˜° August, ˜˛°˝
life+style The Weekend Sun °
THE WEEKEND
Upcycled Christmas
From Our Kitchen
Rosie Studebaker
Charity Shopping
Trifle Slice
life+style The Weekend Sun ˜°20 ˜˛°˝ 2019 ˜˛August, December, ˜˛°˙
Upcycling Christmas Katikati has the Christmas spirit The avocado capital of New Zealand is one of Saint Nick’s main stopovers this year. The word is out that Santa is into upcycling and a green avocado Christmas. I had to go see.
Tree by Team Waihi Beach
I found Barry, the bloke who sits outside Katikati’s Art Junction, reading his newspaper with his attentive dog close at hand, his park bench upcycled into a sleigh. He looks relaxed. Over the road, the War Memorial Hall has received the ‘deck the halls with boughs of holly’ treatment, looking festive with a towering Christmas tree covered in red and silver baubles. Stepping past the avocado piano recently painted by Birgitt Shannon, I continued inside. Santa was here at the street parade last week, and is going to be chilling out in a unique wonderland created by local organisations and churches. Before reaching the magical grotto, I find myself surrounded by trees. Nineteen upcycled Christmas trees, made by locals. Not one of them is a traditional tree, each one has been created from found or recycled objects and adorned with decorations that reflect their individual theme. “One was made by the Katikati Sea Scouts,” says Katch Katikati event coordinator Nicky Austin. “It’s fabulous, made from bits of rubbish they found outside their scout den. It’s so effective.” Pahoia School pupil Yvette Huxtable won first prize for the under-one-metre category with her innovative spoon and fork trees.
Two classrooms of enthusiast pupils from Katikati Primary School Rooms 21 and 22 won the over-onemetre prize. Their colourful, creative tree is made from cardboard rolls and includes little pukekos. On top are Erica and Eric Pukeko reflecting the wellestablished school values of ‘E.R.I.C the Pukeko’ - excellence, respect, integrity and citizenship. The idea for the upcycled Christmas tree competition started in 2018. “Last year we had five entries,” says Nicky. “We just wanted to create a Christmassey feel around the town. “The theme was upcycling which we’ve continued on with this year.” The judges looked for creativity amongst the entries, which came mostly from individuals but also local organisations. Adults and children alike each seized the opportunity to be original while delivering a message about upcycling. The wonder of it is that the trees are so festive despite the seriousness of their theme. “I thought this year we’d see if we could double last year’s entries, and instead we got 19. We had so many trees that it became difficult to judge them as the huge ones were so impactive,” says Nicky. Jaime-Lee Screen created two trees, both stunners. One is entirely upcycled from green and white plastic bottles, held together with bits of wire on top of a tyre base. The other was constructed from twigs and bits and bobs like bottle cap tinsel. Toni-Rae Lambert’s impressive tree was created from old milk bottles topped with a coat hanger star. Pauline McFadyen created a genius optical illusion
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˜° August,˜˛°˙ ˜˛°˝ ˜˛ December,
life+style The Weekend Sun ˆ
“Before reaching the magical grotto, I find myself surrounded by trees. Nineteen upcycled Christmas trees, made by locals. Not one of them is a traditional tree, each one has been created from found or recycled objects and adorned with decorations that reflect their individual theme”
