SEPTEMBER 2020
MARLBOROUGH’S LIFESTYLE MAGAZINE
GARDEN MARLBOROUGH
UP IN SMOKE
MARLBOROUGH MOVIE
Our green-thumbed festival is back
Medical student’s caution
Filming has wrapped on our action film
Nadine Thomas
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Happy Spring! Our team have the Marlborough area covered for real estate.
as their real estate professionals and look forward to working with them going forward.
The Spring selling season is upon us, and buyers are well and truly out of hibernation and ready to buy. We are grateful for all our clients, past and present, for their continued trust in us
If you or someone you know is still hunting for the best buyer for their property, or a new place to call home, get in touch with us today, we would love to be able to help.
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SEPTEMBER 2020
F E AT U R E S 7–9
GARDEN MARLBOROUGH From humble roots to beautiful bloom
10–11
THAT’S A WRAP Marlborough’s own action movie
12–13
A SPIRAL OF DRUGS One local man’s story of cannabis addiction
28–29
SPORTING MOMENTS When Marlborough reigned supreme in softball
7–9 10–11
22–25
REGULAR 16
On the Street
22–25
At Home
30–33
Travel
34
What’s On
37
Social Page
38–39
Food
40
Gardening
41
Health
28–29
Win a double pass to Garden Marlborough’s guest speaker Michael McCoy - Friday, November 6. Email hello@marlboroughmedia.co.nz with your contact details to enter.
Editor’s Note
S
pring is in the air, and with all the disruption of 2020, it’s nice to see bright colours coming to life in our region. It feels like a change for the better is due so we are embracing the good stuff in this months edition and focusing on the outdoors and the freedoms that come with space and the warm, sweet smelling fresh air of spring. What are you looking forward to most with the change of season? Have you got big plans in your backyard or are you venturing somewhere new?
I am especially looking forward to taking some time to smell the roses, literally (I’m waiting for some severely pruned bushes to bloom in magnificent glory). I thought a lot about my future flowering garden and soaking up the outside again, while we bravely survived the covid ridden dreary winter. Hopefully with the worst behind us, we can appreciate the simple things we have here in Marlborough. PS, Daylight savings happens at the end of the month, just another brighter thing to look forward too!
Summa
EDITORIAL Summa MacDonald summa@marlboroughmedia.co.nz
DESIGN Jamie Kneale and Toni Woolf
CONTRIBUTORS Paula Hulburt, Matt Brown, Joya Devine ADVERTISING Rosa Tate rosa@marlboroughmedia.co.nz
DISTRIBUTION Jo Blue, Wendy Abernethy Celebrity chef Nadia Lim is coming to Blenheim as part of Garden Marlborough this month.
PUBLISHER Marlborough Media, 52 Scott St, Blenheim www.localmedia.nz
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THE CHAMPS ARE BACK NORTHLAND - Friday, 18 September at 7.05pm, Blenheim WAIKATO - Saturday, 26 September at 2.05pm, Nelson BAY OF PLENTY - Sunday, 11 October at 2.05pm, Nelson SOUTHLAND - Sunday, 25 October at 2.05pm, Nelson CANTERBURY - Saturday, 7 November at 7.05pm, Blenheim PUBLIC SALES AT LEVEL 1
COURTESY OF GARDEN MARLBOROUGH/SUPPLIED Left to right: Alice Taylor, Jude Hobson, Julia Brown, Luke Elworthy, Sally Wadworth, Tim Crawford, Jenny Andrews (no longer on the committee) Richard Macfarlane, Jo McCormick, Keren Mitchell and Carolyn Ferraby. Absent: Andrew Vavsour and Charlotte Dillon.
Flower power For 28 years, Garden Marlborough has been weaving a special kind of magic; one both gardeners and those with less green thumbs can revel in. Preparing for the three-day celebration between 5–8 November this year, the team behind Rapaura Springs Bloom in the Boom 2020 are forging ahead. Words: Paula Hulburt
B
orne by the slightest of breeze on a tang of sunscreen and scent, happy chatter drifts skywards.
The leaf laden branches cast some welcome respite from the heat as people wander happily among the stalls, both browsing and buying. Bubbles of laughter burst over the crowds, sun hats firmly on heads as Garden Marlborough’s popular fete welcomes its many fans once again. For the people who help make the annual event happen, it would be fair to say it’s become a labour of love. Original members, and still on the current committee, Carolyn Ferraby and Richard Macfarlane are quick to credit the phenomenal success of the event to teamwork. “Richard and I had gardens that were open to the public and I think initially that’s why perhaps we were approached.
Gardens in Marlborough were not known. We weren’t known as a gardening destination at all,” she explains. Both are renowned for their own gardens; Carolyn a 1.7-hectare semi-formal work of art called Barewood Garden in the Awatere Valley and Richard a more formal oasis; Winterhome near Kekerengu. It is the diverse meld of skills among the committee members that make it such a strong and vibrant team. As the decades unfold, each committee member, both past and present, have maintained a passion for a project that remains close to their hearts. It all began when Marlborough District Council’s then marketing manager Mary-Anne Webber approached two of the region’s most accomplished garden designers.
7
JANE USSHER/SUPPLIED
Original committee member Geraldine Shield (known as Puddy) retired from helping organise the show almost five years ago. She remembers the heady days of the first event with a grin. “[We had] no expectations at all. It was flying blind. “We were pretty gung ho. I don’t think we ever thought it wasn’t going to work and at the end we were terribly surprised that it did. It was terribly exciting,” she says. “After it became successful, we all realised we had a successful formula and there was no reason why it couldn’t continue on.” In the first year there were three garden tours. Now, Rapaura Springs Garden Marlborough attracts 2000 registrations. “It was probably as successful in year five as we are now,” says Tim “It’s been a challenge to hold that success. The numbers in the fifth year were pretty close to what they are now.”
The original Garden Marlborough committee pose for publicity shots.
She wanted to bring a gardening event to Marlborough to showcase some of the region’s beautiful gardens and bring in visitors. It was a vision both far reaching and ambitious one that quickly blossomed into becoming one of the country’s premiere garden events. “We’re not all keen gardeners, we have marketing and business strengths which make us credible,” Carolyn says. Committee chair Tim Crawford nods in agreement over the good-natured banter and accompanying chuckles as the team reminisce. An old photo album packed with times past is eagerly thumbed through and the shared history is tangible as memories dance across the tabletop, taking conversations off on happy and amusing tangents.
From three women who each wore an identical evening dress to the popular cocktail party to a visitor who fell into a garden pond while on a tour, there have been many memorable moments. But is with a quiet sense of pride that the group pay tribute to those who have helped shape the iconic garden celebration. “I can honestly say it’s been one of the most broadening experiences of my life. It pushed me, extended me I guess, to do things I never thought were possible,” says Keren Mitchell. This is clearly a group of old friends, friends who have also created one of New Zealand’s most popular and longstanding garden shows. “We get on well, which is why it works. We stick to our knitting,” laughs Carolyn.
In the meld this year are celebrity chef Nadia Lim who will hold a live cooking demonstration using local ingredients. Garden designer Michael will return as a guest speaker while Tom Norton from Aquanort will talk through pool design accompanied by landscape architect Louise Dunning. Professional forager and keen outdoors man Peter Langlands is holding a Marlborough tour and Ben Leggett of craft distillery Elemental Distillers returns to present another tour of the gin ingredient growing and production process, all the way from root to cup. Around 3000 volunteer hours go into each occasion, with the committee of ten plus 2 part time staff meeting every second week throughout the year, taking just January off. But without the help of the sponsors and the wider community as a whole, the showcase wouldn’t happen, says Tim.
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8
September 2020
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Above: The fete has always been a big draw, attracting hundreds of people and stall holders.
REMOVE THE ENERGY OF PREVIOUS OCCUPANTS OR SPIRIT ACTIVITY
Left: A cocktail party held at Timara Lodge in 2004. COURTESY OF GARDEN MARLBOROUGH/SUPPLIED
“It’s not just the committees and sub committees, its kindergartens and schools and Renwick Fire Brigade who look after tickets and security.” From garden tours to the fete, workshops and guest speakers, people travel from across the globe to attend. Even amid the long shadow cast by coronavirus, this year’s offering is attracting a lot of interest. The show will go on from Alert Level One. Retired committee member Jeremy Jones says lots of return visitors have already registered, including a party of 26 from Auckland. “It’s about people coming to Marlborough and having a good time and there are people that would have been to all the events. “There’s a 90-year old woman who lives in a hi-rise in Wellington and she books in for two or three workshops every year, she loves the atmosphere.” A scheduling conflict with Armistice Day two years ago, saw the hugely popular Stihl Shop Garden Fête moved from Blenheim’s Seymour Square to Churchill Glad next to Pollard Park.
