Marlborough Magazine March 2020

Cel ebrating OUR C ULT UR E S

MARCH 2020

MARLBOROUGH’S LIFESTYLE MAGAZINE

CELEBRATING THE DIVERSE

MARATHON ADVENTURE

WHEN DUTY CALLS

How different cultures mark special moments

Endurance athlete and cellar hand puts in the hard yards in Africa

Search and Rescue ready to help when all seems lost

MARCH 2020

CONTENTS

6

F E AT U R E S 6

GLASS HALF FULL Viticulturalist small screen debut

8–9

FINDING HER HAPPY PLACE Trail runner mixes wine with running in Africa

11–13

HIGH DAYS AND HOLIDAYS How the different cultures in Marlborough celebrate special days

26–27

ON THE RIGHT TRACK Our search and rescue olunteers in the business of saving lives

8–9

11–13

REGULAR 14–15

On The Street

17–21

At Home

22–25

Travel - Abel Tasman

32

What’s On

34–35

Social Pages

37

Recipe

38

Gardening

40

Health

22–25

26–27

37

EDITOR’S NOTE

Painful, tired, heavy legs?

Would you love to wear shorts again?

W

e are lucky enough to live in a region that’s home to people from all walks of life.

Here in Marlborough we embrace a variety of cultures, a meld of traditions, stories and history. Our community is brighter as a result and the Marlborough Multicultural Festival on 6 March gives us all a chance to celebrate what makes us special.

Hard to believe that it’s March already.

I seriously don’t know where the year’s going. The bright, warm days have been

awesome but the beginning of cooler nights hint that Autumn isn’t far away.

From complaining that it’s too hot to sleep, I know that soon I’ll be digging out the winter PJs for the kids and finding school fleeces that lay forgotten in screwed up heaps at the back of cupboards.

Whatever you’re up to out there have a great month and enjoy all our fabulous region has to offer.

Summa

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Glass half full Jessica Marston is a viticulturist with Villa Maria who stars in Vintage by American director Colin West.

The first film of its kind, the documentary gives viewers a behind the scenes peek at harvest and is available to watch on ThreeNow. What attracted you to Marlborough as a place to begin your career?

I think for me, starting out I was just wanting to go where the opportunities took me, and it so happened that when I got in contact with Villa Maria the opportunity and position they presented to me was based in Marlborough so I was happy to move down there and just start to gain more experience and knowledge.

You trained in America, do Marlborough wines have a good reputation over there?

I think Marlborough wines, specifically NZ sauvignon blanc definitely has a good reputation over there and is becoming a popular wine to drink. It’s still a growing market but being based in the pacific north west of America you can definitely find Marlborough sauvignon blanc in most supermarkets and wine stores. A lot of my friends at university enjoyed drinking it and was easily their favourite wine.

What do you look forward to/dread about harvest time?

I look forward to seeing the grapes get harvested, especially spending a whole year watching them grow and monitoring them and so it’s quite exciting to them at that final stage and see them come off, hopefully clean and tasting well. It’s cool to see the product of your hard work. I think coming into harvest I do get sad and will miss not getting to see friends or family during

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March 2020

that time, I’m quite a social person so it’s always a hard time of not really having a social life for six weeks.

Are people surprised when you tell them what you do?

I think most people are more curious as to how I got into the wine industry more than anything. I think that while people enjoy drinking wine, not many people understand the roles of the wine industry and what goes into making wine.

Was it strange to see yourself on TV? What kind of reaction have you had from family and friends?

It was a bit strange at first, especially as I could never imagined myself being in this position of getting the opportunity to be filmed about something I enjoy. It’s cool to be a part of something that is informative and introducing people to what goes on behind the harvest scene and goes into making a bottle of wine.

What’s your favourite wine and why?

I personally love my pinot noir. I love red wine in general but I find pinot noir so versatile with it being a lighter red than a cabernet sauvignon but still has great flavour and character and you can drink it all year round whether it be in the evening in summer or in the winter. I’m loving the pinot noir coming out of Marlborough too.

Tell us something about you that not many people know?

I really enjoy baking as a hobby and love decorating cakes and cupcakes.

Wine or chocolate- what’s your go to treat?

Definitely a wine person. While I enjoy chocolate, it’s definitely something I have to be in the mood for, meanwhile I’m always keen for wine—especially as an evening treat. Wine just has more character and complexity which I enjoy savouring, while chocolate is eaten way too fast.

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FINDING HER

happy pace

Trail runner and someone who’s always keen for a wine harvest, Annabelle Latz spent last year in Africa both making wine and putting her communications skills to good use in the sports industry. She ended up on the adventure of a lifetime. Matt Brown talks to the ultra trail runner about how her journey unfolded.

T

he rhythmic thud, thud, thud, echoed in her head as she kept her eye on the horizon, the figures of other competitors shimmering in the hazy heat of an African day.

Her backpack nudged her gently along like a pat on the back as it knocked against her. Stride, after stride, the kilometres grew and the scenery seemed never to change. Running 100km across Botswana’s Makgadikgadi Salt Pans was, says Annabelle, like running on the moon.

Her African odyssey started with a wish to make wine in Zimbabwe; the place her father grew up. Annabelle dreamed of reconnecting with her heritage and, with a passion for wine, perhaps take part in a vintage.

months just outside of South Africa’s Johannesburg after harvest, it was, she says, an opportunity too good to let pass.

time away, a journey that was more than just physical.

Her love of running and experience in media nabbed her a communications PR job for Team Nevarest, a team of athletes who specialise in adventure racing, obstacle course racing, and everything trail.

She ran in Botswana’s inaugural ultrastage race – three days to run 100km across punishing salt pans.

She saw plenty of South Africa as she media crewed and reported at various adventure races and ultra trail running races, and as an unexpected bonus she got to do a fair bit of racing herself.

“If you’re gonna see the Kalahari, you might as well run through it,” Annabelle says.

Making wine at Bushman Rock Safaris, her days were easily filled in the cellar, riding polo ponies, and going for training runs in the game farm; Zimbabwean bush life at its best.

While visiting Namibia during the festive season, the 35-year-old put her winemaking knowledge to use and spent a fortnight in the thick of the harvest action there too.

But fate it seemed had other plans, and when the chance came to land a communications role for a few

A couple of thousand kilometres later and back in the comparatively green lands of home, Annabelle happily muses on her

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March 2020

“You just say yes to everything - you go while the goings good,” she says.

“I did a bit of media work in exchange for my race ticket,” she says.

Adventure racing is really taking off in Africa, and as Annabelle travelled as media crew for long-distance events, she thought she would give “one or two” of them a go.

She started with a couple of ultra marathon road races to notch up the miles on her legs and things unfolded from there, eventually toeing the line of around 15 significant races of varying distances and terrain.

Quite the feat for a woman who has spent the last few years combining a communications and cellar hand job at Mud House.

Left: Annabelle during a marathon. Middle: All in a day’s work at Bushman Rock, Zimbabwe. Right: Punching down Syrah on New Year’s Day in Namibia.

The Salt Pans Ultramarathon in Botswana spread out before her in a seemingly never-ending expanse of dry white. The earth, pockmarked with craters and stones, was like nothing she had ever seen before.

Annabelle grasped the GPS direction finder given to all participants as if it were a talisman. Everywhere you looked seemed identical, she says.

Through exhaustion, sore muscles and heat, Annabelle battled on, her will strong throughout.

Running for just over 10 hours her many hours of training paid off, coming second overall and the second female across the line.

Getting involved in the ultra trail running scene was, she reveals, a no-brainer, even when entrants were told what to do if they should be chased by a lion.

“You’re fit, you’re healthy, you’ve got to make most of it,” she says.

From camping out beneath the stars, to sharing stories around the campfire, the sense of community was there from the start. Running gives you a rare sense of space and perspective of a place, Annabelle says.

“You put your whole world on hold and go into the desert for seven days – just running and eating,” Annabelle says.

