Marlborough Magazine - September 2022

As we spring into the new season, we can say goodbye to chilly days and (fingers crossed) wet weather. Spring colours are flourishing in the garden, events are being planned to entertain our region and locals are preparing to finally welcome international visitors during our busy tourism season. It’s all go for Marlborough!

Events have been few and far between the last couple of years, but, this season we can look forward to a full calendar with exciting entertainment planned. Events don’t just entertain, but bring together people celebrating their craft. Events such as the South Island Cheese Festival bring together experts in their field showcasing their amazing creations

for us to enjoy. Of course Marlborough is known for our wine so the cheese festival is a perfect compliment.

Māori Language Week is also celebrated in September and we speak with locals about their journey to learning one of our three official languages. Finally, this month will also be a big one for contractors around the region cleaning up from last month’s floods and landslips. The Marlborough Sounds has been whacked again, which is so devastating to those communities. Our best wishes to everyone affected there and in Rai Valley and Renwick.

SummaEDITOR Donald summa@marlboroughmedia.co.nz

DESIGN

Patrick Connor, Toni Woolf and Klint Vicedor

CONTRIBUTORS

Amy Russ, Megan Smith, David James, Britt Coker and Sarah Brown

SummaADVERTISINGDonald

summa@marlboroughmedia.co.nz

DISTRIBUTION

Phil and Paula Brown, Wendy Aberthenthy

PUBLISHER

TSM Marlborough 52 Scott St, Blenheim topsouthmedia.co.nz

Blenheim House, winner –Enduring Architecture at the Architecture Awards.

Grant Davis

Headliners

What made news in our region...

Road to recovery

While life has returned to normal for many Marlburians, there are still communities isolated, and properties affected by the major damage caused by the heavy rain and flooding last month. Mayor John Leggett acknowledged there is still a long road ahead as the region transitions into the recovery stage. As clean-up work and repairs continue, the Mayoral Relief Fund is open for donations to help those affected.

Subsidy for Sounds’ water taxis

Following the severe weather event last month, Marlborough District Council, with funding support, will subsidise water taxi services for residents, workers and visitors to areas in Marlborough Sounds that were previously accessible by road. Port Marlborough has also announced that they will assist the community with free car parking and free two-hour visitor berthing in the Havelock and Picton marinas until the end of September.

Gearing up for cruise ship season

Cruise ships are set to return to Marlborough this summer, after a two-year break due to the Covid-19 pandemic. It is expected that 55 cruise ships will visit our shores over the season, with the first being the 4,905 passenger ship Ovation Seas, berthing in Picton on 26 October. Port Marlborough says they have been working with the cruise industry and regional partners behind the scenes to bring cruises back to Marlborough with a focus on sustainability.

Blue September

Blenheim businesses and iconic former All Black Sir Wayne ‘Buck’ Shelford are joining forces this month in a bid to raise awareness and funds for one of New Zealand’s most diagnosed cancers – prostate cancer. This year about 4,000 kiwi men will be diagnosed with the disease. Blue September aims to share awareness and raise funds for the cause. On September 9, Sir Wayne will host a ticketed breakfast with TvA Chartered Accountants and sponsors Sport Tasman and CBD Eatery, donations raised go to the Prostate Cancer Foundation.

Candidates confirmed

The candidates standing for Marlborough District Council’s 2022 elections have been confirmed. Vying for the position of mayor are Matt Flight, Chris Lipiatt, Richard Osmaston and Nadine Taylor. The elections are held by postal vote, beginning on Friday 16 September and closing at 12 noon on Saturday 8 October.

Top title for Marlborough young viticulturist

Villa Maria’s Tahryn Mason has been crowned as the country’s best young viticulturist, earning the 2022 Corteva Young Viticulturist of the Year title at the national final held at the end of August. The competition was tough with entrants aged 30 and under from around the country showing their top viticulture skills. At age 30, it was Tahryn’s last year competing, he says, “this competition has been the driving force and making of my career.”

QUOTE OF THE MONTH

“Before pen and the paper, we listened to, thought about, and felt the words. It’s not just about the words, but their meaning.”

Emma-Jaye King, Pages 11 - 13

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If I could...

As office manager for Marlborough Chamber of Commerce and board member for Marlborough Youth Trust, Louisa Murray is a familiar face and point of call for a number of people in Marlborough. We get to know a little more about Louisa, including her pro tips and what she would do in the community, if she could...

If I could spend a day with anyone, it would be…

Dame Cindy Kiro. I would love to pick the brain of our first wahine Māori governor-general. With her previous role as children’s commissioner and experience in public health, I would be interested in hearing her views on how we can improve the lives of our hard-to-reach communities.

If I could change one thing about Marlborough, it would be… Better access to mental health services.

If I could tell my younger self one thing it would be...

Don’t worry so much, it will work out okay. Oh, and start exercising more now – future you will be very grateful!

If I could be on a reality TV show, it would be…

Hell’s Kitchen. It’s by far my favourite of all the cooking competition style shows. Learning from and competing with professional chefs in challenges and head-to-head service appeals to me far more than seeing who can cook the best home meal for 12 people. Also, Gordon f****** Ramsey!

If I could travel anywhere, it would be… Rome. Pro tip: everyone talks about the Trevi Fountain and the Spanish Steps, but the view from Fontana dell’Acqua Paola is one of the best in the city.

If I could only take one thing to a desert island, it would be… My kindle. I never thought I’d make the switch from physical books, but after giving it a try I’m a convert. I get through four to five books a week and the convenience of a lightweight, portable library is incredible.

If I could have a superpower, it would be… Teleportation! I’m mad about travel so this would be my ideal superpower. Plus, I’d be reducing my carbon footprint.

If I could donate $1m to any charity it would be…

Marlborough Youth Trust. As a board member I’ll admit to being more than a little biased, but I genuinely believe that our youth workers do an amazing job. Extra funding would mean more support and opportunities for young people and their families from all walks of life and a brighter future for the wider Marlborough community.

S arah Brown

Ko te reo te mauri o te mana Māori

The language is the heart and soul of the mana of Māoridom

There is much to celebrate this year, but we don’t have to look very far to realise that the fight to preserve te reo Māori is far from over. Judene Edgar takes a closer look at te reo before Māori Language Week, 13-19 September.

With an increasing number of settlers arriving in New Zealand, once Pākehā were the majority, English became the dominant language. Unfortunately, most Pākehā did not understand the strong correlation between language and culture/identity.

Increasing urbanisation of Māori led to further decline of te reo and by the 1980s less than 20% of Māori were native speakers. The impact of the alienation of Māori from their language and culture and the very real risk of losing the language altogether led to considerable push-back. In 1972 a 30,000-strong petition supporting the teaching of Māori language and culture in schools was submitted to parliament. What started as Māori language day in 1972, three years later became Te Wiki o te Reo Māori: Māori Language Week, an integral part of the wider efforts to revitalise the Māori language. Held the third full week of September (Mahuru), this year Te Wiki o te Reo Māori is 13 to 19 September.

The 1987 Māori Language Act gave official language status to the Māori language in response to a Waitangi Tribunal finding that te reo was a taonga (treasure) that needed legal protection. Despite this protection, Māori language commissioner Rawinia Higgins says “we need 1 million speakers of te reo by 2040 to safeguard our language for future generations”.

“The battle for te reo Māori has been fought in communities across Aotearoa, from small towns to our biggest cities. In 1987 some warned that making te reo an official language would divide New Zealanders but 35-years later, te reo is something that unites us.”

Te Rūnanga a Rangitāne o Wairau Trust’s Kaiwhakahaere Matua (general manager) Corey Hebberd acknowledges that his te reo journey only started recently, but it’s one that he says is very important to him. “Culture is nothing without the language; if our language dies out, cultural practices such as karakia, waiata and pepeha could die out too.”

Having lived in Wairau his entire life, he says that understanding the rich cultural fabric of the community is an important part of understanding who you are and where you come from. “Wairau is the birthplace of our nation; very few people realise that.” The Wairau Bar is the most significant site in the archaeology of Marlborough, and the Pacific, and one of the most significant archaeological sites in the world. It is one of two sites in New Zealand where researchers discovered evidence of remains and artefacts that could be traced back to around 1280. The kaitiaki of the site are Rangitāne, a responsibility not taken lightly.

