Envy May 2011

May 2011

Curvy girls day out – Page 9 Taste of a traveller – Page 18 A tropical escape – Page 16 It’s all downhill from here – Pages 6-8 Food

Health

Beauty

Fitness

Fashion

Home & Garden

People

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Envy, May, Issue 32

Editorial Amanda Niblett P 307 7927 E amanda.n@theguardian.co.nz

Design Chris Ruddle

Advertising Nancye Pitt P 03 307 7974 E nancye.p@theguardian.co.nz

Published by Ashburton Guardian Ltd P 03 307 7900 www.ashburtonguardian.co.nz

Drop us a line A PO Box 77 Ashburton P 307 7927 E amanda.n@theguardian.co.nz Material in Envy is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers.

Mid Canterbury Choir Concert with Fr Chris Skinner In Remembrance: Hope and Peace Saturday 14th May 2011 at 7.30pm St Stephen’s Church, Park Street, Ashburton Tickets available from TicketDirect or at the Event Centre, Ashburton.

General Admission (incl service fees): $21.50, Concession (seniors, unwaged, children) $17 All proceeds to the Christchurch Earthquake Appeal.

Giveaway We have 2 tickets to the Mid Canterbury Choir Concert to giveaway to a lucky reader.

The concert is the In Remembrance: Hope and Peace concert, on Saturday May 14.

All you have to do is answer the following question...

Which appeal will benefit from the proceeds of this concert?

Hint: The answer can be found on Page 3.

Please e-mail your answer to:

amanda.n@theguardian.co.nz Subject heading: Mid Canterbury Choir Concert Competition

Or post your entry to:

The Ashburton Guardian Mid Canterbury Choir Concert Competition Attn: Amanda Niblett PO Box 77 Ashburton 7700

One entry per person please.

Please include your name, address and phone number.

Winner will be contacted by Thursday 12th June – so get your entry in immediately!

Welcome to May I was only a few months old when Lady Diana Spencer married Charles Philip Arthur George at St Paul’s Cathedral on July 29, 1981, so undoubtedly I was excited at being able to view an official royal wedding for the first time. In today’s society, where many tut tutted at the prospect of twenty million dollars being spent on such a ‘ridiculous’ affair, the wedding was still a day filled with romance, pageantry and playfulness, and one where, as a New Zealander, I was proud to belong to such a regal monarchy. Especially in consideration of current unrest occurring in other parts of the world. It was refreshing to take time out to celebrate the grandest of events, love.

As a young girl, becoming a princess and living happily ever after was the pinnacle of human achievement. We have all dreamed of wearing a tiara and wearing a different, gorgeous dress to a fancy party every evening, and now Kate will be the inspiration for every young girl dreaming of finding her Prince Charming. No royal couple in history have ever enjoyed their own wedding so splendidly, or placed their unique and loving stamp on the event so firmly.

On the famous balcony at Buckingham Palace where they were met with thousands of approving fans they sealed their love with a kiss, not once, but twice.

It has injected the monarchy with a much needed playful flirtiness that inspires today’s generation to fall in love with the Royal Family again.

Undoubtedly the Royal Wedding will inspire many choices in weddings to come. On Pages three and four we take a look at local couple Chris and Kathryn Peat who share their special day with us.

If you have been married within the past 12 months and would like to share your special day, please feel free to give me a call.

As we held our breath in excitement toward one of the most anticipated fashion reveals in history, we weren’t disappointed when Kate emerged from her royal transportation, to take her first few steps toward Westminster Abbey.

Designed by Sarah Burton of Alexander McQueen, the ivory-coloured gown

had a deep V-neck, long lace sleeves, a short 2.7 metre train, a sheer veil and ivory duchesse satin and lace shoes, topped with a diamond Cartier tiara, loaned by Queen Elizabeth. The skirt was handmade by the royal school of needlework at Hampton Court. The lace design was hand-engineered using Carickmacross lace making techniques developed in Ireland in the 1820s.

Stunning through understated elegance.

With Kate’s dress receiving the royal seal of approval, attention was turned to some, shall we say, unique fashion choices adorned by the royal guests.

None more talked about than William’s cousins Princesses Beatrice and Eugenie.

Beatrice wore a blush coloured Valentino dress, but it was her Phillip Treacy hat which has caused raised eyebrows. One Facebook page alone dedicated to the subject, and perhaps cruelly named “Princess Beatrice’s ridiculous Royal Wedding hat”, has already attracted over 115,000 “likes”, with other similar pages referring to her hat as “the entire female reproductive system stuck on her head”, “worst fashion hat fail ever”, “The 5th pink Teletubby” and “The retarded Reindeer”. I could go on all day, but whatever your personal opinion on her chosen fascinator, she has certainly received a lot of press.

In a world where fashion reins supreme, an exciting event to hit Ashburton is soon approaching. The Carpenters Daughter will be bringing their 2nd fashion show to Ashburton, and this year it’s bigger and better! With guest speaker Geraldine Brophy, plus top fashion tips from New Zealand fashion Designer, Caroline Marr, The Carpenters Daughter herself. This year’s event will bring you top fashion trends for winter and a fun evening of glitz and glamour.

With a free glass of bubbles waiting, what are you waiting for? More information on the evening can be found on Page 8.

For those of you who like to tantalise your taste buds, we have a very special treat in store for you on Pages 17-18. I had the privilege of meeting New Zealand’s first Masterchef winner Brett McGregor over a coffee while he was in Ashburton, giving a cooking demonstration and

promoting his new book “Taste of a Traveller”.

Most of you will recognise Brett from the popular season one of Masterchef New Zealand, and also from recent Countdown advertisements. Ladies, I can confirm, he’s as cute in person as he appears on television. He has shared his favourite recipe for you to try in your very own kitchen. Our favourite preserve business Barkers are also back with another delicious recipe along with another fantastic prize for one lucky reader.

Our weight loss contestants have just passed the half way point of their six month challenge. Check out pages six & seven to see how many kilos have been shed, and how the journey has been personally for each contestant.

Our popular Living feature showcases a gorgeous local house that you won’t want to miss. Practicality and sensational style, it is the epitome of luxury living in Mid-Canterbury.

Rachel brings us more expert tips for the garden, and we have another great gardening giveaway for a lucky reader with green thumbs.

And for the mums out there, we have a beautiful photo competition for you to enter your children into, and be in with the chance to win a family portrait session with Lynley Photography! See who this month winner was and remember to enter for next month.

I hope you enjoy May’s edition of Envy.

Stay Gorgeous, Amanda and the team at Envy XOXO

Envy, May, Issue 32

Envious Weddings

y r a Diof a

e d i Br

Introducing Mr & Mrs Chris and Kathryn Peat.

The lads preparing for the big moment, calming the nerves with a cool refreshment. Photography by: Tandem Photography

The finishing touches to Kathryn’s hair, the reflection showing a picture perfect bride. Photography by: Tandem Photography

Less than six weeks after the February 22nd Christchurch Earthquake devastated their planned wedding venue, Chris & Kathryn were happily married at a new venue on April Fools Day. This is their story.

The bridesmaids helping Kathryn with her gorgeous dress, the big moment drawing nearer. Photography by: Tandem Photography Groom and Groomsmen posing by the Mustang. From left: Trung Chau, Andy Peat, Groom Chris Peat, Jamie Powell and Stephen Anderson. Photography by: Tandem Photography Beautiful Bride and Bridesmaids.

From left: Katie Peat, Aimee Watson, Bride Kathryn Peat, Sarah Rawson and Rebekah Dawson.

Photography by: Tandem Photography

Chris and Kathryn enjoying a quiet moment together as newlyweds. Photography by: Tandem Photography

How did we meet: I was working at a bank and Chris was temporarily working at a new gym in the area. He was visiting some of the local businesses promoting the gym and selling new memberships. He walked into my bank with a big smile and we chatted about everything other than the gym. We both knew straight away there was a special attraction. I eventually joined the gym and the rest is history.

The Proposal: We had picked the ring together and were at a jewellery store in Christchurch finalising a few things. We were told my ring was not at the store and was away getting sized. When I was busy talking to a staff member, another lady quietly slipped Chris the ring without me seeing. Later that day when we got home I was sitting on the couch in the living room when unexpectedly Chris walked in, kneeled down in front of me, asked me to marry him and put the ring on my finger before I had the chance to say anything... I think he knew what the answer would be!