Even after such a physically demanding task, Annabelle says her sorest muscle would have been her stomach – from laughing too much.

“The best thing about it is the cool people that you meet,” she says. “The trail community becomes your family.”

Annabelle was third in the women’s category, running for 41 hours and 34 minutes.

Sky Run South Africa took Annabelle through 100km of the country’s eastern cape, 26 hours of running across terrain tested her both mentally and physically.

Her heartbeat seemed to echo in her ears as her body pushed itself to the point of endurance. She was conscious of every breath, of every step as she lived in the moment.

It’s making the mental adjustment that proves tricky, she admits.

“You’re kind of tripping, physically and mentally. It’s a mind adjustment. You go while the going’s good.”

A close up look at the Kalahari Desert during the Kalahari Augrabies Extreme Marathon (KAEM) was a milestone moment.

Born in the Belgian Congo, Annabelle’s dad grew up in Zimbabwe. It was important to her to reconnect with the place that was so special to him.

Known as the “Big Daddy” of extreme marathons around the world, the sevenday, multi-stage, self-sufficient foot race goes through 250km of punishing terrain.

“I’d never seen that twinkle in his eye— him being on his home turf. Times are tough over there, it’s a special group of people, making the most of what

they have and of what the harsh environment provides.”

Back in New Zealand gearing up for the upcoming harvest, and writing, Annabelle is grateful for the life-changing experience. It even gave her a fresh perspective on winemaking and life in general; one she has happily bought home.

“It’s still people chasing their passion.

It’s the same but different, it’s not as hightech. You learn so much about the product when you make it like that.”

“My year in Africa was like living two lives; part wine, part sport, and I absolutely adored it all,” she says.

Annabelle says she aims to go back for a month next year to run Sky Run South Africa and KAEM again.

“You feel very privileged doing those races, and now I’ve heard there’s an entire World Sky Run Series,” she says with a grin.

“You’re up there on the top of everything.

It’s so tough, but everyone’s struggling.

You go places you wouldn’t otherwise ever get to go and as a bonus, you get fit and healthy.”

Being on the trails for Annabelle is not about the podiums, but the people, the places, and the insight you get into your own self.

“Your body and mind are way more capable than you may give them credit for, so just back yourself and say yes.”

9

The case for doing nothing Out of our ‘busier the better’ bustling world arises a welcome rebellion that is switching off phones, brains and the eternal to-do list.

Words: Tracey Edwardes

B

usyness has been attributed to success and worthiness—while doing ‘stuff all’ often holds the stigma of being lazy, unmotivated or unproductive.

If we could just see the measurable physiological anti-anxiety benefits that our mind and bodies get from gazing glassy-eyed out the window, in the midst of a hectic day.

translated as “The sweetness of doing nothing.” The Chinese have mastered the concept of Wu Wei meaning inaction and is seen as central to living a life harmoniously.

There is a good reason that many of the best inventions, songs and ideas are born in the middle of the night. The mind is empty, quiet and still. We are just lying there in the dark—doing nothing.

Enter creativity.

Mid-afternoon snoozes are a timehonoured tradition in the heat of the Mediterranean, but we shouldn’t need global warming to nudge us to nod off.

The concept of allowing 40 winks in the middle of a work day is being discussed as a productivity boosting bonus in the office - to recharge batteries and counterbalance chaos. Our minds need to empty out the old in order to refill.

Some cultures are better than others at embracing the health-enhancing art of nothingness. The Dutch have a catchy succinct word for the concept – Miksen.

It is a verb, aka a doing word, that means ‘doing nothing’. The Italians indulge in a concept known as ‘La dolce far neinte’

Enjoying doing nothing doesn’t mean checking emails, chatting or watching TV while flopped catatonically on the couch.

That’s cheating. It can take a while for wound-up minds to wind-down and get comfortable with the habit. We innately know when to switch off.

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March 2020

It just takes a little neuron rewiring to make it easier, with practise, to tap into our inner timetables.

This sweet neutral state of ‘effortless being’ is a natural trait to all living things.

Observe animals both in the wild, and the ones chillaxing on our carpets or wandering nonchalantly in the garden— they have it sussed!

The nothing experience needs to be guilt-free to be of real benefit. Imagine not achieving everything, or indeed anything, on your daily agenda. Are there any adverse consequences? Doing zilch and zoning out can create momentum, motivation and more energy for the hours and days to follow.

When a person stops and does absolutely nothing for a moment, or two, or three, the benefits can be empowering and enlightening. Add in some nature—and that equals bliss.

HIGH DAYS AND

holidays

Be it a birthday, a party or religious holiday, people enjoy celebrating together. Morgane Solignac looks at how different cultures mark special occasions ahead of the Marlborough Multicultural Festival on March 7.

MORGANE SOLIGNAC

Chinese Lantern Festival It is 6pm. In the large kitchen, where two big red lanterns have been suspended, Stephanie Zhao and Rainbow Long are busy boiling the last home-made dumplings.

About 15 guests are expected for dinner and the table is already covered with traditional dishes to celebrate the Chinese Lantern Festival. The two friends have been cooking since 3pm. Tonight is a big night, “It is the Spring festival,” explains Rainbow. “It’s the last day of celebrations of the New Year. In the Chinese culture it’s like Christmas!” she smiles.

Meanwhile, the other ladies are getting dressed in one of the bedrooms into their qipao, a close-fitting traditional dress, made from one piece of material.

Jamie arrives, all smiles, with the sweet soup balls, a special meal made for the

occasion. “The rice balls look like the moon because today, on the Chinese calendar, we are supposed to have a full moon. It is a really important symbol of new beginning, full family, unity and happiness,” describes the young boy.

The men, already sitting, have started to pour some fengchengye, a potent alcoholic beverage. A babble of voices rises as the room fills with talk.

Tonight, all the guests are gathered “like an extended family here in New Zealand” says Stephanie. “We catch up regularly, at least every month. Family is really important in our culture and friends are family here. Last year I celebrated my 50th birthday with at least 27 people,” she says as she proudly shows pictures of the event.

“It was a huge party!”

“After 17 years spent overseas, it makes it quite special”, he says.

A joint celebration is planned. Seamus will mark his special day with a friend he met while at university, Tim.

Happy birthday Seamus Knox has just turned 40. Born in Nelson, the dad of two has recently moved back to New Zealand with his French wife Emilie.

“We have a lot of same friends.

It’s going to start at lunch time with a BBQ at Misty Cove cellar door where I work. We’ll try to make it family friendly as we all have young kids. There is a swimming pool, inflatable slides, a castle…so hopefully that will keep them entertained and also ensure a memorable experience,” smiles Seamus who isn’t fazed by the 50 adults and 20 children on the large guest list. “It is a good chance to get people together which is the most important. We are so busy during the year,” he laments.

Wife Emilie is in charge of the cake and decorations while Seamus is set on ensuring the Kiwi traditions of his

Above: Xue Mei, Rainbow Zhao, Miss Gao, Stephanie Long and Miss Zang wearing traditional quipao.

childhood are included with a big barbecue and sausages, lots of sausages.

“No matter the weather, wearing sandals and shorts, playing backyard cricket, camping… traditions in New Zealand are pretty low-key,” he admits.

The French-Kiwi couple have each bought their own traditions to the marriage. There have been “no major disagreements,” laughs Emille, “For Easter we’ve got the bells bringing the eggs in France whereas here it is the rabbit. Same funny thing, when children lose a tooth, the little mouse collects it in my country but in New Zealand it is the fairy. It’s not a big deal, as it is the same religious bases,” says Seamus.

For the pair, the traditions and celebrations in their lives are about family time and enjoyment.

Left: Emile Chemin and Seamus Knox with children Lena and Clea.

11

Party pair For Chilean couple Daniela Arcos and Sebastian Rocha, parties are a passion.

Arriving from Chile 12 years ago, the young couple, who work in the wine industry, love to bring people togetherand they don’t need a special event to make it happen.

