The Weekend Lifestyler, September 30th, 2022

Grandma’s secret recipes

Karen Lacassie and her partner Trevor can often be found selling their fresh produce and Karen’s chutneys, tomato sauce and jams at the Mangawhai Community Markets at the school. Using the brand name Almy Inspiration, Karen mostly uses

her mother’s old recipes, which she thinks are from her grandmother. Adapting the recipes to use half the amount of sugar required, her products are enjoyed by the younger and older generations.

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Enhancing sporting skills

u by Ann van Engelen

“I am focussing on children ages 7–12 years old to give them the opportunity to participate in a variety of different spots and improve their skills,” says Sara.

“The programme begins in the upcoming school holidays and will run during the term after that at Mangawhai Beach School. The school has kindly let me use its premises as they have the hall, the courts, grounds and equipment. The plan is to help develop sports skills such as ball use, coordination, agility, apparatus and teamwork.

“We aim to build the children’s confidence with their skill sets so they can find their passion in which sport they enjoy. Mangawhai Beach School

next term. The holiday programme will consist of play-based group work and individual skill sessions so children with a variety of abilities can participate on various levels.

“Each day will have a different focus. One day may be the basics, skills such as run, jump and throw and another day might be outdoor team sports without the competitive element, so everyone can have fun.

“There will be a cost at this stage until we can source funding to help so we can source more equipment, but we are trying to keep it low.

“When I presented my proposal to the school principal Aaron Kemp, we

has amazing facilities, and we aim to ultimately build on the equipment available to cover a wide range of sports.

“Children from all areas are welcome to join us. I am a physiotherapist and have two children in primary school myself. The initial idea came from looking at my children and trying to encourage them into exercise. I noticed there was a lack of variety of sports opportunities, particularly since Covid with lots of groups closing or travel being an issue for parents, so the children were getting less exercise.

“I want to encourage children to get active again and establish healthy habits because learning young helps to set up a lifetime of enjoying sport and being active. These school holidays are my first event, and the weekly sessions will begin

discussed how children need to run around to get enough exercise. The World Health Organisation states that they need at least 60 minutes per day of vigorous to moderate exercise and activity across the week.

“Some benefits include improving cognitive outcomes with academic performance. Exercise reduces symptoms of depression and anxiety as well as helps with bone health. I think the mental health thing is big after Covid, and this will help children and families work toward being involved in sports and teamwork again.

“I am really excited to start Mangawhai Sports Academy and work with the families who come along. People can follow the Mangawhai Sports Academy Facebook page for more details.”

Mangawhai physiotherapist Sara Allan has established Mangawhai Sports Academy to encourage children to gain an interest in exercise and sporting skills.

p Ava, Blake, Harper and Ayla look forward to participating at the Mangawhai Sports Academy events

“I want to encourage children to get active again and establish healthy habits”

Dream big experience

u by Ann van Engelen

This event is part of a nationwide Ministry of Education careers initiative. The MOE has chosen the inter-regional venue to stage, in conjunction with the Te Hana Trust and community, a managed one-day event to connect employers, schools and communities.

“Things have been tough for many young people and companies over the last two years, so it is good to share some hope and good news about this exciting opportunity,” says Te Hana Te Ao Marama Cultural Centre chief executive Linda Clapham.

“The upcoming event has drawn overwhelming support from the community, local whānau, iwi and employer organisations to take part in. They will showcase the multitude of opportunities and possibilities open from quite diverse occupations and careers for senior students to follow and get on track for their future pathway.”

Many employers say this type of hands-on local initiative is long overdue.

“Companies are excited to connect directly with up-and-coming apprentices, trainees and employees in a more direct one-to-one situation. Some larger civil engineering companies, contractors and agricultural companies will have their

machinery on display to allow students to gauge the massive size and scale of machinery that is sometimes operated in their mahi.

“Other contractors will be actively and safely demonstrating their activity, and construction companies and sub-trades representatives, will also be attending. Kaipara Moana Remediation will have a big presence at the event, with the iwi keen to promote its environmental and conservation activities with the local community.

