Marlborough Magazine - Feb/Mar 2024

BRYAN Murray

Not just skimming the surface

SPORT STARS

Doing it their way

Tom Knowles takes the stage

Whatever you’re looking for, come and talk to us about your options!

What a summer it’s been so far and it’s far from over yet. Marlborough continues to be treated to an array of epic events including the Marlborough Wine & Food Festival, Havelock Mussel Festival, and the Summer Market. I for one am amped for the Wine & Food Fest where some gal pals and I will be celebrating my impending nuptials, I couldn’t think of a better place to indulge in local wine and some incredible entertainment. One of the local acts, Tom Knowles is gracing our cover and he will be rocking your socks off at the event, tickets are still available so get in quick.

Following on with the wine theme, Marlborough Magazine has put together a Tasting Tour guide to help enjoy our gorgeous Marlborough summer days. Or if lounging on your deck by the pool is more enticing, we have the best grazing board platter recipe to compliment your favourite drop. We’ve also got art and our environment covered in this edition. There’s something for everyone to enjoy, so sit back, relax in the sun, and enjoy the rest of summer with us!

Summa x

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EDITOR

Summa Donald | summa@topsouthmedia.co.nz

CONTENT MANAGER

Tessa Jaine | tess@topsouthmedia.co.nz

DESIGN

Grace Williams and Toni Woolf

Tom Knowles takes the stage

Tom Knowles takes the stage

Page 16–17

Richard Briggs

CONTRIBUTORS

Alistair Hughes, Adrienne Matthews, Amy Russ, Richard Briggs, Matt Brown, Frank Nelson, Matt Croad

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Summa Donald | summa@topsouthmedia.co.nz

DISTRIBUTION

Dandy Enterprises – Marlborough

Wendy Abernethy – Kaikoura

PUBLISHER

TSM Marlborough 52 Scott St, Blenheim topsouthmedia.co.nz

Headliners

What made news in our region?

Marlborough skaters roll to the podium

For the first time, Marlborough hosted the New Zealand Roller Sports Championships in January with over 100 competitors at three venues. Erin Green, a standout skater, secured 10 gold medals, a silver, and a bronze in a six-day competition, earning the overall points aggregate trophy for junior women, while other Marlborough skaters achieved a string of podium finishes and personal bests. Four locals, Erin Green, Eva Jenkins, Talita Kotze and Lily Pontague, will soon represent New Zealand at the Oceania champs in Timaru, with Roxanne Green as assistant manager.

Maritime merriment

Picton’s popular 2024 Maritime Festival attracted record crowds this year. Picton Maritime Festival organiser Beryl Bowers says people have been remarking to her how well the event has been received, “This has definitely been our biggest Maritime Festival so far; we’ve estimated 6000 people people have come along over the two days. With competitions on and off the water competitive spirits were high, with entertainment on the Interislander stage proving a firm family favourite.

Big glove to fill

The Kārearea Falcon Trust welcomed new manager Holly Turner, succeeding Diana Dobson in Marlborough’s falcon conservation. Holly’s lifelong passion for wildlife, sparked by a childhood falcon incident, aligns with her zoology background. She brings hands-on experience, training rescued falcons, and aims to continue successful breeding, rehabilitation, and advocacy programs for the rare kārearea. Hollys says Diana has left a massive metaphorical glove to fill but is excited to continue driving forward the successful breed-forrelease, rehabilitation, advocacy, and education programmes to help the incredible birds thrive.

Turfs Up

Marlborough’s upcoming worldclass sports facility, part of the Te Tātoru o Wairau combined colleges project, is nearing completion for the hockey season. Findlater Construction and TigerTurf commended the swift progress, incorporating premium technologies and sustainable practices. The turf project, using 96% recycled materials, aims to open a cutting-edge sports facility for Marlborough, showcasing commitment to environmental responsibility. Anticipated for mid-February completion, the project signifies a new era for Marlborough hockey.

Getting to know...

Josiah Wise

Meet Josiah Wise, the Shakespeare-loving, risk-taking, adventurous maestro behind Goodly Creatures, a drama programme in Blenheim that teaches kids and youth groups.

I’m a real nerd about…

Theatre. Shakespeare, in particular, has captured my heart. I was raised near the Oregon Shakespeare Festival, and I enjoyed seeing their productions every year. The depth and beauty of Shakespeare’s work never fail to inspire me, and it always gets me itching to perform it myself.

After work, you’ll find me…

Attempting to get outside with my family. The new guy that we recently welcomed into our lives is learning how to sleep soundly in a front pack. My wife and I love hiking, swimming, and spending time together in beautiful places. We go out as often as we can, whether it be on the weekend or straight after work while a few hours of daylight are left to be savoured.

The biggest risk I’ve ever taken…

Turned out to be the best decision I’ve ever made. I decided that school was boring where I was, so I packed up my bags and went to study at Capernwray New Zealand. I met my future wife there, went back to the States for a while, then embraced the next big risk and flew back into New Zealand to get engaged just hours before the borders were shut down in 2020.

I hope in ten years I will be…

Kayaking in a lush canyon somewhere with my family. I’d like to have a few more miniature versions of my wife and me wandering around, enough free time to spend with them, and a great job full of energy, art, and dynamic teamwork.

I wish more people knew…

My favourite person...

Other people. No amount of television or films can replace the joy of knowing other human beings. Those things are nice too, but it’s unfortunate when we allow ourselves to be distracted by strangers’ living TV lives instead of living our own. Back in the day, “Following” and “Likes” meant other things. It would be nice to see more people following and liking real people again. It doesn’t even require a subscription. “Oh wonder! How many goodly creatures are there here! How beauteous mankind is!”

– Shakespeare.

When I need advice, I go to…

Myself initially. I pace around, ponder my problems, flail my arms around, and talk to myself, spending a good amount of time looking a bit chemically imbalanced to anyone who happens to see me. Then I go to my wife, and she straightens me out right away. Slowly but surely, I would like to learn how to share my heart with more of the people in my life. People are great!

A family tradition I’ll never give up…

Our favourite little man...

Is simply doing things together. My parents used to play card games with my sister and me, and even perform with us in community theatre. We lived in a small one-horse town before the horse died, but our life wasn’t dull as long as we had each other. I want to carry on that tradition and make sure my kids feel loved, valued, and accepted. I’d like to be the embarrassing dad from time to time as well, and get them used to the idea that being OK with looking silly is the new cool.

Not just skimming the surface

Nestled in the serene Queen Charlotte Sounds, a remarkable story unfolds every summer. Meet Bryan Murray, a sprightly 92-year-old who defies the inevitable challenges of ageing with an unwavering passion for water skiing.

Words: Alistair Hughes | Tessa Jaine

An inevitable symptom of ageing can be a deterioration of balance, as numerous physiological factors can cause maintaining an upright position to become increasingly challenging.

But not only does 92-year-old Bryan Murray have no difficulties with this – he also remains comfortably perpendicular at speeds in excess of 50 kilometers per hour. Easily the oldest water skier in New Zealand, Bryan gains as much delight from barrelling across the water now as he did when he first put on skis in the 1960s, and his strong connection with Marlborough is intrinsically linked with this passion.

Although based in Canterbury, Bryan’s home-awayfrom-home for six decades has been Momorangi Bay at the top of Grove Arm in the Queen Charlotte Sounds. Bryan recalls that he and his late wife Anne heard about the Bay completely by chance while chatting to their washing machine repairman at their Christchurch home.

“He happened to mention that he’d found this little bay up in the Marlborough Sounds”, he says. “We had previously travelled with friends to Kaiteriteri every year for Christmas. But we decided we would call in on Momorangi Bay and have a look on our way.”

ABOVE: Bryan expertly skis through the slalom course his late wife bought him for his 80th birthday.

“It’s a bit like riding a bike, once you can do it, you’re away.”

It was love at first sight for the Murrays, who never holidayed anywhere else from that point on. “The Sounds get into your heart and soul and hold you captive forever,” Anne told the Marlborough Express back in 2010.

