Capital 78 by Capital

CAPITAL TA L E S O F T H E C I T Y

HOT PICS

SOLDIER ON

BAT T L E O F T H E B R E WS

K A I W H E N UA

MYTH BUSTERS ISSUE 78

The Ta st e issue

Best design

Beer ta st i n g guide inside

$7.90

THE NEXT GENER AT ION JAZZ IS HERE NOW

HONDACARS-HC001

S E E I T. D RIVE IT. OWN IT

www. h o n d a . c o . n z

HONDA STORE WELLINGTON | 04 913 4000 65 Kent Terrace, Mount Victoria, Wellington 6011

HOURS Mon - Fri 7.30 am - 5.30pm (Sales & Service) | Sat 9.00 am - 5.00 pm (Sales) | Sun 10.00 am - 4.00 pm (Sales)

kinder footprints together. VOLVO X KATHRYN WILSON FOOTWEAR. The future of Volvo Cars is electric with a goal of fifty percent of sales to be all-electric by 2025. The new Volvo XC40 Recharge is the latest manifestation of this commitment to a zero-emission future. The perfect partnership - Volvo are proud to partner with Kathryn Wilson and introduce ‘KIND’. A consciously crafted collection of footwear using lower impact materials. Purchase a new Volvo Recharge before 31st December and receive a complimentary pair of Kathryn Wilson shoes from the KIND Collection*.

XC40 RECHARGE PLUG-IN HYBRID FROM ONLY $84,900.* *This promotion applies to the purchase of a new Volvo XC40 from Armstrong’s Wellington dealership only until 31 December 2021 and is not available in conjunction with any other offer. For full terms and conditions visit armstrongs.co.nz. MY21 pricing applies.

Armstrong’s Volvo Wellington

6 Barker Street, Te Aro, Wellington | 04 384 8779 | armstrongs.co.nz

HOULT ELECTRICAL If you need expert electricians for big or small jobs in the Wellington region then look no further than Hoult Electrical. We offer a range of services from general electric work through to specialised heating, cooling and ventilation systems. Give us a call today for a no obligation quote.

• • • • •

RESIDENTIAL COMMERICAL MAINTENANCE HEATING VENTILATION

027 218 1167 | HOULTELECTRICAL.CO.NZ INFO@HOULTELECTRICAL.CO.NZ

Power for the future High quality residential and commercial solar installations.

• On grid • Off grid

• Commercial • Residential

Learn more at polarenergy.co.nz #polarsolar

Urban Sanctuary is proudly celebrating 30 years in business.

We invite you to join US

Book one of our Limited Edition Birthday Treatments:

Visit our website for details

in celebrating our special anniversary during the

months of July & August.

and to book online or call US Birthday Body Buffer – $195 (valued @ $260)

www.urban-sanctuary.com

BEING Mini Facial – $85 (valued @ $160)

Ph: 04 471 1144

WHERE CRAFT SURREALIST ART EXHIBITION PARTNER

ART & UNITE WHEN |

HEA

12 JUNE31 OCTOBER 2021 WHERE | KI HEA

TOI ART AT TE PAPA

CAPITAL The stories of Wellington Finalist Abigail Askew's, Fruits of Labour, see page 60.

Subscriptions Subscription rates

$73.50 for 6 issues $119 for 12 issues New Zealand only

To subscribe, please email accounts@capitalmag.co.nz or visit capitalmag.co.nz/shop

Contact Us Phone +64 4 385 1426 Email editor@capitalmag.co.nz Website www.capitalmag.co.nz Facebook facebook.com/CapitalMagazineWellington Twitter @CapitalMagWelly Instagram @capitalmag Post Box 9202, Marion Square, Wellington 6141 Deliveries 31–41 Pirie St, Mt Victoria, Wellington, 6011 ISSN 2324-4836 Produced by Capital Publishing Ltd

This publication uses vegetable based inks, and FSC® certified papers produced from responsible sources, manufactured under ISO14001 Environmental Management Systems

The opinions expressed in this magazine do not necessarily reflect those of the publisher. Although all material is checked for accuracy, no liability is assumed by the publisher for any losses due to the use of material in this magazine. Copyright ©. All rights reserved. No part of this publication may be reproduced, stored or transmitted in any form without the prior written permission of Capital Publishing Ltd.

inter is a hungry season. There’s a long association between warmth and celebratory eating. Locally, we’re heading for prolonged gastronomic excitement. Marking Matariki in July brings communal celebration with feasting and fireworks. Then we’re right into August and the Wellington on a Plate food frenzy. Food in all its aspects is the focus of this issue, from new suppliers to new developments. We have looked at food from various Māori perspectives. Jacqui Gibson talked to hunter-gatherer Jannine Rickards about her love of the land, and Dan Poynton braved a commercial kitchen to chat to chef Manni Hunt about that classic of Māori cuisine, Boil-up. Dr Jessica Hutchins discusses the rising popularity of Māori food, and maintaining the kaupapa of preparation and eating. And to keep things sweet, food personality Naomi Toilalo rounds out our fare with a deliciously cross-cultural banoffee pie. Our annual beer tasting brings you notes on the judges’ pick of beers from all around the country to help you choose brews for winter feasts. The inaugural Capital Photographer of the Year competition has been judged. Winners will be announced on 1 July. We were delighted with the range of talent and skill revealed in the more than 1,200 entries. Thanks to all our entrants, judges, and sponsors for their enthusiasm. And especial thanks to our convenor and art director, Shalee Fitzimmons, who put it all together and managed the detail to ensure it succeeded. An exhibition of the finalists and the overall winner will be at Te Auaha Gallery, 3 Dixon St, Wellington from 2 to 11 July. Do visit and enjoy. This issue has other treats. Sarah Lang talks to Glyn Harper about life as a military historian, and our former publishing assistant Benn Jeffries reflects on life from New York. And much, much more. Printers are not immune from the supply issues affecting many New Zealand businesses and sometimes changes in paperstock are forced upon us. We hope any changes to Capital will be short-lived. Please bear with us meanwhile. The response to our Best Of campaign supporting local businesses has been wonderful. We will bring you results in our next issue. See you in September. Alison Franks Editor

Proof sheet of portraits of Gordon Crook in his studio, 2002. Photographer: Julia Brooke-White. Image courtesy of the Alexander Turnbull Library, Wellington, Aotearoa NZ.

GORDON 24 JUN CROOK 17 JUL 2021

BIOGRAPHIES BORE ME PAGE GALLERIES 42 Victoria St Wellington 6011

Tuesday – Friday: 10am – 5pm Saturday: 10am – 4pm

+ 64 4 471 2636 info@pagegalleries.co.nz pagegalleries.co.nz

Staff Managing editor Alison Franks

Featured contributors

editor@capitalmag.co.nz

Campaign coordinators Haleigh Trower haleigh@capitalmag.co.nz Emily Wakeling emily@capitalmag.co.nz Ava Gerard ava@capitalmag.co.nz Factotum John Bristed

john@capitalmag.co.nz

Art director Shalee Fitzsimmons shalee@capitalmag.co.nz Designer Elaine Loh

design@capitalmag.co.nz

Writer Francesca Emms

journalism@capitalmag.co.nz

Publishing assistant Callum Turnbull hello@capitalmag.co.nz Accounts Tod Harfield

accounts@capitalmag.co.nz

Contributors Melody Thomas, Janet Hughes, John Bishop, Anna Briggs, Sarah Lang, Deirdre Tarrant, Griff Bristed, Dan Poynton, Chris Tse, Claire Orchard, Freya Daly Sadgrove, Harriet Palmer, Sharon Greally, Jess Scott, Claire O’Loughlin, Chev Hassett, Joram Adams, Sanne Van Ginkel, Rachel Helyer Donaldson, Matthew Plummer, Fairooz Samy, Adrian Vercoe, Sasha Borissenko, Courtenay Scott-Hill, Kirsty Frame, Siobhan Vaccarino, Annie Keig, Ellie Franco Williams, Benn Jeffries

TAYLOR-ROSE TEREKIA Writer

JOSH MORGAN I l lu str ator

Taylor-Rose (Te Aitanga-a-Māhaki, Ngāti Porou, Kāi Tahu) settled in Pōneke to start a career in the performing arts industry. She writes on the side, dedicated to growing platforms for rangatahi Māori. Her hauora cup is replenished by karaoke, The Sims, and cheese muffin splits.

Illustrator Josh (Te Aitanga-a-Māhaki, Rongowhakaata) lives in Wellington, with author Sacha Cotter, their family and a vast hoard of picture books. Together they have created award-winning books, including The Bomb. Currently they are working on a competitive cake-baking-sports TV show for children.

ELAINE LOH D e si g n er

CALLUM TURNBULL Publi sh i ng assi st ant

Elaine is a designer, with a special interest in lettering, from Wellington. When she's not at Capital, you'll find her brewing coffee at Pour and Twist. She loves single origin filter, bubble tea, and Animal Crossing and gets easily distracted by dogs, especially Tippy.

Descending from the mighty Lake Taupō, Callum studied marketing at Victoria Uni. He crystallised his love of print publications and storytelling at Salient magazine. You'll find him obsessing over a beat machine, at dinner with friends, or peeking his way through The Haunting of Hill House.

Stockists Pick up your Capital in New World, Countdown and Pak‘n’Save supermarkets, Moore Wilson's, Unity Books, Commonsense Organics, Magnetix, City Cards & Mags, Take Note, Whitcoulls, Wellington Airport, Interislander and other discerning region-wide outlets. Distribution: john@capitalmag.co.nz.

Submissions We welcome freelance art, photo, and story submissions. However we cannot reply personally to unsuccessful pitches.

C O N T E N T S

14 LETTERS 16 CHATTER 20 NOTEWORTHY 22 NEW PRODUCTS 25 BY THE NUMBERS 26 TALES OF THE CITY 31 CULTURE

50 Beer necessities

Find a new favourite brew with Capital’s annual beer tasting

60 Photo finish

38 Food myths

Finalists from the inaugural Capital Photographer of the Year competition

Experts sort fact from fiction when it comes to what we eat

H O L I S T I C T H E R A P I E S , O R G A N I C H E R B A L T E A , N AT U R A L S K I N C A R E , A R O M AT H E R A P Y, B E S P O K E B L E N D S & W O R K S H O P S O P E N 7 D AY S / ( 0 4 ) 8 0 1 8 7 7 7 / 1 1 0 A C U B A S T R E E T, T E A R O / S H O P O N L I N E AT W E L L I N G T O N A P O T H E C A R Y. C O . N Z

C O N T E N T S

108

Mahi kai

Hunter gatherers

Foodies find their connection to the past, the present, and the land

74 LIFESTYLE BRIEFS 76 BUG ME 78 EDIBLES 80 LIQUID BRIEFS 100 BY THE BOOK

103 Reverse Chris Tse introduces Intersection by Michele Amas

A Brooklyn bungalow full of finds

116 104 Dad's army Foxholes to Foxton, the movements of a military man

The city that finally slept Benn Jeffries writes home from New York

120 GOOD SPORT 122 WELLY ANGEL 124 WĀHINE 126 CALENDAR 128 PUZZLED

L E T T E R S

We are disappointed in Capital magazine for giving Ian Cassels the platform to promote himself and his agenda, at the expense of minority voices such as Mau Whenua and wider mana whenua iwi not being listened to. Our concerns were immediate after reading the title of the interview: “The City that Ian built.” This title reinforces the positive coloniser stereotype and fails to acknowledge the process in which the Crown acquired land from Māori and how as a Pākehā man, Mr Cassels benefits from colonisation today. We recognise the work he has done in Wellington, but this title gives him much more power than he deserves. The article seems as though it is an ego boost for Cassels. The questions posed to Cassels are tone deaf for the society we now live in, especially the question “Thoughts on women, careers, and money?” Why are you allowing him a platform to speak about women when this is none of his concern. He is a privileged white male who will never experience the difficulties of being a woman or anyone in a minority group. We also think it is concerning that Cassels is openly flaunting his personal wealth, assets, and purchases he has made such as the Colin McCahon painting and the Tesla car. These purchases are not things which the regular New Zealander could afford, and Cassels openly declares his dislike for these expensive products. It is disgusting. Instead of interviewing Cassels, this space in your magazine could have been used to interview Mau Whenua who are currently occupying the land at Marukaikuru/Shelly Bay, or Motu Kairangi Design Group who created a beautiful, inclusive, culturally appropriate design for the site. Both of us saw Capital magazine as a relatively progressive and inclusive publication but this article changed our minds. We hope you will hear our concerns and look into the real life impact the Shelly Bay development will have on Wellingtonians, particularly mana whenua. Overall, the article lacks inclusivity and empathy. Lucy Squire and Liv Ward (abridged)

NERD C HAT The Build issue article about the seismic engineering of some of Wellington’s famous buildings was excellent. I now see these landmarks of our city in a new light. As a self-identified nerd, I found the explanations of each building’s engineering highlight to have the right amount of nerd chat, but in a simple, easy to read way. Also, the designs were fun. Thanks for telling me more about the hidden marvels of our quaky city, and the interesting New Zealanders that have contributed so much. Oliver Stigley, Wellington WO R DY WA I T Loving the crossword. But now that you’re every two months this is too long to wait for the answers! Name and address supplied Thank you. We’ll now be publishing the answers online at capitalmag.co.nz so you don’t have to wait so long. Ed NOT PUNNY Just letting you know that although we were pleasantly surprised, I believe the heading “Project Runway” on page 19 in the Noteworthy section of the latest edition, references an image from a Miromoda Show and the text also relates to Miromoda. Project Runway is actually a totally different entity. Ata Te Kanawa It was a tongue in cheek headline, clearly not funny enough. Ed C A S SE L S C OM P L A I N T We would like to make a complaint about “The City that Ian built” interview (Cap #77) in Capital magazine. Firstly, we are sure you are aware of the controversy surrounding the Shelly Bay development headed by Cassels's company, the Wellington Company. Shelly Bay, along with much other land in Pōneke/Wellington was stolen upon colonisers’ arrival in the early 1800’s. Ian Cassels bought this land and was given permission by the Wellington City Council to build a housing development which has since drawn much controversy and opposition.

The article is one of a series published intermittently talking to people deemed by us to be of interest about the scope of their career and their lives. It is intended to be an interesting and curious talk with successful people about their careers, decisions and attitudes that have influenced where they are now in their lives. Inevitably some are more successful than others. I am sorry it disappointed you. Ed

Send letters to editor@capitalmag.co.nz with the subject line Letters to Ed

Together, let’s make things beautiful Our interior consultants love what they do. In your home or ours, they work with you, combining your ideas with their expertise to create a truly beautiful and inspiring space. With an extensive range right at their fingertips, let our experts do the hard yards and help create a space designed perfectly for you and your lifestyle.

Global Design Gold Coast Extension Table & Halo Mimi Dining Chair

S E C TCI HO AN T TH EE RA D E R

Viola An old-fashioned favourite, violas and their larger, floppier pansy cousins have started appearing in garden beds. Each flower consists of thin, delicate, curved petals with a soft, silky consistency. The petals differ in colour, some with solid hues of bright yellow, orange, royal purple, or maroon, while others display showy combinations of purple, white, and yellow with dark violet splashes. What’s in a name? The Viola tricolor is also known as Heartsease, Johnny Jump Ups, or Wild Pansy.

One

Food and ar t

Love potion The ancestor to today’s violas had a starring role in Shakespeare’s A Midsummer Night’s Dream. It’s the juice of heartsease that serves as the play’s famous love potion – “Before, milk-white, now purple with love’s wound, and maidens call it love-in-idleness” says Oberon.

Lizzie Bisley, Te Papa’s Curator Modern Art, will lead an exclusive after-hours tour of Surrealist Art: Masterpieces from Museum Boijmans Van Beuningen at their Surrealist Suppers, on 3 and 4 August. The event, which includes a three-course meal, is part of Visa Wellington On A Plate. Lizzie struggled to choose a favourite piece in the exhibition, but says René Clair’s film Entr’acte is incredible. “The film whirls through the streets of Paris, with cameos from artists like Marcel Duchamp and Francis Picabia. It’s very funny and strange, with lots of sophisticated, experimental film-making techniques.”

Good enough to eat The entire flower is edible. It has a crisp, succulent, tender texture with a faint, perfumed scent. The flowers are often used as a garnish, sprinkled over salads, or placed on pasta. Blooms can be sugared for something extra sweet or lightly cooked into syrups, jams, and jellies. To cure what ails you Violas are a source of vitamins A and C, nutrients that strengthen the immune system, boost collagen production, and defend the cells against environmental aggressors. The flowers also contain anthocyanins which have anti-inflammatory and antibacterial properties to lower blood pressure and protect against disease. Wild Heartsease is also used in herbalism to treat everything from skin afflictions to bronchitis.

W i n H i a ka i To celebrate Matariki and our annual foodie issue we have a copy of Hiakai by Monique Fiso (Cap #53) to giveaway. Meaning hungry in te reo Māori, Hiakai is also the name of Monique’s award-winning restaurant. To be in to win the cook book just email hello@capitalmag.co.nz with “Hiakai” in the subject line.

Our plant of the month comes from James Cameron from Twigland Gardeners World

C H AT T E R

New in town

Arty party A “Surrealist Stout”, artist-inspired confectionary, and beer flavoured ice-cream (beer float anyone?) are some of the offerings at Te Papa’s Surrealist Soiree (31 July). Fortune Favours, Sugar Flour, and Wooden Spoon Boutique Freezery responded to Surrealist Art and share their creations at this fusion of food, drink, and art. Book at tepapa.nz/events

Tw o F o u r fa m o u s fa c e s Painter Ellinore Ginn, choreographer Neil Ieremia, chocolatier James Henry Whittaker, and rugby player TJ Perenara have been added to Porirua’s Hall of Fame on the ground floor of Te Rauparaha Arena. Ellinore Ginn, who died in 1995, founded Titahi Bay Little Theatre (later Porirua Little Theatre) in 1950. She dedicated her life to theatre, charity work, and painting. Ginn’s daughter Margot says her “wonderful mother” loved fantasy, colour, and her family. "If I could choose winning Lotto or having my mother in the Hall of Fame, I’d take the latter – I’m just so flabbergasted and happy to see it happen,” says Margot.

Open door policy

It's cool to kōrero Haere mai ki tōku kāinga a te pō nei kia kai tahi tāua.

By the numbers

Six Barrel Soda have jazzed up their Cellar Door on Lukes Lane. Enjoy free tastings of the entire syrup range – made with only real ingredients, no nasties. You can even check for yourself; everything is created in the kitchen next door! Pop in between 11am-4pm Mon-Fri.

Come over to mine tonight and we’ll have dinner together.

1217

38.87%

634

submissions in total

entries submitted in whenua, the most popular category

people captured in the society semifinalists

windows that can be counted in the semifinalist photos in the structure category

selfies entered in the mobile category

July when the exhibition opens at Te Auaha

S E C TCI HO AN T TH EE RA D E R

Three Ro l l w i t h i t Fijian-born director and editor Lala Rolls, who made the documentary series Tupaia's Endeavour, has made a new 30-minute animated film, Ngā Tohunga Whakatere: The Navigators, which will show from mid July at Space Place with its domed planetarium screen. A young girl, Moko, travels through time and space as she learns about Pacific, Māori, and European voyaging traditions, and realises how skilled her ancestors were at navigation.

F i ve

Ice is nice The Wairarapa is turning it on for visitors this winter. Featherston and Martinborough have some special Matarikifocused events happening around Lake Wairarapa and the Dark Sky Reserve, Greytown is hosting a month-long Festival of Christmas throughout July, and Carterton’s annual Heart of Winter Festival runs from 9–18 July. A highlight of the winter festival will be the new, improved ice-skating rink at Carterton Tennis Club. In previous years the small synthetic rink had some negative feedback, so this year they’re going full out with a 160sqm rink made from real ice.

