promenade is a time to take in the delights of our CBD and Historic Precinct whilst watching out for the rogues, scuttlers and vagabonds of the street performances and The Crombie and Price Garden Party is a must-do, taking place in the stunning Oamaru Public Gardens. The intimate nineteenth century parlour WWW.VERTICALVENTURES.CO.NZ INFO@VERTICALVENTURES.CO.NZ

entertainment of melodrama is brought to life by the Pearl and Dagger company in songs from the Stone Jug and for those who want to sample the best of our local eateries you can be entertained over breakfast or take part in the Any Last Requests? Dinner march.

Dances, staged street-fights, A Murder Mystery Dinner, the grand parade, a rowing race, the annual Heritage Cycle Championships, a house and garden bus tour plus much much more makes these celebrations a great excuse for booking a stay in the Waitaki.

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YOU Magazine | 21

House of Travel celebrates 30 years DESTINATION with Maxine Whiting

House of Travel Ashburton this month celebrates 30 years since first opening the doors to Mid Canterbury and beyond. I was part of the original team alongside Kay Miles in November 1987 and have felt privileged to have planned many holidays and attribute the success of House of Travel Ashburton to all the people who have touched the business over these 30 years. The team of Anna Schmack, Nathan Bartlett, Bronwyn Milne, Maxine Chisnall and Mandy Reid along with myself find it so rewarding building relationships with clients. Our extensive travel knowledge is one of the many benefits of booking with House of Travel. Each year we normally all travel and this means we keep our knowledge up to-date and always have new and exciting experiences to share with you, our clients. Over the years House of Travel has received many awards but the one we are most proud of is to be voted best brand at the TAANZ travel awards for the past five years – quite an achievement. The business of selling travel has certainly changed over the years. Thirty years ago we had to hand write “paper airline tickets”, now all airline tickets are electronic. Google and Google Maps were definitely not around and a distant dream

Above - House of Travel Ashburton team members (left to right) Anna Schmack, Mandy Reid, Maxine Whiting, Nathan Bartlett, Maxine Chisnall, Bronwyn Milne. PHOTO SUPPLIED

we had to research by other means – now it is just a tap on the keyboard and most times you have your answer. Travellers are far more adventurous than 30 years ago and like to travel and explore places never dreamt of before. At House of Travel we have clients experiencing their first taste of overseas travel, families heading away on holiday to the Pacific Islands or the Gold Coast to name just a couple of places, those on their Big OEs and of course the clients who have booked with us for many years. These folks are our clients who maybe use to travel with their backpacks in the late 80s and early 90s and have “aged gracefully” and are looking to travel and enjoy a little more luxury. Business Class travel in the early days was normally for the few lucky business

people who use to travel but now it is affordable and accessible to many. With the introduction of Premium Economy from many airlines this has also made travelling in a little more comfort a lot more affordable for many. We are celebrating our 30 years at House of Travel Ashburton and invite all our clients to join us on Tuesday, November 14 from 4pm to 6pm in the office for drinks and nibbles and to reminisce about past travel experiences and of course future trips you have in the planning. Pop into the office or give us a call on 03-307 8760 to let us know if you can join us on Tuesday, November 14, we look forward to welcoming you. House of Travel where the best holidays are created together. Advertising feature

1 96 E A S T S T R E E T I 0 3 3 0 7 8 76 0 I A S H B U R TO N @ H OT.C O. N Z

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House of Travel Ashburton this year celebrates 30 years since first opening their doors. Maxine Whiting and her experienced team feel very privileged to have planned many customer’s holidays and attribute the success of House of Travel Ashburton to all the people who have touched the business over these 30 years. It has been so rewarding building relationships with clients from across Mid Canterbury and beyond. Thank you – we couldn’t have done it without you and we look forward to continuing this relationship for many years to come.

The best holidays are created together.

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30th Birthday.