“In 2011, at the end of the harvest, we organized a Latin party at Sebastian’s work,” recalls Daniela. “One of our friends from Chile who is a DJ came from Wellington. Lots of people joined us, they were so happy we were dancing from 10pm to 3am in the morning.

It was so good! The owner of the place was really impressed about how many people were there.”

Buoyed by this success they organised a fonda to celebrate Chile’s Independence Day. Selling traditional food and drinks, fondas draw people in, a magnet for dancing, food and wine.

The celebrations usually start with the arrival of the mayor who drinks some chicha, an alcoholic beverage, served in a bull’s horn called a cacho. Once he finished his glass, the festivities can officially begin.

“We celebrated it at Oliver Park here in Blenheim,” says Sebastian.

“It’s been really popular, we had people from Nelson, Wellington,

12

March 2019

Christchurch. We played typical Chilean games like trompo, a spinning-top and emboque, a cup and ball game”.

Their eyes light up as they described the event, keen to show off the traditional games they keep at their Blenheim home.

The enthusiastic pair organise these events to share not just the fun, but part of their culture too. “It is part of our everyday life, we love people, parties, music…” says Daniela. She looks down

for a moment, briefly lost in thought.

“I really miss that.”

Keeping their social life busy the couple, in their thirties, meets every Sunday for lunch with their friends from South America. They always have an asado together. This Spanish term is used for a range of barbecue techniques, but it is also a synonym for a traditional social event bringing together family, friends, food, music and fun.

Below: Chilean couple Daniela Arcos and Sebastian Rocha celebrate Chile Independence in Blenheim.

Celebration has to be full-on in our culture Deepti Shah

A taste of India India enjoys an array of festivals throughout the Hindu calendar.

Diwali, Navatri, Holi and Lohri. All are celebrated in slightly different ways.

Deepti Shah and Amit Jiwani are both originally from Mumbai in western India.

They invited their Blenheim friends to celebrate the Maka Sankranti harvest festival with a kite flying competition.

“On some kites, an abrasive line is used to cut down the string of the others.” explains Deepti who moved to New Zealand in 2016.

She paints a vivid verbal picture of a sky filled with vibrant colour, of kites in all shapes and hues, dipping and weaving to the pattern of the wind. Colour plays a vital role in most Indian traditions, he says. From plates full of richly coloured spices to saris in eye catching shades, the celebrations usually involve a lot of shopping. “Women like wearing nice dresses, coordinating jewellery and make-up,” she says.

Diwali, one of the most important Hindu festivals, includes three or four days of parades, dance and fireworks.

Symbols are daubed on the ground in colourful powder and lamps lit to celebrate the victory of light over darkness.

“Celebration has to be full-on in our culture,”

Deepti says. “Even if you just catch-up for a drink, you end up with a lot of food.

Food is really important.

“When you are dancing and talking you are losing a lot of energy, so you need to fuel yourself. Ideally, we don’t drink alcohol at those events. It’s not considered a great idea in India to drink in front of other people. It is good if you stay nice and sober.”

Sometimes she gets a bit homesick, Deepti admits and she would like to see more Hindu celebrations here in Blenheim.

She is looking forward for the next one: the Holi festival which celebrates the arrival of spring, and the next chapter in their lives.

The Marlborough Multicultural Festival will be held at Pollard Park in Blenheim on 7 March between 11am and 4pm. Enjoy the music, dance and ethnic food and stalls on offer, all to celebrate Race Relations Day. Above: Amit Jiwani and Deepti Shah in traditional dress.

13

ON THE STREET

Georgina Pupich, self-employed.

What is your style?

I would describe my style as pretty simple, I like to be comfortable. I am working on adding more colour to my wardrobe.

What is most of your wardrobe made up of?

These days jeans, tees and probably a few too many pairs of sneakers.

What are you loving at the moment, a certain colour or trend?

Pretty wrapped that bike shorts and scrunchies have made a come back.

What are you dressed for today?

Marlborough Wine and Food Festival.

Where do you buy most of your clothes from?

A variety of places. I try to buy local where possible or second hand.

14

March 2020

What is your approach to shopping?

Do you think things through or do you impulse buy?

I like to think things through, make sure I am getting my moneys worth and find a bargain where possible.

What is your all-time favourite purchase?

My cherry red Doc Martens for sure. Six years later and they are still going strong.

What wardrobe item should everyone invest in?

Something leopard print.

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

Stevie Nicks or Imelda May. Finish this sentence – You would never catch me wearing: Crocs.

Lukas Simpson, electrician, and Jonathan McCormick, agricultural machinery salesman.

Describe each piece you are wearing and where each item is from. Any extravagant pieces or bargains etc.

LUKAS: Han Kjobenhavn sunglasses, Academy brand shirt, Billabong shorts and Converse shoes.

JONATHAN: Doc Marten boots, Hallensteins

JONATHAN: Marlborough Wine and Food Festival.

Where do you buy most of your clothes from?

LUKAS: The iconic.

JONATHAN: SaveMart.

What is your all-time favourite purchase?

shorts, Huffer t-shirt, shirt from SaveMart, and hat from my dad.

LUKAS: Unknown.

What is your style?

JONATHAN: I have a great pair of hiking

LUKAS: I wouldn’t say I have a set ‘style’.

JONATHAN: Bogan with a job.

What is most of your wardrobe made up of?

LUKAS: T-shirts.

JONATHAN: A mixture of SaveMart t-shirts

sports sandals.

What wardrobe item should everyone invest in?

LUKAS: A range of basic tee’s.

JONATHAN: Scented coat hangers.

and The Warehouse shorts.

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

What are you loving at the moment, a certain colour or trend?

LUKAS: Something I have never thought

LUKAS: Light and dark colour contrast,

JONATHAN: George Hamilton, he’s got a

no specific trend.

JONATHAN: Black and camo combos.

about but maybe Pharrell. great collection of white t-shirts.

What are you dressed for today?

Finish this sentence – You would never catch me wearing:

LUKAS: Marlborough Wine and Food

LUKAS: Too many wild colours.

Festival.

JONATHAN: Crocs.

PIERCING

15

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AT HOME

RICHMOND VIEW SCHOOL GROWS IN STYLE Words: Morgane Solignac JEAN-PIERRE JOYEUX

We wanted to be proud of the building, we wanted to be proud of the project, we wanted the school to love it.

Gillian McLeod, sales and operations manager at Glenroy Housing

L

ocated in the heart of Blenheim, on 4 hectares of prime urban land, Richmond View School welcomes children from 1 to 13 years old. Since the start of the new school year, the Elim integrated Christian School has a new modern building, part of its secondary expansion.

we wanted the school to love it. This is pretty much what we felt about it,” remembers Gillian McLeod, sales and operations manager at Glenroy Housing.

Glenroy Housing, a family owned business which has been designing, manufacturing and constructing houses throughout New Zealand for more than 50 years, has overseen this amazing and challenging project.

Indeed, the eye-catching structure made of wood and metal, has a large tilted roof supported by pillars. “We wanted to play with people minds, to look a little bit funky, to get some passion around the project,” says Gillian. “Everyone involved in the project has just felt the passion for it which is why the building is great to me”.

Everything started two years ago in November 2018, when the school came up with its plan: a new structure to respond to its expansion needs.

“We wanted to be proud of the building, we wanted to be proud of the project,

“So Phil [the director], Mine [the architect] and I had a brainstorming session and that is how we have decided to angle the building.”

Some days, up to 15 people were working together, recalls Craig Cowie, the site manager. A true hive of activity, 10 hours per day, six days a week.

17

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March 2020

The best of the best Glenroy Interlock Vertical Board has been used for the cladding, offering a smooth look of continuous lines. The many large windows are not only stylish but let the natural light flood in. The different materials chosen cleverly give both a warm and modern style to the construction.

“The building is designed to be orientated for the sun to be cool in the summer, to be warm in the winter,” explains Gillian McLeod. “It’s got big overhangs to let the natural light in. It’s been insulated really well and got an amazing concrete slab floor that is insulated all the way around.”

