EastLife April 2015 by Times Media

HOWICK, BOTANY, PAKURANGA AND SURROUNDS

www.eastlife.co.nz

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April 2015

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eastlife | april 2015 |

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26/03/20

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 

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     

  

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   

  

   

                   

      

                 

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  

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 

 

 

 

  

2 | eastlife | april 2015

www.eastlife.co.nz

             

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         

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 eastlife | april 2015 | 3 E510001-v23

on the cover

Ponsonby All a-buzz A positively pumping Ponsonby had my blood racing when I dropped daughter off to a Uni girls reunion recently. It had been years since I last went that-a-way at night and the vibe around Ponsonby Central, near Richmond Road intersection took me by surprise.

Fronting our cover this month is Simon Gault, MasterChef NZ judge, celebrity chef and one time owner of the former Bell House restaurant in Pakuranga. He made Bell House an Auckland-wide name for fine dining in the 1980’s and 90’s. Fresh from working at Michelin-starred Thornbury Castle Hotel in England, it was a very young Simon Gault who took on the project and before long was winning awards. Today he is EastLife’s very own ‘master’ chef heading a line-up of chefs and restaurateurs who have shared favourite recipes in the Chefs Collection pull-out. Photo supplied

This stamping ground of my youth was buzzing and I felt a sudden stab of nostalgia. If I’d had my glad rags on I might have stayed too... wanted or not! I seldom go that way these days and if anyone had asked if I missed the old ‘hood, I would have said, “absolutely not!” Having settled in Pakuranga as a newlywed many years ago, and also lived in Howick, I’m an EastLifer through and through. But, oh my! That pulsing weekend environment tugged and I couldn’t help but think, “it’s time to shake your tail feathers, girl and live a little...more.” So, I’ve made a decision; home will always be where the heart is now – in the east, but come Easter, I think a little hiphopping city-side is called for! Maybe I’ll follow daughter’s lead

Ph 09 271 8020 www.eastlife.co.nz Editor: Helen Perry 09 271 8036, editor@eastlife.co.nz

6-7 Q&A

Sales: Caroline Boe 09 271 8091, caroline@eastlife.co.nz

Karen Frankle hammers out thoughts on her Our First Home experience

Photography: Wayne Martin Manager: Karla Wairau 09 271 8083, karla@eastlife.co.nz Managing Director: Reay Neben 09 271 8012, reayn@eastlife.co.nz

12-13 community calendar

50 Stonedon Drive, East Tamaki, Auckland. PO Box 259-243, Botany, Auckland 2163

14-15 interview

4 | eastlife | april 2015

We also farewell one of Howick’s long-serving and much-appreciated retailers and give away some great prizes just in time for Mother’s Day next month.

With autumn in full swing, new season fashions are arriving in store but we look at Witchery’s search for Style Squad kids. And for those set on an Aussie escape while the sun still shines, then perhaps my article on the Yarra region and visiting there with Wine Tours Victoria will prove an incentive to fly away for a bit. Cheers

Talking of mums, I‘ve also made a point of watching TVNZ’s Our First Home series where local mum Robyn Schreuder, and husband Tom, are helping their daughter

Helen Perry Editor

Town and around

Sponsored by Barfoot & Thompson

DISCLAIMER: Articles published in EastLife do not necessarily reflect the views of the publishers or editor. All material is provided as a general information service only. Times Newspapers Ltd does not assume or accept any responsibility for, and shall not be liable for, the accuracy or appropriate application of any information in this magazine. All the material in this magazine has the protection of international copyright. All rights reserved. No content may be reproduced without the prior written consent of Times Newspapers Ltd.

Perhaps readers will also take time to relax and have a good browse of EastLife which this month includes our 16-page Chefs Collection of recipes, wine column and new pantry products.

I’ve been impressed with the Schreuder’s choice – beautiful site in leafy Titirangi with gorgeous views – and the outdoor deck looks fantastic. Here’s wishing the family luck in the rest of their endeavours.

8-10 OUT & ABOUT

Publisher: Times Newspapers Ltd

Like us on facebook: www.facebook.com/ eastlifemagazine

And, talking of exploring, I guess more than a few folk will head away with family for an Easter break especially as the long weekend is included in the two-week school holidays. Take care on the roads and remember that Daylight Saving ends in the early hours of Easter Sunday.

Karen (see this month’s Q&A, pages 6-7) and son-in-law Jono climb the first rung on the property ladder.

This month...

Sales: Rachel Watts 09 271 8019, rachel@eastlife.co.nz

Design: Clare McGillivray 09 271 8067, clare@eastlife.co.nz

and gather up the girls for a fun night out, or perhaps I’ll just tuck my arm into the husband’s and we’ll re-explore the area we once thought we couldn’t live without.

Captain David McEwan – joined the navy but saw more than sea

16-17 interview Alistair Davidson tackles 1150km Kiwi Brevet

20-34 Lifestyle • Exploring Yarra Valley wineries • Anzac books • Zee Southcombe • Puzzle Time

wonderful woodlands - pg 72 35-50 Chefs collection

• Simon Gault – hot from the oven • Chef’s recipes • Wine column • Shopping list

51-58 health, beauty and fashion

• Calling for Style Squad • Dental tips • Finding happiness

59-63 food • What’s new at Benjarong • Souped up for winter

• Xacuti – must-try star menu • Dining guide

64-75 home

• Curtains • Out of Europe • Woodlands house and garden wonderland • Back to bed • Regular columnists

76-79 BUsiness • Highbrook expands • Business books • Comment www.eastlife.co.nz

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Q&A

with Our first home contestant

Karen Frankle

As TVNZ’s Our First Home draws to a close, we chat with the Schreuder family’s Karen Frankle (from Farm Cove) about what it takes to turn a rundown property into a dream home all under the gaze of TV cameras. Now that you’re closing in on the ‘home’ stretch of the show, what challenges have been most difficult to overcome? The Council consent process was a huge challenge, but ever since we received it, we have had our second wind and been busy ripping into completing the inside of the house. We are still staying focused on our property and making it the best we can. We have taken on a lot of changes, and work, to improve this house in the best possible way. The show has seen competitors purchase houses in west Auckland; as a girl from the eastern suburbs, how have you found Titirangi? We always wanted to buy our first house in east Auckland, but west definitely isn’t a bad alternative. We love Titirangi; it has a wonderful sense of community and reminds us a lot of Howick. If we didn’t buy in east Auckland we would definitely miss both our families and friends, but Titirangi’s not too far away. What support have you received from friends and extended family? We have had a huge amount of support from family and friends. We couldn’t have come as far as we have without it. People came out of the woodwork, many from east Auckland, and offered help in every way. At the end of the show, will it be difficult to walk away from the property or will you treat the experience as a step towards your real first home? We have put all of ourselves into this house and are so happy with how it’s turning out. It’s in such a peaceful, beautiful position, yet still close enough to the city. It’s a dream home in our eyes. We’d love to buy it at the end of the show, but we know the goal from the beginning was simply to help raise money for a deposit for our own home.

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These days, young couples are increasingly relying on parents to help them into their first homes. Has the fact that your mother and father’s money is on the line caused extra pressure to get this renovation right?

And it’s definitely Mum [Robyn Schreuder] who holds us all together and makes us laugh constantly! She keeps the mood light in stressful situations and even when she is stressed herself, she doesn’t let it show.

It does add a lot of pressure. This is such a huge commitment to help us out and the last thing we’d want is for them to lose out.

Have you been recognised when out and about? If so, how are you handling the fame?

Early on, Goran [Paladin – the show’s host] had your team pegged as being cautious. Was that a fair assessment? We wanted to make the right decision regarding which property we bought and along the way we haven’t taken any section lightly. So we may be cautious, but only to get the best results. And we have definitely taken some risks along the way but, fortunately, they’ve all paid off so far. Teamwork is important for any renovation. How has team Schreuder functioned? We’ve all taken on our roles and it’s working well! It’s definitely a team effort and we are all playing our part in getting everything organised and completed on time. I’ve never done any kind of accounting so I have surprised myself in taking on that role, but I’ve learnt some great skills.

I don’t know if I would call it fame! We have been recognised a few times, but none of us as much as Mum. Everyone loves her; they all want photos with her, hugs and even autographs! She is very humbled by it. Other teams have more than one builder in the family; how much of the building work has rested on your dad’s [Tom’s] shoulders? Dad has definitely been our secret weapon! Without him we wouldn’t have known where to start or finish. We are all learning lots from him and making the most of this experience. What’s been the major lesson you’ve learnt about DIY and do you now think DIY is in your DNA? It’s never simple, but is always worth it! With dad being a builder, it must be in my DNA, but we are loving the experience and definitely learning lots.

Jono and Karen Frankle

Making themselves a home During recent weeks, TV One has followed the efforts of the Schreuder, Wardlaw and Gourley families as they put everything on the line to help their children make a first step on the Auckland property ladder. Using their parents’ money three young couples (including locals, Karen and Jono Frankle) purchased homes in west

Auckland with the goal of turning enough profit to put down a deposit on their own first homes. With a $100,000 prize on the line – not to mention contestants’ own funds at stake – whether the show will result in happy families or prove a house of cards will be revealed as Our First Home concludes later this month.

To read more about team Schreuder (which also includes Karen’s husband, Jono Frankle and parents, Tom and Robyn Schreuder) see page 63 of EastLife February, available online at eastlife.co.nz. • Our First Home airs Sundays, Mondays and Tuesdays at 7.30pm on TV One. The live auctions will take place later this month (April). Photo Wayne Martin

www.eastlife.co.nz

There have been a few ‘differences of opinion’ on the show, but team Schreuder seems to have avoided these. Is this a fair assessment, or have there been feuds seething in the background? We are all pretty chilled out and haven’t had any huge disagreements. We trust each other to make decisions. Under this sort of pressure, and with very little sleep, there have been a few short moments, of course, but, all in all, we are getting on extremely well.

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How valuable has the expert advice of Eva Nash and Sara Hartigan been? We have never done this type of thing before, so we are so lucky to learn from Eva and Sara. All their advice has been so helpful and improved our house a lot. Now you’re getting close to completion, is there any chance you’ll tackle future renovation projects? We feel more confident that we could take on another renovation and look forward to doing our own house. We came into this competition to learn as much as possible and the experience has been invaluable in this respect.

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If you could be Building and Housing Minister for one day, what would you do first and why? I think I would try to figure out a way to help first home buyers into the market. I think there needs to be more assistance from the Government. If you could invite any three people (living or dead) to dinner, who and why? I think Jono [a tennis coach by trade] would say Roger Federer and maybe Sid, the man who built and lived in our renovation house for 60 years before we bought it. It would be so interesting to hear about his life in our first home. For the third person, I’d have to invite my mum along so she could make her famous Cajun chicken! www.eastlife.co.nz

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eastlife | april 2015 |

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botany community day There was no smoke or fire at Botany Town Centre’s successful Community Day last month but fire service volunteers were a presence as were the police and St John Ambulance officers. They were among the 45 community groups which took part in the annual event. Photographer TAMMY ANDERSON was there.

1. Estelle Zwart, Peet Zwart, Agata Smuzniak 2. Harrison Dustin 3. Natalae Cummings 4. Sammuel Foong 5. Tom Owen 6. Amelia Dustin 7. Andrew Chan, Joanne Yong 8. Jo Atwill, Lola Atwill 9. Priscilla Jayde, Jemma Jayde 10. Aaron Cao 11. Nicole Hedder, Taiva Ioane

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www.eastlife.co.nz 18/03/15 9:23 am

tamaki river festival Fears of rain dampening the inaugural Tamaki River Festival last month came to nothing and the Farm Cove event at Bramley Drive Reserve attracted locals by the score. Entertainment and activities in and on the water and, of course, on land too made for a great day. Photographer Tammy Anderson was there to capture the mood. 1. Jennie Valgere, Susan Zwaagdijk 2. Rachel Thompson, Tina Brown 3. John Spiller 4. Atoy Sagaoinit 5. Marilyn Hollies 6. Lucas Conrad, Katy Conrad, Felix Conrad 7. Jessica Feickert, Barry Wood, Rhian Ingley 8. Quing Quing, Melody Xie 9. Nicky Denvir, Olivia Muggleston 10. Leo Liu, Joy Yu 11. Liam Cunningham, Dorothy Lampe, Chris Polich

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www.eastlife.co.nz

eastlife | april 2015 |

BMW DIAMOND DARLINGS Despite late afternoon rain, there were sunny smiles all round and a positively glowing ambience at Ellerslie Racecourse for the BMW Diamond Day in support of Ronald McDonald House Charities last month. While punters placed their bets for the strongly contested $200,000 Group 1 Haunui Farm Diamond Stakes, the focus was also on style, glamour and fashion with many beautifully dressed women competing in the BMW Diamond Darling contest which was won by Johanna Neuhausen. PAUL VETTORETTI was there to capture the atmosphere. 1. Joseph Quinn, Anna McNaugton, Codey Goodall 2. Gary Hampson, Joanne McDonald, Pip Richards, Jeff Wilson 3. Elizabeth Beatty, Paula Brown 4. Alison Leonard 5. Nynette Gibert 6. Nyomi and Ty Peters

7. Monika Neuhauser, Johanna Neuhauser 8. Daniel Ruygrok, Michene Penfold 9. Linda Lieng, Nick Harris 10. Rita George, Reem Ibrhim, Lina George 11. Natalie MacGregor

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11 www.eastlife.co.nz

www.eastlife.co.nz

eastlife | april 2015 |

April 2015 ➤ music George Clinton & Parliament Funkadelic April 8, The Powerstation, 33 Mount Eden Road, Grafton Parliament is in ‘session!’ Or, at least it will be soon when the Powerstation hosts the legendary George Clinton & Parliament Funkadelic. While James Brown may have been the hardest working man in show business, George Clinton is easily his match when it comes to cool. With hits including We Want the Funk, Atomic Dog, and Free Your Mind and Your Ass Will Follow these Rock and Roll Hall of Famers are set (in George’s words) to “Tear The Roof Off The Sucker”! See powerstation.net.nz for details; tickets from Ticketmaster. Thursdays @ Seven concert series April 9 and 16, 7pm, All Saints, corner of Cook Street and Selwyn Road, Howick Last month, All Saints played host to four of the Thursdays @ Seven concert series; this month the show goes on! Hrafnhildur Bjornsdottir (soprano) and Martyn Parkes (piano) combine their talents on April 9, and the newly-founded New Zealand Youth Brass Ensemble brings together leading young players from around the country on April 16. For more information, see wattsandwatts. co.nz. I Love You, You’re Perfect, Now Change April 18-23, 8-11pm, Harlequin Musical Theatre, Pakuranga Road, Pakuranga This celebration of the mating game takes on the truths and myths behind the contemporary conundrum known as “the relationship” and explores

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the journey from dating and waiting to love and marriage as well as the agonies and triumphs of in-laws and newborns, family trips and pick-up lines of the geriatric kind. This hilarious revue pays tribute to those who have loved and lost, those who have fallen on their faces at the portal of romance and those who have dared ask, “Say, what are you doing Saturday night?” Visit harlequintheatre.co.nz for more information.

➤ ENTERTAINMENT NZ International Comedy Festival April 24-May 17, various venues When the NZ International Comedy Festival engages laughing gear to warp speed and giggles gather steam, some could be left wondering what the heck has happened to Auckland! Although tickling the funny bone is sometimes best keep out of the public eye, when it comes to comedy, this practice is actively encouraged and (in fact) applauded. Yes, now’s the time for local and international comics to stand up and deliver and punch that line, or gag and die trying with their bit between their teeth! For details – including a full programme of events – see comedyfestival.co.nz.

➤ arts Who’s afraid of the big bad wolf? March 10 – April 29, Weekdays, 9am5pm; weekends 10am-5pm, Te Tuhi Gallery, 13 Reeves Rd, Pakuranga Mythology, fairytales and the occult collide at Pakuranga’s Te Tuhi Gallery this month as the Who’s afraid of the big bad wolf? exhibition continues. Charting some of the stranger paths down which our imaginations have

Nicole Johanntgen

➤ Music Waiheke International Jazz Festival April 3-5, Waiheke Island (various venues) Fancy a little sax near the beach? With Swiss virtuoso saxophonist, Nicole Johanntgen, set to headline the annual Waiheke International Jazz Festival during Easter weekend, visitors are sure to delight in ‘egg-actly’ that! And the

wandered, this exhibition showcases the surreal and the marvellous. See tetuhi.org.nz for details.

➤ anzac day Howick Library commemorations April 15-27 (dates and times vary), Howick Library, 25 Uxbridge Road From this month, Howick Library has ‘cooked up’ a host of events to commemorate the centenary of ANZAC Day. All are welcome.

multi-award-winning Swiss miss will be joined by a wide range of other international and homegrown talent including the Peter Urlich Sextet, the Hipstamatics, Radius, Jamie Dell, The Bads and the irrepressible Midge Marsden. See waihekejazzfestival.co.nz for tickets, or more information, including a full programme of events.

• April 22 (10.30am) – Howick – Those Who Served. Local historian, Alan La Roche, will talk about the social and economic consequences of the First World War on our township. In 1914, Howick had a small population from which approximately 200 men were called up for duty. • April 24 (11am) – Fallen Heroes. We hear the story behind the names on the Stockade Hill War Memorial.

• April 15 – the ANZAC biscuit Bakeoff. Locals are invited to attend and demonstrate their special twists on a classic, tasty recipe. Biscuits should be delivered from 12-2pm, with judging at 3pm.

• May 27 – Micaela Meder – a New Zealand youth ambassador who attended the Gallipoli Peninsula ANZAC commemoration this year – will talk about her experiences.

• April 17 (10.30am) – a special ANZAC-themed storytime is on offer, featuring stories and crafts.

For more information about these (or any other events at Howick Library) call on 09 534 5301.

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Adopt a Cross April 18-May 2, Stockade Hill, Howick To mark the centenary of ANZAC Day, this year Howick RSA will begin commemorations by laying a field of white crosses on Stockade Hill which will remain in place for 14 days (until May 2). Members of the public will be able to ‘adopt a cross’ and leave tributes in honour of those who served, while 40 crosses will be named for service people recorded on the cenotaph. Lest We Forget – 100 Years of ANZAC April 19, 10am-4pm, Howick Historical Village, Lloyd Elsmore Park, Pakuranga Attend a short memorial service and be enthralled as a villager reminisces about life during the war. Watch soldiers re-enact a skirmish as well as join in good old fashioned crafts and activities, horse and cart rides and much more. See fencible.org.nz. Camp Gallipoli April 24-25, Ellerslie Racecourse, 80 Ascot Avenue, Ellerslie While many Kiwis will make their way to ANZAC Cove this year to commemorate 100 years since our young men landed on Gallipoli, with places limited, such a trip is a bridge too far for most. However, those remaining here can also experience a little of this ANZAC pilgrimage during Camp Gallipoli. With the racecourse’s event area transformed to become reminiscent of a military camp, all in attendance will stay overnight and experience documentaries, entertainment, a feature film and an ANZAC Day service the following morning. Profits will be donated to the RSA to support veterans, ex-service personnel and families in need. See campgallipoli.co.nz. Howick ANZAC services and parade April 25, Stockade Hill, Howick This year, once again, locals will climb Stockade Hill in memory of those who

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sacrificed so much. A dawn service will commence with a small march to Stockade Hill at 5.50am, followed by a service at approximately 6.10am; the Civic parade will be undertaken from the corner of Mellon’s Bay and Ridge Roads at 10.45am, with the service expected to start at 11.10 am. The start of both parades will, this year, be signalled by the firing of a single, blank round from a 105mm howitzer, provided by the Army. The Warbirds Association will conduct a flypast during the service and the civic parade route will be lengthened to include the length of Picton Street. For more information contact Howick RSA by email (admin@howickrsa. co.nz), or phone 534 9702.

➤ lifestyle Fit Camp May 23 (9am-4pm), 24 (10am-3pm), LaValla Estate, 131 Dominion Road, Tuakau When EastLife columnist Ginny McArthur went to the gym for rehabilitation on her back, she was

surprised and shocked to learn that she was carrying 33% body fat! Years on, Ginny has developed into a personal trainer and nutritionist with a passion for changing lives. And now, thanks to her upcoming Fit Camp, the founder of Outlook for Life is set to help us all feel fighting fit! Although this camp isn’t on until May, with places limited (and accommodation options available), all interested should contact Ginny asap. For more information, see the upcoming events section at ginnymcarthur.com.

➤ anniversary Pakuranga Toastmasters 40th Anniversary Celebration Dinner May 2, Waipuna Conference Suites, 60 Highbrook Drive, East Tamaki To celebrate 40 years of assisting people with communication and presentation skills, Pakuranga Toastmasters is set to raise a glass or two during dinner for past and current members. Contact Andrew (576 7745) or Jan (533 1000).

➤ Markets Howick Village Market Every Saturday, 9am-12.30pm, Picton St, Howick Classy Crafts First and third Saturday of each month, 9am-1pm, All Saints Community Centre, Cook St, Howick Beachlands Mini Market and Carboot Sale Second Saturday of each month, 9am-12noon, Beachlands Chartered Club, Wakelin Rd, Beachlands Pine Harbour Fresh Market Every Saturday, 8am-12pm, Pine Harbour Marina, Jack Lachlan Dr, Beachlands Clevedon Village Farmers’ Market Every Sunday, 8.30am-12pm, Clevedon Showgrounds, Monument Rd, Clevedon

➤ fishing The Million Dollar Snapper Challenge April 10-19, Hauraki Gulf When one man catches a snapper, it could feed his family for the rest of their lives! That is if said snapper is reeled in during The Million Dollar Snapper Challenge. The ‘catch and release’ competition will see keen fisher

folk using smartphone technology to contribute important data for research. NIWA staff will release 50 tagged snapper; each corresponds to a prize – including one of $1,000,000, payable in annual instalments of $50,000. For full information and to register (registrations open until April 10), visit www.snapperchallenge.co.nz.

Clevedon Village Market Every Sunday, 9am-2pm, Clevedon Community Centre, 1 PapakuraClevedon Rd, Clevedon Pakuranga Night Market Every Saturday night, 6pm12midnight, under The Warehouse, Pakuranga Plaza Botany Night Market Every Wednesday night, 5.30pm11pm, beneath Hoyts Cinema, Botany Town Centre

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Comparing notes (on) boats Since Xerxes crossed the Hellespont, the narrow stretch of water between Europe and Asia has been the scene of many conflicts. However, when one of Captain David McEwan’s former commands heads to Gallipoli soon, JON RAWLINSON discovered it will be in the name of peace, rather than power as its name suggests. While Bucklands Beach-raised Captain David McEwan may not be on board, bodily, when RNZN frigate, Te Kaha (currently in Perth) heads to Gallipoli on April 25, he says he will be there in spirit. “If I was still captain of Te Kaha, I’d be very much looking forward to it. I would have enjoyed that deployment, but that’s how it goes,” says the ship’s former commander. “I have been to Gallipoli. It was ANZAC Day, 2007 and I loved the experience. To think what our guys went through; hiking up that hill [Chunuk Bair] was tough enough, let alone having someone shooting at you! Visiting Gallipoli is something Kiwis should all do; just as a way of reaching out to those who sacrificed so much.” Following his recent promotion to Captain Fleet Operational Support, Captain McEwan – based in Devonport – has been charged with ensuring ships, such as Te Kaha, and their crews, are fighting fit. “Bringing a ship out of deep maintenance may not be considered a ‘sexy’ posting, but, boy, it has its challenges! [Commanding Te Kaha] also presented challenges and hopefully, I did okay; I was promoted because of it! But now it’s time to hand things over to the next chap. “[After Gallipoli] Te Kaha will do a sweep of the gulf region at the same time the Army is going into Iraq with its advisors. But when she leaves, I think another ship will take her place. We always have things going on.” With many of his former shipmates abroad, Captain McEwan will spend ANZAC Day (as he does whenever possible) at Stockade Hill in Howick. “I’m an affiliate of Howick RSA; they’re a good bunch of blokes there, many I’d consider mentors. Every ANZAC Day I haul the kids out of bed and say ‘right, this is the least we can do to commemorate those guys who went before us’.” Born in Hamilton, Captain McEwan was three when his family moved to east Auckland. He says his childhood

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in the area had some influence on his decision to join the Navy. “I was in Bucklands Beach Sea Scouts; great times! I spent a lot of time on the water, around the yacht club. Growing up in the eastern suburbs, I don’t think there was a day in summer when we weren’t running amuck down on the beaches,” he says. “I had a lot of mates who would take out their P classes, but I never had a boat of my own.” He pauses to look out the window in pride at the RNZN’s Devonport fleet. “What would I say to them now? I guess it’d be ‘let’s compare notes’… or boats for that matter!” It wasn’t until after leaving school and looking for permanent work while on his uncle’s Waikato farm that Captain McEwan considered a life on the ocean waves. The Navy’s Limited Service Volunteer programme – which offers an introduction to the service – proved a springboard to a career spanning 31 years and including the command of numerous warships and many educational opportunities. “I didn’t know much about the Navy when I joined, but I was looking for adventure. I never wanted to be one of those blokes leaning against a bar at 70 saying ‘I coulda’; I wanted to be the bloke who said: ‘I did.’ Thirty-one years on, I’m still trying to decide if I like it!” he laughs, “Seriously though, I think I might stick around for a while yet; I have no plans to leave and I still love every day of it.” Having lost count of the number of countries he’s visited, Captain McEwan has seen more than just the sea! “I’ve been all around Australia, the South Pacific, Russia, China, Japan, 50 countries at least, but I’ve lost count! I’m privileged to have seen the world, thanks to the Navy.” However there is always peril on the high seas. During his career, the captain often faced danger bow-on. “I was on a Singaporean command team aboard an American destroyer

chasing Somali pirates! I had to pinch myself; there I was in the Gulf of Aden in this mixed blob of nations representing my country. I thought ‘I better not [mess] it up!’ “We had some incidents that really brought it home to me, the importance of getting this right. I remember one day I saw a pirate with a gun to a captain’s head. There are things we wanted to do, but couldn’t. It was very frustrating, knowing this one chap with a pistol had sway over a warship bristling with weapons, but there wasn’t much we could do. So, we had to pass them off to another vessel and return to protect our zone.” Another incident saw Captain McEwan ashore, unarmed and in very real danger when posted to Timor as a UN peacekeeper. “I was ashore, living in a tent. There I was wearing a blue beret and sitting on the border – it’s probably one of the most worrying things the army’s ever seen, a navy officer ashore! “On one occasion, I was stuck in no-man’s-land when [a civilian] started throwing rocks at Indonesian soldiers who had one response: to lock and load then start shooting. All I can remember is grabbing an old lady and a couple of kids and throwing myself into the sand as bullets started whipping over me. “When the shooting stopped, I could only make sure no one nearby was hurt. That was a very tense situation. I remember saying to myself ‘my wife is going to kill me if I get hurt!’” While danger may be par for the course for a naval officer, Captain McEwan says life is never easy for family on the home front either. However, his second wife, Wendy – until recently an army nurse – has been most supportive, particularly during his long postings abroad. “When I was given my first command – HMNZS Otago in 2011 – we moved to Auckland. She worked at the Navy hospital until December last year. We have two young kids and the demands of being a Major and a mum

captain david mcewan www.eastlife.co.nz

‘

I had a lot of mates who would take out their P classes, but I never had a boat of my own.” He pauses as he looks out his window at the pride of the RNZN’s Devonport fleet. “What would I say to them now? I guess it’d be ‘let’s compare notes’… or boats for that matter!”

were conflicting, particularly when I was at sea,” he says. “Wendy’s very resilient, being a former army officer and a good, southern girl from Invercargill – they’re a tough breed – she’s coped well, and our children have been used to it. But it does cause a bit of stress. They really are the heroes on the home front, the ones who don’t get the medals they deserve.” Looking ahead, Captain McEwan is thinking about moving back to east Auckland on retirement and would certainly support his children – Gavin (from his first marriage), Catherine and Victoria – should they choose Navy careers. “Would I want them to join the Navy? I think I would, actually,” he grins. “It’s a great life that offers fun, good mates, skills, not a competitive wage and wonderful experiences.”

