ME Magazine Issue 4 by The Marketing Department

Your guide to a Luxury Lifestyle

magazine Issue 4

December 2011

Contents of ME

Actress, Model, Presenter - Miriama Smith

Entrepreneur ME

An Exclusive Interview with Entrepreneur, Marcus Moore

Frost ME

Items to embellish your look

Play ME

Journalist/funny man James McOnie

Celebrate ME

The Art of Grahame Sydney

Drive ME

ME Magazine salutes BMW

See ME

Our People Pages

Want ME

What’s hot right now

Taste ME

5 Star in Cromwell – Northburn Station

A Weekend in Waitaki with Paul Tudgay Wine Sommelier

A different approach in Kati Kati – Fantail Lodge

Spring sprang at Henry’s place in Gibbston

Summer BBQ Recipes with Rinnai

Read ME

Screw Business as Usual, Richard Branson

Fleur The Life And Times of Pioneering Restaurateur

Design ME

Show ME the Money

Furnish ME

From the Paddock – EuroCasa

Style ME

How to look Slimmer instantly!

Wanaka steps out in style at the annual Passion for Fashion charity event

Recommend ME

Travel Highlights

Leanne Malcolm experiences Euphoria

Cruise to Waiheke under Sail

Escape to the magical seclusion and personalised experience that is Matakauri Lodge

Accessible only by boat – Raetihi Lodge with Marlborough Travel

Marc shakes & stirs in the Hilton Auckland Presidential Suite

Marry ME

Say “I do” in Style

Mini ME

Introducing what’s hot for kids

Find ME Classifieds

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Welcome to Issue 4 of ME Magazine I remember right from a very young age, whenever we were at the local dairy I would ask the owner how his day, wife and life was. I have always been interested in people, their lives and emotions; what makes them tick? Looking back, I think that this is how the concept of ME Magazine was created. It is a direct reflection of my desire to celebrate people and their wonderful talents and achievements in life and share in the fabulous experiences you can have. In this edition we salute BMW’s support of the Christchurch earthquakes. During my recent stay in Christchurch at a friend’s home we comment on how life continues despite the ongoing disruption and on cue, as my friend picks a piece of mint from her garden to go with our fresh Canterbury lamb chops cooking on the barbeque, my wine glass starts sashaying on the table. I have just experienced my first Christchurch earthquake. She says it’s probably about a three (it turned out to be a 3.4). We laugh and say “that’s how we used to rate the men on Ponsonby Road, years ago back in our early twenties”. We raise our glasses to the residents and businesses of Christchurch to their resilience and good humour as they get back to a new kind of normal. On a lighter note, we are delighted to introduce James McOnie, most recognisable from ‘The Crowd Goes Wild’ and his new column – Play ME; a highly entertaining if somewhat risqué comedy wrap up of New Zealand sports for this highly eventful year. We hope you see the humour and light-heartedness in the story and join us in laughter – the best medicine to enrich our lives every day! As a wrap we are excited about the future of this magazine, we are all about people, that is why we call it ME. Charlotte Carlyle Wilson

PUBLISHER’S DETAILS Editor In Chief | Advertising & Content Manager - Charlotte Carlyle Wilson - Director Art & Graphic Design - Emma Newell | An Eye for Design Contributing Writers - Susana Sarmiento – Fashion Stylist, Lianne Collins, Paul Tudgay, Charlotte Carlyle Wilson, Marty Newell, Emma Newell, Emma Scarpella, James McOnie, Lara Thompson, Wendy Clarke, Hannah MacDonald, Katharine Pickford, Lynsey Bullock – Nutritionist, Shaun Faamalepe - Chef | Contributing Photographers - Miles Holden (www.milesholden.com) | Charlotte Carlyle Wilson | Lianne Collins | Fred Rood www.eliteimages.tv | Angela Scott www.angelascott.co.nz | Nathan Secker | Hamish Herbert | Cover Photography - Northburn Station Gorgeous Platter, Model at Matakauri Lodge and Miriama Smith our ME Girl! ME Magazine is available online at www.memagazine.co.nz and at: Corporate Cabs - Nationally. | Top Hotels and Lodges Nationally. | 8,000 Copies printed Bi-Monthly. Next Edition due out 15 February 2012. Special Thanks to - Partridge Jewellers | Miriama Smith | Marcus Moore | Grahame Sydney | Phil Leishman | Marc Ellis Subscription Enquiries www.memagazine.co.nz Advertising Enquiries - ME Magazine Ltd Phone 03 451 1144 | Mobile 0275 396 326 | Email sales@themd.co.nz Terms and Conditions: Terms and Conditions © Copyright ME Magazine Ltd 2011. 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. To win the alcohol you must be over 18 and able to provide evidence – drivers licence or passport.

Steep rock. Jagged Ice. Imposing lines. We live for days like this. Emily Harrington winter mixed climbing and Summit Seriesâ&#x201E;˘ product testing in Rifle, Colorado. for more on the north face, check out thenorthface.com.au

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Actress, Model, Presenter - Miriama Smith Miriama Smith is one of New Zealand’s most successful, talented actresses and TV presenters. She has a long line of credits including appearing on our screens in 2008 in Dancing with the Stars and has presented for Destination New Zealand, House and Garden, Intrepid Journeys and New Zealand’s Got Talent to name a few. Her acting credits include roles in Mercy Peak, Shortland Street, The Tribe and more recently Legend of the Seeker, Kaitangata Twitch and ‘Maria’ in Netherwood. We think Miriama is absolutely gorgeous, she puts her heart into everything she does and we were thrilled to catch up with her recently to find out a little bit more about her....... My favourite thing to do in New Zealand is bathe in a hot natural “soda spring” up the road from my Dad’s olive grove and gaze at the stars with family after enjoying good food, wine and laughter. “The hot spring is by Lake Rotoma. Dad produces his own olive oil and has a label “Hinu Takawiriwiri”. He sells the oil at the local ‘Farmers Market’ and to local restaurants.” My favourite car is a two tone turquoise and cream 1958 Corvette Convertible. My favourite piece of technology/gadget is a close tie between my iPhone and my GHD straighteners. My favourite piece of jewellery is my Classic Old School Two 10

Penny copper and silver necklace that I got in Coromandel because it ties back to my Whakarewarewa penny diving roots. My ultimate overseas destination is the Maldives via India. My favourite drink is champagne all the way! My most recent indulgent purchase was a trip around Malaysia, Borneo and the Philippines. My favourite items of clothing ever are my jandals, my Tigerlily bikini, my straw hat and my lavalava....’cos that spells S.U.M.M.E.R!!! My ultimate travel companion would be funny, easy going, open to trying new experiences, open to change at the drop of a hat, fit, physical, worldly, magnetic, generous and non-judgemental. It might help if they looked like Johnny Depp too. My best career moment was when I flew to Melbourne from London for an audition with just a weekend bag. I arrived in Melbourne at 6am on a Friday. Had my audition at 2pm and by 5pm I was offered the role. I never went back to London. The production company decided to keep me in Melbourne and put me up in a hotel and they basically just couriered all my stuff over from London for me. My favourite way to relax is to have a glass of champagne or rosé in the sun with friends and family and catch up on lives and loves. My most dreaded workout exercise is swimming lengths in a chlorinated pool....give me the beach or the lake any day!

I love my job because it’s extremely exciting and dynamic. I never know from one month to the next where I might end up or which character I might be playing. I thrive on change due to the fact that I’m a Gemini. The most exciting thing I’ve had to do in my job was travel the world when I was presenting on “NZ House and Garden”. I got to visit fascinating New Zealanders who had moved overseas and built beautiful homes in exotic locations. Hearing their stories and how they had ended up in the most unique environments was awesome. I’ve never been star struck BUT I’m pretty sure I would be if I met the Dalai Lama or Bob Marley. The biggest perk of my job is getting to work with such creative people like actors, directors and producers. The creativity also extends to crew members who are fantastic technicians but also know how to let their hair down and have a good time once the cameras stop rolling. My favourite food to get me through the work day would have to be nibbling food like hummus, carrots, celery, cottage cheese, nuts or rice crackers. I’m a real grazer so I’d rather eat small amounts often. I don’t eat red meat so lots of fresh fruit and veges are a mainstay in my diet. I never say “no” to good kiwi kai moana like snapper, scallops, oysters or raw fish though. Naughty food I indulge in??? I love frozen yoghurt and I always make my favourite Ambrosia at Xmas time for the family. White chocolate is pretty hard to resist as well. In order to unwind I usually kick back with a tasty Central Otago pinot noir or rosé depending on the season. My favourite item in the world is my large wooden Buddha that sits in my lounge. It’s originally from Indonesia but I bought it in Melbourne the first week I moved there in 2004.

Miriama dressed by Tigerlily Pillow supplied by Native Agent 11

Entrepreneur

An Exclusive Interview with Entrepreneur, Marcus Moore Marcus Moore is Managing Director of New Zealand household brand - Kiwi Ice Cream Company also known as Much Moore Ice Cream. It has become the country’s second largest domestic manufacturer of ice cream. The most well known brand is Kiwi Ice Cream with the other brands growing at a fast rate including the Much Moore Awesome range, the Mel-o-Rich traditional flavours, their premium range called Sweet Nothings and Scoops which is the Catering range. Marcus is a private person and what we discovered is that his commitment to his company is first and foremost in his life. How long has the company been operating for and how did it start? It was operating on a very small scale in the early 80s to 90s. I became involved in the mid 90s and after a few years of involvement I saw a real opportunity for growth. I then negotiated a half shareholding and eventually bought the business outright. What markets do you export to? We are very strong in Asia, Australia and the South Pacific. What is the biggest challenge you have ever had in business? There are so many challenges in business it’s hard to sum one up. As a business owner of a growing business you frequently come across many David and Goliath scenarios and the key is to be able to get what you need from each situation without compromising what you believe or compromising what is good for the business. The business must come first and that takes a real commitment to a journey of success. 12

How many products do you manage? Hundreds of different ice creams: our product range is forever changing. We have to keep innovating to satisfy our loyal followers but we also have to keep churning out the old favourites to a high level of quality year after year. Our product range you might say is a “moving feast”! What drives you, why do you do it? I really enjoy coming to work and being part of my team, celebrating wins with them and supporting them on how to overcome the next challenge. It is very rewarding building a positive team and watching others get satisfaction for their achievements. How do you develop the flavour concepts? Through inspiration: I love food and I love my business and I love improving things. A lot of it is to do with asking how can we do things better, how can we make this tastier, how can we do this and be proud of it? The process itself is a team of our own in-house experts which follow a formal process of research and development. The team is always so focused on the next great thing we want to achieve. Quite often some of our best ideas will come from very informal meetings where we get ourselves into a brainstorming session without consciously constructing the event. I think that is a great example of the environment that has been created within the business and the passion that others feel for the business. We will, of course, travel outside the business for inspiration too. Who has given you the best advice in your career? I’m a big believer of continued learning. I’ve had the benefit of having an extremely good business mentor who has guided me over the years,

through a number of very challenging obstacles. I have someone else close to me that I can rely on for issues inside and outside the business. I have also formed very productive relationships with my team members whom I continue to learn and benefit from. Can anyone be an entrepreneur or are they born? I think the author - Malcom Gladwell summed it up really well by prophesising that it typically took someone 10,000 hours to reach a high standard of performance within their chosen field. I think to be successful at most things its takes an amount of practice and tenacity. How would you describe your leadership style? I believe in transparency and authenticity. I think it is important to set a good example. Understanding the detail is imperative. I believe in listening and having a sense of awareness. Forward thinking. What is your favourite product within your company? Limonata Cheesecake. We entered it in the 2009 ice cream awards and it was judged best premium ice cream. It’s still my favourite. What is your education? I left my formal training with a Masters degree in marketing. What philanthropic activities are you involved in? The business is particularly supportive of school programs. We recently worked with the local school to commercialise their favourite ice cream flavour. It involved the entire process of idea generation, production, sales and marketing. We are also an annual supporter of the Auckland City Mission. What do you do in your down time to relax and unwind from business? I play sport and exercise, spend time with family and friends, travel, watch movies...... What are you reading and listening to at the moment? I typically read about two or three books at a time: I pick one up and put another one down. The Keith Richards biography and a book on the global financial crisis (GFC) called The Big Short by Michael Lewis. You have a premium brand called ‘Sweet Nothings’; are you a romantic or did your marketing department come up with that? Now that’s a loaded question...... I could answer that with “all of the above”. The name says it all. Check out their website, it is a fun site for kids and adults alike to get a moments pleasure out of!