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22 | YOU Magazine

Things we love

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YOU Magazine | 23

Fashion we love

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Ashburton Preschools’ Directory

24 | YOU Magazine

Ashburton Baptist Preschool The Ashburton Baptist Preschool is a community based centre that started as a small group in the church over 30 years ago. We are licensed for 69 children per day. We have three areas, the Mohi Kete means Moses’ basket (our under two room) – we can have up to 13 per day, Te Ruma Ako means the learning room (the over two area) and can have up to 26 per day and the Tuhura room means to learn, discover, unearth (three and a half to five years of age) and this can have up to 30 children a day. We are very fortunate to be governed by an active trust board made up of members of the Ashburton Baptist Church who have a range of expertise and skills. We believe that the preschool should

Providing quality early childhood education and care for the preschool-aged children of our community; based on Christian values and principles.

Phone us today on 03 308 2325 8 Eton Street, Ashburton

Education for children

2 - 5 year olds

www.ashburtonkindergartens.org.nz

03 308 3779

recognise that every person is equally and infinitely valued by God and needs to experience the love of Christ. We believe that all people are unique and made up of body, mind and spirit, all of which need to be nurtured. As part of the church nationally we share a fundamental role in bringing about reconciliation and justice as envisaged in the Bible and covenanted in Te Tiriti o Waitangi. We use the programme to encourage children to be involved in both structured and free playtime throughout the day. We offer structured mat times with stories and songs that encourage the development of literacy, numeracy, drama and a love of the spoken word – often these have a Christian base and allow us to talk with the children about being kind, caring, honest and trustworthy.

We are open 8.00am to 4.30pm Monday to Friday

We are currently looking at ways we can expand and utilise the property we have. We started by revamping our outdoor area in Te Ruma Ako which created a different feel for the environment and got rid of some wasted space. From here we want to look at what other areas we can transform and how we can strengthen our links and involvement within our community to meet the needs of the children and their families who attend the centre. We would also love to have a place where parents can meet formally and informally – encouraging conversations and relationships to form. This is a snapshot of our centre here at the Ashburton Baptist Preschool – if you’re in the area please feel free to pop in for a look! Advertising feature

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26 | YOU Magazine

A fire and oven in one â&#x20AC;&#x201C; the best of both worlds Outdoor fire for heating and ambiance plus a wood fired oven/pizza oven for cooking all in one. Ultimately that is what everyone wants and sometimes this is learnt after purchasing a fire or a pizza oven. The Kiwi Outdoor Oven Company realised this five years ago and Kiwi Outdoor

Ovens have been selling around New Zealand and beyond ever since. Simply light the fire in the fire box, prepare the food you want to cook while the oven heats up and then you are under way. After the meal is done and you sit down to eat, open the firebox doors and the heats pours out towards your outdoor

area instead of into the oven chamber. Simple as that! Steel construction allows much faster heat up than masonry alternatives and steel allows the heat to radiate much like your indoor fire. The Kiwi Outdoor Oven can heat up to 300Â°C in 30 minutes. This is something we do often with our wood-fired pizza caravan in Pauanui Beach. Every oven comes standard with a spark arrestor and many New Zealand councils like the fact with all doors and vents closed we have an enclosed firebox. Pizzas are where oven owners usually begin their wood fired cuisine experiences then roasting and grilling show how easy it is to cater for small or large groups. Our large size Kiwi Outdoor Oven certainly has a wow factor for your family and guests, it is usually very easy to get everyone participating in the cooking of pizzas with plenty of laughs and judging along the way. Soon after eating everyone is gazing away into the flames being captivated by the dancing light and flickering ... mesmerising ... then marshmallows are on sticks for the young and not so young ... many more laughs. Alternatively before everyone arrives light the oven, prepare the roast, test your preferred beverage before the guests arrive. Then slide your roast into the oven and make sure you take note of the time. All that is required from there is a few small pieces of wood to maintain temperature and for you to keep an eye on the time and maybe check the roast now and then ... too easy. Large Kiwi Outdoor Ovens are in stock presently for pre-Christmas delivery but the smaller nugget oven is nearly sold out for pre-Christmas. Order yours today. There is nothing else quite like it. Phone Dale 021 636 519 ww.outdoorovens.co.nz Facebook page The Kiwi Outdoor Oven Company Advertising feature

YOU Magazine | 27

– • HEATING

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• AMBIENCE

Proudly made in New Zealand the Kiwi Outdoor Oven is the perfect addition to your home for outdoor heating, cooking and ambience. The solid steel construction radiates steady heat to ensure the perfect temperature for cooking, as well as keeping your outdoor area warm long after you have finished enjoying the unforgettable flavour of wood fired cuisine.