Hands-on approach While civilians may debate whether our service personnel should be placed in harm’s way, those on the front lines have no such luxury. However, RNZN Captain David McEwan says Kiwis can be assured our military is well equipped – as a lean, mean, fighting machine – and ready to meet any challenges. “New Zealanders make great ambassadors in a military role. One of the best things we can do is go to those hot spots – either for security or disaster relief – and help people, simply because we’re bloody good at it!”

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Photo Wayne Martin

He says our training standards and a No.8 wire mentality have led to worldwide recognition. “We might not have a big budget, but we make sure New Zealanders get the most out of what they pay for. While technology helps – you can’t have even the best people running around with clubs and New Zealanders don’t like to pay for numpty stuff! – it all comes down to having people who’ll leave everything out there on the paddock. “Honest to God, the people in our military are quite superb! And, whether they stick around for five minutes – or, like me, hang in for 31 years! – I’ll applaud them for having the courage to walk through that gate in the first place.” eastlife | april 2015 |

New ‘roll’ for petrolhead ‘How hard could it be?’ That’s what ALISTAIR DAVIDSON asked himself when he entered the Kiwi Brevet, an 1150-kilometre mountain bike adventure around the top half of the South Island. The answer proved to be ‘ridiculously hard’ but it also proved rewarding, as he pushed himself way outside his comfort zone to keep going when “my poor 52-year-old body was crying out to stop…” Here is his story – part one. I’m a ‘roadie’ who dabbles in mountain biking, so although my mountain bike skills aren’t great I have a strong endurance base and figured my base fitness would get me through the infamous Kiwi Brevet.

trophies and no prizes, the reward being the satisfaction of finishing inside the eight-day time limit. This meant covering 150km a day, which, I thought, shouldn’t be an issue. Man, was I so wrong.

The ride would be mostly off-road on gravel, mountain bike track and farm and forest roads, with the rest (about 30 per cent) on tarseal. Little did I know that for someone with my ability, or lack thereof, a good proportion of the tracks would be unrideable.

The pre-planned route took us through the most stunning and remote areas which took my breath away. I’d push my bike for two hours up some insanely steep, rocky climb, wishing it was over and could I please go home. Then I’d crest the summit to be greeted by views that literally brought a tear to my eye.

Kiwi Brevet started at 10.00am on Saturday, January 31 in Blenheim; there were no rules except that riders had to be self supported (carry our own tent, sleeping bag, food, water, spares etc), obey all road rules, and have a mandatory six hours sleep every 24 hours. There would be no winners, no

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The first five days were absolutely sensational – camping by rivers on my own in the middle of nowhere, the scenery, the hard but not stupiddifficult riding; and the satisfaction of pushing myself to the limit. On day one I rode from Blenheim,

through the Rainbow into the St James Conservation Area where I pitched my tent by a river. This went surprisingly well considering that I hadn’t camped since I was a kid, and that I only tested my tent-pitching skills two days before the ride. Amazingly, I’d done 175km that first day and was feeling good. Day two went through Molesworth, over Malings and Jack’s Passes into Hamner Springs, then on-road to Culverdon. It took twice as long as I expected, so a beer at the Hurunui Pub was in order. I’d done 125km, so I figured I’d skip the tenting, call it a day and stay at the pub. Except there was no accommodation! I pressed on (forgetting about dinner) to McDonald Downs, a massive sheep station that runs through the Lees Valley. There was a ‘no camping’ rule in the station, and because I didn’t think I had enough left in my legs to ride through in one go, I set up camp alongside the gravel road by the station’s entrance. I was tired, but still feeling okay after a 152km, 11-hour day.

Day three was tough. It was hot, dusty and so dry that a large lake was now a basin of rocks with sheep standing in the middle of it. I missed a water supply at a farmhouse, so struggled through until I found an irrigation pipe to fill my drink bottles. To say the Wharfedale Track was a challenge would be an understatement. I spent most of the 14 kilometres pushing my bike, which weighed 12kgs plus 14kg of equipment. I was hungry, tired and pretty well over it. I arrived at Sheffield to find everything shut, so I pushed through to Springfield. It was on-road (tarseal and gravel), but a wicked headwind made it slow going. After ten and a half hours and only 106km, I was wrecked. But I managed to snare the last room at a backpackers/hostel, scoffed two dinners and was asleep before I hit the mattress. Despite an exhausting day I was still right on my 150km a day target. Day four and I was feeling positive, my legs had recovered and being a roadie I wasn’t too stressed about climbing Porter’s and Arthur’s Passes www.eastlife.co.nz

Alistair looking fresh on the St James cycle trail (left); double rainbows beyond Maling Pass (top); Arthur’s Pass (above left) and a wet Reefton. as the route was almost all tarseal. I hadn’t counted on more vicious headwinds! When I reached the café at Arthur’s Pass township I was ready for a massive lunch. From there the ride was relatively flat so I cruised through to the ‘former’ Blackball Hilton where half a dozen participants were sitting outside enjoying a meal and a beer. That was the weird thing about the Brevet; you spent a lot of time riding on your own, yet often caught up with the same riders at various places along the way. I’d done 185km and would’ve like to have cracked 200 for the day, but the lure of a hot steak, cold beer and a room, as opposed to sleeping in a tent on the roadside, was too much to resist. I’d done 610km in four days, which psychologically was a boost. Not only was I ahead of my daily target, I’d had a great sleep and was past the halfway mark so it was all downhill from there – figuratively speaking of course. It also gave me a new appreciation of the super fit racer types on light bikes with minimal gear. But I still had 550km to www.eastlife.co.nz

go, whereas one bloke was only half a day away from the finish. Day five was a blast. It had a lot of climbing, but nothing too steep. I rode on gravel roads through Waitua where buildings date back to the late 1800s. Then it was on to the Big River track; basically a tramping route which is open to mountain bikers. On managing to ride around half of the track, I was feeling more confident. On the other side of Big River, through to the tarseal of SH7 and Reefton, it was easy going. Unfortunately, the West Coast was a sharp contrast to the hot, droughtlike conditions on the other side of the hills. It rained, hard. A quick shop for supplies and lunch at Reefton, then it was more main road over the Rahu Saddle and down into Springs Junction. It was still raining. I was soaking wet and cold, and as the Big River was slow going (I’d been on the go for almost 12 hours) I’d only done 130km and it was getting dark. After a mediocre dinner at the café I decided to pull the pin on day five

and get a room at the nearby motel. It was booked out, but luckily another Breveteer kindly offered me a bed in his room. I didn’t need to be asked twice. Day six, the first stop would be Murchison some 70km away. I started early and was back in my wet riding gear and on my bike by 6am. For some reason I fixated on the idea of eggs Benedict for brunch in Murchison, the thought of all those calories kept me going up over the steep but steady Maruia Saddle climb and down to the River Café in Murchison. Those were the best tasting eggs benny I’ve ever had, and it sparked me up for the next leg through to Tapawera where I planned to camp for the night. I stocked up on food (museli bars, cookies, Powerade and water) and hit the road. Much to my disgust it started to rain again, and kept up for most of the 100km to Tapawera. I though this leg would be mostly tarseal, but in true Brevet fashion, why ride on road when there’s

Photos Alistair Davidson

perfectly good gravel to be enjoyed, not to mention more push-a-bike up the 4WD Porika track? At Tapawera I rode to the campground, looked around and thought, “what the hell. I’m soaking wet, I may as well carry on and get this thing done asap.” I was getting to the point where I was pretty well over it, the rest of the Brevet was predominantly on-road and I’d been through the area several times before on hot rod runs. So, after a beer and a steak at the pub I put my headlight on my helmet, layered up and pedalled on along metal roads towards Wakefield 35km away. The rain had really set in. I was drenched to the skin and exhausted. It was pitch black and I was feeling so bad I started thinking about pitching my tent at the first suitable spot and getting into a warm sleeping bag. But I kept going, arriving in Wakefield at around 9.30pm. After riding around aimlessly for 15 minutes I finally found the campground. • Read part two on Al’s mammoth ride in next month’s EastLife. eastlife | april 2015 |

new friends - and there are many ways you can help.

Please contact Wendy Stanmore now if you can help on: (09) 2983108 or wendy.stanmore@hospice.co.nz

Volunteer in our our charity charity shops, shops, have have fun fun Volunteer in whilst whilst supporting supporting the the work work of of Hospice. Hospice.

Join a friendly at shops, the heart offun your local Volunteer in ourteam charity have Join asupporting friendly team the heart of yourshops. local community in one of at our Totara Hospice whilst the work of Hospice.

Kaye’s new direction taking shape Fashion trends come and go but for 20 years Taking Shape owner Kaye Reid has been an industry constant, her boutique at the heart of Howick’s retail scene. Now, preparing for retirement, she talked to HELEN PERRY about two decades in the rag trade.

community in one of our Totara Hospice Our dedicated and caring volunteers need more help!shops. Turn kindly goods into much neededneed support forhelp! our patients Ourdonated dedicated and caring volunteers more Join a friendly team at the heart of your local and their families. Full training is provided, a great chance to meet community ingoods of much our Totara Hospice Turn kindly into needed support forhelp ourshops. newdonated friends -one and there are many ways you can . patients and their Fulland training provided, need a great chance Ourfamilies. dedicated caringisvolunteers more help!to meet new friends - and there are many ways you can help. Turn kindly donated goods intoStanmore much needed forhelp our patients Please contact Wendy now support if you can and their Full training is provided, a great chance to meet on:families. (09) 2983108 or wendy.stanmore@hospice.co.nz new friends - and there are many ways you can help. Totara Hospice, Charles Prevost Manurewa Please contact140 Wendy Stanmore now Drive, if you can help

This year will be the first time since she was 15 years old that Kaye Reid hasn’t worked through the Christmas period. Come December she will have eight months of retirement behind her and hopes to be enjoying the season without a business worry in the world.

on: (09) 2983108 or wendy.stanmore@hospice.co.nz

But despite the prospect of pursuing new interests – Tai chai, genealogy and, “don’t laugh, belly dancing, I’m really keen to give it a go” – Kaye is not entirely convinced that saying goodbye to her fashion store at the end of this month will be the right move for her.

Totara Hospice, 140 Charles Prevost Drive, Manurewa Please contact Wendy Stanmore now if you can help on:Hospice, (09) 2983108 wendy.stanmore@hospice.co.nz Totara 140 or Charles Prevost Drive, Manurewa Totara Hospice, 140 Charles Prevost Drive, Manurewa

“I’ve clothed thousands of women; many in the fuller figure range. I’ve related to their doubts and misgivings about their figures and the fashions that suit them. “I’ve seen almost every cut and style imaginable and I’ve definitely shared more than a few laughs (and tears) with clients. Am I ready to go? I’m not sure. But Clem [Kaye’s husband of 47 years] is more than ready to give up doing my books every Saturday without fail. “And, over two decades, he has been unswerving in his loyalty and support of this venture, being my bookkeeper, my handyman, my chauffeur [Kaye doesn’t drive].

The effect of cancer, and cancer treatment, on appearance can really lower spirits. That’s why we started our Look Good Feel Better workshops over 25 years ago. The work we do helps women, men and teens with cancer improve the way they look, making a real difference to their confidence, strength and positivity.

Cancer, and cancer treatment, has many impacts. One that The support we give is free to anyone with any cancer, and can be very hard to bear is the toll it takes on appearance. extends right across New Zealand. We rely entirely on donations, At Look Good Feel Better we’ve been supporting women, men the generosity of the cosmetics industry and the work of volunteers and teens with cancer for over 25 years. Our workshops help people with cancer improve the way they look, letting them to keep going. By donating to Look Good Feel Better you help face the world with more confidence, strength and positivity. make a difference to people’s lives when they need it most. The support we give is free to anyone with any cancer, and And every dollar goes directly to running the workshops. extends right across New Zealand. We rely entirely on donations, Please visit our website or find us on Facebook to contribute. the generosity of the cosmetics industry and the work of

www.lgfb.co.nz

LookGoodFeelBetterNZ

volunteers to keep going. By donating to Look Good Feel Better you help bring smiles to faces that have had little to smile about. And every dollar goes directly to running the workshops. Please visit our website or find us on Facebook to contribute. www.lgfb.co.nz

LookGoodFeelBetterNZ

“It was fine while he worked 10 days on, four days off, but on returning to normal shifts, a weekend just isn’t long enough to do everything. It seemed to me it was time to let go, if it really is the right time, well, only time will tell!” There will be those locals who remember Taking Shape when it was initially located in the former Howickville Mall. The move to central Picton Street

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came some 15 years ago and Kaye has been a vital presence there ever since. “I, like a lot of my clients, was overweight for many years but I was self-confident and not unhappy with where I was at. However, I did understand the dilemmas of finding fashionable garments in larger sizes so I focused on sizes 14 to 24.” But over the years Kaye has witnessed many changes. Where once her biggest seller was size 18, she says today it is size 16, even 14. “Women have become aware of trying to keep weight gains in check, often for health reasons. I, too, realised that my weight, as well as my genetic make-up – I will always be big in the hips and legs – was taking its toll. “Eventually, I opted for surgery and it has altered my life. I dropped two sizes in tops and three to four in skirts. This route isn’t for everyone, but it was right for me.” In the shop, more and more requests for smaller sizes prompted Kaye to expand her range to include sizes 10 and 12. “There have been other swings too,” she says. “Mature women shoppers have become more confident and trendier in their dressing and their outlook. They have gained colour confidence and the courage to choose ‘in’ styles. “I had one senior lady come in to buy some denim shorts for hiking. While here she was very taken with a yellow swimsuit, which was quite daring for a Kiwi lass – we tend to buy black, you know. “Anyway, I urged her to take it home, try it on and bring it back if it wasn’t www.eastlife.co.nz

‘

I, like a lot of my clients, was overweight for many years but I was selfconfident and not unhappy with where I was at. However, I did understand the dilemmas of finding fashionable garments in larger sizes so I focused on sizes 14 to 24.”

right. She came in the following day thrilled to bits because her husband had told her she looked very sexy in the swimsuit. She was 92 years old.” While many trends have taken her fancy, ultra-feminine styles and wellcut garments with shape have always received Kaye’s tick of approval. “The only ‘look’ I never really cared for was baggy pants with baggy www.eastlife.co.nz

Photo Wayne Martin

tops – when wearing one loosefitting item, the other needs to give the body, regardless of size, some definition.” And Kaye is very aware of good shape – she is a fully trained corsetiere – but outer garments eventually won out over undergarments. “I love truly beautiful fabrics – gorgeous laces, Thai silks, quality crepes – but sadly you don’t often see these today unless buying from a designer shop. I also like the kind of finish and fit that make an outfit stand out. “There was a time when midrange manufacturers were able to really deliver. Sadly, so many have disappeared. I was especially

disappointed to see the demise of the Initial label. “The brand was among the first to bring in well-cut, three quarter pants with embroidery or some type of accent on the trouser leg. They even made a range especially for Taking Shape and my clients loved them.” Because she has mostly catered for more mature women – upwards of 40 – Kaye says she became acutely aware of what they wanted from a garment. “Sleeves, and roomy ones at that; sleeveless garments are not overly popular with older or bigger women. Many will fit a garment in every quarter except the sleeves. Another bugbear are short shirts that don’t

tuck into a skirt or trousers. “And, because our population is so small we don’t often see a choice in trouser lengths such as short, regular or tall which means alterations are nearly always called for. “But, that’s the fashion business. One year the dresses are too short, another too long; wide trousers are in, then out, but for those carrying a little extra weight or where age is beginning to take its toll, there are, thankfully, styles that will flatter the figure yet are fashionably trendy. “We’ve come a long way from Osti dresses being mandatory for anyone over 55 years. Today’s women, regardless of age, can dress with real style.” eastlife | april 2015 |

Win! win! A SPEighT’S ‘wE will’ PriZE PAcK – vAlUED AT $188

To enter the draw for any of these competitions visit www.eastlife.co.nz click on the competitions link and fill in the form. One entry per email address / person; entries close April 30, 2015. Winners notified by phone or email.

win! chErry BlAcK fAciAl SUnScrEEn Although summer may be almost over, the harsh New Zealand sun can burn and damage skin year round. Thankfully, Skin Institute (clinics nationwide) has developed a new sunscreen designed to protect, restore and renew skin. Rated SPF30, Cherry Black Facial Sunscreen is luxurious in texture and light to apply. Absorbing quickly, and because it is non-whitening and non-greasy, it’s perfect to wear either under make up or on its own. Cherry Black is available now, exclusively from Skin Institute, at the special introductory price of $79.95 (usually $114.95) per 100ml tube.

Saying thanks to mates for lending a hand is as simple as: “here’s beer”, job done! Readers may be familiar with Speight’s recent ads where ‘Little’ Henry finds mates are willing to help create his dream shed. Now, because Speight’s are our mates, we have a fantastic prize pack up for grabs! Valued at $188, pack includes a Goldair tool set, BBQ Beer Can Chicken Roaster, BBQ tool holder, cooler bag, set of playing cards and two stubby holders (ready for when a mate drops by with a couple of cans).

win! rEviTAliSing fAciAl cArE rAngE Weleda’s new Evening Primrose Facial Care range, formulated with natural ingredients sourced from biodynamic, organic and wild crafted suppliers, is designed to leave skin feeling and looking radiant. The range includes Age Revitalising Day Cream (RRP $47.90, 30ml), combining macadamia nut oil to smooth and hydrate, with evening primrose oil and centella asiatica extract to boost collagen production; Age Revitalising Night Cream (RRP $47.90, 30ml) to stimulate the natural defence system and strengthen skin and Age Revitalising Eye and Lip Cream (RRP $47.90, 10ml) to decrease puffiness and help reduce lines. Available from health food stores and pharmacies. Enter the draw to be in to win an Evening Primrose set.

win! MOrning frESh DiShwASh cAPSUlES Morning Fresh has launched a new range of superior, grease-cutting liquid caps for dishwashers. Containing built-in rinse aid, Morning Fresh Liquid Caps work quickly on the dirtiest of dishes. Even on an eco or fast dishwasher setting, they won’t leave that annoying half dissolved tablet behind! Morning Fresh Liquid Caps are available from supermarkets nationwide; two aromas – Zingy Lemon and Apple Fresh (RRP $16.99 for 24 pack or $26.99 for 42 pack). Better still, EastLife is giving five lucky readers a chance to win a 24-pack of Morning Fresh Dishwasher Liquid Capsules (Apple Fresh) so, enter the draw now.

win! ATKinS nUTriTiOnAl PriZE PAcK win! My UnDErgrOUnD KiTchEn By JESS DAniEll Two years since Jess’ Underground Kitchen began, following repeated requests by her friends to cook for them, Jess has taken her innovative ‘underground takeaways’ to a new level with the release of My Underground Kitchen. Although Jess continues to provide meals for pickup (from ‘secret’ locations in Auckland) or delivery, as well as in-home catering, the crafty cook is now ready to share some of the recipes which have made her the toast of the town. My Underground Kitchen by Jess Daniell. Available from bookstores from April 2, 2015. Published by Penguin Random House. RRP $49.99.

Created for Kiwi tastebuds, Atkins Nutritionals’ newest sweet-treat – the Atkins Endulge Chocolate Break – contains 75% less sugar than regular chocolate-coated wafers and only 2.6 grams of carbohydrates per bar. The Atkins Endulge and Advantage range are ideal for those reducing sugar intake, losing or maintaining weight or simply leading a healthier lifestyle without giving up simple pleasures. We have TWO Atkins Nutritionals’ prize packs to give away featuring the new Atkins Endulge Chocolate Break, Milk Chocolate Bar and Atkins Advantage Chocolate Brownie Bar along with a step-by-step eating guide and a one-week meal planner. Enter the EastLife draw or visit atkins.com for more info on Atkins products.

for last month’s Eastlife winners visit www.eastlife.co.nz/competitions 20 | eastlife | april 2015

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LIFESTYLE Cockle Bay – SHORE TO PLEASE

ESCAPE | TRAVEL | BOOKS | HISTORY | ESSENTIALS

Local resident and history buff CHRISTINE MILES gives the low down on the history behind some of our thoroughfares and well known places.

On Howick’s north eastern edge is Cockle Bay. It’s a half-hour walk from Howick Village, up over the hill and down again – not where barges landed the Fencibles, but further around, where the sun drenches the land and where, today, safe swimming, a playground and a tree-lined shore make it popular with families. For the Fencibles, living on the bog-like flats of Howick, Cockle Bay beach must have been a sight for sore eyes with its long stretch of shelly beach and ancient pohutukawa on the cliffs. And, of course, there was also the unexpected supply of tantalising foods – cockles, fish, and pipi – which could have been easily harvested if only there had been less of a trek between home and sea. In 1853, the Reverend Vicesimus Lush bought a large patch of land at Cockle Bay. He installed Fencible Thomas Heath to grow oats, potatoes, and buckwheat. Later, he sold the farm to John Gill, for whom today’s John Gill Road is named. Gill continued to grow crops but in the 1920s the land was carved into

Cockle Bay, New Year’s Day 1939. sections, marketed as an appealing seaside resort, and sold. The coastline could have dramatically changed in the mid-1900s. Two proposals were made to connect Beachlands and Howick by road, one of which was to build a causeway straight across the water between the two points.

depending on which end of the proposed road one was located – the plans were abandoned. Today, Cockle Bay beach remains unaffected by through traffic. There are massive pohutukawa trees now, where once the beach was bare and there is a grassy reserve where seaside baches once stood.

era house, relocated from Howick and operating as the popular and tastefully maintained restaurant, Windross. Best of all, Cockle Bay remains largely unspoiled and, as in those early days of the district, people can be seen picnicking, swimming, and, perhaps even gathering cockles (although this pastime is virtually gone), at this most beautiful bay.

