Life + Style - 25 October 2019

25 October, 2019

Perfect outdoor spaces Page ˜ London restaurateur Lloyd Rooney and his partner Mike Fraser own six restaurants in several of New Zealand’s most popular coastal towns. Their successful formula for producing innovative seasonal menus has earned them a reputation both locally and on the international culinary stage. Global Kitchen includes favourites from the restaurants’ head chefs hailing from Brazil, India and New Zealand, creatively merging South Pacific, Asian, South American and European cuisine. This book celebrates their commitment to creating cosmopolitan-style food, while ensuring an exceptional dining experience.

THE WEEKEND

newhollandpublishers.com

Global Kitchen launch Cooking

Luscious Lamb

Family fun

Prue, Jack and the Beanstalk

Summer Fashion

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life+style The Weekend Sun ˜˝25 ˜˛˝° ˜°August, October October, , 2019 ˜˛˝˙

Top five tips to create the perfect outdoor space An outdoor living space offers limitless design possibilities, adding to the usable area of a home and the value of the property without extending the building’s footprint, and creating an inviting place to enjoy the outdoors year round.

We had a chat to The Design Depot about how to create the perfect outdoor space this summer.

Materials designed for the outdoors

With so much choice in terms of furniture and decor for the outdoors, it can be hard to know where to begin. “Often, the best place to start is to consider materials and what would be best suited to a particular space,” The Design Depot’s Kylie Keene says.

“The rugged New Zealand environment is much harsher than many other countries, so it’s important to carefully select materials that are designed to withstand our unique environmental conditions.”

This includes materials designed specifically for the outdoors, and premium quality products that were built to stand the test of time. “For example, using Sunbrella fabric and Quick Dry foam for outdoor sofas and chairs is important. These materials are designed to stay outside year-round and will not fade or degrade over time, even with extended UV exposure.”

On-trend versus timeless style

While it can be tempting to select on-trend pieces for the outdoors, it’s important to consider the longevity of that trend and whether it will become outdated quickly and need replacing. “This is something we’re passionate about with the collections we stock. We believe in timeless style and only offer a selection of outdoor furniture that is timeless in design and crafted with high quality materials to last for generations,” says Kylie.

The beauty of selecting timeless pieces made with quality materials is while they may be an investment at the time of purchase, they won’t need to be replaced for decades and won’t go out of style as fashions change. Rather, simple decor items such as cushions and throws can be incorporated to inject a sense of currency or on-trend colour.

Selecting furniture that works well within the geographical context Just as the architectural style of a home may reference the site or surrounds, using geographical context as inspiration, so too can outdoor furniture work well if it is designed with the local environment in mind. “One of our ranges, Cove Outdoor, exemplifies this concept. It is designed in New Zealand, inspired by everything from the form of traditional crayfish nets to sailboat features, drawing inspiration from life by the sea. Every Cove Outdoor piece is crafted for our unique New Zealand environment,” Kylie says.

“Often, choosing pieces that are designed with the local environment as inspiration is the best way to create a harmonious and unique feature in an outdoor area that is contextually appropriate.”

Creating layers with texture, form and material

A dynamic outdoor space generally offers a layering of texture, colour and material, with versatile and relaxed configurations. To create an area like this, consider the intended uses of the space and how it may be used in different ways at different times. A statement piece such as a concrete table can offer a visual centrepiece and anchor for an outdoor area or room.

“Concrete is hard to look past as the ultimate

statement piece,” says Kylie.

“Our concrete collection is designed in New Zealand as a beautifully versatile range that adapts to different moods to add style to any environment.”

Just as a room would be layered with different furnishings indoors, the same concept can be used for outdoor spaces. Considering items such as rugs, cushions and throws that can be used to create pops of colour and texture in an outdoor setting is important. More permanent items such as planters help to define an area, and can create a layering of height and materiality.

Often, ensuring a mix of sculptural and linear forms are present allows for the creation of dynamic spaces. Accessories such as lamps, lighting, umbrellas and vases can be used to complete the area and interchanged as necessary to keep it fresh and current.

Designing the ultimate relaxation space

Combining the texture and sense of permanence a concrete setting evokes, for example, with softer pieces such as bean bags that are easy to move around and offer a more relaxed seating option is a great way to create a dynamic juxtaposition of form and material.

