La vita december 2015

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DECEMBER ISSUE 2015

A W H A K ATĀ N E F O C U S W H O I N V I T E S A L L N E W Z E A L A N D E R S T O J O I N I N

Sun fun FOODIE FESTIVALS it’s all happening here in Whakatane

Law mat ters meet the professionals who care

A berrylicious summer ahead...

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B

uongiorno! My name is Virginia Jeeves, and I am the editor of New Zealand’s newest magazine - La Vita.

Food is my passion, and l am delighted to share with you the recipes I have written over the years, in my very own La Vita “The Life” magazine.

My love affair with cooking began when I was a little girl, watching and helping my mother, Rosa, create delicious meals in our family kitchen - especially with the catch of the day supplied by my father Mattie, who was a fisherman in Island Bay where I grew up. In this magazine, I will share with you my love of food, my cherished recipes, tips that I have learned on my journey with cooking, and from my mother, and write about many other things dear to me.

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A bit about myself – I am Italian – and like to think of myself as a ‘good ol’ Kiwi gal’ with an Italian heritage. I have taught Italian cooking classes to children and adults for many years, and have been fortunate do some segments on the Good Morning Show. I have organised foodie events, supported community fund raisers, and have run food-lovers tours to Italy. I have been a food writer for eight years, and have written for various newspapers in the Bay of Plenty.

I’m also the owner of Cucina Direct, which offers foodie items and homewares for people with “Cucina Amore” (a love of food).

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We live in such an enchanting part of our country. The beach, the river, the forest, the pohutukawa in flower at Christmas time, the abundance of seafood and of fresh ingredients – these are all inspirations in my cooking, and my recipes reflect our place on the planet – the beautiful areas of Whakatāne and Ohope. La Vita is a magazine that will resonate with and be enjoyed by not only locals, but by people from all over Aotearoa I would like to thank everyone who has advertised in the first edition.

Your support has been very much appreciated.

I hope you enjoy this very first issue of La Vita.

So…sit back, grab a coffee or a vino and have a read.

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13 Editor : Virginia Jeeves Creative Director : Jo Dempsey Creative Writer : Stephanie Holloway Photography : Jane Photography Whakatane Graphics : Chanelle Diverse Graphics Proof Reader : Karla Hammond Sales & Marketing Proof Reader : Lisa Badger

Choosing the best home loans and insurance has never been easier!

I can help you to choose the best possible deal for your mortgage and can source comprehensive insurance cover for home and content, life, trauma, health and income protection.

Call me now to arrange a consultation: Robyn Klinac Registered Financial Adviser Ph: (07) 307 7231 Cell: 021 921 848

robynk@prosper.org.nz www.prosper.org.nz

TOP evenT PICKS 4

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for this summer

DECEMBeR 2015 2728

Find out more at www.whakatane.com

National SummerCross – Motocross

Family tickets from $25 at Awakaponga Motorcross Track. Check out two days of top motorsport action with more than 500 riders across 19 classes.

JAnuary 2016 7-8

National Beach Volleyball Tour

avenue Q Dec 3 JAn 16

Maraetōtara Reserve

Gateway Drive Theatre, 30 Gateway Drive This musical is Sesame Street meets South Park for grownups and features a live-wire group of eccentric characters, dealing with a range of topical issues of modern life in an irreverent and comical fashion.

Featuring the best of NZ’s International Beach Volleyball players.

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Local Wild Food Challenge Mataatua te Mānuka Tutahi

A Culinary Adventure competition. Bring along your best dish sourced from local wild ingredients or just come along and join in the festivities.

For more details visit www.localwildfoodchallenge.com

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One Base Fishing Competition

JAnFebMArch

The Whakatāne Sport Fishing Club’s premier event, with over $100,000 in cash & prizes. www.whakatanesportfishingclub.co.nz

Sunshine and a Plate

Celebrate summer’s bounty and local delicacies with friends and family at this inaugural, week-long food festival. www.sunshineandaplate.nz

MARCh

More than 20 events including the Molly Morpeth Canaday Art Award and Exhibition, Dance Carnival, Sculpture Symposium, Kakahu Wearable Fashion Art, The Fresh Market Jazz in the Park.

More details at www.artswhakatane.co.nz

FULL PAGE ADVERT $650

FEBRUARY 2028

Summer Arts Festival

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National Surf Lifesaving Championships

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Podium Ōhope Express

Ōhope Surf Club, Mahy Reserve

Check out all the surf action from NZ’s best at Ōhope Beach.

