ME Magazine Edition 5 by The Marketing Department

magazine inspiring you

Issue 5 Bi-Monthly

Ben Barrington

Heâ&#x20AC;&#x2122;s a god

Speed & Power

with the new Aston Martin RAPIDE

ASTON MARTIN RAPIDE - Dynamic and desirable. The Aston Martin Rapide is the world’s most elegant four-door sports car – true power should be shared. Now Available

120 Great North Road, Grey Lynn, Auckland 1021, New Zealand Tel: +64 9 360 3202 Fax: +64 9 361 6403 www.astonmartin.co.nz

Company

E v Er y r ol E x i s m a d E for g r E atnE s s . thE Cosmog r a ph day ton a , i n t r o d u C E d i n 19 6 3 , w a s d E s i g n E d t o m E E t t h E d E m a n d s o f pr ofE s s ion a l r aCEC a r d r i v Er s a nd qui Ck ly E a r nEd it s i Coni C status. with its patEntEd Chronograph mEChanism and bEzEl with ta C h o m E t r i C s C a l E , i t a l l o w s d r i v E r s to p E r f EC t ly m E a s u r E E l a p s E d C i r C u i t t i m E a n d C a l C u l at E av E r a g E s p E E d .

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Contents

publish

He’s a god - Ben Barrington

see ME

NZ Fashion Festival Launch Party

2012 Pinot Celebration Formal Tasting

NZ Polo Masquerade Ball

watch ME

write ME

play ME

Metro Mark on top of the world

gorgeous ME

14 15

drive ME

Speed and Power

wow ME

Leigh Hart gets high in the mountains

entrepreneur ME

Jacqui Spice

want ME

What’s HOT right now

taste ME

Champions of Craft Beer

celebrate ME

Passion in Mt Maunganui

invest in ME

Susanne Kerr - Taking Your Breath Away

inspire ME

Seven Ways To Create The Perfect Team

ride ME

Cycling the Vines of Martinborough

read ME

Book Reviews

style ME

CPR your wardrobe

stay with ME

Travel Highlights

Russell called

Brilliant Bolton

Perfect at Peppers

mini ME find ME

60 Classifieds

Editor In Chief Charlotte Carlyle Wilson - Director Sub Editor Anthony Reardon Art Director Ross Campbell Design Lemonade Contributing Writers Susana Sarmiento, Charlotte Carlyle Wilson, Shaun Fa’amalepe – Superstar Chef, Metro Mark (Mark Stallard), Graham Brinsley, Mink at FHE Galleries, Mark Wager, Jenny McLeod Photographers Miles Holden www.milesholden.com Charlotte Carlyle Wilson Angela Scott www.angelascott.co.nz Nathan Secker Carmen Bird Photography www.carmenbirdphotography.co.nz Paul Simpson www.ﬂickr.com/photos/pjsimmo Cover Photography Aston Martin (Independent Prestige), Actor Ben Barrington, Celebrate ME Paddleboard image by Greta Kenyon of Vela Images, Emerson’s Beer with Pork by Nathan Secker ME Magazine is available Online at www.memagazine.co.nz Corporate Cabs – Nationally Top Hotels and Lodges – Nationally 8,000 Copies printed Bi-Monthly Next Edition 1 May 2012 Special Thanks to Ben Barrington, Jacqui Spice, Jeannie Bayly and Nathan Secker, Paul Blomfield, Greg Brinck Andrea Fowler of Lemonade, to Leigh and Ange Hart and their beautiful children, Paul Mitchell of Heli Tours, Hayley and Simon Beadle, Bryce McQuillan Subscription Enquiries www.memagazine.co.nz

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

Advertising Enquiries ME Magazine Ltd Phone 03 442 1334 Mobile 0275 396 326 Email charlotte@themd.co.nz

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edit ME I came across this on the web, and due to recent changes in my life felt that this was something that deserved to be shared. Bronnie Ware is an Australian nurse who spent several years working in palliative care, caring for patients in the last 12 weeks of their lives. She recorded their dying epiphanies in a blog called Inspiration and Chai, which gathered so much attention that she put her observations into a book called ‘The Top Five Regrets of the Dying’. Ware writes of the phenomenal clarity of vision that people gain at the end of their lives, and how we might learn from their wisdom. “When questioned about any regrets they had, or anything they would do differently, common themes surfaced again and again.” says Ware. Here are the top five regrets of the dying, as witnessed by Ware:

I wish I’d had the courage to live a life true to myself, not the life others expected of me. I wish I hadn’t worked so hard.

I wish I’d had the courage to express my feelings. I wish I had stayed in touch with my friends. I wish that I had let myself be happier. ME Magazine is all about INSPIRING YOU to enjoy life more, so you can feel fulfilled on a daily basis. We hope you enjoy this edition and take some time to think about what your regrets would be and turn them around... after all, life is for living!

Charlotte Carlyle Wilson - Editor in Chief Email ME charlotte@themd.co.nz

Discover and see what New Zealand has to offer from the Air by booking your Helilink Helicopter Experience TODAY! Helilink is Auckland’s Only Downtown Helicopter Company, located at Mechanics Bay, a convenient 5 minutes drive from the CBD. A professional team devoted to providing diverse and memorable Helicopter Experiences utilising Twin and Single Engine aircraft. Helicopter Experiences offered include: Scenic Flights, Heli-dining, Heli-overnight, Heli-fishing Experiences, Heli-Day Tours, Airport Transfers, Personalised New Zealand Tours and MORE…

ENQUIRIES AND BOOKINGS 1 Solent Street Mechanics Bay, Auckland Phone 09 377 4406 0800 HELILINK (435 454) (Available in NZ Only) www.helilink.co.nz

PHOTOS: SIMON CARTER

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

My favourite hideaway is my family home in Mt Maunganui. It’s a world class beach, filled with memories of a lifetime of summers spent by the sea. My favourite dining experience is I can truthfully say the meal I most look forward to is my mother’s lamb roast. My favourite car is a 1969 Ford Mustang Boss 429. In maroon. My favourite item of clothing is my Crane Brothers’ suit. An easy way to feel like a million bucks when I walk out the front door. Other than acting, I have done all sorts of jobs. I’ve been a bouncer, personal trainer, furniture mover, dentist, zookeeper… The most exciting thing I have ever had to do in my job was? I couldn’t narrow it down to one single event because in this job the experiences are so rich and varied. I’m most excited when all the elements of a project come together successfully; when the talents and input of the many people involved gel and create a final piece of work that an audience enjoys and that I’m proud of. I’m easily star struck. It happens a lot. I’m very readily impressed by people with talent and success. When I met John Key I was a little bit giddy with nervousness… the leader of our country! In my next project, I’m working with Jane Campion and I was totally star struck meeting her for the first time. My ultimate holiday would be a year travelling the world on cruise ships, staying in each port until I’d had enough. Or drive that Mustang across America.

He’s a god Ben Barrington - Actor Actor, Ben Barrington, stars in The Almighty Johnson’s, which returns to our screens this summer. Ben is fast becoming one of our favourite Kiwi men on the television and although he plays a God, Ben is one of the most down-to-earth people you will ever meet. Handsome and engaging, Ben is refreshingly approachable and direct – a typical Kiwi bloke, if perhaps a little taller than the average guy!

My favourite drink is Bacardi and Diet Coke with fresh lime. My most recent indulgent purchase was a veranda for my back deck. My favourite way to relax and unwind? I love to watch movies, read, exercise at the gym, walk the dog. How do I keep my rock hard abs? Haha, they’re not easy to get but they’re even harder to keep. You have to give them constant consideration and attention. A bit like a girlfriend… worth the effort, but neglect them and they’re off! My worst habit is that I’m a gossip. It’s true! The strangest thing anyone has ever come up to me and said? Someone once thought I was their Dad. Weirdly this person looked about my age but then again it was in the wee hours of the morning on the streets of Amsterdam.

see ME

NZ Fashion Festival Launch Party

Lena Aseeva , Petrina Wilson and Jo Twyford

Alex Blanco, Danny Simmons, Chin Tay, and Mino Kim

2012 Pinot Celebration Formal Tasting

Winegrowing pioneer Alan Brady

Dean Shaw of Central Otago Wine Co.

Sam Kim of Wine Orbit

Experience the Luxury

NZ Polo Masquerade Ball

Models from Jockey fashion show

Denise Tuson, Peter Thornley and friends

Tamati Coffey and Amy Calway

Aja Rock and friends

Chrissy & Tony Van Den Brink

Tony Serepisos and Matthew Ridge

Ricardo Simich and friend

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

watch ME

Rolex Oyster Perpetual Datejust 36mm Steel and 18ct white gold with a jubilee bracelet. Finished with a silver floral motif dial and a diamond set bezel. A unique combination of robust steel and dazzling white gold.

Rolex Oyster Perpetual Milgauss 904L Steel with a green sapphire crystal. Originally designed in 1956 to meet the demands of the scientific community and is capable of withstanding magnetic fields of up to 1,000 gauss.

Rolex Oyster Perpetual Lady-Datejust Pearlmaster 29mm 18ct white gold with a diamond set bezel. White dial with Roman numerals. Rounded, harmonious lines as the ultimate symbol of femininity.

Rolex Oyster Perpetual Datejust II 41mm Steel and 18ct yellow gold Oyster bracelet with a fluted bezel. Slate grey dial with green Roman numerals. The Datejust, introduced in 1945, was the first wristwatch to display the date through an aperture on the dial, an iconic symbol of style.

Rolex Oyster Perpetual Datejust Lady 31mm Steel and 18ct Everose gold, chocolate dial VI set with diamonds. Domed bezel diamond set on an Oyster bracelet.

Rolex Oyster Perpetual Datejust Lady 31mm Steel and 18ct white gold with a fluted bezel and Oyster bracelet. Blue dial set with diamonds and is 100m waterproof.

Rolex Oyster Perpetual GMT-Master II 40mm The GMT-Master was developed to meet the needs of international pilots. The GMT-Master II has proved to be even more invaluable, as it features a rotatable 24-hour graduated bezel that allows those who travel the world to read three different time zones.

Rolex Oyster Perpetual Day-Date II 41mm The Day-Date is the ultimate reference watch chosen by the worldâ&#x20AC;&#x2122;s elite. The very essence of luxury. The original Day-Date was the first watch to display the date, as well as the day, in its entirety. As the most prestigious classic Oyster, the Day-Date is made of gold or platinum. The Day-Date can display the day in a wide choice of languages.

All of these watches are available at:

Partridge Jewellers Auckland 237 Broadway, Newmarket. 09 524 6645

Partridge Jewellers Queenstown Corner Rees & Beach Streets. 03 441 8845

Partridge Jewellers Wellington 306 Lambton Quay. 04 473 9129

See www.partridgejewellers.com

write

THINK moves it on a little further down the line with its Johnny Cash Limited Edition. The bold ebony Italian resin pays homage to the iconic Man in Black. Striped, wood-grained accents, inspired by detailing from his guitar, enhance the barrel. The clip resembles the guitar’s fret board inlay. Johnny Cash’s signature highlights the band. Each pen comes in a black lacquer Johnny Cash box. $565 RRP

This clever Jac Zagoory Write No Evil pen is the perfect gift, reminding us to remember to write about what’s good in our world. Made in the USA.

$149 RRP

Krone captures the macabre elegance of Poe’s writings with its Edgar Allan Poe Limited Edition writing instrument. With only 388 fountain pens available in the world, featuring an 18K gold nib, violet veined charcoal celluloid adds to the dark beauty of the unique barrel. Atop the cap, a skull stares ominously into the void. Edgar Allan Poe’s signature is engraved at the base of the cap. $7,200 RRP

Acme Beatles Collection This collection from Acme celebrates the Beatles in a beautiful collection of pens and card cases that is available in limited edition numbered sets. From $195 RRP

Forever a Classic the Cross Century pen; an icon of American design and innovation. The choice of movers, shakers and ground breakers since 1946.