There’s a 90year old woman who lives in a hi-rise in Wellington and she books in for two or three workshops every year, she loves the atmosphere. Jeremy Jones on the success of Garden Marlborough
Feedback from both the public and fete stallholders means the move is now permanent. Putting down roots in a new location brings its own set of challenges but one the team are keen to embrace. “We have a pretty good recipe and the secret, or the key, is to ensure that we have fresh ingredients,” says Tim, lifting his glass of Sauvignon with a nod of his head – a silent tribute to a job well done.
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A local film for a global audience
Marlborough’s scenery has been cast as the photogenic extra in a locally made feature film destined for cinema screens around the globe. Britt Coker catches up with Marlborough director Aaron Falvey.
VISIO CREATIVE STUDIO
A
bout three years ago Aaron Falvey was talking to a friend, playing the hypothetical ‘what if’ game. It was a film idea they were brain storming. Your run of the mill post-apocalyptic thinking around human motivation and “what lengths would you go to, to save someone you loved.” Aaron took the concept to Nelson scriptwriter, Justin Eade who spent several months wrapping a screenplay around it before handing it back to Aaron to make a movie out of it. From that seed of an idea, Northspur was born. Shot in Nelson and Marlborough late last year, the worldwide release of this fictional film is edging closer to reality and director Aaron, is feeling good about how it turned out. “I’m really, really happy. It’s uniquely a kiwi film. A story that focuses around strong themes of love and family and there are some real human conditions in there that everyone can relate to.” Locals may recognise some of Marlborough’s landscape in the film
10
September 2020
Lights…camera…Northspur: Marlborough director, Aaron Falvey on set of Northspur.
“She said, ‘oh yeah, I’ve got a place that matches that description why don’t you come and have a look’. So from a gardener on the side of the road it turned into us shooting a film at her place for a week.”
somehow. For Aaron, that includes 18 ‘shorts’. He’s had a hankering for film making since he was nine years old but didn’t get serious about it until he was in his 30’s. He currently works full time as a video producer and it was through his experience as a sound technician for a 2014 feature film in Nelson that he met Doug Brooks. This encounter and shared love of film inspired the duo to set up the Top of the South Filmmakers Collective and start getting serious about making movies. There are currently 64 members across the region with varying degrees of skills and experience, but a united enthusiasm for film.
Although Northspur is the first feature film Aaron has directed, the complexity of such a huge project necessitates previous experience somewhere,
Aaron thinks a good director has to be a multi-talented, multi-tasker. “For me, I find having a good relationship with the cast is very important. Just making them feel like
with most of the shooting taking place in Essons Valley, Picton and Waihopai Valley, near Blenheim, predominantly on private property because it’s the easiest way to get permission for shooting. One of the main locations was a chance find by two of the crew scouting for sites who stopped to talk to a woman working out the front of her property. They explained what they were looking for.
they have the courage to do what they need to do on screen. I think having a good attention to detail is very important and a really good sense of the script as well, so that you can shape the scenes around the story to accurately reflect what’s being told. You really do need a broad knowledge of all aspects of film as a director, because you’re liaising with a lot of other people in different departments. You need to know what people are telling you when they’re asking you something. And that comes from experience.”
Every stage of the process is important but come October, it’s time for the crucial sales pitch. He has trust in the people enlisted to help market the film but nevertheless, there’s a lot of hard work that will be relying on a yes from distributors. He’s confident that the action genre that Northspur fits within has the audience appeal to get it where it needs to go. It also doesn’t hurt that any coincidental comparisons it has to the current Covid climate makes it both relatable and a fictional escape from the realities of the surreal world we’re presently living in. Not to mention the lack of film making in other parts of the world right now.
All going to plan, Aaron expects
“All these productions have had to stop and we’ve been able to carry on, there’s a bit of a buffer, for us. It’s a real opportunity for all independent films to have a chance to show in cinemas especially.”
and seeing people’s reactions and their
Northspur to make its world premiere right here in Blenheim, and a run in New Zealand cinemas early next year. Whatever spare time he gets between now and then, he’ll be spending with his wife and four kids before he starts to get serious about his next feature film, being shot in the region in late 2021. Filmmaking is an outlet for people’s creativity but the end game is always to entertain. “What’s the purpose of making a film for yourself; you’re making it for others to enjoy. That thrill of sitting in the theatre faces light up. And coming to you and telling you what they thought of your film and how it moved them, is inspiring. That’s why we make films.”
With the shooting behind him, it’s the post production phase that has Aaron’s attention now, with a goal to have it completed by the end of September. “We’re currently doing sound, the score, visual effects and colour grading (the latter, Aaron describes as ‘adding emotion to the film using colour’).
The cast of Northspur, a post-apocalyptic action film shot in the top of the South Island.
11
Back from the brink A grade A student with a promising career in medicine ahead of him, his life started to spiral out of control when he became heavily addicted to cannabis. Ahead of the cannabis legalisation and control referendum, a former Blenheim man, talks about how his extreme addiction took over his life. Words: Paula Hulburt
H
is eyes snap open as he gulps for air, the cold sweat of panic beading on his lip as he struggles.
“I’d get quite high three times a day and then try and push myself to maintain an objective perspective.”
Tangled up in a chaos of covers and half dreams, pulse thudding in his ears, he licks dry lips as he reaches, without thought, for the crumpled cigarette papers.
With a natural flair for academia and a raft of A-grades to his name, Jack was 19 years old before he tried his first joint. A decision to push personal boundaries and join a university group canvassing to legalise dope came with jarring consequences.
For second year medical student Jack, this morning begins as many, with dread and the overwhelming desire for drugs. Blonde hair unwashed, the fresh faced, earnest medical student of just a year before is impossible to see; his marijuana addiction stronger than the need to succeed. “I would wake and bake, just wake up and get high,” he says.
12
September 2020
He was soon hooked to the point he was feeling some extreme effects, he explains. “I’d wake up and couldn’t breathe. I actually forgot how to walk.” Jack recalls the concentration it took to simply put one foot in front of the other. Lurching forward as his brain stumbled with what should have been a simple task,
he could hear people jeering around him, he says. “I stumbled around with a zombie’s gait,” he recalls. “I’d hear people yelling at me, calling me a loser.” Now a strong advocate for the status quo in the non-binding referendum on 19 September on whether to legalise the sale, use, possession and production of cannabis, Jack is a changed man. More than a decade on from his dark days of addiction, he is certain that had he been unable to stop, his habit would only have progressed, leading him to harder, even more addictive drugs. He’s keen to help others learn from his experience and avoid his mistakes.
As Jack’s perception of reality changed and psychosis set in, he became increasingly unable to separate reality from delusion. Statistics from Health Navigator show three in a hundred people will experience psychosis at some stage in their life; it may be part of a mental illness, a response to major stress or triggered by drug use. Research shows that cannabis use increases the risk of developing a psychotic illness, as Jack discovered. Symptoms include hallucinations, delusions, disorganised speech, and behaviour. Early intervention is key to management and a multi-disciplinary approach likely to be more successful. Jack says his grasp on reality waned as his drug use increased. Voices that only existed in his head called and taunted him. He pauses as he tells how he ran from room to room, searching for people who just weren’t there. “I was chasing voices around the house.” “I didn’t realise how deeply addicted I was until it was too late. I saw things that weren’t real, was depressed and anxious and pushing people away from me. “[It’s] such a huge irony that I was studying neuroscience and psychology and ended up with drug induced psychosis.” Looming exams proved a tipping point and in moments of self-awareness, Jack knew he would never pass; he also knew he needed help. Decision made, he went straight round to see a friend and get high. “I couldn’t feel my heat beat and thought I was dying. “A big wave of whiteness came over me and I couldn’t feel my body. I just snapped all of a sudden.” He turned to his family in Marlborough for help and saw both his own GP and a psychiatrist. A treatment plan was put in place and Jack began taking anti-psychotic medication and anti-depressants. Piece by piece he built a life and 14 years on, he is happy. It is the strong support of his “amazing family and friends” that pulled him through, he says. By sharing his experience, he hopes to provoke thought and prompt informed decisions when it comes to voting in the referendum where people vote in the proposed Cannabis Legalisation and Control Bill. “Marijuana causes significant harm. The more people smoking weed, the more people will experience mental health issues. “It’s stupidity at it’s extreme. I started off pretty smart and ended up being pretty stupid.”