Six A l o n g s h a d ow

Four Anti-plastic fa n t a s t i c Plastic Free July is upon us. If you need some help, Munch Cupboard is running an evening on 7 July of ideas, discussions, and presentations from experienced eco warriors. Tips include how to deal with rubbish, how to make your home plastic free, and how to make your own wraps and cleaning products.

Photographs and paintings by Dr Rangihīroa Panoho are on display at Mahara Gallery in Waikanae from 27 July. His exhibition Ātāroa: The Long Shadow of the New Zealand Land Wars references Ngā Pakanga Whenua o Mua (the New Zealand Land Wars) with a focus on “the values and ideals that ngā toa ‘Māori warriors’ fought for in their efforts to maintain their mana whenua and their authority over their tribal lands,” says Dr Panoho. The photographs are largely factual records of battle sites in the Northern Wars but perhaps not typical ones. “The land and the natural environment is actually the strongest witness to these conflicts. On that tilted, elevated site at Ruapekapeka (1845/1846) one can still actively imagine the scene in the remains of the earth fortifications and in the pūriri forest and native bush that surrounds the site. I have returned many times to Ohaeawai, Ruapekapeka, and more recently Otuihu to photograph and research. I am not looking for plaques or monuments – I am searching for other reminders.” Ātāroa is the last exhibition at Mahara Gallery before it closes for a massive upgrade and redevelopment of the gallery.

We’ll come to you, so you don’t even have to take your socks off. COFFEESUPREME.COM

N O T E W O R T H Y

TEAM EFFORT Plimmerton’s Dog Recreation Area has been named 2021 Active Park of the Year at the Recreation Aotearoa awards. Judges said Te Papa Tākaro Kurī o Te Papa Rēhia o Taupō was an “outstanding environment” and were impressed by the thought and collaboration that went into the development of the project, which included bilingual signage. Porirua Parks Manager Julian Emeny says the park’s success is due to “excellent work”, input, and a collaborative effort from a volunteer design group, Council, contractors, the community, design specialists, and mana whenua Ngāti Toa.

HOME HELP

FOR THE FUTURE

BUILD

Wellington City Council’s Pūroro Rangaranga Social, Cultural and Economic Committee has agreed to seek direct access to the Government’s Income Related Rent Subsidy (IRRS). Mayor Andy Foster says WCC is one of New Zealand’s largest landlords, supporting many vulnerable people. “Without access to IRRS, our social housing portfolio is financially unsustainable, and we cannot allow this situation to continue to deteriorate.”

Porirua’s proposed Cultural Art Centre has been put on hold. “You’ve told us that this isn’t the time for non-essential spending, and we’ve heard you,” says Porirua Mayor Anita Baker. In their Longterm Plan the council has prioritised investment in infrastructure, harbour health, and climate change. The rates increase required (approx 7%) to pay for this has been flagged as an issue. “Financing how we run our cities has to be looked at. There’s got to be a fairer way of doing it,” says the mayor.

At least nineteen dwellings will be built in Taita Lower Hutt over the next 10 months. The project, Takai Here Tāngata, is a partnership between Hutt City Council, Kahungunu Whānau Services, Te Rūnanganui o Te Āti Awa, and council-controlled organisation Urban Plus Ltd. “Projects like these make a real difference to people’s lives,” says Lower Hutt Mayor Campbell Barry.

TIRED OF SNORING? STOP SNORING WITH SNOREX

A CUSTOM MADE ANTI-SNORING DEVICE

FOR MORE INFORMATION VISIT WWW.SNOREX.CO.NZ OR CALL 0800 766 736

N O T E W O R T H Y

CART BEFORE THE HORSE A congestion tax in Wellington’s CBD may be up for public consultation shortly. Parliament’s Transport and Infrastructure Committee is exploring the possibility of a congestion charge for Auckland – and Wellington could be next. Mayor Andy Foster made it clear he would support such a tax, tweeting “We need these tools to help modify behaviour and as a ring fenced alternative funding source to help pay for LGWM.” The news has upset some commuters who say the city needs reliable public transport first.

MEMORIES

BYE FOR BASSETT

STREET SMART

Paraparaumu Memorial Hall has reopened following a six-month refurbishment, co-funded by the Kāpiti Coast District Council and the Government’s Provincial Growth Fund. Mayor K Gurunathan says the hall first opened in December 1955 as a War Memorial Hall. “It was the centre of the burgeoning town’s social life hosting a myriad of events, parties, and celebrations. The hall is still a valued venue for community groups. We’re very pleased to welcome them back to this much improved space.”

David Bassett has resigned from the Hutt City Council. He was a councillor for almost 14 years, and had previously been the Deputy Mayor. His resignation has triggered a byelection. Nominations for the vacancy are open until 15 July. If more than one nomination is received, an election will be required – postal voting opens on 19 August. A by-election is expected to cost around $50k.

Artists Miriama Grace Smith, Xoe Hall, and Gina Kiel (pictured) are the talent behind a major public mural project in Porirua’s CBD. The recently completed Ferry Place Murals project is the city’s first public art park and Robyn Steel, Manager Strategic Partnerships says “we are delighted that three well-known wāhine street artists” have transformed seven walls there. Robyn says statistics show the group most affected by Covid-19 are Māori women: “We kept this in mind with the design brief – we wanted something that will inspire and honour wāhine in our community.”

VISIT

OLD ST PAUL’S LIVING HERITAGE ICON EVENT & WEDDING VENUE www.heritage.org.nz

N E W

P R O D U C T S

3. 1.

4. 5.

6. 12. 10.

7. 9.

11.

Kitchen witchery

1. Bonnie and Neil Foxglove Reverse teatowel, $55, Small Acorns 2. Nordic vase, $35.90, Tickadeeboo 3. Kinto Fika cafe lunch set, $39.95, Moore Wilson’s 4. Persimmons, $8.99 per kg, Commonsense Organics 5. Falk Culinair 28cm rondeau, $580, Newtown House 6. Cola Six syrup, $16.50, Six Barrel Soda Co. 7. Banana tray, $24.99, TradeAid 8. Huski wine tumbler, $27.99, Te Papa Store 9. Juno Extra Fine gin, $93, Juno Gin 10. Niue organic raw honey, $24.95, Moore Wilson’s 11. Hario wooden coffee scoop, $20, Coffee Supreme 12. Global Design Iota barstool, $295, McKenzie & Willis

COSMETIC INJECTABLES

ACNE

Prescription Medicine Cosmeceuticals Targeted Treatments

Experienced Cosmetic Nurses

Complimentary Consultations www.veinandskin.co.nz

COLLAGEN BANKING

Bio Stimulating Injectables Rejuvenating Laser Treatments

Aesthetics

MEDICAL GRADE LASERS

Pigmentation Rejuvenation Hair Removal Tattoo Removal Buy 2 sessions, get the 3rd free!

www.veinandskin.co.nz

enquiries@veinandskin.co.nz

0800 NEW YOU (639 968)

38 Roxburgh Street, Wellington

B Y

Foodie festivities Hearty hospitality

Waste not want not Lethargic leftovers

Smell that dairy air Off milk

T H E

N U M B E R S

300

16,930

vendors taking part in VWOAP this year. Its debut in 2009 hosted just 35.

burgers consumed in three weeks by one fan of the Burger Wellington series

cocktails imbibed during last year’s festival

bartenders from around New Zealand competed for the title Highball Bartender of the Year

157,398

3,000

$260

tonnes of food thrown away every year in New Zealand

products on Wellington City Mission’s “social supermarket” shelves at its opening this year

the average amount spent per week on food by Wellingtonians

30%

75%

$53b

proportion of the world’s dairy exports that come from Fonterra

the expected drop in A2 Milk’s profits after a poor performance in China

million tonnes of greenhouse emissions created by Fonterra every year

the current value of the global oat milk market

million litres of plant based milk capable of being produced yearly at the Plant Plant factory Currently under construction in Southland

CO M P I L E D BY CA L LU M T U R N B U L L

On the books Recipes and records

1887

when the first cook book was published in New Zealand

million copies of the Edmonds cookbook sold since it began in 1908

recipes packed into Jo Seager’s hilariously titled Lip Smackin, Fast Cookin', Hunger Bustin', Gr8 Tastin' cookbook

25 25

S E C T I O N

H E A D E R

TA L E S

O F

T H E

C I T Y

Dynamic dough man BY F R A N C E S CA E M M S P H OTO G R A P H Y BY A N N A B R I G G S

INSTRUMENT

ARTIST

PET

LOCAL

READING

Drums

David Lynch

Poppy, a cavoodle

The Larder

The Doors of Perception by Aldous Huxley

Michele brings everything together

s a child Michele Benigna loved dipping his wee hands into huge sacks of hazelnuts. His grandfather, Antonio, was a great “gelataio,” an ice cream maker. “For years he worked in his little shop called La Gatta, on Lake Iseo in Italy, making the best gelato you could possibly imagine. My earliest memory is me in his gelato lab dipping my hands into huge bags of roasted hazelnuts that he used in making gelato. And of course eating freshly made gelato straight out of the machine, just amazing.” These days Michele is a Visual Effects Artist for Weta Digital. A digital compositor, Michele brings together all the elements from the other departments to make the final image and create “movie magic”. But the foodie gene runs deep – Michele also runs Flour and Gold, a small artisan pizza business. “Pizza is often associated with junk food but it doesn’t have to be. If you have properly fermented dough, light and airy, with top quality ingredients, there’s nothing to feel guilty about!” Michele lives in Seatoun Heights with his wife (and Flour and Gold delivery driver) Beatrice, who he describes as “my love and partner in crime” and their seven-year-old daughter Luna. His favourite place in Wellington is Mt Victoria: “I love walking in the woods there and the proximity to the central area of the city makes it surreal and unique.” But ask Michele where his home is and he thinks of Italy. “I’m still deeply rooted there. My passion for baking pizzas is a way of

communicating my Italian heritage. I love to be able to express it using local ingredients, mixing my Italian side and my new home which is New Zealand.” Michele says Heston Blumenthal is one of his inspirations. “Heston pushes me to be a better cook. He is self-taught and questions everything. One of his most famous dishes, Sound of the Sea, is sashimi on a bed of tapioca served on top of a glass-covered box of sand. Each serving comes with a sea shell in which a hidden iPod plays the sound of crashing waves.” As part of a culinary/photographic project Michele reimagined five famous dishes as pizza, and one of them was Blumenthal’s Sound of the Sea. He began with a seaweed dough base topped with kingfish sashimi, turmeric-marinated scallops, sea urchin, green mussels, edible sand, and coastal herbs foraged in Lyall Bay. He even chose a piece of music that should be played while the pizza is devoured. You can’t order that pizza, but you might get something just as special during Wellington on a Plate when Michele teams with Ombra for Pizza: a Fine Dining Experience. On 7 and 14 August they’re taking over LTD and offering a six-course tasting menu that promises to “push the limits of pizza.” I want to elevate the perception of pizza, Michele says. “I’m going to guide guests through a rollercoaster of flavours, sourcing the best ingredients that New Zealand and Italy have to offer, with my roots in the tradition but with a twist of innovation.”

For 31 days Wellington plays host to hundreds of out of this world culinary experiences, don’t miss this years must do foodie festival. TICKETS ON SALE FROM 14TH JUNE Find out more at VisaWOAP.com

Wellington Fri, 09 Jul, 6.30pm Michael Fowler Centre In association with the

MATARIKI Ngā Hihi o Matariki (World Premiere) Composed by Gareth Farr Lyrics by Mere Boynton and Ariana Tikao Taonga Pūoro composition by Ariana Tikao Gemma New Conductor Mere Boynton Reo oro Ariana Tikao Taonga Pūoro and Reo oro

TE TIRA PUORO O AOTEAROA IMMERSE

Tickets from $20 MATARIKI is part of Immerse 2021 Festival package available

PRINCIPAL PARTNERS

C U L T U R E

IN THE FA M I LY Not everyone gets on with their brothers or sisters, let alone wants to work with them. But it works for Wellington indiefolk band Womb: Charlotte Forrester (vocals and guitar), Haz Forrester (synth), and Georgette Brown (drums). “Georgette and I actually live together!” Charlotte says. She explains that the band’s name “touches on us coming from the same womb.” Womb’s EP Holding a Flame came out 25 June, and they’re now touring the country, stopping at Meow on 24 July. Charlotte calls their music “bedroom lo-fi, background music. Listen to it while cooking or while driving.”

THE OLD AND THE NEW

ORIGAMI LIKE NO OTHER

YES PLEASE

The world premiere of Ngā Hihi o Matariki by Gareth Farr, in partnership with musicians Mere Boynton and Ariana Tikao, is part of the NZ Symphony Orchestra’s “Immerse 2021” festival (9, 10, 11 July), with the sought-after Gemma New (pictured) conducting. “This work celebrates Matariki as an event embracing New Zealand’s past and present,” Gareth says. “Immerse” also features Stravinsky’s The Rite of Spring and Shostakovich’s Leningrad Symphony. Digital images from creative studio Nocturnal will be projected on screens.

In early 2022, expect to see large origami animals on the four plinths beside Te Papa. They’re actually made of steel folded to look like origami, says Hawke’s Bay artist-sculptor Ben Pearce, who used to live in Wellington. “There’s a street monkey, a hedgehog/dinosaur, an angry panda, and a pukeko. I wanted some underdog animals from around the world.” The $50,000 Collin Post 4 Plinths Award (in memory of late arts patron Post) is organised by the Wellington Sculpture Trust.

Wanting a bold artwork on the exterior of its main building, Toi Pōneke Arts Centre commissioned Greta Menzies (Cap#52) to create an installation. ĀE/YES is made from bright tiles affixed to the wall, which bear symbols representing individual and collaborative work around Toi Pōneke. “I was inspired by a tile-matching game I had as a kid.”

C U L T U R E

F E AT H E R I N G THE BEST Coinciding with the release of Claire Regnault’s new book Dressed, mini-exhibition Feathermania: Fashion to Die For considers how feathers figured in well-dressed New Zealand womens' wardrobes during the 19th and early 20th centuries. Claire, Senior Curator of New Zealand Culture and History at Te Papa, says some of the 25 items are beautiful but heartbreaking. “An incredibly plush muff is beguiling, until you realise it’s made from the skin of a King Penguin.” Feathermania addresses the millions of birds killed for their feathers and the rise of conservation movements to protect birdlife.

PRIOR COMMITMENT

JAMES FINDS FAME

JAZZ PIZZAZZ

Following the success of his work Hansel & Gretel in 2019, the Royal NZ Ballet commissioned a new work by Choreographer in Residence Loughlan Prior. Stravinsky’s The Firebird, first staged in Paris in 1910, has been reimagined by Loughlan and Tracy Grant Lord for a different time, in which humanity is confronting extinction. The programme also includes 19th century Russian classic Paquita.

Wellingtonian James Ashcroft’s psychological thriller Coming Home in the Dark premiered (getting a big thumbsup from the Hollywood Reporter) at the Sundance Film Festival. James tells Capital “Sundance was an incredible affirmation and launch-pad.” Based on a short story by Owen Marshall, the film follows a teacher on a nightmare road-trip. James is director and executive producer, and wrote the screenplay with long-term collaborator Eli Kent. Shot in Wellington, it’s released nationwide on 12 August.

Lucien Johnson has won Best Jazz Composition at the Aotearoa Music Awards for the track Blue Rain from his album Wax///Wane, available on Spotify and vinyl. “I’m seriously over the moon,” he says. Lucien was also nominated for Best Jazz Artist, which went to Wellington jazz octet The Jac. Lucien, a composer and saxophonist, has a sound-proofed studio in his Mt Vic flat so he doesn’t disturb the neighbours or his fiancée Lucy Marinkovich (Cap#60), a choreographer and dancer.

Plant your own Urban Fruit Forest; new seasons fruit trees in store now

69-71 Miramar Avenue, Miramar, Wellington. 04 388 8435 www.palmers.co.nz miramar@palmers.net.nz

Megan’s mermaids BY SA R A H L A N G

Ask Megan Dunn what she does and she says she’s “a writer and mermaid enthusiast”. Who knew that “professional mermaid" is an actual job? Mermaids attend parties (often for children) where they swim and/or walk around with a mermaid “tail”, chat with people, and/or pose for photos. A “reformed video artist” and arts critic, Megan is nervous – in a good way – about her second book Things I Learned at Art School, due out this August. In this part memoir, part essay collection, Megan writes, often wittily and wryly, about everything from mean girls at school to her parents’ split and her Smurf collection.

“One essay,” Megan says, “gets to the heart of my original obsession with mermaids, and the time I tried to edit the film Splash into a short avant-garde video artwork while at art school.” “I loved Daryl Hannah's portrayal of Madison, the beautiful mermaid in Splash. Readers can flick to the chapter called This Can't Be About Daryl Hannah, and they will find out what happened to my planned book about mermaids.” Megan lived in the UK for 10 years, earning a Bachelor of Fine Arts and an MA in Creative Writing. Her first book, Tinderbox, was a memoir about a woman struggling to write a book, riffing on Ray Bradbury's novel Fahrenheit 451 about the end of reading. It was published in the UK, and picked up by New Zealand booksellers. Megan worked at Showgirls “as a barmaid last century. No one will ever catch me in electric-blue hotpants again!” She is now City Gallery's Head of Audience Engagement and Education. “Art is quite a strange tangential world and as a strange tangential person that suits me just fine.”

Mad scientist BY E L L I E F R A N CO W I L L I A M S

Art and conservation are not separate practices for ceramicist and environmentalist Raewyn Atkinson. The tremendous carbon footprint attributed to the art world is of great concern to her. The Brooklyn artist produces both functional and conceptual works, and is currently attempting to produce her own porcelain using locally-sourced materials with no environmental impact. She describes herself as an “untrained mad scientist” combining chemical elements sourced nationally and from her garden. Ceramics involve more science than you might think. Clay works are typically fired with gas or wood-fired kilns using clays and glaze elements mined and manufactured internationally. The required combinations of energy, temperatures, and chemicals involve a delicate balance that’s tough to perfect without scientific training, and the limitations imposed by the need to curb carbon emissions make

it that much harder. “I go to protests. You can’t do that and then fire with gas. I had an epiphany about it.” Instead, Raewyn fires her work in an electric kiln, as roughly 80% of New Zealand’s electricity is renewably sourced. Porcelain is characterised by its white colour and neartransparency. Raewyn finds it the best medium to express her ideas about the impact of climate change on Antarctica’s melting white landscape. After she travelled there twice on an Artist to Antarctica Fellowship in the early 2000’s, Raewyn’s practice shifted from aesthetics alone to practical, sustainable, beautiful works that can feed our thoughts and also our mouths. “We have to eat out of something and it’s really important to me that it’s something really beautiful to handle” she says. Raewyn admits, “we probably don’t need any new cups or saucers or plates in the world.” Her pieces balance necessity, relevance and beauty, in line with sustainability. Nothing goes to waste: Raewyn’s kitchen is full of glassy blue porcelain plates, bowls, and cups, all products of her porcelain testing process.

Want help making your home healthier and energy-efficient? You don’t need to pay through the roof!

