ME Magazine by The Marketing Department

Luxury Lifestyle

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Issue 8 NZ$9.95

Fabulous Recipes, Boy’s Weekend Heli-Hunting, Design Ideas & more . . .

oys ter perpe tual date jus t special edition

Catherine Martin – Deco Collection ‘Rhapsody’

www.designerrugs.co.nz

Akira Isogawa – Hirameki Collection ‘Ayame Round’

www.designerrugs.co.nz

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Look Who Came for Dinner At Casa Del Mar!

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NZ’s Version of Disneyland

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Boy’s Weekend - Man Vs Wild - Poronui Style By Justin Marshall

entertainme

5 Star & Fabulous New Zealand’s Hottest Event Destination – Bendemeer

wantme

What’s Hot with Me

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No Rules, Just Flavours with Simon Gault

The Sweetest Thing at Intercontinental Wellington

Recipes

Mt Difficulty BBQ Cardrona Merino Leg of Lamb by Werner Hecht-Wendt Werner’s BBQ Honey, Wild Thyme, Kumquat & Capered Cardrona Merino Beef Carpaccio with Horseradish Cream by Kirsty Cardy Seared Scallops, John Dory and Cauliflower Recipe By Sid Sahrawat

meathome

Changing Rooms with our Style Expert Susana Sarmiento

ownme

Property for Sale

Casa Del Mar – Home By the Sea City Living at ‘The Isaac’

miss spa-a-lot

Spa Heaven... Denise Gets wrapped up at Spa at the Pullman!

sir dine-a-lot

Left Bank Café.... Miles Holden has a Taste of Paris

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640km’s in the Audi A6 - Part II The South Island Leg – By Greg Hay, Owner Peregrine Wines

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Wonderful Wellington

experienceme

The White Stuff - White Island, Whitebait and William

investinme

Suite Art with David Alsop

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Cookbook - Hunter From the Heartland by Cameron Petley & Soduku

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Classifieds

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Objects of Desire

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Prime & Glow

Terms and Conditions: Terms and Conditions © Copyright ME Magazine Ltd 2012. None of the offers in this magazine are available in conjunction with any other offer. Only while product or service is available. Terms and conditions may change without notice. Some offers have expiry dates. Not redeemable for cash. Some offers are not available during school holidays or public holidays. Some offers are for certain days only. Other specific operator conditions may apply. Some offers are limited to one per magazine holder. The prices in this magazine are indicative prices only. The Publishers are not responsible for any personal damages or loss of property during any of the experiences published in this magazine. The views and comments contained within this article are those of the writers, some maybe embellished and some may be speculation.

director/publisher Charlotte Carlyle Wilson editor/publisher Denise Michelle Tuson design Family Design Co. Art Director: Trent Sunderland Graphic Designer: Michelle Harper contributing writers David Alsop, Greg Hay, Miles Holden, Justin Marshall, Beth Phelps, Denise Michelle Tuson Charlotte Carlyle Wilson photographers Victor Carter www.victorcarter.co.nz Abby Dance www.abbydance.co.nz Miles Holden www.milesholden.com Mark Tantrum www.marktantrum.com Paul Wardlaw www.lazerphoto.co.nz Charlotte Carlyle Wilson makeup artist Rachel Alyward www.blingitonbeauty.co.nz Cheryl Byrne www.cbmakeup.co.nz body painting artists Samantha Fernandes www.themagicbrush.co.nz Carmel McCormick www.carmelsbodyart.co.nz stylists Susana Sarmiento www.laquaimage.com chefs Sid Sahrawat, Kirsty Cardy, Werner Hecht-Wendt me is available Online at www.memagazine.co.nz Corporate Cabs – Nationally Top Hotels and Lodges – Nationally 8,000 copies printed Bi-Monthly Next Edition 7 November 2012 special thanks to Suzanne Paul, Anthony Ray Parker, Seeby Woodhouse, Justin Marshall, Sonia Gray subscription enquiries www.memagazine.co.nz advertising enquiries ME Magazine Ltd Level 1, 11 Alma St, Newmarket, Auckland 1023 north island: Mobile 021 50 40 80 Email: denise@memagazine.co.nz south island: Phone: 03 445 1131 | Mobile: 027 539 6326 Email: charlotte@memagazine.co.nz

expect the unexpected! In this issue, we want to surprise you with the unexpected, from cover to cover! Shooting our amazing cover for this issue was great fun and our team’s most creative shoot to date. Our brave and lovely models, Yanita McLeay & Rasa Pescud never once complained about the chilliness of the day or enduring five hours of being painted. Luckily, we had two great body painters in Carmel McCormick and Samantha Fernandes. Carmel, who painted the No.1 Family Estate bottle, is used to the unusual having painted the models for the Air New Zealand ads. For Samantha from The Naked Brush, it was also a chance to let loose with her creativity. The composed look of distain or even boredom on Remy Le Brun’s (Son of the No.1 Wine family), Yanita’s and Rasa’s faces belies the pressure Remy was under to perform the act of sabrage which involves taking the top off a bottle of champagne in one swipe with a sabre. We only had six bottles of No.1 Cuveé to play with so well done to Remy and Victor Carter our photographer for his quick trigger finger on the camera, we even had two bottles to spare! We shot on our fantastic location within the Matisse furniture showroom in Parnell, Auckland. Designer Rugs provided us with Boh Runga’s Monarch rug from the Kiwi Icons range and towels were on hand to quickly soak up any spillages! Then there was the painting, Botticelli’s Birth of Venus. In a moment of surrealism, it actually looks as if Rasa has stepped out of it to play. Thanks to Extenzo Design & Technology for supplying this great piece of artwork, which worked so perfectly with our set. We hope you enjoy being surprised as the pages of our eighth issue are turned and you share our excitement of bringing it to you. Cover shot thanks to Victor Carter Photography, Northburn Station and No.1 Family Estate. Rasa Pescud, Yanita McLeay, Carmel McCormick, Samantha Fernandes, Matisse International, Designer Rugs, Extenzo Design & Technology, Cheryl Byrne, Jane Iredale Makeup.

read me online by swiping your qr code reader over our qr code!

Denise wears Jean Paul Gautier suit supplied by Madison’s Designer Outlet Store

PHOTOS: SIMON CARTER

THE NORTH FACE AUCKLAND Shop 4, 80 Queen st Auckland ph: 9 368 7218 THENORTHFACE.COM.AU 7

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Look Who Came for Dinner At Casa Del Mar! “There is nothing wrong with being cautious as long as you don’t mind having a boring life.” This quote from Seeby Woodhouse, which was published in our 6th edition, owner of Voyager Internet Services has often been remarked upon and sparked many a discussion over my dinner table. STORY | Denise Tuson Photography | Victor Carter

Left top : Our lovely guests arrive via Corporate Cabs. Bottom Left: Seeby Woodhouse greets his fabulous guests, Suzanne Paul and Anthony Ray Parker, to his home, Casa del Mar. This page: Everyone is surprised to see who came to dinner!

A visit to Seeby’s Voyager office to see his very busy and efficient Business Manager, Karen Morfett, set our minds spinning on how we could create an exciting event based on Suzanne Paul and Anthony Ray Parker hosting a group of interesting women entrepreneurs and business owners. One thing was for sure, they couldn’t be a boring group!

connections being formed between the women, and yet I was aware that there was a growing momentum to the afternoon. By the time our surprise guests arrived, a strong bond had already formed. When Suzanne and Anthony walked into the house, it really was as if they had arrived at a family dinner.

We started gathering our guests, and without realising, we could not have found a better mix. All successful within their fields, the women instantly formed friendships and started talking about the business they could do together, or more correctly, how they could help each other. If we added up the value of business done on the day and days following, it would amount to hundreds of thousands of dollars.

One of the first to arrive was effervescent Jay Hargreaves, qualified hairdresser, aesthetician and, co-incidentally, daughter of successful entrepreneur, the late Suzanne Hargreaves, of the Lollipops Educare Franchise. Jay has developed a franchise system and business model (JHB) that uses a leading edge technology. Recognising the need for a system that allows qualified hairdressers, beauty therapists, make-up artists and nail technicians worldwide to create their own businesses with the support they need, they have developed a patented JHB Technology.

Busy with Victor Carter, one of our famous ME photographers, I only glimpsed moments of the

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“You focus on the service you love and let me worry about your business” says Jay. JHB allows franchisees to concentrate on providing the best professional services to people in their homes or businesses that are normally only available in salons while at the same time easily operating their own business. The system helps franchisees to find clients in their local areas, to manage online bookings, CRM technology, accounting packages, a shopping cart and includes advertising capability. “I’m looking forward to helping young women into their own businesses,” says Jay. A 12 week training and certification programme is provided to franchisees to ensure their success and ongoing support makes it a win-win. Working with Jay to help develop her business model is Catherine Newton. In 2006, Catherine found herself frustrated and uncertain, then she read a life-changing book, ‘The Secret’ and has gone on to own a thriving six-figure business, touching over 1,000 lives through her coaching programs, seminars and products. Catherine has spoken and encouraged entrepreneurs and business people across the world, becoming the first New Zealander to win the coveted International Top One Coaching Entrepreneur award. Previous winners have

become some of the most respected entrepreneurs in the world. There is something rather unique about Catherine’s approach in that she actually turns away people who she does not think her programme will work for. As she explains, “the most successful people I mentor are highly motivated professionals who are ready to transform their dream of leading people into a financially and spiritually rich business. I love working with clients who are truly focused on making quantum leaps in all aspects of their lives.” Highly motivated in all aspects of her life is Laura Furey, NZ Manager of Designer Rugs, aka ‘The Rug Lady’. In the four years Laura has been running the company, she has

Left: Jay Hargreaves & Catherine Newton Top: Jan Pinckney, Catherine Newton & Angela Stone. Right page top: Jan presents her Northburn Station wines. Right page bottom: Sid Sahrawat, Ed & André with Kirsty Cardy and JJ Holland.

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Left: Rippan Sandhu & Spa Ayurda products Above: The cork flies off the No.1 Family Estate, No.1 Cuvee and is enjoyed by Catherine, Kimberley Joe, Angela & Suzanne

worked hard to ensure Designer Rugs are a crucial part in the design fit-out process and has actually sold rugs to the Arabs in Dubai, quite a magical feat and testament to her ability to create and supply superior designed rugs. “The Kiwi Icon collection was my long term baby and it is now one of our biggest selling ranges in New Zealand. “I have supplied rugs to Europe, England, Australia and the Pacific and now the States thanks to Kevin Roberts of Saatchi & Saatchi who also designed one of the Kiwi Icon rugs. We are also now developing custom-designed Axminster carpet, as well as working with several large commercial brands and various residential projects. Basically we create durable artwork for your floor; they are not just rugs anymore!” says Laura. Later this year, Laura will host Akira Isogawa in his first foray to New Zealand with his third collection for Designer Rugs ‘Hirameki’, along with two other new and exciting ranges from Catherine Martin and Easton Pearson also on the horizon. The beauty of these designs and colours was not missed by Seeby who asked Laura to leave the rugs she photographed during our shoot over the weekend, he decided to keep three!

Throughout the meal we enjoyed wines from Northburn Station. Jan Pinckney is recognised for the important and diverse role she has played in creating the high profile Central Otago Northburn wine label and ‘The Shed’ Restaurant, Cellar Door and function venue. With her combination of entrepreneurial, hospitality and culinary skills she has, in spite of bringing up three children, spearheaded a successful business centering on ‘The Shed’ and the company’s quality wines. Opening on a small scale four years ago ‘The Shed’s’ winery restaurant has expanded, through Jan’s drive and foresight, into a seven day a week venture with a “paddock to plate” menu, matched with versatile wines and specialising in organic, seasonal and home-grown produce picked fresh daily from her extensive kitchen gardens and orchard. Jan’s vision for the on-going success of the Northburn Station brand, along with her strong commitment to sustainability and organic biodynamics, has substantially contributed to its awareness both nationally and internationally. Jan loved her hand massage with the lovely girls from Spa Ayurda and felt totally relaxed & at ease with their

surpriseme approach. Spa Ayurda’s owner, Rippan Sandhu says, “anyone who has an interest in improving their overall wellbeing & the quality of their life should take the time to visit Spa Ayurda regularly.” Spa Ayurda is not just your typical day spa, they offer relaxing customised treatments, which help increase overall health and reduce stress levels while delaying the ageing process. Rippan and her husband brought the gift of Ayurveda to New Zealand and created Spa Ayurda, a spa of integrity and beauty based on the 5000 year old wisdom of Ayurveda. Ayurveda (the ‘Science of Life’) defines health as harmony between the body, mind and soul. Our guests were already open to the idea of looking beyond themselves and wanted to know more about Ayurveda to help them restore harmony and balance to their lives. Gentle and knowledgeable, they created a place of harmony within Seeby’s massage room, where I found many of the guests disappearing to during the day. In fact, when the meal was served, Jan was nowhere to be seen … I did eventually find her and wondered if she would have happily swapped the meal for an all over massage! Unfortunately, our other wonderful female wine producer, Adele Le Brun, was unable to join us due to other commitments. However, we felt her presence in spirit and, of course, in our glasses! Anthony Ray loved popping the corks on the No.1 Family Estate, No.1 Cuveé! Back in 1980, Daniel Le Brun pioneered the production of Methode Traditionelle wine in Marlborough. No.1 Family