But the question has to be asked, what made the Murray’s forsake the indisputable glamour of one of Tasman’s most beautiful golden sanded beaches for the pebbled charms of the Queen Charlotte Sound? “It’s perfect for water skiing”, is the instant reply. “From a skiing and boating point of view, there are more places you can go in the Sounds. The sheltered waters are better than Kaiteriteri, where it is more open sea. Momorangi was our ideal place.” While back on land, he has always enjoyed being amongst the other campers, and having people around him.

Bryan would use his annual three-week holiday at Momorangi to practice for the national water skiing championships, his work commitments allowing him little time elsewhere in the year. With the permission of the local harbourmaster, he would lay out a slalom course each summer, and Anne would tow him as he practiced. In a TV3 news item about Bryan from 2016, she joked that if they ever argued “I can leave him there, then he can swim back home.”

Bryan had few concerns about returning late to work, as he had been his own boss since the early 1950s, when he established the agricultural services business which still exists today as BA Murray Ltd. “At 18, I started contracting, operating our family tractor on neighbouring farms, and it grew from there,” he remembers.

As Christchurch expanded and agricultural land began to shrink, he adapted by working on the new housing sections, laying lawns, tennis courts and developing parkland. “We ended up contracting with Lincoln College, for Watties and also Fletchers, who were harvesting lucerne.”

Bryan ruefully remembers soaring fuel prices combined with a plague of lucerne aphids almost brought everything to a halt in the late 1970s, but unexpected help arrived from agricultural royalty. “We kept a harvesting machine called the ‘Field Queen’, (a hydraulically operated juggernaut known as ‘the mother of all forage harvesters’), and it became famous throughout the country as the only one of its kind.”

LEFT: Every summer, Bryan tows his caravan up from Rangiora to Momarangi Bay Campground.

With this publicity boost, Bryan’s harvesting contracts soon expanded again, and the following decades brought lucrative fresh opportunities. Perhaps it is not a stretch to suggest that maintaining your balance on water skis is not unlike remaining agile enough to adapt to shifting market forces in New Zealand’s agricultural sector.

Today, Bryan’s son Stephen runs the business and describes his father as ‘a great source of knowledge’. He may also be referring to inheriting wisdom gained on the water, as Stephen himself actually water skied for the national team until he was 30.

BA Murray Ltd is now busier than ever, especially at this time of year. But that didn’t stop them driving their large flatbed truck as the float for the local early learning centre at the Rangiora Christmas parade. A close connection with the community has always been paramount.

Finally taking a very late retirement – Bryan was still working in the business he began, into his eighties – he now gets to devote his time to water skiing. It might be said that he came to the activity relatively late, at age 25, but has certainly made up for it since.

the next category the younger fellas coming through would soon have cleaned me up.”

Bryan competed in all three skiing events, (slalom, trick and jump), at the Lake Wiritoa Nationals the following year and in 1971 set a New Zealand record in the senior tricks event on Christchurch’s Brooklands Lagoon. “I started winning in the next age categories and that’s what’s happened with me ever since. Until I got to the over 65’s and had to stay there right until I was 90.”

“I’ve no intention of stopping, not while my legs will keep me up.”

His long career hasn’t only been as a competitor, Bryan has served as an official at national level and held the position of president of the Christchurch Water Ski Club. As recently as last April, he was a star attraction at the 12th annual Autumn Swerve Slalom Tournament held at local Waihopai Valley property: The Throne. This was the debut of a new venue, an artificial irrigation lake on the Dillon family farm, and the first time the event had been held in Marlborough.

“A friend in the air force brought some water skis back from Singapore with him,” he recalls, “And I got instantly hooked on it. Proudly self-taught, Bryan doesn’t feel that any special skills beyond a good sense of balance are required. “It’s a bit like riding a bike, once you can do it, you’re away.” Bryan has taught a lot of keen aspiring water skiers in an unofficial capacity, and even made his own skis back in the early days.

“1964 was my first competition, and I was a bit lucky in a way, because water skiing was still in its infancy. I was fortunate to be at the top of my game, and happened to go up a category ahead of anybody else, so kept on winning. If I hadn’t kept advancing into

Now in his nineties, Bryan is more active than some half his age; does he have some secret to reveal? “I think I’ve just been lucky that my health has always been very good. I haven’t got a magic formula; staying active is the main criteria. And if you’ve ever smoked, give it up.”

This year, Bryan has been joined at Momorangi by Stephen and his family, making up four generations of Murrays. The great grandchildren are keen to work on their own water skiing skills, so it definitely runs in the family.

It doesn’t sound as if Bryan plans to put away his own skis, either. “No bloody way,” he laughs. “I’ve no intention of stopping, not while my legs will keep me up.” And no doubt they will, as Bryan once again enjoys his Marlborough Sounds ‘home-away-fromhome’ this summer.

Bryan enjoys the community of the bay and waking up to the water at his doorstep every morning.

way herDoing it

Teenagers Erin Green, Katie Pugh and Ella Sowman are reshaping the local sports scene, proving that being from a small town is no barrier to success. These exceptional individuals have transcended the boundaries of typical teenage life to become rising stars in their respective sports.

Ella Sowman is top of her game in Marlborough. Aimée Preston

Ella Sowman Tennis

Ella Sowman is a rising tennis star. With a passion ignited at the age of five, Ella’s journey is marked by dedication, hard work, and a love for the sport passed down through generations.

When did you first start competing and how did you get into it?

I first started competing when I was five in Kiwi Schools’ Tennis. I started playing tennis because my dad and my grandparents played the sport. As soon as I started hitting balls, I instantly loved it, according to my parents. So, I joined the Rapaura Tennis Club training groups and have played and loved it ever since!

How do you find balance in your sport and life?

Sometimes, it is quite challenging to find a balance between tennis, school, work, and life. In addition to playing tennis, I also coach young children, which adds up to six hours of work a week, and I really enjoy doing it. I also play netball for Marlborough Girls’ College Senior A netball team over the winter, which works out well since there are fewer tennis tournaments and less coaching of children during the winter, allowing me to squeeze it in.

I fly to Wellington most weekends to play premier grade interclub in the summer. Of course, I have my fitness and training every morning and afternoon throughout the whole year. All of this adds up to about 22 hours a week during summer, plus 30 hours of school, making it quite challenging to balance my social and school life. To manage my time, I make a concerted effort to complete as much schoolwork as possible while at school, so I don’t have much to do at home. I also make an effort to set aside time to spend with my friends outside of school. I am excited about the challenge of being the sports prefect for this year.

What is your favourite thing about playing competitive sport?

Some of the things I love about playing competitive sport are the places it has taken me around New Zealand and being able to meet new friends and competitors. I also love the adrenaline of playing opponents that are eager to win just as much as you, so you have to fight your very hardest to win.

Is there a coach or athlete you look up to and why?

I look up to my tennis coach, Matt Hair, and fitness trainer, Megan Craig. They both live here in Marlborough and have achieved significant sporting milestones. This helps me believe that you don’t need to grow up in a big city to reach your dreams and highest potential.

What is your best sporting moment so far?

My biggest achievements in 2023 were making it into the semi-finals for U18 doubles in the Nationals, placing third in the national teams event, and securing first in the Christchurch Tier 2. I also won the Marlborough Senior Residentials singles and doubles. In the recent Rapaura New Year tournament, I won both the doubles and mixed events. One of my top experiences was playing against New Zealand’s top women’s player, Monique Barry, in the Wellington Open in December.

What has been the biggest challenge you’ve faced?

The biggest challenge is making time for competition game time, all the top-tier competitions are in the major cities and require extensive travel. However, to help with this problem, I am playing the number one position in my local premier interclub team, meaning I get to play great matches against Marlborough’s top men.

I also play in the premier interclub competition in Wellington, which means I play girls of my age group and ability. There are very limited tournaments when you get to the U18s, so it’s difficult to get match play and increase my ranking. On a positive note, Christchurch is starting a new graded WTN series every few weeks which will give me some great additional competitive matches.

Where do you see yourself in five years’ time?

I hope to see myself playing for a college team in the USA or travelling around the world playing tennis.

When did you first start competing and how did you get into it?

I first started competing when I was four because my parents took me down to mini kicks, which is the youngest Marlborough Football league. I can’t remember much but I must have loved it to keep doing it! My whole family are really into football, and we all did it together.

What does a typical day of training look like?