THE

W I T H PAQ U I TA 29 - 31 JULY Opera House

SUPPORTED BY

NATIONAL TOURING PARTNER

THE FIREBIRD CHOREOGRAPHY/ LOUGHLAN PRIOR MUSIC / IGOR STRAVINSKY COSTUME & SET DESIGN / TRACY GRANT LORD

PAQUITA CHOREOGRAPHY/ MARIUS PETIPA MUSIC / LUDWIG MINKUS & EDOUARD DELDEVEZ COSTUME DESIGN / PATRICIA BARKER & DONNA JEFFERIS

BOOK NOW

rnzb.org.nz

AT T U U R R EE FF EE A

Food myths CO M P I L E D BY F R A N C E S CA E M M S

Do carrots help you see in the dark? Does eating crusts makes your hair curl? Are super foods actually a thing? What we’re told we should and shouldn’t be eating seems to change with the tides. We took some widely held ideas about food and asked academics from Massey University’s School of Exercise, Sport and Nutrition in the College of Health to give it to us straight.

38 8 3

F E AT U R E

Raw veges are healthier than cooked ones Not always. Studies have shown that certain nutrients can be enhanced by cooking whereas others might be degraded by it. For example, the vitamin C found in most vegetables is water soluble; so cooking, especially in water, will result in a loss of vitamin C. On the other hand, beta-carotene, an important nutrient found in orange vegetables such as carrots, is much more available for absorption from cooked rather than raw vegetables. Often we cook vegetables because that’s how we like them. Eat both if you can – but regardless of whether they are raw or cooked, eat plenty. Associate Professor Cath Conlon, School of Sport, Exercise and Nutrition, Massey University

F E AT U R E

While the fermentation process involved in the production of wheat-based sourdough bread may decrease its gluten content, sourdough bread isn’t gluten free. Therefore, it is not suitable for those with coeliac disease.

Thrush, or candidiasis, is an irritating vulvovaginal fungal infection that often occurs in women following antibiotic use. It is usually treated effectively with an anti-fungal medication, but a commonly recommended alternative treatment is lactobacillus, the bacteria found in milk and yoghurt. Yoghurt can either be applied locally or taken orally, according to various sources. However, there is actually no scientific evidence that yoghurt, regardless of the method of administration, has any impact on the infection. It is possible that the cooling effect of direct application provides some temporary relief.

Sourdough bread is gluten free

Yoghurt is good for thrush

Alice Towgood, NZRD, Professional Clinician, School of Sport, Exercise and Nutrition – College of Health, Massey University

Dr Pamela von Hurst, Professor of Human Nutrition, Massey University

F E AT U R E

If you swallow chewing gum, it stays in your digestive system for seven years This is a very old myth, and not at all true. Although chewing gum is designed to be chewed and then spat out, it causes no harm if swallowed. The few nutrients in the gum, such as sugar, are absorbed by the body and the undigested part is egested via the normal process, taking less than one day. Dr Pamela von Hurst, Professor of Human Nutrition, Massey University

F E AT U R E

MSG is bad for you There is ongoing controversy about the safety of monosodium glutamate (MSG) and the wide range of symptoms, generally referred to as “Chinese Restaurant Syndrome.” Anecdotally reported symptoms are extensive and include weight gain, asthma, rashes, dermatitis, neuropathy, irregular heartbeat, and abdominal discomfort. Much misinformation about the alleged effects of MSG originates from studies using very high doses, often administered by injection (in animals), and not given with food. Research among the general population, using both surveys and rigorous clinical challenges, do not provide evidence of any of the reactions in question when normal doses were used. Much larger doses, especially without food, have been shown to elicit acute responses such as headache, flushing, sweating, and muscle tightness. There is no evidence that MSG as a food additive is carcinogenic, and it is approved by the FDA as generally food safe. Dr Pamela von Hurst, Professor of Human Nutrition, Massey University

NEW MASTERTON STORE OPEN NOW! S E C T I O N

H E A D E R

A completely redesigned store concept where customers will find foodservice grocery, frozen foods, speciality ingredients, local artisan products, fresh produce, meat, cheese, seafood and kitchenware all in the one store.

DIXON STREET, MASTERTON | OPEN 7 DAYS

ALL-NEW 4TH GENERATION

LTD Model shown

FEATURING • Petrol Turbo 280Nm or Diesel 324Nm • 2WD or AWD • Electronic Stability Control • Emergency Brake Assist • Lane Keep Assist • Hill Descent Control • Lane Departure* • Front Vehicle Start Alert* • Safety Distance Alert* • Hill Start Assist* • High Beam Assist* • 5 Seats • 8in High Resolution Touch Screen with Apple CarPlay • Reverse Camera • Adaptive Cruise Control* • Great safety features plus a whole lot more.

TEST DRIVE NEW KORANDO TODAY

$29,990

from

+ORC

*Limited and SPR only

Hutt Valley SsangYong | 04 568 2151 43

2 Wakefield Street, Lower Hutt

F E AT U R E

The science is mixed on the power of cranberry juice. It is unclear how much cranberry juice is needed for a beneficial effect. Cranberry juice will not treat or cure a UTI. It provides flavourful hydration, which is helpful in managing symptoms but generally contains lots of sugar. Drinking large amounts of it can therefore be bad for the teeth, cause digestive upsets, and interfere with some medication.

Pomegranates have been shown to have a number of health benefits, including suppression of cancer cells and anti-bacterial effects. Extracts of the skin, juice, and seeds have been tested in a number of studies and collectively found to contain a wide range of beneficial components which show promise as functional foods. One thing to note, however, is that these impressive effects have been obtained from concentrated extracts, often using the skin as well as the juice and seeds; so sadly, a few pomegranate seeds in your salad will add colour and taste, but not really contribute much in the way of health benefits.

Cranberry juice can cure urinary tract infections

Reena Soniassy-Unkovich, Senior Professional Clinician and Registered Dietitian, Massey University, Auckland

Pomegranates fight cancer

Dr Pamela von Hurst, Professor of Human Nutrition, Massey University

F E AT U R E

You should take vitamins Most people can get all the vitamins and minerals they need from following a healthy and varied diet. However, in cases of a diagnosed deficiency of a specific nutrient such as iron, supplements may be needed. Generally you should aim to get nutrients from a range of foods including vegetables, fruits, whole grains, legumes, nuts, seeds, lean meats, and fish and dairy products (or alternatives). Dr Kathryn Beck, Associate Professor in Human Nutrition and Dietetics, Massey University

F E AT U R E

Eating fat makes you fat, and eating carbs makes you fat Both fat and carbs contribute energy to the diet. Fats provide more energy per gram and are more easily stored in the body. However, neither fat nor carbs on their own result in weight gain, but rather overeating energy-rich foods in total. Emerging evidence supports including fat, carbs and protein in a healthy diet, choosing whole foods and avoiding highly processed foods. Dr Rozanne Kruger, Associate Professor in Dietetics and Human Nutrition, Massey University

JULY 2 - 24 2021

LIGHT, SCULPTURES, MUSIC, ART, THEATRE & COMMUNITY EVENTS

S O C I A L

N O T E S

F E AT U R E

Beer necessities I N T RO D U C E D BY TA ST I N G CO N V E N O R VA N I S H A P U L L A N

ver the past year our beer and hospitality industries have been hit hard by Covid-19. They have been focussing on recovery and thanks to their tenacity they have released a plethora of new beers for us all to enjoy. This year’s Beer Necessities panel was a diverse group with a large amount of knowledge and industry experience, with some well-seasoned beer judges among them. They tasted over 100 beers from 22 different breweries spread across the country in Auckland, Napier, New Plymouth, Wellington, Nelson, and Wanaka. Far and away the most common style was Hazy IPA, which is reflected on store shelves and tap lists as a most popular offering. Interestingly, there were more entries of kettle-soured and farmhouse ale, as well as traditional European styles. This diverse lineup lends itself to mixing and matching different meals. Pairing Belgian ales with slow-cooked lamb or wild mushroom dishes brings out the spicy notes in these beers. Fruited

farmhouse styles will cut through duck or venison dishes or complement a sour cherry sauce. IPAs pair well with strong spicy foods such as curries or sweet desserts like carrot cake. It is great to see the fun and innovative ideas coming out of the industry. For readers who like to drink outside of conventional styles, some of the recommendations will ring a bell. Not all brewers are strictly following traditional methods of brewing; ice-cream sours, milkshake IPAs, experimental saisons, and stouts are becoming more popular, while style guidelines and ingredients are being toyed with constantly. Our judges this year focused on the consumer experience. They looked for beers that were consistent with the style and description on the label and noted those that they would happily drink a few pints of and recommend to you. If you are looking for a broader experience I would recommend trying all of the beers in this list. Drink local, support local.

Thanks to Heyday Beer Co for hosting the tasting

The six pack

Tasting notes

Meet the judges

F E AT U R E

The six pack It’s never easy to choose just six beers, but these brews hit the judges for six out of six stars. Starting with a lean and clean local lager, tasters then drop into experimental territory with a pair of delectable sours. As we swerve slightly back towards centre, the Schwarzbier in the pack is one the judges couldn’t get enough of. The pack closes out with a malty mild ale from among the returning favourites and an IPA that fuses rock and roll hops with tropical goodness. Our judges took their time carefully selecting these top six beers – pair them with an equally delicious meal, some mates, or both. Cheers.

Lager

Whistling Sisters Lager

Strung out on Lasers Choice Bros Brewery Kettle Sour

Whistling Sisters is in our very own capital city Wellington. It opened in 2018 in commemoration of the owners’ sister who died of cancer. Twenty cents from every can sale goes to a fund for research on and treatment of advanced breast cancer. Whistling Sisters brew a range of styles and specialise in hand-making fermented foods and bread, and they also roast their own coffee – how neat is that? This lager ticked all of the boxes. It was clean and clear, with light bready malt characters and a tropical hop aroma that ends crisp and dry and is not overly bitter. This was a standout lager for the judges and is an all-round great drop.

Choice Bros Brewery is another standout brewery in Wellington. It opened in 2016 down a small alleyway off Ghuznee Street and has had exceptionally talented head brewers at the reins. Strung Out On Lasers has been a staple Choice Bros beer. Its bright pink hue is hard to miss, and it is filled with delicious raspberry and lime flavours. It has a dry tart finish and the judges said it was well balanced and refreshing. This beer never fails to impress.

F E AT U R E

Passionfruit and Lime Ripple

Black Monk

Sin Eater

North End Brewery & Small Gods

Duncan’s Brewing Co.

Zeelandt Brewery

Ice Cream Sour

Schwarzbier

Mild Ale

Duncan’s Brewing Company is located in Paraparaumu on the Kāpiti Coast. It opened in 2017 and is owned and operated by George Duncan. He has recently been experimenting with ice-cream sour and smoothie IPA-style beers with some exceptionally cool artwork on their cans. The judges were extremely impressed with this beer and it is indeed outstanding. They described it as tasting like “vanilla, passionfruit, and lime deliciousness” and found the multiple ingredients very well balanced. Be sure to check out Duncan’s fillery and popup bar at the brewery. It’s a great excuse for a trip to the Kāpiti Coast.

Zeelandt Brewery opened in 2012 in sunny Hawkes Bay. Owner and Head Brewer Christopher is super talented and has been executing impressive traditional European styles. Schwarzbier, a dark German lager, pairs well with hearty spicy foods such as jambalaya or desserts such as candied ginger and pear cake or dark chocolate. The judges raved about this beer. They thought it was true to style. It was clean and crisp and light-bodied but had a well-balanced roasty character with hints of chocolate and coffee, and had a light bitterness to it. They said they would happily drink a few of these, and fortunately for you, it comes in six packs.

This beer was brewed in a collaboration between North End Brewery and Small Gods (who also run an awesome craft beer subscription service called Beer Jerk). You may want to check out their Auckland shop, called the Fridge and Flagon, and also North End Brewery in Waikanae. This beer was outstanding, in a style that is not so commonly found. The judges said it smelt like chocolate, dark fruits, and prunes. They tasted complex malt flavours of chocolate and biscuits and said it was incredibly well balanced and highly drinkable. Mild ale is a style which originated from the English Midlands and is thought to be one of the oldest beer styles in England.

Naughty Hopper

Double Vision Brewing IPA

Double Vision Brewing is located in Miramar, Wellington, and is jointly owned and run by best friends Warren, Evan, Harry, and Mario. They say they aim to take traditional styles and push their boundaries. Naughty Hopper is a great example of this. It is a double IPA coming in at 8.9% abv. The judges said it tasted like pine resin, tropical fruits, and oranges, with a well-balanced sweet malt character. The hops used in this beer (Simcoe, Amarillo, and Mosaic) are known as the “Rockstar” hops of America. They are low in bitterness but juicy and fruity and this beer is a great example of these qualities.

F E AT U R E

Lagers A lager should be crystal clear, crispy, and on the lighter side of hop and malt character.

Tasting notes The following beers scored three stars or above, and are all worth a sip or seven. In an industry like this, playing it safe doesn’t get you far. The innovation and creativity we saw from breweries this year fizzed into an admirable array of porters, pilsners, and other very pleasant pints. We have a tasting session template for you to run your very own tasting with these beers. Download it from capitalmag.co.nz and find that new Friday night favourite. Key

Bronze Capital

The Trailblazer Fortune Favours Hoppy Lager This beer was clean and crisp with hop characters of pine, grapefruit, and mango. Although strong in aroma it was light in bitterness with light caramel biscuit malt flavours.

Pale ales

Bronze Capital

Rebel Rebel Choice Bros Brewery – Session Pale Ale This beer had peachy stone fruit flavours with slight dank hop character. It was lighter on the malt side, and pale yellow with some slight haze. The flavour intensity would make you think you were not drinking a low abv beer.

Pale ales should be refreshing and hoppy and have a good balance between bitterness and fruitiness from hops and sweetness from malt.

Silver Capital

Abandoned APA Abandoned Brewery American Pale Ale This beer was amber in colour with excellent clarity. The judges tasted fruity pine hop flavours and said it has great carbonation, allowing you to drink more than one. Reg’s Pale Ale

Silver Capital

5 4 3

Bronze Capital

Three Sisters Brewery Pale Ale This beer was an easy drinker, fresh and tasting of pineapples and mandarins. It had good body with a hint of toffee malt flavour. Expatriate Double Vision Brewing American Pale Ale This beer had 100% clarity. It was bright, with strong pine hop character, biscuit, honey malt flavours and a clean dry finish. 54

Chillax Double Vision Brewing Extra Pale Ale This beer was full of juicy orange, and tropical fruit flavours. It had strong guava and pineapple notes. It was clear and bright with a long bitter finish.

Bronze Capital

Abandoned XXPA Abandoned Brewery Imperial Extra Pale Ale This beer tasted of cake batter and tropical fruits. It was bright and finished with a hint of passionfruit. It was a big beer for an imperial XPA.

American Amber Ale This style got its name from its golden colour, derived from roasted caramel and crystal malts. These malts give beers their amber colour, a fuller body, and toffee-like flavour.

Bronze Capital

The Oregonian Fortune Favours American Amber Ale This is the only amber ale entered this year. With hints of caramel on the nose, it tasted of stewed fruits with toasty burnt caramel malt flavours and ended with medium bitterness.

F E AT U R E

IPAs IPAs are known for their stronger hop aroma and bitter finish.They can have a range of fruity flavours but must be balanced well with malt flavour.

Abandoned IPA Abandoned Brewery IPA

Bronze Capital

This beer was a pale golden colour that tasted of passionfruit and mango. The body was light and spritzy and well balanced. It was clean and had a refreshing finish.

Silver Capital

Nexus 8 Wired Double West Coast IPA This beer tasted of lemon and lime sherbet, with a pine hop character. It was spritzy, full bodied, and well balanced.

Bronze Capital

Mean IPA Mean Doses IPA This beer was golden in colour. It had pine and lychee hop aromas and grapefruit flavours, with a moderate body and a refreshing light bitter finish. Silver

Silver Capital

Mean Red IPA Mean Doses Red IPA This beer was complex with a good malty caramel backbone. It had light hop character tasting of tropical fruits, and finished with a hint of bitterness.

Juniper IPA Duncan’s Brewing Co. American IPA This beer was fresh and juicy. It tasted of mandarins and juniper. With good carbonation and mouthfeel, it was well balanced and well rounded.

Mt Alpha Rhyme and Reason Brewery Old School IPA This beer had strong stone-fruit flavours with moderate bitterness. It had good mouthfeel and a refreshing bitter finish.

Bronze

IPA Tuatara IPA This beer was bright and golden, with a dank hop aroma with a grassy hop flavour. It had a medium bodyending on a zesty note.

Capital

Sours and Funky beers These beers were either brewed to be sour through a process referred to as “kettle souring” or through spontaneous ferment. This happens when brewers use wild yeast strains such as Brettanomyces, giving the beer earthy, barnyard characteristics.

Gold Capital

Become the Ocean North End Brewery Gose This beer never fails to impress. Tasting fresh, it had hints of spiced lemon and salt. It was juicy and refreshing with a good level of tartness contributing to a great mouthfeel. 55

Bronze

Rustica North End Brewery Wild Ale This beer had strong farmhouse aroma, smelling of vanilla and overripe lemons. It is delightfully spritzy with earthy sherbet flavours, and well balanced.

Yeehaw Rhyme and Reason Brewery Habanero Saison This beer lived up to its label. It had aromas of spice and capsicum and tasted fruity with a hint of spice. It was complex and refreshing, ending with a spritzy mouthfeel.

Wild Feijoa '20' 8 Wired Barrel Aged Sour This beer had strong Brett and feijoa aromas. A great a level of acidity blended well with the fruity feijoa flavour.

Capital

Bronze Capital

Soor Plooms #2 Three Sisters Brewery Imperial Sour This beer was a vibrant red colour. It tasted of boiled berries and blackcurrants with a great fruity acidity. It was juicy and well balanced for its abv.

Feijoa Weisse Kereru Brewing Company – Kettle Sour For all the feijoa lovers out there. When you open this beer the first thing you smell is feijoas. It is clean and the strong fruit flavour was well balanced with acidity.

F E AT U R E

European This broad category covers several different styles from traditional European beer countries. These beers exhibit brewing techniques developed over hundreds of years, which have laid the foundations for some of the New World beer styles we enjoy today. Belgian-style beers are known for their yeast character, reminiscent of clove and fruit, and for alcohol levels that are typically on the higher side. Whereas German-style beers are malt accented, which balances well with floral hops.

Silver Capital

Silver

The G.O.A.T Doppelbock Sprig & Fern Brewery Doppelbock This beer had big malt characters. It tasted nutty and had hints of alcohol in the aroma. It was full bodied, although on the darker end of this style.

Jerry Rig Zeelandt Brewery Helles This beer had a light floral hop aroma and a white-bread-crust malt character to its flavour. It ended with soft carbonation and was well balanced. Although not quite to style, this was an enjoyable beer. Brunhilde's Fate Zeelandt Brewery Rauchbier This beer has a nice smoky aroma, which was not overwhelming. The smokiness carried on the palate but ended with a clean finish. There were also hints of bitterness from the darker malts.

Land of the Rising Saison Sunshine Brewery – Japanese Saison This beer had the yeast aromas you’d expect for this style, with hints of citrus. It was well balanced with light hop bitterness at the end.

Hazy Pale Ales and IPAs These beers are juicy and fruity often packed with tropical fruit flavours such as mango, pineapple, orange, and lychee. Beers in this style are well balanced with bitterness and can often be thick and creamy. This style arose on the East Coast of America, and many New Zealand breweries have recently been experimenting with it.

Silver Capital

Oat Cream V.2 Duncan’s Brewing Co. Hazy IPA The beer had great haze. It smelt and tasted of sweet peach candy, lime, and coconuts, with a great balance between the hop and malt characters.

Capital

The Doctor Sawmill Brewery – Doppelbock This beer was dark ruby in colour, and it smelt of roasty dark malts. It had a clean, light body and poured superbly clear.

Silver Capital

Hefeweizen Tuatara Hefeweizen This beer had a big juicy fruit-gum aroma with light spice and hints of grain. It showed great head retention, a must for this style. It had flavours of cloves from the yeast and ended with light carbonation and a creamy mouthfeel.

