Marlborough Magazine April 2019

April 2019 | FREE COPY

A of our

region

Be immersed in the culinary creativity coming to Marlborough

www.marlboroughmag.co.nz

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WHAT’S INSIDE FEATURES 06 A Taste of Experience Celebrity Chef Ben Bayly shares his culinary knowledge JOIN US ON FACEBOOK

08 Rare Fare

18 Entertainment Spend a night with the Phantom

20 House and Garden Jenian Homes opens it’s showhome doors

Love & Prayers to our past & present Soldiers

CELEBRiTy PROFiLE

Showcasing Marlborough’s signature dishes

06

25 Where it all Began Chris and Anna Shaw share their journey of fun and feast

26 Collaborative Interior design inspiration

11 What’s Hot 16 What’s On 17 Out and About 24 What’s Hot

OUT & ABOUT

12 Fashion

18

PROUD TO BE LOCAL

REGULARS

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28 Degustation

MAY (DATE TBC) - FLYERS IN STORE Learn about the Energy surges flowing onto the Earth and impact the planet and all who dwell here.

Your intuition and 6 senses are aligning with all you dream of. Explore your spiritual relationships and confirm your intuition and psychic awareness.

For more information or to join our Earth Angel data base email Gabby heavensabove.blenheim@gmail.com

EVERY THURSDAY 6.30PM TO 8PM BEGINNERS WELCOME

REMOVE THE ENERGY OF PREVIOUS OCCUPANTS OR SPIRIT ACTIVITY

30 Man Cave 32 Wellbeing 34 Recipe 36 Outdoors 40 Unlikely Kiwi 42 Proud to be local 43 Business Notice Board

HOUSE & GARDEN

38 Travel

REGISTERED MARRIAGE CELEBRANT CERTIFIED ANGEL INTUITIVE/HEALER REIKI MASTER

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Personal Readings, Crystal/Reiki Healing, Weekly Meditation, Healing for Children, House & Business Blessings, Spiritual Development Workshops.

Distant Readings provided on CD.

WiN Feast Marlborough giveaway Go in to win $50 to spend on your favourite dishes at Friday Night Feast (10 May) plus a VIP experience for two at Mills Bay Mussels Street Party located on the Havelock Marina, on Sunday 12 of May 11:00am3:00pm.

HOW TO ENTER: Complete the online entry form by clicking the competition tab at www.marlboroughmag.co.nz Get in quick, entries close 22nd April 19.

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Editor’s NotE

Painful, tired, heavy legs?

ThE TEAM EDITOR Summa MacDonald

Would you love to wear shorts again?

CONTRIBUTORS Toni Gillan Louisa Leggett Chris Steadman Naya Cunningham Peter Jones Silvia Hodel Travel Associates ADVERTISING Susie Williams susie@marlboroughmag.co.nz Lisa Erikson lisa@marlboroughmag.co.nz

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s it possible to make the perfect recipe even better? Surely by adding more kickass spice, bursts of flavour and a few drops of rich sweetener, you’re going to have something even more tantalising and delicious, right?

Well, that’s exactly what we have done here at Marlborough Magazine. You may have noticed over the past few months the magazine has been evolving, starting with our rebrand from this&that Magazine to Marlborough Magazine and with an expanding team of bright, vibrant and passionate all-stars, there will be more exciting changes afoot. You can be sure that we will be serving up pure Marlborough. Think of the pages as your plate and the content a delicious selection of Marlborough Fare.

What’s with all the food references you might ask?

This month, Marlborough is celebrating cuisine culture with your chance to indulge in what our region has to offer. Be sure to be immersed in the local food scene as it gets set alight during Feast Marlborough, 9-14 May. Find out where and how in this months delicious issue.

It the words of Nigella Lawson, “You cannot truely say you live well unless you eat well.”

Happy feasting

CREATIVE Writer Kat Duggan, Cathie Bell, Paula Hulburt Design Toni Woolf & Spinc Media Photographer Sarah Hodget Distribution Jo Blue, Wendy Abernethy Printers Inkwise PUBlIShER Marlborough Media 52 Scott St, Blenheim CONTACT p 0279 556 279 03 928 4121 summa@marlboroughmedia.co.nz marlboroughmag.co.nz facbook.com/marlboroghma

With over 350 distribution locations, your free copy is never too far away To find your closest magazine outlet, visit https://marlboroughmag.co.nz/distribution-areas

Summa x Our name sums us up, Marlborough Magazine is the only magazine dedicated to Marlburians.

Each month we look at the people, buildings, fashion and places that make our town special.

Marlborough Mag is written, photographed, designed and owned

by Marlburians. We’re the only magazine that can say that.

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CelebrIty ProFIle

A taste of

experience IntervIew by Louisa Leggett

suppLied

ben was born and raised on a dairy farm in the waikato. As a young new Zealand chef, he was awarded Commis Chef of the year 1999, national youth Skills 2000, and received the bill Gallagher scholarship at Johnson and wales University of Culinary Arts in th USA. He has spent many years working in a number of famed restaurants around the world. ben is currently executive chef at baduzzi an award-winning Italian restaurant, he recently co-founded the Grounds restaurant in Auckland where he is executive Chef alongside Mike “the Magic russian” Shatura. ben was the executive chef for 9 years at the Grove restaurant which won 4 awards including best Fine Dining resturant. ben bayly is also known for judging My Kitchen rules nZ and Feast Marlborough is excited to welcome him to our region to cook up an indulgent cuisine experience in the Marlborough Sounds during the Marlborough Underground showcase events. Check out the Marlborough App for more details.

How did you discover your passion for cooking?

I was always interested, I began baking with my mum and she sent me off to a family friend who was a baker to learn more. I also had some great home economics teachers at school which made a huge difference, I’m not sure teachers are aware of how influential they can be, but to me it made a huge impact.

What do you love most about cooking as a professional chef?

The intensity within a kitchen, I work best under pressure so the environment suits me.

I also love the social dynamic in restaurants, the amazing diversity of the people you work with, we’re all likeminded in one sense though – we’re all working hard but we might as well have fun with it. On the other side of that is the difficultly balancing work with family.

What is one of your favourite signature dishes and why?

No signature dish as such, but favorite cuisine is Italian. Their food culture is so steeped in tradition and they execute simple dishes with great ingredients. New Zealand food culture is so young by comparison, we’re just paving the way now. Actually one dish I’m in love with will show up at our Seresin and Marlborough Garlic event at Waterfall Bay ‘Light and Shade’. The Crayfish Sausage Roll. Its so simple, but really difficult to execute, perfect puff pastry is really hard

to achieve, combine that with one of the greatest ingredients and you have something classically kiwi.

What awards have you won and what was the reason for the achievement?

(Ben cringes) Google it!

In all of your years training, what is one of your most memorial and influential experiences you had?

Easy – going to France! I’ve always perceived French cuisine as the pinnacle of cooking, most of us could list off 20 classic French dishes without trying. I turned up and learned the language by ear, which was a big achievement for me as we didn’t put a lot of focus on languages, even Maori, in New Zealand schools when I studied. It was just great to be surrounded by cooking traditions, going out foraging all the time, before it was a cool thing to do. It’s such an ancient culture defined by time and tradition, the experience also made me question my identity as a New Zealand chef. With so many outside influences the New Zealand restaurant scene feels like a mini New York, so it will be interesting to see how we eventually define our food culture.

What are you most proud of on your journey to becoming the successful chef you are today?

With out a doubt, my family. I’ve had an amazing career and that’s provided for them.

Success is an attitude, if you love what you do then you’ll be successful in your field.

What’s your favourite tool in the kitchen?

A decent knife is a necessity, plus my team – I’ve got to keep them sharp too!

What are your favorite secret ingredients that really ignites a dish?

At the moment I’m all about venison, the lesser cuts like venison cheeks and sweetbreads. As a nation we should be eating way more deer, it’s everywhere and it’s outstanding.

What can people expect at the Light and Shade Underground event?