Awards 2011 Gold Awesome Cookies & Cream – Premium Ice Cream Awesome Chocolate and Cookies Fudge - Premium Ice Cream Awesome Limonata Cheesecake – Premium Ice Cream Silver Awesome Vanilla Golden Ripple – Premium Ice Cream Hokey Pokey – Standard Ice Cream with inclusions Feijoa Fusion Sorbet – open Creative, Gelato & Sorbet Strawberry Yoghurt – Low Fat Kiwi Lite Vanilla – Low Fat 2010 Premium Premium Ice Cream Cake – Best in Packaging Gold Christmas Ice Cream – Open Creative Silver Avocado and Pistachio – Open Creative Strawberries and Cream – Standard Ice Cream with inclusions Awesome Cookies and Cream – Premium Ice Cream

www.icecreamland.co.nz

Blair Robertson (Waldrons Confectionery) presenting Award to Marcus Moore (Kiwi Ice Cream) 13

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Play

Journalist/funny man James McOnie from Prime TV’s sports news show The Crowd Goes Wild gives us his take on the lighter side of sport! New Zealand stood proud on the world sporting stage in 2011, then staggered off it dazed and potentially nude. But it’s not the drinking, it’s the dwarf tossing that makes us stand out. In 2012, things will be different. The All Blacks will be coached by a man called Shag. No other country comes close to this. There’s a German ski jumper called Andreas Wank, but in Germany being called Wank is cool. It’s pronounced Vaank anyway. But with a coach called Shag, it only adds to the fact that when the world looks at NZ sport they think: good times. And they’d be right. The Rugby World Cup was six weeks of good times. Take Englishman Mike Tindall, who went nuts Queenstown. If he wasn’t tossing dwarves, he was getting caught on camera cosying up to a mystery blonde at local bar Altitude. His wife Zara, a star equestrian, may have to use the whip, although chances are he’ll be into that. Staying with horses, Mark Todd proved that aged New Zealanders can do amazing things when they’re plonked on the right horse. Our wiry, riding genius, decided that rather than give up, he’d just win Badminton at 57 years old. Todd proved that we’re the country that doesn’t quit. Which brings us to Zac Guildford. Zac likes a drink, but after winning the Rugby World Cup he went to Rarotonga and mixed drinking and nudity with a bar and a scooter. That is a dangerous cocktail right there. Perhaps now that he’s been to Raro, he should drink it instead. The Rugby World Cup also provided the real-life fairytale of Stephen Donald, or Beaver. Vilified for that Hong Kong test match a year earlier, he was cast out of the All Blacks in 2011. But one by one, the All Black first-fives dropped until finally in the final Donald took the field and kicked the winning goal... in

a crop-top! (Expect that fashion to take off in 2012). His heroics triggered nationwide Beaver Fever and his hometown Waiuku was renamed Beaverville. Given the change in his fortunes, it’s fair to say Donald finished the year as our happiest sportsman. Our happiest sportswoman was probably world champion shot-putter Valerie Adams. In fact Adams is arguably the happiest 6ft 4in 120kg woman in the world. Victory at the London Olympics would only confirm that. That reminds me, let’s also acknowledge now that All Blacks captain Richie McCaw, hampered by a gammy foot, didn’t put a foot wrong this year... except for one thing: he turned down an invitation to Will and Kate’s wedding. Yes he was committed to rugby with the Crusaders but it turns out his foot could’ve used the rest. More importantly, it’s the Royal Freakin’ Wedding. Two words: you go. I’d say it would’ve been a decent party to attend. Imagine the networking! Royalty from around the globe would’ve hired him to do a bit of guest coaching, and in return they would’ve given him an island. For the same thing in New Zealand he’d get a few beers and dead animal parts. But in 2011 nothing beat the mistake of Ruth Aitken’s drunken son Michael, who urinated on a passenger on a Jetstar flight to Singapore. Poor Ruth was poised to announce her retirement as Silver Ferns coach after the world champs and it’s fair to say her son rained on her parade. And speaking of poise, Michael Aitken should consider wearing them. However, it would’ve been worse. He could’ve had the asparagus. Oh well, the Aitkens can relax in 2012 but for other New Zealanders, especially Olympians, things are about to get interesting. Outside that fortnight in London, rugby will still dominate our sporting landscape. The only shame is that Shag and Beaver won’t be working together.

Celebrate

The Art of Grahame Sydney

I received a phone call from a friend to say “I have organised an interview with Grahame Sydney for you”. The anticipation was immense and a feeling of being one of the privileged that would be invited into his home had me slightly nervous. The moment I picked up the phone; “Hello Mr Sydney, I am heading to Dunedin past your land, I have my border collie in the car, thought I might pop in on my way”, was greeted by “tremendous, bring your border collie, we have two dogs here, both of you come in for a cup of tea!” I was greeted at the door by Grahame and his partner Fiona, my border collie was greeted by the three legged dog from up the road (Grahame and Fiona look after it during the day to help out his owner) and their dog Milo who had more character than the three of us sitting round their big wooden dining table. Out came the tea pot, clothed in its cosy, and the interviewing began. To cover off the necessary. Grahame was born and grew up in Dunedin, where he also met his partner, Fiona through his Antarctic trips. Their mutual passion for landscape and life brought them together and they now live near St Bathans in Central Otago. He talks about his children with passion; his son a graphic designer in Queenstown, his daughter an architect and musician in Melbourne. Rows of Riesling grapes create their own scene at the front of the house and 16

friends rally to help when needed. He was once asked by someone to “paint a picture of their wife naked on a bed in front of the Hawkdun Ranges”, but Grahame shies away from requests such as portraits or commissions, only painting a handful of his magical artworks per annum. He chooses the subjects, landscapes and images close to his heart only and will not be “led by the market”. Preferring not to leave their Central Otago home too often, Grahame and Fiona only go away when funds permit to Europe or art exhibitions where his presence is necessary as they have no real wish to be anywhere else. His most memorable overnight guest was the elderly daughter of Stanley Spencer, one of Grahame’s art idols. Grahame recalls, “I have many of Stanley’s books in which she features as a child in his paintings. It was a surreal experience and one of the highlights of my life.” Most recently, Grahame has been learning how to be a documentary maker. He was invited by producer Colin Hogg to guest direct two short films in a series on New Zealand poets – called ‘Poets’ Corner’. He enjoyed it so much that he has five documentaries in the making. When asked about his career and money, he states, “I just want my career to stretch out a lifetime, making enough money to be able to live off it year by year.” When I ask him if he feels successful, he says “absolutely not”. I can’t believe my ears, this is a man who is a household name in our

Left: Main Image (photograph): “Dynamite - a neighbour of mine, and full-time gun-and-dog rabbiter.” Below: 3 photographs from the book, plus a painting (top right) “At Falls Dam” oil on linen 2011.

country and has been awarded the New Zealand Order of Merit for his services to painting. What chance do I have I think to myself, to ever feel successful if Grahame Charles Sydney hasn’t yet achieved that feeling with all of his accomplishments! As I open his new book “Grahame Sydney’s Central Otago”, and turn to a beautiful page; a farmer sitting in the dark inside an old schist building, in a decrepit chair, with only the light through the door hitting his face and body, Grahame says “he was a wonderful local farmer” who he captured in the light that day, “he is no longer with us, he passed away a while ago”, I have tears in my eyes. Grahame becomes quiet and I can see that this book is one of his most passionate projects; it is his photographic memoir of the people and places he loves and adores. He is humble and in turn I am humbled. Grahame is not an artist for the money; he is an artist for himself and our country. I now understand why he fights for no wind farms to interrupt his gorgeous, untouched and historical Central Otago landscapes. Grahame and Fiona invite me back anytime for a wine and to take more photos whenever I like. I have no doubt they will be there with their dogs, ready to greet this Central ‘Otago-ite’. I am hoping though, that their neighbour Anton Oliver will be there too, helping to pick the grapes or having a yarn about art or

maybe the timing will coincide with a visit from Kate Coughlan of ‘Life and Leisure Magazine’ who owns a cottage just over the hill. After all, Grahame’s new book, every New Zealander’s ‘must have’, is about these people and this place; a beautiful presentation which is representative of Grahame’s heart and love. As a wrap this is what he said to me: ‘Central Otago is a metaphor for New Zealand, it is a region which is largely untouched and our history stands proud here. People in other regions of New Zealand are fond of this area. I believe it is because it takes them to the very heart and essence of what New Zealand really is, it has a feeling of vastness that you will not find anywhere else in New Zealand’ – Grahame Charles Sydney. Grahame Sydney’s 5th book is available now: Grahame Sydney’s Central Otago Available at Whitcoulls and online at www.whitcoulls.co.nz Online Price: $84.99

GRAHAM

E SY D N EY ’S

C EN T R A L

O TA G O

www.grahamesydney.com

Drive

ME Magazine salutes BMW ME Magazine was invited to attend the BMW NZ Open at the Clearwater Golf Club in Christchurch recently – here is what we discovered and why we love BMW. BMW New Zealand Ltd, in conjunction with its parent BMW AG Munich, was one of the first companies to make a contribution ($200,000) towards the Christchurch earthquake fund when it happened in February 2011. BMW also went ahead with their sponsorship of the NZ Open even in light of the earthquake and their support of Christchurch has been unwavering. On our arrival into Christchurch, Ed Finn - PR Manager for BMW, picked us up in the latest BMW 6 Series Coupe (value approx $250,000NZD). Naturally, Ed handed over the controls of this shiny machine to our ‘Editor in Chief’ – Charlotte, who amidst much delight was blown away by the ‘head-up’ display which projects driving information (in colour), such as speed and upcoming turns, at the driver’s eye level on to the windshield – ME Magazines’ new ‘must have’ feature for our future company vehicles. Add in the iDrive (mouse) control for the in-flight system which includes options such as googling your favourite restaurant or phoning your friends without having to reach for your phone and a pumping stereo system; this car has it all. During the tournament this car was commandeered by Phil Leishman, HSBC Golf Show Host, and became ‘Phil’s’ car, as Phil took on the enviable task of ‘valet to all’ to satisfy his desire to drive this magnificent V8 Coupe. 18

Timing for the tournament gave many of the players’ families the opportunity to attend due to its placement at the end of the annual ‘tour of duty’ with many of the New Zealand players dressed in red and black in support of Canterbury. During the tournament we attended the Red and Black Dinner; a traditional Maori hangi and pavlova desert was served and throughout the evening it was extremely moving to hear many in the room sharing their experiences of the devastating earthquake. There has to be a special mention of the admiration and respect generated for the security guard at the entrance to the BMW marquee; even after losing his restaurant career, his positive attitude and resilience to the earthquake showed in everything he did to ensure our time at the BMW Open was the best it could be. Well done BMW for supporting the NZ Golf Open and Christchurch. BMW have two more years of sponsorship of the BMW NZ Open and we actively encourage as many supporters to come to Peppers Clearwater Resort in Christchurch and experience world class golf, magical scenery and the camaraderie that this event has created. “Like many, we have been deeply affected by events in Christchurch and want to do something to support Cantabrians. While we have relatively small representation in New Zealand compared with other corporate entities, the earthquake has touched people at a global scale hence the support we’ve received from Munich to be able to make the BMW NZ Open and our past donations possible.” said Managing Director of BMW New Zealand, Mr Mark Gilbert.