It’s also an easy way to define different areas of an outdoor space, creating a separation between a more formal dining or entertaining area and one intended primarily for relaxation.

Often, defining different zones in an outdoor setting can help to create a sense of calm and draw people into the separate areas of the space depending on how they plan to use it.

For example, a relaxed bean bag setting in an area of morning sun can be the perfect place to enjoy a weekend coffee or an afternoon nap on a lazy Sunday. Conversely, an area geared for entertainment with elegant furnishings and visual anchors including well-placed lighting and foliage is likely to be attractive to groups of people in a social setting.

The Design Depot has stores in Hamilton and Mount Maunganui, with an in-house team of specialist design consultants. If you’re looking for inspiration for your outdoor area, make sure you visit The Design Depot.

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life+style The Weekend Sun ˆ

Love, beauty and the planet Sunny days seem to prompt me to think more than usual about the whole concept of ‘saving the planet’.

Partly it’s seeing the tuis flutter into the olive tree, finding snails once again taking over, and wondering how to get weeds out of the concrete without using toxic sprays that raises questions for me.

Is there a better way to be? Not only with getting into the garden but just living life generally?

A ‘Sustainable Beauty Guide’ from Love Beauty and Planet caught my attention. I was turning 60, and as well as thinking about how beautiful the environment around me is, I found myself thinking about how much waste and rubbish I was causing as I ‘did life’. Saving the planet for me needs to start at home, where I live and create.

The sustainable beauty guide is interesting. I’d been thinking about how and where I use plastic, and straight off, the guide suggested I switch out my plastic tooth brush for a bamboo one. Once it’s time for a new one, you can just pull the bristles out to recycle and pop the bamboo into the backyard compost.

Then there’s how much water we use. I already have chopped down my shower time to five minutes. Love Beauty and Planet’s fast rinse conditioners break down quickly meaning we can rinse our hair faster, saving seconds per rinse.

Looking for products that can be recycled is a little more challenging. Once we have empties, we all try and pop them into the right bin, but better yet, is there a way to upcycle our empties and get a little crafty? How about that old

lotion bottle for a new vase?

The guide suggests switching out our singleuse cotton pads for reusable cosmetic wipes that can be thrown into our washing machines.

And instead of letting the water run when washing our faces, we can soak a wash cloth then use it to clean our faces – not only does this save water, it apparently exfoliates our skin to leave it super soft.

Another brand, Simple, has launched a biodegradable facial cleansing wipe made from wood pulp that decomposes in 42 days. A gentle cleanser with vitamin B5 and E, it lifts make-up while also hydrating the skin.

I appreciate that brands like Simple, and Love Beauty and Planet which is a sustainable and vegan beauty brand, are helping us make a little difference in our daily routine for a more beautiful planet. Soaking up the sun makes me aware how beautiful our environment is, and I like being prompted to think about how to be more efficient and waste less.

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Enter online at www.sunlive.co.nz under the Lifestyle/competition section. Entries must be received by Tuesday, October 29.

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˜°August, 25 October October, , 2019 ˜˛˝˙ life+style The Weekend Sun ˜˝ ˜˛˝°

Global Kitchen A celebration of international cuisine

When Lindy Davis first met English-born restaurateur and chef Lloyd Rooney about five years ago, she was in his restaurant ‘The Cove’ in Waipu for lunch.

Mike Fraser and Lloyd Rooney

Lindy Davis

“We got chatting and he told me little bits about his life coming from London to New Zealand, and then setting up The Cove,” says Lindy, a journalist and writer who has also published a few books.

“I said to him I feel like your story could be a book, it’s so interesting.”

The next time she was there, they got talking again.

“We had a glass of wine and then lunch and then he said ‘look I’ve been thinking about it and do you feel like you’d be interested in doing it?’

Lloyd had left behind his London life with its celebrities and glamour, and together with partner Mike Fraser had converted a nearly 100-year-old building into the successful Cove Restaurant and Bar. Lindy’s first book ‘The Quay to the Cove: Coastal Cuisine’, a book with recipes, also tells the fascinating life that took Lloyd from London to Europe to New Zealand.