The inside of the building impresses with its brightness and its muted atmosphere.

It welcomes classrooms, a storage room, two meeting rooms, a change room and a tuck shop.

19

AT HOME This great learning environment has been enriched with clever details.

For example, the walls are covered with polyester composition so it can be used as pin boards where children can frame all their artwork.

The 40 pupils, aged between 13 and 14 years old, who are lucky enough to be the first to use the innovative new space are delighted with the new addition. They were so grateful that they have awarded the Glenroy Housing team a certificate of awesomeness signed by all of them!

Three new buildings spread over the next three years The Richmond View School is progressively moving from its primary school roots to a full college.

Its application was approved by the Ministry of Education two years ago.

“Our community wanted it. We are the only faith-based High School in Marlborough. There was no choice.

Our community wanted that choice,” explains principal Dave Pauling.

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March 2020

Three new buildings will be built over the next two or three years. Another court will also be built so the campus will have a separate one for the junior school and one for the senior. There will also be an arts and science laboratory and an arts and technology block. The entire college should be ready in four more years welcoming a total of 350 kids.

AT HOME

“It is all in development at this stage,” says Gillian McLeod. But because they already have the concept, the building team can now have fun developing it for the next buildings: “It’s going to look amazing,” smiles Gillian, “What I am really excited about is the next phase of that all coming together. I think that would be super cool!”

For more information, visit www.glenroyhousing.co.nz

21

Travel | Abel Tasman

The natural splendour OF OUR OWN BACKYARD

Golden beaches, turquoise-coloured seas, iconic forest and birdlife—like a giant magnet, people from everywhere are drawn to the natural splendour of the Abel Tasman National Park with its golden sandy beaches, its amazing granite, marble and limestone rocky outcrops and lovely estuaries where forest birds such as tui, pukeko and bellbirds can be seen roaming around.

E

Words: Joya Devine

MOTUEKA i-SITE

“

stablished in 1942, the park is located between Kaiteriteri and Takaka and is managed by the Department of Conservation.

In 1993, the Tonga Island Marine Reserve was created along one part of the Abel Tasman coast. “The Abel Tasman Coastal Track is a seductive combination of reliable pleasant weather, sparkling seas, golden sand, quintessential New Zealand coastal forest and hidden surprises such as ‘Cleopatra’s Pool, a beautiful natural rock pool and moss-lined slide.”

(Lonely Planet).

On the track you can walk to various lookouts such as Skinner Point and Separation Point and enjoy panoramic

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March 2019

views of Totaranui, the Tasman Sea and right out to Golden Bay. You can walk into the park from the pretty seaside village of Marahau or be dropped off by sea, paddle in by kayak or fly in by plane or helicopter.

The Kaiteriteri Recreation Reserve is 250ha of Crown land that includes Kaiteriteri Beach and estuary, Kaka Point Historic Reserve, Kaka Island, Kaiteriteri Mountain Bike Park and surrounding native bush. Numerous local businesses fund the reserve and their vision is to be New Zealand’s premier coastal outdoor recreation destination.

Kaiteriteri is perfect for relaxing over summer with family and friends, for swimming in the sea, paddling around in a kayak or enjoying good coffee in a

beachfront café. Many water taxis, boats and sea kayak companies depart from the beach and can transport you into the park.

The Kaiteriteri Mountain Bike Park is ideal for exploring the recreation reserve, with trails to suit all mountain biking abilities, from beginners to advanced.

part of the Nelson Airport K2M Multisport event taking place in the first weekend of May. Starting in Kaiteriteri, you can wind your way to the idyllic Mapua Estuary, finishing at Mapua Wharf for celebrations, socialising, and of course enjoying the sumptuous local seafood, wine and craft beer. Options are plenty – you can walk, run, kayak or cycle, either individually or as part of a team.

If you’re looking for a place to stay, Kimi Ora Eco Resort provides a unique experience, combining the finest European pampering with the best New Zealand has to offer. People are drawn to its bush-clad setting, stunning sea views and its proximity to the mountain bike trails, stunning Kaiteriteri beach and the natural charm of Abel Tasman National Park. The resort has secluded chaletstyle accommodation, heated indoor and outdoor pools, supreme spa and sauna facilities, luxurious massages and spa treatments, serene nature walks, and its own fabulous restaurant which serves delectable vegetarian cuisine.

Different course options are available and include a marathon, half marathon, relay

marathon or 10 km options for runners and walkers. Kayaking, cycling and running are included in the team options, and the cycling course mixes the Kaiteriteri Mountain Bike Park, Great Taste Trail and a mix of town and country roads. There’s truly something for everyone. For more info and to register, visit www.k2m.co.nz.

Not only is the Abel Tasman area a great spot for some rest and relaxation, it’s also a fabulous place to hold events. For those wanting to achieve a fitness or health goal for 2020, don’t miss being

Enjoy our off season accomodation options of apartments and cabins, perfect for your next Autumn retreat in Kaiteriteri

Conferences - Accomodation - Mountain Bike Park - Restaurant and Store

23

Logo

A truly unique cultural experience for all ages!

Pantone 2995 R0 G168 B225 C80 M12 Y1 K0

www.hothouse.co.nz

WELLINGTON

P. 021 468 664

PO BOX 11290, MANNERS STREET, WELLINGTON, 6142

NELSON

P. 03 545 7995

58 BUXTON SQUARE • NELSON • PO BOX 688 • NELSON

Join our 3hr Split Apple Rock Trip 9am daily, from Kaiteriteri Beach Get a group together: friends, family members, workmates...

Book online: www.WakaAbelTasman.nz 03 527 8160 | 027 527 8160 0800 WAKA AT (0800 925 228)

• No experience necessary • We welcome families with children!

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March 2019

There’s no doubt that Wilson’s Abel Tasman will help make your time in the Abel Tasman something to remember.

This family owned business has connections with the Abel Tasman area covering eight generations, starting in the 1800’s and continuing today through their acclaimed adventure company.

When John and Lynette Wilson launched their boat service in Abel Tasman National Park in 1977, they continued a legacy of ocean journeys and adventure dating back more than a century.

Back in 1841, Lynette Wilson’s greatgreat grandparents – the Newths and the Snows – sailed from England with the first official British settlement fleet to Nelson.

Young Amelia Newth is said to have waded ashore, impatient to make landfall ahead of the official landing party.

Today, their descendants continue a family tradition of welcoming visitors with their award-winning business offering the widest range of services in Abel Tasman National Park: water taxi cruises, kayaking, walking and beachfront lodges.

Visit their website www.abeltasman.co.nz.

A warm Kiwi welcome is something you’ll be assured of while in the Abel Tasman, and especially at Kaiteriteri Beach Lodge. This family-friendly lodge in the heart of Kaiteriteri offers a range of room types catering to families, groups, backpackers and also solo travellers. You are guaranteed a lively evening at the onsite restaurant and bar,

The Beached Whale, and the friendly staff can give you tips on the best things to do while you are in the area.

Experts in hosting both large groups and small, the lodge is a perfect venue for functions, weddings, group trips and conferences with accommodation, meeting rooms, AV equipment and in-house catering. It’s the perfect base for your Abel Tasman adventures.

Waka Abel Tasman offers an adventure that’s as old as civilisation itself. Explore the scenic coastline of the Abel Tasman National Park in a ‘waka’—a traditional Maori canoe. Feel the breeze on your face, the drag of the water against your paddle and the hugely rewarding sense of working together as one. Paddling waka connects you to a rich cultural heritage and it’s also great fun.

They know the region inside-out and can look after all of your activities, tours, and accommodation with their free booking service. Their team will take time to talk with you, find out what you want to do, offer advice on the options available to make the best use of your time. Passionate about our region, they want to ensure you leave loving it as much as they do.

Their retail section has a magnificent selection of the finest products the region has to offer and provides an opportunity for you to take some special mementoes of your visit home with you.

