YOU March 2019 by Ashburton Guardian

you MARCH 2019

Joyful

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East Street, Ashburton Phone 03 308 5771 www.sparrows.co.nz

you Welcome

Meet the Food Show chefs

Two $150 hampers to give away

Wedding special: The Churchills’ perfect day

Sought-after wedding photographer

Annah Stretton in town

Out and about with Zonta

Fashion we love

Physio advice on plantar fasciitis

Not all protein is created equal

Recipes from Sarah Kingsbury

Things we love

Donna-Marie Lever’s gun episode

Gardening and giveaway

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

COVER PHOTO Paul and Penny Churchill had the perfect wedding day – fun and relaxed – they loved every minute of it. PHOTO TONY STEWART

Editorial contact

to a bumper issue of March YOU! We have so much to tempt you this month, with our huge 19-page wedding special, our nine-page Christchurch Food Show feature, with celebrity chef Q&As and fantastic giveaways worth $150 each (tickets to the Food Show included). We also have six pages on the recent Zonta Ashburton Women’s Day Breakfast that was packed to hear New Zealand fashion icon Annah Stretton talk. Did she talk about fashion? No. She talked about RAW, her five-year project that aims to take recidivist women offenders (300 women in prison in 2014; 900 today) from a cycle of crime to a life of promise. It’s amazing and, after five years, only one of 60 women have gone back to their old lives. That is incredible success! I was at the breakfast and what a privilege it was to hear her and one of the RAW women, Max, speak. Cheers,

Lisa Fenwick

YOU Magazine | 3

per chance to win this ham Don’t miss out on your P12 w. Sho d m the Foo of goodies worth $150 fro

Annah Stretton speaks with passion at the Zonta Ashburton Women’s Day Breakfast.

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Want the recipe for chef/baker Sarah this luscious custard square from Kingsbury? P50

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

Advertising contact

Danaka Bennett • (03) 307-7963 • danaka.b@theguardian.co.nz

YOU magazine is a complimentary supplement of the Ashburton Guardian

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4 | YOU Magazine

A Chch slice of foodie heaven

e’ve become a nation of foodies, always keen to celebrate the melting pot of both exciting new flavours and traditional ingredients available right on our doorstep. Whether we look for inspiration in our gardens, farmers’ markets and stores, or search out celebrity chefs to provide new ideas, the options available are seemingly endless. The place where all this knowledge and creativity comes together is the 2019 Food Show Christchurch, held from April 5-7 at Horncastle Arena. It’s a must-do for any food lover in the wider Canterbury region. Known for its ability to inspire, educate and tempt foodies with delicious treats, the show is also the place to see your favourite top celebrity chefs and local stars in action, as they offer demonstrations in the NEFF Cooking Theatre. This year, Annabel Langbein returns to the stage, along with

Luke Hines, Jax Hamilton, Annabelle White and Giulio Sturla. The best bit? It’s all included free with your ticket. A new feature for 2019 is Brewers’ Lane, where you can sample craft beer from the best breweries in New Zealand. The Artisan Village is the place to visit for small-batch artisan goods, the New Street Food Alley is where you’ll find international street eats and the Ceres Organics Healthy Hub Kitchen will assist with healthy cooking. For a full list of exhibitors, check out www.foodshow.co.nz With an extensive range of home-grown producers represented on site, get ready to be wowed and inspired. We’ve had a chat with some of the top chefs and cooks attending this year, to discuss what they’ve been up to lately, what they’re looking forward to about the food show, and what we can expect from their demonstrations this time around.

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Somerset House, Burnett Street, Ashburton Phone 03 307 5899 www.somersetgrocer.co.nz

YOU Magazine | 5

Meet the celebrity chefs

Jax Hamilton

about to commence, I think it’s time! How has the culinary landscape changed since you first appeared on our screens in 2011? It’s always changing, evolving, really. For me, I think people are thinking more about their health, raw food, less processed. I’ve seen a real resurgence of people who are beginning to grow their own food, which I love.

s the author of two best-selling cookbooks, and creator of online food channel Jax Food Hax, Jax Hamilton knows exactly how to make food simple, delicious and fun. First appearing on our screens on MasterChef New Zealand in 2011, where she came runner-up, she is proud to mix her unique take on Kiwi cooking, “with a side of cockney cheek, and a cup of Jamaican personality”. Kiwis will also recognise her as the friendly face from the Countdown ads where she’s been an ambassador for the past six years. Jax returns to The Food Show stage this year in her hometown of Christchurch.

What exciting projects are you working on at the moment? Jax Food Hax is a work in progress. People have forgotten the simple rules that apply to everyday cooking, and also that cooking is supposed to be fun. I’m also about to launch into a very exciting project for Christchurch and all the new eateries, cafes, street food stalls and farmers’ markets that appear on a daily basis. Most exciting is a trip back to Jamaica for a cooking show.

We last saw you at the Food Show in Christchurch last year, what have you been up to since? My channel, Jax Food Hax, keeps me really busy, I have over 40 episodes, which I add to regularly. Here, I inspire my audience to think outside the box, using ingredients in their pantries to create new, gorgeous dishes. It’s full of fun tips, shortcuts, and hints. What are some of your favourite Canterbury/Mid Canterbury products? The wine of course, especially Mt Beautiful, Waipara Hills, Pegasus Bay ... I also love Robinsons Bay Olive Oil from Akaroa, which I pick up at my local farmers’ market (Riccarton Bush) on a Saturday morning. They also have a wonderful selection of infused oils too, most recently a delicately-fragranced rosemary and garlic – incredible. What are some of your favourite ways to prepare those ingredients? Well, a glass – sometimes. With my olive oil, especially the infused variety, I like to use them to marinate meat or seafood, in a salad dressing, or light salsa. They have an award-winning extra virgin olive oil, which is fabulous for platters, dipping etc. The good thing about Robinsons, is once you’ve finished your oil, you can take the bottle back and they’ll refill it for you. Why is it important we stick to buying locally-produced ingredients? I believe our community is the soul of our cities. When we support the locally-produced ingredients, it keeps the heart beat-

What’s your favourite ingredient to cook with? Salt. Its presence is not felt, but its absence makes all things tasteless.

Jax Hamilton, will bring her take on Jamaican food with a Kiwi twist, to her hometown Christchurch show.

PHOTO DANIELA AEBLI

ing. Also, when we trust our producers, we trust the passion of the land. Biggest trap to avoid when going grocery shopping? For me, never venture into the middle of a supermarket, if you shop around the outside, you hit produce, meat, dairy, bakery and wine, then you’re good to go. In the middle, you’ll find only processed goods. And, never go when you’re hungry. If you only want a few things don’t take a basket, if you do want a few things, never grab a trolley. And don’t come shopping with me otherwise it will take two hours longer than normal. Has your food style changed in recent years, and what are you most excited to talk to the food show audience about this year? I’ve never cooked any Jamaican food and this year, because I have an exciting project

What will you be cooking at the Food Show this year? I haven’t decided yet between my whitebait and scallop ravioli with limoncello sauce, or something Jamaican – with a Kiwi twist. Favourite place to eat in Christchurch? Oooh this is a hard one, because it really depends on how I’m feeling. For dinner, I love 5th Street over by the Colombo. Great staff, fabulous restaurant, banging seasonal menu. Or the Birdwood in Sydenham (a newbie) it’s a gorgeous café by day and changes into a pizzeria with excellent handmade pasta from 4pm. The coffee is banging, too. You’re home alone and haven’t planned anything for dinner, what’s your go-to recipe? My garden for what’s ready. At the moment, corn and green chilli peppers, so tonight I’m making my White Chilli Chicken Con Carne, a delicious take on the winter warmer, but lighter, fresher and instead of kidney beans I use freshly shucked corn. A crisp salad on the side from my garden and I don’t even have to leave the house … Ding! Dong!

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household name in New Zealand, Annabelle White is the author of 11 cookbooks and a regular guest and host on popular TV and radio shows. Bringing lots of fun and energy to the kitchen, the bubbly food writer always comes prepared with food hacks, simple tips, and easy, achievable recipes. At this year’s Food Show in Christchurch, Annabelle will be doing live cooking demonstrations in the NEFF Cooking Theatre to show off her culinary skills. What exciting things have you been working on? I’m very lucky, I simply love my work and it’s very broad – from a cooking class in Palmerston North one week, to speaking to a group of business people in Queenstown the next. Plus, hosting and producing holiday radio shows covering everything from travel to films, to books, to politics, to social behaviour, sport and food. The challenge is in the variety, and I can’t get enough of it. Someone once said, if you are not moving forward (new challenges), you’re going backwards. You’ve done your fair share of food tours, if you could only recommend one place that people must visit to get the best food, where would you recommend? That’s easy, as you love to share the authentic experience and I have two fab suggestions. Instead of heading to big cities in Italy, book a flight to Rome and get out of the busy city and head to Perugia and stay with the warm and loving Spada family in an Umbrian farmhouse where there are two bedrooms with a bath off the kitchen (separate from their living areas). You feel part of the family. If you want to hire a car and drive there and

Well-travelled New Zealand food writer and cook, Annabelle White, will be a presenter at this year’s Christchurch Food Show. PHOTO SUPPLIED

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Annabelle White do day trips to Assisi and Cortona, you can from there and they also help with cycling, walking and Vespa hire. They speak fluent English and will give you intimate cooking classes – Cristina Spada will meet you at the train station if you don’t want to drive and go there for a few days and be part of the family, tour Perugia and eat the great food www.italiandelights.co.uk My other great tip is going to New York City for 10 days and stay at the Hotel Beacon and feel like an extra in a Seinfeld episode on the Upper West Side – see my New York notes at www.annabellewhite.com You’re famously charismatic on stage, where do you get your confidence and energy from? The energy and buzz comes from reacting to the audience – it’s an Irish thing (I come from an energetic, slightly mad family) but I seriously love to see happy faces and people enjoying themselves! What food should every Kiwi be eating and cooking right now? Right now, fresh fruit and veges. I love our seafood – fresh, seasonal and don’t do much cooking! Spend more time shopping. What are your top tips for hosting a great dinner party? Don’t call it a dinner party. Just say you are inviting friends over to share a bowl of pasta, or seafood stew, or salad. Keep it relaxed, and if you’re an invited guest to this “get together”, make sure you read the paper before you head out, or at least check online with what is going on in New Zealand and the world. Nothing is worse than sitting beside someone at a dinner who doesn’t read, go to movies, follow the news, or have any curiosity about others and what’s going

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on in the world – it’s always good to make an effort! What sets New Zealand apart – culinary-wise – from the rest of the world? Amazingly fresh produce being prepared by outstandingly fresh and innovative cooks. I love when people keep it honest and not pretentious. What springs to mind as a classic Kiwi dish? How do you put your own unique twist on this? New Zealand lamb – bone it out and place it in an Asian marinade before barbecuing. This will enhance the vibrant flavours while adding a hint of smoke. Serve with delicious steamed potatoes and a simple salad. What piece of kitchen equipment can you not live without? My wooden spoon and a really good chef’s knife. What is the strangest thing you’ve ever eaten? I was once (semi-forced) to eat donkey in northern Italy. It was a local delicacy, but I really struggled.