East Coast Saison Sunshine Brewery – Traditional Saison This beer had light barrel-aged character on the aroma. It tasted of bready crackers and was balanced well with the yeast character typical of this style. The judges thought this was a well-executed beer.

Bronze Capital

Hopunzel Double Vision Brewing and Fork and Brewer Fresh Hop Belgian IPA This beer had strong yeast aromas of clove and gum. It tasted fruity and chivey with light bitterness from the fresh hop addition. Overall this was a well balanced beer.

Puppet Dancer Choice Bros Brewery – Hazy XPA This beer had strong pine resin hop aromas with lemon, lime and tropical flavours. It poured a pale yellow colour with excellent haze. It was well balanced with a slightly bitter finish.

Silver Capital

Tiny Mammoth Double Vision Brewing Little Hazy IPA This beer had a light hop aroma. The bitterness was well balanced with the bready malt character. It had great flavour intensity for a low abv beer.

F E AT U R E

Joose Party Hazy Epic Brewery – Hazy IPA This beer smelt of mint, tropical fruits, and mandarins. It was full bodied with a thick mouthfeel, and finished with a zesty kick. Overall, this was a bright fun hazy.

Bronze Capital

Hazy XPA Abandoned Brewery Hazy XPA This beer has a big tropical fruit character. Ripe pineapples are the dominant flavour with hints of toasted white bread. This beer has a strong bitter finish, a bit more bitter than most in this style. Overall it is well balanced.

Death Crush Choice Bros Brewery – Hazy IPA This beer poured a beautiful hazy, pale golden colour that could be mistaken for orange juice. It had a light hop character that tasted like citrus and lemongrass, but was balanced well overall with the sweet malt flavours. Welcome Back Maaaate Whistling Sisters – Hazy IPA This beer had a golden hazy appearance with a big fluffy head. It had strong sauvignon blanc passionfruit hoppy aromas, and a lighter body that ended dry, almost wine-like.

Bronze Capital

Mean Juice Mean Doses Hazy Pale Ale This beer had an orange zest, pine resin aroma with pithy grapefruit flavours that were well balanced with malt character. It ended dry with light green hop bitterness.

Porters, Stouts, and dark beers This style of beer uses darker roasted malts to give beers rich fuller bodied flavours of coffee, chocolate, and burnt toast. Similar to the roasty-ness of coffee, the darker the malts the more burnt richness the beer will taste of. Hop flavour and bitterness are typically less apparent in this style, but bitterness from darker malts is not uncommon.

Gold Capital

Pit Boss North End Brewery Smoked Doppelbock This beer was bright orange in colour. It had an aroma reminiscent of smoked meats with honey. It was a rich full-bodied beer with smoke character that does not overwhelm you.

Epic Stout Epic Brewery – Stout This beer poured a deep dark brown colour with a pillowy tan head. It tasted of coffee and burnt toast and dark fruits like chocolate plum cake. It was well rounded, with a long rich finish.

Silver Capital

MMXX Fortune Favours Smoked Stout This beer poured a stunning jet-black colour with a pillowy tan-coloured head. It had aromas of milk coffee with hints of smoke and brine. It was well-rounded and full bodied, and ended with a soft warming carbonation.

Silver Capital

Russian Imperial Stout Whistling Sisters – Russian Imperial Stout This beer smelt and tasted of raisins, coffee, and chocolate, and had light boozy vanilla aromas. It ended with light bitterness and was full-bodied and well balanced for its abv. For Great Justice Coconut Porter Kereru Brewing Co. – Porter This beer poured a dark red-brown colour. It smelt of a roasty chocolate bar covered with toasted coconut. It was well-rounded with great integration of the toasted coconut and chocolate malt flavours. Shake It Choice Bros Brewery – Chocolate Milk Stout This beer had delicious chocolate and vanilla aromas, which carried through in a flavour reminiscent of a chocolate milkshake. The malt character was well balanced, and the beer ended with a light roasty astringency.

Capital

iStout Affogato 8 Wired Imperial Stout This beer had strong coffee and chocolate aromas with hints of booze. It was thick and full bodied, and well balanced for its abv.

Bronze

Hand and Flowers Three Sisters Brewery Milk stout This beer had strong cocoa aromas. It tasted of dark chocolate with some sweetness. It was a well balanced full-bodied stout.

Bronze

Capital

The Nutter Fortune Favours Chocolate Peanut Porter This beer had big chocolate aromas on the nose with hints of nuts. The strong chocolate malt flavour had hints of berries on the end.

F E AT U R E

The judges From left to right

Dale Cooper

Dale is Head Brewer for Fortune Favours. He is a certified beer judge and is currently studying for Cicerone qualifications. Stephanie Coutts Steph owns Craft Beer College and is a certified Cicerone®. She was first described as a “beer drinker around town” in this magazine.

Nisha is a certified Cicerone® and a qualified BJCP. She has worked in beer bars, breweries, and at Regional Wines and Spirits. She’s also a keen home brewer.

Dave “the beer guy” is a long-time stalwart of the New Zealand beer community. He is currently president for Craft Beer Capital and bartends at Goldings Free Dive. Logan King

Ryan McArthur Vanisha Pullan – convenor

David Wood

Ryan manages Beervana, the biggest beer festival in NZ. Emma Bell

Char is the new Head Brewer at Abandoned Brewery. She has worked in breweries here in Wellington and in Melbourne. She is also a certified Cicerone®. Kieran Haslet Moore

Logan is the assistant brewer at Whistling Sisters and a certified Cicerone®. After a stint in the UK, he moved back to Aotearoa and made the move from serving beer to brewing it.

Kieran is Head Brewer at North End Brewing. He has judged multiple beer awards, and lived and worked in beer for just about ever. He has been regularly involved with the Beer Necessities tastings over many years.

Natalia Dunningham

Hannah White

Natalia is a Relationship Manager at Garage Project and has a wine background with the WEST qualification. She worked for a prestigious winery in Canada in the cellar door and stayed to work a vintage. She is currently studying to be a certified Cicerone and is a distiller in her free time.

Emma is a brewer at Kereru Brewing Company and has a wide range of brewery experience including hosting tasting and tours. She’s judged a number of beer awards.

Charlotte Freehan

Hannah is a certified Cicerone® who has been working in the beer industry for eight years. She looks after sales and events for 8 Wired Brewing.

EVERYTHING EVErYTHING YOU WANT IN A PALE ALE CALLED PALE ALE.

MALTY

HOPPY

LIGHT

DArK

sweet

bitter

F E AT U R E

Photo finish I N T RO D U C E D BY F R A N C E S CA E M M S

ruit, flora, friends, family, fences, flights, and football fields all feature in the photographs that made it through to the finals of our inaugural Capital Photographer of the Year competition. More than 1,200 entries vied for the Capital Photographer of the Year award across six categories. The 17 finalists’ winning entries will be exhibited at Te Auaha Gallery in Wellington from 2 to 11 July. The judging panel, made up of 20 top New Zealand photographers, artists, curators, creatives, and art connoisseurs, praised Wellington’s photographic talent and described the images as “stand out.” Comments included “provoking emotion,” “technically

strong,” “beautiful,” and “energetic.” Matariki Williams, CPotY judge and Senior Curator Mātauranga Māori at Te Papa, says, “The entries were really exciting to see as an insight into the way others are viewing the world, and a note that the innate curiosity of humanity remains.” The finalists are: Yin Hsien Fung, David Lewis, Huia Wesling Macgregor, Humaidi Ridwan, Zuyi Woon, Nayte Hardaker, Abigail Askew, Monica Winder, Alan Blundell, Jiaqi Tang, Rob Vanderpoel, Paul Hamer, Lewis Ferris, Rachel Waddingham, Nik Brinkman, Lorenzo Buhne, and Mira Patel. See some of their entries here.

These photographs, along with the other finalists, are included in the People's Choice Award. Vote for your favourite photo at capitalmag.co.nz/cpoty from 2 to 11 July.

S E C T I O N

Humaidi Ridwan Summer Wellington Mobile Marketing strategist Janice H. Reinold once said, “In today’s modern world, people are either asleep or connected.” This inspired Capital to include a Mobile category in the inaugural Capital Photographer of the Year, for the best shots taken on a phone. Judge Rebecca Kempton praised entrants for a wonderfully varied category “with some real stand-out images”

H E A D E R

that represent life in Wellington well. She says, “Special moments are all around us and having the convenience of a camera on our phone means we are now able to capture these as we go about our day. I congratulate the authors of this category for thinking outside the box and presenting images that evoke emotion, make one think more about the story as well as being technically strong." One of the finalists is Humaidi Ridwan for an image called Summer Wellington. Convener and Capital Art Director Shalee Fitzsimmons says, “This photograph successfully captures a familiar feeling for Wellingtonians – a moment of gathering, sharing, and warmth.” 61

F E AT U R E

Zuyi Woon Back In Time Society

The Society category, sponsored by the Masonic Villages Trust, celebrates what it means to be a Wellingtonian and captures life in the region. Judge Virginia Woods-Jack says, “I really liked the stolen moments – the small windows into the lives of the people of Wellington,” but that she found this category hard to judge due to the strength of the entries. Finalist Zuyi Woon was on the waterfront when a man in a hat and long coat caught his attention. “I took this photograph on an unusual Wellington day. It was foggy and misty all over town, and after seeing him I had a vision in mind to capture that moment. After seeing the shot, I loved how it turned out ‘coz it looked like it could’ve been taken in the 50s.” CPotY Convenor Shalee Fitzsimmons agrees, saying, “The subject brings an ambiguity and timelessness to the photo. Is he off to solve crime or to his desk job on Lambton Quay? Is he in 2021 or 1951?” Zuyi got into photography at high school, starting out on a digital camera before getting into film photography. “I fell in love with the process. I enjoyed slowing down and started to really think about what I was capturing. After shooting heaps, I developed my own style and now I develop and dark-room print my own film at home.”

F E AT U R E

Rachel Waddingham Bay Watch Whenua

For the Whenua category we asked photographers to capture the variety and beauty of Wellington’s backyard. "This was a tricky category to judge,” says CPotY Judge Mark Gee. “All the images were good in their own right, and it was really difficult to select just one winner. In the end, a strong composition, subject matter, and wellbalanced processing got my pick. This goes to show, if you don't have the key ingredients then no amount of processing will make you stand above the rest." Rachel Waddington is a finalist in this category for Bay Watch, an image she captured while driving around Wellington’s coastline. “My parents were visiting me in Wellington for the weekend, and I was super happy to spend time with them and take some film photos while doing so. I made Dad pull the car over on the side of the road so I could take this shot of the surfers. The water was such a stunning electric blue, and I wanted to document seeing the gorgeous Welly scenery with my parents.” Rachel’s first camera was a little orange underwater point-and-shoot film number – “taking underwater photos at the beach or my local school pool was always the highlight of my summers” – and as a teen she was gifted a manual digital camera which she took everywhere. “I have been through a wide range of cameras since my little orange underwater one, but nothing has stuck with me more than good old 35mm film! I now consistently take film photos, as I love documenting my memories and the beauty I see day to day in special one-off images.”

F E AT U R E

Huia Wesling Macgregor Kanuka Mobile

Judge Jono Rotman praised Huia Wesling Macgregor, a finalist in the Mobile category, for “an entirely pleasing composition”. He said Kanuka was strongly evocative and “although simple, it speaks volumes and depths about nature, the struggle for space, and interconnectivity.” Huia took the photo while out walking with a friend at Zealandia/Te Mara a Tane. “The sanctuary has been a regular haunt of ours for years, so it wasn't unusual that we found ourselves around the upper lake on this particular Saturday afternoon. We had spent our day chasing birds with our cameras (I usually shoot on my DSLR), we stopped to rest on a bench, and were joined by an inquisitive Toutouwai/North Island Robin foraging for insects. The bench sits in a part of the valley that is almost all kanuka. This creates a beautiful canopy, and right above us was a line, a kind of river where different trees meet but don't touch. The beauty of this and the vibrance of the green leaves against the blue prompted me to take this photo, but instead of using my camera I reached for my phone.”

S E C T I O N

H E A D E R

F E AT U R E

Paul Hamer Big Top Structure

Sponsored by architecture firm Warren & Mahoney, the Structure category celebrates the forms, innovation, and changes that help make Wellington what it is in 2021 – be it a fibre optic cable, earthquake strengthening, or even the cable car. Judge Virginia Woods-Jack really engaged with the images that took a more expansive view of what a structure might be. She says that looking at Paul Hamer’s finalist image, Big Top, she was “drawn to the hidden narratives of everything that happens within temporary structures such as these. The cinematic element to this image is well crafted and the colours pop. A well executed, considered image that allows me to imagine untold stories." Paul says he’s interested in capturing images “that convey a sense of the past and evoke some nostalgia. In other words I'm often looking for scenes that are anachronistic – say with an old car and house, and no obvious pointers to it being a contemporary photo. This partly stems, I think, from wishing that I’d taken more of these kinds of images in the past. I’m conscious that the landscape is always changing, so I like to document scenes that soon might not exist anymore.” When asked about Big Top, Paul admitted he’d been busy taking photos of the front of the Zirka Circus tent at Appleton Park in Wellington and it wasn’t until he was leaving that he “realised that a shot from the back was going to be the best. I set my tripod up and tried to balance the two lights at each apex of the tent evenly in the frame. I didn't want to over-expose the lights so I shot the picture at 1.6 seconds, f/7.1 and 100 ISO. Luckily there was a trace of light left in the sky so it came out a beautiful blue, which matched the blue on the tent.”

F E AT U R E

Alan Blundell Elizabeth’s Kitchen Triptych

Alan Blundell met the subject of his finalist entry when he offered to help her with her groceries one day in early March 2020. She introduced herself as Elizabeth, 93 and living alone. When the nationwide lockdown was announced Alan says he “immediately thought of Elizabeth, and raced around to hers to exchange numbers so that we could keep in touch and help her out if required during the coming uncertainty.” Over the following months their friendship developed through supermarket outings, book exchanges, cups of tea and, eventually, a photo shoot in her “well-appointed, alloriginal kitchen” Of the resulting triptych, Elizabeth’s Kitchen, CPotY Judge Matariki Williams says, "There is something about seeing women documented in domestic spaces that is so compelling to me. Perhaps it is because histories have usually been written from grand events rather than the everyday lives we live? Seeing this kuia in a kitchen setting is really heartwarming. Each object in the room could elicit such rich stories, from the oven (How old is it? Who put it in the room?), to the horse curtain, to the large lidded vase."

F E AT U R E

Abigail Askew Fruits of Labour

Mira Patel Te Papa Discoveries

Society

Youth

Judges noted the "strong dynamic composition of space” in Abigail Askew’s Fruits of Labour. The image made the cover of the magazine you’re holding, and it’s a finalist in the Society category. Abigail took the photograph during a Shoot Film Wellington meet-up in March, when the waterfront markets had been temporarily moved to the Reading car park. “I’ve shot the markets a fair few times but it was a really cool experience to have familiarlooking scenes in a different location. I wandered up a ramp to get a better look at the markets from above. It was the first time I had seen what happens behind the scenes at the market.” She saw a man sorting the fruit ready to be sold (“at quite a pace!”) and thought the angle and the colours were really interesting. One of Abigail’s favourite things is to climb up a big hill. “I am usually sweaty and tired but elated and awestruck by how the world looks from a different height. I find that photography has allowed me to capture that feeling and also the memory. Since then, I have found I am inspired by impressive viewpoints, regardless of whether they are of mountains or cityscapes, festivals or markets.”

Mira Patel, a finalist in the Youth category, had decided to put photography on the back burner “but this competition inspired me to get back into it again.” Mira says social media provides a lot of inspiration. “Seeing other people’s creativeness and photography inspires me to think differently.” Mira tries to find different perspectives through photography. “Even if it’s a cup of coffee, I feel small things can be quite provocative. I enjoy finding beauty in places or things that people usually don’t pay attention to because they’re ordinary. I enjoy getting different angles as well, which takes the subject of the photograph further.” Mira’s finalist image, Te Papa Discoveries, came about while visiting Te Papa with a friend. Mira says, “I thought the projections looked interesting and I wanted to see what it would look like if her hand was up as if she was reaching for something. I found the shadow on her face intriguing, while still being able to see her eye which demonstrated emotion, like she’s discovering something. The contrast between the shadows and vibrant and bold colours made this photograph stand out for me.” The Youth category, strictly for under- 18-year-olds, “brought a youthful immersion to mind – saturated in stimulus but still knowing who you are and what you stand for," said Judge Henry Hargreaves.

17 Parumoana Street, Porirua www.pataka.org.nz

Sandy Adsett, Untitled (detail). Acrylic on board. Collection of the artist.

L I F E S T Y L E

B R I E F S

C R E AT I V E C O N V E R S AT I O N S Small Acorns is hosting a series of long lunches where you get to sit down with a creative person, like a stylist, designer, or artist, and ask them all your burning questions. These events include a meal in the adjacent Squirrel café and a chance to chat with a special guest. On Sunday 25 July, Wellington stylist, photographer, and Capital Photographer of the Year judge Bonny Beattie (pictured) is attending, and Deborah Sweeney, fashion designer turned ceramicist, will be the special guest on 1 August.

ONE FOR THE DOGGOS

SEND IT BACK

PLIMMER PAMPER

Councils in the region have joined forces to ditch plastic dog tags in favour of a single metal tag designed to last a dog’s lifetime. Dog owners will still pay an annual registration fee, but can use the same tag as long as they continue to live in their council’s jurisdiction. A colour system will identify the area a dog is from; for example, Wellington dogs will wear yellow tags and Hutt city dogs will get blue.

Wellington business Munch Cupboard is leading Silicone Send Back, a pilot recycling programme that will collect and repurpose post-consumer silicone products in New Zealand. Anna Bordignon, founder and director, says any food grade silicone products that are no longer being used can be sent to Munch for repurposing. In return, participants will receive a $10 credit to spend on the Munch website – “a thank you for helping launch the project and for helping our environment.”

Urban Sanctuary is celebrating 30 years in business. Jo Watson started out as a one-woman show, and now she and Linley Ramsay (who came on board in 2004) run a multi-award-winning team from their Plimmer Steps spa. To celebrate, they’re offering special birthday deals though July and August. The “Being” session is one hour of pampering, including a mini facial, eye lash tint, brow shape and tint, and (of course) a glass of bubbles. The “Birthday Body Buffer” is an advanced facial plus full body exfoliation and hydration.

稀攀戀爀愀渀漀

74 䨀攀氀氀椀挀漀攀

䐀攀攀愀渀渀攀䠀漀戀戀猀

Order online junogin.com

Available at: Martinborough Wine Merchants, Liquorland Porirua, Moore Wilson’s, Liquorland Wellington Central, Cult Wine

E ID GU

W ZEA

2020

Recently awarded Best in Category (Classic Gin), by Guide to New Zealand Gin in 2020.

Pure New Zealand mountain water. Botanicals—fresh, local, hand-selected. Freeing mother nature to become spirit through artistry in the copper still.

Taste the divine.

Aotearoa’s goddess of gin.