In season, it’s all football. I work out most mornings from Monday to Saturday, then rest on Sunday. I do a leg/core workout or a run in the mornings, and in the evenings I have training at least four nights a week. In the summer I follow a programme for my fitness and then as we approach the football season, I’ll start training again.

What do you most enjoy doing in your downtime?

I’m a bit of a pianist and love playing the piano in my downtime, it’s nice and relaxing. I also play water polo as well, it’s quite a social sport so that’s fun. Sometimes I catch up with friends and I try to hang out with my family too.

What motivates you?

I think it’s the love of the game and having something to be proud of, and to be able to play football in the future. Even if you’re not performing in your games, you know that you’re still improving in some way, whether it’s physically or mentally. I’m motivated to be the best that I can be. Hopefully that will allow me to be a professional footballer in the future.

What advice would you give to someone wanting to become a competitive athlete?

Find a sport that you love. If you don’t love it, you won’t succeed. Take every opportunity. Listen and learn, have a plan for how you want to change, good organisation is important, know how you can become better. I watch games back and study how I

Katie Pugh Football

Katie Pugh’s passion to be the best has seen her play football for teams around the country and for the New Zealand U16 team in Tahiti. Now, this football talent and Year 11 student gears up to join the Wellington Phoenix Academy.

can be better. We even write down statistics for how we performed in a game. I watch a lot of football so have a good understanding of the game. The more you watch other people, the more you learn.

Is there a coach or athlete you look up to and why?

I’ve always looked up to Cristiano Ronaldo; he’s worked so hard to get where he is. His work ethic and skill level are phenomenal. I respect all professional athletes actually; it takes so much to get to where they are.

Who’s your biggest supporter?

My family. They’ve always supported me, driving me, being at games or watching live streams of the games when I’m away. My parents have always coached me and helped me with how I can improve. Marlborough Football have been supporting me from such a young age. Andrea and Nicky Smith-Scott from Marlborough Football have done so much for me and for football in the region. The Marlborough community have been so supportive and encouraging too. This season it has been great to be coached by Neil Harding and Phill Plat for suburbs, and Shane Verma for the mainland pride youth team.

What is your best sporting moment so far?

Definitely the goal in the final for the New Zealand U16 team in Tahiti was a highlight. It was such a hard time when there was just two minutes on the clock to get the goal – there was a lot of emotion on the pitch!

Being in the New Zealand team was so special; getting the email letting me know I had made it in was a pretty cool moment. And, winning the CNX Emerging Talent Award at the 2023 NZCT Nelson Sports Awards was a really great moment.

What do you have coming up on the calendar?

I’ll be moving to Wellington early this year to be in the Wellington Phoenix Academy. That will be a big step up in how I organise myself in a professional environment.

Erin Green

Roller Skating

Erin Green’s journey to competitive skating began unexpectedly at the age of eight. Guided by her coach, and supported by her mom, family and friends, Erin’s evolution from a skating novice to a seasoned competitor took flight – in fact, it’s taken her all the way to Europe.

When did you first start competing and how did you get into it?

I kicked off my skating journey at around eight years old. Someone gave my mom skates for my brother, but since he wasn’t into it, I ended up trying them instead. I fell in love instantly, although I had zero clue how to skate properly. My mum sent me for lessons to learn the basics. By the time I hit nine, I was in my first national competition. Truth be told, both my mum and I were total newbies. We didn’t know the ropes or even what gear I needed. Thankfully, Cheryl Begg came to our rescue. She not only coached me but also made sure I had the right stuff to compete. Cheryl’s support was a gamechanger for me in those early skating days.

What does a typical day of training look like?

On average, I undergo 8-9 training sessions per week, with each session typically lasting around 1.5 hours. These sessions include a mix of personalized workouts, skating drills, and track or road cycling.

What does a competition day look like?

In competitions, I follow a reasonably chill routine to prepare both mentally and physically. To get into the right mindset, I dedicate some time to listening to music that helps me zone out and focus. Having moments alone away from the stressful racing allows me to clear my mind and concentrate on the task ahead.

How do you find balance in your sport and life?

I recently graduated from Marlborough Girls College and have now transitioned into working four days a week to support my ambition of competing and training overseas in Europe this year. The trips abroad are essential for my development and progression in my sport. To maintain a healthy balance and recharge, I prioritize spending weekends away with my family and friends, whether it’s a hunting or fishing trip, or a camping adventure. These weekends offer a much-needed break from the demanding schedule of training and racing, allowing me to unwind and reconnect with my family.

What is your favourite thing about competing?

I love meeting new people and making new friends. I really enjoyed my time in Europe last year, forming new connections and friendships overseas and learning about different European lifestyles. I also love the competitive nature of the sport, always striving to better myself every time.

What advice would you give to someone wanting to become a competitive athlete?

If you’re looking to become a competitive athlete, my advice would be to seize every opportunity that comes your way. As a wise coach once told me, “There is nothing worse than the pain of regret.” Take every opportunity that presents itself, whether it’s trying out for a team, pursuing a new sport, or committing to rigorous training. Embrace the challenges and push yourself beyond your limits.

Who’s your biggest supporter?

My biggest support in my skating journey has been my mum. Even though she doesn’t skate herself, she went above and beyond to learn how to teach skating just to support me. Her unwavering support and dedication have been incredible, accompanying me every step of the way in my skating endeavours.

What is your best sporting moment so far?

The cherry on top of an already amazing year was receiving both the Marlborough Girls College Sportsperson of the Year and the Marlborough Junior Sportswoman of the Year awards. It had been a personal goal of mine for quite some time to achieve this recognition, as I always looked up to and admired those who had previously received these awards.

Champion roller skater, Erin Green. Bernadine Geary Photography

Twenty years of seafood celebrations

Twenty years ago Marlborough locals came together to celebrate their passion for seafood. What has evolved since is an annual festival and treasured tradition that attracts thousands from around the country. Soon, Havelock will once again set the stage for an unparalleled seafood extravaganza – the Havelock Mussel and Seafood Festival on 16 March 2024. Adrienne Matthews gives us a taste of what to expect.

Every March a crowd of around 4,000 people converge in Havelock to celebrate the array of seafood the region has to offer and what the aquaculture industry contributes to New Zealand. It is an extravaganza of seafood, fun and music and is so successful it has made its way onto the national event calendar with people travelling from all over the country to attend.

Havelock school provides space for campervans and there are two campgrounds within ten minutes of the site. The festival ensures that no attendee is left behind, with buses available to transport attendees back and forth from Blenheim, Picton and Nelson, while many people self-drive to the event with plenty of parking available on the day.

The festival was launched several years before it became the official event it is today by enthusiastic locals who wanted to celebrate Havelock’s position as the Green Shell Mussel capital of New Zealand and raise funds for the community. It continues to be a not-for-profit event with all the money raised going to organisations that have applied for funding after the end of the event.

To date the event has raised over $300,000 for

charitable purposes servicing the Rai Valley, Canvastown, Havelock, Okaramio, Linkwater, Kenepuru and Pelorus Sound area. This has included donations to rescue services, public amenities, recreation facilities and activities, public works and services, protection of the environment, prevention of cruelty to animals and health and education. That the festival has such a strong community base gives it a unique atmosphere.

Former Marlborough councillor, police officer and long-time festival committee member Graeme Basanti remembers the first few events well. “The whole community really pulled everything together to make things happen. All the local businesses got involved and it was amazing how the whole thing just flowed,” he says.

Aaron Pannell, now owner of Marlborough Oysters, found himself inadvertently chairman of the organising committee when the first official event was launched in 2004.

“None of us really knew what we were doing that first year, but the day was a triumph,” he says. “We knew we had a recipe for success and the next year had to step up the organisation.

“I was so thankful the company I worked for allowed me so much time to put into it and my wife Debbie helped enormously.”

The event quickly drew support from the wider seafood industry, many of whom operate in the Marlborough sounds and produce other seafood such as King Salmon and Pacific Oysters and quickly became a showcase for the New Zealand-wide seafood industry.

“Sanfords came on board straight away,” says Graeme. “They really got behind the annual mussel opening competitions which takes place every year including the annual attempt to break the Guiness Book of World Records for the number of mussels opened.” That record has been broken twice in the event’s history.