Regretfully, Corey didn’t learn te reo at school, and it wasn’t spoken at home either, however he has strong memories of attending Rangitāne’s Deed of Settlement signing at Omaka Marae in 2010, which started his journey of discovery and learning.

“As a 16-year-old, I didn’t really understand the significance of the event and what it meant, but my great grandfather was one who helped to set up the rūnanga in the 1980s, so I knew I had a responsibility to be a part of our journey.”

Twelve years later, he’s playing a leading role in supporting Rangitāne’s language and cultural revitalisation and is the first to admit a lot of it is still new for him.

Corey Hebberd at Ūkaipō the Rangitāne Cultural Centre.

For Emma-Jaye King, music is a key part of preserving and sharing te reo Māori.

He aha te kai a te Rangatira? He kōrero, he kōrero, he kōrero. What is the food of the leader? It is knowledge. It is communication.

“We’re all on a journey, but we need to create opportunities to use te reo. It’s so easy to overlook or just defer to others, but you need to put yourself in that space to grow your confidence.” With “iwi still rebuilding and cultural practitioners thin on the ground”, growing his cultural skillset is a priority. Corey says that Wairau has a rich Māori heritage, but that a lot of it isn’t recognised due to mispronunciation, misspelling or misappropriation, and a simple mistake can have a very different meaning. Most people think they know what the word weta means, but it actually means faeces; whereas the large insect is a wētā. Or indeed that the original spelling of Opawa (River) is actually Ōpaoa which translates to smokey river, due to the smoke-like mist that rises over the river.

“We often know more words than we realise, so just give it a try; kia kaha Te Reo Māori.”

Emma-Jaye King, the Pouārahi (general manager) of Maataa Waka Ki Te Tau Ihu Trust, brings a musical perspective to revitalising te reo. “Before pen and the paper, we listened to, thought about, and felt the words. It’s not just about the words, but their

Untilmeaning.”thelate

1700s, Māori history, knowledge and culture were shared orally. For Emma-Jaye, music is a key part of preserving and sharing history, and of continuing that oral tradition.

Growing up, Emma-Jaye learned limited spoken te reo, but music was strongly used, so she loved singing waiata, being in the kapa haka group, and going to competitions. “It gave me such a sense of belonging and identity; I felt at home.”

“Music is medicine for the soul that creates whanaungatanga [connection], and through the kōrero spoken it brings perspective and understanding.” She says that waiata in general is a language-learning resource that is sometimes overlooked, but people can remember song lyrics so much easier than the spoken word. Despite a somewhat controversial start, it has become the norm for the New Zealand national anthem to be sung in both English and te reo. Children happily sing waiata at school, Stan Walker’s first song completely in te reo, Aotearoa, reached number two in the charts, and the Patea Māori Club’s Poi E was the biggest seller in New Zealand in 1984, outselling all international artists. Dubbed “the anthem of a new generation”, it demonstrated the healing and uniting power of music.

Lyrics lodge in your head, so you often remember them even when you’re not trying, so it’s a great way to strengthen your understanding and pronunciation. “Within the melody it helps you to begin to understand what the words mean and allows you to not have to rely on books.”

Emma-Jaye is not alone on her te reo journey. Her two youngest children attend Te Pā Wānanga o Ōmaka Marae in partnership with Renwick School. She has also started a te reo course through Te Ataarangi as she wants to be able to compose and create waiata in te reo, rather than translating from English.

“Waiata speaks to the soul and acknowledges healing and restoration with an opportunity to grow together through wairuatanga [holistic wellbeing], which is an essential requirement for the identity and wellbeing of te reo Māori.”

Tūngia te ururua, kia tupu whakaritorito te tupu o te harakeke. Clear the undergrowth so that the new shoots of the flax will grow.

Kia Manaaki ai te Iwi

‘KiaManaaki ai te Iwi’ - Let the People be Cared for, has long been the ethos of Kaupapa Māori social service provider Maataa Waka Ki Te Tau Ihu Trust. Formed in 1990, Maataa Waka has gone from strength to strength and grown significantly over the past 32 years, and today has 35 kaimahi (staff) providing a wide range of social, youth, animal and community services. All service delivery provides a holistic approach that supports the whānau, hapu, iwi and community in a culturally safe environment.

Their principles of manaakitanga (care and support), tika, pono, and aroha (honesty, integrity, and respect) and whakawhānaungatanga (accepting all peoples) are practiced towards everyone who enters their doors.

Originally set up to support Māori living in Marlborough, Maataa Waka Pouārahi (general manager) Emma-Jaye King says that their kaupapa extends to all people who are experiencing tough times and need their support. Seeing widespread issues across the region, during the last two years the team at Maataa Waka provided support and resources for people impacted by Covid. “Whānau know what they need; we’re there to build resilience and support the next steps.”

Their team of qualified, empathetic and highlyskilled kaimahi support whānau in a variety of areas, on-site, at home, or at a safe space. Whānau support is focused on reducing violence and abuse to restore safety and wellbeing and enabling whānau to become

self-managing and empowered to make positive lifestyle changes and achieve their goals. Similarly, a range of group and one-on-one individualised programmes are available to enable positive change and support rangatahi (youth) to set goals and aspirations for their future. “Our amazing kaimahi support and journey alongside rangatahi and whānau to be self-determining to achieve positive outcomes.”

Launching soon, is the new Maataa Waka newsletter. The newsletter aims to enhance connections and raise awareness about programmes, events, and individual and whānau support Maataa Waka provide. Sign up for the newsletter at maataawaka.co.nz (scroll to the bottom of the home page).

Maataa Waka also offers Whānau Membership: ‘Maataa Waka Tāngata’, providing a range of benefits for members including iwi connections, natural disaster preparedness and relief, and links to funding for business ventures. And keep an eye on the newsletter to find out about the education grants and cadetship and training opportunities coming up.

Whangaihia te tāngata ki te ika ora ia mo ra tahi, engari akohia ki te hi ora ia mo ake tonu ake atu.

Feed a man with fish, he will live from day to day, teach him how to fish, he will live forever.

Maataa Waka 03 577 9256 56 Main St, maataawaka.co.nzBlenheim

Maataa Waka Ki Te Tau Ihu Trust provide a wide range of social, youth, animal and community services.

For the love of cheese

Marlborough’s wine might take all the headlines but our cheese is also making a name for itself the fact the two go so well together is just a tasty coincidence. Megan Smith takes a look at our cheese scene ahead of the South Island Cheese Festival in Marlborough next month.

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the acclaimed author, Avery Aames said: “Life is great. Cheese makes it better!” I’m 100% in agreement with her. I must say that my palette and great love of cheese have improved dramatically from the cheddar sticks my mom packed for school lunches to what is now a passion for complex, hard and soft cheeses that are delicately wrapped in shiny paper, bearing intriguing French, Dutch, and Italian names. Do not start with the beauty of pairing them with some of the finest wines the vineyard-rich Marlborough region has to offer. That is a story for another day!

If cheese is your thing, robust wines, sunshine, idyllic days spent in the countryside, or exploring the culinary delights created by locals, then you should clear your diary of all commitments on Saturday, 8 October, for the South Island Cheese Festival held at the Clos Henri Vineyard from 10am to 4pm. With more

than ten NZ artisan cheese makers enticing the public with their goods, there is guaranteed to be a slice of cheese for everyone. There will also be non-cheese food stalls featuring bread, crackers, pate, meats, and fruit for creating your own picnic to savour on the large lawn with a glass of wine or cider in hand.

Hannah Lamb, the event owner, came up with the concept of organising a cheese-focused event after spending many years working in the industry. “I spent a lot of time attending food and wine shows and saw no focused events in the country other than small cheese and wine tasting sessions. I decided to set up the South Island Cheese Festival to give cheese companies an event where cheese lovers could gather. Those attending the festival can expect an incredible range of NZ-made cheeses from all over the nation with varied milk types ranging from goats, cows, sheep, and buffalo in different styles.”

