Marlborough Magazine May 2021

MAY 2021

Picton’s TIME TO PROSPER

BUILDING the Kiwi dream

Raising a glass to women in wine

PLUS: All change for DHB | A gold medal forged under the summer sun

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Contents

26-27

Features 6–7

SHIP SHAPE A Marlborough man takes command of his own ship

9–16

ON THE PRECIPICE OF CHANGE Port town of Picton braces itself for big change

19–20

WOMEN IN WINE Celebrating the women who make the industry work

26–27

OLYMPIC EFFORT A gold medal runner reveals how Marlborough was the secret to his success

9-16

Regular 25

On the Street

29–35

At Home

38

Gardening

39

Social Pages

41

What’s On

47

Recipe

19-20

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Editor’s Note

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He l l o

ith this year’s harvest done and dusted we thought it was an opportune time to sit back and take a look at the wine industry and the role women have played in it.

Our cover girl this month has been at the forefront of creating beautiful wine here in Marlborough but she is far from the only woman to play a part in an industry that helps put Marlborough on the map.

Personally, I want to thank all these ladies (and of course the blokes) who make such stunning wine, because having so many wineries on our doorstep is definitely one of the perks of living in Marlborough.

This month Tracy Neal also takes a look at Picton and it’s future. There’s some big

investment coming to our seaside town and the implications could be huge so Tracy talks to people on the ground about what can be expected.

And, of course, we have your usual favourites including our At Home feature where we get a peek at an incredible renovation and plenty of other great content for you to get stuck into.

We’ve also love to hear your feedback on our magazine and it continues to grow and evolve, if you’d like to send me an email outlining what you like or don’t like about the magazine, I’d be thrilled to receive it. Just flick it to summa@marlboroughmedia.co.nz

Summa

EDITOR Summa Donald summa@marlboroughmedia.co.nz MAY 2021

CONTENT EDITOR Paula Hulburt DESIGN Matt Brown and Toni Woolf CONTRIBUTORS Tracy Neal, Paula Hulburt, Peter Jones, Sarah Brown, Malinda Boniface, Matt Croad

Picton’s TIME TO PROSPER

ADVERTISING Rosa Tate

BUILDING the Kiwi dream

rosa@marlboroughmedia.co.nz Anna Simpson

Raising a glass

anna@marlboroughmedia.co.nz

to women in wine

PLUS: All change for DHB | A gold medal forged under the summer sun

DISTRIBUTION 1

Cover: Women in Wine. Pages 19–20.

Photo: Matt Croad, taken on location at Hunter’s Wines winery in Rapaura.

Phil Brown & Wendy Aberthenthy.

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Lieutenant Commander Philip Davies receives HMNZS Wellington’s symbol of command from outgoing Commanding Officer LTCDR Tim Hall.

At his command WORDS: ANDREW BONALLACK, NEW ZEALAND DEFENCE FORCE

NZDF

His family have always enjoyed a connection to the sea and Lieutenant Commander Philip Davies grew up learning to sail in the sounds. Recently appointed as a commanding officer, he is now at the helm of a much bigger ship.

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hilip Davies wasn’t sure what was ahead of him when he contemplated a Navy career. Give it a couple of years, he thought, and at least he’d have some worthwhile experience.

Nearly 20 years later, he’s found a very satisfying niche in hydrographic surveying, and a new challenge as Commanding Officer of Offshore Patrol Vessel HMNZS WELLINGTON. Philip, from Blenheim, declared ‘I have the ship’ during a Change of Command ceremony on board WELLINGTON at Devonport Naval Base at the end of March.

His close connection to the sea started, in part, to his family’s close ties to the sounds and his love of sailing. The Queen Charlotte Yacht Club in Picton has welcomed many of Philip’s family over the years, with sailing lessons forming an integral part of growing up.

But it was while at Marlborough Boys’ College that the idea of joining the Navy was first mooted, at a career’s fair in Year 13.

Philip explains while he knew he wanted to go to university he

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May 2021

did not know what he wanted to study and got chatting to a Navy recruiter.

“I wasn’t really sure what I was going to be doing. I was planning on going to university. The recruiter put me down for some tests.

Before I knew it, I was going before a selection board. My father said to me, take this opportunity.”

At first, Philip was not sure if he would be in the Navy for long and instead concentrated on gaining some valuable experience.

He stayed because the challenges of being in the Navy, and the opportunities, have always satisfied him, he says “I didn’t have any expectations. I thought, gain some experience, stay a year or two.”

He joined the Navy in 2002, and two years later the Navy sponsored him to attend university. He completed a Business degree under the Navy’s Tangaroa Scheme. Philip started off as a warfare officer, achieving his qualifications in both New Zealand and the United Kingdom.

“Early on, in my first deployment, the people I was working for really taught me what I was capable of. They taught me to knuckle down, work harder. I had been a bit lazy up to that point and coasted through things a bit. You’re always striving to get qualified when you are starting out, and there’s always a new challenge on the horizon.”

In 2010 he specialised in hydrographic surveying, undertaking courses in England and received the Institute of Maritime Engineering Science and Technology Prize as the top student.

While in the United Kingdom he also completed the Royal Navy Mine Warfare Officers Course at HMS Collingwood.

Since then Philip’s expertise has seen him lead military hydrographic units on exercise in Hawaii and become surveyor in charge for the Navy’s post-earthquake survey of Kaikoura in 2017.

taught me to knuckle “ They down, work harder. I had

been a bit lazy up to that point and coasted through things a bit.

”

It was, Philip says, the analytical side of the trade that really appealed to him. “The requirements of the trade rely heavily on the scientific and the analytical which fits with my personality and how I operate. You take time to deliberate on things. You work in small teams. And aside from getting to use a lot of interesting equipment and do some really cool things with it, it’s the people within the trade.”

It’s not unusual for a hydrographer to get command. Philip takes over WELLINGTON from Lieutenant Commander Tim Hall, also a hydrographer. “There’s also been Commander Tim Garvan and Lieutenant Commander Phil Rowe.

Lieutenant Commander Philip Davies, wife Amy Hoey and children Isobel (3) and Samuel (10 months).

So, what is it like to be in command of an 85-metre vessel and 80-strong crew?

“Busy,”laughs Philip. “There hasn’t been much time to dwell. There’s been the nice side to things, like the Change of Command ceremony, that’s something special. But then it’s straight to work.

It’s that reality, and the enormous responsibility.”

Tasks ahead of him include bringing WELLINGTON out of maintenance, working the ship up and preparing for a Pacific deployment.

His advice to Year-13s contemplating their careers is to definitely consider the Navy. “You might not think it fits you or interests you but have a look. You might change your mind.”

