MILLIONDOLLAR VIEWS…
ruralliving.co.nz
ARTS: HEART OF GLASS
CHARITY’S ‘DRIVER-ING’
FORCE
When Irish Eyes are Smiling February 9, from 11am, Hawkins Theatre, Local eyes will be smiling following Operatunity’s Hawkins Theatre. The luck (and talent) of show during this concert which will help to get stuck into the spirit (and the ‘spirits’, of time for Saint Patrick’s Day (March 17). available at www.operatunity.co.nz.
Revival Cabaret
February 24-25, times vary, O Broadway Theatre, 41 Elliot St, Papakura
Songs made famous in the West End and on Broadway are set to dominate the O Broadway stage as well. During this show, talented locals will share some of the most wellknown tunes from a host of marvellous musicals. For more information visit www.ptc.org.nz.
Splore
North Island Endurance Series & Motofest
March 3-5, Pukekohe Park, Manukau Rd, Pukekohe, & March 4-5, Hampton Downs Motorsport Park, Hampton Downs
Motorsport fans will be spoiled for choice with racing at both Pukekohe Park and Hampton Downs. Pukekohe hosts the North Island Endurance Series (also at Hampton Downs in April) while Motofest o ers two-wheeled action. See www.nierdc.com and www.hamptondowns.com for more.
February 24-26, Tāpapakanga Regional Park, Orere Point Set to the picturesque backdrop of Orere Point, this music festival is synonymous with summer. Featuring a wide range of acts, not just musicians, this family friendly event will see sandy toes tapping day and night. Further information (including details about this year’s performers) is available at www.splore.net.
Festival of Freeride
NZ Polo Open
February 19, from 11am, Auckland Polo Kawakawa Bay Rd, Clevedon
Although it is played by princes and kings, ‘uncommonly’ entertaining for people from The marquee event on the Auckland polo Polo Open sees top players from throughout beyond compete. Visit www.nzpoloopen.com
March 10-11, Karioitahi Beach, Karioitahi
Making even the most di cult stunts seem free and easy, this event is devoted to wild watercraft and their even wilder riders. Celebrating its 10th year, the popular Festival of Freeride is set to make waves once again at one of Franklin’s favourite beaches. See www.nzfestivalo reeride.com for more information.
Theatre, Ray Small Dr, Papakura Operatunity’s return to of the Irish will be on help audiences prepare ‘spirits’, perhaps) in plenty 17). More information is
February 18-19, Pukekohe Showgrounds Station Rd, Pukekohe
All the fun of the farm and the fair collides as the Franklin Agricultural and Pastoral Society hosts it’s A&P show. From children’s rides and food stalls to rural sports and demonstrations, this event is set to return to the annual calendar in fine style. See www.pukekoheshowgrounds.co.nz for a
Barfoot & Thompson Auckland Cup Day & more
March 11, Pukekohe Park, Manukau Rd, Pukekohe
Polo Club, Clevedon-
kings, polo is an from all walks of life. polo programme, the NZ throughout New Zealand and www.nzpoloopen.com for details.
Urban Polo Open
March 11, Auckland Domain, Park Rd, Grafton
Barfoot & Thompson People’s Triathlon
They’re o and running again as Pukekohe Park’s summer in the spotlight continues! Featuring the ever-popular Auckland Cup Day, as well as other thoroughbred racedays, the coming weeks will see racing finish first every time. See www.pukekohepark.co.nz/events for a full schedule regarding these and other upcoming events.
February 19, start times vary, Maraetai Beach, Maraetai This popular triathlon series comes close to home again with its penultimate races held in rural southeast Auckland. While full length events are on the cards for those at the top of their form, shorter courses ensure the People’s Triathlon is suited to people of almost any age or level of fitness. Visit www.peoplestri.co.nz to enter or for additional information.
Hard on the heels of the NZ Polo Open (Feb 19), this event sees rural sportspeople take their love of polo to town. Combining the glitz and glamour of a top polo tournament with fashions and further entertainment, this event is sure see town and country come together in style. For details visit www.urbanpolo.co.nz.
Bombay Farm Run
March 12, from 9.30am, 554 Paparata Rd, Bombay
Featuring five and 10km events, this fun run involves participants exchanging the road more often travelled for a cross country course. However, ‘runners’ may cover the distance at a walk if they choose, taking in picturesque rural scenery along the way. For details search ‘Bombay Farm Run’ at www.runningcalendar.co.nz.
Franklin Arts Festival
March 17-26
Franklin Arts Centre & Pukekohe Town Hall, Massey Ave, Pukekohe
Following an opening night event, the Franklin Arts Festival will showcase work by creatives, ranging from children through to veteran artists. In addition, awards (including one specifically for local artists) will be up for grabs. For further information visit www.franklinartsfestival.co.nz.
Winston Churchill said: “The Balkans produces more history than it can consume.” In recent years, the same could be said about the entire world. We’ve dealt with a pandemic, a war half a world away, floods and food shortages. That’s a lot to swallow… or not!
Take the egg shortage for instance. For more than a decade, Rural Living has run stories – as have many others – about moves to phase out ‘caged eggs’. I welcome e orts to achieve a better quality of life for chickens. However, increased prices and reduced availability for this cheap (‘cheep’ pun avoided!) source of protein, especially during a ‘cost of living crisis’, lead to poorer health and financial struggles. I care about chickens, but I care about people too.
New government regulations (in e ect from the beginning of this year) and rules from retail chains have resulted in eggs being thin on the ground, or on supermarket shelves at least. Throw in bird flu abroad, a recent fire, as well as ongoing fallout from Covid and a war and it’s… a perfect storm. That said, it’s a storm that’s been brewing (in part) for more than a decade.
Speaking of storms, the impact of the January floods should come as no surprise, considering climate change has been high on the agenda for many years. And, as this issue was finalised, a cyclone threatened. Similarly, climate change, and increasing encroachment into the wild, has long seen the likelihood of a pandemic as widespread as Covid increase. Yes, we were warned.
And yet, adapting to deal with foreseeable consequences (such as more extreme weather) seems to have taken a backseat to attempts to delay or prevent the inevitable – at
least among suits behind desks, as opposed to those in boots on the ground. The tragedy is that these issues, including the egg shortage, were all so predictable.
With regards to our latest issue, we caught up with: woodturner, Jim Millar, the new chief executive of Franklin Family Services, Robyn Driver, and a talented artist, Danielle Fernandez. In addition, we’ve included our usual compliment of competitions, news, books, recipes and more... just as one might have predicted.
So sit back, sink in (too soon?) and enjoy reading our latest e orts. Finally, remember that, while hindsight is 20/20, foresight is (by far) more useful.
Jon Rawlinson, editor
FILLIES & FASHION: With the prospect of winning million-dollar prizes, many a top contender saddled up and headed to Pukekohe Park recently. And yet, in addition to the fast and furious action on track during the recent Karaka Million, glitz and glamour was also the order of the day with fashionistas steeling the spotlight too. To read more about this premier raceday, and to view more photos, see pages 14-15.
info@ruralliving.co.nz
Editor: Jon Rawlinson
DDI 09 271 8036 editor@ruralliving.co.nz
Sales: Kelly Cooke
DDI 09 271 8026 kellyc@ruralliving.co.nz
Art Director: Clare McGillivray
DDI 09 271 8067 clare@ruralliving.co.nz
Design: Claire Robertson clairer@times.co.nz
Publisher: Brian Neben
151 King Street, Pukekohe, Auckland PO Box 38 232 Howick, Auckland 2145
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Luxe Spa’s signature treatment, Moment of Serenity, o ers 90 minutes of bliss, transporting us to an oasis of harmony. Valued at $250, this premium package (available at Pullman Hotel) includes full body brushing to stimulate circulation, a relaxing breathing exercise and customised eastern and/or western massage. For details see www.pullmanauckland.co.nz. We have a Moment of Serenity voucher to give to one lucky reader.
As we head back to work, lavish feasts give way to quick fix meals. Featuring smart functionality, the Sensigence Blender comes into its own in this respect, sensing and auto adjusting for easy operation and optimum performance. For smoothies (an ideal quick breakfast on the move) or icy drinks by the pool when time does allow, this mixing maestro is ideal, and it will also cement its place in the kitchen when preparing soups and sauces as the temperature drops. We have one of these versatile Russell Hobbs’ appliances to give away.