“In partnership with the Ministry of Social Development, the process is underway of creating more than 100 employment opportunities in conservation, planting, fencing and monitoring, presenting great opportunities for young people to become involved in their future and cleanup of the harbour.

“With tourism and hospitality, there is the chance to try out the barista machine. Local retailers, supermarkets, healthcare, Hi technology, web designing and graphic arts will all be represented.

“The one-day event has a morning and afternoon session for schools to attend. After the initial welcome, students will be divided into smaller groups for a managed, guided tour to the five career

zones where they can make contact with employers. A student questionnaire with spot prizes for answers will hopefully add incentive for students to make the most of what could be a positive and possibly life-changing event. The Career Expo will hopefully inspire meaningful and rewarding pathways for our young people to follow.

“Many organisations have indicated that they have scholarships, internships, apprenticeships available for keen young persons to pursue. As they always say, ‘it takes a community’ to raise a child.”

If you have any interest in taking part and supporting this community initiative, please contact Linda at Te Hana Te Ao Marama on 021 128 3244. ¢

In support of our local community and working towards a sustainable future, we have been looking at what we can do to help. This was one of our recent excursions exploring a local bush walk collecting rubbish and some natural items for re-purposing at the centre.

Te Hana will be hosting an innovative one-off Careers Expo for senior students from colleges in the local region on Thursday, October 20 at the Te Hana Te Ao Marama Cultural Centre.

p The Te Hana Te Ao Marama Cultural Centre team is looking forward to hosting the one-day Careers Expo

Design builds connection

u by Ann van Engelen

The Kaipara District Council has collaborated with Te Uri o Hau iwi on the Mangawhai shared path boardwalk project design running alongside the causeway, with stage two about to begin shortly.

Te Uri o Hau environs group and council staff worked together with Resilio Design Studio on the artwork, which reflect Maōri design principles.

”Several species of fish and shellfish are integrated into the boardwalk design,” says Kaumātua Hone Martin.

“From head to tail, the boardwalk reflects the mahinga kai (natural resources) of Mangawhai, especially the estuarine environment the boardwalk traverses. In the boardwalk design, we have included whai (stingray), pātiki (flounder) and pārore.”

movement of whai wings is represented through the undulating balustrade that hems the fishing platforms.

The smaller balusters symbolise the spines of the various ika (fish) species. Specific design features will be further refined with Te Uri o Hau and local Māori artists and carvers. Mātua Hone has also gifted a te reo Māori name to this section of the shared path, also encompassing the Back Bay boardwalk built by the Mangawhai Trackies.

“The name Te Ara o Te Whai has three dimensions or reference points —

At the northern entrance of the boardwalk, a tohu te whai (stencil of a stingray) will be engraved in the path, and at the southern side, a pou representing te upoko o te ika (head of the fish) will be carved and installed.

“Mai i te Upoko o te Ika, ki te Hiku o te Ika — from the head of the fish to the tail of the fish. This concept is present in many visual elements of the boardwalk.”

A fishing platform, located in the middle of the boardwalk over Tara Creek takes on the fin shape from the ika (fish) species found in the estuary. The

referring to the pathway of the Stingray, the pathway of the chief and the pathway of pursuit.”

Contractors Fulton Hogan has been awarded the contract for phase two physical works, continuing from the end of phase one through to Mangawhai Central, making it easier to travel by foot, bike or scooter along busy Molesworth Drive.

Tim Manning, Kaipara District Council project manager, says all construction is being carefully timed to fit in and around the busy Christmas break.

“Fulton Hogan will start work on the retaining wall sometime in the week beginning October 10, finishing ahead of Christmas. There will be traffic management in place when they are working, but we will shut down over the Christmas-New Year period, and Molesworth Drive will be open to two lanes across the summer break, from early December through to mid-January.”

Phase two will start in midJanuary and is planned to be complete by August 2023. View the boardwalk design and other information on the shared path at mangawhaicommunityplan.co.nz.