We cracked a bottle of bubbles and got on the phone for an announcement!

Planning: We decided on April 2nd 2011 – roughly 9 months to plan our wedding.

By September we had both of our venues booked. Luckily both our Church and Venue survived the September earthquake so we were feeling quite relaxed. Over the coming months everything fell into place and I couldn’t believe how perfect everything had been so far!

Unfortunately we weren’t so lucky in the February earthquake. With 5 weeks to go, both our Church and Reception venue suffered significant damage and cancelled our bookings. We considered all options but decided after all that had happened, people needed something to look forward to so if we could make our wedding work, we would. Given the amount of churches damaged in the earthquakes we thought a safer option would be to have an outdoor ceremony and reception at one venue. After researching wineries with my sister, just 4 days after the February quake I came to Christchurch and we went looking. When we saw the beautiful gardens and room Rossendale had available we were instantly

sold. Unfortunately our original date of April 2nd was taken but April 1st (yes we know its April fools) was available so we booked in and started planning again.

I was relieved to find that everybody else that we had booked (make-up artists, photographers, florists etc) we still able to accommodate us on the new date so once that was all sorted, we notified our guests.

I was incredibly thankful that my dress was saved from the Christchurch CBD. Louise’s studio was right in the city centre and there was a while that we thought we might not get it out. But luckily she had contacts that helped her get in and retrieve her dresses which I’m sure put a smile on a lot of brides faces!

The day before: Probably my most stressful day. I had been feeling fine leading up to the wedding but had a lot to do the day before so I was feeling a little stressed.

And Christchurch traffic didn’t help!

Our wedding was originally planned for Saturday and I had beauty appointments booked for Thursday to leave the Friday free. When our wedding changed to Friday

I wasn’t able to change those Thursday bookings so the day before the wedding I was tripping all over town sorting things out. Chris had been spending a bit of time with his boys so was naturally quite relaxed enjoying a few beers. Once everything was sorted and the rehearsal went well, the two families and wedding party enjoyed a dinner together and Chris and I parted for the last time as singles.

The wedding day: Happiness, nervousness, excitement, stress, sadness and pure joy. The wedding day was a mixed bag! Throughout the day I was feeling pretty good. A little nervous but not to get married – just that the whole day goes how you have been planning. There were a few drops of rain in the morning but that had cleared by the afternoon. I only felt sadness when I was in the car with my dad driving to the ceremony and he held my hand and said “I don’t know if I’m ready to let you go”. I understood then the emotion behind giving away your youngest daughter at her wedding. I felt only happiness when I walked down the isle and saw Chris

FREE Beading Workshop 24th May–9:30am

Held at: Ashburton Society of Arts – Short Street Studio.

Open to people who have cancer, and their support people.

Bead kit and tuition included.

For more information, please contact: Heather: 307 2525 Marion: 308 1185

Brought to you by Sarah Clifford – CanBead and the Ashburton Cancer Society.

In Remembrance Hope and Peace With Father Chris Skinner

Saturday 14th May 7.30pm, St Stephen’s Church Park Street, Ashburton

All proceeds to Christchurch Earthquake Appeal General admission, doors open at 6.30pm Tickets $21.50, $17 concession (seniors, unwaged & children)

Tickets available at the Event Centre, Wills Street, Ashburton, Ph 03 307 2010 or at www.ticketdirect.co.nz

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Envy, May, Issue 32

Envious Weddings

Happily married, Kathryn’s long veil radiantly shining in the sun. Photography by: Tandem Photography

Kathryn’s gorgeous dress, intricate and classic from behind.

So in love, the ring a sign of an eternal bond.

Photography by: Tandem Photography

Photography by: Tandem Photography

A classic cake, perfectly matching Kathryn’s bridal bouquet.

Photography by: Tandem Photography

Classic elegance, a beautiful bride.

Photography by: Tandem Photography

Chris and Kathryn enjoying every moment at their reception.

Photography by: Tandem Photography

standing there with the biggest smile on his face. I thought I might cry but I was just so happy to be there in front of all of my family and friends and marrying the man I love so much. There were also two fantails that danced above us throughout the whole

A beautiful married couple, we wish Chris and Kathryn a long and happy life together. Photography by: Tandem Photography

ceremony. We heard the next day that this is a very good omen and should lead us to a long and happy life together. The rest of the day was just filled with pure joy. People often say to me “Didn’t the day go so fast” but to me it didn’t. I really felt like I had

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Chris and Kathryn enjoying their honeymoon around the North Island, this photo taken in Rotorua.

enough time to just enjoy every minute of it – and I wouldn’t change a single thing.

The dress: I must of tried on 50 dresses. I thought I knew what I wanted but when you try on different styles, you start to realise what suits you and what doesn’t. I made an appointment at a shop on Tuam Street. I took my mum and the staff shut the doors and you get an hour to try on some of the most beautiful gowns I have seen. They had a range by Louise Anderson and straight away you notice a difference in the quality of fabrics. They are absolutely stunning.

This dress particularly stood out to both mum and I. The staff helped me get into the dress and when to curtain was pulled back, the look on mums face was unbeatable.

I felt like a million dollars and mum was speechless. The dress itself isn’t covered in beadwork or lace and doesn’t have a lot of detail. But it is the perfect craftsmanship and stunning fabric that makes the dress so beautiful. I absolutely love it and couldn’t want for anything more.

The Flowers: Roses are timeless and beautiful. Once a few more of the details had come together I could see quite a natural vintage theme coming through. I wanted a colour in the flowers but nothing too strong as the girls were in quite a strong green. We chose a mixture of vintage pinks and cream – and they looked absolutely stunning.

The Reception: Perfect. The food was beautiful and thoroughly enjoyed by

everybody! The photographers stayed for the speeches capturing some excellent candid shots. The music and dancing was excellent and the dance floor was packed all night. Everybody just appeared to be having a fantastic time and that is all we could ask for. My sister was the lucky one when it was time for the bouquet toss and dad got a bit concerned at the thought of another wedding any time soon! At the end of the night we were not feeling sad that it was all over, but so happy that us and everybody else had such a fantastic time and relieved that the day had gone so smoothly.

Advice for future couples: I could write a novel here but here are a few simple tips I can give you – 1. Budget. Keep a close eye on what you are spending and always shop around. An extra hundred here and there adds up quick! 2. Be organised. The earlier you book things in, the more options you will have and the less stress there will be later on. And 3. Remember it is your day so you can have things your way but be open and honest with your family and make sure you talk early on about the things you both have opinions on. This is a happy and exciting time... Not one for family arguments!

Something extra for the brides: Buy a scrap book and stick everything in it. Receipts, brochures, pictures whatever you want – makes for a great keepsake and keeps all of your ideas and contacts in one place.

Envy, May, Issue 32

Curves

Ashburton

five years

of making

a difference

Curves in Ashburton has recently celebrated five years of making a difference to women’s lives and helping to eliminate preventable diseases through exercise and promoting a weight management plan. The adage ‘In order to have what you have never had before, you must be willing to do what you have never done before’ applies to many guests arriving at Curves gym for women.

We do most things each day from habit, allowing us to function without having to reconsider every action and staying within our comfort zone However this can lead to accepting harmful behaviours and their consequences and this is what makes weight loss so difficult for many people - they continue to do what they have always done all the while hoping for a different outcome.

All the while increasing the risk of heart disease, stroke and diabetes – all preventable diseases - all the while coping with the pain and effort of managing extra kilos.

When the need to make the change is triggered the journey to better health and fitness begins. It is said that it takes about 30 days to form a habit, and the Curves Weight Management Plan begins with a 30 day plan – a plan proven to be effective, conducted in a comfortable and supportive environment and accompanied by a complete fitness programme.

Whatever method of dietary change is used when attempting to lose weight it is extremely important to ensure that as little muscle tissue as possible is lost. Losing muscle mass compromises our health so there is a need for a fitness programme that involves not only cardiovascular exercise but also activity that challenges muscles to protect lean muscle tissue.