13
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Q&A
Food for thought Bayleys Friday Night Feast is a great chance to have some fun, soak up the vibes and try some great local cuisine. Fran Nolan from Boom Chef Blenheim and Sander from Karaka Cuisine give us the know down. PAULA HULBURT
FRAN NOLAN
Boom Chef Blenheim
Left: Chefs Fran Nolan, left, from Boom Chef Blenheim and Sander de Wildt from Karaka Cuisine are joining forces for Bayley’s Friday Night Feast.
SANDER DE WILDT Karaka Cuisine
Marlborough has some great, locally sourced foods. For the next week, you must eat just three. What would you choose and why?
FRAN: Lots of great chefs In Marlborough using great Marlborough produce.
SANDER: That’s a really hard question but if I really have to pick three: Cranky Goats Cheese, as I am a cheese monster and never get bored of cheese! I will have this with our homemade Karaka Crackers. Regal King Salmon, very versatile, so I won’t get bored eating the same dish for 7 days straight! Marlborough Figs, they are my favourite fruit to cook with, yum.
If you weren’t a chef, what would you be?
FRAN: Far too many locally sourced foods to choose from. If I had to I’d pick Origin South Lamb, Cranky Goats Cheese and salad and veg from Golden Mile produce.
FRAN: Maybe an owner of a hot sauce company.
You have friends coming to town and need to make a restaurant reservation, where do you take them and what makes it so special? SANDER: I have a couple of favourites, but I have to choose Scotch Wine Bar. A casual atmosphere, but very well run with innovative food, nice wine list and professional front of house staff. FRAN: Lunch at any of the vineyard restaurants that have stayed open for winter. Sitting in a vineyard sampling their wine, that’s matched with Marlborough food is a great day out!
SANDER: I would have chased a career in the wine industry. I studied at NMIT but after stints in several Marlborough wineries interestingly chef work kept following me in increasing demand, so I ended up in the kitchen once again and decided to start my own business, Karaka Cuisine.
What prompted you to sign-up for Bayleys Friday Night Feast? SANDER: In Holland I was always involved in vibrant community food and entertainment events. I love seeing Marlborough’s town centre come alive like this, bringing people together and celebrating the region’s cuisine. FRAN: I have worked at the Friday night feast the last few years. I really enjoyed it. Great atmosphere and event to showcase the region.
Can you give us a heads-up what you will be serving this year?
SANDER: Pancakes on Sunday morning for the family.
SANDER: We have created two dishes with ‘Origin South’ Lamb and other locally sourced ingredients. Grilled ‘Origin South’ Lamb ‘Lollipops’ on Asparagus & Cauliflower Salad with Marlborough ‘Garlic Noir’ Hummus and Spiced Uncle Joe’s Hazelnuts.
FRAN: I’ve always enjoyed BBQ — anything cooked over charcoal or wood. That’s the reason I have a BBQ catering company.
FRAN: Slow Cooked ‘Origin South’ Lamb Shoulder on Karaka’s Focaccia, Thymebank Greens, Cranky Goats Feta & Kalamata Olive Mayo with Pickled Red Onion.
Is fast food ever ok?
How would you describe the event to someone who’s never been?
What meal are you always happy to make and why?
SANDER: Yes, but only now and then. My boys especially do enjoy good fish and chips on a Friday. FRAN: Yes, especially when you have cooked a few hundred meals in a week, and you can’t be bothered cooking anything for yourself. Some local food trucks do great fast food.
There are a lot of talented chefs in Marlborough, as a region, do we punch above our weight? SANDER: I think there are some great chefs here in Marlborough, but I am especially impressed with Bradley at Arbour. Always creative with local produce, good looking dishes using nice techniques.
SANDER: A great opportunity to catch up with mates, try some creative street food cooked up by one of the local chefs with a glass of your favourite drop, in the heart of our town centre. FRAN: A great night out sampling great food, wine, beer and music.
What are you looking forward to the most on the night? SANDER: Connecting with people who love to try local food. FRAN: Looking forward to seeing lots of people out and cooking some nice food with Sander and the Karaka crew.
15
ON THE STREET
sub-zero temps in the Valley, but I did dress it up again to step out with Gum Boots to grab the kids from the bus with my new favourite yellow Kathmandu long length puffer jacket.
What looks or trends do you like at the moment? I don’t follow looks or trends and instead buy classic pieces that hopefully will outlive us all.
Where do you buy most of your clothes? On the rare occasion that I do go shopping, I do love shopping at Thomas’. I love the experience, the ambience, the knowledge of the team and a complete sensory experience. They have so many beautiful things but more importantly they stock a lot of New Zealand founded and made brands that have ethical and sustainable sourcing and transparency behind them. The brands that I have most recently bought are Kate Sylvester, Kowtow and Neuw.
What is your favourite all time buy?
Catherine van de Meulen is owner and director of Entrepreneurial Women with Purpose. She comes from an entrepreneurial family business background, in which her father founded the iconic Australian youth brand SUPRÉ.
I recently bought a very functional Kathmandu long length puffer jacket with a hood in bright yellow. It’s cosy, warm and a bit of fun. I had been looking for something bright yellow all summer and then of course found it in winter.
Worst clothing disaster? If I look back on my youth it was probably a pair of crocheted flares with cork wedges. I loved them. But my friends really did laugh a lot whenever I appeared in them.
Describe what you are wearing today?
What item should everyone invest in?
I mainly work from my home office so generally it’s head to toe in P.E Nation exercise gear after a morning meditation, yoga, run or HIIT class BUT today I actually got dressed outside of the spandex attire for a Zoom meeting on a new project. Slim Line high waisted black pants, a long sleeve heavy set zip up the back white top, a white tailored jacket and my favourite gold dipped navy feathered earrings that were a birthday gift from a beautiful friend in the Valley. Under the desk though it is ugg boots as its
Good quality jeans that will last a lifetime. The key for the lifetime staple is not to wash them too much.
16
September 2020
Someone whose sense of style you admire? Ruth Bader Ginsburg. Her style is classic, sharp with a little quirk to create talkability.
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The team at Haven Cafe are serving up fresh house-made food to delight, from left to right, Jessie, Nilza, Dani, Chris, Roxanne, Roxy, Ana, Sophie, Sam, Matt, Julie, Deb (absent)
SUPPLIED
Catering with passion to suit individual palates Taking her passion for creating vibrant delicious food, Roxanne Phipps started her own local catering business in sunny Marlborough.
“
I
stopped for a while when my children were little, then once they started going to school, I wanted to get into doing something for myself, so I started RB Catering three years ago,” says Roxanne. Several months into it, when things began to pick up and it was doing quite well, the local entrepreneur bought Marlborough Weddings and Events. “They were two small companies which worked really well together.” Because the catering side was getting busy, Roxanne looked into to getting a commercial kitchen and after looking around for something suitable, she felt Haven Café was the best option. “It had wonderful staff and a great kitchen, so I bought it.” Roxanne enjoys playing with recipes and making her own ‘homestyle’ food, with a ‘rustic’ approach. “People just ring us up and tell us what style they want, whether it’s a grazing table, canapés and tapas, platters or a sit-down meal. We have contracts with a number of local wineries we regularly cater for. I don’t have a whole lot of menus I send out to everyone; everything is pretty generic; we make a menu around each individual person. People want choice and that’s what we provide them.” Roxanne says everything they do is home-made, they try not to use additives or preservatives and they happily cater for
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September 2020
people with various dietary requirements who are gluten-free, vegan, keto, dairy-free, etc. Having owned Haven Café since September last year, Roxanne is not only grateful that she now has a fabulous commercial kitchen to use, but having kept onboard the original Haven team she says she ‘won the lottery with the staff as well’. “All the positive comments we receive are usually around the quality of our food and our friendly team. We get to know our regular customers which is great because you can build a rapport with them.” Located in Redwoodtown, people enjoy popping into Haven Café where there is a lovely playground for children so they can sit down and enjoy their cups of coffee in peace while the children play. There is also a lovely grass area with tables so you can sit in the sunshine out on the porch or in their pleasant indoor space. Serving freshly roasted coffee, delicious homemade pies, croissants, muffins, cakes, tarts, salad bowls, the staff’s very own ethnic cuisine and much more – you will love what’s on offer at this delightful café. Both RB Catering and Haven Café are making a concerted effort to support local. “We are trying to source everything locally or from around the country to support Marlborough and New Zealand companies.”