The success of the first South Island Cheese Festival, held in 2021 over Waitangi Weekend, has undoubtedly paved the way forward in offering an even more significant event with exciting things planned for future events. “The festival will expand over the next three years, becoming a multi-day event with workshops, tasting sessions, and collaborations with local wineries, restaurants and food producers,” says Hannah. The event does not only hold importance for visitors but cheesemakers alike. “The festival is the only event in the country that focuses on cheese and provides the opportunity for NZ cheese companies to come together, collaborate, network, and taste each other’s products.”

The enthusiasm to create and share with others did not start with Hannah but is a shared zeal that runs deep in her family. Her parents are, after all, Simon and Hellene Lamb, owners of Cranky Goat

Ltd. Their journey began ten years ago when they took a cheesemaking hobby and turned it into a business, initially making feta and soft cheeses using goat’s milk. Hellene says: “We had a source of goat milk available locally when we started. Little did we realise that goat cheese is the most difficult to make as the milk is the most delicate and unforgiving.” As of 2020, Cranky Goat Ltd expanded to include their Moody Cow range. “We both decided to have a career change because we wanted to work locally from home. Little did we realise where this was going to take us. Initially, we were producing 180kgs a month. We are now producing around 1.5 tonnes a month!” For the Lambs, it’s onwards and upwards, hoping to hand it over to future family generations.”

Hellene is keen to share her background in cheesemaking with those who want to dabble in some cheesemaking themselves. “In the words of

1. Cheese Festival goers at last years Cheese Festival. Organiser of this years Cheese Festival, Hannah Lamb. Special occasion cheese stack by the Cheese Shop. Simon Lamb, owner of Cranky Goat and Moody Cow.

Nike: Just do it. Have a go and if it doesn’t work, try again. You probably have all the ingredients to make the best cheese you have ever tasted. Once you’ve made it, the difficult part is repeating it. Over the years, I’ve made lots of cheese called Oops and Oops - that didn’t work, but most of them still tasted great. Cheesemaking is a way of life that involves long hours and hard work but with great reward and sense of achievement when you get it right and finished cheese meets your expectations.”

For those keen to relish a slice of Cranky Goat, you’d be happy to know it’s available throughout NZ. However, the best place to get it is the Blenheim Farmers Market, The Karaka Kitchen, New World, The Vines Village, and Super Value in Renwick. Hellene also speaks highly of The Junction in Richmond, Nelson.

Another cheese fundi, Virginnia Thomas, operations manager for Thorvald and Little River Estate Cheese, reiterates where Hellene left off. “At The Junction we encourage people to try before they buy. One of the coolest things about cheese is that it changes from batch to batch based on the seasons, the composition of the milk, and even the touch of the cheesemaker, so it’s always worth having a wee taste even if you think you know the cheese well. For those new to different styles of cheese, Virginnia encourages everyone just to dive in. “Our country has phenomenal sheep, goat, and cow milk and talented cheesemakers putting a real kiwi spin on traditional recipes. The speciality cheese industry is relatively young, and the styles coming through are exciting. The festival is a marvellous way to showcase all that the local cheesemaking industry has to offer.”

With all this cheese talk, I thought to attempt making my own, a basic 30-minute recipe hastily Googled. I should’ve stopped there, knowing that producing my own ‘artisanal cheese’ in that time frame was

too good to be true, not that anyone should not be inspired to give it a go. However, while stirring a boiling pot of milk, I realised that my love for cheese and culinary adventures were fuelled. This led me to chat with Dan Jennings, director of The Artisan Hub, a monthly artisan cheese subscription service, who answered my question: “How do I get access to all that New Zealand cheesemakers have to offer?” Simple says Dan, “head over to the Artisan Hub website, choose the size of cheese(s) you want to try from over 30 varieties, and we will deliver anywhere in New Zealand, right to your doorstep. The Artisan Hub does the curation, so the cheeses are always high quality but may challenge our subscribers’ tastes. Tasting notes and pairing suggestions on each cheese are provided, helping subscribers become more familiar with the wonderful New Zealand cheesemakers and their products.” And word for those wanting to step into their own and become a recognised cheesemaker? “Give it a go and follow your inspiration. Europe has great cheeses, but New Zealand produces some of, if not the best milk in the world, so create a flavour that you think best reflects your ‘terroir’.”

So, with all this cheesy information, and wherever you find yourself on the spectrum of all things cheese or love a springtime festival and fantastic food, stop in at the South Island Cheese Festival. Get your tickets for $10 via Eventfinda or for $15 at the gate on the day.

Those keen to explore cheesemaking can visit Urban Cheese, based in Christchurch, which specialises in cheesemaking supplies and equipment, plus offer several cheesemaking courses. Fresh cultures for cheese and yoghurt making can be purchased from the Culture Cupboard, based in Nelson.

Savory strudel stuffed with spinach, roquefort, feta cheese and garlic

PREP TIME 30 minutes | COOK TIME 25 minutes

INGREDIENTS

For the pastries:

• 227g ground chicken

• 1/2 medium onion, finely diced

• 2 cloves garlic, minced

• 1 cup finely diced mushrooms

• 1/2 tablespoon dried oregano

• 1/2 teaspoon pepper

• 1/4 teaspoon salt

• 1/2 pack (300g) frozen chopped spinach, thawed and drained

• 3 ounces (85g) goat feta crumbled

• 3 ounces (85g) Roquefort, crumbled

• 1 pack (450g) puff pastry

• 1 large egg

• 1 teaspoon water

For the tzatziki sauce:

• 1 cup plain Greek yogurt

• 3/4 cup chopped cucumber

• 2 cloves garlic, minced

• 1/2 teaspoon dried dill

Instructions

• Preheat the oven to 180 degrees C.

• In a large, non-stick skillet over medium heat, brown the ground chicken.

• Drain the grease and add the onion, garlic, mushroom, oregano, pepper and salt.

• Cook, stirring for 2-3 minutes until the vegetables have softened. Stir in the spinach and feta and cook for another 1-2 minutes.

• Remove from the heat.

• On a lightly floured surface, unroll the sheets of puff pastry.

• Roll out dough to a rectangle, approximately 25x40 centimetres. Spoon filling over dough and spread out over surface leaving space around the edge as the filling will spread during baking. Carefully begin to roll dough in the length.

• Using a large spatula, transfer strudel to parchment paper-lined baking tray.

• In a small bowl, whisk together the egg and water and lightly brush the pastries with the egg wash.

• Bake for 25-30 minutes until the pastry is golden.

• Serve warm with tzatziki sauce.

• To make the tzatziki sauce, stir together the yogurt, cucumber, garlic and dill until combined and refrigerate until ready to use. make this deliciously cheesy recipe, get your cheese ingredients from the experts!

Earth to art

Could pottery be the perfect hobby? Even complete novices can poke and prod a ball of clay into something recognisable, usable, satisfying and perhaps even slip into a state of mindfulness while they’re at it.

If you want to try your hand at pottery, throwing on the wheel is fun, but harder than it appears.

Look what a mess Demi Moore’s character in Ghost made of a perfectly good vase. In her defence, she was doing quite well at it until her shirtless husband, Sam (Patrick Swayze) came along and distracted her. Has anyone looked at a pottery wheel the same way again?

It seems odd to call a technique ‘throwing’ when you only spend a couple of seconds chucking the clay on the wheel and the rest of the time making the wheel turn using a foot pedal or electricity. It should be called wheeling, turning or pedalling. If I wished to channel my inner word nerd at this point, I would explain that the word ‘throw’, comes from the old English, ‘thrawan’, which actually means to

twist or turn. We also have early potters to thank for the invention of the wheel as its first purpose was not to transport people or goods but to make earthenware. Pottery classes are going through a bit of a revival since the lockdown slowdown found many of us staring metaphorically at our navels and found something lacking. Creative joy, inner voices whispered everywhere. Make stuff. And if you want to choose a hobby that anyone can do, pottery is an obvious choice.

Wendy Mein has been a tutor at Marlborough Community Potters for three years but has been working with clay for 24. It’s fair to say, she is as enamoured with it now as she was then. “I do have to warn a lot of my new students that clay can be really quite addictive.”

Words: Britt Coker |

Sarah Brown

1. Student, Lee Hart has been a self-confessed pottery addict for a year, she enjoys the meditative side of working with clay.