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I was once (semi-forced) to eat donkey in northern Italy. It was a local delicacy, but I really struggled

What are three most common disregarded dinner manners in New Zealand? 1. Being appreciative for the food that has been prepared for you – do not over-season before you try the food. 2. Common table manners – licking your knife, talking with full mouth, holding the knife like a pen, etc. 3. Being overly-fussy – If you don’t like something, move it to one side without rejecting it outright. If your diet is really restricted, it might pay to bring some food along.

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Giulio S

Tasmanian sponge

This is a heavier version of “the sponge”, but incredibly good joined together with home-made slightly runny jam and whipped cream with a big pot of tea! You need scales for this recipe, it is the only way to get great results. Many bakers say to sift your flour three times for a sponge. 190g softened butter (not melted) 190g sugar 190g eggs (at room temperature) 190g sifted standard flour 2t baking powder (stir the packet before measuring) 1/4 C hot water To serve – whipped cream and runny jam Icing sugar to dust – Preheat the oven to 180°C and lightly grease 2 x 20cm sandwich cake tins. Line each with a circle of baking paper for easy removal from tin post-baking. – Cream the butter and sugar until light and fluffy in your cake mixer and the sugar has dissolved (test by rubbing a little mix between your fingers). – Add eggs one by one. – Continue to beat well – do not worry if mix “curdles”. – Now add the sifted flour, baking powder and hot water. Mix very gently from the moment you combine the dry ingredients with the butter/egg mix. – Place into cake tins. – Bake until golden and the sponges spring back when lightly touched in the centre – test after 20 mins. If in doubt, you can test with a skewer as this “heavier style” sponge can handle this procedure. – Leave in tins for 5 mins then turn

iulio Sturla has a simple philosophy when it comes to good food; use fresh, seasonal, organic ingredients. The Chilean native is best known for heading up the extremely popular Roots Restaurant with his wife Christy, where he’s gained a reputation for his alternative approach to food – there’s no menu and often ingredients are foraged for. Giulio will be doing live cooking demonstrations at The Food Show in Christchurch this year, so visitors will get a chance to see him live in action and pick up some of his best cooking tips.

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What sets New Zealand apart – culinary-wise – from the rest of the world? The produce, the proximity to the source, the freshness and traceability of the ingredients.

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What springs to mind as a classic Kiwi dish? I love seafood and New Zealand is privileged when it comes to great seafood!

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What is your favourite wine? In New Zealand, it’s the local pinot noir. What piece of kitchen equipment can you not live without? A knife and a charcoal barbecue.

out on to cake racks to cool. – When cool sandwich with jam and whipped cream and dust with icing sugar (sifted). recipe by Annabelle White

If you could invite anyone to dinner, who would it be, and why? Bono from U2. I think I could spend a whole day eating and never stop talking about good music and good food. What is your favourite takeaway joint? A taco truck!

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io Sturla

Career-wise, if you weren’t cooking what do you think you would be doing? I would be a farmer, forager, a hunter. Cooking is a career, but I still have to eat the best food I can get. What food can you simply not stomach? I think it’s cultural rather than a dislike, but eating scorpions, roaches, etc makes me a little sick. What is the strangest thing you’ve ever eaten? Ants in the Amazon. What are your cooking philosophies? Using the best that nature produces, creating long-lasting relationships with producers, and giving exceptional food experiences to our guests. Are there any dangers or things that people should be wary of when foraging? Life is full of danger, and foraging is not exempt, but before foraging, you have to learn about what is edible – education is always good. Is there anything you would like to see change in the food industry? I would like to see an industry that considers the protection and preservation of nature and the environment – essential for the future of our industry!

Right – Chilean native Giulio Sturla will make an appearance to discuss his ever-popular Roots Restaurant, and belief in using seasonal, organic PHOTO SUPPLIED ingredients.

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10 | YOU Magazine

Easy cauliflower pi Brisbane-based clean-living expert, personal trainer, chef and author, Luke Hines, will show audiences how to create healthy meals packed with nutrient-dense wholefoods. Here he shares with us his recipe for easy cauliflower pizzas.

PHOTOS SUPPLIED

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er pizzas three ways I love pizza – I mean, who doesn’t? The only problem is I can never decide which toppings I want! If you’re like me, then don’t worry, with these versatile mini pizzas I’ve got you sorted. Make multiples of your favourite, or go all out and make all three versions below. Either way, you are going to love these.

Serves 4–6 800g (4C) cooked cauliflower rice 100g (1C) almond meal, plus extra if needed 2T arrowroot or tapioca flour 2 eggs, beaten 2t dried oregano 1t sea salt 1T extra-virgin olive oil Roast chicken topping 1t tomato paste 100g shredded chicken 6 cherry tomatoes, quartered Basil leaves, to serve Prawn topping 1t tomato paste 100g tiger prawns, cooked and roughly chopped

1T pesto 4 cherry tomatoes, quartered Juice of 1/4 lemon Toasted pine nuts, to serve Chargrilled vegetable topping 1t tomato paste 100g chargrilled zucchini, capsicum and eggplant 4 cherry tomatoes, quartered Baby rocket leaves, to serve – Preheat the oven to 180°C and line two large baking trays with baking paper. – Make the cauliflower rice as instructed, then leave to cool. Once it is cool enough to touch, pile it up in the centre of a dry tea towel, gather the ends together, twist and firmly squeeze out any excess water.

– Add the cauliflower rice to a large bowl together with the almond meal, arrowroot or tapioca flour, egg, oregano and salt and stir well to combine. The mixture should be dough-like in consistency – if it’s looking a little crumbly, simply add some more almond meal until it holds together. – Using a spoon, dollop your dough on to the prepared baking trays and spread out into three 12-15cm rounds, about 5mm thick. Bake for 30–40 minutes,or until lightly golden. – Remove from the oven, add your chosen toppings and place back in the oven for 10 minutes, or until the edges of the bases are golden brown and the toppings are heated through. Remove from the oven and top with your chosen garnish ingredients, drizzle over the olive oil and serve.

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THE FOOD SHOW TICKETS/GOODIES

$150

GIVEAWAY

Cantabrians’ favourite day out is making a comeback this April with The Food Show returning to Horncastle Arena from April 5-7. YOU magazine is giving away two Food Show Christchurch packs, valued at over $150.

WHAT YOU WIN

The packs include a double pass to the show, Pic’s Really Good Boysenberry Jelly, Fresh Paper, a Happyhire $50 voucher, Omega Plus King Salmon Dog Treats, Pure Delish Pecan, Ginger & Coconut Nograin-ola, a Ceres Organics Raw Wholefood Bar, Honeywrap Reusable Food Wraps, Fresh As Freeze Dried Lychees and Panna Cotta, Proper Crisps, Meatmates Freeze Dried Dog Food Topper, Kiwi Crush Freeze Dried, and Em’s Power Cookies Hemp Protein Cookie.

HOW TO ENTER:

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

Less speed Less harm

RULES AND ELIGIBILITY:

One entry per person and per household. Guardian staff and immediate family members are not eligible for entry. All entries must be received by 9am, Friday, March 22. Tickets to The Food Show Christchurch are available from www.foodshow.co.nz. General entry gate price $20, Child (612) $15, under 5s are free, seniors $18 (Friday only).

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YOU Magazine | 13

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Wedded We know that a wedding is often the most special time of a couple’s life! Whether it’s glamorous, rustic, casual or formal, each wedding is special and we celebrate that unique ﬂavour in this month’s edition of YOU!

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WEDDINGS

Perfect partners perfect day It was almost love at ﬁrst sight for Penny Shearer and Paul Churchill. The couple married on January 26 in a wedding they’d planned to perfection. They share with YOU writer Sue Newman the story of their special day.

hey met at party in a Peel Forest paddock. It was raining, they sought shelter under an umbrella and for the next few hours they got to know one another. By the party’s end Penny Shearer and Paul Churchill realised that night could be the start of something very special. “We talked and talked under the umbrella in the rain and that was pretty much it, he gave me his business card and away we went,” Penny said. Over the coming weeks they knew they’d each found their perfect person. They moved in together, bought Turner the miniature schnauzer and Paul completed the picture by proposing. “I was at work and Paul rang and said could I come home. He had a bottle of bubbles, music and flowers. He got down on one knee and that was it.” continued next page

PHOTOS TONY STEWART

Penny Shearer and Paul Churchill, share a special moment on their wedding day.

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YOU Magazine | 17

WEDDINGS

Penny Shearer and Paul Churchill get in the frame with their wedding party.

From P16 Wedding planning started, the date, January 26 was set and a venue (Hotel Ashburton), photographer (Tony Stewart) and wedding celebrant (Sandra Curd) were booked. Both sets of parents were delighted and the families were looking forward to planning a wedding one year down the track. If there’s one word Penny and Paul often repeat when they talk about their wedding, it’s fun. They say they loved every minute; from the hours of planning through to the day itself, to the postwedding barbecue the following day. The couple discussed children, knew they both wanted a family and decided they’d let nature take its course. It did and baby Churchill became the unborn and unplanned guest at its parents’ wedding – and no they won’t know its gender until it’s born, due date June 17. Having a baby on board changed absolutely nothing, in fact it gave the whole event a very special edge, Penny said. “The only thing it did change was that mum had to put a panel in my dress and sew me into it – and I couldn’t drink.” Penny had chosen her wedding dress after visiting several wedding boutiques. She

The simplicity of Penny Shearer’s wedding gown reﬂected the ethos of her wedding day – fun.

found exactly what she was searching for online and, as her waistline disappeared, she said a dress with an under-layer and a stretchy lace over-layer proved a lucky choice. She completed her outfit with her mother’s wedding veil. It was fortunate, she said it had yellowed with age and perfectly matched the ivory colour of her own dress. And she gave the veil a modern twist, wearing it underneath her upswept hair rather than as a head dress.