Sanford’s Executive General Manager Mussels, Andrew Stanley, recognises how important the company’s involvement is. “Most of our products are exported and it’s good to be able to contribute to the community and also introduce the sort of products we make,” he says. All proceeds from their stand go to leading child and youth development charity the Graeme Dingle Foundation. “I really enjoyed getting out in the crowd last year and giving out free samples of marinated gourmet mussels which we hope to do again,” says Andrew.

Forty-five sponsors are behind the event and many can be found in the industry tent sponsored by The Marine Farming Association (MFA) which has become a drawcard for both adults and children, with interactive displays from the likes of NIWA showing the developments in aquaculture research and

opportunities for getting involved either career-wise or in community research. The MFA demonstrates how seafood is produced and the journey from sea to people’s table along with environmentally friendly developments in the industry.

NZ King Salmon sponsors the culinary tent which is the centre of the master-chef style cooking competitions sponsored by NMIT|Te Pūkenga and also where there are free live culinary demonstrations from local suppliers teaching how best to use their products along with food preparation and cooking.

“We are so grateful for all those who get involved including the multitude of volunteers. We couldn’t do it without their support.”

The competitions encourage youth and home cooks to show off their talents with one competition for those under 18 and another for those 18 and over. This year’s master-chef judge is 2023 New Zealand Chef of the Year Zennon Wijlens of Auckland’s famed restaurant “Paris Butter”. He will also be offering VIP cookery demonstrations. NMIT’s Culinary Art’s Tutor Chris Fortune is a popular presenter during the competitions and will be assisting Zennon during his cookery demonstrations.

Talleys who harvest mussels in the Tasman Bay and Marlborough Sounds regions with processing factories in Blenheim, Motueka and Havelock have always been involved with the event.

“On the day, we take an active role by offering our mussel products and ice cream at discounted prices to the attendees. Additionally, we proudly hold the current titles of Havelock Mussel Festival shucking team and individual champions, and we are enthusiastic about defending our championship this year,” says Talley’s Lorelle Puklowski

Children are very welcome to attend and there is a hugely popular Kids Zone, sponsored by NIWA. Two children under 16 can attend the festival at no charge with each adult.

There will be over 40 artisan food, beverage and craft stalls and the event can take place regardless of the weather due to the provision of plenty of shelter.

Added last year was the R18 VIP area, with complimentary seafood inspired all-day food catered by the Karaka Kitchen team which is in shade next to the stage with seating, luxury loos and a private bar. For those who want to start the celebrations early, a Twilight Seafood Cruise is available on the Friday night which includes a 2-hour return cruise in the Kenepuru Sounds, complimentary beverage on arrival, and selection of delicious seafood to tempt the tastebuds.

Music is a big part of the day, and the stage is sponsored by Marlborough lawyers Gascoigne Wicks who are very involved in the aquaculture industry thanks to their resource management expertise.

Lost Tribe Aotearoa is returning to this year’s festival after their very successful performance at last year’s. One of New Zealand’s finest bands, their music is a mixture of roots, rock, ska, dub and blues. Renowned country rock and roll artist Brad Staley will be adding to what will be a terrific party atmosphere with his mix of original music and popular covers.

One of only seven committee members who help organise the event, Nannette Buchanan, says “We are so grateful for all those who get involved including the multitude of volunteers. We couldn’t do it without their support.”

Event Contractor Kara Fielding says that the tickets are selling fast. “It’s going to be an absolute stunner,” she says. Although some tickets may be available on the day it is advisable to book beforehand.

Tom Knowles takes the stage

Local musician Tom Knowles is captivating audiences at festivals in Marlborough and Wellington this summer. He talks with Alistair Hughes about his upcoming gigs, what inspires his music and his debut album ‘Atarangi: Morning Sky’.

Richard Briggs

Could you tell me about your background and how you got started?

Throughout school, I was involved in jazz bands, singing, and later in a seriously cool rock band with my good mate Josh Logan, who I still play with. Coming from a talented family of musicians, I participated in all of the local operatic society shows. Eventually, I jumped ship to Wellington and pursued a degree at Toi Whakaari, the New Zealand Drama School. After graduating in 2013, I’ve spent the last ten years rocking souls and melting hearts, really.

It sounds like music has always been a part of your life. But how did you first discover your love for it?

I’ve always enjoyed putting myself out there, whether on or off the stage, so my love of music came from entertaining an audience. I’m involved in a lot of musical theatre because I’ve always liked making people laugh and making them feel something. What I discovered as I got older is that music is a great way of expressing things that can’t always be said, or are hard to say, and most of my songs have a story attached to them. Although I play in pubs, festivals, and concerts, I also do plays and TV work, so I float between the acting and music worlds.

You’ve been having a busy summer?

Yeah, it’s a crazy time. But that’s what we love about the holiday season, isn’t it? There are some really exciting festivals which I’m part of this year. Playing at Garden Magic at the Botanical Gardens in Wellington has been a long-term goal. I’m also part of the band headlining Big Gay Out in Auckland, which we were part of last year as well. We performed on the Picton foreshore on New Year’s Eve, and then Cubadupa in Wellington in March, which is another one that I’ve always wanted to do.

And the Marlborough Wine and Food Festival, of course?

Yes, I’m looking forward to playing to a home crowd because I still call Blenheim home. I’ll be opening for the Sons of Zion, which I’m really excited about. They’ve got some great songs that, at times, have shaped some of my own music. I’m also excited to open for Drax Project because they were in Wellington the same time I was studying, and I know the guys quite well. I last played at the Wine and Food Festival in 2012 with my band Remastered when we opened for Hello Sailor. It’s still one of the highlights of my festival career, so I’m really looking forward to getting back there.

What do you enjoy about performing at festivals as opposed to more intimate venues?

I suppose being able to entertain more people who are there to have a really good time. And I love being with the other artists. If I were to liken it to a cricket match, a festival is more like a Twenty20. Hard and fast, bringing out your biggest hitters and fastest bowler. Whereas with an intimate gig, you can go on more of a journey: it’s about reading a crowd and forming your set list with dips and flows.

Tell us about your debut album, Atarangi: Morning Sky?

I wanted to create something made from the hands of this land, available to all ages, and give kids something to groove to. Music that I really vibe with includes Troy Kingi, Katchafire, The Black Seeds, and Ria Hall. I wanted to capture that ‘Aotearoa dub’ sound, so the genre is definitely roots/reggae, with elements of rock and pop. Lyrically, it has a storyline like a concept album, following the Māori myth of creation. It’s about discovering who we are and standing tall with pride for where we come from, our feet set very deep in the Aotearoa soil. It’s an ambitious debut, but I decided right off the bat to go big with a twenty-track album.

It sounds like you have big plans for the future?

Atarangi: Morning Sky was my first exploration into releasing music, and I really enjoyed it and the accompanying show. So, as well as going into the wild world of rock funk music with my alter ego ‘Tommy Knowledge,’ I’ll also be staying true and releasing some more children’s ‘all-ages music’ in dedication to my daughter, in a series called Songs for our Daughters. As musicians, we all have something to say, want to have our voices heard, and our expression felt. I encourage people to support local artists, book them for gigs, listen to their music, and dance at their parties because that’s what keeps us all going.

Tom Knowles at the New Year’s Eve concert in Picton.

As the region gears up for Climate Action Week Marlborough, 19-23 February, the stage is set for an immersive experience, weaving together education, collaboration, and the celebration of locally sourced solutions, as Adrienne Matthews finds out.

Catherine

It is projected that by the end of the century, Marlborough will experience more periods of drought, an increase in storms, a rise in sea level, and much more erosion. Higher temperatures will impact many activities in the rural sector, including the spread of pests and diseases.

Catherine says she launched Climate Action Marlborough a year ago to encourage the business community to become more aware and proactive about the issues that need to be faced, “I want my children to still be living and breathing on this earth in 50 years’ time. To help make that happen, I knew I needed to do something now to raise awareness of the difficulties ahead and what we can do as a community to mitigate those.”

To that end, Catherine has worked tirelessly to bring together groups of people and businesses who share her vision, pooling ideas and committing to positive change. Yealands Estate Wines, winners of a string of international sustainability awards, are one of the founding partners of Climate Action Marlborough, along with Kiwibank. Hortus, a company that specialises in vineyard management and supplying labour to the industry, is a supporting partner, along with New Zealand Wines, Herb & Olive, and Ports of Marlborough.