The new commanding officer of HMNZS WELLINGTON Lieutenant Commander Philip Davies gives his opening address.

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May 2021

Picton’s growth spurt WORDS: TRACY NEAL

TRACY NEAL

Bigger ships, bigger trains, more traffic – what will it mean for the boutique ferry town of Waitohi/Picton?

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he harbour town’s growth spurts are linked mostly to growth in shipping.

Waitohi/Picton is on the brink of another surge as KiwiRail moves ahead with a plan to update its ferry service.

It will likely mean construction of a large over-bridge at Dublin Street, to avoid holding up traffic while very large trains roll on and off much larger ferries.

KiwiRail’s iReX Project was established to replace the existing three ship fleet with two new rail-capable ships it hopes to have

operating by 2024.

It is set to swallow a huge chunk of regional transport funding in the top of the South Island.

Marlborough’s deputy mayor, Nadine Taylor, says it has been identified as a critical project for Government investment in the Top of the South’s regional transport plan.

At 220 metres long, the new ferries will be significantly larger than those currently, and be able to take more people, cars and freight.

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Early morning in Picton.

KiwiRail, a state-owned enterprise responsible for rail and Cook Strait ferry operations, is working with Wellington and Marlborough ports on the associated infrastructure that will be needed.

Port Marlborough, Kiwirail and the council lodged an application with the Environmental Protection Authority for resource consent last December, to carry out land and coastal marine works.

bridge will have an “ The amenity aspect, but I think

any loss that might occur as to how that makes Picton look will be offset by the fact the town must not be severed.

We have to be practical.

”

The Picton Foreshore Reserve is located within Te Atiawa Rohe - the location of the Waitohi Pa site, formerly occupied

by Te Atiawa, and a site of deep cultural significance to Te Atiawa iwi.

Recognition of the impact on iwi has been addressed through the recent signing at Waikawa Marae of a Kawenata a formal relationship agreement between KiwiRail and Te Ātiawa o Te Waka-a-Māui Trust.

The Trust represents Te Atiawa people who whakapapa to Te Tau Ihu (the top of

Barbara Speedy of Picton's Diversions Gallery.

the South Island).

and people.

KiwiRail CEO Greg Miller says in a statement that it was the first formal Kawenata signed with an iwi or hapū.

She says the most significant piece of the puzzle for council is how to manage much bigger trains rolling on and off the ferries.

Te Ātiawa Trust Chair Rachael Hāte says that as manawhenua of Kura Te Au, they acknowledged the effort, contribution and mahi that KiwiRail had afforded them as Kaitiaki.

Nadine Taylor says work on the wharves, ferry terminal and rail yard will sit with the port company and with KiwiRail.

The council’s part in the process is to respond to the impact on the township

“We’re going to have to change a number of intersections, and possibly re-route SH1 on to a different part of the network because it’s going to allow a smoother flow for the traffic to exit from the ferry precinct.”

Nadine says preliminary work shows a large over-bridge will also be needed to allow traffic to cross Picton unimpeded,

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May 2021

The Interislander in Picton.

otherwise it would face an “unacceptable, full severance” of the township for lengthy periods throughout the day.

She says Waka Kotahi (NZTA), which is leading the traffic study work, had done vital analysis of emergency services access, right down to where current volunteers live in proximity to the emergency services base east of the town.

“They’ve determined we need a large over-bridge, so we don’t face severance “The length of the trains and time it will take to do the braketesting would mean having to shut off one of our intersections for at least an hour, up to four times a day, and the other intersection for around seven minutes for around four to six times a day.”

Nadine says the planned Dublin Street over-bridge would run up and over the rail link and connect somewhere near the village bakery on Auckland Street.

Some say the ferry terminal should be shifted around the corner to Shakespeare Bay.

She says it would have to be a tall structure to achieve its purpose.

The council is also talking about how it might make the town look.

“Yes, we are talking about that, but discussions are more focused on the terminal precinct, connectivity through the foreshore space and into the main street, and the hospitality space along London Quay.

“The bridge will have an amenity aspect, but I think any loss that might occur as to how that makes Picton look will be offset by the fact the town must not be severed.

“We have to be practical.”

Waka Kotahi expects to release a preferred option by mid-year.

A Picton business owner and former ship’s captain reckons a better option exists.

Paul Keating of ecotourism company E-Ko Tours says Shakespeare Bay around the corner is already a deep-water port and seems an obvious solution for managing the expected increase in traffic.

“Normally when this is done you buy flat land away from the town, and develop the yards – places where the buses, trains

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Paul Keating of Eko Tours.

“ Solutions can be obvious but instead we don’t forward plan and end up fighting fires. ” and trucks can park.

“With a large boat the only way they can work is to load and unload them quickly.”

Paul says better long-term planning might have seen the ferries move to Shakespeare Bay, and creation of a bypass for the large logging trucks now lumbering through residential streets, causing congestion and air pollution.

“Solutions can be obvious but instead we don’t forward plan and end up fighting fires.”

Paul says the planned overpass is only half a solution – he reckons another will be needed to handle the volume of traffic that is expected.

The owner of Picton’s Diversion Art Gallery, Barbara Speedy

supports the concept. She says the town benefits hugely from the business generated by the ferries.

“People would have noticed this when the mythical Clifford Bay scenario was thrown up again a few years ago.”

Excluding Bluebridge, more than one million passengers transit Picton each year.

The Encyclopedia of New Zealand Te Ara notes that more than 40 per cent of Picton’s workforce is in accommodation, transport, rental, hiring and real estate, compared with 12.7 per cent nationally.

Barbara says ferry passengers bring more benefit to the town than the cruise ships, based on activities they took part in and on what they spent.

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“It’s up to KiwiRail to decide what they need. I hear these ships will be less polluting which will be good because we do get a lot of smoke and smuts (exhaust particles), especially in the winter.”

KiwiRail said recently it would switch its current fleet to a cleaner-burning diesel oil before the end of the year, ahead of the introduction of the new vessels which would have “significantly lower emissions”, and at times would run on battery power.

Nadine says businesses will probably not notice a huge change right away from the larger ferries, but it is likely that over time they will bring an influx of more people with each sailing.

“I hope the town is able to grow with this. We’re good at adapting - we’ve been a ferry town for a long time now.

“We’ve grown with past changes and we’ll grow with coming changes, but we want growth to occur in keeping with the town, and so it adds to the town and that’s what the port company is aiming to achieve.”

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The view from the top WORDS: JENNY NICHOLSON

JENNY NICHOLSON

New Nelson Marlborough Health chief executive Lexie O’Shea.

N

elson Marlborough Health’s (NMH) new chief executive Lexie O’Shea has a huge task ahead of her.

Having taken over the helm at a time of great change NMH, Lexie will oversee one of the biggest changes in provision of healthcare in decades.