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p Te Uri o Hau iwi has worked in collaboration with Kaipara District Council on the Mangawhai shared path boardwalk project

p Kaumātua Hone Martin has gifted the name Te Ara o Te Whaite to a section of the shared path on the Mangawhai boardwalk

“From head to tail, the boardwalk reflects the mahinga kai (natural resources) of Mangawhai”

Mangawhai Boardwalk | Concept Design GATEWAY ENTRANCE CONCEPT

Minds of success

u by Ann van Engelen

A group of Mangawhai Beach School students are currently fundraising

after placing first in the national tournament.

“We had two teams at the event. One team took out the Social Sciences section and the other placed second in the STEM competition,” says team facilitator Julia Mitchell.

“The students get set challenges in one of four disciplines, including art and literature, as well as STEM, an approach to learning and development that integrates the areas of science, technology, engineering and mathematics.

“They have six weeks to put together a 10-minute presentation, which is presented at the regional tournament.

time frames to decide it was around the same time as Stonehenge. They showed real examples of these circles and how theirs fitted in with that.”

The presentation included drama and entertainment by the students.

“They chose Sierra Leone because their research showed it is the most circular country in the world, and the more they researched, the more their scenario fit. During historic earthquakes Sierra Leone housed freed British slaves, repopulating the area, and their research discussed how customs and traditions got lost.

If they come first, they go to nationals in Wellington, and then they proceed to Australia for the international finals if they win.

“We are really pleased with how they did. It was such a fun challenge to be a part of. The Social Sciences team of seven did a presentation as a team of fictional archaeologists who discovered a huge stone circle in Sierra Leone, like Stonehenge.

“They had to work out where and how it was found, the cultural significance and why it wasn’t discovered beforehand. They had to research the cultural reference and various other aspects and

“It was fascinating how they pulled their project together. They talked about the circle being a place the ancestors prayed for prosperity, good luck and fortune in regards to the environment to the god the students named Sheimbal A, adding an A to represent the site.

“To find the stone again was to pray for the healing of global warming. They made their fictional scenario sound like such a believable place. They also had a crystal for power to add a bit of mythology.

“The whole team played their part in researching and discovering things. There were actors, scriptwriters, team

leader, prop makers, costume design and a narrator similar to David Attenborough.

“We would love to see this tournament become more widely known throughout more schools. It is such an amazing learning opportunity for the children as far as having an open-ended challenge to approach whichever way they feel fit. They gain so much from the experience, and it really expands their minds.

“Our Tournament of the Minds team, Micaiah, Lili, Emily, Nerin, Paul, Max

and Hunter, are now fundraising for the international finals in Canberra, Australia, on October 14 and 15.

“If there are any businesses or people looking for sponsorship opportunities, please contact me.

“We also have various fundraising events coming up, which can be found on the Mangawhai Beach School Facebook page. To donate, go to givealittle. co.nz/cause/toms-internationals-herewe-come.” ¢

p The Mangawhai Beach School Tournament of Minds team, Micaiah, Lili, Emily, Nerin, Paul, Max and Hunter, with team facilitator Julia Mitchell

“The whole team played their part in researching and discovering things”

Suspended with style

u by Liz Clark

It’s one of those times of year when the warmer weather has the creative juices flowing to add colour and flare to the outdoor living spaces, including some hanging baskets.

They always look great in a mass display, hanging down from the eaves, covered deck beams or even from brackets connected to a wall or fence.

You can grow quite a few things in hanging baskets, including strawberries, herbs and lettuces. Of course, we wouldn’t want to leave out the colour that flowers also bring to please the eye. Still, a little preparation is needed before creating your own hanging botanical masterpiece.

Plants in hanging baskets require constant moisture and more frequent watering and feeding compared to those out in the garden. The larger the basket — the better. It means, with more soil, there will be a lot less drying out and risk of seeing your

plants shrivel into bygone relics of your gardening passion.

Use a coconut fibre liner, and then line the inside with sphagnum moss to help with moisture retention. Position your baskets, so they are shaded during the hottest part of the afternoon rather than leaving them where they will be exposed to the all-day sun.

The next important step is to use the right potting mix. If you’re one of those that suddenly remember a week later you’ve forgotten to water the plants or have to save water, then choose succulents and cacti as an alternative.

