latitude Dec/Jan 2024 - Issue 92

OUR WAY OF LIFE / CANTERBURY

latitude.

Changing Tastes The Rise of Sober Curious Socialising

JO PRENDERGAST A pocket-rocket talent: author, comedienne, clinician, cancer survivor, parent

SirBob Charles

opens up about his two greatest achievements – golf and family

ISSUE 92 DEC/JAN 2024

TE WHARE TAPERE / GARDENING WITH LILIES / ARTIST ANTHEA IBELL NZ $10.90 INC GST

COOKING WITH VEAL / BONDI LIFEGUARD HARRISON REID & MORE

ISSUE 92 DEC/JAN 2024

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E V E RY I S S U E

Contents

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Snippets / Bite-size pieces celebrating local happenings, events and news

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Art / Anthea Ibell is a jewellery maker, waste buster and educator with a positive vision

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On the Shelf / Our top reads of the moment

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Education / Re-engaging with the Ngāi Tahu cultural narrative in Canterbury

Cantabrians Abroad / Turahui Payne shares his discovery of a sense of home, half a world away

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Health & Wellbeing / Solving an uncomfortable problem

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F E AT U R E S 33

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Full Circle / Timaru’s Gail Tatham takes us behind the scenes as she brings largescale puppets to life on the stage You Must be Joking / Actor, clinician, cancer survivor, comedienne, parent, the list goes on. Meet Dr Jo Prendergast Changing Tastes / The rise of sober curiosity in New Zealand – the options for non-alcoholic beverages are increasing

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Frontline / As well as gracing our TV screens, Christchurch’s Harrison Reid is riding the waves and saving lives on Bondi Beach Rural / Addressing the issue of bobby calves in the dairy industry has seen the emergence of world-class pasture-raised veal right here in Canterbury

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Nature / Stepping up for great white sharks in Stewart Island/ Rakiura

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Our Way of Life / Nigel Wilson is making the most of his Siberian cherry orchard

latitude.

ISSUE 92 DEC/JAN 2024

Changing Tastes The Rise of Sober Curious Socialising

JO PRENDERGAST A pocket-rocket talent: author, comedienne, clinician, cancer survivor, parent

SirBob Charles

opens up about his two greatest achievements – golf and family

ISSUE 92 DEC/JAN 2024

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Embracing toi Māori / We step inside the newly opened Māori creative space at The Arts Centre

I Remember When / Sir Bob Charles takes us inside his beautiful home to talk love, family and golf

OUR WAY OF LIFE / CANTERBURY

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TE WHARE TAPERE / GARDENING WITH LILIES / ARTIST ANTHEA IBELL NZ $10.90 INC GST

COOKING WITH VEAL / BONDI LIFEGUARD HARRISON REID & MORE

On and off the golf course Sir Bob Charles is a man of integrity and positivity. It was an absolute pleasure to get to know him this issue and share his story with you. Read more on page 24.

PHOTO Kelly Shakespeare

latitudemagazine.co.nz

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Contents

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Exteriors on page 100

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YOUR LOCAL EXPERT 82

Where Privacy Meets Beauty / Delight in the picturesque surrounds of Akaroa’s Mt Vernon Lodge, a destination for every occasion

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Design with Meaning / Julie Wightman is passionate about design, sustainability and colour

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In the Detail / Meet father and son duo Les and Tom O’Connell and their meticulous attention to detail

102 104 FOOD 53

Regional Food / Sprouting a superfood – discover Southern Alp Sprouts and their journey from seedling cottage industry to the South Island’s largest sprout grower

104 Recipes / Gather your friends and bring a plate – mouthwatering inspiration for what to take when heading out this festive season

GARDEN 84

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ETCETERA

HOME & INTERIORS 96

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Protecting Your Business / Abbott Insurance Brokers offer an insight into preventing retail crime and ram raids Poised for Change / Expert advice from mortgage adviser Nathan Miglani

Trumpet Concerto / A crowd of lilies flowering en masse is like a fanfare for summer; garden expert Martin Wilkie shares an insight into his favourites

100 In the Wash / Bringing subtle colour and texture to your concrete surfaces with Resene

The Magic of Gardening / Flora Brons inspires us to get gardening with hints, tips and tricks

102 Designer Finds / Discover what we are coveting – the latest pieces and must-haves for you and your home

Contents

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latitudemagazine.co.nz

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Editor’s Note

12

Got There

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Get There

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Showcase

112

Subscribe & SAVE

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Puzzles

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PUBLISHER

CountryWide Media EDITOR

Lucinda Diack lucinda@countrywidemedia.co.nz OPERATIONS MANAGER

Julie McGrath julie@countrywidemedia.co.nz DESIGN

Suzanne Grimwood SUB-EDITOR

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PHOTOGRAPHY

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Photo Kelly Shakespeare

in some beautiful new friends and colleagues. It has been a reminder that we are never too old for new connections, or to learn new skills.

Personally, there have also been some incredible moments – two

Hello

weeks in the sun in Noosa; our baby starting school; celebrating 40ths (birthdays and wedding anniversaries); discovering areas of the West Coast we hadn’t before on child-free adventures and cementing

Christmas feels like it was only a few

affairs but deep dives are no longer

months ago – when the reality is that

sustainable for my personal wellbeing.

it was a year ago and it is just around

While I would never suggest anyone

the corner! I know I am not alone in

bury their head in the sand, don’t

wondering where 2023 has gone.

forget that it is okay to step back from

friendships in our local community – I am not sure how we survived before these people arrived in our lives! I am looking forward to creating some more magical memories over the

the negative, and the doom and gloom,

summer period.

and focus on what is right in the world.

Wherever you are heading this

cost of living seems to rise on the daily;

And for every challenge this year

summer, travel with care and

the challenges of operating a business

there has been a positive. We have

kindness.

in this current environment is never-

shared some incredible stories with

Wishing you all a very safe and

ending; climate change is accelerating

you; have delighted in your feedback

happy festive season,

in its impact; and of course, on the

via our reader survey and celebrated

world stage it feels as if we are going

some great wins. Including our recent

backwards with humanitarian crises

merge, which has opened the door to

and wars raging. I have to admit I have

a number of exciting opportunities in

stopped watching the news. I will

the podcast, video and digital world

always keep up to date with current

(watch this space!), while ushering

Reflecting on the year, it has been one of ups and downs, for everyone. The

Lucinda Diack EDITOR

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Editor’s Note

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GOT THERE

Sculpture. North Canterbury PEGASUS BAY WINERY

C E L E B R AT I N G LOC AL EVENTS

Held throughout October, Art in a Garden proudly hosted Sculpture. North Canterbury, an outdoor exhibition featuring talented sculpture artists from all over New Zealand.

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IMAGES Claire Inkson

1/ Visitors admiring installations. 2/ Jeremy Evans and Andy Bain.

3/ Mark Rutherford and Hugh Bethell. 4/ Ed Donaldson, Laura and James Forbes. 5/ Dave and Marie Black. 6/ Katie Croft, Ed Donaldson, Pip Blyth, Christine Hodge.

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Southern Cochlear Implant Charity Auction The Southern Cochlear Implant Programme celebrated their 20th Anniversary with a charity auction in September. An incredible $53,850 was raised, with all proceeds going towards their regional outreach clinics, which will help ensure their valuable services are accessible for all people with cochlear implants across the country.

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IMAGES Penny Newton 1/ Leeanne and Tony Monro, Jude and Simon Parker. 2/ Nikki Cleine and Mary Kerridge. 3/ Ben and Brooke Harrow. 4/ Neil Heslop and David Kent. 5/ Linelle and Trevor Stacey. 6/ Maria Tyrie and Mary-Anne Adams. 7/ Erin Gribble and Hamish Gemmill.

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One Mother to Another Gala One Mother to Another held a fundraising gala event in September with special guest speaker Sir Stephen Tindall. The event was a huge success and raised more than $56,000 which now means the charity can expand its support of mothers with babies in neonatal units to every South Island hospital and also start supporting some dads and father-figures in hospital with a sick child.

IMAGES Angela Jones

1/ Rere Katoa and Wendy Dallas. 2/ Nicole Bass and Jess Urlichs. 3/ Nick Carter, Kia Dirkson, Brett Anderson. 4/ Will and Emily Minty. 5/ Nicola and Simon Riddell. 6/ Julia Gunn, Kathryn Dalziel, Athol McCully, Graham Dockrill. 7/ Israel and Jess Cooper, James and Robyn Stewart. 8/ Sir Stephen Tindall and Joy Reid.

PROUDLY BUILDING A BETTER FUTURE FOR OUR KIWI KIDS Fowler Homes has partnered with I Am Hope to build this home - with 100% of the profits going back to the charity.

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Follow the progress at fowlerhomes.co.nz/hopehome

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Design & Build Your Dream Home with Andrea & Mike Lee from Fowler Homes Ashburton.

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Get There DECEMBER/ JANUARY 2024

A snapshot of our top picks for events happening across Canterbury in December and January.

10 DECEMBER

McAlpines Mitre 10 Mega Christmas Party in the Park and Rangiora Toyota Santa Parade Rangiora Celebrate the magic of Christmas with live entertainment, music, food, craft stalls, fun giveaways and activities for kids including face painting and balloon twister from 12–4 pm.

The Santa Parade starts at 2 pm. rangiorapromotions.co.nz 16 DECEMBER

CSO Presents – Festive Christmas Christchurch Town Hall

25 NOVEMBER – 27 JANUARY

Something Rotten The Court Theatre, Christchurch It’s England 1595 and playwright brothers, Nick and Nigel Bottom can’t

Festive favourites combine for one glorious musical celebration bursting with joy. With a repertoire of sparkling delights, seasonal orchestral favourites and popular yuletide carols, this is guaranteed to delight. cso.co.nz

compete with the rockstar popularity 26 DECEMBER – 7 JANUARY

Desperate to out-Bard the Bard, Nick

Caroline Bay Carnival

consults a soothsayer and learns that

Timaru

the next big thing in theatre will be

13 days of free entertainment with loads of activities, contests, sand modelling, big dig games and rides for all ages to enjoy. Don’t forget New Year’s Eve – a 2-hour concert and a spectacular fireworks display at midnight. carolinebay.org.nz

write the world’s very first musical while caught in a bitter battle with Shakespeare. A hilarious celebration of musical theatre with something for everyone. courttheatre.org.nz 6–23 DECEMBER

Bread & Circus World Buskers Festival 2024 Christchurch

of a certain William Shakespeare.

a musical! The brothers set out to

19–28 JANUARY

Back again for 2024 with a programme that blends home-grown talent, festival favourites and fresh faces from far-flung locations, the 2024 line-up will again see comedians, musicians, dancers, acrobats, trapeze artists, magicians and more take to the streets and stage. breadandcircus.co.nz 24–28 JANUARY

31 DECEMBER

Muscle Car Madness

NYE Kids Countdown

A&P Showgrounds, Rangiora

The Court Theatre, Christchurch

North Hagley Park, Christchurch

You can never be sure exactly what’s in store with the Jesters’ Holiday Show, but one thing is certain – no opportunity to laugh will be spared.

Stuffed with secret surprises – both naughty and nice – your funny bone will be shaken and your mirth will be stirred by the festive Jesters. courttheatre.org.nz

Bring in 2024 with your family at Christchurch’s biggest afternoon family New Year’s Eve party with iconic Kiwi children’s entertainer Suzy Cato! From 4 pm to 7 pm there will be giveaways, performances, dancing, music and more. Bring a blanket, pack a picnic and enjoy this free entertainment. ccc.govt.nz

The ultimate weekend for car lovers.

This is a car show with a difference.

Admire thousands of cars on display – from hot rods to muscle cars, rat rods to classics and vehicles of special interest. Enjoy a great variety of delicious food and drink and rock out to live music all weekend. From 9–4 pm. classiccover.co.nz/events/ muscle-car-madness

Jesters’ Holiday Show

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Get There

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SNIPPETS Bite-size pieces celebrating local happenings, events and news.

BE IN TO WIN! As part of celebrations to mark Te Whare Wānanga o Waitaha University of Canterbury’s 150th anniversary, a new book by

Canterbury- and Harvard-educated historian Dr John Wilson explores how the university has both shaped and responded to the economic, social and cultural life of our region.

Casebound and richly illustrated, A New History: The University of Canterbury 1873–2023 includes chapters by historian Dr Chris Jones, Vice-Chancellor Professor Cheryl de la Rey, Pou Whakarae and Ngāi Tūāhuriri Ūpoko Professor Te Maire Tau, and the Pacific community led

by Distinguished Professor Steven Ratuva. Together, they create an insightful reflection on one of our most influential regional institutions – and Christchurch’s second largest employer – which many Cantabrians will have a connection with.

Thanks to Canterbury University Press, we have a copy of this magnificent book to give away! To enter the draw, simply email julie@countrywidemedia. co.nz with A New History: The University of Canterbury 1873–2023 in the subject line and you are in to win.

Entries close 14 January, winner will be notified by email and no correspondence entered into. Prize not redeemable for cash.

World Record Attempts A day shearing has been described as doing a back-to-back marathon, so it is with grit and determination that Hannah McColl, Trevor Holland and Catherine Mullooly are preparing for upcoming world record attempts this summer.

All three have spent the pre-lamb season working for Ashburton’s Grant Smith from Proshear – training and learning from the best, as Grant has completed three world records.

He still holds the solo nine-hour Merino wether record of 418, which he set in November 1999, and the twostand Merino ewe record of 809 along with Barry Taylor set in October 1994.

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Snippets

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Hannah, alongside cousin Megan Whitehead, will be attempting to break the two-stand lamb shearing record of 907 on 15 December.

The eight-hour strong wool world ewe shearing record for women is held at a tally of 370, a record Catherine is determined to break on 10 January.

Meanwhile, Trevor, along with friends Max Winders, Ben Boyle, Trent Hewes and Josef Winders, is attempting the five-stand, eight-hour strong wool lamb record, which is currently held at 2,910, on 14 January.

Best of luck team!

Trappingly Beautiful When 30 new DOC 150 Traps were purchased for use along the Rakaia Gorge Walkway, Robert Koller from The Fantail Trust turned to the local Windwhistle School Te Uru Miro to turn them into a unique and vibrant addition to the trail.

‘The children were very excited to be involved,’ explains Principal Bronwen Seaward. ‘We have spent some time learning more about trapping and we hope to get along to the walkway and try to spot our traps soon.’

‘They did an amazing job,’ concludes Robert. ‘All 30 traps have now been deployed on the walkway.’

Cheers

Looking for the perfect long summer evening cocktail to indulge in on the deck? Try our top picks from Twelfth Hour Gin created by the team at Ma Maison, Akaroa.

Jalapeno Fizz 50ml Twelfth Hour Gin 20ml jalapeno sugar syrup Top with ginger beer Stir and serve over ice Garnish with 2 slices of fresh jalapeno

Bramble G & Tea 50ml Twelfth Hour Gin 15ml lemon juice 15ml raspberry liqueur 50ml strawberry plum Noble & Sunday tea Shake over ice and serve with ice Garnish with freeze dried raspberry and lemon rounds

Gimlet 50ml Twelfth Hour Gin Photo Shaanah Evans

60ml lime/basil sugar syrup 60ml soda water Shake over ice and serve Garnish with torn Makrut leaf

Functional Rubbish

Congratulations to The Finishing Company who were recognised at the NZ Master Painters of the Year 2023 Awards, taking out the Residential New Exterior over $25k category!

Well done team.

At Untouched World, they have a simple and transparent supply chain and are fortunate enough to be able to see how their garments are made from start to finish, meaning they see first-hand the amount of textile waste that is created during production. So, as a part of a greater commitment to circular economy, they have created a new range using waste from the supply chain to create something beautiful – Rubbish Socks!

Crafted from left-over pieces of knitwear the ‘rubbish’ is shredded down into individual fibres, and eventually given a second life in the form of a new yarn, which is knitted into soft and cosy socks. How cool!

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Snippets

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ON THE SHELF

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With the silly season upon us what better excuse is there to take some time out with our top reads of the moment! Reviews Paper Plus Ashburton’s

by Belinda O’Keefe and

top read

Norma Geddes.

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4 5 Summer reading

212 East Street, Ashburton | Ph 03 308 8309 E ashburton@paperplus.co.nz | www.paperplus.co.nz

IN STORE NOW Ashburton Paper Plus Post Centre Now Open

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Lola in the Mirror Trent Dalton HarperCollins

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A Bakery in Paris Aimie K. Runyan HarperCollins

A girl with no name has been on the run with her mother for 16 years, from the monster they left in their kitchen with a knife in his throat. Their home is an old van with flat tyres, parked in a Brisbane scrapyard. The girl has a dream to become an acclaimed artist, but first she must break free from the grips of an underworld drug queen and discover the truth about her past.

Amidst the danger, darkness and despair of living rough, serendipitous moments burst through, providing beacons of hope. Memorable characters, stunning imagery and a sprinkling of magically metaphorical language gave this story the wow factor.

Powerful, heart-wrenching and gripping, I absolutely loved this book! BO

This dual-timeline historical novel tells the stories of two strong and passionate women, generations apart, at the heart of a Paris bakery. Both women face deep loss and must make tough choices.

In 1870, amidst the Franco-Prussian war, Lisette Vigneau abandons her wealthy family to fight for the working class, opening a small bakery in Paris to feed the impoverished.

In 1946, Micheline Chartier is struggling to raise her sisters after the death of her father and the disappearance of her mother. A kindly neighbour enrols Micheline in a prestigious baking academy, so she can reopen the abandoned bakery beneath her flat as she searches for her mother.

An enjoyable read filled with French history, culture and delightful recipes peppered throughout. BO

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Ink Blood Sister Scribe Emma Törzs Penguin Random House

Not all books should be opened.

That’s what half-sisters Joanna and Esther discover in this spell-binding urban fantasy where magic comes at a price. Their family has guarded a collection of ancient and rare books for generations – books that allow people to step through mirrors and control the elements.

The sisters are reunited after years of separation when their father suddenly dies while reading an unfamiliar book. They cross paths with Nicholas – a recluse who also has a connection with the books, and soon the trio uncovers a dangerous world of magic.

This atmospheric story started off at a slow-burn, but picked up the pace in the second half. An intriguing read. BO

The Untamed Thread Fleur Woods Koa Press

Contemporary fibre artist Fleur Woods shares her creative journey through the revelation that ‘her practice is as untamed as the New Zealand landscape that inspires her, free of rules, guided by intuition and joy in the process’.

Exploring a myriad of creative mediums, from colour, texture and flora to textiles and the magic of stitch, this unique guide with beautiful imagery and lyrical language encourages, inspires and delights.

Fleur reminds readers to surround themselves in nature and take notice of the little things, which can ignite inspiration, soothe the soul and feed creativity.

A fabulous tome to dip into whenever you feel like unleashing your creative self but you’re unsure where to start. BO

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The Armour of Light Ken Follett Viking

The long-awaited sequel to A Column of Fire, this book heralds a new dawn for Kingsbridge, England where progress clashes with tradition. The action starts in 1792 – an incredibly important time in history, politically, commercially and socially as the Industrial Revolution brings huge changes to the manufacturing industry of weavers and spinners.