As chief operating officer and deputy chief executive of Southland’s hospitals, Lexi was involved with the Invercargill Hospital rebuild so comes to this position with a list of what works and what won’t.

While the hospital rebuild is important and exciting to her, Lexie is looking at changes in the interim. To create space for expansion, she will be relocating her office staff to make room for clinical services.

“It’s amazing how creative and cost effective we can be. We already had office space in Richmond and some staff have already relocated there,” she says.

Lexie is very aware of the high number of over 65s in the community and supports community initiatives that help keep them fit and healthy. The introduction of ‘swoop teams’ who go to patients and deliver early intervention help keep people in their own homes and out of hospital where possible. They also support rest homes to ensure residents can avoid hospital admittance unless needed.

Passionate about health promotion and preventing the need for hospital care where possible, Lexi practices what she preaches. In her personal life this means walking or running most days, walking meetings with staff where possible We have a superb team of and standing for Zoom meetings.

“

people going above and beyond... Lockdown was a blip in the timeframes, but we are working hard to be back on track in 18 months to two years.

Hailing from the deep south, she loves Nelson but breathing Central Otago air will always be something special.

She’s a country girl and feels growing up in the beachy town of Riverton gave her freedom to grow and be herself.

“As a child I never felt I had to be in a traditionally girly role. With two brothers and three sisters we were all treated the same. Both my parents worked so we were independent and resourceful,” says Lexie.

She says she is in the honeymoon period of the job having only started in February but is rapidly coming up to speed. Lexie says individualised care, staff development and staff wellbeing are of primary importance to her.

She started her career in the hospital lab and says she loved the world of test tubes. She was happy there until asked to work on a project outside the lab, and from there was offered opportunity after opportunity.

One of her major focuses is better health outcomes for the more vulnerable in the community. There is discussion around delivering care to families rather than to individuals, providing healthcare outside the typical 8am to 5pm model and teams going to vulnerable people, rather than asking them to access health services.

For the region’s healthcare it means delivering care in a contemporary way.

Though changing the way care was provided was a necessity during lockdown, lessons learned have been valuable.

Telehealth is now available in various departments, including oncology. This means patients can access care from the comfort of home, surrounded by support rather than battling for a carpark and catching a shuttle.

”

Lexie says the hospital is only a small part of health services, but it is an expensive part.

“Hospitals are there for complex and episodic-type cares, and the rest is in the community.”

Elective surgery waiting lists are met with a national scoring tool.

While she admits the tool isn’t perfect, Lexie is proud of how NMH has performed, achieving 110 per cent of the Government’s target in 2019-2020. For hip replacements, the goal is for a patient to be seen within 100 days of referral and to have had surgery within another 100 days.

“We have a superb team of people going above and beyond. The admin team are the glue and it’s a big team effort. Lockdown was a blip in the timeframes, but we are working hard to be back on track in 18 months to two years,” she says.

“We want to move from ‘what can we do’ to ‘what matters to you?’” says Lexie.

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Women of wine

Larger numbers of women are seeking careers in the wine industry and are now dominating spaces in the viticulture classroom. So, what’s the appeal of the grape? Tracy Neal reports.

A

wine industry earned her a Lifetime Achievement Award in 2016. It followed an OBE in 1993 for services to viticulture and she was made a Companion of the New Zealand Order of Merit in 2009.

fascination with nature is a fundamental trait for anyone wanting to enter the wine industry, says one of its younger members.

Sophie Allan is part of the family-owned and operated organic Huia Vineyards in Marlborough’s Rapaura.

Jane, who is the managing director of Hunter’s Wines Marlborough says the growth in numbers of women now working in winegrowing and winemaking has occurred within one generation.

The 24-year-old has integrated a commerce and arts degree into her role in the winery’s cellar and in helping to guide the biodynamic and ethics approach to how they run the vineyard.

“I was raised here, but you could say my education is tacit. I didn’t study viticulture or oenology (study of wines), I just grew up learning how to apply different experiences.”

“The industry has grown too, but it’s great so many women are joining it. I think they bring a different viewpoint to it also. We do business differently to men, and in the way we deal with people, such as staff, in that we approach things slightly differently.”

Sophie Allan.

Sophie is among a growing number of women who in recent years have joined the industry, which has evolved to create more opportunities for women.

New Zealand’s “First Lady” of wine, Jane Hunter, says she is amazed at how many are now working in the industry.

“When I started you could count on one hand the number of females in the wine industry. Now, women can be in any part of it, and they just seem to do it – young women with children, it amazes me how they cope with it.”

In 2013 Jane was the first woman inducted into the New Zealand Wine Hall of Fame, and her contribution to the Marlborough

The growth has been helped in part by more educational opportunities.

Since 1991 the Nelson Marlborough Institute of Technology has been delivering viticulture and winemaking programmes through its Marlborough campus - the heart of the country’s largest wine producing region.

Marlborough has more than 100 wineries, more than 550 independent growers and is the seat of 77 per cent of the country’s total wine production.

NMIT marketing services coordinator Charlotte Goodman says more women are entering the industry, judging by enrolments to its programmes.

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Ngarita, who has a science degree in microbiology and immunology, and who then studied winemaking at Lincoln University, says while the industry offers an equal playing field, she does have some sage words of advice to anyone with romantic notions of eternally sunny days, and convivial days among the vines.

Figures show that three years ago, 61 of the 127 total student intake were female.

The following year more than half the 131 enrolments were women. In 2020 – the Year of Covid, there were 133 students on the course, of which 59 were female.

So far this year, women made up 46 places of the total 106 enrolled.

“The romantic idea of wine is probably out there but then the reality is often quite different.

Charlotte says the figures include international students, who predominantly remained in New Zealand to find work.

They and other foreign workers, still here on extended visas, formed a vital part of the workforce for this year’s vintage, says the head of industry-owned Wine Marlborough.

“The vineyard and the winery are hard physical work, and it definitely attracts a certain type of woman.”

Jane Hunter says her advice to young women thinking of a career in wine is to be patient, not be afraid to ask questions, and to take advice from those

The first lady of wine, Jane Hunter.

Marcus Pickens says a cold snap late last year as the fruit was setting has led to reduced volumes, compared to last year’s spectacular vintage. In 2020 the district crushed 343,000 tonnes of Marlborough grapes – that was 77.7 per cent of New Zealand’s total production, and despite a potentially disastrous vintage, which started just as lockdown struck. Steps were taken immediately to accommodate harvest crews under strict Covid rules, so picking could continue.

Marcus says workers who remained in the country from the previous vintage, and good immigration settings allowed wineries to re-employ staff this season.

“They took out a few hundred places, and we had a really good response from other backpackers still in New Zealand, and Kiwis also came to the fore.