See

Seen by ME

Seen at the Partridge Jewellers annual swarays for Bell & Ross (at the Britomart Country Club in Aucklandâ&#x20AC;&#x2122;s CBD) and Chopard Watches (held at GeorgiGregg Home in Parnell) in December.

Glenn Peachey of Partridge Jewellers & Patrick Norman [Managing Director of Chopard Asia]

Donna Vieira

Pamela Hodge, Kelly Lawrence, Torenzo Bozzone, Kathleen Cooney, Jaeger Glucina

Andrew Dixon

Left: Paul Evans, Kathy Cunningham & Rhonda McCrae Right: Scott & Louise Wallace 20

Seen at the BMW NZ Open at the Clearwater Golf Club in Christchurch on 1 December 2011

Top Row (From Left): Phillip Tataurangi in Action; Phil Leishman; David Smail and his ex-pro golfer wife Sheree Smail (nee Higgins). Bottom Row (From Left): ‘Visitors from the Hawkes Bay’; Security Guard; The Heineken Girls.

Want

What’s hot right now New to the market – Schist Face With notes of strawberry and candy we were told this new to the market label was designed to be a spicy Pinot with lots of flair, Schist Face – excuse the pun, is the brainchild of Dean Shaw and Ruth Elliott (successful owners of the Central Otago Wine Company who make the wine for the likes of Two Paddocks, Nevis Bluff, Sleeping Dogs, 3 Miners, Mt Rosa and the list goes on). This is their first ever wine label and ME thinks it is clever! Apparently there was much debate and a few long nights over who would own this brand, where their mantra must have been born “if you can say Schist Face 5 times after 2 bottles, you get the third one free”. We tasted it after chilli prawns so the spiciness was lost on us, extremely enjoyable though, this brand is a great talking point over summer dinners. For more information you can contact ruth@cowc.co.nz

JOHNNIE WALKER LAUNCHES LIMITED EDITION PACK TO HELP KEEP NEW ZEALAND WALKING Johnnie Walker™ has created a special limited edition pack to support fundraising efforts following the Christchurch Earthquake. Limited edition packs of Johnnie Walker Black Label 1L will be available at all DFS & JR Travel Retail Stores across New Zealand International Airports. NZ$2 from every purchase will be donated towards the Christchurch Earthquake Appeal Trust. For further information about Johnnie Walker, please visit www. johnniewalker.com Check out our Join ME information on page 40 for your chance to win a bottle of Johnnie Walker Black Label 1L. (Must be over 18 and able to provide evidence – drivers licence or passport).

Super Cool check out the Mini Moke ”TOGS”, available to guests staying at The Boatshed on Waiheke Island. A fantastic way to get around and see the island – grab your beach bag from your luxury room and head off, stop at the vineyards for lunch and a glass of wine or book a Boatshed picnic for the day out, explore the beaches and local galleries. An adventure in itself TOGS will put a smile on your face, fitted with a great sound system for those summer tunes, play your favorites while you cruise round the island (the stereo is iPod compatible). TOGS is priced at NZ$150 a day with unlimited miles, petrol and insurance. See www.boatshed.co.nz

Ownaship is the smart way to own a boat Ownaship is perfect for those who love being out on the water but don’t enjoy all the hassles that often go with owning a boat. With Ownaship, people buy a 10% share in a boat and get to enjoy 33 days on board every year. They also get to enjoy a carefree, hassle-free experience with 5-star service and all the maintenance, insurance, mooring and even cleaning taken care of. With Ownaship, you do the boating and they take care of the rest. Find out more: ring Simon Barker on 0800 696-7447 or visit www.ownaship.co.nz

Taste

5 Star in Cromwell I first met Jan about 12 years ago when she ran a successful café in rural Queenstown. On entering Northburn winery it was a lovely surprise to see Jan at the helm. How, in what seemed like a few short years, had she managed to create this absolute gem of a New Zealand destination? Jan has created her own food and wine format that is absolute genius. Jan came up with the concept when visiting the Margaret River in Australia. She remembers struggling to enjoy a particular wine until she was offered a food match to go with it. When she realised the food match really enhanced the wine a light switched on for her. “I decided I wanted to design perfect food matches for the Northburn wines so that our customers would have a similar experience. Arriving at Northburn, we enjoy walking along the rose covered walkway towards the start of our winery experience. First up is the tasting plate, showcasing the plethora of produce that is grown and made at Northburn such as their quince paste, pesto of capers and rocket, pickled spiced cherries, cheese and onion marmalade pinwheels, plus a wild thyme, chicken liver, and brandy parfait to die for all matched with Northburn’s Pinot Gris, Rosé, Pinot Noir and Riesling wines. At only $12 per person this is ultra affordable luxury on a plate. Our next experience is the main platter at $25 per person, a wonderful combination of flavour sensations with everything on the platter made inhouse (except for the Mount Cook Alpine Salmon). As I sit basking in the mid afternoon sun looking across at the aqua blue Lake Dunstan, I am so pleased to have found Northburn Station. 24

With this 5 star find, Cromwell definitely has another reason to take its place on the map with a special offering that no one else in New Zealand has . . . Jan Pinckney . . . legendary New Zealand foodie!

Suggestions Experience a Heli-Wine Tour from Queenstown to Northburn with www.helitours.co.nz or www.flynz.co.nz Pick up supplies at Northburn Station; they have a farm gate shop stocked with merino meat from the farm, hot smoked salmon and a range of their own home made pickles, chutneys and relishes, plus fresh produce in season. Grab a fishing license and book in to our favourite lakeside hotel in Cromwell www.pisarangelakeresort.co.nz Get married at Northburn, the venue fee is very reasonable - $4,500 + gst Make sure you stop in at Northburn – on the main highway from Christchurch to Cromwell, you won’t regret it! www.northburn.co.nz

Lake Benmore, Waitaki Valley by Peter Bray

A Weekend in Waitaki with Paul Tudgay - Wine Sommelier Off the beaten track is where many of us like to be and I discovered a wonderful weekend escape for all food and wine lovers that fits the bill perfectly. Kurow, in the Waitaki Valley, 30 minutes inland from Oamaru, is a hidden gem with lush countryside, top-notch wines and a world renowned troutladen river. I stopped at Pasquale for lunch and met winemaker Cleighten Cornelius who led me through a wonderful line up of fresh, mineral and intensely flavoured wines from the Waitaki Valley. This is a winery to watch out for with Italian varieties and sparkling wine on the way.

Quartz Reef Methode Traditionelle NV Central Otago Though this wine has little competition in the way of sparkling wine in Central Otago it is consistently one of the countries’ best. It has a slight pink colour and is chalky and lively on the nose, with ripe pear and grapefruit aromas. More liveliness on the palate with a fine, creamy mousse and lifted peach and brioche flavours. It has a slight sweetness that balances the acidity nicely and is a perfect aperitif style. I’ll be drinking this again sometime soon. Ph 03 445 3084 www.quartzreef.co.nz

Northburn Pinot Gris 2011 Central Otago

Stay the night at Sublime Lodge with Steve Harrop and Fenella Barry. Funky surroundings, food straight from the paddock and Waitaki’s best wines washed down with lively conversation from the well travelled artist and musician.

A Pinot Gris with mineral intensity and certainly not the blousy style I’ve grown accustomed to. Aromas of pear and red apple with a dusting of chalk, it has a restrained and subtle nose. On tasting it is full bodied with plenty of alcohol but the sweet fruit, wet-stone flavours and dry palate make this a great food Pinot Gris. Match with smoked fish, rye bread and a squeeze of lemon.

www.pasquale.co.nz | www.sublimewine.co.nz

Ph 03 445 1743 | www.northburn.co.nz

A different approach in Kati Kati Where else in the world are you offered the opportunity to go outside with the chef of a restaurant and select your own herbs and vegetables for your dinner? As an avid gardener and budding home chef, I was delighted to be able to get up this close and personal and extract a few tips from the chef himself. Fantail Lodge was a different approach to anything I had experienced before with organic ‘freestyle cooking’; you tell the chef what you want and he cooks it, often at your dinner table. First up was a cold platter to share; a perfect mixture of tastes including smoked salmon, stuffed bell peppers, beetroot gazpacho, cured meats, sushi prawns, smoked mushrooms, capsicum and cream cheese terrine – lovely! When it came to the main course we couldn’t decide between steak, chicken or salmon so our French Chef Harrie cooked us a selection of each accompanied by a tasty array of roasted vegetables. I was served my steak blue; just how I like it, placed on top of a crostini with a strong blue cheese sauce and matched with Sileni Pinot Noir; the flavours worked perfectly. The beverage selection was compact but 26

everything was well chosen for maximum enjoyment. Normally this lodge is very busy, but the night we chose was mid-week so we were lucky enough to be the only guests staying on site. The rooms are very quiet with double-glazing and over 30km of wood has been used to create this Tudor style lodge constructed in the late 1980’s. A homely comfortable environment, I would definitely recommend Fantail Lodge for dinner even if you are not staying at the lodge. Fantail Lodge is also popular for weddings and conferences and it is easy to see why; lovely people who accommodate your every need. Their service was personal, helpful, approachable and obliging. The vibe in the restaurant area of Fantail Lodge was intimate, quiet and romantic which was perfect for us as we are fast approaching our own wedding day. The Facts Owned and operated by Harrie Geraerts, Fantail Lodge is a country estate with a working orchard and luxury accommodation set in a tranquil country setting amid 40 acres of gardens, rocky creeks and subtropical plantations. Fantail Lodge Garden Estate has its own restaurant ‘Chapeau’, and is among the leading provincial restaurants near Tauranga, Waihi Beach and Mount Maunganui. 117 Rea Rd, Katikati, Bay of Plenty Phone 07 549 1581 | www.fantaillodge.co.nz By Lara Thompson and Hamish Herbert

Spring sprang at Henry’s place in Gibbston Located at the Queenstown end of Gibbston Valley, next to the Kawarau Bridge Bungy site, is a fabulous art deco delight experience which is home to two wine labels and a rock star chef of uncompromising ability. The Winehouse & Kitchen was born with Henry van Asch and his viticulturist brother-in-law Tom Hutchison and is a showcase for their wine labels and more recently, locally sourced and exceptional seasonal flavour concepts expertly matched with their wines by chef Chris Whiting. Chris previously worked as the chef for the President of RCA Records in New York and has brought his expertise into this beautiful valley, to enhance The Winehouse & Kitchen as a wine and food destination. The Winehouse is managed by one of Queenstown’s best hospitality managers – Ben Owens who invited us along to The Winehouse Seasonal Dinner Party Series; this quarterly event for Winehouse Cellar Club members showcases their latest menu alongside matching wines. To begin, we were warmly greeted with canapés of Stewart Island Blue Cod and Mount Cook Alpine Salmon with crayfish - the chef had treated the seafood delicately so it spoke for itself. Personally I think Stewart Island Blue Cod has exceptional flavour that is not found anywhere else in the world. The Whitebait starter looked very cool, presented on a chopping board - simple but effective and matched with Henry’s Freefall NV Bubbles – 50% Pinot Noir and 50% Chardonnay grapes, nice and dry yet not too sweet!