Research shows that the average Curves member loses only 5% of her lean muscle tissue when following the Curves Weight Management Plan because they participate in a resistance exercise programme.

Progress fuels your efforts – as you begin to achieve results from changing poor eating habits to healthy choices a momentum or energy that comes from progress becomes evident. This drives you through the low points and keeps you recommitting to goals set. It is possible to turn back your biological clock and shrug off age-related physical and mental disease and degeneration by being physically fit and eating a healthy balanced diet. The following three stories illustrate that.

Lyree’s story ‘I became a Curves member in June 2006, working out most days and feeling better after it. Later that year I entered an unhappy time of my life, turned to food to compensate and reached 120kg despite working out. I even gave up my

regular weigh and measures because I was embarrassed to get on the scales, After seeing myself in a photo I decided enough was enough, that food in that quantity and with not much quality wasn’t the answer and only I could do it. I made a few changes in my life, I began to feel better about myself, to lose weight and eventually resumed having regular weigh and measures again. I started walking and now do 5 – 7km regularly. I now have my weight recorded weekly which keeps me focused and I get a real burst when the Curves staff get excited with me about my achievements. I have also been doing the Curves Circuit with Zumba which is fun.

I have lost 24 kgs so far, I set a new goal each month at the gym and feel motivated to work towards a healthy weight because of the support of the other members and the staff.

Donna’s story A member with Multiple Sclerosis cannot believe her improved flexibility and energy after working out to her strengths four or five times weekly for the last 3 months.

“My life has changed completely, I am even able to jostle with my son now, in the past I wouldn’t let him as I was scared I would fall. Getting up and down from the floor is easier, I have no need to look for support to get up and as I work with children that has made a huge difference.

As well I can do my work then go home able to do more and not be ‘poofed’.”

In the time Donna has been at Curves not only has her quality of life improved but she has lost 5.6 kg, 19 cm and 1.8% of body fat.

Pam’s story Pam rejoined Curves to complement her weight loss programme, to increase her energy levels and to maintain her bone integrity. She worked night shift and was concerned that as she got older her weight was becoming more of a concern and increasing her risk of a range of diseases. Her goal in June 2010 was to lose 20 kg and she understood the need to exercise, in particular strengthening work to protect her lean muscle mass and increase her metabolism. Pam reached her goal in 8 months and aimed to ‘get into the 60’s’ (kg) which was not too far away. This goal was achieved at her next monthly weigh and measure and she has continued to lose weight and body fat since. Her bodyfat percentage had been very high for a woman of her age. Now, less than a year later it is in the middle of the recommended range. Pam is looking fit, strong and healthy and her achievement is commented on regularly.

Lyree and Pam working out at Curves

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Strengthening Women.tm

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Envy, May, Issue 32

2011 Weight loss challenge

The Biggest Losers are Losing Weight The biggest losers are a diverse group who share the desire to lose weight. And they are. So what is working for them?

There is no one solution or program that works for everyone. Losing weight is an individual process. Each person has their own reasons for overeating or for not being active and each person has habits that reinforce these behaviours. People develop habits that coincide with their beliefs and their habits perpetuate their state of being.

Habits become intrinsic, we do them without even realizing it; or we maintain habits because we don’t see any other way; or, we maintain habits because they are comfortable. We don’t change a habit, or leave it behind, until we feel that we are strong enough to live without it.

Change is natural. Change is as natural as any habit that we have developed. This is one of the key facts that we need to understand and embrace so that we can leave unhealthy habits behind and develop new ones to take their place. New habits take time and patience to develop. But eventually, something clicks, and the new habits create new behaviours that become intrinsic and

we do them without thinking. And the old behaviours and habits disappear, as if they were never there in the first place.

In order to lose weight, a person has to be ready change. They have to identify their habits and behaviours that lead to being overweight and be ready to stop those behaviours or modify them. When it comes to losing weight, this isn’t so easy. Unlike other unhealthy activities such as smoking, we can’t just give up eating and food forever. We have to eat. Most of us have to go to a grocery store at least now and again and most of us have pantries and fridges that have food, yes food, in them. And even if we can keep ourselves away from the inside of a store and keep our pantries barren, we still drive past the golden arches or get the whiff of crispy, greasy fried chicken or have to ignore the tempting chatter of TV commercials. Reminders of foods are everywhere and around us 24 hours a day.

So, what helps people make changes to their behaviours around eating and activity? Why are people successful at losing weight, often times, after years of

contemplating weight-loss and failing at every fad diet around? What suddenly makes things click?

One of the most important factors for weight loss is motivation. Motivation is a central component of change. We all have motivation, we just need to find it and tap into it. There are so many different things that motivate people to lose weight. Some of the motivators that I have heard include…

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•

•

•

• •

Being able to try on clothes that you really like not just the ones that are going to fit or hide your body Getting your cholesterol level within a healthy range Riding a bike without your stomach getting in the way Having a picture taken that you are happy with A heart attack The desire for more energy

To find motivation and stay motivated, we need support. To lose weight, and keep it off, find people who will encourage and help you change. Even a minimal amount

of support, if reliable and consistent, can help keep a person motivated and facilitate change. Find a person or surround yourself with people who want the best for you, who are positive and who encourage success.

Ideally, find someone who you can be accountable to, someone who is checking to see that you really are changing.

Another key component to healthy weight is education, awareness and a true understanding of how to eat well to lose weight and maintain weight. I hear people say, over and over again, that they know what to do to lose weight. I find, as they tell their story, that they really don’t know what to do. It appears that most people have been influenced by the ‘rules’ of a diet or diets they have been on or by the profusion of information available on the subject of weight loss. There is a lot of misconception and confusion about what a person ‘should’ or ‘shouldn’t’ do to lose weight. Very few people say they have the strategies for the long term management of their weight and physical fitness.

Motivation, support and education can help anyone attain the weight they want.

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Envy, May, Issue 32

2011 Weight loss challenge As our competition has passed the magical halfway point of three months, we as contestants have faced an incredible amount of obstacles toward reaching our goals. Our successes marked in kilos and centimeters, greatly arise from how we challenge and surpass those obstacles.

Our mentors Sally and Frank continue to be our rays of sunshine on an otherwise cloudy horizon, constantly encouraging us to keep focusing on our goals, and motivating us to keep pushing forward.

While every day may be a struggle, we take the opportunity at our halfway point to look back, and reflect on how far we have come thus far. Collectively as a group we have lost over 100kg, which in itself is astounding. Some of our contestants are just a few kilos away from achieving their goals, and then will be on maintenance plans, which is incredible. Others are averaging in excess of 1kg per week weight loss, which is certainly something to be proud of. While others are achieving

sporting accomplishments that may have only been dreams three months ago, and that is truely life changing. So despite any half way hurdles we may be facing, it’s time to look back on what we have achieved and take five minutes to congratulate ourselves, and then re-focus for the final half.

It’s go time for all of us.

Our achievements wouldn’t be possible without Sally and Frank, who have donated their expertise to help each of us achieve our goals, and create healthy habits for life.

We would also like to thank REPS, which is the Register of Excercise Professionals, helping to set the standard for excercise professionals in New Zealand. Through Frank at The Gym Company, which is a REPS registered training facility, they donated gear bags, nutrition and excersise diary’s and protein shake bottles to each contestant. The gear has been a great help and we all really appreciate it.

Our diaries – Halfway! It’s all downhill from here – well hopefully!!

Amanda Niblett

Personally this has been the hardest month for me so far.

The muscle tear in my calf took two weeks to heal, and then I headed into what seemed to be a very stressful two weeks at work, where I felt like I was constantly drowning in a sea of deadlines. Finding the motivation to exercise after two solid weeks of nothing, combined with trying to deal with the stress of an increased work load, made me physically sick and mentally exhausted. I used the stress as an excuse to fall back into old eating habits, which just in turned added to my grief in knowing that my good work was starting to go backwards. So this month I have gone back to scratch, where I am planning meals, ticking off exercise on a calendar and writing down what I eat to become more accountable. I feel I am getting closer to the magical 20kg mark, so that is what I will keep striving toward this month.