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Warm summer breezes, When Bacchus, the God of Wine – or his Greek counterpart Dionyssus – were dishing out prime land for the fruit of the vine, the idea that faraway Australia might one day rival the grape-growing glory that was Greece or the wine-making grandeur that was Rome, could never have entered their heads. Had it done so they would, unlike Helen of Troy, but so like HELEN PERRY, have made a beeline for the state of Victoria. No trip to Melbourne is worth a wine press without a taste of the local vines and there are plenty to taste from. But whatever your whim – chardonnay or pinot noir, riesling or merlot – there is only one way to savour this region’s vintages and that’s with Wine Tours Victoria. Embarking on my third trip with this small boutique company, I was excited. We were heading for the Yarra Valley, 10 years on from my first foray into the region, that time on a big bus tour. Since then, Wine Tours Victoria has taken me to the Mornington Peninsula (among my favourite Australian wine-growing regions) and the Macedon Ranges. With a maximum of 10 guests, these intimate tours are so much fun, and definitely more exhilarating than being one of an anonymous crowd. Everyone interacts and everyone has something to say about the wines, the vineyards, the scenery and, of course, the food that goes with it all. As always the driver (on this occasion John Hudson) was very much part of the experience, his knowledge of the whole district and the wines produced there, was a boon. And, it was so nice that no one in our small group was expected to be a wine connoisseur even though tour guests often are. As on past occasions, I noticed even those with the most basic knowledge found themselves thoroughly enjoying the encouragement and advice given to them by those more informed. On this occasion we visited five vineyards – Domaine Chandon, Coombe Farm, Coldstream Hills, Tokar Estate and Yileena Park but

22 | eastlife | april 2015

before arriving at the first we stopped for morning tea in the leafy Jumping Creek Reserve – a real treat. Then onwards to stunning Domaine Chandon Estate, which was established in 1986 by French champagne company, Moet & Chandon. Dedicated to making methode traditionelle sparkling wines, and also premium white stills, the location and cellar door is one of the Yarra’s most famous. While we didn’t dine there – the restaurant was stunning – we did sit outdoors, sipping a palate-tickling rose and admiring the view before moving on to Coombe Farm, part of the magnificent Coombe-Melba Estate, once the home of famous Australian diva, Dame Nellie Melba.

DOMAinE chAnDOn

The estate offers two different tasting room experiences, and our group visited Coombe Farm where the vines were planted in 1998 and the wine brand, established in 2002. The Farm cellar door was opened in 2007 and it has grown to become one of the most popular in the valley. Relaxed, rustic and friendly, with swallows and magpies swooping in and out of cooling water from a sprinkler on the lawn, we could have lingered there all day. In particular, I was impressed by the chardonnay produced on this estate. As a red wine enthusiast, who seldom drinks chardonnay, I amazed myself by bringing home a Coombe Farm unoaked chardonnay, one of only two wines I purchased on the tour. My choice was probably not considered one of their more prestigious vintages but, nevertheless, it took my fancy and I just had to bring a bottle home for the

TOKAr ESTATE husband to taste. I also took away some beetroot relish, cheese and a wide-brimmed, vibrant pink sunhat from the Coombe Farm shop – now that visit ended on a very cheery note.

renowned for its single vineyard and reserve wines, the production of which is based on a desire to express individuality and show the pedigree and uniqueness of the Yarra Valley.

From Coombe Farm it was on to Coldstream Hills, one of the Yarra’s leading boutique wineries, where the emphasis is on chardonnay and pinot noir.

Well, this cellar door experience certainly did that and I came away with my second bottle of wine, The Esplanade 2013 pinot noir which I have carefully put aside to mature for another couple of years. On the surface this looked a modest

I soon learned Coldstream Hills is

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Yarra wine and cheeses! operation but one soon learns it is big on quality and wine-making ethics. With the lunch hour near, we next made our way to Tokar Estate, an impressive family-run winery and restaurant which was, perhaps, the highlight of our tour. We started with a tasting taken by enterprising owner, Rita Tokar, who has a finger in various business pies, working long hours to balance them all. Apparently, when Rita and husband Leon purchased the property in June 1995, the land was infested with thistles, tussock grass and snakes. Initially, the idea was to produce grapes only for their own consumption, however, the site’s fabulous position and its fertile soils made it ideal for a bigger scale operation so, in 1996, 30 aces were planted with pinot noir and chardonnay. Two years later these were producing premium fruit. Photo supplied / Tourism Australia

Also passionate cooks and renowned hosts, the Tokars realised a second

dream when they opened the restaurant in 2003. Dishing up stylish cuisine with strong Mediterranean influences, it is complemented by sun-drenched outdoor decking overlooking the vineyards. And it was here, in cool, elegant surrounds, with beautiful valley views, that we dined in style – a two-course lunch with wine included and some animated conversation. We couldn’t fault the experience. With lunch at an end, I was ready for 40 winks but there was more tasting to be done. So, it was off to Yileena Park where I was utterly enchanted by the timeless ambience of the upper level tasting room. Opened in 2006, this interesting cellar door is set back against a steep hill with the cellar virtually below ground level. On climbing the panelled staircase, visitors are greeted in refined surroundings where more timber panelling, an open fireplace and granite bar provide a sense of classic elegance and where French doors

open to a wide deck with, yet again, wonderful valley views. In addition to Yileena Park’s moreish range of wines such as merlot, cabernet sauvignon, pinot noir, and of course, chardonnay, for which the Yarra is renowned, the cellar door also specialises in smoked delicacies – I just had to bring home the merlotinfused salt and the smoked olives. I declared both with customs and both passed the packaging test. So, should readers visit this charming cellar door do try the olives – I’ve not had anything like them before and now wished I bought more – fabulous. As the afternoon drew to a close, so, too, did our time in the Yarra. Reluctantly, our happy little tour departed for Melbourne with guests being returned to their hotel doors, us laden with wine, hats and happy memories. Yet again, I salute Wine Tours Victoria, for another uplifting day out among the vines; I look forward to the next time – Bellarine Peninsula, perhaps?

Howick team CRUISE INTO SILVER There’s nothing like a coveted award to cement a company’s reputation for excellence so when Cruiseabout Howick won silver at the Cruise Agency of the Year (NZ) Awards in February, the team couldn’t have been more elated.

Come along to our Film

Team leader, Christine Elgar, who opened Howick Cruiseabout in December 2012, said she couldn’t believe that in just two years the fledgling agency had done so well, edging out many long-established cruise agencies from all over the country. “We were absolutely thrilled because not only had we done well in cruise sales but our customer service record was applauded.” The Howick Cruiseabout team of Christine, who is supported by assistant team leader, Michelle Sutton, Cathy Peacock, Sarah Finnemore, Sandy Leggett and Zuleika Gilbert, is highly experienced. All are widely travelled and have cruised extensively. “It’s because we all love cruising so www.eastlife.co.nz

Exclusive Invitation to Cruiseabout How 1st Film Night covering River Cruises in E

Representatives from River Cruise Liners will to discuss the various options and answer any

Wednesday 17 April 2013 6pm (for a 6:30pm start) to l RSVP by 12 April 2013 Photo Wayne Martin much that we can provide clients with an in depth picture of what to expect as well as offering sound advice on particular destinations, the different types of ships available, what to take and the best times to travel. “The reward is seeing them come back so excited from a cruise they are ready to book the next one.” And, of course, there’s no better time than now to be booking ahead. With several cruise liners having recently

visited Auckland (and more to come) many downtown visitors have snatched a glimpse of their opulence from the Viaduct. What’s more, this Cruiseabout team doesn’t just plan cruises. Christine says itineraries that include flights, accommodation and movement from one country – or cruise ship – to another is no problem. “We welcome all enquiries but if it is cruising that one wants – river, ocean

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eastlife | april 2015 |

The Bads Photo: David Hallett

For the price of a couple of coffees each week, you Photo: canDavid Hallett For price&of a couple coffees each you Photo: canDavid Hallett helpthe Forest Bird protectofand restore of week, New Zealand’s help Forest & Bird protect and restore of New Zealand’s For the price of a couple of coffees each week, you can unique wildlife and wild places. unique wildlife andprotect wild places. help Forest & Bird and restore of New Zealand’s Become a Nature’s voice member With so many of New Zealand’s unique wildlife wild Become a Nature’s member With sonative many of Newand Zealand’s and you will receivevoice complimentary unique animals, plants andplaces. unique plants and habitats at riskanimals, weNew need your support With sonative many of Zealand’s habitats at riskanimals, needplants your support to give nature awe greater voice. unique native and to give nature awe greater voice. habitats riskare need your support Forest & at Bird an independent to give&nature a greater voice. Forest Birdt organisation. are an independent not-for-profi We have not-for-profi t organisation. We natural have been protecting New Zealand Forest & Bird are an independent been protecting Newand Zealand environment land inWe thenatural sea, not-for-profi t on organisation. have environment land and in the sea, since Ason the governor general been 1923. protecting New Zealand natural since the governor general said in1923. 2009,As “It island diffi cult in tothe imagine environment on and sea, said 2009,As “It is diffi cult to general imagine New Zealand without the Royal sincein 1923. the governor New Zealand without the Royal Forest and Bird Protection Society.” said in 2009, “It is difficult to imagine Forest and Bird Protection Society.” New Zealand without the Royal

and you will receive complimentary membership of Forest & Bird, and Become a Nature’s voice member membership of Forest & Bird,you andwill with yourwill additional support and you receive complimentary with your additional support you be helping usofprotect and restore our membership Forest & Bird, andwill be us ensuring protect and our environment, thatrestore there will withhelping your additional support you will environment, ensuring thatrestore therefor will always be aus natural environment be helping protect and our always a natural environment you andbeyour children. environment, ensuring that therefor will you andbeyour children. always a natural environment for you and your children.

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FIND YOUR BEST FRIEND AT THE

ferry to jazz festival Be quick – Easter is nearly here and so is the highly acclaimed annual Waiheke International Jazz Festival set to welcome island visitors over the Easter weekend. With a host of all-star national and international artists set to perform April 3-5, 2015, there’s no time to waste if you want to see and hear the best. There will be daytime “Jazzabout” shows, a Good Friday Groove Session and superb evening concerts incorporating 30 different acts in four different all-weather venues. With a list of performers as long as a violin bow, Waiheke will resound with the sound of artists such as T.J. Johns from the UK, Switzerland’s Nicole Johanntgen, Peter Urlich and the Swingin’ Sextets, Solid Brew from Germany, Batucada Sound Machine, The Bads, Bella Kalolo, Midge Marsden and Chet O’Connell, the Hipstamatics, Radius, the Nairobi Trio and many more. But, of course, visitors have to cross

the harbour first and, fortunately, Fullers Ferries have made it easy. Music lovers can chose from a selection of Fullers transport packages covering the ferry and/or the jazzabout bus. Choose from the following Fullers transport deals to ensure you reach each of the events on the Jazz Festival calendar.

Package Options: • One-day return ferry and jazzabout bus pass – $45 • Three-day return ferry and jazzabout bus pass – $60 • Jazzabout bus pass only: One-day – $10 Three-day – $25 * Jazzabout bus operates from 11am5.30pm daily. Check out ticket availability and prices fast and, if you’re planning to stay on the island, consider your accommodation options. There’s no time to be lost.

THE HAURAKI GULF STARTS WITH US Book your experience today!

Auckland SPCA, 50 Westney Road, Mangere. Ph: 09 256 7300. Visit our website at www.spca.org.nz

fullers.co.nz E510312

24 | eastlife | april 2015

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Four gripping war stories â&#x20AC;&#x2DC; As New Zealand looks ahead to commemorations of 100 years since the ANZACs landed on the rocky shores of Gallipoli, this month we present a few top, poignant new and recent releases.

The ANZACs: An inside view of New Zealanders at Gallipoli

Featuring a carefully chosen selection of images from the Auckland War Memorial Museumâ&#x20AC;&#x2122;s extensive catalogue, many never published before, this book captures New Zealandâ&#x20AC;&#x2122;s Anzac story through the photos of soldiers who were there. From leaving New Zealand to encountering the horrors of war, this is the ANZAC story at its most raw, presented by those who experienced this campaign first hand. â&#x20AC;˘ The ANZACs: An inside view of New Zealanders at Gallipoli, compiled by the Auckland War Memorial Museum. Published by Penguin NZ. RRP $45. Out now.

The Western Front by Ian McGibbon Since the guns fired in the fields of Flanders, Kiwis have made pilgrimage

to a place where millions perished during a war which will forever be a scar on the conscience of humanity. And, more than a century on, the notion of it ever becoming â&#x20AC;&#x2DC;all quiet on the western frontâ&#x20AC;&#x2122; remains elusive, with the sound of explosive shocks of shell replaced by murmurs of â&#x20AC;&#x2DC;lest we forget.â&#x20AC;&#x2122; By compiling this book, Dr Ian McGibbon not only tells the tale of this most destructive war, but also provides an essential guide to those who travel to show their respect.

â&#x20AC;˘ The Western Front by Ian McGibbon. Published by Penguin. RRP $25. Out now.

Dark Journey by Glyn Harper While Gallipoli may have gone down in our history as a coming of age for the Kiwi military and country as a whole, the butcherâ&#x20AC;&#x2122;s bill was far greater for our young men on the Western Front.

From Passchendaele to the Spring Offensive and the Somme, New Zealanders fought valiantly, as this comprehensive account by historian, professor Glyn Harper, illustrates. Presenting a full story of New Zealandâ&#x20AC;&#x2122;s Western Front experiences, this book is ideal for students of history, while being accessible to a general readership.

â&#x20AC;˘ Dark Journey by Glyn Harper. Published by HarperCollins. RRP $39.99. Available from April 1.

WIN! AN ANZAC BOOK PACK â&#x20AC;&#x201C; EastLife has copies of The ANZACs: An Inside View of New Zealanders at Gallipoli AND The Western Front to give away to one lucky reader. To be in to win, see the competitions tab at eastlife.co.nz. One entry per person/email address; entries close April 30, 2015. Winners notified by phone or email.

The Nazi Officerâ&#x20AC;&#x2122;s Wife by Edith Beer Much has been written about the men who stood at the centre of one of the worldâ&#x20AC;&#x2122;s most diabolical chapters, the Holocaust. However, this book focuses on one woman and her life alongside Nazi officer, Werner Vetter. Edith Hahn Beerâ&#x20AC;&#x2122;s story is remarkable, even more so considering her Jewish ancestry. Born in Vienna, Edith adopted a new

identity to escape persecution, only to find herself falling in love with Werner. In this memoir, Edith leads readers through a gripping tale of love and intrigue at the heart of the Third Reich. â&#x20AC;˘ The Nazi Officerâ&#x20AC;&#x2122;s Wife by Edith Beer. Published by HarperCollins. RRP $24.99. Available from April 1.

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eastlife | april 2015 |

ANZAC or bust!

When Kiwis and Aussies go ‘over there’ to Gallipoli to honour our ANZACs, Aaron Whyte wants to be in their number, as the Pakuranga local explained to JON RAWLINSON.

Finding one’s way to Gallipoli is one matter; funding such a trip is another, particularly with only weeks to spare!

trip, had I been selected. If I’d had even 12 months’ notice, it may have only cost about $2500, so saving the rest would have been quite achievable. It would be gutting if such a (proportionately) small amount were to stand in my way now,” he says.

Although former Howick College student, Aaron Whyte, was well prepared should his name be drawn in the ballot to attend the centenary commemorations at ANZAC Cove, after more than a year he had given up hope. However, when his name was amongst the lucky last to be drawn, Aaron’s initial elation was soon dampened. “There was a moment when I thought ‘oh my God, I’m so excited, I’m actually going!’ But this was followed by the feeling of ‘oh crap, how do I get there?!’ “I was very excited to be given the opportunity, but it soon sunk in how costly it would be booking the trip at such a late stage. I had to weigh the ‘wow’ factor against the trip now liable to cost an arm and a leg,” he says. Aaron entered the ballot shortly after it opened in October 2013, when

“I have no familial connection with Gallipoli as such but, like many Kiwis, I grew up with the ANZAC legend and feel it’s part of being a New Zealander. Basically, I want to go to show my deepest respects to all who served our country.”

Aaron Whyte living in London. While the first draw was made in March last year, he wasn’t chosen until just a few weeks ago after others had turned down the opportunity.

Photo Wayne Martin

and family, he is still a little short of his goal; he estimates the trip will cost a total of roughly $3500-4000.

Despite setting aside funds, due to the short notice Aaron was facing much higher travel and accommodation costs than envisioned.

Thanks to savings, a discount from tour company, Contiki, and the assistance of friends and family, Aaron is close, however a shortfall of approximately $600-800 may yet scuttle a once in a lifetime opportunity.

Even after assistance from friends

“I had always planned to pay for the

Aaron is seeking final funding assistance through givealittle.co.nz – where his full story is available by searching ‘Aaron Whyte’. He says donations of any amount, and from as little as $5, are all greatly appreciated. “I don’t want to pass up this chance without exploring all avenues to make it possible,” he says. “I really appreciate the efforts of those who have been so kind so far and... I’m almost there!”

EASTCLIFFE ON ORAKEI RETIREMENT VILLAGE

Affordable, independent, one bedroom apartments with kitchen facilities now available from $289,000. Open 7 days a week, we are happy to show you through. Be warm and cosy all year round in our main building and enjoy the Rangitoto sea views from one of our four lounges. Please call Cherie or Penelope on 521 9015 to view and discuss the wide range of service options available.

CONTACT US All occupational licenses for units at the village are secured by a first ranking encumbrance over the village land in favour of the Statutory Supervisor.

217 Kupe Street, Orakei, Auckland. Ph: 521 9015 Fax: 521 9011 www.eastcliffe.co.nz E510429

26 | eastlife | april 2015

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Treats okay for Pets on Raw!

TANYA CRAMOY, B.S. Animal Science, has introduced East Auckland to its first Pet Boutique, Ella Bella’s, specialising in animal nutrition and high-quality products with an eco-friendly bent.

Vaccinations

are Important for Rabbits TOO!

Owning a pet brings many joys but when illness and old age strike pet owners usually have many questions. Here DR ANDREA GITS talks about vaccinations for rabbits. Young rabbits may initially be protected by maternal antibodies that they get from their mother, but this rapidly decreases over time meaning young rabbits should be vaccinated from 2 1/2 months of age.

RHDV was released into Australia in the 1990’s to help control the wild rabbit population. The virus made its way to New Zealand illegally in 1997 and still remains a problem disease today.

The vaccination for caliciviris is given via injection and depending on the age of your rabbits they may initially need one or two vaccinations, and then an annual booster.

This virus spreads easily within both wild and pet rabbit populations. Pet rabbits often have a very low immunity to the infection so the disease is severe and generally fatal.

Before giving the injection a full clinical examination is performed and the veterinarian can answer any questions on rabbit husbandry and care.

There is no known cure. It also kills very quickly and often before owners have even noticed that their rabbits are unwell.

We always check teeth and nails as these can be things that commonly need ongoing care and monitoring in rabbits.

Indoor rabbits are just as vulnerable to the disease as outside or wild rabbits. This is because the virus can be transmitted via hay or feed, where it can survive for many months.

If you have any queries about rabbit vaccinations or you would like to book an appointment please phone Ingrid or Shalee.

It is also possible that the virus can be transported home on shoes or car tyres and, potentially, can be spread by biting and flying insects. So direct transmission, from rabbit to rabbit, is not required to spread this disease. All unvaccinated rabbits including indoor rabbits, are at risk from calicivirus. www.eastlife.co.nz

But between advertising propaganda, ill-suited labelling laws, and mixed messaging from professionals, friends and family, sometimes the subject becomes far too daunting to even try to sort through. Well, I am here to tell you that deciding what to feed your pets is, simply, not a one-size-fits-all decision. There is no steadfast, tried-and-true, foolproof diet that will fit seamlessly with every cat and dog on the planet. There are, however, unending options to make things easy. Recently, the raw food diet has become the most talked about option in the Auckland area and, as with any passion-inducing subject, there are strong opinions both for and against. In today’s column, I refrain from bolstering my own opinion on the subject so that I may comment on a question/statement I hear from my customers over and over again: “My dog is on the raw food diet so he cannot have anything other than his food.” Some of my customers are downright scared of what may

happen if they break this mantra. Rest assured raw feeders, treats are okay! You just have to choose them wisely. To explain: When the ‘raw diet’ enters the digestive system of your pet it is processed as a protein, triggering the high release of hydrochloric acid forming a ‘bath’ at a pH of 1-2. A high carbohydrate food or treat entering at the same time will inhibit this acid release leading to, at a minimum, digestive confusion, gasiness and belching. The danger with mixing high carbohydrates with the raw diet comes from bones and bacteria. Meaty bones that are not properly digested may cause more serious problems, and pathogens normally neutralised by stomach acid may flourish in an alkaline (higher pH, or basic) stomach. What does all this mean? Treats and chews that will be responded to with the acid wash are 100% safe — dehydrated chews such as tendons, hearts, liver, lung, kidney, tripe, whistlers, and more. Treats resembling human cookies are generally flour-based and high in carbohydrates—but even these given every once in a while will not materially alter the stomach pH of your pet; that is not the way it works!

48 Ridge Road, Howick Ph 537 1002 2 Bishop Dunn Place, Botany Junction, Botany Ph 265 0035 nzpetdoctors.co.nz

E522345

Rabbit Calicivirus (also known as Rabbit Haemorrhagic Disease Virus RHDV) is a viral disease that we recommend all rabbits are vaccinated against.

As we become more aware that the foods we eat have great effect on our health and wellbeing, we also realise that these same principles extend to our four-legged family.

eastlife | april 2015 |

Stems family ever growing The healthy, vibrant community that Stems FROM HOME has cultivated has blossomed into a quality home-based childcare organisation that is constantly applauded. The popular East Auckland, early childhood organisation is now a leading provider of childcare for older tots as well as babies. And founders and former teachers, Emma McAlister and Stephany Wofinden say they’re seeing more and more little ones transition from their Stems educator network to school. “Families with children over three years are opting to remain with us until youngsters reach school age rather than going to a day care or kindergarten,” says Stephany. Stems’ robust programme includes regular weekly playgroups and activities with opportunities for children to socialise regularly whilst maintaining one-on-one interaction with their educator. “It’s a big positive for both children and educators; we’re all about nurturing and growing relationships,” says Stephany. Weekly playgroups have seen record attendance especially with the launch of the Stems summer garden at the Cockle Bay home of last year’s Educator of the Year. “Our yearround, outdoor playgroups teach little ones how the garden changes through the seasons and sensory abilities are developed as they explore the garden. They’ve even made pumpkin soup!” Although outdoor activities often centre on nature, activities vary weekly depending on the children and time of the year. Swimming classes at Farm Cove Swim School during Terms One and Four, have been well-received and are FREE for all Stems families including parents and educators. “We think water confidence is really important therefore we want to play a part as it’s really hard for working families to fit in such classes,” Stephany says. Other activities include music, indoor playgroup and gross motorsports sessions to keep young ones active. “We’ve found our place in the community and people know us now. When parents look for in-home childcare, we’re often the first point of call.”

28 | eastlife | april 2015

Stems directors Stephany Wofinden, left, and Emma McAlister with daughters Charlotte and Ruby.

Making a match Stems FROM HOME provides home-based childcare services to East Auckland families and helps pave careers for educators. It selects and supports educators matching them with potential families. Stems ensures educators have relevant backgrounds and a passion for caring for children. Families are interviewed as to their needs and to ensure the right fit. All educators have a first aid certificate and have passed a police background check. Their

Now in its fifth year, the Stems team is looking at a fresh new philosophy to encourage and inspire educators. “Each year we review what’s important for our educators and how we can improve,” says Emma. “Stephany and I are really open to feedback and always look to do a better job for our families and educators.” With so many choices in today’s world, Emma says it’s important parents choose the absolute best for their children. “We want people to see us as the first point of call for quality childcare. That means we need to keep up with families’ changing needs,” she says. One major change on the Stems horizon is that Emma will return to

homes are also thoroughly assessed on an on-going basis to ensure they meet health and safety standards and Ministry of Education licensing requirements. Licensed and funded by the Ministry, Stems charges no placement fees. Families pay their educator directly for their services at a rate negotiated between the family and the educator. Once the match is made, Stems FROM HOME then continues to manage the relationship between educators and their families.

her Christchurch hometown in May where she will plant new seeds for Stems FROM HOME in the South Island whilst maintaining regular contact with the Auckland operation.

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Photo Wayne Martin

Coming up in term 2 • Botanic Gardens (School Holiday Trip), April 15 • Mother’s Day Celebrations for Stems Mummies, May 3 • Climb a Volcano, May 12 • Stems Monthly Trip, June • Peaches and Pickles Show, July 15 Weekly Stems Events • Monday Stems Playgroup, Howick Softball Club 9.30-11.30am • Tuesday Stems Outdoor Playgroup, Cockle Bay 9.30-11.30am • Wednesday Stems, Action Indoor Sports, Ben Lomond Cres 9.30-10.30am • Thursday Stems Music, Howick Softball Club 9.30-10.30am

To find out more, join the Stems family today and discover why hundreds are spreading word of its services. There are vacancies for educators with the “X-factor” and for families seeking quality childcare. Stems FROM HOME assists homebased educators in setting up their own business and introducing them to families. In addition, there are weekly playgroups, music groups, community outings, evening training workshops, and first aid courses as well as public liability and statutory liability insurances – all FREE for educators.