Community partners include EnviroHub Marlborough, Climate Karanga Marlborough, New Zealand Sustainable Wine Growing, NZ Landcare Trust, Marine Fisheries Association, Top of the South Wood Council, NZ Institute of Company Directors, Mission Zero, and the Marlborough District Council.

“Together, we are working out ways to support the business community to educate themselves and their teams because it takes everyone in each business to be involved. Everyone needs to be their own climate leader,” says Catherine.

Climate Action Week Marlborough is an opportunity to bring together expertise from a wide range of people and organisations and host a series of action-oriented, hands-on, creative learning experiences to engage the local business community. People can choose to attend for a day, two, or the whole week.

Those encouraged to be there are passionate leaders wanting to work toward a climate-positive world, businesses that want to collaborate to find solutions to deal with climate change, farmers, growers, and suppliers, those involved in education, community organisations, and college students.

Each day’s programme has a theme around which an exciting array of activities will take place: Financing the Future for Post Growth and Impact, Transitioning to a Low Carbon Emissions Economy, Energizing Marlborough’s Future, A Biodiverse Marlborough, and Activating the Blue Economy. There will be an opportunity each day to visit one of the partner organizations on an immersion experience to observe their progress and successes in lowering carbon emissions and improving environmental sustainability.

Also on the daily schedule are Climate Action workshops, collaboration sessions, round table discussions, and presentations, designed to create interactive and meaningful educational experiences to further enable learning about climate change, its impacts, and what each person and company can do to mitigate the effects.

van der Meulen is a passionate advocate for the well-being of Marlborough, especially in light of the warnings about the increasing impacts of climate change on the region.

ABOVE: Passionate community members at Future Post Marlborough.

The daily meals will be a celebration of locally sourced, diverse, and delicious produce found in the region.

“During the week, through our Collaboration Activator sessions, we will be exploring two of the Project Draw Down solutions: plant-rich diets and seaweed farming, both of which have huge potential for the region’s economy,” says Catherine. “There are so many opportunities to make positive change, and it all starts with people coming together to express their ideas and come up with solutions by working together for the good of our communities.”

The organisation is also working with the Graeme Dingle Foundation to put a youth discussion together. “Young people are concerned about the climate change taking place and very interested in solving problems. It is they who are going to still be here when we are gone, and it is important that they are involved in helping find the solutions,” says Catherine.

Climate Action Week Marlborough is an opportunity to focus solidly on the climate issues facing the region, but the organisation behind it works throughout the year, holding other digital and inperson events and encouraging businesses to share their expertise and successes with others. “We see ourselves as a springboard for change and hope to energize the Marlborough community and its diverse and exciting array of businesses to take charge of the effects of their operations on the environment and become solution focused. Many have already found that the changes they have made have resulted in economic benefits as well as an improved workplace and company culture,” says Catherine.

“It has been exciting to see how more and more companies are facing the realities of climate change and actively working to make positive changes to the way they operate. Lots of small decisions along the way will contribute to a wider change that will help benefit the whole community. Marlborough has such an incredible diversity of producers and service industries that I’m sure we can be a leader in positive environmental change and awareness for the rest of the country,” she says.

Finding solutions to the climate crisis is the biggest challenge humanity has faced. Data shows that 2023 was among the warmest years in the last hundred thousand years, and the predictions are strong that temperatures are going to keep climbing. Even onetenth of a degree of warming will intensify heatwaves and storms. The oceans trap around ninety percent of greenhouse gases in their waters, which are rising and warming as ice melts around the globe.

“We’ve all got to understand that it is not an impossible situation if we work as a collective community. I am excited by the opportunity that events like Climate Action Week Marlborough bring for us to share knowledge and have fun while learning about heavy and hearty topics,” says Catherine.

For more info and tickets, visit events.humanitix. com/climate-action-week-marlborough-2024

Creating thriving and sustainable environments

Terry Stewart spends much of his time protecting land from the spread of invasive weeds and contributing to the development of ecological areas important to the well-being of the Top of the South. His business ‘Native Restorations’ is all about biosecurity weed control. “Right throughout the Marlborough and Tasman regions there are plants thriving that are threatening native species. We work for the likes of KiwiRail, the Department of Conservation, Iwi, forestry companies, vineyards and farmers. It is so important to get those species out of the ecosystem before they get completely out of control and do widespread damage,” Terry says.

The most common culprits are nassella tussock, chilean needle grass, reed sweet grass, banana passionfruit, old man’s beard, hawthorn, willows, wilding pines, blackberry and whichever other species are preventing the native fauna from flourishing. “Our focus is very much on protecting native ecosystems,” says Terry. “By getting rid of the invasive species, natural plants and wildlife can regenerate. Sometimes it is even necessary for us to fence off areas in order to assure greater success.”

One of the projects the company is involved in is the restoration of the Hinepango Wetland Restoration Project in the Rarangi area. “This area is of a very high conservation value, and it is a privilege to assist alongside all the others who have been putting so much effort into this important project,” he says.

“Each ecosystem is unique and its important to have a clear plan in place from the start which takes

into account the plant species that need removing, along with replanting and ongoing maintenance and stewardship. The success of this kind of restoration work depends on a long-term plan which is compatible with the climate of the area and the fauna living there,” explains Terry.

“We are keen to educate and encourage those who wish to improve their land for generations to come and work collaboratively with conservation organisations, community groups and government agencies to help create the maximum impact in restoring and preserving natural habitats.”

The Native Restorations team is also involved in riparian planting which is planting along the edges of rivers and streams to stabilise banks. “They also act as a filter for nutrients and sediment before they can enter waterways,” he says. They recently planted 22,000 native plants and trees around the new dam in the Tasman region. “There is so much still to do in the area of conservation in Marlborough and it is exciting to be part of it,” says Terry.

native-restorations.com

ABOVE: Lake Chalice is area where Native Restorations have been bringing back native species into the New Zealand landscape.

RIGHT: Terry Stewart, owner of Native Restorations.

Nelson Nelson

Brightwater Brightwater Richmond Richmond

The home of clay art & pottery

Glass beauty and glamour

Unique glass art made locally by the HÖglund family since 1984. Visit the glass-blowing studio and showroom and be captivated by the art first hand. H Ö glund Art Glass hoglundartglass.com

Eating the rainbow

We all know plants contain vital fibre and nutrients, and are part of a healthy balanced diet, but what many people don’t know is that many of the benefits of plants come from compounds they contain, called polyphenols, which come from natural foods with vibrant colours.

Dr Marissa Kelaher explains.

Polyphenols are superheroes of the plant kingdom, protecting plants from environmental stressors and giving them their vibrant colors. They are powerful antioxidants that play a key role in protecting our bodies from damage. Polyphenols are what give fruits and veges their colour, and often their aroma, they’re also responsible for the bitter taste of food like broccoli and brussels sprouts. Polyphenols help reduce the risk of a variety of different health issues, such as heart disease, diabetes, neurodegenerative disease and many cancers, and they may even make us age slower.

Blood sugar

Polyphenols help to regulate and lower blood sugar levels, by helping our cells use glucose and become more sensitive to insulin, while diets high in polyphenols can reduce diabetes risk by up to 30%. Cocoa, green tea, blueberries, soy, and flaxseed in particular may help with blood sugar control, so are great foods to include in our diet.

Heart health

Polyphenols help boost our good cholesterol, reduce our bad cholesterol, reduce inflammation and blood clots, and improve the health of our blood vessels. They can even help our heart muscle work better, and one large study found a diet high in polyphenols could cut heart disease risk by a massive 46%. Foods particularly studied for their heart health benefits include apples, red grapes, cocoa, olive oil, and turmeric.

Anti-ageing

While it’s long been known that diets rich in plants help us live longer, healthier lives (ie the blue zones diet), research also shows polyphenols can specifically protect our DNA and skin from oxidative stress and damage - even slowing the process of ageing. Green tea, apples, berries, cocoa, olive oil, tumeric and red grapes, again come out tops here, although all brightly coloured fruits and veges have anti-ageing benefits.