“It still wasn’t the exact labour force we needed but Covid is a unique situation and we had to take whoever we could get, train them up and the wineries have done that really well.”

who know.

“A lot of women have now done this before, and if you’re at all uncertain as I was when I took over the best thing to do is to seek out some wise souls, ask questions and heed their advice.”

Ngarita says once you understand the reality of the industry, it can offer a range of fantastic careers.

“Regardless of your skill base, you’re probably going to be able to use it in wine. If you love the product, it’s a great industry. There are so many aspects to it, you’ve got grape growing and wine making and then you’ve got branding, marketing, all your label designs, and graphic design.

Regardless of your skill base, “you’re probably going to be able to use it in wine. If you love the product, it’s a great industry.

”

“You can do so much travel with it (postCovid), work in so many locations and make so many different styles of wine, but the reality is, it’s hard work.”

Ngarita agrees it pays to do a bit of homework before embarking on a career in wine.

An NMIT lecturer in winemaking and viticulture, Ngarita Warden says there might be a long-held view that the industry is male-dominated, but in her view, New Zealand’s wine industry thrives on equality.

“Go and talk to women viticulturists and that way you’ll get a good feeling for what’s involved, what the work is actually like, what the pay is like – all the realities of working in the industry from a women’s perspective.

“New Zealand has always been progressive in that regard. As far as my own career is concerned, I’ve never felt women are disadvantaged, but I have worked in other countries where the view was that women shouldn’t be seen in the winery, they were great at marketing and selling wine but in the wineries – no.

For Sophie, the drawcard was the teamwork involved in making a product that humans have been making for thousands of years – possibly up to 5000 years Before Christ.

“New Zealand has definitely been much more progressive in terms of equality in the winery, for sure.”

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May 2021

“You’re working with an entire ecosystem. You’re working with a craft that’s been evolving for such a long time throughout human history, and which is really is a core pillar of so many cultures.

“I consider it a really exciting mode of human connection.”

From left – Jason Craig (Craigs), Tanya McMurtrie (Craigs), Kent Winstanley (Craigs), Anissa Bain (TotSCF), Gavin Larsen (TotSCF), Dave Ashcroft (TotSCF), Felix Vavasour (Craigs), Karl Williscroft (Craigs)

Investing in the Top of the South Craigs Investment Partners and Top of the South Community Foundation have recently announced a partnership.

Top of the South Community Foundation (TotSCF) is part of the Community Foundations network of which Craigs Investment Partners (Craigs) are a nationwide principal sponsor.

Making a difference to the community TotSCF is a registered charity set up to inspire generosity in the Nelson and Blenheim areas.

It was founded with one simple aspiration – to make a long-term difference in our communities.

To achieve this TotSCF: 1. Promote and encourage philanthropy - enabling everyone to create their legacy, by establishing or contributing to an endowment fund.

2. Wisely invest bequests and endowment donations to generate ongoing revenue that can be invested into the community in perpetuity.

3. Help donors with their decisions on how they want the income from their endowment to benefit the community.

4. Advocate on issues important to our community.

Partnering for growth TotSCF have recently partnered with Craigs Investment Partners.

Craigs is one of New Zealand’s largest investment companies with 19 branches nationwide with branches in both Blenheim and Nelson.

The Blenheim team has local investment advisers, Felix Vavasour and Kent Winstanley, and the Nelson branch has investment advisers Jason Craig, Tanya McMurtrie and Karl Williscroft.

Working together for the long-term “It is tremendous to have partnered with Craigs to help manage our funds and provide us with investment advice. Support from organisations, such as Craigs, is crucial in enabling the Foundation to continue to grow,” says Gavin Larsen, Executive Officer TotSCF.

“

It is tremendous to have partnered with Craigs to help manage our funds and provide us with investment advice.

”

- Gavin Larsen, Executive Officer TotSCF

Craigs Area Manager, Geoff Brown says, “Craigs are long-time supporters of communities throughout New Zealand, and since inception have contributed to numerous community organisations and local events. We are very proud to be working alongside the Top of the South Community Foundation to help make a difference to our community.”

Geoff said that it was very pleasing to see the TotSCF going from strength to strength. “It is a great asset for our region and we are pleased to be able to work with Gavin and his team.”

“We are proud to support charities and community groups in the Marlborough region. We can’t offer that support to those great local organisations without the generosity of our donors and we are now looking ahead to making an even better difference in the community with the support of Craigs.” added Gavin Larsen.

If you are interested in learning more about the Top of the South Foundation, visit topsouthfoundation.org.nz

2 Alfred Street, Blenheim P. 03 577 7410 E. blenheim@craigsip.com Craigs Investment Partners Limited is a NZX Participant firm. Adviser Disclosure Statements are available on request and free of charge. The Craigs Investment Partners Limited Financial Advice Provider Disclosure Statement can be viewed at craigsip.com/terms-and-conditions. Please visit craigsip.com.

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May 2021

ON THE STREET

Blenheim Glassons manager Amelia Riches believes that an outfit can be transformed from casual to chic with a few wellchosen accessories.

Describe what you are wearing today.

Today what I’m wearing is neutral, street chic and comfortable. Everything is from Glassons except for my shoes which are from ASOS and I’ve added some big gold earrings and a necklace to bring it all together.

Do you have a usual style?

Not really, I mostly just wear what I feel like on the day. Today was cold and I had a lot on, so I went with something that’s comfortable and easy to move around in. Other times my style is quite businessy. I get a lot of my inspiration from Pinterest as well as the other Glassons’ girls from around the region.

What items do you have the most of in your wardrobe?

I have lots of bags and jewellery, basically loads of accessories. I feel like a casual outfit can be really elevated with jewellery and bags. For example, today I feel like my outfit wouldn’t look complete without my big earrings and jewellery.

What looks or trends do you like at the moment?

I like going really neutral or choosing just one colour and coordinating my outfit around that. At Glassons recently we have been doing this, each of us picking a different colour such as pastel green or pink. We all take inspiration from each other.

It gives me that extra bit of energy when I feel dressed up and it’s fun too.

Sometimes I’ll throw a blazer or pleather jacket over the top to finish the look.

Where do you buy most of your clothes?

Definitely Glassons, I don’t really buy my clothes from anywhere else! Sometimes I will go to Hallensteins for the odd oversized, graphic crew jumper. They’re really great to wear with a cute, pleated skirt.

What wardrobe staple should everyone invest in?

I think everyone should invest in an oversized college shirt, even if it’s just plain white it looks very sophisticated.

You can just throw it over jeans or biker shorts and that looks very chic too.

Finish this sentence. You would never catch me wearing....

Pyjamas in public.