In the town, progress is important but it comes at a huge cost to the people. A fledgling trade union is started but combatted by cheap Irish labour. The men in power hold all the cards and will do anything to keep the poor in their place.

This book is a glorious history lesson with wonderful characters and a welcome return to Kingsbridge. NG

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None of This is True Lisa Jewell Penguin Random House

Thoroughly entertaining from start to finish, this psychological thriller tells the story of two very different women whose paths cross unexpectedly.

Josie Fair is married to a much older man and is unhappy in life, seemingly troubled by her past. Alix Summer seems to have it all – the perfect family, fancy house, designer clothes and an up-and-coming career as a podcaster.

When Josie persuades Alix to make a podcast about her life, Alix discovers Josie has been hiding some very dark secrets. When Josie’s behaviour sets off alarm bells, Alix tries to cut ties with her, but by then it’s too late.

Twisty, dark and utterly engrossing – this novel held my attention the entire way through. BO

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Books

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Re-engaging Dr Chris Jansen sets out on foot to re-engage with the Ngāi Tahu cultural narrative in Canterbury.

RECENTLY I PARTICIPATED IN

an excellent workshop called The Treaty, Ngāi Tahu Claim and Kemp’s Deed run by Lynne Harata Te Aika and Nicole Manawatu-Brennan from Tuāhiwi Education, a consultancy that is connected to the Ngāi Tahu rūnaka; Ngāi Tūāhuriri. The workshop took an in-depth look into the last seven generations of Ngāi Tahu history from the eight major land purchases between 1844–1864, through to the breach of the conditions of these agreements soon afterwards; and on to the tireless work from a wide range of people to collect evidence and build a legal case to eventually submitting the Ngāi Tahu claim to the Waitangi Tribunal in 1986, over 100 years later! In 1997 the Ngāi Tahu Deed of Settlement was signed and in 1998 Prime Minister Jenny Shipley delivered an apology on behalf of the Crown to Ngāi Tahu.

Lynne and Nicole were able to share the experiences of both their iwi and their own whānau through this time and I found it both disturbing and motivating to hear the impact of this blatantly racist and destructive colonisation process they were fighting.

I highly recommend the workshop and its pre-requisite Workshop 1: Getting to Know Us as a way of understanding mana whenua aspirations in our region and exploring how best to support these aspirations in all of our mahi.

We spent the last 90 minutes of the day exploring inner-city Ōtautahi Christchurch starting at what is now known as Victoria Square – which 20

Education

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was originally known as Te Turanga

Hokohoko – the central market place where Māori rangatira Tautahi and his people shared trade with early

settlers (where the name of Ōtautahi comes from).

From there we followed the Ngāi

Tahu Cultural narrative walk along the Ōtākaro Avon River past Te Pae, the Convention Centre on to the Bridge

of Remembrance and the brand-new

Ngākau Aroha wooden heart-shaped

carving. We then explored the cultural narrative built into the architecture of Te Omeka (the Justice & Emergency

Dr Chris Jansen is a director and senior consultant with Leadership Lab and works alongside organisations in the education, health, business and community sectors on a range of projects. Chris is also a senior lecturer at the University of Canterbury, where he teaches the Master of Business Administration and Postgraduate Diploma of Strategic Leadership. leadershiplab.co.nz growwaitaha.co.nz

Services Precinct) and finally at Tūranga (the public library).

It was fabulous to hear the rich

stories of this area that preceded

European arrival, and to see them etched permanently into the built

environment throughout the central

city. This work has been undertaken by another Ngāi-connected entity called Matapopore, a charitable trust tasked

with ‘making Ngāi Tūāhuriri and Ngāi Tahu values and stories more visible within this new emerging city’.

The cultural walk is also self-

directed and written, and audio

resources can be accessed online.

Again, I would highly recommend

both of these learning experiences for

any citizen of Aotearoa, and Ōtautahi in particular as a way of beginning to

understand our shared history, enabling us to step proactively together into the

giving effect – the original intent of Te Tiriti o Waitangi.

Dr Cheryl Doig is a leadership futurist who follows leadership trends and research and translates these into practice, working internationally and virtually with organisations, business leaders and educators. Her passion is for challenging organisations to think differently in order to adapt to a changing future – to think beyond their current leadership realities, while still using the best of the past. thinkbeyond.co.nz leadershiplab.co.nz growwaitaha.co.nz

Ashburton College Individual Excellence in a Supportive Learning Environment

We warmly welcome our new Principal Simon Coleman,

new and returning students and families, and look forward to

sharing a successful 2024 College year with our wider community.

At this time of year we especially look forward to welcoming Year 9 students onto our Campus, on Thursday 01 February 2024, with a welcoming pōwhiri for all staff and students who are new to College.

(03) 308 4193

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info@ashcoll.school.nz

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www.ashburtoncollege.school.nz

We wish all our valued clients a Merry Christmas and Happy New Year.

Much love xx

the DNA team

160 Burnett Street, Ashburton

w dnahairdressing.co.nz

Tue / Wed / Thur 9:00 am - 8:00 pm

p 03 308 4504

M DNAhairdressing P DNAhairdressing

Fri

e salon@dnahairdressing.co.nz

9:00 am - 5:30 pm

Sat 9:00 am - 2:00pm

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SOLVING AN UNCOMFORTABLE PROBLEM Painful sex is more common than people think; in fact Dr Angela Beard sees patients with this complaint daily. She says the reasons for it can be wide-ranging and will depend on a woman’s age and stage.

KNOWN IN MEDICAL TERMS AS

dyspareunia, pain during intercourse affects around one in six women.

For some, it can be a symptom of a physical problem and for others there’s a psychological component to the pain.

No matter the cause, resolving it will allow you to maintain healthy and enjoyable relationships.

Diagnosis will depend on whether the pain is experienced at entry to the vagina or deep into the pelvis. Entry pain is likely a problem with the skin 22

Health & Wellbeing

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around the vagina, which could be due to an STI or dermatitis. A gentle gynaecological examination will determine if these issues are present.

For younger patients, an imperforate hymen can be the culprit, which can be treated with minor surgery.

The most common cause of dyspareunia is a hypertonic pelvic floor.

This is when women contract their pelvic floor muscles as sex begins, often without realising they are doing so.

This can be treated easily with pelvic

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floor physiotherapy, which helps to relax those muscles, or in more severe cases with Botox injected into the pelvic floor.

For deeper pain, an ultrasound will rule out underlying problems such as endometriosis or ovarian cysts. This kind of pain can require further investigation to diagnose and treat but it pays to catch it early to prevent symptoms worsening.

If you have experienced birth trauma, a genital tract issue can also cause pain during sex. Treatment for maternal birth injuries sustained after October 2022 is now covered by ACC, a provision that gives birthing parents a range of options during recovery. A midwife, doctor or nurse can lodge a claim on your behalf.

Beyond physical causes, there are psychological elements too, which can be as simple as a lack of preparation or a lack of connection to your partner, or as complex as an unwanted sexual experience from the past. These issues are best worked through with the help of a clinical psychologist specialising in sex therapy, and for those who have had an unwanted experience there are also many support services available locally.

While it might seem an uncomfortable topic, painful sex is one that should be discussed more openly by women.

Gynaecologists can do so much to help.

Dr Angela Beard, Ngati-Haunui-aPāpārangi, Ngāi Tahu, is a gynaecologist with special interests in fertility treatment, high-risk obstetrics and the management of endometriosis, particularly in cases where chronic pain is a factor. coga.org.nz

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FOR THE LOVE OF THE GAME Sir Bob Charles is a golfing icon. A man whose passion, prowess and positivity for this ancient game has led to global winnings and renown. It has also brought him perhaps his greatest asset – his wife, family anchor and teammate of more than 60 years – Verity, Lady Charles.

WORDS Sara Faull

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IMAGES Kelly Shakespeare

Sir Bob Charles is always at his most comfortable with club in hand.

DESCRIBING SIR BOB CHARLES’

golfing career, without using superlatives, is as difficult as sinking a 60-foot putt on a lightning-fast green with a tricky, downhill lie. An only and much-loved son of naturally sporty, competitive, golf-loving parents – helpfully, his genes played ball. Tall and lean with natural talent, a fiercely competitive nature, a prodigious work ethic and a gimlet eye, Bob Charles had pitched and putted these skills into a remarkable scratch game by the age of 17. A year on, he came to the nation’s attention when, as a ‘leftie’ teenage outlier with cucumber-cool composure, he beat the incumbent British Open champion, Peter Thomson, to win the New Zealand Open in 1954.

Less than a decade later (having turned professional at 24), Bob Charles triumphed in one of the four major championships on the PGA circuit – the 1963 British Open, as it was then called and now known as The Open Championship. This is the golfing equivalent of scaling Mount Everest, if Mount Everest had four mighty peaks.

In bagging this title, not only did Bob Charles define his career by joining a golfing elite, he also became the first left-hander to win a major, which was an achievement not matched for 40 years. He was also the first New Zealander to claim a major title until Michael Campbell clinched the US Open title, 42 years later in 2005.

Over an astonishing career spanning more than 50 years and five continents, Bob Charles has

won more than 80 titles worldwide and is the second golfer in history to have received a knighthood. He is simply a titan of the game. Fit as a thoroughbred, immaculate in dress, icecool under pressure … considered the best putting proponent of his time, with a short game of cut-glass precision; this Knight of the Realm is one of the most recognised and respected sportsmen to call our country home.

It is also impossible to celebrate the true course of Sir Bob’s mastery without including Verity – the Johannesburgborn beauty he met as Verity Aldridge in 1959, through her close friend Vivienne, who was married to Gary Player. ‘As a touring professional, my wife and I were a team,’ explains Bob. ‘I would have been lost without her. Verity took care of everything off the golf course, which enabled me to focus on my golf without outside distractions.’

Glamorous though the life of a professional golfer seems through the lens of television with gracious clubhouses and verdant, groomed, dressed-for-best golf courses, the reality of touring was somewhat different (especially after their children, Beverly and David were born), Verity reveals.

‘A tournament usually finished on a Sunday. We travelled to the next tournament on a Monday with a portable crib and a nappy bucket in the back seat as there were no disposables then, and on a Tuesday, we wives would search out the nearest laundromat,’ she remembers. ‘In the days of the main tour when we were all starting out,

Over an astonishing career spanning more than 50 years and five continents, Bob Charles has won more than 80 titles worldwide and is the second golfer in history to have received a knighthood.

we stayed in motels with no kitchen facilities, not even a kettle! Breakfast might be cereal and milk, and in the evenings we would go to a restaurant with the children.

‘We had a good group of wives and we banded together to help each other.

One of us would watch the children, while the others would watch their husbands out on the course.’

Not surprisingly, in Geoff Saunders’ biography of Sir Bob, Verity appears – tall and elegant and reflecting the trends in fashion – in the trophy photographs. Sometimes kissing the winner or at Bob’s side, gently leaning into him as they cradle silverware, large and small; in other images, walking beside friend and manager Mark McCormack of IMG as they watched

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If Sir Bob could be likened to the cool, still waters of a lake, then the chatty and charming Lady Verity in her bright fuchsia linen shirt is the bubbling brook that feeds into it.

TOP RIGHT AND OPPOSITE For more than 60 years, Bob and Verity Charles have been a winning team, both on and off the golf course.

ABOVE Verity and Bob with Manager Mark McCormack.

Photos above and opposite taken from the biography of Sir Bob Charles by Geoff Saunders.

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Bob’s progress in tournaments. Verity was the anchor that managed family life, initially from their semi-detached home in Dallas, Texas from 1967 until they moved to a Johannesburg base in 1974, where Verity’s family could help out when Beverly and David were not at boarding school, so she and Bob could travel the world together as much as possible.

It is evident during our visit to their light and airy home that overlooks the golf course at Clearwater on the outskirts of Christchurch, that at 87 and 86, theirs remains a demonstrably loving and quietly formidable partnership. Still super fit with no glasses in sight and as impeccably dressed as he always was on tour, Bob appears in a pale blue jersey, white shirt, black pants and well-shined shoes.

Dapper and contained – if Sir Bob could be likened to the cool, still waters

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of a lake, then the chatty and charming Lady Verity in her bright fuchsia linen shirt is the bubbling brook that feeds into it.

When I question him on the secret of their relationship success over more than six decades, he reveals, ‘In many ways we are opposites. For example, I would consider Verity an extrovert and myself an introvert. She is outgoing and enjoys people. I am withdrawn and basically shy. Verity is a leader and I am a follower. She, I believe, drew me out of my shell and has contributed hugely to my success as a golfer. After more than 60 years of marriage, my only advice for a long and happy marriage is to sort out any differences of opinion and to say, “yes, dear” to keep the status quo!’

When it is Verity’s turn to discuss why she thinks her husband had such success, she answers simply, ‘He just loves to play golf ! Also, he was always

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‘Verity is a leader and I am a follower.

She, I believe, drew me out of my shell and has contributed hugely to my success as a golfer.’

fiercely competitive. Even with the children, he would never let them win,’ she twinkles. And speaking proudly of their four grandchildren and two children, she explains that David, who is 55 (working for the PGA of America from their headquarters in Dallas), is a senior director for Championships including the Ryder Cup, and Beverly (57) lives in London with her family and has taken up golf in her adult years.

For a game known to bring out the toddler-tantrum in all of us: the throwing of clubs, ditching of bags and loss of balls not uncommon even in the most professional of settings, how did this Kiwi manage to never lose his cool, displaying as sportswriter T.P. McLean famously put it, ‘the almost unnaturally calm determination which is Bob’s greatest characteristic’? Bob answers with wry understatement. ‘I believe I had a pretty good temperament for golf. I do naturally have good focus or concentration with the ability to shut myself off from any outside distraction.

On the golf course, you must accept the good with the bad. Your game can never be perfect but you make the most of the day either way. I also believe in having a positive attitude towards life and believing things can be done with absolutely no negativity,’ he says.

Perhaps that is why he earned such a reputation as an affable player on the course, who was unfailingly polite and always behaved as a gentleman. Verity has her own take on this.

‘In the early days we spent a lot of time with Gary and Vivienne Player and Australian professional Kel Nagle and his wife Jean. Kel was quite a bit older than Bob and considered a mentor. In every respect, on and off the course, Kel Nagle behaved as a gentleman and I think he had a very good influence on Bob,’ she says.

OPPOSITE AND TOP Sir Bob Charles in his ’trophy’ room, giving some specifics on his wins.

ABOVE Verity showing some photos of family to latitude writer Sara Faull.

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‘On the golf course, you must accept the good with the bad.

Your game can never be perfect but you make the most of the day either way.’

THIS PAGE The winning form of Sir Bob Charles. Images taken from the Charles’ private collection and used in his biography.

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Astonishingly, even at 87, Bob still plays to a handicap of 3. He is happiest with a club in hand and the topic of golf being discussed. He has even joined a burgeoning group of stalwarts at the Christchurch Golf Club, who have chosen to return to hickoryshafted clubs, to bring finesse (rather than bat-out-of-hell firepower) back into the game.

At the end of Geoff Saunders’ biography, Sir Bob Charles, daughter Beverly says, ‘The game of golf has given Dad so much. It enabled him to meet his lifelong partner, my mother Verity. It has given me and my brother an amazing life. My parents have forged friendships that have lasted a lifetime and wherever he has competed around the world, Dad has flown the New Zealand flag with pride.’

And we, as Kiwis, should be equally grateful to Verity, Lady Charles – this

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New Zealand citizen of 44 years, who has stood by his side and walked the fairways and greens, in win and lose situations. All for the love of a man and his love of this venerable game.

Thanks to Geoff Saunders we have two of his beautiful books, Sir Bob Charles: The Biography, valued at $200 each to give away! Keep an eye on our email newsletter to be in to win!

Sign up to our newsletter on our website, latitudemagazine.co.nz.

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BOOK SOON AT Kinky Boots Is presented through special arrangement with Music Theatre International (MTI).All authorized performance materials are also supplied by MTI. www.mtishows.com

EMBRACING TOI MĀORI Te Whare Tapere at Te Matatiki Toi Ora The Arts Centre is a newly opened Māori creative space, dedicated to supporting and enabling Māori artists and the practice of kā toi Māori. All are welcome to visit and explore this exciting new space.

WORDS Kim Newth IMAGES Jemma Mitchell

AFTER PASSING BENEATH THE

Clock Tower at Te Matatiki Toi Ora The Arts Centre and wandering through the old stone cloisters, I reach a small arts space with a big kaupapa (purpose).

Superficially, Te Whare Tapere resembles a conventional European-style art gallery, but in fact the very name of this space connects it historically to a very different indigenous tradition centred on community connection and storytelling. Whare Tapere were once a feature of iwi life on pā throughout Aotearoa, being communal meeting places for sharing kōrero (stories), waiata (songs), haka (dance), taonga pūoro (musical instruments), karetao (puppets), tākaro (games) and other forms of entertainment.

‘For me, a strong kōrero about whare tapere is that when warriors returned from a war, this is where they would go to act out what had happened – it was their way of processing it,’ says ringatoi (artist) and craftsperson Ngaio Cowell (Waikato Tainui, Ngaati Te Ata, Ngāti Porou, Tauiwi). ‘Te Whare Tapere at Te Matatiki Toi Ora is for all toi Māori; modern and traditional, performing and visual, there’s really quite a broad spectrum of what can be here.’

Sharing the role of coordinating this space with Ngaio is indigenous storyteller Juanita Hepi (Kāi Tahu, Waitaha, Kāti Māmoe, Ngāti Mutunga, Moriori, Ngāti Kahungunu, Ngāti Wai, Ngāpuhi), who notes that Te Whare Tapere is very much grounded in toi Māori practice going back many decades in Canterbury. ‘We have a lot of Māori artists in this region – in dance, music, film, weaving and more – who haven’t had a platform until now,’ says Juanita. ‘Ōtautahi as a whole is really thriving as an arts community. With Te Whare Tapere, we are returning to our indigenous storytelling roots, looking at how we can be more mātauraka (Māori knowledge system) focused and creating programmes as a community.’

Both women are excited to be bringing their skills and experience into this new space and will be working ABOVE LEFT Mark-making on the walls using pigments from local whenua.

ABOVE RIGHT The formal opening on 8 September was an occasion for coming together and community celebration.

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RIGHT Te Whare Tapere is a multidisciplinary, indigenous house of storytelling.

closely alongside members of the Māori Advisory Committee at Te Matatiki Toi Ora as the new space evolves and grows. Ngaio is part of an iwi arts group working on cultural narrative design projects in South Auckland.

She also teaches raranga (weaving) while continuing to hone her skills through her studies at Te Wānanga o Aotearoa and as a member of Te Roopu Raranga Whatu o Aotearoa.

Juanita has extensive experience in large-scale productions around the world as a producer, writer, director and performer. Locally, she is a respected writer and director for both Chamber Music New Zealand and the CSO and supports a wide range of creative projects. Currently she is supporting the development of a new play by Cindy Diver in Ōtepoti Dunedin, based on a true story of a Ngāi Tahu woman from the late 1800s.

‘Ngaio and I have deep connections with the community and arts community, both Māori and nonMāori, that we are relying on, but so many people have been a part of this too and contributed to us being here,’ says Juanita. ‘This is a hub where all Māori artists can gather.

