Joinery and Design Awards

Once again, the quality of entries for the 2022 round of awards has been outstanding. Sustainability came to the fore with the use of materials sourced in New Zealand that still provided a global feel. Philip Thompson who established the awards back in 2015, is proud of the level of craftsmanship being created in the region. “It continues to amaze me the standard of work across the industry, true craftsmen, amazing designers, and such innovative cool stuff being made. The concept behind the awards was to get the local industry to peek their heads over the parapet and celebrate what amazing work they do. A special mention about this year, is the r enaming of the original Supreme Award to The Myles Sellers Award, which is the most poignant award of the evening. Hugely talented and dearly loved by all, Myles Sellers was greatly passionate about the industry. He worked tirelessly to bring much-needed recognition, appreciation and change to the industry. He was involved in developing the concept of the awards. Winners of the newly renamed Myles Sellers Award award went to Bays Joinery for their kitchen renovation which brought new life to a 15-yearold home, creating visual interest and impact by using a combination of contrasting materials and textures. This kitchen also won the award for Best Kitchen, while another Bays Joinery entry won the award for Best Kitchen under $50,000. The Customer Journey Award went to The Joiner Shop, Kaikoura. Fraser and Suzanne Syme are thrilled with the recognition for the dedication the team put into this project. “A lot of effort went in to ensure the needs of the client were met” says Suzanne. “The key was to work closely with the clients to achieve their vision for their kitchen design. The best part of what we do is having happy clients.” Cantwell Joinery also received a Judges Commendation for their entry in the Most Outstanding Kitchen Renovation. Working with talented kitchen designer, Aimee Materoa, the team were able to pay homage to the existing character, which included using the existing louver doors and incorporating them into the new design for a modern, yet classic finish.

Best kitchen $20,000 - $50,000 - Bays Joinery.

Cantwell Joinery received a Judges Commendation for their entry in the Most Outstanding Kitchen Renovation.

Winner of the Customer Journey Award by The Joiner Shop.

HOME INTERIOR TRENDS

With Aimee

Kitchen Designer & Interior Stylist - Materoa Design

Kitchen considerations

It’s very exciting when you are building, renovating, or updating your old kitchen. A lot of the kitchens we see in magazines, Pinterest and on the internet are beautiful and inspirational but, are they practical? Do they perform well? Aimee shares with us some things to think about before investing in a kitchen.

Good spatial design is a must.

Make the layout a priority to suit your individual needs. Spatial design is how people move within a kitchen and the space required for landing zones, work zones, and prep. By getting the space right first, the rest of the design will fall into place.

Budget, what are you going to invest into your room?

Know your budget, be honest and realistic! This is one of the most important conversations you should have with your designer. Whether you are spending $15k or $80k, a good designer will give you options on what materials are best to work within your budget. Having this conversation at the first meeting ensures no one is disappointed after seeing the design concepts.

Wash-up zone

This is a very important area, which often gets missed. How many of us have a rubbish bin on the other side of the kitchen, hanging on a door, beside the fridge or in another room? Problems that could be avoided if the correct workflow was designed in the original kitchen layout. A good wash-up zone should flow left to right (depending on if you’re left or right handed). Rubbish bins, sink, dishwasher - scrape, wash, load. If your space is limited, put the bin under your sink.

Tiles make or break a kitchen

Tiles provide an opportunity to show off your personality and can create an authentic-looking part in your kitchen to match your style. If you have a classic kitchen, try herringbone or a subway tile. With a modern kitchen, you can use large porcelain tiles or continue the benchtop up as the backsplash as well. If it’s a mid-century modern vibe why not have some fun with small mosaics, or add a pop of colour – green and orange are good options here. There are so many choices. Yes, I hear you! Start by creating a ‘My Dream Kitchen book’ to keep all your inspirational pictures in one place. This can be a mood board, scrap book, photo album on your phone, or on Pinterest.

Stick with your chosen style

People often go around in circles as more trends and beautiful kitchens pop up, but they usually go back to their start brief. Trends are inspiring and tempting and like waves of the ocean, they come and go, however, ask yourself “How will this look in 10 years?” Admire the new ones that come and go, but stick to your style, create a space for you, that you love. This is your home, your style, your whanau. Create a space that you love to come home to. And finally, invest in a good kitchen designer who will help create your dream into a reality.

Digger Valley Ettrick Reds Kaitkati Green

Winter garden

Winter is officially here, but there is still plenty to do: prep for spring crops, new rose bushes, and new fruit trees to be planted and get winter crops in the ground.