Something super delicious, we are teaming up with Seresin who are very close to my heart and Marlborough Garlic who produce amazing black garlic. Guests will be taken out to Waterfall Bay and we’ll spoil them with some outstanding Marlborough food, plus stunning wine. Its going to be one amazing day.

What are you looking forward to most during Feast Marlborough?

Having some great family time. Marlborough is my most travelled to, favorite place. It has everything you’d ever want and is the most beautiful place in the country, so I’m looking forward to enjoying it with my wife and kids on Mother’s Day.

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RaRe FaRe step process with a local judge and a mystery shopper. Local finalists are announced in early May, then Cuisine Magazine decides the winners and so it goes national, with results published in the Cuisine Magazine July edition.

rare Fare

And what of your opinions? Well we believe they’re just as important. You will have an opportunity to have your say throughout the event, in a People’s Choice vote that will run alongside the Cuisine competition.

signature dish competition

So, here’s how it works. There are two categories - cafes and casual dining and restaurant. From Monday the 15th April to Sunday 19th May you will be able to sample all the entries across the region.

Details of all dishes will be announced on the Feast Marlborough website www. feastmarlborough.nz so there’s plenty of time to do your research and marshal your food loving friends together and book ahead.

SToRy By Toni GiLLan RichaRd BRiggs

The backstory to these entries is always so engaging and when you try each dish your waiter will tell how the chefs’ connected with their food heroes, plus how the wine and beverage matches complete the dish. If you’re interested, there are always interesting food stories to explore.

Last year the two winners were an amazing testament to the authenticity and standards of Rare Fare. Matched with their own wines, Highfield TerraVin’s dish - Campfire on Beach using Premium Game wild pork shoulder, was a visual and taste sensation and Twelve Trees at Allan Scott’s dish - Reg and Friends - ash coated Cranky Goat cheese, blueberries and fresh fig was a total palate blast.

As a local judge, it was a privilege to hear first-hand from the chefs the ‘how’ of their entries as they often personally foraged elements of their dish adding to their unique story.

Now with the addition of the People’s Choice category in the final sit-down, wont it be fun this year to see if we concur on the dish that is chosen by the cuisine judges to be celebrated New Zealand wide as the essence of Marlborough?

Local judge Toni Gillan looks forward to the Feast Marlborough Rare Fare signature dish competition, challenging local cooks and chefs to show us what inspires them most about Marlborough produce…

Think of Marlborough’s finest food produce and beverages, and imagine that you and your friends get to sample this in collaborative dishes throughout the province.

This is the essence of Rare Fare.

Feast Marlborough Rare Fare is now in its second year. The competition celebrates Marlborough’s producers and challenges our talented chefs to create a main course dish and match it with a local beverage. It’s a two-

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rare fare fishmongers. The foremost being Premium Game, the first of its kind in New Zealand where commercial sales of game is allowed.

In time, this will bring a change to our game laws to allow more and varied products to enter our restaurants. New Zealand as a nation expects full traceability in our proteins which has brought about focused farming where heritage breeds and single source farming have become paramount, as seen through Flaxbourne Pure lamb.

This phenomenon is not only seen on the land but from the pristine shores of the sounds.

Marlborough aquaculture is showcased all over the world through the efforts of Ora King by New Zealand King Salmon and Cloudy Bay Clams. Each showcasing what we here in Marlborough represent through traceability and sustainability.

From the hills to the sea and everything nestled in between the vineyards – there’s a world of organic orchards, stone fruit, nuts and vegetables available here at the top of the South. In the valleys where you’ll find Pinoli pine-nuts down to Murphy’s Black Garlic producers and Marlborough Garlic right here in Blenheim.

Producing a winning dish

From the wild game in the hills to the bounty of the seas and everything in-between we are incredibly fortunate to have access to anything we want to cook right at our doorstep.

Jason Brown shares details of his favourite Marlborough producers 2018 Rare Fare winner Jason Brown shares his passion for our glorious local produce and the unsung heroes behind them. Former head chef at Twelve Tree’s at Allan Scott, Jason now leads the kitchen brigade at Hans Herzog Restaurant and Bistro…

Jason: One of the biggest and best draw cards for working in Marlborough as a chef is the opportunity to work with our dedicated local suppliers. I have not met a single supplier who isn’t completely devoted to their craft, who focus not only on supplying the best possible products, but handcrafted, hand reared and pure products.

I know it’s a labour of love for a lot of producers all over the country and there’s no exception here in Marlborough. I’ve been lucky enough to work alongside many of them to gain a deeper understanding into what they stand for, what they produce and how their story contributes to New Zealand’s overall culinary identity. Bringing into the forefront an artisan and sustainable culture.

A return to farmers markets, green grocers, butchers and fish mongers. The realisation that with a better quality product less is actually more!

The growth of the artisan cheese producers in Marlborough is a prime example of likeminded people working together to help educate the community. A network which does not step on each other’s offerings, who help each other out in times of need and provide advice and share experiences from lessons learned. Hellene and Simon from Cranky Goad embody the artisan approach to their cheese making. They have created a phenomenal range of cheeses and helped evolve our dated approach to regulations.

The Ministry of Primary Industries now allow not only the import, but production of unpasteurized cheese as seen by Kervella cheese makers in Golden Bay. This pioneering approach is not only seen through our cheese producers but has also been adopted by our butchers and

The opportunity to showcase the incredible produce at Hans Herzog Winery – a sustainable organic wine producer – is a dream come true. Really, what more could you ask for?

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what's hot

Copyright © 2015 Joseph Ribkoff Inc. All rights reserved. Any reproduction and/or use of the Joseph Ribkoff logo for commercial or promotional purposes is forbidden without the written authorization of Joseph Ribkoff Inc.

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12 fashion

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fashion

in Marlborough here at shiZaZZ we are getting very excited with the new, fabulous and exciting stock arriving in-store for the autumn/Winter seasons.

Joseph Ribkoff's winning combination of well cut and designed garments made from easy care fabrics make them a must have garment for ladies who love to dress with style. our other brands such as Marco Polo, Lemon Tree, Betty Basics, stella Royale, Les filles, Junkfood denim, sass, fate and Becker give shiZaZZ an interesting and fun choice for ladies who love anything from classic styles through to fashion forward and Edgey looks.

Pop in for a chat and check out the new seasons goodies.

Models: Anneke Giblin Skai Bradley Lucrezia Bradley Vanessa Somerville Juliet Partington HAir: Cutz on Weld Unit 2/91 Weld St, Redwoodtown P. 03 5775337

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1 Anneke: Joseph Ribkoff print suit | Jacket $319 Pant $229 | 2 VAnessA: Joseph Ribkoff cobalt blue Bolero $229 | Joseph Ribkoff black paper bag waist Pant $289 | Save My Bag in mustard $149 3 skAi: Joseph Ribkoff mesh top $329 | Joseph Ribkoff mustard skirt $179

MAkeup: Lucinda Campbell Makeup www.lucindacampbellmakeup.com 021 933 2761 ClotHing And ACCessories: Shizzaz Fashion Boutique 17 Queen Street, Blenheim P. 03 578 7492 loCAtion: Thank you to the team at Allan Scott Wines.

fashion

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4 Lucrezia: Joseph Ribkoff check Jacket $389 | Joseph Ribkoff check pant $289 | Sass cami top $49 | 5 JuLiet: Joseph Ribkoff jacket $419 | Joseph Ribkoff white tunic/shirt $279 | Joseph Ribkoff Harem pant $229 | 6 anneke: Joseph Ribkoff multi wear skirt $249 | Joseph Ribkoff jacket black / white $389

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14 fashion

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7 Anneke: Joseph Ribkoff Aimal print skirt $209 |Joseph Ribkoff black top $169 | LucreziA: Joseph Ribkoff animal print dress $319 SkAi: Joseph Ribkoff animal print pant $$279 | Joseph Ribkoff black top $229

fashion

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8 Lucrezia: Joseph Ribkoff crossover striped dress $319 | Joseph Ribkoff Burgundy coat $399 | 9 JuLiet : Joseph Ribkoff mesh floral dress $379 10 JuLiet: Joseph Ribkoff neon pink dress $339 | Vanessa: Joseph Ribkoff multi print jacket $329 | JunkFood black skinny jean $69 | Save My Bag Hot Pink $149

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On

WHAT’S

2 Apr, Tue william tRubRidGe - woRld champion FReediveR Inspire Foundation Marlborough invite you to attend their 4th grantee evening where grants are given to extraordinary young Marlburians who excel in their chosen field. The evening’s special guest speaker is World Champion Freediver, William Trubridge – come and hear first-hand his story of endurance, mind control and science.