Almost every day now we see Māori artists coming here to hang out and talk about upcoming projects. This is bringing Māori artists back into the city and gathering our Māori creative community together.’

The Arts Centre Director Philip Aldridge is thrilled that Te Whare Tapere is now open in the heart of the city. ‘In many respects, we’re building on the legacy of Ricky Manuel’s carving studio that was here for many 34

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years before the earthquakes, plus strong Māori involvement in Pacific Underground festivals,’ he says. ‘And Māori have been making art, and expressing themselves creatively here for a long time. Te Whare Tapere is about rebuilding a home for Māori creativity on this site. It’s incredibly exciting to watch the community reclaim their place in the city.’

Matariki 2023 was a special time of mark-making at Te Whare Tapere, providing a vehicle for transferring mauri (life essence) into the new space. Artists’ names and aspirations were daubed on the walls using natural pigment from whenua collected from around the region, including Te Rae Kura (Redcliffs), Te Tai Poutini (the West Coast) and Tuahiwi (supported by a partnership with the Natural Paint Co).

Te Whare Tapere’s opening exhibition – Ahi Kōmau – was held in September, with the opening itself a very special community celebration

‘We have a lot of Māori artists in this region – in dance, music, film, weaving and more – who haven’t had a platform until now.’

of toi Māori. ‘We have a real mix of people involved in the kaupapa here from artists who are well-established in Te Ao Māori arts to fresh new artists coming through,’ observes Ngaio.

Māori artists and arts groups of all kinds with an interest in using the space can expect a warm welcome here. Looking ahead, February 2024 will see a focus on Te Tiriti o Waitangi, while March will be a month for Indigenous Pride.

*Terms and conditions apply. Limited to one use of code per customer. Cannot be redeemed in conjuntion with any other offers or discounted items. Expires 31/01/24.

Christchurch-born Harrison Reid had long dreamt of becoming a lifeguard before taking up a coveted position at Bondi Beach.

A MODERN-DAY HERO Best known for his role on the long-running hit reality TV series Bondi Rescue, Christchurch-born Harrison Reid is living his dream saving lives as a professional lifeguard on the golden sands, rolling waves and vibrant atmosphere of Australia’s iconic Bondi Beach.

WORDS Annie Studholme

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ROMANTICISED BY THE GLOBAL

television cult nineties classic Baywatch, surf lifeguards who patrol beaches across Australia and New Zealand, many as volunteers, are bestowed an almost God-like status down under.

They are essentially modern-day heroes who routinely put themselves at risk to help others.

While being a professional surf lifeguard is a seasonal role in New Zealand, across the Tasman, Bondi Beach is arguably the closest you can get to a real-life Baywatch with professional lifeguards patrolling the beach 365 days a year. Easily one of the world’s busiest beaches, attracting more than 30,000 beachgoers on any given day, lifeguards can complete upwards of 5,000 rescues during the busy summer.

Although a lifeguard’s core purpose is to rescue people in distress in the water, there’s more to the role than surf, sand and lots of skin. They also deal with a multitude of other incidents, from search and rescue to medical emergencies. Despite the challenges that come with the role, after more than a decade lifeguarding at Bondi Beach, Harrison Reid wouldn’t trade it for anything.

‘I love lifeguarding. Bondi is one of the busiest beaches in the world, so if you’re going to be a lifeguard, that’s the beach you want to be at. We have the best office in the world. I meet new people every day. And just coming down here and seeing the sunrise and sunset doesn’t get much better than that.’

Born and raised in Scarborough on the hills above Sumner and Taylors Mistake, Harrison practically grew up in the water. He spent his childhood watching old reruns of Baywatch and later Bondi Rescue. ‘As a youngster, I had

a fascination for the emergency services.

It all started when I was about six or seven years old. I used to put all my teddy bears on my boogie board in the pool and wait for them to fall in so that I could rescue them.’

When he was six, Harrison joined the Taylors Mistake Surf Life Saving Club’s weekly Sunday junior surf programme, going on to train as a rookie lifeguard from age 13.

The experiences only further fuelled his passion to become a professional lifeguard. In his last years at high school at Christ’s College, Harrison travelled to Sydney to attend Bondi’s surf lifesaving holiday programmes with an eye on securing a coveted trainee lifeguard position.

‘I remember at the end of school, people were so fascinated with what university I was going to go to. And when they asked what I was going to do, I’d say, “I’m going to Bondi to be a lifeguard.” And they’d say, “But what will you do after that?” They couldn’t get their heads around it. People found it weird.’ But for Harrison, being a Bondi lifeguard was no different to young kids dreaming about playing rugby for the All Blacks or going to the Olympics.

Though his parents were fully supportive, Harrison suspects they thought he’d grow out of it. ‘I think they thought I would never actually get the [trainee] position. When they offered it to me, it broke my parents’ hearts. But it was the time of the earthquakes, and nothing was there for me; all my friends had dispersed.

It was perfect timing. I was so fixated on lifeguarding. I’m so thankful to my parents for letting me follow my passion. They sacrificed a lot for me to have this opportunity.’

‘I love lifeguarding.

Bondi is one of the busiest beaches in the world, so if you’re going to be a lifeguard, that’s the beach you want to be at.’

Packing up and heading for a new life across the Tasman fresh out of high school was a steep learning curve. But his new Bondi family were quick to take him under their wing. He spent the first three years living with fellow lifeguard Trent ‘Maxie’ Maxwell.

The training is intense. It includes time spent supervised on the beach and hours in the classroom mastering techniques in rescue, first aid and resuscitation. They also undergo rigorous fitness testing to be physically fit enough to handle those monster waves and powerful undercurrents.

An additional week-long intensive medical training course is also provided annually each summer.

After completing his initial training, Harrison spent a year working parttime before landing a full-time position with the Waverley Council lifeguards, patrolling not only Bondi Beach but nearby Bronte and Tamarama beaches. latitudemagazine.co.nz

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The role itself is both mentally and physically demanding. The majority of the work is being proactive, trying to stop incidents before they happen.

It’s long hours. From June to September, lifeguards patrol the beach from 7 am until 5 pm, extending from 6 am to 7 pm during summer. Being in the open elements day after day is incredibly tiring. ‘We are in the 38

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sun every day. It takes its toll,’ says Harrison. ‘Normally, the beach is my happy place, but I relish spending time inside in peak summer.’

The role itself is both mentally and physically demanding. The majority of the work is being proactive, trying to stop incidents before they happen, says Harrison. While there are days when nothing is happening, things can change at the flick of a switch. Being very open to the sea, the current, winds, sand and swell conditions at Bondi are constantly changing. Lifeguards are continuously having to adjust to the conditions.

‘You’re always dialled-in. Scanning, watching,’ he says. Harrison likens it to driving from Christchurch to Blenheim. ‘You’re always on edge. By the time you arrive, you’re cooked. At night, you’re exhausted.’

He says there are days when you know it will be full on. ‘It’s 30 degrees, an outgoing tide, it’s a Sunday, and there’s 30,000 people on the beach, but then there are days where you are

caught off guard. When there are people around, that’s great. That’s why we do the job. We love helping people. But then you have these days when you question just how we didn’t manage to lose anyone.’

Though Bondi is one of the world’s busiest beaches, drownings remain comparatively low. Harrison says it’s a testament to the people he works with, from his fellow lifeguards to the volunteer surf lifesavers, members of the public and local surfers, as well as other emergency services. ‘We are so lucky we’re right in the city. The emergency services are only moments away. I greatly respect all the emergency services, police and ambos. They’re amazing people but don’t get the recognition they deserve.’

When confronted with a drowning, a near-death rescue, or a body retrieval, the team rallies around each other.

Counselling is provided after traumatic incidents, but the mateship helps pull them through difficult times, he says.

But being a lifeguard is about more than just the rescues. Communication is massive. ‘Customer service is probably about 80 per cent of our job. It made me grow up pretty quickly. You are dealing with people from all walks of life. You have to deal with each person individually and respect how they feel.

You have to be patient. I’m a better person today because of it.’

Dealing with the language barrier adds further complexity. Many tourists turn up to Bondi, never having swum in the sea. They’re often so excited to be at Bondi they don’t think about the conditions, whether there are jellyfish around or swimming between the flags. ‘If you don’t know any better, Backpackers Rip looks like the safest place on the beach because it’s flat. But it’s flat where it’s dangerous.’

Thanks to Bondi Rescue, Harrison, affectionately known as Huts, has also become a worldwide reality TV star.

Having just aired for the seventeenth

season, Bondi Rescue is one of the longest-running TV shows in Australia.

The show is filmed daily over six to eight weeks during the summer, capturing the live action using 35 GoPro cameras. While he found his newfound fame ‘weird’ at the beginning, Harrison quickly got used to it.

After 10 years in the role, Harrison, now 29, has recently dropped back to a casual lifeguarding position to give him more time to focus on his eco bed mattress business 10:PM. Following in his father’s footsteps, who has more than 40 years of experience in the bed business, Harrison had always intended to return home to Christchurch and sell beds. But after noticing a gap in the market for an Australian-made mattress in a box, Harrison and his father launched 10:PM. Incorporating yarn made from recycled plastic bottles pulled from the ocean, the business has taken off. While he is happy in Sydney, Christchurch will always be home.

OPPOSITE TOP Bondi Beach is one of the busiest beaches in the world.

OPPOSITE BOTTOM Being a lifeguard is as much about communication and customer service as the rescues themselves.

TOP Time is set aside each day for the lifeguards to train.

ABOVE Harrison is also a

worldwide reality TV star thanks to his role as a lifeguard on Bondi Rescue.

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Alan McDermott (right) in the kitchen with Christchurch restaurant Odeon Head Chef Jack Burgess who delights in sharing this world-class pasture-raised veal with his diners.

The Veal Deal Where others saw the issue of bobby calves in the dairy industry as a serious concern, Alan McDermott and Julia Galway saw opportunity. To produce world-class pasture-raised veal.

WORDS Anne Lee

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IMAGES Kelly Shakespeare

ALAN MCDERMOTT SPENDS AS

much time with chefs and the end users of his Pearl Veal products as he does with the farmers rearing the animals.

Developing the markets and educating chefs, talking to them on what cuts or dishes will work in the menus they’re aiming to create, visiting them in their kitchens and letting them try it for themselves. It is a big part of getting others to see what a gem of a product pasture-raised veal is.

Veal has had a bad rap in the past due largely to the connotations from overseas systems of milk-fed, young animals, reared indoors. Alan is very aware of that and has focused on creating an animal-centric story where, rather than young calves becoming a by-product of producing milk, their status and value is elevated so they are retained and reared on.

‘It’s a very honest, open story and it’s one about giving these young animals a chance to flourish and have a good life,’ he explains.

Instead of a four-day-old calf heading for the bobby truck, they’re reared on contract by the dairy farmer until they’re weaned at 100 kg liveweight. They’re then sent to a contracted beef finisher to be grown on until they’re 280–340 kg liveweight, typically by 10–12 months old.

In some cases, the dairy farmer is also the contracted finisher. This season, the company’s third, there are 18 farms, mostly in the South Island, contracted to rear calves. Currently the animals are coming exclusively from dairy farmers supplying Synlait, with the company’s farm assurance programme, Lead with Pride, and its stringent auditing,

providing Alan with a place to start when it comes to securing the rearing contracts.

Alan says the aim is to give calves great lives and keep the rearing system as close to nature as possible. ‘We want the ingredients list to be as short as possible when it comes to rearing these animals, so it’s whole milk and pasture.

They get pasture hay – and water of course – but there’s no calf muesli or meal with the additives that can go with them.’

TOP Alan McDermott and Julia Galway from Pearl Pastures were recognised in October for their innovation and forward thinking with the Silver Fern Farms Market Leader Award at the 2023 Beef + Lamb New Zealand Awards.

ABOVE At this point, there

are 18 farms, mostly in the South Island, contracted to rear calves for Pearl Pastures.

Mid-Canterbury dairy farm Tullba is one of them.

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The veal is lighter in colour than beef, but has the blush of pastureraised meat.

Instead, the focus is on ensuring high passive immunity by good colostrum management – getting plenty of gold, first milking colostrum that’s high in natural immunoglobulins into calves within hours of their birth.

Calves get access to grass and move outdoors full time as soon as possible.

They must have good shelter too.

‘We like them to be at the 100–115 kg mark before they move on to be grown out by the finisher because at that point, they’re more robust and ready to move and have been set up really well to make the best possible transfer,’ he explains.

At close to a year old the animals are larger but still young enough to produce an exceptional, tender, quality product. It’s lighter in colour than beef, but has the blush of pasture-raised meat rather than the pallid colouration of the traditional milk and grain-fed veal from very young animals.

It’s not just about the traditional prime cuts either. Making use of the whole animal is important and Alan says the tenderness and high quality of the pasture-raised veal means restaurant-quality dishes can be produced from every cut – from the osso bucco to rump, topside, ribeye, short ribs, chuck and blade.

‘It is a beautiful product to eat and cook with,’ enthuses Alan.

‘Everybody who eats it says it’s 42

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Try it at Home!

amazing.’ A concept Jack Burgess, Head Chef at Odeon is all too familiar with. ‘The quality of the meat really impresses me, and I enjoy being able to share the wide variety of cuts available with our diners,’ explains Jack.

As well as being sold to restaurants throughout Aotearoa, Pearl Veal is available at select retail outlets and via their online shop, making it the perfect

addition to the festive season menu.

It is also exported to Japan with other overseas markets in the pipeline too.

‘Animal welfare and ethics inspired this journey,’ concludes Alan. ‘We knew there had to be a better way and if we can create a beautiful product for people to enjoy as a result, that’s a win.

We are proud of our progress but there is much more to do.’

Barbecue Veal Chop with Mustard and Jus SERVES 2

Jack Burgess shares his go-to recipe for a barbecue veal chop with mustard and jus, so you can get creating at home. Enjoy!

Blend to a paste in food processor. Then rub generously on a veal chop, at least 500 g. Wrap and refrigerate for at least 24 hours.

SPICE MIX

JUS

30 g black peppercorns

1 L brown chicken stock

40 g coriander seeds

2 cinnamon sticks

5 g fennel seeds

2 star anise

50 g Aleppo pepper

10 g black peppercorns

40 g smoked paprika

4 bay leaves

10 g garlic powder

2 shallots, large, diced

10 g bonito flakes

Toast peppercorns, coriander and fennel. Blitz with the rest in spice grinder/food processor.

MARINADE 150 g brown sugar 150 g neutral oil ½ onion, grated 5 cloves garlic, finely grated 12 g ginger, finely grated 16 g black peppercorns 40 g Spice Mix (see above) 1.5 tsp Worcestershire sauce 80 g lemon juice 12 g flaky sea salt

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Add into the pot, bring to a boil and simmer until reduced by a third. Turn off heat and allow to steep for 30 minutes. Strain then bring the stock back to a boil and thicken with a corn starch slurry.

Remove veal chop from the fridge and brush off any excess marinade. Allow to come to room temperature for about 30 minutes. Grill over charcoal and then rest and allow to cook to medium-rare, internal temperature of 56–58 °C. Remove the meat from the bone and slice. Place the bone slightly off centre on the plate and fan the meat out

beside it. Serve with a spoon of Dijon mustard and dress with the Jus. Finish with olive oil, flaky salt and freshly ground black pepper.

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Puppeteer, actor and director Gail Tatham demonstrates the subtleties of working with larger puppets. Here she brings to life the fairy, Peaseblossom who will appear in an upcoming performance of A Midsummer Night’s Dream by Aidan Theatre.

FULL CIRCLE After 20 years’ working at Aoraki Polytechnic (now known as Ara Timaru Campus) as an art history and theory tutor, Gail Tatham is now retired and enjoying reconnecting with her first love – theatre, and in particular, puppetry.

WORDS Ruth Entwistle Low

IMAGES Mark Low

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ON A SUNDAY AFTERNOON AT

Timaru’s Aidan Theatre, I found Gail working with theatre owner Kimble Henderson, and a small group of keen newly minted puppeteers. With a quiet and unassuming manner Gail moves around the room making gentle suggestions as the puppeteers explore working with their puppets. ‘Best that you don’t rest your arm on the table as it will restrict your movement … subtle movements make the puppets more convincing … if it feels too slow it’s probably right … think of your breathing – that gives you the pace of how your puppet is moving …’ The puppets are simple rod puppets but enable the process of discovering the symbiotic relationship of puppet and puppeteer.

After a time, the small stylistic puppets are put aside, and group members take turns working with larger puppets. These have been specifically designed and made for Aidan Theatre’s upcoming summer Shakespeare’s production of A Midsummer Night’s Dream to be performed in the grounds of Timaru’s Aigantighe Art Gallery in February.

Greater physicality is demanded to work these puppets due to their size, and it takes time for the puppeteers to adjust. Gail again observes and offers suggestions and insight.

Timaru is a long way from where Gail’s love for theatre was first ignited.

Born in South Africa, Gail has a vivid memory of being a small child when she first encountered the enchantment of performing. ‘I remember when I was about four … [going] to ballet class, and I wasn’t actually terribly 46

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talented as a ballerina, but I loved it.

And I remember going to the Pretoria City Hall … [with a] group of little girls dancing about Mary Mary Quite Contrary. I had a little watering can and we were up on the stage with lights [and it] was all very exciting. And then after a while I realised out in the darkness there were people watching.

And I think I just fell in love with the whole magic of, not so much the actual performing, but the magic of being somewhere different and I suppose being transported to something that was different.’

Gail’s fascination with theatre was further nurtured by attending theatre productions as a child as well as being

‘I was interested in puppets as a child, and I made them and used them to act out stories. I think it was part of my wanting to direct plays, to create magical worlds.’

an active member of the Drama Society during her high school years in Cape Town. She and her friends even wrote and presented their own shows.

After finishing high school, she went on to train as a teacher, one of the limited career options for women at the time. Gail reflects back on the choice.

‘What I really secretly wanted to do was go to drama school. But back then you didn’t spend a lot of money on girls’ education. And any case that wasn’t seen as a very practical thing to be doing. And also, I thought you had to be a good actor first and then you could be a director. I wanted to direct. And I just thought I just wasn’t good enough to be able to do any of that. So, I went to training college.’

As it happened, her English teacher at training school taught drama and puppetry to use in schools. Gail isn’t quite sure what drew her to the puppetry but reflects, ‘I was interested in puppets as a child, and I made them and used them to act out stories. I think it was part of my wanting to direct plays, to create magical worlds.’

As a young teacher Gail worked with puppets with her students in the local primary schools she went on to teach at. Little did Gail know that another thread of her life would converge with her growing love for puppetry.

Gail joined the Students’ Association when training and became involved in the anti-apartheid movement. ‘It was horrifying to my parents at the time. My dad had trouble because the police knew of my activities, and this was in the apartheid era, and they told him he had to keep his daughter under control. But I’ve

never regretted that. I still believe what I believed then; that what was happening in South Africa was not right.’ The young activist went on to marry a movement member and have two sons. In 1972, unable to teach after her marriage, Gail was thrilled and flattered when South Africa’s hugely influential pioneering puppeteer, Lily Herzberg, asked her to join her newly formed Puppet Space which had opened under the umbrella of Cape Town’s alternative theatre, The Space.