Kitchen garden

• Sow green crops of lupin and mustard in any empty spaces in the vegetable garden for digging into the soil for green manure. • Refresh soil for crops by adding new compost and sheep pellets. • Plant seedlings: broccoli, cabbage, cauliflower, lettuce, Brussels sprouts, silverbeet, spinach, onion. Protect from the cold while they are young. • Sow seeds: spinach, cabbage, cauliflower, broccoli, Brussels sprouts, lettuce, onions, and peas. Transplant to the garden as the weather warms and when they are showing at least two sets of true leaves. • Broad beans can be planted directly in to the soil, stagger your sowing for a continuous harvest. • Feed all vegetables with a liquid general fertiliser. • Plant new rhubarb then lift and divide old crowns. • Tidy up old strawberry beds and prepare for new plants. • Feed citrus with citrus fertiliser and water it in. • Sprout new potatoes, stand upright in a light dry place for them to sprout ready for planting.

Prepare the beds for when they are ready. • Feed all winter vegetables every two weeks. • Get pruning of fruit trees underway as the trees become bare of leaves, remove all debris when you have finished. • Apply clean up spray to bare fruit trees, use copper spray and winter oil to stop bugs and diseases burrowing in for the winter. • Plant new strawberries plants, they will show new leaves in the spring. Feed with blood and bone as you plant. • Garlic can still be planted. • Plant or replace older fruit trees. • Spray citrus trees, with copper oxychloride to prevent brown rot and verrucosis. • Keep weeds under control; attack them when they are small. • Protect seedlings from slug and snails.

Garden colour

• Plant lily (Lilliums) bulbs, they like a sheltered sunny position - they can be left in place for a few years. • Sow seeds: alyssum, calendula, cineraria, cornflower, primula, polyanthus, lobelia, nemesia, stock. Transplant to the garden as the weather warms and when they are showing at least two sets of true leaves. • Plant seedlings: calendula, cineraria, nemesia, pansies, polyanthus, poppies, primula, snapdragon, stock, viola, wallflower. Protect while young from the cold weather. • Lift dahlia tubers and gladioli corms, remove any excess soil and store in a dry place. • Trim autumn perennials and divide if necessary. • Finish pruning all roses; give them a clean-up with a general rose insecticide spray. Remove all fallen leaves from the area around the bottom of the plant to help control the spread of disease.

Marlborough Boys High year 13 students and teacher Ben Eustace.

Students build new DOC hut thanks to local support

It won’t be long before the sounds of hammer and saw fill the air at Marlborough Boy’s College as the year thirteen class begins their most challenging construction project yet. Thanks to the efforts of their inspirational teacher, an experienced builder Ben Eustace, the OneFortyOne Sawmill at Kaituna is providing materials so that a new sixbunk DOC style hut can be built by the boys to go on the school’s piece of land in the Leatham Valley. It will be a base for the major repair work that needs to be carried out on the existing hut in the area that is used by the school for educational purposes. The project will allow the continuation of flora and fauna study trips, forestry student assignments and leadership training. Ben is thrilled with the outcome of the school’s application for funding from OneFortyOne’s Community Grants programme. “We needed a decent senior project that could give the boys a really good grounding in building and a head start for those that want to go into the construction industry. The hut will be built at school then trucked through to its final position,” he says. “It’s a chance to give the boys a real taste of the whole process and for the whole school to enjoy seeing the progress. The boys involved are a bit daunted by it, but excited too.”

OneFortyOne has at its business heart a strong commitment to the local community and their Employee Community Grants Committee with its team of six, try to support as many local projects as possible that come within their philosophy of People, Ideas, Nature and Environment (PINE). “There are a lot of people doing amazing things in the community,” says their communications and community relations manager Kylie Reeves. “We have handed out $50,000 in grants since last July to help with great projects.” They also sponsor ventures such as the Wasp Wipeout programme, the Young Enterprise Scheme, the Nelson Marlborough Rescue Helicopter Trust and the Graham Dingle Foundation to name a few.

This latest project completely fits in with the values of OneFortyOne. It is particularly exciting to know that we are going to help foster the development of young people, some of whom will go onto work in the forestry or building industries and associated roles.” OneFortyOne has 80,000 hectares of forestry in Nelson, Tasman and Marlborough with seventy per cent of their production sold within New Zealand. Over the next three years, eleven million dollars is being invested in the Kaituna Sawmill on improved processes that will both extract more value from each log harvested but also considerably reduce the company’s carbon footprint. “We are very happy about the positive economic impacts of the work we are doing on the local communities we are part of,” she says. “It is in the hundreds of millions of dollars by the time you take into account all the contractors we use and customers we sell to. The fact that this allows us to help with projects like that at Marlborough Boy’s College is a win-win for everyone.” Ben Eustace agrees. “We can’t thank the Kaituna Sawmill enough for understanding our vision and