With so many top children’s titles released, it can be very tough choosing our favourites. However, with our feet firmly under the desk for 2023, and to make space for more engaging stories to come, we’ve compiled a prize pack featuring some premier children’s books released last year.
If we could give the good life away, we’d probably be too busy enjoying it to have time to give it away! However, we do have a copy of an inspiring book up for grabs. Ideal as we leave broken new year resolutions in our wake and set a course for rest of the year ahead, The Good Life draws on extensive studies into what happiness really means to most and how people from all of walks can attain it.
Robert Waldinger and Marc Schulz: The Good Life | RRP $40 | Rider
A little support goes a long way. Thanks to Franklin Family Support Services, locals can depend on assistance covering everything from mental health to financial strain and more. Recently, we discussed the work of this vital organisation with its new chief executive, Robyn Driver.
What does for Franklin Family Support Services do and why is its work so valuable?
The vision of Franklin Family Support is ‘empowering people, changing lives’ and our mission is to support and strengthen our Franklin community in the scope of social services. We are a consent-based service provider supporting whaanau in their pursuit to whaanau ora (family health. This means that our friendly team is able to help local families throughout our region to ensure they have access to the all the support they need.
How important is the Heartland Service Centre? Do country people’s needs di er from those of urban locals?
It provides crucial support for rural communities with people who often have less access to online resources and live in more isolated areas. Our weekly service gives rural families immediate contact to support them with IRD, Age Concern, a JP Service and more. Our receptionist, Karen, is the link to the Heartlands Service and she can provide clients with all the information they need.
Does the post-holiday period involve increased calls for help due to financial di culty?
This time of year often brings stress, social issues and financial strain, which all lead to an increase in referrals. Our financial capabilities team focuses on providing tools –such as financial education, reducing debt, tips for money management – so people can manage finances with confidence. In general, we are now supporting families with the financial challenges of the cost-ofliving increases and high mortgage interest rates.
Have you seen increased demand due to the pandemic? If so, what form has this taken?
There was increased need post lockdown [for] immediate support with food – we were able to meet demand through various funding opportunities. While we are not a foodbank, we have relationships with local providers that can help.
We have also seen increased demand for assistance with mental health issues – such as depression, anxiety, stress, tension and loneliness –which have a huge impact on people directly a ected and their families. Our sta is focussed on providing a safe and supportive environment through which our clients thrive. Our
trained counsellors, social workers, budgeters and course providers o er the appropriate support and often broker as advocates for our whaanau, ensuring their mana is upheld and strengthened.
Government programmes cover legal and financial services, counselling, health and more, but navigating these can be tricky. Is this where your organisation comes into its own?
We provide a holistic approach to serving our community, our wraparound practice approach ensures whaanau are supported at their time of need through to their needs being met. However, where our service really comes into its own is by recommending other inhouse services to our clients enabling them to further develop their overall health and wellbeing in a setting that is already familiar to them. Another benefit is that our long-standing sta members have worked at Franklin Family Support for many years and know our community very well.
When did you take on the chief executive role? Have you worked with the organisation in the past?
I began my role on January 9 and I’m busy learning more about the way the organisation works. However, I have been a board member for the past five years, so I already knew something of the amazing sta and the wide range of services. I was attracted to the role because Franklin Family Support has such a good name in the community, working to support families and individuals, and I believe I can continue to increase our presence and further our vision.
Previously, you were principal of Te Kohanga School, correct?
I was principal for six years and felt it was time to try something new. I am excited to transfer some of the
skills I used as a principal – such a time management, multi-tasking and strategic management – into my new role.
If you could grow any plant or raise any animal (real or imagined), what and why?
I would like to have greener fingers! I have a large vegetable garden and new fruit trees, but they are not growing the best crops. This is something I would like to improve in my spare time so I can provide more fruit, vegetables and chutneys for my family. Now that my children are aged two and four they are beginning to be more interested and ‘helpful’ in the garden too.
If you could be Minister for Social Development for one day, what would you do first and why?
Raise the current remuneration package for counsellors and social workers so it is a more sought-after profession. We would then have more sta available for the many, many people in need of mental health and social support.
If you could invite any three people (living or dead) to dinner, who and why?
Sir David Attenborough – to hear him speak of his life working with animals and the environment; Freddie Mercury – to hear him describe his life at the peak of Queen’s success. And, my paternal grandfather as I never had the chance to meet him.
For details regarding Franklin Family Support Services assistance visit familysupport.org.nz.
For more information about South Auckland Woodturners Guild see www.sawg.org.nz. New members are always welcome.
The colour, grain and very nature of beautiful timber has inspired all manner of artists, including wood turners who use their hands and tools to create functional and aesthetically pleasing items for the home.
Pukekohe craftsman, Jim Millar, tells HELEN PERRY about his journey with wood.
When Jim Millar talks about turning tricks, he’s not referring to the oldest profession in the world – he’s talking about a craft that recognises both the beauty and usefulness of timber.
“I took up wood turning after I saw a specialist woodturners shop in Pukekohe. It looked like something I might like to do as a retirement hobby,
so I decided to try my hand.”
His hobby soon became a labour of love and over time Jim’s backyard shed was converted to a comprehensive workshop with a range of machinery and power tools to assist him in his craft.
“I took a beginner’s course way back but after that [progress] has been pretty much from trial and error, although I occasionally watch YouTube for ideas and advice – you can pick up quite a few tips and tricks that way and see what’s trending too,” he says.
“For example, I’ve learned that small holes or cracks in the wood can often be managed by squirting in some super glue then packing the hole with sawdust. And, I’ve discovered just how useful a vacuum cleaner can prove when attached to a wooden faceplate, holding pieces in place while working.”
Working mostly with macrocarpa, matai, kahikatea, pohutukawa and, from time to time, swamp kauri, Jim uses other materials too.
“I get some of my wood from friends down country, but I’ll take whatever I can scrounge from here and there.”
When it comes to favourite pieces, this able woodturner is pretty laid back – he prefers making gifts that “people actually want”, such as kitchen gadgets, Jim confirms.
“There was a bowl I crafted with a paua/resin inset, which I then gave away, and that gave me a bit of kick.”
After retirement from a lengthy career as a train driver (locomotive engineer), Jim knew he couldn’t just stop working.
“I’d also been a volunteer with the Fire Service for 18 years, so sitting back doing nothing wasn’t for me.”
Jim is a member of the South Auckland Woodturners Guild, which has (approximately) 135 members meeting weekly (on Wednesdays) for talks and demonstrations. They can also turn their hands to using the club lathes and other equipment and take grade courses throughout the year.
“Advice from other members is always helpful and the more experienced wood turners are always willing to assist beginners or newcomers to the club. At Christmas, the guild’s pop-up shop gives us the chance to exhibit our work. Some members sell at local markets while interest in my work usually comes from word of mouth – requests for gifts can range from coasters to clocks and a whole lot more,” he adds. “My wood turning has been satisfying and challenging. It’s a pastime, so I’m never idle and never bored because I’m always learning.”
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Engagement in my services assures you obtain my full commitment along with friendly service, whilst also providing you timely professional feedback and relevant market information. When the time comes you will have full confidence to accept and complete the right sales agreement when it is put forward to you.
Engagement in my services assures you obtain my full commitment along with friendly service, whilst also providing you timely professional feedback and relevant market information. When the time comes you will have full confidence to accept and complete the right sales agreement when it is put forward to you. Ian Buchanan 021 647 192 ian.buchanan@bayleys.co.nz
Ian Buchanan 021 647 192 ian.buchanan@bayleys.co.nz
Hit with an anniversary gift we did not expect, Auckland bore the brunt of a drawn-out deluge of foul weather. Under the cloud of a state of emergency, which began over Anniversary Weekend, Franklin experienced slips, road closures, flooding and even loss of life.
With more heavy rain expected (as this issue was finalised), counting the cost could take time, especially for our region’s farmers and growers. Although one of Franklin’s largest growers, AS Wilcox & Sons, appeared to have avoided catastrophe from the worst of January’s weather (at least!), the road ahead is not yet clear.