Home for the experimental multiracial cooperative was an old, empty dilapidated warehouse in the centre of Cape Town. Those in The Space theatre company were under constant scrutiny by security police due to laws against multiracial organisations and the involvement of subversive writer/director/actor Athol Fugard, and productions were regularly closed down. However, by a quirk in South African legislation, the multiracial puppetry company was able to function without such restriction, and going under the radar they performed shows for adults and children in the basement of the warehouse.

OPPOSITE Gail looks on as Mark Richardson explores movement with his rod puppet in front of a mirror while Jeff Mill and Adria Ayguade-Ribus take turns in progressing through a list of exercises aimed to help the puppeteers understand the intricacies of their craft.

ABOVE Tayla Richardson with Peaseblossom, and Mark Richardson with the fairy Mustardseed begin the process of understanding the symbiotic relationship of puppeteer and puppet as they introduce their puppets to each other. The larger puppets are more physically demanding to work with than the small rod puppets.

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Gail found joy in being part of the theatre world and appreciated rubbing shoulders with some of South Africa’s theatre greats.

Gail doesn’t remember how she first met Lily, but she is grateful for the three years she had working with her and the company; finally, she was able to do what she really wanted to do. She found joy in being part of the theatre world and appreciated rubbing shoulders with some of South Africa’s theatre greats like Lily and Athol. Gail’s association with the theatre was ended in July 1975 when she and her husband made the difficult decision to immigrate to New Zealand.

While leaving family, friends and the theatre group was ‘quite traumatic’, what was amazing to Gail when they settled in their new home was how free they felt. ‘We hadn’t realised how restricted we’d been. We were white, so we were privileged, but in fact, our whole lives were governed. There were so many things you weren’t allowed to do and weren’t allowed to read, and there were so many rules and regulations. And then friends were imprisoned for political reasons and some of them died under police interrogation.’

Settling into a new country was not always easy, but Gail is grateful for the opportunities their new life brought her. She had started a BA in Art History in South Africa and once a New Zealand citizen she was able to continue her studies without paying hefty fees like in South Africa. She finished her degree and then completed 48

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a Master in Classical Studies, but not before learning the prerequisite, Latin.

Gail’s studies all had to be fitted around looking after her children, and after her marriage broke up, work.

At one stage she worked four jobs to support herself and the boys. Her tenacity towards her studies never faltered though. Gail has studied part-time for most of her adult life, completing her PhD in Classical Studies having first learned to read the texts in their original Greek.

Her career has included teaching at Christchurch Girls’ High School and

in the Classics Department of both Canterbury and Otago universities.

However, this industrious woman counts her time teaching art history and theory in the Art Department at Aoraki Polytechnic (now Ara Timaru Campus) as particularly satisfying. Getting to hang around with arty people and teaching students who really wanted to know what she was talking about was a thrill.

‘You didn’t have to justify what you were doing. They could see the point of it.

And so, I stayed on there for 20 years.’

Theatre has always been a priority since moving to New Zealand

OPPOSITE TOP Gail comes alongside Tayla Richardson to share more of her knowledge and help Tayla build confidence in her relationship with her puppet.

OPPOSITE BOTTOM Kimble Henderson (far right) looks on as Mark Richardson and Adria Ayguade-Ribus experiment with introducing Cobweb and Mustardseed to each other.

RIGHT Despite being young, Zepplyn Anisy Oudemans quickly understood that for the puppet to emote, the puppeteer must also emote. Here Zepplyn works with the fairy Cobweb. The four fairies used by the puppeteers were designed and made by Jeff Mill and Jane McBride.

and despite her work and study commitments she has managed to act in or direct multiple productions.

In Christchurch in the 1980s she was involved with the universitybased Free Theatre and a member of the independent theatre cooperative Scarab. While at the University of Otago, it became a tradition for her to direct a Classics play each year with her students. She also produced work with Lisa Warrington in the Theatre Department at Otago. Retirement has

given her the freedom to become a part of the Timaru theatre community, directing plays for both South Canterbury Drama League and Aidan Theatre as well as directing The Clouds Project. This avant-garde production mixed theatre, art, music, masks and digitisation to bring the ancient Greek

playwright Aristophanes’ play The Clouds into the 21st century.

As I watch Gail interact with puppeteers and puppets it is clear she has a lot to offer. She is deeply engrossed in her work, and one has a sense that Gail’s rich and fascinating life has come full circle.

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AS A PSYCHIATRIST, DR JO

You Must Be Joking Standing up, she’s hilarious. Sitting down, she’s serious.

Clinician, comedienne, cancer survivor, author and parent – however you consider it, Dr Jo Prendergast is a pocket-rocket Ōtautahi talent.

WORDS Sara Faull

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Prendergast has worked with patients of all ages, both here and in Australia, for the last 20 years (finishing her Fellowship in Sydney in 2000 after Otago Medical School, just before having the first of her two children).

Her recently released book When Life Sucks about parenting teens through the tough times came about when the Commissioning Editor for HarperCollins, Holly Hunter, heard Dr Jo talking to radio journalist Kathryn Ryan on Radio New Zealand.

‘Holly contacted me about writing a relatable, easy-to-read book that would help parents amidst a growing mental health crisis,’ Jo explains. ‘We know that mental health rates have skyrocketed because of Covid and it is even worse in Canterbury with the aftermath of the earthquakes and the mosque shootings. For teens, social milestones like balls and graduations are particularly important, so prolonged lockdowns have brought a real sense of disconnection,’ she says.

‘My greatest hope for the book,’ Dr Jo stresses, ‘is to support parents and reduce that feeling of powerlessness. The book is like a first aid manual for mental health. It suggests practical things to do, ways parents can upskill and when to reach out for help. And sometimes stepping back a bit. To purposely do less. I call it “benign neglect”,’ she says, with deadpan delivery.

When Life Sucks is also about letting parents know that they are not alone,

as ‘more than half of teens have needed some mental health help over the last few years,’ she reassures. The flipside of this is understanding how important unconditional love from the caregiver is, no matter what ‘matter’ is currently hitting the fan. ‘You don’t have to be a perfect parent – being an okay parent is enough,’ Jo reveals and then adds, ‘there is light at the end of the tunnel and it is called adulthood!’

When Life Sucks also has a very strong message that ‘50 per cent of parenting is about a parent’s own wellbeing and the importance of staying calm and emotionally available. Often self-care is a low priority, somewhere after picking up dog poo and before Christmas shopping. If you are burnt out and exhausted, you are likely to unravel. I am guilty myself of trying to convince my teen using logic in the heat of the moment. My advice is “chill, breathe and do less but be observant”.’

When Life Sucks also has a very strong message that ‘50 per cent of parenting is about a parent’s own wellbeing and the importance of staying calm and emotionally available.’

That’s the sitting down, serious side of Dr Jo Prendergast.

Now for the deadpan, stand-up comedy of her alter ego, Jo Ghastly. In the first lockdown, Jo wrote a onehour-long, R13 parody of the Self-Help genre, called The Cool Mum which she has performed on both sides of the Tasman. When she was diagnosed with breast cancer in May 2021 and paused her practice to undergo treatment, she asked herself what she could do with the treatment experience. Her answer was to put together a website

on managing chemotherapy side effects and to write a second comedy show, Cancer and Cartwheels. This R18 performance combines stand-up, storytelling, skits and musical theatre.

‘It tackles important messages with humour and will resonate with women 45-plus going through menopause and of course, anyone who has had cancer.’

Keeping us entertained as well as informed, there is little doubt that whether it’s on the page or on stage, and no matter what the subject, this woman will make you laugh.

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Changing Tastes The Rise of Sober Curious Socialising

JO PRENDERGAST

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A SMALL BOOK WITH A BIG MESSAGE A wetland story about farming and community told through the eyes of an endangered native bird, the bittern. Our storytelling kaupapa celebrates the good work happening inside farm gates while raising awareness there is more we can do.

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Sprouting a Superfood Celebrating 25 years in operation, Southern Alp Sprouts has grown from a seedling cottage industry to the South Island’s largest sprout grower, inspired by their undeniable health benefits.

WORDS & IMAGES Annie Studholme

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KAREN MCGRATH HAS BEEN

singing the praises of the nutritional benefits of eating sprouts for the past 25 years. Her passion for the tiny, nutrient-dense food hasn’t wavered since she and her husband, Jason McGrath, started experimenting with growing sprouts in their Springfield garage many years ago. That passion for sprouts continues to be the main driver behind the business’s success.

Today, Southern Alp Sprouts supplies all South Island supermarkets and wholesalers for their mung, alfalfa, onion, snow pea, radish, broccoli, crunchy combo products. ‘The only reason I do this is for people’s health,’ says Karen. ‘I just love how good they are for you. You only need a few to get good nutritional value. They’re a living product that gives you instant, easy energy. I wish more people knew how good and economical they are for you, especially with food prices going through the roof.’

Sprouts are seeds that have been germinated and become very young plants. Many grains, legumes and greens can be sprouted. Though in principle it sounds simple, the germination process is extremely complex for each type of seed.

Edible sprouts have been eaten for thousands of years. Ancient Chinese physicians recognised their healing properties, prescribing them to cure many ailments more than 5,000 years ago. At the same time, in the 1700s, sprouts formed part of Captain Cook’s crew’s staple diet to combat scurvy because of their high levels of vitamin C. Many regard sprouts as nutritional powerhouses. They contain vitamins, minerals, fibre, and essential fatty acids 54

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(omega-3 and -6). Numerous studies point towards their anti-inflammatory and antioxidant properties. They’re also said to improve digestion and blood sugar levels, and support heart, immune and hormone health. They’re also scientifically proven to help underlying health issues.

More often than not, seed sprouts offer more nutritional benefits than the mature plants themselves, explains

ABOVE With people’s health

at the forefront of her mind, Karen McGrath has dedicated the past 25 years to growing the business she and husband, Jason, started in a Springfield garage in 1998.

OPPOSITE It’s a team effort

with Karen working closely with Food Production 2IC manager Cherry Lai to ensure everything runs smoothly in the factory.

Karen. For example, you would have to eat 50 cups of broccoli to get the same nutrition and benefits as a single cup of broccoli sprouts. ‘It’s not just about me pushing our business; we just need more nutrition in our bodies. There are a lot of processed foods that offer nothing to you. Sprouts are as natural as they can be. They have been proven to make a difference. You need very little to get the nutrition you need to keep you going.’

Even in the aftermath of the Christchurch earthquakes, a global pandemic and now a cost of living crisis, the McGraths are justifiably proud of how far the business has come since its humble beginnings in their Springfield garage in 1998.

People thought they were crazy at the beginning. Many said it was impossible, but with Jason’s ‘Kiwi number 8 wire’ mentality and Karen’s background in agriculture and horticulture, the couple were stubbornly unwilling to accept it wouldn’t work.

‘I wanted to do something from home. I could see their [sprouts] health benefits and a great business opportunity. So, I started playing around with growing them at home in the garage. It was difficult. Finding the information was impossible. Back then, it wasn’t as if I could google how to grow sprouts online,’ Karen says.

Perfecting the growing process came through a lot of trial and error.

Though you don’t have to worry about the weather as it’s a controlled, indoor, vertical farm, as with any traditional horticultural business, it’s a 24/7 operation. ‘It’s very specialised,’ says Karen. ‘It was a case of one step forwards, two steps back. Seed was

‘I wish more people knew how good and economical sprouts are, especially with food prices going through the roof.’

expensive. Sprouts are notoriously temperamental. It is a very sensitive living product; you have to be so careful with them. There are just so many little things that can go wrong. We had lots of failures along the way.’

Having four daughters under four, and zero industry experience didn’t deter them. And although they joke that if they knew then what they do now, they doubt they would have started the business at all, establishing Southern Alp Sprouts was a leap of faith that paid off. ‘It’s been a hard slog, with plenty of ups and downs along the way. It was just so busy at times. I don’t actually know how we’ve managed to grow four beautiful daughters and a flourishing business,’ says Karen.

Enlisting the help of a business mentor was a huge help. ‘We weren’t business people. We knew nothing about marketing. He put us in touch with a sprout grower in Australia, who we visited.’ Armed with that knowledge and a central focus on customer rapport and producing consistent quality, the McGraths quickly built a niche market for their home-grown alfalfa and snow pea sprouts. As word spread, business blossomed, with their products being picked up by several small wholesalers.

They initially built a small purposebuilt shed at their Springfield property, adding to it as business increased. But it wasn’t long before the McGraths realised future success hinged on ploughing everything they had into a latitudemagazine.co.nz

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ABOVE Production team member Henrietta Nansen packing fresh sprouts.

TOP RIGHT Southern Alp Sprouts’ Crunchy Combo includes lentils, adzuki and pea sprouts.

new purpose-built factory or risking losing everything they had worked so hard for. ‘In business, you just can’t stand still. You have to keep growing. We had reached a point of no return, and it was a case of now or never,’ says Karen.

After visiting factories in Japan as part of the International Sprout Growers Association conference, where Karen is the New Zealand representative, they returned home inspired by what they had seen. Work started in earnest on plans for a new 56

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The team of two has become a crew of 10 amazingly dedicated staff, and the initial 2,000 punnets a week has increased 20-fold.

900-square-metre factory at Yaldhurst, west of Christchurch, that would not only safeguard them for any future growth, but utilise the latest in worldleading technology. The new, entirely computerised system included text alerts. Jason also installed remote camera access so they are able to view the growing process online from the laptop. It was opened in 2008.

Over the past few years, business has continued to thrive. The team of two has become a crew of 10 amazingly dedicated staff, and the initial 2,000 punnets a week has increased 20-fold and their products are now sold to every corner of the South Island.

However, Karen says that growth has not come at the expense of churning out a consistent, quality product. The operation runs under strict international standards and quality assurance measures are adhered to, beginning with sourcing the best quality (where possible) locally grown seed. Before their products hit the shelves, they undergo detailed testing under a custom control plan, from the seeds to the water to the batches.

The McGraths have also focused on making the business sustainable.

The factory has 6.5 km of solar water heating on the roof, recycles water to put onto pasture, and by-product is used to fatten cattle. Their packaging is also recyclable. Challenges during Covid-19 also pushed them to look for more efficiencies, updating machinery to automation to compensate for the lack of staff.

Though the past 25 years have been a rollercoaster ride, now that the girls are all grown, they have a specialised team behind them, and public awareness of the health benefits of sprouts is on the rise, the McGraths know their hard slog has been worth it.

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Stepping Up

FOR GREAT WHITE SHARKS Almost 50 years after the movie Jaws was released, fear of great white sharks lingers on. It was enough to inspire a group of professional photographers to dare themselves to go on a cage dive adventure. In an unexpected twist, they came out of the water convinced it’s the sharks that need protecting.

WORDS Kim Newth

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IMAGES In Pursuit of Giants

A TASTE FOR WILD PLACES,

stunning locations and good whisky is what drew this group of top photographers together. Their first combined trip into the great outdoors grew out of a yarn between Havelock North’s Richard Wood and Christchurch photographer Tony Stewart about the mysterious Canterbury panther. Locals have described various encounters with unusually large black cats through the years, fuelling speculation of a black panther somewhere loose in the high country. The group decided to have a shot at finding it, flying by chopper to stay at remote St Winifreds Hut, west of Mesopotamia Station.

Unbelievably, they stumbled on some compelling evidence while walking on river flats in the area: very large feline footprints, as well as scratch marks and cat scat. ‘When one of the guys walking ahead of us told us what he’d found, I thought he was joking at first,’ says Richard Linton, another Christchurch

photographer in the group. ‘But the tracks were fresh and clear.’

Tony is also adamant the paw prints were those of a big wild cat. When they put their footage together, there was enough to compile a tongue-in-cheek adventure documentary. In Pursuit of Giants – Hunt for the Canterbury Cat premiered in August 2022 at the NZIPP national conference, and it can also be viewed on their group website, In Pursuit of Giants.

While brainstorming for their next wilderness adventure, great white sharks came up as a thrilling possibility. Being afraid of these sharks only made the idea of cage diving with them all the more compelling. The group set off in February 2023, this time to Stewart Island/Rakiura, a known great white shark hot spot. ‘We wanted to see sharks, but also birdlife and deer so we booked a hunting block for a week and stayed in a DOC hut [Bungaree Hut] next to a beautiful white sand beach,’ says Richard Linton.

Being afraid of these sharks only made the idea of cage diving with them all the more compelling.

OPPOSITE Marine

scientist Dr Riley Elliott in his element with a great white shark.

Photo Amber Jones.

ABOVE On the boat and ready for their cage dive adventure.

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Their close encounter with a great white was booked for the end of their trip, though they were not sure if they would even get to see one because of what they heard from the dive operators in the lead-up to their adventure.

‘They weren’t seeing any white sharks,’ explains Tony. ‘For a whole month before our trip, there had been no sightings. We kept asking why this was happening. They didn’t know for sure but speculated that if someone had deliberately or accidentally killed a great white and dumped it there, then that would have been enough to disperse them. Past experience suggested to them that the sharks would be back after 27 days – sure enough, only two days after that 27 days had passed, they started sighting them again.’

This was just in time to enable their cage dive trip to go ahead off Motunui/ Edwards Island, part of the north-east Tītī/Muttonbird Islands group. ‘They put finely ground burley over the side, and we anchored up 50 metres off the island in the lee of the wind, with the cage at the back of the boat positioned just below the surface,’ says Tony.

‘We had one great white shark come through – a male, more than three metres long with a distinctive dorsal fin – and he came back multiple times. It was an awesome sight.’

While this shark had been seen by the dive operators in the previous season, there was not enough photographic documentation to individually identify him. ‘We provided the missing pieces and hence were able to name him – Ipog [after In Pursuit of Giants],’ says Richard Wood.

‘Personally, I’d been quite anxious about doing this cage dive with sharks but now I’d do it again in a heartbeat,’ says Richard Linton. ‘These are top60

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level predators but to actually see one is incredible. This shark was the most beautiful, majestic creature.’

Through subsequent research, the group learned that great white sharks have been naturally aggregating in this area since time immemorial and that this is one of only five such aggregation zones in the world. That they would vanish for weeks on end from this special area, at a time of year when they would normally be expected to be there – possibly due to human interference – was enough to persuade them to take action. In July, they launched a petition asking for the establishment of a marine reserve around Edwards Island to

protect endangered great white sharks – and also to protect New Zealand water users. If these sharks leave the area where they usually aggregate, they will go elsewhere and could endanger people fishing or diving in other areas.

At the time of writing, more than 1,300 people had signed the petition.

‘At the end of the day, when we got to spend time with Ipog, our fear about great white sharks quickly turned into awe and wonder, leaving us with a deep appreciation and care for these beautiful animals which are so misunderstood,’ says Richard Wood.

In support of the group raising awareness on the issue is prominent

ABOVE This idyllic beach is

next to Bungaree Hut where the photography group stayed during their trip to Stewart Island/Rakiura.

TOP RIGHT Shooting

on location.

CENTRE RIGHT The trip

down south gave the group plenty of opportunities to appreciate nature and the marine environment.

BOTTOM RIGHT Lining up

a shot in the bush.