World Skyline Pen by Jac Zagoory Designs; celebrating one world and one great skyline.

From $125 RRP

$149 RRP OMAS Milford Wild Fountain - the wild celluloid pattern is a stunning finish and the production process takes months. Featuring a band rolling ring clip and “O” logo on the cap, plated in platinum with an 18K gold nib. $1,200 RRP

All of these pens and more are available at the beautiful Red Letter Day stores; the destination for you to reacquaint yourself with the timeless art of writing. Specialising in exquisite stationery, writing accessories and unique gifts, Red Letter Day aims to inspire feelings of nostalgia and artisan culture in those who love writing and tradition. Red Letter Day, Matakana and

Ponsonby, the starting point for genuine personal communication. Ponsonby 14 Jervois Rd, Ponsonby, Auckland. 09 378 8085 Matakana Village 2 Matakana Valley Road, Matakana. 09 422 9748

play ME

Metro Mark on top of the world After the cherry voice from the speaker at the gate welcomed us in, we arrived at Cape Kidnappers golf course, situated atop the vast peninsulas that mark the southern end of Hawke’s Bay, the ends of some holes culminating in cliffs that fall 150 metres to the sea below. Cape Kidnappers, along with its partner Kauri Cliffs, is owned by New York hedge fund guru Julian Robertson who bought the property in 1995. At that stage, he was unsure what to do with the 6,000 acre sheep and cattle farm, until a golf course designer suggested he could build a course there, scarcely moving any soil. The course designer was Tom Doak, a student of Pete Dye, renowned for his minimalist style and famous for many stunning courses around the world including Ballyneal in Colorado. The 7,119 yrd course he has created at Cape Kidnappers is masterful in its light touch and celebration of the site. Meanwhile, Graham the photographer and I were greeted by John McCord, the friendly and immaculate pro, who showed us to the locker room in preparation for our round. The clubhouse, although beautifully appointed inside, doesn’t muscle itself onto the landscape as many clubhouses do, rather it sits almost like an outbuilding of the farm, providing locker rooms, pro shop and 14

a funky bar and café, made to look much like an old woolshed. Here you are surrounded by memorabilia from the farms history and seats clad in sheepskin. Being up so high, the vastness of the skyline was omnipresent as we teed off at the first hole, teasingly aiming away from the cliffs that we knew were going to come into play later on. The fairways and greens were superb but the surroundings always to the fore with minimal signage present on course. By the time we got to the end of the first nine we were ready for a sandwich and a nerve steadying glass of wine at the clubhouse. It wasn’t until about the 10th hole that I started to realise how these magnificent wide open spaces had lured me into trying to knock the cover off the golf ball and a little settling down was necessary to tackle the back nine. This is where the course really comes into its own with the stunning backdrop of views along the cliffs and out to the northern end of Hawke’s Bay. Hole 15 - ‘Pirates Plank’ - is probably the pinnacle of these seaward holes. A 594 metre par 5 with 140 metre cliffs on one side and a 20 metre drop on the other, this is not a golf hole for the faint hearted. The view of the green on the final approach feels like the flag is suspended in space, and it takes some nerve to go hard at the pin. At the end of eighteen holes, with my golfing ego dented and my

senses overwhelmed, this will go down as a round of golf I’ll never forget and I feel truly privileged to have had the experience. If you are planning to taste this for yourself, there are a number of Lifestyle Packages available from a combination of The Farm at Cape Kidnappers, Kauri Cliffs and Matakauri Lodge in Queenstown. Aside from golf there is the choice of the Romantic Hideaway - an overnight stay in any of the three sites, this includes a deluxe suite, champagne, late check out, gourmet dinner, full breakfast and much more. The Revitalising Retreat is similar but with spa packages and there are Family Heaven packages with parents having the option of spa or golfing. I would be remiss not to mention the Ultimate New Zealand Golf Package. This is ostensibly New Zealand (and international) golf nirvana. Nine nights, over two islands and four courses. While staying at Kauri Cliffs you may concur with Golf Digest who currently rates it as the #1 Golf Resort in the world.

See www.capekidnappers.com then go to Rates and Reservations then Lifestyle Packages.

Story by

Mark

Stallard

gorgeous

Beautiful LALIQUE Perfumes

René Lalique began creating his perfume bottles with the Coty firm in 1907. Since then Lalique’s become known for innovating, elegant and incredible designs of over 250 perfume bottles. Lalique’s designs in perfume bottles have been in numerous exhibitions around the world in museums in France, Germany, Japan, and the U. S. René Lalique perfume bottles are often sold at auction with the highest price realised at over $80,000 in 1990. The only way to purchase LALIQUE perfumes in New Zealand is at Cavit & Co based in the Blind Institute in Parnell, 547a Parnell Road. www.cavitco.com

Born on K-Road Megan Douglas - Creator Of River Veda And The Organic Skin Co is a sixth generation medical herbalist, naturopath and formulator, whose passion for herbs and natural treatments began at a young age. “My grandmother, owned what I think of as the first Harvest Health store on Karangahape Road” she says. Here we feature Megan’s “drink for parched skin” the River Veda Lotus and Rose Attar Face Mask is a thirst-quencher for your skin. Rich and deeply moisturising this nourishing face mask hero ingredient is Rose Attar Oil also known as the ‘Queen of Flowers’, which has unique hydrating properties to promote and replenish the skin. River Veda Lotus and Rose Attar Face Mask RRP $58.

Now at 39, L’OREAL comes through for ME In my 16 years as a publisher, I have been fortunate enough to be sent quite a number of skincare products by various International Skincare companies. Normally I put them into my prize cupboard, or give them away to our lucky readers or friends, but I was about to turn 39, and time is starting to show, so I thought I would give this one a go as it stated ‘double lift eye’. And wow, the results have been terrific, I think (wish) I am actually getting younger, this is the first product I have ever tried that has reduced my wrinkles, 3 months into it, I am positive that the results can be seen, and it has certainly made ME feel better! Their one liner is ‘because your worth it’ and you are! (So are you, Charlotte.)

Grown together Founders and brothers, Keston and Jeremy Muijs, share a zealous passion for the power of organic alchemy. As acclaimed international product developers, the duo were awakened to the harm of traditional skincare formulations when a close friend developed adverse reactions to almost every cosmetic during a battle with cancer, hence the birth of their brand Grown. The benefits to skin from the rose ‘hip’ (the part of the rose which is left once the petals have fallen off) are well documented. Rosehip oil has been shown to improve scarring, stretch marks, hyper-pigmentation, dermatitis, fine lines and wrinkles. Grown Facial Serum – Borago, Rosehip & Buckthorn Berry RRP $60 (25ml).

drive ME

Speed & Power

We visited Independent Prestige recently, and spent some time with the highly acclaimed man of speed and power himself, Greg Brinck.

Greg is General Manager of Independent Prestige and is a man who knows about speed and power. He has won New Zealand championships in 3 totally different codes of motor sport - Motocross, Touring Cars and, more recently, Offshore Power Boat Racing. He also won both races at the last round of the UK Formula 4-stroke offshore power boat championships in the Channel Islands in 2007.

it enhances my ability to explain the finer features and

Listening to Greg talk about his cars is inspirational. “Most of our customers don’t know my background, but

little blaze’ when you have been working with them for so

showcase what our cars are about. As New Zealand agents for Aston Martin and Lamborghini we offer the most aspirational sportscars in the world so it isn’t hard to be enthusiastic about what I do. Sometimes you just need to take a deep breath, sit back, look around and admire the incredible cars that we have on offer. It’s easy to get a long. What is exciting right now is seeing the evolution of

each new model as the focus comes on making them lighter and more fuel efficient due to the increasing pressure regarding cleaner emission standards. This is something that only 5 years ago wasn’t a consideration when purchasing a car like this. The cutting edge of technology really is having a major part to play in this at present. As part of the Giltrap Group we are able to utilize the resources that we have available to fully support these brands here in New Zealand” Greg Brinck is the ultimate example of a man that not only talks the talk, but first a foremost walks the walk. Come with us as Greg walks through the key features his prestigious Lamborghini and Aston Martin machines on offer:

The Lamborghini Aventador LP700-4 is a two-door, two-seater sports car, the ultimate supercar, while not the most expensive supercar, it contains all-round technology, performance and styling which makes it stand out from the others. Since it was released in mid-2011, the car continues to receive ongoing acclaim for its 0-100 km/h acceleration rate of just 2.9 seconds and a top speed of around 349.2 km/h. The desirability of this automobile is reflected in its 18 month international waiting list. The New Zealand Lamborghini Aventador allocation for this year has already been pre-sold at a starting price of $675,000, but Independent Prestige have a number of pre-owned Lamborghini’s available starting from just $200K.

The Lamborghini Gallardo in its current form has been in the market since 2003, however in the last 9 years it has been refined and

developed into the car that it is today. “We managed to secure delivery of only one Lamborghini Gallardo Super Trofeo Stradale, the flagship of this model, to New Zealand and have just sold it. Our current Lamborghini allocation is 7 to 8 cars a year in New Zealand.”

The Aston Martin Rapide is the World’s most elegant 4 door sports car. The Luxe version of the Rapide comes with a full luggage set. An additional stunning accessory is the AMVOX2 Rapide Transponder wristwatch which incorporates a miniature transmitter system serving to lock and unlock the Aston Martin Rapide. As the driver nears the car, by pressing the open position on the watch glass (between 8 o’clock and 9 o’clock) the door will open and pressing the close position (between 3 o’clock and 4 o’clock) will close the door. This is the only watch in the world that locks and unlocks a car. Take a test drive in either of these two desirable automobile brands; the Aston Martin’s and Lamborghini’s compliment each other with their different levels of attraction. Sophisticated, discerning and powerfully represented by the man himself Greg Brinck. If you’re in need of a dose of adrenalin (and have only had a light breakfast) let Greg drive.

Independent Prestige 120 Great North Road, Grey Lynn, Auckland 1021, New Zealand Tel: +64 9 360 3202 Fax: +64 9 361 6403

www.iprestige.co.nz

wow

Leigh Hart gets high in the mountains There used to be a Tourism New Zealand campaign that went along the lines of “Don’t leave home until you’ve seen the country”. This campaign was a huge success but I think I can improve on it, or add to it at least, by running with something along the lines of “Don’t do anything whatsoever until you have checked out the Queenstown region in a helicopter, preferably one that can fit the whole family, stops at remote lakes rarely seen by the human eye, passes over glaciers, and still has time to drop you off at one of the world’s most scenic mountain locations so you can enjoy your own private picnic made up of New Zealand’s finest food and wine!” Well, in case you haven’t worked it out already, my wife Ange and two kids Sammy and Sophia joined me on an incredible helicopter trip that did exactly that.

Paul assured me that he had

Our experience left Queenstown airport at 1.00pm. I will admit to being a little grey around the gills as a result of attending a wedding the night before, so this experience was going to either make or break me. For Paul the pilot’s sake I hoped it would be the former, as he ran a very clean and tidy chopper. To put it politely my body was in no condition for any Queenstown “adventure capital of the world” adrenalin-junkie hijinks!

especially as they had their own

something a little different for us and soon we were on our way. This was the first time in a chopper for the kids so naturally they were very excited, microphones and headphones to assist Paul with the commentary. We gently lifted off, left the airport and began by flying up the Shotover River. Immediately it became apparent why a helicopter is the perfect vehicle to take in this landscape. With views above, below and to the sides, the view from the helicopter simply adds another dimension.

