Marlborough Magazine March 2021 by Top South Media

MARCH 2021

Kaimoana Farming the sea’s bounty

MARLBOROUGH’S LIFESTYLE MAGAZINE

FRENCH TOAST

RETURN OF EDEN

NEED FOR SPEED

French flair no match for home town heroes

A singer’s bid for the big time

A look behind the scenes with Picton racing royalty

Blenheim 03 578 3366 | Picton 03 573 6166

Summit Real Estate Marlborough Wishes you a Happy Easter! We have Marlborough Covered, phone us now for any of your property needs!

March 2021

Contents Features 7–9

MUSSEL MEN The faces behind the iconic greenshell mussel

10–11

SNIFFING FOR TREASURE It takes a special nose to find treasure worth more than gold

12–15

#ZOESTRONG A young woman and her family battle bone cancer

WHAT ARE YOU LISTENING TO? LPs, EPs and podcasts.

7–9

Regular 21

On the Street

28–37

At Home

Health

40-41

Sporting Memories

What’s On

Social Pages

Gardening

Recipe

12–13

10–11

Editor’s Note

He l l o T

hey are the royalty of the shellfish kingdom, delicious sea salty morsels of yumminess. Perna canaliculus, commonly known as the New Zealand green-lipped mussel, will soon be honoured again, taking pride of place at the eagerly anticipated Havelock Mussel and Seafood Festival. In this issue, Marlborough Magazine’s intrepid writer Matt Brown discovers what it takes to bring these world-famous mussels from their floating ocean home to rest proudly on our plates.

Joining the crew aboard one of Sanford’s harvesting vessels in the Mahau Sound, Matt gives us an insight into this thriving industry which has helped put Marlborough on the world map and chats to those who help make it happen. We hope to see you at the Havelock Mussel and Seafood Festival on 13th March with your dancing shoes on and your tastebuds ready to appreciate the region’s best seafood, including the celebrated green-lipped mussel. See you there.

Summa

EDITOR Summa MacDonald summa@marlboroughmedia.co.nz CONTENT EDITOR Paula Hulburt DESIGN Matt Brown and Toni Woolf CONTRIBUTORS Paula Hulburt, Matt Brown, Peter Jones, Emily Marten, Malinda Boniface ADVERTISING Rosa Tate rosa@marlboroughmedia.co.nz Anna Simpson anna@marlboroughmedia.co.nz DISTRIBUTION Jo Blue, Wendy Aberthenthy. Cover: Mussel Men. Pages 7–9. Photo: Matt Brown, taken on the Sanford vessel Sinikka in the Mahau Sound, near Havelock.

PUBLISHER Marlborough Media, 52 Scott St, Blenheim topsouthmedia.co.nz

March 2021

Mussel Men Their office is the ocean. Every day before the sun rises, in rain, fog or wind boats leave the Havelock Marina bound for the sound. Growing mussels isn’t easy - but it’s definitely a unique occupation. Words: Matt Brown MATT BROWN

he usually calm, blue-hued waters are churned to brown as a small crew of men on the deck of their flatbottomed barge busily bash lines and operate machinery. The sun peaks behind huge cumulous clouds in a massive sky, lighting the flat-as-a-mill-pond Mahau Sound, near Havelock. Today, mussels are being harvested – and in the lee of Sanford’s flagship mussel harvester, the Pelorus Trader, a frothy sea scum forms plied by pied shags searching for snacks. Harvest coordinator Phil Hawke, white haired and with 24 years under his belt, is popping in to check the quality of the world-famous in New Zealand green shell mussels. He’s probably inspected this farm’s current crop of mussels a dozen times throughout the year, accompanied by assistant and mate Les McClung on the vessel Sinikka. “They’re living creatures, but they’re finicky little things,” he says. Originally hailing from the oyster industry in Bluff, Phil jokes that he’s still on his three-month contract from 1997. “Originally, I came here to push a barge around for Elaine Bay Agriculture (EBA). “That turned into a skipper position. “EBA merged with Sealord and when Sealord pulled out of Marlborough I took redundancy and went to Sanford. He’s been with Sanford, one of New Zealand’s oldest fishing companies, since 2008. Phil and Les organise the mussels, seeding and harvest crews – from when they come from the hatcheries at about 50mm, until they’re fat, juicy and ready to eat. Or turned into powder. “Ninety per cent of our growers leave me alone to do my job,” Phil says. “Obviously, I must be doing something right,” he says. Hooks and pulleys fish the longlines, floats and all, from the sea. A basher strikes the mussels from the heavier longline to keep the pullies from being gummed up by shellfish. Another feeds the loop, which hangs in a much longer unending line, into a machine where the mussels are removed, washed and spun clean using water from the ocean and the friction of their own shells. Then the lines get prepared again. Phil says he’ll send a maintenance vessel to check the equipment followed by a seeding vessel comes through, “and we do it all again,” he says. The crews work day and night, Monday to Friday, most crews living on the boats – four days on four days off. Crews harvest about 36,000 tonne of mussels each year, with Sanford’s Havelock plant processing about 26,000 tonne. Some of the mussels go to the powder plant, ENZAQ, at Riverlands Estate in Blenheim to make a miracle-powder with anti-inflammatory properties.

Sanford harvest coordinator Phil Hawke logs every detail of as he checks the quality and health of mussel farms in the sounds.

Others wind up as live export to China, although Phil says they have to find the biggest mussels for that. “They love the big ones,” he says. “The size of them – a whole family could make a meal of one.” “Stewart Island, Tauranga, Marlborough Sounds, Golden Bay. We have product everywhere,” Phil boasts, proud of his role in the large company.

A lot is shipped off to cafes, restaurants and buffets.

He bids farewell to the harvesting crew, wanting to take a look at the state of a farm on the other side of the sound.

Some winds up as high-end pet food for pampered European pets.

As Les expertly swings the launch away, the powerful inboard thrumming, Phil reflects on the stronger work ethic when he

March 2021

RECEIVE A

FREE Pied shags hunt cockabilly as the harvesting vessel, the Pelorus Trader, hauls in tonnes of mussels.

was young with a laugh. Across the bay, Les pilots the specially designed Sinikka alongside another line. The floats are close together and low in the water – a sign of the tonnage just below the calm sea’s surface. The line is hooked and winched up to the vessels port side, water streams from clustered clumps of shellfish clinging to the rope and crabs scurry – disturbed from their feast. Phil, hard-hatted and hi-vizzed, quickly begins shucking, measuring and assessing. “We are trying to get the best product. “We’re checking for the size, the fatness – the juiciness. These ones are good, we could probably harvest these soon,” he says. “Sometimes the ones at the bottom will be smaller, and sometimes the little ones are at the top.” Working on the sound, alongside sheep and beef farms, million-dollar baches and large forestry blocks each have their own challenges, Phil explains. “A lot of people go on about rubbish,” he says. “We do a massive amount of work to mitigate that. “And so we should – we’re our own policemen. Crew use scoop nets should any ropes or detritus go overboard – but Phil says they try to avoid rubbish leaving the vessel in the first place. “There are a few places we won’t go early to harvest,” he says. Locals can get annoyed by the sound of pumps and machinery – especially early in the morning he says. “Rain, you’ve got to watch out for. Wind, you’ve got to watch out for. Locals, you’ve got to watch out for. “Forestry’s a big problem for us. Nothing against them, everyone’s got to make a buck. But when they harvest... erosion. Silt. The mussels are filter feeders – they spit the silt out and it just goes down to the next one.