Apr | 19

For full information, and a complete list of events in our region, visit www.follow-me.co.nz or marlborough4fun.co.nz.

ASB Theatre Marlborough | 5:30pm – 7:30pm

7 Apr, Sun

12 Apr, Fri

RiveRlands school easteR Gala

cats One of the world’s best-loved musicals,

A great family fun day out to support Riverlands School. Bring your loose change for all the fun and excitement you would expect at a School Gala….but with an Easter twist!

Andrew Lloyd Webber’s ‘Cats’ is coming to Blenheim.

ASB Theatre Marlborough | 7:30pm – 10pm

Riverlands School | 10am – 2pm

19-21 Apr

23 Apr, Tue

Yealands classic FiGhteRs aiRshow 2019

RhYthms oF iReland – 10 YeaR anniveRsaRY touR

More than an airshow! An awesome action-packed, family-friendly weekend event with entertainment both in the air and on the ground.

Celebrating their 10th anniversary, Ireland’s most outstanding and elite company of dancers are coming to Blenheim to perform this awe-inspiring production.

Omaka Aviation Heritage Centre | Fri: 10am – 7pm; Sat & Sun: 10am – 4pm

ASB Theatre Marlborough | 7:30pm – 9:30pm

25 Apr, Thur

26 & 28 Apr

anZac daY

Kam tRanspoRt weeKend oF RacinG

Ceremonies will be held around the Marlborough region commemorating all New Zealanders killed in the war and honouring our returned servicemen and women.

Various Place and Time

Race into the weekend – gather your friends, family and work colleagues for a fun weekend of racing. Free entry for kids and plenty of entertainment for all.

Waterlea Racecourse | 12pm

Information is correct at the time of printing, Marlborough Magazine makes every effort to ensure details are correct but takes no responsibility for changes

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out&about

An awesome day out had by all at the Havelock Mussel and Seafood Festival 2019

Zena Jones, Wik Botha with Lilly and Xavier Botha

Barbara Grinter, Nic Young and Lyn Godsif

Alicia Hopping & Michelle Horncastle

David Clark, Alan Neame and Ian Ditfort

Geena with her children Dallas and Geeana

Mike Oorschot, Michelle Thompson, Louise Baxter and Sue Cromie

Art, Helen and Art Jnr Blom

Tui Cordwell and Vanessa Foster

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18 EntErtainmEnt

The

“PhanTom” comes to

Blenheim

By Paula Hulburt

the posters of productions past fade away, replaced by the lustre of velvet and the shimmering opulence of a chandelier...

Rehearsals for Blenheim Musical Theatre for the performance of Phantom of the Opera are well underway.

A rehearsal room in Blenheim has donned another persona for the morning; that of a grand Parisian opera house.

The cast of Blenheim Musical Theatre’s upcoming show Phantom of the Opera are inside practicing for their 8th May opening. So convincing are the 35 strong- cast that the transformation they have conjured seems real.

The show will run for just ten performances and tickets are expected to sell out.

The Andrew Lloyd Webber tale tells

of a tragic masked figure who haunts the catacombs deep beneath the opera house.

As the longest running show in the world, Phantom of the Opera has resonated with audiences for more than three decades.

With an opulent set and costumes to rival any on stage across the world, theatre goers in Marlborough can expect a show of epic proportions in terms of content and style.

Production manager Neville Patchett is convinced the Blenheim show is one that will capture people’s imaginations with a set that will keep them spellbound.

“Even watching in rehearsals, the crew are drawn into it and the

EntErtainmEnt

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Theatre

Marlborough more you’re drawn into the more engrossed you become, it just draws you in.

“Duncan is an amazing director, with an amazing vision and that is what people will see,” he says.

For director Duncan Whiting, the show’s enduring popularity is down to the relatability of its cast.

“You ask yourself, why has it been running for so long in London, in New York and is still running today?

“I think it’s because the audience becomes involved with the characters; with Christine and the Phantom, it’s as simple as that.

“They are people who will fall head over heels in love with the Phantom, especially in the early stages. Then they will have pity for him.

“They’ll be totally wrapped up in the story of the characters. It will appeal to the majority, not only to the ordinary theatre going public but to those who haven’t been for a long time.

“That’s why we become so involved, it’s not just the costumes and the production and the set, it’s that we can relate to what we see on stage,” Duncan says.

Backstage, dust sheets cover some of the set. The gun-metal grey of a gondolier peeks outs next to a gilded seat and a hairbrush lays discarded on an ornate dressing table.

Samantha Baxter, who plays Carlotta, walks regally around backstage, her huge hopped skirt, swinging slowly like a bell as she paces, listening to the music that spills across the building.

The soft sound of ballet shoed feet landing tenderly on the scuffed floor out front can just be heard as choreographer Jeannie Mark puts the ballet troupe through their paces.

“Arabesque, stop, step,” she instructs as legs encased in black tights whir in unison.

Duncan walks through the bustle, a notebook and pen in hand.

This show, he says, has a special feeling to it.

The phantom’s reign of terror sees him fall madly in love with an impressionable young soprano and, obsessed, he devotes himself to making her a star.

Spencer Kingi plays the Phantom, alongside Aria Bakker as Christine.

The pair provide a “touch of magic” to the performance,” Duncan says.

“Phantom is one of the most interesting characters I’ve had the pleasure to deal with over the years.

“He’s a multi-faceted character, going from the greatest lover to a maniacal nightmare.

“Fortunately, we have such an actor in Spencer that he can give the role the real justice that the phantom deserves.

“Spencer could play Phantom anywhere in the world and Aria is the ideal Christine,” he says.

Standing in wardrobe, surrounded by rack upon rack of satin and tulle, Aria, stands patiently as she prepares to get into character.

For the Canadian-born actress, the production marks her first role with Blenheim Musical Theatre.

“It is a role,” she says, “I am grateful to get.”

“They took a chance on me and it’s been a lot of work, but oh, it’s been so much fun, and everyone has been lovely.

“There are some days where I really do feel like Christine. She’s kind of spacey to be honest, a bit lost.

“There’s an innocence about her, a naivety but that changes when she realises she’s been taken advantage of.

“It’s such a well written, dramatic show and Spencer’s really awesome, he’s so even-keeled. But when he’s in his mask and cloak, it’s easy to believe he’s the phantom,” she says.

Think Of Me, Angel Of The Music, Music Of The Night, All I Ask Of You, Masquerade and the title song About The Phantom Of The Opera are just some of the major numbers.

The winner of seven 1988 Tony Awards, including best musical, the production continues to enthral audiences all over the world.

The production will run for just ten shows at the ASB Theatre and Duncan is quietly confident tickets will sell out.

To book tickets visit the box office at the ASB Theatre Marlborough, call 0800 842 538 or visit ticketek.co.nz

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Home & Garden

Home is where the heart is Jennian Homes is doing more than just building homes for people in marlborough, they are part of your community.

Angela and Dallas Mead and their team are proud to provide a service that is personal and second to none, constructing fine quality homes, catering to all budgets.

With more than 25 years of experience locally in the building industry working on an extensive range of projects throughout Marlborough, the couple are dedicated to growing Jennian Homes Marlborough further through great staff, great processes and commitment to client satisfaction.

the trend with anything from blues, greens, yellows and reds. Warm and welcoming, the wood-look doors are also an outstanding choice with the fantastic range available now to suit any style.

People are also opting to use a wood-look throughout the home. From beautiful plywood ceilings and walls, to hardwood floors with areas of plush carpeting, the options here are endless. Creating cozy living spaces as well as a practical hard-wearing finish, this really is a blend of traditional, modern and industrial.