Our first stop, and a highlight for me, was a place I had never heard of, let alone seen, Lochnagar. Paul was a wealth of information and told us that the lake had formed only a thousand years ago after a huge rockslide blocked some of the glacial streams. Fed by a couple of spectacular waterfalls, the lake water was the most surreal colour I had ever seen, almost a dark tropical blue on the edges and clear in the middle. This is the landscape the locals must have secretly kept from Peter Jackson when he was scouting for Lord of the Rings. Paul dropped us on the shoreline where I set what was probably close to a world record for skimming flat stones on the water. Sammy didn’t do too badly, but probably lacked my power and experience. Never have I felt so remote and relaxed, but more importantly my hangover was magically gone. We could have stayed here much longer and I hope to return one day with my next wife, but we had glaciers to see, so it was back in the chopper. Call me naive but I was amazed at how many glaciers we flew over on this stage of the journey. I guess what I am trying to say is unless you are in a helicopter it is very unlikely that you ever get to see New Zealand’s lesser known glaciers. I am not going to give you a minute by minute flight log suffice to say we took in Mt Aspiring, a number of amazing lakes, glaciers, and breath-taking scenery before flying over Glenorchy to settle down on top of yet another peak for our alpine picnic!

While we took in the view Paul prepared the picnic. We enjoyed a generous antipasto platter and some award-winning Peregrine chardonnay, which has now become a favourite of ours. It was great to hang out with wine-maker Greg the previous day at his incredible vineyard. I even snuck in a cold beer as the hangover had well and truly been sent packing! Had Paul not been there I probably would have proposed to my wife again as this whole setting made a mockery of my original proposal, but I digress. We lunched and the kids played about on top of this mountain for 45 minutes or so and then it was time to head back. Our journey was coming to an end but there was still plenty more to see on the journey back. About three hours after we first left Queenstown we were back. Ironically, as we landed, there was more adrenalin pumping through my body than after I had done a nude bungy 10 years earlier. So in summary don’t leave Queenstown until you have actually seen it properly and the best way to do that is by taking in a scenic picnic with Paul and his team at Heli Tours. Tell him I sent ya!

www.helitours.co.nz

â&#x20AC;&#x153;Never have I felt so remote and relaxed, but more importantly my hangover was magically gone.â&#x20AC;?

entrepreneur

Jacqui Spice 22

Jacqui Spice is the founder, sole shareholder and CEO of Touch of Spice. She has over two decades of experience in luxury hospitality, specialising in catering to the discerning traveller. ME Magazine first met her about a year and a half ago, we were pleasantly surprised at her down to earth nature, major levels of enthusiasm and her tenacity, which were all apparent from the moment we met Jacqui.

catering to VIP’s and the like I recognised a gap in

How long has the company been operating for and how did it start? The business has been operating for just over 6 years now. I started Touch of Spice in Queenstown as it is not only New Zealand’s adventure playground, it’s also where the affluent go to play. After many years working on board luxury Super Yachts travelling around the world

you ever had? The first job I ever had would have been

NZ for a land-based version of what I was doing – hence I set up Touch of Spice, your personal concierge. This later became The Touch of Spice Group as our concierge services expanded. How old are you? 40 just turned… ssshhh. What was the first business you owned and/or first job a paper round while I was still at school begrudgingly no doubt – I always felt I was destined for bigger and better things so after that pretty much didn’t have a job until I left school at the ripe old age of 16. I became a receptionist for a dental company called Ivoclar Dental and then moved up

the secretarial ranks until I realised there must be more to life and went overseas to work in the luxury yachting industry. How many people are in your operation? We currently have 13 in two offices – one office in Queenstown and one in Auckland and we sub-contract as well especially when we have events or need guides etc.

and positive all the time when we are in a high-pressure industry that just doesn’t stop. This is a group of people who have to be on-call 24hrs a day, work weekends, work nights and work through every public holiday. Keeping them happy about that is a challenge. I have a fantastic team and my aim is to keep them for as long as I possibly can.

What drives you, why do you do it? I absolutely love what I do 99% of the time. My work is also my life so I need to enjoy it for what it can also give me. I always knew I was going to work for myself one day, I was just built that way. After 6 years of working really hard I am starting to see the light at the end of the tunnel and enjoy some of the rewards - but I

What has been your biggest hurdle

am also starting to see other business opportunities and things I want to be involved in. I do not think I am the sort of person who will ever want to retire and do nothing … I enjoy the challenge that owning my own business brings me.

Are you still hands on with any of the accommodation bookings, services, events or weddings yourself? I am still very hands on in most aspects of the business and will probably remain so. I am trying to pull away slowly from being too operational so I can focus “on” the business rather than being “in” it so much. I still do a few weddings a year for key clients and corporate events and I have some private clients I still look after. I don’t take bookings as such any more for the Villas but part of my role is to view new Villas and test drive them. There are definitely some perks... You have many international celebrities that use your products, but we never ever see you publicise this. Who is the most famous person you have hosted? Couldn’t tell you! I would be going against our motto of discretion. What is the biggest mistake you see new tourism businesses make? I am not sure I am qualified enough to say people make mistakes but I think with any new business, particularly in tourism, you really need to have your eggs in more than one basket. I have seen a few of our competitors over the years branch out and have more than one offering and most these days offer a “concierge service” and cover events. What is the biggest challenge you have ever had in business? The biggest challenge I have and still have is trying to keep my team upbeat

in business in the last couple of years? Without a doubt my biggest hurdles in business stem from personal situations – first my mother was diagnosed with terminal cancer and then she passed away. In the same year my marriage ended, I moved to Auckland with my son and the recession started. Not easy to stay focused and grounded when you have all of that going on and are also trying to juggle parenthood single-handed but somehow I managed and I would say we are stronger because of it now – I know I am at least!

Who has given you the best advice in your career? Probably without them realising it Richard Branson, Sir Michael Hill and Warren Buffet! I’ve read all of their various books and I relate to their style and their personalities. Sir Michael Hill has taught me that life really can start at 40 and I have had the pleasure of meeting him a few times.

moment in their lives. I actually just like the fact that with Touch of Spice anything is possible – you ask for it, we will do it! Who are your main markets? Corporate New Zealand is a growth area for us as well as private NZ clients. Australia is a big market for us, the Super Yacht industry is growing for us and we have agents and clients from the US, UK, South America, Russia etc. Your history of education? I scraped through Sixth Form Certificate and then left and got my first real job. Everything else I have learned while being out in the big wide world.

Can anyone be an entrepreneur? Anyone willing to take a risk and trust their inner instinct and believe in themselves can be an entrepreneur. We are probably all entrepreneurs but it’s those that are willing to take it to the next level and keep trying regardless of their failings that are true entrepreneurs. How would you describe your leadership style? I lead from the front and I empower my team. Sometimes I put them out of their comfort zone because I will put them right in the hot seat but it’s my way of showing them that I believe in them and that they have my trust. I have an open door policy – my door is

generally only closed if I am trying to block the noise out. I wouldn’t say I follow the HR handbook to a tee because like any entrepreneur I don’t like rules. But I have learned there are some things I have to conform to. I like to think my team feel motivated to do good because I believe they can - and when they do it they realise they can too. What is your favourite service within your company? I secretly LOVE to do weddings but don’t tell anyone that (who - ME?). I get a real kick out of the process because you get to know the couple quite well and you are part of such an intimate

How do you balance being a mother to a 5 year old with your business life? That is definitely not easy and probably the hardest part of what I do - and as yet I haven’t mastered the balancing act. My one goal for this year is more work/life balance and I am working hard to make sure that happens. Without a doubt while focusing on Touch of Spice I have missed parts of my son’s younger years but as the business grows and I employ more people, the more time I can spend with him. Part of my job is to travel quite a bit overseas and throughout New Zealand so I have periods where I am away therefore when I am around I spend quality time with my son and make sure that we always have a day a week that is just about doing things together. I see you are a member of the Stiletto Spy School alumni, what is this? A fellow member of the Entrepreneurs’ Organization in New York runs this company and it’s all about empowering women! What do you do in your down time to relax and unwind? I like to go walking when I can fit it in and when I am being really disciplined I do Bikram Yoga but I must say it’s been hard to

find the time over the last two years in particular. Basically I relax and unwind with a glass of wine, good food and great friends. Or hang out with my son just playing and laughing. Very low key kind of stuff. What are you reading and listening to at the moment? I have a pile of books next to my bed – mainly business ones – but I am dying to get into the Steve Jobs book and I also want to finish Mastering the Rockerfeller Habits by Verne Harnish. I hope to do that on the plane to LA next week. What is the most satisfying thing that has happened to you in your business? Getting acknowledged for what we have done. We have carved a niche out in the luxury tourism industry. For the first few years we probably weren’t taken too seriously as a contender in the luxury tourism industry in NZ but with a few accolades to our name now, and with an increase in business we supply to the sector, people have certainly taken notice now. I think acknowledgement from your industry and peers is very rewarding. Also to have survived the recession and still be growing and doubling our turnover is very satisfying.

Jacqui Spice - the spicyness Jacqui is the President of the New Zealand chapter of the Entrepreneurs’ Organization – www.eonetwork.org

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Touch of Spice Travel & Leisure

Touch of Spice Private Villa Collection

Honours and Awards ■

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Touch of Spice Concierge

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Touch of Spice Events

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Touch of Spice Weddings.

Coming on line in early 2012 are Touch of Spice Property and the Touch of Spice Luxury Collection

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Jacqui Spice was dressed for this article by Jane Daniels in her 2012 Winter Collection. See www.janedaniels.co.nz. Make Up by Jaime Randell of Jane Daniels.

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ondé Nast Traveler Villa Specialist C 2009 - Condé Nast Traveler USA 5th Place in Deloittes 1 Fast 50 2009 ondé Nast Traveler Villa Specialist C 2010 - Condé Nast Traveler USA ondé Nast Traveler Top Villa C Specialist 2011 - Condé Nast Traveler USA ecember 2011 - Selected by D American Condé Nast Traveler as one of the Top Travel Specialists for 2011 ominee in Next Magazine’s Woman N of the Year Awards - October 2011 ominee in Next Magazine’s N Business Woman of the Year Awards - October 2011

www.touchofspice.co.nz ME

want

ME What’s HOT right now

The Selby – better than Reality TV Todd Selby is a portrait, interiors, and fashion photographer and illustrator. His project ‘The Selby’ offers an insider’s view of creative individuals in their personal spaces with an artist’s eye for detail online. The Selby began in June 2008 as a website, www.theselby. com, where Todd posted photo shoots he did of his friends in their homes. Requests quickly began coming in daily from viewers all over the world who wanted their homes to be featured on the site. The Selby’s website became so influential - with up to 95,000 unique visitors daily - that within months, top companies from around the world began asking to collaborate. Todd currently lives in New York City. His pastimes include eating four square meals a day, tying his shoes, planning vacations, breaking his computers, and working on his tan. If you’ve got time to watch E, then change your habit to The Selby, the hippest online site in the world!

www.theselby.com

Handmade wallpaper from China Chinoiserie wallpaper was hand-painted in China for the export market. It dates from c.1800 and was intended to form a panoramic view of an Oriental garden. Hayley and Simon Beadle have just completed their gorgeous new home, which features this stunning wallpaper. Hayley was somewhat nervous about paying a deposit to get this wallpaper started, but after plenty of research felt comfortable and went ahead. Just send your wall dimensions, choose your design and away they go. See www.chinese-wallpaper.com or www.worldsilkroad.com

Hot winter collection by Jane Daniels Jane Daniels has just launched her 2012 Winter Collection. Jane continues to take inspiration from her travels to Iran, with beautiful colours and prints. Any of you who have bought from the Jane Daniels range before will know that these are investment pieces, focusing on fabulous tailoring with all garments made in New Zealand and using truly beautiful European fabrics. Call in to Jane’s Parnell or Christchurch store, this collection will definitely keep you warm in winter! www.janedaniels.co.nz

Up-cycled timber lamps by Digs David “Digs” Hargreaves bases himself as a Gold and Silversmith jeweller in Arrowtown. Predominantly he works using traditional jewellery making methods, working from his rustic workshop set in the old gold mining town. Currently he is exploring floor lamps, using up-cycled timber sourced from vintage camera tripods and recycled outdoor umbrellas. His next project involves working with his son; a recent graduate in industrial design, on a range of lamps with a more contemporary twist to the classic piece of design. Here we picture some of his current designs which are available at Somebody’s Darling Gallery & Design store in Arrowtown for approximately $795.