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“You pull a line out and all the mussels just fall off – they can’t hold on.” Sitting at an angle at table in the ship cabin with a fresh coffee (milk and one sugar), laptop open, Phil says soon, on the new boat, he will have a proper office. Or at least somewhere more comfortable to do his work. Outside, the Sounds best kept secret – the wind – whips white caps from the usually placid waters. His office is the ocean – and the secret to Sanford’s success? Its passionate staff.

27 GROVE RD, BLENHEIM 03 579 1645

Springer Spaniel Pippa puts her extraordinary nose to good use as she joins owner and trainer Andy Billingsley out on a truffle hunt.

Treasure seekers Words: Emily Marten SUPPLIED

In the middle of winter Andy Billingsley is to be found wrapped up in layers of warm clothing, sturdy, waterproof gumboots his feet. The gentle sound of snuffling and soft paws on the damp soil can just be heard over the patter of raindrops - the hunt has begun.

ruffle hunting takes time, patience and most importantly, an exceptionally good nose - of a specially trained truffle hunting dog that is. A dog’s extraordinary sense of smell - between 10,000 and 100,000 times better than ours - means they can detect the scent of elusive truffles growing just below the surface of the earth. The wag of a tail from his dog Pippa indicates that this hunt has been a success - but that’s not always the case. “Finding truffles is really hard - some people go seven, eight years or more without finding any on the land where they’ve been planted,” says Andy.

March 2021

Truffles have been described as ‘edible gold’; they fetch eye watering prices because the supply is never enough to meet the demand. One kilo of truffles can sell from anything in the region of $3,000. Andy, who lives rurally in Rai Valley, has been training dogs in the art of truffle finding for almost 15 years. But he won’t eat the culinary treasure they find- he doesn’t like the taste. “My older brother planted between 800 and 900 truffle trees but we found that there were no dogs out there who were up to the job, so we got a couple of spaniels and started training them up ourselves,” he says.

“I’d had hunting dogs in the past and my dad worked on the pest board for years so we already had an idea of how to train them. We chose spaniels because they’re really hard-working dogs - we were hunting up to six hours a day in the winter in different places and they’re capable of doing that.” The dogs are first familiarised with the scent of truffles using truffle oil, which they then recognise when out looking for the real thing. It’s a technique used by police to train dogs to uncover bombs or illegal substances. “I would take the truffle oil, put it on a piece of cotton wool and dig a little hole in the lawn and that way the dog would learn to recognise the smell as well as become familiar with the process,” Andy explains.

“

When they are ripe you can tell because the smell is stronger - a lot of people think that it stinks.

”

He used to breed and train these specialised dogs as part of a business. The dogs were sought after across the country and Andy used to go truffle hunting as regularly as once a fortnight. However, now he no longer trains up the dogs for sale and sees it as more of a hobby, going on between four and five hunts a year just for the sheer pleasure. “You keep the dog on a lead,” he says, “and when they’ve found the truffle, they’ll touch their paw on the ground and sit there.”

Truffles may not look tempting but can sell for up to $3000 dollars a kilo.

Locating the truffle is only half of the battle, though, as then it must be determined whether the truffle is ripe for the picking or not - without damaging the delicate roots. “When the dog has found the truffle, you get down on the ground and smell it, before placing a screwdriver underneath the soil and gently digging it out. “When they are ripe you can tell because the smell is stronger - a lot of people think that it stinks. You can also dig down and take a wee nick of the truffle and if it’s underripe the outside will be a whiter colour, whereas when they’re ripe they go a darker grey.

originating from France. To the untrained eye the hard, exterior shell of the black truffle is deceptively unassuming, even ugly in its irregular shape and dull colour. Releasing them from the confines of their dank underground home however brings a special buzz, when you know what you’re looking at. “The biggest kick of it all for me is finding truffles for the first time on someone else’s land for them. They might have gone years and years without any luck, so that moment when you do is really special,” says Andy.

“You also know if they are ready based on the time of year - in the end it becomes second nature.”

The New Zealand truffle hunting industry has a reputation for being notoriously secretive, however Andy thinks that this is no longer the case.

The most common variety found in New Zealand in the winter season is the Périgord black truffle, otherwise known as ‘Black Gold’ or tuber melanosporum,

“The industry definitely used to be quite secretive when we first started out, but now there are conferences and people getting together to share their knowledge.

Andy Billingsley and Pippa share a close bond.

“Everyone has their own ideas about the best way to grow truffles - such as pouring on different types of fertiliser to achieve the optimum pH level - but half of the time it doesn’t make a huge difference. “I’ve found truffles where the pH levels have been really high as well as low. “At the end of the day it’s just about getting a good infection on the trees, as well as being in the right area with the right soil and amount of rainfall,” he says. Ultimately for Andy, it’s not about the expensive ingredient that ends up on the table of the high-end restaurant, but simply the thrill of the hunt itself. “Everyone has a different idea about what truffles taste like. To be honest I just enjoy the hunting side of things - helping people to discover truffles when they may have just about given up on ever finding them,” he says.

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March 2021

Zoe Osgood underwent a 10-hour surgery on 8 October 2020 to remove an invasive Osteosarcoma, her femur and knee joint.

#Zoestrong Words: Paula Hulburt

SUPPLIED

Reeling in the wake of their daughter’s bone cancer diagnosis, the Osgood family were briefly adrift. The love and support of their community has helped anchor them as Zoe, 13, faces a battle she’s determined to win.

silence as Zoe turned in her seat, briefly angling her neck as she stared in the mirror.

Hanks of long blonde hair lay on the floor, strands of gold bright under the heat of the salon lights. There was a moment’s

There was no chatter, just the hum of music playing overhead, as a silence heavy with unspoken sadness swept through the room, then Zoe began

er fingers moved tentatively across her scalp, the shock of smooth skin amid the bristles stopping her fingertip exploration in its tracks.

to smile. Her trademark grin lit up her face, spreading joy as it embraced her family in its wake. For mum Michelle and dad Phill it was yet another hurdle their brave daughter had handled with a maturity far beyond her years.