2. There is great satisfaction in taking home a finished piece. | 3. Pottery teacher Wendy Mein has been working with clay for 24 years and teaching the craft for the past three years at Marlborough Community Potters.

She finds many students in her beginner classes can sometimes be afraid of making mistakes and don’t know where to start. But as the lump of clay is transformed, so are those working on them. Confidence grows through the experience, boosted by the therapeutic nature of the medium. Tactile, pliable and forgivable, it is the Romans version of a stress ball.

“For some people, just feeling the clay is enough, because when it is on the wheel, there is a lot of water, it’s soft and squidgy. It’s so easy and some people who are doing our throwing course find it meditative, without actually making anything.”

If you require mediation rather than meditation, Wendy says, clay can help there too. “The easiest way of making a ball of clay flat is to get a rolling pin and hit it. If you’ve had a tough day, hitting that clay is brilliant.”

There are all kinds of ways to work with clay aside from pummelling it with a rolling pin. Many great potters steer clear of the wheel, preferring to handbuild their pieces using techniques like coiling or pinching. Glazing and firing follow, though the final stage, admiration, is the most important and reaches peak effectiveness when felt by someone else. Wendy loves the end of term Show and Tell where she enjoys the student’s reactions to the finished pieces.

“They’ve started with this lump of clay four weeks earlier, and it comes out of the kiln and it’s all these beautiful shiny colours and it just looks amazing. Opening the kiln is the most exciting thing about pottery, I just love it. When pots come out they go into the shelves, so whenever someone comes into the clubroom you always look at the shelf to see what’s coming through, what’s been happening.”

She has a rule to abide by. “You can’t take your pots home until they’ve’ been admired by the class.”

There’s another piece of the pottery puzzle that contributes to its transcendence into craft nirvana.

Community spirit.

“Everyone is just so supportive of other people’s work, which is great. If you are looking at your pot wondering, how will I decorate this, someone will say, ‘Have you considered doing this?’ Pottery making is not just creating a piece of work, it’s building networks and support.

Wendy still has the first piece of pottery she ever threw which now provides function rather than form - holding paperclips on her windowsill at home.

Despite its hideousness (“It is the ugliest thing you have ever seen…None of my beginner students produce pots as ugly as I did”), she has kept it to

remind herself how much better she is now. Is this the pottery tutor’s feet of clay?

Student Lee Hart has been an addict for a year. She’s done a couple of classes and is currently learning how to create pieces using a pottery wheel. “A wheel is way harder than it looks.” Lee says she’s always been creative but agrees that pottery is accessible for anyone. The tactile nature of the clay and the relaxing aspect of working with your hands is reflected in the wide range of ages that are drawn to the classes, though the hobby diversity doesn’t extend to genders with the ratio of women attending the classes being far greater than men.

“It's almost like meditation once you get in the class and you get the clay in your hands, it just feels so nice. And everyone's chatting and then the room just kind of quietens down and everyone gets really focused on what they're doing. It's a really lovely thing to do in the evenings.”

As they work away at the clay, it’s forgiving nature allows for plenty of do overs as anyone with strong fingers can fashion a pot or mug out of a malleable lump, and if they hate it, get the proverbial rolling pin out and start again.

Lee says, “I just love how you can start something and a lot of the time you might have an idea of where you want to go but then it can turn into something so different, especially on the wheel. I haven’t mastered the wheel yet, but I have definitely improved a lot, but it's just as amazing how fast you can have a creation that you’ve made with your hands.”

Lee sees two types of people attend the classes. Those who strive to create the perfect piece, and those who are contented with mastering the process. As she is going through the learning stage, she falls happily in the second group, feeling less fussed about making a faultless piece.

Glazing and firing are the final stages. The glazing colours and patterns transform the look of the piece substantially but even the clay you’re using and the firing temperature can generate a result that falls more into the genre of Show, Tell and Surprise.

Humans have been making objects of clay for over 29,000 years. Perhaps, taking a clump of earth and transforming it into a vessel or bowl still resonates with the Neolithic in us all. The glazes might be more colourful, but underneath them is the humble earthy tones of a time when life was a bit simpler. Pottering offers an opportunity for creative immersion, meditation, reducing stress and reaching a flow state at a time when a state of flux is more typical. No wonder it’s popular.

SOS Ceramics

SOS Ceramics are made by Sarah O’Sullivan, using hand building techniques. The works ranging from simple bowls, to unique vases, to larger planters are often textured with the impressions of her fingerprints. Sarah, a selfconfessed stripe and spot addict, hand paints pieces with black and white patterns, and now and again, splashes out with a punch of colour.

instagram.com/sosceramics

In full Blom

We meet Helen Blom, a dairy and mussel farmer paving the way forward for her family, local business, and the greater community, helping the region to flourish.

Words: Megan Smith

Every now and again, you meet distinctly profound people. Their life stories, background and zest for life are infectious, and ending any conversation with them leaves you feeling inspired, with enough vigour to take on the day’s challenges and then some. Marlborough’s local and remarkable businesswoman Helen Blom, owner of Mills Bay Mussels, is one of these individuals. She left behind what she knew growing up in the Netherlands and built a remarkable family venture here in New Zealand.

Helen describes her childhood as idyllic. Growing up on a thriving family-owned dairy farm in a small, quiet Dutch town. She mentions that her passion for the rural sector and farming was partly due to being the child of a large family headed by a progressive mother and father. “The farm was originally owned by my grandparents, then handed down to my parents. My dad grew the farm, investing smartly. While my mom was always engaged with the community and national groups, achieving plenty and being a wellrecognized champion for women. Being raised in this household garnered my passion for dairy and showed me that I could be or do anything I wanted. Life on the farm instilled lifelong values that encompass helping, learning, getting the job done, laughing and relishing the good company of friends and family.”

All grown up, bearing agricultural degrees, and ready to take on a new adventure, Helen, then aged 21 and her partner Art travelled to New Zealand in 1996, intending to work on a dairy farm in Ashburton for only a year. Helen says they planned to learn as much as they could and take the knowledge home and apply it to the family farm, but then fell in love

with the country, its wide-open spaces, people, and connectedness to nature, so stayed. “When you are young, you have so many dreams. Back then, our success as a couple meant planning on raising six children and milking over 1000 cows. All I can say is that it changed dramatically after the arrival of our first child. We realized on our journey that aspiring to that life was hard and stressful and that meaningful relationships, maintaining a healthy lifestyle and learning were far more essential. We now have four children, Art Jnr, Nick, Emma, and Maegen, and 1500 cows.”

With their first dairy farm purchased in 2000 in Balfour, Southland and expanding into a second, coupled with raising a bustling family, it was time to chase the next adventure. The fearless, passionate drive for paving the way forward as a family is what inspired them to travel the world together as a family for a year. The family worked tremendously hard to ensure that all systems were in place and had a fantastic team that ensured their farms’ smooth running and operations while abroad. There was not a destination too exotic not to try. Their travels took them to Laos, China, Namibia, Poland, and many other countries. When returning from their global expedition, the couple reflected on all the growing and learning that was done as a family, which slowly began to shape their next adventure.

“One of the biggest challenges was choosing to move from Southland to the Marlborough Sounds, where in 2016 we purchased On the Track Lodge in Nydia Bay, in the Pelorus Sounds. It was off the grid, with no road access, we had no background in hospitality,

Clothing by: Thomas's Styled by: Michelle Bradley

Photo by: David James

Taylor Raw Edge Ozone dress

Kate Sylvester Blue Taylor coat

Ivylee Copenhagen Iowa boot

and the kids had to commit to correspondence school. We had to learn the tides, drive a boat, learn to live remotely.” But, as you can tell, it didn’t stop this tightly knit clan from succeeding. It was while running the lodge that they also got into mussel farming. Seeing their resolve blossom into what is now Mills Bay Mussels, further encompassing a mussel-processing plant, tasting room and eatery in the greenshell-mussel capital of the world, Havelock.

As dynamic as she is, Helen redefines what it means to be successful and her interpretation thereof. “Success in my business means making a positive change to the people involved in the companies while building long-term relationships and enjoying

sustainable growth. Accomplishment as a mother and partner is being able to spend quality time with my children and Art.”