B U G

M E

Tunnelweb spider BY M E LO DY T H O M A S

Name: Black tunnelweb spider Scientific name: Porrhothele antipodiana Status: Endemic, common Description: Tunnelwebs are one of New Zealand’s biggest spiders, with bodies up to 30mm in length and a leg span of around 50mm. They have a dark abdomen and legs, and a reddish-brown, leathery-looking cephalothorax (fused head and thorax). The spinnerets (used for spinning silk) are pronounced, extending from the abdomen like two small legs. Tunnelwebs belong to a primitive group of spiders called mygalomorphs, which can live for up to 25 years and are related to tarantula as well as the venomous Australian funnel-web spider. Porrhothele antipodiana will occasionally bite a human if threatened, but while the bites are painful and may cause localised swelling, itching, or numbness – not unlike a bee-sting – their venom is not dangerous to humans. The black tunnelweb was famously used as inspiration by Peter Jackson for the spider-demon Shelob in The Lord of the Rings. Habitat: Black tunnelwebs are found in gardens and bush throughout much of New

Zealand. As their name suggests, these spiders construct long, tubular webs, often under logs and rocks, with silk spread broadly about the entrance to alert the spiders to the presence of prey. Tunnelwebs appear to feed on almost anything that stumbles upon their webs, including beetles, slaters, millipedes, and occasionally, a snail or wasp. Look/listen: Black tunnelwebs are commonly encountered in Wellington gardens, and in spring and summer males will stray indoors searching for females to mate with. Tell me a story: If you think tunnelweb spiders are creepy, wait until you hear about the creatures that target them! Tunnelwebs can be parasitised by the nematode (roundworm) Aranimermis giganteus. Once the spider is infected, it seems to become attracted to water, causing it to drown, which in turn completes the aquatic stage of the life cycle of A.giganteus. Spider-hunting wasps are also known to attack tunnelwebs, paralysing them and dragging them to their lair before laying an egg on the spider. Eventually a grub emerges to feed on the paralysed but still living tunnelweb spider.

New Paloma Wool now instore

Old Bank Arcade Lambton Quay www.iloveparis.co.nz

Open 24/ 7 at new townhouse. co. nz

FLOWERS MANUELA WELLINGTON BESPOKE FLORIST FLOWERSMANUELA.CO.NZ

The Measure

Midwinter Matariki SALE Selected Fabrics 20-50% OFF Limited Time 2-17 July 241 Cuba St themeasure.co.nz

E D I B L E S

C U L I N A RY COLLABS Shepherd restaurant has signed up for at least five collaborative Visa Wellington on a Plate events this year. They’ll be cruising on the Interislander for a dinner with harbour views and teaming up with Taste of Home to create a menu of Sichuan street-food dishes. They’re hosting winemakers under the stars and letting Auckland Chef Jason Kim and Morgan McGlone of Belles Hot Chicken (pictured) take over their kitchen for pop-ups. Then there’s their “Sausage Warehouse” – a Bunnings snag sizzle in the form of a burger, with 50% of proceeds going to Wellfed. Go team!

MAD SKILLZ

CANAPE COMPANY

DAIRY QUEEN

An online training platform for hospitality staff has been launched by Hospitality New Zealand, and members will have free access for a year. There are a range of courses covering beverage, culinary, service, accommodation, housekeeping, business, management, compliance aspects, and Covid. The courses are customisable by business owners, who can set programmes to suit the skills they need, and then manage and track staff progress.

Lisa Locke loves a good party. Ten years ago she started cooking for private clients in Wellington, but she knew that what the capital really needed was “a fabulous and glamorous fairy to whiz around with a few hors d'oeuvres, some stunning champagne and service.” And that’s how the Canape Company evolved. Over the years the business has grown from working out of Lisa's family kitchen, “flinging out 100s of canapes an hour,” to a full commercial kitchen and event space.

Wellington’s Dr Kevin Marshall made the Queen’s birthday honours list for services to food science and technology. Dr Marshall, who was formerly Chief Executive of the Dairy Research Institute, pioneered initiatives to deal with whey utilisation and led a Dairy Board entity to fund and participate in university research into milk and plant genetics. He is to be a Companion of the New Zealand Order of Merit in recognition of his major contribution to our food and bio-processing industries over a 60-year career.

Munch Organic Beeswax Wraps naturally antibacterial biodegradable + compostable

Available at supermarkets nationwide

est. 2014 munchcupboard.com

E D I B L E S

Y O U S AY P O TAT O Potatoes New Zealand is running a photography competition that focuses on taewa (Māori potatoes). These prized potato varietals face various challenges, including their susceptibility to disease and a declining taewa population, and there is currently no programme to protect the seed stock. The competition, the Great Taewa Hunt, seeks to gather images and stories of this taonga. Entries close 8 July and the winner will receive $500 cash.

SOMETHING FISHY

WE NEED WOMEN

MAYBE MAPLE

Tora Collective (Cap #73) has won a gold medal in the “Seafood New Zealand Water” category at the Outstanding New Zealand Food Producers Awards. The small fishing business is run by Troy Bramley and Claire Edwards off the South Wairarapa’s wild Tora coast. The couple received the award for their paua but they also take orders for crayfish. Their kaimoana is delivered live to restaurants throughout New Zealand.

Tetra Pak has called for more women to join the Food and Beverage manufacturing industry, saying a huge variety of skillsets are required to boost innovation in the food packaging industry. Marie Sandin, Vice President Engineering and Plant Automation at Tetra Pak, says: "Our global food systems are facing many challenges; climate change, food safety, hygiene, and distribution. We can make a difference in these areas, but our impact will be far more effective if we involve more women in the movement.”

Canada's freezing winters play a pivotal role in its maple syrup production, but a research team from the University of Canterbury believes sap production can happen here in New Zealand. A trial led by Professor Matt Watson is underway in Hanmer Springs and winter sap is being extracted and the sugar concentration measured. Around 30 litres of sap is needed to make one litre of syrup. Nelson’s Dave DeGray is already on the band wagon. He planted maple trees 30 years ago and now produces enough maple syrup to keep his family in well-drenched pancakes.

L I Q U I D

B R I E F S

CHEERS It’s all hip hops and happening this winter. Beervana will be welcoming seven Australian breweries (thanks to the opening of the Trans-Tasman bubble) and celebrating multiple milestone brewery birthdays (happy 21st Tuatara!). Eight first-time participant breweries are heading to the event on 13–14 August at Sky Stadium, including Wanaka’s Rhyme and Reason and New Plymouth’s Three Sisters who both did very well in our annual beer tasting – see Beer Necessities on page 50.

AROMATIC

WARM AND SPICY

PERFECT SCORE

Wellington’s Ryan McLeod founded Peddlers Gin Company with two mates in Shanghai back in 2016. Peddlers is inspired by the city’s vibrant street culture. The team have just released a new gin, Peddlers Rare Shanghai Gin, and Ryan tells us it’s “nothing like you’ve tasted before – it’s a unique yet balanced taste. Expect powerful earthy notes enhanced by aromatic east Asian mint, strongly scented Buddha’s Hand, and Sichuan pepper on the finish.”

L’affare has a special limited edition coffee blend to get us through these cold winter months. Winter is a warming and complex blend with notes of spiced fruit. As a morning cuppa it would pair perfectly with a hearty porridge, butter-laden fruit toast, or leftover apple crumble. Night owls might like to try it instead of a mulled wine or spiced rum. You can grab filter/plunger from the supermarket, or order your beans online.

Candice Chow of Raymond Chan wine reviews says she has just awarded her first 20/20 mark to a chardonnay. The wine is Tony Bish’s 2019 Skeetfield Chardonnay. “At first, I scored it 19.5+/20 pts because there's no such thing as a perfect wine,” she said. “Then, I had an epiphany, and I thought this is actually so perfect this might be the one! Why am I marking it down?” She tasted it again and concluded that she “could not fault it.”

BURGERFUEL.COM

S E C T I O N

H E A D E R

E D I B L E S S E C T I O N H E A D E R

Mahi kai Traditionally, Matariki signified the period following the end of harvest, when pātaka (food storehouses) were filled with crops, seafood, and birds. It was time to light ritual fires, make offerings, farewell the dead, and celebrate life. Among these festivities, tohunga (experts) would look to the Matariki star cluster to predict the abundance (or scarcity) of next year’s harvest. For this food feature, we talked to a range of foodies about what they have in mind for the future as the cluster rises, and reflect on their own whakapapa through food.

Land lady

Kete

Brutally hard

More than hangi

Banoffee pie recipe

Kai to try

E D I B L E S

Land lady BY JACQ U I G I B S O N P H OTO G R A P H Y BY A D R I A N V E RCO E

This year’s Matariki is one of remembrance for Wairarapa winemaker Jannine Rickards.

annine lost her dad, aged 66, in November to emphysema. When it comes time to reflect on loved ones who’ve passed at Martinborough’s Hau Ariki community marae on 10 July, it’ll be hard for her to hold it together. On the upside, she’ll be in good company – about 80 winemakers and their families will attend the Matariki noho marae, hosted by marae chair Kevin Haunui. So there’ll be plenty of hugs, storytelling, sharing of kai, and chat about the year ahead.

“To be honest, I was so busy last year that dad’s death didn’t really hit me until the end of the wine harvest,” explains Jannine from her home on State Highway 53 near Tauherenikau in the Wairarapa. Inside, the fire’s roaring. On the kitchen bench, two venison back steaks are seasoned and coming to room temperature. Mick, Jannine’s partner of four years, is enjoying a beer on the couch. “That’s why I like this time of year,” Jannine explains, offering me wine. (I say no, but thanks). “The long hours of harvest are over. Winter’s here. The days are shorter. There’s time to pause and take a minute.” At 40, Jannine admits that taking a breather any time of the year is a bit out of character for her. Just last weekend, she was in Rakiura with her mum and eight mates on a custom fishing and food charter run by Nate Smith of Gravity Fishing. Looking to the months ahead, she and Mick have trees to plant, a deck to build, and a pair of two-year-old dogs to fashion into skilled deer-stalkers. Most Mondays, after work, she takes the one-hour return journey to Masterton for Māori language

E D I B L E S

Venison tartare with foraged and garden greens BY JA N N I N E R I C K A R D S

Knowing where your kai comes from will connect you to the whenua that provides for and sustains you. Ask: where is this from? Did it have a happy life? Was it grown organically? These questions will take you on a journey that will bring joy and satisfaction to every mouthful. I always make this dish from the back steaks of deer I hunt; we enjoy this delicate and tender cut of meat raw/tartare rather than cooked. Many of the ingredients change depending on what is available on the day. I encourage you to improvise and play around with combinations. You can source wild game meat from several suppliers, or alternatively source some beef from a reputable butcher who knows the farmer of the meat. Serves 2 as a main or 4 as an entrée Dressing Glugs of Olive oil (grapeseed oil/ avocado oil) Splash of cider vinegar (juice of a lemon/ wine vinegar/ fruit shrub) ½ a finely diced red onion (shallot/ spring onion/ onion weed/chives) Cornichons diced finely (pickled onions) Dash of Worcestershire sauce Tabasco or other hot sauce (I used Apostle) Quince jam (or other homemade fruit jam/honey for a hint of sweetness) Finely chopped fresh herbs like chives and parsley Dijon mustard Salt and pepper Tartare 300–400g of venison back steak Sea salt, pepper, and garden herbs classes at UCOL’s Whakaoriori marae. Then there’s her full-time job winemaking for Urlar, a biodynamic vineyard located in the river-terrace wine region of Gladstone. Right now, she’s preparing to bottle the fourth wine in the Huntress range, a skin-fermented pinot gris, which she plans to release at Wellington on a Plate in late August. This year marks four years of Huntress wines, a personal label Jannine launched in 2017. “I’d like to slow down a bit, particularly after losing dad,” says Jannine. “He had a huge influence on my life. He was seriously the hardest working person I’ve ever known, but never put himself first and left us far too early.” This is where hunting comes in, says Jannine. “It’s the best way to destress by connecting with nature. I’ll switch off my phone as I go into the bush on Friday night and won’t turn it on again until I come out on Sunday.”

Salad Foraged watercress and chickweed Home-grown rocket or other salad greens Fresh herbs like parsley and chives To Serve Croutons or home-made potato/ kumara fries Chive flowers (or onion weed/ rocket flower/ radish flower) 1. 2. 3. 4. 5. 6. 7.

Prepare the meat. Tidy up and remove any sinew, pat dry, and season with salt and pepper and finely chopped thyme or other herbs. Wrap and place in fridge until ready to plate dish. Make the dressing, combining ingredients and seasoning to your taste. Gather/ harvest salad greens, rinse, and dry. Make croutons with some sourdough or prepare some potatoes or kumara for making chips Dice back steaks finely and combine with dressing. Cook chips if serving, dress salad, and plate up. Enjoy with a great glass of wine and friends.

S E C T I O N

Tonight’s venison, which she and Mick will eat as tartare and wash down with Huntress pinot noir, is her latest kill, shot in Ata Rangi’s regenerating bush block. Jannine has made pâté from the spiker’s liver, and a regular favourite – a wild food breakfast of fried heart, onions, and herbs, with lashings of spicy sauce. The rest she’ll likely divvy out to friends and family. Ata Rangi’s bush block holds special meaning for Jannine. It’s where Mick taught her to hunt a decade ago and it’s on the Martinborough property of local wine-making legend and conservationist Clive Paton, Jannine’s former employer of six years. She tells me making wine alongside Wairarapa greats such as Clive and Helen and Olly Masters set the course of her career. “They were incredible to work for. I learned so much in the harvests we did together. I did vintages in the USA, South Africa, and France, and completed my post-graduate diploma in oenology during my time with them. I’d been working in the wine industry for about three years, but at Ata Rangi I decided to go all in.”

H E A D E R

It’s quite a departure from what she experienced as a farm kid growing up in the Coromandel. Neither mum nor dad were wine drinkers – though Jannine’s grandad loved Cloudy Bay bubbly at Christmas. But harvesting seafood, farming sheep and beef for eating, and growing their own vegetables were part and parcel of the Rickards’ lifestyle. For Jannine it simply made sense to combine a childhood love of wild foods harvested by hand with a growing passion for making wines that marry perfectly with delicacies such as fresh paua and wild venison. Jannine’s not sure what’ll be on the menu for Matariki this year. There’ll probably be a hangi at Hau Ariki marae – and a glass or two of the Wairarapa’s world-class pinot noir, enjoyed either in the bush after a hunt or catching up with friends. But Matariki also marks the beginning of a new year and is an occasion to set new goals and make new plans. What does Jannine have in mind as Matariki’s star cluster starts to rise? “More deer stalking, obviously. I’d love to get out there every weekend over winter and spring, if I can. Respect for

S E C T I O N

the land and the life it sustains, as well as observing nature and reading your environment – these are all practices associated with Matariki. “I’d like to continue learning about my whakapapa. It’s not something I grew up with or something that’s well understood in my family. From mum’s research so far, we know mum is Ngā Puhi, with links to the Hokianga, England, and Ireland. Dad’s lines trace back to Ngāi te Rangi and to the McKinley and McKay clans of Scotland. I’d like to know more.” In November, Jannine will travel north to the Hokianga with mum Robyn to explore their family’s ties to the hapū and iwi of the region. For now, she’s happy attending te reo Māori classes and learning about tikanga through the cultural connections she’s making in the Wairarapa community. There’s also the bigger challenge of learning to slow down. Meet Jannine Rickards and try Huntress wines at Visa Wellington on a Plate’s Welly Boutique Wine Festival on Saturday 28 August. The event is showcasing lesser-known boutique wines from more than 20 boutique wineries. Tickets cost $50.

H E A D E R

VISIT TH E U R B A N W I NE RY Ph. (06) 650 3353 e. manager@theurbanwinery.co.nz w. www.theurbanwinery.co.nz Open Wednesday to Sunday from 12pm Global Design Gold Coast Extension Table & Halo Mimi Dining Chair 3 Ossian Street, Ahuriri, Napier, Hawke’s Bay.

NZ ’ S ONLY CH A R D O NNAY S P E CI A L I S T W WW.TONY B I S H W I NE S .CO .NZ

0800 888 999 | mcw.nz

#KISSMYCHARDONNAY

Kete CO M P I L E D BY TAY LO R - RO S E T E R E K I A I L LU ST R AT E D BY J O S H M O RGA N

The traditional Māori diet consisted of food from both the land and sea. Before European arrival, Māori were hunters and gatherers who hunted a wide range of birds, collected seafood and gathered native ferns, fungi, berries, fruit, and seeds.

Huhu grub

Kūmara

Pikopiko

Pūhā

Huhu grubs were part of a traditional Māori diet and are still eaten by some Māori today. You can find them in colonies, wriggling among fallen or rotting logs. When eaten raw huhu grubs have the taste and consistency of peanut butter, though some also compare it to a buttery-chicken taste.

Kūmara was an important food source brought by Polynesian ancestors of Māori to Aotearoa, where it proved able to withstand the cooler climate. Excellent gardeners, Māori maintained large kūmara gardens, often on cleared, sunny slopes. They cultivated the purple variety of kūmara. The larger red and yellow versions we know today were brought from North America by whalers.

Only seven out of the 200 or so species of New Zealand fern are edible. Pikopiko, the curled fern shoots, can be picked all year round in the central North Island. They can be peeled and washed to remove the bitterness, then steamed, boiled, stir-fried, chopped, and added to bread dough, blended with oil and nuts to make a spread, or simply used as a delicious garnish.

Pūhā is a nutrient-rich plant said to have the same concentration of vitamin C as oranges. Eaten raw or boiled, the stem and leaves have a bitter taste. A traditional method of reducing the bitterness is to rub the stems vigorously and then wash them under running water. You will often see pūhā cooked in a boil-up with stewed pork.

An edible grub

Sweet potato

Fern shoots

Sow thistle

Tuna

Īnanga

Karengo

Pāua

Tītī

Tuna were abundant, easily caught, and highly nutritious. They were often stored live in large pots for later consumption, or hung to dry. One traditional method of cooking tuna was tāpora. This involved packing eels into a small basket and covering them with pūhā leaves and young fronds of mauku (Asplenium bulbiferum), then cooking them together.

The annual whitebait migration was an important mahinga kai resource for Māori all around Aotearoa. The concept of Mahinga kai encompasses both the small freshwater fish and the streams they swim up in spring. Captured fish were dried in the sun or on rocks. This method of preservation meant the fish could be kept in an edible state for months.

Karengo, or sometimes known as parengo, is a seaweed with a strong flavour. It can be eaten dried and as seasoning for various dishes, or reconstituted in hot water as soup. It is also used as medicine for a number of liver and heart conditions, and as a storage container or a steaming vessel for fish, kōura (crayfish), and other kaimoana (seafood).

Pāua is considered taonga (treasure), a gift from Tangaroa the god of the sea. It is highly valued for its firm meaty flesh and its beautiful shell, which is used in traditional and contemporary arts. Popular ways of preparing pāua involve mincing it to make into fritters or creamed pāua, or tenderising it and slicing it as thinly as possible.

Millions of these seabirds live on the islands scattered around Rakiura (Stewart Island), at the southern tip of New Zealand. They were traditionally caught and preserved in their own oils in pōhā, natural storage containers made from bull kelp and tōtara bark. They have a strong salty flavour, and are often cooked by first boiling the tītī then grilling it to a golden crisp.

Eels

Whitebait

Seaweed

Abalone

Muttonbird

E D I B L E S

Brutally hard For Manni Hunt, a boil-up isn’t just a chance for some good kai. That nourishing pot is deep with whakapapa, and the iconic broth brims with evocations of treasured people and times past. He talks to Dan Poynton.