Last-minute alterations meant she could have set a record as the first bride to be married with a needle sticking out the back of her dress. “As we were leaving mum was still sewing me into my dress and I told her we had no more time, we had to go. She lost the needle and it ended up in my dress. The celebrant came up behind me during the service and started pulling it out.” continued over page

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WEDDINGS From P17 In keeping with tradition, Penny carried something blue on her wedding day, blue thread carefully woven into the hem of her wedding dress. Neither Penny nor Paul wanted a lavish wedding, and while bridesmaids’ dresses, head gear and flowers were far from top shelf price, the overall effect was stylish, fashionable and looked every inch top shelf in effect. Wedding flowers can cost a small fortune but Penny opted for a bouquet of silk flowers that now provides a floral display in their home. The men’s shirts were two for one specials in a sale and for most of the men in the wedding party their suits and shoes were on their fourth wedding. “It is possible to have a really economical wedding and still look great. The important thing to us were the photographs. They are what you get to keep and remember.” It will remain part of their wedding folklore that Paul won a bet on the day – $10 paid by the person who cried first. “I thought I’d be the first but Penny lost it – she cried when she was saying her vows,” Paul said. Their only extravagance was a honeymoon in Waiheke Island, but that did double duty as an excuse to catch up with friends who had not attended the wedding. It was also an opportunity for Paul to revisit his past as an engineer and ferry boat driver. He admits it was “pretty good to be an old sea dog for a day”. They chose the hotel as their venue to keep ceremony and celebrations in one place and they wanted their guests to have the option of not driving home. continued next page

Right – A precious moment among a ﬁeld of ﬂowers.

A shy moment for a young boy presenting Penny Shearer with a horseshoe.

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WEDDINGS From P18 Accommodation on site was essential for the many guests who’d travelled from America, England and Australia. And with a 91-year-old grandfather joining in the celebrations, a bed just down the corridor made sense. Neither Penny nor Paul wanted a wedding that was formal, they wanted their guests to relax and they wanted to be able to relax and take the day as it came. The wedding breakfast was a huge step away from tradition, with wedges and garlic bread served during the speeches and a big range of pizzas served during the evening in grazing table style. And their wedding cake was probably one of the most unusual guests would have seen – six wheels of Whitestone cheese decorated with fruit and sweets. “Our wedding was so low-key, but it was so us,” Paul said. continued over page Paul and Penny, husband and wife.

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20 | YOU Magazine

WEDDINGS

It might have been Penny and Paul’s wedding day, but they took time out for photos with miniature schnauzer Turner.

A novel wedding cake that stole the day – wheels of whitestone cheese, fruit and sweets. An oops moment, pre-ceremony when Penny’s mum Alison had to sew her daughter into her wedding gown.

From P19 They designed the day so the wedding party would spend minimum time away from guests. Family photos were taken in the hotel gardens, wedding party photos outside the old flour mill that is now Bio Grains, as well as against the Spraymarks building and photos of just Penny and Paul in the Ashburton Domain. There were even some special photos taken at home with Turner. On the way back to the hotel they made a quick stop to visit an elderly greataunt in Rosebank Resthome, where Paul managed to catch up on 10 minutes of

on-screen cricket. Penny’s Argentinian family who were a big part of her life during her year as an AFS student, were unable to attend, but they were skyped into the ceremony. The differences in the ceremony carried through to their table settings. They opted to give each table the name of a place that had been special to them in their lives. And on Paul’s instructions the first dance of the wedding was the background music he’d chosen for his proposal, Head Over Boots. They decided to limit their wedding to 85 guests, but held a barbecue at the

Lyndhurst Reserve on Sunday for wedding guests and many others. Our whole wedding was perfect. It was so relaxed, “we wouldn’t change a thing”, Penny said. “We planned it all together, it was a real couple decision-making process.” In keeping with their desire to do things a little differently, Penny and Paul opted for an Edmonds Cookbook as their wedding register book, with names and comments written alongside recipes. As they look back at their wedding, they can’t stop smiling. “It was one of those days where everything was perfect,” Paul said.

YOU Magazine | 21

The Art of a Wedding Confirm your wedding with us before 31 October 2019 & receive:Â Complimentary Powder Room Complimentary Cafe Weather Contingency Complimentary Round of Golf with Cart for the Groom & Groomsmen 25% Discount off Venue Hire *Bookings for November 2019 - April 2020 | Minimum 60 Guests Terrace Downs Resort is the perfect setting for your special day, whether it's an intimate wedding or a lavish affair, we offer a variety of options Multiple ceremony sites both outside and indoors Reception facilities Exclusive use Powder Room Flexible menu options Onsite accommodation for up to 95 guests Various onsite activities including 18-hole championship golf-course Personal wedding co-ordinator Photos courtesy of Andy Currie - top, Dolce Wedding Photography bottom left, Krystle Photograpy bottom right

Coleridge Road | Windwhistle Just 60 minutes drive from ChristchurchÂ 03 318 6943 wedding@terracedowns.co.nz www.terracedowns.co.nz

22 | YOU Magazine

WEDDINGS

Photographer loves the magic

While most attendees at a wedding are watching the scenes through the beauty of their own eyes, former Ashburton girl Sarah Clements is doing it a little differently. She’s looking through the lens of her camera. As one of the South Island’s most soughtafter wedding photographers, she’s ﬂying and YOU magazine caught up with her to ﬁnd out everything there is to know about Sarah Clements Photography.

here’s a certain element of magic that comes with love. Whether it’s the picture-perfect moments, or even those not so good – the power of love can be quite remarkable to behold. Weddings are, of course, the most perfect of settings to witness such magic. And for former Ashburton girl, Sarah Clements, watching those moments through the lens of a camera has become a regular part of life. The 27-year-old is a rapid-riser in the world of photography, in

Silk Estate are truly passionate about crafting exceptional weddings. We can provide customised marquee wedding packages for 30 to 260 wedding guests. Silk Estate is discerning about the quality of their wedding hire products; from the white marquees and silk linings, to the tableware, accessorised, lighting, wedding chairs and furniture. Additional hire options include luxury and eco restrooms, chiller trailer, heating, dance floor, lounge

particular wedding photography, with her business, Sarah Clements Photography, regarded as one of the must-consider options for any couple looking for the right person to capture the magical moments of their special day. Such has been the meteoric rise of her reputation, since shooting her first wedding in 2013, she’s now been trusted at more than 170 weddings across six different countries and 63 of those weddings have come during this past summer alone.

furniture and staging. Silk Estate can also provide wedding day set up and full bar service so that every part of your day is taken care of. We are excited to be the wedding co-ordinators for the EA Networks Pavilion in Trotts Gardens. A unique and lovely venue. The new addition of our wooden cross back chairs and rustic wooden tables are proving popular and gives your event a truly unique feel.

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The lounge area created with either our pallet furniture or luxurious velvet coach and Hudson chairs can be a welcome retreat for guests. We love to create beautiful events based on your style and the look and feel you are wanting to achieve. If all this sounds exciting call into our showroom and have a little look or phone to book your personal consultation with Toni and let’s start creating your dream wedding.

YOU Magazine | 23

WEDDINGS So, it’s safe to say business is booming. But it wasn’t supposed to be all about white dresses, pretty flowers and majestic venues. Even the thought of working as a photographer wasn’t on her radar – but there wasn’t really anything else on the horizon either. “When I finished school, I felt a lot of pressure to attend university like 99 per cent of my peers did after Year 13. I didn’t know what I wanted to do, but didn’t want to be the only one left behind so I went. “Personally, I don’t thrive in a seated and static learning environment and after two-and-a-half years of study towards a Bachelor of Agricultural Science at Lincoln University I decided to take a gap year to figure out who I was and what I wanted to do with my life.

It was while enjoying that gap year and working at a bank in Ashburton, that the spark was ignited. The passion for photography was born through another love – horses. A keen and skilled rider, a fall from a horse left her unable to be in the saddle for 12 months, so instead of rueing missed opportunities, she picked up a DSLR camera and started taking photos of horses competing in the ring. “I always liked nice photographs,” she said. “But mainly of horses and it wasn’t until 2013 that I picked up my first camera. “I did after the fall so that I still had some purpose and started shooting at horse shows and it all snowballed from there.” continued over page

Left – Former Ashburton girl Sarah Clements is an award-winning wedding photographer. PHOTO SUPPLIED Below – One of many special moments Sarah has caught on camera.