Estate has continued to produce some of New Zealand’s best and most popular sparkling wines. Also keeping it in the family, both their children, Remy (coincidently our Cover Boy) and Virginie, work for the winery. Watch out for the very special bottle soon to be released. It will really surprise and thrill fans of bubbly and will make a perfect summer and Christmas celebratory wine or gift. Both wineries complemented the superb dinner cooked by Sid Sahrawat and his creative team from SIDART Restaurant and lovely Kirsty Cardy, former MasterChef contestant and now running her own very successful catering company. This was another great match as Kirsty absolutely reveres Sid and his style of innovation and inspirational cooking. Sid has won numerous awards at previous restaurants, as well as a host of prestigious titles for his restaurant SIDART. Sid was also a guest judge for the second season of MasterChef. Each dish Sid creates uses his famously precise techniques to combine flavours, textures and cutting edge methods to create a beautiful composition on the plate. Watching Sid, I thought he made everything seem so easy and he handled several changes to our schedule and extra covers with a seamless grace and ease. After all, it would be lying to say photo shoots run to time and guests arrive as expected! Sid just smiled at me each time I said we were running over time and we were completely changing our plan. Now, that’s class and that

Left: Anthony Ray Parker and Suzanne Paul. Right: The lovely guests enjoying Casa del Mar’s outdoor area.

smooth demeanor is what appears on each plate, perfect to the last detail and yet not overly complex and bogged down with too many components. I don’t think I’ll need too much of an excuse to dine at SIDART in the near future. The nation’s favourite in her season of MasterChef NZ, Kirsty Cardy is now well established in her own very busy and successful business. A MasterChef finalist in 2010, naturally Kirsty knows Seeby and his fabulous house very well. Although, as Kirsty amusingly pointed out, until filming was wrapped up she only knew the kitchen and girls’ rooms - they really did keep the boys separate! After the show, Kirsty went on to work with Simon Gault and then set up Kirsty Cardy Catering and has catered for some very large parties for Seeby and other celebrities. Her food is also beautifully crafted, her canapés small works of art, almost too delightful to eat. Her website declares Kirsty as a cook, restaurant addict and kitchen appliance fanatic but she is also a motivational speaker and is the proud mother of two wonderful sons. As that appliance junkie, she is the cofounder of NZ’s largest online kitchen appliance retailer. As she says, ‘I love all things food, and it seems that food loves me back’. I’d add that we all loved Kirsty, not just for her food but for her open smile, willingness to engage with all of our guests and her passion that resonated in every delicious mouthful. I can still imagine the tomato and feta cheese combination and hope she comes out with a recipe book soon – it will be a best seller! It was thanks to Karen Morfett that we contacted Kirsty. Karen is Seeby’s incredible business manager. Full of energy and creative ideas, Karen loves life and the challenges Seeby throws at her. As she says, “working for Seeby, I never know what’s going to evolve. We have lots of fun and do some wacky things. Who would have

thought that something as ridiculous as a magazine shoot would end up with us having fun and doing something different?’ And yes, all eyes did go to me! Jeanne Bertenshaw has co-owned Matisse International, with her husband, Alan, for twenty-five years. Starting with the flagship store in Parnell, Auckland, Matisse has an enviable reputation for bringing the world’s leading contemporary furniture for both residential and commercial applications. The finest flooring and lighting brands complement their designer kitchens, bathrooms and wardrobes. The showroom in Parnell is world-class and filled with only the finest designer products from manufacturers with an exceptional level of quality and design that give Matisse clients pieces that are both timelessly designed and durable. Jeanne and Alan opened their Queenstown store in 2008 and recently opened in Tauranga and operate out of Christchurch and Wellington. All of our guests were interested to hear about Kimberley Joe’s business and her many years experience in the nutrition and health industry. Two years ago she launched a new community health concept that has attracted many followers. Interestingly, Laura and Angela are already her clients. Kimberley’s message is that if you have an interest in helping people achieve outstanding health, she can train and mentor you in her successful system as a ‘health coach’. The system is designed, “to train people to coach and help others. It has just grown like crazy and focuses on nutrition and achieving dynamic health versus passive health,” says Kim. She is passionate about these principles and giving people the tools, motivation and inspiration to support,

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improve and maintain their health, combined with losing or gaining weight and/or muscle. She coaches elite athletes as well as providing rehabilitation advice. Lucy Talbot of the NZ Black Sticks physiotherapist remarked that her recovery from a recent injury was “immaculate”. Results are achievable, sustainable and believable, unlike Kimberley’s two boys who simply did not believe who their mother sat down to dinner with! Suzanne looked stunning in a dress from her own shop, aptly named, Suzanne Paul. Owning a boutique specialising in clothing for smaller women must be a great outlet for her passion for life and helping others. A great believer in picking yourself up after things may not go as planned, Suzanne is full of life and energy and easily speaks of the days when everything had gone wrong. Suzanne is now a very happy woman, married to a devoted husband, Duncan, whose birthday we just happened to celebrate on the day of the shoot. Guest speaking here and internationally, Suzanne’s joy for life

is as inspirational as it is touching. For there certainly is more to Suzanne than a gusty and gregarious woman from Wolverhampton who arrived with $18 in her handbag. “I’ve been told Suzanne is my boss and I believe it!” boomed Anthony. “I’ve enjoyed every minute with Suzanne,” he continued and the rapport between the two shows a deep friendship, formed during the filming of ‘Guess Who’s Coming to Dinner’. Anthony has lived in NZ for 20 years now and has appeared in many TV shows and movies here and in Australia. Of course, he is perhaps most famous as Suzanne’s dining partner and for his role as Dozer in ‘The Matrix’. Our lovely guest Angela Stone runs Angela Stone Consulting. A lifetime of experience has inspired her to help others and through her gentle guidance she will revitalise her clients’ confidence. If you would like to create a signature style and invigorate your wardrobe, she will help you by teaching you about colour, makeup and body shapes so you can choose the best clothing for you.

This Page: Cheers everyone! Jay wears Massoni, Jan wears Donna Karan, and Laura wears St John supplied by Madison’s Designer Outlet Store

After a consultation, you will look amazing every day. Her training courses are for women, men, business people, aspiring models, and stylists. More than anything else Angela, helps people to create a new image, bringing out a more beautiful confident person. Corporate Cab drivers were thrilled to deliver all our beautiful guests to Seeby’s. Always efficient and friendly, all the drivers are professionals who keep their late model Holden Statesmans or Ford Fairlanes immaculate to the last detail. Building a reputation over 20 years on excellent customer service, they treat their passengers as they themselves would like to be treated. Bags are carried, doors opened and, if travelling alone, your driver will actually wait until you are safely within your home before leaving. Service of this level has become rare in our cities. Corporate Cabs are booked in advance, you will not find them on the taxi stands so ensure you load their number into your phone today. Throughout the day our lovely make-up artist, Cheryl Byrne, was on hand to touch up makeup using luxurious Jane Iredale make-up products. She was able to offer both application and product advice. Cheryl loves working with Jane Iredale products and is particularly excited about their new products Glow Time BB Cream and Smooth Affair. Just look who came for dinner at Casa Del Mar, this was one dinner none of us will forget.

Thanks to our beautiful guests: Jeanne Bertenshaw, Matisse International www.matisse.co.nz Laura Furey, Designer Rugs www.designerrugs.co.nz Rippan Sandhu, Spa Ayurda www.spaayurda.co.nz Catherine Newton www.catherinenewton.com Jay Hargreaves www.jhbeauty.co.nz Kimberley Joe 021 108 3168 Jan Pinckney, Northburn Station Wines www.northburn.co.nz

Quack ‘a’ Duck for supplying an enormous amount of fresh duck without a qualm, and the birds were delivered chilled and ready to go, very impressive! www.quackaduck.co.nz Lewis Road Creamery – premium NZ butter suppliers and a great bunch of people! www.lewisroadcreamery.co.nz Thanks to Northburn Station for supplying the wine for our dinner. Bubbles Make a Day! No.1 Family Estate - Adele Le Brun, so much to thank you for! www.no1familyestate.co.nz Our two great make-up artists who had enormous pressure put on them and never stopped smiling: Cheryl Byrne www.cbmakeup.co.nz

Angela Stone www.angelastone.co.nz

Rachel Alyward www.blingitonbeauty.co.nz

Corporate Cabs www.corporatecabs.co.nz

Make-up supplied by Jane Iredale www.janeiredale.co.nz

Voyager Internet Services www.voyager.co.nz

Thanks to our crooner, Craig Anthony who got everyone dancing! www.thecrooner.co.nz

Thanks to: Our creative team of chefs: Sid Sahrawat, Ed and Andre from SIDART for the most amazing food www.sidart.co.nz Kirsty Cardy & JJ Holland from Kirsty Cardy Catering, your canapés are simply the best ever! www.kirstycardy.co.nz Thanks once again for the support from the guys from Neat Meats for supplying the SILERE alpine origin merino slow roast shoulders. Your continued support of ME is greatly appreciated! www.neatmeat.com

Thanks for dressing us: Madison’s Designer Outlet Store, 21 Davis Crescent Newmarket, Ph: 09 524 2121

Special thanks to: Seeby Woodhouse, Karen Morfett and Barbara Riley, without their help this magical day would not have happened. Thanks to Bella the dog for allowing us into her house for the day! And lastly, how do we thank Suzanne Paul and Anthony Ray Parker? Gracious, fun and possessing the biggest hearts.

NZ’s Version of Disneyland Want to have more fun than being a fly on the wall at a single’s ball and watching the birds shoo their competition away while hunting their prey? Well here’s the answer...

As their expert host-come-guide flung me around the corner in the latest BMW X5 on the Boomrock track screaming/laughing, I was taken back to the days when I was taught to drive on my father’s airstrip in the outback of Australia. The Boomrock track is often used as a top dressing strip to fertilize the Station where this cleverly designed, hidden gem of an all-out adventure park is hidden. Many famous faces and Corporates have frequented this fantasy place, which has also appeared in many films and commercials. Just the other day it featured in the New York Times, being talked about by Miranda, Australia’s first ‘Victoria’s Secret Model’. And I can see why Boomrock is the New Zealand equivalent of Disneyland. Please leave stereotypical ideas behind as you enter the gates for this big day out. For the girls, this is way more fun than a day’s shopping and having manicures! We had enormous fun knife throwing, clay bird shooting, archery and 4WD-ing. At one point though, our driver should really have been totally dressed in black with a balaclava as he pretended to body roll out of the car, with us left in it and the BMW driving itself! In retrospect, with the Hill Descent preset, DSC and Auto Hold features he was demonstrating all working, we were well taken care of. My attempts at hitting a hole-in-one on their three cliff top extreme greens were not too far off the mark. If you do sink a hole-in-one, the minimum prize is $1000 plus a bottle of champers, increasing in value depending on the distance, with the highest prize being a party at Boomrock to the value of $75,000. A highlight of our day was the gorgeous 3-course meal crafted by the Boomrock in-house Chef, Mark Hartstonge. His clever ‘Raspberry Balsamic Reduction’ swathed across the plate was magic, and he was kind enough to share it with our readers...

Hartstonge’s Raspberry Balsamic Reduction • 100mls Saporoso Balsamic • 100grms Castor Sugar • 100grms Raspberries Place all ingredients into a saucepan, slowly bring to boil, simmer and reduce for 15 minutes, strain through a fine sieve and cool, refrigerate the syrup and then use to decorate and enhance. Mark used it on a Hawke’s Bay lamb dish.

The Boomrock Team are a generous bunch, not only is their hospitality superb but they have also saved many Kaimanawa horses and have them roaming free and happy on the station. The manager of Boomrock, Justine, is on the Board of Trustees for the Neo-Natal Trust and has been a key person in putting together their fundraising cookbook ‘Welcome Home’ which is absolutely lovely see store.neonataltrust.org.nz

At the end of the day, I headed back to my hotel, where I bumped into my fantastic Concierge, Mark Shearer, He asked me what I had been up to during the day. I said, “knife throwing, 4WDing in a BMW X3, clay bird shooting, golfing and archery.” He replied, “well you can’t have been in Wellington then.” Mark was as shocked as I was that there was this Disneyland in Wellington that neither he nor I knew about!