with old boxes, recycled textiles and an old mirror. The Smith family’s tree is a tall cone of pine cones covering an old plastic rubbish bin and plastic trellis off-cuts that would have otherwise gone to the recycle centre. Mr Besley’s Katikati College class made a tree from an old wooden pallet painted pink, and my favourite is Katikati Pony Club’s clever tree made entirely from silver horseshoes decorated with rosettes which were themselves made from feedbags and old bits of ribbon. The decorations have been made in creative ways as well, with Katikati Sea Scout member Tayla Frith exemplifying this best, decorating her delicate tree with bowline, figure-of-eight, half hitch and other sailing knots, certainly a creative way to learn your knots. A tall tree made of driftwood decorated with wine glasses holding candles embedded in sand sits in the main Art Junction reception area. It’s a beauty and well-worth seeing. I nearly forgot. This year there is also a Santa Grotto to explore. “A couple of us were sitting around talking about some of the experiences we’d had as children that we really remembered, like going to Santa’s grottos,” says Nicky. “I’d recently moved from Christchurch. Down there one of the churches and one of the schools have extremely popular, amazing versions of this. We wanted to recreate it here.” I don’t want to give too much away, but it’s a ‘mustsee’. There’s Santa’s workshop, a gingerbread house,
Rudolph and his sleigh, a nativity scene, a fireside sitting room, and a forest wonderland, all utterly delightful. “Julia from the Katikati Library will be reading books in the sitting room scene, and you can put on a gingerbread costume and take selfies outside the gingerbread house,” says Nicky. Other scenes also have opportunities to take group photos. Katikati Santa’s Christmas Grotto is open 9am – 4pm week days, except for Fridays when it will run until 7pm. On weekends it’s open from 10am – 2pm. It will be open on Boxing Day from 10am – 2pm, and only closed on Christmas Day. The grotto runs until Sunday December 29. Rosalie Liddle Crawford Pahoia School pupil Yvette Huxtable’s winning tree made from spoons and forks
The gingerbread house
Nicky Austin, event coordinator at Katch Katikati with Katikati Primary School’s winning tree
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ˇ 4
life+style The Weekend Sun 21 August, 2015
From our kitchen Loved recipes from Aquinas College On opening a copy of Aquinas College PTA’s newly published cook book, ‘From Our Kitchen’, I’m struck first by the images.
MADI’S
LUNCH JARS fork Short, wide rimmed jar plus or chopsticks. last Whatever I can recycle from I will put night’s dinner remnants. in my jar for lunch. I generally work on 3 layers…
ASIAN
SALAD DRESSING INGREDIENTS
500ml olive oil 200ml rice wine vinegar 200g tamarind pulp 100g fresh ginger 1 tsp soft brown sugar 50ml sweet soy 100ml dark soy 100ml ginger wine ½ bunch coriander METHOD
store Combine all ingredients and for in an airtight jar in the fridge up to ten days.
Layer 1
bulgar wheat, Sushi rice, Asian egg noodles, roast potatoes, rice noodles, cous cous, sliced cooked pasta etc. Layer 2
p
Nicky’s Ti
Sesame Japanese Buy the from an Asian dressing kids will arket. The superm love it
tinned tuna, thai Roast vegetables, sliced meats, Grilled vege, sweetcorn curry, shredded chicken. bean sprouts, kernels, grated carrots, mung radish etc. sliced cucumber, baby tomatoes, Layer 3
HARISSA STYLE DRESSING INGREDIENTS
120ml olive oil 1 tsp cayenne pepper 2 Tbsp ground cumin 2 heaped Tbsp tomato puree Juice of two limes 1 tsp salt
n ie cos lettuce, Salad leaves of any descriptio fresh herbs etc. rocket, baby kale, spinach,
METHOD
and pour Mix all ingredients together over salads or marinate lamb.