In addition to this, there have been several requests for barn doors as stunning features in large living spaces. These doors roll on exposed tracks and are constructed of reclaimed timber, cedar or aluminum depending on the look clients are wanting.

From design and planning to building and receiving the keys to your new home, the team constantly aims to deliver an enjoyable experience building quality homes at affordable prices.

Looking at the technical trends on the rise, electronic key pads are increasingly popular for front doors. The keypad allows a keyless entry to the home and offers a convenient option for people.

With the loyal support of some of the highest-quality local sub-contractors in Marlborough, many of whom the couple have worked with for over 10 years, Jennian Homes Marlborough is very well respected in the Marlborough region, as a quality building company focused on exceeding clients’ expectations.

As the Jennian Marlborough Display Home in Corsair Crescent has one installed, people are able to have a good look at what this would be like in their own home.

Trends in home design: Angela and her team at Jennian Homes Marlborough are excited to see some great home design trends in the new Homes they are building locally.

Everybody knows the kitchen is the heart of the home and clients are opting to personalize this area more than ever.

Splashbacks are a focal point and mosaic tiles are still very popular. Personalized photos and pops of daring vibrant colours are also being seen more.

Gunmetal is the new black in tapware, especially with people wanting to be bold but keep an air of elegance and charm. Adding this darker yet slightly softer colour into the kitchen and bathrooms offers a stylish solution. Complimenting the ever popular marble-look tiles, these areas now ooze luxury and indulgence from the once white wash look.

Another part of the home where people are adding their own personal touch is the front door. The brighter the better seems to be

More and more electronic systems are finding their way into homes now, including

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22 Home & Garden

Learn more about building a home with Jennian: Jennian Homes offer information sessions for people interested in learning more about the process of building a house. Information sessions are held at the show home at 7 Corsair Crescent, Omaka Landing Sunday 14th April 12:30pm Sunday 23rd May 12:30pm.

Please phone the office on 03 578 2017 to book your spot.

underfloor heating systems that can be turned on remotely and ducted heating and cooling systems which can be used at the press of a button.

Offering convenience and comfort to the home is important to most people and seeing the benefits and how they operate has been invaluable.

“Your home is an expression of your personality, and there are a lot of things we can do to help you express your personality with not only the plan design but the interior design and use of colour.”

Offering more than just a house, Jennian Homes Marlborough can customise your home to really make your dream a reality.

Jennian is one of the big house-building firms nationally, are Master Builders, and also have a strong link with the Heart Foundation, NZ Golf, NZ Athletics and the NZ Olympic team.

Home & Garden

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Mother’s Day Heart Foundation Fun Run

that is backed up by our guarantees, Angela says.

Locally, Jennian Homes Marlborough organises and runs the Mother’s Day Heart Foundation fun run. This year, it will be held on Sunday May 12th.

Jennian’s main points of difference are, the Completion Promise where in the 35+ years of trading Jennian has never not completed a build and they also offer a fixed price contract with no surprises.

As there isn’t a Heart Foundation branch in Marlborough, Angela and others from Jennian organise the event and pull together a team of volunteers to co-ordinate everything on the day. She says they are always looking for more volunteers, if anyone would like to lend a hand.

Marlborough is also playing a special part in the Heart Foundation’s well-known lottery, which sees a fully-furnished house as first prize, along with other prizes of travel, a car, and cash. Excitingly, the current lottery house is right here in Omaka Landing and tickets are on sale now.

This is the 60th house Jennian has built for the good cause.

The Heart Foundation House is open to view on Tuesdays and Thursdays from 2pm until 3pm, and Sundays from 3pm until 4pm.

Helping you choose the best for your new home: Jennian’s commitment to the community is just part of what makes it special, Angela says.

It also works hard to ensure its owners and consultants are well-trained and up-to-date with all the latest product knowledge and what goes into the homes they build.

Not only are the staff well-versed in the products and appliances used in the homes, the products are also of good quality, and

Jennian Homes Marlborough also offers New Home Build Information Sessions.

Learn from the experts about the hidden costs of building and how to avoid surprises by designing a home, customised for you, to work within your true budget. Our regular building information sessions arm you with great information to help you on your journey to building your own home.

These sessions are free of charge and are no obligation.

The next sessions in Marlborough will be held at their Display Home, 7 Corsair Crescent.

Sunday April 14 at 12:30pm Sunday May 23 at 12:30pm Please phone the office on 03 578 2017 to book your spot.

Jennian Homes Marlborough has Display Homes in Omaka Landing - both the Heart Foundation home at 2 Harvard Road and a Display Home at 7 Corsair Crescent. It also has a Display Home and office in the Boulevard Park on Taylor subdivision at 5 Laird Street.

Jennian Homes Marlborough not only build within subdivisions but throughout the whole of Marlborough.

So no matter where you are in Marlborough, Angela, Dallas and their team are keen to help you realise your dream home with Jennian Homes.

24

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25

Where it all began When chris Shaw and anna Polson volunteered to help out some friends with their half marathon nearly a decade ago, they didn’t imagine it would be the beginning of a ‘wonderful ride’.

The husband and wife duo purchased the Saint Clair Vineyard Half Marathon in 2011, after a day spent helping its founders as race marshals.

“We helped out at the race one year and I remember being out on the course and thinking ‘this is really beautiful’,” Chris says.

Despite little experience owning and operating an event, it wasn’t long before the couple were the owners of the race, then a small event attracting around 1900 entrants.

“We didn’t know what we were doing,” Chris says.

“We were looking for an opportunity and this came up and it’s just been fantastic, it’s been a wonderful ride.”

The couple have since worked tirelessly to turn the race into a showcase of Marlborough’s beauty, talent, and world-class produce.

“It’s easy to not recognise the good bits of this place, but in actual fact Marlborough is stunning; from the Awatere Valley out to the Marlborough Sounds, the wine, the landscape is quite beautiful,” Chris says.

The pair added to the pipe band already stationed on the course as entertainment, and it now includes seven entertainment

stations and five tasting stations, not to mention the post-race hub which features wine, beer, food, yoga and massage.

“We had never run an event before and that race day [in 2011] we thought ‘can we do this?’ … we learnt on the job and it has been a great thing for our development as well,” Anna says.

Around 4000 entrants now take to the start line each year, requiring a lot of organisation and allowing Anna and Chris to give something back to their community.

Race Angels, parking wardens, race-pack packers and registration teams turn up every year, raising thousands of dollars to donate to a range of Marlborough organisations through their efforts.

Over the past six years, Anna and Chris have also helped to raise $290,000 for Bowel Cancer New Zealand with charity race entries.

“One of the things we love about the event is that it gives money back to the community, we really love that about it. It’s like foreign investment in our own community,” Chris says.

With minds constantly ticking, the showcase of Marlborough that is the race recently spilled over into a second event, Feast Marlborough.

Established by Anna and Chris in 2017, the four-day event aims to display the best of what the region has to offer in terms of produce and gourmet cuisine.

“The thing about Marlborough is the diversity of its land and the product, so it’s about putting that on show and celebrating that with people who come into town,” Chris says.

Like the race, the couple kicked off Feast Marlborough in 2017 with a little apprehension.

“Feast was kind of an idea on the back of an envelope and going ‘I hope this works’,” Chris says.

“By 4 o’clock it was all on....we were surprised by how busy it was! It shows that Marlburians want to celebrate Marlborough at home.”

The pair have plans to grow Feast Marlborough and are looking to form a trust of like-minded people to help it reach its full potential.

“We’ve proved the brand and we’ve proved the demand; the challenge is to turn it into one of the big annual festivals of Marlborough,” Chris says.

Both events are taking place during the weekend of May 11, 2019. Head to vineyardhalf. com or feastmarlborough.nz for details.

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26 Business showCase

Couple link

and outside inside & together Collaborate brings interior design and landscape design together with a holistic approach, as Cathie Bell finds out.

Christo Saggers is well-known in Marlborough for his landscaping skills and for the sharing of his gardening and landscaping knowledge through years of writing articles.