Run or walk 5, 10 or 21.1km on a flat and fast course at NZ’s Most Loved Beach. www.ohopeexpress.co.nz

Oxfam Trailwalker April 2–3

Challenge yourself and challenge poverty.

Put together a team to walk 50km or 100km and fundraise to support Oxfam’s important work in the Pacific region. www.oxfamtrailwalker.org.nz

Find out more about the hundreds of events that take place in the Whakatāne District on www.whakatane.com or visit the Visitor Information Centre, Quay St, Whakatāne.

Phone: 07 306 2030 or 0800 942 528.

POPULAR LIFESTYLE DESTINATION Whakatāne – New Zealand’s perennial sunshine capital; home to Ōhope, NZ’s most-loved beach; and gateway to the Eastern Bay of Plenty.

Real Estate agents report that property enquiries from outside the region are steadily on the rise with more than 40 percent of enquiries coming from people from outside

If a pristine coastline, rivers and lakes and consistently clear blue skies sound attractive, join the discerning souls who have already discovered this Bay

Whakatāne also offers experiences found nowhere else.

Fifty kilometres offshore, Whakaari (White Island) is New Zealand's only continuously active volcano and provides dramatic displays of the forces that have shaped our land. Boatbased and helicopter tours allow visitors from around the world to experience this unique landscape. White Island also provides truly stunning diving.

of Plenty gem.Not surprisingly, the area’s popularity as lifestyle destination is steadily growing. A phenomenal climate is a part of that story, but so too is the community atmosphere that larger centres have long since lost. The charming town centre – studded with cafes and boutiques – is nestled between a scenic riverside walkway and spectacular, bush-clad cliffs. Here you can leave the crowd behind and, very probably, upgrade your house, buy a new car and boat car and still have money in the bank to live the great Kiwi dream.

Outdoor activities play a large part in many people’s lives and there are strong clubs and excellent sports facilities. Property prices provide excellent value.

You can drive or ride to work in minutes. Health facilities are excellent. People are active and living life to the full with a vibrant arts scene and abundant fishing and gardens. Families thrive here. With wonderful outdoors experiences in every direction, great schools and a strong community, affordable family living is easy.

the year, Ōhope is special, its long expanse of sand perfect for a tranquil walk, with cafes nearby for a coffee or glass of wine. A 20-minute walk from Ohope's West End is the hidden jewel of Ōtarawairere – a treasure trove of rock pools, white sand and sheltering pohutukawa. At the other end of the beach, the Ōhope International Golf Club offers one of NZ’s best links courses.

Whakatāne is a renowned fishing destination and its charter fleet offers something for all anglers.

For culture lovers, there’s a thriving arts scene that includes a nationallyacclaimed exhibition centre showcasing the region’s rich Māori heritage and an everchanging schedule of modern arts exhibitions, a thriving theatre scene and a Summer Arts Festival with few equals outside the major metropolitan centres.

the area. Work opportunities include tourism, healthcare, professional services, education, agriculture, horticulture, forestry, engineering and boat building.

Any Whakatāne visit has to include a trip to the beach. Right through

The Whakatāne District is open for business, so talk to the Whakatāne District Council about your needs and then come and see what the area has to offer.

In the meantime, explore: www.whakatane.com www.whakatane.com/live www.whakatane.com/business

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OH-MY

Two generations of fashionistas in town Trudy Enckevort, owner of Too Pretty, in Whakatane is a true fashionista and her daughter Holly Enckevort is now making her mark on the fashion industry with her own designer label.

OH-MY is a baby-clothing line based on designing and creating threads incorporating organic materials. It caters for sizes 3-6 months up to three years. Established in August 2015, the innovative, bespoke company prides itself on being unique, applying a variety of distinctive fabrics to a range of different styles of which there are limited pieces available. Each item is designed and made with love by the design team of Holly, and partner Dallas Curtis. “Dallas and I have both dreamed of owning businesses since we were children. We wanted to develop a business where each day new opportunities arise, and encourage us to

challenge ourselves and find new ways to stimulate our minds towards creativity. We both have a strong passion for the fashion industry and both love children, so we decided to pursue our dreams by bringing a local baby clothing line to the Bay of Plenty area for all the parents out there.�

The savvy duo have big plans for the future of OH-MY - to drive it to success and not stop at anything to make the dream a reality. They plan to push the baby-clothing industry and the business forward with innovative new pieces that satisfy their customers and the people following their journey.

Check out the OH-MY Facebook page.