“I

’ve seen my grandmother cooking boil-up – my mother, sister, uncles. All these different people over the years. It’s like time travel when you have it,” yells Manni over the Friday afternoon buzz at Bin 44. It’d be great to hear him a bit better, but he’s obviously in his element. “A boil-up brings back memories. Don’t get me wrong – some of them sad. You go to a tangi and you have boilups. Other times you go to a 50th. A broad dish for sure.” The classic marae boil up (kai kōhatu) is a ka-pai mix of Polynesian and Pākehā. From Hawaiki the Māori brought the art of boiling food with red-hot stones in wooden bowls. With the Europeans, pork replaced moa, and pūhā and kūmara were boosted with potato and tōpoi (doughboys). “It’s generally slow-cooked pork, or pretty much whatever you get from the butcher that’s cheap,” smiles Manni. Manni’s Boil Up to the Bumper can’t help but stand out among the gnocchi and navarin in the line-up for this year’s Wellington on a Plate. It features mānukasmoked bacon bones, rēwena bread with horopito butter on the side, accompanied by a kawakawa and mānuka cocktail. “For me it’s paying homage to my ancestors – my mum, my grandmother and all these people that have cooked it for me, and I’m going to cook it well,” he says. There’s nothing cocky in his words, and suddenly it seems like we’re sitting in the whare kai of his home marae, not a trend-setting joint in downtown Wellington. The WOAP publicity says Manni is Ngāi Tahu, but he’s keen to set us straight on the whole story. “Ngāti Raukawa is actually my main lineage, so make sure you get that in there otherwise my mother will go crazy,” he laughs. Manni grew up with some solid manaakitanga around giving people good kai on visits to his mum’s marae in Ōtaki. Thinking he might’ve picked up some kitchen skills there as a kid, I ask him how he started cooking. “I pretty much just started eating,” he laughs. “I didn’t actually do much cooking when I was young. It was always mum and dad.” And with his dad keen for Manni to follow him into the building trade, being a chef didn’t ever seem a likely

prospect. “The main reason I got into cooking was I got asked to leave school and I needed something to do. The guidance counsellor asked me what I like – I said I like girls. He said ‘Well, I’ve got the job for you, mate.’” And that was cooking, starting with courses at Whitireia in Whanganui. “Then I got pretty lucky and landed an interview with Des Britten at the Coachman in Wellington.” The skint 19-year-old had to hitchhike down for the interview and was three hours late. Not buying any excuses, the legendary cook showed him the door. But then he must have seen something in Manni’s doggedness to get there. “Des Britten actually comes and grabs me off the street and pretty much gave me the job straight away. I bought some new chef whites and that was it.” Although, the cooking life wasn’t quite what Manni originally had in mind. “There were no girls working there. It was a little bit camp back then in fine dining. But it was flash – we’re talking a boy from Whanganui here.” Britten gave Manni a great classical training, especially in French cuisine, which remains a speciality for Manni. “It was brutally hard work. There was a lot of etiquette you wouldn’t see these days and you had to keep your head down and learn – chop-chop!” Later, when Manni started his own restaurant in Newtown – Eateria de Manon – his old mentor came over one morning out of the blue. “He looks around a bit and says, ‘You need fry pans.’ So he loaded his car up with brand-new stainless steel fry pans and dropped them off. That was Des Britten – classic.” And what would Manni cook for Matariki? “If I could get my hands on some mutton bird, I’d cook that, and I’d go with a gingery jus. It’s a process but if you do it well it’s awesome. For mid-winter that’d be the one – all fat and salt,” he laughs. Manni has cooked continuously for over 30 years, and he’s never even thought about a change. “I love cooking,” he says simply. “I still get pleasure out of cooking things well.” And that seems like a pretty good place to end the interview. “Awesome!” he says, clapping his hands and stealing a look toward the kitchen. “I gotta get back!”

E D I B L E S

More than hangi Dr Jessica Hutchings (Ngai Tahu, Gujurati) is a hua parakore whānau food grower and a kaupapa Māori researcher. She looks at the rising popularity of Māori food.

āori food growers, chefs, and entrepreneurs are increasingly visible in Aotearoa’s food, tourism, and beverage sectors. We can now purchase and enjoy high-end Māori cusine, hangi delivered via Uber, or boil-up flavoured drinks. We can now watch copious amounts of Māori-themed food television, and access our kai via food trucks across the country. Māori chefs, fermenters, bakers, farmers, and gardeners play a crucial role in making food that is distinctively Māori, and New Zealanders are now accessing our Māori food traditions and our food innovations more than ever before. But with this rise in popularity and accessibility, have we left behind the kauta (traditional cooking shed)? This is the place where Māori food is prepared intergenerationally, celebrated, and shared according to the Māori kaupapa (values) of turangawaewae, whanaungatanga, manaakitanga, rangatiratanga, and aroha. While many people may think that Māori food is simply about our hangi, boil-ups, and hunting trips, Māori food culture is also informed by our wider understanding of ourselves as tangata whenua (people of the land) and as kaitiaki to specific lands, waters, and skies. Our kai culture is woven around issues of wellbeing to do with whanau, friends, and communities. The cultivation and consumption of kai is also an expression of the mātauranga (Indigenous knowledge) underpinning our being as Māori. So, while terms such as kaitiakitanga (loosely translated as guardianship) or manaakitanga (hospitality) circulate widely in our national food, tourism, and hospitality sectors, we cannot forget that these terms carry a resonance and significance for Māori beyond the market-led food stories we tell ourselves as a nation. I’m a hua parakore (Māori organics) whānau food grower. I care about the whakapapa of the seeds I plant, I organise my food-growing practices via the maramataka, and I cultivate my divine spiritual senses through my māra kai practices. I seek food sovereignty for myself and my whānau. By food sovereignty I mean our right as Māori to produce, distribute and consume culturally appropriate food in ways that align

with kaupapa Māori principles – I also understand Māori food soverignty as returning to eat the cultural landscapes from which we come. In particular, my life’s work is to elevate the six kaupapa underpinning the hua parakore. The rise in popularity of Māori cusine is an opportunity for Māori to connect with ourselves and our culture. It is also an opportunity for non-Māori to learn more about our Indigenous talents, our way of thinking, doing, and being. It is the values embedded within Māori food that shape Māori food cultures. So while we are seeing more offerings of Māori cusine as a way to extend New Zeland stories of place, provenance, and terroir (a form of gastronationalism) consuming our kai is also a chance to reflect on the whakapapa of the kai and how we position ourselves in relation to things Māori (as Māori and as non-Māori). We are consuming cultural landscapes when we gather and enjoy food. Food is a vehicle for the expression of kaupapa such as kaitiakitanga and manaakitanga. These kaupapa are tied to other kaupapa such as rangatiratanga and whakapapa. Every iwi, hapū, and whānau have food stories specific to their locality and their histories. These stories need to be told alongside the more glamourous ones we find in the food, tourism, and beverage sector. I’m working on a research project called Kai Atua: food for hope and wellbeing (www.kaiatua.org.nz), which situates food in relation to kaupapa Māori approaches. Jessica will host a two-day workshop exploring the connections between hua parakore and biodynamics at her farm in Kaitoke, 11–12 September. Dr Jessica Hutchings(Ngai Tahu, Gujurati) is a hua parakore whānau food grower, kaupapa Māori researcher, author, and yoga teacher. See jessicahutchings.org for more info.

10/06/21 9:47 AM

T H E F IR S

G RM

N Z – B UR G

VISIT YOUR LOCAL TODAY, DOWNLOAD THE APP OR ORDER ONLINE BURGERWISCONSIN.CO.NZ

BROOKLYN 57 Cleveland St

HATAITAI 30 Waitoa Rd

ISLAND BAY 65 The Parade

KAPITI 170 Rimu Rd

LOWER HUTT 731A High St

MANA 4 Mana Esplanade

NORTHLAND 53 Northland Rd

SILVERSTREAM 212 Fergusson Dr

WADESTOWN 102 Wadestown Rd

GREAT BURGERS EVERY TIME, NO NEED FOR A PLATE

ISC

E T B UR G

O N S IN – HO

Capital Magazien_Halfpage Ad_5A01.indd 3

E D I B L E S

Banoffee pie BY N AO M I TO I L A LO P H OTO G R A P H Y BY SA R A H H E N D E RS O N

aomi Toilalo’s love of baking was passed on to her by her mum. Before she died of breast cancer, she taught Naomi about the joy of baking, and how to bake bread. Ten years later Naomi was a finalist in the Great Kiwi Bake Off. Formerly a Māori Television presenter, Naomi now runs

her own Instagram TV baking show – @Whānaukai – where she shares bilingual recipes and teaches te reo Māori using food. Naomi enjoys combining her love of food with her “small kete of te reo Māori.” Banoffee pie was never a favourite with Naomi, but after a friend asked her for a recipe she

got to work and finally created this one. It’s full of texture, with a nottoo-sweet caramel and a creamy banana topping. “Why not try it for Matariki this year?” she says. “Gather your whānau, take stock of what you have been blessed with and eat, reflect and celebrate with each other. Mānawatia a Matariki – Celebrate Matariki.”

Te papanga pihikete The biscuit base

Karamea Caramel

Te paparanga The topping

300g pihikete (biscuits – I used a mixture of shortbread and chocolate chip) 100g wōnati (walnuts) 120g karamu pata kua rewa (melted butter) 80g tiakarete kua rewa (melted chocolate, 50%)

120g pata (butter) 100g huka kokonati (coconut sugar) 1 can of miraka ngako (condensed milk) 1/2 tsp tote (salt)

4 panana (bananas) 1 Tbsp wai rēmana (lemon juice) 1/2 C kirīmi (cream) 300g creme fraiche 1 1/2 tsp pē wanira (vanilla paste) 4 Tbsp puehu huka (icing sugar)

1. 2. 3.

Crush the biscuits and walnuts in a food processor or with a rolling pin. Add in the pata and mix until evenly coated. Press base into a 23cm cake tin lined with baking paper. Refrigerate for 10 minutes. Brush the tiakarete on to the cooled base. Whakamātaohia (refrigerate) while you make the caramel.

2. 3. 4. 5.

Melt pata in a pot on low-medium heat. Add huka kokonati. Heat until the huka kokonati is dissolved and united with the pata. Pour in the miraka ngako and add the tote. Simmer the mixture for a few minutes until thick. Leave to cool for 5 minutes on the bench. Pour on to the base and leave on the bench.

Cut the panana and squeeze over lemon juice. Arrange the bananas on top of the warm karamea in a circular pattern. Add kirīmi, creme fraiche, pē wanira and puehu huka to a bowl. Whip until thick. Pipe or spread on the cream mixture. I finished mine with chocolate lace.

S P O N S O R E D

C O N T E N T

fresh h t i w Made pressed cold- ut cream! cocon

Coffee subscription

Ceres Organics Coconut Rolls

Kai to try Having a pantry panic? Whether it’s morning must-haves, the dinnertime saviours, or the snacks stashed in your desk, we’ve got you sorted.

Tumjal Relish

Let the good times coconut roll! Made from fresh coldpressed coconut cream, these Coconut Wafer Rolls are a crisp yet smooth pleasure that’ll plant you right under a coconut tree, exciting your taste-buds while relaxing your soul with tropical aromas. Gluten & dairy free, this unique snack is certified organic and helping to make the world a better place - that’s how Ceres Organics roll. Founded in the 1980s by a few forward thinking kiwis Ceres Organics mission is to enable organics to be a part of everyday life for everyone. They know it’s a key driver to help the world’s economic, ecological and social problems – the future is organic!

After traveling all over the country, from the Northern shores to the rugged wilderness of the South visiting the best roasters in New Zealand we now share our discoveries to bring you the best fresh coffee. From the world to your cup, our range of subscriptions will bring you fresh single origin coffee to your door. Featuring a new roaster each month we highlight all the beautiful coffee New Zealand has to offer. Whether it's a gift for a friend, special occasion or for yourself, we've got you covered with our range of subscriptions and gear. Coffee brings beautiful people together.

There's relish...and there's Tumjal. Tumjal marries well with just about anything. Fantastic with eggs, omelettes, burritos, tacos, paninis, all meats, cheese and crackers, burgers, curries, sandwiches...the list goes on. Tumjal is gluten-free, vegan and bursting with flavour. Very versatile! This is an exciting new food made in Eastbourne, Te Awakairangi by a small passionate team. Retail is increasing… we are now in Moore Wilson's, in select delis, cafés and more to come. You're welcome to visit our website for more information!

ceres.co.nz

fernweh.nz

www.shootingstar.nz

S P O N S O R E D

C O N T E N T

Bring some o life t your ! plate

Organic Virgin Coconut Oil

Apostle Hot Sauce

We know there is a lot of coconut oil already on the market, but this was too good not to bring into our range. Not only does it taste divine, but it is 100% certified organic and has all the qualities we look for in a product. Ethically sourced, produced & purchased from within a single origin; supporting local farmers and villages. We are proud to bring this product into the Waihi Bush Organic Farm range. It's cold pressed, non-refined, extra virgin, and is highly versatile. It's one of the few oils that is safe to cook with at high temperatures without destroying health benefits. Great tasting - some oils have a neutral flavour but we love its fabulous taste.

Apostle offers a unique range of full-flavoured hot sauce that perfectly complements your meal. Handmade in small batches on the Kāpiti Coast, these sauces experiment with the wonderfully diverse flavours of Aotearoa. From a vibrant and tangy Kiwifruit & Kawakawa Verde to a deep, smoky Chocolate & Manuka Chipotle, Apostle has five distinct flavours to suit any dish. The bottles feature a beautifully illustrated Saint making each one a work of art.

waihibush.co.nz

apostlehotsauce.co.nz

Esther's Ruby Sauerkraut Esther’s ruby sauerkraut is a firm favorite amongst top cafes in Wellington. It’s depth of flavor and color has been elevating café food to a whole new level. Esther’s range of sauerkraut, pickles and fermented sauces are naturally cultured in small batches with NZ sea salt, locally grown produce and no preservatives or pasteurisation. “At Esther’s, we endorse the joyful eating of healthy creative food, to support well-being with fermented foods bursting with live cultures, inspire people to explore flavours and enjoy good food with one another.” Esther’s range is expanding into grocery stockists around Aotearoa, from specialty grocers to carefully curated boutiques. Order off the website today and bring some life to your plate! esthers.co.nz

All Good Bananas & Oat Milk Cut out the middle mammal with All Good Oat Milk! The Kiwi owned business behind All Good Bananas - NZ's first Fairtrade (and now Zero Carbon) Bananas, now have a range of oat milks. Available in two blends, their creamy Barista Oat Milk is made especially for a fantastic flat white at your local cafe or at home. The Original Oat Milk is good for smoothies, cereal, cups of tea, baking or simply ice cold in a glass! They're dairy-free, soyfree, GMO-free and have no added sugar. And just like their Fairtrade bananas, All Good Oat Milk is good for you and the planet. So why not try drinking milk that costs the planet less? all-good.co.nz

B Y

T H E

B O O K

CLI-FI Raised as a Jehovah’s Witness in America, Jillian Webster left the church aged 19, and was forbidden to ever speak to her family. Jillian travelled the world alone, backpacked around New Zealand, and fell for Wellington and her husband. Now the dental hygienist/dental assistant is writing a "climate-fiction" trilogy The Forgotten Ones. The second edition of the first book of the three, The Weight of A Thousand Oceans, comes out in July (she’s given the prose “a bit of a polish”). Her second book, The Burn of a Thousand Suns, is to be published in August.

CHANGING LIVES

ROMANCE PAYS

YOU’RE KIDDING

At age 18, Paul Wood was a drug addict beginning a ten-year third-degree-murder sentence for killing his drug dealer. When released, he turned his life around, becoming a doctor of psychology, motivational speaker, leadership and personaldevelopment specialist, husband and father; and now he works with charities helping young men to avoid prison or to reintegrate effectively. His is the mostwatched of New Zealand TEDx talks. His new book Mental Fitness provides insights and techniques to help cope with stress,

Dubbed “Love Finds A Way,” the Romance Writers of New Zealand’s annual conference takes over the James Cook Hotel 7 and 8 August. Speakers and workshop leaders include successful romance authors (such as New Zealand’s international superstar Nalini Singh), while editors and industry professionals give tips on how to pitch a book. One session is called "Open Big to Hook Them: Hollywood Ending To Sell More." Gudrun Frerichs (pictured, Cap#75) will attend. Non-RWNZ-members are welcome too.

Covid certainly didn’t keep children’s and young-adult writers and illustrators from working. On 11 August, the day of the 2021 New Zealand Book Awards for Children and Young Adults, hundreds of Wellington school children will be able to meet shortlisted authors and illustrators and hear them speak at the National Library. There are 28 finalists over six categories. Eastbourne’s Kimberly Andrews who produces beautiful picture books like Puffin the Architect has been nominated this year for Hound The Detective.

"We have left a bequest in our will to the Cancer Society because By leaving a gift in your will, your legacy lives on of the invaluable support they provided to us throughout our cancer experiences. We give annually but also want to give in the future." - Robin & Feriel

Leaving a gift in your will to the Cancer Society helps ensure a future where no one has to face cancer alone.

The Cancer Society can assist with a $250 (+GST) contribution towards your legal service costs. For more information call 04 260 4569 or email bequest@cancersoc.org.nz

why didn’t you just do what you were told?

R E V E R S E

Re-verse I N T R O D U C E D BY C H R I S T S E

About the poet: Michele Amas (1961 – 2016) was an acclaimed actor and poet. Born in Dunedin, she moved to Wellington in 1982 where she worked as an actor and director. She completed an MA in creative writing at Victoria University in 2005, winning the Adam Prize. Her first collection, After the Dance (Victoria University Press, 2006), was shortlisted for the Jessie Mackay Award. In brief: Intersection appears in Michele’s second collection, published posthumously in 2020. Much like her first book, Walking Home draws inspiration from those close to her, and in particular examines the ever-changing dynamics of mother/daughter relationships. A number of friends and family members appear in this poem, some accompanied by their own mini dramas, with Michele playing a steadfast supporting role.

INTERSECTION And on this corner I am changing an aunt’s adult nappy and here on the next curve I am looking for a natural remedy for a grown daughter’s thrush half a world away, and back here the parents want to shout us on a ten-day cruise with a berth next to theirs and two days in Hanoi, here the husband wants to leave his job and write plays and die in my arms here the aunt is being groomed by a woman called Maureen who steals from her and here the grown daughter has swallowed a vaginal pessary because the instructions were in Greek and here by mistake I send a Mother's Day greeting to the head of radio drama recently separated and missing his son and here I'm still in the same lane indicating wildly tired brain indicating

Why read it: In the foreword for Walking Home, Michele’s partner, the playwright Ken Duncum, mentions her eventual disinterest in publishing poetry, but notes: “If and when she wrote, it was not to impress anyone but for her own honesty, enlightenment, and amusement.” Those three qualities are very much present in Intersection, which uses a central image of the speaker stuck at an intersection, under pressure to make a decision about what to do, or where to go. Meanwhile, everything else is moving around them at such a pace it’s hard to keep up. This is emphasised by the poem’s lack of punctutation and the stream-of-conciousness listing of thoughts passing through the speaker’s mind. We’re caught up in the maelstrom, not knowing how any of it may be resolved. The intersection metaphor is also applied to the exploration of the roles women play and how they change over time, particularly as guardians and protectors. Here, the speaker helps her daughter find medication from the other side of the world, but she’s also looking out for an elderly aunt who is being manipulated and stolen from. The poem leaves us unsure as to whether the speaker has accepted that one day she will find herself needing the same support, or if she will stubbornly stay “in the same lane indicating wildly.”

By Michele Amas, from Walking Home, Victoria University Press (2020)

Why I like it: The frenzied push and pull of the poem is relatable; many of us have probably found ourselves overwhelmed by the dramas of those closest to us and have been inevitably drawn into their orbit. Michele’s poetry is reminiscent of the writing of Jenny Bornholdt, who so succinctly captures the dynamics of domestic relationships. Her gifts as an actress and playwright are also utilised in this poem in the way she tells a story by creating and sustaining intrigue, drawing the reader in. The enjambment of the lines ending with “shout” and “leave” create tension, but pivot towards something like relief as we continue reading.