PHOTO SARAH CLEMENTS

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WEDDINGS

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From P23 In a round about way, it was horses too that led Clements to securing her first role as being trusted to take the photos as someone tied the knot. “It was for a friend I had made through my Saddlery job I had while at University, I was so scared and excited. “On the day I had to borrow memory cards from the guests as I overshot and I had no idea what I was really doing, but it ended up ok, although I am never shy to admit I learned a lot on the job thanks to my amazing trusting first few clients who gave me a chance and a foot in the door.” Being “110 per cent self-taught” has led to some amazing discoveries along the way as her career has blossomed into the thriving business it is now, but it’s also allowed Clements to find her own way in the world of wedding photography, something

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YOU Magazine | 25

WEDDINGS she’s very proud of. The emphasis is on fun and not making the experience feel anything like a staged photo shoot. She relies on the natural moments, the ones that are unexpected and also those that are to really get the essence of what a wedding is all about. “Instead of focusing on what others do or are doing, I just started taking images that provoked some sort of feeling. “I had been to less than five weddings when I photographed my first one and I instantly feel in love with the level of connection between the couple and their friends and family on the day. “I have attended a few workshops as an established photographer, which are so great for creating community and restoring a little energy and passion for moments. “I draw a lot of inspiration from the photography community and we are so lucky in NZ to value community of competition. Believe it or not most of the wedding photographers in NZ are actually good friends and we all support each other.” Asked what she thinks makea her work stand out, or separate from every other wedding photographer, Clements said she’s all about the experience. Right from the very first moments in the morning of the wedding, right through until those priceless moments later in the night – she’s there, documenting the occasion for her clients. “I personally believe weddings shouldn’t be a photoshoot and that the more enjoyable the experience is for the couple the more energy and enjoyment comes through in the photographs. “I want my couples to have the best day and an amazing experience, so when they look at their photos they just remember all

of the genuine memories and feelings of the day. I try to break down the divide at the wedding of couple and guests versus the photographer and instead I try to blend in, make connections and become an extension of the day. “This way you get to feel like you’re on the inside and people typically let their guards down – allowing me all of the genuine emotions, laughter and goodness that normally you don’t see as much if you’re on the outside looking in. continued over page

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26 | YOU Magazine

WEDDINGS “I also don’t just capture a shot list or expected photographs, I’m always watching, documenting little things that create a feeling, or that the couple don’t get to see on the day. “Each wedding is unique and I capture each wedding in all its realness versus trying to create the same shots for each wedding.” Popularity and demand has forced some big changes to the business in recent times, with another body on board to help with the workload – an associate photographer, Danielle. The pair are fast forming a remarkable bond and consistency between their work which is only further enhancing what they can offer. “This is Danielle’s second wedding season with me and she’s amazing,” Sarah said. “I give potential clients the option of booking her to shoot their wedding for Sarah Clements Photography. I edit all of our work so the images look just like the rest of my work – our shooting style is so similar I challenge anyone to try and spot the difference, she is so great.” But the fun doesn’t just stop with weddings. Clements is finding herself more and more involved in the entire process, with engagement shoots some of her favourite work to undertake. “I love shooting engagements and couples, it’s the perfect way to explore some beautiful locations that you just can’t on your wedding day and I am really selective with the day making sure we shoot on days with amazing light. “I only have a very limited number of spaces each year for these which is a real shame.” And there’s a new string to the business’ bow, a new, unique style of photography that is becoming more and more popular – so much so, that Clements had no option but to get involved.

Sarah Clements receiving her award.

“I have just launched another photography company, Into the Wild, which is aimed at non-traditional couples wanting to elope or have an intimate wedding, or couples wanting to adventure and create some epic memories in untouched landscapes. “I would love to transition a little more to the smaller gatherings and explore a little more of New Zealand. “Couples have the option of having me spend a few days with them documenting and adventuring with them – less photoshoot and more experiences.” But the biggest change will come in a couple of months, when Clements drops the camera strap and the box of spare batteries and memory cards and replaces them with a veil and bouquet of flowers for her own wedding. She’s marrying her partner, Trent, later this year and would only admit that the entire experience – considering a large amount of her time is spent at, working on, or thinking about weddings – is a little

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strange. “I’ve obviously been to a tonne of amazing weddings, which I guess most people would think would give me so many ideas, but it’s actually desensitised me so much. “We just want to get married. “We haven’t planned much, but rather we have chosen vendors I work with a lot and completely trust. We’re letting them do their thing and be a little creative. “We just want to turn up and have fun, but it’s pretty exciting.” The wedding comes at a near perfect time for Clements, with wedding season starting to wind down. But winter also brings the opportunity to pass on her skills to others. Last year during the winter break, Clements and fellow Ashburton photographer, Tegan Clark, hosted a workshop which saw budding photographers from all over New Zealand attending. The event sold out in 10 minutes and plans are in place to hold another this winter.

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YOU Magazine | 27

28 | YOU Magazine

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The right Food celebrant for thought

So you’ve set the date and time, found a venue, and made numerous choices on styling your big day – but have you booked the marriage celebrant and thought about the form of your wedding ceremony? A marriage celebrant is registered with the Department of Internal Affairs to conduct your wedding ceremony to fulfil the legal requirements, but also to offer you a very personal ceremony to reflect the love you have for one another. Many celebrants belong to their professional association – the Celebrants Association of New Zealand (CANZ) – this means they agree to offer a professional service where members have agreed to work to a code of ethics and professional standards. I’m often asked: Who is responsible for the marriage licence? As a couple you need to apply for the marriage licence which you can now do online at www.govt.nz/ browse/family-and-hanau/getting-married/get-amarriage-licence/#how-you-apply Where and when can we

hold the ceremony? Your wedding can take place on any day of the year, at any time of the day in a location of your choice. So yes, you can choose midnight on New Year’s Eve! Private gardens are very popular but there are some beautiful venues who will often take care of some of your wedding planning for you. If you are intending to hold the ceremony outside, do have a back-up indoor venue. I recommend, to avoid disappointment you book your celebrant early as some are booked up to one year in advance. This is one of the most magical days in your lives so make sure you have the right celebrant for you both! You will meet with your celebrant twice, they should be accessible to you throughout the planning process and offer a rehearsal. Choosing the right celebrant is crucial in making your day run smoothly. Advertising feature

Twentyfour Catering Co provides unique wedding catering throughout New Zealand, with a special emphasis on Canterbury, where Twentyfour Catering Co is based in Ashburton. Being chosen to cater your special day is a responsibility not taken lightly and we feel honoured every time we are commissioned! Part of our diﬀerence at Twentyfour Catering Co is our pledge to deliver unique menus – we aren’t a ‘tick the box’ kind of company! We personally meet with all

clients to build a menu which speciﬁcally suits their big day. Leading the charge of this locally run company is mum of one, wife of a Irishman, local chef Chantelle Quinn. Chantelle’s approach to great local products, prepared with love is what sets Twentyfour Catering Co apart from your average catering company. No wedding is too big or too small and we will travel to any destination you choose. Part of their mantra at Twentyfour is ‘Have kit will travel’! Advertising feature

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YOU Magazine | 29

WEDDINGS

Memories A smile to treasure! that sparkles At Magazine we know how important it is to look and feel beautiful as you celebrate those special moments in life. Make it a magical day to remember with our extensive range of stunning event wear. Whether you are the mother of the bride, mother of the groom or a guest we are here to help you look and feel effortlessly elegant on the big day. A special day deserves a special outfit and our passionate in-store stylists are here to guide you through our range of styles – with sophisticated looks to suit every shape in siz-

es 10-26, we have something At Dentistry on Parkside, we for everyone. Whether you are know how important it is to looking for a figure-flattering have a great smile and feel piece that makes a statement, conﬁdent on your wedding day. a dreamy floral print, or a light There are a number of and floaty look for a beach cosmetic dentistry options wedding we have you covered. available to improve the shape, Exquisite accessories will add colour and position of your that extra sparkle to your look. teeth. Our dentists can talk to Whatever it is you are you about whether braces or JFM5275Dentistry Dentistryon onParkside Parkside looking for, letJFM5275 us help you find clear Spirit aligners are a good option WeddingFeature FeatureAdvertisement AdvertisementSpirit Magazine Wedding Magazine your perfect outfit, Augustso 24,you 2017can 12:48PM PM to align your teeth for the August 24, 2017 12:48 relax and enjoy the occasion. perfect smile. Another option Magazine Designer Clothing for improving the appearance Windmill Centre, Riccarton, of your teeth is with the use of Christchurch 021 686 929 porcelain veneers or crowns. www.magazineclothing.co.nz Having a professional clean Advertisng feature or airpolish with our oral

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health therapist is a great idea prior to your big day to ensure any staining or plaque and tartar deposits are removed and your breath is fresh for that first kiss! Our oral health therapists are also our tooth whitening experts and offer a complimentary consultation to assess the suitability of tooth whitening for you. We offer an in surgery treatment for those after an instant result, and a customised tray system which can be used at home. Advertising feature

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30 | YOU Magazine

WEDDINGS

Get inspired

At Samantha Rose Flowers we understand you wish for the best in quality on your special day. When you book your wedding with Samantha Rose Flowers, rest assured you will be looked after by one of Ashburton’s most sought after florists. When you book an appointment with Samantha she will talk through all your details, and recommend the best styling to suit your vision. Our studio has been uniquely designed to include a private wedding consultation room,

with a range of the latest trend magazines on hand to browse through.

Samantha’s top tip

The greenery look is still very popular at the moment, with a few more brighter colour trends starting to come through. For more inspiration, take a look at the wedding gallery on our website. www.samantharoseflowers. co.nz Photograph courtesy of Sarah Clements. Advertising feature

Makeup

it’s what we do The cosmetics team at Farmers Ashburton are available to make your wedding day easier! We have two makeup artists on hand to do your wedding day makeup, and take the stress out of this very special day. Donna is our cosmetics manager, and has a vast experience and knowledge of the makeup and cosmetics industry and has been doing special event and formal makeup around the Ashburton area for 15 years. Katrina, has been professionally doing makeup and consulting on skincare for over ﬁve years. She has assisted many

brides on their wedding day, and is a conﬁdent makeup artist able to give you a beautiful, natural glow. Briar is our newest consultant and comes to us from Queenstown originally, and is very excited to help make you look beautiful for your special day. Briar has past experience in doing formal makeovers, and is looking forward to adapting her skills for your needs on your wedding day. Come in and book with these fantastic ladies for your special day. Advertising feature

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YOU Magazine | 31

Great cakes Ask anyone from Ashburton, Who makes a great cake? And they’ll send you straight to Sims’ Bakery in Tinwald. There you’ll be met by a dedicated baker to discuss all of the delicious options available and make your dream a reality. From this personalised consultation each cake is lovingly created to suit the style, theme and dietary requirements of your wedding.

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WEDDINGS

Creating your venue Our marquees are perfect for a unique wedding, and can be fitted to work with almost any venue in New Zealand. Give your wedding that intimate and special touch by having it at a place that is special to you. Whether it is at home or at the bach with the flexibility of a Stretch Tent we can give you protection from the elements at a location of your choice. Check out hire pages to see what your local branch can offer you. Our tents are atmospheric and impressive, creating a unique venue no matter what

the obstacles. Control the timing and ﬂow of your event – there are no time limits; you say when the party ends and your guests leave. You can invite your guests back for the next day, to enjoy another day of celebrations with your friends and family. The choices are endless when having your event at home. You are not restricted to a venues bar and catering choices. Instead you have the freedom to hire a caterer that suits your theme and budget. Advertising feature

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32 | YOU Magazine

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What’s it like to celebrate at Hemsworth?