Ph 03 409 8187

The search for the Black Rabbit Matt Dicey is the General Manager of renowned Mt Difficulty Wines, on return from a holiday he and his wife Alison Holland started to investigate whether they could learn more about bean to bar micro-chocolate manufacturing. They purchased the equipment needed, and the harvest staff at the winery where Matt works were the guinea pigs for their first experimental chocolate bars. The name for the chocolate ‘White Rabbit Cacao’ came from a vineyard called Black Rabbit Vineyard, named such because whenever they visited the site there was always a black rabbit to be seen racing across the barren block. Their chocolate is a different venture but with many similarities to wine so it made sense to call it White Rabbit Cacao, Cacao because it is all about the origin of the bean. See www.whiterabbitcacao.co.nz or stop into Al Browns Depot Eatery and try it with a coffee! ME Magazine’s Superstar Chef Shaun Fa’amalepe states ‘Beautifully packaged, elegant chocolate with distinguishable flavours’.

want

ME What’s HOT right now

Whitestone Cheese celebrate 25 years with a fabulous dinner for 6

A pawfect solution

To celebrate 25 Years of cheese-making Whitestone Cheese are shouting a Ray McVinnie Dinner Party for 6. Ray will travel to your place, provide all the ingredients and create an exclusive Whitestone meal in your home for you and 5 of your friends. Visit www.25yearsinthemaking.co.nz before 31 May 2012 and submit your entry online, ME Magazine did!

This product uses bio-energetic technology as a natural solution to effectively control fleas, ticks and mosquitos on your pet. It certainly beats paying $90 every six months traditional flea treatments, so give it a go just for that reason alone. It protects your pet for up to two years and apparently minimises or eliminates skin irritations and allergies. It retails for under $100 online see www.pawtect.com

Bombs away! The strong and supple spirit of New Zealand aviator Jean Batten is reflected in a brand new bomber jacket, now available at the BONZ flagship store Queenstown’s home of the Best of New Zealand leatherwear. The ‘Batten’ jacket complements a previously designed ‘bomber’ style jacket in the store known as the ‘Jean’. BONZ owner Bonnie Rodwell says the bomber jackets were named after the famous aviator because they would have been wonderful garments for her to wear and they’re made from incredibly supple and soft yet strong. “The ‘Batten’ is shorter in style than the ‘Jean’ making it very useful to wear with a range of outfits but most particularly as an everyday casual jacket.” ”The ‘Jean’ and ‘Batten’ jackets are now available at www.bonzgroup.co.nz

I’m a gold digger These cool t-shirts are hot off the press. We spied a cool chic – cocal ‘Nicolet Simmons’ rocking her Gold Digger t-shirt out while gold panning in Arrowtown. Available at the newly developed Dudley’s Cottage in Arrowtown, where an entrepreneur has just launched the ‘Arrowtown Mining Company’. This is an attraction where you can learn how to gold pan, rent a pan then head down to the famous gold bearing Arrow River to seek your fortune. T-shirts are $38 and are available from the Arrowtown Mining Company, 4 Buckingham Street, Ph 03 409 8162.

taste ME

Champions The award winning champions and experts of Craft beer, Emerson’s Brewery in Dunedin teamed up with ME Magazine’s Superstar Chef, Shaun Fa’amalepe to come up with recipes to match their expertly crafted; Pilsner, London Porter, Bookbinder, WeissBier, and 1812 Pale Ale Beers.

Craft Beer

Emerson’s brief to Shaun (ex-head chef at Euro) was to create five fingers foods that can be prepared ahead of your occasion – so you have time more to spend enjoying your environment with good company, drinking craft beer and eating! Although the recipes look lengthy, they are simple and easy for any ‘man’ to prepare!

Emerson’s Pilsner matched with smoky

roast duck on toast & peach relish Ingredients (makes approx. 12) ■ ■ ■ ■ ■ ■

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2 medium size duck breast 3T Duck fat (or lard or clarified butter) ½ T Smoked paprika ½ t Salt ½ t Ground pepper 500g Fresh peaches (quartered and stone removed) 1 Sour (or other) apple – peeled, cored and diced 50ml Cider vinegar (or white wine vinegar) 30g Soft dark brown sugar 1T Treacle 100ml Orange juice 10g Yellow raisins (or dark raisins) 1 French stick (or other crusty bread loaf) Olive oil Sea salt Chervil or chopped chives to garnish

Method 1. Make the relish Soak the raisins in the orange juice and leave to stand for at least 4 hours or overnight. Place the soaked raisins, orange juice, peaches, apple, vinegar, sugar and treacle into a heavy bottomed saucepan. Put on the heat and bring to the boil. Turn the heat down and simmer until almost all of the liquid in the pot has evaporated, stirring occasionally to mix and ensure the bottom of the pan does not burn. This should take an hour to an hour and a half. 32

Take the relish off the heat and leave in the pan until cool. Place the relish in a sterilised air-tight container and put in the refrigerator until required.

2. Prepare the duck Pre-heat the oven to 180˚C. Score the skin side of the duck breasts with criss-cross incisions. Ensure NOT to cut all the way through the skin and in to the flesh. In a mixing bowl, combine the paprika, salt and pepper. Roll the duck breast in the spice mix to completely coat them, then, using your fingertips rub and massage the seasoning in to the duck breasts. Melt the duck fat in a heavy-bottomed fry pan on a medium heat. When the fat is hot carefully lay the duck breast – skin side down - into the fry pan. The heat may cause the duck breast to contract – if so – gently push the breast down and hold it until the skin remains flat and in full contact with the bottom of the pan. Keeping the pan over the heat, tilt it slightly to one side, so the fat pools in the bottom corner. Then with a dessertspoon or tablespoon carefully and continuously scoop the fat over the duck breast to baste and cook the meat. Continue doing this for 3 – 4 minutes. Then place the duck into the hot oven for a further 3 - 5 minutes. Remove the duck from the oven and continue to baste, away from the heat for another 3 – 4 minutes. Take the duck breast out of the pan and place on kitchen paper to cool. The duck should be cooked medium and still a little pink in the middle.

3. Prepare the toast Slice the French bread across the loaf approximately 2cm thickness. Drizzle or brush each slice liberally with olive oil. Lay out onto a baking sheet and sprinkle with sea salt. Bake in the oven for 5 minutes or until golden brown.

4. Assemble and serve Slice the duck breasts crossways and as thinly as possible. Place 2-3 slices of duck on top of a piece of the toast, place a small teaspoon of the chutney on top of the duck. Garnish the top with a small pinch of sea salt and a small sprig of chervil or chopped chives. Serve at room temperature. Match with Emerson’s Pilsner chilled to 5 - 7˚C.

Tips / Recommendations Try this recipe with tamarillo chutney. Replace the peaches with 300g tamarillo – peeled and quartered and 200g sour (or other) apples – peeled, cored and diced. Relish will keep in the fridge for months and the flavour will improve over time. Make extra if you have enough fruit. It can be served with cheese, cold meats, chicken or fish. When basting the duck do not tilt the pan too much as the duck will slide in to the fat and splash out of the pan. Be extremely careful when cooking with hot fat or oil. Keep hot fat and oil well away from open flame and water.

Emerson’s Bookbinder

with skewered pork & hot mustard dipping sauce Ingredients (makes 12 skewers) ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■

500g Lean pork mince ½ Small onion 1 Garlic clove 1½ t Fennel seeds 1½ t Dried oregano 1t Dried sage 1t Dried marjoram (optional) 1T Pure malt extract (optional) 1T Fresh parsley (finely chopped) 1t Ground white pepper 1 Egg (separated) 15ml Malt vinegar 2T Hot English mustard 100ml Olive oil Salt to taste 12 Steel or bamboo skewers Vegetable oil for cooking

Method 1. Make the pork skewers Grind the fennel seeds with a mortar and pestle. Add the dried herbs and continue to grind until you have achieved a fine powder. Finely chop the onion and garlic, add to the powder and grind to a paste. Place this mixture into a mixing bowl with the pork, malt extract, parsley, pepper, egg white and salt. Mix all ingredients together thoroughly with a heavy wooden spoon or use your hands. Ensure it is mixed very well. Cover and refrigerate for at least one hour. Take a 50g portion of the meat mix and use your hands to make it in to a sausage shape. Skewer the sausage lengthwise all the way through the middle. Repeat this process with the remainder of the meat. Place the skewered meat on a plate, cover and refrigerate for at least one hour.

2. Make the dipping sauce Place the mustard, vinegar and egg yolk into a small mixing bowl and whisk together. In a slow steady stream drizzle the oil in to the mixture whilst continuously whisking. Once all of the oil has been added, season with salt, set aside in the refrigerator until serving.

3. Cook the pork skewers Brush the pork skewers with vegetable

oil and cook on a hot chargrill for approximately 3 – 5 minutes each side, depending on the thickness of the ‘sausage’.

4. Serve Place on a platter or board with a side dish of the dipping sauce. Garnish with picked watercress and fresh raspberries. This can be prepared just ahead of time and served at room temperature or serve immediately.

easier to work with; this time will also help the flavour develop. Slapping each portion of the pork mince a few times from one hand to the other will tighten the protein in the meat and help prevent it from falling apart when cooked. Soak bamboo skewers in cold water for at least 1 hour or overnight before using to prevent them from burning.

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.

Use a spice grinder or small blender if you do not have a mortar and pestle.

Brush, wipe or spray your grill lightly with vegetable based oil just before use.

Leaving the meat mixture in the refrigerator to cool will make it firm and

Squeeze fresh lemon juice over the pork, just before serving.

Match with Emerson’s Bookbinder chilled to 6 - 8˚C.

Emerson’s 1812 Pale Ale with sausages &

mashed potatoes with emmental cheese & onion jam

Ingredients (makes 24) 24 Cocktail sausages 12 Baby potatoes ■ 200g Emmental cheese (or aged cheddar) ■ 50ml Cream ■ 50ml Milk ■ 20g Butter ■ 2 Red onions ■ 100g Castor sugar ■ 100ml Orange juice ■ Salt to taste ■ Fresh chervil or chive to garnish ■

Then add the milk and cream. Continue to mash until smooth. Spoon this mixture back in to the potato skins.

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Method Pre – heat the oven to 180˚C. Wash the potatoes thoroughly, place them on a baking sheet and bake the whole potatoes until soft. While they are still hot – slice the potatoes in half lengthways, scoop out the flesh with a spoon and place in a mixing bowl. Be careful not to break the skin leaving a small potato ‘bowl’ which will be used to serve. In the mixing bowl with the potato flesh – add the grated cheese and butter. Mash until the cheese and butter has melted through the potato. 34

Place the sugar in a saucepan with 2 tablespoons of water. Bring to the boil and turn to medium heat, once the water has evaporated the sugar will begin to cook. Cook the sugar to the ‘caramel’ stage or until it begins to turn a caramel colour (170˚C on a sugar thermometer). Quickly add the finely sliced onions (this will cause a violent reaction so cover with the lid for about 30 seconds until it subsides a bit) and carefully stir together with the sugar. Add the orange juice and stir continuously until all the ingredients are well combined. Let simmer until all of the liquid has almost evaporated. Set aside to cool until required. Grill the sausages until they are just cooked through. Place one small sausage on top of the mashed potato mixture. Repeat this process with all of the sausages & mash and lay them all out on an oven tray. Pre-prepare everything to this stage. When you are ready to serve simply pop the oven tray of sausages and mash in to the pre-heated oven for 10 minutes to

re-heat. When removed from the oven – place a teaspoon full of the onion jam atop the sausage and garnish with a sprig of chervil or flat leaf parsley or chopped chives. Lay them out on a large platter or board and serve at once. Match with Emerson’s 1812 Pale Ale chilled to 8 - 10˚C.