“We appear to be in reasonably good shape,” the company’s managing director, Kevin Wilcox, said. “The biggest impact will be on our onion crop. [January’s] surface flooding was, relatively, superficial for us, but that’s not to make light of it – there will have been people with onions washed up on their back lawn, which is not nice. From a commercial perspective, the big issue is the constant and heavy water load on paddocks, particularly at this time of year when we’re trying to harvest. The crop condition is a major concern as we confirm what we can recover over the next few months.”
Although recent weather has been particularly hard-hitting, heavy rain has been impacting crops throughout summer. In fact, according to NIWA, January 2023 (mid-summer!) was Auckland’s wettest month since records began. In contrast, drought contributed to an onion shortage from late last year as the last of NZ-grown produce hit the shops. While the vast majority of New Zealand’s onion crop is exported, lower yields hit local growers in the pocket and filter down to households too.
“Onion prices have been reasonably elevated for the last couple of months. We’d usually see a pattern where they would become more plentiful at this
You can lead a townie to a lifestyle block but, first, it pays to think! To assist those inclined to escape to the country’, Auckland Emergency Management has produced a new handbook focused on preparing for emergencies.
time of year, but we may not see that with prices remaining elevated,” Mr Wilcox confirms. “The real pinch point will come around August to October when this crop reaches the end of its storage life. That’s when we’ll know how bad any shortages will be.”
Various types of produce (locally and elsewhere) have been impacted by severe weather, Anne-Marie Arts from United Fresh adds.
“Flooding exposes fresh produce to microbial risk. If floodwaters come in contact with the edible part of the crop, it is considered to be contaminated and will not be harvested. After flooding subsides, growers will not harvest a ected crops. Replanting will not occur for some time until it is dry and considered suitable. These delays might result in supply gaps.”
While we wish the region’s hardest hit farmers, growers and other locals all the best as they rebuild, the greatest local loss due to extreme weather recently has to be the tragic death of retired teacher, Onewhero’s Dave Young. Rural Living would like to extend its condolences to his family, community and to those of others who lost their lives.
“Many lifestyle block owners new to rural life often lack the necessary information, resources and networks needed before, during and following an emergency,” says Paul Amaral from the Auckland Councilrun organisation. “The more you plan ahead, the better o you’ll be when it comes to caring for yourself, your family and your animals.”
O ering practical advice to bolster lifestyle block defences ahead of fires, floods, storms, and other weatherrelated emergencies, The Lifestyle Block Emergency Preparedness Handbook also details what to do when disaster strikes.
The handbook has been developed with input from organisations including Fire and Emergency New Zealand (FENZ) and the Ministry for Primary Industries (MPI).
“We can’t control nature,” MPI’s Georgina Kemp adds, “but we can decide what precautions to take ahead of time to help keep animals safe in an emergency.”
No stranger to grazing, Dr Jennifer Stone BVSc (Dist.) provides a little thought for fodder with advice specifically suited to lifestyle farmers.
Most lifestyle farmers have a mix of animals so it can be di cult to know how many of each are best suited to grazing in the spaces available while fending o parasites. As a rule of thumb, for one year one acre of pasture will support:
One cow raising a calf until three months of age
One or two horses, with the use of hard feed over winter
Approximately six sheep or goats, raising lambs/kids until about three months
ose with few animals and enough land may be able to continuously graze the same paddock. However, while simple, this system will usually result in poor quality grass over time as the stock avoid certain plants and areas where they have defecated. Weeds are likely to persist, parasite burdens will be higher and stocking rates need to be lower.
Using multiple paddocks through which animals are rotated, rotational grazing ensures that pasture has time to rest and recover. Although pasture is maintained at the fastest stage of growth and parasite loads in the grass are lower, this method requires fencing, water sources to each paddock and more intensive management.
is system uses di erent species to follow behind each other (see table) because di erent species have di erent eating habits and are a ected by di erent parasites.
Grass 90% 70% 60% 20%
Weeds 4% 20% 30% 20%
Browse 6% 10% 10% 60%
is means, for example, that a cow’s diet consists of 70 per cent grass, a sheep eats 60% grass, but a goat eats only 20% grass with most of its feed coming from weeds and browsing plants higher o the ground.
Cattle eat long grass using their tongue to wrap around the sward and pulling to take a mouthful. erefore they require paddocks where the grass is 15-25cm high and need to be removed when pasture is no lower than 8cm.
Sheep eat shorter grass as they nibble with their front teeth. Generally sheep should not be grazed on pasture any lower than 2-3cm tall depending on the time of the year. Goats can be used to tidy up weedy patches and Chickens may be taken through a erwards to fertilise the land as the pasture recovers.
Sheep and goats share the same parasites, while cattle harbour di erent parasite species again. erefore, cross grazing helps to clean up the pasture and lower parasite burdens.
Patchy areas of weeds or faecal piles will not be eaten and should not be considered when judging the average pasture length. Even with cross grazing stock will still require drenching at certain times of year. See www.franklinvets.co.nz/lifestyle-farms for more detailed lifestyle block health and pasture management information.
Looking for a healthcare solution that includes EVERYTHING your lifestyle block animals need on an annual basis?
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Barbers pole worm: this blood sucking parasite causes anaemia so check gums, which will become pale or even white. Prevent this with Clomax
Flystrike: sheep may appear restless, itchy with wool discolouration. Remove dags and apply Cyrex after shearing
Facial eczema: monitor spore counts and use Zinc as a prevention
Pink eye: this is a highly contagious infection indicated by inflamed, weepy eyes
Ticks: check for animals rubbing or with large areas of hair loss
A marquee raceday during Pukekohe Park’s summer in the sun, the Karaka Million saw racing fans and fashionistas alike enjoy (almost) the last of the summer wine during a premier afternoon and evening at the track. Among the thoroughbreds was Rural Living’s WAYNE MARTIN who was busy capturing the action trackside.
Talent was in no short supply at the recent Karaka Million, but it took Prowess to secure one of the richest prizes in Kiwi thoroughbred racing.
“To come away with a win like this [the Karaka Million 3YO Classic] is hugely satisfying,” Prowess’ trainer, Roger James, says. “I think this is certainly the best field of three-yearolds that we’ve seen assembled in New Zealand in quite some time.”
Bred by Te Kauwhata’s Hallmark Stud, Prowess was purchased from New Zealand Bloodstock’s (NZB) Karaka Sales Centre for $230,000 in 2021. Two other Karaka ‘graduates’ followed Prowess past the post with Wild Night in second and Desert Lightning also placing.
Waikato’s Te Akau Racing claimed
Horses expected to thunder down the track at full ‘sail’ in future – perhaps while winning the Karaka Million – were subjected to less than delicate sounds of thunder recently. Despite abysmal weather, New Zealand Bloodstock (NZB) attracted keen buyers to its Karaka Sales Centre for the annual National Yearling Sales.
“All the big guns were here,” Andrew Seabrook from NZB confirms.
top honours in the Karaka Million 2YO race (for the seventh year running) this time thanks to Tokyo Tycoon and his South African jockey, Craig Zackey.
“To have only come to New Zealand a few months ago and to be winning one of the biggest races here is overwhelming,” he says.
Tokyo Tycoon stumbled and lost ground out of the starting gate only to find his rhythm and make up eightnine lengths in the straight.
“What a good horse,” Craig adds. “All credit to him, he’s a superstar!”
Unfortunately, Rural Living’s favoured filly, Ethereal Star (see our Dec-Jan e-edition) could only manage second place with Trobriand in third.
Rounding o the highlights of a first-class day of racing, Zee Falls claimed the $120,000 Karaka Cup.
Curraghmore (Cambridge) commanded Book One’s highest price ($1 million). However, Karaka’s Haunui Farm ‘hammered’ home sales success with two lots in the book’s top 10, yeilding $500,000 and $625,000.
Book One’s total turnover topped $70 million with the average and median prices at $151,980 and $130,000.
“Probably the most heartening statistic was the median [price],” Mr Seabrook added. “This is a fantastic result and gives us an idea of how strong the middle market has been.”
Townies best expect to dirty their gumboots soon enough as Open Farms welcomes them to their world. On March 12, selected farms nationwide will open their gates to visitors, encouraging them to learn more about how our food is produced.
“I had heard about it [before] and I was pleased to be involved,” Caroline Rose from Hunua’s Green by Nature says. “Open Farms goes with our philosophy of spreading the word about farm-to-table and regenerative, community supported agriculture.”