Unlike the rest of the botanical world, these prefer dry free-draining soil. Use cactus and succulent mix, which won’t hold the moisture that would cause the cacti and succulents to rot. For annuals

and other plants, use a good quality potting mix with a slow-release fertiliser to keep the plants healthy throughout the growing season.

Then the fun part comes next — planting your basket. Place taller growing plants in the centre of the basket, then use smaller ones to the outside. Use trailing plants such as kūmara vines for greenery and alyssum, cascading lobelia and petunias, tuberous begonias, Livingstone daisies, impatiens, sweet peas and portulaca for colour. For edibles, use patio tomatoes, lettuce (such as mesclun), basil, thyme, rosemary and chives. Don’t forget the strawberries, either.

Look online for more ideas and inspiration or visit your nearest garden centre for advice and help.

Treasured memories inspire

by Ann van Engelen

Set for October 14 and 15 at the Waipū Celtic Barn, the extravaganza showcases wearable art from far and wide, along with the concept of how tartan can be seen to symbolise not just the idea of Scottishness but so much more.

“Inspiration for the ladies’ costume came from not only their own lives and treasured memories, but from those of the people around them — people who

hail from all walks of life,” says Art & Tartan+ organising committee member Sue Welford.

“As their artwork progressed, Maureen, Shirley, Rayma, Betty and Dorothy discovered the history, taonga and culture of many lands and peoples. Represented throughout are Māori, pākehā, Indian, South African, Polish, Irish and Scots, to name a few, all of which connect the people with whom they live.

“Through this knowledge, the group has created an amazing piece of art that will rival any wearable art ever seen anywhere. The entry was originally started for the 2020 cancelled show and was on hold until the beginning of this year.

“The ladies have been encouraged and assisted by their activities coordinators, Angel Stolwerk and Carina Pentz. Carina has been so enthused by the project that she agreed to model it on stage.

“Searching for a designer name, they came up with the title There’s Life in the Old Girl Yet, which aptly sums up their determination, creativity and hard work.

“The essence of the garment is, of course, confidential until the first performance of the show on the night of Friday, October 14, when it will be accompanied by 30 other amazing costumes.

“There is also a record number of entries for the children’s masks, which are always a much-loved part of the

show. There will be music and special lighting effects, a fantastic line-up of entertainers, singers, dancers, tumblers and the iconic and spine-tingling mixture of Bain McGregor’s Pipes and Te Roopu Kapa Haka o Te Whanga a Tamure kapa haka group.

“Art & Tartan+ takes place in the Celtic Barn, Waipu, on October 14 and 15 at 7.30pm with a Saturday matinee on the 14th at 2pm. Tickets, selling like hot cakes, are available online at trybooking. co.nz or from the Waipū Museum.” ¢

p Maureen, Shirley, Rayma, Betty and Dorothy, residents at Waipū’s Ranburn Rest Home, are excited to be entering their creation into the upcoming Waipū Art & Tartan+ Wearable Art Awards

“The group has created an amazing piece of art”

THE GROUND

Window dressing with flair

u by Ann van Engelen

After

from Bream Bay Curtains and Blinds Ltd decided to set up her own business from Waipū, servicing One Tree Point to Mangawhai.

With all the samples in her car, Sue offers free in-home consults.

“Business has been busy, and I am so thankful to the locals for supporting a small local business,” says Sue.

“People often ask why they should see a window furnishing company during the planning of your build. It is once the house is built, the shutters they want may not work in the windows they have chosen, double tracks will impact

the wardrobe doors that are now in place and can’t be moved. The alarm placement may limit the stacking room for curtains — the list goes on.”

Sue suggests considering things like do you want the simple, clean and elegant look of curtain tracks inserted into the ceiling?

“Nogs are part of the wall structure put in by your builder, and extra nogs for hanging the tracks may be needed to add strength to the track, and inserted ceiling tracks suit square stopped ceilings.

“We can get a similar look with a scotia finish using double brackets coming out from the wall just under the scotia. Extra nogs inserted below the scotia, make it easier for an installer to put the tracks up. Photographing your walls before gibbing can be very valuable.

“Not all joinery is made the same. Double roller sunscreen and block out blinds need depth within the window/ door frame, and a lot of sliding door joinery limits an inside fit. Heavy curtains or linings on double tracks may need extra nogs at the ends to hold the weight.