103

B Y

T H E

B O O K

Dad's army Military historian and former army officer Glyn Harper tells Sarah Lang about his new book, giving much of the credit to his wife.

n affable, avuncular man, Glyn Harper puts on no airs about being one of the country’s most distinguished historians (specialising in military history), with quite an oeuvre. He has written 15 books for adults, and 11 for children and young adults. He is Professor of War Studies at Massey University, and a former army officer and army historian. From 2004 to 2010 he was Director of the Centre for Defence and Security Studies, which teaches security studies to army officers, police, and other agencies. His CV would take up this whole page. Indeed, he has his own Wikipedia page. But I wanted to know what Glyn Harper is like, and why he chose this career path. I visit him in Foxton Beach on one of the two days each week he works from home. For the other three, he drives 40 minutes to Massey University in Palmerston North, where he is New Zealand’s first Professor of War Studies. His wife Susan Lemish opens the door and makes me a cuppa while Glyn finishes a Zoom meeting with a PhD student. Home is usually where he does his writing and research. The couple has a blended family, with Glyn’s two adult children in Palmerston North, and Susan’s two adult children in Australia. They lived in Palmerston North for 18 years, before moving to Foxton Beach, partly because Glyn’s so keen on fishing. “When I retire, I’ll buy a fishing boat. I love the nature here. There are great walks on the beach, through forest and along the river, and nice sunsets.” At 62, he plans to teach for a few more years – and then he’ll continue writing books. I’m here to talk about his new book Front Line: Images of New Zealanders in the Second World War, out

on 12 August. The photos star in this handsome hardback; Glyn’s text provides captions and background. There are many standouts. New Zealand sailors perform a haka outside a restaurant to impress the waitresses (they got a cup of tea for their efforts). Actress Vivien Leigh visits a New Zealand field hospital. General Freyberg has a quick shave. Bombs hit a railway yard in Belgium (the photo was taken from 10,000 feet up). Paratroopers prepare to jump from a formation of aircraft. Many a ship is torpedoed. A returned serviceman is reunited with his family, but his young daughter is unsure what to make of this stranger. Many of the subjects look quite relaxed – including a group of German POWs. “They were probably glad not to be fighting any more,” Glyn says. The book includes many non-military images, particularly nurses, as “they were a big part of the war.” One woman has been a big part of Glyn’s own war effort. Susan spent four years working with her husband on research for this book. The cover says “Glyn Harper with Susan Lemish.” “I wasn’t happy about having my name on a book!” Susan calls from down the hall. Glyn laughs. “I thought it was only fair considering how much work she’d done.” Susan has helped him with research on his books since 2001. “When she was between jobs, I said ‘why don’t you become my unpaid research assistant?’” Should he pay her? “Well, she controls the bank account!” Researching Front Line over four years, the pair found a mind-boggling 30,000 or so images. These were mainly in the National Museum of the Royal New Zealand Navy, the Air Force Museum of New Zealand, and Waiouru National Army Museum. “Most came from private photograph albums

105

B Y

T H E

donated to the museums, and about 20 people responded to our public appeal for photographs.” From a shortlist of 5,000, they spent all of lockdown selecting just 900 photos. “It was very, very hard to choose.” About 80 percent of the photos are being published for the first time. Many WWI centenary books were published between 2014 and 2019 and even subsequently, so I asked about “war fatigue.” Turns out there are many military-history buffs out there. “There’s a reasonably solid market. Some books sell better than others but they generally sell reasonably well, and publishers are keen. Though I will say you never get rich by writing history.” He’s had some books published in Britain and Poland. But as for profit from royalties, “You don’t see an awful lot of it.” Does seeing photographs about war ever upset him, or is he immune by this point? “I’m always affected by them. I absolutely get upset. I once got really upset by photographs which show all these wounded men getting treated for facial wounds.” “War seems to be an inevitable part of the human condition. It’s important to know what causes war and why. I can’t think of a time in human history when war wasn’t raging in some part of the world. If you think of, say, New Zealand since 1900 until now, we’ve been involved in fighting war or some form of conflict for half that time.” Glyn’s career was circuitous. In his hometown Christchurch, he was a bank clerk like his mother (his dad worked at the freezing works). Glyn specialised in military history at Canterbury University. Then he taught high-school history in Australia for seven years. “I enjoyed it but wanted to try something else.” He served in the Australian army for seven years, then in the New Zealand army for eight. He was deployed to Papua New Guinea in an observer role, and also to East Timor. “In East Timor, rather than fighting, we were there to prevent fighting through peacekeeping. It was rewarding because many peo-

B O O K

ple were grateful.” In East Timor, he was the army’s first official historian – combing through records, interviewing people, and co-authoring a book about the NZDF in East Timor. He left the army as a Lieutenant Colonel aged 43. “At a certain age it’s hard to keep up the fitness. And digging foxholes on field exercises loses its attraction. While in the army I’d taught some courses at Massey and earlier I’d taught high school so it seemed a natural progression.” What is a professorial day like? “I give lectures. I’ve taught a paper on WWI for 15 years, and now I’m also teaching a paper on 100 years of New Zealand military history from 1899, from the Boer War to East Timor.” He also supervises postgraduate students. Glyn likes hefty projects. From 2011 to 2019, he was Massey University’s project manager for the Centenary History of New Zealand and WWI, a collaboration between Massey, the Ministry of Culture and Heritage, and the NZDF. They’ve so far produced 11 scholarly but accessible volumes (Glyn wrote two of them) and three others are to be published. Now, he’s taking on one more teeny task. “I’m the army’s academic advisor for their project of capturing the history of the New Zealand Army, until the bicentenary happens in 25 years. Obviously I won’t be doing it for 25 years, but maybe for the first four!” “We want to produce good material for schools. From next year, schools will teach New Zealand history from Year 1 to Year 10. This is important. At primary school, I thought we’d won at Gallipoli! Teachers will be crying out for resources. I enjoy writing books for children because you can be more creative, but stay true to the story.” Sometimes his work stretches into the evenings, and he gives talks at schools, presentations and so on. “Kids approach me for school projects, and I respond if I can.” Does Susan ever say stop working so much? “Yes,very much. Say no to people, she says. It’s hard to say no when people are interested in what you’ve done. But I need to do less a bit more often!”

106

www.nzglassworks.com

LEARN

SHOP

VIEW

Curious Contraptions is a creative curation of cogs and cranks and features works from NZ + UK’s finest contemporary automata makers - perfect for children, families + adults!

Open daily until 27 Oct | Donation

1 AUG - 31 OCT 2021 Diverse art glass from leading contemporary NZ glass artists

326 Main St, Palmerston North temanawa.nz | 0800-4-A-MUSEUM

2 Rutland Street Whanganui, NZ Tel. +64 6 9276803

sponsored by:

H O M E

Hunter gatherers BY R AC H E L H E LY E R D O N A L D S O N P H OTO G R A P H Y BY A N N A B R I G G S

With an ethos of sustainable living, a flair for design, and a nose for a bargain, Brooklyn couple Tandia Molina and Rory Wilson-Cartwright have filled their house almost entirely with recycled and refurbished mid-century furniture and homewares.

109

H O M E

andia Molina and Rory Wilson-Cartwright owned little furniture when they moved into their 1930s Brooklyn bungalow in June 2020. The couple, who are recent graduates, had lived together for a year but in a shared house, and each notched up several years of student flats before that, says Tandia. “So we didn’t have a lot of our own possessions.” Tandia’s parents bought the four-bedroom house shortly before New Zealand went into lockdown, giving the couple the chance to finally move into their “dream home”. The only catch was, it needed furnishing. “Suddenly we found ourselves in this position where we had this whole beautiful house, yet we came here with basically nothing – a bed and a set of shelves. We’ve both only been working a year out of university and we didn’t have much money, at all.” Since then, they’ve gradually filled the east-facing, sun-filled house with recycled mid-century furniture and homewares, finding bargains online and in second-hand shops. Almost everything in their home is

110

second-hand: the only brand-new pieces that Tandia and Rory have purchased are their bed, kettle and toaster, and the bathmat; although their flatmates, Ryan Western and Ari Faulkner, have furnished their bedrooms themselves. Both Rory, a graduate architect, and Tandia, a qualified lawyer retraining in urban agriculture, are fans of mid-century design but they couldn’t afford the high prices that many pieces now command. “We often buy things that are not perfect, but we can afford them. Over a period, we will try and make them our own,” says Tandia. “We’re both very fixerupper people, both thrifty, so we’re more than happy to try and DIY everything.” They found their oak dining table on Facebook Marketplace, says Rory. “It’s beautiful and only cost $100. But if you saw this in a design-focused store, it might be $2,000.” Meanwhile a pair of armchairs made by Scandinavian-influenced 1960s Kiwi designer Don Furniture cost $300 from a store in Levin.

111

H O M E

Rory has seen a similar pair for sale for $1,000 each in Wellington. Admittedly those were in “perfect condition.” The Levin chairs have come apart, and there are a few cracks, but Rory is in the process of refurbishing them. “If you can get something that’s a bit sorry, you can use your skillset to make it better.” It’s not necessary to have everything straight away, says Tandia. “It’s the whole reason that this place is so special. We couldn’t afford to do that, for one thing, and we wanted to collect one-off little pieces here and there, and so we did it bit by bit. “That’s what I love about it: we never went ‘Right, we need some couches so let’s just go and buy couches’, it was more like, ‘Well, for now we’re going to have one, and then we will wait until something else comes along’.”

112

Buying anything also means carrying it up 139 steps – the only way to reach the house. The views to Eastbourne are stunning, but presumably this also means that each piece must be truly wanted? “It’s been a long haul,” admits Tandia. Rory adds that the couple had helpers to move them in. “But mostly everything we bought was after,” says Tandia. “We’ve just done it ourselves, every weekend, for months and months. It would be like, one table one day, a load of chairs the next day. It was just a slow process. Whatever we could carry!” The couple’s favourite pieces include their green dining chairs, a Don sofa in their bedroom and the chair in the study. In the kitchen, the room where the four housemates spend the most time, there’s a definite 1960s vibe thanks to the orange and tan vinyl chairs, the National Transistor clock, and the green formica table, which was Rory’s grandfather’s. “It’s been in every house in which I’ve lived in the past seven years.” In the house itself, Tandia loves its features. “It’s the details: I love the ceilings, I love the doors, the spaciousness of the

rooms, and the bay windows, and even the little eclectic things like the bright red doors, the bright yellow pantry, and the green bathroom. It’s a little bit quirky.” Rory likes it that the house – which is constructed of totara, and retains its original hardwood heart matai floors and rimu architraves and scotia – is mostly as it was when built 90-odd years ago. “There’s lots of really bad renovations, so it’s really refreshing to see people have actually thought about this, and care about it. It’s not a rip-shit-and-bust sort of attitude.” Rory and Tandia both grew up in Sumner, in Christchurch. It’s a small, tight-knit community; even more so after the earthquakes, says Rory. Yet they met in Wellington, in 2017, thanks to their common love of dance music. Rory DJs as Miosis, playing fortnightly gigs at Club 121 as well as big festivals like Splore, Nest Fest, and Rhythm and Vines. His day-job, and “dream job” (following a six-month stint installing HVAC systems when Covid hit), is working for the awardwinning Island Bay firm Patchwork Architecture.

113

F E AT U R E

Tandia was inspired to leave her legal job in 2020 to study horticultural science at Massey University after the couple built their organic vegetable garden – lugging untreated planks, bags of concrete and pavers up those inescapable steps. She realised she wanted to grow things full time, and now works as a compost manager at an urban farm in Porirua. As an environmentalist, she’s found her niche. “I absolutely love it.” The couple can imagine living in the house for the next few years; Tandia would eventually love a bigger garden. That aside, she says, “We love this house, we love our flatmates, and they love living here”. Rory agrees: “I love it. I feel so lucky to be living on the fringe of the city, with a fantastic view, and a house which is beautiful, with beautiful people. It doesn’t get much better really.”

114

F E AT U R E

The best ideas to help you cocoon, cosy up, and create a heartfelt sanctuary at home for winter. Beautiful bedlinen, layers of comfort, the best selection of plump feather-filled cushions, ambient signature scent candles, the latest & greatest in interior and design books, tableware & ideas for cosy nights in with friends & family.

cnr Blair & Wakefield Streets, Wellington www.smallacorns.co.nz / 04 802 5795

YO U R G U I D E TO N Z A RT A N D D ES I G N

N E W I SS U E O UT N OW A R T Z O N E . C O . N Z

A B R O A D

The city that finally slept BY B E N N J E F F R I E S

here is a black bear outside my tent. The sound of its heavy footfall and loud sniffing wakes me up on my half-deflated air mattress. I lie as still as I can, listening to it come closer. When only the tent fly separates us, the bear smells me and stops dead still. We stay like that for a moment and I can almost hear it thinking, wondering what I am. It makes up its mind and runs off between the oak trees and huckleberry shrubs. I feel my body relax and wait for my heart to slow. In the morning, I look for its paw prints in the earth as I drink a cup of earl grey. This trip into the Catskill Mountains and this cup of tea are little things that remind me of home and pull me from the throng of New York City. Getting out of town feels vital to me. Every few weeks I take the weekend to fly fish the Delaware or even the sand flats of Jamaica Bay. These trips let me hold on to a part of me that New York City would otherwise strip away. People often ask why I moved to the city when I did. They promise me it will bounce back, as if its vitality is a reflection on their own, but I am glad I have seen a quiet, sombre New York. In some strange way, this version of the city helped me feel more at home amongst the concrete. I almost threw up when I found out I had been accepted into a Masters programme in New York. I had been hiking in the Tararuas and it was the first email I read when I got back to cell phone reception. That was back in May 2020, just after the Covid-19 lockdown had ended in New Zealand. Back then, the six o’clock news was laden with images of New York in turmoil and speculations as to how the virus worked. I was flattered to be accepted by the university but figured I wouldn’t be going.

116

A B R O A D

For months, I avoided making a definitive decision, until someone I trusted told me I was being stupid, that I’d regret not going for the rest of my life. That was all the push I really needed and as Spring arrived in New Zealand, I flew to an autumn-red New York. People love to personify cities; William Carlos Williams wrote whole books of poetry on the endless parallels between the life of a city and that of a person. New York particularly gets slapped with personality traits and I will try my hardest not to add to that drivel, other than to say the city was wounded when I arrived. My classes were online and there wasn’t much to do apart from study, so I read and wrote from sunrise to sunset as the days grew shorter and people raked the fallen leaves into piles. On dusk, I left to walk the deserted streets and felt a part of the city’s bizarre and proud tradition that is a feeling of solitude in one of the most densely populated places on earth. The fall migration was in full swing and I enjoyed watching the sky flutter with millions of birds heading south to Mexico and the Caribbean. Birds are hardly good company though, and I quickly sought out my few peers who were willing to meet in person. We gathered in parks and the outdoor areas of bars, where tables were divided by walls of clear plastic. We kept our meetings secret, afraid of being shamed by our more cautious fellow students. Regardless of the pandemic, there were certain things that required adjusting to in New York. Learning how to study in another country was a major one. There are many striking differences between the two education systems, but the most pronounced to me is the competitiveness here. You have to fight to be heard in class. Opinions are defended so passionately that I often found myself shying away from contributing. I’m not sure if that is a reflection on me or on a more general apathy that pervades New Zealand. Although many of us grew up watching and emulating the culture that filtered out from the States, it is still a drastically different place when you are immersed in it. I didn’t realise that until I was treading water. By November, I felt a part of the broken city and watched as shops began to board up their windows in preparation for the election riots. When news broke of Biden’s win, people started tooting and screaming in the streets. I caught the subway to Central Park with some friends and saw the city in its festive colours for the first time. Street parties erupted and people stood on the corners banging pots and pans, hugging strangers, and

118

drinking wine. The virus was pushed from our minds and people celebrated late into the night, but everyone knew it would be a fleeting respite. The cold settled in not long after that. Snow blanketed the city and people seemed to vanish into hibernation as the Covid-19 numbers spiked again. University broke up for the Christmas break and I floundered about, halfheartedly writing my thesis. The other Kiwis I knew in New York said there was a seventy-day backlog for a quarantine slot back home. We were marooned, and that was isolating and sobering; but in truth, I had little intention of flying south. The knowledge that home was an oasis in the world was comforting to me and it meant I didn’t have to worry about my family when so many others in New York had lost people to the virus. I had made my bed leaving home when I did and I would sleep in it. That bed proved to be hard and uncomfortable. As the snowstorms left the city, I tested positive for Covid. I knew statistically speaking I would be likely to get it but still, I was shocked, and I punched the couch and cursed loudly – a sign the New Yorker temperament was slowly rubbing off on me. For ten days, I anxiously waited for symptoms to appear but none came. I was lucky. Spring arrived and the last of the stubborn snow melted. As the vaccination numbers began to rise you could feel the city stirring with excitement. Tourists took selfies in Washington Square Park and the Times Square mascots made a pilgrimage back to those bright lights. I bought a bicycle and explored the boroughs. You don’t miss anything on a bicycle. You get the smells of curbside rubbish stewing in the sun, the abuse hurled from car windows, the thrill of weaving between traffic. I noticed a racket that filled the city where it hadn’t when I arrived. It drowned out the birdsong of those returning from their winter spent in the south. The New York I had known was fading. The black-bear prints outside my tent are large. The ranger I spoke to at the trailhead said the adults get up to 400 pounds. I lay my hand beside the prints and sip my earl grey. In the afternoon, I will train back to the city. People always say you can feel New York’s energy – as if it pulses through the air. I wait eagerly with the rest of the city for that vigour to return. And yet part of me will always remember the quiet, demure New York I seemed to have to myself, and moments like this; Upstate, beside a river full of trout, and the earth trodden by black bear paws. This essay is part of our online Home & Away series. Read them all at capitalmag.co.nz

Finalists Exhibition 28 May – 15 August 2021 New Zealand Portrait Gallery

Shed 11, Wellington Waterfront. FREE ENTRY Photograph: Erica Sinclair

Proudly supported by: The Office of the Kiingitanga, Bethlehem Charitable Trust, Turangawaewae Marae Trust, Creative NZ, Wellington City Council, Forsyth Barr, and Chris & Kathy Parkin

www.nzportraitgallery.org.nz

Take your creativity to market Master of Creative Enterprise

Let’s have a chat contact@massey.ac.nz 0800 Massey

creative.massey.ac.nz/postgraduate

We’re looking for film and TV producers, musicians, artists, game developers, designers, creative technologists, and AR/VR hardware and software developers who want to develop a resilient and sustainable career in creative industries, while exploring market opportunities. MCE is a unique postgraduate degree for creative practitioners to engage their practice through research, experimentation, hands-on experience, and commercial applications.

G O O D

S P O R T

IN THE ZONE Central Pulse goal attack Te Amo Amaru-Tibble undertook pre-season training unlike any other this year, 800km to the East on the Chatham Islands. She trained at the netball court next door to her mum’s house, while her children played alongside. Brutal southerlies, curious passersby, and almost no internet quickly mounted some unique challenges for the full-time teacher. Lack of internet meant she had to phone in to head coach Gail Parata (Cap #76) with a daily progress report, and missed her first two calls adjusting to the differences in the time zones.

DAY OF THE DIVERS

PUT IT IN THE BIN

HOW DEVINE

New Zealand sends its first male diver in 40 years to the 2021 Tokyo Olympics this month, as Wellingtonian Anton Down-Jenkins has nabbed a spot on the New Zealand Olympic Team. The former Wellington High School student began diving at a Kilbirnie pool “have a go day”, and secured his Olympic spot after placing among the world’s top 10 divers at the Diving World Cup last month. Now based in North Carolina, he will join 450 of Aotearoa’s top athletes in Tokyo in July.