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Man Vs Wild - Poronui Style Story | Justin Marshall Photography | Abby Dance

Blake House at Poronui later that day. Ben proceeded to give us our safety briefing followed by a brief explanation on where we were going and what we could expect to see before heading off to the renowned Poronui Station in Helil Sika’s brand new Robinson R66 Turbine Helicopter. I’ve spent a lot of time in helicopters over the years but this chopper was something special. Apparently the new Robinson R66 Turbine retains many of the design features of the R44, including a two-bladed rotor system, T-bar cyclic and an open interior cabin configuration. As well as these great features, it had 5 seats which allowed us to all fit comfortably as well as having enough room for all our gear. But the most notable aspect I enjoyed would have to be the extra grunt! Nestled in the secluded Taharua Valley, Poronui is a very special place. It serves as a wonderful outdoor playground not only renowned for its hunting, but is also a premier fly fishing lodge that rates in the world’s top ten by Forbes Magazine. I’d heard a lot of great things about this luxury wilderness lodge over the years from both internationals and New Zealanders and after an impressive flight over the amazing Poronui property, this place certainly didn’t disappoint. We landed on the front lawn of the Blake House (one of the many accommodation options at Poronui) to be presented with a surrounding that can only be described as breathtaking. The Blake House was stunning with a real sense of class while being extremely homely and inviting with everything being centered around a fantastic kitchen and multiple open fire-places. This was definitely proving to be one of the finest places I have been to in the world. A few weeks ago I got a call from my mate Greg from Line 7 asking if I was keen to go and trial some new Line 7 gear with him and his hunting buddy Sam in Taupo. My commitments with Sky TV are pretty hectic at the moment and with the international season starting to get into full swing, it was a now or never decision so of course I didn’t hesitate in responding with “Absolutely Mate”. I’d recently started on getting my gun license so was keen to put what I’d learned into practice with the intention of starting to repay some of the venison that my mates in Queenstown have given me over the years. The trip started by driving from Auckland down to the Wairakei Resort Hotel in Taupo to get ourselves geared up for the adventure that lay ahead. We all checked in and I had one of the largest suites I’ve ever stayed in with a great view of the golf course. Greg and Sam decided to head into Taupo for “a few” so I grabbed my squash racquet so could make use of the in-house court that Wairakei has to offer. After a solid hit, my exercise for the day was complete, the boys returned and we headed to the hotel’s “Pavillion Restaurant” for dinner where I made light work of a fantastic chowder as well as the pork special of the evening. After getting up at the crack of dawn and fuelling up on a hearty breakfast we headed off for the day’s activities. After driving half an hour out of Taupo, we arrived at Heli Sika and met our pilot Ben Hall, who coincidentally was the husband of Claire Hall, who we were due to meet at

Pre-hunt we had some time to be briefed by Mark McGlashan, Poronui’s Property Manager & Hunting Guide. Mark has spent his entire life outdoors, so naturally we were hanging on his every word. To our surprise Mark told us we would be hunting Sika deer and not Red deer like we had thought. He said that the Sika are a real challenge as they’re extremely cunning and are often referred to as “having eyes in the back of their heads”. They’re also apparently the best eating. After coffee and fruitcake, Claire advised that the fire would be blazing and lunch would be at the ready upon our return making the thought of moving out into the cold very difficult but with the anticipation building coupled with knowing that our Line 7 gear would do a great job keeping us warm and dry, we were off! After a quick drive, the hunt seeking the Sika began on foot and we saw one almost immediately. With the guidance of Mark I lined it up. Once I had the crosshairs sitting nicely just behind its shoulder, I slid my finger onto the trigger and was just about to pull it when the photographer decided to move to get into a better position. “Abbbbbbbbbyyyyyy!!!” That is first and the last time I will go hunting with a photographer behind me. My first look at a Sika and I didn’t manage to bag it. Bugger. Luckily on a 7,000 hectare property like Poronui, there are many fantastic areas to hunt, so after covering a fair bit of ground I was about to get my second chance. We tried to stalk a stag from above, however, one of the alert hinds chasing the stag around smelt us and let out an

Justin Marshall visits Wairakei Resort in Taupo, Heli Sika and Poronui Station

Hunting and relaxing with a cigar and a glass of Johnnie Walker Gold Label Reserve at Poronui Station.

almighty shrill (high pitch whistle) which not only sent them all scattering but gave me one hell of a fright. Just then Sam spotted a Sika up above us over 200m away. Mark whipped into action undeterred by the distance and got me set-up with his trusty 300 WSM. My heart was pumping and I could feel the adrenaline rushing through my veins. I took a few deep breaths to try and calm down but the pressure was on and I knew the boys thought it was a long shot. The Sika was definitely acting as Mark had explained and was continually moving around. Mark ‘barked’ at the deer to try and make it pause and when it did, that was all the invitation I needed. It hit exactly where I was aiming - one minute standing, next minute.. the Sika was down! A huge relief! Mark made quick work of gutting the animal, and transforming the deer into a backpack with amazing precision. The boys were pretty eager to get back to Claire’s roast tomato soup so it was time to start our journey back to the truck. The boys were taking great amusement in watching me carry my prize, and continually told me it was a right of passage. They certainly weren’t offering any help. The walk back made my 40 minutes of squash the night before look like a walk in the park. On the way back we spotted a Fallow deer wander out of the bush-line. Greg didn’t need any encouragement to knock it over with his new rifle so we ended up with two nice deer in one morning. Before heading back to Blake House we called into the Stables to hang the deer in the chiller. The Stables is yet another amazing facility within Poronui and I was excited to see the wine cellar I’d heard so much about. It has the ability to house 10,000 bottles of wine! Now that’s my kind of cellar! I made a mental note to book the cellar dining area next time to see what kind of dent I can make into some of their spectacular wines. We cleaned up for lunch and launched into a nice cold beer, tomato soup, breads, cheeses and conversation. After lunch, we went into the Cigar Room where Claire handed us a big stoogie (a Havana Tubos) and then sat down for the final celebratory Johnnie Walker Gold Label Reserve before heading back to the Heli Sika base. Not a bad way to spend a day! I was impressed with every minute of the experience and like most good things in life, I regretted not having the opportunity to stay for longer and get fully involved in everything this property has to offer. I am looking forward to returning for a longer stay next time - schedule allowing. Next time at Poronui, I hope it will be hunting, fishing, horse riding, dinner in the wine cellar with my mates.

For more information go to: www.wairakei.co.nz www.helisika.co.nz www.poronui.com www.line7.co.nz/terrain

5 Star & Fabulous

New Zealandâ&#x20AC;&#x2122;s Hottest Event Destination â&#x20AC;&#x201C; Bendemeer

With breath-taking, panoramic views of the famous Wakatipu Basin, Bendemeer Farm is nestled into rolling hills of prime pasture, just minutes away from Queenstown, Lake Hayes and Arrowtown.

Created in 2005, when the original farm was subdivided into 43 sections for sale plus communal areas, Bendemeer captures the Queenstown areaâ&#x20AC;&#x2122;s relaxing nature of effortless rural chic and provides the ultimate in five star venues, including a renovated woolshed and a lakeside pavilion. Redefining the definition of a woolshed as a structure in which to shear sheep and pack wool is the Woolshed at Bendemeer. The restored and award-winning schist woolshed is an ideal choice for a diverse range of uses such as private dinners or intimate drinks, product launches, romantic weekends away, weddings, corporate retreats or functions, there is nothing else like it in New Zealand. Then there is the newly built Pavilion, a concrete bunkerlike structure built into a tussock-covered hill. Sporting its own lake, including huge boulders and 360 degree views of the surrounding mountains that, at the time of our visit, were dusted with the icing sugar that falls in winter here. Designed as a multi-functional venue, the Pavilionâ&#x20AC;&#x2122;s description is best left to the images shown on these pages. From the moment we arrived, I felt that a cigar and a tumbler of whisky would not have been out of place and in my 39 years of touring our country from top to bottom, side to side, upside down and back again, never have I come across such an amazing, unique location. BONZ Alpaca Stripped Sweater, BONZ Princess Poncho, Wild Cable Sweater in Denim, Alpaca Stripped Sweater, Wild Cable Sweater in Cream

Although only a ten minute drive from Queenstown, we chose to fly in to Bendemeer with Heli Tours, and five minutes later, like rock stars in our six-seater helicopter, we arrived in style to be greeted at the Pavilion by Sarah Cairns, our host, who had been busy shooing away the swans and setting up for us.

Previous Pages: Dinner at the Woolshed at Bendemeer. This Page: The Pavilion at Bendemeer.

Shortly after arriving, our afternoon of activities commenced with fly fishing lessons under the tutelage of renowned Queenstown-based fly fishing guide, Henare Dewes. Taught by Dick Fraser, at his superb Cedar Lodge backcountry fishing hideaway, Henare is the obvious choice for visitors to the region. With his big smile and warm ways, you are always guaranteed a good time, departing with plenty of knowledge and skills to show off to your friends on future fly fishing trips! After learning how to paddle board, we were presented with the ever-impressive array of Mt Difficulty wines for tasting, along with a South Island orientated cheeseboard of Whitestone cheese and ‘Provisions’ chutneys and jams.

Once we were fully in ‘relax mode’, we were ready to depart to the second event venue, the Woolshed, and were looking forward to the next events Sarah had prepared for us which was dinner with a renowned chef at the Woolshed. This place was amazing, walking in you are presented with the original woolshed which is now encased in glass to preserve its history, soft lighting down the schist paved hallway lead us to our gorgeous rooms, with 5 star ensuites and all the trimmings both trendy, but also natural, we settled in and headed to the main room for the evening.

Outside the cute stable door at the back of the property, a huge roaring fire was being presided over by the executive chef from Mt Difficulty Winery Restaurant, Chef Werner Hecht-Wendt, fresh in from a busy day in his kitchen at the Mt Difficulty restaurant inÂ Bannockburn. He was basting two delicious deboned legs of Cardrona Merino Lamb. Farmed through the generations, the Cardrona valleys are the home of this

distinctive award-winning natural product, Cardrona Merino mountain-bred lamb. Grazed extensively on herbs and native grasses, this free-range lifestyle creates lean and tender meat with a beautifully refined flavour. Onto the Rinnai Rotisserie they went and we all chatted and enjoyed the fresh mountain air and sat down to a wonderful evening of fabulous food, wine, laughter, friends and fun.

Top Left: Whitestone and Provisions Cheeseboard with Mt Difficulty Wines at the Bendemeer Pavilion. Above: Arriving, socialising and flyfishing with Henare at the Pavilion.

It was so quiet at the Woolshed that we all had a well-rested night. Heli Tours collected us late the next morning. On the way back our pilot, Paul Mitchell, stopped at Cecil Peak and we toasted our two days of undeniable country glamour with champagne on top of the mountains. Award-winning wines, delicious food, fly fishing lessons, a great chef, helicopters, a five star woolshed and pavilion... who would have thought it was all possible in one day? Ring Sarah at Bendemeer for your own rock

star experience at New Zealandâ&#x20AC;&#x2122;s hottest boutique event destination located in Queenstown! www.bonzgroup.co.nz See pages 40â&#x20AC;&#x201C;41 for recipes crafted by Executive Chef Werner Hecht-Wendt, from Mt Difficulty Winery Restaurant in Bannockburn for you to try this summer on your own Rinnai Rotisserie BBQ. STORY | Charlotte Carlyle Wilson PHOTOGRAPHY | Miles Holden

Previous & this page: The Woolshed at Bendemeer; Accommodation, outdoor fire and Executive Chef Werner from Mt Difficulty Wines cooking on the Rinnai Rotisserie BBQ.

BONZ Erica Slinkskin Jacket with Possum Fur Trim in Ebony, Cowhide Shoulder Bag BONZ Mens Aviator Jacket in Dark Brown - Slinkskin

BONZ Elizabeth Coat in Shaved Possum Fur Trim in Black Broadtail, C’bon Handmade Silk Scarf in Pink, Possum Fur Evening Bag in Red. BONZ Yvette Short Jacket with Possum Fur Trim Black Broadtail, C’bon Handmade Silk Scarf in Chartreuse, Possum Fur Evening Bag in Black. Both of our gorgeous girls wear the BONZ Broadtail Beanies with Possum Fur Trim

Wild Cable Alpaca Sweaters in Grey and White

Men’s Austin Jacket in Cinnamon - Slinkskin

All of the products featured in this article are available from... The Gorgeous Jackets and Jumpers BONZ, 8-10 The Mall, Queenstown, Ph 03 442 5398 or BONZ at Queenstown Airport 03 441 4143 www.bonzgroup.co.nz Cheeses from the Cheeseboard www.whitestonecheese.co.nz The Gourmet Jams and Chutneys from the Cheeseboard www.provisions.co.nz Helicopter Flights and Transfers in Queenstown www.helitours.co.nz The Wines and Chef Featured throughout: Mt Difficulty Wines, 73 Felton Road, Bannockburn, Central Otago, Ph 03 445 3445 www.mtdifficulty.co.nz

The BBQ Rinnai Island Integrill 4 Burner BBQ - Rinnai’s next generation in BBQ range offers more efficient Plancha style cooking – it’s flame tamers are integrated with the grill plates. Modular system includes hotplate. www.rinnai.co.nz The Luggage and Golf Bag www.louisvuitton.com The Lamb www.cardronamerino.com Our Talent Provided by the fabulous Tracey Cameron from ICAN – models, talent and extras. ICAN provides hospitality teams for events and product launches also in Queenstown and Dunedin.

ICAN Models & Talent: Queenstown Ph 03 441 2412 or 021 818 318 Dunedin Ph 03 481 1196 www.icanmodels.com NZ’s Hottest Event Venues – Bendemeer Woolshed and Pavilion Sarah Cairns Ph 03 746 7101 or 027 522 3252, Email sarah.cairns@mfvl.co.nz Bendemeer Lane, State Highway 6, Lake Hayes, New Zealand www.bendemeerwoolshed.co.nz Or you can purchase your own property at Bendemeer – www.bendemeer.co.nz

| what’s hot with me

PAINT ME One of the best scenic short walking tracks in New Zealand is the Lake Hayes Walkway. 15 minutes from Queenstown, and 5 minutes from Arrowtown, Lake Hayes is home to the Australasian Crested Grebe (kmana) and many other species of fish and birds. The accessibility, lake and mountain vistas make the Lake Hayes Walkway a favourite of many locals for both biking and walking. Graham Brinsley (renowned New Zealand Landscape Artist) has now opened his gallery in the family crib on the Lake Hayes Walkway, for people to stop, view his works and meet the artist (and possibly meet his dogs Cookie and Pablo) while having a stroll. See www.artqueenstown.co.nz

ButterME Peter Cullinane and Andrew Railton are on a mission – “to create the world’s best butters right here in New Zealand’. Lewis Road Creamery butter will hopefully put an end to the craziness of having to buy imported butters to get the fantastic taste of butter that can only come from the cream produced by Jersey cows which is rich, smooth and creamy with a cultured taste and velvety texture. Our chef, Sid Sahrawat’s eyes lit up at the sight of the tinfoil packets at our recent event at Casa Del Mar. These premium butters are available from selected New World supermarkets, RRP $5.80.