Your waka journey takes you out to Split Apple Rock and immerses you in ancient Maori customs and traditions as you learn ‘karakia’ paddle commands and waka salutes.

Ideal for everyone including families with young children, Waka Abel Tasman specialise in group journeys providing a unique and special experience for schools, businesses, iwi or tour groups. Visit their website www.wakaabeltasman.nz for more information and be sure to check out all of their fantastic customer reviews.

If you are in awe of the multitude of things to do and places to see when you are in this special piece of paradise, then you need to go to the experts at Motueka i-SITE.

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Words: Paula Hulburt SUPPLIED

T

On the right TRACK

he debris on the forest floor tramples underfoot, whispering of once wet leaves and winters past.

temperatures are around the 28-degree mark. Sweat beads on brows and water bottles are in demand.

Three search and rescue volunteers sweep their gaze across the ground as they walk, each attuned to any signs of recent disturbance. There is still no sign of the missing tramper.

Their backpacks, each weighing in at about 10kg, contain first aid kits, wet weather gear, food, water, a gas cooker and billy, amongst other equipment.

Of course, says Kerry, they also carry batteries.

Based in Blenheim, the team were alerted via WhatsApp three hours ago after police received a 111 call. A young woman is lost in the bush near Pelorus after straying off the track.

Hot, thirsty and disorientated, she has rightly chosen to stay put and seek help.

Operational tracker and team leader for this search, Kerry Lammas, began his affinity with the bush as a hunter.

He says his time in the bush got him thinking about who would help him if he got into difficulty.

“I also wanted to give back, I didn’t, and still don’t, have a lot of money to donate, but I could always spare some time. To me, time is more valuable than money.”

The Marlborough team, almost four hours into a trek through the bush, are feeling the heat. The sun is high overhead and

“Enough spare batteries to sink a ship,” he jokes.

Kerry, who started with search and rescue in 2013, concentrates on the job in hand, knowing the longer someone is lost, the worse the outcome may be.

Above: Field team member Andrew Wheeler, operational tracker and team leader Kerry Lammas on an operation.

It is now that all their training comes to the fore, with Kerry about to tick over 2500 hours of training and operations.

from out the door and back again to multi day operations,” he explains.

From outdoor first aid and tracking in the wilderness to search techniques and processing a wilderness clue site, the training schedule can be intense.

“Being away from my wife and 6-year-old daughter is hard,” “The courses are usually two days over the weekends mostly traveling away, and extended search operations anywhere

In this case, the team have a head start.

Police were able to identify the area where the missing girl last used her mobile phone. She has been unable to call but has enough of a signal to text.

It is Summer but in three hours, Kerry knows dusk will fall. It is imperative they find her before night blankets the hillside and temperatures drop.

Team leader and group Peter Hamill on a multi-day operation.

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March 2020

Probationary members Mark, Conan, Bill, Emma and Carol Anderson, with operational tracker Dean Boyce during an overnight training.

The safety of the team is also paramount, he says.

It is, Kerry says, a leading cause of people becoming lost in the bush.

“A field team leader has overall control of the decisions made on the ground at that time and the biggest role they play is the wellbeing and safety of their team while on the mission.

He says people in her situation should stay in one place and wait for help.

“The team leader must always have the bigger picture built in while motivating the team to achieve the objective,” he says.

The lost tramper, who is not local, mistakenly started to follow pink trapline markers instead of orange track guides.

“She did exactly what she should have,” he says.

But missing people aren’t always able to text or call for help and the rescue team face even more of a challenge.

It was members of the Marlborough LandSAR team that were first called in when Renwick woman Jessica Boyce, then 25 years old, disappeared last March.

Police now believe the car Jessica was last seen driving was deliberately abandoned near Lake Chalice to throw them off the scent.

“People take time away from family, friends and work sometimes for no pay, unless like me your employer whole heartedly supports you, that goes into a multi-day search for no result.

“If we do get a result but the outcome is not favourable, we have the same support network as the police through counselling.”

In this instance however, the search has a happier ending and the tramper is found alive. She is dehydrated and hungry and greets her rescuers with a relieved smile.

“We found her about 500m from where we originally were over a ridge and in another gully,” Kerry says.

The woman was discovered at 5:20pm and was back at Pelorus Bridge by 6:30pm.

She did not require medical attention.

Jessica’s disappearance is now being treated as a homicide.

“The feeling of comradery and satisfaction that all the training and time we put in has paid off, is the best thing.

Not always getting the outcome they hope for is sadly part of the role, Kerry says.

“We have achieved the outcome as a team and quite a large team involving just as many people back at base as there is out in the field.

“I know that our team all work their guts out each and every mission to get the best outcome for everyone involved.

“We have debriefings, mostly they are ‘hot’ debriefs when we return to base,” Kerry explains.

“It is frustrating when the general public, fed through rumour and social media, think that we are not doing enough when they don’t understand the effort and resources involved.

But for the team, it is the people who make their jobs worth it at the end of the day.

“I get a kick out of teaching people what I have learnt,” says Kerry.

“I like the comradery and team effort and mixing with people from all walks of life and of course finding and helping people.”

Operational tracker Jason Jones with a tramper who needed help from the LandSAR team.

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WINTER G N I M O C S I

LIVING FEATURING LA ROCHERE FRENCH GLASSWARE

GET YOUR CREATIVE JUICES FLOWING…

…at a Pru & Co Workshop. To book a spot, please phone (03) 572 9295, or email pru@pruandco.co.nz.

See our Facebook page for more information.

Available in store now.

WHEN ORDINARY JUST WON’T DO

MAINTAIN YOUR SUMMER TAN WITH BONDI SANDS

Hinkley’s Fletcher sconce collection has angular lines, simple shapes and sturdy details, giving a robust but pared down industrial look. Also in polished nickel with opal glass and brass accents, and single and three-globe options.

65 Collingwood St, Nelson Ph. (03) 548 4945 | www.storeycollection.co.nz

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SUPPLIED

Mental Wellbeing —THE WHY, WHAT, AND HOW

Many of us now understand that our mental health is no longer something we can take for granted.

Just as we readily accept that in order to take care of our physical health there are things we need to do— exercise, eat nutritious food, get good sleep…we also accept that the same goes for our mental health. If we don’t take active steps to care for it and build it, just like a muscle or an organ in our body, it will deteriorate.

Dr

Lucy Hone, co-founder and the director of the NZ Institute of Wellbeing & Resilience, is coming to Blenheim to share insights from her work in wellbeing and resilience. A research academic at AUT University, Dr Hone is well known for fusing her first-hand experience of trauma and loss with the strategies and tools coming from her research. Her 2019 TED (Technology Entertainment Design) talk, The Three Secrets of Resilient People, has been viewed over 450,000 times.

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March 2020

If you’ve ever wondered what the words “resilience” and “wellbeing” really mean, or how you can help yourself, your family, colleagues or community get more out of life, then this evening is for you.

Lucy’s engaging style, and deep knowledge of these topics, makes her one of NZ’s foremost presenters. However, it is her self-effacing humour, and the way she relates academic findings toSUPPLIED every-day life and parenting scenarios that make her sessions so enjoyable.

Dr Hone will also review the work she and her team are currently doing to promote wellbeing hauora among our young people in schools. Lucy is more aware than most that people can choose different ways of thinking and acting to help them navigate terrible life moments.

Following the tragic death of her 12 year old daughter and two close family friends, Lucy was forced to sink or swim.

In retrospect though, she now counts herself lucky she had skills to draw upon

Adversity doesn’t discriminate—if you are alive, you are going to have to, or you have already had to, deal with some tough times

Theatre

Marlborough

– Dr Lucy Hone

Lucy Hone lost her daughter Abi in a road crash in 2014.

from her in depth training in resilience and positive psychology - skills that enabled her and her family to avoid becoming statistics of mental illness following the most challenging adversity that life could throw at them.