Protection against cancer

Polyphenols may help reduce cancer risk by inhibiting the growth of cancer cells and combating free radical damage. Diets high in polyphenols have been shown to reduce the risk of various cancers by around 20%, with dark leafy greens, pomegranate, brassicas, soy, cocoa, green tea, citrus, turmeric, berries and tomatoes all being shown to have potential cancer defence effects.

Boost brain health

Polyphenols help boost brain health, improving memory and performance. They can improve blood flow in our brain, reduce inflammation, and lower the risk of diseases such as Alzheimers. Diets such as the MIND diet (proven to reduce the risk of dementia) are very high in polyphenol rich foods, in particular berries and leafy greens.

There are over 8000 known polyphenols, divided into four main groups, with herbs and spices having the highest levels - especially turmeric, cloves and cocoa. All plant foods contain polyphenols, but some of the richest sources include berries, red grapes, apples, plums, dark leafy greens, nuts, flaxseed, legumes, pomegranate, red onions, olive oil and green tea.

To get the most benefits from these wonderful polyphenols, aim to eat freshly picked (or snap frozen) produce as much as possible, as polyphenols can degrade after picking.

Try to eat a rainbow of different colours, ideally including at least 30 different plant foods every week (this includes fruit, veges, grains, legumes, nuts, seeds, herbs and spices). Eating this way isn’t just good for health - it’s a feast for your eyes and taste buds too. So why not enjoy the produce our wonderful region has to offer and enjoy the resulting benefits too.

Dr Marissa Kelaher is a GP and lifestyle medicine doctor. She runs health courses and offers oneon-one consults at yourlifestylemedics.com

On the street

Jesse North

Jesse North has his finger of the fashion pulse as general manager of Thomas’s. Usually dressed head to toe in the latest styles and unique pieces, you would never catch Jesse wearing sweatpants.

What are you wearing today?

My shirt is a recent purchase from Thomas’s, from the Shona Joy ‘La Palma’ collection. My pleather pants are from Odd Even from High St in Auckland. The tee is a basic from AS colour and I’m wearing some New Balance sneaks.

What is your style?

Overdressed, is that a style? I guess I’m known for dressing up regardless of the occasion. I always go by the saying it’s better to be overdressed than under dressed.

What is most of your wardrobe made up of?

Honestly, mostly black and white staple pieces - you can NEVER have too many, right? Then a bit of colour splashed in with overshirts, layering pieces and coats.

What are you loving at the moment?

I’m obsessed with wide leg pants. They create such a fun silhouette and add a bit of drama to any outfit.

Where do you buy most of your clothes from?

I mean, you can’t beat Thomas’s when shopping locally, but I do love checking out the smaller boutiques when away - that’s where you find those one off, unique pieces. Plus, you’re supporting small businesses and that means so much more.

What is your approach to shopping?

If you love it - get it! There are so many people/places/ platforms out there telling us what’s on trend and how to dress, but screw ‘em. If you love it - get it. You’ll feel a million bucks and that’s the first thing people notice.

Do you have a style rule you always obey?

I always say, it’s better to overdress than underdress. You’ll never regret feeling great wearing something you love, but you may regret wearing sweatpants.

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

I love the aesthetic of the designer and brand LGN or Louis Gabriel Nouchi. There are some incredible pieces in his contemporary collections that play with masculinity and form - it’s pretty awesome. Check it out!

Finish this sentence – You would never catch me wearing…

Sandals and socks… it’s not a thing. Stop.

Aimée Preston

Festival fashion

As we gear up for another vibrant festival season in Marlborough, it’s time to explore the fashion frontier that awaits us. So, what’s in store for festival fashionistas this year? Let’s delve into the hottest trends that promise to make you the style star of every event.

Eclectic boho chic

Bohemian vibes continue to dominate the festival scene this summer. Maxi dresses and skirts, crochet tops, and fringed accessories are the go-to items for channelling that free-spirited, carefree energy. Mix and match patterns, embrace earthy tones, and let your inner bohemian goddess shine.

Sustainable style

Make a statement with sustainable festival wear. From recycled materials to upcycled vintage pieces, the emphasis is on reducing the fashion industry’s environmental footprint. Expect to see outfits made from organic fabrics, bamboo, linen and other eco-friendly materials that showcase style with a conscience, while being breathable and cool to wear too.

Sundress sensation

A timeless choice that effortlessly exudes laid-back charm, the sundress is a quintessential summer festival favourite. Opt for playful patterns and breathable fabrics to stay cool under the sun. Maxi or midi, floral or abstract, the sundress is versatile enough to suit any taste. In fashion now are broderie fabrics and embroidery. Complement your look with strappy sandals and a wide-brimmed hat to create an ensemble that effortlessly transitions from day to night.

For him

Blokes, you can’t go past a linen shirt and a pair of chino style shorts for a summer festival. A crisp linen shirt in white or a summer colour will look effortlessly stylish and keep you cool for the day. Add a pair of on trend loafers, a wide brim hat and a watch to complete your look.

Footwear for frolicking

Selecting the right footwear is essential for a day of dancing and exploration. Opt for comfortable yet stylish footwear such as sandals, sneakers, or ankle boots. Ensure your footwear choice not only complements your outfit but also provides the support and ease of movement necessary for an unforgettable festival experience.

Richard Briggs

Show off your style at one of the events of the season, the Marlborough Wine and Food Festival.

BigBay Uretiti Otorohanga

My place

Zana Whittaker-Scott and her husband Mike Whittaker purchased the former Giesen Cellar Door in Rapaura Road in 2021 when they fell in love with its summery Mediterranean vibe. Marlborough Magazine talks with Zana about this iconic property which they have recently put up for sale.

What first drew you to the property?

We were keen to come back to my home town and be near my parents. This place was so beautiful it took our breath away. We particularly loved the Italian design style with creamy plastered walls, terracotta roof tiles and garden with its tall cypress that reminded us of Tuscany. No matter where we are on the property, whether inside or out, it felt like we are on a permanent Italian holiday.

What do you love about the neighbourhood?

It is a fantastic location with Renwick and schools close by and is on Marlborough’s “golden mile” with a range of stunning wineries and other complementary businesses nearby. It is also close to cycle trails and a considerable amount of tourist traffic passes by here. We knew straight away that the area would also be a great place to bring up our children.

When you arrived what was the property being used for?

We have hosted various functions and events and had Boom Town Brewing company based here for several summer seasons. We also established our own Alcove Wines brand using the fruit from the small, organic vineyard alongside the building which has been a rewarding learning curve for us.

What is the history of the property?

It was designed by prominent Marlborough architect Neil Charles Jones and commissioned by Resolution Bay Wines in 1999 and since then has been home to a succession of prominent winery cellar doors, including Clifford Bay before it was bought by the Giesen family in 2011 and became their cellar door until 2020.

Is there a part of the property that you love the most?

Our favourite part is the paved courtyard with its central fountain. It is a lovely place to sit and eat or have a glass of our delicious Rosé. In the summer we can dine under the verandah in the shade and in winter on fine days it is flooded with sunshine and warmth. We have had a number of memorable occasions there.

ABOVE: The couple fell in love with the property because of its Italian design and tall cypress which reminded them of Tuscany. | The courtyard is a favourite spot for Zana and Mike to relax. RIGHT: As open and beautiful outside as it is inside. | The property is comfortable in summer and winter with the open fireplace creating a cosy ambiance in the foyer area.

What are some of your other favourite features?

Definitely the cellar door tasting area under the barrel-vaulted ceiling. The rich tongue and groove sarking is beautiful and goes so well with the creamy walls and wooden features like the countertop. It’s a really lovely place to get together with friends.

In winter the large open fireplace exudes an inviting warmth and creates a very cosy ambiance beneath the high ceiling of the foyer.

We also appreciate all the different rooms for smaller gatherings and the upstairs has a wonderful outlook over the adjacent vineyard rows with a view to Mt Riley. You feel like you are looking down on a park with its large established trees.

Why have you decided to put the property on the market?

Mike has to travel a lot for his work and I am very busy with our two young kids and career. We have realised that running a hospitality venue isn’t very compatible with our busy lives and it would be so nice to see someone else take on this beautiful place and turn it into something that reflects its wonderful character and style.

What could be done with the building?