Dale Sholson | phone 021 636 519 sales@outdoorovens.co.nz

28 | YOU Magazine

Unique handcrafted outdoor furniture Unique furniture was started out of a passion for handcrafted outdoor furniture, with 30 plus years’ experience we build with quality in mind. We want our customers to love what they have for a long time to come and for others to admire it. Our furniture is designed to look good and be functional and is built to last. Unique furniture is handcrafted from New Zealand macrocarpa, Australian and Indonesian hardwoods which is suitable for the outdoors, giving a natural product with no chemicals. All sanded with my own two hands and hand finished with natural oils. We also have other timbers available if you require. Constructed with galvanized or zinc plated hardware or even

powder coating for longer lasting and anti-rust. All joints are dowelled and glued with marine grade epoxy glues, giving a stronger product. We have the ability to read and understand the natural product we use and take into account the characteristics and restraints of the timber which ensures great looks and long-term longevity of every unique piece we make. Subtle differences in design and construction make a big difference in the life and durability of the furniture, not to mention the comfort the cost of the finished product reflects the design, the amount and complexity of the labour involved, the joinery, hardware and finally the quality and thickness of the timber chosen. All great furniture starts with a great

design. We can work with you to create a custom design or you can choose from a range of existing designs and inspiration in stock. All are handcrafted and unique pieces of furniture. Our imaginations know no bounds! “Our furniture is built to last, no need to be scared to sit or even dance on this furniture!” Built strong and sturdy and will not blow away in a strong nor’west wind! So, you won’t need to be picking up your outdoor furniture from your neighbour’s pool. You can spend your summer days sitting back and relaxing on those very comfortable pieces of furniture that are sure to enhance your garden area. Advertising feature

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GARDEN BENCHES

Woodchester and Dermont Garden Benches. The perfect addition to your garden.

03 307 2279 | 027 311 2844 www.uniquefurniture.co.nz sales@uniquefurniture.co.nz

Adams Sawmilling Co Ltd ISPM 15 accredited for Export Pallets

Malcolm McDowell Drive, Ashburton Ph (03) 308 3595 Fax (03) 308 5649

30 | YOU Magazine

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Courgette dilemma Cynthia G. Young is this month’s winner with the following question: It is courgette growing time and I am again bewildered as other years. I prepare the soil with a good dig spade of Daltons big value soil boost and four sheep pellets, water well and put my plant in the ground. After watering and protecting for a short while, flowers, then baby courgettes. The first six or so go yellow at flower end and don’t grow anymore. Most fruits after that are OK. What am I doing wrong for this to be happening? Sorry to hear you are having trouble with your courgettes, it can be frustrating when it happens over a few seasons. There could be a few reasons for the problem. Courgettes prefer a hot, sunny, reasonably dry position in the garden; with moist, free draining soil. If your soil is water-logged you may need to add in more compost or a vegetable mix to help with drainage. Prior to planting it can also be beneficial to mound the soil slightly to reduce the possibility of the plant getting too wet via rain or irrigation. Another reason for the problem is that you could be over-watering your plants or there has been a lot of rain, as they do suffer from fungal diseases if the weather is wet. This can cause discolouration and affect development of fruit and also encourage blossom end rot, which can cause the fruit to yellow and rot on the plant. It is better that a courgette is on the dry side rather than excessively wet. But of course, don’t let the plant dry out. You can try our Daltons Organic Bio-Fungicide Powder at the early stages of flowering. It helps protect against plant pathogens and boosts the plant’s own immune system. You can apply it a few ways; it needs to be mixed with water and applied as a drench to the soil around plants, or by sprayer or watering can. Courgettes are comparatively low nutrient loving plants and so long as the soil has been prepared well before planting, they should grow well. You can apply fertiliser once the fruit starts to form and water it in well. For more information check out our How to Grow Guides at www.daltons.co.nz

Daltons Lawn Care prize pack It’s the best time to sow a new lawn or tackle any lawn problems. Over sow any bare or brown patches in the lawn with Daltons Premium 4-in-1 Lawn Patching Gold, which has everything in one bag and is easy to use. Feed established lawns with Daltons Premium Lawn Fertiliser from October until Christmas (avoiding the hot summer months), recommencing from late February until late April. We have 1 Daltons Premium Lawn care pack valued at over $80 to giveaway which contain 1 x Daltons Premium Lawn Fertiliser, 1 x Daltons Lawn Patching Gold, 1 x Daltons Premium Lawn Soil, including a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.co.nz. Everything you need to care for your lawn!