MOUNT ME The coolest mountain in New Zealand, and with owners who are consistently adding new adventures at the base of her, Mount Cook is super hot! Take an intrepid journey through the Mount Cook glacial valleys and finish off with a mouth-watering culinary dining adventure. You can choose from The Hermitage premium hotel rooms, motel units or chalets. Add world-class activities such as the Glacier Explorers boat trips which are amazing and a must-do, Tasman Valley 4WD and Argo Tours, scenic flights or the visual show at the Sir Edmund Hillary Alpine Centre a perfect family holiday or make it a romantic getaway, we are! www.hermitage.co.nz

Experience the Luxury

NETWORK ME Launched in London in early 2007, The Luxury Network covers all areas of the topend market including: Marine, Finance, Motoring, Health & Beauty, Aviation, Property, Travel, Golf, Events, Jewellery & Watches, Entertainment & Fashion. Through The Luxury Network unique partnerships are created via strategic alignment, joint collaborations, product placement, media share, B2B and B2C networking events and brand partnering. The Luxury Network is the worldâ&#x20AC;&#x2122;s leading luxury affinity marketing, partnerships and events group; a private consortium of premium brands in each luxury capital of the world, working together at for mutual business networking and client development. Launched in New Zealand 4 weeks ago, brands such as Gucci, Aston Martin, Lamborgini, Exclusively New Zealand, Sofitel Hotels in New Zealand and ME Magazine, have been some of the first to join the network.

DRINK ME Black Estate Vineyard are opening their new Tasting Room and Eating House on 6 October, situated at the top of their vineyard on the slopes of Waipara Valley, North Canterbury. The tasting room is housed in a beautiful, rustic, black barn situated off SH1, above the vineyard with picturesque sweeping views of the Waipara Valley. There you can taste Black Estateâ&#x20AC;&#x2122;s hand crafted wines matched with small plates of locally grown and produced foods. Open 10am - 5pm Thursday - Mondays Black Estate is available for functions too. www.blackestate.co.nz

You plan every little detail to make sure your special celebration is perfect and so do we! VIPs | Weddings | Luxury Tours | For the Red Carpet Locations & Reservations AUCKLAND, WELLINGTON, CHRISTCHURCH, QUEENSTOWN, DUNEDIN Ph: 0508 695 466 (0508 NZLIMO) | Web: www.nzlimousines.co.nz

No Rules, Just Flavours

Fortunately New Zealand is blessed with creative chefs, passionate about serving food in new, exciting and even thought-provoking ways. Such is the case with Simon Gault, effervescent restaurateur, entertainer and mastermind of a growing business empire, including the ever-popular Euro Bar and Restaurant. STORY | Denise Tuson

PHOTOGRAPHY | Charlotte Carlyle Wilson

Upon hearing about the Euro Chef’s Table, I wondered why anyone would want to sit in the busy kitchen, while listening to expletive-uttering chefs. For my understanding of a ‘Chef’s Table’ was that it was an experience preserved primarily for the priciest and most pretentious of restaurants in traditional dining mecca’s like New York City. I imagined ducking knives and kitchen hands running out in tears. My presumptions could not have been more wrong. While I was prepared for a ‘normal’ Euro meal: delicious, quality food served impeccably by well-trained staff, nothing could have prepared me for the staggering 13-course* degustation menu or the unveiling of the real personality

behind one of the country’s best-known chefs. Simon’s infectiously jovial smile, interestingly shared by his Sous Chef, Croydon Cole, was barely contained the whole evening. Instantly, he set the mood around the table, cracking jokes, talking about the interesting ingredients that he meticulously plated, and hosted a great evening. Entertaining us with anecdotes, he and was more than happy to answer any questions we threw at him, including one about his cholesterol level, which for the record, is just fine. Evident throughout the evening was Simon’s passion for his craft and his generous, big-hearted spirit.

Left: Simon and Croydon enjoy sharing a joke with their diners Right Middle: A luxurious ‘caviar’ theme ran throughout the evening

During the event we were invited to take part in various activities from ravioli making to blind tasting a crunchy morsel that magically transformed into ‘dragon’ smoke that we breathed, rather hilariously, out of our nostrils. We became a family sharing a meal, happy to chat and laugh along with Simon and his sous chef Croydon’s banter as they cooked together. It’s worth noting that every dish at the Chef’s Table is unique to the experience and is not served in the main Euro restaurant. They are bespoke meals, changed to suit the diners and any dietary requirements they may have. The night I dined had certain poignancy in that one of the guests was terminally ill. Her ‘Bucket List’ included dining at Simon’s Chef’s Table. The courageous woman and her husband were given every treat imaginable, including a specially made birthday chocolate dessert. The gift of the smile on their faces was a priceless moment, and matched Simon’s food philosophy that, ‘the best food in life is priceless, whether it be a guy opening fresh clams on a wharf or a meal from a street food vendor, it’s not about the price of the food but how good it is’. The “Table” experience gives Simon a free hand to experiment with a range of unusual products and to employ the most up-to-date molecular gastronomy techniques and fascinating they are! Who knew olives could change into liquid spheres? And the spectacular use of liquid nitrogen can only be appreciated when performed right before you. I was amazed, impressed and delighted. Concentrated flavours surprised the palate as well as unusual combinations such as the pickled ginger, cucumber and calamari risotto – somehow the layering of tastes worked and I still dream of the creamy rice and the softest, silkiest ravioli I have ever tasted, even in Italy! Maybe it was something to do with the 16 eggs to 300gms of flour in Simon’s pasta dough! Our recommendation is to leave any pre-conceived ideas as to what a Chef’s Table, Euro Restaurant or Simon Gault is about and enjoy the experience with a group of friends. www.eurobar.co.nz *Varies from 8 upwards

Dilmah ChariTea Dinner at Euro. September 19 at 6.30pm – 11.30PM Join Simon Gault, Shane Cortese and Miriama Smith at Euro for The Dilmah ChariTea Dinner, an exclusive, four course dinner including elements of tea gastronomy, which he has refined since taking part in the Dilmah Chef and Teamaker international challenge in Sri Lanka. Also featuring an auction, funds raised will go towards a scholarship for a trainee NZ chef to go to Sri Lanka and learn about its culinary art and tea gastronomy. Tickets: $250pp including food and beverages.

Available from Felicity Anderson at Trio Communications on 021 224 0520 or felicity@triocommunications.co.nz

The Sweetest Thing

The New Zealand Chocolate Festival is the premier showcase for the New Zealand Chocolate Industry and the official national event for New Zealand chocolatiers, the only festival in New Zealand to celebrate our country’s chocolatiers and chocolate producers. The festival returned to InterContinental Wellington for the second time and more than 4,000 visitors enjoyed the three day event. STORY | Charlotte Carlyle Wilson PHOTOGRAPHY | Mark Tantrum

We thought what better way to celebrate than invite one of ME Magazine’s friends to the InterContinental Wellington, Chameleon Restaurant 5 course chocolate degustation dinner and, wow what a surprise! Not only was the meal extra sweet in places, so was Sonia Gray (Lotto’s ‘Big Wednesday' presenter). Sonia is one of the funniest and sweetest women I have met, she is absolutely hilarious and just the right kind of person that you would want to sit down and enjoy 5 courses with.

Wellington city as a ‘Boutique Hotel’. Her analogy being it is cool, classy, special and has a gorgeous heart. It is unpretentious and, if you do own a car, the second thing said is not 'what kind of car do you have?' but instead, 'that’s great mate'. Her stories of hemorrhaging months after her pregnancy with twins and nearly dying leaves her happy that she lives close to a hospital, as her story could be one of those TV one hour specials ‘I shouldn’t be alive’.

Her 7 years of weekly travelling to Wellington have made her a luggage expert with gym gear and shoes to match her outfits being the main things she packs when tripping from Auckland to Wellington. Her take on Wellington was amusing with her favourite line being whenever she arrives in Wellington the locals say ‘you should have been here yesterday, the weather was amazing’! She sees

The meal we shared was not only special, it was outstandingly unusual. Imagine a chocolate lasagna with amazing service, a fantastic experience that both Sonia and I were delighted to have received from Chameleon Restaurant at the legendary InterContinental Wellington!

Authors NOTE: The service, ambiance and the wine list was exceptional!

Above: Sonia Gray. Right Hand Page: Chameleon Restaurant 5 Course Degustation Chocolate Evening – Visa Wellington On A Plate menu.

REGULAR ‘WINE DINNERS’ at InterContinental Wellington A Taste of the Valley with Chameleon Restaurant and Pegasus Bay Winery, Thursday 20 September 2012, 6.30pm. Experience a range of hand-picked wines from the Pegasus Bay cellar, expertly matched with a four course meal using the latest seasonal produce in Chameleon, specially designed to embrace the spring spirit. $125pp, enjoy canapés and a glass of wine on arrival, followed by a four course menu with wine commentaries from Edward Donaldson, of Pegasus Bay Winery. Bookings are essential. Phone 04 495 7841 or email chameleon@ihg.co.nz www.chameleonrestaurant.co.nz

Mt Difficulty BBQ Cardrona Merino Leg of Lamb Wine matched with Mt Difficulty Pipeclay Terrace 2010 or Mt Difficulty Chardonnay 2009 Recipe By Werner Hecht-Wendt Ingredients: • 1 x leg of lamb approx 2 kg • 1 tbsp olive oil • 1 x finely diced white onion • 4 cloves garlic crushed • 1 cup of Bourbon • 4 cups meat stock • 1 tsp ground cumin

• 1 tsp ground coriander • 75ml Worcestershire sauce • 1 tsp tabasco sauce • 420 gram tin chopped tomatoes • 4 tbsp brown sugar • Additional ½ cup Bourbon • 1 tsp smoked paprika

Method: Sauté onion and crushed garlic in olive oil until golden brown. Add meat stock and first portion of Bourbon and bring to boil. Reduce by half. Add the rest of the ingredients and cook down to half again. Blitz all together and pour over lamb. Cover and refrigerate overnight. Preheat the barbecue. Place the lamb on the rotisserie and cover. Baste occasionally with the left over marinade, allowing approximately 45 minutes cooking time depending on how you like your lamb cooked. Remove and allow to rest for 10 mins before carving and enjoying.

Werner’s BBQ Honey, Wild Thyme, Kumquat & Capered Cardrona Merino Ingredients:

Method: Place lamb in a large dish. Combine all marinade ingredients in a bowl and then pour over the meat. Cover and refrigerate overnight, allowing all the flavours to marinate the meat.

• 1 x Leg of lamb approximately 2kg • Slit lamb multiple times and fill with sliced candied Kumquats and Lilliput capers (both products available from OnTrays in Wellington) • Make marinade of: • 1 cup Local Honey • 1 cup Mt Difficulty Dry Riesling • Bunch of Wild Thyme or Thyme if Wild is unavailable

Preheat the barbecue. Place the lamb on the rotisserie and cover. Baste with the left over marinade occasionally, allowing approx 45 minutes cooking time depending on how you like your lamb cooked. Remove and allow to rest for at least 10 minutes before carving and enjoying.

Wine matched with Mt Difficulty Dry Riesling 2011 or Mt Difficulty Pinot Noir 2010 Recipe By Werner Hecht-Wendt

Beef Carpaccio w Horseradish Cream Matched with No1 Cuveé Recipe by Kirsty Cardy If the “raw” element of this recipe is a little too much for your guests, try searing the fillet before wrapping it, or cook mini eye fillet ‘steaks’ to your liking and top with the other ingredients. • 200g fresh, good quality eye fillet (beef tenderloin) • Handful of baby watercress shoots (available at gourmet grocers) • 2 tsp capers • Drizzle of olive oil • Salt and Pepper For the Horseradish Cream: • 3 tbsp crème fraîche • 1 tbsp horseradish • 1/2 tsp Dijon mustard • Salt and pepper to taste Season the eye fillet then wrap tightly in cling film to form a sausage shape, and place in the freezer for 2 hours. This will make it easier to slice, as will having a sharp knife! Remove from freezer and slice as thinly as possible to form several similar sized rounds. You should get 30-40 slices depending on the length of your fillet. In the centre of each slice, place a small dollop of horseradish cream, then lay a few sprigs of watercress on top so that leaves overhang one edge. Roll up like a burrito and stand so that the overhanging leaves are left poking out the top a little. Stand on a spoon and drizzle with a touch of olive oil, then garnish with 2 - 3 capers.

Seared Scallops, John Dory and Cauliflower Matched With Northburn Station 2011 Rose Recipe By Sid Sahrawat SEARED SCALLOPS, JOHN DORY AND CAULIFLOWER

12 scallops 4 pcs John Dory (200 grams) 1 Cauliflower 150mls milk 150mls cream 5 Oranges 50gms pitted olives Salt to season

• 12 scallops • 4 pcs John Dory (200 grams) • 1 Cauliflower • 150mls milk • 150mls cream • 5 Oranges • 50gms pitted olives • Salt to season Make a cauliflower puree by combining half the cauliflower, milk and cream in a stainless steel saucepan. Bring all the ingredients close to a boil and then simmer until the cauliflower is tender. Blend in a food processor and pass through a sieve.