“She’s a very mature 13-year-old. I would’ve considered her quite mature among her peers, but the strength she has shown is more than that,” says Michelle. It is, she adds, the kind of courage that has helped keep the family strong, even as their world was falling apart. “She’s astounding,” says Michelle. “One of the most resilient people I know.” An energetic teenager with a love of sport, Zoe, from Blenheim, underwent a 10-hour surgery on 8 October 2020 to remove an invasive Osteosarcoma, her femur and knee joint. But the surgery didn’t go quite to plan and the implant was compromised. The Marlborough Girls’ College student has faced four leg surgeries, including major surgery just before Christmas when the whole replacement procedure was redone.

“

We really don’t feel sorry for ourselves. We are so lucky; we are going to get out of this.

”

This was followed (in between) by round after round of chemotherapy. “The side effects are worse than the cancer,” says Michelle who has been at Zoe’s side since they arrived in Christchurch in September (July) 2020. Husband Phill and brother Lucas visiting often. “There’s the vomiting, everyone knows about that but then there is the mouth full of ulcers and she can’t eat. Her digestive system is also inflamed. “The five-week chemo cycles are something no child should have to go through however she is very positive in herself and in true “Zoe style” dealing with this in her quiet stoic way. She is one tough cookie.” The pair divide their time between Ronald McDonald House and the newly opened Waipapa Hospital in Christchurch. Looking down from their sixth-floor window Michelle can see mountains, The Oval and the tops of trees in Hagley Park. Amid the branches, she sees parents push prams, joggers and little children running excitedly on unsteady feet. The real world can feel a long way away at times. Inside the hospital, the family are part of a different world, “one that has changed their lives in so many ways,” Michelle says. “We definitely cry but we’re quite lucky in that we have the most supportive

March 2021

Through countless treatments Zoe Osgood has remained strong, displaying maturity beyond her years.

community in the world; it’s just something else. People have just been amazing and it’s been a welcome distraction.” It was just before lockdown last year when Zoe started mentioning her knee was sore. With their fit and seemingly healthy daughter attending physio, Michelle and Phill were confident she would be running around again soon. “We assumed it was a sports injury and she had been receiving physio until 10 July when she got an MRI. That was Friday. On Monday our wonderful GP told us to come into the surgery. Cancer had not even entered our heads, but we did think her tone was pretty stern on the phone. They’d found a 2cm cancerous bone tumour called Osteosarcoma; It’s hard to believe, even now,” Michelle says. A second MRI in Christchurch revealed the tumour was larger than first realised, sitting at 13cm. “We felt from the moment we walked in the doors at CHOC, it was all going to be ok.” There are three children in the Child Haematology and Oncology

Centre (CHOC) with Zoe who also have Osteosarcoma, a type of bone cancer that begins in the cells that form bones. Symptoms include swelling near a bone, bone or joint pain and bone injury or bone break for apparent reason. Osteosarcoma has an incidence rate of 3 to 4 per 1,000,000 people per year and is more likely to be discovered in children and adolescents. “It’s supposedly rare with around five new cases diagnosed in New Zealand last year. Three of those cases are here at CHOC. They all have the same story – leg pain that doesn’t go away or get better. “We feel very lucky, in the worst way, as we came with a diagnosis. We knew exactly what Zoe had and what we were dealing it. Not everyone is so lucky. “We’ve lost some good friends while we’ve been here,” says Michelle. There is a pause in conversation, laden with unspoken grief and heartache for the children who have not been as fortunate. Faced with the reality of what can happen after a serious diagnosis like Zoe’s has been hard.

Faced with the harsh reality that not all patients will return home has given Zoe and her family a lot to be grateful for, Michelle explains. “We really don’t feel sorry for ourselves. We are so lucky; we are going to get out of this. Zoe’s keeping her leg and will be fine and there’s not much she won’t be able to do.” Zoe is something of a legend in her hometown of Blenheim. With mum Michelle general manager at The Wine Station, word quickly spread of what the family were going through. People immediately wanted to help. Even in the face of treatment that has left her shattered and vomiting, the brave teenager has continued to fight, never doubting for a moment that she will get well. Knowing that people cared and wanted to help, boosted the whole family, says Michelle. Money raised meant they could focus on Zoe instead of worrying about how they were going to cope financially. “We’re not heading to Barbados and we won’t be showing up in a Rolls Royce but the money has changed our lives. It means we don’t have to worry.

bad. Moments of happiness and simple delight that offer reprieve and hope. When she is well enough to leave the hospital, Zoe and her mum go to the beach together or simply giggle together watching DisneyPlus. They are also very grateful to the staff at the hospital who helped keep them strong. “The people here, the support we’ve had, the staff and nurses are unbelievable; truly incredible.

“The Marlborough community is just something else, they’ve been amazing and we don’t know how we can ever thank them. just can’t thank people enough for all they have done.

“We’ve no real idea when we might be home, it could be March but they’re looking at one more surgery on Zoe’s kneecap. It’s a long journey, one we’re still on.

“We are very lucky in that we have the most supportive network world-wide. Our community is just something else; people have just been amazing and that’s been a welcome distraction.”

“People really should make the most of every day, you never know when the ‘C” word will change your life.”

But knowing they don’t need to worry about their finances has been a huge help, Michelle says. “It was life changing. It means we can keep our house and focus on Zoe.” Zoe has forged some strong friendships too, which helped when she became the victim of cyber bullying. A message sent to her via an online chat telling her to kill herself as the cancer hadn’t was both “painful and unfathomable,” says Michelle.

A Give a Little page set up to help has now been closed, with the family asking for donations to the charities that have helped them through So Good Marlborough. To donate to the So Good Marlborough charity visit www.facebook.com/ sogoodauction

“

The five-week chemo cycles are something no child should have to go through...

”

The police got involved and the matter has been dealt with, but the pain is still raw. “It’s been a long journey and it didn’t help. People just don’t understand what she’s been through.” While one of her friends back in Blenheim has been a huge help, others have not reacted so well, Michelle says. “Of course, they don’t really understand what she’s going through, why would they? “But she’s met some incredible kids here, kids who are the same age, have the same cancer and they’ve forged strong connections.” There are good days in among the

The Osgood family have been blown away by the support they’ve received from the community

March 2021

Promotion

Tutus

on Tour Words: Siobhan Waterhouse SUPPLIED

Kate Kadow with Christian Renforth during rehearsals.

he Royal New Zealand Ballet’s much-loved Tutus on Tour returns to Nelson and Blenheim in March, and, according to reliable sources, we hear the historic Theatre Royal and the newer ASB Theatre Marlborough are two of the dancers’ favourite spaces to perform.

“We feel extremely fortunate to be performing exciting ballets for our audiences, unlike many ballet companies around the world. To launch our 2021 season with such a spectacular Tutus on Tour line-up is truly a treat for the dancers and our audiences.

Picking up where the company left off when the country went into lockdown in March 2020, the RNZB travels at whistlestop speed to perform the popular season as far across the country as possible.