A very pretty dish was then placed in front of me; the basil marinated Mount Cook Alpine Salmon, blood orange salmon roe with baby fennel, asparagus and a citrus dressing. This was matched with the van Asch Syrah Rose – my favourite Rosé in New Zealand! I can always taste the strawberry, dry and delicious and in my opinion, one of the best summer drinks you can get here. If you haven’t tried it you are missing out. The main course was introduced by the ‘farmer of the lamb’, himself from Athol Valley. The Athol Valley Spring Lamb Cutlets were exceptional, presented on minted pea crush (not too minty) with new potatoes, shaved zucchini and jus niçoise and matched with a Central Otago Pinot Noir: the van Asch 08’. When dessert was placed in front of me, it was exquisite; a white chocolate tuile basket for the ice cream to sit in, gorgeous and not too sweet alongside a divine strawberry soufflé. Standing next to the big stone outdoor fire in the early evening, peering across the landscaped grounds through a window that showcased tulips the same colour as our strawberry dessert, I thought to myself . . . this is $85 well spent for a wonderful evening; we made many friends and had a lot of laughs. The Winehouse offers a wine and food experience that Henry van Asch has perfected over many years; a unique slice of paradise that he and his team can be exceptionally proud of, and gives any vineyard in the world a run for their money. www.winehouse.co.nz 27

Summer BBQ Recipes with Rinnai ME Magazine and Rinnai BBQs came together with a brief to Shaun Faamalepe (owner of Fresh Fish Brothers in Queenstown and ex-head chef at Euro); create five recipes that cannot be found anywhere online when you google the three major ingredients in each of the recipes.....and that is exactly what Shaun did. The following ‘Summer BBQ Recipes with Rinnai’ are fresh ideas that you will not find anywhere else. Shaun has done the Rinnai Maxim S5SL BBQ featured in this photo shoot proud announcing it was an absolute pleasure to cook on. We can’t wait to use the rotisserie function on this BBQ for our winter recipes, maybe with some Fiordland venison! We also matched these recipes with some great summer drinking from one of our favourite Central Otago Vineyards - Mt Difficulty Wines. We recommend the Taste Marlborough tour; behind the scenes tours, stunning wine and food, wine maker hosted tastings and special reserve grade wines.

Editors Note: I was slightly disturbed when the Rinnai Maxim S5SL BBQ was delivered to my house in Arrowtown, I had told someone that I was having to put a BBQ together and they said when they last did one, it took them an entire day. So I delayed the putting together of this BBQ as long as I could. Surprisingly when I actually went to it with my electric drill it took less than an hour, nice instructions thanks Rinnai!

Monkfish ‘on a stick’ with oregano rub and anchovy dipping sauce Ingredients (makes approx. 20 skewers) 500g monkfish fillets 20g dried oregano 10g flaked sea salt vegetable oil 8 anchovy fillets (in oil) 1 small clove of garlic 2 tspns dijon mustard juice of ½ a lemon 1 egg yolk 2 tspns oil from the anchovy fillets 100 ml olive oil Equipment Skewers Pestle & Mortar Whisk Method First make the anchovy dipping sauce. Finely chop the garlic and anchovy fillets and grind to a fine paste with a pestle and mortar. Add mustard, lemon juice and egg yolk. Grind to a smooth paste. Transfer to a mixing bowl. Slowly drizzle all of the olive oil in to the paste whilst whisking continuously. Slice monkfish fillet in to 30 – 40g strips. Lattice the monkfish strips 3 or 4 times securely on to the skewers. Rub the oregano and sea salt between your fingers or grind with a mortar and pestle to combine and make a fine powder. Sprinkle liberally all over the monkfish skewers and rub into the fish. Pre heat the Rinnai BBQ hot plate to a medium hot temperature. Carefully place the monkfish skewers on the hot plate. At this point, do not move the fish until they are ready to turn. Approximately 3 – 5 minutes on each side or until golden brown. Serve immediately with a side dish of the anchovy sauce. Garnish with fresh rocket leaves and lemon cheeks. Tips / Recommendations When making the dipping sauce - Be sure to stir or whisk vigorously as you gradually add the oil. This will ensure the oil is coagulating with the other ingredients. If you add the oil too quickly the sauce will separate. If you do not have a mortar and pestle try using a hand held blender. If the sauce is too thick add a little more lemon juice. Serve as an entrée, appetiser or hors d’oeuvre Soak bamboo skewers in cold water for at least 1 hour or overnight before using to prevent them from burning. Cut the skewers in half with scissors or a sharp knife to make entrée or bite size portions. Brush, wipe or spray your hot plate lightly with a vegetable based oil just before use. Squeeze fresh lemon juice over monkfish, just before serving. ME Magazine wine match Mt Difficulty Pinot Gris 2011 29

Crispy Skin Aoraki Salmon with salad of shaved fennel, orange and Whitestone ‘Manuka’ feta cheese Ingredients (serves 4 – 6) 800g Aoraki Smokehouse Salmon Fillet Bone out Scaled with Skin on 1 tbspn butter (softened) plain flour for dusting 1 tbspn vegetable oil 3 fennel bulbs (medium–large) 3 oranges (peeled and cut in to small wedges or slices) small bunch chives (finely chopped) 2 tbspns extra–virgin olive oil 2 tspns dijon mustard 2 tspns white wine vinegar salt and pepper 150g Whitestone ‘Manuka’ feta cheese Equipment Pastry Brush Mandolin Method Score the skin of the salmon. Using a sharp knife, make small incisions across the skin side of the salmon, approximately 1cm apart. Cut the salmon in to 4-6 even size pieces. Lightly dust the skin side of the salmon

with flour. Brush a thin even layer of butter over the flour. Pre heat your hot plate to medium–hot. Carefully place the salmon on to the oiled hot plate, skin side down. At this point, do not move the salmon until it is ready to be turned over – approximately 6 to 7 minutes or until the skin is crispy and a golden brown colour. Turn the salmon and cook for a further 3 -5 minutes depending on the thickness. Wash the fennel bulbs and slice vertically, as thinly as possible. Immerse in ice cold water for 20 minutes. Drain well and place in to a mixing bowl. Add the orange pieces, chives, e.v.olive oil, mustard and vinegar. Toss and mix all the ingredients together. Finally add the feta cheese and gently toss through the salad. Tips / Recommendations When scoring the salmon ensure to cut just through the skin and not too deep in to the flesh. Do not cut all the way across the salmon. You must use a very sharp knife or a mandolin to slice the fennel bulb to ensure it is cut as thinly as possible. Ideal as an entrée or light lunch or serve as a main course with steamed and buttered jersey benne or other baby potato. ME Magazine wine match Mt Difficulty Dry Riesling 2010

A paper bag of fresh blue cod with olives, tomatoes and sorrel Ingredients (serves 4–6) 800g blue cod fillets 4 tbspns extra – virgin olive oil Salt and pepper 1 tspn chilli flakes 80g black olives (pitted) 2 tomatoes 2 lemons (peeled and cut in to wedges or slices) 20g capers Small bunch of fresh sorrel (finely sliced) Equipment Greaseproof Paper

the fish. Carefully fold and crimp the edges of the paper together so as to completely encase the fish inside the paper. Set aside then repeat this process with the remaining portions of fish.

Method Allow 150-200g of blue cod per person. Place the blue cod in to a mixing bowl with the e. v. olive oil, chilli flakes, salt and pepper. Mix to combine and coat the fish.

This recipe could be used with any firm or flaky white fish. However, cooking times may vary slightly

Assemble the parcels - lay out a 600mm sheet of greaseproof paper. Place one portion of fish on to the greaseproof paper approximately 1/3rd along the length of the paper. Quarter the tomatoes vertically and remove the seeds. Place 2 or 3 of the tomato petals over the fish. Sprinkle a few of the olives, capers and lemon pieces. Fold the paper in half over

For extra effect, open the parcel directly in front of the guest so they may enjoy the steaming aroma that emanates.

Place the parcels on to a pre heated hot plate and cook for 6 – 8 minutes or until the parcel puffs up. Carefully slide the parcel on to a plate, rip open the paper and sprinkle generously with the sorrel. Serve at once. Tips / Recommendations If you can’t find fresh sorrel substitute with one or a combination of the following fresh herbs - chives / flat parsley / dill / fennel / curly parsley / chervil

Serve as a main course with fresh crusty bread or steamed white or brown rice

ME Magazine wine match Mt Difficulty Sauvignon Blanc 2011

Wakanui beef with salad of watercress, pomegranate & Whitestone ‘Danseys Pass’ cheese. Ingredients (serves 4 – 6) 800g Wakanui beef fillet 1 tbspn vegetable oil 1 tspn smoked paprika salt and pepper 2 bunches watercress (picked, washed and dried) 100g Whitestone ‘Danseys Pass” cheese 1 pomegranate 4 tspns pomegranate molasses juice of ½ a lemon 3 tbspns extra – virgin olive oil ½ tspn flaked sea salt Equipment Vegetable peeler Method Place the beef fillet on a large plate or bowl. Coat and rub the meat with vegetable oil, paprika, salt and pepper. Roast the beef on the char grill until medium and leave to rest in a warm place. Shave the cheese with a vegetable peeler and place in a mixing bowl with the watercress, lemon juice, e. v. olive oil and sea salt. Toss all ingredients together.

For more information on any of the products used in the making of this feature: Rinnai Maxim S5SL BBQ www.rinnai.co.nz EuroCasa Furniture www.eurocasa.co.nz Aoraki Smokehouse www.smokedsalmon.co.nz Whitestone Cheese www.whitestonecheese.co.nz Wakanui Beef www.wakanuibeef.co.nz Waiwera Water www.waiwera.com Citta Design www.cittadesign.com Recipes available online at: www.memagazine.co.nz

Slice the pomegranate in half horizontally and remove the seeds with the tip of a knife. Slice the beef and arrange on plates or a platter next to the salad. Sprinkle copious amounts of the pomegranate seeds all over the salad and meat. Drizzle the pomegranate molasses over and around the salad and meat. Serve immediately. Tips / Recommendations Serve as a main course with your favourite potatoes or fresh, crusty bread. ME Magazine wine match Mt Difficulty Pinot Noir 2010

Haloumi & strawberry skewers with balsamic & black pepper Ingredients (makes 6 skewers) 300g Whitestone haloumi cheese 30ml olive oil 20ml balsamic vinegar 10 mint leaves 1 punnet fresh strawberries 50ml balsamic vinegar 50g castor sugar Equipment Steel or Bamboo Skewers Pastry Brush Method Cut the Whitestone haloumi into cubes approximately 2cm x 2cm (or roughly the same size as the strawberries you are using). Place the cheese in to a mixing bowl or container. Tear and bruise the mint leaves between your fingers and add to the cheese along with the olive oil and 10ml balsamic vinegar. Mix together thoroughly but carefully as to not damage or break the pieces of cheese. Cover and place in the fridge for 24 hours. Add balsamic vinegar and sugar in to a small saucepan. Place on the heat, bring to the boil and reduce to a syrupy consistency. Set aside to cool. To make the skewers. Remove the green stem from the strawberries. Skewer the strawberries and marinated haloumi cheese, alternating between the two.

BBQ the skewers on a hot chargrill for approximately 2 minutes on each side. Carefully transfer the skewers to a serving dish. Lightly brush or baste the skewers with some of the balsamic vinegar reduction and drizzle the remainder over and around the skewers. Garnish with some torn mint leaves and serve at once. Tips / Recommendations Soak bamboo skewers in cold water for at least 1 hour or overnight before using to prevent them from burning. Taste a small piece of the haloumi, if it is too salty place the cubes of cheese in a container and immerse in cold water. Cover the container and place in the refrigerator. Leave to soak overnight then remove the cheese and it is ready to marinate, discard the water. While marinating, turn or toss the cheese every 4 â&#x20AC;&#x201C; 6 hours, this will allow the flavours to coat and penetrate the cheese evenly. Balsamic reduction should run off the end of a spoon but sit on the plate. Warm the syrup slightly when using as it will run better and be easier to work with. When it is reduced it will not look like there is a lot, however, a little of this will go a long way. Be careful! Once the reduction reaches the correct consistency it will go from syrup to burnt very quickly. Brush, wipe or spray your chargrill lightly with a vegetable based oil just before use. ME Magazine wine match Mt Difficulty Mansons Farm Pinot Gris 2011 33

Read

Screw Business as Usual, Richard Branson. Review by Lianne Collins

In Richard Branson’s latest release, he discusses how the greatest challenge and opportunities of our lifetime are right in front of us now. He shares his vision of businesses becoming a force for good by changing their focus from profit to caring for people and the planet. The name for this new growing approach to business is Capitalism 24902. ‘Put simply, each and every business person, no matter how small or large his or her business is, has the opportunity to screw business as usual and help create powerful world-changing communities with their staff, customers, suppliers and the general public’. This book shares many stories about what businesses are already doing for their people and the planet whilst continuing to have fun and generate profit. Available now at leading bookstores.