The Blom family are an intrinsic part of Marlborough and Southland, carefully interlaced with the community and nature. Helen’s devotion to being mindful of everything her life encompasses has spilt over and abundantly affected all that know her. Helen says: “When I look at life, it means connecting, loving, inspiring, learning, growing, and adventure. I want people to know that success is within us all. It doesn’t need to be a huge or lofty goal. If you bring that awareness into your daily life, you will succeed in your own right!”

The Blom family; Art (jnr.), Maegen, Art, Helen, Nick and Emma.

Supplied

FASHION STYLING ADVICE

with Michelle Bradley, personal stylist.

How to transition your wardrobe from winter to spring

Thank goodness spring has arrived. I think we are all over the wet and gloomy winter we have had in Marlborough. It’s exciting to start transforming your look and your wardrobe from winter to spring. You don’t have to do a full revamp, but it is an opportunity to add lighter layers and some colour.

Mix and match the seasons

Wear your coat over white jeans and a tee, pair leather and denim jackets with floral dresses and sneakers and wear cardigans with a tank and jeans. The key is to get the balance right in your layering. Don’t add too heavy a piece with lightweight fabric or textile. Light layers are essential, as in sweaters, cardi’s, vests and light knits. Pair with maxi or midi skirts, dresses or ankle-bite jeans. Use blazers or boyfriend jackets, instead of heavy-weight coats, then throw on your sneakers, mules or short boots to finish the look. Wearing layers is ideal for those spring days with a cooler start but end up warm and sunny.

Lighten up

Try adding lighter hues to your winter pieces. Spring is light and bright with pastels, florals and neutrals. This will immediately make your outfits springready and fun. An easy tip for transitioning colours is to swap out the black and dark jeans or pants for creams, olive and neutrals, this will achieve a lighter spring look immediately.

Stripes for spring

The humble stripe is set to become your staple item this spring. You can’t go wrong with stripes –versatile and fun, this simple print presents endless options. Blue and white may be the dominant colour this season, but don’t be afraid to think outside the box with different colours, widths and textures. Try stripes in skirt, dress and shirt form for variety, or accessorise for a more subtle look.

Refresh your wardrobe

As the weather warms, pack your heavier winter pieces away. Not only will you free up wardrobe space, but you won’t grow tired of your winter pieces, next autumn it will be like discovering a whole new wardrobe again. So set aside those winter clothing pieces and welcome in some lightweight layers to embrace the new season.

Most of all have fun and enjoy the process.

ON THE STREET

Deb Dalliessi’s vibrant off-duty look makes quite the change from her white and clinical work uniform. Deb says she dresses to lift moods and bring vibrancy to the centre of town.

What are you wearing today?

My orange silk shirt from Sumner recycled shop, a mustard cashmere wrap from mum’s wardrobe, pants from Country Road, silver hoop earrings from the Goldsmith in Christchurch, a necklace from Marlborough’s Latin night market last month, boots from Wittner’s, which were on sale, and a black Hermes belt.

What is your style?

An eclectic mix of bohemian chic and classic pieces that I’ve sourced on my travels over decades. Most now border on vintage given the date some of my items were purchased!

What are you loving at the moment?

My orange Vera May bag from Ruby Tuesday boutique.

What are you dressed for today?

A secret mission!

Where do you buy most of your clothes from?

Recycled boutiques, pop-up stores, and markets when I’m travelling. Most of my classic pieces have come from Thomas’s over the years as presents from my mum. Now I take my daughter there when she visits.

What is your approach to shopping?

Never pay full price for fast-fashion items, that’s reserved only for classic wardrobe pieces that will stand the test of time.

What is your all-time favourite purchase?

The leather coat with Italian wool lining I brought for my husband 30 years ago. I’ve worn it for the last 25 years. It feels so warm and I feel close to him.

What has been your worst clothing disaster?

My crocheted poncho with a hood three years ago - works with my striped PJs though.

What wardrobe item should everyone invest in?

A well-fitted bra, the basis for the crisp white shirt or little black dress to really work.

Do you have style rules you always obey?

Put the shoes on that suit what you’re doing that day, then add clothes, in a colour that brightens up life. Buy natural fabrics that breathe and wash up well. Pass on clothes that no longer fit to others who might enjoy them now, rather than think they may fit again one day.

If you could raid one person’s wardrobe, who would it be?

Amal Clooney - if she was two sizes bigger!

Finish this sentence – You would never catch me wearing…

The same pair of reading glasses. I have half a dozen pairs in different colours because I can never seem to find my actual prescription ones

Sarah Brown

enhanceskin – Putting a spring in your step!

almost a decade and a half since Robyn and David Orsbourn opened the doors of the enhanceskin clinic in Buxton Square, Nelson. In 2009, David moved from general practice to specialising in appearance medicine and varicose vein treatment. Since then, David has brought his clinics to the Churchill Private Hospital in Blenheim, where he has treated hundreds of Marlburians, helping his clients find self-confidence and live their lives free from the debilitating symptoms of varicose veins.

It’s

Many readers will know that David stepped back from the facial aesthetics side of the practice some time ago. Thus, allowing him to concentrate on improving people’s lives through walk-in, walk-out, varicose vein procedures.

In recent months, David and Robyn have decided that moving forward, their clinic will focus purely on these gold-standard vein treatments. David says, “It is pure gold to Robyn and me when we see the smiles on the faces of people whose veins we have treated; they walk into their follow-up appointments with a spring in their step.”

There is always much debate about the cause of varicose veins. You will get those that advocate that occupation or lifestyle choices are the cause. But David maintains that the primary cause of vein disease is genetics. This factor accounts for about 80% of cases. So, for that very reason, people of any age can suffer from varicose veins. David has treated varicose veins in patients aged sixteen to ninety-four in the past decade, proving that varicose veins and their oftendebilitating symptoms can affect anybody.

Another myth surrounding varicose vein treatment is that most people have it to make their legs look better. But varicose veins are not just a cosmetic

problem. They can cause heavy, painful, tired legs, with associated cramps, itchiness, and restlessness. “There is no doubt that ignoring varicose veins can lead to an increased risk of developing other, often more severe, health issues,” David says.

If you’ve been ‘putting up’ with your varicose veins, Robyn urges you to contact her at the clinic. She will arrange a complimentary, full doctor’s vein assessment and scan with David, helping to determine which of the specialist treatments they offer is most suitable for you.

Ultrasound-Guided Foam Sclerotherapy (UGFS) uses specialised ultrasound equipment to guide sclerosant injections to close the vein permanently. This procedure is virtually painless, so it requires no anaesthesia.

Endovenous Laser Ablation (EVLA), the gold-standard varicose vein treatment, again, requires no general anaesthesia or hospital stay. You walk in and walk out (wearing compression stockings for two weeks) and can drive home afterwards. Like UGFS, there’s no downtime, and you can be back at work the next day.

Venaseal Glue is another option for a small number of patients with advantages David explains to those who he feels will benefit from this treatment.

enhanceskin has Affiliated Provider status with Southern Cross for varicose vein treatment and can accept payment through all other health insurance providers. Treatment costs always include your follow-up appointments for twelve months. Blenheim 548 enhanceskin.co.nz8216

Owners of enhanceskin Robyn and David Orsbourn.

Brain fitness

Movement isn’t just good for our bodies, it’s also one of the most powerful tools we have to keep our brains healthy. Dr Marissa Kelaher explains how exercise can stimulate chemical changes in the brain that enhance learning, mood and thinking.

Being physically active is proven to help our mental health and our brain function, improving concentration, memory, decision making, and creativity. Exercise also protects our brain from damage, making it more able to recover from illness or injury. Plus, it’s one of the most powerful tools we have to reduce the risk of dementia.

Ways physical movement helps our brain health:

• Increases heart rate, which pumps more oxygen to the brain.

• Reduces insulin resistance (high insulin causes type 2 diabetes, and can also damage brain cells).

• Triggers the release of hormones such as BDNF. This is a chemical that stimulates growth of new brain cells and blood vessels in the brain, keeps brain cells healthy, and helps new brain pathways form.

• Promotes neuroplasticity.

• Reduces inflammation in the brain and helps remove damaged brain cells.

Increases the size of our hippocampus (part of the brain involved in learning, memory, and mood).

Increases the size of our prefrontal cortex and medial temporal cortex (parts of the brain which help concentration, creativity, memory formation, and decision making).