Now, her second book ‘Global Kitchen’ has been published by New Holland Publishers. It is not only a celebration of Lloyd’s and Mike’s restaurant expansion into other locations, but it also showcases the top chefs from each restaurant, and the tasty cuisine that makes these such popular

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places to go and eat.

I went along to the launch of ‘Global Kitchen’ at Mount Maunganui’s Fire Restaurant which overlooks the new Mount urban space and fountains, known as Te Papa o Nga Manu Porotakataka. The location is superb. The food is outstanding. Lloyd and Mike celebrating is a joy to see.

The exuberance was spilling over, and Lloyd took over the microphone to belt out a song, while the chefs beamed and had a rare night off with invited guests who had come for the book launch.

After some celebratory speeches, large platters were served and in that moment I discovered one of the keys to their success. The flavours and taste are sensational. And of course presentation, fantastic hospitality, having fun, and that smile of Lloyd’s which sets any place alight. But you only need to sample one item from one platter to know the delight from having all your taste buds burst with flavour.

Lindy’s own fully tuned appreciation and interest in exceptional cuisine was ignited as a child.

“I used to watch my mum cooking in the kitchen,” says Lindy. “She would take a long time to prepare for dinner parties, and was very keen on food preparation and good food. She was quite experimental, and enjoyed doing, what was then in the 60s and 70s, quite exotic things. Like adding spices into a big roasted kumara mash, and basting eye fillet with onion and spices and slow cooking it. She was quite avant-garde for her day.”

˜° October 25 October, , 2019 ˜˛˝˙ ˜˝ August, ˜˛˝°

life+style The Weekend Sun °

“This is not just any cookbook – it is a celebration of NZ’s fascinating multicultural cuisine”

Lloyd and Mike have not only grown from their single restaurant, The Cove in Waipu Cove, and their beef and sheep farm in the Waikato, but they’ve also created a number of other restaurants in Northland, including The Quay in Whangarei, The Dune in Mangawhai, Number 8 in Whangarei, and The Dune and Number 8 at Mount Maunganui.

It seems extraordinary to me that they would want to take the most popular dishes from each restaurant, and publish these into this wonderful new book Global Kitchen.

But again, they love to celebrate and to share creative ideas, and this is not just any cookbook – it is a celebration of NZ’s fascinating multicultural cuisine.

The collection of dishes from each of the six restaurants gives the reader an opportunity to learn more about the artistic talent behind each recipe. There’s an insight into each head chef ’s life as they share their personal journeys and culinary passions.

“I interviewed the chefs and wanted them to have their own voice as well,” says Lindy. “It provides a platform to learn more about their background and what motivated them to get into hospitality and in particularly, into the kitchen.”

The chefs hail from India, Brazil and NZ, with menus that merge South Pacific, European, Asian and South American cuisine.

The book has something for everyone. For

example - the ‘Tree of Life’ pizza is a delicious alternative to dairy, with a gluten-free base, roasted squash, chickpeas, fresh oregano, broccoli florets, roasted tofu mayonnaise and vegan cheese.

I love using soy, ginger and garlic in my cooking, and there’s plenty to tantalise and delight, brought alive with exceptional photography by Grant Rooney. The recipes are easy to make and use locally sourced ingredients.

Released in October, ‘Global Kitchen’ acknowledges the diversity of New Zealand and features tasty delicious fare to suit every palate.

Rosalie Liddle Crawford

Left to right: Chefs Reema Gandhi, Shane Kearns, Luke McGowan, Craig Estik, Marcel Rosa Inacio and John Salisbury

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˜°August, October October, , 2019 ˜˛˝˙ life+style The Weekend Sun ˜˝25 ˜˛˝°

Roasted Lamb Rump with Pea Purée Tender Te Mana lamb is sourced from Southland high country. The fresh combination of mint, parsley and

chilli, offset with the tangy feta, makes this dish an all-rounder to be served summer or winter.

Serves 6

Ingredients 6 x 200g lamb rump (cap on preferred) 50ml canola oil for cooking Salt and pepper 800g baby potatoes 2 tablespoons dukkah

Pea purée 500g frozen peas 200g butter Salt and pepper

Salad 200g frozen peas 2 long red chillies 1 small red onion 1 bunch of mint 1 bunch of parsley 50g feta cheese 100ml Quay vinaigrette* Salt and pepper

Method 1. Preheat an oven to 200 degrees Celsius.