PROMOTION
Feast Marlborough Charitable Trust chair, Fiona Fenwick’s inspiring vision connects people to land and place through food.
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SUPPLIED
Connecting people to land and place through food
t the end of 2019, the Feast Marlborough Charitable Trust was formed, with a primary focus to tell the Marlborough Food Story providing a platform for and developing the potential of everyone in the regional food family. “We have the most exceptional bounty on our doorstep and for many, it’s a well-kept secret, not just for New Zealand and the world, but also for many locals,” says Trust Chair, Fiona Fenwick. “Marlborough is a unique area and we aim to help connect people to that through food. We have incredible produce, that can sustain our community, have a major effect on our region both socially and economically and also enhance its liveability. We know how wonderful it is to live here, but we may not all know all the good food we have coming from this area, from the Top of the South right down to the Kaikoura Coast — our seafood, our game, amongst others from our fantastic growers and producers.” There is definitely an opportunity for a greater spotlight to be shone on
Marlborough’s produce. “We also want to ensure that when visitors come, they experience everything we have — not only our world-class wines and beautiful scenery, but also our excellent food .”
their relationship with local food and where it comes from, increasing pride and satisfaction in what is produced and served on the plates of Marlborough — both at home and when eating out.
“We knew that a lot of effort had gone into developing areas of our food and beverage sector in the past, but no organisation was solely dedicated to the complete food ‘picture’ and what value it could bring to the people of Marlborough.”
“In addition, the events strategy of Feast Marlborough aims to create some of the best food events in the country. We want to develop this so that locals and visitors alike think of great food when they think of Marlborough”
To address this, Fiona was asked to establish a Board of Trustees and develop a vision and strategy for Feast Marlborough. She then cherry-picked some of the best representatives of both the local and national food and beverage sectors to provide invaluable experience and a diverse input, along with sound governance skills, to ensure its sustainability and growth. Feast Marlborough also aims to play a role in helping the community develop
She says that this form of food-tourism would also be beneficial for local retailers, hospitality and accommodation providers. “We want to ensure our events strategy builds on the amazing success of Marlborough’s iconic ‘Bayleys Friday Night Feast’. Locals and visitors love it. It brings the whole town to life. We all love this region and this is another important way to demonstrate Marlborough’s true uniqueness and value.”
To find out more, visit www.feastmarlborough.nz
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Spring into your outdoor area Spring gives us the perfect opportunity to stretch out pasty arms and legs while enjoying the warmth and sunshine in our own backyards. But, as we stand there, sun on our face, feeling pleased with ourselves, we look around and see an area of our home seriously lacking love.
Soil health In this day and age, having a home garden has suddenly become all the more appealing. But before you dig in and plant your favourite potatoes or carrots, it’s important to take time to ensure your soil is healthy and correctly prepped for your vegetable of choice! Some plants require more or less acidity in the soil, more or less nitrogen in the soil… it’s important to have an understanding of this before you plant and take measures to adjust your soil so that you can get the best out of it.
W
hether it’s the barbecue area, the garden, the lawns, the tatty outdoor furniture or even our garage that’s a little worse for wear, winter may have left its mark. Spring is the perfect time to rip into our outdoor spaces and get them spruced up for the warmer weather ahead. Sometimes getting inspired can be a little difficult but fortunately Marlborough is well placed with outstanding local businesses that can help you give your outdoor space some TLC. With Garden Marlborough just around the corner, there’s plenty of local inspiration.
Garden If you’re lucky enough to have green thumbs, then spring is an exciting time of year. Flowers bloom, the veggie garden is begging for a decent planting and the lawns will be ready to burst. Selmes Garden Centre is the largest retail nursery in Marlborough, which means they can supply you with a huge range of plants and gardening supplies at competitive prices. Their garden centre has everything you need – from fruit trees to flax, camellias to coriander, root vegetables to rhododendrons – and everything in between. Not to mention the compost, potting mix, bark, and coconut fibre, which is all available in either retail packs or bulk supplies.
Enjoy the fantastic atmosphere created by their personable, knowledgeable and highly experienced staff. They can make sure you choose the best for your garden – whether it’s a feature plant for your native garden, the right selection of trees for your new shelter belt, or the variety of potatoes that will be ready in time for Christmas dinner – come in and talk to their green-thumbed staff. If you appreciate the vibrant colour and delicate beauty that comes from flowers and trees, or are you someone who values the farm-to-table lifestyle with row upon row of perfectly grown fruit and vegetables but need some help, here are some tips to help you get the perfect garden:
Know your area This applies to your garden area space, how you want your garden landscape to look as a finished project and how it works with your home/rest of your garden. Immerse yourself in inspiration from landscaping websites/magazines so you are able to come instore with a clear idea of how you want to go ahead. Consider the fact that some trees in your area will lose their leaves all winter, leaving your garden looking bare. Taking measurements of sections where you want to place stone, bark or pavers so you are able to get estimated quotes also saves a lot of time when coming into your local landscaping products store!
Of course, your soil quality comes into play as well; make sure it has a healthy mix of compost and topsoil before incorporating any garden mixes.
Laying decorative stone/bark Once you have decided what kind of decorative element you want to add to your garden landscape, you want to make sure it stays looking as aesthetic as possible for as long as possible. Putting down a layer of garden tarp before laying your product can protect the product from getting dirty and/or sinking into the soil, which will make it disintegrate faster. This can apply to your garden pathways as well as beds. When it comes to laying a stone driveway however, it may be necessary to get your driveway levelled and then rolled to compact the stone down to make it last as long as possible. There’s always more to discover at Centaland on Sheffield St, come along any time during the week and on Saturdays and the friendly loader driver will load you up. From soils to garden cover to edging and more, there is something for every type of gardener.
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If it’s garden maintenance you’re after, then there’s another local business that can sort you out, from mowers to blowers and everything in between. Mikes Mowers have the best chainsaws and lawnmowers. They offer the best advice and service in town. You can be confident that you have all the right gear and advice to get the job done right when you buy from Mikes Mower & Chainsaw Services. They service all areas in the greater Marlborough region, including: Picton, Havelock, Ward and Rai Valley.
Outdoor area If you’re looking for outdoor furniture to make your outdoor area an oasis of comfort this spring and summer then a visit to Furniture Gallery Blenheim should sort you out. Rob Bruce and his team have a huge range of furniture whether you’re looking for your outdoor space, your bedroom, lounge or dining area. They have the only La-Z-Boy gallery in Marlborough and as such are the furniture specialists who can bring you La-ZBoy’s full range of superb furniture including recliners, chairs, sofas and occasional furniture. The team at Furniture Gallery are constantly updating their product line, so call in to see the latest on offer in home furniture and furnishings. Whether you are looking for dining, lounge, bedroom, occasional furniture or accessories, come in and see the team at Furniture Gallery.
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September 2020
Let the light in Spring is in the air and there’s no better time to start thinking about updating your home. Are you wanting to create indoor/outdoor flow? Louvre Roofs are the answer to creating a space that merges the benefits of indoor/outdoor living. Extend your outdoor living space with a custom made Wall Series louvre roof which can be fixed onto virtually all styles and shapes of homes, alternatively, an integrated Louvre Roof can be custom made to fit into a new or existing deck roof. Both options allow you to open the roof to let in the light on dull days or close it to keep out the harsh sun, all at touch of a remote button. Or perhaps a HomePlus Freestanding louvre roof is your preferred option.