Make a cauliflower puree by combining half the cauliflower, milk and cream in a stainless steel saucepan. Bring all the ingredients close to a boil and then simmer until the cauliflower is tender. Blend in a food processor and pass through a sieve. Shave the remaining cauliflower with a mandolin and reserve in ice water. For the orange juice: juice the oranges, strain and season to taste. Dry the olives in the oven at 100°C for a couple of hours until completely dry and blitz to a fine powder. To Assemble: Seal the Scallops and John Dory in two separate pans. Spoon puree in the middle of the plate, arrange the Dory and Scallops neatly. Place the Cauliflower shavings around the seafood followed by the olives and orange juice.

Shave the remaining cauliflower with a mandolin and reserve in ice water. For the orange juice: juice the oranges, strain and season to taste. Dry the olives in the oven at 100°C for a couple of hours until completely dry and blitz to a fine powder. To Assemble: Seal the Scallops and John Dory in two separate pans. Spoon puree in the middle of the plate, arrange the Dory and Scallops neatly. Place the Cauliflower shavings around the seafood followed by the olives and orange juice.

Serves Four

meathome

CHANGING ROOMS Feeling like a change to brighten your world? Our Style Expert Susana Sarmiento visited the new Guthrie Bowron Inspired Concept Store and created the lovely room shown here from the great selection of products available in store. Guthrie Bowron have just made decorating life a breeze with the opening of their first GB Inspired Concept Store and café in Mt Wellington. Walk around the spacious environment and check out the amazing range of products that includes manchester, furniture and homewares as well as their core categories of paint, wallpaper, curtains, blinds and flooring. Our fabulous Style Expert, Susana Sarimento, picked out her favourite items to create a spring/summer look using the living room display. “Our rooms are intimate environments within our houses and just like our clothes, we like to change and freshen up their look each season. At the GB Inspired Concept Store, you can spend a fun 30 minutes seeing how you can brighten your home without having to spend a lot of money with an Interior Designer. I like to pick a mood for a room. In winter, we like warmth and coziness, spring is more about fresh energy and bringing in colours from nature. We can easily bring colours into our rooms that induce the emotions we are feeling. Try playing with oranges, yellows and turquoises and see how these colours spice things up.”

good factor in your home. So, throw in some splashes of colour and brighten up your world with this season’s ‘must haves’! Susana Sarmiento.

The store is a one-stop shop where you are able to grab a selection of cool items and place them in a lounge, bedroom or dining room to see how they will look. If you’re unsure, just ask one of the friendly GB consultants for a few tips. Changing rooms is all about changing your environment and how you feel and at the GB Inspired Concept Store, it’s easy to create a fresh energy and feel

Guthrie Bowron Inspired Concept Store Apex Mega Centre (opposite Sylvia Park) 393 Mt Wellington Highway, Auckland 09 555 6700 www.guthriebowron.co.nz facebook.com/GuthrieBowronInspired

Thanks to the team at GB Inspired Concept Store for helping us put this lovely spring room together.

Guthrie Bowron Inspired Concept Store List of Products Coco 2 seater couch $1399, Coco 3 seater couch $1599, Tripod floor lamp (shade sold separately) $499, Tripod lamp $199, Butterfly cushion $69.99, Michigan coffee table $1299, Artificial Flowers From $11.90 per stem, Crystal vase $59.99, Michigan 3 shelf console table $1299, Metallic copper frame from $39.99, Candle votive 3 pack $17.50, Pillar candle $44.99, Glass storage jars 3 pack $99.90, White ceramic hurricane $24.99, Pup chair $449, Orange and white flora cushion $69.99, Samara silk cushion $49.99, Londinium Wallpaper $139.99 per roll, Esprit Rug in a Box (8 carpet tiles) from $299.99, Rustic Obscure Mirror $299, Plush throw $69.95, (Products available while stocks last)

– property for sale

Casa Del Mar – Home By the Sea

As you will have seen from our feature in this issue, Casa Del Mar is the perfect entertainment home. Designed by award-winning architect, Richard Priest, this 10,760 square metre home sits graciously on the cliff top with expansive views across Auckland’s captivating Hauraki Gulf. A chef’s dream ‘master’ kitchen is complemented by a large butler’s pantry and has been enjoyed by contestants from three MasterChef NZ series. The home has also hosted the NZ Next Top Models, been the backdrop for various Commercials and a Disney pilot due to the stunning location, size and unique features. The current configuration allows for eight bedrooms and five bathrooms, this can be altered to accommodate an extra bedroom if required. A fully self-contained penthouse suite features a deep bath with a $10 million dollar view.

Access to the penthouse is via a magnificent bridge that spans across the 22 metre heated swimming pool and 15-seat spa. Very private and well established, beautiful tropical gardens surround the pool, which is complete with an outdoor fireplace and private courtyard. Four indoor fireplaces and under floor heating warm the house throughout the home which has a seamless indooroutdoor flow. Overlooking the pool is the games room with its own kitchen and bar complete with an enviable wine rack, this room contains several bespoke features. Again, the flow to the garden and views is ideal for entertaining, there is even multi-coloured themed lighting to create atmosphere and Bang and Olufsen equipment is installed throughout the house.

Contact: Karen Morphett | Mobile: 021 258 4195 | www.casadelmar.co.nz

– property for sale

CITY LIVING AT ‘THE ISAAC’

For those looking to live in a fantastic city fringe location, providing lifestyle options and superb quality of living that is FREEHOLD, look no further than The Isaac. Consisting of a range of easy care residential options, uncompromised quality, and a new standard of on-site conveniences, The Isaac offers generously proportioned 1, 2 and 3 bedroom apartments ranging from 51m2– 178m2. All feature 2.7m stud and double glazing, allowing residents to live in quiet comfort. These three boutique buildings on a cobbled lane offer security and low maintenance - the lists of benefits at The Isaac are unrivalled.

Added Bonus! Where in Auckland do you find a $3 million dollar roof top landscaped garden and lounge, plus 360° views that are available to all residents...‘The Isaac’! Local amenities: West Lynn, Grey Lynn and Ponsonby shops, cafes and bars, organic grocers and butchers plus two supermarkets. True City Living with easy access to main arterial routes. Local Attractions: Neighbouring Yoga Studio, Chamberlain Park Golf Club, The Auckland Zoo and St Lukes Shopping Centre with cinemas. For floorplans and specifications please visit www.theisaac.co.nz

Contact: Maria Salmon | 027 274 0573 | maria.salmon@customresidential.co.nz | www.customresidential.co.nz

Under Construction

Contact: Tony McGirr | 021 505 021 | tony.mcgirr@customresidential.co.nz | www.customresidential.co.nz

miss

spa-a-lot

Spa Heaven...

Denise Gets wrapped up at Spa at the Pullman! A perfect day for Miss Spa-a-lot would have been to book the exclusive 24 Carat Gold leaf facial followed by a body treatment. However, time didn’t allow for both so my lovely therapist chose the Elemis ‘Cellutox Aroma Spa Wrap’ which consequently alleviates water retention, improving lymphatic flow and the appearance of cellulite. My absolute love for body wraps grew as my therapist lightly exfoliated and then coated me in a thick layer of deliciously warm mud. Then wrapped in a cocoon of warm foil I was treated to a wonderfully unexpected facial, Indian head massage and the Pullman’s signature

Milk and Honey foot ritual. True blissfulness had set in. Although washing the product off may seem a little awkward for the body wrap uninitiated, in fact the hot shower followed by a smothering of moisturising milk is part of the relaxing experience. Stepping out from the shower back into the Spa at the Pullman warm, candle lit room is as much a corporeal sensation as the actual wrap. My body felt calm, soft and fantastically healthy and Miss Spa-a-Lot was glowing. www.spaatthepullman.co.nz

sir dine-a-lot Left Bank Cafe Miles holden has a taste of paris Vincent Macquet has arrived at the Sofitel Queenstown Hotel and Spa. Formerly of the Langham Auckland where he was personally responsible for the incredible transformation of their food and beverage offerings, he is now residing in Queenstown and putting the Macquet touches on this already fabulous boutique hotel. The LEFT BANK CAFÉ – is named after the divine haunts of artists and philosophers on the Seine Left Bank. We sent along Miles Holden and his wife Rebecca to the LEFT BANK CAFÉ Restaurant for a romantic Parisian styled evening, to test out Executive Chef, Ross Woodvine’s French cuisine... Warm ciabatta and baguette was presented swiftly on our arrival and, following our waiter’s suggestion, we started with the Tariquet 2010 Chardonnay from Gascogne, France. Very reasonably priced at $56 a bottle, it was a perfect start, light and not too fruity and the pouring service was so efficient that the bottle was devoured in no time. We started with a house oak hot smoked salmon entrée, served with multi-grain toast and the chef’s special dill rémoulade, along with a beef tartare. The aromas from the oak smoked salmon made our mouths water from the get-go. The salmon was very moist with super tasty flavours. The beef tartare was amazing, a true ‘man’s dish’, served free-form so you mix it yourself to balance the flavours to your personal preference. Everyone should try it at least once, it’s quite a surprising dish. We ate the entire amount and then shared the scallops with bacon, which was deliciously ‘French rich’, I was glad it was an entrée size, the perfect amount to share with Rebecca.

potato ratatouille and I had the duck à l’orange, which was beautiful and full of good flavours and I had to ask Rebecca to give me my meal back several times! We ended on the Trio of Crème Brulée which we rated 15 out of 10, it was delicious and so good that I even had to take some home for the baby sitter! The decor of the restaurant is charmingly French, with attention to detail and creates a lovely, romantic ambiance. Left Bank Cafe was a fantastic restaurant with impeccable service, reasonably priced with a great balance of local produce mixed with French cooking techniques. At the end of the night, I promptly whisked my wife home for some French loving but, unfortunately due to the fantastic meal, I fell asleep in front of the fire. We will be back, and next time we will stay onsite at the Sofitel Queenstown Hotel and Spa, so we can pop straight upstairs, without child, for that French lovin!

Mains came out and were matched with the Valli Bannockburn Pinot Noir 2009 from Central Otago, which was the easiest to drink Pinot I have ever had. Rebecca had the fillet mignon with garlic prawns on top of a

640km’s in the Audi A6 Part II The South Island Leg

STORY | Greg Hay, Owner Peregrine Wines

Left or right that was the immediate question which needed to be answered as I pulled up in my lovely white Audi A6 that I had picked up from Continental Cars in Auckland. At the intersection in Blenheim after the short trip over the hill from the Picton Ferry terminal, left was going to be a drive over the Hunderlees down the beautiful Kaikoura Coast line and through the Waipara hills to Christchurch or... right meant going through Havelock, over the Whangamoa Hills, down to Nelson and maybe up the beautiful Motueka Valley Road and onto the West Coast. Someone in a car behind me tooted to hurry up and make up my mind but as I was still playing eeny, meeny, miny... I took off and went straight ahead, not left nor right, which in hindsight turned out to be a pretty good decision. I hadn’t even considered starting the South Island leg home this way but straight ahead of me was the Wairau Valley, Nelson Lakes National Park and the start of the Buller River drive, before coming back onto State Highway 6 at the Kawatiri Junction, where you rejoin the main road from Nelson to Christchurch. The drive up the Wairau is a fantastic piece of road to drive on, mainly straight with great visibility and vistas as it leaves the Marlborough plains. Row upon

row, paddock upon paddock of Sauvignon Blanc, mile upon mile of Sauvignon Blanc. It’s easy to understand why this area produces around 75% of New Zealand’s total wine production, and this Wairau Valley is only a small part of the vines planted in the province. The road slowly climbs and gains altitude until the vineyards stop abruptly and the terrain becomes semi-alpine, it actually reminded me quite a lot of the drive a couple of days ago coming up onto the plateau of the Chateau Tongariro. Past Lake Rotoiti (which must make some folks unfamiliar with NZ if they have taken a wrong turn off the ferry and are back in the Bay of Plenty), passed the Rainbow ski area turn off and then to the start of the Buller River down the gorge, through the township of Murchison and about 15 minutes down the road, it was decision time again. So many decisions! Down through Amberly and onto Christchurch or right heading out to the West Coast. I went right. This drive down the Buller Gorge would have to be possibly the second best drive in the country. It would be stunning even if you were pushing a pushbike with a flat tyre and a buckled wheel but sitting in the comfort of the Audi with the stereo playing a few favourites,

Above: Greg with David Sutton of Continental Car Services.

Below: Greg Hay relaxing on the beach outside Punakaiki Resort

made it all the more enjoyable. Amazing avenues of native beech trees almost turn the road into a vegetative tunnel for miles, with great sweeping corners as it follows the slowly building-in-size river down stream. Out again onto open farmland, and through the small settlement of Inangahua. It is a quiet spot these days with just a couple of stores and a few solitary houses but it was a different vibe I imagine in 1967, when it was the epicentre of one of New Zealand’s most violent earthquakes. I can still remember as a child living in Motueka when it went off, looking out a window in the house and the whole lawn was rolling about like 2 metre swells out to sea. Anyway just past the township, I turned right again and onto the road that picks the Buller River up again for the last stretch out to the sea at Westport. I have always had an affinity with the sea having grown up in Motueka, so whenever I get a sniff of the salt air, I love to go and look at fishing boats tied up at the wharfs. New ones and old ones, all different sizes, shapes (and smells) they all have amazing stories to tell of days fishing off the West Coast and more especially getting across the notorious Westport Bar at the mouth of the river. At the river mouth it looks like the water is flowing out to sea at 8 or 10 knots so I can only imagine it must be a struggle for some of the smaller boats to even make headway and get into the safety of the harbour. It is almost as if when you hit the West Coast, the speed of life changes. People don’t drive as fast, there is a lot less traffic on the road and I am sure if I looked in the phone book there wouldn’t be many people by the name of “Jones”, as none of the locals seem to be too bothered about trying to keep up with them if they are about. It was getting late in the afternoon about now and I had decided that my destination for the first night would be the Punakaiki Resort which was only about 30 minutes away. I had never stayed there before but had heard and read many great reviews about what a stunning and relaxing place this was to stop at.