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DOC RESPONDS TO A PETITION SEEKING A MARINE RESERVE AROUND EDWARDS ISLAND In a statement to latitude, the Department of Conservation (DOC) observes that great white sharks aggregating at the Tītī Islands from December to June are part of a larger population that travels between New Zealand, Eastern Australia and across the Pacific, with recent research suggesting this population is stable. ‘To date, the reported bycatch of great white sharks around Stewart Island/Rakiura has been low and spread over a wider area than the Tītī Islands [so] any form of spatial protection would have to be much larger than what appears to be proposed.

The shark seen in their encounter has a distinctively notched dorsal fin. They took up an opportunity to name the shark, dubbing him ‘Ipog’ (for ‘In Pursuit of Giants’).

marine scientist Dr Riley Elliott, aka the Shark Man, who has been studying great white sharks in the Bay of Plenty area since June 2022.

‘I have also submitted to DOC to allow me to do science down there [in the Tītī Islands] to help learn from these animals rather than leaving them in a void of bycatch,’ says Riley. ‘The whole marine environment around Stewart Island is going through changes associated with global warming. If you layer fishing pressure on that, it’s very understandable that these animals might leave this place and that would be a great shame, as they have been going there for hundreds of millions of years. It’s obviously important to them and that requires protection in itself. This place is like their chapel. Giving these sharks this space is the right thing to do.’

Mike Haines, of Shark Experience, agrees something needs to be done: ‘We and a bunch of locals are looking at ways we can help reduce or mitigate some of these issues we’re having.’

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‘Personally, I’d been quite anxious about doing this cage dive with sharks but now I’d do it again in a heartbeat.’

While it is not illegal to accidentally catch a great white shark, fishers must endeavour to release caught sharks alive and unharmed and report the catch.

Report details of sightings, captures or strandings of protected sharks and rays to sharks@doc.govt.nz or to 0800 DOC HOT (0800 362 468).

Meanwhile, the photography group’s eye-opening trip has led to another documentary for In Pursuit of Giants that can be viewed on their website. The group’s next adventure in March 2024 will be an exploration of three North Island volcanoes – Tongariro, Ngāuruhoe and Ruapehu.

‘The Marine Reserves Act 1971 cannot be used to protect great white shark aggregation sites because the Act excludes species protected under the Wildlife Act 1953 from the definition of ‘marine life’. It cannot be used to protect other water users from sharks either. Marine Reserves are strictly “no take” including both recreational and commercial fishing and require significant public consultation.

Therefore, the Marine Reserves Act is not the appropriate protection tool and other tools would need to be considered.’

DOC observes that it works with Fisheries New Zealand to conserve and manage shark populations and there is ongoing review of a National Plan of Action for the conservation and management of sharks.

The statement goes on to say that DOC does not know what caused the temporary disappearance of sharks from Motunui/ Edwards Island in 2022/23. ‘There were reports of killer whales [orca] in the area – a predator of sharks – and DOC also received a report of a white shark being killed in a set net elsewhere around Rakiura/Stewart Island prior to the sharks disappearing. DOC’s compliance team investigated this but were unable to secure evidence or witness statements on record, so could not progress further.

‘In 2014, following the death of a great white shark in a set net at Motunui/ Edwards Island, sharks temporarily dispersed from the area.’

DOC is not actively monitoring the great white shark population in the Tītī Islands area, but notes these sharks are part of a larger population that has been and continues to be studied in various forms.

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THE MAGIC OF CHERRY WOOD Nigel Wilson is making the most of his Siberian cherry orchard – from crafting rustic furniture to hosting community events at harvest season, he believes bringing people together is an integral part of life on the farm.

WORDS & IMAGES Claire Inkson

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THE ONLY WAY TO ACCESS GARRY

River Farm in Glen Tui is across a rocky riverbed, where the water can be somewhere between a daunting torrent or a gentle trickle. The river provides a natural barrier between the modern world outside and the old-world charm of the 300-acre property nestled at the base of Mount Thomas. Time stands still here.

Crossing the river is to cross into another world entirely, a peaceful oasis home to Nigel Wilson, his partner Glenda and his father, David. The property is primarily a deer operation, running breeding hinds, reds and hybrids, and some beef cattle. The real magic, though, lies deep in the farm near the riverbanks where an orchard of wild Siberian cherry trees have thrived in the icy winter temperatures, shaded from the sun. While some people would consider these trees a pest, Nigel saw them as an opportunity.

With a background in timber framing and cabinet making, Nigel has utilised the cherry wood for bespoke greenstick furniture. ‘Greenstick is a particular methodology in construction, otherwise known as bodging, that is suited to freshly cut hardwoods,’ says Nigel. ‘So with almost 14,000 wilding

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cherry trees on the farm here, it was an easy choice to pursue.’

The result is rustic pieces that Nigel says favour function over form. ‘The environment here for outdoor furniture really dictates that pieces are heavy to withstand the winds we experience and just plain robustness in the extreme temperatures we get.’

Nigel says Kiwis appreciate value for money and simple designs. ‘The flair has to be in the small details and methods of construction that have been proven over centuries. I’m a fan of furniture and buildings people can be proud of for generations.’

Nigel was born in Scotland before migrating to New Zealand when he was nine. He later spent a 13-year stint in Ontario, working first for a cabinet maker, then honing his skills working for a fourth-generation carpentry business that specialised in timber framing.

Gaining confidence in his own designs, Nigel began making his pieces under the Red Lion Workshop label in Canada in 2011, continuing the business back in Aotearoa when he moved into the cottage on the farm.

His workshop has thrived, with Nigel making smaller greenstick furniture pieces and larger, structural timber-

OPPOSITE Nigel working on an

arched bridge for Waipara's Pegasus Bay Winery.

LEFT Nigel Wilson, who was born in Scotland, now calls Garry River Farm home where he makes bespoke furniture and hosts community gatherings amongst the wildling cherry orchard.

BELOW Garry River Farm runs breeding hinds, red and hybrid deer.

BOTTOM LEFT The hard cherry wood is the perfect material for Nigel’s greenstick furniture.

BOTTOM RIGHT Access to Garry River Farm is over a river, which can be a gentle trickle or a daunting torrent, making access sometimes difficult.

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A passionate foodie, Nigel shares fruit from the wilding trees with the community and local businesses.

framed builds on commission for clients that value workmanship and longevity. ‘I worked on timber-frame structures for luxury builds in Muskoka Lake County, but once back here, downscaled to small timber-frame projects and custom woodworking and furniture.’

Timber frame is an ancient, heavytimber style of building that was widely used across the world until around 1900 when the demand for cheap and 66

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quick-build housing projects almost made the technique obsolete. It was revived by master craftsmen in the 1970s, evolving to meet the demands of the modern age. Nigel says the technique isn’t represented well in the New Zealand building code, making it a tough sell, but there are still customers who appreciate the beauty and robustness of the style. ‘I’ve had great clients who trust the hundreds of years of Japanese, Norse, Dutch and then North American styles, which are proven. Together with engineers, we’ve passed council tests and built structures our grandchildren will enjoy.’

Nigel is particularly proud of the Viking drinking hall at The Good Drop in Rangiora. This project showcases how well the timber-frame technique can work in a modern environment.

As well as Nigel’s carpentry techniques being aesthetically pleasing, their durability means they are also sustainable. ‘I’m passionate about

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showing people that just because something is new, it is not necessarily better. Go look at the landfill. It is full of flat pack and cheaply constructed stuff. Paying once for something better means you can enjoy it, until you can pass it down.’

A passionate foodie, Nigel shares fruit from the wilding trees with the community and local businesses.

With Siberian cherries having four times more fructose than an orchard variety, they are well suited to alcohol production, jams and sauces. While Nigel does sell the cherries, he usually gifts the fruit to chefs, brewers and bakers rather than seeing the fruit go to waste.

‘We’ve had a number of different breweries pick the cherries for seasonal craft beers like Saison, pale ales or porters. Balcairn Cordials used our cherries to make one of their delicious cordials this year, and it’s a fantastic addition to any cocktail cabinet.’

LEFT Nigel’s chunky timber frame structures are built to last generations, pictured here is the ‘Viking drinking hall’ at The Good Drop in Rangiora.

MIDDLE Woodfire cooking is one

R

FO SOMETHING EVERYONE

of the many ways outside of furniture that Nigel utilises the cherry wood.

BOTTOM Ripe and ready for picking!

Nigel uses the cherry tree wood for smoking, often with cuts of meat he has hunted for or raised on the property and processed himself. ‘I’m obsessed with woodfired cooking, whether it be low and slow in an offset smoker or hot and fast over my Asado grill.

My butchery and charcuterie skills are being honed to keep us well fed.

There is joy in having more control over where my food comes from.’

Nigel has a large vegetable garden which he says keeps him grounded, and also forages for plants and mushrooms on the farm. ‘Foraging is a great skill to have, growing the knowledge of what wild plants can be used for and which fungi can be eaten.’

For Nigel, connecting with the community and bringing people together is an integral part of life on the farm. With a campsite set up amongst the cherry trees that includes a large barbecue, fire pit and rustic bar, the farm has been host to everything from Matariki celebrations to community events. In harvest season, guests can pick the cherries and are often involved in helping to thin out the trees to ensure a good harvest the following year. ‘We love to host events to help fill our lives with fun. My favourite is the rolling community camp we have in the cherry flats over the Christmas and New Year period, teaching kids bushcraft and camp cooking skills,’ he concludes. ‘I measure success through the relationships I have fostered with friends and family.’

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Circular Thinking Anthea Ibell, founder of Ōtautahi’s Remix Plastic, is a jewellery maker, waste buster and educator with a positive vision. Her beautifully designed earrings, made from local plastic waste, carry a powerful sustainability story.

WORDS Kim Newth

IMAGES Alister Winter

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REMIX PLASTIC IS NOT A TYPICAL

business venture. When Anthea launched Remix Plastic in 2018, her hope was that it would help spark change in the way we consume plastic and how we care for the world around us.

Her change-making brand got a supercharge boost in mid-April 2020 when then Prime Minister Jacinda Ardern wore some of Anthea’s earrings at a Covid-19 media briefing – a pair of eye-catching huia feathers, made from plastic waste – and put in a plug to support local businesses. Viewers loved the look and demand quickly skyrocketed. At the time, Anthea had little idea of what was about to happen when she sent the former prime minister a parcel of home-made treasures as a thank you from her and her then three-year-old daughter for helping New Zealand through the Covid lockdown. She had hoped the gesture would be appreciated but thought nothing more of it.

‘Then a friend messaged me to say Jacinda was wearing my earrings on TV. I shared it around online, then 1News and Stuff both did a story on me and the orders began flooding in. I hit 6,000 orders at peak. I was panicking at first and thinking that I needed to stop selling them on the website. Then a friend advised me to just be honest with people and let them know it’s a busy time. In the end, it took six months to make them all!’

The shift away from plastic is now fast gaining momentum across the country. From July 2023, a range of 70

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single-use plastic products were banned or tagged to be phased out. Attitudes are changing too. People regularly tell Anthea they want to shop sustainably and to support NZ made.

There is something sadly poignant about the ongoing appeal of huia feathers, given the closest you can get to the real thing now is a recycled plastic one. In a blog entry, Anthea writes of the occasion in 1901 when a huia feather was presented to the Duke of York during his visit to Aotearoa New Zealand. It increased the demand for huia feathers a hundredfold and helped speed the extinction of this beautiful bird. ‘I chose huia feathers for the earrings to tell the story of the unintended consequences that can arise when sustainable practices aren’t integrated into our desire for new things,’ writes Anthea in her blog.

Anthea grew up in Christchurch and then studied zoology and marine biology at the University of Otago. Her

TOP Lining up recycled plastic strips, ready for laser cutting.

ABOVE Nipple earrings made from salvaged acrylic offcuts, with $5 donated to the Breast Cancer Foundation for every pair sold.

OPPOSITE Through a process of

shredding, melting and laser cutting, Anthea transforms 3D printer waste into gorgeous jewellery, such as these huia feather earrings.

interest in the ocean environment led to a dive scholarship in 2011 that saw her get involved with marine conservation projects around the world. ‘I’ve always loved the ocean and studying in Dunedin helped me get closer to that.

The voluntary work I did through the dive scholarship was with sea turtles and shark research. It was amazing, but after that year I realised it was going to be very hard to find a job in that area.

I’d just got married and had a baby and was also becoming interested in what I could do as an individual to connect with my passion for conservation and the environment.’

Inspired by a Netherlands-based open source plastics recycling initiative called Precious Plastic, Anthea began exploring plastics recycling as a vehicle to share education on sustainability change. It led her to Tūranga, Auahatanga – the central city library’s makerspace where she learned how to use a laser cutter to transform 3D

plastic printer waste into jewellery.

Remix Plastic was launched in 2018 and a creative residency at Tūranga in 2019 enabled Anthea to develop her vision further and run free public workshops.

‘The following year really kicked it off, with Jacinda wearing the huia feather earrings. Once I’d got on top of orders, I talked to Danny McNeil [Christchurch Library Learning Specialist] for guidance on how to set up my own workshop at home, so I now have my own laser cutter and have been doing everything here in Beckenham since the end of 2020.’

Anthea still collects 3D printer waste from Tūranga – along with plastic waste from Creative Junk in Addington – that she recycles as jewellery. The huia feather making process involves shredding the waste printer plastic, melting it down into sheets, cutting that into strips, then melting strips of black and white plastic together before lining them up for laser cutting.

‘I chose huia feathers for the earrings to tell the story of the unintended consequences that can arise when sustainable practices aren’t integrated into our desire for new things.’

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LEFT These retro inspired earrings are made from recycled coffee lids.

OPPOSITE TOP Limited edition green-topped kōwhai flowers, laser cut from ice cream container lids and Sprite plastic bottles.

OPPOSITE BOTTOM An assortment of colourful shapes prepared for earring making workshops to help others learn more about working with recycled plastic.

Remix Plastic was launched in 2018 and a creative residency at Tūranga in 2019 enabled Anthea to develop her vision further and run free public workshops.

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‘Making jewellery this way involves a lot of problem solving. I have spent many hours learning how to melt plastic, how to laser cut things, and what type of plastic I can use and what I can’t. You have to work out how to use the waste you have, as different types of plastic melt differently.’

Her feather earrings are headlined by the huia but include many other iconic native birds of Aotearoa.

Recycled feather earrings of another extinct bird, the piopio – with feathers made from waste shampoo bottles – will soon join the line-up. All come with their own stories and Anthea also likes to connect her creativity with good causes. For example, for every pair of tūī earrings sold, $2 is donated to Trees that Count, managed by environmental charity Project Crimson.

There are many amazing designs in her range – from native plants to dinosaurs, various limited editions, pins, puzzles and reusable gift wrap.

All shipping is plastic free. New this

year are the orca and Hector’s dolphin earrings, made from black and white ice cream container lids. It nicely joins the dots on Anthea’s marine conservation interests and, for every pair of Hector’s dolphin earrings sold, $2 is donated to Our Seas Our Future.

Earrings made from recycled singleuse coffee cup lids cut into various designs are another innovation this year.

As Anthea observes, some of these lids are touted as compostable but they fall into a grey area as very few commercial composting facilities accept them. The earrings provide a way to get people talking on this issue.

Some designs come through interactions with customers. A conversation Anthea had with a woman who had just bought earrings for herself as a treat after surgery for breast cancer led to a one-of-a-kind inclusion: nipple earrings made from salvaged acrylic offcuts, with $5 donated to the Breast Cancer Foundation for every pair sold.

‘A month after I started making those,

my mum was diagnosed with breast cancer and she has only just finished chemotherapy. It brings it very close to home.’

In 2021, Anthea co-launched another project called EcoSplat reusable water balloons. A great alternative to single-use water balloons, these are sold throughout New Zealand with a distributor now also secured in Australia. ‘Each EcoSplat balloon lasts five to seven years and replaces more than 3,000 single-use water balloons.

We’ve had heaps of positive feedback from parents saying how happy they are to finally have something that means their kids can have a water fight without all the mess.’

Accolades for Anthea include being named as a finalist in the 2020 Sustainable Business Awards and the 2021 Women of Influence Awards.

This year her huia feather earrings won

2023 Best New Product at the NZ Gift & Homewares Fairs and her work was recently showcased at a sustainability exhibition in New York. ‘I’ve had quite a few go to the UK too. I’ve got 35 shops here in NZ stocking them now, mostly in the South Island, and I’m currently exploring potential openings in Auckland.’

Anthea’s daughter Vashti, now seven, often helps with making earrings and is naturally learning from the stories that go with them and her mother’s commitment to zero waste living.

‘I’m very happy with the life I have built. Every so often I have a moment when I stop and think about whether I’m having any impact. I’m lucky because I receive so much great feedback. People really like being able to gift something beautiful with a sustainability story behind it and that’s hugely rewarding for me too.’

A SENSE OF HOME, HALF A WORLD AWAY Tech whiz and audio engineer Turahui Payne unexpectedly discovered strong Kiwi connections in London after embarking on his big OE last year.

WORDS Craig Sisterson

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THE HOMESICKNESS HAD

seemingly hit out of nowhere. Turahui Payne couldn’t have been more excited to fly to London in 2022 to kick-start fresh adventures, especially after Covid suddenly curtailed his high school years and he’d then studied intensely to go to university early, and on to earn an audio engineering and production degree while still a teenager.

It wasn’t Turahui’s first time overseas; in 2017 he won a place at a Silicon Valley BootCamp run in association with Te Rūnanga o Ngāi Tahu. He’d created an app to help give unwanted goods from organisations and businesses to homeless people. Turahui was 13 years old. But this time was different. Not just twice the distance.

But a one-way ticket.

‘I booked my ticket to London on my 18th birthday, and then moved over a month afterwards,’ says Turahui.

While the UK can be a default ‘big OE’ option for young Kiwis – given easy UK work visas, proximity to European excursions, and decades of being a welltrodden path – Turahui was drawn to one of the world’s biggest capitals for other reasons.

Primarily, his passion for music and creativity. ‘For me, it was more the influence of the music that I was hearing and the culture of the city that drew me to London,’ he says. ‘I had a couple of friends here I’d met online that I was working with as well, and their insight into the city also drew me to this place, on a one-way ticket. With everything from dance music, electronica, grime, hip hop, it just seemed like this was such a hub creatively for musicians, artists, video people, everything really. And I think

for me, I just said, “Young fella, you want to be a part of that,” as opposed to staying at home.’

The pandemic had ebbed, Turahui had turned 18, and so he took the plunge. The first couple of months went well; Turahui relished his new environment and all the new experiences that went with it. Living, working, and playing in a city where historic landmarks like the Tower of London, St Paul’s Cathedral and Westminster Abbey had stood for centuries, yet a modern creative

TOP Ngāti Rānana is often requested to perform at a wide variety of functions; a recent example is a VIP event before the opening game of the 2023 Rugby World Cup. ABOVE For more than 60 years, Ngāti Rānana London Māori Club has been advancing the mana of Te Ao Māori throughout the UK and Europe.

OPPOSITE Inspired by his love of music, Turahui was drawn to London as a hub for musicians, artists and creatives.

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LEFT AND BELOW In September, Ngāti Rānana performed at the opening of an Epping Forest District Museum exhibit that included taonga from Aotearoa and the Pacific Islands.