“The works which make up the Tutus on Tour production are powerful, moving and beautifully crafted, each a shining jewel on its own. Put them together and it becomes a totally stunning evening of dance,” Barker says.

For Principal Kate Kadow, while the visits are fleeting, being able to deliver the beautiful and diverse production to so many audiences is a treat. “Nelson and Blenheim are two of my favorite theatres in New Zealand. The audiences are so warm and welcoming, and usually the weather is too,” Kadow says. Dancer Joshua Guillemot-Rodgerson’s favourite place to travel in New Zealand is his grandparents’ house in Blenheim. “Whenever I visit Blenheim I’m reminded of how lucky I am to call it another home. The community is so loving and eager for the arts, and it feels special every time I perform in that epic theatre. I’m always keen for a Burleigh pie too, Gran’s shout?” he adds. Tutus on Tour brings together two classical ballet favourites with two brilliant new works and, according to the Royal New Zealand Ballet Artistic Director Patricia Barker, the result is a stunning celebration of the enduring power of dance.

The famous ‘White Swan’ pas de deux from Tchaikovsky’s Swan Lake is achingly beautiful, tender and melancholic, and encapsulates the ‘poetry without words’ that makes Swan Lake the ultimate ballet. As the restless Prince Siegfried meets a mysterious swan maiden beside the moonlit lake, their magnetic attraction sets in motion a timeless, iconic love story. Delicacy, grace and charm abound in Jules Perrot’s Pas de Quatre (1845), a gorgeous showpiece that dates from the Romantic era of ballet and turns all the hallmarks of romantic ballet into a lilting waltz. Mário Radačovský’s beautiful, contemporary take on Romeo and Juliet’s ‘balcony’ pas de deux captures the simple poetry of young lovers who have eyes only for each other. Two works originally planned for the cancelled Venus Rising season in 2020 complete the tour programme. Andrea Schermoly’s Within Without is

a beautiful, powerful and sentimental piece depicting the pain of unintended childlessness. Graceful movement represents the strong bonds that a couple maintains in the face of this hardship, and love prevails. Respected New Zealand choreographer Sarah Foster-Sproull’s Ultra Folly lays bare the dancers’ secret desires and visions in this compelling chamber ballet, commissioned by RNZB Artistic Director Patricia Barker in 2020. Foster-Sproull’s choreography is obsessed with detail and craft, and draws from the emotional depths of the early baroque music La Folia to expose detailed choreographic interactions for this complex era we now live in. Tutus on Tour is a chance for ballet lovers to indulge their passion. Schools pupils too can experience the joy of dance through the free Tutus on Tour for Schools performances - Mayfield School, Riverlands School, Seddon School, Ward School and Whitney St School will attend in Blenheim, and Appleby School, Auckland Point School, Nayland Primary, Riwaka School, St Joseph’s School and Waimea College in Nelson will also enjoy the show. Sponsor Ryman Healthcare’s CEO Gordon MacLeod says they are delighted to support the tour. “After a year of Covid it is wonderful to see the RNZB’s grassroots tour back on the bus again, and New Zealand is in for a treat with four wonderful works on show. Go the Tutus!”

APRIL 2ND - 4TH

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www.classicfighters.co.nz

March 2021

What are you listening to? Certain artists, genres and even podcasts can make us feel a wealth of different emotions. Let’s hear what the people of Marlborough have been listening to lately.

Kelly Watkins

Ryan Palmer

Thomas Jordaan

Cynthia Brooks

Marketing Manager at Destination Marlborough

Baker

Cellar Hand at Vavasour

Councillor for Wairau/ Awatere Ward

Mindful Journeys

Bricks

Criminal

Classical Calm

EP by 100% Pure New Zealand

Album by Benny Tipene

Podcast by Phoebe Judge

Compilation album

I’m currently enjoying listening to the ‘Mindful Journeys’ EP on Spotify by 100% Pure New Zealand, in particular the Marlborough Sounds to Canterbury Plains track. Almost 8 minutes long, it virtually transports you on a calming journey through birdsong, gentle waters and the sound of the breeze moving through the forests. Taking 8 minutes out of my day to simply listen to the sounds of Aotearoa feels really special, and reminds me how unique our brilliant backyard is. There are narrated or nonnarrated versions to choose from, just search ‘Mindful Journeys’ on Spotify to listen yourself.

If I could listen to anything it would be off Benny Tipene’s debut album ‘Bricks’. Benny is an underrated self-taught New Zealand artist that gained notice after his third place award on the X Factor NZ in 2013. ‘Bricks’ has soulful expressive vocals, modern folk acoustic sounds and meaningful songs with good guitar accompaniment. There are expressive pieces that make heartfelt highs and soulful lows throughout the album. My personal go-to tracks in the 11 song album include ‘Lonely’, ‘Step on Up’, ‘Make you Mine’, Good Man’ and ‘No Good for Me’.

The synopsis of ‘Criminal’ reads: stories of people who’ve done wrong, been wronged, or gotten caught somewhere in the middle. Even though this is accurate, it leaves out so much; from a crime-fighting Buddha statue, a slave who escaped from his captors using a confederate war ship (and later used it to fight in against the confederates in the civil war!) to divers investigating evidence in highly toxic tar pits. Phoebe Judge takes you on adventures far and wide. Some episodes are sad, some thrilling and inspiring but I have enjoyed them all. This is a podcast that just keeps on giving.

We have a great love of music across most genre so variety is certainly the way things roll around here. We enjoy a moving feast from our large collection built up over many years, spread across two sound systems. TV is hardly ever on in our home, but always music in the background. Currently one system is playing a random bunch: Celtic Women (x2), Loreena McKennnitt ‘Lost Souls’, George Ezra ‘Wanted on Voyage’ and Tchaikovsky Ballet Music. As I’ve had an extraordinary amount of reading and preparation to do for council this last couple of weeks, I’ve had playing through the other system, in what I call my Calm Room, Vivaldi the Four Seasons and a 4CD series compilation of classics called ‘Classical Calm’, among the composers Debussy, Barber, Handel and Ravel!

Shoes &

Accessories

www.tangosshoes.nz

April 2020 March 2021

ON THE STREET

Ben Austen works as a cellar hand at Saint Clair Family Estate, but when he’s not up to his eyeballs in grapes he loves putting his best foot forward in a fur coat or floral pants.

What are you wearing today?

different.

Today I’m wearing my black Levi’s jeans I found at the Red Cross store, a rain jacket from Thomas’s and a white tee from SaveMart (I’m messy so I get ‘em as cheap as I can!). The shoes are Dr Martens Arcadia loafers, they’re last season ones which I found online with a bit of hunting.

What wardrobe staple should everyone invest in?

Do you have a usual style? It really depends on the occasion, my mood and inspiration. It varies from something more simple like black and white monochrome, to floral pants, fur jackets and pink shoes.