Total Weight lost so far (13 Weeks): 12kg

Adelle Brown

Halfway... I’m not sure whether to be excited or scared!

I cycled 100km of the Otago Rail Trail over 2 days in April.

The scenery was beautiful and the weather perfect.

With very little training I was very pleased with what I accomplished. I would recommend everyone go down and cycle the Rail Trail. It isn’t a race, and it is a lot of fun, even without any training! Just make sure you have padded cycle shorts! I have been continuing my indoor exercise and enjoying basketball and netball as well. I have found my eating has improved, and lunchtimes are a lot easier now with the tools that Sally has given me. Lunchtime meals were a real struggle with having

Coeliac Disease, as I am not allowed to eat bread (along with many other things!), but it is getting easier.

Total Weight lost so far (13 Weeks): 3kg

Kelle Mingay

The honeymoon with this challenge is officially over and now the hard graft begins. At the moment I could so easily fall back into old habits. Although it is the halfway point for the challenge I think we shouldn’t see it as the halfway point for eating healthier, this should just be the beginning of a lifestyle change.

For the past two weeks I have been running. I have a programme on my MP3 player that slowly builds you from couch to being able to run 5k. I had a bad month for going to the gym and Margaret from the Mountain Gym even tracked me down at work to make sure I was still on track.

Last weekend, my friend pointed out that I was still buying clothes at least a size if not two larger than I actually need. My head is still in the habit of thinking I am the size that I began at. My wallet is a lot lighter too.

Total Weight lost so far (13 Weeks): 8.5kg

Barbara Rodgers

Another month been and gone, it’s hard to believe that we are already half way through the challenge.

This month has been a busy one with school holidays, and a LOT of work, so not much exercise has happened this month, but for some unknown reason I have still lost! Even with having plateaud for a couple of weeks, I was still able to lose, so I’m putting it down to eating the right foods and snacking on the healthy stuff!! Even though sometimes you can be tempted. Sally who offers

her nutritional advice is really good in motivating us to keep on track.

Total Weight lost so far (13 Weeks): 15kg

Angela Ross

Well, this month I fell off the wagon. I spent the month in Scotland and had a fabulous time... but I come to terms with having undone some of my hard work.

Its amazing how much you can fool yourself, but the scales don’t. I did exercise while away but I had too much of the bad things and really felt it. My biggest pitfall was that I never wrote anything down... part of me didn’t want to recognise what I was eating I think!! My Scottish husband wanted me to try all the things he remembered from his childhood, including haggis, taties and neeps (not bad at all), and Irn Bru (not my cup of tea), double deckers, chocolate oranges, hula hoops.... and the list goes on and on. Plus he insisted I try true Scottish Fish n Chips which I have to say was not a highlight of my trip - it was absolutely dripping in fat, and I am sorry but peas put through a blender and poured on top of chips is not my idea of a grand supper!! The reality of Britain is that all the food that is truly bad for you is really cheap to buy (I mean try 26 mini bags of crisps for $4, or 4 standard chocolate bars for $2) whereas all the fresh produce is really expensive and you don’t get a lot for your pound. Also Britain has followed America in its supersizing, so when we ordered what we thought was a regular, it actually turned out to be a NZ size large.

So I realise what I did. I realise that it was for a short time and that now I can get back to basics and gain what I lost - or lose what I gained!! I am back to the pen and paper, writing down everything, everyday.

It’s back to a exercise regime and most of all its back to the outdoors, the country and the fresh air - home. I really loved my time away, catching up and meeting all the

Get Active, Get Fit, Enjoy it.

Then join me with ShapeUp!

Hi All. Month three was not a great one Challenge wise, too busy at work, not enough time to get exercise in and tending to fall into some bad food habits.

The good news is I felt awful due to the poor food and lack of exercise, which indicates the work Sally and Frank have invested is resulting in better habits. I have caught myself and turned things back around. For me the challenge is not to try some cure-all diet (I detest anything ever resembling a diet) but to become a healthier (and therefore lighter) person. I am eating healthier and trying not to waste time and money eating junk food.

And a quick comment for all those people who suggest milk is expensive compared to fizzy drinks (I don’t want to name any brand) – milk may be expensive but fizzy drinks are a complete waste of money, so instead of buying a bottle of milk and a bottle or sugary water, just buy the milk and SAVE money. Be proud New Zealand is famous for exporting protein and not sugar.

Total Weight lost so far (13 Weeks): 7kg

Rebecca Miller

Rebecca – Unfortunately we still haven’t heard from Rebecca. If you know Rebecca and are planning on seeing her shortly, please let her know that there are still many many weeks left to get back into the competition with us – we miss her!

Sally Rossiter is now available for appointments in Ashburton and Methven!

Just some of last years best performing clients; Jane (Age 25) lost 22kgs Joannie (Age 48) lost 21.8kgs Roddy (Age 58) lost 16kgs

What can you lose?

Txt/Ring Steph on 027 427 0014 or 03 3021 787

Rob Stevenson

Become a shadow of your former self

Looking for a Personal Trainer to come TO YOU? Need flexible hours?

Want to do exercise in the comfort of your own home?

You can choose from: 1 on 1 session: $40 for 1 hour or $25 for half 2 on 1 session: $25 each for 1 hour (extra special deal!) or $20 for half Group sessions: $15 each for 1 hour (Minimum of 4 people)

family and friends. I loved Scotland, the people, and scenery, everything (except mushy peas) - but it’s true that there is no place like home.

Total Weight lost so far (13 Weeks): 11kg

Contact Sally today!

Sally Rossiter healthyhabits@hotmail.co.nz

021 383 412

Learn how to lose weight and maintain a healthy weight for the rest of your life.

Sally can offer an individualised plan that includes support, a customised eating plan, motivation, education, recipes, cooking classes, tips and tricks, and more!

This is not a diet you go ‘on’ and ‘off’ it is normal eating habits for life that keep your weight steady.

7

8

Envy, May, Issue 32

2011 Weight loss challenge Grant Russell

Finally got my A into G and went along to the gym, not sure that was a good decision, for two days I felt like I had been hit by a bus, and even the basic movements hurt. Linda and the girls are great support, encouraging me to keep going and get fit.

They watch what I’m eating and question me about lunches etc. I feel that the weight loss has really slowed as it’s gotten colder, but I still feel ok, and hopefully still moving in the right direction, we’ll see next time on those scales.

Total Weight lost so far (13 Weeks): 8kg

Maryann Heaven

Easter, has been a cruel kind of torture.

I love hot cross buns and adore chocolate.

So this month has been a real test of my self-control.

I would like to thank Fitbiz for the exercise equipment – it has been excellent staying at home and

working out. I have enjoyed the break from my bike, (especially on those wet days over Easter).

This month, I reached the 20kg milestone and I feel great. Chucking out some of my “fat clothes” has been exciting and I look forward to throwing out more over the coming months.

Total Weight lost so far (13 Weeks): 21kg

Heath Heaven

It has been great using the exercise equipment Maryann won this month.

We have been able to encourage each other to stay on the machine instead of piking out and sitting on the couch.

Although I have remained the same weight this month, I feel great. I have been able to fit into pants I haven’t worn for ages and I will have to put some more holes in my belt.

My fitness level has improved and I feel healthier. When I ran around the block to the fire station, for a call out, I was able to do it without my ass dragging on the ground.

Total Weight lost so far (13 Weeks): 10.5kg

Anna Johnson

Wow the support I have had this month has been amazing!

Lots of comments about increasing my weights and running faster, thank you and keep it up. Also the comments about the way I am looking, if you notice someone has really made good changes in the health comment because there is nothing more inspiring then hearing people have noticed your changes. But this has also been my hardest month. I am an emotional eater and one of my biggest triggers is the change in seasons, as soon as it gets colder I have this instant feeling of wanting to sit on the couch in my p.j’s and eat. Normally I would just give into this feeling, but i am battling to fight it, sadly the feelings have won a few of the battles, which has lead to my first weekly gain, but it will not win the war. Month four will be about me returning to recording what I eat and changing this emotional eating habit forever.

Total Weight lost so far (13 Weeks): 12.5kg

Monthly Fitbiz challenge Each month we choose which of our contestants has been an outstanding performer, and they receive a piece of exercise equipment from Fitbiz to use at home for a month!