Now, he and wife Jenny are combining their skills to offer Marlborough people a holistic service to homeowners.

The couple’s business is called Collaborate.

It’s about making both the inside and the outside of the house work for the occupants and provide a harmonious living space for the families that live there.

Jenny’s background is in marketing and branding - as she says, “getting the right look”.

But she’s always had a passion for interiors and last year, she decided to re-train as an interior designer, and the couple have teamed up to become business partners in Collaborate, as well as life partners.

“We’re trying to offer a design service with a difference, with indoors and outdoors working together.

“We work well together, so you’re going to get a harmonious flow in and out,” Jenny says.

Christo says it is good to have both a male and a female perspective on designs.

“Some things are definitely very different between male and female views.”

Collaborate works on residential renovations and new builds as well as commercial work, Jenny and Christo say. Some clients use them for both inside and outside work, while others choose Collaborate for just interior design or just landscape design.

They like to become involved as early as possible with projects, helping clients decide on textiles and fabrics for their furniture and soft finishings, as well as fitting out their kitchens, bathrooms, and other parts of the house.

“It’s more than just decorating a house,” Jenny says. “It’s looking at designing something unique.”

One of the things the couple want to do is to offer clients more than just the ordinary.

It’s very much aimed at a design ethos - with budgets in mind, she says.

“Everything has a reason for being - it’s very much a harmonious flow.”

As well as landscaping, Christo can also turn his hand to designing floor plans and is practical as well, building some features such as the shutters in their own bathroom.

He can also build scale models of proposed buildings - helping clients understand what the house will look like in a tangible way, as sometimes it is hard to visualise what the spaces will be like from looking at plans.

Providing both indoor and outdoor services benefits clients, whether they are working on their own home or preparing their house for sale, Collaborate can help clients focus on the best bits of their property.

“You spend so much money on your home, having an interior designer and landscaper can make such a difference,” Jenny says.

“It stops mistakes and adds so much value to a home.”

Having plans for both inside and outside the house is really useful, Christo says, even if the plan is implemented in stages as different parts can be paid for.

The couple like to work on family homes with children of their own, they understand the needs of families.

“First and foremost, it has got to be a home, it’s got to be practical,” Jenny says.

“You don’t want to have wasted space,” Christo says.

Collaborate worked on the re-fit of the Karaka Cuisine site in the Riverlands Industrial Estate, where Jenny provided interior design advice as well as some customised artwork - another offering from the creative pair.

Jenny and Christo Saggers’ home is the best possible recommendation for their services.

The gorgeous home makes the best use of its amazing hillside site, with seamless indooroutdoor flow from the living space onto a deck with in-built swimming pool.

“You have to be realistic about what one can afford,” Christo says.

Your eye is continually drawn to the incredible view of Marlborough spread out across the valley floor, while the greens outside are reflected in the greens of lush indoor plants.

The interior is a wonderful mix of tactile concrete and wood furnishings, along with natural fabrics.

“That’s where thinking outside the square and coming up with ideas that are different but not going to cost a lot comes into place.”

This house shows just how much of a harmonious flow the couple from Collaborate can provide.

The couple are very aware that projects need to fit within budgets.

28 Degustation

Grand Re-Opening

The Station interview by Kat PicKford SuPPlied

The 120-year-old train station building in Seddon is set to become a hub for the community and visitors again, with plans for a new cafe and cellar door.

The Turnbull family purchased the building and acre of land in September last year.

Heather Turnbull and daughter Olivia Doonan have taken on the project, and see it as a way of combining their community interests and family business, Tupari Wines.

The Station which was built in 1902 and added onto 100 years later in the 90s has been unused in recent years, so Heather and Olivia are enjoying the task of breathing some new life into a building that is a fundamental part of Seddon.

“The building is over 100 years old, it has a charming simplicity with original timber floors and joinery, alongside some distinctive railway features,” Olivia says.

Extensive landscaping is happening outside.

Once the plants are established, tables among the boxed edible garden beds and native plantings will be a pretty spot to eat and drink in the sunshine, while a large, fully fenced, shaded grassy area provides a safe space for the kids to run and play while parents relax.

“We’re going for a modern take on the Edwardian theme, while trying to incorporate the community projects that are happening around us, including the Tui to Town park and the Community Garden.”

Kate Shadbolt and Koko Lambert – Café owners The original ticket office is destined to become a tasting room for the family’s wine label Tupari, which will provide an opportunity for locals and visitors to get a taste of the wine, the area and its people.

“The Awatere Valley is the second-largest grape growing area in New Zealand after the Wairau Valley, it’s a huge part of our community, yet you’d hardly know it if you were driving through,” Olivia says.

“There’s so much potential for Seddon in tourism. It would be great for the community in terms of providing jobs and creating a vibe around town.”

The sunny lean-to café area was added on to the front of the building in 2002, and will be run by local hospitality duo, Koko Lambert and Kate Shadbolt.

When asked what inspired them to team up for this new venture they explain that is was the opportunity of The Station that sparked the idea. “The qualities we see in each other we also see in ourselves and our values in life and work are very similar, that’s why we

knew it was the perfect match. We both have worked in hospitality from a young age which lead us to work together. We have played netball competitively together as well so we know what it takes to work together and have fun.” smiles the duo.

As the area continues on a path of rebuilding and evolving, the modernization of the historic landmark will offer something else for the community.

Our mix of delicious wholesome homemade savoury and sweet foods, can be enjoyed with family and friends, and by hungry travellers.

Our menu will have something that appeals to everyone.

The passionate food and coffee lovers seem to have a twinkle in their eyes when they describe what reviving The Station Café means to them. “For us, it means starting a new business where we are working for ourselves and our families future. We are locals, striving to rebuild local connections again by offering another place to come together. We are excited to share will the locals and encourage more community

degustation

Heather Turnbull and Olivia Doonan – The Station Owners

interactions whether it be mums with their little ones catching up with friends over a coffee and a scone to the locals and visitors coming down to enjoy our friendly faces and enjoy our choices of tasty food or even grab a takeaway treat to enjoy at our local beach or walking amongst the tussocks.

We love this area, for us both it is where we choose to raise our tamariki. It is an area that what you put in, is what you get out.

The Station is not just about feeding hungry locals and travelers.

The original waiting room will be used as a free space for local community groups to meet up, or for businesses to hire, Olivia says.

“A big part of what we’re doing is around the community, it can be quite isolating for people living out here.

“The earthquakes damaged quite a few buildings in Seddon so there is a real need for common areas where people can meet and connect.”

The original ticket room will become a cellar door, showcaseing Tupari’s multi-award winning, artisan wines. Renown local winemaker Glenn Thomas and the Turnbull family started Tupari Wines in 2004. “The Awatere Valley is celebrated for it’s beautiful wines, so now we will have something Awatere on show for those passing through on SH1!”

Outside, the grounds located between the train tracks and SH1 are already showing signs of this project’s community spirit.

Three years ago, the Awatere Valley Trust planted the area with native plants, partially supported by the Marlborough District Council Tui to Town project, to beautify Seddon and create a welcoming space.

Three years since the initial plantings the path, which winds through the well established natives down to the Starborough River bridge underpass leading to the Seddon Domain, is a beautiful, tranquil space for people to stretch their legs, rest and reflect.

“This is just the start of something that we hope to continue to grow our vibrant community, create opportunities and turn Seddon into a destination,” Olivia says.

“We live in a great little spot, we have lots of hopes for the future.”

The Station Grand Re-Opening on Sunday April 14th will provide quite a show! The Marlborough Flyer will make its debut in the Awatere valley at 1:05. 300 lucky locals will spend 50 minutes in Seddon where Mayor John Leggett will preform a ribbon cutting ceremony. Local market stalls will open from 12-3pm and a bouncy castle will entertain the kids.

From 3-8pm Kate and Koko welcome guests to enjoy a responsible drink, with nibbles provided. The Station has aligned itself with the Shaking Change for Good fundraiser- looking to replace South Marlborough’s early childhood services that were lost and damaged in the 2016 earthquake. Our tight knit community is rebuilding and re-opening, please come to celebrate with us.