What looks or trends do you like at the moment? I feel all looks and trends have their own merits, I often like to take bits of one trend and bits of another to make them my own. Right now I’m quite a fan of baggy smart... a bit like Mick Jagger in Dancing in the Street.

Where do you buy most of your clothes? I don’t have a favourite shop/brand as I buy items based on how I look in them or what else I have to combine them with. It ranges from stores like Thomas’s and designer shops, to op shops in pretty much every town I visit, to massive online stores and smaller boutique shops overseas. What I love about fashion is that it’s constantly evolving and you can always find something

Nice shoes, big rings and a good bag... the right accessories can make anything look good. That being said, fashion is a very personal thing, so what works for one person won’t necessarily work for another. There’s nothing worse than spending money on something you thought you’d like and then seeing it collect dust.

Who is someone whose sense of style you admire? Mick Jagger, David Bowie, Harry Styles and Alessandro Michele (Gucci’s head designer) all have a sense of style that I love and find inspirational. My absolute favourite is a guy called ‘Simonnndjock’ on Instagram - look him up!

Finish this sentence. You would never catch me wearing... Fast fashion. I’m not a big fan of fast fashion because it’s often quite unethically sourced and environmentally damaging as well as being pretty tasteless. When it comes to clothing there’s nothing I wouldn’t try, a small percentage of my wardrobe is from the women’s sections of Thomas’s or second hand shops. If it doesn’t wow me it’s a no-go.

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March 2021

On Now!

43 Scott St, Blenheim Ph. 03 577 9506

Edible landscaping WORDS: ELLA SOMERS

ake your landscaping a step further by giving it an edible twist. A boost for your palate as well as well as Mother Nature’s, this flavourful endeavour will brighten up any space. Here are Marlborough Magazine’s tips to incoroprate edible plants into shaping your outdoor spaces.

SPICE IT UP Herbs don’t just give any recipe an edge – they can give your garden beds one, too. Lavender looks lovely lining any garden or path, and onions, garlic and chives can be planted as edging to protect other edibles from hungry birds and animals.

FRUTTI TUTTI Fruit trees look stunning in every landscape. Supposedly nothing tastes better than the fruits of yoru labour, but just make sure you

monitor excess fruit to keep hungry rodents at bay. We especially love the look of an immaculately groomed citrus tree – and not just for the G&Ts.

ZEALOUS TRELLIS If you’re using trellis to adorn a wall or create a pergola or space divider, add interest and function with tasty additions. Runner beans and nasturtiums both have eye-catching blooms and enjoy a climb. The leaves of beans are also more attractive to pests than the veges – win, win!

FLOWER POWER Pansies and calendulas make beautiful touches to your landscape and can be added to your own cooking in the way of salads and baked goods. Plant in garden beds, pots of hanging baskets – and then pluck away to garnish your meals.

*Terms & conditions apply. Special offer only valid until April 30th 2021.

March 2021

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March 2021

Constructing a more sustainable world Operating in Blenheim for over thirty years, residential construction specialists Fairfield Construction are going green minimising waste, recycling and focusing on sustainability.

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Creating a home with style, sustainability and longevity was an important part of the design brief.

airfield Construction is working to build a more sustainable environment. Formerly known as John Thompson Builders, the specialists in residential construction have recently undergone a rebrand to reflect the eco-friendly direction they’re taking the business in. “We chose ‘Fairfield’ because it really complements the business and reflects our ethos - being more sustainable, recycling and minimising waste,” says co-owner Mark Thompson. Operating in Blenheim for over thirty years and building up a solid reputation throughout that time, Mark and his brother Simon bought the company off their father John in 2011, which Mark now runs with his wife Katja. “My dad John moved here in the late 80s and set up in the business in ‘88,” he says. They have now grown to a ten-strong team of employees. “Over the last few years we’ve experienced some quite rapid growth and now our team’s at a size where we’re able to meet that demand and give the kind of special service we aim to provide,” says Mark.

Utilising the power of sun aligns with the company’s eco-goals.

“We want to keep it as a small team who have the knowledge to build to the high quality standards that we and our clients expect - all of our employees carry that same vision. “We’ve currently got four apprentices undertaking apprenticeships and three carpenters doing leadership courses, we’re constantly looking to upskill and push forward.”

March 2021

“

40 percent of landfill is made up of construction waste, so even if it takes a bit longer or is a bit more effort, we believe recycling or repurposing that waste is so worth it.

”

Putting sustainability at the fore Fairfield is the exclusive Marlborough partner of Formance SIPs (structural insulated panels). The high-performance panels aid with insulation and air tightness within the home, as well as helping to reduce waste on-site with 95 percent of the off-cuts being recycled back into the design of the house. “The partnership with Formance in 2016 was the biggest catalyst towards us becoming a more sustainable company,” Mark says. “The structural insulated panels keep our clients warm by minimising heat loss on otherwise chilly winter’s nights meaning that only marginal heating is required.” From there, this opened more avenues and products as they worked to move beyond typical housing standard requirements. Becoming involved with the NZ Green Building Council when they noticed just how much waste was produced on building sites, they now aim to recycle all of their waste on-site rather than throw it all in the skip - as is the norm on many construction projects. “40 percent of landfill is made up of construction waste,” says Katja, “so even if it takes a bit longer or is a bit more effort, we believe recycling or repurposing that waste is so worth it. “And we cut a lot of our costs through recycling - which is as good for our business as it is for the client. They have sold timber off-cuts on Facebook and to local schools where the material can be upcycled and given new life. “We just want to show that these elements of sustainability can easily be incorporated into construction projects and needn’t always cost more.

Re ach for the sk y

March 2021

“We’re constantly looking for new ways to build better and not just accept the norm,” says Katja. Right now, Fairfield is in the process of building their new office, which will be the first certified building in Marlborough that is built to Passive House institute standards - the highest marker of energy efficiency in the construction industry. “This certification means that the building will be about seven times more efficient than standard building code. As a result, this high-performance building will minimise running costs and improve air quality. That means minimal risk of mould growth and that of course is brilliant for family health, not to mention the many folk who suffer respiratory issues. It also creates an amazing atmosphere for living in. “For us, the new office will be a great environment for client and supplier meetings – showing first-hand what can be achieved with the Formance SIP and other advanced building technologies.”

Formance Waikawa home The focus of this new build was not only about constructing a warmer and healthier space to live in with Formance panels, but also creating a long-term home with its own story. Starting in early 2018, it took about a year to be fully built and completed. Designed by architect Tim Barton,

The interior is clad using reclaimed and recycled native timbers to great effect.

Katja says it’s crucial to integrate those elements of sustainability at the early stages. “It makes it so much easier to incorporate environmentally friendly options if they’re done at the design stage.” Homeowner Greg Billington wanted an all-wood home with a ‘semi-industrial’

feel, which includes exposed steel girders and polished concrete. “Greg is also a green-minded person and wanted to include elements which tell their own story too,” says Katja, “and he was very clear he did not want any GIB plasterboard!” “Some builders aren’t fond of GIB board,”

“

Every single plank is different - you can see the old saw blade cuts, nail holes and of course, the timber itself has a beautiful texture.