Visit Trudy and Holly at Too Pretty, 87 The Strand, WhakatÄ ne.

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WORK, PLAY, STAY...

ON THE BEACHFRONT Are you hosting a small/medium-sized conference or seminar and are you looking for a venue with a difference? This is it! Surf & Sand offers superb conference facilities for up to 100 delegates and excellent accommodation for groups of up to 80 people.

At Surf & Sand, you are completely away from it all. No urban chaos, no concrete jungle, no traffic noise. Enclosed by 5 acres of beautiful, tranquil park-like settings, you will find the only disturbance to be the sound of the waves.

We are located at Ōhope Beach on the edge of Ohiwa Harbour, just 15 minutes from central Whakatāne and only 25 minutes away from Whakatāne airport. w. www.surfandsand.co.nz | e. venue@surfandsand.co.nz | p. (07) 312 4460

Ingredients: 1 large ham 1 cup of marmalade jam 1 x 425g tin pineapple rings (you will use both the juice and the pineapple rings) ½ cup brown sugar Handful of glazed cherries Handful of cloves Handful of toothpicks Deep oven tray How to Prep the Ham:

VIRGINIA JEEVES

I love this recipe and feel it does not overpower the natural flavour of the ham. Be gentle with your ingredients so the natural goodness comes through in the flavour.

Sometimes the best things in life are the simplest; let the natural flavours shine through your cooking. Think of yourself as a make-up artist, you are there for the finishing touches!

Ask your local butcher to do this or do this yourself at home. Remove the skin, run a sharp knife under the skin and gently remove layer off.

Cut a criss-cross pattern on the fat.

To a pot, add the marmalade, pineapple juice and brown sugar.

Heat until it starts to reduce down.

Brush this reduction over the ham.

Place the pineapple rings over the ham and secure with toothpicks; add cloves in-between, place cherries in the middle of the pineapple rings.

Pour the remaining sauce around the ham before placing into the oven.

Bake at 185 degrees for 35-45 minutes, making sure you check the ham every 20 minutes and continue to brush over the glaze.

Enjoy!

20-28 February 2016 Book on l i n e

Foodie Heaven in Whakatāne • • • • •

Cocktails Afloat Vintage High Tea & Fashion Show Bucket List Banquet Sunrise Champagne in the Sky Wine and food tasting

www.sunshineandaplate.nz

• Iwi cook off • Markets, demos & more!

• Celebrity chefs include Ray McVinnie, Nici Wickes and Peter Peeti

Supporting Hospice EBOP

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THIS HAS GOT TO BE

the good life!

The Good Life store has been a leading retailer on Whakatāne’s main street for over 20 years. Owner Sonja Gudopp reveals her best-selling products and shares her tips for finding the perfect gift this Christmas.

How long have you been the business owner of The Good Life Whakatāne?

The Good Life is a well-known kitchen, gift and homeware store right in the middle of town on The Strand. I’ve owned it for the past three years.

What made you decided to take the plunge into retail?

I started working in hospitality when I was just 12 years old, waitressing in my parent’s restaurant at Mt Egmont. As an adult I moved into retail and have always given it 110 per cent.

The previous owner of The Good Life asked me to come and work for her, and 12 months later she decided to sell the business. I just thought “right, it’s my time. I can do this for myself”.

What do you specialise in?

We are the only specialty kitchen store in town and we stock a wide range of quality cookware that you won’t find elsewhere. We have an extensive range of beauty products and home aromatics plus gifts for all ages, especially new babies.

In terms of homeware we have everything from wall art to beautiful clocks, hand-made Studio Ceramics, frames, candles and even outdoor canvases. And to top it off our delicious food products and condiments fly off the shelves year-round.

Where do you source your products from?

From all over New Zealand, Australia, Europe and beyond.

This summer we’re bringing in tea and sweets from England, chocolates from Belgium, shortbread from Scotland and fancy nuts from New York.

What are your most popular products?

Home aromatics and beauty products are always a big seller. We have such beautiful moisturisers and relaxing products for the bath. Some of the brands we stock include Pacifica Skincare, Amélie et Mélanie, Surmanti and MOR beauty products.

We heard you are re-branding some of your specialty foods - tell us about that?

Yes we are about to launch our own range of The Good Life gourmet food products. Moroccan mustard chutney, caramelized onion and kawakawa, and salted caramel sauce are among our favourites. Our Moroccan chili and lime dressing is also amazing!

If there is one thing you couldn’t live without in your kitchen what would it be?