2. Rub the lamb with salt, pepper and canola oil.

3. Heat 50ml of canola oil in a heavy based frying pan over medium heat.

4. Place the lamb in the pan fat-side down and keep moving and pressing frequently for about 10-12 minutes. This renders the fat on the lamb and increases its flavour.

5. Once the fat is fully rendered, the rumps can be transferred to an ovenproof dish to roast for 8-10 minutes.

6. Remove from the heat and leave to rest for 10 minutes.

7. Bring a pot of salted water to the boil. Add the peas and boil for 3 minutes.

8. Strain the peas from the water and combine with butter in a mixer. Blend until smooth and season with salt and pepper.

9. Chill the purée if you don’t require it straight away, otherwise it will lose its vibrant colour. *THE QUAY VINAIGRETTE : Olive pomace oil is the oil that is extracted from olive pulp after the initial press. 80g seeded mustard, 30g honey, 500ml olive pomace oil, 45ml white wine vinegar, 25ml lemon juice, 1 teaspoon salt. Place all the ingredients in a mixer and blend at high speed until smooth and combined.

Global Kitchen: International cuisine from exceptional New Zealand restaurants by Lindy Davis, photographs by Grant Rooney, published by New Holland Publishers (NZ), RRP$49.99, Now available in all good bookstores nationwide.

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˜° October 25 October, , 2019 ˜˛˝˙ ˜˝ August, ˜˛˝°

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life+style The Weekend Sun 7

D O W N T O W N TA U R A N G A

Family fun in the city I saw Cayden and Livvy first, running into the library, obviously so excited to be having a day with Mum. Suzanne - calm and smiling - came in last with Arlo under her arm. They all went to the kid’s area of the library and enjoyed picking out books to take home. Hearing Mum read to them and helping Arlo play with the toys was lovely to watch and showed that this was a great place to bring the kids.

They weren’t the only family at the library and others were quietly enjoying the fantastic selection of children’s books in the family area. The computer desks too were filled with people writing, reading and studying.

I asked where they wanted to go next and there was no question, East Coast Ice Cream next door. Livvy went for a bright blue coconut flavour and Cayden the

butterscotch. For Suzanne, we would head to the popular vegan café Nourished Eatery just up the street for some lunch.

While waiting for our sourdough sandwiches at Nourished Eatery I asked the kids what they most love doing in the city centre. Livvy responded “play” and Cayden “buy toys!” Mum expanded on this saying that they love the Hairy Maclary sculptures on the waterfront and going to Little Trooper and Clever Kids for their fantastic selection of children’s toys.

On such a beautiful day the next stop had to be the waterfront to finish the ice-creams and sandwiches. Cayden and Livvy went straight to the playground to play with the other kids while Suzanne and I sat watching with Arlo, enjoying the sunshine and joy that comes with seeing kids squeal and dance outside. Suzanne told me that her favourite thing to do in the city during the week is to go to the waterfront in her lunch break.

“It’s so good to be able to sit on the wharf in the sun and re-set my mind. Sometimes our au pair will bring the kids down to meet me too and I get to spend a bit of time with them,” Suzanne says.

I spoke to some other mums about their favourite places to visit with the kids and some other favourites were the mini muffins from Starbucks, made especially for little hands, and CBK for their sundae ice creams and selection of board games and activities to occupy the kids.

A couple of hours later, full and energy spent, Suzanne, Cayden, Livvy and Arlo headed home after a day spent in the city centre. Millie Newitt, Mainstreet Tauranga Coordinator

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˜°August, October October, , ˜˛˝˙ 2019 life+style The Weekend Sun ˜˝25 ˜˛˝°

The life and times of Prue Gooch

Photos: Bruce Barnard

The first show I ever saw was when I was six or seven years old and all 70 students from Glenbrook School in Waiuku were taken to Pukekohe to see Petruchka, a ballet

by Igor Stravinsky.

Prue Gooch

Coming from mostly dairy farms in the area, we were completely enthralled. I sat cross-legged on the floor near the front, ballet dancers twirling in front of me. The costumes, dancing, colour and excitement are things you never forget.