Exercise helps us grow new brain cells and connections, and boosts our ability to rewire faulty connections, in a process called neuroplasticity. Neuroplasticity is crucial for ongoing learning and is a key part of reducing stress and pain levels, as it literally changes how our brain works. Brain growth from regular exercise can occur in as little as six months.

It also improves mood and sleep, both of which are important for a healthy brain.

Exercise also has an antidepressant effect due to the release of ‘feel good’ hormones (dopamine, endorphins, serotonin) and the reduction in stress hormones (cortisol). This is what gives us the ‘exercise high’, and makes exercise oddly addictive!

You don’t need to go to a gym to get the benefits of exercise - the key is finding movement you enjoy and doing it daily. Exercising in the outdoors has extra benefits as it can help reduce stress hormones and boost mood even more.

For good health we need at least 150 - 300 minutes of moderate intensity cardio each week (or 75-150 min of high intensity), as well as balance and flexibility exercise most days, and resistance exercise 2-3 days a week. These all have different benefits and give our body and brain variety and challenges. Many forms of exercise combine these, like hiking, yoga, paddleboarding and dance.

Dr Marissa Kelaher is a GP and lifestyle medicine doctor. She runs health courses and offers oneon-one consults at yourlifestylemedics.com

More than a pharmacy

There is something extra special about Wairau Pharmacy. This locally owned Scott Street store offers a unique shopping experience, with its range of services all conveniently housed under one roof.

From a warm welcome and expert advice to an enticing range of gifts, beauty treatments and a gorgeous accessories collection for babies, there is no other shop quite like it.

Owned by head pharmacist Rebecca since 2008, Wairau Pharmacy has evolved to be much more than simply a pharmacy. The staff pride themselves, not just on their professionalism, but also on the extensive services offered in store.

The customer always comes first at Wairau Pharmacy and with an expert staff of around 13, there is always someone on hand happy to help. With a private consultation facility for blood pressure and blood glucose checks and other services including a serene space for great value beauty treatments and earpiercing, Wairau Pharmacy is the place to go. While staff will always do their best to accommodate you, booking is advised.

Health and well-being are at the heart of the exceptional service you can expect as standard at Wairau Pharmacy. At a time when maintaining good health and well-being is more important than ever before, it is reassuring to know that help and support is readily available in Blenheim’s town centre. The pharmacy offers the convenience of a

walk-in flu and Covid-19 vaccination clinic, with pharmacists and dispensary technicians on hand to advise every step of the way.

As well as the extensive range of traditional healthcare, vitamins and first aid, the pharmacy is renowned for its beautiful giftware. Stepping into the store is a pleasure; bright, airy and welcoming. There is plenty of room to browse the generous selection of gifts, health range and beauty products.

Popular Kiwi brands including Moana Road, Mod & Tod, Lola & Me, Pepper & Me, Tui Balm, The Nude Alchemist and Petite Eats offer a beautifully curated range of special gifts, no matter who you’re buying for. The colourful and extensive range of children’s items gives you plenty of gift options to choose from at a price right for all pockets.

There truly is something for everyone, from soft leather handbags and shrugs in attractive colours to homeware and gifts for the man in your life. The selection is special, with each item carefully selected to offer customers gifts that are out of the ordinary.

Shopping for that special gift at Wairau Pharmacy makes perfect sense, especially with complimentary gift wrapping.

Wairau Pharmacy 03 578 6022 47 Scott Street, wairaupharmacy.nzBlenheim

The friendly team at Wairau Pharmacy offer a huge range of services and an extensive gift selection.

My HOME

Tucked away in the Awatere Valley sits the sprawling and beautiful Barewood Garden. In its earlier years, Barewood Garden was close to a blank canvas, but with years of love and hard work, Joe and Carolyn Ferraby have transformed the property into one of Marlborough’s finest. The couple are looking forward to being part of Rapaura Springs Garden Marlborough, 3-6 November.

Where do you live and who lives here?

We live in the Awatere valley, forty minutes from Blenheim. My husband has farmed and lived at Barewood all his life, I have lived here with him for fifty years.

What four words describe your home?

Historic, warm, inviting and rural.

What inspired this look?

The homestead is over a hundred years old. I loved it from the moment I moved in and wanted to make sure I renovated and decorated it in keeping with its age.

What’s your favourite spot in the house?

The kitchen. On a farm, it really is the heart of the house where everyone gathers throughout the day.

Where do you shop for homewares?

Wherever I have time to stop and browse. In Blenheim, it would be Thomas’s.

What piece would you never part with?

My antique French armoire, I really love Europeanpainted furniture.

What’s your decorating style?

Classic English and European style, I love the Italian and French look in both houses and gardens.

ABOVE: Carolyn and Joe Ferraby have enjoyed living at Barewood Garden in the Awatere Valley for fifty years.

Sarah Brown

1. Carolyn’s interior and exterior decorating is influenced by English and French country style. 2. The couple’s collection of antiques are featured throughout the home. 3. The over one-hundred-year-old home has been renovated with careful consideration to its age in mind. 4. Carolyn says the kitchen is the heart of their home, with a wood range for cooking and heating.

When it comes to homeware, do you save or splurge?

Both, if it looks right for me, it’s mine!

Have you done any renovations?

We have more or less renovated the whole house over the years, always making sure it was in keeping with its age and style.

What’s your favourite room?

Our bedroom upstairs, it’s warm and sunny with great views over the garden.

Best money spent?

Our wood range in the kitchen, it warms the kitchen, we cook on it, and we also run radiators from it throughout the rest of the house, a real game changer in winter.

Best memory of your house?

We love having people to stay, especially family, so it is the fun times created by people visiting that is so very special.

Best seat in the house?

Our veranda. It really is another room for us, we live out there in summer and have lunch and dinner there often.

What do you love about the neighbourhood where you live?

I love living in the country, it is my happy place. The open spaces, mature trees, hills, and mountains all contribute to the feel of the house and garden.

ABOVE: The wrap around veranda features many sun-soaked spots to sit with a cup of tea and enjoy the gardens from.

TransformINTERIORHOMETRENDS

your living room

As spring approaches and the weather warms you may feel like breathing new life into your living room. Here are a few simple tips and ideas on how to create a tranquil space, and a warm, inviting home that you love to live in.

Focus on the focal point

Design the living room around the main focal point, this may be the fireplace or a certain view. If you don’t have a natural focal point, create one with a piece of artwork or a statement piece of furniture. Alternatively, if creating cosy areas are more your thing, divide the room into two separate living spaces. Use a console table or sofa to create a natural divide.

Transform with paint and colour

One of the easiest and most affordable ways to transform a room is with a new coat of paint. As walls are a large surface area, any change will have a great impact on the mood and feel of the room. White still reigns supreme in living areas, but don’t be afraid to use soft blues and greens which are both calming and tranquil.

Use space wisely

Ensure the furniture is in proportion to the space. If the furniture is too large it will overpower the room, and if it is too small it will feel lost and unbalanced. Make sure you have good walking space between the furniture. Always buy the best quality furniture you can afford, especially when it comes to the sofa. A well-built quality sofa is a real investment and will last for years.

Get lit

Illuminating your living room needs to be carefully thought out. Not only does your lighting need to provide a comfortable balance of atmosphere and practicality but should create a remarkable first impression too. Use multiple light sources. Lamps offer a softer, warmer and more intimate feel to any room. If possible, have your lights on a dimmer so you can change the mood.

Go green

Every living room needs some greenery, be it a plant or a vase of foliage. Indoor plants can help reduce stress levels, boost your mood and create a sense of calm.

Finish with furnishings

These are the items that really make a house a home and add comfort, warmth and texture. You can have lots of fun with cushions, mixing and matching colours, patterns and textures, and can change your look from season to season relatively inexpensively. A rug helps to define and unify a space and provides texture and colour which you can then pick out and repeat in your cushions/throws. Make sure the rug is in proportion to the space. If it’s too small, it will unbalance the room. Think quality as well and you can never go past wool!

with Jenny Saggers Collaborate Interior and Landscape Design Studio

Spring into the garden

The chill in the air is dissipating, new shoots are appearing on trees and buds have burst from the ground, spring has made a welcome arrival. Here are a few tips for how to get your garden looking and performing at its best this season.