My Circulon cookware – nothing ever sticks to it. My Victorinox knives from Switzerland are also fantastic. We sell both of these brands at The Good Life.

What do you love about Whakatāne?

It’s such a friendly town and it’s small enough that you get to know everybody. Plus it’s so central to the beaches, lakes and mountains. Who wouldn’t want to live here?

For all those husbands stuck for a Christmas gift, what would you recommend?

We stock beautiful Baksana sleepwear for women and any of our relaxing body products or chocolates would be ideal. This year we’ll be putting together Christmas hampers also. Gorgeous gift-wrapping is a specialty of ours and our Facebook page and Instagram account is a good source of ideas. I just love Christmas and I can’t wait to help people find the perfect gift for their loved ones.

VIRGINIA JEEVES

You will need: 100g soft butter 2 eggs 1 cup white sugar 1 cup plain flour 1 teaspoon baking powder 1 tablespoon lemon rind Juice of half an orange. ½ cup toasted almonds 1 teaspoon cinnamon 2 flat oven trays lined with baking paper extra cinnamon and sugar to sprinkle on top of biscotti egg wash (two beaten egg yolks) to brush biscotti N.B. This is the basic recipe. To turn this into chocolate biscotti add ¼ cup of cocoa or add a few cherries or chocolate bites.

CHRISTMAS IS COMING! IS IT THE SEASON TO BE JOLLY OR DOES IT GIVE YOU THAT ‘OH NO’ FEELING THAT THERE ARE MORE EXPENSES COMING, WHICH CREATES MORE FINANCIAL STRESS FOR MANY PEOPLE? For me Christmas is simple; it’s about enjoying your day with family or friends.

It’s also a time when I reflect on my year, the people I do business with, the friends who have supported me and most importantly, my family.

Don’t put pressure on yourself. 99.9% of New Zealanders have an oven, so getting ready for Christmas is a good time to use it. Find yourself an amazing cookie or Biscotti recipe and bake a batch for those you want to say thankyou to! I chose biscotti as it is easy to make and it will last a long time, in an air-tight container.

Grab a few tins, some flour from the shop, pick a few oranges off your neighbour’s tree and get creative in the kitchen. The trick to biscotti is to find a

basic recipe, which I am about to give you, and change the flavour by adding cocoa, cherries, bits of chocolate or nuts. Squeeze an orange through, the flavours are endless…

Now you know my basic tricks, I will give you the key to biscotti! There is nothing worse than rock hard biscotti - it should crumble in your mouth with a good crunch. The first stage of baking is very important and the second stage is even more important. You must bake it twice!

The first bake is for 20-25 minutes and in the second stage you re-bake at a very low temperature to remove all the moisture.

This will dry out the biscotti leaving it yummy and crunchy and will help to keep it fresh for longer.

Method: Pre-heat oven to 180 degrees C. Mix butter and sugar until light and fluffy.

Add one egg at a time - about 3 minutes apart.

Remove from mixer and gently fold in the rest of the ingredients (apart from the egg wash, extra cinnamon and sugar).

Place on a lightly floured surface. Roll out two logs and place onto flat oven trays that are lined with baking paper.

Before placing in the oven, flatten the log with your hand. Brush with egg wash, sprinkle a little extra cinnamon and white sugar over the top. Bake for 20-25 minutes. Remove from oven.

Lower the heat to 120 degrees C. Allow the biscotti to sit for 5 minutes. With a bread knife cut strips. Place the biscotti strips back onto the tray on their side - do not place any biscotti on top; they need to have their own space and lie flat. Place biscotti back into the oven for 3 hours. After 3 hours do the taste test when you bite into it you should have a lovely crunch. Remove from oven, place in tins once cooled.

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LOCAL WILD FOOD CHALLENGE COMES TO WHAKATANE Adventurous chefs, home cooks, hunters and gatherers wanted…!

Adventurous chefs, home cooks, hunters and gatherers wanted…!

There’s only one place that people who love to prepare, eat and drink ‘wild foods’ will want to be on 16 January 2016, and that’s the Mataatua Wharenui – Te Mānuka Tutahi – in Whakatāne, the venue for the area’s first Local Wild Food Challenge.

This iconic event is a celebration of the people who hunt and gather wild food and use it to prepare their own unique culinary specialities. That might be a koura-stuffed venison fillet; or pikopiko-infused wild boar; a dandelion ale; or even a wildflower meringue. The possibilities are endless and provided entries contain at least one wild ingredient sourced from the environment – by hunting, fishing, foraging, gathering and/or bartering – and are brought together for

presentation and judging on the day, anything goes.