A stylish, independent structure for protection from unsuitable weather, whatever the season. Opening louvres offer you the flexibility to let in more sunlight on dull days, or they can be closed to give users full protection from the hot sun or rain and creates a stunning centrepiece for your outdoor area. HomePlus is also offering you the chance to win $1000 Towards a Louvre Roof for your home from HomePlus see the website for further details. HomePlus Blenheim enjoys an enviable reputation as the go-to team for a range of home improvements and repairs.
Keep the Flies Out Direct from Europe; HomePlus offers the next generation of screens to keep out flies and bugs.
Venette Pleated Retractable door and window insect screens are a modern alternative to the traditional hinged or sliding insect screens, with lots of advantages over the traditional screens. One of the most popular features of the Venette pleated retractable screens is their stylish, modern finish and semi-translucent mesh which keep the view clear. The classic sliding insect screen doors are an economical and lightweight screening solution which easily fits most sliding doors, with low depth tracks that fit neatly onto existing joinery. Retractable Insect Screens are screens for both windows and doors that retract into a cassette when you don’t need them. For peace from insects at night and a hygienic and comfortable fly free environment during the day, a custommade retractable insect screen is the perfect choice. Magnetic Window Insect Screens are an economical and flexible screen which keeps your home free from flies and insects. Magnetic insect screens are a popular choice for homes, for their family friendly usability and their easy installation directly onto existing windows, so no running tracks need to be fitted.
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Laying down a life of colour A family tragedy turned Lynette Graham’s life and art practice upside down. But now the Mapua artist tells Charles Anderson how she hopes her work can still make a small difference. Lynette Graham was inspired by the idea of having ‘useable art’ that was bursting with colour.
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n oil painting of a group of tulips still sits on Lynette Graham’s mantlepiece in Mapua. It is small and bursting with colour. It’s also a reminder of her first foray into art, more than 20 years ago. The Mapua artist was then living in Wellington and headed along to a gallery. “There was a painting and it was amazing. I didn’t know if it was a photo or a painting.” The gallery told her that they did art classes. So, Lynette headed along. She ended up painting at any opportunity. When her work colleagues would leave for the day, Lynette would pull oil paints out of the office fridge and get to work. “I knew that if I went home, I would never get around to it. I knew that if I wanted to get better, then I had to practice.” So, she found herself getting lost in the work. Lynette’s ability increased and so did her curiosity about what other mediums she could experiment with. For some time, she had thought about putting her vibrant colours onto fabric. But it was a family tragedy that cemented the change in her work. Her 12-year-old niece Emma was diagnosed with a rare form of bone cancer. Lynette flew to the United States to be with the family and it was there that she told Emma that she was thinking about working with fabric. “Her eyes lit up. She was so excited about the idea. That became my motivation. She was a healthy young woman with her life ahead of her.” Emma died only four months after the diagnosis. Before then, however, the Make a Wish Foundation organised a trip for her to go on a Disney cruise, which Lynette says was just an amazing experience for Emma. When Lynette got home to New Zealand, she set about learning how to transfer her work into the digital realm. She learned photoshop and about supply chains for fabric printing. Soon she had created useable art. “The idea was to have something unique that you can’t just go out anywhere and buy. With painting you have to be connected to it, otherwise it’s just a picture and it doesn’t have any soul to it. So, when my designs come out I want them to have a bit of substance and not something that can just be taken off the rack.”
Lynette creates cushions for couches, or pets or floors. She makes blankets to get cosy under — all bursting with colour. She even pivoted to making face masks. Her work can be found at Gravity in Mapua and once she starts making a profit on her work, she plans to donate the proceeds to the Make a Wish Foundation. “Even if it makes a difference in one child’s life that is something.” And in that way, she can keep the spirit of her niece Emma alive too. CHARLES ANDERSON
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Sporting moments revisited
The Marlborough Softball team of 1988: Back row from left; Tony Climo, Steve Healy, Graham de Boo, Colin Hayes, Nigel Schultz, Richard Wilson, Mark Davis. Front row from left; Kevin Sheehy, Kevin Columbus, John Rouse, Greg Rangi, Nathan Gill and Brent Thimbleby.
Class of ’88 graduated with first class honours
SUPPLIED
Words: Peter Jones
Despite our little province boasting a “production line” of top-class softballers over the past 60 years, the name ‘Marlborough’ has only once been inscribed on the Jefferies Cup, symbol of South Island supremacy.
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with NZ reps who would go on to almost totally dominate the event from 1990 until the present day.
By the end of the first inning, Marlborough led 4-0 and went on to take the match 8-0.
The previous year they had finished sixth in the annual tournament, meaning they were not among the favoured combinations who gathered at Christchurch’s Cuthbert’s Green ball park in early December, 1988.
The Cantabrians went into the match bubbling with confidence, having scored 41 runs and conceded just one. One of the Marlborough players suggested the feeling among the Canterbury crowd was, “hurry up guys, get this done and move onto the final”.
Every Marlborough batter managed a safe hit off Southland pitcher Ross Mackie, later named pitcher of the tournament.
he stars finally aligned in 1988, when the men in red and white eclipsed 11 rival South Island associations to bring home the coveted silverware.
However, this was a quietly-confident Marlborough outfit, a potent mix of youth and experience who arrived at the tournament in confident mood after a couple of strong early-season performances. The addition of pitching ace John Rouse to their roster was also a major factor and the rise-ball specialist was on the mound when Marlborough began their campaign on Friday. Against Rouse’s former team, ’87 runnerup South Canterbury, they immediately signalled their intentions, crushing the top seeds 8-0. However, just as quickly they were brought down to earth, being beaten 1-0 next up by the powerful Southland combination. That timely wake-up call galvanised the men from the top of the south who went on to down West Coast 6-2, Central Otago 10-2 and Eastern Southland 7-0. Steve Healy pitched in the latter clash, a game made more memorable by the efforts of Nathan Gill, Nigel Schultz and Colin Hayes who followed each other to the plate and slammed consecutive home runs. Then it was on to the play-offs and a match-up with Canterbury, a team laden
However, it was the underdogs who “got it done”, prevailing 1-0 in a tense encounter. There were a couple of key moments, both involving Gill, a former NZ junior rep. He scampered home on a pass ball for the winning run, following a safe hit from Schultz, then the shortstop pulled off a superb infield play, dummying a throw to first before picking off the runner from third at home plate. Thus, Marlborough were able to defend their narrow advantage, through superb pitching from Rouse coupled with some inspired fielding. In the sixth inning, Canterbury’s NZ rep Jimmy Hall’s booming strike appeared bound for glory until Kevin Columbus, leaning on the outfield fence, stretched out to make a spectacular catch. Southland downed Nelson 1-0 in the other semi, offering Marlborough a chance to avenge their earlier reversal at the hands of the southerners. And they made no mistake. In a remarkable opening to the final, Marlborough were ahead 2-0 after the first three pitches. Lead-off batter Healy managed a hit, Columbus reached base with a running bunt, then a Gill double scored them both.
By contrast, the Rouse/Mark Davis [catcher] combination faced 22 batters, struck out seven and allowed just one safe hit. “Rousey was one of the best rise-ball pitchers in New Zealand,” suggested Hayes. “He was quick and could pitch all day… he and Nathan [Gill] should have gone on to represent the Black Sox,” added Healy. He said there was no secret to the side’s success. “The core of that team had probably done five or six seasons together. “But we also had so many unsung heroes who would step up when we needed them and make a big play.” Interestingly, no Marlborough players were named in the tournament team, a slight that the players seemed unconcerned by. “We didn’t really care,” said Hayes, “we had done what we came to do.” That they certainly did, performing a feat no team before or since has matched. The 1988 Marlborough team was: Kevin Sheehy (player/coach), Johnny Rouse, Richard Wilson, Mark Davis, Steve Healy, Greg Rangi, Nigel Schultz, Nathan Gill, Kevin Columbus, Colin Hayes, Graham de Boo, Tony Climo and Brent Thimbleby.
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20 OV 20 7 NERS PARK, NELSON
FOUND
www.nzciderfestival.com
Travel | Nelson, Tasman, Golden Bay
Where the ordinary is extraordinary Visit Nelson, Tasman and Golden Bay and you’ll discover a place to experience life beyond the ordinary. A place where all the best bits of New Zealand are distilled into a single destination, with a palpable energy, vibrant culture and arts scene, and an array of stunning natural landscapes to explore. A place where its easy to connect, but where disconnecting is valued too, with beaches, rivers, lakes and mountains located just a stone’s throw away.