Caroline and her husband, Dominic, along with her sister and brotherin-law (Janice and Malcolm Bell) established Green by Nature in May 2020. While Janice and Malcolm draw on prior experience from running a vineyard in Hunua, the Roses’ rural roots stretch back across the globe.
“We moved from South Africa where we had a big property with lots of horses,” Caroline explains. “Later, one night over dinner when we were all living in Beachlands, Malcolm said he wanted to move back to the country and we all said: ‘yes please!’”
First involved in Open Farms in
2021, Green by Nature is a ‘no dig’ market garden that also features an orchard, sheep and free-range hens.
“Leaving the soil in better condition is the principle behind everything we do. If you have healthy soil, you’ll have healthy animals and a healthy farm,” Caroline adds. “It’s been quite a journey, with lots of learning curves along the way [and] we’re happy to share our experiences with others.”
Once again, Brookby’s Donald Pearson Farm is also participating in Open Farms.
“Donald’s Farm is an educational dairy farm gifted to NZ Young Farmers in 2018 to connect people with farming,” the property’s manager, Sam Waugh, says. “We are excited to be able to showcase what farming is like and how our food is produced to our urban mates. There will be a tailored, guided tour for visitors as well as a ‘meet and greet’ with some of our dairy cows.”
During the first two Open Farms, more than 7,000 people visited 82 properties across the country, from sheep and beef stations to orchards, dairy farms and more. However, due its popularity, bookings must be made in advance, the initiative’s founder, Daniel Eb, confirms.
“We book out half of our capacity in 24 hours and more than 80 per cent of events are overbooked [so] there is no lack of interest from urban Kiwis. When bridging the urban-rural divide, there is nothing more e ective than an on-farm experience.”
See our July-Aug 2020 e-edition (at ruralliving.co.nz) to read more about Donald’s Farm; helpful tips from Caroline and family are accessible at www.greenbynature.nz. And, for further information about Open farms, visit www.openfarms.co.nz.
With many a harvest in full swing, motorists are reminded to consider the ‘tractor factor’ on rural roads nationwide.
“They’re bulky and (of necessity and, by law) move at lower speeds,” Federated Farmers’ Colin Hurst says regarding farm vehicles, especially harvesters. “Farmers are asking other drivers to show a bit of patience and common sense when coming across these large vehicles on the road.”
When tractors and harvesters (for example) pull over, drivers should take the opportunity to pass if they can do so safely. Refusing to pass can result in tra c issues, impatient manoeuvres and risky road behaviour.
“Most [farm vehicles] will be moving
no faster than 30-40kph or so, so it’s not essential to have the same several hundred metres of clear road ahead needed when overtaking much faster moving tra c.”
Farmers, growers and lifestylers are also reminded to consider tra c flows, Mr Hurst adds, especially their responsibilities regarding protruding implements/headers. Beacons and hazard panels should also be employed if practical.
Ahead of the NZ Polo Open (Feb 19, Auckland Polo Club, Clevedon), the who’s who of the sport attended a special launch event hosted by Karaka’s splendid DoubleTree by Hilton hotel.
Speakers included well-known local businessman and Auckland Polo Club president, Tony Van Den Brink (pictured). Generous servings of sunshine and Veuve Clicquot set the mood for an event o ering sport, fashion, food and more.
A little bird tells us that, while this year’s winner of the NZ Game Bird Habitat stamp competition wishes to remain anonymous, prizes will be flying her way soon. The Wairarapa farmer captured this superb image of a Californian quail (right) in full strut.
Designed to aid in conservation e orts, the annual stamp competition sees hunters paying an additional (although optional) five dollars for a game bird licence featuring the latest winning image.
The next competition launch will coincide with the beginning of the game bird season in early May. For more details regarding the contest, or game bird licences, see www.fishandgame.org.nz.
The appointment of a new PM could be just what the doctor ordered for farmers. Federated Farmers’ Andrew Hoggard suggests Chris Hipkins should ‘slow down and prioritise’ with regards to government initiatives impacting the primary sector.
“Farmers have, many times in the last three years, expressed concern about rushed, poorly-consulted-on legislation that has proved to be flawed and impractical,” he says.
From proposed changes to the Resource Management Act, e orts to curb carbon emissions and the
For the most part, news cannot be served in bite-sized pieces. However, in e orts to serve readers a balanced diet of news (is there any such thing?), we’ve included the following matter-of-fact morsels to chew over.
Three Waters legislation, to the ‘ute tax’, compulsory income insurance and migrant worker restrictions, Mr Hoggard contends farmers have been under the pump. However, Mr Hipkins has voiced intentions to hit ‘reset’ to focus on core public services.
“The primary industries did the heavy lifting to get our economy through the pandemic and will continue to do so,” Mr Hoggard adds. “Let our farmers get on with doing what they do best – growing quality, low environmental footprint food and fibre.”
Ironically, Fieldays 2022 was a raina ected a air despite being held in early summer! This year, the rural expo will return to its mid-June timeframe. See www.fieldays.co.nz for details.
Even in the engine room of an All Black forward pack the top two inches count. So, when choosing a new ambassador, an agriscience giant courted some very tall timber.
“I believe in Corteva [Agriscience],” Sam Whitelock says. “It is a brand that’s earned the trust of farmers. I have used Corteva products my entire life and will continue to when I farm
In addition to more than 140 All Black caps, Sam holds a degree in plant science and owns an 800-hectare farm in Hawke’s Bay.
“We are so excited and honoured to have Sam as an o cial part of the Corteva team,” Glen Surgenor from Corteva adds. “This partnership has certainly put a ‘cap’ on the year!”
Government has loosened purse strings in e orts to aid farmers and growers following recent storms.
“Some areas have recorded unprecedented amounts of rain, which has flooded farmland, damaged infrastructure, and washed away crops,” Agriculture Minister, Damien O’Connor, said. “[This] comes on top of what has been a challenging and wet season for many in the upper North Island, which compounds the stress. It’s important we [help] farmers and growers.”
Funding of $200,000 will be allocated to Rural Support Trusts that
know their communities and what support is required to help people through, Mr O’Connor added.
In addition, Inland Revenue’s Adverse Event Income Equalisation Scheme will enable farmers to even out income fluctuations, spreading gross income from year to year.
Agricultural trade, climate change and food security topped Damien O’Connor’s list of topics to cover during recent forums in Europe.
“The Global Forum for Food and Agriculture is the world’s largest informal conference of agriculture ministers and industry,”
he said of the Berlin meetings. “New Zealand’s participation enhances our credentials as a global leader in agricultural innovation along with our exporting brand.”
Mr O’Connor also attended the World Economic Forum in Switzerland. Both forums should bear fruit through new, or strengthened, trade agreements, he expects.
“The global economy is moving through strong headwinds, which will bu et New Zealand this year. This year’s World Economic Forum theme, ‘Cooperation in a Fragmented World’,” resonates for New Zealand especially as we continue to reconnect with the world following the pandemic.”
As part of our programme of innovation, service excellence and our environmental initiative, Rural Living and EastLife publications will now be printed using a coldset process on uncoated paper.
GREENER INK:
We print using vegetable-based inks instead of petroleum which release less pollution
SUSTAINABILITY:
The change in paper stock gives us a more sustainable and organic product in line with global trends
REUSING:
The waste paper from printing our publications is used to hydroseed grass verges/berms
RECYCLING:
Uncoated paper yields a higher percentage of fibre for recycling and less sludge
SAVES ENERGY:
Coldset printing consumes less energy and uses less energy for less time than heatset printing
and more, Damien O’Connor, has been on task at home and abroad, recent reports suggest.
Cometh the hour, cometh the mullet men! A new addition to the Rural Games, the mullet competition, is set to prove many involved are ‘growers’ as well as ‘showers’!
Held March 10-12, Palmerston North, the games will see numerous awards up for grabs across a wide range of sports. A new inclusion is the event’s first ever Golden Loader Championship and a world-record truck pulling attempt. The programme also features regular favourites from sheep shearing, dog trials, timbersports (now including chainsaw sculpting) and the highland heavies, to gumboot, egg and cow pat throwing.
In addition, winners from the Rural Sports Awards (honouring those who make rural sports possible) will receive
recognition as part of the Rural Games’ programme. For a list of awards’ finalists, and more about the games, visit www.ruralgames.co.nz.