Lucy is on a mission to empower schools, teachers, students, and organisations to learn about the scientific methods shown to promote resilience. Her work is centered around letting people know that they have a choice about how they think SUPPLIED

SUPPLIED

and act, and that there are evidencebased strategies to help us cope.

With the majority of time and funding focused on the ambulance at the bottom of the cliff, this presentation will shed light on a new empowered way to alleviate mental illness, by building mental wellness. We can teach our children, and ourselves, how to navigate life in a way that breeds resilience not dependency, or despondency.

Dr Lucy Hone’s impactful keynote talk will be held at ASB Theatre on Thursday 19 March. Doors open at 5pm, with canapes served in the foyer, followed by the presentation from 5:30–7:30pm.

Tickets at the ASB Theatre Box office or online at www.asbtheatre.com Brought to you by:

MARCH | 20

7 March MARLBOROUGH MULTICULTURAL FESTIVAL

WHAT’S ON

Celebrate Marlborough’s cultural diversity at this popular festival.

There will be plenty for the whole family to enjoy – performances, live music, food, inflatables, face painting and so much more.

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

Churchill Glade, Pollard Park 11am–4pm

13–14 March

14 March

NZ HOUSE & GARDEN TOURS

HAVELOCK MUSSEL & SEAFOOD FESTIVAL 2020

Gather your friends for a day of indulgence and discovery on a selfdrive tour of some of Marlborough’s stunning houses and gardens.

With a great line up of live music, delicious food and fine wine and beer, this year’s festival is set to be one of the best yet.

Various locations around the region 10am–4pm

Havelock Domain 10am–6pm

15 March

15 March

MARLBOROUGH HOSPICE VEHICLE DISPLAY

TACTIX v PULSE - ANZ PREMIERSHIP NETBALL

Organised by the Classic Motoring Society of Marlborough in conjunction with Marlborough Hospice. All money raised will be donated to Marlborough Hospice.

Marlborough is proud to host the first game of the ANZ Premiership season as defending champions Pulse take on The Good Oil Tactix.

Marlborough Lines Stadium 2000, Blenheim 4:10pm

Waterlea Racecourse, Blenheim 10am–3pm

21 March

28 March

SPORT TASMAN MARLBOROUGH MUDDY BUDDY

WHITEHAVEN GRAPERIDE 2020

Buddy up with a friend, family member or work colleague, get your costume sorted and get ready to get muddy!

Kaituna Estuary, Havelock 12pm–4pm

The biggest one day cycle event in the South Island – beautiful scenery, great company, fantastic food, quality wine and a cracker of a bike ride. What more could you want?

The Vines Village 6am–5pm

Check out upcoming Marlborough events

LBOROUG MAR H NTS GUI DE EVE

Pick up the latest Events Guide from Marlborough District Council

follow-me.co.nz

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March 2020

Captivating Displays & Amazing Stories!

Open 7 days, 79 Aerodrome Rd, Omaka, Blenheim, NZ Ph (03) 579 1305 www.omaka.org.nz

1

2

MARLBOROUGH WINE & FOOD FESTIVAL

4

3

5

1. Lucas Lopes, Veli Vinernsburg, Dana Rogue, Natasha Prasad, Cesar Barbosa, Junior Barbosa and Dennis Rogue

2. Esther Blain, Olivia Scott-Dahrouge and Ella Guillemot-Mene

3. Tom Orr, Mark Peterson and Ronald MacDougal

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7

4. Nicole Slone and Liv MacPherson 5. Claudia and Marius Kennedy 6. Melissa McMahon and Ross Alcorn 7. Steph and Nicole Taylor 8. Amanda Harnan, Abby Edwards, Eli Kepes, Holly Lyall and Thomas Miles

9. Luca Turnbull, Edan Fitzpatrick, Ashley Crouch, Elliot Hunt, Liam Young and Tom Sutherland

10. James Jenkins, Mike Oxlong, Tomas

8

Tomas and Joe Johnston MATT BROWN

9

10

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March 2020

1

4

2

PUPPIES & PINOT

3

5

Jackson Estate Cellar Door

1. Craig, Isabella, Annie and Alet Balaam with Papillons Coco and Chloe

2. Amy Richards and Luke Hodgson with pup Spicy Valentine

3. Arthur Devine-White, Krystal Palmer and Ricky Devine-White with Samoyed Cleo Divine-White

4. Kerry and Lee Barton with Maltese Lily 5. Rob and Jennyth Spence with their ‘Spring Creek

6

Special’ Peggy

6. Chelsea and Gordon Munn with their Golden

7

Retriever Zia

7. Paula and Mark Lucas with their German ShortHaired Pointer Luna

8. Diana Johnstone, Lilly Page, Keryn Garrity, Mary Griffiths, Sophie Johnstone, Kylee Griffiths and Del Lowther

9. Scott and Wendy Creswell with Kim and Zanoor Penny and dogs, Poppy and Lucy

10. Carol Taylor, Marewa Sheen and Graeme

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Pearce with Bichon Alfie and ‘bitsa’ Sam MATT BROWN

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35

WHAT’S HOT - DINING

www.vinesvillagecafe.co.nz

www.harvestrestaurant.co.nz

www.little-amigos.co.nz

Vines Village Cafe & Deli

Harvest Restaurant

Little Amigos Mexican Food

Marlborough’s award-winning favourite casual dining destination with a fresh and wholesome cafe specialising in nourishing breakfasts, fresh Supreme coffee, tasty lunches and afternoon drinks. Pour your own Taylor Pass Honey or try an Appleby Farms A2 ice-cream waffle cone or craft beer and gin tasting in the new GMB Taproom. Open 7 days 8.30am–5pm.

Nestled amongst the beautiful gardens of The Marlborough Lodge, Harvest Restaurant has a strong focus on fresh, local and seasonal produce.

The Head chef and his team masterfully let the hand selected ingredients speak for themselves. Paired with warm service and an idyllic setting, come and experience it for yourself. Open 7 days a week for lunch and dinner.

Based in the 5 Tapped bar, Blenheim.

Our Mexican and Tex Mex food is prepared fresh with vibrant tastes of real Mexican flavours. We offer daily specials and cater for vegetarian and vegan diet requirements including gluten free selections. We can provide tastes ranging from mild–hot to suit all tastes. Open Tues-Wed 4pm till 8pm Thur–Sat 11am to 8pm (9pm Sat). Pre order takeaways via our website or Facebook.

776 Rapaura Road, Marlborough (The Marlborough Lodge) Ph: 03 570 5700

30 Scott Street, Blenheim (behind Harvey Norman) Ph: 022 506 5386

193 Rapaura Rd, Marlborough Ph: 03 572 7170

www.goodhomebar.co.nz

thai9blenheim

The GOODHOME. There is a place like HOME.

Thai9 – where you feel like you are eating at your friends place

A Gastropub in the centre of town with an eye for the different and delicious, The Good Home Marlborough offers something for everyone, whether it’s fresh seafood, great steaks or the best burgers in town. A wide selection of craft beers on tap, Marlborough wines, barista made coffee, extensive cocktail list and the largest gin selection in Blenheim.

Open 7 days 11:30am till late.

We offer many diet options including gluten free, vegan, vegetarian and delicious Ketogenic options. We offer pre-order if you’re after a quick, keto lunch! Come in and try some of our homemade ice-cream or one of our many varieties of drinks including the famous bubble tea and Thai herb tea.

Download the thai9 app for all takeaway orders.

70 Queen Street, Blenheim | Ph: 03 577 6495

31 Scott Street, Blenheim Ph: 03 972 2799

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March 2020

littleamigosnz

Eleni-café-kafenio

Endless Greek Mediterranean flavours Fresh healthy Greek Cuisine served daily along with all your Kiwi favourites. Come in and feast on our new menu. Items such as Falafel, Zucchini Fries, and Meze Bowl, just to name a few. If you are in a rush you can get it all to go. Catering for all your events also available. Fully Licenced and open 7 days from 7.30am.

Enjoy us in Greek style – full of love and life.