Stems FROM HOME Ph 536 7103 www.stemsfromhome.co.nz Emma McAlister, ph 021 852 425 Email emma@stemsfromhome.co.nz Stephany Wofinden Ph 027 366 2540 Email stephany@stemsfromhome.co.nz www.eastlife.co.nz

WIN! SIGRIDâ&#x20AC;&#x2122;S TWIN PACK

For parents TO PONDER

Children are loved at any time but when sleeping peacefully they are especially angelic. Now, Sigridâ&#x20AC;&#x2122;s NEW Baby & Kids Bubble Bath and Dreamtime Spray are the catalyst for evening quiet.

New Zealand used to be a great place to raise children â&#x20AC;&#x201C; operative words, â&#x20AC;&#x2DC;used to beâ&#x20AC;&#x2122;.

(St Bedeâ&#x20AC;&#x2122;s College) by riding on a baggage carousel at Auckland Airport whilst on a school trip?

These days the judicial system appears to work in favour of overprotective parents who attempt â&#x20AC;&#x201C; and succeed â&#x20AC;&#x201C; to bend the rules for the sake of their offspring.

While the official answer was that they were concerned about whether the punishment was proportionate to the teensâ&#x20AC;&#x2122; misdemeanour, perhaps a better explanation was their heartstrings got the better of them â&#x20AC;&#x201C; such harsh punishment from the school could surely not be fitting of their beloved boys.

Certified by the US Natural Products Assoc, they are safe, gentle and use plant-based ingredients with no synthetics or harmful chemicals. The gentle-on-skin bubble bath has a fruity fragrance while the Dreamtime Spray is made from a 100% natural blend of essential oils including lavender, chamomile and clary sage to help little ones drift off to sleep. Sigridâ&#x20AC;&#x2122;s Baby & Kids Bubble Bath (RRP $8.99, 250ml) and Dreamtime Spray (RRP $7.99, 125ml) available at selected New World and Pakâ&#x20AC;&#x2122;nâ&#x20AC;&#x2122;Saves. EastLife has three twin packs of Sigridâ&#x20AC;&#x2122;s Baby & Kids Bubble Bath and one Dreamtime Spray, up for grabs. Visit eastlife.co.nz click and complete the form on the competitions link. One entry per person; entries close April 30, 2015. Winner notified.

In fact, just last month the privileged families of two Christchurch teens sought urgent â&#x20AC;&#x201C; and no doubt expensive â&#x20AC;&#x201C; legal action to effectively allow the students to evade school punishment. Not only was the injunction granted in the space of a weekend, it also used the resources of the Christchurch High Court, which, like most high courts, deals with many matters of utmost importance. Why did those parents think their sons should be able to compete in a national rowing competition after bringing shame to their school

Even professional sportsmen attract flak for their behaviour in both the sporting arena and personal domain, as cricketer Jesse Ryder should well know. So, why should these two be exempt? This exemption sets a dangerous precedent for teenagers still learning the boundaries of the adult world and will gradually enforce a belief that rules can be broken without consequence.

Given that both the students and their parents had signed a code of conduct requiring compliance with instructions, school rules and societal laws and any breach would result in the boys being sent home, a grave punishment was in order.

This Christchurch example is not just one case in isolation. Many will remember last year the Year 12 student who went to court over the length of his hair and was subsequently allowed to keep it long contrary to school rules.

The schoolâ&#x20AC;&#x2122;s reputation was not only tarnished at a significant public place, its ability to discipline its students was undermined and by allowing the boys to compete, the sportsmanship of its representatives has been marred.

Already, we arenâ&#x20AC;&#x2122;t allowed to smack our children, and now, schools canâ&#x20AC;&#x2122;t punish them. So, what chance do youngsters have at growing up to be grounded, responsible, law-abiding citizens? â&#x20AC;&#x201C; Natalie Brittan

eastlife | april 2015 |

29 E510464-v2

www.eastlife.co.nz

Highland Park Dogged adventure Shopping Centre www.highlandparkshoppingcentre.co.nz CORNER AVIEMORE DRIVE & PAKURANGA ROAD

t Highland Park Bea Shopping Centre l o o sch y a d i l o h m o d e r bo www.highlandparkshoppingcentre.co.nz CORNER AVIEMORE DRIVE & PAKURANGA ROAD

with fun activities and shows at Highland Park Shopping Centre

WEEK ONE

WEEK TWO

Magic and Puppets

Magic and Balloon Animals

Two morning shows daily Tues to Sat 10.30am, 11.30am

Two afternoon shows daily Tues to Sat 1pm, 2pm

April 7th-11th

April 14th-18th

Howick-set When two yachts are all at sea during a race held by the Howick Yacht Club, locals – including Rusty the dog – come to the rescue. In Rusty to the Rescue by Robert Findlay, an exciting adventure story unfolds in our region. However, Robert says the story – inspired by real events – also carries an important message for youngsters. “The book is about two boys who decide to challenge each other to race from Howick Beach around Flat Island (Motukaraka) and back, but when a storm comes up there’s trouble!” he says. “It carries an important sea safety message, reminding readers how quickly things can go wrong at sea and how crucial it is to check weather reports and tide times before heading out.” A retired builder, Robert drew on childhood holidays around Howick to build the narrative for his first book. “We used to go for our holidays to Cockle Bay and walk round the rocks (when the tide was out) to Howick Beach. Because I knew the area well I decided to include it,” says Robert. “One day, I overheard that some yachts from the Howick Yacht Club had capsized and were stranded on Flat Island, that tale provided the basis for the story.” After turning the tale over in his head for years, Robert finally put pen to paper and, with the help of American

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WIN! COPIES OF RUSTY TO THE RESCUE – To be in to win one of THREE copies of this captivating tale, see the competitions page at eastlife.co.nz. One entry per person/email address; entries close April 30, 2015. Winner notified by phone or email.

illustrator, Dwain Epser, Rusty and friends set out on their adventure at long last with the book’s release last month. • A delightful tale, Rusty to the Rescue by Robert Findlay, illustrated by Dwain Epser, published by Authorhouse, is available at bookstores and schools. RRP $19.99.

win! Roly the Anzac Donkey Brian Edwards

Brian Edwards

Neverland Bouncy Castles From 10am-4pm daily E510477

30 | eastlife | april 2015

After discovering a donkey wandering and hungry on a Gallipoli road, Richard Alexander Henderson from the New Zealand Medical Corps finds a valuable ally to help him save many a fallen soldier. However, when the army receives top-secret orders to leave Gallipoli, Richard wonders what will become of Roly; will he be left behind? Based on real people and events, this heartwarming story is suited to readers aged 5-8 years. EastLife has TWO copies of this book up for grabs. To be in to win, complete the form on the competitions section at eastlife.co.nz.

One entry per person/email address; entries close April 30, 2015. Winners notified by phone or email. • Roly the Anzac Donkey, by Glyn Harper. Illustrated by Jenny Cooper. Published by Penguin NZ. RRP $19.99. www.eastlife.co.nz

Imagine that! Although young readers may know their alphabet, it appears some have also already mastered their AB... ‘Zees’, following the recent release of a new children’s book by Zenobia (Zee) Southcombe, as she explained to JON RAWLINSON.

Kip McGrath teacher, Zee Southcombe, might be pleased with her new book, The Caretaker of Imagination. However the savvy, young author (aged just 25) knows how important it is to curry the favour of critics. Shortly before launching her second book, she sought the opinion of one most discerning reviewer in particular – Ella Brislen aged just 12 years. “I know Ella through Kip McGrath – she read the book and gave me a little review,” says Zee. “She said it was ‘brilliant and creative and amaze-balls’! That was so absolutely lovely, and what an amazing adjective!” Born in India, Zee moved to Auckland as a child. Two years ago she left a full time primary teaching position to concentrate on her writing, while taking on a part time role with Howick-based Kip McGrath. Caretaker – her second book – has been penned for a readership aged approximately 8-12 years. It follows the story of an adult (John Carroll) who runs away from home, looking for magic, says Zee. “We adults see children and miss having that childhood abandon, that freedom of imagination. We tend to stop believing in some things we even thought were possible. The book was written from that point of view, even though it’s for children.

zee southcombe

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WIN! – EastLife has a copy of The Caretaker of Imagination up for grabs. Simply complete the form at eastlife.co.nz to be in to win. One entry per person/email address; entries close April 30, 2015. Winner notified by phone or email.

writer – a lifelong love of fantasy and adventure books also provided inspiration. “When I wrote The Caretaker, I imagined I was reading aloud to a class. That helped the voice of the book develop and why, I think, it works so well when read aloud.

“I think it’s important for us to find our inner child, more than just once in a while, because it helps us remember what’s really important in life.”

“In terms of influences, my tastes in books haven’t really changed since I was young. I loved Roald Dahl and CS Lewis and they’re still my favourites. And I’d now add Lemony Snicket [Daniel Handler] to that list as well. I enjoy fantasy and adventure and love these books primarily because of their language and older style of writing. It makes sense that my work fits this genre.”

While she says her work with children has provided insight into their minds – ideal for a children’s

In addition, Zee credits her studies in visual arts with helping develop her stories. Despite being a capable

www.eastlife.co.nz

Photo Wayne Martin

artist in her own right – having illustrated her first book, What Stars are Made Of – Zee ‘drew’ on a little outside help for her second. “I asked Jane [Thorne] to illustrate this book simply because I knew she could do it better and faster! I knew her work and style would suit and it’s been a really good fit; it’s come together brilliantly. In addition, leaving the illustrations to Jane has also allowed me to concentrate on other things, from working on my next book to promotions.” Jane and Zee are currently putting the finishing touches to a ‘standalone’ sequel for Caretaker, with a third for the series to follow. “The next book is Lucy’s Story – The End of the World. It follows John’s niece who writes a story that ends the world, so she must work out how to bring it back to life again,” says Zee. Launched late last month, The Caretaker of Imagination is now available from Point Chevalier Bookshop (RRP $12.99 or RRP $60 for limited edition hardback), on Amazon and through Zee’s website – zrsouthcombe.com.

Jane says If a picture’s worth a thousand words then a talented illustrator is worth their weight in gold. Fortunately, author of The Caretaker of Imagination, Zee Southcombe, has found her work enriched by artist Jane Thorne. Jane, who has featured previously in EastLife, – see our May 2013 and December 2014 issues – says she wanted to create art that would enrich Zee’s tale of adventure, stimulating readers’ imaginations. “This is the first book I’ve illustrated which is being published, so I’m very excited!” she says. “It has been a challenge to step away from my usual painting subject (insects) but has certainly increased my skills and encouraged me to delve into something new and unexplored.” She adds the partnership with Zee – set to extend to at least two more books – has been most productive. “We’re on a similar wavelength so it was easy to share her vision. Zee’s way with words helped explain the scenes I was called on to portray. She also seemed to appreciate my input with a creative, open mind and very few restrictions.” eastlife | april 2015 |

Toilet training Rockabye Early Learning Centre takes the care and education of young children seriously. Today centre owner Caryn Mawkes has some practical and helpful tips to support you and your child through the toilet training process. Wow â&#x20AC;&#x2DC;toilet trainingâ&#x20AC;&#x2122; â&#x20AC;&#x201C; do these words make you feel pressured?

Performing Arts Education â&#x20AC;&#x153;Creativity is Intelligence having Funâ&#x20AC;? â&#x20AC;&#x201C; Albert Einstein Donâ&#x20AC;&#x2122;t just dream it... Be it!

Classes in Howick & Dannemora and Auckland-wide â&#x20AC;&#x201C; ages 4-18 Enrol online in April

www.theperformance.net E20173-v2

Becoming a successful toilet trainer is all about being organised and having a positive outlook on this milestone. Remember, youâ&#x20AC;&#x2122;re one of many going through this process. I am often asked questions on this topic such as: â&#x20AC;˘ When is the right time? Most children are ready to be toilet trained between 2 and 3 years old. Some children may show an interest in the toilet or are starting to be dry for longer periods of time. As a parent you certainly need to be in the right frame of mind and be positive about toilet training with your child. â&#x20AC;˘ Where do I start? It is important to discuss and involve your toddler in the process. This may include taking him or her shopping for new underwear (plenty of them). A very helpful tip is to buy a â&#x20AC;&#x2DC;toilet seat insertâ&#x20AC;&#x2122;. This will help ease any anxious behaviour while sitting on the big toilet. Ensure your toddler has clothing that is easy to pull on and off. â&#x20AC;˘ Positive encouragement. Children thrive on positive praise and this certainly helps build their selfesteem. Always praise your childâ&#x20AC;&#x2122;s achievements even if it is only a small milestone. In a childâ&#x20AC;&#x2122;s eyes these achievements are a big deal. â&#x20AC;˘ Be patient. There will be accidents, but remember this is all part of the learning process. At times your child may regress, donâ&#x20AC;&#x2122;t get discouraged â&#x20AC;&#x201C; this is perfectly normal toilet training behaviour.

# ! !# " $! ! ( ! #! " $ & & * !

( ! ' " "" !" ! ! % ! #" $ ) ! "# ! # !" $!"

Enrol now at your local AKA kindergarten Call 0800 4 KINDY or visit www.aka.org.nz

E20170

32 | eastlife | april 2015

â&#x20AC;&#x2DC;

Toilet training is a developmental process not a race.â&#x20AC;?

â&#x20AC;˘ Be consistent. Once you start on toilet training there is no going back. Switching back and forth to nappies is extremely confusing to a child. When children graduate to underwear it empowers them to feel like a â&#x20AC;&#x2DC;big boy/girlâ&#x20AC;&#x2122;. â&#x20AC;˘ What if my child is in childcare? Consistency and repetition are two key components of successful toilet training. Most childcare centres will be more than happy to give you helpful tips and work alongside you during this time. Finally, remember toilet training is a milestone every child goes through. It can be an exciting and rewarding time for you and your child. Good luck and take the good with the bad, it wonâ&#x20AC;&#x2122;t happen over night but it will happen.

Early Learning Centre s Hours 7.30am-5.30pm, full & part time s Positions for children aged 0-5 years s Our family relationships are important to us. %DUCATION 2EVIEW /Fl CE IN !PRIL RATED OUR CENTRE IN THE TOP 4HEY STATED Consistent, effective teaching practice; Children happy and settled, with a strong sense of belonging; Children involved in rich literacy, numeracy and science opportunities

WE WELCOME YOU TO VISIT OR CONTACT US: Rockabye Early Learning Centre, 122 Aviemore Dr, (IGHLAND 0ARK s %MAIL CARYN ROCKABYE SCHOOL NZ 0H s WWW ROCKABYE SCHOOL NZ

E510401

www.eastlife.co.nz

Puzzle Cryptic Puzzle

time 1

NO. 10010

DOWN

6. Brighten up the manuscript with some pictures? (10). 8. Two names for a bottle (4). 9. Foot’s turn to go in for give and take (4). 10. Publish the result (5). 11. Put a cover round (4). 12. She was queen of the desert (9). 16. Something one’s obliged to feel (9). 20. What does he do when he finds things are tough? (4). 22. Man of the sea, translated into two languages (5). 23. Say I am the owner of an island (4). 24. Happy G-man-to-be? (4). 25. Betraying, but not for money? (6,4).

1. Look furious when it’s a thousand dollars less, in price (6). 2. Letters to be sent off to some remote spot (7). 3. I’m in the centre of Torino (that’s a place in Italy) (6). 4. Slates scattered about as decoration (6). 5. Force up – and delight in it (5). 7. In the morning the girl returns, which is madness (5). 13. Some little apple-trees growing in the field (3). 14. Able to bear the cost, they changed a pound, in the old currency (7). 15. There’s a second lecture to follow (5). 17. Don’t leave me upset and overwrought about it (6). 18. If we don’t get caught up in the wrong crowd (6). 19. No, “Ireland” is misspelled; there’s an R missing (6). 21. Does it give the golfer an inelegant slice? (5).

7 8

10 11

13 14 15

16 17

21 22

24 25

Quick Puzzle Puzzle answers on page 80

puzzle no. 10

ACROSS

Sudoku

ACROSS

DOWN

6. 8. 9. 10. 11. 12. 16. 20. 22. 23. 24. 25.

1. 2. 3. 4. 5. 7. 13. 14. 15. 17. 18. 19. 21.

Decadent (10) Friend (4) Gather (4) Governor (5) Amphibian (4) Slavery (9) Hidden (9) Group (4) Punitive (5) Dash (4) Short (4) Eagerness (10)

No. 10010

Composed (6) Earn (7) Confidential (6) Song (6) Long (5) Buffoon (5) Receptacle (3) Spear (7) Dignified (5) Decorated (6) Hue (6) Pass (6) Chose (5)

ARE YOUR MOBILE CUSTOMERS BUYING FROM YOU? www.eastlife.co.nz

E510499

www.zeald.com/eastlife eastlife | april 2015 |

Essentials

FOR MUM

Personal and household essentials are many and varied. Some are determined by practicality, some by need and some by pure desire. Essentials may be about making the workload easier, providing for health and wellbeing or simply ensuring the total look be it fashion-wise or décor directed. Take a look at this month’s EastLife Essentials.

MOThEr’S DAy iS A SPEciAl DAy TO hOnOUr OUr MUMS’. Yes, we can say thanks to our Mum any day of the week, but this Mother’s Day, May 10, is the one day we should spoil her. At the Prenzel shop we create great gifts just for you to give your Mum. She’ll just love a little liquid luxury or culinary pizazz on her special day. visit us at 7 whitford wharf road, whitford village or buy on line www.theprenzelshop.co.nz. Phone 530 8888

ThE PErfEcT gifT BOX fOr ThE PErfEcT MUM The Everyday Pack from Ashley & Co is the perfect gift for a mum who deserves a moment of luxury every day. Boxed up beautifully, it includes Ashley & Co’s famous Wash Up, Soothe Tube and Waxed Perfume... this is a Mother’s Day gift mum will truly savour. Available for a limited time at ashleyandco.co.nz for $99

SAlE! SAlE! SAlE! We are on SALE to celebrate Mum this Mother’s Day! At NZ Jewellers we specialise in unique and gorgeous jewellery and watches and we have a great variety of gifts for Mum priced from just $49! Show Mum how much she means to you with something she will treasure always… nZ Jewellers is located on Town centre Drive at Botany Town centre and on-line at www.nzjewellers.co.nz, phone 277-7746.

NZ JEWELLERS Your Manufacturing Jeweller

lOvE AnD PASSiOn in A BOTTlE An elegant bottle of bubbles, inspired by the woman behind Allan Scott Family Winemakers, makes the perfect addition to a Mother’s Day lunch or dinner. Flavoursome and graceful, the Allan Scott Cecilia Brut NV carries the middle name of Catherine Cecilia Scott – wife of winemaking founder Allan Scott, and mother to Josh, Victoria and Sara. A perfect match for seafood or creamy, decadent cheese, the Allan Scott Cecilia Brut NV is designed to add a silky sparkle to any moment. Allan Scott Cecilia Brut NV (RRP $29) available from Glengarrys and online at www.allanscott.com.

34 | eastlife | april 2015

Only ThE finEST chOcOlATE will DO Treat your mother to a memorable taste sensation with our chocolate sprinkled truffles, our marbled sea shells, and our finest pralines this Mother’s Day. Discover a world of sweet indulgence with lots of Belgian chocolate treasures. Available at all leading supermarkets. www.guylian.com

PAMPEr yOUrSElf ThiS MOThEr’S DAy... Purchase a piece of Elk clothing or Elk leather accessories during April and go in the draw to win Trelise Cooper eau de toilette valued at $125. New Saben, Citta, Maytime, Charlo and much more instore.. whitford village. Ph 530 9333. OPEn 7 DAyS

DESIGN STORE

www.eastlife.co.nz

s f e h C

COLLECTION

The magniďŹ cent seven! www.eastlife.co.nz

eastlife | april 2015 |

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www.eastlife.co.nz

E20172

Simon’s our master chef Celebrity chef, Simon Gault’s career first began simmering in Pakuranga almost 30 years ago. Since then it has cooked to perfection and this month he returns to the area, via EastLife magazine, as feature chef in this 16-page Chefs Collection feature. HELEN PERRY quizzed him on his road to stardom A multitude of Kiwis have enjoyed the presence of leading New Zealand chef and restaurateur, Simon Gault in their homes, night after night during five seasons of MasterChef NZ. But, locally, he is still remembered by many as the innovative young man who made a name for himself and his restaurant, Bell House, right here in Pakuranga. That was back in the 1980s and Bell House, in Lloyd Elsmore Park, was one of only a few fine dining venues in Auckland. It was ‘the’ place to go for special celebrations. However, Bell House was a long time ago and Simon’s career since then has taken him across the world and made him a global name. He has worked in an array of prestigious establishments and has been personal chef to the likes of billionaire CEO of Oracle, Larry Ellison. When it comes to restaurants he is, perhaps, best associated with Auckland’s Euro at the Viaduct but, as executive chef and co-owner of the Nourish Group, he heads a raft of other award-winning venues, including FISH and Jervois Steakhouse in Auckland; Bistro Lago in Taupo; Jervois Steak House in Queenstown and Shed 5, Pravda and The Crab Shack in Wellington and Auckland. With numerous awards and other honours under his apron, Simon says, “I have such fond memories of my time at Bell House; I was only 22 when I opened the restaurant and, now, when I pass by that way I feel quite nostalgic. If there was such a thing as dreams come true I would own and run it again.” With a career that has taken him in many directions, Simon says he has especially enjoyed bringing together his Simon Gault Home Cuisine range of home wares and supermarket products such as stocks and seasonings – “having secret weapons in the pantry brings that extra five per cent magic to a recipe and creates a winning formula that will always be memorable. “I also have a fine foods import, distribution and online food company called Sous Chef and my latest Sous Chef project is to open a physical deli on site at our Takanini distribution warehouse, this month. www.eastlife.co.nz

“At the new store customers will be able to enjoy tasters of lots of products and we’ll have a full time chef working there to give people loads of advice on how to use the products easily at home.” With all his interests, one would think Simon’s schedule was completely full but he has enough baking powder in his veins to rise to any culinary challenge. He has been a magazine columnist and has also produced his own cook books. But, most importantly, for five years he has been one of the three resident judges (along with Josh Emett and Ray McVinnie) on the MasterChef NZ series. And that has certainly been a challenge. “MasterChef has been an amazing journey and I’ve loved every minute. With each series, the contestants have shown incredible skills and just got better and better. This last series featuring couples was outstanding – two minds offering very creative ideas and differing skill sets. I loved it. “Of course, there have been some stand-out contestants such as Kelly Young, Aaron Brunet, Nadia Lim and Brenton Thornton to name a few and over the years some of them have spent several months in one or other of my kitchens or done guest stints. Hopefully, we will see more from this last series, making their mark on the New Zealand dining scene. “But what has really thrilled me is the interest

young people, even children, have taken in the series. I’ve been greeted so warmly by youngsters who want to know everything and I know for a fact, many teenagers have gone on to hospitality careers just because of MasterChef.”

Menu change for Ajay

While the series has put Simon in the culinary limelight, he says even before TVNZ announced that 2014 would be the last series for them (TV3 has since picked it up) he had thought to depart.

Readers who feared executive chef Ajay Zalte had been left to marinade in the kitchen will be pleased to see the regular EastLife food and beverage contributor is still in the fold.

“I had a tremendous five years doing MasterChef and I felt I left the programme at a high point. It’s time for others to carry on.

The talented chef was ready to be whisked away to Australia where a job was waiting for him at the Marriot Hotel in Sydney. However, when his son’s health took a turn for the worse, Ajay’s plans changed.

“As for me, I now have an exciting project in the pipeline which I am passionate about and which I am sure will resonate with a huge number of New Zealanders. It may even change lives.” And, thankfully, for EastLife, before setting out on the new commitment, Simon agreed to be part of our Chefs Collection feature. As our lead ‘master’ chef he has provided a delicious recipe for Kiwi Cranberry Lamb, a family favourite at home which he says can be dressed up for special occasions. Now all readers need to do is enjoy!

He and his family will now remain in New Zealand although Ajay did make a quick trip to the Blue Mountains, west of Sydney where he assisted in the opening of five restaurants at the newly restored Hydro Majestic Resort – an outstanding property where dining could be described as on top of the world! Returning to Auckland Ajay took up a new post as executive chef at Waipuna International Hotel and Conference Centre. That’s good news for EastLifers, as this popular venue, with lovely views over Panmure Basin, is right on our doorstep. It’s a great place for after work socialising in the bar or on the terrace or for dining any time of the day – breakfast, lunch or dinner. And, of course, Ajay will also be supervising menus for Waipuna’s East Tamaki conference centre located in Highbrook Business Park on the edge of the Tamaki Estuary. He is sure to make his mark over the coming months but in the meantime Ajay returns to EastLife as part of our Chefs Collection. eastlife | april 2015 |

Kiwi Cranberry Lamb “This is a real favourite in our house – perfect for when the family gather around the table. However, it’s also a recipe that can be dressed up for special occasions. Kiwis love lamb and should they wish to showcase it to overseas visitors this recipe will do the trick.” Simon Gault Euro Restaurant Ingredients 1.2kg butterflied lamb leg 2 tbsp Simon Gault Home Cuisine kiwi seasoning Stuffing ¼ cup breadcrumbs 2 tbsp rosemary, finely chopped Zest of 1 orange, finely grated 1 tbsp parsley, chopped ¼ cup dried cranberries ¼ cup parmesan, grated ¼ cup slivered almonds 1 egg white, whisked to soft peak Lamb sauce 2 tbsp butter 1 medium onion, roughly chopped 2 medium garlic cloves, roughly chopped 1 tbsp Simon Gault Home Cuisine kiwi seasoning 1 celery stick, roughly chopped 1 tbsp tomato paste 500ml McCoy cranberry juice 300ml Simon Gault Home Cuisine lamb stock 2 tbsp honey 1 tsp cracked black pepper 1 cup dried whole cranberries 1 tsp cornflour 1 tbsp water

Method Preheat oven to 185°C. Combine all the stuffing ingredients in a bowl and set aside. Open out the butterflied leg of lamb on to your chopping board, skin side down. Trim sinew, being careful not to cut any holes in the meat. Season with salt and pepper, spread the stuffing mixture over the lamb leaving a 2 cm border. Tightly roll the lamb and tie with kitchen twine at 2 cm intervals. Transfer to a casserole dish and season generously with Simon Gault Home Cuisine kiwi seasoning.