Jointly hosted by Mataatua Wharenui and the Whakatāne District Council, the event will be a major new attraction in this popular holiday destination’s summer entertainment programme. Entry is free (for participants and spectators) and with sponsors coming on board all the time, there are sure to be great prizes up for grabs in the various judging categories. Judges’ assessments are based equally on effort, taste, ingredients and presentation, but the more locally-grown or sourced ingredients, the better your chances are likely to be.

Devised by Bill and Sarah Manson in 2008, the Local Wild Food Challenge has proved hugely popular, with five events now held in New Zealand and four international challenges in Finland, France Italy and the USA. Anyone is welcome to enter and the

judging criteria and special children’s category ensure there’s a level playing field.

“The creators of the Wild Food Challenge had three simple objectives: to encourage more people to source wild ingredients; to promote understanding and sustainability; and to get more people motivated to enjoy and protect their local environments,” says Bill Manson. “We think that’s a great message and by bringing the Challenge to Whakatāne, we believe we can deliver some great wild cuisine to inspire even more people to get involved and appreciate the truly wonderful things the Eastern Bay of Plenty has to offer.”

So put Saturday 16 January in your calendar now and make sure you’re at Te Mānuka Tutahi to prepare, or simply smell and taste some exceptional wild food and beverages.

To stay up-to-date with developments, go to www.whakatane.com.

WHAKATANE satuRdaY JanuaRY 16 th 2016

Mataatua te ManuKa tutahi 105 Muriwai Drive • Whakatane www.localwildfoodchallenge.com Pre-Register: info@ localwildfoodchallenge.com LocaL wiLd food chaLLenge

the cReate the best dish with at Least chaLLenge one wiLd ingRedient

– fRee entRY –

fantastic PRiZes (see website or facebook Page for details)

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BERRIES WITH THE ‘WOW FACTOR’ The orchard with the ‘wow factor’ is firmly on the map.

“We just grow the best berries,” says Heidi Rosewarne, coowner with husband Ben, of Blueberry Corner.

The children are more involved in what Heidi describes as the ‘family orchard’. 17 year old Jessie is in the shop, 14 year old Tommy, a real foodie, helps out in the kitchen with delicious berry baking, and 10 year old Monty? - well he’s keeping an eye on things, and on quiet days might just take your

Their mantra of “Keep it simple and

order at the till.

know your own food,” has seen them

Make sure you make time to visit Blueberry

grow into a destination that visitors

Corner. Watch the packing process, stop for a

and locals flock to.

while, or take some delicious berries home.

“We really are an orchard first,” says Heidi. “Everything else - the shop, the café, the outdoor area, playground, chutney, jams, ice-creams, chickens - is to keep customers comfortable.”

The orchard will receive its organic status for its blueberries on 3 December, after a three year process. Their strawberries - grown under cover using the latest growing technique of a table system using fertigation, has seen spectacular results.

“Our aim is to be sustainable, authentic, with a low footprint, and to sell the majority of our crops from the gate.”

“It took two years to get the brown Tourism New Zealand sign off the main highway, and we are looking forward to another great season.”

What’s new this year?

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FULL PAGE ADVERT $650

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“Everyone thinks I’m Super Mum,” says Kate Clark, owner of whitegold, the new go-to place for all things beautiful, unusual, and desirable, in Whakatāne.

“The reality is, I’ve had help and support throughout this venture from my incredible partner, family and friends, local business professionals and the team here at whitegold.”

Kate has a colourful backstory including: photographer at Sea World Gold Coast, graphic design, CAD technical drawing, a two year OE in Europe, and more recently dairy farming.

The eclectic store was born of a love of shopping and of a desire to support local NZ artists and designers. Everything about whitegold was carefully considered

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- from the choice of display materials with Scandi-inspired plywood to raw industrial piping.

The store has an edgy, slightly alternative feel creating a distinct uniqueness and unforgettable visual experience. “I try to select products in store that have logic and purpose, brands which are built with passion and personality, so the customer can connect with the object on a deeper level,” says Kate.

With a wry smile she says “This isn’t my home town, but I made them adopt me, because I love it here!” Her aim is simple - to contribute to the success of the community, and to add value back by supporting and encouraging others where she can.

“My recent collaboration with Whakatāne -Online has pushed my retail store to

the next level. Short promo-videos are shared nationwide through my website, Facebook and Instagram - helping create an alternative media for customers to experience what’s in store at whitegold.”