SHAUN & GINA BARRY KINDLY SPONSO RED BY
Sun Media Weekend Sun
1/4 page
Photos of people stand alongside stunning images of food. There’s immediately a sense of timelessness and warmth to this collection of loved recipes from friends of Aquinas College. “We want it to be a reflection of the spirit of our school community,” says Aquinas College PTA Chair Lee Ann Taylor. “Today I had an ex-parent who works at St Mary’s School email me after she saw it, to say it had given her goose bumps because it was such a lovely reflection of Aquinas College. Her girls had gone through here and she felt it had a lovely feeling and a lovely spirit.” It’s the first time the PTA have produced a cook book. “One of the motivations for it was that a parent had a friend who produced a successful community cookbook for the Tamahere Model Country School in the Waikato,” says Lee Ann, “and she came to us with inspiration. “We wanted to develop a legacy project, something substantial that could stand the test of time. We’re very mindful that lots of parents are really busy, and while they’d love to be of help, they are time-poor or they can’t. So this gives people the opportunity to be part of and support the legacy project.” It’s not just a cookbook. When you go through it page by page, you find stories of people and Aquinas woven in through the recipes. There’s a
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multi-generational feel to it, and a sense of the servant heart that’s expressed through the values of the Catholic college. Some people have generously sponsored a single page, some a double-spread, and some families have sponsored the bottom section of a page. “All those different contributions have brought the book together,” says Lee Ann. “We asked people for their favourite tried and true recipe, one that is special to their family.” Nicky Smith, an Aquinas mum and celebrity chef, has peppered pages with tips on maximising the value from recipes. Bay of Plenty MP Todd Muller’s wife Michelle has provided her ‘Cricket Scones’ recipe, which have developed a bit of a following amongst the cricket families of Aquinas. She also provides a tip – “If you are making the scones for the side-line, you will definitely need to double the recipe!” “We want our recipes to be simple, as life gets busy for people, and we want the book to be a ‘go to’,” says Lee Ann. The book has sections such as breakfast, and lunches which include school lunch box ideas, pies, frittatas, tart and soup recipes. Head girl Lucy Maher has provided her Pork Belly roasted with ginger and spring onion sauce recipe. Head boy Fergus Lellman, who represented NZ under 19 versus Bangladesh under 19 in September, and had an outstanding unbeaten century (116 not out), has provided his favourite Teriyaki Chicken recipe. Beautifully produced, there are also pockets brilliantly added, where you can slip extra recipes, notes or photos into the cook book.
˜˛ December, 20 ˜˛°˙ ˜° August,2019 ˜˛°˝
From
Our
life+style The Weekend Sun ˝
G A LE L N A S C O L ZEA W
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There’s Madi’s Lunch Jars, a breakfast recipe from Catherine Kitchen MacLoughlin and Hamish Carter - the pair behind Oscar Restaurant Winebar & Otto Eatery on the Strand, and Blomquists Dukkah from Sue and David Blomquist in Greerton. Most of the businesses represented in the book are connected with 37 2019 community - January 2020 theNovember Aquinas school in some way, employing students partFront Row - Left to Right: Nicky Smith, Chef; Donella Jones, Graphic Designer; Lee-Ann Taylor, Chairperson Aquinas College PTA; time, providing services to the college, or even having their own children Bianca Pearce, Year °˜ student. Back R ow - Left to Right: Year ˆ students Luka Mahy, Finn Curragh, and Jack Rice. attending. The Meehan family roots run deep at Aquinas College. After Anselm Meehan was entrusted to find land to house the school, he negotiated the Ingredients purchase agreement with two neighbouring kiwifruit orchardists in 2000. Active in the school community since then, it looks likely that a fourth Serves Method generation of 4 Meehans will enrol and continue their legacy. The family has provided their favourite Brown Rice Salad for the book, with the 2 punnets Roma/Cherry tomatoes Placenote the that prawns in a bowl with the marinade for one hour. for a large family, you can simply double the recipe. There kahawaiExtra fish Virgin cake recipe, famous fried is a smoked 3 tablespoons Oliveand Oil Matua Tu’sPreheat oven to 200°C. Toss cherry tomatoes with a touch of oil on a bread burger; he recommends that the dough can also be turned into baking a rimmed sheet; season with salt and pepper. Roast, tossing once, until 2 baby Fennel bulbs, trimmed and cored pizza base. tomatoes are blistered and just beginning to burst, 10–15 minutes. Let cool. Photos throughout of students Juice of one lemon the book show them enjoying homemade lemonade and picnics, and serving at a tea party in the gardens at The Shave theElms. fennel. I like to use my Japanese mandolin.You can use a sharp “One of the biggest PTAchopped values is serving our community and others,” says shave it. Place into a bowl and add 3 Tablespoons of 1 tablespoon Dill knife and carefully Lee Ann. “We want our students to see what real kindness and caring is. oil and a squeeze of lemon juice (½ lemon). Add the dill and season 20 medium Prawnsthepeeled and open hearts andOlive They come along and support PTA with with a really to taste. deveined with tails left intact. good spirit and attitude.” UI
TA
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Bay Waka
Kai Moana salad
1 Chilli
Time to plate.