CHEF’S TIP e The very sam de ld be licious stuffing wou icken. in a roast ch

In a saucepan, melt the butter, then add the onion and garlic and sauté whilst stirring over a medium heat until the onions are soft. Add the Simon Gault Home Cuisine kiwi seasoning, celery, tomato paste and cook for a further two minutes then add the cranberry juice, Simon Gault Home Cuisine lamb stock, honey, cracked black pepper and dried cranberries. Transfer to the casserole dish, pouring the sauce around the base of the lamb. Place the uncovered casserole dish in the oven and cook for approximately 1 hour or until the internal lamb temperature reaches the desired temperature, medium 65-68°C or for well-done 75°C. If you are without a temperature thermometer, a general rule of thumb is to cook lamb for an hour for every kg at 185°C. Remove from the casserole dish and allow to rest on a large chopping board for 20 minutes. Whilst the lamb is resting, transfer all the juices and vegetables from the casserole dish into a saucepan. Thicken the sauce with cornflour and water over a medium heat at a gentle simmer. Season with salt and pepper to your desired taste. Pour the sauce on to your serving platter or into a jug, remove the kitchen string from the lamb and slice. Garnish with rosemary and serve with roast potatoes and your favourite green vegetables.

Serves 6

38 | eastlife | april 2015

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CHEF’S TIP stead Use chicken in , ut if doing so of prawns b rcels steam the pa . before frying

Goong Hor Bai Toey Marinated Prawns wrapped in Pandan Leaves Pat Rammanee Benjarong Restaurant

“This recipe is an adaptation from chicken with pandan leaves and the dipping sauce had been in my family cookbook for as long as I can remember.”

Ingredients

Method

15 Thai king prawns 4 coriander roots 1 tsp ground white pepper 1 tsp chopped garlic 2 tbsp Thai fish sauce 100 ml coconut milk 1 tsp salt 2 tsp sugar 30 pandan leaves – available frozen at any Asian supermarket 1-2 red chilli

To make sweet chilli sauce: Mix sugar and water in a pot and bring to boil. Add dark, sweet, soy sauce and salt, continue to heat over low heat for 1 minute. Stir thoroughly until sauce thickens. Remove from stove and transfer to container.

Sweet dipping sauce: 200gm sugar 5 tsp dark, sweet, soy sauce 100 ml water 2 tsp salt 2 tbsp roasted sesame seeds, crushed to a rough texture

To make prawn parcels: Peel raw prawns and remove any veins. Make the paste/marinade by pounding together coriander roots with pepper, garlic and salt. Mix in fish sauce, sugar and coconut milk. Coat and marinate peeled prawns in mixture for 30 minutes. Next, tie the prawns: Take a long pandan leaf, place prawn at the centre then bring each end of leaf over the prawn one or two times until a parcel is formed, leaving a small part of the prawn tail exposed. Tuck ends into the folds. To cook the parcel: Heat the oil in a skillet/pan to medium heat. Fry the parcel for 2-3 minutes on each side. Do not overcook the prawns. Alternatively, barbecue the parcels over a low heat taking care not to burn the leaves. To serve: Cut away some of the leaf to expose the prawn; place decoratively on place, sprinkle with crushed sesame seeds and serve with the sweet dipping sauce. For extra bite add a little fresh cut chill to the mixture.

Serves 5 (entree size) www.eastlife.co.nz

eastlife | april 2015 |

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Highland Park Shopping Centre highlandparkshoppingcentre.co.nz | eastlife | april 2015 DRIVE CNR 40 AVIEMORE & PAKURANGA ROAD

World class wine By Timothy Giles

Dining

New Zealand is on a roll. As I write I am in the grip of a hangover. Not as you might expect from over-enthusiastic wine tasting, but because I write in the warm haze of the morning after our Black Caps won their way to the Cricket World Cup final.

Villa Maria Cellar Selection Marlborough Chardonnay, RRP $17.99

A wonderful hangover, fed by a rare list of Kiwi sporting success; Breakers winning the Australian NBL (yet again), Wellington’s Phoenix miraculously atop the A League, even the Warriors are winning. But beyond sport, an even more remarkable Kiwi achievement is worth celebrating, with a world -class Kiwi wine. Long a local household name, Villa Maria is basking in global recognition being named the fourth most admired wine brand in the world. Compiled by Drinks International the annual, most admired wine brand list is judged by Masters of Wine, restaurant sommeliers, wine educators and writers. Villa Maria has, in its history, won more accolades than any other winery I can think of but this is special says founder and CEO of Villa Maria Estate, Sir George Fistonich. “This award is truly phenomenal. It’s such amazing recognition for Villa Maria as well as New Zealand. “New Zealand is a very young wineproducing country so to achieve fourth place, in such a prestigious competition, with old world leaders

I’m often asked what is the best value wine buy and seeing how often these wines are on special by retailers, this gold labelled range is my favourite value pick. A vibrant mouthful that lingers just like the satisfaction of buying such good value. Want a flavour note? Think warm, peachy brioche. Chardonnay is back, here’s a taste of why!

Celebration such as Torres, Château d’Yquem and Château Margaux is a huge source of pride. I’m incredibly proud.” He has every right to be proud and you and I, wine-loving locals, can be grateful. Villa Maria consistently delivers world class wines at terrific value and they’re available pretty much everywhere. The difficulty in writing this was on which wines to focus. I’ve selected three favourites; affordable ‘must drink’ wines that I hope you will buy to enjoy a taste of what the wine world most admires.

Everyday Villa Maria Private Bin Arneis 2013, RRP $15 Increasingly popular among Kiwi winemakers, Arneis is a light and fresh white wine. Delicately crisp and fragrant, match it to fresh, late summer salads or on its own as a toast to the end of summer.

Villa Maria Reserve Marlborough Pinot Noir, RRP $49.99 Marlborough at its lush best, capturing elements of our renowned pinot regions of the north and south – so drinkable. Delivering the rippling, sweet-berry appeal loved by Central Otago fans, this wine is backed by the supple and savoury muscle hankered after by Martinborough devotees such as myself. Decant and enjoy over a few hours or leave in the bottle and enjoy a glass every night to savour its depth and character.

The top 10 wine brands: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Torres (Spain) Vega Sicilia (Spain) Penfolds (Australia) Villa Maria (New Zealand) Château d’Yquem (France) Casillero del Diablo (Chile) Ridge (USA) Château Margaux (France) Guigal (France) Cono Sur (Chile)

Pearls before Kiwis? Life’s not ‘sphere’, but dinner can be following the release of Flavour Pearls. Part of a ‘new wave of European gastronomy’, made famous by Chef Heston Blumenthal, these bite-sized spheres burst in the mouth releasing intense flavours and fruit purees. After securing exclusive rights to distribute Flavour Pearls, Wild Appetite is letting them loose on the New Zealand market. Shelfstable at ambient temperatures,

they’re designed to garnish canapés, entrees, salads, mains, desserts, cheese boards, cocktails and shots. Flavours include: • Strawberry – delicious in champagne or cocktails • Blue Curacao – orange liqueur flavour made to match cocktails • Vinegar & Shallot – ideal for seafood dishes • Sweet Fig – perfect accompaniment to cheese boards • Lemon & Pepper – adds zing to everything from pastas to meat and seafood

Flavour Pearls (RRP $24.95 – 50g packs) are available from specialty food stores nationwide. www.eastlife.co.nz

CHEF’S TIP ree For a dairy-f o option use pest lue b e instead of th e ss cheese mou

Chargrilled Vegetable Stack with Blue Cheese Mousse and Radish

Kelly Miller Diced Workshops

“A favourite of mine, this is a great healthy summer snack that can be done on the BBQ to enjoy before the main event.”

Ingredients

Method

50g blue cheese at room temperature (any brand, a softer cheese is best) 150g crème fraiche Salt and pepper to taste 1 large red capsicum 1 large yellow capsicum 2 large courgettes 2 petit purple eggplants or 1 large eggplant Olive or vegetable oil Salt and pepper Parsley, finely chopped or micro greens Fresh radish, finely sliced and halved for garnish Toothpicks, bamboo cocktail sticks or cocktail forks

Place blue cheese and crème fraiche into a food processor and blend until smooth, add salt and pepper to taste. Transfer to a piping bag and keep in the fridge until serving.

Make 20-25 pieces

These can be served straight off the chopping board or placed onto a platter.

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Cut all vegetables length ways trying to keep them all the same width to make stacking easier. Keep the thickness 2-5mm to allow for quick cooking. Heat BBQ or griddle to a med-high temperature. Place all the vegetables in a large bowl and toss with a generous amount of oil and seasoning. Place onto hot griddle for 1-2 mins each side to char-grill and to cook through (time will vary on thickness). Once cooked remove and stack the vegetables starting with capsicum, courgette, eggplant and repeat. Place 4-5 toothpicks or skewers evenly spaced along the stack making sure they go through all the layers of vegetables. Using a sharp knife cut the stack up into even portions. Place a radish onto each toothpick , and pipe a small amount of mousse on the top of each radish leaving room for the skewer to be picked up. Garnish with micro greens or sprinkle with parsley.

eastlife | april 2015 |

Liquid gold honey of a drink Manuka Gold is made from honey drawn from Manuka and Blue Borage ﬂowers, which grow wild in New Zealand’s South Island high country. It is enriched with grape brandy and distilled extracts from the highly beneﬁcial Manuka tree.

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Manuka Gold is a great cocktail mixer and oﬀers a creative addition to many dishes. Special Manuka Gold Pork

1.3kg pork tenderloin 1 c soy sauce 1/2 c honey 2 tbsp brown sugar 1 tbsp ground coriander 1 tbsp minced garlic 1 tsp ground cumin 1/4 tsp cayenne pepper 2 tsp ground black pepper 60ml hazelnut liqueur 60ml Manuka Gold

Honeylicious Cake 3 c sifted all-purpose ﬂour 3/4 c liquid honey 3 tsp baking powder 1/2 c evaporated milk 1/2 c water 1 c brown sugar 1/4 tsp anise extract 1 tbsp Manuka Gold 1 tsp molasses

Combine all ingredients and mix well. Pour batter in an 8 by 4-inch loaf pan and bake in a 350°F oven for 45 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean. Drip Manuka Gold over cake to give the extra punch of honey liqueur.

Combine all ingredients and let tenderloins marinate, covered and refrigerated, for one hour. Remove pork from marinade, pat dry with towel. Strain the marinade into a saucepan and reduce by one-half. To the reduction add additional 1/4 cup honey and 1 tsp ground coriander. Cover and keep warm. Preheat oven to 375°F and griddle to 350°F. Lightly brown tenderloins on all sides on griddle and remove to oven for 15 minutes, basting once with reduced marinade. Slice tenderloins into thin, angled slices and place in warming oven. Place 4-5 slices of pork down the center of each plate. Drizzle with some of the remaining marinade.

Golden Cider 30ml Manuka Gold 15ml Brandy 80ml Hot Apple Cider Add all ingredients together. Garnish with a lemon wheel.

Visit our Botany South shop today packed with the many tastes of NZ Unit 3, 1 Bishop Dunn Pl, Botany South (close to Mitre 10 Mega) Phone 577 5788 Monday-Friday 9am-5pm, Saturday 9.30am-1pm 42 | eastlife | april 2015

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CHEF’S TIP e t steaks on th Golden pomfre best, but you bone are the firm fillets can use any as tarakihi, of fish such lue cod.. snapper or b

Hot and Sour Golden Pomfret Ajay Zalte Waipuna Hotel & Conference Centre

“Golden pomfret steaks or fish steaks cooked in sour and hot coconut gravy flavoured with Kokum from Maharashtra – western region of India. I grew up eating this unique fish dish cooked by my mother at least once a week.”

Ingredients

Method

800gms golden pomfret fish (cut into steaks) Salt to taste 10 kokum petals each 12 whole dry red chillies 3 tsp coriander seeds 1 cup fresh or frozen scraped coconut ½ tsp turmeric powder 5 tsp tamarind pulp 1 tbsp fresh coriander chopped 4 tbsp canola or coconut oil

Apply salt on fish and set aside for 15 minutes. Soak kokum in half a cup of hot water. Grind together whole red chillies, coriander seeds, coconut and turmeric powder with a little water. Add tamarind pulp to the ground masala.

Serves 4

Kokum is a sour fruit from the mangosteen plant family. It is readily available in Indian spice shops. It has beneficial health properties proven to reduce blood pressure and help with diabetes.

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Heat oil in a pan and fry the masala for 5 minutes, add a little water to form thick gravy, then add fish pieces, cover with a lid and cook for 10 minutes. Add kokum with water to the fish and bring to a boil. Garnish with chopped coriander leaves and serve hot with steamed rice. Kokum can be removed before serving.

CHEF’S NOTE:

eastlife | april 2015 |

CHEF’S TIP have elbow If you don’t all pasta can pasta any sm d.. Shrimp be used instea instead can be used of prawns.

Pasta e Fagioli con le Cozze

Pasta and Beans with Mussels

Tony Bonaare Casa Tua Italian Restaurant

“This is a dish I enjoy making just for myself on a Monday when I turn off the phone and enjoy a day of me time.”

Ingredients

Method

400g white cannelloni beans Olive oil Garlic clove 300g elbow pasta 300g fresh mussels 10 gamberi (prawns) Salt, pepper Fresh parsley

Boil uncooked beans for 45 minutes, reserve 1 cup water from the beans when cooked. Canned cooked beans can also be used.

Serves 4

Cook pasta until al dente – firm to the bite. Pan-fry mussels and prawns with a dash of olive oil in a very hot pan. As mussel shells open remove the flesh; de-vein/clean/peel prawns. In a soup pot add the olive oil and garlic; when garlic has a bit of colour add prawns, mussels, and beans then add the reserved bean water or if canned beans have been used water or pasta water. Add cooked pasta, salt and pepper to taste, simmer for 15 minutes. Serve immediately with parsley and crusty bread.

44 | eastlife | april 2015

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CHEF’S TIP

Beef Cheek Bourguignon

cheeks are To check the your finger cooked, press meat on it and the part. should fall a

Stuart Rogan Botswana Butchery

“My mum used to make this wholesome dish, packed with flavour and it’s one I still enjoy. However, I’ve given it a contemporary twist to suit modern families.”

Ingredients

Method

1kg beef cheeks 20g butter 400g brown onions 20g garlic 40ml white wine Cream to cover 20g ginger 20g golden syrup 40ml soy sauce 40ml red wine vinegar Store-bought beef jus or stock

The beef cheeks may need some trimming if they don’t already come trimmed. When trimmed, seal in a hot pan with some oil and salt and pepper. Once the beef cheeks have a nice caramelised colour leave to cool in a tray.

Serves 4-6

ONION MIXTURE – Peel and roughly slice onions, heat a large pot and add butter. On a medium heat sweat out onions until soft. Add white wine and reduce until all liquid has gone. Half cover onions with cream and season with salt. Turn heat to a very low simmer and cover top of pot with glad wrap. Let the onions gently simmer for about 1 hour. Once the onions are tender strain cream off and discard. Put cooked onion mixture into blender and blitz for 5 mins. Pour the onion puree into a bowl and microplane/zest in garlic and ginger. Add red wine vinegar, golden syrup and soy sauce and mix well. Tear off two sheets of foil and place on top of each other. Place 3-4 tbsps of onion mixture on centre of the foil and place one beef cheek on top. Add another 3-4 tbsps on top of beef cheek, then fold up sides to encase it as a parcel. Repeat this process with each beef cheek. Place foil parcels in an oven dish and bake in the oven for 8 hours at 100 degrees. When beef cheeks come out of the oven there will be meat juices inside the foil parcels. Carefully transfer the meat juices to a pot. Add equal amounts of store bought beef jus and bring to the simmer for 20 mins until thick sauce consistency. Remove beef cheeks from the foil parcels, they would of shrunk into individual portion sizes, place onto the plate and spoon over the simmering sauce from the pot.

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eastlife | april 2015 |

CHEF’S TIP ree dessert This dairy-f , de with rice could be ma a r ilk fo soy or oat m n e nut-fre optio

Almond Milk Spanish Cream

with Coconut Chia Seeds and Berries

Jono Beattie Texture Catering

“This is my version of Spanish cream mum used to make for the family. Adapted for a hot summer’s day and healthier lifestyle most of us like to live.”

Ingredients

Method

2 cups almond milk 15g castor sugar 2 sheets gelatine 2 eggs – separated 1 tsp vanilla essence 3 tbsp chia seeds 150ml coconut cream 100ml water 1 ½ cups fresh berries Chopped almonds Runny honey

Firstly, soak gelatine leaves in cold water to soften. Heat almond milk in a pot until almost boiling. In a bowl beat egg yolks and sugar until pale, pour heated milk onto egg mixture slowly and whisk to combine. Return mix to pot and stir with a wooden spoon on a medium heat until mixture slightly thickens, around 5 mins. Note: the mix will not thicken as much as a custard as it only has 2 egg yolks....not 6. Add soaked and strained gelatine leaf to warm mix then cool in fridge for 20-25 mins, till thicker but not set. Whisk egg whites to a medium - firm peak and fold milk mixture into it. Pour into 6 individual glasses or cups. Set in fridge for at least 3-4 hours.

Serves 6 Combine coconut cream with chia seeds, stirring occasionally to let the seeds soak up the liquid and swell up and leave in fridge until needed. To serve add some fresh berries on top of the puddings, top with coconut chia seeds, chopped almonds and your favourite runny honey.

46 | eastlife | april 2015

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Delectable Denheath desserts! Denheath Desserts, a New Zealand family business based in Timaru, started out more than 26 years ago as a small rural café called Denheath House in the beautiful town of Pleasant Point, South Canterbury. Today it is a thriving gourmet dessert company, with an online presence, supplying orders throughout the country and to an international market. Read how an old fashioned recipe notebook grew into a flourishing business. The rise of gourmet company, Denheath Desserts, must be one of the sweetest success stories around. The original owners were Dennis and Heather – hence the name Denheath – and when the couple came to sell, they agreed that Heather’s notebook, crammed full of her recipes, could go with the property to be used by the new owners. On the strength of Heather’s gourmet custard square, one Carol Rutland was convinced that Denheath House was worth buying. So, in 1996, she purchased the café. Carol and her family ran the business for many years and word spread of the iconic custard squares. People started coming from far and wide to sample the unique, fluffy, high rise, melt-in-your-mouth, rich and creamy, custard-filled treat. Pretty soon everyone in the family realised Carol had been right about the potential of Denheath. Sadly, in 1999, at just 53, Carol learned she was terminally ill. At that point Donald and Lisa Templeton (Carol’s daughter) stepped in and took over the business, trademarking “Denheath” for the first time. They also started building a factory kitchen in Timaru. During this time Carol told her daughter and sonin-law about her dream that the gourmet custard squares would eventually be sold throughout New Zealand and overseas too. On handing the business reins to

Donald and Lisa, Carol enjoyed quality family time, before passing away in July 2000 leaving a legacy to fulfil. The following year the new kitchen was completed. In the wake of Carol’s passing, the Templetons were coping with the arrival of a new baby, as well as managing the business. They describe that period as “desperately sad, busy, exciting, challenging and scary.” But, despite the challenges, they went from strength to strength. While initially begun as a single product company, Denheath began to expand, supplying first to cafes in Christchurch and Dunedin, then to Auckland in 2003. Before long, Denheath had outlets and distributors across the country. Using some of the original, wholesome recipes which came with the café, Denheath’s range was extended to flavoured custard squares, cheesecakes, profiteroles and E-squares (the innovative, world first, square éclair.) Requests poured in for Donald and Lisa to courier Denheath’s iconic custard squares all over New Zealand. As demand escalated, the business was renamed Denheath Desserts with the sweet range becoming available online in 2007. This now means anyone can jump online at www.denheath.co.nz and order Denheath Desserts to be delivered by overnight courier, to the home or office door. Individually wrapped, they are delivered in custom-made, chilled packaging.

TAKE A BIG BITE OF

Denheath Desserts has also become a favourite for corporate, birthdays, thank-yous, wedding gifts and for dinner parties. But progress didn’t stop there. In 2013, the company started exporting containers of its gourmet custard squares to Australia, selling to Costco Stores as New Zealand’s Original Gourmet Custard Square. It was the company’s first foray into the international market. Now two years on Denheath Desserts also supply to South Korea and Japan and

are negotiating with other regions. Passionate about making Carol’s dream of taking New Zealand’s special custard squares to the world, Donald and Lisa recently released a new petite range of 4x4cm custard and dessert squares. These delicious, bite-sized morsels are perfect for virtually any special occasion. So, for those who want to set people talking while bringing a sweet flavour to special celebrations, then these are the desserts to do the trick. Don’t waste a minute – order now!

DENHEATH’S THE BIGGEST FAMOUS NAME DELECTABLE DESSERT IN CUSTARD SQUARES AND GOT CUSTARD SQUARES JUST SMALLER. Petite Custard are including perfect for anyparties, occasion. The ideal gift for Squares all occasions dinner We’ve taken the unique classicgifts! Denheath gourmet custard weddings, office shouts,Kiwi corporate square and packed it into a bite-sized morsel! Order now for Gift packs available from just $44.35 including P&P delivered overnight delivery in our custom chilled cartons. nationwide overnight to your door. Order your pack now! ORDER NOW online at:

www.denheath.co.nz or freephone 0800 336 432 E20174

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eastlife | april 2015 |

Shopping List

Every day our supermarkets abound with new pantry products to tempt the taste buds. Today we feature just some of the latest on the shelves.

QUEEN – KING OF THE PANTRY

IN-CIDER NEWS FROM MAC’S The latest news from cider-space is all about the launch of Mac’s new range of innovative and crafty ciders. Combining interesting and intriguing flavours, such as chilli & lime, blood orange & cardamom, cranberry & ginger, and cloudy apple, the range uses the same handy flavour scale from their beer range – ranging from one to seven on the side of each bottle – to help buyers choose the cider that best suits their tastes. For maximum refreshment, Mac’s Cloudy Apple Cider sits at a cool number two on the flavour scale. At the other end of the spectrum is Mac’s Cider with Chilli & Lime, which sits at five and delivers a more intense flavour experience. The new Mac’s Ciders are available wherever great ciders are sold across New Zealand. They have an individual RRP of $5.99 per 568ml bottle and are also available to purchase on tap.

Go creative and become a baking star with new Queen Ready-To-Roll Icing and Food Colour Gel which make decorating cakes fun and easy. Ready-to-Roll icing comes in pink, blue and green; simply knead the icing and start to roll, no mixing or cooking required. Use different shaped cookie cutters to top your cakes with flowers, stars, hearts or any other shape. A 200g, individual coloured pack of Queen Ready-to Roll Icing covers approximately 6 cupcakes. In addition, Queen Food Colour Gel delivers pastel or vibrant colours in your icing that adds a professional touch to home baking. The colours are concentrated so less is used and they won’t thin the icing or batter. Queen’s Readyto-Roll Icing (200g RRP $3.99) and Food Colour Gel (15g RRP $2.99) available from participating supermarkets and specialty stores. For recipes and tips visit www.queenbaking.co.nz

TING, TANG WALLA WALLA, BING BANG – WHAT A BISCUIT! Tim Tam, the biscuit brand, has chocoholics licking their lips at the unveiling of two indulgent new flavours in its Adriano Zumbo range – Coconut Cream and Choc Raspberry. These bold flavours are the result of a collaboration between Tim Tam and Adriano Zumbo, an Australian and French-trained pâtissier known for his elaborate, quirky desserts and incredible flavour combinations. Tim Tam Coconut Cream features coconut cream between rich, dark biscuits covered in Arnott’s famous milk chocolate while Tim Tam Choc Raspberry offers raspberry cream also sandwiched between dark biscuits but coated with decadent, semi-dark chocolate. These two flavours join the previously limited edition Adriano Zumbo range of Red Velvet and Salted Caramel. The range is available at New World, Pak’n Save, The Warehouse and all good grocery retailers. RRP $3.99 per packet.