”

Incorporating the history of older houses has been an integral part of the build.

Greg says, “because it creates a lot of waste and I guess at heart, builders just like wood.” “Mark and Katja liked the concept I had in mind, but at the same time, I’d not encountered the Formance system, and it was apparent to me that it was a standard of construction, for strength and warmth, that I could not go past,” says Greg. Inside his Waikawa home, recycled rimu sarking timber was salvaged from a demolition yard in Canterbury to create some wall linings, and nearly all the doors are very old heritage kauri, sourced on Trade Me. The exterior is clad with clear band sawn pine weatherboard, which is a good looking, simple and economic alternative to cedar, while recycled rimu living room flooring was sourced from Musgroves in Christchurch. “The incredible thing is that it’s a brand-new home but with rimu wood that has been in use for over a hundred years already, and was likely growing for several hundred years before that,” says Greg. “Every single plank is different - you can see the old saw blade cuts, nail holes and of course, the timber itself has a beautiful

texture. “I like the idea of building a house with advanced building methods that should be around in another hundred or so years, but which has incorporated the history of other, much older houses. Instead of going to landfill or being burned in the grate, that timber can keep on giving. “It’s not like a typical modern house; it’s a new-build but it already has so much history,” says Greg. Greg’s vision was clearly the perfect match for Mark and Katja’s own values. “We always try and offer the possibility of sustainability for our clients and push for these principles or products during design reviews,” says Katja. “For us it’s just a totally positive thing to be able to provide ecofriendly options that align with our principles and at the same time it gives us a niche in the market.”

Get in touch to discuss your ideas and plans on 03 577 5161 or visit their website at fairfieldconstruction.co.nz.

From all angles, the symmetry and lines, designed by architect Tim Barton, make a striking impact.

Ideal average day

t's not a holiday. It's looking at what we want in our lives and what moves us towards our dreams. Greatness doesn't happen overnight; it happens when your daily habits amount to an incredible achievement. If you had the perfect day, in your eyes, what would you eat for breakfast? Who would you meet up with? What would the conversations be about? What would you do in the afternoon? How many hours would you work? Where would you live? Imagine your ideal average day regardless of the challenges you are facing currently. Dare to dream. This is the key to your growth - you can learn how to overcome challenges as long as you know where you are heading. Everyone is always clear on what they don't want, but often don't stop to think about what they do want. Vivid imagination creates your reality. Your imagination is your greatest friend, and the more vivid the image is, the more your subconscious will move you towards it. It should take anywhere between 6-18 months to achieve your ideal day, but remember to not attach yourself solely to the outcome, it's about who we become

March 2021

Don't just set your goals. Design an ideal, average day that brings you back to your heart's desires on a constant basis.

in the process that is important. The menial tasks. Let's face it. Housework and admin are part of our lives and the mindset towards them is the key. Plan those less enjoyable tasks into your day so that you can get on top of them and not let them get you down. Work and finances. If you spent the whole time sipping margaritas it would be great for about a week, but the bank account wouldn't be too happy. What ideal work/life balance would you like to create? Are you currently working full-time but long to go down to part-time? Does working from home sound appealing, but you haven't made the leap yet? Keeping up with the Jones. We all do it, but ask yourself: ‘Why do I want this thing? What is the experience it brings me?’ Is it significance,

excitement, or adventure? Once you have your answer, think of other ways you can create this feeling if your life. Make it sustainable. Think of the emotions that you want to experience in a day. Are they reliant on others? For example, "when I go to work I want everyone to say hi to me." This is relying on external factors to make you happy and this is what we want to avoid. Set yourself up for success and not let downs. You need to be the cause of your happiness. Map out your ideal average day with your partner and family. Fine tune and redefine it after every major life change. So, what are you waiting for? Get out your pen and paper and start designing your dream!

Dani Ferrier is a life coach who runs empowerment workshops from Warwick House, Nelson.

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Taking steps towards a healthier future

volunteer work and sport Reuben strongly believes that vaccination is the best way to help safeguard peoples’ health and strengthen neigbourhoods.

euben Molnar was thrilled when he discovered he was to become a dad for the first time. With a heart full of hopes and dreams for his baby girl, Reuben knew he would do all it took to keep his pepi safe.

Being responsible means looking after your own health and helping safeguard the health of others, especially young people and those who may be immunocompromised, he says.

As a youth health promoter with Nelson Marlborough Health Reuben chose to get his Measles, Mumps and Rubella vaccine to help protect his new family.

Reuben says he knew by getting the MMR, he was helping not just his family, but others too. He didn’t know if he been given it as a child and erred on the side of caution.

For the 29-year-old Blenheim man, choosing to vaccinate was a move away from his upbringing. But holding his newborn daughter Tui safe in his arms, Reuben says it was the right move. “When you’re younger you feel bullet proof and aren’t really aware how your inaction can affect other people. This is about protecting all members of our community.”

It’s safe to have an extra dose of the MMR vaccine if you think you may have been given it before.

Reuben Molnar with baby daughter Tui.

Growing up in a household where the benefits of vaccination weren’t fully understood or accepted, Reuben says he made an informed decision, protecting both himself, his pregnant partner and daughter. “My parents hung around in a bit of an antivaxxer crowd and there was a lot of negativity towards the side effects of vaccination when I was a child. “As an adult, I want to protect the most vulnerable people in our community and people in my own life.” Had he been infected; Reuben could have passed on measles to the vulnerable pair. Possible complications for pregnant women include a risk of miscarriage or stillbirth, premature births and a low birth weight. Baby Tui was born on 5 January 2021, happy and healthy. “She’s doing really well and has just had her first lot of immunisations,” Reuben says. ‘I want to give her every chance.” Heavily involved in the local community in his employment,

“It’s free and it was quick. This way I made sure I was up to date with my vaccinations. “I think the measles outbreak in 2019 also helped convince me to get the vaccination.”

In New Zealand, more than 2,000 people got measles in 2019. Seven hundred had to go to hospital. Māori and Pacific peoples were particularly affected. Community immunity, or herd immunity, needs 95 per cent of people to have been vaccinated to help prevent future outbreaks. In the wake of the outbreak, the government announced a $23 million bid to vaccinate those aged between 15 and 29 years old across New Zealand. General manager strategy, primary and community, Nelson Marlborough Health Cathy O’Malley says the focus is on those who may have missed out. “We are now focusing on the immunity gap in adolescents and young adults aged between 15-and 30-years old, a cohort born before the National Immunisation Register (NIR) was established. “MMR is the best protection against these serious diseases – measles, mumps and rubella.”