Spring clean

Have a tidy-up around the garden. Rake up dead leaves, pull weeds, or spray with organic weed killer where necessary. Mow the lawns, cut the edges and hedges, and put down fresh ground cover such as pea straw, bark or compost. Sow new lawns or add grass seed to bare patches. Spring provides the optimum conditions for grass growth. These small steps will make a big difference to the look and feel of your garden and will make you excited to spend time outdoors again.

Prepare the vegetable garden

Spring is the time of year to ensure your soil is in top condition, ready for seeds and seedlings. Layer organic materials and mulch into your soil, this might be compost, manure and shredded dried leaves. Organic matter will add nutrients to the soil and will help to keep it moist come summer.

Because we can still be surprised by frosts in early spring, be cautious when planting seedlings. Vegetable seedlings that can be planted in early spring are beetroot, broccoli, celery, lettuce, potatoes, spinach, and spring onions. Peas, beans, and carrots can be planted from seed. Add quarter-strength fertilizer around seedlings and water it in well. Protect young seedlings from slugs and snails. Also, some seeds can be started earlier, indoors, to get a head start on the growing season.

Fortify your fruit trees

Citrus trees have come to the end of their fruiting season by spring. Replenish the nutrients in citrus trees with liquid fertiliser and add plenty of mulch to their bases to help keep them hydrated.

Check over your fruit trees, prune back any side shoots on apple trees, thin out fruit sets and spray stone fruit trees with non-toxic copper spray to prevent leaf curl, common at this time of year.

If you haven’t planted your strawberry plants yet, make sure to get them in the ground now. For strawberry-loving households, the general rule of thumb is five plants per family member. Fertilise with a strawberry-specific liquid fertiliser.

Add a pop of colour

Revitalise your flowerpots with fresh soil, if the potting soil is old it may be depleted of nutrients. Add new flower plants such as poppies, carnations, pansies, petunias and sweet peas. Plant summer bulbs such as gladioli, dahlia, and begonias, make sure to add bulb food to the soil as you plant. Plant new perennials, divide larger existing perennials and replant. Perennials to plant at this time of the year are lavender, agapanthus, fuchsia and geraniums – all great for adding colour and life to your garden.

Local Architecture Awards 2022

TE KĀHUI WHAIHANGA NEW ZEALAND INSTITUTE OF ARCHITECTS (NZIA)

Honouring the best architecture produced in the country, the Te Kāhui Whaihanga New Zealand Institute of Architects (NZIA) has revealed 12 winners in their local awards for the Nelson and Marlborough regions.

Promoting

and celebrating outstanding architecture and creating greater awareness of the values and benefits well-designed buildings and public spaces can bring to cities and towns, the NZIA represents over four thousand members. The awards provide a platform for celebrating some of the most innovative and inspiring designs in the country. The architectural practices behind a thoughtful bach restoration, a series of space-enhancing classrooms, an innovative office block and a cabin deep in the bush have all scooped awards at a celebration of Nelson and Marlborough’s best architecture, held at Brancott Estate Heritage Centre in Blenheim on July 29.

This year a total of 12 projects received a prestigious Te Kāhui Whaihanga New Zealand Institute of

Architects Architecture Award across seven award categories, three of which also received a Resene Colour Award. Nelson and Marlborough jury convenor, Jarrod Midgley of Rural Workshop Architecture, said there were some clear standouts among the entries that blended into the scenic surroundings of the Nelson and Marlborough districts. “All of the jury members were deeply impressed by the calibre of entries this year. Nelson and Marlborough are both scenic and tranquil areas of New Zealand, and the winning entries were humble and respectful buildings that highlighted the area’s natural beauty.” The five-person jury visited 15 shortlisted projects before selecting the 12 winners.

THIS YEARS MAJOR AWARD WINNERS

COMMERCIAL

WallÉ by Irving Smith Architects.

Fairfield Office Low Energy Certified by KLT Architects.

EDUCATION

Waimea College New Teaching Blocks by Arthouse Architects and Sheppard & Rout Architects.

ENDURING ARCHITECTURE

Blenheim House (1989) by Peter Beaven Architect.

HOUSING

Pūponga Bach by Athfield Architects.

The Cliffs House by Modo Architects.

HOUSING – ALTERATIONS AND ADDITIONS

Wakefield Quay Apartment by Arthouse FaithArchitects.&Doubt by Crosson Architects.

Spring Creek Revisited by Modo Architects.

PUBLIC ARCHITECTURE

Marlborough District Council Public Toilet Upgrades by Arthouse Architects.

SMALL PROJECT ARCHITECTURE

Honeymoon Bay Bach by Jerram Tocker Barron Architects. The Cabin by Johnstone Callaghan Architects.

G rant Davis

BLENHEIM HOUSE Enduring Architecture

Peter Beaven - Architect

Grant Davis

FAIRFIELD OFFICE LOW ENERGY CERTIFIED

Jessica Jones

SPRING CREEK REVISITED

Simon Devitt

SPRING CREEK REVISTED

BY MODO ARCHITECTS

Words: Amy Russ Simon Devitt

Ahouse may have ample room when you first move in but the longer you live there the desire for extra space can grow. Such is the case with a home which has been the recipient of a prestigious Te Kahui Whaihanga News Zealand Institute of Architects Architectural Award 2022 for Nelson Marlborough in the Housing Alterations and Additions category.

Set in the midst of a Marlborough vineyard with Spring Creek below and a large plain beyond bordered with hills to the to the north, south and west and Cloudy Bay to the east, it was designed by architect Brendon Monk twelve years ago. After enjoying the house for twelve years as it was, the clients contacted Brendon, now working under his own practice Modo Architects, to design an extension to increase the house’s capacity for entertaining while creating a more usable large, covered outdoor living space.

The clients wanted larger internal living areas as well as an outdoor living space which could remain protected from the cold northerly winds that can blow through the area. Placing the extension to the south where the winds are less of an issue was an option but with the best views to the north and the family’s swimming pool easily visible on that side also, Brendon needed to come up with a solution that could provide the appropriate expansion while keeping it protected from the vicissitudes of the weather as need be.

The solution is a multipurpose space that can act as either an indoor or outdoor area and can be configured in different ways to suit the occasion and the climate.

Another part of the renovation has been an extension to the living room. A highlight here is the oak flooring which is also used in the kitchen and in doors, trimmings and other features throughout the house. The combination of wood, black steel beams, radiata pine plywood ceilings and concrete floors and pillars provide a feeling of warmth and permanence while the expanse of glass gives an intimate sense of being part of the natural environment, even from within the kitchen which is now set back further due to the new extension in front of it.

The 317sqm home is blessed with underfloor heating. When the sun is shining, the solar panels on the roof provide the power necessary for this while a heat pump does the job on sunless days as required. High spec glazing was used for the internal space extension and the lighting was all upgraded with the replacement of more energy efficient light fittings.

The owners are delighted with the renovations that have created so much more comfortable and liveable space. They didn’t want to waste money and materials on a huge extension but have ended up with a highly flexible space that feels large and inviting due to the clever and innovative design. The use of the original builders, Dave Griffiths and Wayne Flynn of Flynn & Griff Construction to undertake the renovation was integral to the success of the project as they already understood the building, the quality of finish required and the need to make the additional areas look like they had been part of the existing build. The result is an award-winning success story which will bring pleasure to generations.

Creating an environmentally-sustainable office space, including a workshop, social space, landscaping and car parking with a tiny footprint, is no mean feat. But Keryn Thompson, Director of KLT Architects rose to the challenge, whilst working for Palatchie Architecture + Design, and designed Marlborough’s first building to be certified to Passive House Low Energy Certification and only the second commercial building in the country to receive such an accolade. Taking out the Commercial Architecture award for the Fairfield

The bespoke office build incorporates recycled products and native timbers in the interior design, including a recycled rimu countertop, macrocarpa barn ENERGY KLT Amy Russ Jessica Jones

Office build at the recent Architect Awards for 2022, Keryn is thrilled with the honour. “As we are just starting out, this award means a lot to us as it acknowledges our expertise and quality along with cementing our passion for sustainable architecture. It will also help us build awareness in the community around sustainable, low energy living and passive houses.”