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So often just the thought of flavours from different Real Italian doughnuts is a family run business based in Tauranga. It is completely mobile and operates from a countries can make your mouth water and conjure up food trailer. This brightly coloured trailer stands out in a exotic images of far away places. When they are brought crowd and portrays images of Southern Italy to life in the fullness of tradition, something (Massa Lubrense) to add to the ambience special awaits you. of your experience.

Salve Basile has created just such an opportunity with his Real Italian Doughnuts (known in Italy as zeppole di patate).

These doughnuts are a traditional Southern Italian delicacy. They are a yeast based doughnut made with all natural ingredients including potatoes, flour, olive oil and lemon zest.

The result is a soft, light and airy doughnut which is absolutely delicious! There are small plain balls (great for the kids) or the larger doughnuts are filled with a traditional Italian crema (chocolate or vanilla) or apple cinnamon.

Salve says “I love being mobile and going to participate in events all around the place. I just want to bring the taste of my family to everyone! I want them to enjoy what I had as a kid.�

Italians are vibrant by culture and very creative in their food flavours – their desserts are always mouthwatering, yet the recipes are often closely guarded by the older Italian ladies; so having the opportunity to enjoy these traditional flavours is an opportunity not to be missed!

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THINK OUTSIDE THE SQUARE FOR YOUR INVESTMENT

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Trudi Szytkiel, the Kapiti Coast’s award winning real estate agent, has retained her number one spot for many years, and holds the title of ‘real estate queen’ - or is that ‘the cookie queen’?

Trudi is also known for spoiling all of her clients with cookies on the anniversary of the sale or purchase of their home.

She has a wide knowledge of the housing market in the Kapiti Coast area, and of what is happening in the Wellington region. Whether you are looking to buy or sell a property to live in, or want to make an investment with a great return, Trudi can help.

Asked how she got into real estate, Trudi points to a moment in time eight years ago, when she worked as the trainer of administrators

for the group of 13 branches within Harcourts.

One of the real estate agents left to relocate to Australia and suggested that Trudi take up the challenge.

So, in a depressed market and with two small children, Trudi sat her papers to become licenced, and while she was waiting for the licence to come through, she built up her reputation by working on other agents’ listings and networking like crazy.

Her advice to others going into the industry?

“Get to know your local community, make yourself a real part of it, and be honest. I believe in ‘keeping it real’ and work hard to make it right for my clients, and get the results they need.”

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Homeopathy is the system of medicine which has been around for over 200 years and is used widely in Europe, India, Africa and the United States. Worldwide, it is the second most commonly used form of medicine after conventional medicine.

The system is based on the principle of “like cures like” – what can cause can cure. An example of this principle in action will be recognisable to those of you who have suffered the effects of sleeplessness after too much coffee late in the day. The remedy

called “Coffea”, made from the coffee bean, is one homeopathic remedy which may be useful in the treatment of sleeplessness.

Homeopathy is an effective system of medicine that uses a wide variety of substances in dilute doses to stimulate the body’s natural ability to heal itself. The homeopath studies the individual symptoms that you experience in the complaint or disease which brings you to the homeopath. As homeopathy is a “holistic” practice, the homeopath also enquires into how well you sleep, your energy, the stresses in your life and so on. Always the homeopath is aiming to choose the homeopathic remedy (medicine) which matches your individual symptom “picture”.

Homeopathy is useful in the treatment of a wide range of complaints. It is equally applicable to simple acute illnesses as it is to more serious recurrent or chronic illnesses. Emotional or mental disturbances also fall within the sphere of homeopathic treatment as it aims to harmonise all aspects of the person. People from all walks of life have regular consultations with their homeopath. You can still visit your regular doctor while seeing a homeopath; a good homeopath will never ask you to stop visiting your doctor or stop taking your medication. While homeopathy recognises the value of diagnosis, the treatment chosen is based less on a disease label and more on the person’s individual symptoms. Homeopathy works well alongside your regular medical therapies, whatever they may be.

More information can be found on these websites. www.homeopathy.co.nz/ - The NZ Council of Homeopaths www.homeopathy-ich.org – The International Council for Homeopathy.

Pretty Pink - see the full range of kids clothing and accessories at www. whitegoldnz.co.nz or phone 07 3087778

Orla Kelly Stacked Containers. $89 for the set from Navy and Coral 89 The Strand Whakatane (+64) 7 308 9167 www.navyandcoral.co.nz

David Poole Studio (Viewing by appointment) 137 Harbour Rd, Ohope, Whakatane.