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Sporting moments revisited

College cricketer’s record stands the test of time When it comes to famous Kiwi cricketing names, former captain Stephen Fleming is near the top of the list. However, a lesser-known namesake from Marlborough has forged his own place in the game’s record books. WORDS: PETER JONES

SUPPLIED

ifteen-year-old Marlborough Boys’ College student Stephen Fleming’s reply to a polite maternal query may just be the cricketing understatement of the 20th century. When asked how he had fared during his side’s Saturday morning match, he replied that he “had picked up a few wickets”. What the youngster did not bother telling his mother was that he had bowled only nine deliveries during Marlborough Boys’ College A’s match against Bohally - but incredibly had taken a wicket with every delivery. His feat earned him a place in the cricketing ‘bible’ Wisden, Stephen still the only Kiwi to feature in the individual records section of the venerable publication. It all happened in December 1967, when junior cricket matches were played over two innings and there were eight balls per over. Both old-fashioned scenarios played a part in Stephen’s heroics. Bohally batted first at College Park and when Stephen was handed the ball they had lost nine wickets. He duly bagged the final wicket to fall with his first delivery then, after his side had declared their first innings closed at 45-9, was trusted to bowl the first over of Bohally’s second dig.

March 2021

Former Marlborough Boys’ College cricketer Stephen Fleming holds a press cutting detailing his record-breaking cricketing feat in 1967.

cricketing moment in the sun. “I never really thought much of it … at the time I felt it was just another morning game of cricket where I got a few wickets. I never thought of records or anything like that and I guess it wasn’t until I read about it in the paper that I thought ‘oh, that’s not too bad’. He says he harbours no resentment towards his captain who denied him the opportunity to bag all 10 second innings wickets, or perhaps even 11 in a row, by taking him off after a single over. “I never thought twice about it … I think at that time the idea was that you give everyone an over basically. You sort of work your way through the team regardless of how many wickets you got or what was at stake. I had my over and then it was the next guy’s turn.” Asked to describe his bowling style during his school days, he describes his deliveries as “pretty much straight”. “I wasn’t swinging it or seaming it then … pretty much straight down the track.” Stephen acknowledged the presence of MBC teacher Bob Bean who umpired the match and ensured the feat was recognised. “If Bob hadn’t been umpiring the record probably wouldn’t have been recognised. He had played a lot of cricket, at a high level, and he was our coach at the time. The fact he was standing made it more official, I guess.” The match ball from 1967, which was mounted and presented to Stephen at the MBC end-of-year school prizegiving.

“

I never really thought much of it … at the time I felt it was just another morning game of cricket where I got a few wickets.

”

The rest is history, six batsmen being bowled and two caught as Stephen zeroed in on the stumps. At the end of the first over Bohally were 0-8, Stephen’s figures 8-0. At that stage he was taken out of the attack, fellow MBC bowler Graham Holdaway, who had taken a hat-trick in the first innings, mopping up the other two wickets. Fifty-four years later Stephen modestly recalls his historic

The Wisden record for wickets in consecutive deliveries in minor cricket is not Stephen’s alone. He shares it with Paul Hugo who was playing for Smithfield School v Aliwal North at Smithfield, South Africa, in 1930-31. Five players have taken eight wickets in eight balls. After his record-breaking feat, Stephen’s cricketing career was, by his own admission, modest. “I went up through the grades at the college, played for the First XI for a couple of years, then I went to Otago University and played a few games for the college I boarded at and some for a club’s 2nd and 3rd XIs, that was about it.” Stephen has forged a distinguished career at the University of Otago, specialising in molecular virology. He has been part of the virus research unit for the past 25 years and, in later years, a senior research fellow. While he looks back on his cricketing exploit with fondness, he admits he would prefer to be remembered more for his scientific acumen than his bowling skills. “I would like to think my achievements have been far greater in science than in cricket,” he suggested. There is no denying that, especially in this era of viral uncertainty, but for one morning in 1967 Stephen Fleming was on top of the cricketing world and has remained there ever since.

AUTUMN

MARLBOROUGH E VENTS GUIDE

Pick up your copy from Marlborough District Council

follow-me.co.nz

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Summer 20/21 March 2021

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SAVOUR IN REGISTERED MASTER BUILDERS MARLBOROUGH APPRENTICE OF Blenheim THE YEAR AWARDS 1. James Deed and Harleigh Lawrinson-Chettoe

Renwick 2. Julia and Russel Young

3. 1. 4. 2. 5.

Sam, Mark, Nita, Abby and Chelsea Craig John and Trevor Tovey Roydon Dunn and Jack Cranston Rowan Lee, Donna Lee, Daniel OKeefe JennScott LaingKinzett and Jules Kolk and

6. and Ruth Hayward 3. Narua Brent Woodward and Cameron Palmer-Mcgruer 7. Paige Yealands-Day Vicky Neal 4. Henry Leov and Markand Lovelock 8. Jan Brayshaw, 5. Kelvin and JessCarmel DeakerHancock and

Sheena Grey Mathew Campbell and William Reimers Ryan Blain, Sara Farrell, Ella Eilliamson and FergusKnight Kearns and Hamish Scott Helen 8. Rodney Wiblim, Gary Cooke and Daniel Small 10. Cassandra

6. 9. 7.

9. Stuart Caulfield, Neville Ward and Kieren Mallon 10. Meghan Deaker, Donna Ryan and Hamish Ryan

MALINDA BONIFACE

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Adventures Of Lochie The (Lochmara) Dog

Lochie the Lochmara Doggie and The Invisible Dog

Penned by the Unlikely Kiwi – Bruce Anderson

ochie the Lochmara Doggie was sitting on his favourite chair. It was soft and very comfortable. He looked out across the water and watched as Gabe the little piggy was dropped off at the jetty. Gabe had been in a lot of trouble after hiding in the helicopter and flying all the way to Picton. Lochie stretched out his legs and thought how lucky he had been. Sending a piglet flying in a helicopter had not been a good idea and normally he would have been held responsible. The animals had called a meeting and concluded that Wicky the Weka was to blame. Wicky had since vanished and not been seen for three whole days. ‘Arrrh! No Wicky for three days!’ chuckled Lochie as he rolled over. He was finding life rather peaceful. He picked up his favourite stick which lay beside him, jumped down from his chair and walked along the path to the giant pohutukawa tree. There he stumbled upon Wicky who was digging in the dirt and evidently hiding something that he had borrowed! Suddenly a huge red flower fell from the tree and landed on Lochie’s nose. He thought it smelt rather nice. He blew the flower off his nose and cleverly made it land on his head. He then looked at Wicky and asked, ‘What are you doing behind that tree?’ ‘Oh – hang on a minute! Who’s there? Who said that?’ shouted Wicky. ‘I did!’ said Lochie in a surprised tone. ‘But where are you?’ gasped Wicky. ‘I’m right hear you silly Weka. Right in front of you!’

head. ‘Ah! You’ve gone invisible again!’ screamed Wicky who was getting very excited. ‘Are you sure I am invisible?’ ‘Yes! Yes! It’s amazing! Incredible even! Just imagine all the stuff you will be able to borrow if nobody can see you,’ Wicky continued hoping that Lochie would help him collect some more treasure. ‘You could collect shiny things from inside like spoons, I like spoons and you could even take a shoelace or two, some sunglasses, a mobile phone, a television, an entire refrigerator…’ ‘Stop!’ cried Lochie. ‘I’m not interested in any of those things and in any case how would I carry a refrigerator out of the house! It would be too heavy!’