Fleur The Life And Times of Pioneering Restaurateur, Fleur Sullivan. Review by Wendy Clarke

Fleur Sullivan (christened ‘Fleur De Lis Ross Henry)’) grew up near Oamaru in an extended family that centred life on food. She remembers the wonderful smells from the cooking and the meals. Her grandparents were people who taught her the meaning of hospitality. Visitors were always, ‘welcomed and fed.’ But it was her mother that taught her style, there was always a ‘laundered tablecloth, starched and pressed, serviettes and butter on a dish. These early lessons formed the foundation of Fleur’s attitude and approach 34

to food and hospitality. Fleur is well known from her many years as the owner of ‘Olivers’ in Clyde, Central Otago. Her passion for history led her to restore a group of early goldfields buildings and turn them into a hotel restaurant famous throughout the world. It was here that she and her talented chef and partner took fresh local ingredients and put their own unique spin on it, ‘Rabbit, venison and pickled walnut pie,’ is a good example. Fleur is a stickler for detail, roaring fires, fresh flowers, vintage plates and cutlery, live music, local wines and of course the food!. These things are more common now but in 1980’s New Zealand they were a rarity. Fleur rode the wave of progress, tourism was on the rise, the wine making industry was growing fast and Fleur had hundreds of hungry workers from the new Clyde Dam passing her doors daily. Olivers was a huge success. But by the mid nineties a life of extreme hard work had an ill effect on Fleur’s health and she was diagnosed with colon cancer. Typically she took biscuits, gourmet cheeses and Central Otago wines with her to hospital, so she

could look after her visitors! She continued to run her business in hospital by cell phone however not long afterwards she sold the business on. No-one would have blamed Fleur if she had called it a day, but in 2002 she began all over again. The iconic Moeraki seafood restaurant, Fleur’s Place (she is allergic to apostrophes) has now eclipsed Olivers in fame. Rick Stein described it as the place in the world he would most like to eat. Just recently she has also opened up a new Victorian styled restaurant, ‘Loan & Merc’ in her old home town Oamaru. Fleur is now seventy-two and still working long days and meeting and greeting her customers like long lost friends. Fleur is a natural storyteller and her low key style is easy to read. But reading between the lines you have to marvel at a woman who was determined to create something unique. Her energy, passion and hardworking attitude leaps off the page. I would highly recommend this book, read it and then track her down (for lunch or dinner). You won’t regret it. Recommendation: When visiting Fleur’s in Oamaru, we suggest you stay at Highfield Mews and visit the Whitestone Cheese Factory.

ME Magazine and Whitestone Cheese Recommend staying at Highfield Mews when you are in the Oamaru region - Rated #1 on Trip Advisor Quiet and private Executive Accommodation in a village like setting, Highfield Mews places you in the heart of Oamaru. Within easy walking distance of award winning Whitestone Cheese, the town’s cafes, restaurants, shops and Historic Precinct, Highfield Mews is ideal for both work and relaxation. Luxurious interiors complemented by unique design Highfield Mews is enhanced with many features and comforts that have resulted in these superb suites.

Phone 03 434 3437

•

www.highfieldmews.co.nz

Design

Show ME the Money When ME Magazine asked Shane Woolridge how much his latest piece of artwork would cost to buy (see above) he replied “the price goes up by a dollar every day!” Shane’s excellent sense of humour is often communicated through his awe-inspiring artworks. Shane was born in the Cotswolds, England. At 32 he left and now resides in Arrowtown where he has forged a successful career as a stonemason with a team that backs him up on multi-million dollar building projects. We popped in when Shane was making his latest pieces and thought they would be a great addition to any boardroom or corporate office to shed a bit of humour on the difficult recession New Zealand has experienced over the last couple of years. Originally Shane was going to call them ‘Art for Art Sake’ and mount them on a wall as a dollar sign, but with much thought he has now mounted them on a steel base plate at an angle and renamed them ‘The Falling Dollar’ which represents the struggle that artists face attempting to make a living purely through their art. Shane’s works generally start at about $8k and have been known to fetch up to $45k. He is a multi-talented, creatively driven man whose artworks push the boundaries of local schist and slate to create stunning sculptures. Shane lives in Arrowtown with his wife Amanda and their 17 year old daughter Tomika, “this place is heaven and is a wonderful community, 36

there is no where else in the world I would rather be.” His studio is located next to the popular Provisions Café in Arrowtown, 15 minutes from Queenstown. www.shanewoolridge.co.nz

Original Oils, Prints & Commissions by Graham Brinsley

Graham Brinsley Studio & Gallery

Just 5 minutes from Arrowtown & 15 minutes from Queenstown, Open Daily. Signposted at 523 Speargrass Flat Road, Queenstown (off Arrowtown-Lake Hayes Road)

Phone 027 496 7531

â&#x20AC;˘

www.artqueenstown.co.nz

Furnish

Wakatipu: 4 chairs plus table - Set $2,700

From the Paddock - EuroCasa This is the coolest indoor/outdoor furniture to hit the market. The owners of Eurocasa commenced in-depth product testing in 2007, critiquing their range by placing grids of each of the textiles, wicker and metals used in the products. For over two years they were left in a paddock of cows in Central Otago, where some of New Zealand’s harshest weather conditions exist.

What didn’t work was discarded and what was left is the product range they present today featuring frost protection, powder coated aluminium frames and weather resistance all year round. Eurocasa have been retailing their products into the European and worldwide marketplace for twenty years with their largest markets being Germany and Switzerland. Prices are competitive and can be freighted directly from Eurocasa’s HQ in Central Otago. Ph: 03 442 1004 | www.eurocasa.co.nz

Amsterdam: $2,400 38

Bahamas: 4 chairs plus table Set $1,200

Copenhagen: Set $3,800

Miami: 1 seater, 2 seater, 3 seater, table - Full Set $5,800

SUBSCRIBE TO ONLINE by going to MEMAGAZINE.CO.NZ and go in the draw to

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6 Months of Flowers being delivered to your home! Every month for six months you will personally be delivered $100 worth of Wildpoppies creations, to enhance your home and life!

Wildpoppies - where over one million flowers have been lovingly arranged... Use the code “ MEFREE “ for orders placed online for free delivery throughout NZ www.wildpoppies.co.nz

Join our ME Club by going to MEMAGAZINE.CO.NZ tell us what you want to win and go in the draw to WIN one of these fantastic prizes! A A A A A

bottle of Broken Shed Vodka copy of Al Brown’s Stoked Recipe Book copy of Fleur’s new Book Bundle of Loreal products Bottle of Johnnie Walker

Just go to Join ME at www.memagazine.co.nz 40

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Reward Programmes a merchandise based incentive programme can be used to reinforce or reduce the discounting structure you may be currently offering your customers Custom-Built Programmes designed specifically for your business using our bespoke loyalty management software, fully branded, fully functional, comprehensive reporting with flexible options for short or long term use Incentive CafĂŠ designed with the small to medium business in mind ideal for low budget programmes Partner Programmes involves like-minded non-competing businesses joining together to implement a reward programme to target common customer base, save time and money Staff Incentives a merchandise based programme can provide your company with the productivity boost you have been looking for Custom-Built Programmes call on our extensive expertise to design a reward programme tailored to your requirements Incentive Solutions offers full service reward programme solutions from concept and structure design through to database management, data mining and call centre. Call for a chat about whether a programme might be right for your business.

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NEW to the market the Ultimate Gift Box Boutique Providing contemporary and inspiring gifts for all occasions Award winning suppliers who are totally committed to providing the finest quality produce New Zealand has to offer Named after the Little Blue Penguin (Korora, in Maori) gift boxes are also limited in numbers and aesthetically gorgeous A perfect gift choice to say thank you, Happy Valentineâ&#x20AC;&#x2122;s day, thinking of you, congratulations, happy birthday, welcome to New Zealand, in-fact any event where a celebration is obligatory! Personalised bespoke and corporate gift box services available for delivery throughout New Zealand The Korora Trading Company is delighted to include a selection of wines from Northburn Station Vineyard, winners of the 2011 Central Otago Award for Tourism and Best innovative Winery Tourism Experience and Quartz Reef Methode Traditionelle, made by New Zealandâ&#x20AC;&#x2122;s 2010 winemaker of the year, Rudi Bauer.

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Style

How to look Slimmer instantly! Dreading summer, feeling the winter bulge and wish to look trim this season? Then you are going to love what Susana Sarmiento New Zealand’s No.1 Self-Image & Style Expert has to say as she shares her clever tricks on how to look slimmer without having to step into the gym. - As seen on TVNZ’s Breakfast Show. The end of year is coming quickly, the festive season with all its parties, summer, the beach and barbecues. Are you ready to show off your summer body? Just because you are carrying some extra kilos doesn’t mean you have to lock yourself out and not enjoy this season’s trends or feel like you have to cover yourself up completely.

I have FIVE crafty tips to help you be your own style ‘Houdini’ and trick the eye into looking slimmer instantly. 1. Define your focal point/s. • Highlight your best and demand all attention to your best features • The eye can travel everywhere so take control where you want the eye to rest • Pick your best focal points, slimmest and focus on enhancing these areas • Use colour, accessories and body definition to highlight this area • Slim your best parts 2. Always aim for hourglass perfection • Avoid baggy clothes at all costs. As much as hiding may feel like your best alternative – Baggy equals frumpy. •

Women believe that by covering up our cuddly areas we will actually look slimmer but often we can look like a block, shapeless, short legged, unsophisticated, give out the energy how much we dislike our body (or certain body parts) and yes... make us look larger.

• Slim, well-fitted (not tight) and body balancing clothing will makes appear to look slimmer. •

For example: Belts can be your friend and they are more than holding your jeans up. Wearing a thin belt at the smallest part of your body can make you look slimmer by defining your waist and it will also help pull your outfit together. Find you slimmest part and define it!

• Unsure how to create these illusions? Help is here! 3. Horizontals can create Horror and Verticals Victory • Always watch your H’s & V’s (Horizontal & Verticals) in all items of clothing. 44

• Horizontal lines can magnify your not so flattering areas. • Use Vertical lines, fabric cuts to slim i.e your torso, your legs, your face etc • Diagonal lines are great in framing your shoulder area while giving you a beautiful balanced feminine look! 4. Elongate your legs • Always, always make your legs appear slimmer and longer – ALWAYS! •

Use natural colour shoes, match the trousers or skirt hemlines with your shoes. Avoid wearing this season’s colours i.e. red skirt and pairing it with black shoes. This creates too large of a contrast. Try a taupe colour, or better yet, team it up with similar hue and flaunt your leggy look.

• Finally, fake it! A bit of fake tan or bronzing powder will assist with the total look. Last but not least important... 5. Build a good foundation. • By this I mean your undergarments (trimmers). • Avoid underwear marks on your garments as these lines could be the same lines making your outfit and you look frumpy. • A good rule of the thumb is to buy one size larger for your knickers. i.e you are small buy medium. • And, I cannot emphasise this enough … Ill-fitting bras can totally destroy your shape. Make a visit to a local store and get them to show you ‘your’ perfect bra. Your ‘girls’ will thank you. • Unsure how to create these illusions? (Contact us for help and be transformed). Here you go, my FIVE top tips on how to slim yourself instantly. Remember that beauty and confidence has nothing to do with how young you are, how thin you are or how pretty you are! Love your body now and shine from within.