Even when I go to the mailbox outside my house I never would!

Sporting moments revisited

Magic moment made in Marlborough WORDS: PETER JONES

SUPPLIED

The gold medal that set the 1974 Christchurch Commonwealth Games alight was forged in the blazing heat of a Marlborough summer.

W

ith the QE2 crowd’s chants of “black, black, black” ringing in his ears, Kiwi athlete Dick Tayler kick-started the memorable sporting festival with an astounding victory in the 10,000m on the first day of competition.

Leaving world record holder David Bedford of England and a host of top Kenyan runners in his wake, Dick prevailed in Commonweath record time, his triumph the first major sporting event to be beamed live into Kiwi homes in full colour.

The 25-year-old’s heroics popped the corks on a 10-day sporting party that would become known as ‘The Friendly Games’.

Dick was no newcomer to international athletics, having competed at the 1970 Edinburgh Commonwealth Games and the 1972 Munich Olympics.

However, his performances at those events were disappointing by his own high standards. And that is where his Marlborough connection began.

In 1972 he joined forces with renowned distance coach Arthur Lydiard, who had guided such luminaries as Peter Snell and Murray Halberg to Olympic glory.

The perceptive Lydiard persuaded Dick to leave the family farm in South Canterbury and move to Blenheim, his wife Kate’s hometown, during August 1973.

There he could train in the midday heat and north-westerly winds of a Marlborough summer, providing a perfect template for the conditions he was likely to face in Christchurch during the Games.

“I cursed him for that,” Dick recalled.

“Having to train in the heat of the day.

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May 2021

Dick Tayler leads Marlborough rugby skipper Ramon Sutherland around Lansdowne Park during a fundraising relay in 1974.

“I was a pretty fit athlete but I lost a stone in weight over the next 14 weeks.

I couldn’t believe it … when you are fit you don’t think you are carrying any extra weight, but I must have been.

“I’ve got a lot to thank Marlborough [conditions] for. When I won in Christchurch even the Kenyans were struggling in the heat, whereas I was conditioned to it … it was a huge plus.”

Devoting his time to training, rest and recovery after Lydiard upped his training mileage from 100 to a tortuous 200-miles a week, Dick was advised by his coach to stick a couple of bottles of beer in the fridge and, after every long run, drink both bottles with his feet in the Wairau River to cool off.

many [10,000m “ I’dtimedonetrials]so that, by the time

I got to the Commonwealth Games, running 25 laps was not a big deal.

”

“At first I thought, why would I want to put my feet in an ice-cold river?,” he said.

“But it must have worked because I never picked up any injuries.”

To further aid his recovery and under Lydiard’s direction he ate lots of honey and slept for one to two hours every afternoon. He also included a weekly 10,000m time trial in training to aid his preparation.

“I’d done so many [10,000m time trials] that, by the time I got to the Commonwealth Games, running 25 laps was not a big deal,” he added.

When Dick set up home in Marlborough the province was in the grip of a particularly infectious virus – Shield Fever.

A month before his arrival the Marlborough rugby team had prised the Ranfurly Shield from the clutches of Canterbury, that victory and the ensuing defences sparking feverish support and unprecedented excitement in the top of the south.

As a high-profile athlete in a small region, Dick quickly got to know the local rugby heroes and often trained with them, as well as joining forces with the flourishing Marlborough Harriers Club.

For Dick, rubbing shoulders with the likes of All Black Alan Sutherland provided the best of both worlds.

“I would do a long run early in the day and a shorter run with Alan around the racecourse late afternoon. He would always try and outsprint me at the end of it and, because he was so big, I would always let him win,” he added with a chuckle.

“I actually loved rugby more than athletics so, as a young guy, being able to run

MARLBOROUGH PICTORIAL Pictured at the civic reception in Blenheim following his epic 10,000m victory are Dick Tayler and local woman Lyn Cronin, who was a hostess at the Games.

with an All Black was pretty special. Plus getting to know all the other Marlborough guys was pretty cool. They were good guys and very dedicated.”

The ‘Red Devils’ players knew they would have to be in top condition to repel a string of eager challengers for the ‘Log of Wood’ and were grateful an international athlete had landed in their laps.

The relationship was mutually beneficial, the rugby team going on to defend the Shield five times and Dick laying the groundwork for his stunning success at QE2.

Post-Games, he was given a civic reception in Blenheim, before embarking on a hugely successful trip to the USA and Canada, alongside John Walker.

Back on home soil, he returned to Marlborough and was asked to help prepare the Red Devils for the forthcoming rugby season, utilising his

cross-country course on Walter Shallard’s Fairhall farm.

Dick’s friendship with the local harriers also grew and in May 1974 he helped put together a fundraising venture for the local club.

On a mown track at Lansdowne Park, he raced over 10,000m against a team of relay runners drawn from the ranks of the Marlborough rugby team, who ran in full playing kit. Walker was also in attendance, doing the same thing, but over 1500m.

A large crowd turned out, helping swell the harriers’ coffers by $900, Dick thrilled to give something back to the province that had quickly adopted him as one of its own.

“I have very special memories of Marlborough,” he added. “The support I had from the Marlborough people, training in that heat … I cursed Lydiard at the time, but it certainly paid off.”

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May 2021

At Home

Jules and David Richards at their home in Fairhall.

Designing their Kiwi dream down under For the British ex-pat couple, creating a space perfectly suited to hosting friends and family was key when it came to completely renovating their new home in Fairhall.

WORDS: EMILY MARTEN

J

ules and David Richards made the move ‘down under’ just over two years ago. Living in Manchester, England for 20 years, the hectic nature of their careers as doctors was starting to take its toll.

“We had had enough of living where we were in Manchester, as well as the stress of working for the NHS [National Health Service],” says Jules.

SARAH BROWN

David saw job openings in his specialism in Nelson and Blenheim, both at the sunny tip of our South Island.

“I did have to Google where Blenheim was at first, but when I saw the vineyards, sunshine hours and everything that this part of NZ has to offer it was pretty tempting.”

“I didn’t even expect to get an interview so when I was offered the job in Blenheim it was quite a shock!”

“By that time all of our kids had left home and gone to university, so there wasn’t much holding us back,” adds David.

David chose to accept his position and together they started house-hunting in Marlborough.

While training as doctors in Australia in the 90s they had both been attracted to the Antipodean way of life.

“We looked online and actually saw this house before we came out to New Zealand,” says Jules. “There was a photograph of the view of the Richmond Ranges and it looked amazing.”

“We had always wanted to end up somewhere in this part of the world because we loved the lifestyle,” says David.

“I started to look at part-time jobs in general surgery over here, almost on a whim really.”

David was offered the job in June of 2018 but they couldn’t relocate until all the necessary paperwork was completed in January 2019.