3 cloves Garlic
Thumb size fresh Ginger finely diced
½ Tablespoon Fish Sauce
Place the tomatoes tightly in the middle onto 4 plates and top with a layer of the fennel mixture. With a quick hand of an artist place the prawns as a beautiful crown on top of the layers.Yum yum!
Zest from 1 Lemon (spray free) or, even better, lime.
Cracked Pepper and Salt
Haere mai kit e kai! I write for the Bay Waka because I genuinely care about people and love to share my passion. By Chef Stephen, thehappypuku.com
Food & Garden
‘From Our Kitchen’ is out now and available for purchase atGet Pakthe n Save marinated prawns rocking and sizzling on your hot grill. Once they Tauriko and My Pharmacy Papamoa for $39.95, two for $70,are or evenly ten or more pink on the outside and white on the inside they’re ready to $30 each. They can also be ordered by emailing ouraquinas@gmail.com. Marinade plate (about 4 minutes) Rosalie Liddle Crawford
6
˜˛ December, ˜˛°˙ life+style The Weekend Sun ˜°20 August, ˜˛°˝ 2019
Jack and Rosie Looking for books by NZ authors It’s that Christmas time of year when we need to find ‘just the right present’ to give. My sister Andrea knows that I love second-hand books, so I thought I’d hunt for some myself. I started browsing NZ authors on Trade Me, discovering a book written in 1997 about paying your way as a NZ travel writer, a book on the Canterbury quakes and a complete guide to yachting and boating in NZ. Coming across ‘Rosie Studebaker – An Auto Biography’ by Tauranga’s Jack Hoven, I pushed the ‘buy now’ button and four days later it arrived. Delighted, I’d forgotten I was meant to be buying for others. In this beautiful love story, ‘Rosie’, Jack’s Studebaker car talks about her life with Jack. He’d found her lying derelict, and beautifully restored her back to her full glory. I was saddened recently to learn that Jack had died. He was 90 but by all accounts packed much more into his life than most, and he’s been a popular ‘son of Tauranga’ for as long as I can remember. Jack was born in Hilversum, Holland in 1929; sadly his mother died of tuberculosis when he was just 12 months old. His father remarried and had ten more children. When war broke out Jack was young enough that he didn’t have to go to Germany as forced
Jack Hoven
labour. His older brother and friend were in hiding, but Jack was still able to run errands and make deliveries of meat on his butcher’s bike. Sometimes he would cycle all the way to Medemblik, 100km north of Hilversum, to visit his stepmother’s family to bring them meat and return with fresh vegetables and potatoes, often in the freezing cold or returning in the dark after curfew. Jack and his good friend Tom van Dijk both became butchers with long, cold hours for little pay. After the war Tom immigrated to New Zealand, ending up working at Reid’s Bacon Factory in Tauranga. When asked if he knew of another Dutch butcher, he wrote to Jack, who didn’t hesitate. Jack had only just met Nell, his future wife, at a dance the week before. Expecting her to be disappointed that he was leaving for NZ, he was thrilled when she said “I have a girlfriend with three brothers in New Zealand and we’re already making plans to go there!” Jack was delighted. “Well we better stick together then.” He flew to NZ in 1954 on ‘The Flying Dutchman’, a DC6, a journey that took eight days from Amsterdam to Rome, Cairo, Karachi, Calcutta, Darwin, Sydney and finally Auckland. On arriving, with £10 in his pocket, he wrote to Nell saying “I have found paradise and I’m never going back”. She followed six months later after Jack had saved up £80 for her airfare. When Jack introduced Nell to his boss Bill Reid,
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˜˛ December, 20 2019 ˜˛°˙ ˜° August, ˜˛°˝
life+style The Weekend Sun ˘
“In this beautiful love story, ‘Rosie’, Jack’s Studebaker car talks about her life with Jack. He’d found her lying derelict, and beautifully restored her back to her full glory”
vintage cars, gaining his drivers’ licence in a Studebaker and always fascinated by them. He got his fi first Studebaker, Rosie, in 1959 and another eight followed. Jack was at the first meeting of the BOP Vintage Car Club in 1958, turning up in his 1924 Chev, an old wreck, which he had proudly painted maroon and black with a brush. He spent many evenings lovingly restoring vintage cars including a 1937 Studebaker Hearse. When Nell saw it she asked “What is this, are you getting things organised for my funeral? It’s a bit soon isn’t it?” to which Jack joked “I’ve got to restore it first but don’t worry, I’ll get it ready in time!” Jack rarely missed a vintage car club meeting or run and even once drove a 1918 Studebaker from Cape Reinga to Bluff and back. For Jack’s funeral, Whanganui’s Dempsey & Forrest Funeral Service drove the fully-restored 1937 Studebaker hearse Jack once owned up to Tauranga. Rosie and other vintage cars lined up, as friends came to honour him and pay their respects. We will miss Jack and his love of life, family and Studebakers. Rosalie Liddle Crawford