Congratulations – Anna Johnston

Anna can choose a piece of workout equipment to take home this month, courtesy of Fitbiz. Who will it be next month?

Tomato Mushroom, Bacon & Cheese Bake – The healthy way!

One thing about eating healthy, especially on a cold winter morning, is that you find yourself craving hot, satisfying food.

And one thing that makes hot food satisfying is cream! But unhappy on the waist line, this recipe creates a deliciously creamy taste sensation, with much less fat than traditional recipes. Enjoy!

Ingredients

• • • • • • • • • • •

300g (3 cups) small pasta shapes such as spirals 300g broccoli, trimmed, cut in small florets cooking oil spray 1 red onion, finely chopped 175g lean bacon, diced 150g mushrooms, sliced 1 red capsicum, seeded, diced 1 tablespoon sun-dried tomato pesto 400g can chopped tomatoes 1/4 cup light evaporated milk 1/3 cup grated Edam cheese

Instructions

Step 1 Preheat oven to 180ºC. Cook pasta following packet directions, adding broccoli in the last 2 minutes of cooking time. Drain well.

Step 2 Meanwhile, heat a large non-stick pan over a mediumhigh heat. Add onion and bacon. Cook, stirring occasionally, for 5-6 minutes, or until bacon is slightly crisp. Add mushrooms and capsicum. Cook for 3-4 more minutes, or until mushrooms are golden. Add pesto and tomatoes. Simmer for 5 minutes.

Add evaporated milk. Turn heat down to low and simmer for 2 more minutes.

Step 3 Add drained pasta and broccoli to sauce and toss to combine. Transfer to a lightly-oiled 2L capacity ovenproof baking dish and sprinkle with cheese. Place in preheated oven and bake for 15-20 minutes, or until golden. Serve with a green salad.

Jo Wickett

What a wonderful week of holidays. I had my daughter, son-in-law and grand daughter Sama to stay from Wellington.

A joy to have Sama snuggled into our bed in the morning... why am I telling you this?

Part of my challenge is to get fit for my family. What fun to be able to get together in the Domain with my 2 local grandkids Jack and Kate as well, and run, play and throw leaves and enjoy.

To be able to handle stress and the busyness of life through exercise is one thing that I have learnt. If I exercise I feel so much better, even if it is a walk down the road and back. Once this challenge has finished, I know that exercise is going to be a regular part of my day. I am amazed how I love running (even if I walk to get my breath and run again).

Total Weight lost so far (13 Weeks):3.5kg

TCD - May

Gorjis Girls... hello!

Are you ready for a “Curvy Girls Day Out”?

We have been scouting around the towns looking for models and venues to hold a show...we found it, we have booked it, now all we need is you to come along!

It’s my 21st birthday this year & I want to celebrate it with YOU!!

June 11th at the Events Centre in Ashburton...all day!

The Carpenters Daughter is coming to YOU...

We are going to have a “POP UP” store for the day in the foyer and then we are going to have some birthday bubbles and entertainment for YOU, with the store opening again after the show.

Ticket Price...$22...with $5.00 going to Christchurch Earthquake Appeal.

A Fashion Show like Fashion Week using the local girls as the models... with Geraldine Brophy MCing the evening and myself showing you “how” to become your own best cheerleader!

So exciting! We will be showing at least 45 different outfits and how to take basic clothing items and add

layers and accessories to create a versatile wardrobe...

Every girls wish is to have a wardrobe that works... impulse buying is not the way to go... when I design a range Summer or Winter I think about YOU...how this will go with that and that goes with this. Visually I will take you through this.

My hope is that the woman that buy my clothes are as busy and living as full a life as I do, and that their wardrobe needs to work as hard and efficient as they do!!

No time for ironing, or hand washing, we’ve got a job to do!! Let me out the door feeling and looking like ME... (even if it is to the cowshed...with the blue overalls on!)

I will show you what you need and how to make it work with accessorising and applying correct lengths and shapes.

A fun time with lots of laughter and inside information... my desire is that you leave the show with a new outlook on YOU! So grab a girlfriend or two, book your tickets first in best seats, tell your hubby, organise the children, and make a day of it.

There will be busses from Timaru and from Christchurch for all those that want to come along for a Curvy Girls Day Out. Celebrating 21 years of clothing curves!!!

Am looking forward to seeing your smiling faces there!

Caroline P.S - for tickets call 03-325-2903 or email christhchurch@tcd.co.nz.

Giveaway We have 2 tickets to the Carpenters Daughter Fashion Show to giveaway to a lucky reader.

All you have to do is answer the following question...

What are the shop hours for The Carpenters Daughter, at their store in Lincoln, Christchurch?

Hint: The answer can be found on their website – www.tcd.co.nz

Geraldine Brophy

Please e-mail your answer to: amanda.n@theguardian.co.nz Subject heading: Carpenters Daughter Fashion Show Competition Or post your entry to: The Ashburton Guardian Carpenters Daughter Fashion Show Competition Attn: Amanda Niblett PO Box 77 Ashburton 7700 One entry per person please.

Please include your name, address and phone number.

Winner will be contacted by Wednesday 8th June.

10

Envy, May, Issue 32

Moveable design innovation

Story: Amanda Niblett Photos: Sarah Chamberlain This month we are featuring an architecturally stunning home in rural Mid Canterbury which is pristine in every sense of the word. This remarkable home was built in only 12 weeks

by Smitheram and Frew, a remarkable feat given the size and complexity of the design.

This time specification was an important factor in the building contract, and had to be adhered to. Geoff Frew described his team as being up to the task to deliver the challenging build. “We had to be extremely organised with a specific timeline set in place to achieve the time goal. I have a great team whom I trust to get the job done, and while it entailed us working weekends, we delivered a great result on time.”

A beautifully designed and constructed home located in rural Mid Canterbury.

Black linear board with stylish sloping roof, built in three main blocks give this home a sleek and unique look, with the added convenience of it being transportable.

Adding an interesting twist to this months feature, our home owners would like to remain anonymous, giving us the opportunity to focus purely on the structure and decorating.

The location of the house is set far enough back from the road, managing to retain that important degree of privacy that can so often be sacrificed in new home builds. The rural location with established mature trees give a relaxed and intimate setting, while the landscaping has been designed to be as maintenance free as possible, while still displaying colours and textures that feature

set concrete piles, but the house has no concrete foundation. It is similar to an older style home where the floors are wooden, allowing the home to be transportable.

The three main pieces of the home are joined together by walkways, enclosed with long windows. When the time comes to move the home, these walkway areas and windows are cut away from the main walls, an easy deconstruction, and can be easily reconstructed at the new site. The theory extremely practical, and the end result is architecturally pleasing to the eye.

nicely against the exterior of the house. The combination of exterior colours are striking.

The house is primarily constructed from black linear board, with silver windows and angled silver roofing, making for a very sheek first impression.

From the exterior, you can see that the house is comprised of three main areas.

This was an intentional design feature. The house has been carefully designed, so that the entire structure can be separated into three main pieces, and moved to a different site if required in years to come. The house is structurally sound thanks to many deeply

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The heart of this home is spacious, elegantly adorned and extremely practical to ensure luxurious living. The main living area has been designed to be as open plan as possible, and is extremely spacious.

Comprising of a kitchen, dining and living area, each area is clearly defined despite all being together in the one large room.

The areas are minimalistic, yet very stylish. The colours throughout the home feature a neutral pallet, and they have used modern, colourful furnishings to give the home a warm, sophisticated feel. Richly coloured drapes and unique art pieces give the home it’s own individual character and warmth. The entire house’s window joinery has been completed in a silver aluminium, adding to the stylish feel of the interior.

Many down lights have been chosen to illuminate the living space, a specific design choice of the owners, who had a large influence in every feature within the house. Geoff Frew said it’s wonderful when the owners of the home know exactly what they want. “They were very specific in what they wanted with every aspect of the home, which makes it easier to create the desired result.”

Large folding door open out onto an expansive deck, decorated in an abundance of comfortable outdoor furniture. Both the main living area, and the two main bedrooms have been designed for easy access to the deck. This home delivers comfortable living and maximum enjoyment of its surroundings, also bringing the light and outdoors in.