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May 2021

At Home

A clever meld of traditional and contemporary ensures the home is both eye-catching and functional.

“By the time we actually moved here the house had disappeared off the website,” says Jules.

“Funnily enough it came back on the market the week that we arrived.”

The home in Fairhall boasted just over a hectare of land, complete with an olive grove with over 350 olive trees as well as fruit trees such as feijoas.

“It all seemed very exotic to us - we’d never eaten feijoas before!”

At the first viewing, it was the breathtaking views of the Richmond Ranges that sealed the deal.

“When we arrived at the house for the first time we just looked at the view and didn’t really see the house. At that point the view was partially obstructed by trees but we could see how idyllic it was.”

Alongside its sprawling views and generous land, Jules and David could see that the home had plenty of potential.

“The house was built in the 1980s and was very much still in keeping with that style,” says Jules.

“We knew it was a fabulous space and basically just needed updating with our own style as well as opening up and making the very best of the view.”

At under 15 minutes drive from Blenheim’s CBD but with all the tranquility of somewhere more remote, the location

was the perfect fit for the couple’s new slower way of life.

“We really fell in love with the house and the area, but we’d never really renovated a property before.

“A friend of a friend came to see it and had an instant vision of the property and where to knock walls down,” says Jules.

Jules began searching for inspiration from magazines to TV shows.

“HGTV became my favourite channel!”

Jules and David had always enjoyed welcoming friends and family into their

home so making it into a great space for socialising was a top priority in their renovation process.

“We wanted to have a really spacious open-plan living/dining/kitchen space,” says Jules.

“At the very heart of it we wanted to keep it simple, bringing the outdoors inside.

The door openings were very small before so we installed large bifold doors to make the views a central element of the room.”

At this stage they enlisted the help of Simone Hill, owner and interior designer of Cinnamon House.

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May 2021

At Home “We found a kindred spirit in Simone - her fun, eclectic and bohemian vision was exactly what we were after,” says Jules.

Moving from Manchester, Jules and David had brought a lot of their furniture with them. Jules was tempted to throw it out and start afresh, but Simone had another idea.

“Simone persuaded us to keep our antique pieces that we had shipped over from England, she loved the mixture of old and new.

“We had also amassed a decent collection of local art from auction houses over the years in Manchester, and it was important to us to not detract from the art with the interior design.”

They decided to keep the walls mostly neutral for this end.

“Jules and David wanted the home to be a blank canvas for their art,” says Simone.

“Getting to play with the incredible original art collection was my favourite part of the whole project. It was an immense amount of fun for me to place it in just the right position, in order to not detract from beautiful view but enhance it. The eye is drawn to the pops of colour.”

Simone picked out the colour palette from the artwork and brought it to life in furniture, different textures and finishing touches.

“By bringing in layers of textures and colours this prevented the rooms from feeling too cold or clinical - for two doctors that’s exactly what I wanted to avoid in their home!”

Each room started with a feature piece of furniture which blossomed into a fully-fledged concept from there.

“The kitchen started with the three bird cage chandeliers over the large island,” says Jules, “they’re my favourite pieces in the whole house.”

The unique finishing touches turn this beautiful Kiwi house into a home with style.

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Extraordinary swimming pools, like extraordinary homes, don’t just happen, they are created.

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May 2021

At Home

The superbly crafted bifold doors offer unparalleled indoor-outdoor flow.

Simone brought in Cheryl from Today’s Kitchens to realise their kitchen dreams.

“We’d had a large island in our kitchen back in Manchester,” says David, “and we found it really suited our socialising style so that was something we wanted to bring into our house here.

“Cheryl did a great job, combining a mixture of both creativity and practicality.

“The kitchen had only recently been completely refurbished by the previous owners so we didn’t want that all to go to waste.

Cheryl reused the old cabinetry, adding only two new units to create a true entertainer’s kitchen.”

It was also important to the couple to keep a few choice elements of the original architecture.

“We kept the cedar window frames as a reflection of what was there in the past. Keeping just a little bit totally nailed the balance of original features and our own input,” says Jules.

Everything around the fireplace was purpose-built, with Simone sourcing the tiles locally from Floorpride, while the downstairs cloakroom has a whimsical nod to their home country with a Great Britain map print.

With the guest rooms each one has its own unique personality.

“Even though our daughters are miles away back in the U.K. it’s still a family home and we can envision each of them in their own rooms here.”

When it came to the upstairs of the property, Simone wanted to craft this into a quiet haven for the couple, separate from the rest of the house.

“It’s a house that can be shared with everybody, so I wanted to make the upstairs their space where they can retreat from the world when they need to. It’s the most beautiful bedroom with amazing leopard print armchairs and a gas fire.”

The dark and sultry decor of the bedroom with its black and gold textured wallpaper and sheer black curtains give it the opulence of a boudoir.

For their ensuite bathroom, David wanted it to be quite rustic.

“Simone found a wonderful old train mirror which she used in this room - that’s my favourite piece in the house,” says David.

“The bathroom is a fantastic mix of new tiles with antique fixtures and fittings which work really well together.”

“What I loved about working with Jules and David was that they were totally brave and nothing was too out there for them,” says Simone.

“We’re so thrilled with how it’s all turned out, it’s so relaxing and comfortable,” says Jules.

35

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May 2021

Winner of Best Kitchen and Best Kitchen Design at the 2021 NZ Master Builder Awards.

Award-winning joinery Bays Joinery have long known they produce the best kitchens in the country, and once again they have the awards to prove it.

T

he family-owned Nelson company won two coveted titles at the 2021 New Zealand Master Joiner Awards last month.

Bays Joinery took out the national awards in the categories of Best Kitchen and Best Kitchen Design for their modern, black creation built in Blenheim and designed by in-house designer, Colin Hayes.

an architecturally-designed home they wanted a kitchen that wasn’t overstated, but also wasn’t the norm and like every other kitchen in the street. “They didn’t want the kitchen to overpower the space, but required two fridges, three ovens, and two pantries within the design and space.”

The predominantly black kitchen features brass accents to tie in with the designer home. The design is symmetric but not visually cluttered, with cathedral ceilings to both dining and lounge.

Being recognised on a national stage is a great follow up to their recent success at the regional Joinery and Design Awards in Nelson where they celebrated four regional awards this year, including Supreme Joinery Award, Best Kitchen, Best Use of Timber and Best Interior Design.

Bays Joinery design manager, Ben Knight, says the kitchen was credited for its boldness, innovation, and masculine design, which was tailored to their clients’ wishes.

Bays Joinery, a family business that has been designing and manufacturing quality kitchens for since 1992, has grown from a small business to the region’s largest joinery manufacturer.