BELOW RIGHT Ngāti Rānana has given Turahui a sense of community and connection to his heritage while living on the other side of the world.

xx

‘This lady came up to me, and just gave me this massive “kia ora”.

I was like, “Woah, what’s going on?”, then realised I’d just met another Māori here in London.’

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buzz was on offer too. Concerts, collaborations, creativity.

Then, out of nowhere, Turahui was struck by ‘this daunting realisation’ of how far away from home he was.

That he was on the opposite side of the world from his parents in Banks Peninsula, and all his old friends.

A world away, by himself. ‘I was homesick,’ he says.

The salve, fittingly, came at a concert. And in a strange way, had ties to what had originally gotten Turahui into audio engineering and his love for a broad range of music, years ago.

‘I was at a concert, feeling homesick, and quite drunk if I’m being honest,’ he recalls. ‘This lady came up to me,

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and just gave me this massive “kia ora”. I was like, “Woah, what’s going on?”, then realised I’d just met another Māori here in London. We ended up chatting and she told me all about Ngāti Rānana and everything. It was good seeing another Māori, so far away from New Zealand. She said, “There’s a whole group of us, meet one of us and you’ll eventually meet all of us.” She introduced me to the club, and from there I went along one time, and then just ran away with it and haven’t left since. The rest is history, really.’

While Ngāti Rānana London Māori Club was new to Turahui last year, the group has been around for more than 60 years, providing Kiwis

living in the UK and others interested in Māori culture with ‘an environment to teach, learn and participate in Māori culture’. With guiding principles of kotahitanga (unity), whanaungatanga (kinship) and manaakitanga (generosity), Ngāti Rānana offers an inclusive environment where people can meet, learn and perform, while advancing the mana of Te Ao Māori throughout the UK and Europe.

‘The way the club operates isn’t an exclusive type thing,’ says Turahui.

‘It’s just really an expat club for New Zealanders and Māori overseas. We meet up every Wednesday night at the High Commission of New Zealand and then just spend time catching up with each other, having dinner (bring a plate), then going through some classic Māori songs, practising.

Maybe some of the leaders will have notices where someone’s requested us for a performance somewhere, or the Christmas concert. There’s always events going on.’

The club can be in high demand – in the month Turahui spoke with latitude, Ngāti Rānana had performed at a Rugby World Cup function in France; an NZTE showcase of

Aotearoa food; a Kea New Zealand function for the touring Black Caps cricket team; and at the opening of a museum exhibit that includes taonga from Aotearoa and the Pacific Islands.

‘My role is someone who keeps coming back every week, supporting the culture and being around other people,’ says Turahui. ‘And I’m one of the guitarists; I just kind of help out.’

Turahui works full-time as an AV Technician based in Waterloo, ‘playing with gadgets and setting up events’ from conferences to awards shows and concerts. Along with Ngāti Rānana meetings and performances, his nights and weekends are spent going to events, travelling around Europe, and creating side projects and music while trying to get into the local scene.

‘Last weekend I just spent the whole time shooting music videos,’ says Turahui with a grin, no homesickness on show. ‘There’s so much to get up to over here, especially with so many people in the city; everyone has something going on. I’m just trying to stay in that space.’

Musically, Turahui loves everything from the kapa haka of his childhood and now Ngāti Rānana, to hip hop,

Ngāti Rānana London Māori Club has been around for more than 60 years, providing ‘an environment to teach, learn and participate in Māori culture’.

grime, and more. ‘I’m just so passionate and hungry to be around music all the time,’ he says. ‘Earlier this year I was listening to a lot of Japanese Heavy Metal for a couple of months, looking for something new. There are just so many different sounds here.’

And each Wednesday, guitar at Ngāti Rānana, after a feed. Old songs, new friends, maybe even a few UK rellies, but most of all, ‘a sense of home, really’ on the far side of the world.

Strathallan is more than just a retirement community – it’s a family.

We take pride in providing a welcoming and supportive environment where you can feel right at home. Our serviced apartments offer open-plan living and come with meals and housekeeping too. For those who want more space and privacy – we also have modern villas with ensuite bathrooms, private outdoor spaces, and internal access garaging.

If you’re interested in learning more contact Tania on 027 525 6725 or tania.buchanan@strathallanretirement.co.nz

An Arvida Living Well Community

CHANGING TASTES Maybe you’ve noticed something a little different amongst friends, whānau or colleagues at social gatherings in the last few years. Kiwis are increasingly exchanging their favourite tipple for an alcohol-free drink, and they are doing it consciously, and willingly.

WORDS Julie McCloy

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THE ZERO ALCOHOL SECTIONS

invading the wine aisles and the ‘mock’ on our cocktail lists is part of a rising new trend of mindful drinking, often called ‘sober curious’. Embracers of this new trend are people who normally do, and can, drink alcohol (i.e. who don’t experience an alcohol use disorder which requires abstinence), but who are adding more alcohol-free occasions and options into the mix.

The term itself was first coined by American writer Ruby Warrington, in her 2018 book Sober Curious: The Blissful Sleep, Greater Focus, Limitless Presence, and Deep Connection Awaiting Us All on the Other Side of Alcohol. Warrington also offers a podcast on the topic for those who are audibly curious.

If you have ever asked yourself why you had that (extra) drink, what are you getting from alcohol (taste, effect, to fit in etc.), why you drink in a particular setting, or whether you really even wanted a drink, then perhaps you are sober curious. Essentially, that means taking a more considered approach to how much alcohol you consume, and when, where and why you drink.

And the great news is that in 2023, there is a wide and ever-increasing range of alcohol-free spirits, wines, ready-to-drinks, beers and even liqueurs to choose from, some of which are produced right here in Aotearoa.

The popularity of mindful drinking has grown over the last decade. People have been dipping their swizzle stick into alcohol-free choices – usually the standard soft drinks and fizzy water – for some years with Feb Fast and Dry

July, but it’s taken off more widely in the last five years.

It’s particularly popular amongst younger people, who are switching away from booze for a variety of reasons, including a growing understanding of the effects of alcohol, increased awareness of the importance of balance to our mental and physical wellbeing, a desire to embrace ‘cleaner’ lifestyles, and

the decrease of the bars and pubs as a prime point of social connection. Then, whilst pandemic lockdown initially created a spike in alcohol consumption, it also gave many people an opportunity to examine their overall balance of life, including their use of alcohol.

The benefits are significant, including lower blood pressure and cholesterol, and better mood – alcohol latitudemagazine.co.nz

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is a known depressant and can increase anxiety. There’s the joy of no hangovers, booze bloat, or fear of the random breath tests and, if it matters to you, you are ditching a lot of empty calories.

Furthermore, you have the pleasure of being more mindful in your choices and savouring the times when you do drink.

What’s not to love?

As the interest in selective sobriety has grown, it has stimulated a whole new beverage industry – nonalcoholic versions of all your favourite traditionally alcoholic drinks. People who are redefining their relationship with alcohol are finding their choices are better than ever before, and easily available from supermarkets and bottle stores. These are a great alternative for those who want to cut down on alcohol without giving up taste.

In 2015 a bar owner in Auckland gave an alcohol-free bar a shot; it lasted five weeks. He may have been 80

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too far ahead of its time, but entirely alcohol-free bars have been popping up in big cities in the US and Europe, and they are proving more successful. If you are heading out to socialise locally, you still have more options than ever before. An increasing number of bars, clubs, restaurants and other venues are stocking grown-up alcohol-free drinks, often so similar to their alcoholic precursors in look or smell that you may not even recognise them as different.

For that very reason, those who need total sobriety may find that these nonalcoholic versions are so realistic that they are still best avoided.

Most bars now have an alcohol-free beer on offer and possibly mocktails, but you can forget about non-alcoholic wines. To be fair, they can be hit and miss on taste. In a few upmarket bars you might find mocktails that feature non-alcoholic spirits, whilst in most venues, they will likely be pure fruit

Entirely alcoholfree bars have been popping up in big cities in the US and Europe, and they are proving more successful.

juice mixes. Many bars still don’t list mocktails and, whilst they are generally happy to make an alcohol-free version of a cocktail for you, as a non-drinker, it’s nice to see them listed and know what you are going to get (and what they will cost, sans alcohol). It’s also nice to feel that you are welcome.

New Zealand producers are beginning to embrace the alcohol-free

trend, although the technology and the creativity required to pack in the flavour, whilst removing the alcohol, makes them more expensive to create, and buy. Local Canterbury wine producer Giesen has invested heavily in their alcohol-free wines and now offers an extensive selection in their ‘0’ range. Perennial Christmas and race-day favourite Lindauer has two ‘Free’ versions, and Auckland-based Ecology offers several alcohol-free gins, including pre-mixed options in cans.

There’s more local choice in beer from brewers such as Garage Project, Bach Brewing and fully zero-beer producers State of Play.

If your local drinks supplier doesn’t have the range you need, you can choose from a wide range of specialist online suppliers such as Clear Head and Altered and, if you are in Auckland, you can visit the AF Store in person for

alcohol-free-only options – including liqueurs and aperitifs – from New Zealand and the rest of the world.

Mindful drinking looks set to be part of a continuing evolution in how we approach wellbeing, health

and socialising. If you don’t want to kiss goodbye to the booze forever, maybe now’s a good time to create a more meaningful relationship with alcohol. What have you got to lose?

Get curious.

WHERE PRIVACY MEETS BEAUTY With views out to the harbour and surrounded by native bush, Mt Vernon is perfectly poised to allow guests the opportunity to host an event, enjoy all that Akaroa has to offer, or to simply sit

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TOP RIGHT Surrounded by natural

bush the expansive lawn is a muchloved setting for weddings and events.

an entertainer’s dream – and the perfect dining spot in which to enjoy one of David’s delicious barbecue dinners.

that ignites an instant sense of calm and relaxation.

The large reception lawn that spreads out in front of the Lodge is ideally placed for gatherings of large groups, and it is easy to see why Mt Vernon has become such a sought-after destination for weddings and functions.

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For hosts and owners David and Amanda Kinnaird, Mt Vernon is also a way of life. Having purchased the business eight years ago, it was the opportunity they were looking for after 30 years in the tourism industry (David as a tour driver and Amanda in hotels).

‘We hadn’t actually been to Akaroa

WORDS Lucinda Diack

MEDITATIVE BREATHING SEEMS

base of the Purple Peak track in Akaroa and is a coveted destination for all occasions – romantic weekends, family gatherings, team building retreats, the options are endless.

RIGHT The Lodge and large deck are

back and relax.

instinctive when standing on the deck at the Lodge of Mt Vernon. Long slow breaths that allow the mind and body to soak in the water of the harbour glistening through the trees and the birdsong of tūī and bellbird (and the morepork at night). It is a destination

ABOVE Mt Vernon is nestled at the

At the heart of the property the Lodge is a central hub with an expansive deck for socialising, a full kitchen and a central fire pit for cooler nights.

before,’ laughs David, ‘but we came, had a look and never left!’

Captivated, like their guests, by the surrounds, David and Amanda knew this was their next step and haven’t looked back. Building on the past success of the business, they have enhanced and redesigned the buildings, establishing a modern, functional events space and holiday destination. Fitting of the beautiful Banks Peninsula town.

Able to sleep 52 people across the Lodge and surrounding cabins, it is a versatile property that caters for everything from a romantic getaway to large groups, with guests often not realising the true value until they are there. ‘We want to keep the costs low for our visitors,’ says David. ‘But we don’t allow that to impact our quality.

It is about ensuring we are able to open our retreat up to everyone.

‘We are here to look after our guests,’ he continues. ‘While weddings are a big part of what we do, the function room is well set up with AV requirements for conferences and retreats, while the Lodge and the gardens are well designed for large gatherings and family reunions.’

At the heart of the property the Lodge is a central hub with an expansive deck for socialising, a full kitchen and a central fire pit for cooler nights. ‘It is cosy in the winter and able to be fully opened up in the summer,’ enthuses David. It is a beautiful space in which to congregate, gather and connect with friends and family.

While David is often found front of house, talking to guests and cooking the barbecue, it is Amanda who makes the

amazing accompaniments and provides guidance for those who have opted to have their catering provided. He laughs as he explains it is really Amanda ‘who runs the lodge’, and who takes great pride in maintaining the impressive gardens and vegetable beds. Set on six hectares, the garden comprises almost half, and maintaining it is no small task.

Despite being an unknown destination to many, it comes as no surprise that once people do visit they quickly become repeat customers.

‘Every visitor is unique and we enjoy getting to know each and every one of them,’ concludes David. ‘Being part of special moments and interacting with people from all around the world is one of the best parts of what we have achieved.’

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Lily ‘Kushi Maya’, flowering mid-January, is a hybrid between an Oriental lily and the Himalayan species L. nepalense, which gives it the greenish/marooncoloured petals.

TRUMPET CONCERTO A crowd of lilies flowering en masse is like a fanfare for summer – their variety of form and colour can also give them a subtle shapeshifting or chameleon quality shared by few other flowers. They have a visual presence and adaptability which allows them to take centre stage or float in the wings, and they can be a fresh element in contemporary garden landscapes.

WORDS & IMAGES Martin Wilkie

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BOTANISTS CLASSIFY THESE

flowering bulbs into nine different divisions based on their genetics and hybridisation history (with dozens more subdivisions), and some species have enjoyed centuries of cultural, artistic and religious traditions. There’s plenty of depth to the world of lilies, including taking a closer look at these plants for their potential in the garden landscape, and considering some slightly unconventional strategies.

Most of the lilies we’re familiar with grow best with their feet in the shade and their head in the sun

(or light shade); they need good drainage and some extra water now and then if conditions are really dry.

Some naturalise happily in drifts under woodland conditions, such as the Himalayan or Mount Peel lily Cardiocrinum giganteum, a giant species from Central Asia. This lily’s bulbs mature with their fleshy roots spreading through layers of surface mulch, and the towering flower stems over two metres tall release thousands of papery seeds which take three or four years to reach flowering size again.

The main bulb dies off after producing the flowering stem, however it usually produces several ‘pups’ around its base – smaller bulbs which can be transplanted into leafy soil to grow on.

It’s hard to lose Cardiocrinum if you have them in the garden; on the shady side of my driveway they appreciate the red and orange leaves from Liquidambar street trees loosely packed around them in autumn.

Another woodland species Lilium martagon also does well in the garden’s light silty soil – it has many smaller flowers on stems approximately one metre tall and is a good companion for rhododendrons. Unfortunately I don’t have the knack with L. regale Christmas lily (also from the Himalayas) either in the ground or containers. However several years ago a gardening friend introduced me to the butter-yellow ‘Conca D’or’, an outstanding example of a relatively new class of lilies called Oriental Trumpet (OT) hybrids, also nicknamed ‘tree lilies’ due to their height: some can reach over two metres.

They are the result of crossing Oriental lilies like the classic white ‘Casa Blanca’, and tiger lilies, and are increasingly replacing Oriental lilies for cut flower

Most of the lilies grow best with their feet in the shade and their head in the sun; they need good drainage and some extra water now and then if conditions are really dry.

production. These new hybrids selected

by North American and Dutch breeders are healthy with strong stems, vigorous and usually well scented, not too fussy about soil type if it’s well drained, tolerant of heat and cold (they still prefer a cool root run), and resistant to leaf scorch in Canterbury summers.

Like all true lilies their bulbs are made of thick overlapping scales, which in the OT hybrids can rival the size of a coconut. Lily bulbs don’t have the protective papery coats of tulips and daffodils to keep them from drying out, and need to be kept cool, damp and shaded, whether in or out of the ground.

Most lilies should be planted quite deeply: there should be a good 150 mm of soil above the top of a big bulb, and ideally some leafy mulch too. This depth helps to keep them cool, but also relates to feeding and stability. In nature the top few inches of soil are the most fertile, and many lilies produce a dense mass of ‘stem roots’ at the base of the new stem each season, extending out horizontally in all directions into the layer of soil above the bulb. These latitudemagazine.co.nz

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Successful landscape design often comes from close observation of natural plant communities and their environment, then intensifying, simplifying or formalising the effect using similar kinds of plants which will thrive in local conditions.

TOP LEFT Lily ‘Eastern Moon’, Oriental

x Trumpet hybrid ‘tree lily’, flowering late December.

TOP RIGHT Lily ‘Conca D’or’, Oriental x Trumpet hybrid ‘tree lily’, flowering early January, with grass Miscanthus sinensis ‘Morning Light’.

ABOVE Lily ‘Miss Feya’ (syn. ‘LeVern

Friemann), Oriental x Trumpet hybrid ‘tree lily’, flowering late January, with grasses Calamagrostis acutiflora ‘Karl Foerster’.

OPPOSITE Lily ‘Miss Feya’ (syn. ‘LeVern Friemann’), Oriental x Trumpet hybrid ‘tree lily’, flowering late January, with grasses Calamagrostis acutiflora ‘Karl Foerster’, blue Agapanthus inapertus, and lime green Japanese forest grass Hakonechloa macra ‘Aureola’.

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feeding roots absorb most of the nutrients the plant needs during the growing season, and they also act as ‘stays’ – supporting the tall flowering stem at the base in strong winds. If the bulb is not deep enough, its growth is limited because it can’t absorb as many nutrients, and it’s more likely to need staking. The fleshy basal plate roots under the bulb hold it firm like a counterweight, and absorb additional nutrients and water. Basal roots can be contractile, and pull the bulb deeper to some extent. Martagon and Mount Peel lilies don’t rely on stem roots: their basal roots absorb almost all the water and nutrients they need.

They’re not gross feeders, and fertilising twice a year suits most OT hybrids: firstly when the new shoots are

just a few inches tall to supply the early season’s growth, then again when the first flowers are opening so nutrients can be stored down in the bulb during late summer. Here they’re fed with sheep pellets and potato fertiliser, which has a lower proportion of nitrogen (also suitable for herbaceous peonies); sprinkled around but not touching the new stems, and covered with a layer of compost.

Successful landscape design often comes from close observation of natural plant communities and their environment, then intensifying, simplifying or formalising the effect using similar kinds of plants which will thrive in local conditions. New York’s High Line walkway is a fine example, where hundreds of flowering perennials,

grasses and woodland species native to the area have been used since 2009 to ‘re-wild’ an abandoned elevated freight railway. Piet Oudolf, the Dutch designer of the planting has commented that ‘My biggest inspiration is nature. I do not want to copy it, but to recreate the emotion.’

My own house has a mid-century Modern/Scandinavian look, and a kind of formalised prairie garden has developed in the front courtyard to complement the shapes and angles of the house. Tall perennial grasses Calamagrostis acutiflora ‘Karl Foerster’ are planted on a grid pattern, and quickly provide volume from early summer. White and cream-coloured OT tree lilies with their narrow footprint can be fitted randomly between the grasses, and white flowered Persicaria, blue-grey Hosta ‘Powder Blue’, and herbaceous peonies ‘Krinkled White’ grow around the grasses next to the paving for more sunlight. The grasses and tree lilies match each other for growth and by December both are well over shoulder height. Both prefer similar conditions, and there’s a satisfying combination of form and texture with the lilies’ crisp white trumpets floating amongst the grasses’

feathery plumes, moving easily with the wind. The lilies are also an unexpected food source for insects, plus flocks of silvereyes and other tiny birds. They land on the flowers and feed from nectaries on the inner surface of the trumpets; Chicago Botanic Gardens have noticed that their lilies attract birds and butterflies too.