‘But I can’t see you!’ replied Wicky.

‘How about you get some chocolate chip cookies from the jar?’

‘Well, I’m not invisible!’

‘Dogs don’t eat chocolate!’

‘Look here, can’t you see I’m busy burying treasure. Now come out from wherever you are and stop fooling around,’ demanded Wicky who was trying his best to sound serious.

‘Then go and get a steak and a few sausages out of the kitchen!’ pleaded Wicky.

‘But I’m here! I’m here’ exclaimed Lochie. ‘My goodness! You’re invisible!’ Wicky yelled in amazement. Lochie shook the red flower from his head. ‘Ah – there you are! Now I can see you. How did you do that?’ he asked. ‘It must be a magic flower!’ Lochie replied as he flipped the flower back onto his

March 2021

As soon as Lochie heard the words steak and sausages he wandered into doggy dreamworld. His mind drifted to that place of endless joy, full of mouth-watering delights and yumminess that only a dog could understand. ‘I am invisible – right?’ asked Lochie. ‘Of course, you are!’ replied Wicky with a huge smile. What do you think happened next? To be continued...

Gardening

Your March guide to the garden As we move from one season to the next, this month is all about change: Harvesting the last of summer crops, and preparing for autumn and winter. Key points for this month: • Plant now for a display of spring flowering bulbs. March is the best month for selecting and planting spring bulbs. • Start planting your vegetable garden for harvesting in the winter. • Continue to harvest late fruiting crops. • For colour during the winter months sow seeds of winter annuals. • Re-plant pots with new seasons annuals. • March is the best time for lawn maintenance and preparing to sow seed. • Start planning your landscaping project, now is the time to plant trees and shrubs. • Tidy up and cut back summer flowering perennials and shrubs.

Kitchen Garden Keep on top of watering if the weather is still dry. Prepare empty spaces for new crops by turning over the soil and adding compost and sheep pellets. Blood and Bone can be worked in to the top layer before you plant. Sow seeds: carrots, parsnips, kohlrabi, radish, leeks, spinach, silverbeet, beetroot, broccoli, onions, cabbage, cauliflower and brussels sprouts. Transplant to the garden when they are showing at least two sets of true leaves. Plant seedlings: cauliflower, broccoli, cabbage, carrots, beetroot, silver beet, kale, radish. Salad greens can still be planted in warmer regions. Onions can be planted now; they can go in the same place year after year. Plant peas and snow peas before autumn sets in, the seeds can be planted straight in to the ground. Finish the harvest on your potatoes, onions and kumara. Store in a cool, dry place. Harvest pumpkins when the vine dies away and the stems become shrunken and dried up. Leave some of the stem on when you pick. Store in a dry place until needed. Finish tidying strawberry beds, remove old or diseased plants. Cut off runners unless you are using them for next season’s plants.

Garden Colour Continue planting bulbs, daffodils, tulips, ranunculus, anemone, grape hyacinth, iris, hyacinths, and freesias. In the garden or in containers, feed bulbs with bulb food at the time of planting. Sow seeds: alyssum, cineraria, calendula, carnation, cornflower, cyclamen, dianthus, flowering kale, lobelia, pansies, poppies, polyanthus, primula, snapdragon, sweet william. Transplant to the garden as the weather warms and when they are showing at least two sets of true leaves. Plant seedlings: alyssum, carnations, pansies, cornflower, gazanias, lobelia, violas. Encourage earlier and better flowers by pinching out the first flowers on your annuals. Feed all annual flowers with a liquid flower food, apply with a watering can. Plant sweet peas now for winter colour. In warmer areas plant straight in to the soil, in cooler regions start in pots or trays. As perennials die away prune back the old growth and if you need to divide them this can be done now – once divided plant them straight away. Refresh pots with new season annuals.

A taste of the Orient The team at Thai 9 Restaurant spoil us with two flavoursome south asian recipes that are easy to make at home and guaranteed to impress.

Thai beef salad INGREDIENTS

Salad Sauce

METHOD

Beef

Chilli 1tsp

Onion

Lemon 1 tbsp

Tomato

Fish sauce 1 tbsp

1. Mix fish sauce, lemon, sugar and chilli together and set aside. Thai beef salad has combined tastes of salted, sour, and sweet. If you like more sour or spicy taste, you can add more lemon and chilli as preferred.

Coriander

Sugar 1tsp

Cucumber

2. Stir fried beef in a wok. 3. Mixed cooked beef with salad sauce, add some onion, tomato, cucumber, and coriander. 4. Ready to serve with rice or eat alone with your favourite beverage.

March 2021

March 2021 April 2020

ORDER ONLINE

Proud to be local

BRIAN POWELL John Poswillo Pharmacy LTD Within Lister Court, 16 Francis Street P: 03 578 9022 E:

dispensary@poswillopharmacy.co.nz facebook.com/poswillo

What do you love most about Marlborough?

Where does the inspiration or motivation for your business come from?

How would you describe “A great day at work”

I love the fact we can work hard and be on a sports field, or taking an amazing walk, within 10 minutes of leaving work. It allows me to be involved in lots of different activities and meet many great people.

From the community around me. I want to improve the services that I offer for the people that I share Marlborough with.

Busy with consultations and prescriptions and helping problem solve health or medicine related issues for concerned patients. Improving their health outcomes with better explanations and advice. The team I work with are working well and there is a good flow of work and banter.

What is unique about your service? We have great people who I work with who enjoy talking to our customers and we try to offer a personalised service for each individual. We have clients from throughout the Marlborough region, from Kaikoura to the Marlborough Sounds and Rai Valley. We have depots at Renwick and Havelock, also with fabulous staff, to help us service these clients.

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March 2021

Three words that describe how someone would feel using your service Confident, satisfied, safe. What is something about you that people may not know?

What’s next on your wish list?

I play football and tennis, and I was a choir boy as a child in Auckland.

Travelling to the Cook Islands for another visit and hopefully a tennis tournament

What 3 celebrities or special people would you love to work with?

What’s your favourite way to spend an “Idle Moment”

Gordon Ramsay...it would be interesting! Roger Federer and Richard Hammond from Top Gear.

Reading a book sitting in the shade at home. Unfortunately not enough time to read all the good books out there.

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