H oliday O ffer Perfect Treat for you and others. How would you like to receive a $849.00 Styling Head-to-Toe Makeover for only $129.00? Meet our TV Makeover team. More details visit www.laquaimage.com

Truly there has never been a better time to Unleash A New You. SUSANA SARMIENTO For more information or advice on how to look and feel fabulous in your own skin, visit www.laquaimage.com or contact Susana directly on susana@laquaimage.com.

Take away something creative. Take home your own piece of inspiration from Te Papa Store. You’ll find amazing one-off NZ artworks, exquisite jewellery and beautifully illustrated books. Visit and discover this creative and welcoming shopping destination.

Te Papa, Cable St, Wellington Open 9am–6pm daily and until 9pm Thur Phone: (04) 381 7013 Kirkcaldie and Stains, 34 Brandon St Open 9.30am–5.30pm Mon-Thur, 9.30am–6pm Fri, 10am–5pm Sat, 10am–4pm Sun Phone: (04) 472 5899 ext 7600 tepapastore.co.nz

Wanaka steps out in style at the Passion for Fashion charity event On entering the side door of Mitre 10 Wanaka, I was curious to see how and where a catwalk might be created literally out of thin air amongst the motor mowers and hedge trimmers.

vivacious and visually voluptuous is how the audience embraced it; keep an eye out for Terzann – she is going to play a key role in New Zealand’s fashion future!

This year’s theme for the Willowridge Wanakafest Passion for Fashion catwalk show was ‘Fashion Capitals of the World’ and with mowers and trimmers pushed aside, the space was transformed by scaffold tower cityscapes draped in cloth; projected images of New York City, London and Paris and helicopter searchlights sweeping past and to take the atmosphere up a notch, the DJ could be spotted at the top of the scaffolding pumping out the music high above the crowds.

The category ‘Design Pioneers’ - aimed at young ‘unsigned’ designers who were briefed to go wild and create a visual spectacle gave us the chance to see the creativity that is overflowing in many homes around our country. The 2011 winning creation (by Anna Marie Morris) is pictured below.

As the warehouse filled up, the buzz of anticipation was electric and with my Brokenshed Vodka in hand, I searched for my seat, checking out the fashion in the crowds and dreaming of my alternative life as a model sashaying down the long catwalk. Passion for Fashion is an annual charity event that raises funds as part of the community festival. It showcases the most current collections from local boutiques - this year included 47 Frocks, Base, Bella, Cheapskates, Cherry, Sassy Pants, South Beach, Structure For Men and Scarlett & Victor alongside a special selection of Invitational New Zealand Designers including Zambesi, A La Robe and Mu by Design. One of the standout collections – ‘Lady Knuckles’, was created by the event coordinator - Terzann Elliot. Terzann, herself an international model, describes the collection as ‘an exquisite exhibition of elegant embellishment’ and was inspired by her recent stay in London. Vibrant, 46

Image courtesy of Nadine Cagney Photography

Show Producer - Carrie Berkey-O’Brien, having worked as a model herself for luxury brands such as Giorgio Armani, Chanel and Oscar De La Renta to name a few, was responsible for casting and training

the league of models. What a world-class performance all the models gave – and ranging in age from two to sixty two; I have no doubt that some of these talented individuals are destined to be gliding down the international catwalks someday soon. At the end of the show no one seemed in a hurry to leave and as the business side of the night wrapped up, the real celebrations began with the DJ cranking the music up to signal the start of the after-party! A very fitting end to such a fabulous event and I will be sure to secure my tickets for next year!

Edgewater Resort - www.edgewater.co.nz The opportunity to stay overnight at Edgewater Resort in Wanaka was too good to pass up so armed with three kids, we drove over from Arrowtown and booked in. Situated beside the lake with views across to Wanaka township and beyond to the majestic Southern Alps. The feel of the resort is relaxed and offers hotel rooms, apartments and suites. There is a restaurant, a popular cafe, kid’s playground, two tennis courts, a nine hole putting green, spa and sauna facilities. Our apartment was modern and comfortable with plenty of room for the four of us. The bathroom had the deepest bath any of us had ever seen. In the morning my tip is to enjoy the ‘Farmers Breakfast’ – it was super tasty with lovely fresh ingredients and an extremely generous serving. Edgewater Resort is perfect.

Lady Knuckles

Show Producer Carrie Berkey-O’Brien 47

Recommend Pullman Auckland Indulgence Package For a limited time, Pullman invites you to indulge yourself with the best the hotel has to offer; a valet car park, accommodation in the chic and plush Residential Suite, champagne on arrival and an hour long massage for two in the Eastern influenced sanctuary that is the Spa at the Pullman. The package includes a late checkout time of 2pm with a fully cooked breakfast delivered to your suite. The offer is available from 1st November 2011– 31st March 2012 (from $550) www.pullmanhotels.com/Auckland

Travel Highlights The Rees Hotel in Queenstown A ‘first’ for the Noosa International Food & Wine Festival 2012 Benjamin Batterbury, will have the honour of being the first New Zealand chef invited to participate as a special guest in the Festival’s new international program line-up; alongside illustrious names from the prestigious S.Pellegrino World’s Best Restaurant List for four actionpacked days from May 17 to May 20 in 2012. www.therees.co.nz

Spend an afternoon in style at Sofitel Queenstown Hotel & Spa! Pamper yourself at LeSpa, enjoy a healthy fresh lunch in Left Bank Café or a decadent afternoon tea with friends and to look your absolute best for the festive season, visit the newly opened La Blond hair studio.

A Flavour of Moscow Comes to Wellington Moscow Mules, caviar and smoky tea will be among authentic Russian flavours on offer at InterContinental Wellington this summer, to celebrate the opening of Moscow’s first InterContinental hotel. Available across InterContinental Wellington’s The Lobby Lounge, Chameleon Restaurant and Club InterContinental lounge from December 1, 2011 through January 31, 2012: A Flavour of Moscow provides a taste of what’s on offer at the newly opened InterContinental Moscow Tverskaya. reservations@wellington@interconti.com or visit www.intercontinental.com/wellington.

Truly Remarkable

Enquiries Sofitel Queenstown Hotel & Spa – 03 450 0045. La Blond Hair Salon – 03 442 4288

The Remarkable Rooms at Queenstown Park Boutique Hotel, is a favourite for many, with a major list of repeat customers. The unique interior design, luxurious baths, along with a view of Queenstown’s Remarkables mountain range, are highly recommended especially for romance we think! The 6pm daily canapés and beverages presented in their lobby bar are also exceptional and provide an excellent opportunity to meet locals and visitors alike. Queenstown has always been known as a friendly place and the Queenstown Park Boutique Hotel have enhanced this statement by their style of hosting every evening. www.queenstownparkhotel.co.nz

Inspired cocktail creation for 2 Queenstown businesses. A set of stunning glassware has brought together a stylish hotel with a design and art gallery renowned for its New Zealand products. The unique collaboration was sparked when Eichardt’s assistant manager Adam Tomlinson won six hand-crafted Venus Hot Glassware glasses at a business function hosted by BONZ Gallery in Queenstown Mall. Adam and his team were inspired to create the BONZ Cocktail – a fresh and zesty mix of passionfruit, 42below passionfruit vodka and New Zealand sauvignon blanc, all topped off with organic mint. Every guest who buys a BONZ Cocktail from Eichardt’s is gifted a $50 BONZ gift voucher to spend in their stores in Queenstown Mall or at Queenstown Airport. www.eichardtshotel.co.nz

Chef Volker and Vittoria blend together for coffee campaign The Langham’s Executive Chef Volker Marecek is the famous face in Vittoria Coffee’s current advertising campaign in New Zealand. Chef Volker, is well known from his appearances on MasterChef New Zealand, is pictured in the advert, striding Neptune-like, from the Marlborough Sounds after collecting Cloudy Bay Clams fresh from the sea. Chef Volker was pleased to be invited to take part in the campaign which has previously included famed chefs such as George Calombaris from MasterChef Australia, Shane Delia, Neil Perry, Tetsuya Wakada, Armando Percuco, Peter Doyle and Alessandro Pavoni. Vittoria, a third-generation family-owned business, was established over 60 years ago in 1947 by two Sicilian brothers who saw a niche in the market for Italian food and beverage products in Australasia. www.auckland.langhamhotels.co.nz

An Impressive Breakfast concept Launches at Rydges Wellington You no longer need to fly to Fiji, to wake up in your hotel, walk up to your personal breakfast chef and experience a fresh omelette cooked to order. Rydges Wellington has just launched their new concept, in a retro and vintage style like no other breakfast buffet in New Zealand. Fresh food. fresh drink. fresh ideas. www.rydges.com/wellington

Here’s a fun party idea in Wellington Ohtel offers Fondue parties in their Lobby Bar – fun with friends, dangerous with strangers…. Single course, Cheese or Chocolate for $22 per person, or both for $28. Minimum 6 people, bookings essential, what a great idea! See www.ohtel.com

The Sanctuary Day Spa at Mollies introduces an all natural skincare range, Sodashi Renew and indulge your mind, body and soul at the peaceful day spa at Mollies boutique hotel, in Auckland’s leafy St Mary’s Bay. Enjoy a deluxe treatment, including massage, 3518-V_FIB LexusMag 97Wx210H.indd 1 facials, body treatments, safeVMarecek sun treatments, or one of our spa packages for the ultimate sensory journey. You will emerge from our sanctuary feeling refreshed, radiant and blissful. Launching the new range of therapeutic, pampering treatments at Mollies, general manager Joanna Bourke commented on the rare philosophy that attracted this awarded Relais & Chateaux hotel to choose Sodashi. “As soon as I felt the touch of Sodashi, totally free of chemicals, mineral oil, synthetics or animal-based ingredients, I knew this would take the spa experience at Mollies to a new level of luxury for our house guests and day visitors. www.mollies.co.nz

This 5 star Rafting experience is a 3 day, 2 night trip that will give you incredible views of the stunning New Zealand scenery, experienced guides, large tents and four course meals plus beverages. Departing Queenstown by vehicle you embark on a scenic Helicopter flight from Makarora into the Landsborough Valley then paddle and camp your way down the Landsborough River through the valley. With 10,000ft mountains, hanging glaciers, virgin rainforests, the Landsborough River is unique, running 60kms parallel to New Zealand’s Southern Alps before meeting the sea at Haast in South Westland - a World Heritage Area. Its upper reaches are protected wilderness and feature spectacular glaciers. There is something new to look at around every corner. Make your trip a memorable one; join us on the Landsborough River rafting experience. At the time of going to print there is still the occasional seat or two available on the following dates: 6, 13 and 20 Jan 2012, 10 17 & 24 February, 9, 16 and 23 March 2012 See www.landsborough.co.nz or 03 442 9792

Leanne Malcolm experiences Euphoria So you are a seasoned spa goer. You think you’ve seen it all. One spa is pretty much the same as the other, you say. But the bar has just been raised with the opening of a stunning new spa at Queenstown’s Hilton Hotel on the shores of Lake Wakatipu. Eforea: Spa At Hilton – think euphoria for the state it induces – is the only one of its kind in New Zealand. Book a treatment here and you also get use of a glorious 25 metre heated lap pool and steam and sauna rooms. The pool area is furnished with crisp orange and green cushions piled on inviting loungers – it would be easy to while away the hours here.