29

30 Man cave

A Cut Above the Rest When award-winning barber Peleti Oli has a client in his chair, he has the power to determine more than just the rest of their day.

He has a mission which extends beyond the blade, one to promote his barbershop, Somehz Touch Barbers in Hastings, as a ‘safe place’ for all who enter.

“You have a bit of power to influence people who sit in your chair. It is a good tool and that’s why I want to use it to make the world a better place; one haircut at a time,” Peleti says.

“We try to create an atmosphere where men feel safe, that’s the environment we encourage. If we can be vulnerable it invites them to see that ‘hey, I’m not alone’,” he says.

Peleti and his team specialise in hair art, fades, cut throat shaves and beard shaping and reshaping, and this month he is visiting Marlborough salon Cutz on Weld to share some of his skills.

“I like to get creative in doing a lot of designs; especially for the kids that come in and want a Batman or a Superman on their head, that’s what I specialise in,” he says.

Despite two other barber shops on his block, business is booming for Peleti, who operates a bookings-only policy, and has five other barbers working to keep up with demand.

For the past three years he has claimed the top spot in the creative category at New Zealand’s ultimate barbering and men’s grooming event, BarberCraft.

Peleti has had no formal training for his career, one which very nearly didn’t happen.

“I first started barbering in high school, when my late friend John taught me how to do a haircut.

“It’s quite a tradition where you learn the skill and then just do haircuts from your garage, so I was doing haircuts for free for a very long time; I was never short of guinea pigs,” Peleti says.

For many years, cutting hair was a hobby, something he used to do when somebody needed a haircut, and a skill he shared with his late brother Someh, who in turn taught him the art of barbering.

Sadly, Peleti later lost his brother to suicide, something he originally thought would end his barbering career.

“Just before the family service, all

my cousins and Someh’s friends lined up in the garage wanting to get hair cuts. I said ‘hey, I’m struggling to keep it together, I’m mourning the loss of my brother’, I thought that would be the last time I cut hair,” he says.

“But as soon as I started doing the first haircut I felt peaceful, I call it my solace, my place of peace.” Peleti soon realised he could utilise his skill to better his own life, and to reach out to others.

“Losing my brother was a bit of a wakeup call for myself. I was really just going in and out of jobs, moving from the Hawkes Bay to Auckland to Australia, and not really picking a real path in my life.

“I decided to take barbering and give it a go, so to speak, to take it a little more seriously, so I found the opportunity to work in a shop and that’s where it began,” Peleti says.

Unlike many ‘men-only’ barber shops, Peleti welcomes both men and women into his shop, and he uses the space to help them not only with grooming upkeep, but also as a place to talk.

His work also sees him speak at suicide prevention workshops and share his barbering skills with troubled youth in the hope that he will help them to discover their own passion.

“As I lost my brother and my friend John to suicide, it became my journey to raise awareness for suicide and help the youth … continuing [their] journey, that’s my inspiration and motivation.”

Peleti looks forward to sharing his hair cutting knowledge with the team at Cutz on Weld, and says there are a few things men can do to ensure they’re happy with their cut.

“My tips for men would be just to research.

It really comes down to the shape of a person’s face … identify what face shape they have and identify some styles that would best suit their head.”

Listening to the barber is also key for maintaining the hairstyle long term, Peleti says.

“When you style the hair, as soon as they leave the barbershop it’s probably going to be the last time it’s going to look like that.

“My advice for the customer is before they leave the barbershop, to ask the barber how they achieved that style,” he says.

The team at Cutz On Weld will be inspired after Peleti’s training, be sure to book in to benefit from his skills and experience.

Man cave

Won’t Stay at Home DaD

– Lee Griggs

31

It certainly was unchartered territory for me when my wife and I decided that it would be a good move for the both of us to share the work/home life balance.

But the persona of a stay at home dad is one that I feel extremely comfortable in. I’ve dabbled in a few career paths, none of which ever fulfilled me like staying home to raise my son.

adventures, taking the lead in his bossy two year old way. I have to curb my frustrations when a grand adventure takes on a different route at the mercy of George’s imagination and his will to see what lies beyond.

Whilst parenting has its days, and certainly is a 24/7 job, it’s one I feel can reward you like no other. On most of our ‘Daddy days’, George and I try to fill our time on some sort of adventure, whether it’s going on a walk, bike ride, or down to the pool for some water play if the weather is in our favour.

But I remind myself as we delve off the side path, this is all for his learning and character building, not my own. Hopefully nurturing an inquisitive, open minded and fun filled individual as he grows in to a young man himself.

You may have read some of our adventures from the ‘Won’t Stay At Home Dad’ column or online blog. I feel it’s important to get kids outside and experience nature as much as possible, and luckily George always responds well to the fresh air, the sights of lambs in the paddock or boats on the sounds.

However, as George approaches the ‘terrible twos’, I’m on a steep learning curve. He’s becoming much more animated within our

If you’re keen to get your kids outside and experience more of Marlborough’s backyard, visit the ‘Won’t Stay at Home Dad’ blog on Facebook, where you’ll be able to catch up on some of the best spots that Marlborough has to offer young families.

I’ll hopefully see you and your family out there on the trails sometime soon.

Cheers Lee

april tips Jacob Lucas, Nelson Marlborough Fish & Game As the days shorten and evening dew sets in, the night chirruping of crickets signals that Autumn is well and truly here. For the trout angler, April is still a fantastic month for trout fishing. Trout are actively feeding, packing on condition for the rigours of spawning ahead.

Brown trout, in particular, display remarkable colourations this time of year: striking golden flanks, darkened bellies and green backs, resplendent with haloed red and black spots.

Settled autumnal weather will typically see rivers in a period of relative composure, with stable flows, cool nights, and warm days.

Trout, as well as other aquatic native taonga, have been given respite from hot summer water temperatures that have been a mark of the summer gone, and which have certainly taken toll.

Prolific mayfly hatches feature in the autumn months and are a sight to behold. Spending most of their lives underwater clinging to

rocks and stones feeding on algae, mayfly larvae rise to the surface at their time of maturity and break out into a winged dun, ready for their last few days on earth. Trout, always in tune, respond immediately, and can be seen gorging themselves on the hapless beings, evident by dimples on the water surface emanating from where a mayfly once lay.

Locally, Nelson Marlborough Fish & Game have been busy trying to keep local anglers happy, with releases of trout into Marlborough waterways. Lake Argyle, in the Wairau Valley, has just received another boost to the lake population with a tanker load of 4-6 pound rainbow trout. Anglers seeking solitude will be pleased to hear of another 400 large rainbow trout which are to be liberated into the Branch and Leatham Rivers, tributaries of the Wairau, in early April.

These fish are transported via helicopter monsoon bucket to the upper reaches of both

rivers, and is entirely funded by Trustpower.

The trout will be all sporting coloured tags with unique numbers, so if you catch one of these, please inform Fish & Game.

With just a few short weeks to go until the close of the regular season, we encourage you to make the most of it. Many of our rivers will be off limits to anglers at the end of the month to allow the trout to spawn in peace, however fear not, there will be still plenty of fishing opportunities on offer during winter, including Lake Argyle, the Wairau River (below Wash Bridge), and the lower Pelorus to name a few. For the very first time, the Rai River will be open for winter fishing from the Pelorus confluence to Carluke Bridge. Tight lines!

32 DIary Of a HypnOtIst

I can resist everything except temptation When we first arrived in Marlborough from the cold climes of North Yorkshire, I remember well that Marlborough was called the Gourmet Province… mussels, salmon, wine, luxury foods.

But now every second building seems to house fast food, fatty food, unhealthy temptations. And wine is now ever more available.

This has become a battle of the bulge for many.

How easy is it now to pop into a dairy, a café, even a petrol station to grab a pie, or a sandwich or a bar of chocolate? What about the profusion of fast food takeaways to grab at the end of a long and tiring day?