The space and design makes it perfect for entertaining a large group of friends.

The Kitchen hosts all the modern appliances and fittings which would be expected of a home of this quality, with a large double oven and elegant fittings!

The feature of the kitchen is a large Gran Marbello bench top, set on top of charcoal coloured joinery, creating ample bench space, which flows effortlessly into the living area. The integrated fridge and roll out storage, hidden within shiny, lacquered cupboards is visually impressive and very practical, keeping everything hidden, yet at easy reach.

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The living area is remarkably spacious, with distinct areas characterised by the sophisticated furnishings.

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Envy, May, Issue 32 The second double bedroom is beautifully decorated in black, silver and white, adding a modern appeal. The third bedroom has two single beds, with crisp white bedding, accessorised with bright, colourful accessories.

The main bathroom is again dazzling, embellished in delicate tiles, and luxurious fittings.

The home features a third toilet and basin, situated off the main entrance, meaning guests in the living area have quick access, without having to disturb people sleeping in the bedrooms.

Each main area has a heat pump to allow for individual heating choices, and to cut back on heating costs if only a small part of the home is being utilised. Specially designed solid doors have been used in the main living area, connecting to the sleeping areas, giving extra noise reduction for when guests are being hosted.

The bedrooms each have individual style, with delicate furnishings, chic and beautiful. The bedrooms are cleverly adorned to allow for a family getaway, or a romantic time away, the home caters for any number of moods and occasions.

The master bedroom is very spacious, very minimal and very a la mode. Three walls are filled with large windows, offering a spectacular panoramic view, to give the impression that you are in a relaxing living area, rather than a bedroom. The bed is set against a wall which is floating in the room, with the wardrobe fitted in the back side of the wall. This gives a dramatic effect to the room, with added practicality.

Behind the bed wall is an entrance to the ensuite, a long, spacious added bathroom, with a vinyl floor that looks like wooden slats. The shower, double hand basins and joinery are luxurious, no expense was spared in this area.

The bedrooms are elegant and again very spacious, a calming atmosphere for relaxation with wonderful rural views.

Proud to support Smitheram & Frew Housing Company in Mid Canterbury ENCLOS

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Envy, May, Issue 32

Main Building Contractor:

Smitheram & Frew Architect Jess Patterson

Kitchen Joinery Steve Beveridge Joinery Building Materials Placemakers Painting Trudgeons Electrician Davidson Refrigeration & Electrical Ltd Plumbing Paul Summerfield Landscaping Del Philips Earthwork Stuart Tarbotton Contractors Concrete ACL Concrete Windows – Altherm Aluminium Carpets, Drapes, Vinyl & Interior Furnishings Redmonds Furnishing & Flooring

Steve Beveridge Joinery • • • • • • •

Joiner – 30 years experience Trade qualified in Interior-Exterior joinery Wooden and Aluminum windows and doors Glazing Cabinetry – Kitchens, Wardrobes, Bathrooms Stairs Residential – Commercial

Kitchen Appliances & Electronics Smith & Church Bathrooms Plumbing World

Steve Beveridge left college at 16 after being offered a Joinery apprenticeship by a small local company in Westport, he then spent 11 years enjoying a variety of work in the factory and on site.

A UK OE beckoned with partner Tania, and they found themselves based in London for 3 years, Tania working for a temp recruiting company while Steve was revamping flats and townhouses in central London for some very high class clients.

On his return home he joined a larger company in Westport where he stayed for 7 years in which time Matthew, now 14 and Sophie, 10, were born.

The opportunity to move to Ashburton in 2002 and work for Smitheram and Frew Hosing came about through family connections, and an interest in rowing and the opening of Lake Hood was also an incentive to move, offering to coach Ashburton College crews has brought enjoyable challenges.

In August 2010 John and Geoff sought to restructure their housing business offering Steve the chance to buy out the joinery side, an opportunity he was not about to let pass him by.

Steve says his main focus still remains on quality, providing clients with various options depending on budget.

For kitchen design he has installed the latest 3D program which offers a variety of options for cabinetry and colour schemes.

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14

Envy, May, Issue 32

Gardens

Envious

Rachel Vogan

Garden Expert

Food for the soul

Attention! Woman painter back in town!

Be surprised by what Levinea can do for your home with her amazing creativity

• Painting, plastering, wallpapering, spring cleaning • Flair for colours • Quick, efficient and perfectionist • Good price for the job • Over 20 years experience • Diversive in all aspects of paper hanging, painting & wide range of all variety of wallpaper.

Food underpins life, without it we simply wouldn’t exist. Whether you grow your own, or buy your own food, it’s important to know where and how your food gets from the paddock to your plate. More and more kiwis are drawn into the captivating and rewarding world of growing your own.

This year’s veggie growing season saw an increase of around 35% in vegetable seedling sales.

The interest in growing plants from seeds is strong, as is harvesting your own fruit and berries, and flowers are making a come back. Fingers crossed this signals the end of the arid stones, grasses and flax gardens that swept throughout streets of New Zealand. The country is blooming booming once again.

Essential to successful crop growth is food, plant food or fertiliser. Soil fertility is under pinned by a blend of healthy, balanced ingredients and fresh produce.

A number of things affect the ability of the soil to remain fertile. Heavy rains and over watering will cause valuable nutrients to leech away; often these can end up in waterways and under ground aquifers affecting water quality. Drought, buffeting winds, lack of organic matter such as compost and manure, over cultivating, and the list goes on.

Traditionally farmers have been over zealous with the amount of fertiliser they apply to their fields and crops. These habits are changing for a number of reasons; one is that fertiliser prices have significantly increased recently and the laws governing run off of excess fertiliser is now being monitored religiously.

For the home gardeners, it’s important to understand that it is essential to feed your soil so it can feed you. Gardeners have successfully used nitrogen-based fertilisers for years such as Nitrophoska and Osmocote to grow plants. There are a few down sides to these fertilisers, some didn’t actually release the nutrients when the soil temperatures were too hot or cold, others

were too quick to release their nutrients and dumped them all into the soil at once causing the plants to bolt. In addition, sometimes the nutrient would leech out of the soil before the plant could take it up.

Scientists and horticultural technicians need to be commended for persevering with the challenges of creating the perfect plant food and fertilisers. Globally fertiliser run off is a major issue, for years the manufacturers have been trying to find a solution. Recent research and trials have seen the launch of a revolutionary new generation fertiliser, called Novatec, which combats all the major issues. This stuff is what the gardening world has been waiting for; it’s like a super hero for plants in a bright purple bag.

Novatec is the only fertiliser that has this innovative nitrogen stabilising technology.

This technology allows a sustained release of nutrients such as nitrogen into the soil.

It stays in the soil around the root zone for when plants needs it. The form of nitrogen in Novatec is very easy for the plant to absorb, letting the plant concentrate on producing more fruit and flowers giving gardeners, orchardists, and market gardeners exceptional results. “Because Novatec can be used on pots, garden beds – in fact Novatec can be used on any plant, it is a great product for all garden situations. It is good to see that this type of environmentally friendly fertiliser is now available to the home gardener since more people look for (and use) ecofriendly products.” Tony Murrell, Garden landscape designer Garden centres and horticultural merchants all over the country are excited to offer something that is so efficient and effective. Packaged in a bright purple bag, it’s certainly hard to miss ……………..

Whether you ask for it by name or simply buy the new fertiliser in the pretty purple bag, the results will be the same, premium healthy, tasty, plants and produce bought to you by Novatec.

Reader Giveaway:

Last months winner: Robin Arnst, Ashburton We have 2 bags of Novatec Fertiliser to giveaway to a lucky reader – RRP $70!

All you have to do is answer the following question...

What colour are the bags of Novatec Fertiliser?

Hint: The answer can be found in the story on this page.

Please e-mail your answer to: amanda.n@theguardian.co.nz Subject heading: Garden Giveaway Or post your entry to: The Ashburton Guardian Envy Garden Giveaway Attn: Amanda Niblett PO Box 77 Ashburton 7700

Levinea will look after your best interest!