Be in to win Email goodies@theguardian.co.nz with Daltons Daltons Lawn Care prize pack in the subject heading, or write to Daltons Lawn Care Pack, Box 77, Ashburton 7740.

CONDITIONS OF ENTRY: • • •

You must provide a gardening question for the Daltons experts to answer. Please include your address and phone number in email and letter options! Giveaway entries must be received by December 1.

For more information on Daltons products visit www.daltons.co.nz

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.

It’s all happening in the garden!

It’s a great month in the garden! There are masses of new growth on most plants, new season vegetables are growing at a fast rate, summer flowering annuals are bursting into bloom – it’s all happening! Vegetables to be planted this month are; beans (dwarf and runner), beetroot, cabbage, celery, corn, cucumber, courgettes, lettuce, pumpkin, radish, tomatoes and kumara. Water all developing vegetable plants regularly but not excessively. Ensure you stake and tie up tomatoes and remove lateral growth. Apply side dressings of vegetable and herb fertiliser, especially to the “gross” feeders eg. sweetcorn. Flowering annuals should now have outstanding displays of colour. Summer annuals to plant include; alyssum, ageratum, aster, candytuft, cornflower, cosmos, livingstone daisy, marigold, nemesia, phlox, petunias, salvias, strawflower and zinnias. Dead head (the removal of finished flowers) regularly throughout the growing season to encourage continuous blooming.

This is one of the most rewarding months for cultivating roses. Plants are often covered in wonderful blooms and are usually disease free. Remove flowers once they have finished to encourage further flowering. Fertilise with rose and flower fertiliser every five to six weeks throughout spring/ early summer. This will encourage strong growth and full blooms. If you notice signs of disease or pests – spray immediately. Remember that once you commit to spraying, you must follow a regular regime throughout the season. Hedges can now be trimmed (where required) after the initial spring growth spurt. Continue to trim on the ‘little and often’ principle as this will help encourage a strong dense form. When planting a hedge, try and think a little outside the box and investigate alternative plants to create an edible or flowering hedge. Ensure you do not plant trees that grow to eight metres if you only require a two-metre hedge! Lawns can be fertilised in November to

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help create a lush dense lawn. This is also possibly the last month to sow a substantial new lawn or patch up an existing lawn before the dry weather arrives. Choose grass varieties that are suitable for your site or a mixture of grasses which are useful in creating an all year-round lawn. Ornamental trees and shrubs can be fertilised with general garden fertiliser, coinciding with active late spring/early summer growth. Repeat applications every six weeks until the hot dry summer months. Further applications of mulch can be made now and throughout summer. The herb garden should be thriving in November; the warmer the temperatures, the better herbs grow. You may need to ‘thin out’ some of your herbs as they can grow rather vigorously and ‘swamp’ out neighbouring herbs. Continue to trim, even if not eaten as this encourages fresh new growth. For more gardening advice visit: www.daltons.co.nz.

32 | YOU Magazine

OUT AND ABOUT @ the Hotel Ashburton

There was plenty of laughs and great times had at the Mid Canterbury Rugby Awards, and Jaime Pitt-MacKay was there to snap some pics.

Above (from left) – Audrey and Alan Smith and Mike Hanham.

Above – Maleli Sau (left) and Jon Dampney.

041117-JP-006

041117-JP-010

Above (from left) – Nicky Box, Steve Searle and Kieran Breakwell.

041117-JP-015

Left – Rob Harnett, Ken Borland and Roger Paterson. 041117-JP-013 Above – Dave McCrea (left) and Norm Carr.