SCOFF’D THE LOT! The dairy deviants at The Collective have come up with Greek scoff’rs, a new range combining heavenly Greek yoghurt, chia seeds and a selection of flavoured compotes. Featuring the likes of berries, manuka honey, coconut lime, and date cacao, these delectable dollops are bound to have yoghurt lovers scoffing themselves silly in no time! Seductive, creamy and utterly decadent this is the food of the (Greek) gods. Available from all Countdown stores nationwide RRP $2.89

TASTEBUDS HUMMING OVER NEW BEETROOT HUMMUS With their passion for chips and dip, Kiwis will love the latest from popular dip maker, Lisa’s, which has launched a taste-tingling new Beetroot Hummus with Roasted Cashews. Rich and earthy in flavour, the new dip combines the sweetness of beetroot together with the savoury taste of roasted cashews finished with a dash of natural sea salt. A great healthy snack option even for those with special dietary requirements, Lisa’s Beetroot Hummus with Roasted Cashews (RRP $4.49) is gluten-free and has no added dairy. Try it now; available from supermarkets nationwide.

48 | eastlife | april 2015

TWIST OF CITRUS TO SUMMIT LAGER Add fresh zing to entertaining when you bring out Speight’s newest and zestiest brew to date – Speight’s Summit Citrus. Combining classic Kiwi citrus flavours – a burst of lemon and mandarin – with the natural ingredients of Summit Lager, the result is a clean, golden, 4% lager with a twist. Brewed by blending fresh light colour malts with Kiwi citrus and four subtly different hops, the result is a beer with a golden colour and a refreshingly zesty finish. Speight’s Summit Citrus (RRP $19.99) is available in 12 packs at all good liquor outlets. www.eastlife.co.nz

DIRECTORY

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CUSTOM-SIZED KITCHENS AT SENSIBLE PRICES

At Jag Kitchens we specialise in custom-sized kitchens designed and built to a variety of budgets. We have a complete range of materials covered by our 10 year warranty. Ask about our sophisticated 3D computer design program (see how your kitchen will look before it is built). Whether you are building a new home or simply planning to replace an existing kitchen contact Jag Kitchens. Our showroom is open seven days a week or a visit to our website will give you lots of information and photographs.

Visit our showroom OPEN 7 DAYS Inside Danske Mobler, Botany Town Centre. Open 7 days. Ph 271 3131. www.jagkitchens.co.nz 50 | eastlife | april 2015

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E510331-v6

HEALTH BEAUTY

& fashion

trends | style | beauty | health | fitness

Style Squad call

Nice one Icebreaker The chilly night air of Anzac Cove wonâ&#x20AC;&#x2122;t faze Aaron Whyte, when he sleeps out with scores of other Kiwis before the Gallipoli centenary dawn service this month.

Kiddie fashionistas are in for a winter style treat with this seasonâ&#x20AC;&#x2122;s Witchery Girl + Boy collection for ages 4 to 14. This fresh range, arriving in stores now, has stolen a march on winter.

Thatâ&#x20AC;&#x2122;s because the young Kiwi whose place was determined in a last minute draw (see story page 26) will be wrapped up in a hooded jacket donated by Icebreaker NZ.

For the girls, cool meets cosy with cable knit vests and striped pocket tees teamed with chunky knit pompom beanies and ankle-cut animal boots.

Regarded as Icebreakerâ&#x20AC;&#x2122;s warmest jacket to date, MerinoLOFTâ&#x201E;˘ is ideal for lightweight layering, with 10 per cent of the loft made from recycled merino off-cuts and a water-repellent shell made from recycled polyester.Â

From Fair Isle sweaters and fluffy knit cardigans to metallic bling and directional denim on denim, a mix of beautiful textures and soft neutral tones makes for a dream selection of crush-inducing must-haves.

MerinoLOFTâ&#x201E;˘t â&#x20AC;&#x201C; unlike puffer jackets made with down or synthetic fill â&#x20AC;&#x201C; is warm when wet and great for adverse weather conditions. A durable woven merino lining next to the skin regulates temperature and breathes to prevent overheating.

The boysâ&#x20AC;&#x2122; range is just as adventurous â&#x20AC;&#x201C; rugged marle fleece hoodies, camo puffas and a quilted denim shirt for when less rough and tumble is required. Pattern also plays a part â&#x20AC;&#x201C; an extensive line of Ts come in strong stripes, colour blocking and natureinspired graphics while for the truly intrepid, thereâ&#x20AC;&#x2122;s dip dye too. But thereâ&#x20AC;&#x2122;s a lot more when it comes to Witchery style...

Kidsâ&#x20AC;&#x2122; chance to star Witchery is calling all parents of next-generation style icons to join its Style Squad for petit vogues in the making. Launching across New Zealand and Australia, the

competition asks parents to enter a picture of their â&#x20AC;&#x2DC;mini meâ&#x20AC;&#x2122; showing his or her style accompanied by 25 words explaining how they go about galvanising the fashion scene for kids. Witchery is seeking two new stylesavvy additions for its Style Squad. But thereâ&#x20AC;&#x2122;s no time to lose â&#x20AC;&#x201C; the competition runs until April 14. After that the winners (one boy, one girl) will be flown to Sydney to participate in a superstar photo-

shoot for the Witchery summer season campaign. And theyâ&#x20AC;&#x2122;ll return home with an extra bag full of $1000 worth of Witchery wardrobe. The two winners will be in great company too, joining the ranks of famed bloggers Captain & the Gypsy Kid and Lindy Klimâ&#x20AC;&#x2122;s brood in online and print. Four runners up (two boys, two girls) will also receive a $500 Witchery Girl + Boy wardrobe. For more information head to: http://stylesquad.witchery.com.au/

Aaron says the jacket is a huge help. â&#x20AC;&#x153;I expect it to be pretty cold over there, so a warm jacket is essential. I canâ&#x20AC;&#x2122;t thank Icebreaker NZ enough.â&#x20AC;?

great

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www.eastlife.co.nz

eastlife | april 2015 |

Motherâ&#x20AC;&#x2122;s Day Pandora makes finding the perfect gift easy this Motherâ&#x20AC;&#x2122;s Day, with a new collection that captures the beauty of Motherhood and family bonds. The collection is available from April 9 and features shimmering roses and special charms with meaningful engravings â&#x20AC;&#x201C; â&#x20AC;&#x153;Always in my heartâ&#x20AC;?, â&#x20AC;&#x153;First my Mother, forever my friendâ&#x20AC;? to show your mother how much you love her. Kiosk SPK103, The Pavillion Botany Town Centre Ph 278 5550

Lady Scottie BreeDS DeSIre

This gorgeous collection of Lady Scottie jewellery from Agatha Paris is sure to give shoppers â&#x20AC;&#x2DC;pawsâ&#x20AC;&#x2122; to think about Motherâ&#x20AC;&#x2122;s Day giving next month. The range includes appealing pendants, earrings, brooches and bracelets in sterling silver and other metals which interplay with contrasting light and shadow to reveal openwork detailing and delicate contours. Glass pearls and cubic zirconia highlight Lady Scottieâ&#x20AC;&#x2122;s graceful silhouette â&#x20AC;&#x201C; any piece a gorgeous gift for that special woman.

E510288-v9

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2 CONVENIENT LOCATIONS: 180 Pakuranga Rd, Pakuranga. Ph: 577 2998. 2/166 Chapel Rd, Botany South. Ph: 274 9489. www.thaispa.co.nz

Lady Bow â&#x20AC;&#x201C; Set of 3 rings in metal with glass pearls rrP $157

Lady Bow â&#x20AC;&#x201C; Stud earrings with ribbon and AGATHA Paris Lady Scottie dog rrP $127

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Lady Love â&#x20AC;&#x201C; Bracelet with AGATHA Paris Lady Scottie dog love and flush-set stones rrP $157 EHH;B>Ă&#x192;L LMHKR Â? LBEEL Â? =:OB= IHG= Â? MH;R <:M:ERLM Â? H;B Â? I:NE: KR:G Â? 9M>F@BKE ;E:<DLMHG> Â? <A:E>M Â? F>K>=BMA Â? C>M;EHG=> Lniihkmbg` GS =^lb`g^] FZ]^

Lady Love â&#x20AC;&#x201C; Set of 3 rings in sterling silver or gold-plated sterling silver with cubic zirconia rrP $211

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Lady Bow â&#x20AC;&#x201C; Bow bangle in metal with glass pearls rrP $145

E510482

NEW ZEALAND FASHION ONLINE

Lady Pearl â&#x20AC;&#x201C; Lady Scottie brooch, glass pearls and metal rrP $83

Available at Walker & Hall Botany, Botany Town Centre. Ph 271 0390. www.walkerandhall.co.nz

WWW.FASHIONZ.CO.NZ 52 | eastlife | april 2015

www.eastlife.co.nz QR code generated on http://qrcode.littleidiot.be

Photos Wayne Martin

New talents debut in style ‘ Just as new hairstyles can work wonders on self-esteem, two newcomers are working their magic on the professional hairdressing scene of Schnips PHd Botany, adding even more skill and experience to the team.

An outstanding duo with plenty of spark and head-turning expertise, Tracey rogers and Marco Koszegi are all set to make their mark on the local hairdressing scene.”

The popular hair salon in Botany Town Centre welcomed Tracey rogers and Marco Koszegi on board in February, complementing an all-star group of stylists.

tracey Tracey has embraced the role of salon floor manager, after a long and lustrous decade in hairdressing both locally and overseas. recently returned from a three-year stint in Perth, the Burswood local is over the moon to be back in the familiar Schnips PHd environment. ”I have worked in the Schnips PHd Manukau branch, and of all the many places I’ve worked, I found Schnips PHd to be the best at what they do. Their professionalism and high standards are second to none and it’s an awesome environment to work in.” A skilled hairdresser who knows the value of a great designer cut, Tracey endeavours to create flattering styles that not only look good at the salon but are easy for her clients to style and maintain themselves in between salon visits. She plans to make a positive impact on the development www.eastlife.co.nz

of younger staff members and create an environment where clients feel they’re receiving the best service possible. “I know that clients have been coming for years because they enjoy the close and personal relationship they’ve formed with the stylists who each have their own individual flair,” says Tracey. “There’s a real creative buzz and loads of positive vibes in the salon which I hope to take further by getting to know clients on a one-onone basis.”

Marco

a textured and defined hairstyle that looks like an artistic statement really appeals to me.” With a sharp eye for precise, asymmetrical styles, Marco has made the cut at top salons around the country, including in Wellington where he was based for many years. Marco also has a knack for the more natural, everyday looks which suit a wide range of individuals and personalities. “I love softer styles that draw attention to someone’s overall style and image – the kind of look that says effortless but with a bit of bounce and an edge, depending on

the final look the client and I want to achieve.” He says he was drawn to the well-organised and professional reputation of Schnips PHd which has been evolving for nearly 40 years. And location-wise it’s great too, he adds. “I thrive on the hustle and bustle of big city salons and for me, Schnips PHd Botany is right in the heart of it all in east Auckland.” An outstanding duo with plenty of spark and head-turning expertise, Tracey and Marco are all set to make their mark on the local hairdressing scene.

Quirky, fun and approachable, Marco has worked for nearly 10 years in the hairdressing industry from his native Hungary to Auckland, New Zealand. “I’m quite artistic and love the fashion industry. The ability to create

For appointments call: Schnips PHd Botany Garden Lane, Botany Town Centre, Ph 274 9525. www.schnipsphd.co.nz eastlife | april 2015 |

Personal enhancement procedures respected plastic surgeon, MArTIN reeS from Marina Specialists addresses the desire by many people to improve on biological features they were born with or changes that have occurred through ageing.

‘

Human nature is such that many of us are not content with how we look or ‘who we are’ for some reason. Nearly all of us have an aesthetic sense that we use to recognise what is beautiful in life; a flower, a bird, child or one’s partner; even one’s self! equally there are some creatures, sights or people that we do not like to look at as our aesthetic sense of beauty is offended, which is an unpleasant experience. We all have a strong sense of personal identity from seeing ourselves in photos (as other people see us) or in the mirror as we usually see ourselves ( the reverse of how we actually look!) Some people are unfortunately born with features that are outside the ‘normal range’ (biological variation). Some of us as we age change considerably and become something we are not used to seeing...a face or body reminiscent of our mother or father! That person looking back at me is no longer ‘me’ as my brain remembers but the image of an old man or woman. So many patients tell me things like this. The photos taken at a family wedding often catch one unawares, ‘side-on’ showing that humped or hooked nose, or a thick, fat neck that isn’t obvious from the front when looking in the mirror. This may precipitate a person into seeking professional advice from a

What is vitally important is to engage with a plastic surgeon you feel comfortable with; someone whose integrity you can trust, who has many years of experience with well-honed surgical skills to produce consistently good results with a minimum number of unwanted side effects.”

plastic surgeon as to what can be done to ‘reverse the clock’ or take 20 years off the face. Some people like to ‘grow old gracefully’ and simply accept themselves as they are. They are perfectly content with themselves and their lives. others struggle with the effects of ageing and want to fight against it as strongly as possible.

What is vitally important is to engage with a plastic surgeon you feel comfortable with; someone whose integrity you can trust and who has many years of experience with well-honed surgical skills to produce consistently good results with a minimum number of unwanted side effects.

Modern surgical techniques and medical advances can produce some astounding transformations for the better. Big improvements are often possible; sometimes subtle changes are all that are needed.

This person must be able to offer high quality surgery and be available for post-op care and support. No one regrets buying quality. Going for the cheapest price with a

holiday thrown in at a distant and exotic destination may be a good idea at the time but I’ve seen many complications and bad results from ‘cosmetic tourism’. It is much better not to go to someone whose credentials, skills and training cannot be easily ascertained. At Marina Specialists we offer quality surgery in a quality facility with quality after care by highly skilled surgeons with many years of training and surgical experience to produce results you will be pleased with and we can be proud of!

Martin rees FrACS Cosmetic Plastic Surgeon Marina Specialists, First Floor, “Compass Building”, Ara Tai Drive, Half Moon Bay Marina, Bucklands Beach Ph 534 4040, eDI: marinasp, www.plassurg.co.nz, www.marinamedical.co.nz

54 | eastlife | april 2015

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Remedy for MISSING TeeTH

A missing tooth or teeth can be a hindrance in more ways than one. Not only can the loss of teeth mar oneâ&#x20AC;&#x2122;s smile and good looks but may also hamper the way one eats or what one can eat. This month The NZ Dental Association tells readers what can be done about bridging the gap. Sometimes we can lose our teeth due to accidents, dental caries or periodontal disease but, of course, the best thing is not to lose your teeth at all!

We are dedicated to your personal well-being through dental health s 4EETH WHITENING s !LL CERAMIC TOOTH l LLING MATERIALS USING #EREC CAD CAM $ TECHNOLOGY s 0ERMANENT TOOTH REPLACEMENTS WITH DENTAL IMPLANTS s &OR GUM HEALTH AND MAINTENANCE CALL OUR HYGIENIST 3HELLEY #HADWICK s !LL ASPECTS OF GENERAL DENTISTRY

Nowadays, with modern prevention methods this is more possible than ever before. However, sometimes the bone loss (due to gum disease) has advanced to such an extent or the destruction of the crown and root of the tooth is so great, that tooth loss is inevitable.

the iMplant: Dental implants are used to replace a missing tooth or teeth. These can be an excellent way of replacing a missing tooth or teeth, because other natural teeth are not involved in the treatment. Implants are small, cleverly engineered titanium screws about the size of a tooth root which are placed into the jaw bone where a tooth has been lost. After a time of healing (often a few months) an artificial tooth is attached to the implant. Treatment takes between six to 12 months to complete. Not everyone has the right jaw structure for implants. Adequate bone is required for implant placement and there are some medical contraindications. A complete dental examination is required to find out if implants are right for you. Gums must be healthy and the jawbone able to support the implants. Talk to your dentist to find out if you should think about dental implants.

the bridGe: A bridge is an artificial tooth supported by the natural teeth on either side of the space. To do this, the dentist will shape your natural teeth on either side of the gap created www.eastlife.co.nz

%VENING APPOINTMENTS AVAILABLE

E522335

by a missing tooth. Then a mould will be taken and sent to a dental technician at a dental laboratory.

Call us now on 530 8461 or 530 8271 Whitford Village, Whitford, Auckland $AVID #AIN " $ 3 5+ s 2ICK 0ARl TT " $ 3 s 3HELLEY #HADWICK

The dental technician will then use porcelain (for appearance) and a metal core (for strength) to make the bridge. Your dentist will place the bridge into your month. Sometimes stronger materials are necessary for bridges used in back teeth. Your dentist may decide to use all-metal or a gold bridge in these situations.

the partial denture: These dentures are suitable as a short or medium term tooth replacement. There are two types. Plastic partial dentures are mostly used as a temporary measure prior to placing a permanent replacement. This denture simply fits on the gum and may have wire clasps to hold it in place. A better, but more expensive option, is the metal partial denture which is more discreet and generally more stable and comfortable. The metal partial denture fits exactly with clasps and rests on existing teeth. This is a good replacement option for multiple tooth loss. Both these partials are removable, and are taken out to clean. To find out which method is best for you, talk to your dentist. â&#x20AC;&#x201C; Source: New Zealand Dental Association, healthysmiles.org.nz

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E512168

Several methods have been tried for centuries to replace lost teeth so, letâ&#x20AC;&#x2122;s look at some of them. You can discuss these methods with your dentist to decide what might be a good option for you.

Make the right choice about your dental care

Maree Louise Underfashions

Maree Kay

CLIVE PLUCKNETT, Naturopath, P.G.Dip. Anti Aging Medicine, P.G.Dip. Cancer Nutrition, P.G.Dip. Mental Health Nutrition, MBA, BA, P.G.Dip Science

I so wish I had said this first, but Hippo got the jump on me.Â He was born in 460 BC and is the father of modern medicine.

ATM B- CL

Ever heard of the Hippocratic Oath that all doctors take?Â Â I think Hippocrates would be very disappointed to see where we have ended up. Â His focus on the gut as the major cause of disease seems to have been lost along the way.Â

Specialising in: â&#x20AC;˘ Fittings for Bras â&#x20AC;˘ Undergarments â&#x20AC;˘ Breast Prostheses

Here are some interesting facts about the gut:Â

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09 298 0999

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Elos Rejuvenation Pigmentation treatment with Elos Rejuvenation

Full face treatment for only $290 (Elsewhere pay up to $700)

Or from only $100 per area before

â&#x20AC;&#x153;All Disease Begins in the Gutâ&#x20AC;? â&#x20AC;ŚHippocratesÂ

â&#x20AC;˘ One out of 10 cases of mental illness is directly related to the function of the gut. â&#x20AC;˘ Most skin conditions originate from the gut. â&#x20AC;˘ Many headaches start with the gut. â&#x20AC;˘ Over 80% of the immune system is in the gut.Â Â Â â&#x20AC;˘ Many auto immune diseases start in the gut. â&#x20AC;˘ Many overweight issues start with gut dysfunction. â&#x20AC;˘ Most diseases start with gut issues.Â How do you know if your gut is working properly?Â All you have to do is ask your body.Â Do you get bloated after eating?Â Is there excessive gas (burping and the other?)Â Do you suffer from constipation or diarrhoea?Â Do you have reflux?Â Do you get pain or little warning when you just have to go?Â Do you have food allergies and would you know if you did? Do you have persistent headaches?Â Are you depressed?Â Is your immune system compromised?Â And on it goes.Â Your gut performs many functions.Â It processes about 25 tons of food in a lifetime; it makes more immune responses in a day than the rest of the immune system does in a lifetime; it produces key nutrients; it is the prime site of detoxifications and it makes

s %VENS OUT SKIN TONE s 2EPAIRS SUN DAMAGED SKIN s 2EMOVES FRECKLES s 4REATS ROSY CHECKS AND BROKEN VEINS s .O MORE SUN SPOTS

80% of your happy chemicals; but only if it is working well.Â The gut is complex.Â Our ancestors did not have to worry about how their gut was working, because of their natural diet and lifestyle.Â Unfortunately, today we eat processed foods, ingest chemicals, donâ&#x20AC;&#x2122;t take in sufficient nutrients and have poor eating habits.Â The result is poor digestion and assimilation of food, not getting the right nutrients, fostering gut bacteria imbalance, insufficient stomach acid and digestive enzymes, and parasites and fungal infections.Â These things are the building blocks to chronic disease. Unfortunately, we cannot see what is going on in our gut, so we ignore it. Â The great thing about the body is that it soldiers on, doing the best it can.Â Â It whispers messages, that things are not right, but most of us just pop another anti acid, laxatives, anti-depressant or drug of choice.Â It is not until the whisper turns into a scream that we are forced to take notice.Â For more information on gut health and what you can do about it, visit www.bewell.net.nz

FREE CONSULTATION after

BeWell Clinic â&#x20AC;&#x201C; Unleash Your Wellness Potential 730 Whitford Road, Whitford Village Ph 530 8143, 021 490 801 bewell@clear.net.nz www.bewell.net.nz

5 Reeves Rd, Pakuranga, East Auckland. Ph 576 1550. INFO ABOUTSKIN CO NZ s WWW ABOUTSKIN CO NZ E510308-v3

56 | eastlife | april 2015

Disclaimer: This article is general information only and is not to be used as a substitute to professional, personalised advice. The views are those of the author and do not necessarily reflect those of the publisher or editor. www.eastlife.co.nz

Finding path to happiness GINNY MCARTHUR â&#x20AC;&#x201C; Outlook for Life. Ginny is not only a nutritionalist and personal trainer but also a marathon runner and regular on Newstalk ZB.

Letâ&#x20AC;&#x2122;s start with a quote from the Dalai Lama, â&#x20AC;&#x153;The purpose of our lives is to be happyâ&#x20AC;?. Stop and think. Are you happy? Do you even have time to ask? Or are you so caught up and trapped in the daily grind that you donâ&#x20AC;&#x2122;t know anymore? If you arenâ&#x20AC;&#x2122;t happy. Why not? As they say, life is far too short to sweat the small stuff. My hubby Kenny and I are going through a period of losing elderly relatives. This has made us stop and reflect on how we spend our hours and how precious each and every moment is. We deserve to live the best lives that we can.

I am so privileged that my work involves encouraging and helping clients to make changes that allow them to lead full and happy lives. What I do isnâ&#x20AC;&#x2122;t about â&#x20AC;&#x2DC;weight-loss or fitnessâ&#x20AC;&#x2122; it is about freeing people to live with joy, energy and happiness.

Explorer. The scenery was fantastic especially from the open viewing car. The onboard service was great, the staff were brilliant. The menu had gluten-free, meat-free, dairy-free and low fat options all with nutrition stats on the packaging.

but just getting outside and getting moving (as humans are designed to do!), meeting like-minded people and feeling your fitness level change and body start to tone, all contribute to a feeling of wellness and happiness.

My Monthly Rant

Exercise and happiness

Coconut oil â&#x20AC;&#x201C; quit the hype people! Coconut oil is 90% saturated fat; it will harden your arteries and lead to heart disease. It is fashionable, it is hyped, but it is still fat!!

Chicago University recently reviewed 105 studies that confirm aerobic exercise such as walking, jogging, running, biking and swimming will help to get your happy on!

My Monthly Rave

This type of exercise has positive effects on your mood and state of mind. Weâ&#x20AC;&#x2122;ve all heard of the endorphin rush or runnerâ&#x20AC;&#x2122;s high,

Come and join me at our Happiness Fit Camp, May 23-24 at La Valla Estate, Tuakau. It will be a weekend of happy. Follow the link â&#x20AC;&#x201C; ginnymcarthur.com/ Upcoming+Events/Fit+Camp+2324th+May+2015.html for details and like my facebook page â&#x20AC;&#x201C; facebook. com/ginny.mcarthur.

Iâ&#x20AC;&#x2122;ve just travelled to Wellington from Papakura on the Kiwi Rail Northern

Until next month, keep smiling, Ginny xx

A NEW BEGINNING

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Or visit our website at:

www.ormistonhospital.co.nz

51-6732 ( 0%7 86, 8'/0%2( ?

E510373-v2

www.eastlife.co.nz

eastlife | april 2015 |

Just keep moving â&#x20AC;Ś Talk to the team at your local Jetts club for more health tips and exercise information. This article is provided by Olly Coffey, Development and Support for mibodycoach.com, and consultant to Jetts 24-Hour Fitness. Martin Luther King said, â&#x20AC;&#x153;If you canâ&#x20AC;&#x2122;t fly then run, if you canâ&#x20AC;&#x2122;t run then walk, if you canâ&#x20AC;&#x2122;t walk then crawl, but whatever you do, you have to keep moving forwardâ&#x20AC;?. While MLKâ&#x20AC;&#x2122;s urge to keep moving forward however you can was referring to the fight for justice, this message can be applied to any goal. It also illustrates the idea of breaking down a goal into achievable milestones. Ultimately we want to fly, but â&#x20AC;&#x2DC;if you canâ&#x20AC;&#x2122;t fly then runâ&#x20AC;&#x2122;. For those aiming to improve their health or fitness, this outlines a perfect training plan. Most of us have progressed past crawling and are out walking the streets, in parks or beaches and in gyms where treadmills are one of the most popular pieces of equipment.