Bridget was a typical client who felt uncomfortable, frumpy and desperately wanted to regain control over her eating, in fact, over her life. She would have loved to go into a shop and buy some lovely clothes, but had lost all confidence. While she was phoning me to make an appointment, she had just polished off a bar of chocolate.

The first time I met her, I explained to her that, while she was sitting in my super comfortable chair, she would feel more relaxed than she had ever felt.

And during this time, I would be able to address the bad eating and lifestyle habits she has got into by using a wonderfully successful technique called Virtual Gastric Banding

After asking her many questions, including what she felt had contributed to her weightgain, I felt I had a clear picture. For many clients, weight gain could be caused by emotional trauma, stress, anxiety, boredom, loneliness, so this was an important consideration for me. In Bridget’s case, it was what she called ‘sugar addiction.’

Having found out so much about her, her life, and her background, I explained what we would be doing over the four sessions. I told her emphatically that this was not about dieting, or depriving herself, but just about controlling the amount of food, and the type of food she was eating. I would do this by getting her to use her imagination so she would no longer be interested at all in eating any sugary and fatty foods.

By doing this, she would start to crave a healthier lifestyle and begin taking exercise on a daily basis. This would happen automatically. (Of course, she was fortunate in that she was physically able to take exercise. For those who can’t for some reason, we come up with alternatives.) We laid out some very simple rules, she agreed readily and we went ahead with the first session.

Many clients are really puzzled at this point.

They walk out of my door feeling super relaxed, but otherwise feeling that nothing has changed. However, when they return the following week, the most common remark is “Wow, Chris, the week was weird, what did you do?” In Bridget’s case, she told me that I had ruined her life! She had not only had no sugary stuff all week, but even chocolate had totally lost its appeal. She no longer even thought about it – it had the appeal of soap powder. Some clients drink a little too much wine – and suddenly, wine no longer has the appeal it used to.

So, what happens with weight loss? Simply, it happens, sometimes slowly, sometime fast.

But providing people follow the simple rules, which include listening to an MP3 recording every day, they feel better, have more energy, are more motivated and excited about life.

So go ahead, appreciate all the wonderful food and wine Marlborough has to offer – but do so in moderation, in a way that becomes easy and automatic.

Give Chris a call today to take control and change your life.

Owing to client privacy and confidentiality, the client’s name/s in these articles are changed.

34 IN THE KITCHEN From the place we call home. Where we work, play and commute, a succulent crop of sea-farmed goodness is carefully nurtured and sustainably harvested. Our Mills Bay Mussels contain no additives or preservatives, they’re good for you and taste even better. Here at Mills Bay Mussels they’re our labour of love.

Mills Bay

Crumbed Mussels

We are based in Havelock, the gateway to the beautiful Pelorus Sound. We harvest our mussels here and then distribute them to restaurants, fisheries, wholesalers and supermarkets for everyone to enjoy. If you’re in Marlborough pop in to try some for yourself at our Havelock marina café.

We’d love you to join us for a Feast Marlborough Mills Bay Mussels Street Party on Sunday May 12.

One of our favourite ways to enjoy Mills Bay Mussels is simply crumbed, with a squeeze of fresh lemon and a dollop of home-made tartare sauce!

From the team at Mills Bay Mussels

INGREDIENTS 1 doz live mussels ¾ cup flour 2 eggs, beaten ¼ cup cream 1 cup panko breadcrumbs Parsley, finely chopped (to serve) Lemon (to serve) METHOD • Raw shuck fresh Mills Bay Mussels using a blunt, flexible knife (visit our Facebook page for how-to videos).

• Heat a deep fryer to 180C, alternatively, place a fry pan onto a medium heat and fill with 2 cm of oil. Test the temperature of the oil by adding a piece of bread, when the oil is hot enough the bread should turn golden brown after 1 minute.

• Pour the flour into a bowl, in a separate bowl, whisk the eggs and cream together. Use a third bowl for the panko breadcrumbs.

• Dip the mussels into the flour to give them a light coating. Then take the mussels and drag them through the egg, before turning in the panko breadcrumbs until fully coated.

• Deep fry or use a pan to shallow fry the mussels for around 4 minutes, or until golden. Remove from oil and allow to rest on a paper towel for 1 min.

• Sprinkle with fresh parsley and serve with lemon wedges and tartare sauce.

➽ For your chance to win tickets to the Mills Bay Street Party, see page 3 for entry details.

“Three Nights Only” Easter Weekend - 19, 20 & 21 April  03 572 7123

thank you. for

15 years

After 15 years x'foliate is changing hands...

Introducing Sarah Gallop

An original staff member of x'foliate, Sarah brings with her 15 years of industry knowledge.

She is now ready to expand her beauty therapy business, taking over from Monique.

The first big change is the name, x'foliate will be re-branding to Aria Beauty. Sarah is excited to welcome new and existing clients to her new premises and business venture.

Monique wishes to say a heartfelt thank you to all loyal clients and staff over the 15 years x'foliate has been in business and wishes Sarah all the best for the future.

¨I’m pretty excited and privileged to be taking over the reins from Monique, who gave me my very first job in the Industry.¨ Sarah

x’foliate beauty salon

New New Newseason season season fashion fashion fashion never never neverlooked looked looked so sososmart smart smart

CHRISTCHURCH CHRISTCHURCH CHRISTCHURCH 409 409Main 409 MainMain South South South Rd, Rd,Hornby Rd, Hornby Hornby Open Open 7 days, 10am – 5pm Open 77days, days, 10am 10am ––5pm 5pm

OUTDOORS

Snow-biking with Arahi Tours – the ultimate winter experience.

DESTINATION

Christchurch STORY BY JOYA DEVINE

With Easter time and the school holidays coming up, it’s a great opportunity to head away for a break to the South Island’s largest urban centre – Christchurch city.

With a population of just over 400,000, the sprawling metropolis lies on the coastal fringe of a broad alluvial plain. The city has so many attractive physical features to enjoy: the pretty Port Hills, a beautiful coastline, tranquil rivers – the Heathcote and the Avon which thread their way through the city.

There’s also stunning Banks Peninsula and the surrounding splendour of the Southern Alps.

If a touch of family-friendly adventure is your thing, Christchurch Adventure Park is your base for mountain biking, zipline and sightseeing adventures. With a whole host of Easter activities and school holiday programmes, there’s something for everyone in your family to enjoy. Just a 20 minute drive from the centre of the city and you could be racing through the valley on the zipline tour, taking in the stunning views on Christchurch’s longest Chairlift, or simply relaxing on the large Café deck taking in the stunning natural surrounds..

There are so many exciting options when contemplating a family trip to the garden city, with loads of fun things to do and places to see on your holiday. Christchurch Botanic Gardens is the perfect spot for a picnic, with plenty of trees to climb, a large playground and super-sized paddling pool. Meanwhile, Taylors Mistake, which is popular with runners, hikers and bikers, has a stunning coast, with guarantees you’ll spot some wildlife along the way. New Brighton Beach is famous for its pier, its sea view library and is great for a spot of kite flying. Waikuku Beach has a domain with a playground, paddling pool, flying fox, tennis court basketball court and skateboard area, as well as nearby forest walks. Sprawling Hagley Park in the heart of Christchurch offers green spaces, dotted with century old trees and beautiful pathways for lovely long strolls.

Arahi Tours is a tour company like no other.

Owner Vicky Eastwood offers personalised private tours for small groups, visiting places that often only the locals know about. Every tour is personally designed just for you, which is why every one of her clients has the time of their life. Popular tour options include The Big Explore, a relaxed and intimate full day tour around Christchurch, Lyttelton and Sumner; Catch the Sunrise tours are popular with April and May providing stunning photo opportunities. This winter promises great adventures for anyone wanting to explore Canterbury’s winter wonderlands, with the added option of skiing and now snow biking, an exciting snow adventure that anyone can do – it’s just like riding a bike!

A definite must for keen shoppers is DressSmart, Hornby. Ideally situated for travellers on their way into Christchurch, and only 10

Dress-Smart Hornby – the ultimate fashion retail experience.