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Left (from left) – Alan Grieve, Steve and Jo MacAskill. 041117-JP-008

Above (from left) – Megan and Karl Henderson and Allan Harkness. 041117-JP-019

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Christmas parties without problems Christmas means different things to different people – mostly the people I talk to don’t want to hear mention of it because of all the planning and presentbuying that is required. But with respect to your jobs it is very important to have planned and made the right arrangements. What you need to avoid is goodwill turning bad! So if you are going to have a Christmas party make sure that it is something that everyone can actually enjoy! And if you are giving gifts make them meaningful. I’ve seen some fantastic evidence of goodwill over the years – barbecue and beer during work time on the last day before break up – plus taxi chits! And the equivalent of about a week’s pay as a bonus – paid early in December so it can be used for Christmas presents. But I’ve also seen some where, for example, the celebration activity is clearly something the owner likes, but painful for many staff. And as an employer you don’t want to end up with grievances from staff because you got some key benefits wrong! So as you prepare for a work Christmas season – what are some of the things you should look out for? 1. Do you close down all or part of the business over Christmas/New Year? If you do, the law requires you to give at least 14 days’ notice of the exact days you will be closed.

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HR ESSENTIALS with Mike Johnson

And your employees have to take annual leave. The stat days are paid out at their normal daily pay or, if that isn’t clear, the average daily pay they’ve received over the past 52 weeks. Any employees who have started since last Christmas will have to be paid out 8 per cent of their earnings to the date of closedown less any amount you have already paid out in annual leave since they started – this is what the law dictates. Their annual leave then starts from scratch from the closedown date. And where employees continue working or are on-call your arrangements should be reasonably normal. 2. Having a Christmas celebration at your workplace? Firstly – good for you as the employer! It’s one of those times when you have a real opportunity to say thank you to your team. Secondly – and this is for everyone – behave! I’m not just thinking about after-party relationships on the photocopier; but there is a real danger of excessive drinking and of use of language that may not be appropriate for the workplace and could get you in trouble.

Employers should set the example and also provide for staff to get home safely – it’s a work function and you have a responsibility to avoid it causing harm! Everyone can still have fun – but arranging sober drivers or taxi chits or limiting the amount of alcohol are all simple options. 3. Do you like to provide your staff with a bonus for Christmas? Bonuses are always positive – or should be. But sometimes they become expected and then the benefit is lost. So why not change things up from year to year – always make it something your employees will appreciate. And if you can’t afford much, a non-financial gift may be under the threshold for FBT and hence can be given tax-free. Check with your accountant. And let’s spare a thought for those whose work over this holiday period to keep us safe – health workers, police, firefighters – and of course all those tireless dairy-owners and coffee-makers!

Want to get your employment agreements right, so they protect you? Talk to us first. We take the worry out of employment compliance and get your people management right. Who? When? What? How? – just ask. Phone Mike today on 027 280 8546 or email mike@essentialhr.co.nz November 16th – Lunchtime Seminar, 12:00 – 1.30 Community House. “Christmas - Parties; Rewards; Holidays and holiday pay’ $30 per head www.essentialhr.co.nz | PO Box 7213 Sydenham, Christchurch Room 11 Community House, Ashburton

34 | YOU Magazine

TimeBanking 101 – We are all assets ABOUT TIME with Kate White

You may well wonder what Mickey Mouse has to do with gardening or golf. All will become clear in this edition of About Time as I explain how I’ve been involved in the Mid Canterbury TimeBank, an initiative that launched on October 1. An underlying premise of timebanking is that we all have something to offer – whether we are young, old, able-bodied, disabled, unwell or healthy, whether income earners, retirees, unemployed, new to the country or born-and-bred locals – we are all assets. Through a TimeBank we can all contribute to our community and, by doing so, we develop connections with others and gain a sense of value and belonging. The Mid Canterbury TimeBank’s slogan Connect, Contribute, Belong sums up what it’s all about. Often people don’t know what they could offer in a TimeBank, but when looking at the list of requests on the members’ site, they quickly find things they could do. I didn’t know I had hidden Mickey Mouse talents to offer, but when I discovered TimeBank members in Rakaia needed someone to be Mickey Mouse at their child’s third birthday party, I thought I could give it a go. The costume purchased wasn’t going to fit Dad – the intended Mickey Mouse – so I volunteered to wear it.

th su to lat m ac

tim te Ca M go ba go Doing the Hotdog Dance, taking photos with kids and generally overwhelming the little ones with my presence for an hour earned me one time credit. It was rather fun!