The kitchen was designed with the intent to maximise its storage with internal drawers placed in all cupboards. An angled island ensures optimum use of space and drew special mention from the judges who also noted the fantastic use of materials.

“As a business we drive to inspire, and to create unique pieces with tailored solutions to each client, so to have an awards of this calibre is a credit to the team and our clients,” Ben says.

One of its main features is the brass splashback and island panel, where the ‘aged brass’ process has been used to soften the polished brass and to add detail.

Though the kitchen appears simplistic in design, Ben says it was a very technical project in both the design and manufacture, which is not always evident.

The client requested something a little outside of the box. With

A very community minded business, Bays Joinery has design studios located in both Nelson and Blenheim, they boast professional craftsmen with exceptional standards of workmanship and attention to detail.

Bays Joinery Marlborough Display Studio 25 Redwood Street, Blenheim baysjoinery.co.nz

PROMOTION

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Gardening

A time of transition in the garden May is the month that completes the transition from the mild days of autumn to the cold of winter.

The stunning colours of autumn are starting to fade as we move in to the heart of winter. Many plants relish this change of season, luckily the bugs don’t!

Key points for this month: • Refresh your pots with winter flowering annuals.

• Don’t give up on winter seedlings, they can still be planted.

• Garlic is available late May so start planning your garden bed.

• Lift summer flowering bulbs and store them.

• Continue to plant trees and shrubs before winter sets in.

• Do a final clean up in the garden.

• Collect fallen autumn leaves and compost them.

Kitchen Garden Sow green crops of lupin and mustard in any spaces you are leaving empty for digging into the soil for green manure.

Refresh soil for crops by adding new compost and sheep pellets.

Garden Colour Re-plant your pots as necessary with winter annuals, add new fertiliser for the season.

Sow seeds: alyssum, calendula, cineraria, cornflower, lobelia, lupin, nemesia, stock. Transplant to the garden as the weather warms and when they are showing at least two sets of true leaves.

Plant seedlings: calendula, cineraria, nemesia, pansies, polyanthus, poppies, primula, snapdragon, stock, viola and wallflower.

Plant lilliums bulbs in a warm sheltered position, they can be left in place for a few years.

Lift dahlia tubers and gladioli corms remove any soil and store in a dry place.

Plant seedlings: broccoli, cabbage, cauliflower, lettuce, Brussels sprouts, silverbeet, spinach, onion and silverbeet. Protect from the cold while they are young.

Trim back perennials, divide and replant straight away.

Sow seeds: spinach, cabbage, cauliflower, broccoli, Brussels sprouts, lettuce, onions, and peas. Transplant as the weather warms and when showing at least two sets of true leaves.

Plant new trees and shrub before the soil becomes too wet.

Broad beans can be planted directly in to the soil, stagger your sowing for a continuous harvest.

Plant garlic and shallots bulbs; give them plenty of winter sun.

Check your citrus trees as they will be heavy with fruit, remove fruit and shorten any that are bending under the weight. Better to lose a few fruit than the whole branch. Remove old fruit from the ground around all fruit trees to break the life cycle of bugs.

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May 2021

Trees and Shrubs Continue weed control while the weather is still dry.

Plant camellias, azaleas and rhododendrons for winter colour.

Collect autumn leaves for composting.

Refresh shrub beds by mulching with compost.

Continue weed control; don’t spray within five hours of rain.

Watch out for frosts, some plants may need protection. Cover with frost cloth, drape frost cloth over but not touching the plants. If it is too close a hard frost will freeze it to the plants.

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May 2021

AUTUMN

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Pick up your copy from Marlborough District Council

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39 41

Arts & Culture

Richmond View School principal Dave Pauling with one of his handcrafted guitars.

Melody maker WORDS: PAULA HULBURT

T

he recycled Rimu is burnished bright, its coppery sheen a testament to the hours of careful care and hard work behind its creation.

Giving the guitar a last loving polish, Blenheim man Dave Pauling breathes a satisfied sigh as he admires the result, the latest work in a handcrafted collection.

The brains behind Solace Instruments, Dave builds his guitars from scratch.

“I build instruments, predominantly electric and acoustic guitars from timbers sourced locally. Each piece, unique and handmade,” smiles Dave, ever humble about his craft.

In his Blenheim workshop, amidst a plethora of salvaged NZ rimu, matai and totora, magic is made. Motes of sawdust spiral in the woody air as Dave begins to tidy up.

“Hand shaping a piece of wood you find yourself is special.

Knowing that rough piece of wood is going to have a beautiful patina that can’t be processed is very satisfying.”

Each guitar includes a specially made insignia bearing the cursive logo Dave also designed. He is rightly proud of the newest addition, the Solace Marlburian. and hopes it goes to a good home.

cars and while I had every opportunity, I’d rather work with wood than metal.

As principal, Dave hopes it will garner attention and help put money in the coffers to go towards the school’s new $75,000 courtyard. It is a labour of love he is happy to part with.

“Working with hands is a family thing. Dad restored cars and while I had every opportunity, I’d rather work with wood than metal.

May 2021

“It’s very much a hobby, one where I can relax.

Working with hands is a “family thing. Dad restored

His latest creation is a guitar crafted from recycled rimu rescued from an old Marlborough villa. The one-of-a-kind instrument is up auction in a bid to help raise money for Richmond View School.

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PAULA HULBURT

”

“Tonally, it has a great sound,” he says.

From the quintessential kiwi offset guitar, the Southern Deluxe, the Solace Marlburian and a bespoke custom service, Dave’s guitars are also for sale in The Rock Shop in Blenheim.

He also sells further afield through his own website.

“I’ve always played and this interest led me to building several bass guitars over time, first while I was in 5th Form at school, the second a good 15 years later.

“Stomp boxes followed, then guitars, basses and a couple of hand-made amps.

“Solace instruments started with two interests ‘colliding’, music and wood; the inspiration for building a guitar came via a love for music and a Stew Mac catalogue that was in a pile of guitar mags a friend gave me.

“This was in 2009 and I haven’t looked back.”

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Friendly New World café staff Chrissy Bean, Leanne Scott and manager Christine Farrer. Photo: Emily Marten.

NW Cafe: Catering to everyone

A

way from the hustle and bustle of the CBD lies New World Blenheim’s latest addition - a brand-new café. Owner and operator Melanie Shore says they have put a lot of thought into creating a space that’s bright, light and welcoming.

“It used to be the place within the supermarket where the trolleys were kept but with its large windows we knew it had a lot of potential,” she says.

The opening of the spacious, family-friendly café, along with a whole host of other store-wide refurbishments and developments, happened to coincide with the outbreak of COVID-19 last year.