Through the many events over the years at Hemsworth Estate – special moments and fulfilling traditions have always been at the heart. As you enter the property, the space and tranquility is immediately apparent. It always has been a place to come together from Dianna Guiness’s wedding in 1955 to Margaret Wallace’s wedding in 1985, the years have been filled with memories that bring a sentimenal tear to the eye. The gardens are a tranquil and sheltered setting for many different types of events where everyone is welcome to enjoy the fun. It has been described as elegant without being fancy, great for people of all ages and a versatile setting for the celebration you would like to create. Margie, the current steward while

remembering her own marquee wedding at the estate remarked; “We loved having people there, it’s part of who we are. We like to share our space and lives, which is why we are inviting people to stay as bed and breakfast guests. We love a big party, it doesn’t matter whose it is.” Dianna Wallace’s 80th birthday was also an event to be remembered and seemed much larger than a family celebration. With guests of all ages enjoying a cup of tea or a piece of cake while exploring the gardens, it was a wonderful celebration for the head matriarch. The recent weddings at the estate after the 2018 renovations, while hard work, were very rewarding. Inviting people to the refurbished space injected a new lease

w w w. h e m s w o r t h e s tat e . c o. n z

of life into the estate. It was important to the stewards to retain the essence of the property. The events have been more formal like wedding ceremonies and seated dinners, however still retain the warm and light-heartedness. Couples have remarked how enjoyable it has been to have their photos hav while being close to their wedding guests. No matter what occasion you have in mind, Hemsworth Estate is a perfect backdrop for the celebration of your nearest and dearest. Find out more information on their website www.hemsworthestate. co.nz or visit their open day on March 24 from 11am- 4pm at 365 Beach Road East, Ashburton. Advertising feature

YOU Magazine | 33

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34 | YOU Magazine

What is your normal? Look at your life, think about what you consider the norm, then forget everything you know. What most of us take for granted – home, family, a job and security – for many women they’re a foreign concept. Their norm is the world of crime, drugs, violence and often jail. No-one knows that better than Annah Stretton. She might be a fashion icon, a woman with a well-established clothing label, but she’s also a woman who has taken a giant step across the social divide into New Zealand’s dark side, women’s prisons. She talks to reporter Sue Newman about her project, RAW (Reclaim Another Woman), that aims to take female recidivist offenders from a life of crime to a life of promise.

nnah Stretton is driven to help women whose lives have been spent in a world where illiteracy, poverty, crime and, often, homelessness are a constant state of being; she’s driven to help them rise out of that life through education, employment and intensive mentoring. It’s not about providing a hand-out, it’s about providing the tools to change and the ongoing support to stick with that change, she said. For many of those women it’s the first glimpse they’ve had of another way of life, the first time they’ve dared dream that change is possible, achievable. Annah is the change merchant that is making that possible. She’s working with her sister Rebecca, a mental health nurse, to turn around the lives of female prisoners, women who are trapped in an intergenerational cycle of disadvantage. Yes, it’s a quantum leap from a fashion design studio to a prison, but it’s one that

has Annah motivated and inspired. She’s always been a philanthropist at heart and in 2013 decided to set up her own foundation. “I was looking to do something a bit different, to tackle some of our biggest social causes,” she said. A call from the Waikato Women’s Refuge to help with a fundraising appeal was to be her introduction to the world of women who lived a life vastly different to her own. She decided to set up a programme that would work with refuge women where through education they could be introduced to a life where there was choice. That was the pilot model of what would become today’s highly successful project RAW. Success wasn’t automatic, however. “It was a dreadful failure, but that’s fine. I love to fail, that’s where you learn lessons. This didn’t work because women in crisis are not ready to make change,”

Right – When she travels New Zealand on speaking engagements, whenever possible Annah Stretton takes one of her RAW women with her. When it comes to telling the RAW story from the inside, their words come from the heart. At her Ashburton Zonta Women’s Day Breakfast she was accompanied by Max who spoke of the years drugs and violence had marked her life and how the RAW experience had turned that life around.

PHOTO HEATHER MACKENZIE 020319-HM-0069

Annah said. The project might have failed, but it convinced her she wanted to work in a space where women who lived disadvantaged lives could be helped to create lives where there was a positive future. Annah opted to start at the top, knocking on the door of the Corrections Department chief executive. She unashamedly traded on the contrast between her fashion persona and the work her project would do. “I think he was curious really. I got in front of him and said, ‘let me get inside and work with these women in prison, in their space’.” continued next page

YOU Magazine | 35

From P34 He agreed and the RAW project was born. Annah stepped behind the wire and began a series of pilot workshops in Wiri Women’s Prison. These were designed to engage women in a non-threatening learning environment. The goal was to encourage women to take part in more structured and vocational learning. “Before anything could be achieved, however, I had to get to know the women and what they wanted to achieve.” Initially the women were sceptical, they thought what was being offered was too good to be true and a lot of them thought it might involve too much hard work. “And there were a few early adapters that we quickly found out were playing us, we had to get our heads around a new kind of normal. These women had been living lives where they didn’t think about the future, many were born into these lives.”

For most being in prison wasn’t seen as a hardship, it was almost a rite of passage. Prison was a safe place where they were housed and fed. It wasn’t a place they feared; for many it was part of a family cycle. For Annah and Rebecca that meant adjusting to the women’s perception of a normal world rather than reacting to it. Today, the main focus of RAW is on life after prison. And it’s tough. There are rules that cannot be broken, behaviours that will not be tolerated, but there’s also opportunity, unlimited opportunity for those who want to take it, Annah said. Women on the programme must relocate to Hamilton. It’s about not going back into their old environment, about not getting involved with former associates and family members – even children. And often there are children, several children, scattered around kin and non-kin carers. “What they have is not family as we know it. We have to stop applying our normal to their lives.” Women on the programme live, 20 at any one time, in ‘incubation’ houses in Hamilton in various tiers, according to their time on the programme. The house rules could be found in many ordinary Kiwi homes, but they’re often new to the RAW women – no drugs, no alcohol, no gang associations and visitors are vetted. There are also curfews that are usually

part of a parole package. Each tier has women who are well down the track towards changing their lives who are there to watch and guide. “These are the RAW women. They become part of our succession plan, they’re women we’re keen to get involved in our conversations,” Annah said. Some of those women are happy to accompany Annah on her speaking tours, telling the story of their own lives and the impact the project has had for them. Change cannot be made overnight. It takes months or years to break the cycles, the beliefs and the lifestyles the women have grown up with, Annah said. “It’s about keeping them on the right page, keeping them moving forward, about trying to get joy back into their lives. I know how hard it is for these women to make life changes.” Many of the women have addictive personalities. If it’s not drugs or alcohol, it might be sex. For the drug users, making change is difficult. They say they love drugs, love the effect of the drug, the way it makes them feel. “They think, ‘why would I stop if it makes me feel good?’ I plead with the girls not to take drugs, to get off drugs. Sometimes they say to me, how would I feel if I was told I could never have something like a glass of wine again,” Annah said. continued over page

36 | YOU Magazine

From P35 The downside was that when they were on drugs, they thought they were invincible, bullet-proof and the cycle of anti-social behaviour began over again. RAW is about educating women, but that’s an anathema to most. “Many of these women have never engaged in learning, but in the programme learning is non-negotiable. Inside prison, however, everything is negotiable. You can learn or not. You might not be entitled to parole if you don’t but a lot don’t care, all they care about is just doing their time.” Breaking the cycle of crime won’t happen overnight. For older women it could take three generations; two if the women RAW works with are younger. When it comes to reducing New Zealand’s incarceration and reoffending rates, Annah believes we’re tackling the problem the wrong way. Taxing higher income earners to generate money for the country’s poorest people was not the right approach, she said. “All their lives they’ve been on benefits and the criminal process is even better than the benefit. Crime pays for them, it’s easy, much easier. We need to teach them to fish, not give them fish.” Evidence that the current system is not working comes in muster numbers – 300 women in prison in 2014; 900 today. The population is multiplying rapidly. Currently, Corrections contracts out-ofgate providers to take women for three months on release, providing jobs and accommodation. “That’s hugely challenging because they can’t get jobs and after three months they’re out on the street doing the same old stuff. The Corrections model simply doesn’t work,” Annah said. Under that model there was no options. The women were thrust back into their old world where they often had no-one and no

Annah Stretton’s passion for the RAW programme is obvious as she speaks at Zonta Ashburton Women’s Day Breakfast last weekend.

PHOTO HEATHER MACKENZIE 020319-HM-0127

connections other than criminal ones. “We deal with the ones the country has written off – the women Corrections won’t put any more work into. It’s harder for these women to seek help.” And the hardest step for those women was the first step, Annah said.