Right, here we go people. There’s no better place to live in New Zealand than the top of the South so if you want a week away or just need a weekend trip, we invite you to pop across the hill to sunny Nelson, the Smart Little City. Whether it is an adventure you are looking for, visiting friends and family, or simply to shop and dine and relax, Nelson has it all. To be in the know on what’s on offer, go to www.uniquelynelson.co.nz to check out all the latest offerings,
retail specials and more. Being that Smart Little City, we have made your planning easy. Nelson City is the only city or town in New Zealand that allows you to walk through the CBD with virtual reality, browse the shops or restaurants to sample what lays ahead. Pop onto our website and get started, find out your must visit places and plan your visit now.
Kaiteriteri Beach Lodge 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, couples and backpackers. Join us for a night out at the onsite restaurant bar, The Beached Whale, for live music, wood-fired pizza and full a-la-carte menu. Our friendly staff can give you tips on the best things to do while you are in the area. Experts in hosting 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 from which to explore the Abel Tasman and all the best the Tasman region has to offer. Bookings are now open for the summer months! Visit www.kaiterilodge.co.nz
New Zealand’s cider capital The New Zealand Cider Festival is back for its fifth consecutive year in New Zealand’s cider capital, Nelson. Held on Saturday 7 November at Founders Heritage Park, it will coincide again with the NZ Cider Awards on Friday 6 November. The festival is an annual celebration showcasing the diversity of cider with over 80 different ciders from around New Zealand.
perfect location to host New Zealand’s only dedicated Cider Festival.
Cider popularity has doubled over the last six years and Nelson can be described as ‘heaven for cider seekers’, producing over 50% of the country’s cider! This, coupled with our sunshine hours, make it the
Cider enthusiasts can expect an exciting and memorable cider experience in Nelson on Saturday 7 November. Tickets from $32 available online now at www.nzciderfestival.com
Alongside sampling cider, event goers can enjoy all day live music and entertainment, learn about how cider is made, the history of cider, how to pair cider with food, and more. There is a dedicated kid’s area and local artisan food trucks to tempt your taste buds.
New Zealand Cider Festival
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September 2020
Travel | Nelson, Tasman, Golden Bay Fishing, food and fun No trip to Golden Bay can be considered complete without calling in to Anatoki Salmon Farm. A few minutes’ drive from Takaka, on the banks of the Anatoki River, this thriving family business has hit on a winning formula that combines fishing, food and fun for all the family. The fishing experience is accessible to everyone. Anatoki Salmon Farm
You don’t need a licence, you don’t need experience, you can be any age, they are open daily, and you don’t need to book.
The best thing about Anatoki Salmon is that you get to catch your own fish and eat it on the spot in the cafe. What could be more fun than a fishing session with your family or friends? There are plenty of activities you can engage in after you have eaten your fish, feeding eels and interacting with kune kune pigs.
Nelson’s adventure destination Whether you’re a thrill seeker or just looking for a relaxing day out, Cable Bay Adventure Park is the place to be. Cable Bay Adventure Park has plenty of activities to keep you busy, whether you have a couple of hours or the whole day and it’s only 15 min from Nelson’s city centre. The best-known attraction is the Skywire, a unique 3.2 km flying fox experience. People of all ages can soar up to 150m above beautiful native forests with superb views strapped into a four-seat carriage. Travelling forwards and backwards, it’s a 10 minute ride of your life.
Back on the ground you can suit up for a paintball battle amid a purpose built fort and village, spin and splash in an Argo amphibious vehicle or test your own skill on quad bike tours of varying length through farm and native forest. Alternatively you can enjoy the beauty of the Cable Bay Adventure Park on the mountain bike trails or self-guide yourself on one of their E-bike’s. To top off the day, treat yourself to delicious food, local wines and good coffee and treats in the popular Base Cafe.
Experience the best of N.E.L.S.O.N. Whether you’re visiting our incredible region for business or pleasure, Rutherford Hotel Nelson is the obvious choice for luxury accommodation and dining in Nelson. Rutherford Hotel Nelson is Nelson’s only 24-hour fully serviced hotel, offering luxurious rooms and suites. Their central location means Nelson’s many galleries and city attractions are just a stone’s throw away.
Rutherford Hotel Nelson
Their stylish accommodation will suit anyone looking for a great place to stay, whether you’re here on holiday, in town for a wedding or enjoying a weekend break.
Cable Bay Adventure Park
Rutherford Hotel Nelson also offers a range of excellent dining options to cater for both their guests and the public. Whether you’re looking to fuel up with a delicious breakfast at Oceano Panorama Restaurant or wanting to quench your thirst at the Port o’ Call Bar after a big day exploring New Zealand’s sunshine capital, there’s something to suit your needs. For evening dining, Oceano truly captures the essence of Nelson, offering the freshest local produce cooked to perfection. Their seasonal, a la carte menu offers something for every palate. Top off your dining experience by choosing your favourite wine from one of the region’s best selected wine lists.
Founders Heritage Park What could be nicer than spending a lovely afternoon with the family, enjoying the charms of days gone by? Explore displays of Nelson’s heritage and learn the stories of our local people. Visit the businesses and local artisans including a printmaker, sailmaker and fashion designer who work in character buildings.
Climb inside the Bristol Freighter airplane and take a ride on the train, rides are available every day during the school holidays. Enjoy lunch or a coffee at Founders Café and relax in the quaint streets which are set among village greens and beautiful well established gardens.
Founders Heritage Park
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SEPTEMBER | 20
5 September MAKE IT MARLBOROUGH PICTON ACTIVATION DAY
WHAT’S ON
Come on Marlborough, let’s make it happen for Picton. Here’s your chance to be a tourist in your own town and support local. Special offers, discounts and prizes will be on offer for a whole host of products, services, and experiences.
Information correct at time of print. For updated information visit www.follow-me.co.nz
Picton Town Centre 9am–4pm
5 September
11–13 September
RAYBON…KAN TOUCH THIS
MARLBOROUGH HOME & GARDEN SHOW
Keep the Picton celebrations going with an evening of stand-up comedy at Picton Little Theatre with one of the best comedians in the country. R16 event.
Annual show packed with all the ideas and information you need to transform your home and garden into the spaces you’ve always dreamed of.
Marlborough Lines Stadium 2000 Fri & Sat: 10am–5pm Sun: 10am–4pm
Picton Little Theatre 8pm–9:40pm
12 September
12 September
PURE GOLD
HOPEWALK BLENHEIM
Marlborough District Brass Band invite you to join them for an evening of much loved music at this concert of contrasts that will appeal to all ages.
Join in on a 30 min walk from Seymour Square to raise suicide awareness, give hope to those in need and remember loved ones gone too soon. Special guest speaker, Mike King.
ASB Theatre Marlborough 7.30pm–10pm
Seymour Square, Blenheim 10am
25 September
26 September
SPRINGFEST 2020 — YOUTH MUSIC FESTIVAL
MAKE IT MARLBOROUGH - HAVELOCK ACTIVATION DAY
Youth-focused event highlighting young people and their talents whilst celebrating Mental Health Awareness Week. Entertainment, performances, carnival rides, food and drink and more.
Here’s your chance to Make it a Havelock day. Support local and join the fun — supported by Make it Marlborough.
Havelock Town Centre 9am–4pm
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Marlborough A & P Park, Blenheim 6pm–9pm
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Check out upcoming Marlborough events | Pick up the latest Events Guide from Marlborough District Council
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September 2020
Adventures Of Lochie The (Lochmara) Dog
Lochie the Lochmara Doggie and the Sneezing Weka
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Penned by the Unlikely Kiwi – Bruce Anderson
ochie the Lochmara doggie was almost asleep, but then he heard a big splash. Trevor the Pied Shag had caught a huge Yellow Eyed Mullet. Lochie lifted his head and slowly opened one eye and watched as Trevor swallowed his lunch. The whole fish disappeared in half a second!
‘I think we should help him,’ said Trevor as he waded out of the water and onto the beach. Suddenly, Wicky’s eyes widened, his chest filled with air and he started to grow bigger and bigger and bigger. ‘Haaaaaaar, Haaaaaaar, hah, hah, haaaaaaar, hah.…..’ ‘CHOOOOOOW!’