Tips / Recommendations Cumberland or a pork sausage would work well here. Or choose your favourite sausage or ask your local butcher to make some for you. If you cannot find the right cocktail sausage, use a normal sized one and once cooked, cut the sausage on an angle to the required size. Choose similar sized potatoes, around 3-5cm across or the same size as the sausages. If possible choose a baking or mashing potato (Agria potatoes work well). When cooking the sugar - ensure your pot is very clean as any impurities in the sugar will cause it to crystallise. Be very careful when adding the onion and orange juice to the sugar, as it may spit and will be extremely hot. Always take extra care when cooking sugar as it will reach extraordinarily high temperatures.

Emerson’s London Porter matched

with venison carpaccio with stewed cherries & smoked eel Ingredients (serves 8 - 10)

Emerson’s WeissBier matched

with grilled squid marinated in banana with a rocket, pear, pecorino salad and wrapped in prosciutto Ingredients (makes 24 pieces) 3 Squid tubes (medium size) 1 Banana (ripe) ■ 2T Milk ■ 1 Bunch rocket leaves (approx. 2 – 3 large handfuls) ■ 1 Pear ■ 100g Pecorino cheese (or other good quality hard cheese such as parmesan) ■ 30 ml Olive oil ■ Juice of ½ a lemon ■ Salt and pepper to taste ■ 12 Slices prosciutto ■ ■

Method Insert a sharp knife into the centre hole of the squid tube and carefully slice down the length of one side of ‘the tube’ and open out so it is now one flat piece. Next – score the squid on what was the inside of the squid tube. Cut criss-cross incisions across the entire surface approximately 5mm apart and 1/3rd of the way through the squid. Repeat this process with all of the squid tubes. Mash the banana with a fork until a smooth paste, mix the mashed banana, milk and squid together ensuring the squid is completely coated with the banana. Cover and refrigerate for 2 – 6 hours. Quarter and core the pear then slice

thinly. Shave the cheese with a vegetable peeler, then place with the pear into a mixing bowl with the rocket. Scrape or wipe excess banana from the squid, season with salt and a little olive oil and grill on a hot chargrill for 1 minute on each side or until the squid curls up. Thinly slice the squid and place in the mixing bowl with the other ingredients. Add the olive oil, lemon juice and seasoning to the salad and thoroughly toss together. Lay out a slice of prosciutto and cut crossway in half. Place some of the salad on 1/3rd of the prosciutto, ensuring you have a bit of all the ingredients. Wrap the prosciutto around the salad to make a roll. Repeat this step with all the slices of prosciutto and the remaining salad. Place on a platter or board, these can be prepared just ahead of time and served at room temperature or serve immediately. Matched with Emerson’s WeissBier chilled to 4 - 8˚C.

Tips / Recommendations When marinating for extended periods of time, try to turn and mix every few hours to ensure the marinade will coat and penetrate evenly. The longer you marinate something, the more the flavours will develop and the protein will become more tender.

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300g Venison fillet 100g Smoked eel 200g Cherries 20g Balsamic vinegar 20g Soft brown sugar 2t Chopped fresh sorrell (or fresh basil) Extra virgin olive oil Flaked sea salt & pepper 1 Fresh loaf crusty white bread

Method In a bowl mix 1tbsp. of the olive oil with salt & pepper & coat the venison fillet with the mixture. Quickly sear all sides of the venison in a very hot fry pan to lock in the flavour & juices. Wrap tightly in clingfilm & refrigerate for at least one hour or overnight. Using your fingers remove the stones from all of the cherries & place in a saucepan with the vinegar & sugar. Bring this to the boil & reducing the heat, simmer for 5 minutes. Remove from the heat & set aside to cool completely until required. Unwrap the venison & thinly slice across the grain of the meat. Lightly pat the slices of venison with the side of your knife or a meat mallet until they are wafer thin. Place a single layer of the venison on to a large platter. Liberally drizzle the cherry syrup & 2 tablespoons of the olive oil over & around the venison. Shred & rip the smoked eel into pieces & spread over & around the venison along with the chopped fresh herbs. Season the entire platter with salt & pepper. Serve at room temperature with the crusty bread to accompany. Match with Emerson’s London Porter chilled to 8-10˚C

Tips / Recommendations If fresh cherries are unavailable. Try this recipe with stewed plums – replace the cherries with fresh plums. Or fresh pomegranate – sprinkle fresh pomegranate seeds and drizzle pomegranate syrup over and around the venison.

See www.emersons.co.nz and all good retail outlets. ME

celebrate ME

Passion

in Mt Maunganui

ME Magazine bumped into paddle boarding aficionado Mike Stewart of Queenstown who was extolling the virtues of paddleboarding and invited us to come along for an evening to try it. Not really sure of what the paddleboarding trend was all about we headed down to a local lake to check it out. That particular night the weather was terrible, and while we managed to enjoy a pleasant barbeque and a couple of drinks, two weeks later we

were still not convinced about this sport. That was until I hit Facebook and found an amazing spread of photography featuring paddleboarding. Then it dawned on me. This sport is all about a community and people enjoying being together. Since then this has been reinforced many times as I watch friends stacking their boards on top of vehicles, heading to remote spots together.

20 people learning as a group how

For example at Takapuna Beach on a Thursday night I discovered over

photographed by Aucklandâ&#x20AC;&#x2122;s Greta

to paddle board, and followed up with this photograph essay. We live in cities where there is often a lack of a sense of community and paddleboarding is one way that you can get together, meet, laugh and enjoy people and your local scenery. I love the following story about one communityâ&#x20AC;&#x2122;s paddleboarding exploits, Kenyon of Vela Images.

During the summer of 2009 Michelle Forsyth, also known locally in Mount Maunganui as ‘Passion’, was the only woman who competed alongside a dozen other male surfers in a 1.4 km surfboard paddle race, paddling around a small island off the main beach of Mount Maunganui. There was no separate division for men and women inspiring Michelle to create her own event known as the ‘Mount Maunganui Ocean Goddess Paddle Race.’ The following summer with the help of a group of friends Passion organised the inaugural Ocean Goddess Paddle Race around Rabbit Island. Retro was the theme, long boards only, a $10 entry, winner takes all, a prize for the best dressed and a few donated spot prizes. Local male paddleboarders were support crew paddling alongside 15 female competitors ensuring they felt safe and protected.

Michelle contributes her own personal resources towards the Ocean Goddess Race. The days of preparation are all about detail with uniquely made decorations complementing the annual theme. The 2012 theme was ‘Boudoir Lingerie’ from any era. Influenced by Michelle’s talents, accessories were enhanced with sequins, ribbons, feathers, lace, beads, and flowers.

blessing and expressing gratitude and respect for the ocean and its marine life. Each year a conk shell is blown, followed by a Hawaiian song accompanied by a ukulele, and hibiscus flowers are scattered to the ocean as offerings.

Passion chooses to continue the race as a low-key annual event. It has become cherished by the women paddle boarders and is now exclusively local to Mt Maunganui. This year marks the third year, with 19 competitors, ten support crew on the ocean and several helpers on the shoreline, along with dozens of family and friends cheering at the finish line.

The winner receives the contestants’ entry fees and a handmade Hawaiian lei, together with an island carving, as the trophy, donated by local wood carver James Atutahi. The carving remains with the winner for the year.

Each year before the ‘wahines’ enter the ocean, a sacred blessing is shared, asking the ancestors and guardians of the ocean for their

Michelle is passionate about the event - “every time I read my blessing I am touched with comforting chills.”

Michelle Forsyth operates her own business ‘La Hula Hut’ working as a Holistic Massage Therapist and Wellbeing Consultant. ME Magazine salutes Michelle ‘Passion’, a true community girl!

www.velaimages.com ME

invest in

Susanne Kerr Taking Your Breath Away I was viewing the finalists for the Wallace Awards at the splendid Pah Homestead and even after 30 years as an art dealer I always try to clear my mind, so that anything unexpected can hit the eye. There it was, in the converted day room above the marble fireplace, “The Clearing”. It was painted with a level of technical skill that took your breath away. The jewel-like surfaces were mesmerising and above all it showed a mastery of unpainted spaces, which were clearly as important as those spaces that were. It had a wonderful psychological tension; I felt in the middle of a short story, what had happened there and how it would be resolved; unclear. The painting haunted me – as I find all the best art does. The artist tag said “Susanne Kerr”.

The Clearing, 2011, Gouache and pencil on Hahnemule paper, 1000mm x 1250mm

I was talking to the team at the gallery about it the following morning, I felt quite compelled to go back and look at it. Later in the morning I noticed two women, obviously close friends, browsing through our gallery. They spotted a catalogue from the Melbourne Art Fair and asked where they could purchase it. I told them to have it. As they were from out of town I was suggesting some places to visit, including Pah Homestead and one particular work, midway through conversation I stopped and apologised for not introducing myself. The woman smiled back and said “I’m Susanne Kerr”. We now have the pleasure of representing Susanne. Her first exhibition with us will be in FHE PROJECT later this year and I have “The Clearing” with me here. I’m still compelled to keep coming back to it and find it is as intriguing today as when I first saw it – that is the sign of something truly special.

Kathlene Fogarty, FHE Galleries www.fhegalleries.com Images courtesy of the artist & FHE Galleries. 38

The Society of the Spectacle #4, 2011, Gouache on Hahnemule paper, 990mm x 1248mm

Original Oils, Prints & Commissions

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

inspire

Mark Wager

Seven Ways To Create The Perfect Team What is the number one difference between the average companies and the great companies? Great companies have teams that care and respect each other. They watch each others back and push each other to achieve results together that they couldn’t do on their own. Sounds fantastic but how do you make this happen? Teams come in all shapes and sizes, but whether they are small or large or have formed for an immediate product or are in it together for the long haul you will find that every great team shares the same seven qualities.

their job. This interdependency forces people to work together and focuses their energies on finding solutions when relationships break down. Clarity of roles and contribution In order for interdependency to work everyone has to know not only what they are expected to do in order to complete their job but also what everyone else does and how that impacts other people.

Common purpose Make sure the team doesn’t come to work wondering what’s the point of being there. Everyone should be able to go home at night and explain to their partners not just what they do but why.

Mutual and individual accountability Once you have clarified everyone’s roles you next need to clarify who will be accountable for what. A natural reaction of every ‘manager’ is to take responsibility for everything but the best scenario is to spread out the responsibilities within your team which may include the final decision on certain matters. This level of trust and responsibility helps the team and gives them what we call...

Interdependence An elite team have members that are dependent on each other in order to do

Empowerment Empowerment is the process of giving your team the skills, knowledge and

Mark Wager is a leadership coach with Elite LD Limited, Mark specializes in designing leadership development programs and can be contacted at mark@eliteld.co.nz 40

resources they need to overcome any obstacles they face in order to do their job. People like control and it’s the job of a leader to put that control into the hands of the team. An elite environment At some level we are influenced by our environment. I’ve seen teams located in poor premises suddenly increase productivity when they move into more luxurious offices. If you are having a team building day leave the office behind and find a location that provides the same high level of quality that you require from your team. Satisfaction from mutual working One of the most effective ways to create an elite team is a simple one that is -make people smile. You can spend hours putting together scientifically researched team building exercises but no one has designed a session that is more effective than people having fun together. See some suggestions on the next page! Never forget that no matter how good each individual is at their job a highly performing team will always reach greater heights than a group of individuals. As basketball legend Michael Jordan once said “Talent wins games but teamwork and intelligence wins championships”.

Exclusive charters, team building and much more!