Complimentary as part of the treatment so there’s no excuse not to linger in the sauna and steam room – a great way to start detoxing before heading upstairs to what’s known as the “transition room”. The only transition I have ever heard of involves sweaty athletes in triathlons so this transition is much more to my liking… I am ushered to a beautiful day bed to lay back and sip a cup of delicious detoxifying Aboriginal tea, while I fill out the necessary personal details before my “meditation” massage. There is a strong Australian theme with the treatments and product. Staff here talk a lot about going on a journey – once underway I start to understand what they mean. My particular massage is apparently perfect for the overworked, overtired and sleep deprived. And it works... I feel world weary and ragged when I arrive – totally rejuvenated and radiant when I leave. There are so many little touches which make this spa special. The music is just right – the staff are knowledgeable and capable – the design is luxurious but not intimidating – it is a journey of the senses. Ah but the world could be this pleasant every day.

www.queenstownhilton.com | phone 03 450 9416

Cruise to Waiheke under Sail Home to world-renowned vineyards, olive groves and white sandy beaches, Explore NZ now offer a relaxing one way sail to discover the beauty of Waiheke Island and bring you closer to nature. If relaxing is not your style, you can join the crew and help with the sailing â&#x20AC;&#x201C; the perfect way to experience the fabulous Auckland harbour and enjoy the ocean this summer. If you would like a guided tour of the island you can simply upgrade your experience through Explore NZ to include a private Waiheke Wine Tour with Ananda Tours. Ananda Tours continues to hold true to its original inspiration: to show people the very best of Waiheke - wine, olive oils, great food, scenery and art - with passion and enthusiasm. Their late-model vehicles, close relationships with local providers and highlyknowledgeable local guides ensure that you have an awesome day out. At the end of your excursion to Waiheke Island, the ferry will have you back across the harbour to Auckland City in no time.

Browns, Motuhie, Motutapu and Rakino Islands; view the western end of Waiheke Island and the impressive Rangitoto Island. As part of your experience the crew choose a sheltered island anchorage where you have the opportunity to go ashore for a walk or a swim. Early afternoon the sails are set, and you continue sailing through the numerous islands before heading back to Auckland. This cruise is fantastic and includes a freshly prepared individual lunch box, morning and afternoon tea and there is a licensed cash bar onboard so you can really make the most of your day! Call 0800 EXPLORE (0800 397 567) or see www.explorenz.co.nz

At only $85 for an adult and $65 for a child, this includes sailing to Waiheke Island and the ferry ride home, or for an additional $132 per person, experience the Ananda Private Tour including tastings at three vineyards; we think this is the perfect way to experience the best of Waiheke and the harbour all in one gorgeous day! Another alternative is exploring the Islands of the Gulf on Explore NZâ&#x20AC;&#x2122;s Pride of Auckland Full Day Sailing Adventure. This is the best sailing day in Auckland. Sail out of the inner Auckland Harbour to the islands of the Hauraki Gulf Marine Park. Cruise amongst 51

Escape to the magical seclusion and personalised experience that With every detail pre-organised including the distribution of our three children to wonderful friends, my husband and I are eager to get on with our weekend escape; a mere 37 minutes away from home. The sign for Matakauri Lodge is unassuming and as we turn into the private road, the feeling of anticipation is building. Matakauri Lodge is located seven minutes from Queenstown on the road to Glenorchy. It sits above Lake Wakatipu with a panorama extending back towards Queenstown and Jacks Point to the left, directly across the lake to Cecil Peak and away to the right across to Walter Peak. On arrival we are warmly greeted and immediately offered refreshments. As we settle down in the main guest lounge, the steamship Earnslaw glides by and the first wave of relaxation sweeps over us as we gaze out across the oversized majestic view of Lake Wakatipu unfolding before us. Jay Robertson, the managing director introduces himself and gives us a personal tour of the property before showing us to our private apartment. As we saunter along with Jay, we can’t help but notice how meticulously kept the gardens are and with an abundance of foliage and trees framing the walkways, there is a feeling of privacy for guests. The pool and adjacent spa look inviting and I can imagine how picturesque it would be to take a winter dip surrounded by snow. Naturally there is a fully equipped fitness centre with modern equipment – Jay mentions that this is the most requested facility when bookings are made yet amusingly, the least used when guests arrive. Adjacent to the gym are two beautifully appointed spa treatment rooms and we make a mental note 52

to make time to indulge ourselves in some serious body bliss therapy. Jay personally delivers us to our apartment. It is very spacious and I am immediately drawn to the colour scheme thoughtfully designed and executed by acclaimed New Zealand designer - Virginia Fisher. Subtle shades of rust, orange, cream, grey and hints of pink bring a sense of understated elegance yet warmth and comfort and create a welcoming feel. Every piece of furniture and every detail in the furnishings have been chosen with care – the feel of the cushions, the throws on the lounge furniture, the designer lamps through to the vases of flowers placed behind the very plush and beautifully appointed super-king sized bed. The attention to detail is noticeable; a fridge stocked with complimentary bottles of juice, beer, and mixes, various nibbles including chocolate and a jar of delicious home baked fresh cookies. Silk fabric teabags from Harney and Sons, fresh fruit, Caffe Lafarre Primo coffee and a bathroom stocked with all the most useful amenities including fluffy robes and slippers. Loving this experience so far and we’ve only been here an hour. After a leisurely yet refreshing dip in the pool we change into our ‘dinner attire’ (which includes a compulsory jacket for Greg) and wander back to the bar area for a late afternoon cocktail. With a lovely smile and an experienced shake of the cocktail mixer, the bartender presents us with a refreshing cucumber and gin cocktail and we claim the best spot in the lounge to take in the incredibly huge lake views again. Moments later a selection of delectable hors d’oeuvres arrives and we polish these off before taking two steps to our dinner table. Our waiter informs us that the chef changes the menu daily and

is Matakauri Lodge recommends a degustation style dinner selection so as not to miss out on any of the evening’s creations. Naturally we take his advice and settle in with a bottle of wine from local Gibbston Valley winery - Brennan Wines Gewurztraminer which we anticipate will complement our dinner selection. Throughout the evening the service is efficient without being intrusive and the dishes exceed our expectations – the flavours are beautifully combined and the ingredients are seasonally fresh. We finish our leisurely evening of fine dining with a cheese platter, a selection of sorbet, icecreams and dessert accompanied by magical Irish coffees. As we head back to our apartment, we are delighted that we took the waiters advice; a thoroughly indulgent evening and one I hope to enjoy again very soon. Matakauri Lodge is all about style, unique personalised service and exclusivity. Ambience and comfort complete this 5 star world class experience and with Queenstown one of the most popular international resort destinations, it is timely that this totally refurbished premium venue offers a distinctive proposition for the high end traveller. The staff at Matakauri Lodge are professionals; they take their work seriously yet joyfully and this dedication shows in every detail. But don’t just take my word for it.....the Conde Nast Hot List includes Matakauri Lodge in the 124 Best Hotels in the World and Tatler Magazine in the 101 Best Hotels. They are also a member of the Relais & Châteaux collection of luxury hotels and restaurants scattered throughout the world. Matakauri Lodge is a wonderful addition to Queenstown’s portfolio of luxury accommodation venues and are partnered with the very best

local tourism and activity providers. Day guests are welcome to enjoy afternoon tea on the deck or perhaps a signature spa treatment or arrange a delicious private lunch experience. Better still, book in for the week and treat yourself to a very special experience – it is the total package. www.matakauri.co.nz The name Matakauri comes from a Maori legend about the creation of Lake Wakatipu.... .....A beautiful princess named Manata loved a handsome warrior named Matakauri, but her father had arranged her marriage to a chief from another village. However, when a terrible giant stole her away, her distraught father offered her hand in marriage for whoever could save her. Matakauri snuck into Matau’s lair under cover of darkness and rescued Manata, and the two were happily married at last. But Matakauri wanted to be sure that Matau would never threaten his wife or tribe again, so he once again stole away into the mountains. Matakauri found the terrible giant sleeping, placed dry bracken around him and set fire to it. The giant’s body burned a hole in the ground and melted the snow on the surrounding peaks forming Lake Wakatipu. Today, the town of Glenorchy sits at Matau’s head, Queenstown on his knee, and Kingston at his feet. The waters of the lake rise and fall up to 5 inches every few minutes, and this is said to be caused by Matau’s still-beating heart, which could not be destroyed. 53

Accessible only by boat Havelock – the green lipped mussel capital of the world – is a 30 minute drive from Blenheim, situated at the head of the Pelorus sounds at the turn-off for Queen Charlotte Drive. This picturesque yet winding road provides access to Picton and the Kenepuru, Pelorus and Queen Charlotte Sounds – an arduous journey, particularly for those prone to travel sickness. Instead of a two hour drive to our accommodation at Raetihi Lodge, Marlborough Travel organised for us to travel the more direct route on water aboard the Odyssea and join in the Greenshell Mussel cruise. The Odyssea is a sturdy catamaran licensed for 90 passengers and departs daily during the summer months at 1.30pm from the Havelock Marina. Once we were away from Havelock and cruising through the inner sounds, the bar opened and we relaxed with beer and wine and enjoyed the 360 degree views in the upstairs wheel-house as our skipper chatted to us about the history of the Pelorus Sound. The Marlborough Sounds are ancient river valleys that were filled with sea water after the end of the last ice age when the seas rose 130 metres. The longest is the Pelorus and the combined length of all the sounds account for 15 per cent of New Zealand’s coast lines. 54

Raetihi Lodge, nestled at the base of a fern lined gully began as a guest house for holiday makers in 1931. The current owners have completely re-decorated the lodge and its fourteen suites resulting in a fresh, modern yet laid-back appeal synonymous with the kiwi bach. Raetihi Lodge can accommodate thirty one people and is large enough to cater for mid-size conferences and weddings but small enough to ensure a personal and intimate experience; an aspect the manager James Whelan clearly does not want to change. From the moment we arrived, we were made to feel welcome. James greeted us on the jetty with an umbrella and helped carry our baggage on the short walk to the lodge. As we stepped out of the wind and rain into the brightly lit reception area we were warmly welcomed towards a large lounge bar where locals surrounded the roaring fire nursing espresso coffee. Raetihi Lodge offers a media room complete with comfortable sofas and a huge collection of board games and books – the perfect alibi for a rainy day or lazy afternoon. For those craving more stimulation, a full range of activities that make Marlborough Sounds such a popular destination can be organised by the staff. Fishing, boating, golfing, hiking, biking, cruises and guided tours can all be organised from Raetihi Lodge – as well as a pampering massage or pilates session. Unfortunately during our stay, the wild weather restricted any serious

outdoor excursions for us, but we enjoyed an invigorating walk around the rocks safe in the knowledge that a hot shower and meal would follow.

Marlborough Travel also offer the regions best wine tours, both private and regular departure options are available.

Walking straight off the beach on to the deck of our ocean view suite was a treat. The suites are spacious and airy, with a king-size bed, well appointed ensuite and secluded outdoor area. Wireless internet is available throughout the lodge. Dining is informal yet elegant with fresh local food and wines. For larger groups the chef rolls the huge barbecue out onto the deck and cooks up sumptuous seafood and wild game the Marlborough region is famous for. The bar and dining area make the most of the stunning views with full length folding doors leading out to the deck extending the natural spaciousness of the lodge to the manicured lawns; the perfect place to linger over dinner or join the tui bird for breakfast. We were returned to Havelock via water taxi â&#x20AC;&#x201C; an enjoyable 40 minute trip. Alternatively you could opt for a float plane from Picton or Wellington: an affordable, breath-taking travel experience to secluded Marlborough Soundsâ&#x20AC;&#x2122; locations. With all the fun, adventure and romance of the Marlborough Sounds, all - without giving up the comforts of home.