You will also see many more people who have advanced to a level where they are now jogging or perhaps even running at a slightly faster level. What you see much less of is the next progression in this sequenceâ&#x20AC;Ś no, not flight, although that would be fun, but sprinting. For many this is an achievable step, but one that we seldom include in our exercise plan. Sprinting spikes the metabolism both during and after an exercise session. It sets up what is termed as EPOC, excess post-exercise oxygen consumption. Simply put, your body continues to burn energy well after your workout is complete, proportional to the intensity at which you work. While you burn carbohydrates during high intensity exercise, the reward is that you will then burn fat at an increased rate for up to 48 hours after your workout.

EVERY JOURNEY STARTS WITH A SINGLE STEP

Studies have shown that a further benefit is that you can achieve a similar EPOC effect after just 2 minutes of sprint training compared with 30 minutes steady pace aerobic training. So, although you may not be able to fly, you can sprint, and obviously if you cannot sprint then run. Begin at a level at which you can achieve, and then, over time, aim to move

forwards by achieving a series of key milestones. These can be as simple as moving from a regular walk to a brisk walk or a walk up a hill rather than on the flat. For those who can run, highlight sprint training as the next key milestone en route to your goal. It will increase the intensity of your workout and maximise the cardiovascular and fat-burning effects of your training.

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Botany, 09 215 9370

ŕ Ž 4LTILYZOPW MLLZ MYVT WW WLY ^LLR VY WW WLY `LHY

Highland Park, 09 213 7469

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Botany Junction, 09 215 7867

Howick, 09 215 2450 Highbrook, 09 213 7257 Sign up online at jettsonline.co.nz

0800 JETTS 247 / www.jetts.co.nz

58 | eastlife | april 2015

www.eastlife.co.nz

* Fortnightly membership options are based on a recurring direct debit from a nominated bank account or credit card. 12 month memberships are paid a year in advance. Family membership option is available when two or more friends or family members join the same club. Joining fees may vary between clubs. Jetts Fitness terms and conditions apply and are available at www.jetts.co.nz or at your local club. E510389-v4

food

recipes | profile | products | pantry | dining guide

What’s the platter at Benjarong? You can’t Thai down Pat Rammanee when she’s on a quest for fresh ideas to inspire her customers. When it comes to staying abreast with culinary innovations, the owner of long-time Howick Thai restaurant, Benjarong has never been one to rest on her pandan leaves. So, this year she has not only renovated her premises to produce a stunning new look but has returned from a Thai holiday with a new snack menu in the pot and a Happy Hour plan which is sure to please foodies. Come Thai New Year – Monday, April 13 – Pat will officially launch the new Happy Hour with a complimentary snack tasting night plus cash bar at Benjarong between 5pm and 6.30pm. A Touch of Italy will also showcase Italian wines which are being added to the Benjarong wine list. But for those who can’t make it, Happy Hour is now up and running, Monday to Thursday, 4.30pm to 6.30pm and features snacking plates from $4 with beers and house Sav’ at $6. And don’t think you’re in for the usual spring rolls, curry puffs or fish cakes, you’re not. These snacking plates – Benjarong-style – are original, inventive and offer taste excitement. For example, try crispy chicken topped with chilli jam on crispy roti triangles – so yum – or what about beef roll-ups with crispy vegetables?

Photos Wayne Martin

What’s more, you’ll even be able to dine outdoors. That’s because Pat’s restaurant makeover means the installation of bi-folding doors where there was once a fixed front window, gives everyone a new view. Yes, patrons will see that the former garden feature has disappeared as has the carpet and original tables.

buzz. “You could say after 16 years Benjarong is no longer a baby, but is entering a new era of sophistication,” says Pat who loves re-inventing the restaurant’s style and does so every few years.

These have been replaced with a polished concrete floor, new tables and chairs, bench seating against the walls and a stylish, new layout too.

And while her menus naturally include tried and true Thai favourites, they also include many dishes not always seen elsewhere. What’s more, every visit to Thailand results in new dishes being added to the menu sometimes temporarily, sometimes permanently.

With dining being taken right to the fore of the restaurant and new bifolds allowing indoor/outdoor flow, the mood is one of cosmopolitan

So, it’s never a case of ‘no surprises’, Pat has again ensured there’s always something cooking at her place. Go see for yourself.

Something new at Benjarong! Restaurant

Lunch Mon to Sat 11.30am2.30pm and Dinner 7 nights 4.30pm till late • Takeaways available Fully licensed and BYOW

Ph 533 9568 87 Picton St, Howick www.benjarong.co.nz

www.eastlife.co.nz

TRADITIONAL THAI CUISINE WITH MODERN TWIST Benjarong has had a fabulous new makeover keeping it at the fore of dining after 16 successful years. Come in and see us! Happy Hour – Monday to Thursday $6 beers and house wine from 4.30-6.30pm Check out our innovative new snacking plates from $4-$6 eastlife | april 2015 |

E522350

THAI

this mothers day

Celebrate Mum There’s no better way to spoil her than indulging in the sumptuous delights on offer at Waipuna Hotel this Mothers Day.

Themed High Tea 60 per person. Includes a glass of Kopiko Bay Bubbly.10am - 4.30pm

Mothers Day Lunch Buffett 55 per person. 12 noon - 2.30pm

3 Tiered Afternoon Tea 55 per person. Includes a glass of Kopiko Bay Bubbly. 3pm - 5.30pm

Rich pasta, potato and pesto soup

Classic Dinner Buffett 55 per person. 6pm - 10pm

Last month, EastLife had the chance to win a copy of Penny Oliver’s new book, One-dish Dinners. This month, we’re all winners because the crafty cook has kindly allowed us to bring you this delightful dish! A real rib-sticking soup with a punchy smoky bacon flavour.

Bookings essential | Phone 526 3020. Children under 13 years, $2.50 per year of age | Pre–payment required to secure bookings.

E510495

A stylish restaurant and bar, with great atmosphere and cosy fireplace featuring delicious Thai cuisine. OPEN ALL EASTER WEEKEND – NO SURCHARGE! Dinner 7 nights from 5.30pm Easy parking nearby Private function room Fully licensed/BYOW Cosy fireplace 590 Dominion Rd, Balmoral Ph 09 638 9516 www.tusk.co.nz

INGREDIENTS

method

• 2 tbsp olive oil • 1 tbsp butter • 1 large onion, finely diced • 3 rashers smoky bacon, diced • 4 large floury potatoes, peeled and diced into bite-sized pieces • Sea salt and ground black pepper to taste • 600ml chicken stock • 600ml milk • 1/4 cup small pasta shells • 100ml cream • 2 tbsp finely chopped parsley • 2-3 tbsp store-bought basil pesto (to taste) • Extra pesto and grated parmesan

Heat oil and butter in a large saucepan over a medium heat and cook onion and bacon for 5 minutes until the onion softens. Add potatoes, season, and cook for 2 minutes. Add stock and milk, and gently simmer for 5 minutes. Add pasta, and simmer until the pasta and potato are cooked, approximately 7–10 minutes. Add cream and parsley, and stir pesto through. Serve hot in bowls with extra pesto and grated parmesan on top. Serves 4

Reproduced with permission from One-dish Dinners by Penny Oliver. Published by Penguin Group NZ. RRP $40.00. Copyright text © Penny Oliver, 2015. Copyright photography © Manja Wachsmuth, 2015. Available nationwide.

Good food, good company, good feeling, good times

CHECK OUT OUR NEW MENUS! Open 7 days Mon-Fri from 11am and Sat-Sun from 10am Daily Specials Live music every Friday from 7.30pm Ph 534 3199, cnr Picton St and Uxbridge Rd, Howick Facebook The Good Home Howick www.thegoodhomehowick.co.nz

E510488

E510498

60 | eastlife | april 2015

www.eastlife.co.nz

New restaurant a go-a! New Howick restaurant Xacuti is a revelation. One hesitates to say ‘Indian’ restaurant because patrons expecting a $10 curry on Tuesday night or an entree of onion bhaji, seekh kebab and samosa will be disappointed or, perhaps, baffled might be a more apt emotion. However, diners seeking creative, contemporary cuisine, a fusion of east and west; dishes with India at their heart, but Euro-modern in presentation, must surely be astonished and delighted. This extraordinary restaurant located where the former Giggles stood for many years in Picton Street, opened just on Christmas – a revamped interior and epicurean menu speaking volumes for the high standard set by the owners. And ‘exacting’ is hardly the word for the partners who have brought this jewel to Howick. Head chef, Rasika and husband Mayank Chaturvedi, his childhood friend, Maxim Tirodkar and his wife, Rhuta, are fulfilling a dream to bring contemporary Goan Portuguese food to our dining scene. “We did a lot of research and Howick is an extraordinary area. It is home to people of many cultures and tastes; to people who are well travelled and, who we believe, have

But first, a clue as to what to expect – a succinct menu, each item an appetising gem packed with flavour and presented with style. And just to tempt further, check out the duck balchao teamed with prawn gnocchi, kidney bean feijoada, glazed sour cherry, and bitter melon crisps or what about Rasika’s take on sliders – crispy, semolina-crusted fried fish with apple celeriac remoulade and caraway sour dough, mmh-mmh!

Rasika at work a mature, well-developed palate plus an appreciation of international cuisine,” says Mayank himself a chef but who also holds a degree in hotel management and has worked in the hospitality industry for eight years. Business partner Maxim also comes from a comprehensive hospitality background, he and Mayank having studied together in Mumbai. “Rasika and I came to New Zealand six years ago with a view to eventually opening our own restaurants. Maxim and Ruhuta were already living here so we decided to combine our common goal of bringing the best of Goa and its Portuguese heritage to Auckland,” Mayank says. “With the Portuguese having

occupied Goa for some 450 years, their culinary influences are still very much evident today and it is this unique blend of cultures we are showcasing at Xacuti, (pronounced sha-cu-tee)., which is actually a Goan curry renowned for complex spices, white poppy seeds and red chillies.” An appropriate choice, indeed, for this establishment where Rasika displays a tantalising mix of creativity, professional training and appreciation of technique. And she is wildly enthusiastic – “there is so much I want to bring to the table, not just in the flavour experiences but in the way of presentation, seasonal menus and daily amuse bouche” – but really it is for patrons to make their own journey of discovery.

Cuisine beyond boundaries

However, if it’s a silky, sweet finish one craves then look no further than the Alphonso panna cotta with plum puree, mango caviar and coriander or perhaps the coconut and lemongrass bebinca, orange blossom Anglaise, pistachio soil and coconut snow. Patrons will also discover a refurbished conservatory, tables dressed in white linen and an interior makeover where the delightful black and white, stylised mural of modern day Goan life, has come all the way from the office of Rasika’s father who is art director for the Times of India newspaper in Mumbai. All in all, this new addition to Howick looks destined for culinary glory and, if word of mouth is anything to go by, patrons will flock there from many parts of the city to join those who have already become ardent regulars.

EA T . LIVE. ENJO Y.

RESTAURANT & BAR 124 Picton St, Howick Phone 534 3051, Mob 027 555 7786 Email info@xacuti.co.nz

www.xacuti.co.nz

Open Tuesday-Friday 5.30pm till late, Saturday-Sunday 11am till late E522344

www.eastlife.co.nz

eastlife | april 2015 |

dining Mains $10-$24 = $ Mains $25-$34 = $$ Mains $35+ = $$$

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62 | eastlife | april 2015

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decor | garden | kitchen | real estate | comment

Malone collection by Charles Parsons

Vienna collection by Charles Parsons

Accent on windows turquoise shades, are slowly giving way to soft subtle shade of blues with a dash of contrasting navy.

With morning and evenings definitely a little cooler and Daylight Saving at an end in April, homeowners are starting to draw the drapes early. But there’s no need to be in the dark on upcoming curtain trends.

Of course, neutrals never go out of fashion but this season will see more grey, bone and champagne hues emerging. There is also an increase in mustard and gold tones to add accent.

Florals and bright prints are still very much to the fore. A Scandinavian influence is also coming through from Europe with interesting geometric styles and zig-zag patterns. Forget winter dull; lots of lime and chartreuse will brighten living areas although vibrant aquamarines and

Natural fabrics and textures are strong with linens, cottons, and hemps coming through in a big way. From the Charles Parsons range, both Provence and Poppy are digital prints. These are huge this season, being a cost-effective and high quality alternative to sublimation printing. Unlike other methods of

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printing, digital printing has a high level of detail and when the design is transferred nothing is lost in the process. Upcoming trends from Charles Parsons for 2015/2016 include: • Discovery Trend – Metallic splattered velvets, zig-zag jacquards, sequined decorative pillows, prints of pebbles, crackle effects, marbling, volcanic and materials that look as if they have been worn by time. • Memory Trend – Foliage and flowers of botanical art decorate fabrics and wallpapers, sheers, lace, intermingle with classic plaids and stripes.

open mon-fri 9-5 sat 10-2

Serene collection by Charles Parsons

• Mixology Trend – The fabrics here are as diverse as the world’s cultures: Native American tribal prints, tiedyes, weaves of ropes, and colours embracing the entire spectrum. This trend has a special focus on reuse, upcycling and recycling; it is progressive and eco-sensitive.

PICTURE FRAMING . CANVAS PRINTING . NZ ART

eastlife | april 2015 |

E512005-v5

The first hint of autumn has indicated it’s curtains for summer or should that be winter?

out of europe

How the bed-er half live DREAMS ARE FREE... but luxurious Enignum Canopy Beds cost just a little extra! However, these one-of-a-kind beds – designed by Ireland’s Joseph Walsh – are not reserved for those lucky Irish. The concept behind these beds was to create a cocooned feeling of protection and enclosure, thanks to their elegant silk canopies. Found in stately homes throughout the UK and beyond, these beds certainly answer one question about the well-to-do: ‘how do you sleep at night?’! While a Walsh-man from Ireland may have designed these deluxe beds, pieces can be commissioned and shipped worldwide, even to New Zealand. For details, see josephwalshstudio.com. Photo by Andrew Bradley, courtesy of the Joseph Walsh Studio

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66 | eastlife | april 2015

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Superior KITCHENS Qu ality Custom Built Kitchens a nd Ca binets

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Light up your life! Lighting can play a large part when creating great interiors. Whilst we have sunlight during most of the day, we can enhance spaces that appear dim due to the direction they face or because the natural sunlight is restricted by other buildings or plantings.

lighting hidden in a kitchen island or under overhead cupboards can add a subtle, ambient light to your kitchen, dining, bedroom or living area.

However, lighting up at night is a necessary part of our lives. It can add drama and atmosphere and, of course, good lighting can really enhance a home’s ambience whilst defining architectural elements.

Bathroom cabinetry can be enhanced in the same way. Subtle, hidden light can be sensor-operated or left on to provide necessary light without clocking up excess kilowatts.

one of the most dramatic lighting effects is the simple lamp. Be it a table lamp or a floor lamp, both can provide a warm, cosy, almost mystical feel to a room especially if there is more than one lamp.

LeD or light-emitting diode lighting has revolutionised the lighting market and design over the past five to 10 years. With its very efficient power usage, LeD lighting is cheap to run and doesn’t heat up like typical light bulbs or halogen lamps of the past.

The lower light level emitted by lamps gives a sense of serenity and a mellow atmosphere. A tall floor lamp can create a vertical, functional element to a room and fill a corner while more dramatic floor lamps, on curved arms, fill spaces on different levels yet still provide light to a coffee table or armchair.

As LeD lighting can be a little more intense, the placement and number of fittings needs to be carefully planned.

Hidden light sources are becoming popular too, particularly as architects and designers integrate lighting into pelmets, cabinetry or wall recesses.

Feature pieces can be highlighted such as an armchair, artwork or a stunning bowl on your sideboard, shelving or kitchen benchtop. In fact, good lighting lights up life in many ways so a plan is worth considering when you have the opportunity.

rather than have an excess of overhead lighting, recessed strip

Planning to renovate or create a new kitchen? “Look no further” Huge Savings Wholesale price direct to public s 'ERMAN MADE HINGES LIFETIME WARRANTY s "EST PRICE IN THE MARKET GUARANTEED

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JACQUI GoDFreY interior designer at Forma Contemporary Furniture explains why planning can throw light on home matters.

Asking a lighting designer to draw up a lighting plan specific to your home can work out to be most cost-effective and the lighting levels will be well thought out and efficient.

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BOOK YOUR IN-HOME CONSULTATION TODAY DL Cabinetmakers specialise in high quality, made to measure cabinetry. Because our cabinets are custom built to your speciﬁcations, you can be sure that they’ll be an attractive, functional addition to your home. What’s more, a combination of top quality materials and experienced craftsmanship ensure that they will last for years to come.

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Phone: (09) 274 6471 E-mail: info@dlcabinetmaking.co.nz www.dlcabinetmaking.co.nz

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eastlife | april 2015 |

Backing a good bed

treasure wanted They came, they saw, they shopped... a recent influx of discerning collectors means we are seeking new treasures to fill our (slightly) depleted shelves. We are always looking for the quirky, the precious, the beautiful and the mysterious here at The Antique Shop. Keenly sought after items at the moment include antique ivory, antique and unusual jewellery, good quality silver and silver plate, Art Nouveau and Art Deco pieces as well as the obscure and the unusual. If you are keen to sell any treasures or even just down-sizing, please contact the friendly staff at The Antique Shop, 31 Picton Street, Howick. Open 7 days. Phone (09) 533 4665. If you canâ&#x20AC;&#x2122;t come into the shop, please feel free to email photos and details intoÂ theantiqueshophowick@gmail. com. We would love to hear from you!

Work, kids, taxes are sometimes a â&#x20AC;&#x2DC;pain in the neckâ&#x20AC;&#x2122; but some people would call those niggles preferable to the type of back pain that results in constant sick days, costly doctorâ&#x20AC;&#x2122;s visits, regular physiotherapy or chiropractic care and an ongoing case of the miseries. While statistics tell us four out of five Kiwis will suffer back pain at some stage of life and that back pain resulting in days off works costs the ACC several hundred million dollars each year, it is reassuring to hear that in 80 to 90 per cent of cases, back pain will right itself within about six weeks. But not always! Many people suffer debilitating back pain which needs ongoing treatment. And, of course, back pain has many underlying causes. It may be linked to a serious illness or accident, bending all day in the garden, or poor posture at the office desk. It may be age-related or, there could be spinal compression or alignment problems â&#x20AC;&#x201C; the list goes on.

THE ANTIQUE SHOP The Antique Shop is one of the few left in the city stocking jewellery from different periods and everything from industrial lighting to furniture. It is open 7 days a week, alongside The Apothecary, so stop in for a browse while your other half reads the paper with their coffee.

Fortunately, as well as consulting medical professionals, there are many practical steps and exercises one can take to help prevent or to relieve back pain.

around the waist with some give at the shoulders and hips. However, because body types are different, itâ&#x20AC;&#x2122;s important to investigate different beds before buying.â&#x20AC;?

But one thing everyone â&#x20AC;&#x201C; back pain or not â&#x20AC;&#x201C; has in common is a bed. And, unfortunately, back pain can be aggravated, even caused by poor mattress support.

Dr Findlay says ideally customers should be able to test different beds but as this is not always possible, he suggests talking to knowledgeable industry experts about the various springs and materials used in mattress construction.

Chiropractor, Dr Murray Findlay says not one size bed fits all back pain. â&#x20AC;&#x153;Beds need to be personalised to the occupant although, generally speaking, those with back pain, need a bed that is supportive

â&#x20AC;&#x153;For example, memory foam has become very popular but the quality can vary and some memory foam loses its memory more quickly than others. I would suggest purchasing

ARE YOU TIRED OF MAINTAINING YOUR OWN POOL? Whether you are enjoying your first swimming pool or spa pool or have owned one for years, simply keeping up with the latest in pool maintenance and ensuring the water clarity is sparkling and inviting can be a daunting job. The Pool People offer a full valet service which covers literally everything from cleaning to chemical balancing, pump and filter maintenance to service checks on all equipment including auto dosing feeders, lighting, heating requirements, auto cleaners and the supply of pool covers and rollers. Their Service Team has some of the most experienced people in the industry which enables them to deal with virtually any problem in-house, resulting in a superior service to all their customers. Become a Pool People customer and reap the rewards.

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The Antique Shop buys and sells quality items.

31 Picton St, Howick Ph 533 4665 E5122271

68 | eastlife | april 2015

The Pool People, 58 Market Road, Remuera Tel: 09 522 2033 e-mail: admin@thepoolpeople.co.nz www.thepoolpeopleltd.com

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for pain relief the best such as Tempur but first seek sound advice.”

no roll-together and for relieving pressure point areas.

Dr Findlay adds that a bed should usually be updated around every eight to 10 years, depending on the quality. Unfortunately, some people keep their beds for 20 years or more and, even though sagging may be obvious, they wonder why their back pain feels worse after a night’s sleep or, as the case may be, no night’s sleep.

Pure latex rubber is another quality mattress material. It offers excellent orthopaedic support and because it can disperse moisture and is considered anti-bacterial, whilst being mould-free and dust-free, it is also extremely suitable for people suffering from allergies.

Without going into all the pros and cons of various mattress types, both visco elastic mattress (memory foam) and latex have been shown as generally supportive for people with bad backs. With memory foam, body heat softens the foam and the mattress then moulds and re-moulds to the contours of the body. Quality memory foam provides good support and enables natural movement during sleep. It also helps to maintain a correct posture and align the spine horizontally when lying on one’s side. It is good for no partner disturbance,

When it comes to comfort layers and additional pillow-tops, these may not be right for everyone especially lightweight people who might not compress the foam enough to take advantage of an underlying support system. On the other hand, too firm a bed can create pressure points (mostly around the hips and shoulders) and will not provide correct spinal alignment. That’s why it is extremely important to do your research when buying a bed and, where back pain is an issue, to seek out a store which is willing to allow a trial period.

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eastlife | april 2015 |

E522347

ALBANY

Modular and customised kitchen design options to suit your budget, taste and requirements

Cabinetry with Style Let us turn your dreams into reality

Visit our inspirational Inside Vision kitchen showroom: 1 Ron Driver Place, East Tamaki. Phone 262 0608 E522309

www.stewart-scott.co.nz Proudly manfactured by

E510447

NEW SHOWROOM OPEN NOW AT 6 POLARIS PL, EAST TAMAKI

Chloe Single Bed RRP $749 Now $599 Chloe Chest 6drws L1000 W450 H1200mm RRP $1029 Now $799

Mattress not included

Butterﬂy desk Was $999 Now $699 Chair not included

LAST THREE SETS LEFT! Pink available

URBANO INTERIORS

Car Trundler Beds RRP $899 Now $699 Mattress not included

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70 | eastlife | april 2015

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Showroom with WoW FACTor!! Walk into the showroom at Inside Vision, and be instantly inspired by the wonderful colour combinations and the latest european styling in their modern display of kitchens. Based in east Tamaki and with good parking available, the Inside Vision showroom is a “must see” if you’re planning a new kitchen or renovation. The three kitchens on display are all very different, and all offer wonderful new concepts in cabinetry and design ideas. Inside Vision has seven kitchen designers to assist clients, including three of New Zealand’s Certified Kitchen Designers. “Choosing a Certified Kitchen Designer is a huge advantage in making your kitchen purchase decision. This expertise is not widely available in our industry, and our company has also received multiple national design awards,” explains kitchen designer, Brenda Hrstich, who has more than 10 years’ experience in design.

Photos Wayne Martin

“Members of our design team also travel regularly to the eurocucina Kitchen Fair in Milan, enabling our designs to be amongst the very latest worldwide.” The first kitchen on display is one that has Milan-inspired detailing. It features a vibrant colour palette of yellow and orange. In particular, the yellow oven surround is an impressive detail in the way it frames the appliances and really gives this kitchen a WoW factor! The clever pairing of the Island benchtop with woodgrain cabinetry resembles a statement furniture piece. Accented with a stunning marble waterfall end provides another eye-catching and complementary mix of colours and textures resulting in a modern european look.

contemporary and elegant style of a black and white kitchen on display. The glossy finish and sleek lines are the backdrop to two stunning Italian range hoods. The elica range hoods are designed to look like gorgeous light fittings and really complete the contemporary look and feel of this design.

With yellow replica Tolix stools tucked below and matching yellow “shadow boxes” for decorative effect, a digitally-engineered retro glass splash back completes the look.

Brenda explains that these designer range hoods don’t just look amazing, but are perfect for apartments where ducting cannot be achieved. The elica range features some of the world’s most outstanding range hood designs, even some resembling chandeliers!

“Strong colours are returning to kitchens and it’s increasingly popular to have features more like furniture than kitchen fittings,” Brenda says. Moving around the showroom, you can’t help but notice the www.eastlife.co.nz

The third kitchen on display clearly appeals to those with a love of the colour red! Also designed with a modern clean look, this kitchen

showcases some of Inside Vision’s most popular design accessories and lighting, fitted to show how they could be incorporated into your kitchen at home. Featuring yet another funky range hood, this one designed by Smeg, the display is definitely one that inspires you to visualise your own new kitchen with all the bells and whistles that can be installed. “Lighting is hugely important in today’s kitchen designs. It can be used for ambience, as task lighting or as mood lighting. We can advise the best placement and use for your lighting requirements,” Brenda advises.

is a leading kitchen business owned and operated in New Zealand. Following a very successful public seminar last year, Inside Vision plans to run a series of free kitchen design seminars at the showroom to help people with their design ideas. If you are interested in visiting us or attending one of our seminars coming soon, please call the number below.