“The extra high door you are installing may not allow for those dreamy sheers

you are after. Most sheer fabrics come at a maximum drop of 320cm and need headers and hems. Very few companies supply fabric longer than this. Fabrics can be turned on their side but joins may then be visible.

“Those architectural round or triangular windows may look great on the plans, but they are normally the most expensive and most awkward windows to dress.

“Shutters like to be higher than wider. Most shutters are made overseas and have a waiting time of three to four months, so forward planning is a great idea. Sliding shutters may need 200mm or more space for runners inserted into the floors. These need to be planned before floor coverings are installed.

“Placement of alarms, light switches and heap pumps can impact the width and height of curtains/sheers, so the time taken to ensure they are positioned

correctly can make it much easier to get the look you are after. If you would like help, have any questions or need any advice, we would love to help at Bream Bay Curtains and Blinds. Go to breambaycurtainsandblinds.com or call 020 463 2432.”

p Sue Bellamy from Bream Bay Curtains and Blinds Ltd has years of window dressing experience

Grandma’s secret recipes

u by Ann van Engelen

With an abundance of second-grade strawberries, Ruakākā resident Karen Lacassie turned a simple jam-making idea into a successful market enterprise.

“I have lived in Ruakākā since 2008. My partner Trevor grows fresh vegetables and things to sell at the markets, and one year, we had a lot of strawberries that weren’t good enough to sell, so I thought I’d make jam,” says Karen.

“I then decided to try making a grapefruit marmalade, and began selling my creations. Some people couldn’t

“Trevor and I realised that if it was going to cost me financially to be registered every year, I needed to expand to make it viable. I began adding things to my range, such as pickled onions, sauces and chutneys.”

Every week, Karen and Trevor prepare 20kg of onions for pickling.

also go to the Waipū Street Market on Labour Weekend.

“Most of the original recipes are from my mum’s old cookbook, and they probably came from her mum. Trevor also brought me a grandmother’s recipe book, which I have taken a couple of recipes from and tweaked.

consume grapefruit and asked for orange marmalade, and my products became well-liked, with customers requesting other condiments.

“The question then arose — ‘was I able to do this from home?’ I went to the council and completed the kitchen registration process, fully expecting not to carry on. After the inspections, they were happy with my set-up and for me to work from home.

“The onions sell out all the time — they are so well-liked. So far this year, we have used 340kg of pickled onions, and we are about to go into our busiest time of year.

“Trevor sells his vegetables, and I sell my jams, sauces and chutneys at the Mangawhai Community Market every Saturday.

“We go to the Waipū Boutique Market every second Sunday and will be at the One Tree Point School Markets that have started up again every third Sunday. We

“I cut the sugar quantity back as far as I can, without ruining the recipe, which a lot of people enjoy as things are not so sweet. I don’t replace it with sweetener as it doesn’t need it.

“With ingredients increasing in price, nowadays it is difficult at times, but we keep the costs down as much as possible. Sugar recently has gone up $10 per bag, and we have to keep recosting things regularly to make sure we are on the right side of the changes. I think there is a fine line between having

“To make a batch of jam takes me about four hours from cooking, jarring and setting”

p Karen Lacassie has perfected her mother’s recipes to create the jams and other products she sells under the Almy Inspiration brand

your products at a price that people can’t afford and being able to make a profit for yourself. That is important for all small businesses to do.”

Karen sources her apricots and peaches in season from Central Otago.

“I source as much as I can locally, and freeze what I can whole to use during the year. When I sell out people have to wait until the next season. In the chutneys, I do a spiced rhubarb flavour, which is very popular, and is lovely on crackers with cheese. The other favourite is my apricot jam when it is in season.

“I get my Black Doris plums from a guy who grows them in Te Ārai, and this year, I brought 82kg. I also make a zucchini pickle, which people often ask for. My gherkins come from a guy at Maungatapere, but I can’t freeze them, so we have to do as many as I can while they are in season.

“I make a curried onion as well as the traditional pickled in malt and also white vinegar ones, which are glutenfree. The pickled onions have to sit

for six weeks to mature, and I use my special spices, which include chilli flakes, black peppercorns, coriander and mustard seeds.