“If you’ve been in a space where you’ve been paid to be at home why would you change? That’s where the Government misses the point.” The cost of keeping women in prison was high, but if the costs incurred on the outside through lawyers and welfare

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YOU Magazine | 37

agencies was included it was horrendous, Annah said. “We have to rethink this, step back and look at what we are doing. If learning in prison was not optional perhaps you’d find everything would shift.” Among the 60 women to date who have been part of the RAW programme outside prison, only one has gone back inside. “Yes they’re not all totally on the programme, but they’ve moderated their lifestyles.” The lost woman appeared to have broken the cycle. She was a high achieving environmental law student, close to graduating and she derailed. “At the end of the day, drugs meant more to her and she’s back inside. It’s heartbreaking to see, but you have to accept that it’s her journey. For us, the question is, why we didn’t pick this problem up sooner.” It was easy to be fooled and believe the women on the programme were doing well, but people needed to understand just

how difficult their journey was because addiction was so often part of who they were, Annah said. “RAW is a long-term commitment, it’s not an easy tick.” In addition to the RAW out-of-prison programme, Annah and Rebecca run RAW on the inside. This is for women who will be unable to relocate to Hamilton on release, it’s about helping them believe there is another life than the one they’ve left behind. Many have partners who are involved in crime or partners they’re afraid of and many are crime world matriarchs in their own right. “These women are good at what they do. Their mothers are like them and they’re probably not happy with their daughters in RAW. There are no proud RAW mothers out there, but we should be proud as a country of what these women are achieving.” The programme is open to any woman in prison who wants to change her life. The

key is wanting to change and being prepared to stick with rules that, while normal in many people’s lives, are foreign to most of these women. RAW graduates become part of an alumni, it’s a programme you never really leave, Annah said. “It’s like a family, we become extended whanau, but we don’t create dependency.” Reflecting on the unlikely link between fashion design and a prison self-help programme, Annah said she had always wanted to be involved in tackling some of New Zealand’s big social challenges. “These women have given me more than I’ve given them. They’ve given me a balance. If you can measure success in human capital it is worth so much.” Over the next 20 years, she plans to throw herself into her work in prisons and to step back from her business. Daughter Sam is taking over the reins. It’s time for new blood and some younger ideas, she said. “My bigger goal with RAW now is to have the bigger conversations about the process around incarceration.” She believes the state does not have the answer in helping women in prison turn their lives around, that re-integration belongs with the community. “These women need support when they’re coming back into the community, into a different world, they can’t go back to their old stomping ground.” Annah believes it is possible to work across the 900 women living inside New Zealand’s prisons. “I’m inspired by these women and I know how bloody difficult it is for them, but this work is so worth doing. We have such a problem in this country and throwing more money at it won’t solve the problems with the dysfunctional poor,” she said. Annah spoke at Ashburton’s Zonta women’s day breakfast last weekend and was accompanied by one of her RAW women, Max, who gave guests an insight into the harrowing events that had preceded her time in prison. Over many years Max has had seven spells in prison, most for incidents involving violence. The programme would not succeed without the willingness of sponsors to become involved in the women’s lives, Annah said. Gallaghers in particular played a huge role in providing work opportunities, she said. “Their ethos is to be relentlessly innovative and they believe RAW reflects that. We’d love more people who can think about what they can do to be involved too.”

38 | YOU Magazine

OUT AND ABOUT @ the Zonta women’s breakfast A big crowd turned out for the annual Zonta Ashburton Women’s Day Breakfast at the Hotel Ashburton recently. Heather Mackenzie went along to capture some of the ladies.

Above – Maree Chambers (left) and Elsa Hydes.

Above – Margaret Watson (left) and Colleen Lindsay.

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Above – Lorraine Tew (left) and Jaz McCully. 020319-HM-0067

Above – Lauren White (left) and Sally Farr.

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Above – Jo Hooper (left) and Yvonne Harrison.

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Left – Alison Donald (left) and Linda Kirwan.

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Right (from left) – Michelle Davidson, Lyn Hart and Leanne Walker. 020319-HM-0084

Above (from left) – Janene Donaldson, Liz Wylie and Jill Kircher.

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Above – Andrea McMurray (left) and Ashleigh Robertson.

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YOU Magazine | 39

Above (from left) – Penny Kerr, Catherine Leadley and Hilary Boyce. 020319-HM-0072

Above (from left) – Maxine Stewart, Annah Stretton and Donna Favel.

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Above – Helen Whiting (left) and Ngaire Farrell. 020319-HM-0098

Above – Kath Muir (left) and Jill Ward.

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Above – Sue Prowse (left) and Phillipa Jacobs.

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Left – Kathy McKimmie and Dianne Prendergast.

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Right – Kylie Carr and Donalda Hartley.

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Above – Rebbecca Collie and Suzanne Wilson.

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Above – Lyn Judkins (left) and Vera Smollett.

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Left – Chrissy Milne (left) and Lois Sparrow.

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Right – Margaret Mattingley (left) and Kerrie Woods.

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40 | YOU Magazine

70 years and still going strong Stephen Brown measures the success and the longevity of his business by the generations of people who have walked through his shop’s doors. Brown owns and operates, alongside his wife Diana, Timaru’s Ron Brown Jewellers Ltd on Stafford Street which this year celebrates its 70th year of business having first been established in 1949, by Brown’s father, Ronald Orbell Brown. “My grandfather was a jeweller, and he taught my father – who then in turn taught me,” Brown said. “Dad established the business and ran it for a long time before I took it over in 1981 and it’s been pretty much all go since then.” The luxury of time has seen many

changes come into the business over the years, none more noticeable than when Brown changed the location of the store to its current premises – the fourth location in which the business has sat during its seven decades. “Dad changed location twice for unforeseen circumstances of which I am not even sure of and then I relocated to

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YOU Magazine | 41

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42 | YOU Magazine

ADVENTURE

Discovering Aoraki/Mount Cook

About three hours’ drive from Mid Canterbury, you’ll find one of New Zealand’s best offerings for day walks, Aoraki / Mount cook National Park. A rugged landscape of ice and rock, with high peaks for the serious mountain climber and sedate tracks for those less adventurous. Some of the best views are said to be had as day breaks, which offers sensational light and less crowds. There are many options for walks in the national park, two of our favourites are below.

Hooker Valley Track Following and crossing the Hooker River, it’s a wonderful one-day hike through the ranges ending at a glacier lake. On a good day there are stunning views of Aoraki/ Mt Cook and the Hooker Glacier. The walk takes around three to four hours return, depending on where you start, and is fairly easy. However, you will need boots as some parts are rocky. Remember to dress for any conditions as mountain weather is often changeable. If you decide to go in peak season, start around 6 to 7am — there can be lots of tourists. Blue Lakes and Tasman Glacier walks View New Zealand’s longest glacier, the mighty Haupapa/Tasman Glacier on one of the best short walks. This is a 2.6km return walk and takes approximately an hour. From the carpark, walk past the Blue Lakes shelter and continue up past the Blue Lakes to a viewpoint on the moraine wall. There are good views of the lower Haupapa/Tasman Glacier and lake, icebergs and the mountains at the head of the valley. A side trip to the Blue Lakes oﬀers good swimming in summer and a chance to see New Zealand’s smallest bird, the riﬂeman. The Tasman glacier lake started to form in the late 1970s as the glacier rapidly retreated – fuelled largely by a warming climate – and it is now about 6km long. With the reduction in ice volume of the mountains, comes icebergs, which thrill tourists who go out on the water in boats or look on from above the glacier’s steep, rocky walls.

Above – Icebergs on Lake Tasman.

PHOTOS LINDA CLARKE 280219-LC-0010

Above – Mt Cook viewed from Kea Point. 280219-LC-0011

Left – Lake Tasman, at end of Tasman Glacier. 280219-LC-0011

Above – Kea Point track, an easy walk. Left – View of Mt Sefton, from Kea Point.

PHOTOS SUPPLIED

YOU Magazine | 43

Watch this space After these school holidays we are closing for a full renovation and an exciting new range of offers will be available when we re-open. We will get a new name “Zone Bowling” and will be one of 50 Zone Bowling facilities in Australia and New Zealand. The facility will be completely renovated inside and out.

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ADVENTURE

Creating memories

Cycle Ventures is our leg of the business that caters for the cyclist on the Alps 2 Ocean Cycle Trail. Having worked on the trail since its inception we can guide you through that minefield of logistics and create a service to suit your needs. Our cycle shop is in the historic precinct of Oamaru and provides all the services you would expect from a local bike shop. Many people are using ebikes to help them with their health and fitness. Our bikes are pedal assist so you have to put a small amount of effort in, but the bikes will flatten out the hills making the ride

more even. It is the perfect chance to try one and cycle to Enﬁeld, or go further to the Rakis tunnel and back. Really treat yourself and come and join one of our fully inclusive Alps 2 Ocean tours. These have proven to be a real hit and provide you with a stressfree way to ride the entire trail. Our focus on quality service and attention to detail make these trips a lifetime memory. Our support van is there to help provide anything you need and cater for all those logistics too. Whatever your cyclist needs are on the A2O call in to Cycle Ventures. Advertising feature

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44 | YOU Magazine

Let’s make holidays better

DESTINATION with Maxine

At House of Travel, we’re on a mission to help you create better holidays – from hunting out the best deal, to helping you personalise your holiday and get the most out of every minute. And of course, we’re always here to step in if things go a bit, well, wonky. Your ideas + our knowledge = better together. We live, breathe and dream travel – so wherever’s next on your must-visit list we can make your holiday better together. With our combined experience and knowledge behind you, you’ll always be sure you’re getting the absolute most out of every holiday. We’re with you every step of the way. We know your down time is precious and we think everyone deserves the best holiday possible. That’s why we promise that whatever curve-balls get thrown your way, we’ll get them sorted for you. We have plenty of experience in delivering forgotten passports, ﬁxing double bookings and accommodating last-minute itinerary changes ... so you can relax and get on with enjoying your holiday. Deals to get excited about – let’s be honest, saving money on your booking

means you have more of it to spend on the fun stuff while you’re away. That’s why we use our industry partnerships and buying power to score you the best deals under the sun. The days and evenings are extremely warm here at present but sorry to say winter is on its way. There is no better time than now to be booking your winter escape to the sun. Pacific Islands, a cruise, Australia or Hawaii or that once-in-a-lifetime dream trip to Europe here at House of Travel Ashburton we can make your holiday better together. We have available some great options for families as well. The team here at House of Travel Ashburton have travelled to many corners of the world so we have first-hand knowl-

edge and experiences to share with you to make your dream holiday a reality. We will get it all sorted so you can just look forward to the experiences. At House of Travel we have payment options available so it’s now easier than you think to purchase great travel deals. From ﬂights through to accommodation to experiences – now is the time to book that ultimate holiday adventure you have been dreaming about. With Gem Visa, we have a range of interest free or deferred payment packages to choose from to suit your circumstances. The World is on Sale – so there’s never been a better time to see the world. Let’s make holidays better, together.