Now the part about what I think is possibly the best piece of road in New Zealand and one that I have heard has been ranked as one of the top 10 coastal drives in the world and I would totally agree. That is the road from Westport to Greymouth. Leaving Westport I spied the local Golf Course out by the beach which looked in amazingly good condition so did a ‘note to self’ to return some time soon with the clubs on board. Punakaiki is right in the middle of this fantastic piece of road so I was happy to take it in two steps. Just after leaving Westport, you end up driving beside fantastic stands of Nikau Palms that kind of appear out of nowhere, that make you think you are in the tropics and on the right there is just the best piece of wild and rugged coast, with big pounding surf which has come in, pretty much uninterrupted from somewhere between Antarctica and the bottom of Tasmania. The road winds its way south, down the beaches, over protruding headlands, down the beaches, over headlands but no two miles are ever the same scenery. Some of the little baches (in the south we say cribs) placed precariously on a few rocky outcrops must have some of the best views imaginable, and most are solitary dwellings with the next neighbour being a mile away... kind of reflects that West Coast solitude. It’s a hard piece of road to describe in terms of its beauty to do it justice(very very enjoyable to drive) but I strongly recommend if you haven’t done it, put it on your bucket list and don’t be in a hurry. Before I knew it, I was at Punakaiki (famous for the Pancake Rocks and blowholes). Just about 1 minute south of there was the entrance to the Punakaiki Resort, on the right heading south, and nothing between the hotel and the sea... perfect! After a quick chat about the facilities available at the hotel with the lovely Michelle, I was shown to my room which as I was hoping had a fantastic, uninterrupted

to the sea crashing into the beach, which is the only noise I really miss living in Central Otago. The next morning, I had fully intended to get underway and continue south but upon reflection, I had had such a great evening of relaxing, reading, dining and wine, I decided to see if my room was available for another night here, and basically do very, very little indeed. And it was. So with not much to do, that’s pretty much what I did. I had a great book to read called “Undercover” a true story written by the brother of some friends of mine who live in Christchurch about his days undercover for the CIA, looking after the finances for the two biggest and meanest Mexican drug cartels. It’s an enthralling read and I guarantee hard to put down. I did venture out to walk to the ‘Blowholes’ and what a treat that was. I had visited many times before when passing and always thought they were quite amazing, but today, with a full tide and a huge swell coming straight in, they were nothing short of spectacular. The water must have been coming up through the ground at least 100m with tremendous force and into the open air vents, drenching anyone standing near enough. It’s not just the blowholes at Punakaiki though, there are horseback rides up the valley, kayak trips inland, and a very cool West Coast pub, so no reason at all not to spend a very relaxing day staying put in the area. In fact the only thing not that relaxing about the whole day was my book… which I just managed to finish the last page of, in the panoramic lounge, with a glass of Pinot, about an hour before sunset.

view over the beach, out to the sea and sliding doors onto a balcony to let the sound of the sea come inside. I could see it was going to be one of those fantastic West Coast sunsets so without unpacking I headed straight to the panoramic viewing lounge of the resort, grabbed myself a glass of Central Otago Pinot Gris (the West Coast not being well known for its winegrowing), booked myself in for 7pm dining at the hotel restaurant and finally sat still in a luxurious chair to watch the last 30 minutes of daylight in this amazing location. I was hoping to witness that elusive green flash as the sun flattens out and disappears over the horizon and I think I saw it, could have been the Pinot though! The dining experience matched the location. As a starter I ordered the scallops. The presentation alone was fantastic and it was one of the best scallop dishes I have encountered. One I will try and recreate at home for certain. As a main I decided on the chicken wrapped in pancetta which was moist and cooked to perfection. A great sleep was had with the doors wide open, listening

So, after yet another blissful night’s sleep beside the sea, it was time to head south again. It was going to be quite a reasonable day’s drive down home (8 hours roughly) to Gibbston but the car seemed to be enjoying the roadie as much as I was. I waited until the sky was well lit up so as not to miss the second piece of the State Highway 6 from Punakaiki to Greymouth. Sincere thanks to the original road engineers who decided to keep the sea in view on this stretch, as for many miles down/up the West Coast, you can’t see the sea. Greymouth came and went. Actually if Greymouth is your destination for the night, the Ashley Hotel is a favourite to stay. It’s a couple of miles south of the town centre on the main road. I have stayed there before a couple of times and the same attention to detail and service as well as great dining/wining is mirrored from the Punakaiki Resort option. If you do stay at the Ashley, I highly recommend grabbing yourself something to make a picnic out of, go back north a couple of miles across the bridge over the Grey River and in Cobden, turn down the river bank to the mouth and sit right on the end of the ‘Mole’ and watch fishing boats coming in or out through the bar or watch some of the craziest/ bravest surfers ride huge waves, go right past you on the outside of the breakwater, hit the beach, climb over the road, jump into the huge river, out to sea, slight right turn and surf back in... crazy!! Right, away we go again, through Hokitika, Ross, (wonder where they got that name from, kind of like

Above: Punakaiki Resort and their delicious scallop dish.

Right: Hot pools at night at the Oakridge Resort Lake Wanaka

calling a town Bruce!!), past some of those stunning little West Coast lakes beside the road with cool names, such as Lake Ianthe, Lake Mapourika, Mahinapua etc, past the turn-off to Okarito (famous for the White Heron or in Maori ‘Kotuku’), through Franz Josef Glacier which seems bustling compared to the last few hours of small towns, still haven’t seen the name Jones on a letter box and I have been looking... through Fox Glacier township and the road just keeps rolling along underneath. Have you ever noticed how people who live on the West Coast always seem to wave at you as you go past. Doesn’t matter if they are driving a car, a tractor, a cow or putting out the washing, it seems a very friendly place. Somewhere not too far south of Fox Glacier I stopped on a bridge, well just off it in case a car did come along but I hadn’t seen another one for about 30 minutes. Now this river is of vital importance as it’s the river I go whitebaiting on and the same one I had looked down upon several days ago from 27000ft heading north to pick the car up. As it is still about 6 weeks to go till the season starts on the West Coast it was most likely going to be way too early to see any of the delicacies swimming past, but white baiting is very addictive and it’s hard not to have a peek just in case. Actually, just near here is a beach called Bruce Bay, so that name is covered as well. The lack of traffic (not whitebait) is one of the reasons to really enjoy this drive down the coast, kind of feels like it’s your road to enjoy alone which is handy when you to get to the long, one way Haast River Bridge, with two passing bays. The drive up the Haast Valley has the definite feeling of ‘leaving the coast’ about it as it only takes about an hour from the rainforest on the coast, to drive up the valley, cross the ‘Gates of Haast’ river gorge, climb up onto the Haast Pass and when you see the river you have been following has changed direction from running west to east, you know you are over the top. I do love the transition from the lush rainforest of the West Coast to

the treeless, semi-arid tussock country of Central Otago and all in under an hour. Down through Makarora and ahead, dazzling in the late afternoon sunlight is the head of Lake Wanaka. Over the “neck”, down the western side of Lake Hawea, over the Clutha River Bridge at Albert Town and to the T intersection just in time for yet another directional decision. Left to get home via Cromwell or right for a short detour to Wanaka. I went right, not necessarily because I wanted to go to Wanaka, but on the outskirts of this town there was a final destination for me that I knew involved an array of fantastic outdoor hot pools, which is just what I felt like after 6 days on the road from Auckland. This oasis is called Oakridge Resort and is just about 5 minutes away from Wanaka central on the Cardrona Road. A good soak in hot water under the stars was going to be nirvana. As I walked into the resort reception, with the fires roaring invitingly, I quickly concluded that I was in even less of a hurry to get home than I had thought, even though it was only 40 minutes away and I love home. So I booked in, luckily getting a spacious room with a great view looking west toward Wanaka and the rising hills of the Southern Alps. The room was fully set up to be self-contained for in-room cooking and dining, which under normal circumstances would have been a great option, but as I wasn’t going anywhere now to go and get ingredients, hotel restaurant dining it would be... but not before my hot pool soak!

For Greg’s Roadies Recommendations See: Continental Car Services www.ccs.co.nz www.punakaiki-resort.co.nz www.hotelashley.co.nz www.oakridge.co.nz

wellywoodme

WELLINGTON SNAPSHOTS 56

wonderful Wellington Nearly every time I have been to Wellington it is windy, wet and definitely not wonderful, but I thought, I would give it one final try before writing it off my list of favourite weekend break places in New Zealand. I have never really understood the attraction of the place, and getting in and out can be a hair- raising experience. STORY & Photography | Charlotte Carlyle Wilson

This time I landed with a different attitude. I knew that on my three day business trip I would have 24 hours to do whatever I wanted. In a publisher’s life, 24 hours is the equivalent of a holiday, so I was actually quite excited and during my meetings round town began to ask the locals what and where their favourite places were. My journey commenced with the opening of Jane Daniels’ new Wellington boutique. Jane’s Customhouse Quay store is located between two great places, Crane Brothers and, a favourite of both Jane and myself, Pravda Café which translated name means ‘The Truth’ which both Jane and I share an affection for. Boutique opening nights can often be boring and you only go for the complimentary champers and maybe a bit of networking, but Jane’s was lovely. We were offered some of the best event canapés I have ever had which were expertly crafted by Simply Food Catering in Wellington. The parmesan baskets were out of this world; filled with a delicate goat’s cheese mousse, I could have devoured a hundred of them! I also happened across an interesting woman, Paula Muollo of Harcourts. Spectacularly dressed in Roberto Cavalli, she has sold 40 houses in Wellington this year, so if you’re selling a house in Wellington, she sounds like the one to do it! Olivia, my wine industry friend, had told me about the Ortega Fish Shack. With a marvellous fit out and the welcoming Davey and Anna, I felt right at home dining by myself at the bar. The Lustau sherry was matched with Bluff oysters, however, Davey and Anna’s star of the Ortega Fish Shack really comes out at the end of the night, when they present you with their signature cheese board. My favourite cheese was the ‘Morbier’, a semi-soft cow’s milk cheese from France, named after the small village of Morbier in Franche-Comté. Morbier is recognisable by the black layer of tasteless ash separating it in the middle, it is soft and elastic. Traditionally, this cheese consists of a layer of morning milk and a layer of evening milk. It’s invention came from cheese makers being faced with leftover curd, which was not enough for an entire cheese. They would press the remaining evening curd into a mould, and protect it overnight with a layer of ash.

including some unpasteurised options. Apparently it is common in Europe to have your cheese board weighed before and after the course and this is how they do it at Ortega. Davey weighs the board at the beginning and then after you have eaten you are only charged for what you ate per gram. I had never seen this done in New Zealand, and thought it extremely refreshing. The next morning, I discovered the trendy and rustic Chews Lane, where I stopped for a croissant and coffee to start my day. I couldn’t believe that I didn’t know about this lane. It houses apartments, cafés and a bar and is an award-winning concept. I felt very cool here and think it is reminiscent of how Vulcan Lane in Auckland used to be when first developed - clean and tidy with a chic feeling in the heart of the city. Everyone tirelessly goes on about Cuba Street, and in the past I had wandered a short way up it, and had been unimpressed. However, because I was on a ‘publishers holiday’ I took the opportunity to see what all the fuss is about. First I came across a fascinating store ‘Abstract Designs’. Their trophy heads, birdcages and man boxes are fabulous and you can buy them online. They are a Wellington-based company and most items are designed and manufactured in their Petone factory. Some of their products are kitset and easy to send overseas so I definitely recommend looking them up online. Their website is simple and prices are very reasonable and has super cool gifts for men if you are stuck for something New Zealand made and completely original! Further up Cuba Street, I saw a sign for an art gallery so started walking up the stairs. Halfway up I ran out of breath, but thought, ‘I have got this far so will keep going’ and I was glad I did. I met David from {Suite} Gallery. He had nice branding and was just as nice in person. David had spectacular art from $300 to $9000, and is the main dealer for the famous Ans Westra, a great guy with great philosophies. Another Wellingtonian with great taste and I loved him so much I got him to write this edition’s ‘InvestinME’ feature, nice work David.