‘That bird has no table manners!’ thought Lochie as he decided that more sleep was required. He rolled over and closed his eyes, yawned, had a little stretch and drifted into doggie dreamland which is a place with lots of meat scraps fresh from the BBQ. He particularly liked sausages. Trevor the Pied Shag was about to catch another fish when there was a huge noise. It was the loudest noise ever heard, anywhere by anybody! Lochie jumped up, stumbled and fell out of his dog basket. His eyes were wide open. His tail stood to attention. His heart pounded like a drum. Lochie’s mouth hung gaped and his tongue flopped out. He looked to the left and he looked to the right, but he couldn’t see anything!
The flower shot off the end of his nose. The blast blew Trevor back into the water. Lochie turned around, jumped into his dog basket and hid under his blanket. Up on the hill the Kunekune pigs stopped eating, the bees flew back inside their hive and Albert the Alpaca went to hide in the forest. ‘Goodness me!’ exclaimed Lochie. ‘That was even louder than the first sneeze!’ ‘I think I’ll just stay in the water,’ commented Trevor. ‘It’s just not safe on land today.’ Wicky the Weka shook his head. ‘That feels better,’ he announced. ‘Are you quite all right now?’ enquired Lochie as he peered over the top edge of his dog basket.
‘Ah! What on earth was that noise?’ Lochie shouted. Trevor had popped his head out of the water. He had also heard the noise. ‘It sounded like an enormous sneeze,’ said Trevor. Wicky the Weka appeared from behind a bush with a big red flower stuck on his beak. ‘Help!’ he screamed. ‘I’ve got a flower stuck to my nose! Somebody help me!’ ‘And how did you manage to keep it there after that ridiculous sneeze that woke me up?’ demanded Lochie. ‘It also scared away my fish!’ added a disgruntled Trevor. ‘It really doesn’t matter how or why it got there, just help me get it off,’ yelled Wicky. ‘What’s the magic word?’ insisted Lochie. ‘Owwww – PLEASE help me take it off,’ pleaded Wicky.
‘Yes, thank you!’ replied Wicky. ‘And can Trevor and I and all the other animals here at Lochmara be rest assured that there will be no more loud sneezing today?’ Lochie asked hoping for some peace and tranquillity. ‘There will be no more sneezing unless I put my nose into a flower and smell it,’ answered Wicky. ‘Very well,’ said Lochie. ‘I hope you remember not to go sticking your nose into flowers because that is work for bees, not a Weka!’ ‘I will try to remember,’ concluded Wicky. And with that Lochie placed his head on his pillow and returned to dreaming about a whole plate of hot sausages.
PAULA HULBURT
SUPPLIED
John and Florrie Donnelly celebrated 60 years of marriage.
Handmade cupcakes at the diamond wedding anniversary were much admired.
Memories shine bright Words: Paula Hulburt
T
he sound of the bagpipes filled the small town hall, the hall floor slightly scuffed beneath their feet as they clasped hands for the first time. 17-year old Florrie proffered a shy smile as she swept her dark curls back from her face, watching John as they waited for the opening bars of the Dashing White Sergeant. The music jollied around them as the pair danced together, happy, and slightly nervous in each other’s arms. Sixty years on and Blenheim couple John and Florrie Donnelly are still all smiles, celebrating their diamond wedding anniversary.
The table in their home is laden with food for their guests as they mark the milestone moment. Carefully iced cupcakes embellished in decadent swirls of pastel icing catch the attention of guests, each of whom are greeted with warm hugs. Friends and family are standing admiring the many anniversary cards out on display. One bears a golden-coloured tassel which wafts slightly in the breeze from the open door into the back garden. A picture of Her Majesty the Queen adorns the front and inside, the monarch wishes them all the best on their diamond wedding. PAULA HULBURT
Above the cards, sits an old black and white photo; the bride and groom linking arms and smiling at the camera, a moment in time captured forever. The pair met on Christmas Eve 1956 at a dance in Motueka. Three years later they were married.
The couple were married on 20 August 1960 in Wakefield.
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“I was 17 years old when we met and wanted to join the Merchant Navy, but dad wouldn’t let me until I was 21 years old.
“I met John so am glad I didn’t go,” Florrie says. While they were dating, every Sunday, John would pick up Florrie in a Hudson Super 6 and the pair would go for a drive. Memories of picnics past, of jaunts along quiet rural roads and the fun they had still have the pair smiling. After three years of courtship, John nervously plucked up the courage to ask Florrie’s dad for her hand in marriage. “He was out working in the paddock and I had to track him down. I wanted to do it properly and ask permission,” he says. John says he wasn’t sure what she would say. “I really had no idea, I just hoped she would say yes.” “I knew straight away I would say yes,” says Florrie. In a light pink wedding dress she made herself and a veil adorned with flowers, Florrie waited for her groom at the altar of a church in Wakefield. With three children, Alison, John and Martin, John and Florrie have six grandchildren and two great grandchildren. “We just get on well,” says Florrie. “There’s no secret, we’re good friends and enjoy being together.”
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MARLBOROUGH WINE AND ART FESTIVAL
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The Wine Station, Blenheim The popular collaborative exhibition of more than 24 leading artists from Marlborough showcased paintings, ceramic art, sculptures, and photographic art.
1. Claire Allan, Michelle Osgood and Helen Benger 2. Gerard Verkaaik and Tui Johnson
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3. Donelle, William and Nicole Harris 4. Bryan Palmer and Brian Baxter 5. Paul Jackson and Mark Davis 6. Leigh Somerville and Rosa Tate 7. Kevin Judd 8. Kirsty Parry and Kathrin Jankowiec 9. Walter Scott, Peters Stubbs, Carolyn Pillans and Sarah Higgins
10. Rick Osbourne, Paul Jackson and David Searle
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OLIVIA RADFORD
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Nadia Lim’s
Beetroot, Thyme and Cranky Goats Cheese Tart These delicious tarts are perfect for a light spring lunch paired with a wonderfully fresh pear and rocket salad, and perhaps a glass of chilled sauvignon blanc! You could roast and slice the beetroot ahead of time, then store it in the fridge until you want to assemble and bake the tarts. Serves: 4
Prep: 10 mins
Cooks in: 1 hour
INGREDIENTS
Preheat oven to 180°C.
Tarts 4 medium-sized beetroot 2 sheets puff pastry Block of Cranky Goat Smoked Soft Goat Cheese or Feta 1 1 ⁄2 teaspoons (100g) finely chopped thyme 2 teaspoons runny honey 1 tablespoon olive oil
Pear and rocket salad 4 handfuls of baby rocket 1 firm, ripe pear, sliced balsamic vinegar extra-virgin olive oil
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Top and tail each beetroot. Wrap each whole beetroot in tinfoil to form individual parcels. Bake for 45 minutes or until cooked through (when a skewer goes right through without any resistance). Allow the beetroot to cool, then rub off their skins and slice rounds. Roll out pastry sheets by approximately 2.5cm on one side. Use a small plate to cut out two circles from each sheet of pastry. Alternatively, for rectangular shaped tarts, simply cut each pastry sheet in half. Place pieces of pastry on a baking tray. Arrange slices of beetroot around the pastry, slightly overlapping, and one slice in the middle.
Mix thyme, honey and olive oil together and brush over beetroot. Top with chunks of Cranky Goat Cheese. Bake for 15-20 minutes or until pastry is puffed and golden. Just before serving, toss rocket with pear slices and drizzle with balsamic vinegar and extra virgin olive oil. Top each tart with some rocket and pear salad and serve. Lovely with a glass of chilled Sauvignon Blanc!