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YOU Magazine | 45

Heel overload a real pain PHYSIO LAID BARE with SHAUN CLARK

Plantar fasciitis is an overload injury at the attachment of the plantar fascia to the underside of the heel and is the third most common injury in runners and walkers. It is an extremely common issue and one that is not often well understood, but if you can understand what is going on, and what the plantar fascia does, it may just help you get this frustrating heel pain better! What is the plantar fascia? The plantar fascia is a band of connective tissue that runs along the sole from the heel to the ball of the foot. One of its main roles is to keep the bones and joints in position and enables us to push off from the ground. Bruising or overstretching this ligament can cause heel pain and thickening of the tissue. This is why it is now called plantar fasciopathy, rather than fasciitis, as it is more due to

thickening and dysfunction than inflammation. In many cases, plantar fasciitis is associated with a heel spur. Surprisingly, the spur itself does not cause pain and may often be found in the other foot without symptoms. The plantar fascia is a really important structure in our bodies and works with every single step we take, so it is no wonder that these injuries can really hang around as they are very hard to rest. As you can see in the diagram above, the plantar fascia gets tight when your heel comes off the ground to push off your big toe. It works like a spring to help drive us forward and also raises the arch up to stabilise it so that we have a strong base to work off. How is it injured? The plantar fascia is injured through repetitive strain to the tissue. The repetitive strain causes micro-tears to the fascia which in turn causes localised degeneration, mild

inflammation and pain where the fascia attaches into the heel. There are a number of causes that lead the fascia becoming overloaded, from calf dysfunction or inadequate footwear to changes in loading to hipsâ&#x20AC;&#x2122; strength or increased BMI. This overload produces excessive stress on the fascia leading to micro tears in the fascia. This causes your body to go into protective mode, starting a reaction, which makes the fascia thicker, less flexible, more sensitive and overall dysfunctional. How can I get it better? There are a number of things you can do to help your heel pain get better. The main things are addressing footwear and using orthotics if needed, addressing calf tension or weakness and loading the fascia through specific rehab exercises to encourage it to adapt and heal back to normal. Your physio can help you address these things, but keep in mind that everyone is different, and it is important to find what is contributing to YOUR injury. Shaun Clark is principal physio and director at PhysioSteps Ashburton and Selwyn and has experience at the Commonwealth Games and World Rugby 7s. The team are experts in musculoskeletal pain and injury rehab.

46 | YOU Magazine

OUT AND ABOUT @ the Mayfield A&P Show There was a little bit of everything on oﬀer for everyone at the annual Mayﬁeld A&P Show last weekend. YOU photographer Heather Mackenzie captured the showgoers.

Above (from left) – Grant Early, Michael Rushton, Margaret Rushton and Jan Early. 090319-HM-0126

Above – John Milne.

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Above (from left) – Karen Dalgety, Danielle Guise and Melissa Farnell. 090319-HM-0124

Above – Eddie and Sue Graham.

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Above – Emma (left) and Maree Bush.

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Left – Rose Thomson (left) and Leanne Fleming. 090319-HM-0044 Right (from left) – Jack Allan, Joan and Ian Whillans.

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Above – Collette Steiner and Leigh Garner.

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Above – Chris Ford (left) and Andrew Falloon.

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YOU Magazine | 47

The importance of protein

rotein is an essential part of our daily diet, because we donâ&#x20AC;&#x2122;t store protein so we need to obtain it daily, especially nine of the 20 amino acids which are known as the building blocks of protein. The nine essential amino acids are found in meat called complete proteins, or a variety of these are found throughout a number of lower sources of protein containing foods called incomplete proteins. Protein is considered a macronutrient and is used by the body for repairing, maintaining and building tissues. Proteins are part of the make-up of every cell, tissue and organ in our body. The proteins in our bodies are constantly being broken down and replaced, hence the daily requirement of protein from a wide variety of food sources that contain protein. Carbohydrates and fat once consumed can be stored in the body, but protein does not. We only need a small amount daily, equivalent to a 220g portion of steak, the average of 45-50g of protein is all that is required for the day. Many of us are consuming too much protein or too little. Young children/infants and elderly are often the groups consuming too little, while adult men and women could be consuming too much. The required amount of protein for each meal, breakfast, lunch and dinner, should

NATURALLY YOU with Jane Logie

be roughly about the size and thickness of the palm of your hand. The protein source does not necessarily have to come from meat, it can come from a variety of sources such as grains, milk, and cheese. Eating a variety of foods that contain a varied amount of the required amino acids can be beneficial if combined, such as beans and rice with vegetables. If youâ&#x20AC;&#x2122;re on a vegetarian diet, you have to be especially careful to eat a wide variety of foods, since you are not obtaining the essential amino acids found directly in a meat source. When eating meat we have to be careful that we are not consuming too much saturated fat. That can lead to the risk of strokes and heart attacks. High quality protein sources are proteins that contain all of the nine essential amino acids and at least 60 per cent of the protein we eat should be from these sources of protein. Examples are eggs, milk, red meat, poultry and fish, tofu and tempeh. Incomplete protein sources are considered to be low in one or more of the nine essential amino acids, such as most plant proteins, like legumes and nuts.

A combination is often used to put together incomplete proteins such as milk and cereal, and rice and beans to obtain a complete, high quality protein. Often we think of eating as a requirement to fuel our bodies for energy and combat those feelings of hunger, fulfilling our tastebuds and often forgetting that when we eat we need to be eating a wide variety of foodstuffs to get the required nutrition that our bodies need to function, maintain and repair themselves on a daily basis to stay healthy and in as tip-top a shape as possible. When eating a more varied diet, including a variety of proteins complete and incomplete with every meal, the protein sources take longer to break down in the stomach, so helps keep us fuller for longer, especially when combined with a variety of vegetables, grains and fruits. So sometimes taking a closer look at what you eat on a daily/weekly basis is important to see if you are getting the balance right and cooking the foods that your body actually needs to run as efficiently as it can for you. Food for thought. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven Recipe over page

48 | YOU Magazine

PHOTO AND RECIPE JANE LOGIE

BBQ chicken Here is a quick and easy dish that can be either used as a starter or a main with a side of rice/potatoes and a summer salad. This dish provides the important amino acids found in protein that we need to get on a daily basis as a requirement. You only need to have two to four skewers to get the required amount. You could substitute the chicken for thinly-cut rump steak for a red meat option, with 2-4 cloves of garlic. A complete protein dish.

Serves 4 500g chicken tenderloins (sliced thinly lengthways) 8cm skewers or traditional skewers, cut in half Marinade 4T fish sauce 2T soy sauce 12 drops Kaitaia Fire (or similar hot sauce) 1t garden mint (finely chopped) 4T lemon juice Sauce 8T greek yoghurt 4T lemon juice 1t garden mint (chopped)

– Cut the chicken tenderloins lengthways 2-3 times. Place in a shallow dish and cover with the marinade, fish sauce, soy sauce, chilli sauce, garden mint and lemon juice. Place covered dish in fridge, marinate 2-4 hours. – Mix the sauce ingredients in a small dish, stir and place in the fridge until required. – Knit the chicken on to the skewers, then place on the BBQ hot plate to cook with a little olive oil. Cook evenly on both sides for 3-5 minutes and then place on a plate to serve. – These are small skewers that could be served as a starter or as a main, drizzled with the dipping sauce to serve with a salad.

YOU Magazine | 49

Breakfast battle

By Niki Bezzant Is breakfast the most important meal of the day? It’s the common wisdom we’ve all come to know, right? It’s been drummed into us; healthy people eat breakfast; we need it to get us up and moving. Recent research has cast a bit of doubt on that old wisdom. A review in the British Medical Journal this year found people who ate breakfast ate more calories overall and were slightly heavier than those who didn’t eat breakfast, suggesting, researchers said, that breakfast might not be a good strategy for weight loss. That’s interesting, although what it really highlights is the need for more research, since the authors themselves said their results should be interpreted with caution. But can we be as sure as we thought about the benefits of brekkie? Nutrition experts have generally always recommended breakfast. Previous research had suggested that breakfast eaters were healthier and weighed less. The thinking was that people who skip breakfast end up over-compensating later in the day, and eating more, or reaching for unhealthy foods to fill the gap. One of the best arguments in favour of breakfast is that it’s a good opportunity to get some good nutrition into us. If we don’t eat breakfast, we have one less meal in which to get the nutrition we need. Breakfast is a meal that typically lets us get in some fibre, in the form of whole grains from bread and cereal or fruit or vegetables; and some protein, maybe in the form of eggs or milk or yoghurt.

We’re also getting all the other good things that come inside those foods. If we don’t have breakfast then we have to really power-pack our other meals and snacks to make sure we get the best and healthiest stuff into the day. Coming at it from another angle, however, there’s interesting emerging evidence about the possible benefits of delaying the breaking of the overnight fast – in other words, leaving it a bit longer between dinner and breakfast. The 16-8 diets, where eating is limited to an eight-hour window during the day, can be an effective weight-loss strategy for some people (although it’s worth noting the research to date shows it’s no better or worse than many other weightloss diets). Where fasting is really interesting is in the area of gut health. It appears having a longer fast overnight, say, could be a really good thing for our gut bacteria. Our gut bugs, like us, have a circadian rhythm, and it seems they might like to have a rest and recovery period with nothing to do, just like we do. That doesn’t necessarily mean we all need to leave 16 hours between meals, or skip breakfast, if it doesn’t suit us. Even getting a good 12-hour break overnight could have a benefit. I find I do this naturally; I love breakfast and don’t do well without it, but I can’t face it as soon as I wake up. I find I need an hour or two up and about before I eat. If you’re someone who needs your brekkie as soon as your feet hit the floor, you could get a 12-hour break by concentrating on the other end of the day: eat dinner as early as you can, and skip the after-dinner snacks. – NZME

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50 | YOU Magazine

Fancy a treat? T

he hot cross bun trial was inspired by my son. It was the one thing he really missed by omitting gluten from his diet.

FOR FOODIES with Sarah Kingsbury

The other recipes are just some all-time favourites for a special occasion. You won’t be able to stop at one piece of custard square, it’s just divine!

Chicken, bacon and mushroom filos Makes approx. 6 300g streaky bacon 2 chicken breasts 300g mushrooms 150g cranberry jelly 1t minced garlic Handful baby spinach 250g cream cheese 250g sour cream 1 packet filo pastry Poppy seeds Butter, melted – Preheat your oven to 180°C.

– Boil chicken breasts in water until cooked. Cool, take off skins and shred. Fry bacon and chop mushrooms. – Mix all ingredients together except filo. Spray one sheet of filo with cooking spray, followed by another 2 sheets. Spray in between layers and put a good amount of chicken mix in the wrap (approximately 3/4 C). – Spray again with cooking spray and fold up like a present. – Put on an oven tray. Spread the top with melted butter and top with poppy seeds. Bake in your preheated oven for 12 minutes.