1C Main Street, Blenheim Ph: 03 579 5040

e

CRAQUELIN CHOUX BOMBS Choux pastry was created by famous Italian chef Pantanelli in 1540 in France, seven years after it left Florence. The method and cooking technique is still relevant in today’s cuisine, and is regularly the start point for many savoury and sweet dishes with modern flavours.

This year it’s one of the food trends of 2020, modernised slightly by using a technique called ‘craquelin’ which creates a textured sugar type crust.

INGREDIENTS

METHOD

Craquelin dough

Combine all ingredients for craquelin dough in a bowl, combine and mix.

Reduce heat to 175°C for a further 10–15 minutes until golden brown.

Roll out on baking paper till 4mm thin.

Refrigerate then cut in circles the same size as your choux pastry.

Allow to cool then cut in half and fill with your favourite fillings.

113g slightly melted butter Pinch salt 135g brown sugar 125g all-purpose flour

Combine the butter, water, milk, salt and sugar together in a saucepan.

Choux pastry

Stir until butter has melted, reduce heat and add flour.

115g unsalted butter 120ml water

Stir until a thick dough has formed and gently cook flour off.

120ml milk ¼ tsp salt

Add dough to mixer and beat on medium speed to slightly cool.

2 tsp sugar 125g all-purpose flour

Add each egg slowly until fully combined.

The mixture should look shiny, thick, and smooth.

4 large eggs Egg wash

Pipe into circles on baking paper, brush with egg wash and place craquelin crust on top.

Lightly brush tray with water and bake at 200°C for 20 minutes.

CHEF’S TIP Ensure you sprinkle water on the tray to encourage the choux pastry to rise whilst cooking. Leave in oven to further dry out the pastry before filling. This will ensure the crunchy outer to soft interior texture.

Our level four students will learn the classic technique of choux in class and then get the opportunity to experiment with craquelin technique and modern flavours by participating with our production chef Rhys in the NMIT Bakehouse pop-up somewhere in the community.

Open Thursdays Café 10am - 2pm Restaurant from 6pm

Restaurant and café opening 19 March $2* coffee with code rata20

Dinner bookings and menus via

@therataroom nmit.ac.nz/rata-room

*valid until 30th April

37

HARVESTING THE LAST OF THE SUMMER CROPS & preparing for autumn and winter Kitchen Garden Keep on top of watering if the weather is still dry.

Prepare empty spaces for new crops by turning over the soil and adding compost and sheep pellets. Blood and bone can be worked in to the top layer before you plant.

Sow seeds: carrots, parsnips, kohlrabi, radish, leeks, spinach, silverbeet, beetroot, broccoli, onions, cabbage, cauliflower and brussels sprouts. Transplant to the garden when they are showing at least two sets of true leaves.

Plant seedlings: cauliflower, broccoli, cabbage, carrots, beetroot, silver beet, kale, radish.

Salad greens can still be planted in warmer regions.

Harvest basil and coriander before the weather cools then remove and compost plants.

Continue harvesting pip and stone fruit.

Rake up and compost all the fallen fruit.

this in to the soil. Spray with Copper Oxychloride and a Pyrethrum spray to take care of passion vine hoppers, mealy bug and brown spot.

As perennials die away prune back the old Finish tidying strawberry beds, remove old growth and if you need to divide them this or diseased plants. Cut off runners unless can be done now – once divided plant you are using them for next season’s plants. them straight away.

Garden Colour

Continue planting bulbs, daffodils, tulips, ranunculus, anemone, grape hyacinth, iris, hyacinths, and freesias. In the garden or in containers, feed bulbs with bulb food at the time of planting.

Sow seeds: alyssum, cineraria, calendula, carnation, cornflower, cyclamen, dianthus, flowering kale, lobelia, pansies, poppies, polyanthus, primula, snapdragon, sweet william. Transplant to the garden as the weather warms and when they are showing at least two sets of true leaves.

Plant seedlings: alyssum, carnations, pansies, cornflower, gazanias, lobelia, violas.

Continue to harvest feijoas and kiwifruit.

Encourage earlier and better flowers by pinching out the first flowers on your annuals.

Finish harvesting passionfruit. Then prune back, feed with citrus fertiliser and water

Feed all annual flowers with a liquid flower food, apply with a watering can.

Harvest tamarillos before the frosts arrive.

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March 2020

Plant sweet peas now for winter colour.

In warmer areas plant straight in to the soil, in cooler regions start in pots or trays.

Refresh pots with new season annuals.

Trees and Shrubs Prepare for autumn planting, the cooler weather brings a little more rain and the soil is workable again after the dry summer.

Prune spent flowers and straggly growth.

Remove and replace any old bushes and refresh the soil with compost before replanting.

Summer mulch can be dug in to the soil to add extra nutrients.

Lawn Start preparation for re-sowing lawns.

Spray weed killer to remove weeds, wait at least three weeks after spraying before sowing new seed.

Fix any lumps, hollows or bare patches.

Re-sow lawn seed when ready and water daily until fully germinated.

KEEPING IT NATURAL

S

isters Rosa and Margo Flanagan are happy. With broad smiles and a rapidly rising career in cooking, the duo is fast becoming famous throughout New Zealand.

These bestselling siblings, known as the Two Raw Sisters, have created a career in cuisine, born from their love of wholefoods; a diet they credit with helping return them to the best health of their lives.

From chronic fatigue, gut issues and problems with mental health, the inspiring pair have not faced an easy road.

Rosa, an ambitious middle-distance runner was, she says, over training and under eating, while Margo sought counselling.

Now they are keen to help others and highlight how they healed themselves.

Adding plants and whole, unprocessed foods into their diet has helped nourish them and they hope their experience can help others, they say.

Rosa, 23 and Margo, 21, will hold a special one-off cooking demonstration at this year’s Havelock Mussel & Seafood Festival.

Numbers are limited but at the time of going to press spots were available.

“We focus on cost effective, time efficient and easy recipes that are sustainable and will nourish, fuel and power your busy body to succeed and remain healthy and happy,” Rosa says.

Their broad smiles and glossy dark blonde hair are testament to their commitment to healthy living. They are not vegan, vegetarian or gluten free. Their mission is simple - to inspire, motivate and educate people on the benefits of plant-based eating and create healthy, happy and sustainable lifestyles.

“All eaters are welcome in our kitchen,” they stress.

“By ‘raw’ we mean another word for whole foods, using as minimally processed foods as possible.

“We focus on minimising the use of expensive ingredients, instead we focus on utilising seasonal produce and items you have in their pantries at home. In turn, making plant-based eating a cost effective, time efficient, easy way of living,” Margo explains.

Bringing a passion for cooking to people is exciting for the Christchurchbased women. They lament the loss of inspiration and want people to see the benefits of making the switch to whole foods.

“People have lost touch with food and what it’s like to be at the peak of their wellness. They don’t get excited about plants or cooking for themselves because all they know is the boring stir-frying, boiling and steaming,” Margo says.

Last year the siblings opened a plantbased culinary school in Christchurch.

But in a bid to get their message out to others they travel, taking on engagements throughout New Zealand.

The Havelock Mussel and Seafood Festival will be held on 14 March at the War Memorial Park in Havelock from 10am–6pm. Other headliners include Tiki Taane and The Phoenix Foundation.

Email amber@marinefarming.co.nz to find out if there are spaces available for the Raw Sisters special event.

39

MIND, BODY AND SOUL - LIVING WELL Fred has a fear of spiders One sight of the eight legged creatures and Fred is out the door - fast. But Fred—a 24 year old landscape gardener—didn’t want his fear of spiders to hold him back in life.

So he confronted his fear face-on by…er… having a huge black spider tattooed onto the side of his face.

I’m not entirely sure how it will make his fear of spiders go away…but it certainly made his girlfriend go away (she dumped him flat as soon as she saw his spider tat.)

You know what?

I think Fred would have saved himself a whole heap of trouble by going to a hypnotist who could have cured him of his spider phobia.