From sailing on an original Americas Cup yacht... ...to cruising on a historical motor launch

For more information, quotes and bookings please contact: info@corporateexplore.com or call 09 965 3394 www.corporateexplore.com ME

ride

Cycling the Vines of

Martinborough Horizontal rain for 48 hours at our Scrubcutters Hutt accommodation at the Thompsons Waimoana Station, sent us running to Martinborough for a more stimulating holiday experience.

On arrival at our Bordeaux on Cologne Apartment, we were greeted by Terry, who has to be one of New Zealand’s most enthusiastic accommodation providers. He taught us how to make the most of the surround sound system and showed us through their amenities – a fresh loaf of bread, full size body wash, shampoo, conditioner, a BBQ on our own private deck, fresh chilled water, a range of cereals and spreads, even shot glasses! We wandered into town to the Village Café, designed like a woolshed, our lovely, gay, down to earth, honest coffee note taker informed us that a double shot – soy – flat white - ¾’s full – 1 sugar - wasn’t a bar on what one of his regulars orders. After a quick wander we settled at the Martinborough Hotel, feeling a little uninspired at this point, we then headed back to the apartment for a relax before a snap decision to go to the local Cinema (Circus) was made. On arrival at Circus we were greeted by the manager, he used the term ‘Chief’ when serving us which was refreshing and unique. Then we delved into the cutest cinema you will ever see, we were last in, so only the front row was available, but it was not a neck craning exercise, so the movie was thoroughly enjoyed. Out we came to our freshly made take-away salmon 42

pizza, chef Nigel Ferguson was entertainment personified and this cinema/restaurant/take-away and bar concept was the best I have ever seen in New Zealand, in that it offered a classy, cosy, lateral entertainment environment, Martinborough personified, we were enjoying this town! In the morning we walked into the centre of Martinborough for our morning coffees where we discovered Medici who were rumoured to be the best coffee in town. They were friendly with generous, colourful café breakfasts. We were reading through a brochure picked up from the information centre on Martinborough wines - The decision was then made not to go on a guided tour but to hire bikes for a half day, so with helmets on and wine baskets attached to the front, off we pedalled. Not sure whether this was going to be a good idea, the thought of drinking and cycling has never been appealing, but at least the guilt factor of eating and drinking all afternoon would be minimised. We started at Olivo, food not wine would make a good beginning, virgin and infused were on offer along with

comprehensive olive education. We loved their export brand ‘ilove’, amazingly they recommended a recipe of Chilli infused olive oil on ice-cream! Bizarre but please see the recipe here in case you might want to give it a go! We peddled onto Te Kairanga Winery where the tasting was $5 which included 10 wines, we decided to share the tastings so we would still be capable of exercise afterwards. The best deal at Te Kairanga was the $10 bottles of Rose, for purchase at the cellar door, definitely drinkable to the untrained Rose palette! Next was Alana Estate. A beautiful courtyard with music, lots of umbrellas and happy people. Their brochure stated ‘food and wine matching’, so we assumed that they would be offering something similar to Northburn Station, where you are presented with a tasting plate of canapés matched with 4 wines. But their menu did not have wine matches! We worked through that and stumbled across a fantastic Riesling – their 2009 was the standout wine of the day so we popped one in the basket and it was off to Vynfields for lunch we went. Vynfields’ cats Pinot and Merlot were on hand to greet us, this was an organic vineyard and just awarded the day we were there - official biodynamic status. The half glass tasting of 6 wines for $20 was excellent. We all should appreciate organic wines due to the minimal hangover that is acquired from them!

The cheese platter for $26, included 4 cheeses, a small amount of quince paste and a tiny bit of chutney, plus loads of fresh bread. This was not a vineyard of grandeur, but I felt you could if you wanted to, lie on the grass or be dressed in any way and not be judged – possibly slightly bohemian in the food presentation, but gorgeous on a sunny or slightly overcast day. Back to town to have our bikes back by 3.45pm. In total (including bike hire) we spent $111 on 4.5 hours of probably the most enjoyable exercise/tasting experience one can have, major value for money and I think this was the best way to truly view, stop, explore and appreciate Martinborough. We only managed about 1/6th of what is on offer, so I need to allocate about 1 week in the next couple of years to complete the mission. The highlight for us was our final night in Martinborough, friends came to join us at Cool Change Bar & Eatery, it was a beautiful night, the tables outside were packed, so the staff grabbed some tables and chairs from inside and

promptly set up a table for us outside. Karina was an expert in hospitality, she is one of 4 friends who had started up this eclectic eatery only 4 months earlier, it felt like all the staff were having as much fun as the patrons. $5 bubbly is served all day here, a lovely extremely drinkable French brand, this restaurant is onto it! Have a look at the photo below here of their unique take on the classic prawn cocktail, it was fantastic! Everyone’s meals, the environment and the laughter were delectable and when I finished my evening with a Brandy Alexander cocktail, I caught Karina standing on the bar to get to the top shelf, I asked her if I could join her for a dance and she said “Yes” and I thought ... this is kind of like my hometown Arrowtown, where the people are fabulous and you never want to leave, I recalled what I had said to someone from Destination Wairarapa one day at a tourism trade show “what on earth has the Wairarapa got to offer a tourist” I now feel embarrassed about that question, I am going back to Martinborough and it will be like going home!

RECIPE

Olivo Smoked Chilli Infused Olive Oil on Ice Cream Prepare a bowl/s of dark chocolate ice-cream or rich chocolate sorbet Pour over the Olivo Smoked Chilli Infused Olive Oil

read

FIORDLAND - Landscape and Life A labour of love since 1995, Roger Wandless and John Hall-Jones present Fiordland ﬂawlessly with this magnificent book of photographs. Established in 1904 Fiordland National Park is one of the worlds largest and it is no easy task to portray it given its inaccessibility, climate, and grandiose scale. The photography captures not just the landscape, animal life, and human interaction but also encapsulates the mystery panorama and true essence of this remote corner of New Zealand through the eye of an artist. John Hall-Jones complements the visual with his knowledgeable and

Phantom

authoritative text. Its historical perspective highlights many aspects, from quotes drawn from Captain Cook’s Sojourns, to the early sealers and the original coastal survey of the 1850s. Whether you have visited this region or not, this is a ‘must have’ coffee table book and an absolute piece of art!

www.rogerwandless.co.nz/category/books/ $79.95

by Jo Nesbo

Jo Nesbo is a Norwegian thriller writer known as the superstar of this genre and his Harry Hole novels have a huge international following! The facts say it all. Jo Nesbo’s The Leopard was a #1 bestseller in hardback, remaining in the top ten for eight weeks. A previous work, The Snowman, rocketed to number two in the Sunday Times paperback charts and was a top ten New York Times hardcover bestseller. Over 500,000 copies of The Leopard sold in the UK in the first five months of 2011 making Jo Nesbo the third largest fiction author in the UK. His Harry Hole novels have sold 9 million copies worldwide, 1 million in the UK. The books are published in 40 countries and Nesbo has won numerous awards across Europe. His work has been shortlisted for the CWA and for the prestigious Edgar Awards. 44

The Snowman has been optioned by Working Title Films, makers of Fargo, Notting Hill and Atonement and Martin Scorsese has been confirmed to direct the feature film. Nesbo tours New Zealand in March to promote his latest Harry Hole novel Phantom along with the New Zealand movie release of Headhunters which recently premiered at the Toronto Film Festival. Headhunters delivers a top-notch crime story with slick camera work and a twist-a-minute plot – just like the book.

ME Magazine comment: Jo Nesbo is the George Clooney of thriller writers!

RRP $38.00

Nadia’s Kitchen

by Nadia Lim This 25-year-old winner of Masterchef NZ 2011 previously worked as a dietitian and nutritionist promoting healthy recipes for healthy living. Her book Nadia’s Kitchen reflects her passion for food and cuisine and is enhanced by the beautiful photography of Kieran Scott and styling by Tamara West.

High Country Woman by Iris Scott

ME Magazine comment:

My French Affair

A noteworthy recipe book due to Nadia’s Masterchef status.

by Amanda Taylor-Ace with Ann Rickard

RRP $55.00

When she was widowed in 1992, Iris Scott, mother of three at the time, had to call on all her inner resources and farming skills to carry on as the run holder of the 150-year-old 18,000 hectare Rees Valley Station, near Glenorchy, at the head of Lake Wakatipu. Not only did she run the station on her own she also had to keep up her veterinary practice at the same time. It was no mean feat and a fascinating life story.

A lively, inspiring account of a New Zealand woman’s decision to create a new life in the south of France. Amanda Taylor-Ace lives her life by her philosophy of ‘joie de vivre’ - unlimited joy. When her 14-year-old son was falling in with a bad crowd and her life in Auckland needed a shake-up, she packed her bags and they headed to France for a year. My French Affair is the appealing story of how and why she decided to stay and where her new life has taken her.

ME Magazine comment:

Our pioneering high country women should be celebrated. Support Iris!

Don’t we all want a French affair at some point!

RRP $45.00

RRP $40.00

Pipi: The Cookbook

by Alexandra Tylee and Brian Culy This beautiful new cookbook features recipes from the iconic Hawkes Bay restaurant, Pipi, a Havelock North café always packed with people enjoying its rustic ambience and delicious homemade food. Owner and chef Alex Tylee learned to cook providing meals and smoko for the workers on a farm, at a time when the tins always had to be full. By making her way through the renowned Mrs Beeton’s cookbook, she

discovered that if she followed a recipe carefully then she could create anything, from puff pastry to chicken stock. And so Pipi was born.

ME Magazine comment: A gorgeous cover, would make a great gift!

RRP $65.00

Photo by

Bryce McQuillan

Shot on a Canon DSLR 50D camera, with a MPE-65mm macro lens 1-5x life size, and a MT-24EX Twin Flash for lighting. This image is a single shot of a Fuchsia flower reflected in a dewdrop on a blade of grass. Email Bryce at spidermanbryce2006@hotmail.com 46

www.peterfell.co.nz ME

style

CPR Often when asked what I do for a living at social events (usually while they sip on their champagne), I can almost guarantee what the next question is going to be: How can I quickly revamp my wardrobe? By this stage I notice that a group of ladies have all gathered together with wide-open attentive eyes awaiting my expert advice. At times, and to their disappointment, my answer is simple... accessories! Your accessories are your ‘box of tricks’ for updating a look, transforming an otherwise plain-Jane outfit to a Charlize Theron one. That is, an effective method to express your personality. Whatever the reasons, there are some simple tips to follow:

your wardrobe

Invest 30% of your wardrobe budget in affordable accessories: This is not just shoes!

An accessory is anything that is not your original garment. Cardigans, vests, camisoles, a variety of tops and undergarments jewellery, shoes, scarves, belts, handbags and so on. Don’t forget to invest in a few plain coloured silk and wool pashminas they will give a glamorous look to your eveningwear, winter or summer, instead of a bulky jacket.

Choose accessories in your favourite 3 colours: A great way to begin your accessories wardrobe is by sticking to your top three favourite ‘your’ complementary colours.

Break outﬁts with colour: For those accessory beginners, you can practice with one colour e.g. blue or red with a black suit. Maybe a red

belt, handbag, shoes, red earrings or, if complementary to your skin, some red ‘lipstick to brighten up the look. Who said a black suit has to be boring?

Balance & restraint: You have a selection of accessories to choose from, and you are wondering how to mix them up? For maximum impact stick to one or two items at a time. Just like interior designers work on lifting the less prominent colour in a room by marrying it with different coloured household items, you can do the same by picking the less prominent colour of your outfit and focusing on highlighting a colour throughout your outfit.

Two-second test: Stand up in front of a full mirror and look at your entire outfit for two seconds, and turn away. Did one item scream at you

too loudly? Remember that accessories should be balanced, and no single accessory should be so bold that it detracts from your total look.