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Envy, May, Issue 32

Jewellery Warm Winter Gold Envious

Gold has always been powerful stuff. The earliest history of human interaction with gold is long lost to us, but its association with the gods, with immortality, and with wealth itself are common to many cultures throughout the world.

Early civilizations equated gold with gods and rulers, and gold was sought in their name and dedicated to their glorification.

Humans almost intuitively place a high value on gold, equating it with power, beauty, and the cultural elite. And since gold is widely distributed all over the globe, we find this same thinking about gold throughout ancient and modern civilizations everywhere.

Gold, beauty, and power have always gone together. Gold in ancient times was made into shrines and idols (“the Golden

Calf”), plates, cups, vases and vessels of all kinds, and of course, jewellery for personal adornment.

Gold was money in ancient Greece. The Greeks mined for gold throughout the Mediterranean and Middle East regions by 550 B.C., and both Plato and Aristotle wrote about gold and had theories about its origins. Gold was associated with water (logical, since most of it was found in streams), and it was supposed that gold was a particularly dense combination of water and sunlight.

Their science may have been primitive, but the Greeks learned much about the practicalities of gold mining. By the time of the death of Alexander of Macedon (323 B.C.), the Greeks had mined gold from the Pillars of Hercules (Gibraltar) all the way

eastward to Asia Minor and Egypt, and we find traces of their placer mines today.

Some of the mines were owned by the state, some were worked privately with a royalty paid to the state. Also, nomads such as the Scythians and Cimmerians worked placer mines all over the region. The surviving Greek gold coinage and Scythian jewellery both show superb artistry.

The Roman Empire furthered the quest for gold. The Romans mined gold extensively throughout their empire, and advanced the science of gold-mining considerably. They diverted streams of water to mine hydraulically, and built sluices and the first ‘long toms.’ They mined underground, also, and introduced water-wheels and the ‘roasting’ of goldbearing ores to separate the gold from rock.

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They were able to more efficiently exploit old mine-sites, and of course their chief labourers were prisoners of war, slaves, and convicts.

A monetary standard made the world economy possible. The concept of money, (i.e., gold and silver in standard weight and fineness coins) allowed the World’s economies to expand and prosper. During the Classic period of Greek and Roman rule in the western world, gold and silver both flowed to India for spices, and to China for silk. At the height of the Empire (A.D. 98160), Roman gold and silver coins reigned from Britain to North Africa and Egypt.

Money had been invented. Its name was gold.

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16

Envy, May, Issue 32

Travel

Envy

Maxine Whiting

Travel Expert

Winter Holidays In The Sun With winter approaching fast, cold frosty mornings, drizzly horrible days we decided it was time to take you on a Pacific Island experience with sandy beaches and sparkling seas awaiting your arrival.

The sun overhead beams down from cloudless blue sky, a gentle sea breeze ripples the warm waters and your second pina colada is lulling you into a gentle doze. Sound like you then Fiji is the place for you. The water really does sparkle when the tropical sun is shining and it really is that easy to slip into a daily routine that requires very little grey matter. We’re so

spoilt that these are the things we take for granted on a Fijian holiday. What makes a holiday in Fiji truly special are the unexpected moments like watching your kids playing with their new Fijian friends on a visit to a local village, feeling the sticky fresh mango juice running down your chin at a roadside stall these are experiences that truly add colour to your Fijian holiday.

Cook Islands offer you the opportunity to kick off your jandals and just relax. Warm lagoons, swaying hammocks and all this just a four hour flight from New Zealand.

Forget the long arrival procedures and

complex transfers – slipping into life in the Cooks could not be easier. Step off the plane at the island capital of Rarotonga to a song of greeting and within 1 hour from arrival you can be relaxing around the pool at your accommodation.

The Cooks are a group of 15 islands, scattered with pearls, rich in Polynesian culture. The islands are also closely linked with New Zealand – the Kiwi dollar is used so there’s no currency exchange to worry about. Rarotonga is the heart of the Cook Islands and is easy to get around. The island has its own gorgeous tropical beaches but

also a mountainous, forest clad interior for those of you that like a little adventure.

Aitutaki lays less than an hour’s flight from Rarotonga and is definitely worth a visit with its astoundingly beautiful lagoon.

The Cook Islanders offer you the opportunity to experience a deep sense of hospitality and you’ll quickly become accustomed to their relaxed pace.

At House of Travel we love creating your dream island holiday. House of Travel Powered by people who’ve been there, done that and know how it feels.

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CONDITIONS: Valid for new bookings only 08 – 16 May 11, or until packages are sold whichever occurs fi rst • Ticket taxes and surcharges are included in the advertised prices and are correct as at 03 May 11 but may vary due to exchange rates • Costs include a prepaid Passenger Service Charge per adult which replaces the New Zealand departure fee • Prices include accommodation as specifi ed and return airport transfers • Valid for travel commenced and completed as follows, Sofi tel Fiji Resort: 01 Nov - 15 Dec 11 & 06 Feb - 31 Mar 12, Ramada Resort Breakas Beach Vanuatu: 05 Jun - 12 Jun 11, 31 Jul - 02 Oct 11 & 30 Oct - 27 Nov 11, and Sanctuary Rarotonga On The Beach: 19 Sep - 05 Oct 11, 22 - 30 Oct 11 & 01 Feb - 31 Mar 12 • All packages are based on return economy class airfares fl ying Air New Zealand from any Air New Zealand domestic airport (Seat + Bag). Seat + Bag fare includes in-fl ight entertainment (TV, music and games) tea, coffee & water, 1 carry- on bag (up to 7 kg) and 1 checked in bag (up to 23 kg) - should this not be available on your chosen date we will supply the next best option • Travel is via Auckland in both directions. Connections requiring an overnight stay in Auckland to connect with airline schedules will be at passenger’s own expense • Prices are per person in NZ dollars based on payment by cash or cheque • Full payment is required no later than 4.59pm 16 May 11 • Min/max stays apply • Packages not eligible for Airpoints Dollars accrual or Airpoints Dollars companion tickets • This fare is non-refundable, non-transferable and name changes are not permitted • Flights and accommodation are limited and subject to availability at time of booking • Amendment and cancellation fees apply – please ask your House of Travel consultant.

Envy, May, Issue 32

Travel

17

Envy

Recipe of the month Rhubarb & Red Berry Ricotta Tart

Congratulations to last months winner Steph Bradley Ashburton

Serves: 8-10 Prep Time: 20 min ( plus refrigeration time) Cooking: Time: 50 min

First Timer Travel Tips So you’re about to finally make that first step into the weird and wonderful world? Brilliant - you won’t regret it! There are a few things you should know before you leave to help you on your way.

Travel light!

Don’t pack what you don’t need, especially if you’re backpacking. There is nothing worse than lugging around a lot of weight on your back when arriving in a new city and trying to find a place to stay.

Just remember, if you need something, you’ll be able to buy it on the road. It is easier to travel with a pack than with a suitcase - suitcases don’t like crowded streets, rocky roads or stairs (and subways have a lot of them)! This will also help you to avoid paying horrendous excess baggage charges on your journey home if you have brought a few souvenirs.

Avoid jetlag & air sickness Flying internationally causes jetlag because of the fact that you are crossing time zones. Some precautions to take include: a) Drinking plenty of water and no alcohol intake. b) Sticking with a bland diet. c) Adjusting your watch according to your destination’s time clock and attempt to adhere to your arrival schedule - the sooner, the better. d) Get as much sleep as you can on that long flight over, sleep is golden and you’ll be thankful for it when you arrive Carry the correct forms of currency Exchange just enough money to cover your expenses for your travels. There’s nothing worse than being stuck in a new country on your first day with no local

currency. Make sure your ATM card can be used in the places you are visiting (you’ll find a logo like the ‘Cirrus’ one on the back of your card) - some places in South America won’t accept this so ensure you have enough cash on hand. It is safest to take a mixture of currency with you - a credit card, some cash, and perhaps some travellers cheques or a currency card. This will cover you just in case that credit card declines or a machine won’t accept your ATM card.

Pack a game or two There will be times where you will be sitting around waiting for flights, buses, places to open, etc. Ensure you pack a travel game, diary or something to occupy yourself with.