It could once again be used as a cellar door or hospitality venue, the prominent location ensures exposure for any brand looking to increase their presence. It could be a magical place as a restaurant or café and has an excellent commercial kitchen to support that. It could also become a day spa or even have a range of businesses within. There’s always the other option to transform it into a beautiful family home and lifestyle.

What will you miss most?

Sharing the property with other people. The tranquillity that the gardens and vineyard bring and the beauty of the building with all its special features. We will also miss the feeling that we are on a permanent holiday in the Mediterranean!

Cultivating culinary bliss

In the fast-paced world we live in, there’s a growing desire to reconnect with nature and embrace a healthier lifestyle. What better way to achieve this than by cultivating your own herb garden? Not only does it add a touch of greenery to your living space, but it also provides a sustainable source of fresh, aromatic herbs for your culinary adventures. Creating a herb garden is a rewarding and therapeutic experience, and with a few simple steps, you can embark on a journey to transform your living space into a haven of fragrant and flavourful delights.

Choose the right location

Select a spot that receives ample sunlight – most herbs thrive in at least six hours of direct sunlight per day. If you’re short on outdoor space, don’t worry! Many herbs can flourish in pots on a sunny windowsill or balcony, bringing the joy of gardening to urban dwellers.

Select your herbs

Consider the herbs you frequently use in your kitchen. Popular choices for beginners include basil, mint, rosemary, thyme, and parsley. These herbs not only enhance the flavour of your dishes but also offer a variety of health benefits. Note, mint will quickly spread through any garden, keep it contained to a pot to avoid this.

Quality soil and drainage

Use well-draining soil to prevent waterlogged roots, which can lead to root rot. A mixture of potting soil and perlite or sand works well for potted herbs. Ensure that your containers have drainage holes to facilitate proper water drainage.

Container gardening

If space is a constraint, opt for container gardening. Use decorative pots or repurpose containers like wooden crates, tin cans, or old buckets. Not only does this add a personalized touch to your garden, but it also allows you to move your herbs around as needed.

Water wisely

Herbs generally prefer slightly dry conditions, so avoid overwatering. Allow the top inch of soil to dry out between watering sessions. When watering, aim for the base of the plants to keep the leaves dry, minimizing the risk of fungal diseases.

Pruning and harvesting

Regular pruning not only keeps your herbs compact and visually appealing but also encourages bushier growth. Harvest herbs in the morning when their essential oil content is at its peak. Use sharp scissors or pruning shears to avoid damaging the plant.

Companion planting

Explore companion planting by placing herbs that complement each other in close proximity. For instance, basil and tomatoes are natural companions in the garden and on the plate.

Creating a herb garden is a delightful journey that connects you with nature and elevates your culinary experiences. Whether you’re an aspiring chef or a gardening enthusiast, cultivating your own herb garden is a fulfilling endeavour that enhances both your home and your lifestyle. So, roll up your sleeves, grab your gardening tools, and embark on the aromatic adventure of growing your own herbs. Your culinary creations will thank you!

Seventh heaven in Springlands

Louise and Craig Chapman’s home based in Springlands is the seventh home they have enlisted Rob Lyon and his team to build for them. But the couple are so happy with the final result, this just might be the last.

Words: Adrienne Matthews Matt Croad

“The house we came from had a great section next door, so we bought that and got Rob to build a new house on it. We hoped to sell that one first, but the one we were living in was the first to go, so we had to move everything from one to the other. The beds went made up, and Louise moved everything from the kitchen over in the wheelbarrow,” Craig says, laughing.

This time they reckon they are going to stay put. “We wanted a really nice outdoor area so we could feel like we were on holiday all the time, even when we’re not. We also wanted a place that Louise’s family from Scotland would enjoy on their frequent visits.”

Their desires have been well and truly met with a home designed by Jason Anderson from Anderson Architecture, featuring abundant outdoor space, including an Aquanort swimming pool, and plenty of areas to rest and relax. The house comprises five bedrooms, four bathrooms, and a spacious, inviting living area.

1.

The property entrance is through a colonnade of maple trees, providing a country feel without being ostentatious. The home is clad in a combination of plaster and cedar, which provides a contemporary feel.

The kitchen, living, and dining areas are overseen by a magnificent cathedral ceiling. At almost six meters high, it appears to float above with its intricately detailed negative birch plywood lining. “Rob and his team, Larry and Phil, put a lot of work into that, and it is a real highlight,” says Craig.

At one end, a comfortable lounge features a floating concrete hearth with a wood burner. Behind it is a dramatic backdrop of large tiles with the look of corten steel and rust that adds real richness to the space. An abundance of windows floods the room with light.

The kitchen sits behind a central island complete with a sink, storage, and plenty of seating. Behind the kitchen and accessed from both ends is a scullery, the perfect solution to keep the main kitchen area uncluttered.

A solid wooden dining table is a great space for family and friends to gather for meals. Window seats are coming back into fashion and with good reason. A long one has been constructed along the wall opposite the dining table and comes complete with built-in storage. “It’s a lovely warm place to sit in winter,” says Louise. At each end are built-in shelves that provide space to display family treasures.

Maple trees line the driveway. 2. The large concrete tiles behind the wood burner add a richness to the space. 3. The high gabled patio area with skylights and comfortable seating extends out from the kitchen area.

The house is built on a RibRaft® foundation, now one of New Zealand’s most popular methods of concrete floor construction that sits above the ground. Within it has been laid slab water heating, which provides heat throughout the whole house as required. “The heating system is zoned,” explains Craig. “No matter what room we are in, we can adjust the temperature to what we want. We can have every room at a different temperature.” An easy-to-keep-clean polished concrete floor helps to store the heat in winter, keeping the home warm and cozy.

One of the skylights in the central living area can be opened and has a rain sensor attached. “If we are out of the house and it starts to rain, it will automatically close,” says Craig.

There are four bathrooms, including an ensuite with a large bath and a view onto an enclosed, planted area. All are smartly tiled with choices made by Louise and Craig. “We wanted the bathrooms to be practical, easy to clean, and contemporary,” explains Louise.

A major feature of the home is the high gabled patio area with skylights and comfortable seating extending out from the kitchen area. The same large pavers used here extend to the pool area, which is surrounded by a fence constructed from safety glass, giving a unifying feel to the space. “We can always find somewhere in the sun or shade to sit outside and be comfortable,” says Craig.

The couple are delighted with the finished result. “Rob has over thirty-five years’ experience as a builder and everything he does is to the highest standard,” says Craig. “We always know he and his team will go the extra mile to make sure the attention to detail is second to none.

“Excellent project management is my number one priority to make sure each build flows and clients are thrilled with the result,” says Rob.

1. The large window seat is a favourite place to take some time out.

2. Bathrooms were designed to be practical and contemporary.

Sweet success

Melissa Rae of Sweet Creations has been baking since childhood. “Visits to my Nana’s often involved me making messes in her kitchen while learning to cook,” she laughs.

Now the local queen of cake making, Melissa’s talents are a drawcard for anyone with a sweet tooth or wanting a beautiful treat for any occasion.

“When I started my cake-making business, I was doing it from home, but the business got so busy that I outgrew my kitchen and needed something much bigger,” she says. “It is wonderful to have a place where we can bake up a storm as well as host fabulous High Teas and other delicious events. I really enjoy seeing the pleasure it brings to customers.”

A new addition to Sweet Creations is a beautiful room upstairs that can seat up to twenty and is perfect for the High Teas that Melissa offers. “Last year in Italy, I was inspired by a fabulous blue and white gallery I visited, and I wanted to bring that style into this room. Simone from Cinnamon House helped me pull it all together, and it’s proving to be very popular.”

The room can also be booked for private use and special events. “It’s a great place for meetings and also our monthly Dessert Nights,” she says. “Booking is definitely advisable, though, as it’s so popular! Customers can also benefit from getting desserts to take away on the day of Dessert Night.”

Melissa’s creations include classic cakes such as

Double Chocolate, Lemon, Biscoff, and decadent layer versions like Vanilla and Strawberry, Black Forest, and Chocolate Hazelnut. Her wide range of cupcakes will have you drooling, as will her macarons, oldfashioned fudge, and brioche doughnuts. The team also supplies a delicious variety of catering boxes for every occasion, including breakfast, lunch, morning and afternoon teas.