This toy box is as good as new after a TimeBank member kindly recovered it for me.

It’s all about Ashburton… Heartland Design & Print is just down the road, and we have been for years. We know our clients and take pride in creating great printing and design results right here in Ashburton. P 03 308 9160 A 285 Havelock St, Ashburton E ashburton@heartlandprint.co.nz heartlandprint.co.nz

PHOTOS SUPPLIED

Ti ha th bo sto

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On two different days, two different TimeBank members visited this garden and helped get the jungle under control. PHOTOS SUPPLIED

Right – Mickey Mouse visits a party.

What to do with time credits? Members can donate their time credits to the TimeBank’s Community Fund which can support those in need. They can gift credits to other members, save them up to use later (one or two are saving for their retirement!) or they can spend them when they access services from other members. One hour of help/service/support = one time credit. Credits can also be spent attending educational events run by the Mid Canterbury TimeBank Learning Exchange. Members’ time credit account balances can go up and down a bit like a regular bank balance, but we don’t charge interest if you go in the red! In the first month of the Mid Canterbury TimeBank’s operation I am pleased to say I have had three of my four requests met. On the members’ site I posted a photo of a toy box that had been eaten by mice when in storage and asked if someone could re-cov-

er it. A clever TimeBank member responded and did a wonderful job covering it with fabric I’d purchased at the op shop for $5. She earned a few time credits, which she has since spent accessing some business and financial tips from other TimeBank members and I have a lovely toy box – a win-win! I was also looking for someone who’d be happy to play golf with me and let me use their clubs. I’m very much looking forward to November 12 when I’m scheduled to play at the Tinwald Golf Club. This will be a great chance to see a golf course I’ve not been to before and get to know another TimeBank member as we wander from hole to hole. The most urgent request I made was for help in my garden, which had been much neglected and needed a lot of attention. On two different days I had lovely TimeBank members come and help me tame the jun-

RAILWAY TAVERN The Railway Tavern has charm. It’s not often you come across a family run pub with such a relaxing atmosphere, providing traditional pub fare.

Fishing Competition FROM OCTOBER 1 UNTIL APRIL 30 To enter the competition please call into the Railway Tavern or give us a call.

There are pool tables and gaming machines and a beautiful garden bar to relax. 124 Railway Terrace West Rakaia Phone 03 302 7005

gle! It was great to chat while we weeded and I am so happy with the result! My request for advice regarding care of outdoor wooden furniture has not yet been met, but I am hopeful that as we get new members joining every week, one of them may well have knowledge about wood and carpentry. If that’s you reading this, I can’t wait to meet you! Join via our website mctimebank.nz I still have that Mickey Mouse outfit if anyone needs a special guest at a birthday party!

Mon 3pm - Close Tues – Sat 11am – Close Sun 3.30pm – 9.30pm

/ Railway-Tavern-Rakaia

Princes Court Dementia care Have you considered specialist respite care?

Set in beautifully landscaped grounds, Princes Court offers your loved ones 24 hour specialised Rest Home Level or respite dementia care. Our Registered staff and full trained care and activities staff offer the very best in dementia care in a warm, friendly, stimulating and secure environment.

Is your day dictated by their needs?

and varied activities programme and weekly outings in our van, plus fully trained staff, Princes Court can look after your loved one whilst you have some “me time”.

Providing a warm and secure environment, nutritious home cooked meals, a stimulating

Call in and see how Princes Court can support you with respite care.

Are you looking after a loved one with dementia and could do with a break?

“Friendly Professional Care for the Older Person” Princes Court provides 24 hour care for the older person in a warm, safe, friendly atmosphere. We offer specialised dementia care for rest home residents requiring a secure environment.

May you find the rest you need tonight to face tomorrow with courage Phone: (03) 308 0302 Email: admin@princescourt.co.nz 58 Princes Street, Ashburton

PRINCES COURT DEMENTIA CARE

Phone: (03) 308 0302

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Email: admin@princescourt.co.nz