“It was a tricky time for everyone, but our customers have been really patient with all of the changes. It’s taken almost 14 months and it’s amazing to finally see it all completed now,” she says.

These were the first major renovations carried out by owner Melanie and co-owner and husband Ashley who have been the owners and operators since 2013.

Customers to the new café can expect to see the same great fresh, local produce and high level of customer service that they are used to in the supermarket.

“We’re renowned for our wonderful staff in New World Blenheim, and customers will receive the same happy, smiley service as within the supermarket,” says Mel. The diverse food offering caters to a wide variety of appetites and dietary requirements, whether that’s a mum popping in for some hot chips with her child after school, a couple of friends meeting for morning tea after their shopping, or someone looking for somewhere quiet to work.

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May 2021

PROMOTION

“Everyone is welcome - we really aim to appeal to all with our delicious hot and cold food and drink options,” Mel says. “We have fresh smoothies and juices as well as great barista-made coffee.

“Many products are made fresh from our high quality in-store ingredients, such as our corn fritters, sandwiches, kumara rostis, Southland cheese rolls and more.

“Keep an eye out for new homemade soup coming this winter.”

The café boasts long tables which can be booked in advance for business meetings and is open seven days a week, says Mel.

“There’s plenty of space for everyone.

We offer free WiFi and plenty of USB chargers if somebody wants to bring a laptop to work here. Being such an open, light space it’s a great spot for it.”

The decor is minimalist and modern with stylish black brick effect tiles behind the counter. Monstera plants line the raised seating area and provide a pop of refreshing greenery.

“The prime location on the corner of Freswick Street makes the cafe the perfect place to watch the world go by with a bite to eat and a coffee, from the indoor or outdoor seating.

“A big bonus about our location is that you’ll never be short of a parking space and it’s free,” says Mel.

Freshly made food is available every day for customers looking to enjoy a meal, or a snack.

Another new addition from the refurbishment are the bathroom facilities.

“During the renovation we built three brand-new, sparkling clean toilets for our customers to use,” she says.

Rewarding customer loyalty New World Blenheim runs ongoing promotions which reward your spending in the supermarket with a little treat or discount in the café.

“At the moment if you spend $100 instore you receive a half price coffee,” says Mel. “We advertise most of these promotions on Facebook so keep an eye on our page.”

The café has its own loyalty scheme that offers customers their tenth coffee for free.

“The great thing about our loyalty card is that it’s linked to your New World Clubcard - so you don’t have to worry about forgetting it. Our customers really love how convenient this is.”

The bright and airy new space makes the perfect stopping off point.

Sustainability and being environmentally conscious is at the heart of New World Blenheim’s ethos, and this isn’t overlooked in the café either.

“We offer free sparkling and still water to all of our customers to save unnecessary plastic bottle usage and wastage,” Mel says.

“All of our takeaway coffee cups are compostable and customers can buy their own reusable cups here too.

“Come and see it for yourself.”

The NW café can be found in-store at 4 Freswick Street, Blenheim and is open seven days a week from 7am to 4.30pm. Follow New World Blenheim on Facebook and ‘newworld_blenheim’ on Instagram for the latest updates, special offers and more.

PROMOTION

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Brightening Glycolic Peel

$99! $128 Caci Blenheim 14 Market Street

0800 458 458 caci.co.nz

Terms & Conditions apply

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May 2021

Recipe

Brunch Cocktails Dolce Cafe, Restaurant & Bar is proud to bring you these tantalising cocktail recipes perfect for when you’re hosting brunch or soaking up a lazy weekend. Or better yet, enjoys these cocktails at Dolce with a weekend Bottomless Brunch!

Fresh Bellini Cocktail

Chilled Mimosa

Prep Time: 15 minutes

Prep Time: 5 minutes

Makes 5 cocktails

Makes 8 servings

INGREDIENTS

INGREDIENTS

4 medium ripe peaches (1 ½ pounds), plus a few peach slices for garnish

1 (750 ml) bottle chilled dry sparkling wine

1 bottle Prosecco, chilled

3 cups (750 ml) chilled orange juice (freshly squeezed is best)

METHOD 1. First, make peach purée: Peel your peaches, slice them in half, and remove the pits. Place the halved peaches in a blender or food processor, and blend until the purée is completely smooth. Peach purée is best served chilled, so place it in the refrigerator for at least 30 minutes to cool.

1/2 cup (120 ml) Grand Marnier, optional METHOD Fill 8 champagne flutes 1/2 full with chilled sparkling wine. Top with orange juice. If you are using it, add 1 tablespoon of Grand Marnier to each glass.

2. When you’re ready to serve, pour 2 ounces (¼ cup) chilled peach purée into a Champagne flute. Pour in some chilled Prosecco, being careful not to overflow the glass. Gently stir with a spoon to combine.

3. Top off the drink with another splash of Prosecco and garnish with a peach slice, if desired. Serve at once!

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April 2020 May 2021

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Proud to be local

Working in a Caci, to owning a Caci KRISTA CONINGHAM

Working alongside a team who are the best in the industry and so passionate about results and having extensive resources and systems supporting us meant Caci Blenheim could bloom.

Caci Clinic, Blenheim P: 03 577 7555 E:

blenheim@caci.co.nz

Most rewarding of all is getting to know our members, seeing their results and their confidence grow. I love all the glowing skin and sparkly eyes and warm smiles in the clinic. I have definitely found my happy place!

M

y Caci dream started 20 years ago while living in an apartment upstairs from Caci in Auckland.

Tim has given me the opportunity to buy the business and continue to grow what he and the team has built. For this I am incredibly grateful. It is a dream come true.

The brand, image, professionalism and the leadership in the industry always appealed to me. I dreamed of Caci, but instead I went to my corporate job in the financial services sector in the CBD each day.

I can’t wait to see the members we know, and the members we are yet to meet in clinic and starting the next chapter at Caci Blenheim. I may just pinch myself now!

Fast forward 20 years to 2016, I relocated to Blenheim with my husband and two young boys for a lifestyle change.

This was also as an opportunity to reinvent my career and find my happy place. I was bursting with joy when I saw Caci was opening here in 2019, I persisted until Tim gave me a job as Treatment Coordinator!

I started working for Tim a month before the clinic opened. It was a real privilege to work alongside Tim and

Krista Coningham

together figure out systems and flow, and open the doors to the clinic. I knew it was the start of an amazing journey.

Since then I have never enjoyed going to “work” so much.

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027 877 5584 raymond.moanaroa@tallpoppy.co.nz

Krista and her team would love to meet you! The team at Caci know that looking great, is really about feeling great. And can make it happen by personalising a membership, just for you.

They’re here to empower you with the best advice, skincare and treatments, so you can feel confident in your skin.

Get Started, get beautiful results. Book a free consultation today.

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