Don’t miss Nadia at Bloom in the Boom, where she’ll deliver a live cooking demonstration, cooking recipes using local ingredients as she talks about her life and work and passions. There’ll be time for questions, and a book signing. Thursday 5 November 6.30pm – 8.30pm | $60 www.gardenmarlborough.co.nz
Rocco’s Restaurant Blenheim
For authentic Italian cuisine visit Rocco’s Restaurant! Locally owned and operated, Rocco’s Restaurant is a well-known Italian restaurant serving the local Marlborough community for decades. Situated in Mayfield, Blenheim, we offer exquisite Italian cuisine with seafood being our speciality. Along with seafood we also offer freshly made Pastas, Scallops, Steaks, Chicken and much more. Call now for phone orders or to book a table. Gift Vouchers available. 5 Dodson Street, Blenheim Ph: 03 578 6940 | Open: Tues–Sat: 6–9pm
Sagai Japanese & Korean Restaurant Blenheim
Sagai Japanese & Korean Restaurant Biddy Kates Bar, Restaurant & Cafe Located in the heart of Blenheim enjoy traditional Korean dishes to classic Japanese meals, there are plenty options for everyone in your family. Experience our Teppanyaki Set menu (Min 6 ppl/ reservation essential). Looking for a great authentic Thai, Korean & Japanese experience, dine with us! We also to offer some Kiwi food options too. Open: Mon–Sat (11.00am–2:30pm, 5pm–9pm) Closed on Sundays 35A High Street, Blenheim Ph: 03 579 4404 E: sagai_amie@hotmail.com
www.goodhomebar.co.nz
Ritual Cafe Come visit our comfy, homely, retro cafe which is centrally located. If you’re looking for breakfast or brunch, call in and check out the wide range of vegan, vegetarian and gluten free food available from within the cabinet or on the menu. Whether you want savoury or sweet, you won’t be disappointed with the selection. Get your caffeine fix, fuel your body and start any day off right with Ritual Cafe.
www.biddykates.com
The GOODHOME. There is a place like HOME.
Opening hours: Mon–Fri: 7am–4pm Sat: 7am–3pm | Sun: 8:30am–1:30pm
A Gastropub in the centre of town, 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. Weekly food and drink specials and live music on the first Friday of every month. Open 7 days 11:30am till late.
10 Maxwell Road, Blenheim Ph: 03 578 6939
70 Queen Street, Blenheim Ph: 03 577 6495
All your entertainment needs are right here. With our exciting line up of weekly specials, there is always a good excuse to spend time with us. Roast 7 Days per week, Half $15, Full $20 Wed: Quiz Night Thurs: Happy Hour, 6–8pm. Pizza and Pint $20, 5pm til late Fri: Happy Hour, 5–7:30pm Sat: Happy Hour, 6–8pm Now open Sunday, 10am–4pm Regular fixtures: Live music, sport, Electronic darts, Pokies, Pool 2 Market Street, Blenheim | Ph: 03 578 3299 Biddy Kates Cafe and Bar
Mollies Bar & Eatery
Mollies Bar & Eatery Located in sunny Marlborough, the newest restaurant is in the heart of Marlborough, offering a welcoming atmosphere and delicious menu.
Bamboo Tiger Jazz & Cocktail Bar This 1930’s Asian fusion Jazz & Cocktail lounge will be sure to tick all of your boxes. Great tunes, vibrant staff, elegant decor, live music and exquisite cocktails. Both Mollies and Bamboo Tiger are situated in the iconic building Hotel d’Urville. Open Tues–Sat from 5pm Ph: 03 577 9945 | info@hoteldurville.co.nz
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September checklist September is a busy month in the garden calendar. The days are getting longer and the weather warmer. The promise of a long hot summer and a bumper harvest is in the air! Kitchen garden If you haven’t already prepared the soil, now is the time to get started. If it doesn’t need turning over, then spread a couple of bags of compost over the bare soil and dig through the top layer before you plant. Empty your compost bin. It is ready when it is the consistency of lumpy soil. Don’t plant straight into it though, as it is too rich. Leave for a few weeks before planting. Sow seeds; carrots, parsnip, beetroot, silverbeet, peas, lettuces, leeks, cabbage, tomato, capsicum, courgette, melon, cucumber and eggplant. Transplant to the garden as the weather warms and when they are showing at least two sets of true leaves. Sow peas, snow peas, runner and bush beans directly in to the ground. Protect from any frosts. Planting seeds too deep can lead to decay. Follow the instructions on the back of the packet. Don’t waste the little plants you pull out when thinning your carrot and beetroot, they are great in salads. Plant seedlings: Lettuce, leeks, cabbage, corn, pumpkin, celery, onions, silverbeet, courgettes. Stagger planting green salad crops like mizuna, lettuce and mesclun for continuous supply.
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Plant passionfruit early in the warmer regions. They need well drained soil and strong support. Protect the tender foliage from frosts. Plant sprouted seed potatoes, or a second crop for a staggered harvest.
Garden colour Continue to replant your pots. If the potting soil is old it will be depleted. Remove the old soil, add new container mix and fresh new flowers. Sow seeds: begonias, carnations, cosmos, flowering kale, impatiens, lobelia, salvia, viola, poppies. Transplant to the garden as the weather warms and when they are showing at least two sets of true leaves. Plant seedlings: ageratum, alyssum, aster, begonia, californian poppy, carnation, cosmos, dahlia, impatiens, marigold, and petunia. Mitre 10 stock the full range of spring annuals. Sow sweat peas for summer colour. They like plenty of sun, well drained
soil and trellis support. Try dwarf sweat peas in pots or hanging baskets. Plant sunflowers either in pots or straight into the ground in warmer regions.
Trees and shrubs Plant new trees and shrubs. Dig compost with the soil and add a long term fertiliser to the bottom of the hole. Choose new camellias and rhododendrons. They like an acidic soil and semi shady position.
Lawn Sow new lawn; take advantage of the spring rain and warmth to germinate new seed. Fertilise your lawn for spring. Apply evenly across the whole lawn and water in. Spray for onehunga weed. It comes into flower in September and October so now is the time to spray for it. Attack the broadleaf weeds in the lawn. Wait for a calm day before using any sprays.
Key points for this month: It’s spring and time to prepare your garden for planting Sow vegetable seeds for summer salads ‘Fresh is best’ — plant vegetable seedlings
Continue to plant seed potatoes Plant and feed strawberries Plan your garden colour. Plant seeds, seedlings and perennials for summer colour
Prepare and plant your herb garden
Continue to plant trees, shrubs and hedges
It’s time to refresh and replenish your pots
Planning a new lawn? It’s time to sow seed
Gut Feeling Words: Melinda Collins
Our tummies are at the top of mind when it comes to the top trends for the coming year, with digestive health dominating our culinary picks.
W
hile we have long sought to get more fibre and probiotics into our days, as research continues to demonstrate strong links between gut health and total mental and physical wellbeing, we’re increasingly stepping this up with the addition of prebiotics and fermented foods.
FIBRE-LICIOUS FOODS The research jury is out; high-fibre foods such as legumes, beans, peas, oats, bananas, berries, asparagus and leeks have a positive impact on gut health, helping to keep the digestive tract flowing.
VERSATILE VEGES Garlic and onion are versatile ingredients packed with prebiotic fibre, that some studies suggest may be even better for your gut than the fibre in some fruits, vegetables and whole grains. PACK IN THE PROBIOTICS Fermented foods like kimchi, sauerkraut, yogurt, tempeh, miso and kefir are packed with probiotics, which help balance the friendly bacteria in the gut. CLEVER COLLAGEN Collagen-rich foods such as bone broth and salmon are understood to be beneficial to gut health, with foods like mushrooms, some dairy and certain meats offering dietary ways to get your collagen fix.
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Proud To Be Local
TONI ROBINSON Cutz On Weld
91 Weld Street, Redwoodtown P: 03 577 5337 E: info@cutzonweld.nz cutzonweld What do you love most about Marlborough? Marlborough has many things to love but the thing I love the most would have to be the people. The community always rallies around to support each other, especially in times of need which has been apparent recently. Three words that describe how someone would feel coming out of one of your services? Refreshed, special and gratified.
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What is unique about your service’s? Sole focus on what we are good at, which is haircutting. What is something about you that people may not know? My passion other than hairdressing is line dancing. How would you describe “A great day at work” Everyday at work is a great day! Great staff, great clients makes a great day! What 3 celebrities or special people would you like to work with? Peleti Oli, David Lyall, George Clooney for eye candy.
Where does the inspiration or motivation for your business come from? I have always had a passion for hairdressing and I enjoy managing people so it seemed like a great thing to do, also had the support and motivation from my late father. Who always had belief in me. What’s next on your wish list? To open another shop one day, in keeping with how Cutz on Weld operated before Covid. What’s your favourite way to spend an “Idle Moment”? Spending time with my grandchildren, who other than work occupy majority of my time.
COMMERCIAL & DOMESTIC CLEANING SERVICES
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Paula Hulburt Editor
paula@marlboro
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