Because innovation is crucial to success at grassroots level, Primary Industries NZ (PINZ) is again set to honour rising stars.
“Giving us that edge in highly competitive international markets, and helping us meet environmental, biosecurity and other challenges, are researchers, technologists, cross sector collaborations and producers who find better ways of doing things,” Federated Farmers’ Terry Copeland says. “They’re the sector champions that the PINZ Awards acknowledge and celebrate.”
Nominations close March 29 with winners announced during July’s PINZ Summit. For further information see www.primaryindustries.co.nz/awards.
KC15360-v6
“We were absolutely thrilled with the results!”
Petting an alpaca (or two) is not an unusual experience these days. However, at Cornerstone Alpaca Farm – in nearby Gordonton – visitors are greeted by more than just a couple of these friendly and curious camelids. As these photos (from a summer excursion) show, a good time was had by al-l.
In this semi-regular section, we share reader’s anecdotes, photographs and other pieces about local life. Please email contributions to: editor@ruralliving.co.nz.
Rising egg prices and shortages have energised many to read up about how to care for chickens at home. While Jane (a Waiuku lifestyler and renowned artist) is ahead of the flock in this respect, it seems as though at least one of her housemates believes she could benefit from a refresher course.
Taking ‘free range’ a little too literally, the pecking hen pictured is intent on ruling the roost.
“She came with the name ‘Aggressive Bob’, but I changed it to ‘Max’ after the fiery, fierce red head from the Stranger Things TV series. She fears nothing!” Jane exclaims. “So far, she has attacked the cat,
Gidday Folks. Just when my Achilles rupture was healing to the point that I could start moving about properly, down comes the rain –enough to kill o half of Auckland’s rabbits and wasps! I’m not complaining too much, though; despite so many of you dealing with severe flooding damage, I’m quietly pleased that the deluges will have resulted in fewer pest problems, in the short term at least. Unfortunately, the rain has also meant we’re seeing a spike in calls about rats and mice – more on that to follow.
With regards to rabbits, numbers decline during winter, which is entirely moisture driven – saturated burrows lead to young rabbits and even adults becoming much more susceptible to viruses and pathogens. The terrible weather has definitely knocked the snot out of rabbits, which should mean lower numbers to deal with heading into autumn.
It’s a similar story with wasps. The vast majority of nests Janet has been
dealing with this year have been the large underground nests of German and common wasps. Calls concerning these all but stopped as soon as the rain started, and the flooding should lead to a massive di erence in wasp numbers going forward.
As for rats and mice, on the other hand, they generally only move into buildings during winter, but the recent ‘wintery’ conditions seem to have brought this on a few months early. With any luck this will be short lived, and they’ll head back outdoors as soon as the waters recede, but do keep an eye out for the presence of rodents in buildings over the next month. Remember that the damage these guys cause is often extensive and has the potential to be particularly dangerous – gnawing on wires and pipes is far more common than you might think.
One factor so often overlooked when dealing with rodents in buildings is access. They love getting into ceiling cavities and onto roofs and, if they get onto a roof, you can bet they’ll find a way under the iron or tiles and set up camp inside all that
lovely, warm insulation. Removing branches that allow roof access is an important first step in reducing the risks these guys pose.
Many bait stations will have been flooded out or completely washed away in the recent deluges. So, just as you would at the start of winter, dig those stations out (pun intended!) give them a good clean and fill them with Pesto Rodent Blocks. Fresh bait will also be really attractive at the moment, so give it between five and 10 days then fill them again. I suspect such stations will get plenty of attention and should help reduce the number of rodents that show up later on, once winter really kicks in.
Until then, all the very best while dealing with the flood clean-up and feel free to drop me a line to talk pests at any time.
Reay Neben is the publisher of Rural Living
The sun is shining as I write this and, although more rain is threatened, we must make the most of whatever the weather brings. The recent floods have been so devastating across Auckland with parts of Franklin especially hard hit. I feel so sorry for all those farmers and growers who have put so much work into their land only to see crops washed away. There sure has been horrible weather during this ‘so-called’ summer!
The past month has really been very quiet for us as we didn’t want to venture out. However, Brian celebrated a milestone birthday during Waitangi weekend – we went out for dinner with family followed by a lovely lunch with long time friend, Val, formerly from Waiau Pa.
On another note, readers will have noticed Rural Living is now printed on a di erent type of paper and in a slightly smaller size than we used previously. This has been necessitated by huge increases in all
paper prices, but there is a definite advantage to the changes too.
After much agonising over the options, we decided we didn’t want to reduce the number of copies we print – and, therefore, the number of readers we reach – and we knew that our wonderful advertisers were not in a position to pay double (or more!) for their advertisements in e orts to cover the extra costs.
The key advantage to our format change is that our new paper is more sustainable; to stay in step with the times, we knew it was time for a change. And, it’s not just our paper that’s ‘greener’ – we’re using cold-set (rather than heatset) printing, which is kinder on
the environment, with vegetable based inks. This is perfect for a rural product as it is now totally biodegradable.
The change in paper and printing in general has meant our fabulous artists have been fine-tuning our style somewhat to ensure our content still looks its best while we continue to provide a similar amount of news, entertainment and more for you all to enjoy.
So, despite increased printing costs, we remain able to supply our magazine to Rural Delivery addresses and through well-stocked stands throughout the region. We are still producing an extensively read, local lifestyle magazine for our community with award-winning content and huge support from advertisers and readers.
Reading back, I realise I have rambled on a bit! However, I feel we owe it to everyone to explain why we’ve made such changes. We are not alone as rising print costs are impacting publishers throughout New Zealand and beyond. Some may cut content, some may cut distribution (reach) back to the bone or introduce subscription charges – we prefer to do none of these and simply go greener instead.
Known to break the glass ceiling, Danielle Fernandez has had a long-standing a air with mosaic art for almost 30 years. Recently, FARIDA MASTER visited her home studio for a sneak preview of some of her most whimsical and wildly exciting projects.
When creating mosaic art with broken glass and tiling Maraetai’s Danielle Fernandez enjoys playing with light and geometric patterns. Readers may be familiar with her work due to her studio, Mainly Mosaic, playing a regular part in the popular Franklin Arts Trail.
“I was the first person in Maraetai to be a part of the Franklin Art Trail,” she confirms.
Danielle’s studio is a woman cave of art, creativity, and brilliance. It’s her happy place as she goes hammer and tongs with grout, tiles, marbles, and glass. She can mosaic anything she wants.
Every artistic piece in the studio –be it 3D wall art, stained glass mosaic sculpture, wall sconces, decorative tables, planters, letterboxes, birdhouses or beautifully cut stained glass mosaic jewellery – has an enchanting story.
While working on multiple bejewelled pieces of art, the one that jostles for attention is Danielle’s pet project – it’s a breed apart! She’s been working long hours on a unique mosaic artwork for a kennel (Bombay’s Cane Corso Corsarii) known for high quality, pedigree dogs. At the last count, she has worked with approximately 1700 pieces of sculpted smalti (traditional enamelled glass mosaic material) for the work’s border alone. The smalti was sourced from Australia and the
US as she couldn’t find the exact colours she wanted here.
“This piece will be placed at the entrance of the kennel. It will be embedded in the floor,” she says. “When I asked the owner what he had in mind for the mosaic he said: ‘surprise me’!”
Of Spanish and Italian descent, Danielle’s energy is infectious and her work is popular. She has her share of high-profile clients willing to wait their turn for her specially commissioned work. Recently, she completed custom wedding presents, including a suncatcher, and necklaces for the wedding ceremony of a New Zealand-based Hollywood stunt double – although we can’t say which one!
There’ve been a few occasions when this American expat has been oblivious to how well known her clients are. In one instance, it was only when she asked a client for a delivery address that she realised he happened to be a top executive of Ryman Healthcare Group.
“I told him later that, had I known who he was, I wouldn’t have done as good a job [because] I would’ve been a nervous wreck!” she laughs.
Following a trip to the US late last year, Danielle was thrilled that her work was set to exhibited at DiRasa House of Diversified Arts at Montclair, a new gallery in New Jersey.
“I met with them and they’re happy to showcase three of my mosaic
paintings of Elvis, Madonna and Barbara Streisand,” she says. “The gallery is also exhibiting my jewellery and stained-glass mosaic-lit pieces –I love to be recognised for my lights.”