Disc golf is the new sport flying across Aotearoa with an estimated 20,000 recreational players nationwide. Of the 46 courses in the country, the Wellington region has its own in Berhampore, Waikanae, Lower Hutt, and a “National Tour” course in Upper Hutt. Instead of aiming at golf holes with balls and clubs, players throw small plastic discs into standing metal baskets. The simple learning curve makes it an easy sport to learn for anyone who likes throwing objects into receptacles.

Cricket fans rejoiced last month as Wellington Blaze all rounder Sophie Devine returned to her role as captain of the White Ferns. Following a twomonth hiatus from the top tier due to fatigue, her sights are now firmly set on the Women’s Cricket World Cup next March. Devine is the first cricketer ever to score five consecutive 50-plus scores in T20 internationals, and will be bringing that renewed ferocity to the Basin Reserve, starting with a trans-Tasman showdown.

Rated 97% by Nocowboys Free quotes within 2 days of reviewing the project 30 years experience | All work guaranteed Paradise Painting Services Ltd

04 380 6377 021 393 772 www.paradisepaintingservices.co.nz

120

for individual, family or business

JOIN THE GEEK CLUB

E IN TH H? JO C E ST R E T SSED WITH YOUR

CLUB! GEEK we co m

e to yo

You’ve tried curry, you’ve tried pizza. Now try Currizza, the spice on a slice you never knew you needed!

Serving our famous curry-pizza combo from the Basin and now also available in Lower Hutt. Delivery available.

43 Rugby St, Mt Cook, Wellington Ph: 04 384 3000

Experience

798 High St, Lower Hutt Ph: 04 213 4000

Brand

Marketing

Debs Metson achieved New Zealand Sotheby’s International Realty Wellington‘s highest volume of sales in 2020.

Unlimited* help at your fingertips all year round. geeksonwheels.co.nz/geekplus

0800 424 335

N�W! So Flat. So Matte. So Opaque.

Debs’ artful eye for presentation and detail cumulate in designing bespoke marketing programmes for your home ... elevating your greatest asset. Call Debs to discuss the power of her experience, bespoke marketing style and influence of New Zealand Sotheby’s International Realty Wellington’s reach.

DEBS METSON

M 027 446 3495

debs.metson@nzsir.com

Find them here... 182 VIVIAN ST. WELLINGTON

Each office is independently owned and operated. Eton Avenue Limited (licensed under the REAA 2008).

WWW.GORDONHARRIS.CO.NZ

W E L L Y

A N G E L

What would Deirdre do?

also telling me all the gory details. I really want her to feel empowered, but I find it hard to have to hear about the reality of my parents’ relationship. He’s always been a good dad to me. I’ve encouraged my mum to be more independent, but it makes my feelings towards my father complicated. It feels like a betrayal. I want her to talk about these things with friends, but am I being an uncaring daughter if I don’t want to know all the details of my dad’s poor behaviour? Or should I accept this as part of being an adult? Too much information, Upper Hutt

A DV I C E F RO M D E I R D R E TA R R A N T

A R E G U L A R C H E AT My flatmate is dating/in a relationship with two women. When I called him out he said he never agreed to be exclusive with either of them so they shouldn’t assume they’re the only one. I know he’s sleeping with both of them, and I know they both really like him. I really want to give them a heads up – if I were in their position I’d want to know – but that will definitely annoy my flatmate, and I still have to live with him (housing crisis). What should I do? Flat mum, Kelburn

You have supported this development, and your mother clearly needs to tell and talk. I don’t think you can remove yourself fully, but your relationship with your dad and with them as parents is important also. I do feel that therapy should be between the therapist and client. Maybe try to pull back from all the divulgence and encourage her to keep it professional? Your mother trusts you, so tell her that you would prefer not to know so much – you have to find a way to keep the balance for your own sake.

Goodness – complicated! My first reaction is leave well alone and let it evolve as it will. It does not sound likely to end well and it really is none of your business. You are not in a position where it would be appropriate to intervene, and what you think you would like in a similar situation is not relevant. Knowing all of them is tricky. I think the housing crisis is hardly the key concern!

B R I DA L D R A M A S I’m getting married and although my parents are helping to pay (divorced parents each with new partners) my father has demanded invitations for 30 of the 100 guests we have budgeted for, and he doesn’t care about my in-laws, and my mother and her husband, or us, the bridal couple. He says he won’t attend at all if he can’t have that number. How do I manage this? Anxious, Wairarapa

CUT THE CORD My friend’s mother-in-law is very demanding of her son’s time and attention. One example is that she expects and insists upon a phone conversation with him every day, preferably in the evening. If he doesn’t answer she just keeps on phoning. He is an only son and she lives in another country in a different time-zone. How should my friend handle this, and is this normal? Weary onlooker, Miramar

I don’t know! I know of a number of weddings where numbers and the allocation of invitations have been contentious issues. It does depend on the type of wedding you are planning – maybe consider a less formal and “larger numbers” event? Friends of the bride do desserts and friends of the groom do starters? Bridesmaids do invites and grandmothers or exwives flowers? Is it a cost issue? At the end of the day it is your wedding so he should respect that and he is clearly making it hard for you. You need family there and friends too. The only thing to do is to sit down together and sort it out. Ultimately it is you and your partners’ special day! Good luck.

As a mother of sons I am all for phone calls and catch ups! The two of them need to make plans that don’t annoy anyone – and then keep to them. If she lives overseas I am not sure what her other demands might be. Communication is important. Being away is extra hard for her so cut her some slack. Is it only her son she wants to talk to? Can it be more of a family “share” time? Be kind.

SP I L L I N G T H E D E TA I L My mother recently started going to therapy. I’m really happy for her. She always had a difficult relationship with my dad. She’s enjoying therapy and I think she’s finally seeing how badly she has been treated. But she is

If you’ve got a burning question for Deirdre, email angel@capitalmag.co.nz with Capital Angel in the subject line.

122

love

love love knows no boundries,

Your Cable Car Precinct...

and neither should your rings.

love

knows no boundries,

and neither your rings. knows should no boundaries, and neither should your rings.

knows no boundaries,

FLAVOUR

and neither should your rings.

cabletop.co.nz

FRAGRANCE fragifert.co.nz

EXTRAORDINARY JEWELLERY FOR UNCOMMON PEOPLE

WWW.DEBRAFALLOWFIELD.COM debrafallowfieldjeweller

FASHION

DWH | 1

thevestpractice.co.nz

EXTRAORDINARY JEWELLERY FOR UNCOMMON PEOPLE

WWW.DEBRAFALLOWFIELD.COM

HOW WILD IS GERMAN

debrafallowfieldjeweller

Rothirsch

Fledermaus

Wolf

Fliegenpilz

Löwenzahn

Eisvogel

Next beginners’ course (A1.1) Tues & Thurs 7:30-9pm from 3rd August german.wellington@goethe.de 04 385 6924 / 021 825 667

DWH | 1

McKinlays are a NZ family business focussed on good, honest footwear. Hand made in Dunedin since 1879 they always go the distance! Gubb’s are proud stockists of women’s and children’s McKinlay boots.

gubbsshoes.co.nz 04 499 7044 | 102 Wakefield St, Wellington

WĀ H I N E

Rhythms of winter BY M E LO DY T H O M AS

There’s something about this time of year that can make everything feel harder. As endless freezing gusts whip in from the South, probing with icy fingers under every clothing layer and turning all but the best-designed umbrellas inside out, the warm breezes of Summer feel so distant you wonder if you had imagined them. I know the dread I feel as Winter approaches is over-dramatic and not shared by everyone, but it seems to me that even those who love Winter point to moments of respite from the weather as the reason for their affection: the roaring fires, rain on rooftops from bed, and steaming mugs of mulled wine. No-one raves about frozen fingers and toes, drenched stockings, going to and from work in pitch dark, or gardens empty of everything except the hardiest greens. I remember someone once comparing the relief of smoking a cigarette when addicted to wearing uncomfortable shoes all day just for the joy of taking them off. To me, all Winter-lovers sound like this (except maybe snowboarders, skiers, and the very pale). But I’ve worried about this Winter more than most, because all around me are people who are already struggling – those of all ages grappling with anxiety as a result of the pandemic (and a shortfall in mental health professionals to support them); other parents stuck on the train of endless sleep deprivation and illnesses carried home by the kids; workers spending too much of their too-little money on crazy rents for houses that don’t even keep the family warm. For those who see this season as one to “get through,” I worry about coping resources that are already far too depleted. Every year I find myself incredibly grateful for Matariki, a shining star in our Winter, which calls

for a gathering together of whānau to reflect, eat kai, make plans, and share stories. But beyond being a celebration of the Māori New Year, a pathway for all in Aotearoa to celebrate the gifts of Te Ao Māori, and – from next year – a day off work, I wonder if Matariki might also provide guidance for how to cope with this whole, long period. When Game of Thrones was at its most popular, I organised a weekly pot luck and screening at my house for a bunch of friends. Every Monday, some of my favourite people would show up at my door bearing food – enough that it didn’t matter if I’d gotten around to cooking – and a few hours later they would leave me filled to the brim with joy and gratitude. The weekly pot lucks continued through the birth of my second child (I breastfed a one-week-old to goodness knows what horrors on the screen), enabling our household to remain regularly connected with friends even while tending to a newborn. These gatherings became such a staple of our year that, come May, I began to greet the darkening sky with excitement. Perhaps the problem isn’t Winter, but our attempts to face it like business as always. All around us, nature is slowing down; plants, insects, and animals are choosing to store energy instead of spending it. What if we took the opportunity, away from the hedonistic distractions of Summer, to tune into ourselves and our loved ones and to reflect on how we’re doing and what we need? What if we allowed the pace of our lives to slow along with the rhythms of the environment, to make room for meditation, reflection, boredom, storytelling, and simply doing nothing? And what if the things we still chose to do had connection and community at their centre? Things like pot lucks and book clubs, movie nights, and drawing clubs, but also reaching out to those we know are struggling, to see if they might like a doorstep dinner delivery, a night out with the kids, or a chance to drink wine and share every worry clouding their mind. Maybe, instead of withdrawing into isolation and counting down the days till the sun returns, we could make the Winter months that much warmer by reaching out towards each other.

124

E PT

CAPITAL

Vitality THE

ISSUE

Subscribe at capitalmag.co.nz

Made in Wellington

CapitalMagazine Wellington @capitalmag

C A L E N D A R

July

A MONG A L L THESE TUNDR AS Contemporary art by Indigenous artists from around the circumpolar world Pātaka Art Museum, Porirua, until 11 July MA RIA NNA SIMNET T: CREATURE Video and sculpture installations City Gallery, until 11 July GORD ON CRO OK: BIO GR A PHIES B ORE ME Page Galleries, until 17 July W IL DL IFE PHOTO GR A PHER OF THE YEA R Te Manawa Museum and Gallery, Palmerston North, until 18 July EKB : A RTIST & FRIEND Exhibition of works by Katherine Mansfield’s friend Edith Kathleen Bendall Katherine Mansfield House and Garden, Thorndon, until 25 July KIINGI TUHEITIA PORTR A ITURE AWA RD Finalists exhibition New Zealand Portrait Gallery, Shed 11, until 15 August

Comprehensive eye care and advice you can depend on

HEA D [CASE] Surreal ceramic works by Julia Morison Sarjeant Gallery, Whanganui, until 22 August SURREA L IST A RT Masterpieces from Museum Boijmans Van Beuningen Toi Art, Te Papa TENDER BRICK: THE MATERIA L EPIPHA NIES OF PETER HAW KESB Y New work from the punk-surrealist painter Sarjeant Gallery, Whanganui TE A R A : THE STORIES OF OUR STREET S Significant stories behind the streets of Upper Hutt Whirinaki Whare Taonga, Upper Hutt

1 W HERE MEMORIES SL EEP Live performances enhance an immersive cine-dance installation Pātaka Art Museum, Porirua, 1–3 July

mgoptometrist.co.nz 77 Customhouse Quay

L IGHTING THE BEAC ONS Light, sculptures, music, art, and theatre to celebrate Matariki Events around the Kāpiti Coast region, 2–24 July

473 6275 126

C A L E N D A R

AHI KĀ Matariki celebrations including fire, food, and storytelling Odlins Plaza, Wellington Waterfront, 2–3 July CA PITA L PHOTO G R A PH E R OF T HE YE A R Winners and finalists exhibition Te Auaha Gallery, Dixon St, 2–11 July

3 CUR IOU S C ON T R A P T IONS Interactive exhibition of finely crafted tiny machines that come to life with the press of a button or the turn of a handle Te Manawa Museum and Gallery, Palmerston North T E R IT E NGA A TE ROTO O WA IR A R A PA Matariki viewing ceremony followed by breakfast, song, dance, and celebration Lake Domain Reserve, Lake Wairarapa, South Featherston, dawn

7 MIN I MA KE R S M A R K ET Six Barrel Soda, Luke’s Lane (off Taranaki St)

8 SLU G Pop-up market with jewellery, clothing, art, books, and more 126 Wakefield St, 8–26 July

9 MATA R IKI NZSO perform a new composition by Gareth Farr Michael Fowler Centre, 6.30pm

11 NYO L ENINGR A D National Youth Orchestra and the NZSO perform Shostakovich’s Leningrad Symphony No. 7 Michael Fowler Centre, 2pm

18 S CE NT S & SENSIBIL IT Y Multi-sensory experience involving fashion, perfumery, and readings from Jane Austen Cable Top Eatery, 6–8pm

27 ĀTĀ ROA Paintings and photographs by Rangihiroa Panoho Mahara Gallery, Waikanae

29 T H E FIREBIRD W ITH PAQUITA Royal New Zealand Ballet perform new choreography by Loughlan Prior Opera House, 29–31 July

30 BE NE E & THE NZSO Benee and the NZSO perform new arrangements by Claire Cowan Michael Fowler Centre, 30–31 July, 8pm

31 TOI KORU Major survey of works by painter Sandy Adsett Pātaka Art Museum, Porirua TA I MOA NA TA I TA NGATA Large-scale sculptures by Brett Graham City Gallery Wellington

10 WE L L INGTON TAT TO O C ON V E N T ION Tattoo artists, music, food, body piercing, and more Old Dominion Museum Building, 10–11 July MATA R IKI F IR EWOR K S Wellington Waterfront, 6.30pm T HE R IT E OF SPR I NG NZSO’s Podium Series Michael Fowler Centre, 7.30pm

DINE W EL L INGTON Fine dining for Visa Wellington On a Plate Wellington region, 1–15 August C O CKTA IL W EL L INGTON Fancy tipples for Visa Wellington On a Plate Wellington region, 1–31 August

3 PA RKIN DR AW ING PRI ZE Exhibition of finalists New Zealand Academy of Fine Arts, 3–29 August

7 STIL L L IFE|W IL D PL ACE S Works by contemporary female artists, including taxidermists, jewellers, and painters Katherine Mansfield House and Garden, Thorndon W EL L INGTON L IONS v NORTHL A ND Sky Stadium, 7.05pm kick off

13 BEERVA NA Festival of beer with over 60 breweries Sky Stadium, 13–14 August BURGER W EL L INGTON Burgers for Visa Wellington On a Plate Wellington region, 13–31 August

14 SL EEPING NEA R THE RI VER New works by photographer Marie Shannon Sarjeant Gallery, Whanganui TIA R A NGINUI Exhibition of photographic series Tua o Tāwauwau/Away with the Fairies City Gallery Wellington

August 1

V I S A W EL L INGTON ON A PL ATE New Zealand’s biggest culinary festival Various events, Wellington region, 1–31 August A RT G L ASS 2 1 Work from leading contemporary NZ glass artists New Zealand Glassworks, Whanganui

127

28 2 0 2 1 NZ K-POP C ONTEST Hosted by the Embassy of Republic of Korea as a part of the 2021 K-Culture Festival Michael Fowler Centre, 3pm A L L BL ACKS v AUSTR ALIA Sky Stadium, 7.05pm kick off

P U Z Z L E D

Brain food

10.

11.

12.

16.

13.

14.

17.

15.

18. 20.

19.

21.

22. 23. 24.

25.

26.

27.

28.

29.

30.

31.

32.

33.

34.

35.

36.

38.

39.

40.

41.

37.

42. 43.

44.

45.

Answers from iss ue # 77

Across

Down

Across 2. Festival 6. Lear 8. Timber 10. Insulation 11. Jazz 12. Exams 13. Snood 15. Wool 19. Heatpump 21. Mothers day 23. Plaid 25. Fireplace 28. Queens birthday 30. Ahi 32. Aga 33. Solstice 38. Mist 39. Ken 40. Hotoke 42. Winetopia 43. Teter 45. Roast 46. Duty 47. Footy 48. Merino 49. Bed

2. Chicken of the sea (4) 4. Ready to harvest (4) 6. Marie Antoinette said, “let them eat ____” (4) 7. Sausage, in German (5) 9. Gelling agent (4) 11. Long leafed lettuce (3) 12. Bread in Te Reo (6) 14. Chocolate coffee (5) 18. Caffeine or sugar might make you feel this (5) 21. Roughage, good for your digestive system (5) 22. Kiwi sea food (8) 23. Soup of the day in French (5,2,4) 24. Best way to eat ice cream (4) 26. Giant man-eater’s call, “Fe Fi __ Fum” (2) 27. Acme bread roll, found at Moore Wilson’s (3) 28. Snails (8) 30. Flying Peter’s surname (3) 31. A sauce made with meat juice (3) 33. Dairy product that rises to the top (5) 34. Retch or choke (3) 36. Eating/cooking implement (5) 38. Completely full (9) 40. Rice cooked in broth (7) 43. Degree of doneness, when steak is 75% red (4) 44. Deep fried potato slices (5) 45. Roasted bird, Chinese style (6,4)

1. Burp (5) 2. Cooked bread (5) 3. Bitter or pungent (5) 4. Sweet or tasty in Te Reo (4) 5. Justin Bieber single (5) 8. French word used for dry wine (3) 10. Food cooked in the earth (5) 12. Greek number (2) 13. Cuba St coffee pioneer (6,4) 15. Caused by lack of food (6) 16. The fifth flavour, see Cap #77 (5) 17. Large orange fruit (7) 18. Cocktail expert (10) 19. Organic supermarket (11) 20. Chew (9) 21. Vessel for champagne (5) 25. Fine food and drink (7) 29. Sucrose (5) 32. Shakespeare calls it the food of love (5) 35. Dried seaweed (4) 37. Pig when it’s food (4) 39. Live lady venison (3) 41. Pub or lodging (3) 42. Vintage (3)

Down 1. Decaf 2. Friz 3. Igloo 4. Giselle 6. Frost 8. Snowboarding 10. Beards 14. Nippy 16. Soup 17. Gemini 18. Hygge 20. Mulled wine 22. Rua 24. Lightning 26. Chai 27. Equal 29. Hot toddy 31. Duvet 33. Storm 34. Skis 35. Tent 36. Eros 37. Hot tub 41. Key 42. Warm 44. Eid

Answers will be published in the next issue

128 128

28 JULY Porirua Campus 3 Wi Neera Drive, Elsdon, Porirua

We’re super excited to bring you Whitireia & WelTec Open Days!

11 AUGUST Petone Campus

There’s a huge choice of qualifications to choose from – from trades to degrees right through to postgrad programmes. Nursing, beauty, creativity, business, cookery, hospitality management and bakery.

21 Kensington Avenue, Petone

20 AUGUST Te Auaha Campus 65 Dixon Street

Hospitality Campus 52 Cuba Street OPEN FROM

Vicki, Hospitality Graduate and Chef Vicki studied Bakery and Hospitality Management programmes at WelTec, where she was able to get a lot of industry experience. She loves being a chef, and particularly a pastry chef.

Find out more or register here:

study.ac.nz/openday Qualifications to get you noticed

9am–2pm