I’ve since learned that a highlight of Prue Gooch’s early dancing career was performing in Petruchka with the famous Alexander Grant dancing the title role in the then NZ Ballet Company.

Her passion for dance and teaching ballet led her to create a top NZ dance centre here in Tauranga.

In December, more than 200 of Prue’s trained dancers from the Dance Education Centre will take to the stage in the Addison Theatre at the Baycourt Community and Arts Centre to perform ‘Jack and the Beanstalk’.

It will be another stunning ballet in a long line of brilliant productions that have delighted Tauranga audiences for more than 30 years, and which have helped launch and establish the careers of dancers who have gone on to be members of ballet companies in Berlin, Australia, London and Europe.

I don’t think many of us truly realise, collectively as a city, what an incredible ballet school we have

here. It’s launched the careers of Olivia Moore and Katherine Grange who are dancing in the Royal New Zealand Ballet Company. Ty King-Wall is a principal with the Australian Ballet Company, and Delia Matthews is a principal with the Royal Birmingham Ballet.

And there’s been many more over the years who have gone on to work in the world of dance and theatre. They all started their careers here with Prue and Debbie Gooch in Matua.

The Dance Education Centre was established in 1990 in Tauranga, from the Prue Gooch School of Dance, established 1976. The productions started soon after Prue arrived from Gisborne with her young family in 1975.

Setting up a dance school was a priority and she opened the doors in the Levers Road Hall with just 13 pupils. The first production was put on soon after she started teaching.

“At the end of ‘76 we had a small display for parents,” says Prue.

“After that we took our end-of-year productions in the 70s and into the early 80s into the town hall. They got bigger as the studio grew and the audiences knew we were there.”

The Tauranga Town Hall filled with people, with the likes of Rotary club members bringing elderly and anyone else in, who they thought would benefit from having an afternoon out seeing the performances.

“After that they built Baycourt. I sort of felt that they had built Baycourt for us.”

˜° October , ˜˛˝˙

life+style The Weekend Sun ˙

“It will be another stunning ballet in a long line of brilliant productions that have delighted Tauranga audiences for more than 30 years”

Prue chuckles at the memory.

“We moved everything that we were doing into Baycourt in 1983. Over the years there’s been our end-of-year productions, and also other major productions staged there.”

Prue was a founding member of the very successful ‘Dance Unlimited’ organisation, made up of Tauranga dance teachers, students and their parents.

“We raised funds, held seminars and also we put on productions at Baycourt.”

As well as staging ballets, Prue helped Bob Addison and Baycourt Productions with choreographing musical productions such as High Society and Chicago.

Together they set the standard very high for years to come.

“I always felt Bob Addison was the godfather of Tauranga theatre in his years here.”

One of the highlights of that time was staging and directing ‘Giselle’ with Tauranga born Lisa-Maree Cullum, at the time Principal with Berlin Opera Ballet and Europe’s leading ‘Giselle’. Bolshoi star Alexis Dubinin danced the role of Albrecht.

Prue also did a lot of choreography for the Tauranga Operatic Society as it was called back then. As time went on though, she focussed more on the dance school and their own productions.

The Dance Education Centre moved into

its current premises in Levers Rd in 1991.

Thousands of children and adults have come through the doors.

“We’ve taught and involved all ages in our productions,” says Prue.

Bob Addison’s wife Vhea was a dear and close friend.

“We worked closely together for many years on not only the productions that Bob produced but also she came and gave a hand with the ballet productions and our end-ofyear shows. She was a huge loss.”

These days, Kat Moore and Sue Taylor are two who help, putting in many hours making costumes. Prue’s daughter Debbie is also a DEC director. Although she has also taught modern dance and tap, Prue stays with her first love - classical ballet. Debbie teaches classical as well as modern and contemporary dance.

Jack and the Beanstalk is causing great excitement amongst the dancers.

“Of course being a fairy tale, the children just absolutely love it, it develops their imagination,” says Prue. “I asked them questions about the story to make sure I get it right and to involve them in that way and they just absolutely come to life.”

Once again, Prue has choreographed the ballet, and once again Tauranga audiences will find themselves enthralled at another spectacular DEC production.

Rosalie Liddle Crawford

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