The client wanted to use the office as a space for clients to experience and appreciate the value that energy-efficient buildings can provide and visually show them the construction methodology, says Keryn. “The interior is exposed in many places to allow this to happen. The office incorporates many environmentally-sustainable features which enabled it to achieve Passive House Institute Low Energy Building Certification. This means the building

is approximately seven times more efficient than standard building code.”

Drawing on her twenty-plus years of experience working in Wellington on houses and education facilities, Keryn and her team specialise in creating bespoke, high-quality, architecturallydesigned buildings for their clients. Citing open communication as the backbone of the company’s success, Keryn says each job is a full collaboration.

“Fully understanding our client’s brief and what they are hoping to achieve, and taking them on the journey with us with an open dialogue throughout the journey, results in a custom space that works for their lifestyle, budget, and aesthetic.”

Judges’ comments were full of praise for the awardwinning build with the citation reading, ‘The architect has created an unpretentious office for Fairfield Construction. The client brief was not just the gold standard of thermal efficiency, but a holistic approach to all aspects of sustainability in building. It is energy-efficient, economical to run, well-ventilated, and keeps users warm in winter and cool in summer. The project has sustainability as its core design motive, from the minimisation of construction waste to the reuse of recycled materials, and clearly houses Fairfield’s own environmental ethos. The result is an office space that is not only visually appealing but a great atmosphere to work in”.

Sharing similar strong values and a passion for sustainability with their client, for Keryn the collaboration was a perfect match. As Fairfield Construction are committed to reducing the amount of building waste they produce and try to recycle all building waste on-site, it was a great collaboration of industry people who wanted to see this project exceed expectations and deliver strong on its low

energy status. Everyone involved was invested in the ethos of this building. Fairfield Construction Ltd coowner Katja Thompson says, “The team of Fairfield is absolutely thrilled for Keryn to win this award for the design of their office. We are delighted in the way she has brought our brief to life and has helped showcase our values towards energy-efficient and sustainable buildings.”

The rise of hot water in Hanmer Springs It’s

not often you come across a person who doesn’t have awesome memories of Hanmer Springs. From school camps to wedding anniversaries, and from significant birthdays to escaping the city, the memories that have been created in Hanmer Springs are endless and span generations.

This year marks the 150th anniversary of Hanmer Springs’ first dressing shed (technically 151 years but like all good celebrations last year, Covid got in the way). To celebrate the occasion, Hanmer Springs Thermal Pools and Spa is taking a trip down memory lane to see where these memories first began.

According to historians, the first dressing shed was built in Hanmer Springs in 1871 by Mr John Fry. He built the shed and put in steps to the hot springs so his customers of the Jollies Pass Hotel could benefit from the thermal pools. The site became a public establishment in 1883 when the Crown fenced it off for the paying public, and by 1884, work was underway to build a bathhouse.

Hanmer Springs Thermal Pools and Spa general manager Graeme Abbot says the village has certainly come a long way since the first single dressing shed sat on a very exposed site in the Hanmer Basin. Segregated nude bathing was the order of the day in the early years and hoisting the appropriate clothing (skirt or trousers) up a pole to indicate the gender of the moment controlled this. Later, separate pools were introduced and, finally, mixed bathing – but swimmers had to be clothed of course. Graeme says the pools are steeped in history and at the heart is a community spirit and support that can’t be beaten. “From the get-go, it was the support of the community that made the thermal springs

the tourism destination it is today. We can’t thank our community enough for helping us reach this milestone,” says Graeme.

For some 15 years prior to 1978, community groups had to fight to secure and source Government funding to develop the pools into a larger-scale complex that would enable people to reap the health benefits of the thermal springs.

As for the discovery of the thermal springs, it is believed early Māori first happened on the springs while passing through. While they never settled there, the discovery of ancient native umu (ovens) indicated travellers’ camps or signs that they had stopped and taken

Historiansrest.

identified it was some years later, and in 1859 when an announcement in The Lyttelton Times marked a discovery of “hot water springs” by Mr William Jones. While he believed he was the first to ‘make them generally known’, in the same year Julius von Haast wrote about a visit to Hanmer Basin thermal springs in his journal.

The anniversary commemorations kick off in September and visitors to the pool complex will be able to see the historic shed pictured on its original site and capture themselves in historic dress.

Community events are being planned to acknowledge all those who have supported the pools over the last 150 years.

Hanmer Springs Thermal Pools & Spa 0800 442

1. Jubilee celebrations in 1933. | 2. The original dressing shed. 3. Women’s Pool. 4. The view of Conical Hill. Hanmer Hall to the left and The Lodge on the right. 5. Aerial view of Hanmer Springs Thermal Pools & Spa. 6. The always popular Hexagonal Pools. Family fun at Hanmer Springs Thermal Pools & Spa.

What’s On

For updated information visit www.follow-me.co.nz

9 TRIBUTESPRINGSTEENTHESeptemberBOSS-BRUCESHOW

Don’t miss your chance to see nine passionate musicians bring alive the timeless music of Bruce Springsteen and the E Street Band.

ASB Theatre Marlborough, 2 Hutcheson Street, Blenheim 7:30pm - 10:30pm

9 BREAKFASTBLUESeptemberSEPTEMBER

Join TvA Chartered Accountants for their annual Blue September Breakfast raising funds for the Prostate Cancer Foundation. Special guest speaker, Sir Wayne ‘Buck’ Shelford.

Lansdowne Sports Hub, Lansdowne Park, Blenheim 7:30am - 8:30am

17 MARLBOROUGHFABRIC-A-BRACSeptember 2022

If you are looking for modern or vintage fabric, haberdashery patterns and all things sewingrelated, Fabric-A-Brac is for you! All proceeds to Hospice Marlborough.

Connect Blenheim, 8 Beaver Road, Blenheim 10am - 2pm

17 BLENHEIMHOPEWALKSeptember

Join in this annual walk from Seymour Square to raise awareness for suicide, give hope to those in need and remember loved ones gone too soon. Hear from special guest speaker, actor Rob Mokaraka.

Seymour Square, Blenheim 11am - 1pm

24-25 September THE FAIREXTRAVAGANZASUMMERTOUR

New Zealand’s largest and most fabulous travelling festival/fair is back in Blenheim! Come and enjoy a fun day at the fair for the whole family. Free entry for kids, gold coin for adults.

Marlborough A & P Park, Maxwell Road, Blenheim 9am - 5pm

MARLBOROUGHHARCOURTSSeptember KIDS’

25

DUATHLON 2022

A duathlon that’s all about having fun and getting out there with your friends. With both short and long course options available, this event is designed to be fun and achievable for all.

Brancott Estate Vineyard, 180 Brancott Road, Fairhall, Blenheim 9am - 12pm

30 Sept – 2 Oct MAMMOTH GARAGE SALE & BOOK FAIR

Annual fundraiser supporting Rotary Blenheim South’s community projects. There will be plenty on offerbooks, CDs, vinyl, bric-a-brac, furniture, household and garden equipment and more.

Waterlea Racecourse, Linton Street entrance, Blenheim Fri & Sat: 9am - 5pm; Sun: 9am - 1pm

StageLab

The talented youth of performing arts group StageLab performed Sour Créme the Musical last month.

1. Lucy Muir as Connie la Crème. 2. Erin Wiggins as Auntie and Eleanor Hellstrom as Charlie. Tommy Henry as Doctor Ork, Olivia Delves as Nurse Itwit, Maisie Hammond as Prof. Lonker and Hettie Ellis as Little Antoinette. Claudia Richmond as Alex, Cushla Cook as Jo, Arthur Pinheiro as Jack and Ruby Cook as Jessie. Nina Marfell as Taylor.

Blenheim Musical Theatre

Aimée, Unscripted Love

Brancott Heritage Estate

1. Diane McKinnon and Anthea Whitlock

2. Jorgen Anderson, Hamish and Ryan

3. Hamish Anderson and Oskar Thompsonm Julianne Brabant and Judi Keith-Brown Jarrod Midgley and Ros Gellatly Iris and Chris Nott Marian Woodward, Rebecca Bannan, Kate Cooper, Shrutika Pol and Burns Mick Anderson and Grant Harris &