H: 07 312 5369 M: 021 033 1995 davidpoole@xtra.co.nz

Emilie Calico makeup bag makes a statement with bold, black lettering. $24.50 from Navy and Coral, Whakatane (+64) 7 308 9167 www.navyandcoral.co.nz

Handmade Belgian Chocolates by Scilla Chocolates Ph 0800 724 552 www.scillachocolates.co.nz

Jewelz jewlzltd@clear.net.nz 218 The Strand, Whakatane ph 07 3078-156

STRAIGHT FROM THE BABE’S MOUTH

All you will need is: kiwifruit strawberries

BIANCA’S BLOG

grapes A big plate or a chopping board.

I love having fun in the kitchen with my

...oh! and your best friend to come and help!

friends.

Next time you are bored don’t say

Slice the kiwi fruit into thin slices and cut the

“Mum! I don’t have anything to do!”-

strawberries in half and place them on your

use your imagination and get creative

board to make a Christmas tree.

in the kitchen.

The fun part is eating it!

This is my best friend Sophie and I am Bianca the one with the glasses.

We have made a yummy healthy Christmas tree and so can you for Christmas day!

Why do you like cooking so much Bianca?

What is your favourite dish?

I love it because it’s fun…(but I don’t like

Hmmmmm – my favourite Italian dishes

doing the dishes afterwards).

are pizza and ravioli, and my favourite Kiwi

Do you have any favourite cooks?

dish is rack of lamb)

this year I watched all her Cooking TV

Do you have anything special you are going to make for Christmas day?

shows. Oh! and of course my Mum; she’s a

I am thinking raspberries and white

pretty good cook!

chocolate puddings.

When did you start cooking?

Will you share this recipe in the next La Vita edition?

When I was really young with my Nonna

Sure I will!

Yes! I love Matilda Ramsey - on the plane

and Mum; my Nonna made the best spaghetti and meatballs ever!

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SAY IT OUT LOUD Are you tired of the “walks on the beach” line? Over spending hours of your time building a witty profile, only to be dissappointed when reality kicks in?

“What’s the problem with me”, you say.

conscious mind, and lets you know what

Nothing…….probably. The problem could

people are feeling when they are in your

lie in your communication techniques and

presence.

skills.

So what are the signs that somebody

Did you know that only 7% of what we

fancies you?

communicate is verbal? The other 93%

Look for a longer gaze - 4.5 seconds

is where the magic really lies. The super

is the average time someone looks at

power where no undies on the outside

you - if you get up to 8.2 seconds you

are necessary - just a watchful eye, and

may have just met Ms or Mr Right. Look

intrigue; a pull on the ear lobe - listening/

a desire to connect with people like you

down - the feet always tell where a person

interested.

never have before.

wants to be. If their feet are in a ‘V’ they

So next time you go on a date make

It’s the power of body language.

are welcoming you in, if one foot is out

sure you get the full story. It may not be

Imagine being able to recognise and

towards you, even better. A tilt of the head

bedtime reading, but it might not be as

decode what people are really thinking.

is always a good sign; a touch of the chin

grim as you think.

Body language comes from the sub-

– thoughtfulness; a touch of the nose –

www.elementalpotential.com

STEPHANIE HOLLOWAY

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BACK TO BASICS We’re well into spring and the usual rush of gardening related injuries is beginning.

Have you ever got up from weeding or

So why does this happen? Basically if you

planting or even sitting in a chair and

lose the natural in-curve in your low back

felt like you have aged 10 years, taking

you end up hanging on the ligaments,

a little while to straighten up properly?

which are the tough elastic tissues that

This doesn’t mean you have a “bad back”

hold your joints together. Over time these

it just means you aren’t using it the way

ligaments will stretch allowing the joints

it is designed to be used. After being

to move more than they should, making

bent over poorly our body can sense

them

something is not right and will tighten up

unstable and vulnerable to injury (research

the muscles to try and protect the area.

shows if you have your low back fully

Many back injuries can be avoided by

rounded for 20 minutes your joints only

having a better understanding of how you

regain 50% of their natural stability after

are supposed to move.