Rosie Studebaker
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Bill said “Well she’s very attractive” to which Jack replied “Well, you don’t think I would have paid £80 pounds for an ugly one!” This is how I remember Jack – always with a smile and a sparkle in his eye, ready to tell a story or make a joke, putting others at ease. I remember going to his Hoven’s Delicatessen which he and Nell opened in 1959 and ran for 15 years. He also spent several years in real estate, became the area manager for Southern Cross Building Society and later ran a vintage car museum in Te Puke called The Auto Barn. He and Nell loved going on vintage car rallies, which included overseas trips to Holland, England and to drive Route 66 in America. After Nell passed away, Jack was fortunate enough to meet Jenni who also shared a passion for vintage cars and they spent 17 years together enjoying many vintage car rallies. I found myself reading his book about Rosie backwards and forwards, flipping through to random chapters to see what observations Rosie had about those times. Looking for NZ authors is a fascinating pastime, even if not buying a book as a Christmas present. You get to explore your own country by reading what others have written, and it opens up ideas of places to go and see. Books can become much loved friends. As can cars. From a young age Jack had a passion for
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˜˛August, December, ˜˛°˙ life+style The Weekend Sun ˜°20 ˜˛°˝ 2019
Christmas shopping at the charity shops
Photo: John Borren Waipuna Hospice Shop Greerton manager Naomi Harrison with Waipuna Hospice Business Manager James Turner.
I’ve discovered that the charity shops around town have much more than just pre-loved items. Often it’s possible to find unused treasures, once bought and now extravagantly discarded. You can while away an hour or more discovering the quirky, vintage, retro and sometimes amusing oddities. Even a valuable collectible can be snapped up by the savvy shopper. I went for an exploration of Greerton’s Waipuna Hospice charity shop. It’s one of six shops that Waipuna Hospice run across the Western Bay of Plenty and Tauranga regions. Being Christmas I wanted to find something unusual for my aunt. Wandering around it was astonishing to see the displays and goods for sale. A tie stand, shelves of puzzles, furniture, art, crystal, glassware, Christmas decorations – it’s all quality stuff. It seems light years from my memories of helping out in a charity shop, where an unwashed smell seemed to cling to everything, and helpers sat on stools knitting, surrounded by piles of unsorted clothing. Instead I feel as though I’m in a smart department store. I discover that the network, or local retail chain, of six humming shops and one depot, in Greerton, Katikati, Papamoa, Fraser St, Mount
Maunganui and Te Puke are all run by efficient managers, overseen by James Turner, who has been the Waipuna Hospice business manager for about ten years. “When we established it ten years ago, we had a small shop in Greerton, and a larger one in Fraser Street,” says James, who has a background in shop fitting. “We had a number of really good local business people to help us set up the depot and the shops, and build it up. “We recognised that we had to have professionally designed and run stores. I’ve been able to bring my skills, plus our manager’s skills, and we recruit people that have got really good retail experience to bring that quality level of expertise.” Waipuna Hospice is an incorporated society providing the best possible specialist hospice palliative care, enhancing the quality of life for those facing end of life and bereavement. “Waipuna Hospice look after approximately a thousand patients every year,” says James. “We provide services across the region from Pongakawa to Waihi Beach. To look after those patients and their families we make approximately 32,000 contacts with them each year, whether it’s a phone call or visiting them. It cost about $8.8 million to run the hospice this year, so we have to raise funds through bequests, donation appeals, fundraising events and the charity shops.” I recently visited a long-time family friend at
Give an extra special gift this year by giving a charitable gift! Your purchase from any Waipuna Hospice charity shop will go directly towards providing care and support to someone facing a lifelimiting illness. Every dollar counts and your support is greatly appreciated.