The cheeses on the Ortega tray are all international

wellywoodme

Further up Cuba, I fell in love... Further up Cuba, I fell in love with the light bulbs at Lullaby of Birdland. Importing them from the UK, she lost two in a recent earthquake which she was disappointed about. The Madame Fancy Pants sign outside their store was so cute, crafted from wood and like a light box, it was just another example of the creativity in Cuba Street. Three women were working extremely hard in the fabulous flowers Manuela shop on Cuba. They would not stop for a chat, but I could see they were manically busy. I loved the skull that the owner Manuela had been given for her birthday, which was pride of place in the middle of her store. As a wrap, Cuba Street was over an hour of cruising with my camera and meeting some of its characters. Other highlights were a huge music store; the blue suede boots at Banks, $349 on special - I held out on buying them which I now regret; and a great variety of fish at the Trawling Sea Market. The girls at flowers Manuela sent me a few blocks over to check out the Havana Coffee House. Upon arriving, I asked a staff member if they minded me taking photos, they didn’t care who I was or what I was doing and carried on about their work, saying ‘go for it’. I could have sat in the corner drinking coffee all day watching the swarm of men in here. Tattoos and attitudes, they were like a bunch of Tui’s squawking at each other, creating a great buzz and it is, without a doubt, the best-designed coffee manufacturing plant in New Zealand. They even have their own very cool truck and Cuban memorabilia everywhere. I will delve into their story further one day, maybe next time they will offer me a Cuban cigar and a macchiato while I am there! Wandering down towards the waterfront, I came across Moore Wilson’s, the Wellington equivalent of a Farro Fresh supermarket, but with a more industrial, and now I can say it and know what I am talking about, ‘Wellington feel’. With huge cheese fridges, hanging salamis, a fantastic variety of breads this is the place to shop for fresh food and produce in Wellington. They even have a fulltime truck parked upstairs selling fresh rotisserie chickens... heaven! I stopped for lunch to rest the converse (for all you women who have read 50 Shades of Grey you will know what converse’s are – 50 wears them throughout the book) and had a bite to eat. After lunch, I happened across a great guy with cool furniture, Ainsley Kimber at Thonet. I convinced him to sit on the chair he was telling me about and let me take

a picture of him. I liked him because he looked so Italian and he suited the chair, pictured here in red. Originally they were made of aluminum in the 1940’s for the US Navy. Today’s model is made from 111 recycled plastic Coke bottles, and is the result of a special collaboration between Emeco and Coca-Cola. Four years of research, design and material testing went into creating this chair, offering colour and a bit of pop, no pun intended; some are suitable for outdoor use. Another piece that I loved in Thonet was the ‘smiley chair’ with contrasting fabric to its white back. The final boutique that I discovered was a fabulous new ‘man’ shop called Brown & Co. If you are arriving at Wellington airport and heading into town on business, I suggest you stop your cab outside this store and run in for a quick look. Brown & Co. has the most reasonably priced antlers I have seen in a retail environment and basically anything a ‘man’ could ever want or need. My final night of my 24-hour ‘publisher’s holiday’ consisted of popping into the Portlander Restaurant to try their new dishes with a friend. This place was recently redecorated by Stewart Harris of Martin Hughes design. Stewart is one of the judges on the hit TV series ‘The Block’. The design is gorgeous, if you’re sitting outside you are offered blankets, the wine and cocktail selection is massive, and the fresh fish sitting on top of Bluff oysters on display in the middle of the restaurant is a winner. We had a wonderful night, topping it off with a cocktail at the Matterhorn, which I liken to SPQR in Auckland. We ended up spending the entire evening with two locals, a guy who worked at Weta Digital and an accountant, you may think accountant... boring, but we had a blast. In summation, it is no surprise that the famous International Le Cordon Bleu school has chosen Wellington as its location in New Zealand. The vibe, heart, gastronomy and friendliness of this city can sometimes feel a little French and special. If you look inside some doors that you haven’t poked your nose into before, you will discover that Wellington isn’t just windy, wet and wild, its got a heart that no other city in New Zealand really has. And now, I heart Wellington too!

Special note: A man in Wellington

who deserves special recognition comes by the name of Jason Eade. Jason is the Chief Concierge at the InterContinental Wellington. Jason carried the Olympic Torch through Preston in the UK for the 2012 Olympics. Jason epitomises everything there is about great Kiwi determination. Having won four New Zealand Boxing Championships, Jason’s life was turned upside down in 1991 when a motorcycle accident resulted in the loss of a leg, shattering his 1992 Olympic Boxing dreams. Like a true champion Jason picked himself up, redirected his passions and has been incredibly successful in all of his ambitions, including winning his grade at the Japan Wheelchair Tennis Open and is determined to reach his goal of playing in the US Amputee Golf Open.

WELLINGTON SNAPSHOTS 59

The White Stuff White Island, White Bait and William

STORY | Justin Marshall Photography | Paul Wardlaw

Previous spread: White Island Volcano, Whakatane. Left page clockwise: Tuscany Villas Whakatane, part of the heritage boutique collection. Justin looking nervous on White Island. Arriving at White Island with Frontier Helicopters. Right page Left: Mining remains on White Island. Right page right: William from NativConnectionz and Justin at Muriwai Cave, Whakatane.

We checked into the Tuscany Villas in Whakatane, which had the best whirlpool spa of any lodging I have ever stayed in - definitely worth the cost of the room upgrade. My suite included a king-sized bed, microwave, mini refrigerator, fully-equipped kitchen, flat screen TV, free Wi-Fi and the massive dandy spa. It was only a stone’s throw away from the Office Bar and Grill, so we headed there for a bevvie and dinner, and a chance to meet a few of the locals. We soon bumped into Al, The Office Bar and Grill owner - a great guy who told us about the new cocktail bar he is opening next door. Although we were excited about going to see White Island the next day, we were really tired, so it wasn’t a late night. Tuscany Villas is in the centre of town, but there was no noise at all, so we slept well and were up and ready for our 7.30am start and arrival at Frontier Helicopters. We had heard about Frontier Helicopters from our friends at Heli Tours in Queenstown. The owner of Frontier, Mark Law, is known in the heli industry as one of New Zealand’s best pilots and operators. Mark also runs a charter and pilot training business and is involved in wild animal management and aerial work. So we knew we were in safe hands for our trip to the highly active volcano. White Island had erupted only 3 weeks earlier and when I heard about it on TV, I was rather nervous about the statement that it was “the most dangerous place in New Zealand right now”. Volcanologists report that the vent

has increased in size and has built what is known as a tuft cone - as magma rises closer to the surface it forces powerful gases upwards, smashing through rock and turning the pulverised stone into ash. Apparently, it is at the beginning of this cycle that volcanoes like Tongariro and White Island are at their most dangerous. We were assured that all was well though and Mark had placed us with one of his best pilots, Ross Maule, who was a great host and explained everything really well. Ross has been flying to the volcano for three years and his knowledge of its history is superb. Twenty-five minutes later, we touched down on White Island. As a New Zealander, I have enjoyed learning about my country. The full Maori name for White Island is ‘Te Puia o Whakaari’, meaning ‘The Dramatic Volcano.’ Captain Cook named it ‘White Island’ in 1769 because it always appeared to be under a white cloud. Although Cook went close to the Island, he failed to notice that it was a volcano. Its official name is Whakaari/White Island, although it is best known as White Island. Attempts were made in the mid 1880’s, 1898–1901 and 1913-1914 to mine sulphur from White Island, but the last of these came to a halt in September 1914 when part of the western crater rim collapsed, creating a lahar which killed all 10 workers. They disappeared without trace, and only the camp cat survived. He was found some days afterwards by the resupply ship and dubbed ‘Peter the Great’. Some years later in 1923, mining was again attempted, but learning from the 1914 disaster, the miners built their huts on a flat promontory near a gannet colony. Each day they would lower their boat into the sea with

a gantry and row around to the mining factory wharf in Crater Bay. If the sea was rough, they had to clamber around the rocks on a very narrow track on the island’s edge. Before the days of antibiotics, sulphur was used in medicines as an antibacterial agent, in the making of match-heads, and for sterilising wine corks. The miners’ diggings were carted in small rail trucks to the factory for crushing and bagging. Unfortunately, there was quality of the sulphur at Whakaari was not great, so the ground-up rock was used as a component of agricultural fertiliser. Eventually, the mining ended in the 1930’s because the poor mineral content made the operation uneconomic. The remains of the buildings can still be seen, much corroded by sulphuric gases. White Island was put up for tender and was eventually bought by George Raymond Buttle in June 1936 because, strange as it may seem, he rather liked the idea of owning a volcano. The island is unbelievably beautiful in a stark and primeval way and is still owned by the Buttle family. I was fascinated by Ross’s commentary and so pleased that I had come out to the Island. As New Zealanders you really should have this thoroughly enjoyable experience. It was cool to find out about one of the country’s best tourism attractions. We were there on a beautiful day and had a gorgeous heli-flight back, completing a magnificent trip. William Stewart and his team from NativConnectionz picked us up for a cultural tour and historic Maori experience before taking us whitebaiting. William has an international tourism background and has come home to foster Maori tourism in Whakatane, and boy is he doing a great job of it! He told me that 40% of the population of Whakatane nowadays is Maori. It is reputed Whakatane was named to commemorate an incident which occurred after the arrival of the Mataatua waka. The men had gone ashore and when the canoe began to drift away, Wairaka, the daughter of the chieftain, said “Kia Whakatane au i ahau” (“I will act like a man”) and began to paddle (which

women were not allowed to do), saving the canoe with the help of the other women. William then took us to a Muriwai’s Cave, where Muriwai, a powerful and influential female ancestor, once lived. Muriwai and her descendants tie Ngati Awa to a number of other Iwi. The site is sacred to her memory and it is tapu to eat or drink in the cave. Then the pièce de résistance - the best whitebait I have ever eaten were presented to me, and I got to have a try at whitebaiting on the Whakatane River. Who would have thought that this delicacy could be caught in the centre of a town like this? Unfortunately, when I went to have a go, the whitebait had stopped running for the morning apparently the timing of runs depends on the tide. My time with William and his team was so good that I wanted to give them and their some exposure that night during my rugby commentary on SKY TV, but due to the rules we work with, there wasn’t the opportunity - so here’s my ‘plug’ William. The whitebait, the cultural tour and the historic Maori experience was absolutely fantastic, operated by really nice guys who are trying to start a business showcasing our history and culture. I admire them for that and wish them the very best - may your whitebait runs flow and your business be plentiful. In an area that I only knew from boys’ fishing trips, William showed me the ‘real’ side of Whakatane. Ka kite ano William and Whakatane!

To experience Justin’s trip, go to: www.tuscanyvillas.co.nz www.frontierhelicopters.co.nz www.nativ.co.nz http://whakatane.info/office-bar.html For more information about Whakatane and White Island visit www.whakatane.com

Top: Justin whitebait fishing on the Whakatane river.

Suite Art STORY | David Alsop -

Left: Arie Hellendoorn ‘Trace Module’ Acrylic on linen 1400 x 1000 mm 2012 $6,800 Right: Ans Westra Ruatoria, 1963 (from ‘Washday at the the Pa’) Silver gelatin print 270 x 270 mm 1985 $4,900

Director {Suite} Gallery, Wellington

Ans Westra and Arie Hellendoorn are at opposite ends of the career spectrum. Westra, 76, is a New Zealand Arts Foundation Icon artist and one of our most esteemed photographers. Hellendoorn, 32, is an emerging artist currently based in Hamilton whose stock is on the rise following a string of successful exhibitions. Local art collections have traditionally focused on painting and sculpture. These days photography cannot be ignored, yet in New Zealand the medium remains undervalued by international standards. Interest in key images such as Westra’s ‘Washday at the Pa’ suite is on

the increase, however, there are only a limited number of prints in existence meaning what is still available is rare and valuable. Acquiring the next ‘big thing’ requires good timing. A ‘heads up’ when new works become available can give you the inside running. Hellendoorn’s dynamic and original painting style has caught the eye of institutional curators, public and private collectors. While still relatively affordable, expect to see Hellendoorn’s profile develop as his work matures. www.suite.co.nz

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auckland’s best kept secret Much more than just a relaxing experience, Spa Ayurda’s treatments are based on the holistic science of Ayurveda leading to total wellness & rejuvenation of the body, mind and spirit. Spa Ayurda brings an entirely new dimension to the spa experience as our luxurious treatments are customised to your unique needs.

Let your soul unwind & embrace inner harmony at Spa Ayurda’s exclusive haven of peace & tranquillity. Call us today on (09) 360 0007 or visit www.spaayurda.co.nz for our full treatment menu. 66

Hunter From the Heartland – Cameron Petley BOOK Review | Beth Phelps

Cameron Petley was hugely popular in Series 2 of MasterChef NZ - an unassuming country bloke who cooked what he caught and hunted for his family. I used to be a bit of a cookbook fanatic but with so many cookbooks out there you start to get really choosy. ‘Hunter from the Heartland’ really appealed to me on so many levels, and therefore, I give it the highest recommendation. Firstly, it’s not just a cook book. It is an insight into how traditional New Zealand Maori families have lived off the fruit of the land and how this has contributed to strong family bonds, the passing down of traditions and an innate confidence and understanding of themselves and their abilities to navigate the land. How cool is that! Secondly, my husband is a hunter and a fisherman and some kind of knowledge of how

SUDOKU

RRP $49.99 Random House - Released 3 August 2012

Fill the grid so that every column, every row and every 3x3 box contains the digits 1 to 9.

9 2 8 1 8 5 7 7 3 4 1 6 2 9 4 3 1 6 8 5 8 5 4 3 6 9 2 7 3 4 9 9 7 2 4

Easy

this bounty can best be cooked is really exciting. It makes perfect sense to look at what an animal eats to understand this effect on the meat and what best accompanies it. I have really enjoyed the way this book is presented – it is simple and well laid out. The ingredients, as Cameron announces, are simplified and ones that anyone has normally in the pantry. This book challenges me to look at the seafood I have reluctantly tried and disliked (kina and paua) and attempt new ways of cooking it. I leave this book wanting my family to just hang out with Cameron and his wife and children on their farm and be part of their day or week. I think we would enjoy it immensely.