“I have a lot of customers who request gluten-free, so now I have stickers on the jars saying what is gluten-free, so customers know immediately it’s OK.

“To make a batch of jam takes me about four hours from cooking, jarring and setting as I make six kilograms at a time. I have done three batches in a day, but I don’t enjoy doing that. I try to confine it to two at most these days.

“I work out in advance what we need the night before and start with a jam first and sterilise the jars while it is cooking.

“There are requirements behind the scenes that people don’t realise we have, such as council inspections where they check the premises and the paperwork for where our product comes from.

“We enjoy attending the weekly Mangawhai Community Market at the school. Bianca, who manages the market, is very supportive, and it is

getting really busy now. We have our gazebo outside, but if it rains, we can take our stall inside the hall.

“My brand is Almy Inspiration, and I designed the labels myself. They have evolved since we began, and I am really pleased with the way they are. I use a photograph of the main fruit or vegetable, and that has proven to be extremely helpful.

“It is surprising how many people don’t know what something may look like, such as a tamarillo, guava or loquat. I show them the label, and they learn.”

Karen offers gift packs as well, which people find good as thank you gifts.

“I couldn’t find the gift trays I wanted, so we make them ourselves. The packs are a taster size jar, and they are purchased for all sorts of reasons, including for older people who used to make their own jams, and they don’t enjoy the supermarket brands.

“Trevor loves my curried onions. I don’t think he particularly enjoys helping me to peel them every Monday, but he does

a great job and is very supportive. The neighbours know when I am cooking as the smells go through the neighbourhood and the plum jam is always nice.

“I make four different sauces — Black Doris plum, a sweet chilli, which are loved, and two tomato. One tomato is my mum’s recipe, and the other is spicy, which was accidental from when I made a mistake once and added too much spice.

“It was so hot, I made another batch and mixed the two together to calm it down. I bottled it, and it became very popular, so then I had to reinvent the mistake and create a recipe. People can also find what we sell on my almyinspiration.nz website.

“Trevor leases land where he grows his veggies that he takes to the markets. People say we should be retired, but we enjoy doing what we do. The markets are our social event, and you get to know the other stallholders and customers. We buy off each other, and it is very much a nice lifestyle.”

“It is surprising how many people don’t know what something may look like, such as a tamarillo, guava or loquat. I show them the label, and they learn”

p Karen’s grandsons Alex and Charlie enjoy sampling grandma’s jam on a regular basis

p Attending the various local markets has become a lifestyle Trevor and Karen enjoy

p Each Almy Inspiration label displays a photograph of the main fruit or vegetable in each product

World class butcher

Dan and the team are very proud to have come away from the event in third place.

“The World Butchers’ Challenge started between New Zealand and Australia in 2011 as a little butcher rivalry,” says Dan.

“England joined in 2013, and it became a tri-nations comp. France entered in 2016, with the World Butchers’ Challenge forming in 2018, becoming a huge event on the butchers’ calendar.

“This year’s competition was held at the Golden 1 Centre, home of NBA’s Sacramento Kings, which was transformed into the world’s largest butchery. It was an amazing experience travelling with the team travelling to compete.

“Firstly, we met the other teams and then visited the stadium, which itself was a massive experience. It is one of the most advanced arenas in America, and I don’t think many people get to see what we saw.

“We were then taken to a variety of supermarkets to buy the ingredients for

our marinades and things, which was an adventure in itself. There was so much to see as they do things so differently in America, and I managed to get ideas for our businesses too.

“The competition itself was amazing. I don’t know if anything would actually prepare you for how massive it is. The set-up was phenomenal, with each team being allocated their own dressing room.

“It was a tough challenge, but we were well trained and focussed to work together as a team. This really helped when the pressure came on, I think some other teams came undone a bit by not focussing on teamwork.

“Each team had to turn a side of beef, a side of pork, a whole lamb and five chickens into a themed display of valueadded cuts. We had to demonstrate our carving, boning and finishing skills along with cultural and creative flair.