Melissa is dedicated to making life sweeter for Marlborough folk and their visitors, and even visiting Cruise Ships have made special trips to enjoy her treats! She uses many local ingredients in everything she creates, as well as from her home garden. Melissa also loves getting among it by taking the fabulous Dessert Queen food truck to all of the best Marlborough events, including the Farmers Market.

Plans are underway to develop a cooking school with some very cool local chef collaborations planned, so watch this space!

The team also really loves making cakes and treats for special events, including weddings and milestone celebrations. “I love what we do here,” says Melissa. “It is a place where we can indulge our love of baking and spread some sweet happiness!”

Orders can be placed online at sweetcreations.nz or in-store by appointment, phone 027 304 7504

Melissa Rae at her Sweet Creations studio/sweet cafe on Auckland Street.

The Mussel Pot

Located right in the heart of Havelock, this quirky little place has been serving up the famous NZ green shell mussels for the last 20 years.

The Mussel Pot restaurant specialises in green lip mussels, but also has a variety of New Zealand seafood, burgers, pastas, gluten free and vegetarian options.

All perfectly matched with famous Marlborough wines and New Zealand beer.

Open for lunch and dinner

73 Main Road, Havelock

Ph: 03 574 2824

www.themusselpot.co.nz

The Fancy Cow

Restaurant, Cellar Door, Craft Brewery

The Fancy Cow offers something for everyone in a friendly modern environment. Enjoy our Ant Moore Wines, DNA beer and delicious Italian fare.

Open for lunch and dinner, the various dining areas include outdoor deck and an upstairs mezzanine floor overlooking Vineyards and beyond to the Wither Hills. Visit us online for bookings.

Open Hours: Mon, Wed–Sun from 12pm

309 Rapaura Rd, Blenheim

Ph: 03 242 6260

www.thefancycow.nz

Dining

Cork & Keg English Pub, Restaurant & Motels

Everything YOU want in an Old English Pub...and then some!

Hearty Drinks • Tasty Eats • Great Hosts

Feeling hungry after touring or biking around the wineries in the area?

Stop by Cork & Keg English Pub and Restaurant to rest up and have a meal in a friendly, welcoming atmosphere. Mon–Fri 3pm–late Sat–Sun 12pm–late

See you at the Cork!

33 Inkerman St, Renwick

Ph: 03 572 9328

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Scotch Wine Bar New ownership

Come and enjoy a French ambience and style! Experience not only the friendliest service but mouthwatering meals (including vegan options) prepared by our experienced French chef plus find the perfect wine match in our beautiful range of New Zealand and French wines.

Open Hours: Everyday (except Wed) 3pm–9pm

24 Maxwell Rd, Blenheim

Ph: 03 579 1176

www.scotchwinebar.co.nz

Ritual Cafe

Your Marlborough Café Destination

With outstanding coffee served by friendly staff in a centrally located retro cafe, come on in and soak up Ritual’s comfy, homely atmosphere. Enjoy something from the range of vegan and gluten free food from the cabinet or menu (menu available until 2pm).

Open Hours: Mon–Fri 7am–4pm Sat 7am–3pm Sun 8am–2.30pm

10 Maxwell Rd, Blenheim

Ph: 03 578 6939

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Coopers Catch Kaikoura

‘World Famous Fish ‘n Chips

Situated in nature-filled, picturesque Kaikoura where the world-famous whale watch and swim with dolphins take place. The family owned business has been operating since 2015 offering the true Kaikoura seafood experience. Enjoy your fish n chips with the views of the mountains and the smell of the sea, or eat on the beach, just a 2 minute walk from our shop.

Open 7 Days: 11am–8pm

Order ahead of time, download our App: www.cooperscatch.co.nz/mobile-app

9 Westend, Kaikoura

Ph: 0800 319 6362

www.cooperscatch.co.nz

14–16 MARCH

THEATRE ROYAL

BOOK NOW rnzb.org.nz/tutus

What’s On

Sun 4 Feb

OMAKA WINGS & WHEELS OPEN DAY

Gather your friends, family, picnic blankets and chairs and get ready for an amazing day at Omaka with a fantastic display of classic aircraft, both in the air and on the ground along with a magical collection of classic cars. You do not want to miss this!

Omaka Aviation Heritage Centre, Blenheim

Fri 9 Feb

BLENHEIM CBD SUMMER MARKET

Pure Events Marlborough are excited to bring this iconic market back to Blenheim –there will be a vast array of stalls offering something for everyone as well as cool Summer vibes from some of our region’s fantastic local musicians.

Market Street, Blenheim

Fri 9 Feb

BROOKBY BEATS

Kick-start your Festival weekend early and head along to Two Rivers of Marlborough’s inaugural Brooky Beats - a unique event that brings together top wine producers, delicious cuisine and great music.

Brookby Hill Vineyard, 311 Brookby Road, Blenheim

Sat 10 Feb

MARLBOROUGH WINE & FOOD FESTIVAL 2024

Sat 16 Mar

HAVELOCK MUSSEL & SEAFOOD FESTIVAL 2024

Head to Havelock and experience the best of the Marlborough Sounds with a day of delicious food, cooking displays, lively entertainment from Kiwi music legends and plenty of great family fun.

Havelock Domain, Havelock

New Zealand’s longest running wine and food festival is back. Here’s your chance to sample delicious Marlborough wines, indulge in gourmet cuisine and soak up the awesome atmosphere with music from some of Aotearoa’s best bands.

Renwick Domin, Renwick

Sun 17 Mar

2024 HOSPICE VEHICLE DISPLAY

Come along to Waterlea Raceway for this popular annual vehicle display organised by the Classic Motoring Society of Marlborough. All money raised will be donated to Marlborough Hospice.

Waterlea Raceway, McLauchlan Street, Blenheim

Sat 9 Mar

MARLBOROUGH MULTICULTURAL FESTIVAL 2024

Get ready for a kaleidoscope of colours, sounds, sights and aromas as the Marlborough Multicultural Centre invites you to join them in celebrating our rich and diverse community at this popular annual event.

MARLBOROUGH

Churchill Glade, Pollard Park

Portage Open Day

Portage Resort

1. Becky Wadsworth, Zane Orchard and Jess Jones

2. Mattis Berndt, Tim Hodges and Kulwinder Singh

3. Manon Fouquet and Mya Hopkinson

4. Maria Baxter and Jacqui Rogers

5. Nona Jackson Pinel and Rachelle Parkins

6. Alan Campbell and Nicole Garthwaite

7. Adelyne Britto, Ellen Orchard and Shirarn Carey

8. Adrian Weatherhead and Gary Orchard

Frank Nelson

Bamboo Tiger Jazz & Cocktail Bar

1. Ricky White and Jesse North

2. David Pitman, Dean Coward, Jacqui Elliott and Ben Wealthall

3. Blaise Bradley and Liz Barcas

4. John and Jackie Herkt

5. Konni Scheel and Angela Circa

6. Maree Perano and Wendy Miller

7. John Herkt, Chris Hill, Lilyana Hill, Simone Hill and Ian Smith

8. Will Macdonald, Jodie Palatchie and Corey Hebberd

Waikawa North West

Marina Opening

Port Marlborough

1. Robyn Barclay, Rose Prendeville and Katie McNabb

2. Teresa Thomas, Megan Jones and Allanah Burgess

3. Anthony Burgess and Nicky Dowling

4. Louise Collier and Anne Thompson

5. Mayor Nadine Taylor and Sharlene Maniapoto

6. Taryn Beattie and Braeden Lobb

7. Logan Price, Dean Murrell and Brendan Dodd

8. Jordis Ivamy, Kaia Wakaa and Taylor Burgess

Matt Brown

At Summerset, we’re proud of what we offer, with our modern homes, welcoming communities, and excellent staff.

Now there are even more great reasons to choose Summerset. We’ve been voted winner of the Reader’s Digest Quality Service Award, and Aged Advisor People’s Choice and Nationwide Group awards.

So, if you are contemplating village life, come and see for yourself. We’d love to share the Summerset lifestyle. We think it’s gold!

Love the life you choose Summerset Blenheim 03 520 6042 summerset.co.nz/blenheim