Be educated about where you’re going Always read up on the city before you get there. It pays to know a little about the basics such as transportation, weather, do’s & don’ts and an orientation of the city. Once you’re there, go to a Tourist Information Centre first - that way you can get an idea of what is going on, so you don’t miss out on the good stuff.

Carry the right things with you Always take an extra pair of clothes in your hand luggage - there’s nothing worse than being in a new country, where you don’t speak the language and where the airline has lost your luggage - at least you can have a clean change of clothes this way.

The security of travellers cheques with the convenience of plastic.

Ingredients: Tart: 1 ¼ cups plain flour ½ cup icing sugar 125gms cold unsalted butter, cut into cubes 2 tablespoons iced water, approximately 1/3 cup Rhubarb & Red Berry Jam Filling: ¾ cup smooth ricotta 2 tablespoons caster sugar 1 egg, lightly beaten 1 teaspoon vanilla extract Topping: 1 cup orange juice 1 cup Rhubarb & Red Berry Jam 2 punnets strawberries, hulled, and quartered if large Method: 1. To make pastry, process the flour, icing sugar and butter in a food processor until crumbly. Add enough of the iced water to make the mix come together. Knead dough gently on a lightly floured surface, wrap in plastic, refrigerate for 20 minutes.

2. Pre heat the oven to 180 degrees Celsius.

Grease a 12.5cm x 35cm ( or 24cm round) loose based tart tin.

3. Roll pastry between 2 sheets baking paper to fit tin size. Ease pastry into tin, trim excess, tidy with your fingers to fit neatly. Prick base with a fork. Refrigerate for 15 minutes.

4. Place tin on an oven tray. Cover pastry with baking paper, fill with pastry weights or uncooked rice. Bake for 10 minutes.

Remove baking paper and weights. Cook for 10 minutes. Spread jam over base, cook for 2minutes.

5. In a mixing bowl, combine all ingredients for filling. Pour into pastry case. Cook for 20 minutes or until ricotta is set. Remove from oven , cool completely.

6. Using a small saucepan, bring the orange juice and jam to the boil, stirring until smooth. Reduce heat, simmer for 5 minutes. Add the strawberries, simmer for 5 minutes. Remove strawberries from syrup with a slotted spoon, cool slightly, place on tart. Retain syrup for serving.

7. Serve slices of tart with syrup.

Please note rhubarb can be used in place of strawberries when in season.

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18

Envy, May, Issue 32

Masterchef

Brett McGregor Story & Photos Amanda Niblett

He’s charming, cheeky and all over our television, so what is New Zealand’s first Masterchef winner Brett McGregor up to now?

New Zealand’s first Masterchef winner Brett McGregor delighted Ashburton when he visited recently to promote his first book – Taste of a Traveller.

After catching Brett for a few minutes at the Somerset Grocer over a coffee, the question wasn’t what had he been doing, as opposed to what hadn’t he been doing, his life a virtual whirlwind of opportunity and appearances.

So often our reality television stars are hot for five minutes, then they are not, disappearing into some dark hole of five minute fame stars, never to be seen again, but Brett is a refreshing contrast to the trend.

The evening before our interview, Brett had been in Ashburton, giving a cooking demonstration to adoring fans, while promoting his first cook book, named Taste of a Traveller. Inspired by his many years

of travel abroad, his debut cookbook taps into rich and exotic international flavours with a Kiwi twist. It re-creates the evocative scents and tastes from Brett’s experiences abroad with a treasure trove of delicious recipes.

Brett was a Christchurch deputy principal at Branston Intermediate before winning the very first MasterChef NZ title. Now he’s establishing a career as a food writer and TV host, currently featuring in television commercials for Countdown, and has recently started a food column for New Idea magazine.

He doesn’t proclaim to be a chef, but has always had a fond love of cooking. His inspiration originates from his mother,

who features in his cookbook with “The old lady’s scones”. Annette McGregor used to work at a local 4 Square supermarket in Eltham, Taranaki, where her scones were so popular, that the sales increased from 200 per week up to 1500 per week, and were couriered throughout the country. From her magical recipe, the Eltham community pulled together in an effort to create the worlds largest scone, and broke the existing Guinness World Record with a giant 121kg scone - creaming the previous British record of 60kg.

Brett’s success on Masterchef has inspired Annette to open her own Cafe, aptly named “The old lady’s Cafe”, where Brett hopes some of his recipes and other

celebrity recipes can feature on the menu.

His extensive travelling then opened the door of inspiration further, allowing more cooking tastes and styles into his repertoire. The fresh intense flavours of Asia have always intrigued him and he’s spent years developing his own style and take on some classic dishes. His book is a treasure trove of wonderful, simple and delicious recipes that you can make every day, and Brett has shared one of his favourite recipes, for all Envy readers to try at home.

He hopes to have his own television show in the future, but for the time being, he is enjoying the journey that this experience has taken him.

Larb Gai

Serves 2

The first recipe in this book had to be larb gai. Fresh, simple and very tasty, this for me is the quintessential Thai dish. I have developed my version over the years and honestly have never met anyone who does not enjoy its delicate flavours. Just remember that if you are not a chilli fan, use less.

This is a great salad to share between two.

Ingredients ¼ cup rice 2 skinned and boned chicken breasts 2 skinned and boned chicken thighs 4 tablespoons water freshly ground black pepper to taste 1 cup mint leaves, finely sliced 1 cup coriander leaves, finely sliced 2–3 dried chillies, ground

4 kaffir lime leaves, finely sliced and central stalk removed 2 tablespoons fish sauce juice of 1 lemon juice of ½ lime ½ cucumber, seeded and sliced 15 green beans, blanched 10 iceberg or cos lettuce leaves

Method Toast the rice in a small dry saucepan until golden. Remove, then grind into a fine powder in a mortar and pestle and set aside to cool.

Mince the chicken with a stick blender or in a food processor until you have a medium mince.

Place in a large saucepan with the water, season with black pepper and cook on a low heat until just cooked through. As soon as the chicken is

cooked and its juices are running clear, remove the pan from the heat. Add the remaining ingredients except the cucumber, beans and lettuce, and combine well. Check the seasoning.

Serve the cucumber, beans and lettuce alongside. The idea is people help themselves and make little parcels of the ingredients wrapped in the lettuce leaves. Intoxicating.

Envy, May, Issue 32

Take

19

Mums - put the jug on, put your feet up and take five minutes for yourself – you deserve the break!

Hint of the month – Acid Reflux

break taking a es s e n o J h on Noa owing st r h t m o r f amp. in Lake C

Taylor Holdem’s face lights up every time he looks at the wedding portrait of his parents in the lounge (Angela & Alastair Holdem).

Te Arahi Kee a family fe-Paul - wearin K g Cloak) m orowai (Maori a d e by a fa member mily ever wit , looking happy h gorgeo a us big bla s ck eyes.

Not every day of parenthood is a walk in the park, especially in the earlier months. Here is a common problem that many new parents are faced with, but might not know the symptoms or how to effectively treat the problem.

Does your baby throw up every feed or arch their back and refuse to feed? Is sleep an impossibility for them and you? Do they scream when you try to put them down or just plain scream - all day, every day?

It’s possible that your baby has acid reflux.

The good news is that it is treatable. There are many techniques that can be put into play to help manage the symptoms, like keeping the infant in a jolly jumper to keep them upright.

Gaviscon for infants or other medications prescribed by a health care professional can also be used to relieve symptoms.

The best thing for both mum and baby is a decent amount of sleep, so seek advice from your health care professional, as the answer to an irritable, sleepless baby may be more simple than you think, and easily treatable.

Children’s portraits free studio sessions this month

t her roud tha t. p o s a y She en ou Harmon by tooth has fall a first b

Jack Straw b What a ha ridge rd life!

Our people, our place, our future shining stars

Wow what a cute bunch of children starring in our May edition of Envy!

Congratulations to this months winner – Jack Strawbridge.

Send us photos of your children to star in Envy, and be in with the chance to win a family portrait session, valued at $75 with Lynley Photography!

Please e-mail your photo to envy@theguardian.co.nz with a caption of the situation, including the name of the child.

We will draw one lucky winner at random each month, so keep sending those entertaining and cute photos in!

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