Next to the front courtyard is a lawn approximately 3.5 metres square, with clumps of lilies around the edges in rich ‘crushed raspberry’ colours. One of the best performers is ‘Miss Feya’, an early success by LeVern Friemann, a lily pioneer from Washington State. Named for him in 1992, it was subsequently registered as ‘Miss Feya’ , by a Dutch nursery in 2008. Non-fading in our intense sunlight, it easily reaches two metres with typically around 15–20 sweetly scented slightly pendant flowers on each stem, and flowers for five weeks in summer from mid-January. The new white variety ‘Tisento’ amongst the grasses first opened in mid-December last year, so the lily season extends over several months.

The original ‘Conca D’or’ lilies, carefully multiplied by division, are parked beside the front door steps in four big plastic containers with handles.

Fifty litres of mix in each plain black planter from Mitre 10 gives a deep cool root run, slows temperature changes and moisture loss, and anchors the lily flowers in strong winds. They’re lightly shaded by shrubby dogwoods and Miscanthus ‘Morning Light’ grasses in summer – lilies can truly be shapeshifters if different tactics and unconventional planting associations give them the opportunity.

Our clients are visionaries.

Our valued clients come to us with big goals. Using our expertise and many years of surveying experience, we bring their projects to life.

128 Moore St, Ashburton 7700 03 308 7722 021 225 5223 hello@terravision.co.nz

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garden JOBS FOR DECEMBER

 Sow direct into the soil – zinnias and cosmos

 Plant out more vegetables

– broccoli, cabbage, lettuce, celery, leeks

 Direct sow more seeds that

are prone to going to seed like coriander, lettuce and rocket

 Pinch out and disbud dahlias  Water your garden

The Magic of

GARDENING

As the garden bursts into full bloom, resident expert Flora Brons offers some guidance around what needs to be done.

THE GARDEN IS REALLY COMING

to life! Dahlias are starting to flower and all other perennials have doubled in size from last year. So much lush and frothy growth. It is finally the time of year that you can walk around on a mild evening watering the plants with a drink in your hand. The birds are chirping like crazy and the smell of freshly mown lawns is always in the air.

There are still lots of jobs in the garden, but if you have been ticking off your spring jobs then you will hopefully be able to sit back and admire your garden instead.

Potato Harvesting One of the best feelings is bandicooting for the first potatoes of the season.

Bandicooting is the process where you put your hand under the soil and grab the potatoes without disturbing the 88

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mother tuber potato. By doing this you take a few potatoes from each plant and this means that the plants will keep producing for weeks to come. You don’t need to pull the whole plant out!

strategically to conserve water and enhance root growth

 Start white butterfly control  Harvest first potatoes

sticks. This will deter the butterflies but it needs to be regularly applied every couple of weeks. You can also spray for white butterfly, but I do try and avoid sprays where I can unless I am really struggling with a pest or nasty weed.

It’s a special time of year to be in the garden and also a busy time for all of us, so make sure you remember to stop and smell the roses. •

White Butterfly Control These little pests will destroy any brassica plants you plant out within 24 hours … They can be devastating and really frustrating to deal with.

There are a few ways to deal with them which will allow your brassicas to keep growing over summer without being gobbled up.

The most sustainable option is to net your brassicas with a fine mesh so that the butterflies can’t get through it.

Another is to use Derris Dust which is a bit more labour-intensive. It is a powder that you put on the leaves of the plants when they are wet so that it

With an agricultural degree from Lincoln University, along with an entrepreneurial mindset, Flora Brons was inspired to develop Flora Grow to educate and influence the community on sustainable living through her knowledge of plants and the ecosystem. Her passion for plants, nature and people drives her continued success. floragrow.co.nz

+ more of your favourite labels all online

or available in store locally at

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fashion, sustainability and most importantly colour. For her, it all comes back to colour.

WITHIN MINUTES OF ARRIVING

at interior designer Julie Wightman’s home I feel as though I have been enveloped in a warm hug. There is coffee on the table, biscuits in the oven and generous open flowing conversation.

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Growing up in Ashburton, Julie often found herself gravitating towards the arts and on leaving school set off to study towards a Bachelor of Interior Architecture before heading offshore, spending several years working in London and

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IMAGES William Wills

Julie Wightman is passionate about design,

Sydney before family brought her home.

‘My time overseas was instrumental to my journey. It was where I discovered the value of good quality craftsmanship,’ she explains, ‘and the role the creator plays in the story [of a piece of furniture].’

This connection with quality and hands-on craftsmanship continues to play a key role in her work as an interior designer today. ‘Interior design, to me, isn’t about what is cool or following trends, it is about functionality and conscious decisions.

It is about improving how my clients live and interact with their spaces, and what those spaces say about them. I love hearing stories about pieces of

WORDS Lucinda Diack

DESIGN WITH MEANING

furniture or other items that have been passed down through generations, or that were purchased from a flea market or on holiday, and then building a functional space around this.’

Balancing a young family with her career in Ashburton saw Julie branch out into personal styling and teaching, as well as growing her creative outlet as an artist. ‘Everything I do is connected to colour,’ she laughs. ‘The personal styling has become an integral part of my business and I love seeing how liberating it can be when someone discovers how to dress for their shape, personality and colours.

‘As busy mums and working women we often only have five minutes to get dressed, and being able to work with clients to create a wardrobe that has been tailored to them is empowering.

Just like when I work with someone on colours and furniture for their home, personal styling is about finding colours and items that work for them. It isn’t about me and my tastes, or what is on trend, it is about personalising the finished product, to make living easier, and my clients more confident in how they present themselves to the outside world.’

Building on this personalised design solution, Julie is excited about the future with collaborations in the pipeline with fabric manufacturers and furniture makers. ‘It is about being able to bring people’s stories to life and into the home,’ she explains. ‘My hope is to create personalised textiles, using motifs inspired by a leaf from their favourite tree for example, and design something

Describing herself as a modern, abstract colourist when it comes to her art, it is hard not to get caught up in Julie’s passion for colour. that is beautiful and bespoke, but that is also made well. It allows us to be building meaningful and beautiful interiors that are also functional.’

Describing herself as a modern, abstract colourist when it comes to her art, it is hard not to get caught up in Julie’s passion for colour. But what will stay with me long after this article has been written and enjoyed, is her approach to a simple life.

‘I am not after fame or a big career,’ she shares with a smile. ‘I don’t need a

lot. What I want is to make life easier for other people; I want to contribute to improving how everyone lives – whether they can afford an interior designer or not.

‘I also want to inspire people to express themselves. To create and build on their individual character, through their wardrobe, their colours, their homes. There is more to life than being the same as everyone else. We all have a story to tell – I want to help people embrace theirs.’

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IN THE DETAIL Attention to detail is key in a home build, but for LOC Construction, precise detail down to the exact millimetre is what makes them stand out in the luxury residential architectural building sector in Canterbury.

WORDS Lisa Gold

LES AND TOM O’CONNELL, THE

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located in Prebbleton, won LOC Construction six awards at the Registered Master Builders House of the Year Awards (Mid & South Canterbury region) in the CARTERS New Home $1 million – $1.5 million category.

IMAGES Veronica Wedlake

father and son duo behind LOC Construction, have always been dedicated to their craft and are no strangers to hard work. Tom has been on the tools in the business since he was a teenager, working up to now lead the team; while Les has been building for 92

ABOVE This luxury home,

45 years, starting the company in 1991 after a very successful rowing career.

Persistence to be the best led Les to winning two Rowing World Championships in 1982 and 1983, then onto wining gold at the Olympics in Los Angeles in 1984. As he explains, ‘Rowing taught me persistence and to

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never accept anything less than 100 per cent – attributes I have always applied to my business.’

A search on their website reveals they have consistently won Gold in the Canterbury Master Builders Awards, and at a national level. It is an important part of their make-up: being

Photo MoMac Creative Agency

There’s a dedication to each luxury build they take on, with projects taking anywhere from one to two years.

REGION & CATEGORY Mid & South Canterbury CARTERS New Home $1 million – $1.5 million

AWARDS WON

able to put your work up each year to be judged by your peers. It builds confidence and pride in the team and shows clients the value of what they are getting when they choose LOC Construction.

Tom says a big reason why LOC Construction is successful is due to the way they have structured the company to make the most of their strengths. Tom, as General Manager, is responsible for securing the work, liaising with clients, suppliers and subcontractors up to the point of the build starting. The sites are then handed over to the foremen and the team; from there all sites are overseen by Les in an operational capacity. Les has, up until recently, been on the tools but has now

been able to step back and play more of a support role with the team he has developed. His work ethic has been an example to the team with the principles of working hard and producing the highest standard of work.

Tom says there’s a dedication to each luxury build they take on, with projects taking anywhere from one to two years. ‘An architecturally designed home has different elements that the architect has spent a significant amount of time to develop, and it’s our job to bring their (and the client’s) vision to life. These homes are much more complex, and we need to pay attention to every detail.’

Most recently the company won six awards at the Registered Master

• Regional Supreme House of the Year • Regional Pink Batts Craftsmanship • Regional Category Winner • Regional APL Sustainable & Environmental Excellence • Regional Plumbing World Bathroom Excellence • Regional Gold

Builders House of the Year Awards for a $1 million – $1.5 million home in Prebbleton. The winning home, which connects its living spaces with a covered glass corridor, took 13 months to come to life and is a classic example of the

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‘We are highly focused on our clients, and we want them to enjoy the journey of building their dream home by including them every step of the way.’ quality craftmanship that keeps Les and Tom O’Connell pushing to deliver the best. ‘This build took building complexities to a new level,’ says Tom. Firstly, the 356 sqm home was built in two stages, so the clients could live on-site while construction was underway. ‘The job was for a professional couple with children, so knowing they needed to live in the property meant we had to have the wing they were living in completed to the highest standard as soon as 94

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possible,’ he continues. ‘It was a different experience having a client on-site for the build, but I enjoyed working with our clients and it meant that if we needed to speak to them, they were right there. They could also see the progress of their build first-hand. We are highly focused on our clients, and we want them to enjoy the journey of building their dream home by including them every step of the way.’

Tom says the house has a lot of detail that isn’t easy to spot and

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required the utmost attention in the building process. This is where Les’ experience and expertise is most valuable, not only in ensuring a perfect result, but in teaching the team along the way.

‘The house had every door, internal and external, extending from the floor to the ceiling which was 2.7 metres. With most doors you have a timber reveal you can see, but there were no reveals in this house so every measurement had to be precise down

Dedicated to building outstanding homes.

to the exact millimetre, otherwise if the ceiling and doors were at different heights in the slightest, the door would hit the ceiling,’ Tom explains.

The one-storey home is also seamlessly connected by a glass corridor, creating a flawless flow. It features four bedrooms, two and a half bathrooms and two living rooms on a large lifestyle block with a bespoke Palazzo kitchen in contrasting black and white tones.

The build had architectural challenges for the team, but the construction also coincided with the building supply shortage caused by the Covid-19 pandemic. The duration of luxury builds means LOC Construction always plan their materials well ahead of time, which was a huge advantage for the Prebbleton project. ‘We normally order what we need at the start, but it still took months for some supplies to arrive from overseas. We took matters into our own hands and instead of ordering pre-made frames we built our own onsite and managed to stay on schedule,’ Tom says. ‘The client and architect

ABOVE The 356 sqm home took 13 months to build and required the utmost attention to detail.

OPPOSITE The house consists of four bedrooms, two and a half bathrooms and two living rooms on a large lifestyle block, just an 11 km drive from Christchurch.

envisioned an amazing home and our job is to collaborate throughout the project to ensure we deliver each detail.’

Evidence of this commitment could not be clearer with LOC Construction’s apprentice Jake Rochford winning this year’s Central South Island Apprentice of the Year Award. Jake started with the company straight from school and has grown into a very competent builder.

The team at LOC Construction are tightknit and great ambassadors for the company. Over the course of a build, they really get to know their clients and build trust with them.

‘We all enjoy coming to work every day,’ concludes Tom, ‘and delivering the best outcome for our clients.’

0800 562 266 022 025 9915 tom@locconstruction.co.nz locconstruction.co.nz

and open, and minimise the amount of cash on hand.

It’s equally important to have the right insurance coverage in place to protect you from the financial losses associated with retail crime. Be sure to tailor your policy to your unique situation, and don’t be tempted to reduce your cover costs to save money upfront. This can prove risky down the track, especially at claim time.

Protecting

YOUR BUSINESS Bret McNulty, commercial insurance broker at Abbott Insurance Brokers Christchurch, offers some tips to prevent retail crime and ram raids.

WE KNOW THE IMPACTS OF

retail crime and ram raids on business owners can be devastating, especially for those who have been targeted more than once. But there are steps you can take to protect your business and your team.

By strengthening the security infrastructure of your business and selecting the right insurance policies, you can minimise your risks of being targeted and protect your bottom line.

Here are some practical steps you can take to deter raiders.

Physical security Ensure your premises have strong doors, windows and security shutters. Consider fog cannons and bollards. High-quality 96

surveillance cameras and alarms can deter potential criminals and provide valuable evidence in case of an incident.

Adequate lighting Install motion-activated lights to illuminate dark areas around your property during the night.

Controlled access Limit entry points and consider implementing access control systems restricting access to authorised personnel only.

Remove temptation Keep high value or attractive items out of sight, leave your till drawers empty

Insurance with Abbott Insurance Brokers

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Minimum covers to consider Material damage – Property insurance covers damage or loss of your physical assets due to theft, vandalism or ram raid incidents. Ensure your policy adequately covers the replacement cost of your assets, including stock.

Business interruption (loss of profits) – If your business is forced to close, business interruption insurance provides financial support to help cover ongoing expenses and loss of income.

A good broker will tailor your cover to your unique situation, accounting for any preventative measures you’ve taken, and provide options with guidance for your consideration.

By engaging an insurance professional to help manage your risk, you can save time, money and stress in the long run.

Bret McNulty is a commercial insurance broker at Abbott Insurance Brokers Christchurch. He’ll help you navigate the complexities of risk management and insurance, providing personalised guidance and an insurance solution tailored for your unique situation. abbott.co.nz

Think different.

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Taste deliciousness.

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Meat is aged 3 weeks for flavour and tenderness.

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Poised for Change With a change of government, NZ Mortgages Managing Director Nathan Miglani reflects on what it means for the property market.

IT’S AN EXCITING AND

transformative time for New Zealand as we’ve recently witnessed a change in government. On behalf of NZ Mortgages, I’d like to extend our best wishes to the new administration as they embark on their journey of service to the people of New Zealand.

The real estate market is, as always, a reflection of the broader economic and political landscape. Currently, we are experiencing a robust market, characterised by a particularly interesting trend – first home buyers account for a significant portion of our client base, representing 60 per cent of our 98

Finance with NZ Mortgages

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business. The remaining segments are divided as follows: 20 per cent comprise individuals looking to sell and buy, 5 per cent are seeking loans for business and investment properties, and 15 per cent are engaged in the process of refinancing.

As the new government takes the reins, we anticipate changes in the property investment landscape.

Property investors are likely to re-enter the market, and it’s possible that they’ll be competing with first home buyers, particularly for properties valued below the $650,000 mark.

Even as the Kāinga Ora First Home Partnership is no longer

latitudemagazine.co.nz

available due to overwhelming interest, it indicates the increasing number of first home buyers out there, and the current stock in the market indicates that there’s plenty more demand to come. However, it’s worth noting that Kāinga Ora continues to support first-home ownership through the First Home Loan and First Home Grant programmes, providing viable methods for aspiring homeowners.

Transitioning from the vibrant spring season into the summer months, we foresee a steady property market ahead. With the market in full swing, it’s a time to seize opportunities, if you can, as we know that the cost of living is still high and interest rates still sit quite high. We remain optimistic about the market’s stability going forward, with the OCR expected to hold and a drop predicted for 2024. We believe it’s essential to provide proactive guidance to our clients, ensuring they are well prepared for any market shifts.

If you’re contemplating selling and buying, looking to purchase your first home, or looking to leverage the equity in your existing property for an investment upgrade, please do reach out. We are here to guide you through every step of your property journey.

Years of experience mean Nathan Miglani knows how to give you the best possible chance of success if you are thinking of buying or building a property. Whether it’s a first home, next home, rental or a development, Nathan and his team are passionate about helping you through the process and they’ll find the best deal for your unique circumstances. nzmortgages.co.nz

WHY SETTLE FOR THE ORDINARY?

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‘tis the

ve i t esh

Fr Season

LEFT Even texture can be achieved with Resene ConcreteWash. For example a criss-cross manner was used for the application on the right-hand pot to create visual interest against the flooring and other pots.

For interior concrete flooring, start with a basecoat in untinted Resene Concrete Wax before applying Resene Concrete Wax tinted to your chosen Resene ConcreteWash colour.

Resene ConcreteWash Blondewash

Resene ConcreteWash Claywash

How-To Outside

In the Wash Imparting a variety of nature-inspired hues, the Resene ConcreteWash range allows you to achieve semi-transparent colour changes on a wide range of concrete surfaces, both indoors and out. Resene Colour Consultant Brooke Calvert explains.

USED TO BRING SUBTLE,

buildable sheer colour to concrete

walls (interior and exterior), interior

floors, exterior walkways and decorate elements like concrete planters and

furniture, Resene ConcreteWash offers a variety of different finishes to both

colour and protect set concrete. Each

of the five colours in the range can be applied to surfaces in an artistic,

fresco-like look. You can experiment with how you apply it to achieve a textured aesthetic.

Much like a wood stain finish,

the final look of your Resene

ConcreteWash colour will be affected by the concrete you are finishing.

Always test the Resene ConcreteWash 100

Exteriors with Resene

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finish on an inconspicuous area of concrete first to ensure it achieves your desired look before applying to your full project. Resene ColorShops have handy testpots of all the colours so you can try out your favourite. Some projects will only need one coat for a subtle colourwashed effect, while others may need two for a deeper wash effect.

Apply a saturation coat of Resene Solventborne Aquapel first to give efflorescence control, then follow with the same system as described for interior walls.

You can also use Resene ConcreteWash colours on exterior walkable surfaces, such as concrete paving stones. Seal your pavers first with one coat of Resene Walkon Concrete Clear thinned 10% with water and allow 24 hours before applying Resene Walk-on Concrete Clear tinted to your Resene ConcreteWash colour. Then, finish the surface with a final coat of Resene Walk-on Concrete Clear untinted.

How-To Inside It is recommended to seal the wall first in one coat of Resene Concrete Clear gloss before applying your chosen Resene ConcreteWash colour tinted into Resene Concrete Clear satin.

Finish by sealing your wall with a final coat of untinted Resene Concrete Clear gloss.

latitudemagazine.co.nz

Need help with the right colour palette for your home? Visit your local Resene ColorShop or book a Resene Colour Consultation, in store, virtual, or the Resene Colour Expert can come to you – resene.co.nz/colourconsultation. A Resene Colour Expert can help you coordinate your look and give you the confidence to get decorating. View the full range of wallpapers and colours at your local Resene ColorShop. resene.co.nz/colorshops.