6 5

1 2

9 6

8 7

8 9 6 4 5 3 9 2 5

Medium

6 4 3 6

7 1

2 9

4 6 3 9

7 8 4 3 6 5 8 3 1 2 4 4 2 5 9 3 8 7 3 1

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Fabulous Wine & Food in Central Otago

A Year of Accolades for The Rees

The Shed at Northburn Station is a unique wine and food venue in Central Otago.

The Shed at Northburn Station, 45 Northburn Station Rd, Cromwell. Phone 03 445 1743 email info@northburn.co.nz

The Rees has achieved three finalist nominations for excellence in the prestigious 2012 Hotel & Accommodation Management Magazine (HM) Awards. The lakefront property is a finalist in the ‘Best Hotel New Zealand & South Pacific’ category with nominations for both the Chief Executive Officer, Mark Rose, and Executive Chef, Ben Batterbury, as ‘Best New Zealand General Manager’ and ‘Best Hotel Chef’ respectively. The True South Dining Room also won the widely coveted ‘2012 Award of Excellence’ by The Wine Spectator. True South’s exquisite wine list matched with the freshest seasonal produce from the Southern Lakes and wine programme of special tastings, wine pairing and the ever-popular Culinary Series sets the restaurant apart. The Rees Hotel & Luxury Apartments, 377 Frankton Road, Queenstown, New Zealand. Ph: 03 450 1100 www.therees.co.nz

Celebrate & Save at Hilton Hotels

Eforea: Spa at Hilton Queenstown

Did your last celebration rush by too quickly? No doubt your answer was yes, so let the next special occasion roll on for days… Take some well-deserved time off, travel and save while enjoying treasured moments at Hilton Hotels and Resorts.

Emerge Brighter at eforea: spa at Hilton Queenstown

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Take a city break to Hilton Auckland or grab a getaway to Hilton Lake Taupo and save 20% off your room rate and a further 20% off if you dine in one of our fabulous restaurants, Fish in Auckland and Bistro Lago in Taupo. Simply book from now till September 26th and travel before December 31st to get this amazing deal off rooms and dining. www.hilton.co.nz

eforea: spa at Hilton Queenstown - Transformative experiences for body and mind. Inclusive of the price of every treatment guests are invited to complimentary use of the fitness centre, hot tub, 25 metre indoor lap pool and steam rooms. Located in Hilton Queenstown. View their treatment menu at Queenstownhilton.com or facebook.com/EforeaSpaAtHiltonQueenstown For enquiries and reservations call 03 450 9416

Become an Ice Explorer

Portlander… Dine on the wild side

Franz Josef Glacier Guides gives you the opportunity to experience the most spectacular glacier environment available to the public anywhere in the world. Their Ice Explorer adventure is a fantastic introduction to this enthralling world of ice. A short helicopter hop from the township of Franz Josef takes you into the remarkable Pinnacles area of the glacier. You are guided through a maze of ice and explained dramatic environmental changes. You will explore the awe-inspiring landscape in this incredible experience through Franz Josef Glacier. The Ice Explorer hike includes entry into the fabulous Glacier Hot Pools too!

More than a grill house, Portlander is fast becoming the place to eat meat and meet people in Wellington. It takes the grill house concept up several notches with its unique take - local, seasonal, cultivated... and just a little bit wild. The rich menu includes prime Angus, Steer and Hereford beef, fish caught in the South Pacific, local and freefarmed pork, free-range Wellington bred chicken and venison, as well as wild deer sourced from the mountainous South Island. Their hip selection of cocktails designed by their in-house mixologist and a stunning range of local and international wines is bound to make your mouth water. Portlander is now open for both lunch and dinner.

Franz Josef Glacier Guides, State Highway 6, Main Road, Franz Josef Glacier. Ph 03 752 0763 or 0800 GUIDES (484 337), www.franzjosefglacier.com

Portlander, 75 Featherstone Road, Wellington. Ph 04 498 3762 www.portlander.co.nz

ValetME

Bells & Chocolates at Rydges Auckland

Chancery Car Valet provides a complete exterior and interior wash and dry service, including wheels and dressing tyres. A variety of valet options are available and nothing beats a car that sparkles inside and out. The handy valet boys will even remove scratches and protect your precious paintwork with a full cut and polish. Invigorate your interior with a shampoo to remove stains and odours from seats and carpets. For a car that looks brand new again, visit Dan and his team in the Chancery Car Park and take advantage of the free parking with valet while you grab a coffee, lunch or do a spot of shopping!

Rydges Auckland is using the growing global trend of social media to launch its own branded social media sale campaign with a red bell and slogan of ‘Saved by the Bell’ …and when the bell starts ringing, it’s all on! There will be at least one RedBell sale per fortnight with special offers on either accommodation packages, special rates or discounts at the STK Restaurant & Lounge Bar. Join their Facebook page. From 1st October all guests staying at Rydges Auckland will receive an exclusive and personal daily turndown service. This service involves turndown of the bed, luxury branded chocolates on the pillows along with an inspirational note to arouse the mind of the most discerning traveller.

Chancery Car Valet, Bacons Lane, Central Auckland, Ph 09 373 3824

75 Featherston Street, Central City, Auckland. Ph: 09 375 5900 www.rydges.com/auckland

Champagne! You Deserve It!

Sabrage is the new luxury bar in Sofitel Auckland Viaduct Harbour inspired by these famous words. The story goes that after a victory, Napoleon gave his officers bottles of champagne, which they beheaded with their swords. When performed correctly, the cork and glass ring will fly away, spilling little of the precious wine and leaving a neat cut on the neck of the bottle. Now the Champagne is ready to be enjoyed. Sofitel’s elegant champagne and wine bar, open from 3pm until late each evening serves the finest Champagnes, signature cocktails and New Zealand and International wines and beers. All can be enjoyed with the small-plates menu. Featuring views of Auckland’s Viaduct Harbour, the bar is an ideal venue to celebrate or contemplate your day. Sabrage, Sofitel Auckland Viaduct Harbour, 21 Viaduct Harbour Avenue, Auckland Ph 09 909 9000 www.sofitel.com

Festive Celebrations The Bolton

The Bolton Hotel and Artisan Restaurant + Bar understand that all events are not created equal. Demands are different, desires vary – however getting the most outstanding fare, exceptional service and fantastic atmosphere is paramount for all. The Artisan Restaurant + Bar has the perfect combination of stylish facilities, unparalleled service and catering to make your end of year function a successful and memorable event. It has two function rooms, catering for groups as small as six to a crowd of 60. Our Functions Manager and Executive Chef will meet with you to create an event that fits perfectly with your wishes and budget – classy cocktail function, formal fine dining, or chic corporate awards evening, our commitment to excellence ensures that every event at the Bolton Hotel is one to enjoy! The Bolton Hotel, Cnr of Bolton & Mowbray Sts, Wellington. www.boltonhotel.co.nz Ph 0800 99 6622 OR +64 4 472 9966 70

SUBSCRIBE TO ME Subscribe online by going to memagazine. co.nz and have a Roaring taste of Central Otago delivered to your home! Special Offer for our ME Subscribers - Purchase a one year subscription through www.memagazine.co.nz subscription link and you can choose from either of these 3 packages: One Year 6 Edition Subscription For only $41.99 or

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One Year 6 Edition Subscription plus a Half Case of mixed Roaring Meg Wines from Central Otago, delivered to your home or work - only $162 normally $216* or One Year 6 Edition Subscription plus a Full Case of mixed Roaring Meg Wines from Central Otagodelivered to your home or work - only $268 normally $372*

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Terms and Conditions This offer includes freight. This offer is applicable to only those over the age of 18. The purchase of the wine is direct through Mt Difficulty Wines in Cromwell. You must be able to supply proof of age identification.

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desire me

1. Design ME Our favourite Holly Fulton outfit so far is this “mummified” dress. A special sculptural and graphic magic is going on in the London designer’s first solo collection of Autumn/Winter 2010. Fulton’s first two collections with Fashion East, featured similar strong lines, an Art Deco Mackintosh and cinema-inspired pieces adorned with metal and Swarovski crystals. Fulton is a designer we will be hearing more about in the years to come. www.hollyfulton.com

2. Blanket ME

The Mohair Shop in Christchurch. Alpaca Brushed Throws are hot – literally they are warmer than a blanket to lie under and super light! New Zealand made, in natural, undyed shades. Alpaca fibre is incredibly soft and has superb insulation qualities, non-irritating and hypoallergenic. Alpaca fibre comes in 22 colours and they produce some stunning patterns. Our fav the ‘Royal Alpaca’ Throws, 100% Pure Alpaca Pile, available in 4 gorgeous colours (Check, Grey Marl, Fawn/Brown, Fawn), Size: 130 x 180 cm. Check out The Mohair Shop at 140 Colombo Street, Beckenham, Christchurch, Ph 03 943 1639 www.themohairstore.co.nz

3. HEEL ME Find ME a woman who doesn’t love shoes! This summer’s fashion is a dream for shoeistas with peep toes, patents, bold colours, pastels and even paisleys all being hot news! Try these sexy heels from Spanish designer, Paco Gil, exclusive to Scarpa www.scarpa.co.nz. Hope & Giesle both retail for $420.

4. Prance in ME Karen Walker has also gone crazy with colours and chains in her Beau Coops range. Lincoln in Sorbet boots RRP $785; Louise in Rouge flats RRP $390 & Lockie Pumps in Rouge RRP $485. Available online www.shop.karenwalker.com

5. Dior ME

The Dior VIII Grand Bal Plissé number 34 of 88 at Partridge Auckland. Dior Timepieces pays tribute to the Couturier with the creation of the Dior VIII wristwatch. Its name, consisting of eight characters, is also a nod at the lucky number of Dior’s superstitious founder: the date of his Couture House’s creation, the 8th of October 1946, the name of his first collection, baptised “en huit”, the VIIIth arrondissement of Paris and its Avenue Montaigne and 8 Place Vendôme, showcase of the High Jewellery and Timepiece collections. Moreover, the number 8 is the only one to appear in roman numerals at 8 ‘o’ clock on this ultra-feminine and classic shaped wristwatch. Like Haute Couture styles, intricate and elegant right to the heart of their linings, the attention to detail reaches a climax in the Dior VIII Grand Bal versions, in limited editions of 88 timepieces and equipped with an automatic “calibre Dior inversé” movement. Like the twirl of a waltz, the movements of the oscillating weight placed on the dial recall an embroidered petticoat, a lace corolla or a plissé studded with diamonds, beautifully bringing together Swiss technology and Parisian creation. Only available at Partridge Jewellers No. 34 of only 88 ever created! www.partridgejewellers.com

6. Curl ME Remmington Perfect Curls takes the guesswork out of styling creating flawless Hollywood curls. It has a protective heat-resistant casing over a conventional curling barrel to eliminate burns. Glamorous, flowing waves have never been so easy. Simply clip hair into place and wind the tong up and the styler guides hair around the barrel of the tong. Hold for 5 to 10 seconds and voilà, you’ll have picture perfect ringlets without any fuss at all. RRP $79.95 www.remington.co.nz

ARE YOU AN ENTREPRENEUR, LEADER OR HIGH ACHIEVING INDIVIDUAL READY TO IMPROVE YOUR VISION AND ACHIEVE A GREATER LEVEL OF SUCCESS? Then let me show you how to create specific strategies so you can create your own business and personal success. That’s exactly what will happen through not only showing you what to do; but also, more importantly, teaching you and your people how to think.

To find out how you can achieve personal and professional success visit www.catherinenewton.com or call 09 575 2277 Inspirational Speaker • Private Mentoring • Live Workshops and Intensives • Certiﬁed Coach Training

make-upme

Prime & Glow! We love working with fabulous ME girls and Cheryl Byrne is such a ME girl! Enthusiastic, knowledgeable, super talented and friendly, Cheryl did a fantastic job on our Casa Del Mar shoot using Jane Iredale make-up products throughout the day.

As we all know but often forget, primer is the success to achieving a flawless finish. Jane Iredale Smooth Affair is a makeup primer and brightener that evens out skin tone, minimises the appearance of pores and increases skin luminosity. Cheryl applied this first to the skin with her blending brush and then applied the Glow Time BB Cream - a full coverage Mineral BB multitasking cream that combines foundation, concealer, sunscreen and moisturiser for a gorgeous total coverage. It contains broad spectrum SPF 25 and is water-resistant. You only need a drop and it covers blemishes, minimises pores. We all need this several of this product: at home, in your bag and at work!

To achieve the lovely, natural look seen on our lovely model, Laura Furey, Cheryl applied Golden Glow Pressed Mineral; Active-light under eye concealer; Brown Sugar Trio eye shadow; Whisper Blush with a touch of Gold Mica, the Bitty Brow Kit and Sydney Lip plumper lip colour. All available from Jane Iredale, see their website for stockists. Cheryl Byrne, Make-Up Artist www.cbmakeup.co.nz For Jane Iredale Stockists:Â www.janeiredale.co.nz

Perfect makeup and active skin care at your fingertips. A touch of brilliance. Liquid Mineralsâ&#x201E;˘ from jane iredale Beautifully caring for your skin

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the of flexibility

Art surprises and delights. It turns things around, looks at them in new ways. A slight twist here. A new angle there. It challenges the way you look at the world. Changes your perspective, becomes pivotal to the way

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