2 minutes of being upright and they still

Your low back when you are standing up,

will not have recovered full stability half

don’t just reach for an anti-inflammatory,

should have a natural in-curve (too much

an hour later). You combine this instability

get it seen to by a professional.

can be a problem and too little usually is).

with poor bending or lifting technique and

Remember pain is your brain’s way of

Any time you load your back you should

you have a recipe for a back injury. These

requesting change and ask yourself

maintain this “neutral” spine and a properly

injuries are the usually the product of lots

“why does one part of my body hurt and

trained neutral spine can lift some pretty

of little insults to the spine which add up

another doesn’t” – it can’t be due to a lack

impressive loads. Load can be either

over time until your body can no longer

of anti-inflammatories in that one area! We

sudden (like lifting a spade full of dirt or a

deal with it and something gives.

are designed to move and you owe it to

bag of compost), or more gradual such as

Backs are complicated and there are a lot

yourself to move as well as you can.

having your back rounded when you are

of things that can go wrong down there.

David Owen is a Chiropractor who has

bent over for a while (weeding or doing

Your back pain, although it seems to be

worked at Koru Chiropractic in Whakatane

a lot of repetitive bending and twisting

in the same place as your neighbour’s is

for over 10 years. He has a Master of

such as raking soil or leaves). It’s often the

likely to be a product of a whole range

Science degree in Chiropractic, over 15

gradual load that sets you up for injury

of different stressors. So if you have a

years clinical experience and a mission

later when you lift something relatively

problem in your back (or anywhere really),

to help people to improve their health

light.

especially one that keeps coming back,

through better movement.

DAVID OWEN

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THE CLASSIC KIWI CHRISTMAS CAKE Here is a fantastic recipe that was given to me years ago, and one I have framed on my wall as I never ever want to lose it! I know the tradition is to make your cake early. I don’t have the time so it’s often a few weeks out. Often we don’t eat the Christmas cake on the day, as we are too full from everything else! The following recipe will make you a good Kiwi sized cake.

VIRGINIA JEEVES

What you will need: 225g butter 225g sugar 450g plain white flour 3 eggs 1 small cup milk 1 tsp baking soda 1.5kg mixed dried fruit 1 tbsp golden syrup 1 tsp vanilla essence 1 tsp rum Turn oven onto 135 degrees Celsius.

Line a large round or square tin with baking paper. Bring milk to the boil and pour it over chopped butter.

When melted, add sugar and stir, then add eggs and stir, and finally add soda and stir.

Add the mixture to large bowl with mixed fruit and flour.

Add essences and rum.

Mix well.

Bake 3.5 hours or until cooked @ 135 degrees C.

PORK BELLY

RAW FISH

My wee girl came home from School very keen to make us dinner, as part of her homework. So pork belly it was - and we both came up with a yummy spin on this traditional recipe. Slowly cooked so that it gives the pork time to absorb the flavours of our home made sauce, the pork comes out so tender and was an award winning dish as far as the rest of my food critics where concerned. Big brother said “you should cook more often - what a great job!” Her reply was “It’s your turn next!”

You will need: 1 piece of pork belly salt olive oil Sauce use all of one orange (juice, rind, pulp) 1 teaspoon grated fresh ginger 3/4 cup soy sauce 3 tablespoons brown sugar 1/4 cup hot water

Pre-heat oven to high on fan bake. In a large dish or transferable pan place the pork, rub some olive oil over the pork and season well with salt. Place in the oven for 30-40 minutes until the pork skin is crackly. In the meantime, mix all of the sauce ingredients together.

Remove pork from oven, and lower the heat to 120 degrees C. Carefully pour the sauce down the side of the dish,( please be careful doing this - just a little at a time). Place back in the oven for a further 2 hours or until cooked through - depending on the size of the pork. After 2 hours remove from the dish and place on a rack back in the oven for 10 minutes to remove any excess fat.

I hope you are all having a great summer! The fish and crayfish are flowing! Lucky for me my other half is the hunter and gatherer and all I have to do is cook it up!

We had some friends up from Wellington that had never eaten raw fish before and one of them didn’t even like to eat cooked fish - full stop!!!

Well I am happy to say I have now converted them both!

What a great feeling that was!!! I mean who doesn’t like fish?

You will need: 3 large snapper fillets cut into small pieces juice of 3 lemons 1/4 cup malt vinegar 1 can coconut cream 1 large red onion – diced 1 red capsicum – diced 1/4 cup shredded coconut 2 teaspoons chilli flakes salt and cracked pepper In a large dish place fish, lemon juice, and vinegar. Place in the fridge for 1 hour until it has changed in colour to white.

Prepare all the other ingredients and mix through the fish. Season well and place back in the fridge overnight or for a least 6 hours before serving.

TRY JED’S COFFEE BEAN BAGS

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