The pop art pieces are part of her ‘Not Just Another Pretty Face’ series of 3D sculptures created with fragmented tiles and jagged glass.
From her Maraetai studio, Danielle enjoys sharing her art with those eager to learn. She hosts regular workshops and her website/blog (www.mosaicsmostly.com) inspires and teaches people interested in her craft. In addition, her book, Brilliant Stained Glass Mosaics amply illustrates simple mosaic techniques to create stunning designs for both home and garden decor.
“I enjoy teaching people how to create something beautiful for their homes with ceramic, tiles or stained glass,” she adds.
Some of the most wonderful of wildest places feature in this book. Taking readers on an exploration of some of the southernmost spots of the South Island (including the West Coast) and right down to Antarctica, Andris Apse reveals what makes our wilderness so well loved. Featuring lavish photography accompanied by lyrical text, The Deep South brings this wonderful corner of our country into the spotlight.
Andris Apse: The Deep South | RRP $75 | Penguin
Nina’s dreams of working with ponies are set to be realised when her help is requested in taming a wild pony for the Australian Brumby Challenge. The first book in a new series by Kelly Wilson (of Keeping Up With The Kaimanawas), this book is ideal for budding equestrians aged nine and up.
Kelly Wilson: Wilson Sisters Adventures – Shyla, the Snowy Brumby | RRP $18.99 | Pu n
While weight loss alone is no golden ticket to good health, losing extra kilos can (most definitely) help bolster our bodies including our immune systems. Taking a common sense approach, this book is intended to reveal how we can reduce weight quickly, through a range of recipes and tips, but (most importantly) in a way that means we shouldn’t pile it all back on again.
Luke Hines: Five Kilos in 5 Weeks | RRP $29.99| MacMillan
Released on Valentine’s Day, Closer to Love focuses on what makes relationships work. O ering a practical guide for modern people, Vex King seeks to help us cultivate mature, meaningful relationships and overcome fears, expectations and insecurities, all while understanding who we are and what type of relationships we wish to build.
Vex King: Closer to Love | RRP $39.99 | MacMillan
In the latest addition to a popular series, Willa hires a resident from the retirement village next door for children who don’t have grandparents of their own. Despite a few flaws in her plan (and along with her trusty sidekick, Woof), this thoughtful youngster finds a way to make everybody’s day one for all to remember.
Jacqueline Harvey: Willa and Woof –Grandparents for Hire | RRP $15.99 | Pu
This illustrated non-fiction picture book showcases the life of the longest serving British monarch. From a young princess to a queen negotiating the challenges of a changing world, Queen Elizabeth celebrates achievements while helping young readers learn more about monarchy, history and a life well lived.
Queen Elizabeth | RRP $30 | Dorling Kindersley
From events to shopping and so much more, Papakura is the place to be as we head into late summer and early autumn.
WELCOME: New businesses setting up shop in Papakura recently include: Vets at 77 and Uniform Hub (both on Great South Rd), Papakura Op’ Shop (inside the Papakura Anglican Church) and BFT (Body Fit Training) on Railway Street.
Politics may bore some, but Clevedon Parish Vicar, The Reverend Sarah Park, is most interested in recent Auckland Council e orts. With the future of the historic St James Church (near Ardmore) in the balance due to borer and rot, a $11,250 grant from Auckland Council could be just what the vicar ordered.
“It is a great start towards our fundraising for a conservation report,” Rev Park confirms. “We are grateful, and we are in the process of applying to other heritage funding bodies. Our success with the council will likely help our case.”
Closed since 2020 due to major structural issues, the church may require extensive work. However, the grant will enable a full assessment, giving restoration ‘a fighting chance’, Franklin Local Board Chair, Angela Fulljames, adds.
“It’s great to see council funding for a conservation report,” she says. “Without one, no one can know what might be involved, let alone the costs.”
Unsurprisingly, a surprise announcement by (now, former) Prime Minister, Jacinda Ardern, dominated the headlines recently. Somewhat lost in the (re)shu e was the news that one of our region’s local MPs, Judith Collins, was elevated nine places on the National Party list. Dare we say this proves one can return to favour despite… ‘burning Bridges’?
An innovative charity, The Abbeyfield Society is seeking to call Pukekohe home. Providing shared living (essentially, flatting for seniors with a little extra support) across the country, the society is attempting to secure a house or land in our area and establish a local committee. To help bring Abbeyfield to Pukekohe, or for more details, contact the organisation via www.abbeyfield.co.nz.
MOVIES IN THE PARK:
On Saturday, February 25 (from 6.30pm) DC League of Super – Pets will be showing on the big screen in Central Park. So, grab a picnic and blanket and head along for a free, fun family evening out presented in association with Auckland Council. For details visit www.papakura.co.nz/events.
PAPAKURA STREETFEST IS BACK!
Looking further ahead, plans are in full swing for this popular local festival. Scheduled for Saturday, May 6 (10am-2pm, Great South Rd and Broadway), the StreetFEST will feature market stalls with family fun (including face painting), food, entertainment and more on the menu. And, local shops will be open too. See www.papakura.co.nz/events for additional information.
PUBLIC HOLIDAYS:
Don’t forget that we have some key public holidays and other notable dates coming up: ANZAC Day (Tuesday, April 25), Easter (Friday, April 7-10) and Mother’s Day (Sunday, May 7).
Papakura Business Association
PO Box 272 1783
Papakura 2244, Auckland
Phone 09 298 8996
www.papakura.co.nz
Hair trends aren’t moving as quickly these days as makeup and nail trends and, because we all have di erent hair textures and cuts, not every new hairstyle is easily adopted by us all. However, with a little help from our expert team here at Alberts you can still achieve your hair goals.
It has taken nine years to perfect, but ghd’s new duet styler (which takes hair from wet to styled with no heat damage) is now in use at Alberts. Use it to dry wet hair then simply switch to its ‘shine shot’ mode to style. What’s more, this innovative tool (available from our salon for just $645) can help you maintain that sophisticated salon look at home.
For the benefit of those who haven’t met me, I have enough hair for an entire village! So, when Michael (a ghd educator) explained that he could dry and style my hair with just one tool simultaneously, I was very doubtful. But he was right, so I quickly became a firm believer in the duet styler; my hair feels incredibly soft and shiny while retaining its luscious volume.
IMMEDIATE
“Dentures can be a nightmare when they are not fitting well. Worn dentures may cause discomfort when eating or speaking.”
Problems that may be associated with poor fitting dentures are:
• Mouth Ulcers
• Tissue Irritation
• Incorrect Bite
• Affected Speech
• Headaches
• A Painful Jaw
• Poor Aesthetics
DENTURE
• Full Top and Bottom Sets
• Full Set (same day service)*
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• Denture Relines
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• Custom Sport Mouthguards
• Denture Modifications PAPAKURA 257C Great South Rd, Papakura
BEFORE AFTER Ph 09 972 2545 or 027 347 3246 Email: thedentureman@hotmail.com PUKEKOHE 234 King St, Pukekohe BOMBAY 362 Hillview Rd, Bombay
BYE BYE, BAD HAIR!
Lady Jayne‘s Salon Pro Rechargeable Straightening Brush (RRP $109.99) is ideal for smoothing and styling as well as easy touchups when out and about. Light and portable, this cordless, heated hairbrush is small enough to keep in a handbag while delivering the power of 37 heated fins. Coated with ceramic and ionic powders, it is designed to help control frizz and fly-away strands, while styling sleek looking locks. With five heat settings (heats up to 180 degrees celcius in just 90 seconds!) this brush can deliver, roughly, 25 minutes of styling time.
These hot new products are designed to help us look and feel good from top to toe!
Because sandal weather is liable to remain for a little longer, Manicare is ready to help us put our best feet forward. This range includes a foot exfoliator, a callus file and callus remover. Together, these products form an e ective and easy three-step foot care regime so we can continue to step out in style through summer, into autumn and beyond.
An all-in-one, Naturally My Skin’s Multi Glow Serum is formulated to nourish our skin, leaving it hydrated, glowing and radiant. Boasting an impressive natural and organic ingredient list, this elixir is designed to address a wide range of skin issues, from fine lines to scarring and pigmentation problems. What’s more it is intended to be suitable for use on sensitive skin. RRP $54.99.