Christchurch Adventure Park’s Chairlift combining adventure with stunning views. minutes away from the Christchurch Airport, they really are your ultimate outlet shopping destination where you will find all your main street favourite brands.

Despite the earthquakes having shaken up many parts of Christchurch, the innercity retail precinct continues to take shape with new shops opening all the time, offering all manner of retailers and a multitude of spectacular eating and drinking establishments.

37

38 TRAVEL

TRAVEL 39

a taste of

The Land Smell, sound and taste: our senses provide the impactful, long-lasting memories and unique money-can’t-buy experiences when travelling abroad. As the ‘Experience Economy’ is shifting to a ‘Transformational Economy’, travellers are increasingly looking for authentically local and immersive interactions that capture the essence of their vacation in a foreign land.

No fine dining experience can compare to the feelings of warmth and generosity that a traveller gets when dining in a local’s home.

Italian chef Alessandro Paiano is one of a growing number of farm-to-table hosts that now offers the guests of premium escorted journeys, like Insight Vacations, a taste of the true flavour of the destination they visit.

“In summer, I’m up at 4:30am, out in the fields harvesting fresh vegetables before the trattoria opens each day,” says Chef Alessandro. “No pesticides, no chemicals, no preservatives, this celebrates the true taste and quality of fresh seasonal produce. This is the taste of Italy I want to share.”

Housed in the conical stone “trulli” huts of Italy’s Apulian region, Alessandro’s restaurant celebrates family history and sustainable

cuisine. The trattoria goes back to his Nonna’s house, where Chef Alessandro grew up eating the same seasonal dishes that he now offers in his restaurant.

“Nonna is still a big part of my restaurant to this day” he continues. “She loves to meet the guests and even gives them a lesson on how to hand make Orecchiette pasta before joining us for a dinner that celebrates our family traditions.”

Chef Alessandro wants visitors to understand that good Italian food takes time and patience. It’s meant to follow the seasons – zucchini in the summer, and turnip greens in the winter. He speaks passionately about the loss of these traditions due to corporate restaurants.

“Our trattoria is meant to be small, to avoid having a big industrial kitchen and to ensure fresh plates and personal service for the select small groups we welcome every year” he concludes.

Don’t miss the Thornley and Turner Travel Associates Travel Info Evening to find out more about authentic travel experiences and dining in style with Insight Vacations, Trafalgar and Uniworld.

40 THE UNLIKELY KIWI

Lochie

the Lochmara Doggy The Unlikely Kiwi has been spending many hours reading with the kids this term, so we thought we would share a clever Lochmara childrens story for you to read with yours.

The Unlikley Kiwi x Lochie had lost his stick! He had spent most of the morning trying to remember where he’d left it! Yesterday he had found it on the beach. On Tuesday it was on the terrace next to the restaurant.

On Monday he had cleverly hidden it behind a large Punga Tree. It was a very special stick that he’d discovered on one of his daily walks up to the Queen Charlotte Track. He very much liked the view from the top of the hill, where he had a friend called Wicky Weka.

Wicky was not very keen on swimming and only visited Lochmara once a week to collect small objects and colourful things that he could hide in the bush. He particularly liked shoelaces, especially if they were red!

‘You’re all wet!’ said Wicky the Weka.

‘The thing is that I’m supposed to be the guard dog and that involves making sure that nothing goes missing including my stick and the guests property.’

‘I’ve been swimming,’ replied Lochie. ‘And now I can’t find my favourite stick!’

Wicky gazed down the hill towards the water, his eyes widened and then suddenly he said, ‘Ow look, there’s your stick floating in the water!’

‘Well you could just get new stick,’ suggested Wicky.

‘Where?’ shouted Lochie.

‘It wouldn’t be the same,’ said Lochie staring at the shoe that Wicky was trying to drag up the hill.

‘There just to the left of the jetty!’

‘I’ll help you find your old stick as soon I get my new shoe up this hill,’ announced Wicky who had a bright red shoelace in his mouth.

‘Oh dear,’ sighed Lochie. ‘You really have to stop taking the guests shoes!’

‘Yes but they all appear to have two shoes each and I was thinking that they would be okay with just one and in any case, I don’t want the shoe, just the shoelace, because it’s red and I like red very much!’

‘Humans have two feet, in case you haven’t noticed.

What do you think they will do with one shoe? Hop 70km along the Queen Charlotte Track?’

‘Well – Yes!’ replied Wicky.

‘Whilst it would be rather funny to watch humans hopping everywhere, you really have to take it back,’ insisted Lochie.

‘Oh well, if I have too!’ complained Wicky.

‘I can’t see it,’ Lochie exclaimed.

‘You better be quick or it will get carried away by the tide and end up in Wellington where some other dog will find it.’

Lochie ran as fast as he could all the way down the hill and made a very big splash as he landed in the water next to the jetty.

Wicky the Weka smiled and continued up the hill, dragging his new shoe and red shoelace.

School holidays and the mild Autumn weather are the perfect combination for a trip over to Lochmara, Create your own Lochmara story and try some of these fun things to do. ❑ View the marine life below the surface in the Underwater Observatory - guided daily tours at set times. ❑ Hand-feed the Kakariki parakeets, NZ native eels, pigs, and chickens, and Stingrays

❑ Explore the waters of Lochmara Bay with free use of the kayaks ❑ Free use of the stand-up paddle boards ❑ Hike to the Queen Charlotte Track - 2 hour return walk ❑ Explore the bushwalks around the property ❑ Star-gazing at night. A fantastic place to view the stars ❑ Play on the beach which is also safe for swimming ❑ Have a game of quoits or petanque ❑ Relax in one of more than 40 hammocks at Lochmara ❑ Soak or treat yourself to a massage in the wonderful Bath House ❑ Walk through the glow worm grotto (night only) ❑ Go swimming in the phosphorescence (night only) ❑ Spot native birdlife ❑ Relax in front of the fire in our lounge area, with a book from the in-house library ❑ Visit the art exhibition spaces and learn about New Zealand art ❑ See how life used to be in the rustic Crumpy’s Camp and replica Whare.

STYLING

A p r i l 1 9 TH - 2 1 ST - E A S T E R W E E K E N D - M a r l b o r o u g h N Z - w w w. c l a s s i c f i g h t e r s . c o. n z

42 PROUD TO BE LOCAL

Michelle Rosthorn 137 High St, Blenheim | P: 03-577 7633 | michrosthorn@gmail.com | Q. What do you love most about Marlborough?

A. The Sounds, the sunshine, the Tui Bird and Fantail and the interesting and beautiful people that live here.

Q. Three words that describe how someone would feel using your service.

A. Confident, Happy and Emotional Q. What is unique about your service?

A. I deal face to face with my clients, gather their ideas, draw the designs and make the piece of Jewellery. Connecting with the customer and being able to interperate their thoughts and wishes into their special piece of Jewellery, always thinking of our conversations along the way makes for a good outcome.

Q What is something about you that people may not know?

A. I started my apprenticeship as a Goldsmith in April 28 years ago. I have a Swiss father and South African mother (just like Rodger Federer), I grew up in Cape Town South Africa going on holidays in the wild to see the African animals. I love Spaghetti and the beach!

Q. How would you describe “A great day at work”?

Copyright © 2015 Joseph Ribkoff Inc. All rights reserved. Any reproduction and/or use of the Joseph Ribkoff logo for commercial or promotional purposes is forbidden without the written authorization of Joseph Ribkoff Inc.

A. Interacting with people, a productive day at the bench and customers that are happy when they leave my studio.

Q. What 3 celebrities or special people would you like to work with?

A. My Dad, because I miss him. A beekeeper, for they do special work and Nelson Mandela for his forgiving heart, compassion, perseverance and great wisdom.

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

A. The sentimental attachment that people have to their Jewellery and the joy a newly created piece brings to them.

The love of creating something of quality and beauty that can be worn, and the endless spectrum of colour and the lustre of precious and semi-precious gemstones.

Q. What’s next on your wish list?

A. Some time to create a few beautiful new pieces of Jewellery for the showcases and a bit of travel would be nice.

michellerosthornjewellerystudio

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