1 ron Driver Place (just off Nandina Avenue), east Tamaki. Ph 262 0608 sales@insidevision.co.nz www.insidevision.co.nz

Inside Vision is the design division of Stewart Scott Cabinetry Ltd, which eastlife | april 2015 |

Home and garden beauty There’s nothing quite like weekend wanderings without time pressures, especially when garden pleasures are on the agenda. So, when hosting a nature-loving visitor, HELEN PERRY put a day aside to show her Woodlands Homestead and Gardens at Gordonton.

Turning into the Woodlands estate one is immediately enveloped by a sense of serenity. Lush and leafy tall trees hint at garden splendour to come. About 40 minutes by car from the Bombay Hills, this historic homestead on 15 acres is rated as a garden of national significance and so it should be. Originally 98,000 acres of swampy peat land, it took the efforts of several families to put in a network of roads and drains and completely transform the land. Purchased from the Crown in 1872 for the sum of 25cents (2/6) per acre, the wetland was originally covered in manuka and rushes but was gradually reclaimed and drained, to make it some of the Waikato’s most prized farm land. The two-storey house was built between 1872 and 1875 by the then estate manager and shareholder Henry Reynolds. He later helped pioneer factory-made butter in NZ and to create the Anchor brand. John Gordon (for whom Gordonton is named) lived in the house from 1885 to 1903, managing the estate until it was subdivided. Then in 1905, James Riddell bought the homestead block and in 1928 his youngest son Don, with wife Irene, took over its running. After Don died in 1962, Irene continued to run the property with help but, on her death in 1976 it was

72 | eastlife | april 2015

‘

Not only is Woodlands home to some of the largest and oldest trees in New Zealand, it abounds with wisteria, old fashioned roses, hydrangeas, hundreds of flowering shrubs and perennials and magnificent rhododendrons which range from soft pinks and mauves to vibrant shades of gold, orange and crimson.”

bequeathed to the Presbyterian Support Services. Twelve years later the homestead and 15 acres was accepted by Waikato County (now District Council) with administration the responsibility of the Gordonton Woodlands Trust Board. Today, a team of dedicated volunteers is committed to the property’s preservation. During the Riddell years, the gardens were lovingly extended

and maintained and are still home to many significant trees including two rare American Ash and a much photographed 34-metre Liriodendron Tuilipifera with a canopy spread of 28 metres. A 45-metre high Eucalyptus Fastigata boasts a girth of 15 metres and a beautiful coral tree of 10 metres puts on a spectacular display of flowers every year. Not only is Woodlands home to some of the largest and oldest trees in New Zealand, it abounds with wisteria, old fashioned roses, hydrangeas, hundreds of flowering shrubs and perennials and magnificent rhododendrons which range from soft pinks and mauves to vibrant shades of gold, orange and crimson. The camellias are of special interest with some dating back to when the homestead was built. A lake, twisting walkways, romantic bridge, formal lawns and lovely view shafts are all part of the ambience.

The cricket pavilion, overlooking the cricket oval, is now a contemporary café with new owners having taken over during summer. But no visit to Woodlands is complete without a tour of the house where the interior of the restored kauri homestead is beautifully preserved. The audio tour (do listen to it), is a treat with every room delivering a picture of bygone times. There is also a newer wing encompassing a gracious function centre which opens onto one of several manicured lawns. Closed only on Christmas Day and Boxing Day, Woodlands is otherwise open daily from 10am-4pm with a small charge of $5 for touring the house and grounds. Gardeners will love it, historians will be fascinated and anyone who appreciates all things beautiful is sure to enjoy this Gordonton treasure. www.eastlife.co.nz

Knowing your needs Nick Neben is a director of specialist renovation company Smith & Sons Howick and a time-served builder of more than 30 years experience.

We all know that breaking the rules comes with consequences, but challenging the rule makers seems to be getting more prevalent with passion and emotion contesting the law and the powers above.

renovating your home it’s important to consider your needs and not only for now. As we grow, needs change so, planning for the future is a critical driving pin when designing a renovation or house additions.

The antics of Titirangi tree huggers putting a halt to a townhouse development, mollycoddling parents contesting their carousel-riding, nonconforming darlings’ right to break the law, not to forget our harbourlovers opposition to the expansion of Bledisloe Wharf although the latter, I must say, has been done in a democratic, law-abiding way.

Reconfiguring existing spaces can be a cost-effective way of transforming unusable areas, without busting the bank.

Taking matters into our own hands is a dangerous precedent to set, especially when riding the moral high ground. We all want to do things right. When it comes to future proofing or

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Whether it’s partitioning the rumpus room to create another bedroom plus a media room or knocking out a wall between the bathroom and laundry to create a bigger bathroom thereby moving the laundry to the garage, creative thinking can definitely change your life. Pushing a wall out to the edge of the soffit, installing full height wardrobe doors, or converting the garage into a kids’ hangout, are all relatively easy

and budget-friendly jobs. Small houses, however, do offer more challenges, especially when more rooms are required. Sloping sections often offer the opportunity to excavate under an existing house whereas large sections may allow for an extension without going up or down. When looking to add value to your renovation selecting the right materials is crucial. They need to be durable, fit for the purpose and look good. Kitchens need to be user-friendly, have good storage, plenty of bench space, well planned positioning of appliances and power outlets along with good lighting and durable flooring. Engineered stone bench tops are really popular as is LED lighting. Bathrooms are usually one of the smallest rooms in a house and the layout needs to be planned well. Smaller bathrooms can be made to feel so much bigger by

installing a cavity sliding door and wall-hung vanities tend to make smaller bathrooms feel less boxed in. Recessed mirror cabinets above the vanity allow for extra storage and mirrors can also give an illusion of added space. Consider if you really need a bath; it won’t normally be a deal breaker when selling your home. Install a good shower, this comes down to personal preference as to whether you go for a tiled shower or prefinished acrylic shower tray and moulded acrylic wall linings. Tiled showers with frameless glass screens are practical and look amazing but while tiles are popular on the floor and walls there are other options available too. Being a wet area it’s important to upgrade any windows with safety glass and ensure good mechanical ventilation is installed. Until next month, enjoy the slightly cooler weather, Easter eggs and the centennial Anzac celebrations.

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JANe WILSHer, from elite Property Management, advises on keeping rental income in pace with the market.

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Well, itâ&#x20AC;&#x2122;s fair to say that the life of a property manager is never dull. In my office we often say we could write a book because sometimes we really do have to deal with some quite strange things.

the course of a tenancy?

one day, recently, was a prime example.

often peopleâ&#x20AC;&#x2122;s definition of managing their properties is that they check that the rent is in the bank each week. Some donâ&#x20AC;&#x2122;t even manage that!

The first call of the morning was relating to a rabbit (yes, a small furry animal) that had taken up residence in the garden of a house that had just been renovated and re-let. Shortly after the new tenants moved in, so did the rabbit and they wanted us to get rid of it. The next phone call we took related to a night time brawl between two neighbours with the police being called. Very different issues, neither of which ended up being the landlord/ownerâ&#x20AC;&#x2122;s responsibility, but that never stops people asking for our help to sort things out. These kinds of matters can take a lot of time to deal with but good communication is essential to ensure a well-run tenancy.

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74 | eastlife | april 2015

Although our clients were in no way responsible, rather than leaving the tenants feeling aggrieved we took the time to explain the roles and obligations of the different parties and to offer advice to sort the problems out. Not doing that could have resulted in aggrieved tenants. So, as a landlord do you have the time and knowledge to deal with whatever may come your way during

Currently, in New Zealand, between 70 and 75% of all rental properties are â&#x20AC;&#x2DC;managedâ&#x20AC;&#x2122; by the owners. But are they?

People often avoid visiting their investments for fear of what they might find. They donâ&#x20AC;&#x2122;t enjoy the possibility of conflict and, not knowing their legal obligations, they shy away from everyday situations. There are a host of reasons why hiring a property manager is a good decision. The pre-mentioned incidents are not everyday occurrences but I can honestly say that few days go by which donâ&#x20AC;&#x2122;t have interesting challenges. of course, checking the rent is paid is vital but there really is a lot more to it than that. If you would like some advice, or more information about how to deal with all aspects of residential tenancies, you may want to give us a call. elite Property Management is a local, independent company specialising in providing a quality Property Management service without the distraction of property sales. The business is owned and operated by Jane Wilsher. Along with her team, Jane provides a comprehensive and professional service to all landlords from first timers to long standing investors.

Are you a landlord short on time? Heading overseas? Or just over dealing with tenants? We are your local specialist property managers based in Howick. Dedicated to finding quality tenants, maintaining your properties and getting you the best return on your investment. 128 Picton Street, Howick. Phone 09 535 0911 www.eliteproperty.co.nz Email: jane@eliteproperty.co.nz or info@eliteproperty.co.nz

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When will it end? Total Focus Principal, Greg Roy areinz, gives an update on the local real estate market happenings. REINZ figures for our area, â&#x20AC;&#x153;Eastern Beachesâ&#x20AC;?, for the month of February 2015 show the median price has spiked up sharply and is now $868,500. This is a big shift â&#x20AC;&#x201C; for one month â&#x20AC;&#x201C; up from the January 2015 figure of $825,000 (or 5.2 %), andÂ compared to February last year at $762,500; a 13.9% increase for the year. Looking back a few years we had our last market peak back in August 2007, when the median hit $583,750. So, from that 2007 peak up to February this year the median has risen 48.8% â&#x20AC;&#x201C; doesnâ&#x20AC;&#x2122;t sound too bad over a seven and a half year period. However a year after the â&#x20AC;&#x2DC;07 peak, in September â&#x20AC;&#x2DC;08, the median bottomed out at $475,000 â&#x20AC;&#x201C; so taking that figure up to February 2015 equates to

an upwards movement in the median of 82.8%, in under 6 and a half years. Across Aucklandâ&#x20AC;&#x2122;s other regions it was a similar story for the February median. The North Shore median for February rose to $875,000 up from Januaryâ&#x20AC;&#x2122;s $838,000 , well up on February â&#x20AC;&#x2DC;14â&#x20AC;&#x2122;s $744,000. Auckland City, with February â&#x20AC;&#x2DC;15 at $753,000, was up slightly from Januaryâ&#x20AC;&#x2122;s $749,250, and the February â&#x20AC;&#x2DC;14 median of $675,000. JustÂ two examples of the upward movement. Over the past couple of months I have discussed some of the driving forces behind Aucklandâ&#x20AC;&#x2122;s current property hikes. Adding to hikes is immigration, which since the later part of 2012 has been clearly in the positive and growing. New Zealand had net migrant inflow

for the 12 months endingÂ January 2015 ofÂ 53,797 which is more than double for the 12 months ending January 2014 when it was 25,666. The increase was two directional in that it was a combination of both more arrivals and less departures, a signal maybe that New Zealandâ&#x20AC;&#x2122;s growing economy is both attractive and too good to leave. Stats show that over half of new migrants settle in Auckland. So, when will it end; what will make the difference?

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History has shown us how the property market is cyclic and currently we have a number of factors combining to keep the market in its upwards trend â&#x20AC;&#x201C; supply and demand, migration and expansion from within New Zealand, attractive interest rates and market confidence. Some economists are predicting that by 2017 a number of these will have changed and while I didnâ&#x20AC;&#x2122;t find any predicting a bust certainly a levelling off of prices is inevitable.

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eastlife | april 2015 |

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Airport aglow With Auckland International Airport estimating that the 2014 Chinese New Year holiday period contributed $117 million to the New Zealand economy it has appropriately marked the Year of the Sheep in a uniquely Kiwi way. In acknowledging the booming Chinese travel market the Airport has Chinese lanterns designed in conjunction with its local community on display.

â&#x20AC;&#x2DC;Fullâ&#x20AC;&#x2122; sign drives development A positive business environment is supporting the rapid expansion of Highbrook Business Park. With the award-winning estate fully occupied, sustained customer demand is the catalyst for fresh development initiatives, including a new 3140 sqm office building plus two industrial projects, that are transforming the last green field sites into high quality business facilities. New design-build projects for Steel & Tube and Ford NZ are in the final stages of construction and now the three new commercial and industrial facilities, which have a total project cost of $28 million, will add 11,140 sqm of lettable area to the Trustâ&#x20AC;&#x2122;s investment portfolio.

The additional space is expected to generate $2.2 million of annual rental once fully leased and income producing, providing an initial yield of 7.9%. The new industrial developments include a design build facility for tool specialist Machinery House, an existing customer at Highbrook whose business growth has necessitated a doubling of its floor space to 4,600 sqm. The second industrial facility is being developed on an uncommitted basis to meet demand. The new 3,400 sqm warehouse provides another option for mid-sized customers seeking high quality business premises. The new office building will provide welcome relief to

the shortage of available office space at Highbrook. Located on a high profile site fronting Highbrook Drive, the three storey office is already attracting strong customer interest, more than 18 months ahead of its expected completion.

School and community groups contributed to the project by creating a series of designs which were printed onto large sheepshaped lantern installations. Jason Delamore, Auckland Airportâ&#x20AC;&#x2122;s general manager marketing and communications, acknowledges the importance of Chinese travellers to New Zealand. â&#x20AC;&#x153;By embracing the Chinese New Year period Auckland Airport is helping to strengthen relations between New Zealand and China and to drive New Zealandâ&#x20AC;&#x2122;s travel, tourism and trade sectors.â&#x20AC;?

Highbrookâ&#x20AC;&#x2122;s growth escalated at the end of 2014, glass specialist, Metroglass moved into an impressive new 16,000 sqm manufacturing facility overlooking the Tamaki River while further up Business Parade North logistics operator, Mainfreight committed to a five-year lease over a new warehouse development that was undertaken on an uncommitted basis.

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Case fit for McQueen It may seem a bit rich for a family pulling in more than six figures to ask for a ‘Fair Go’. However, financial advisor Hannah McQueen, says people with incomes of any level can fall afoul of unstable budgets. “Statistically we are spending what we earn, irrespective of how much we earn,” says the founder of Enable Me which contributes to EastLife. “Many of our clients are on six figures but failing to make progress. Ironically, some of these are accountants and CEOs, people who are financially literate. But when it comes to our personal finances, there is often a gulf between knowing what we need to do and actually doing it.” Readers may have seen Hannah on Fair Go recently where she is currently putting her skills to the test by helping the Mason family live within their means. “When TVNZ asked if we had a client ready to ‘kick off’, we were in the initial preparation phase with the Masons. So, what you are seeing on

air is where they are in real life,” she says. “They frittered [away] $50k per annum so, to find this, we need to squeeze out all the inefficiencies within their structure. They were paying too much in tax, interest and insurance and spending more than they earned. No wonder they felt like they were on the back foot!” Despite Mike Mason’s six figure income, Hannah says the family’s case has not been an easy one to manage and, in fact, she regularly encounters other higher income earners who struggle in many of the same ways. “Let’s face it, the Masons are not alone! Statistics show that we all fritter money and most of us are capable of doing better, we just need to understand how. “Many people are earning good money but failing to make the progress they should relative to their income. Most incorrectly assume that to get ahead we simply need to

shoppers than savers, so for me to put in place austerity measures would be somewhat short-sighted; they would then fall off the wagon pretty quickly,” Hannah says.

Hannah McQueen

earn more, but what we earn has little to do with progress; understanding our psychology of spending is more important.”

Hannah’s ultimate goal, as Fair Go will reveal, is to help the Masons become mortgage-free in a little more than five years, rather than the 25 the family was expecting, but is this really achievable?

She says a ‘disconnect’ between earnings and spending is often responsible for falling into a financial downward spiral. However ‘cold turkey’ is not necessarily the best remedy.

“Yes – this is what we do! We have worked with many clients to help them become mortgage free. It is a very rewarding process, for us as their personal financial trainer, and our clients.”

“With regards to the Masons, this disconnect has led to inefficiencies across their finances. They are more

Readers can track the Masons’ progress as Hannah works her magic on Fair Go during the coming weeks.

Back in business What did we get up to during our summer holidays? We were minding our own business, that’s what! But now that summer’s well and truly over, our noses are firmly pressed to the grindstone! Thankfully, here are a few inspiring titles the EastLife team recommends to help get us back down to business.

On the Move by Garth Barfoot and Cushla Innes Whether building a business, tackling a triathlon, or writing a book, sometimes it pays to jump in with both (Bar)feet! Known in NZ for his real estate empire, Barfoot & Thompson, Garth Barfoot has tackled many challenges in the sporting world during a life well lived. From his upbringing in Panmure, to featuring on the National Business Review’s Rich List and competing in more than 30 Iron distance triathlons, in On the Move, www.eastlife.co.nz

Garth leads readers through his highly active life.

times, building a family business into a major manufacturer and exporter.

• On the Move by Garth Barfoot and Cushla Innes. Published by Craig Potton. RRP $34.99.

From racing yachts and cars, to starting a radio station, and assisting with the 1974 Commonwealth Games, beyond the boardroom Robert has led a full and interesting life.

Determined to Win by Robert Stewart The story of one of New Zealand’s most successful businesspeople, Determined to Win follows ONZM (New Zealand Order of Merit) recipient and SKOPE Industries’ founder, Robert Stewart. In this enlightening autobiography, Robert illustrates how he negotiated tough

“Anyone can save for a short period, but for sustained results – while being able to live an enjoyable life without financial plans negatively impacting relationships – we need to do a bit more than just give up on those work lunches!”

• Determined to Win by Robert Stewart. Published by Random House NZ. RRP $39.99.

The Truant from Medicine by Ivan M Donaldson Grape things come to those who wait,

‘

Win! On the Move – the Autobiography of Garth Barfoot EastLife has a copy of this book up for grabs. To be in to win, simply complete the form at eastlife.co.nz. One entry per person/ email address; entries close April 30, 2015. Winner notified by phone or email.

but even better things result from those who use their brains! Engaging, witty and captivating, The Truant from Medicine is the memoir of a man who has combined his two great loves, wine and medicine. Somehow, the Pegasus Bay Wines founder has managed to make his mark on the highly competitive wine market, while carving out an impressive medical career, plumbing the deep mysteries of the human brain. • The Truant from Medicine by Ivan M Donaldson. Published by Random House; RRP $39.99. eastlife | april 2015 |

Good times for suppliers Wynyard Wood consultant, RICHARD OSBORNE, whose specialties include commercial law and intellectual property law writes on issues concerning the business community In the normal course of business, suppliers provide goods and services to a company, give credit, chase the debt and finally get paid. But sometimes they are faced with the problem of a debtor in liquidation. Under the Companies Act 1993 a liquidator can ‘clawback’ the payment in the next two years on the basis that it is an unlawful preference over other creditors. A supplier has an ‘out’ if it can show that it acted in good faith, had no reasonable grounds for suspecting that the debtor company was in trouble and gave value to the debtor (in the reasonable belief that the payment would not be overturned). The problem until recently was the requirement to give value. If new goods and services had to be supplied, this was often a major hurdle because a creditor would not continue to supply a late payer. After different views on what value meant at the High Court and Court of Appeal levels, the Supreme Court has finally declared “good times for supplier” in Allied Concrete Limited

‘

In the normal course of business, suppliers provide goods and services to a company, give credit, chase the debt and finally get paid. But sometimes they are faced with the problem of a debtor in liquidation.”

and others v Meltzer and others, see [2015] NZSC 7 (available on line at http://www.nzlii.org/nz/cases/ NZSC/2015/7.html ). The Supreme Court held that a supplier giving value had to give real or substantial value, but (and this is the important point for the supplier), the value can include the value of the original supply. Therefore, the current practical point is that where a supplier provides real value in the original supply and has the required innocent mental state, a liquidator will not be able to claw back the payment.

Having more Fun than I’m Allowed! – Part 2 Bill Potter – The Business Maverick. Bill is an international Platform Speaker, who has presented in 57 countries. www.speakers.co.nz/billpotter.html www.btob.co.nz/the-business-maverick Seriously. People don’t mind you having fun. As long as you don’t have it too close to their location. I played a prank on a friend last month. I called out. “March Fools!” He was unpleased, and shouted, ‘What are you talking about?” I told him it was the first day of March.

‘

Stand on a street corner waiting for the lights, point upwards and call out... “OMG. Buildings!” Then cross the street normally.

He glared at me, adding, “It’s supposed to be ‘April Fools’, you twit!” “I’m allowed to start early if I want to,” I countered. Some people have no sense of humah. I was in New York. We were waiting for a lift. It took three months... (it was a tall building). I entered first.

people come out, look around and go back inside. I was right. The problem was, I couldn’t find MY seminar room. Later, someone recognised me and asked about ‘the problem’. I told him it was eventually fixed. Made me laugh...

I moved to the back. Several people got in. As it started upwards, in my deepest Kiwi voice, I said... “I suppose you’re wondering why I called this meeting?” They all got off at the next stop! Nobody looked back. Sheesh! Some folks were born without a funny bone (Google this, OK?)

Or, you can be watching TV together. At a very tense or serious bit, or even a ‘mushy’ scene, laugh loudly. When everyone scowls at you, innocently say, “Well, didn’t you see the booger in his nose?” Or sumthin’ similar. I’m orf to have more fun than I’m allowed. Coming...?

Stand on a street corner waiting for the lights, point upwards and call out... “OMG. Buildings!” Then cross the street normally.

We offer a personal transformation, KIFS : The 3Percenter Course©, for serious Go-getters. It will make you multi-skilled, for living... ‘Best Life’. You become successful and, very ‘interesting’. Really! Only 10 Enrolments worldwide, are available... now! Send me an e-thingie. Till next time. – duitdammit@xtra.co.nz

At a conference, one time, I went into a seminar room, put my head around the corner and called out “There’s a problem!” I left immediately. From my vantage point, I could see a few

+ Business and Commercial + Property + Litigation, Mediation & Intellectual Property + Trusts and Asset Management + Family and Matrimonial + Employment + Wills and Estates Wynyard Wood, Highbrook Business Park P: 09 969 0126 E: manager@wynyardwood.co.nz

www.wynyardwood.co.nz HIGHBROOK | AUCKLAND | WARKWORTH E510478

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Hunting For FUr Itâ&#x20AC;&#x2122;s the 21st century but had a Whitford man been born in the 18th century, he might well have been mistaken for American hero and soldier Davy Crockett. NATALIe BrITTAN sits down with the huntergatherer to find out what other hats he wears. Seen by most as roadkill, possums have provided a livelihood for Mike Langhorne and his wife, emma. Mike has owned and operated Tapestry Knitwear, a clothing manufacturing company specialising in possum fur for nearly 20 years. In that time it has grown to acquire such well known labels as Possumdown. For years, the companyâ&#x20AC;&#x2122;s Greenmount Drive factory was touted to tourists as the place to buy quality knitwear at discounted prices. Now, having shifted to new east Tamaki premises, there are fresh challenges ahead. While Mikeâ&#x20AC;&#x2122;s main focus is on knitwear, emma is branching out into building as a Jennian Homes CBD and east Auckland Ltd franchisee. The pair consults each other on most matters, and Mikeâ&#x20AC;&#x2122;s many hats come in handy. To date, the Howick-born and bred

entrepreneur has gleaned experience in the fashion, military and hunting sectors and takes most learning curves in his stride. After finishing school at edgewater College he joined the military, climbing the ranks to major. â&#x20AC;&#x153;I was paid for having fun, really. I got a chance to travel and do lots of things that boys love doing!â&#x20AC;? After 20 years, his attentions turned to the lucrative fashion industry. He became the Ceo of well-known New Zealand labels Thornton Hall and Peppertree in the â&#x20AC;&#x2DC;90s and soon after acquired Tapestry Knitwear. Today, it is a multi-million dollar operation exporting to some 20 different countries. Prestigious clientele have included the likes of the Japanese royal family and Saudi Arabian royals are regular clients. Mike was also part of a Kiwi trade

MiKe lanGhorne Photo Wayne Martin

envoy to russia five years ago when a Free Trade Agreement was in the pipeline â&#x20AC;&#x201C; naturally the trip featured vodka and caviar, he laughs coyly. These days Mikeâ&#x20AC;&#x2122;s travels are largely on the domestic front â&#x20AC;&#x201C; he and emma are avid hunters and this year have planned for several hunting trips to Taihape, south of Taupo. â&#x20AC;&#x153;We love the outdoors. We love fishing, we gather seafood, we free dive and explore.â&#x20AC;? Mike and emma live on four hectares of rural Whitford land which is home to 20 sheep, a dog and a few cats.

Although the peaceful setting may be interpreted as winding down, it couldnâ&#x20AC;&#x2122;t be further from the truth. â&#x20AC;&#x153;In life you should be able to do lots of different things,â&#x20AC;? says Mike. â&#x20AC;&#x153;You shouldnâ&#x20AC;&#x2122;t have to do one thing for the rest of your life.â&#x20AC;?

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