The beginning of the school year may have been delayed for some due to gathering storm clouds, but children are now busy tucking into their tucker between lessons. However, this can create a headache for parents looking to give their little ones the nutrients they need to feed their active minds.
Carmel Ireland from 5+ A Day asserts that health and wellbeing are priorities when preparing lunchboxes.
“At the start of term one, summer fruit – such as nectarines, apricots, peaches and plums – are delicious and good value,” she says. “Other great options include cherry tomatoes and carrot sticks with hummus.”
Although the days of lockdowns are (hopefully!) behind us, Covid and other illnesses can still result in children having to take time o school. For this reason, foods high in immunity-
boosting vitamins and minerals are more important inclusions than ever.
Heading into autumn, it may become a little more di cult with regards to choosing fresh fruit and vegetables, but there are always new season options from which to choose either for main meals or to top up lunchboxes.
“Breakfast is a great time to add a serving of fruit to your routine. A mix of pears and feijoa simmered with spices and a tablespoon of honey is a vitamin-packed topping for yoghurt or porridge,” Ms Ireland adds. “And while it’s easy to pop whole apples and persimmons into lunchboxes, try cutting them into bite-sized pieces for younger tamariki. Remember to sprinkle the apples with lime juice to stop them browning.”
The following seasonal fresh fruit and vegetables are ideal for school lunchboxes:
Term One: summer fruit (nectarines, apricots, peaches and plums), passionfruit
Term Two: apples, pears/ nashi, feijoas, satsuma mandarins, persimmons
Term Three: kiwifruit, carrots, tamarillos, navel oranges, broccoli, kumara
Term Four: avocados, tangelos, strawberries, tomatoes, berries, cherries
For further seasonal suggestions, recipes and more, visit www.5aday.co.nz
Especially handy for those who are flat tack and on the go, Flatto peaches may not look the prettiest but these sweeties taste divine. Available from supermarkets and fruit stores nationwide, these Otago-grown heirloom beauties come in white and gold varieties (RRP $4.95-5.95 per pack) but be quick as they won’t be in season for very long!
75g bulgar wheat, pearl couscous, orzo or quinoa
250g cherry tomatoes
400g Flatto peaches
1 chilli
1 garlic clove
1-2 pinches dried oregano
A handful of basil (leaves only)
120g feta
1 lemon
1 tbsp olive oil
Sea salt
Pepper (freshly ground)
Made from grapes grown in Australia’s King Valley, which boasts a climate similar to that of northern Italy, Brown Brothers’ Prosecco NV and Prosecco Rosé practically set the scene for get-togethers. These versatile wines (available nationwide) feature prosecco bubbles to help ‘scrub the palate’ between light and heavy courses.
Thanks to Brown Brothers and Shellie Froidevaux (aka Iron Chef Shellie), here’s a tempting way to spice up some popular homemade treats.
300ml cream
Cook your chosen grain following the instructions on its packet and set aside. Halve cherry tomatoes and place them in large bowl. Halve the peaches, remove the stones and slice into think chunks. Halve the chilli (remove seeds and pith for less heat) and chop. Add the chilli and peaches into the bowl with the tomatoes.
Peel the garlic and grate it into the bowl. Add the oregano. Tear basil leaves and crumble feta into the mixture. Grate in the lemon zest and squeeze in its juice. Add olive oil along with a pinch each of salt and pepper. Fold the cooked grains in with the mixture, serve and enjoy!
Four cups self-raising flour, sifted
300ml Brown Brothers Prosecco
Preheat the oven to 200 degrees Celsius. Sift flour into a large bowl, add cream and Brown Brothers Prosecco. Mix together with a fork, until combined. Pat mixture onto a well-floured board, cut with floured scone cutter and place on baking tray. Bake for 10-12 minutes. Cool scones on trays and serve with jam. Add a dash of whipped cream and serve these sumptuous scones with a glass (or more!) of prosecco.
From tempting tipples to tasty treats, life can be ‘fare’ enough, thanks to these new (and recent) additions to shelves.
This savoury recipe takes the humble cheesecake to a new level. Provided by yoghurt maestros at The Collective, this dish was devised by Olivia Moore of ‘That Green Olive’ fame. For more of Moore, visit: www.thatgreenolive.com.
INGREDIENTS | SERVES 10-12
Buckwheat Crust
1 cup buckwheat, toasted
1 cup coconut flakes, toasted
3/4 cup almonds, toasted
2 tbsp ground flaxseed
2 tbsp nutritional yeast
1-2 tbsp finely chopped fresh sage
1 tsp sea salt
1/4 tsp pepper
1/2 cup The Collective Plant Yoghurt – Natural
6 tbsp coconut oil, melted
Preheat oven to 180°C. Lightly grease a springform cake tin. To make the crust, blitz buckwheat, coconut, almonds and flaxseed in a food processor until it forms a crumb. Add remaining ingredients, slowly adding water, until the mixture forms a dough. Press into the base and sides of the tin, smoothing with the back of a spoon. Prick the base with a fork and bake for 15 minutes.
To make the caramelised onions, heat oil in a medium saucepan or frying pan over medium-high heat.
2-3 tbsp water
Caramelised Onions
1/4 cup extra virgin olive oil
4 red onions, finely sliced
4 cloves garlic, finely chopped
2 tbsp coconut sugar/brown sugar
1 tbsp balsamic vinegar
1/2 tsp salt
Yoghurt Cheesecake Filling
3 cups The Collective Plant Yoghurt – Natural
1/3 cup coconut oil
Add onions and garlic and cook for three minutes, until it begins to appear translucent. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Add sugar, balsamic vinegar and salt, cook for an additional 30 minutes until very soft, dark and caramelised.
To make the yoghurt cheesecake filling, beat all ingredients together until smooth, then transfer to a large saucepan and bring to a simmer over medium-high heat. Cook, whisking, for 2-3 minutes. Remove from heat.
To assemble, spread the onions
6 tbsp nutritional yeast
1/2 cup tahini
2 tbsp lemon juice
1 tbsp balsamic vinegar
4 tsp agar
1/2 tsp salt
Sage-Roasted Tomatoes
6-8 tomatoes, preferably on the vine
Generous drizzle olive oil
1 sprig sage leaves, torn
1 tsp salt
over the crust, reserving some for these for the topping. Pile over the yoghurt cheesecake filling and smooth with the back of a spoon. Refrigerate for at least four hours (preferably overnight) until set.
Prior to serving, prepare the tomatoes. Preheat oven to 220°C. Begin by arranging the tomatoes on a roasting tray, drizzle over olive oil and sprinkle over sage leaves and salt. Roast for 10 minutes, then reduce heat to 160°C for a further 25-30 minutes. Allow to cool slightly.
Serve cheesecake topped with the roasted tomatoes and extra onions.
Labours of love can be rewarding. However, those intent to make the most of the last of the summer weather may well prefer a little quicky instead! Courtesy of Mel Alafaci’s Culinary Quickies, this recipe is liable to have us all... hooked.
180g fish, skin on, per person
Salt and pepper to season
Half lemon or lime per serving
4-6 strips Pancetta placed on a roasting tray and then baked until crispy in a hot oven of 200°C!
2 cups frozen peas
1 onion finely chopped
1 clove garlic minced
150-250ml chicken or vegetable stock (depending on thickness required)
20g butter
80-150ml cream
This is my favourite recipe for when I am entertaining because it is practically stress free! A beautiful piece of fish or salmon needs little masking and if cooked perfectly, will simply shine!
The trick is to cook the fish properly and get the skin sexy and crispy. You need to get your pan or barbecue ‘swear word’ hot and greased with about 5ml vegetable or rice bran oil in the pan just so that the fish doesn’t stick.
When the pan is hot, place the fish (not skin side) presentation side down, and use your tongs to make sure it doesn’t stick…I just give the piece a little wiggle to make sure it hasn’t stuck but will create a sexy crust of flavour and colour.
Place all the ingredients into a medium saucepan and boil over a medium heat for about five mins, until just hot and the peas are bright green and beautiful.
Remove from the heat and blend to a smooth puree with a stick blender or manual masher.
Adjust the seasoning and thickness and then serve.