SAVING TIP! Have a special occasion or outing? Before you buy a new outfit, have a look at your wardrobe and see if an existing favourite item can be ‘dress up’ or ‘funkier up’ with accessories. We encourage our clients to have a “style board”. Grab a corkboard and hang it on the inside of your wardrobe then pin-up magazine pictures for inspiration, also keep a clothes shopping list on it. A word of caution: Do not forget to dress for the environment. If “conservative” is the protocol in your workplace, then a noisy set of bracelets, too much jewellery, large hanging earrings and too much make-up could be distracting in business meetings. Finally, remember to always accentuate your assets. Style is about maximising your natural beauty and expressing ‘your uniqueness’ with total confidence.

Style ME Editor is Susana Sarmiento. New Zealand’s No1 Body-Image & Style Expert from TVNZ Breakfast offering practical innovative techniques on how to look & feel fabulous in your own skin. Have a question to ask? Email Susana directly at Susana@laquaimage.com or visit www.laquaimage.com/services.html and view their head-to-toe transformational services.

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Express Lunch at Hilton Auckland

Prestigious EarthCheck Gold level for The Langham Auckland

Simon Gault and Shane Yardley introduce Fish Bento Lunch Box: four courses all-in-one with a Summer Aperol cocktail for only $29. Available exclusively for lunch Monday to Friday at FISH restaurant, Level 1 of the Hilton Auckland, the Fish Bento Lunch Box allows you to discover a tasty express lunch on the waterfront within the hour. With a frequently changing menu, you’ll enjoy tasting a variety of dishes and after just 5 visits to the restaurant you’ll receive a complimentary Fish Bento Lunch Box! For those wanting to indulge in a longer lunch, FISH set menus are priced from just $31 for a two course lunch or $39 for three courses. Dishes include scallops for starters and snapper fillet and tuna steak for mains. FISH, Level 1, Hilton Auckland, Princes Wharf. Ph 09 978 2020.

The Langham has achieved a New Zealand first, by being the first ‘Accommodation Business - Hotel’ in the Pacific region including Australia, to achieve EarthCheck Gold status. Jeffrey van Vorsselen, Managing Director of The Langham says “that for travellers the world over, it’s good to know there’s a credible certification body keeping track of sustainability claims and that The Langham, Auckland is delighted to, once again, be an industry leader in Australasia”. The Langham began its sustainability journey back in 2006 so it is very pleasing to be recognised as a business that is taking environmental and social responsibility very seriously. The achievement is also a first for the Langham Hospitality Group internationally so it is exciting for Auckland and New Zealand to be leading the way.

A fabulous destination for romance, your wedding or having a couple of days for YOU - the elegant Hilton Lake Taupo hotel offers a thermally heated pool, which can be swum in all year round, rooms that feature lovely balconies with stunning views over Lake Taupo and Mt Ruapehu if you order a Mountain View room. The breakfast buffet is one of the best in New Zealand. Complete your stay with dinner at Bistro Lago, one of the best dining destinations in Taupo. You will need two nights minimum here to make the most of the facilities, and to maximise relaxation, we stayed in one of their apartments and did not want to leave.

High-end influential UK magazine Tatler has named Queenstown’s Eichardt’s Private Hotel a ‘Top 8 Forever Fabulous’ world’s best hotel in its highly coveted annual travel guide, alongside the world-renowned The Ritz of London. Eichardt’s Private Hotel comprises a collection of luxurious suites and garners the highest accolades on a global level through its unsurpassed passion for world-class guest experiences. The Times newspaper of London recently named the Eichardt’s Bar one of the ‘Top ten bars In the world with a view’.

www.fishrestaurant.co.nz

www.langhamhotels.co.nz

www.laketaupo.hilton.com

www.eichardts.com

Weekend Romance

Eichardt’s Private Hotel in Queenstown named among world’s best hotels

Save the planet at the hotel InterContinental Wellington in March Diners can help save the planet at Wellington’s Chameleon Restaurant during its A Taste of Sustainability promotion. Chameleon is the signature restaurant of inner-city five star hotel InterContinental Wellington, where the philosophy of sustainability is embraced in all areas of the hotel. InterContinental Wellington Executive Chef Edmond Weicherding believes completely sustainable menus are a sign of things to come. This year’s five-course set menu includes organic Waimarino pork (pork belly with a kamahi honey and gooseberry glaze, served with green elk leaves), Kipdale Farms chicken (breast with a pinot noir jus, roasted roots vegetables and crushed moi moi - a Heritage potato that is thought to have originated from a crop Captain Cook planted in NZ in 1773) and Aoraki fresh-water salmon (hot smoked with a kelp and lime crust), accompanied by various ingredients from Commonsense Organics.

www.ihg.com

Beef + Lamb Excellence Award for Sofitel Queenstown Hotel & Spa’s Executive Chef

Kaikoura Boutique Hotel – beautifully renovated and Justin Marshall new to the market makes it into ME With a proven high end Magazine again – Boutique Hotel interior nice swing Justin! design and management

Beef + Lamb New Zealand Ltd invited a few selected chefs around the country to compete in their annual culinary competition – Beef + Lamb Excellence Awards. The chefs were all anonymously assessed on the consistency, quality and preparation of one beef and one lamb main course. Executive Chef Ross Woodvine pictured here proudly won the 2012 New Zealand Beef + Lamb Excellence Award. Ross only uses locally sourced ingredients, combined with his superb skills and passion for excellence, Vie Restaurant, Sofitel Queenstown Hotel & Spa.

team behind it, the newly opened Kaikoura Boutique Hotel is the absolute best place to stay in the centre of Kaikoura. Now in its third month of the doors being opened, with 8 renovated rooms and a further 4 first floor waterfront rooms coming, this 130 year old building has fantastic views over the ocean and the Kaikoura mountain range. Offering luxurious accommodation, the Kaikoura Boutique Hotel features contemporary interiors with exclusive personal service. Kaikoura’s only Boutique Hotel, located right on the Esplanade waterfront, an ideal base for exploring the best tourist activities, shopping, cafes and restaurants on offer. Perfect for a romantic escape or executive retreat.

Hilton Queenstown has partnered with the NZPGA Pro-Am Championship being held at The Hills Golf Course in Arrowtown from March 29th – April 1st 2012. The new five star 178-room Hilton Queenstown is a major sponsor and the exclusive accommodation provider for the event. The event has a unique format, 64 invited amateurs and celebrities will be each paired with one of the 64 professionals that make the cut, playing together as a team over the final two days. Playing in the event, representing Hilton Queenstown is ex-All Black and sports commentator Justin Marshall. The tournament has been agreed for a minimum five year term and is initially part of the Australasian PGA Tour with total prize money of $500,000 in 2012.

www.sofitelqueenstown.com

www.kaikouraboutiquehotel.co.nz

www.queenstownhilton.com

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5 Star Darling

Auckland’s former Westin Hotel is now Sofitel Auckland Viaduct Harbour. The 173-room waterfront hotel at the intersection of Halsey St, Gaunt St and Viaduct Harbour Ave is Accor’s 10th in Auckland and 33rd in New Zealand and for some years traded as the Westin. The hotel has hosted stars such as Pamela Anderson, David Beckham and Kanye West and has served as the headquarters for New Zealand Fashion Week. ME Magazine loves the huge baths, the Sofitel is a luxury offering with quality 5-star service and this property is outstanding. The hotel will launch a new restaurant and re-launch the spa centre, which will be one Auckland’s most desirable urban spas. The Sofitel Auckland Viaduct Harbour 5-star rooms will start at $299 a night.

www.sofitel.com/Auckland-Viaduct

The Rees Hotel, Culinary Series with Pegasus Bay

Spa at the Pullman Fitness Centre

Rydges Wellington now has iPod docking stations in all 280 of their superb rooms, launched at the same time were iPads available for use in the lobby/bar/restaurant areas with complimentary 20 minutes of internet. Complete wireless internet throughout the hotel, completes their technical offerings to their valued guests. Launching in April is a refurbishment of their restaurant and lobby.

Be taken on a 5-course degustation journey by award-winning Executive Chef Ben Batterbury from ‘True South Dining Room’ at The Rees Hotel & Luxury Apartments in Queenstown. These unique dishes will be matched by an exquisite selection of Pegasus Bay, Waipara fine wines, including the Prima Donna Pinot Noir 2009, touted as the ‘Must Have Red Wine of the Lunar Year’ by the Asia Sentinel newspaper. We will be joined by special guest, Paul Donaldson of Pegasus Bay Wine. Saturday 31st March 2012; welcome drinks at 6.30pm, dinner commences 7.00pm. Tickets from $135/pp. Contact for room package details.

Spa at the Pullman Fitness Centre is an elite training arena. Emphasising healthy lifestyles through a balance of mainstream fitness components and holistic training and therapies, Spa at the Pullman truly challenges you to detoxify your body and mind. The fitness centre includes an open air stretch area, 25 metre heated swimming pool, access to one-on-one personal training, spa pool, steam room, sauna, complimentary lifestyle consultations, and nutritional services. Email pullmanspa@pullmanauckland. co.nz or ph 09 355 1242 for more information.

www.rydges.co.nz/Wellington

www.therees.co.nz/culinary-series

www.pullmanauckland.co.nz

All Tech’d Up

ME magazi

RE A D E

Present

R OFFE

t h i s vo u

$30 OF

cher for

Applies to on the 1 direct booking 0am a s only S ound F nd 2pm Milford ly/Cruis e/F ly

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 53 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

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Russell called

Duke of Marlborough - Russell We were heading up north for a long weekend away from the kids and there were plenty of options to choose from. After a few phone calls I discovered that Anton Haagh one of the former chiefs of the Nourish Group had bought the Duke of Marlborough in Russell. There were lots of great reviews and positive comments about what Anton was achieving with the historic pub, so we headed to the Bay of Islands to see for ourselves. Built in 1827 The Duke of Marlborough, on Russellâ&#x20AC;&#x2122;s waterfront, has serious history. It was the countryâ&#x20AC;&#x2122;s first licensed hotel and the current owners, recognising its significance, have done it justice with their refurbishment programme.

happy to have seen these beautiful creatures as they played close to the boat, leaping gracefully out of the water and providing a great performance.

Our room had outstanding water views and beautiful décor. After settling in we relaxed to the live music, while enjoying a beer on the balcony. Dinner was a food and wine experience with over 100 wines and 30 beers to choose from and a menu ‘to die for.’ I indulged in Crispy Calamari, an entrée dish which was a very generous portion and came dusted with lemon pepper and polenta, served on a rocket, pea & feta salad. My partner enjoyed her Thai beef salad which was carved rare Angus beef sirloin atop a rice noodle & fresh vegetable salad with a spicy sweet & sour dressing. Light and lovely! After dining we stopped into The Duke of Marlborough House Bar for a quiet drink and fortuitously bumped into the “Governor” Anton Haagh, who along with his wife Bridget and business partners Riki Kinnaird and Jayne Shirley, bought The Duke in 2010. Anton outlined the renovations they completed shortly after they purchased the property, then guided us through the buildings. An invite followed to join him at the neighbouring game fishing club for a drink where he gave us an informed insight into of the history of game fishing in the area. There are some fascinating stories and photographs

about the rewards that come from game fishing in this area. We awoke to a new day after a superb night’s sleep and ventured down to breakfast where there was a choice of several cereals accompanied by a freshly made fruit salad, along with a selection a breads and muffins. With some difficulty we chose an activity from the huge selection departing Russell and jumped aboard an Explore NZ Dolphin Discoveries, Swimming with the Dolphins halfday trip. The crew was passionate about the tour, involving everyone on board, as we cruised around many of the 144 islands looking for the elusive Bottlenose dolphins. After a short time we were lucky enough to come across a pod. The crew and passengers became very excited when we spotted some young baby dolphins in the pod. Unfortunately it is not possible to swim with the dolphins when there are young ones present but we were happy just to see these beautiful creatures ‘up close and personal.’ It was such an incredible experience. Although the skipper kept trying to find a pod we could swim with it seemed they all had babies and it was not to be. Because we had missed out the company gave us a voucher to come back and try again - now that’s what I call service! Whatever, we left the trip

On our return we looked forward to another great meal and were not disappointed. The Duke of Marlborough menu was so extensive it was hard to choose! I finally decided on Tussock Fed Lamb Rump (Sous vide premium lamb from New Zealand’s Southern Alps with red beet puree, new season potatoes, goats cheese & pinenuts). The food was incredible, another huge portion cooked to perfection. My partner indulged in the Roasted Chicken Breast (with chorizo sautéed potato & snow peas with lemon herb vinaigrette). The waitress talked us into dessert – impossible to resist a Chocolate Terrine (with chantilly cream & lemon & lime marmalade) and the old kiwi favourite, Mini Pavlova (with strawberry gel, kiwifruit & whipped cream). Taking our leave of picturesque Russell and heading back to reality was difficult. This tranquil and quite unique place, that played such an important part in New Zealand’s history, is a must for any itinerary.