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GF hot X buns Makes 12 3t dried yeast 2T sugar 1 3/4 C warm milk – Mix yeast, sugar and milk together, leave to the side to froth. 1t sugar 2T water 3 1/2 C Bagels GF bread mix (extra 3T for cross) 2t cinnamon 2t mixed spice 60g butter, chopped 2 eggs 2C dried fruit – Prepare yeast mixture. Put GF bread mix, cinnamon, mixed spice and butter in a mixer with a dough hook. Mix well. Add the yeast mixture, the 2 eggs and dried fruit to the mixture and mix for another 7 minutes. – Get a large baking tray, covered with paper and put 1/2 C dollops of mix-

ture over tray. Lay in the set-out of 3 x 4 dollops, making 12 in total. – Cover with plastic wrap and let the dollops rise until they double in size. – To make the crosses, mix the 3T GF bread mix, sugar and water together

and pipe on to buns. – Bake buns at 150°C for 25 minutes. When taken out of the oven, spread with apricot jam, heated in microwave til runny and used as a glaze. Serve warm and with butter.

Custard squares

4C cream 4C milk Vanilla essence 20 x 30cm deep tin Puff pastry 5 eggs 2 1/4 C sugar 210g custard powder 1/2 C milk

With the compliments of qualiﬁed chef and baker Sarah Kingsbury

– Cream milk, cream and vanilla essence together. – Cut two sheets of puff pastry slightly bigger than tin. Place on separate oven trays on paper. Prick with a fork and place paper on top as well as another tray, acting as a weight. – Bake in hot oven at 200°C for 10 minutes. When finished, remove top weight and paper. Cook for another 3 minutes. Take out and leave to cool. Once very cold, cut down to the size of deep tin, it does shrink a bit. – Prepare custard mixture of cus-

–

– – –

tard powder and milk, mixed together. Also prepare egg mixture of eggs and sugar, whisked together. Once both mixtures completed, pour into one another and mix well. Leave to sit, while putting together cream mixture of cream, milk and vanilla essence, heated in a pot. Once heated, pour other mixture into the pot as well. Keep at a low to medium heat so ingredients don’t catch on the bottom of the pot. Whisk all the time for approximately 10 minutes, until really thick. Line deep tin with paper and first sheet of pastry. Pour custard into the tin and top with the second pastry sheet. Set square in fridge. Tip upside down to separate from tin. Ice with a lemon butter icing and top with coconut. Slice into desired proportions.

52 | YOU Magazine

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YOU Magazine | 53

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54 | YOU Magazine

Bird-hunting season?

can be a bit of a panic pants. I like to think of it as extremely thorough, by considering every possible outcome of almost every single situation – good, bad and in-between. The farmer, naturally, thinks I overthink things way too much. As I ventured out on the ranch in the now-autumn sunshine, I was stopped swiftly in my tracks by the unmistakable BOOM of a gunshot ringing out. Checking my Fitbit, I saw it was only 11am, and could not imagine why anyone would be out shooting now – regardless, they sounded very, very close. I knew it wasn’t the Farmer as he had a meeting about grass or dirt or something like that, so who was out in the paddocks with a gun? I snuck closer to the trees in the direction the noise was coming from, and then, again, BOOM! The birds scattered, a bunny bounced away for dear life, and there I was, crouched by a tree (unfortunately wearing my new fluro pink sports top, so not so incognito like I had hoped).

FARMY PRINCESS with DONNA-MARIE LEVER

I didn’t dare move. Then again, boom! This time three fairly quick ones. I was suddenly torn between whether I really cared who was out there, or whether I should high-tail it home for my pre-lunch latte. The need for coffee won me over and I barely had another thought about the possible attack the ranch may have been under, until the next day. Suddenly it was all on again! Boom ... boom ... boom. Again, I ignored it. A few days later, back in the yard, the shots rang out once more. This time the little ones were with me, and the Farmer was ... well ... I guess farming ... and milling around. He didn’t so much as flinch or even look up the shots echoed in the hills. One of the staff wandered nearby. “That would drive me nuts if it was near my house,” she said. I raised an eyebrow.

“What?” I asked, trying to stay cool and nonchalant. “The bird scarer, that thing just goes off all day,” she casually said as she wandered off. At NO point had the farmer mentioned his new purchase – a realistic, gunshot-sounding bird scarer. I just smiled of course, as though I knew the whole time that this was a machine and the farm was not under fire. And although I had the perfect window of opportunity to grill the Farmer about not telling me he had purchased a shotgun simulator for the paddocks, I suddenly stopped and thought it was probably fair. Fair, because I don’t want to reveal to him, ever, the full extent of my new purchases that (with the help of the fabulous rural postie) get smuggled into the farm too. 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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Gardening tasks for onset of autumn

After an especially dry January and February, hopefully the rain will return in good quantities throughout March, bringing some relief to the garden and making caring for it that much easier. Harvesting of late summer vegetables and pip fruit should be in full swing, and it is also time to begin preparation for winter vegetable and ﬂower gardens.

Veggie garden

Where vegetable plants have survived the long, dry summer, harvesting should include; beans, beetroot, cabbage, carrots, celery, corn, cucumber, eggplants, Jerusalem artichokes, lettuce, melons, onions, potatoes, pumpkin, radish, silver beet, tomatoes and yams. It’s a good idea to save seeds of vegetables that have performed well. Clean the seed, dry completely, label and store in a paper bag in a dry part of your garden shed. Start preparing the areas for your winter vegetables with the addition of fresh compost and raise the level of “beds” to ensure good drainage over the wet months. Winter vegetable seedlings or seed can now be planted, including; beetroot, broccoli, brussels sprouts, cabbage, cauliﬂower, carrots, lettuce, onions, radish, silverbeet, spinach, swedes and turnips.

Flowering annuals and perennials

Most summer flowering annuals are now near the end of their flowering season, although some, like alyssum and lobelia, will continue to flourish throughout winter. Winter annuals to plant in March include; calendulas, cinerarias, cornflower, nemesia, pansy, primulas, snapdragons, stock and wallflowers. Prepare soil for planting as per your vegetable garden.

leafy salad vegetables and/or herbs. You can place some bulbs in deeper containers to add interest in spring when their ﬂowers emerge. For best results, toss out last season’s worn-out soil and replace with a fresh, new soil mix.

Bulbs

Bulbs to plant in March include anemones, crocus, daﬀodils, freesia, hyacinth, ixia, lachenalias, ranunculus, sparaxis, tritonia and tulips. As with any plants, preparation of soil before planting is the key to success, especially as your bulbs will remain in the soil undisturbed for a number of years.

Fruit trees

Many varieties of apple and pear are now ripening. The last peach - golden queen, matures in March. Passionfruit also matures in March. Either pick passionfruit oﬀ the vine when a deep purple colour or collect them oﬀ the ground. Maintain adequate moisture levels around citrus trees to encourage winter-maturing fruit to develop healthily and apply a layer of mulch.

Herbs

Many perennial herbs start ﬂowering at this time of year and can either be cut back or dug out and replaced. Remember that herbs prefer a hot, dry, well drained site so consider this when planting your winter herb garden and choose the sunniest site.

Container gardens

Time to replant your containers either with winter ﬂowering annuals or with

Lawns

Following a very dry summer for lawns, as autumnal rains arrive, you can start renovating existing lawns or lay a new lawn. With existing lawns, apply lawn fertiliser, ensuring it is watered in well. Continue to water your lawn in the cooler parts of the day to maximise water usage.

Roses

After a difficult summer, autumn flowering of roses can often be outstanding. Continue to ‘deadhead’ finished blooms and remove any dead wood. Apply Daltons Premium Rose and Flower Fertiliser every 4-5 weeks. Some varieties e.g. iceberg will continue flowering until the onset of winter! It’s also a good time to do a little planning and browse rose catalogues. Assess your roses and think about replacing any existing plants that did not flower well or were prone to diseases during the season. Look for new or disease resistant varieties. For more gardening advice or information on the wide range of Daltons products please visit www.daltons.co.nz.

YOU YOUMagazine Magazine||57 3

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We have one Daltons Premium Bulb packs to giveaway which contain everything you need to grow gorgeous blooms. Each pack is valued at $85 and contains 2 x Daltons Premium Bulb Mix (15L), 1 x Daltons Premium Bulb Fertiliser (1.5kg) and 1 x Daltons Organic Biofungicide granules (250g), PLUS a pair of comfortable, versatile Red Back gardening gloves from Omni Products www.omniproducts.co.nz.

Be in to win Email goodies@theguardian.co.nz with Daltons

Tomato problems

Blooming Bulbs Pack prize pack in the subject heading, or write to Blooming Bulbs Pack pack giveaway, Box 77, Ashburton.

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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 March 29.

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

Marion Perkins is this month’s winner with the following question:

What is causing our tomatoes to go like this as they mature? The picture you provided is a perfect example of what is known as “black bottom” or “blossom-end rot”. It’s a fairly common problem when growing tomatoes. Basically, it is caused by irregular watering and quite often occurs during a long dry spell after the plants have grown rapidly in the earlier part of the season. Remove the aﬀected tomatoes, mulch your plants with Daltons Garden Time Compost, peastraw or Daltons Landscape Bark and water deeply and regularly 3-4 times a week. A deﬁciency of calcium in your soil also contributes to this problem. Apply lime to the area before planting your next season tomatoes. For more gardening advice and tips, check out our How to Grow Tomatoes Guide at www.daltons.co.nz/home-gardening/how-to-guides.

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.

58 | YOU Magazine

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OUT AND ABOUT @ Shear for Life In a bid to raise funds for a worthy cause, the ﬁrst ever Shear for Life in Hinds was a huge success. YOU photographer Heather Mackenzie spent time with a few of the characters.

Above – Di Couper (left) and Pam Bull.

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Above – Jock Ross (left) and George Cartney.

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Above – Buck Shelford.

Above – Kerry Smith.

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Left (from left) – Jim Figure, Leroy Tamakaha, Rob Davis and Mitch Van der krogt.

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Right – Pete Casserly (Still the NZ record-holder in blade shearing – 353 in a nine-hour day.

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Above – Grant Smith (left) and Mark Kennedy. 230219-HM-0542

Above – Wilber (left) and Bo Lilley.

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