FREE phone 072811755 to donate items
Waipuna Hospice charity shops are open this silly season until Christmas Eve and will reopen again on the 3rd of January 2020. There are six shops in the BOP region Te Puke, Katikati, Papamoa, Mt Maunganui, Fraser St and Greerton, all offering a huge variety of quality pre-loved goods.
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˜˛ December, ˜° August,˜˛°˙ ˜˛°˝
life+style The Weekend Sun ˙
The serious business arm of Waipuna Hospice
the Waipuna Hospice in Te Puna after she’d received serious news of having only days left to live. She was smiling, brave and hopeful, surrounded by her husband and sons. The staff are fantastic and attentive, making sure families as well as patients are supported. A lot of people think of Waipuna Hospice as being a building where you go to spend your last days, but in fact they do so much more than that, also providing grief counselling, family support services such as child, youth and adolescent therapy, social work and chaplain services. “The majority of the services we provide are actually outside of hospice itself. Much of it is visiting people in their homes which is where most people choose to be,” says James. To maintain the service standard, much needed funds are required to be raised. One of the main income resources is from the six charity shops. “We have approximately 25,000 transactions a month and we have about 750 volunteers. To support all the services Waipuna Hospice provide to our Western Bay of Plenty community, about $88,000 has to be raised every week.” It’s clear that the shops play a very important part of that.
I estimate that’s about 300,000 transactions a year, so that’s everybody in Tauranga, three times a year, coming through their doors, with each person buying two or three things. “The volunteers are really the lifeblood. Without them, there’s no way we can provide the services for people in the community. “It’s really worthwhile being part of an organisation where at the end of the day it’s not about making money, it’s about helping other members of the community. It’s a real privilege to be able to do that and I’m sure that’s why we’ve have the number of volunteers, donations, customers and level of support.” Naomi has been the Greerton Waipuna Hospice charity shop manager for about three months, having come from a retail background. “Our shop’s doing really well,” says Naomi. “We did our best month last month, and are going from strength to strength. “It’s the volunteers that make that possible.” I don’t have much time to spend volunteering, but I know I can help do my bit by shopping for Christmas presents there. Rosalie Liddle Crawford
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˜˛August, December, ˜˛°˙ life+style The Weekend Sun ˜°20 ˜˛°˝ 2019
Ingredients
Christmas trifle slice
1 sheet trifle sponge ½ cup raspberry jam ¼ cup sherry or to taste 2 cups homemade fresh fruit salad well drained 1L of milk 4 Tbsp vanilla sugar 3 Tbsp Edmonds custard powder
Pastry base
330g flour 25g cornflour 175g butter - ice cold, cut into cubes 115g icing sugar 1 large egg, beaten Zest of one lemon
Method
Make the pastry base by mixing flour, cornflour, icing sugar and lemon rind in a food processor. Drop in the chilled butter a little at a time until the mix resembles fine breadcrumbs. Add the egg until a mass is formed. If too dry add a drop or two of water. Form into a large ball, wrap in glad wrap and chill for two hours. Prepare a high sided baking dish by lining with baking paper, remove pastry from fridge and cut into slices, then lay slice down and press evenly all over base of baking dish. Blind bake at 180°C for 15-17 minutes. Remove from oven and allow to cool. Make up the custard by mixing four tablespoons of vanilla sugar and most of the milk in a pot and heating. With the remaining milk, mix with the custard powder. Whisk well until thick and rich. Now, split the sponge sheet in half, spread raspberry jam onto the baked pastry sheet then top with split sponge sheet. Now, whisk sherry and raspberry jam together and spread most on top of sponge. Place on the drained fresh fruit, drop bits of raspberry sherry mix on top of that, then pour over custard before it cools too much. Now all you have to do is chill well for four or five hours, even overnight. The pastry should remain short and crisp for two to three days, use a sharp skinny knife to cut into slices. 6-8 serves