Story by our Undercover Reviewer! www.theduke.co.nz

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Brilliant Bolton The Presidential Experience - Wellington On opening the door of the newly developed Residential Suite at the Bolton Hotel in Wellington, our breath was momentarily taken away – the colours, décor, art, and modern, yet homely, interior will astound you. We investigated further - opening the large sliding doors onto one of two balconies, drink in the views of Wellington, there are people on the beach in view… oh my, this can’t be Wellington, it was a gorgeous day, not a breath of wind,

high up on the 18th floor, it was like heaven. Into the master bedroom, a lovely rug to put over you when reading a book was splayed on the ottoman, the textiles and extra blanket on the bed were stunning, and had a strong New Zealand flavour, a waka paddle was a feature on the wall, absolutely iconic. Into the bathroom which had a beautiful tea light chandelier against the wall above the generous sized spa bath, a separate shower and a comprehensive range of bathrooms accessories – mud

mask, body balm, exfoliant, soaps, shampoos, bath salts… you will want to spend an entire afternoon relaxing in the bath. The second bedroom and bathroom are just as impressive. Outside on the smaller of the two balconies, just off the master bedroom, was a room you will have never seen in a Hotel before, it has its own breakfast nook, so cute, it almost looks as though you could be sitting in a little Italian or Parisian eatery, with its own sink and a different view from the other main balcony this is very unique. Into the kitchen, which houses an impressive kitchen island, always handy to cook around with a glass of wine in hand, all table settings for 8, including glassware, a fantastic variety of kitchen equipment, even down to the tap extension system that you see in commercial kitchens, you will want to put on your own dinner party and really take advantage of this 5-star boutique Wellington secret! After unwinding for a few hours we readied ourselves for the two course (with wine match) dinner which is custom designed by the chef (and owner) of the food and beverage department at the Bolton. Recently father and son team Malcolm and

Matthew McLauchlan ex-international hoteliers and Wellington locals have partnered with the hotel to run the Food and Beverage operations at the Bolton, this looks to be a success, with a wonderful menu presented to us (we left it to their team to decide on our dinner) entrees of pan seared NZ scallops with a carrot crumble, shaved fennel and a radish and orange syrup – anything orange on a plate is a win in our book – Lovat Downs Venison w/potato and prune cake, white onion puree and port reduction. For mains Wakanui Beef prime eye fillet and a Leeland Gourmet Shoulder Rack of Lamb both with Chef’s Choice of accompaniments. The service provided by the team at the Bolton on delivery of meals was impeccable, with the finishing touches applied to the meal when they were on the plate in front of us. The Ata Rangi Celebre 2008 which Matthew chose to match with our meal showed blackberry, plum and vanilla characteristics with soft tannins (for a syrah!) and a hint of black pepper. Smooth and flavoursome with a full mouth feel. Very easy drinking and a great match to complement gamey meats – or even poultry – duck, quail etc. Although the 2008 is now sold

out, we have been told the 2009 is even better though! What a terrific overnight experience. Warwick Angus who is the Managing Director, with a construction background, not a hotel background, has refurbished and launched a residential suite of which Wellington can be proud. The restaurant at the Bolton is currently also being refurbished – they have given ME Magazine a hint of their new menu which they are calling “casual chic with an artisan flavour”– where many local producers of organic produce will be utilised. Regular in-house guests will be able to have a different meal whenever they stay without getting bored with hotel food. If you have some friends or a partner you would like to impress, invest in the upgrade to the Residential Suite, you will not regret it. When checking out in the morning you will feel torn between your priorities and staying just one more night… it is absolutely lovely. ME Magazine can’t wait to come back, hopefully to take advantage of what the residential suite has to offer. A Wellington party is in order!

www.boltonhotel.co.nz Ph 0800 99 66 22 ME

stay with

Perfect at Peppers Peppers Bluewater Resort - Lake Tekapo ‘Affordable Luxury’ is the tag line that Peppers Bluewater Resort Lake Tekapo use, and no truer words could be said. If you are not familiar with the Peppers chain of hotels/resorts in New Zealand, you should be - with Peppers Clearwater Resort in Christchurch, Peppers Beacon in Queenstown, and the latest Peppers in Martinborough ‘Peppers Parehua’ – all their properties offer a consistent level of accommodation and service. After many years of hard work Ken Harris - regional general manager of Peppers Resorts and Hotels in New Zealand, has achieved the perfect mix of properties! Peppers Bluewater chooses the stunning location of Lake Tekapo as its backdrop. Always a visual treat, the incredible turquoise colour of Lake Tekapo is caused by ‘rock flour’ (dust ground from rocks in the glacier’s headwaters) making Lake Tekapo is a popular visitor attraction. The Peppers Bluewater Resort offers every size of hotel room that you could desire, starting at a standard hotel room for $145, through to 3 bedroom villas. After having a guided tour through all of the rooms, we definitely suggest upgrading to a suite that has a bath, the baths are large and fit two people,

so if you have enough time to relax while you are there - definitely upgrade. Every Suite or Villa has its own pro’s so we didn’t think that booking a lake view or mountain view room makes any difference, both are just as gorgeous. All rooms have double-glazing and air-con, so in these climates where it can snow in January, we thought that was an excellent touch. Well thought-out by Modern Architecture Partners, this resort has won awards for its design and been praised for ‘fabulous integration into the landscape’, we loved the modern design and feel of this resort. On arrival we had a bread maker in our fully equipped kitchen which had freshly made bread ready and waiting for us, with accompaniments. After a lovely glass of wine we popped into their contemporary restaurant, where a range of local and New Zealand produce was available on the menu. This is definitely the best restaurant in Lake Tekapo, and even if you are staying somewhere else in Lake Tekapo, we highly recommend this as a destination dining experience.

the mouths of small streams leading into Lake Tekapo. There is so much to do now in Lake Tekapo, we recommend staying two nights to be able to relax and get it all in at the Alpine Springs - hot pools and spa during summer, ice skating rink and snow tubing park in winter, The Earth and Sky night tours and their fabulous café during the day. Lake Tekapo also offers fishing charters, horse treks, mini golf and the renowned Air Safaris scenic flights over Mount Cook, you can’t go wrong for a fabulous family getaway or romantic two night stay. Spend a night in Tekapo, it has been a long time coming, but Peppers have made the investment and stepped up to the challenge of providing Tekapo with a fabulous hotel and restaurant, Lake Tekapo is a perfect holiday destination!

www.peppers.co.nz Ph 0800 275 373

The staff were friendly and committed to excellence, the food was colourful, they even served us an amuse-bouche which I would never have expected to get in Lake Tekapo! The mains of gnocchi and the locally sourced salmon were perfect, the dessert was rich and was a refined finishing touch on the meal. Best of all was the breakfast in the morning, a traditional buffet set up, but with everything you could want, including every juice under the sun. We acquired some inside info from a regular fisherman on Lake Tekapo, it holds brown and rainbow trout in good numbers with some reaching very impressive sizes. For the shoreline angler, drive up Lilybank Road approximately 30kms (it is gravel so take it easy). Here you will find good access at several points to some of the best fishing around

mini

School Holiday Travel Tips Rainbow Springs in Rotorua

has a new Big Splash ride, in keeping with the parkâ&#x20AC;&#x2122;s conservation theme, the Big Splash is a journey through time that features an informative narrative, state-of-the-art animation bringing to life dinosaurs, moa and the haast eagle, and an adrenalin boosting plunge at the end.

www.rainbowsprings.co.nz

Rydges Wellington

has a cool Kids Room and Swimming Pool available on weekends and school holiday periods featuring table tennis, Wii, fooseball, bean bags and board games, plus inflatables for the kids.

www.rydges.co.nz/Wellington

Auckland Whale and Dolphin Safari is a fantastic way to entertain the kids for a day. Park in the Downtown Car Park, walk into the Viaduct and leave the hustle and bustle of the city behind. Travel aboard Dolphin Explorer where dolphins are viewed on over 90% of their trips, and over 75% of trips whales are viewed.

www.explorenz.co.nz

Penny Skateboards - the brightest decks Review by Jackson Grgec (age 14) I think that the Penny and Penny Nickel are the hottest skateboards right now, fun to ride on and lightweight. My favourite is the Penny Nickel because it is a bit bigger than the Penny skateboard and feels really smooth to ride. When I first rode on it I was amazed at how smooth it was, I did one push and I could ride all the way down the street which was about 100 metres and I could have gone further. They have a sweet as colour selection of bright decks and wheels which you can mix and match. Because they are made of plastic they feel different and light to ride from other boards. The complete package of the board and wheels come with good quality bearings for high speed and soft flexible bushings. Overall I reckon Penny Skateboards are definitely worth having!

www.pennyskateboards.co.nz 60

Start them young with Lamborghini

EXPERIENCE

The Lamborghini brand is known worldwide for its incredible supercars and beautiful styles. The brand is incredibly aspirational, with many of the cars purchased primarily due to their amazing specifications. While a real Lamborghini may be far out of reach for most of us, your lucky kid can still enjoy the prestige of the brand with this stunning pedal and 12v licensed Lamborghini ride-on car. Available at Independent Prestige, they currently have one on the floor in white, it includes all the authentic logos and badges.

$990 at Independent Prestige - 120 Great North Road, Auckland. Ph 360 3202

For mum & daughter This novel is the first book of The Hunger Games trilogy. It introduces sixteen-yearold Katniss Everdeen, who lives in a postapocalyptic world in the country of Panem. The Hunger Games are an annual event in which one boy and one girl aged 12 to 18 from each of the 12 districts surrounding the Capitol are selected by lottery to compete in a televised battle in which only one person can survive. The Hunger Games is a Young Adult Novel and recommended for readers of 14+ due to the violence in the book. There is also an adult version, super popular right now with all ages from 14 up.

Book direct online for Free Hot Pools with every heli hike! Freephone: 0800 GUIDES www.franzjosefglacier.com

find

Classifieds

WINTER iNSPiRATiON AT DETOUR A Gourmet Culinary Experience Live Jazz Music Only $39pp

Kids Hawks Club 10am – 2pm (1 child free per adult - our professional staff will look after your children with various fun activities including a meal while you enjoy the resort. Every Sunday from 11am to 3pm Bookings Essential Ph 03 318 6943 www.terracedowns.co.nz Follow us www.facebook.com/TerraceDownsRestaurant

O’Connells Shopping Centre Queenstown p 03 442 7918. Opening hours 9.30am to 7.30pm everyday Join us on Facebook www.detourclothing.co.nz

New Zealand Tours Designed to Suit

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

natural • handmade • pure • bright • fun! Queenstown 8-10 The Mall. 03 442 5398 Queenstown Airport 03 441 4143 64

The destination for locally designed and made knitwear, leatherwear, art and jewellery. A beautiful range of unique gifts of glass, ceramics, paintings and sculptures from top New Zealand artists for you, your friends and family to treasure forever.

bonzgroup.co.nz ME

AUCKLAND•CHRISTCHURCH

Winter Collection 2012 66

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