Resene ConcreteWash Stonewash

Resene ConcreteWash Greigewash

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Designer FINDS

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7

Discover the latest fashion from our favourite local stores.

8

1/ Picnicware: Cushions $85, Bags from $95, Picnic Mats $240, from Slowlife. 2/ Citrus Gin, $79, from Humdinger. 3/ Beachside Maxi Skirt in Creme Embroidery, $350, from Jessica Flora.

4/ Artwood Keywest Trunk, $735, from Trenzseater. 5/ Chilly’s Insulated Drink Bottle in Flamingo, $69, from Homestead.

6/ Loobies Story Frida Sundress, $599, from Preen. 7/ Louenhide Athena Bag, $99, from Emmas at Oxford. 8/ The Garry Steak Knife Set, $159, from Homestead. 9/ Archies Support Slides in Peach, $60, from Stepping Out. 10/ Artwood Cross Outdoor Bench, $1,579, from Trenzseater.

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Where hard work meets a home that works for you!

At Pointbreak Homes, we craft homes reflecting your style and work ethic.

Where energy efficiency, customisation, and security are the priorities for the home you deserve.

Visit pointbreakhomes.co.nz or call 021 298 0010 to start a building conversation today

Beautiful, sustainable homes for everyday Kiwis

Party Plates With the summer entertaining season upon us, Kiwi chef Michael Van de Elzen has us covered with these delectable dishes – the perfect inspiration when it comes to ‘bring a plate’ dining.

RECIPES Michael Van de Elzen

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IMAGES Babiche Martens

Pumpkin Arancini with Gooey Cheese PREP TIME 2 hours

COOK TIME 15 minutes

Normally when I make risotto I want it slightly undercooked (al dente), but when I’m making arancini the rice needs to be cooked all the way through.

If it’s not it will stand out like white chalk in these crunchy deep-fried balls and be somewhat unpleasant to eat.

200 g (7 oz) provolone ½ small pumpkin 2 tablespoons grapeseed oil, plus extra for drizzling 1 onion, finely diced 6 cloves garlic, finely chopped 1½ cups arborio rice ½ cup white wine 1 litre (35 fl oz) warm vegetable stock ½ cup finely grated Parmesan 100 g (3½ oz) unsalted butter, cubed Flaky sea salt and cracked pepper, to taste 6 tablespoons plain flour 2 eggs, lightly beaten with 250 ml (9 fl oz) of water 2 cups panko crumbs 1 litre (35 fl oz) canola oil for

MAKES 24

Preheat your oven to 180°C (350°F) fan-bake.

each. Coat each ball in the flour, then the egg, then the panko crumbs.

Scoop out and discard the pumpkin seeds. Cut the pumpkin into large wedges. Arrange on a baking tray and drizzle with a touch of oil. Roast for 30 minutes or until a knife can pass through it easily. Allow to cool, then remove the skin and mash the pumpkin until smooth. Set aside.

To deep-fry the arancini, place the canola oil in a large pot or deep-fryer and heat to 180°C (350°F). Working in batches, add the arancini and cook until golden. Drain on paper towels, then transfer to a platter and serve with Dijon Salsa Verde.

Heat 2 tablespoons of oil in a medium pot over a medium heat. Sauté the onion and garlic until translucent. Add the rice and cook, stirring frequently, for 2 minutes. Add the wine and scrape up any sticky rice from the base of the pot.

Gradually stir in the stock, allowing the rice to absorb it between each addition. Taste the rice, and continue to add stock until it’s cooked through.

Stir in the mashed pumpkin and the Parmesan. Remove from the heat and stir in the butter. Taste and adjust the seasonings.

1 recipe Dijon Salsa Verde

Spread the risotto mixture out on a large tray. Chill for 30 minutes.

Cold smoke the provolone for 20 minutes. If you don’t have a cold smoker you can just use it as is.

Dice the provolone into 1 cm (½ in) cubes. Roll the cooled risotto into about 24 golf-ball-sized balls, inserting a piece of provolone into the centre of

deep-frying

DIJON SALSA VERDE PREP TIME 10 minutes

MAKES 1 cup

1 cup chopped fresh basil ½ cup chopped Italian parsley 2 tablespoons baby capers, chopped 1 clove garlic, crushed Finely grated zest and juice of 1 lemon 3–4 tablespoons grapeseed oil 2 tablespoons finely grated Parmesan 1 teaspoon Dijon mustard Flaky sea salt and cracked pepper, to taste

Place the basil, parsley, capers, garlic and lemon zest in a bowl. Add enough grapeseed oil to make the mixture liquid. Add the Parmesan, the remaining grapeseed oil and the mustard. Add the lemon juice and salt and pepper to taste. Store in a jar in the fridge for up to 3 days. latitudemagazine.co.nz

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to char, and remove it when it’s well coloured. Repeat with the broccoli.

Preheat your oven to 190°C (375°F) fan-bake. Line a large oven tray with baking paper. Lay the pastry on the tray, then take a knife and lightly score a 3 cm (1¼ in) border around the outside.

Prick the inside area with a fork.

Spread the Red Onion Jam over the inside area, then layer the asparagus, broccoli and smoked cheese over the top. Brush the outside border with egg and bake for 25 minutes or until golden.

Serve garnished with rocket and lightly drizzled with a little Chilli Oil, with the remaining Chilli Oil on the side.

RED ONION JAM PREP TIME 5 minutes COOK TIME 15 minutes

MAKES 2 cups

3 red onions, finely sliced 1/2 cup red wine vinegar 2 tablespoons brown sugar A pinch of fine sea salt

Grilled Asparagus & Broccoli Tart with Smoked Cheddar & Chilli Oil PREP TIME 20 minutes

COOK TIME 25 minutes

I’ve been cooking this tart for years, not always using the same ingredients but always the same technique. It’s easy to change out the asparagus and broccoli for cauliflower, zucchini, little carrots, beetroot or leeks, and I’ll also often swap the smoked cheddar for Cold-Smoked Feta Whip.

2 bunches asparagus, trimmed 1 head broccoli, cut into florets with long stems 2 tablespoons grapeseed oil Flaky sea salt and cracked pepper, to taste 1 sheet puff pastry

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SERVES 4–6

½ cup Red Onion Jam 100 g (3½ oz) smoked cheddar cheese, cubed 1 egg, lightly beaten

Place all the ingredients in a heavybased pot and cook over a medium heat for about 12 minutes or until thick and syrupy.

Store the jam in the fridge for up to 10 days.

CHILLI OIL PREP TIME 5 minutes COOK TIME 5 minutes

MAKES ¼ cup

12 rocket leaves for garnish 1 recipe Chilli Oil

10 dried chillies, crushed in a pestle and mortar

Bring a large pot of salted water to the boil. Drop in the asparagus and count to 10 before removing it and dropping it into a bowl of iced water to halt the cooking. Do the same for the broccoli.

Drain well then toss in the grapeseed oil, salt and pepper. Heat a cast-iron frypan over a high heat and drop in the asparagus. Keep an eye on it as it starts

¼ cup grapeseed oil ½ teaspoon fine sea salt

Combine all the ingredients in a small pot and slowly bring up to a simmer.

Once simmering, remove from the heat and allow to cool.

Store the oil in the fridge for up to 2 months.

until sticky and well combined. Form into 12 evenly sized patties.

Heat a heavy-based frypan or barbecue over a medium heat. Lightly oil the patties with the grapeseed oil and fry until golden brown.

To assemble your lamb burgers, toast and butter the buns, then spread each base with a dollop of Fennel Tzatziki.

Divide the lettuce, patties, pickled cucumber and fennel tips between the burgers. Finish with the bun tops and secure in place with a bamboo skewer.

FENNEL TZATZIKI PREP TIME 10 minutes plus soaking time MAKES 2 cups

250 ml (9 fl oz) water Juice of 1 lemon 1 medium fennel bulb 1 green chilli, halved lengthwise and deseeded 1 clove garlic, peeled 6 fresh mint leaves 375 g (13 oz) greek yogurt ¼ teaspoon flaky sea salt

Mini Lamb Burgers with Fennel Tzatziki PREP TIME 30 minutes

COOK TIME 5 minutes

SERVES 6–12

These mini burgers are ideal for a little

1 teaspoon fine sea salt

friend for lamb, not just in burgers

2 tablespoons grapeseed oil

lamb, lamb rack or the perfect lamb cut

1 tablespoon butter

person’s party. Tzatziki is a perfect

½ teaspoon cracked pepper

but also served alongside a roast leg of

12 small burger buns

– barbecue lamb rump.

1 recipe Fennel Tzatziki

500 g (1 lb 2 oz) lamb mince 1 egg

1 cos lettuce, broken into leaves 1 small cucumber, finely sliced and pickled (see page 142 in book) Fennel tips for garnish

2 tablespoons breadcrumbs 2 teaspoons mustard seeds, crushed 1 teaspoon ground cumin 1 teaspoon smoked paprika

Place the mince in a large bowl with the egg, breadcrumbs, mustard seeds, cumin, paprika, salt and pepper. Mix

Cracked pepper, to taste

Combine the water and lemon juice in a large bowl. Cut the fennel bulb in half lengthwise, then remove and discard the core (save the fennel tips to garnish the burgers). Slice the fennel with a sharp knife and place it in the lemon water, ensuring it is covered (this will stop it from browning). Place a paper towel on top and gently press down until soaked.

Chill for at least 10 minutes.

Drain the fennel, then place it in a food processor with the chilli, garlic and mint and blend quickly. Transfer it to a bowl then stir in the yogurt, salt and pepper.

Taste and adjust the seasonings. Store the tzatziki in the fridge for up to 4 days. latitudemagazine.co.nz

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Turnover Pies with Savoury Shortcrust & Smoked Tomato Ketchup PREP TIME 1 hour

COOK TIME 30 minutes

At the cookery school we use the cold smoker a lot, but don’t despair if you don’t have one as there are plenty of buy-off-the-shelf replacements. Smoked salt, smoked paprika or even smoked oil would give you a similar flavour.

1 tablespoon grapeseed oil 1 cup finely diced onion 500 g (1 lb 2 oz) beef mince ½ cup breadcrumbs 1 tablespoon wholegrain mustard 2 teaspoons fine sea salt ½ teaspoon allspice ½ teaspoon ground cloves 1 egg, lightly beaten 1 tablespoon sesame seeds 1 recipe Smoked Tomato Ketchup SAVOURY SHORTCRUST 340 g (12 oz) plain flour ¼ teaspoon fine sea salt 170 g (6 oz) butter, cubed and chilled 6 tablespoons cold water

To make the Savoury Shortcrust, combine the flour and salt in a large bowl. Rub in the cold butter, one cube at a time, until the mixture resembles fine breadcrumbs. Slowly mix in the water until a dough starts to form. Add more water if required. Turn out onto a lightly floured bench and knead for a couple of minutes until smooth. Set aside to rest for 5 minutes. Wrap in baking paper and chill until required.

MAKES 12

Preheat your oven to 170°C (325°F) fan-bake.

To make the filling, heat the oil in a small frypan over a medium heat. Add the onion and sauté until caramelised.

Transfer to a large bowl, add the mince, breadcrumbs, mustard, salt, allspice and cloves and mix to combine.

Roll out the pastry to a 4 mm (⅛ in) thickness on a lightly floured bench. Use a small side plate to cut out 12 circles.

Spoon 3 tablespoons of mince mixture into the centre of each circle. Brush egg around the outside of each circle and fold over to form a half circle. Lightly press down the edges to seal. Brush egg over the top and sprinkle with sesame seeds.

Transfer the turnovers to a baking tray and bake for 30 minutes. Serve with Smoked Tomato Ketchup on the side.

Cut the tomatoes in half and arrange on a tray. Place in a cold smoker and smoke for 4 hours.

Preheat your oven to 200°C (400°F) fan-bake. Sprinkle the salt over the tomatoes and roast for 25 minutes.

Heat the oil in a medium pot, add the garlic and simmer on a low heat until translucent. Increase the heat and add the tomatoes. Stir in the tomato paste.

Simmer for 5 minutes before blending.

Return the sauce to the pot and add the vinegar, sugar and pepper. Bring back up to a simmer and cook for a further 20 minutes or until thick.

Store the ketchup in the fridge for up to 2 months

SMOKED TOMATO KETCHUP PREP TIME 10 minutes COOK TIME 1 hour plus smoking time MAKES 2 cups

10 medium red tomatoes 1 teaspoon flaky sea salt 2 tablespoons grapeseed oil 4 cloves garlic, smashed with the flat of a knife and peeled 1 tablespoon tomato paste 2 tablespoons red wine vinegar 2 tablespoons brown sugar

Extracted from Good from Scratch by Michael Van de Elzen, photography by Babiche Martens. Published by Allen & Unwin NZ. RRP $49.99.

¼ teaspoon cracked pepper latitudemagazine.co.nz

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This could have been you!

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For all your kitchen needs from bakeware to cookware and everything in between 34b Talbot Street, Geraldine P 03 693 8632 thekitchencupboard.co.nz

in detail Feltme

Humdinger Gin

Feltme Slippers are made from 100% Natural Merino Wool. The amazing benefits of wool ensures a warm, soft and comfortable fit perfect for both winter and summer.

Natural leather on the bottom of the slippers prevents slipping and is very durable. Feltme Slippers mould to your feet after use which ensures a perfect fit every time.

Crafted in the heart of Geraldine, the Humdinger Dry and Citrus Gins are worldclass. Four different gins winning Gold Medals in only three years is testament to the diligence of the distillers. The Dry Gin is an absolute classic with a beautifully long finish, while the Citrus Gin is fragrantly enticing and refreshing. Experience the buzz for yourself.

021 106 6770, feltme.co.nz

027 463 4790, humdinger.nz

AP Designs

Charli & Coco Pet Collection

Jessica Flora

Expertly handmade in New Zealand, AP Designs’ gorgeous range of cuddly toys is the perfect gift for wee ones. With a range of styles available, all are hand crocheted with quality wools or sewn with precision in beautiful cottons. Something for all ages from newborn to tween – many styles also include clothing sets and accessories.

For fancy felines and pampered pooches Charli & Coco is a local pet lifestyle store and pet grocer offering an array of modern pet products for every pet parent and home.

Whether you’re looking for Xmas goodies or something for every day, visit our pet boutique at 54 Holmwood Road, or online store for a pet shopping experience unlike any other.

Jessica Flora is a New Zealand made-toorder clothing line that celebrates the good.

Creating timeless everyday and celebration style pieces that have a strong focus on our footprint and making a better world.

03 443 2233, apdesigns.co.nz

03 925 9957, charliandcoco.com

jessicaflora.co.nz

Lilyfields Hakatere

Rangiora Equestrian Supplies

Robilliards Showcase Jewellers

Lilyfields is a boutique family-owned business growing and selling beautiful lilies, peonies, tulips and daffodils in bulb/tuber form or pots.

New season catalogue out now. Check out our website or Facebook (Lilyfields HakatereAshburton) for details and info on our farm open days to view our colourful display gardens at 220 Boundary Road, Ashburton.

The Penelope Chilvers Salamanca Horsebit Mule. Made by master sandal makers, these are handcrafted with polished leather and painted edges featuring the signature horsebit in antique gold. Dress up or down for effortless styling this summer! Available exclusively from Rangiora Equestrian Supplies, 623 Lineside Rd, Rangiora.

Thank you to everyone who popped into Robilliards Showcase Jewellers over the last year. We truly appreciate your business and look forward to seeing you again. Wishing you all the best for the holiday season.

Mark, Jayne and the team.

0800 254 5437, lilyfields.co.nz

03 313 1674, rangiorasaddlery.co.nz

A showcase of local stores, accommodation outlets and businesses.

Follow their journey of creating beautiful pieces not only for you but for Mother Earth too.

03 308 5521, @RobilliardsShowcase

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OUR WAY OF LIFE / CANTERBURY

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SUBSCRIPTION BEGINS WITH THE FEB/MAR 2024 ISSUE

BRAIN GYM Puzzles to get your mind

Code Cracker Code Cracker

Each number represents a different letter of the alphabet. Work out which number stands for which letter to complete the crossword. We’ve given you two letters to start. All words are from a dictionary and no Each number represents a different letter of the alphabet. Work out which number stands for proper nouns are used.

All letters theyou alphabet not All always used. which letter to complete the crossword.

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website. latitudemagazine. co.nz/puzzles

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10 © Lovatts Puzzles

22

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Sudoku CODECRACKER 21128 Complete the © Lovatts Puzzles

5 9

7

1 5

7

6 8

1

squares so that SOLUTION: every row,C=6, every A=18, B=14, D=1, E=5, F=13, G=3, H=17, I=22, 8 L=4,2M=20, N=15, O=8, P=12, 4 K=21, R=16, S=10,and T=7, every U=2, V=19, X=9, Y=11 column, ASTEROID BELT box contains 3 7 the numbers 1 through 9.

3 4 6 2

8 5

© Lovatts Puzzles

5

5

22

12

CLUES

A

6

2

9

7

1 3

2 9 3 6

2 7

4

7 © Lovatts Puzzles

latitudemagazine.co.nz

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Puzzles

113

HANDY CROSSWORD CLUES

Handy Crossword 1

2

3

4

5

ACROSS 6

7

8

9

10 11

12 14

13

15

17

18 22

21

24

27

28

31 33

25

35 40

36

37

44 48

38

42

41

43 47

30

29

32

34 39

20

19

23

26

16

45

49

46

51

50

53

52 54 55

56 © Lovatts Puzzles

Wheel Words

Create words of 4 letters or more using the given letters once only, but always including the middle letter. Do not use proper names or plurals ending with S. See if you can find the 9-letter word using all the letters.

I A

E G

O R R

N S

11 Good | 16 Very Good | 21+ Excellent

114

Puzzles

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latitudemagazine.co.nz

1. Angular 7. Green stone 10. Violent tremors 11. Hock (goods) 12. Graze crust 13. Distort (direction of) 15. Actress, ... Blanchett 17. Young society girl 18. Water boiler 20. Fall asleep, ... off 21. Acorn tree 23. Maiden name indicator 24. Cash on delivery (1,1,1) 26. Eyelid inflammation 27. Flower containers 29. Norwegian capital 31. Stash 32. Awful destiny 33. Jumping pole, ... stick 35. Room dividers 37. Father 39. Therapeutic bath 41. Caviar 42. Cuban hero, ... Guevara 43. Belly 44. Culminate 45. Pretoria is there (1,1,1) 47. Evaluate 50. Pepsi flavour 52. Urge 53. W US state 54. Entail 55. Autograph 56. Bible’s Garden of ...

DOWN

1. Two-footed 2. Paper-seller 3. Jerk 4. Meaty Irish dish 5. Four-sided figures 6. Perfumed powder 7. Amusing comment 8. Rises up 9. Lodge deeply 14. Moose 16. Short out 18. Ignorant 19. Goaded 22. Greek fable writer 25. Gusto 26. Drain 27. Wedding promise 28. Distress call (1,1,1) 30. Egg cells 34. Stripper’s garment (1-6) 36. Lengthiest 38. Charged with bubbles 40. Rear 42. Company head (1,1,1) 43. Formal dresses 46. Wan 48. Prayer’s final word 49. Large jug 50. Quote 51. Medieval guitar

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