We recommend the Taste Marlborough tour, behind the scenes tours, stunning wine and food, wine maker hosted tastings and special reserve grade wines.

www.raetihilodge.co.nz | phone 03 573 4300

www.marlboroughtravel.co.nz | phone 03 577 9997

Raetihi Lodge is a place to embrace seclusion and totally get away from it

Marc shakes & stirs in the Hilton Auckland Presidential Suite After seeing these photos taken of Marc Ellis in the Hilton Auckland ‘Presidential Suite’, we think he could almost run for president of anything. The Presidential Suite at the Hilton Auckland is their biggest and best suite available. This is a gorgeous room, and we caught Marc in action as he checked in for a night without the kids! Marc is currently the director of a media production company producing multi media for the corporate sector and is working on two new exciting projects in tourism and the energy sector. The Presidential Suite at the Hilton is super contemporary and spacious at 140m² with a second bathroom and separate seating and dining areas. The suite has one king serenity bed and features original artwork. The views from the bow like balcony over the harbour are simply stunning allowing you to enjoy sunrise over the Hauraki Gulf’s islands and sunset across the Harbour Bridge. Not a too shabby spot to showcase the beauty of Auckland’s harbour and impress friends or clients! Marc made his stay even more special by arranging a personalised cocktail class in his suite. Hilton Auckland usually arranges cocktail classes in its Bellini Bar, where you and your friends can learn the ‘Art of Mixology’. ME Magazine went to the Hilton for a cocktail class, where we were welcomed with our preferred cocktail – of course we chose the Mojito. Our Mixologist then introduced us to the ‘Art of Mixology’ with some background knowledge on our chosen cocktails for the night, revealing 56

tips and tricks for a successful mix. Then we had our chance to get behind the bar to shake and stir ourselves. Action packed and super fun, normally some hotel lobby bars can be a little intimidating but the Bellini Bar at the Hilton holds no such vibe. We all made our own cocktails with garnishes, now making us expert hosts for summer. Cocktail class package $59.00 per person includes: - Two cocktails - Two tasting platters - Private mixology tutor Hilton Auckland and Bellini Bar, Princes Wharf, Auckland Phone 09 978 2000 www.bellini.co.nz | www.auckland.hilton.com

ME Ma g azine R e ad e r O ffer $30 OFF *

Milford Sound Mt Cook Doubtful Sound Milford Sound Fly / Cruise / Fly Adult $459 | Child $275 Milford Early Bird Special Adult $429 | Child $260 Milford Overflight Adult $405 | Child $245 Milford Landing Adult $410 | Child $245

OUR FLIG HMilford TS Air 1 Tex Smith Lane, Queenstown Airport, Queenstown 9300 Freephone: 0800 46 22 52 Phone: + 64 3 442 2351 Fax: + 64 3 442 3249

Flights to Milford Sound

Milford Sound is an area of extraordinary beauty. It offers beautiful fiords, dramatic and awe inspiring scenery and prolific flora and fauna.*Conditions Apply. Direct

Option Five : Milford Sound Wet Weather

www.airmilford.co.nz

Southern Alps Discovery

Departs: 8.45am Returns: 4.00pm Duration: Allow full day O p t i o n : Mt Cook and Milford Sound Tour Includes: Fly to Te Anau Downs catch Coach to Milford with scenic stops en route. Cruise at Milford return by coach to Te Anau Downs flight Departs: 9.00 am Duration: Allow 5 hours Bookings only. Available on the 10am and 2pm Milford Sound Fly/Cruise/Fly only. to Queenstown. Tour Includes: Pick up and drop off at accommodation. Scenic flight to Mt Cook. Ski-plane glacier landing, flight from Mt Cook via the scenic West

Marry

Say “I do” in Style UNVEILED - 200 years of Wedding Fashion From the Victoria and Albert Museum, London 17 December 2011 – 22 April 2012 | Visa Platinum Gallery, Level 4 This gorgeous dress, perfect for family or friends to wear to a summer wedding, is expertly crafted by Jane Daniels and features in her new summer collection. www.janedaniels.co.nz

Experience the evocative world of weddings through this extraordinary collection of wedding attire from the 19th century to today. See outfits inspired by tradition, practicality, fashion, fantasy – and, of course, love. Highlights include celebrity gowns by stellar international designers such as Norman Hartnell, Vivienne Westwood, and Christian Lacroix. Also on show are special commissions by New Zealand designers WORLD, Lindah Lepou, and Jane Yeh. www.tepapa.govt.nz Admission Charges Apply.

Wildpoppies are at the cutting edge of floral design - their passion is creating innovative and stunning arrangements that are an absolute delight. Take a look at the current trends in bouquets from Wildpoppies at www.wildpoppies.co.nz

You plan every little detail to make sure your special celebration is perfect and soThe doRed we! Hummingbird is Luke Dallow’s newest bar in the heart of Auckland city in Federal Street. A curious mix of a local pub meets cocktail lounge with a decor to keep you talking for hours. Showcasing a collection of vintage penthouse magazines, stuffed animals, a huge Tiki graffiti and nick-nacks from around the world creates a stunning and exciting place to catch up with friends. The menu is small but tasty, perfect to share and pick at with a wine from a list full of favourites. An easy place to loose track of time, the Locations & Reservations cocktails are excellent, Broken Basil, a mix of broken shed vodka, basil, passionfruit and AUCKLAND, WELLINGTON, CHRISTCHURCH, QUEENSTOWN, DUNEDIN apple juice combined with the decor took me to the tropics and a Red Hummingbird Ph: 0508 695 466 (0508 NZLIMO) | Web: www.nzlimousines.co.nz Cocktail while sitting in the giant birdcage just has to be done!

VIPs | Weddings | Luxury Tours | For the Red Carpet

Stud Earrings from $215 Available at Secrets Shhh Sylvia Park Auckland, 09 573 5412 Milford Centre, North Shore 09 489 6080 www.secrets-shhh.co.nz

Cerise Ivory Satin Wedge embellished with Swarovski Elements crystals and satin bow. Heel Height: 110mm. Made in Italy with Aruna Seth padding for cashmere like comfort www.arunaseth.com

Check out this exquisite wedding creation by Elizabeth Soljak of A La Robe www.alarobe.com

Expect Something Special 59

Mini

Introducing what’s hot for kids

The Adventures of Tintin

Like Father, like Daughter Hi my name is Hannah MacDonald, I am 13 years old and I want to be a rally driver when I grow up. I want to be the next Emma Gilmore competing against the boys in New Zealand and overseas like Hayden Paddon. My Dad is into rallying and we have been to lots of events. We have three RX7 cars including a Black Classic RX7 Rally car, which Dad rallies. This year he asked me if I would like to navigate for him. I could not wait to get in the car, first he took me to a gravel sprint and it snowed so we were driving on the snow sliding around. I really loved it. Then Dad entered in to the Waimate 50 hill climb and rally sprint with me as his Navigator! We arrived in Waimate on the Friday night (the event was on the long weekend of Labour weekend), and checked in. We had the car checked out for an early start on Saturday for the hill climb. The organisers had pace notes for the navigator (me) to read; these notes are read on the go to tell the driver about every corner and crest. I read the notes for Dad and we met Klinky (Marcus Van Klink) and Bert Murray who also have RX7s. Klinky’s navigator, Dave, gave me some tips on reading notes; everyone was so friendly and nice. On Sunday we had another gravel event: a rally sprint and this time I loved the speed and the feel of the car sliding around the corners. I was getting better and better at reading the notes, itís hard to get the timing right but Dad said I did a great job. We finished the day 23 seconds behind Klinky and I canít wait to get in the car again. I am now studying to get my national rally licence so I can navigate for Dad in rallies till I can drive. In Waimate a guy said “ look at her, sheís a girl, sheíll get nowhere and wuss out, that is one of my motivations to show people that I can do it!”

Tintin comes to life with the opening of The Adventures of Tintin, the film, and to tie-in with this release, a series of six Tintin books is available in store from December. Tintin’s character has been popular for over 80 years and has sold more than 350 million copies worldwide; a must read for every budding young globe-trotter! We have one set to giveaway so email us your name to sales@themd.co.nz and we’ll enter you into the draw!

Scarlett and Victor at Passion for Fashion ME Magazine loved the Scarlett and Victor collection beautifully modelled at the recent Passion for Fashion Show held in Wanaka. Designer Rosalind Nelson is dressing young ladies and young gentlemen in exquisite style and we just had to share this wonderful designer with you. Visit her website www. scarlettandvictor.co.nz and mention that you saw the young bathers in ME Magazine and go in the draw to win a $60.00 gift voucher.

The award winning Stuart Landsborough’s Puzzling World is one of the best value fun days you can have, just ask my kids! Puzzling World is home to the Greatest Maze on Earth; an outdoor wooden fenced maze with 1.5km of passages, four incredible Illusion rooms including the most amazing hologram hall and the tilted room (not for the faint hearted). The iconic leaning tower of Wanaka: one of the most photographed buildings in New Zealand provides a fun photo opportunity and you can relax in the puzzle centre/café and try out their large array of puzzles. Entry Fees $15 adults, $10 kids. www.puzzlingworld.co.nz

Mucho Nachos with Nutritionist, Lynsey Bullock The old adage Monkey See Monkey Do is apt for many childhood learning processes and none more so than the minefield that is good nutrition. Parents therefore need to stand as positive role models for healthy eating & positively manipulate the foods available to their children. Feeding kids a healthy & nutritious diet from the outset is as important as ABC & 123. Engaging children in the kitchen is a great way to educate & provide them with vital building blocks towards a healthy lifestyle. Choose simple recipes that allow kids to be hands on & remember to make a big deal of the end result!

Pita Bean Macho Nachos 1 x 400g can Organic Pinto Beans 1 x Medium Onion (diced) 1 x Clove Garlic (diced)) 4 Pita Breads 2 x Tomatoes (diced) ¼ Red Onion (thinly sliced) 1 x Cup Edam Cheese (grated) Tbsp. Oil Ground Cumin Salt & Pepper 1 x Avocado 2 tbsp. Natural Yoghurt Squeezed Lime Juice

Carefully halve the pita breads & cut each half in to 6 triangular pieces. Grill the ‘nachos’ on a baking sheet until slightly browned & crispy. Set aside. (This step can be completed by an adult prior to making the nachos with a younger child.) Heat the oil in a fry pan & cook off the onion & garlic for 2-3 minutes until softened. Drain excess juice from the pinto beans & then place the beans into the fry pan. Using a fork, mash up all of the beans, (remove the pan from the heat while your child mashes the beans & then return to the heat), season with a tsp. of ground cumin, a sprinkle of salt & pepper & stir well. Turn off the heat & leave the beans on the warm element. Spread a little refried bean onto each of the pita bread nachos & arrange evenly across a baking sheet. Sprinkle the diced tomatoes & red onion over the beans & top with the grated cheese. Place the baking tray under a hot grill until the cheese has melted & browned. While the nachos are under the grill place the avocado, yoghurt & lime juice with a little season of salt & pepper into a blender & whizz until smooth for a delicious guacamole.

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Get up close and personal Rainbow Springs is New Zealand’s ultimate wildlife playground. See kiwi and tuatara up close, walk through free ﬂight aviaries, feed the trout, talk to a kea or experience the adrenaline rush of The Big Splash water ride opening in January 2012. Open daily 8am-late • Fairy Springs Rd Phone 0800 724 626

www.rainbowsprings.co.nz

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AUCKLAND TOURS: Half Day Private Auckland Tour • Full Day Private Auckland Tour • Full Day Private Bay of Islands Tour • Full Day Private Rotorua Tour WELLINGTON TOURS: Snapshot of Wellington • Kapiti for the Girls • A Taste of Martinborough CHRISTCHURCH TOURS: Short City Tour • Half Day Tour to Akaroa • Full Day Tour to Hanmer Springs QUEENSTOWN TOURS: Queenstown Short Tour • Half Day Tours • Full Day Tour – The Ultimate Wine Tour • Full Day Tour DUNEDIN TOURS: 2 Hour City Tour • Half Day Tour • Full Day Tours

AUCKLAND, WELLINGTON, CHRISTCHURCH, QUEENSTOWN, DUNEDIN AUCKLAND Ph: 0508 695 466, WELLINGTON 0508 695 466, SOUTH ISLAND Ph: 0508 695 466 | Web: www.corporatetours.co.nz 63

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Step out in Style with Jane Daniels Summer Collection 2012

2 BIRDWOOD CRES, PARNELL, AUCKLAND Ph 09 358 576 149 VICTORIA STREET, CHRISTCHURCH Ph 03 379 8598