“We set things up so if we didn’t have the right ingredients or forgot something, it wouldn’t be the end of the world. Our captain Riki Kerekere was amazing as a leader. That made all the difference to our outcome.

“I would do it again in a heartbeat, and meeting other butchers from around the world was phenomenal. You know them through social media but meeting them in person was amazing. We suddenly understood how close the butchery world is, and you have instant friends.

“We are all thankful to Hellars for the opportunity and sponsorship. The support we had from our local community blew me away. Team Germany won the competition with Australia claiming second place. To come third is a massive achievement, and we are really proud of how well we performed on the day.” ¢

u by Ann van Engelen

Representing New Zealand, Mangawhai Meats butcher Dan Klink and the other Hellers Sharp Blacks team members travelled to California, USA, earlier this month to compete against 12 other countries in a World Butchers’ Challenge.

p Mangawhai Meats butcher Dan Klink, with Hellers Sharp Blacks team members Corey White, Luka Young, Riki Kerekere, Cherise Redden and Reuben Sharples at the World Butchers’ challenge

p Dan in action at the competition where the team took third place

PUZZLE

Sudoku

ACROSS: 1 Measles, 4 Underneath, 9 Traders, 13 Need, 14 Zealot, 15 Latvia, 16 Candles, 19 Adulterate, 20 Pacifism, 21 Defer, 24 Extras, 25 Arcade, 27 Operating, 32 Deceased, 33 Climax, 34 Smacked, 38 Nautical, 39 Guided, 40 Dais, 41 Fixed, 42 Twins, 45 Know for certain, 52 Padre, 55 Mitre, 56 Kiwi, 57 Aerial, 58 Fuselage, 61 Reneged, 62 Stalls, 63 Skeleton, 66 Eyelashes, 68 Budget, 69 Teapot, 73 Decay, 74 Waterlog, 76 Salamander, 81 Remnant, 82 Trauma, 83 Height, 84 Smog, 85 Gladden, 86 Glittering, 87 Monocle.

DOWN: 1 Mania, 2 Adequate, 3 Sherry, 4 Unlit, 5 Duty, 6 Relapse, 7 Entice, 8 Thief, 10 Real, 11 Dudgeon, 12 Reeked, 17 Strategies, 18 Tsars, 22 Dandruff, 23 Stump, 24 Extinct, 26 Rash, 28 Plaudit, 29 Remark, 30 Riddle, 31 Meteor, 33 Cedar, 35 China, 36 Fuji, 37 Fiji, 43 Writer, 44 Nerve, 46 Nail, 47 Whistle, 48 Oracle, 49 Corps, 50 Rhapsody, 51 Nausea, 52 Phenomenal, 53 Deal, 54 Elegant, 59 Jelly, 60 Cede, 64 Assay, 65 Epidemic, 67 Yearned, 68 Baggage, 70 Reveal, 71 Flaunt, 72 Fathom, 75 Enrol, 77

Fill the grid so that every column, every row and every 3x3 box contains the digits 1 to

VISIT

TAKE TIME OUT

THE GALLERY

The Gallery has a wide-ranging collection of art by established and emerging New Zealand artists, many of which are Northland based – this includes contemporary Maori and Pacific artists. There is an outstanding selection of paintings, wood art, handmade furniture, sculpture, jewellery, glass and ceramics. Our catalogue changes frequently, so please make an enquiry and we’ll confirm with you.

10AM TO 5PM

THE CAFE

Discover the Cafe on Helena Bay Hill, along the Secret Coast Route. We’re ready to serve fair-trade coffee and tempting homemade goodies from our cabinet or delicious meals from our menu. Relax in the ambiance of spectacular ocean and bush views and a warm atmosphere with the camaraderie of attentive and personable staff. It’s not just another cafe, it’s an experience!

OPENING HOURS: MONDAY - SUNDAY OPEN FROM 10AM KITCHEN OPERATES UNTIL 3PM

THE GARDENS

One of the highlights of a visit to the Gallery and Cafe Helena Bay Hill is the beautiful garden setting. You are welcome to wander and relax in the garden during your visit. You’ll find many sculptures placed among the subtropical plantings, giving inspiration for your own landscaping ideas.