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˜˛ December, ˜° August,˜˛°˙ ˜˛°˝
life+style The Weekend Sun °°
The ultimate guide to caring for bleached hair this summer Summer seems to have arrived early with a few November heat waves and spectacular sunsets, the latter due in part to the dust and smoke from Australian fires. When I was younger my hair was mousey blonde during winter, and then would naturally bleach itself under the sun over summer, thanks to swimming and sailing. During my 30s it turned white, and I certainly have no need to bleach it, but I have friends who regularly do. Summer means more sunshine, dips in a pool and trips to the beach. This also means more exposure to the harsh rays of the sun which can damage bleached hair, causing the colour to fade and turn brassy. We’ve compiled a top five tips list to help keep your bleached hair looking vibrant all summer long. Firstly, it’s not chlorine that tints your hair green from a dip in the pool, its copper! Wash your hair under cold water before a swim to help saturate it and prevent your hair from absorbing copper from the pool. Secondly bleach blonde hair can easily turn yellow if left unattended over time. The best way to combat this is by neutralising yellow and brassy tones. I suggest you try TONI&GUY Purple Shampoo and Conditioner which you can find at Countdown, New World, Pak’nSave and Farmers; suitable for blonde, grey and silver hair. They are enriched with violet pigments to not only neutralise yellow and orange tones, but also combat colour fade and dulling of bleached hair. With summer in full steam, a shampoo and conditioner combination like TONI&GUY’s can save many trips to a salon by protecting your hair from the harsh rays of the sun. The range has a ‘life-saving’ secret weapon full of pearl extract to boost vibrancy and shine, and keratins to keep bleached blonde locks smooth and in top condition.
Interestingly, this year’s big summer trend appears to be that smoky lilac look, highlighted by Pinterest who published results documenting a 1,077 per cent search increase for ‘lilac hair’ in 2019. Our next tip is to go as long as possible in between hair washes. Over-washing can strip your hair of essential moisture and cause the colour to fade. The fourth tip is to avoid using a hair straightener, blow dryer and curler where possible. Your hair becomes vulnerable from the bleaching process so try avoiding heat where you can! Why not rock your natural hair? And lastly, if you’re touching up your grown-out bleach job, ask your stylist to leave the ends of your hair out of the foils. They’ve more likely reached their bleaching limit so if you Rosalie Liddle Crawford over-bleach them they may break off.
The Weekend Sun has one prize pack, TONI&GUY Purple Shampoo and Conditioner for one lucky reader who can tell us one of the ‘secret ingredients’. Enter online at www.sunlive.co.nz under the Lifestyle/competition section. Entries must be received by Friday, January 10, 2020.
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*Offer valid from 3/12/19 to 25/12/19 or while stocks last. Discount offers apply to selected beds only. Bedding clearance applies to featured bedding, prices as marked. Excludes Everyday Dream prices, clearance stock and not to be used in conjunction with any other offer. Prices as marked. See in store for details. We reserve the right to correct errors or misprints. 30 day Comfort Guarantee Ts and Cs apply. *2 Years Interest Free excludes Everyday Dream Prices, clearance, layby and not to be used in conjunction with any other offer. 24 months interest free is available on Flexi Payment Plans [for in-store purchases only] until 25/12/19. Minimum spend $999. Annual Account Fee of$50 applies. New Cardholder fees - $55 Establishment. Existing Cardholder fee - $35 Advance. Minimum payments of 3% of the monthly closing balance or $10 (whichever is greater) are required throughout interest free period. Paying only the minimum monthly payments will not fully repay the loan before the end of the interest free period. Standard Interest Rate, currently 25.99% p.a or 22.95% p.a. (depending on your card) applies to any outstanding balance at end of interest free period. Offer expires 25/12/19. Lending criteria, fees, terms and conditions apply. Rate and fees correct as at date of publication, subject to change.
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