So how can I help people overcome fears and thoughts that irrationally get in their way? Why are people scared of flying, when the stats prove that they are more likely to get run over? Why can people not remember a dressage test, or a dog agility

Experience a depth of relaxation…that takes you to the centre of your soul Give yourself the ultimate gift of deep relaxation and nurture your skin and soul with a crystal facial treatment.

So what does a crystal facial entail?

Much like a professional spa treatment, Jacqui begins by cleansing your skin of any makeup and pollutants, followed by a steam cleanse to help open the pores and a deeper exfoliating cleanse to remove old skin cells and reveal the vibrant skin beneath.

Jacqui then examines your skin closely to determine exactly what state it is in,

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course, even though they know them very well beforehand? Why do people freeze when playing a certain type of golf shot?

There are of course, hundreds of examples.

All these fears and phobias, anxieties and habits have once upon a time, and for some reason, been learnt, and have become automatic behaviours. But the good news is that, providing a change is really wanted, then the habit can be changed into something more beneficial and effective.

This applies also to smoking and weight management. So I will always ask the question: “do you want to change?” I often get calls from people who want their husbands, mothers, sons to stop smoking, drinking, lose weight, but I will never work with someone if the desire to change their life is not theirs. In order to change any habits, fears and phobias, no matter how much you want the change for someone else, the change will not last unless YOU, yourself want it.

advising you on the type of skin care you require, before mixing up a serum especially for you.

Once the serum is applied, Jacqui gets to work with her crystals, using them to gently massage the skin of your face, neck and décolletage. The contrast of the hot steam and cool, smooth stones on your skin not only feels delightful but also helps the pores and blood vessels to dilate and contract which promotes blood flow and lymphatic drainage, providing continual benefits for weeks to come.

Crystals are then laid out over your face and body along the meridian lines to help cleanse, boost or calm the chakras, and Jacqui uses Himalayan bowls to help

I saw a lovely client recently who came to me because she was really frightened of flying.

She hadn’t wanted to do anything about it, because she really did not enjoy the idea of travelling until…. Her husband desperately wanted to go to Australia, and, so fed up with his wife’s fears, told her he would take her best friend. That changed her mind very fast! As she left my clinic, she said “Chris, do you know what I’m going to do now? I’m going to apply for a passport”! I later heard that she was now happily getting on a plane and holidaying with her husband!

Fears, phobias, bad habits, anxieties CAN be changed. Hypnotherapy is the easiest means to get you from where you are now to where you want to be.

vibrate the energy where it is needed.

At the end, Jacqui moves up your body, sealing your aura, and has been known to share some profoundly personal observations about her clients’ mental, physical, emotional and spiritual wellbeing which can provide reassurance and sense of peace, purpose and clarity.

For more information or to book your very special, very unique crystal facial, phone Jacqui at Heavenly Beauty Therapy on 027 825 1000 or pop in to 16b Ward Street, Springlands.

What do you believe to be misunderstood about the wellness industry?

| Q&A What would you say is the biggest shift in the wellness industry?

People are becoming more open and willing to try alternative and complimentary therapies. Raised mental health awareness has certainly led to greater emphasis on preventative measures and changes in lifestyles. People are becoming more proactive in seeking more natural and sustainable health solutions.

What should everyone be doing if you had to pick one treatment/service?

It’s essential to find time for self-care!

Life can be really stressful and busy and the human body can only take so much, before being affected negatively. There isn’t ‘one treatment to rule them all’. Find a balanced combination that makes you feel happier and healthier. And don’t be afraid to try new techniques and revisit old techniques with new therapists.

People are often looking for a quick fix and still consider alternative wellness therapies quackery. This is simply not true! Many alternative and complimentary therapies have huge success rates with supporting and maintaining good and improved health. Wellness doesn’t only impact the physical body. Being well, requires having the right mindset and being mindful of where we spend our vital energy. It all counts and is connected.

What makes you different from other wellness professionals in the region?

I’m genuine, caring and I love bodies and I think people can feel this. I love sharing knowledge and have a wide range of skills and experience and this makes it easier to connect the dots when it comes to health issues. I believe everything is worth a go and it’s important to be pro-active and take responsibility. I feel I offer new perspectives on how to achieve and sustain wellness and my clients appreciate this.

What is a new service you offer?

In addition to my massage therapies and breakthrough healing and mentoring, I now facilitate ‘cell salt therapy incorporating the Facial Diagnostics’.

Many people know about cell or tissue

salts, but what this tool allows is to pinpoint and thus correct exactly which mineral(s) are required for a healthy metabolism.

The initial consultation is very thorough and is combined with an analysis of the person’s face. It’s totally tailored to address the person’s current situation and the facial signs offer important information of what’s really going on. It can be done in person or online. I’ve been experiencing and seeing amazing breakthroughs and results for myself and my clients. It’s important to me to offer a modality that addresses all aspects of wellness – physical, mental, emotional and spiritual - because they work together.

This therapy offers a solution minus any side effects. They can be used by all ages, children and even during pregnancy.

They are natural and easily absorbed by the body. They compliment any other treatments. The follow up sessions provide ongoing support and encouragement, until the issue is resolved. I find clients appreciate this aspect and walk away feeling better, often having resolved longtime ongoing symptoms. I’m really excited about this therapy and fun tool!

Ph: 021 056 4300 info@trilbyjohnsontheconnective.com 1/65A Murphys Road, Springlands.

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Minerals are an essential part to every function in the body. Now with Facial Diagnostics, a scientifically proven researched tool and used in conjunction with cell salt therapy, is easy to accurately pinpoint exactly minerals your body needs by reading facial signs.

Some benefits include: • Releases muscle tension • Enhances quality of sleep • Improves skin tone and appearance • Reduces fatigue • Promotes healing

Ph: 021 056 4300 @trilbytheconnective

Is your body nutritionally balanced?

Getting the right nutrition is vital for your health and wellbeing. Nutrients provide your body with energy, essential fats, protein, vitamins and minerals to live, grow and function properly.

Lifestyle and environmental factors of modern living also affect your body’s underlying wellness. Sometimes it’s not always possible to obtain sufficient nutrients through your diet alone—this is when it becomes necessary to include supplements.

Full Body Relaxation and Hot Stone Massage available, enquire with us today.

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PROUD TO BE LOCA L REGAN & SANDRA STAFFORD Quality Coats Ltd, Marlborough

P: 022 100 8436 | E: office@qualitycoats.nz @QCLTD

What do you love most about Marlborough?

The weather and the location. We have a wonderful climate along with being positioned central of New Zealand.

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

Renewed, refreshed and satisfied.

What is unique about your service?

We pride ourselves on producing quality workmanship and leave every job clean and fresh. If it wasn’t for the quality finish, you wouldn’t even know we had been there.

What is one of your favourite projects?

My favourite is an oak dresser that Regan restored for me. I’ve never seen grain in another piece of wooden furniture quite like it. Regan finds restoration projects the most rewarding to give something that’s almost 100 years old a new lease on life.

How would you describe ‘a great day at work’?

I think a great day at work is created by the work atmosphere. We try hard to keep a positive and happy workplace and that in the end reflects positively on any completed job. Being positive and having a happy

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March 2020

atmosphere within any workplace has huge knock on effects from our staff to the work produced which is then reflected in the satisfaction of our clients. After all, they say smiles are contagious—and attitudes can be too.

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

We both have very loyal and hard working families who run their own businesses, so I guess the motivation to work hard has been ingrained within us both for a very long time. Not only do we strive to do our best at work we also put in a lot of hard work in our everyday lives. We like to live on the grounds that you attract what you put out and hardwork only pays off if you have a clear vision of what you are working towards.

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

We have a new addition to our family and at the moment I could honestly say we don’t have a whole heap of idle moments.

With having a very busy nine month old who is almost walking and a teenager who is slowly opening his wings, the boys are definitely keeping our hands full. There’s truly nothing better than getting to watch your family grow.

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