To serve: Place the sexy seared salmon or fish and the pancetta on the pea puree, drizzle with olive oil, petals and micro herbs and fried carrot strips!
to
When the first side is brown (simply look underneath and lift with your tongs) turn it over to do the skin side too. After about a minute or two you should be able to remove the skin using the tongs. Don’t stress if it breaks or you have to strip-peel it o , it is all part of the rustic glamour of this dish! Place the skin aside and then turn the now skin-free side down to brown it o . When the fish is cooked (check by placing a fork or knife in the centre of the thickest part and if it flakes when you twist it is done!)
Remove from the pan and now lower the heat and fry the skin nice and hot but not so hot that it burns in a flash…this will dry and crisp up the skin and the best way is to remove the skin so you don’t over cook the fish!
Never serve soggy fish skin…it is just not glamorous and can be easily crisped up by just allowing it some alone time in the pan. Serve with this amazingly versatile pea puree! Don’t like peas? Use butterbeans (drained out of a tin) instead!
From recipes to shortcuts and hacks (including tips for upcycling food), this book is designed to help us cook satisfying meals fast.
Mel Alafaci: Culinary Quickies
| RRP $75.50 | Vanilla Zulu
Acacia Cove is a country-style village situated on the beautiful Wattle Downs Peninsula.
For those who appreciate the tranquility of an estuary setting Acacia Cove has it all, as well as its own restaurant, heated indoor pool, library, bowling green and gym.
Whether you choose to live in a villa or one of our luxurious apartments, you’ll have the security of a 24 hour, fully monitored emergency call system built in.
If you’re aged 60 or over, value your independence but want greater security, come and have a look at the superb properties we have to offer.
With a reputation as a summer paradise, Hawaii provided the perfect getaway for PHIL (PJ) TAYLOR. He reflects on his holiday at this ‘hot spot’ with partner, Janine Hickmore.
Inever tire of gazing across Waikiki Beach (in Honolulu on the island of Oahu) and the bay with Diamond Head looming as the magnificent backdrop. People from many countries frolic in the reliable sunshine, in all shapes and sizes and dialects, in their thousands. Thirty degrees Celsius and not a cloud in the sky made for eight days in paradise.
The yacht catamarans beached in front of the Royal Hawaiian, Outrigger Waikiki and Moana Surfrider Hotels do a roaring sailing trade, as do the people hiring recliners and umbrellas. We parked ourselves on the sand, in front of hotels and the legendary Duke’s Bar and Restaurant, for four-six hours a day – while I like some palm tree shade, Janine is a sun goddess! Between regular applications of Hawaiian Tropic factor 30, there was always time for a dip. Sea turtles in the waves is the first change we noticed when touching down on Waikiki’s sizzling sands. Three years since Janine and I were last on this world-famous beach it was a privilege to holiday in a, literally,
hot global destination. We’ve seen turtles on previous trips – usually further out near the reefs and breaks where surfers, paddle-boarders and outriggers catch their rides – so being able to see them up close this time was amazing.
During our first swim, which soothed body and soul, up popped a wide-eyed turtle. A lasting glance of its patterned shell and flippers ‘a-flappin’ followed before it dove down again for seaweed on a small reef 30 metres from where the waves were washing up on shore.
“It’s a turtle!” we exclaimed enthusiastically. A nearby swimmer said: “You don’t want one to bite you. They don’t let go and it hurts!” I had no intention of patting a sea turtle – it’s frowned upon anyway – and I just enjoyed watching it bob in the tide; Janine is more inquisitive, however, and was able to get a little closer – she reckons turtles are attracted to floral bathing suits.
Watching these prehistoric sea creatures going about their business in their habitat, amongst a lot of human activity, was an amazing experience. Swimmers and surfers come and go from the water, sailing catamarans
and outriggers too, but the turtles aren’t bothered. It’s both beautiful and bewildering to observe this example of nature at its finest.
Escaping to Hawaii was a relief due to the pandemic. Janine found a good-value flights and hotel package through Luxury Escapes. Resort fees, breakfasts and cocktails were all included. Staying at the Outrigger Reef Waikiki Beach Resort Hotel, by the US Army Museum and park, gave us a great vantage point for the Friday night fireworks by the Hilton Hawaiian Village. This is a tradition that’s survived Covid-era cost-cutting. The Outrigger
is welcoming, friendly with e cient service at its laid-back best.
For the most part, our Waikiki break involved eight days of beach, eating, drinking and shopping, mostly in moderation, apart from the swimming and sunbathing. The Waikiki vibe quicky becomes the ‘soul purpose’ of every waking moment.
Pancakes in the morning (in the shade by the pool) were often followed by wandering in the humid sea breeze, and enjoying honey walnut shrimp, Kona Co ee, Kona Beer, American cheeseburgers, Maitais Mojitos Blue Hawaiians and (of
course!) pineapple with everything!
Then there’s the music. Duke’s Waikiki features some of the finest Oahu musicians. During one visit, Stephen Inglis delighted with his sweet Hawaiian takes on Bob Dylan, Dr John, Chuck Berry and Grateful Dead, as well as his own songs and traditional tunes. Then, the legendary Henry Kapono (Duke’s on Sunday is one of his most famous songs) and his band grooved everyone until sundown. With Waikiki Beach as a backdrop and sand in our toes, we were in heaven!
Mahalo, Waikiki. We can’t wait to see you again soon!
Nestled in the calm waters of the Manukau Harbour, just off the coast of Karaka, Pararēkau Island is truly a unique location. Standing on the island, feeling the soft ocean breeze, It’s hard to believe you’re just 3 minutes drive to the motorway, and 33 kilometres from Auckland’s CBD.
Sections now available from $1.6M
The Auckland residential property market experienced its lowest month of trading in January for more than 20 years. We sold 431 residential properties, which has to make it one of the slowest months for us in the past two decades. January is, invariably, the lowest month for sales in any year, but this one stands out because of its lack of buyer commitment.
On a brighter note, there is a good level of buyer interest in the marketplace with our agents reporting that attendances at open homes throughout January were higher than they were in the last quarter of last year. However, buyers continued to sit
Darren Szaszy
on the sidelines in January. This is, presumably, due to waiting for prices to fall even further, people are cautious about mortgage interest rates, or they are finding it too challenging to obtain financing. The level of interest being shown could indicate buyers may be anticipating the bottom of the price cycle is not far o .
In the last quarter of 2022, the median sales price stabilised around $1,075,000; in January it dipped again by 6.3 per cent and now sits at $1,000,000. This price level is down 15.3% on where it was at the same time last year and where the median price was sitting in early 2021.
Vendors were still listing property for sale in January - we listed 920 in total. This number is solid for the first month of any year, but it is down by about
a quarter on where it has been for the past three months. We had 4,747 properties on our books at the end of January, which is a quarter higher than our total at the same time last year.
As is normal for the first month of the year, buyers in the ‘$2 million and over’ price bracket were lightly represented in the market with only 30 of these properties selling. Having said that, high-end buyers’ presence in the market tends to become more prominent from March onwards.
The rural and lifestyle markets reflected the same trading challenges as in urban areas during January, with vendors and buyers holding di erent views regarding value. Sales in these two markets for the month (at $23.6 million) gave us our lowest month for sales (by dollar value) in 28 months.
If you own a rural property, you will understand the di erences that your home has from those in suburban or city areas and the unique features that the property has. You will understand its quirks and charm and the challenges that can come with owning a rural property.
When you do choose to sell your rural property, finding an agent that understands the distinctive market that your home is placed in is crucial to the success of the sale. Team Town and Country can help you to find the best possible buyer at the right price for your property.
You have lived in the property and the area for the duration of your home ownership and perhaps longer and will know the key features that will attract the right buyer. Jo-Ann and Victoria can also assist you with identifying these elements. Think about what makes the property appealing, especially for those making a tree change from the style of the home and its inclusions to distance from amenities, the size of the property and the local wildlife.
Given the size of a rural property, the time for preparation can be much longer than a property in the suburbs or city. There is more space in the home and the grounds are o en much larger.
Allow time to prepare the home for sale including potential repairs or small renovations, cleaning and styling and landscaping of lawn and garden areas. If you have a property with older sheds and storage, it may also mean cleaning out these areas in preparation for sale.
Team Town and Country will work with you to identify the rare elements of your home and highlight these to potential buyers during a sales campaign. A rural property di ers from those in city areas and will appeal to certain buyers. It is important to develop a marketing campaign that suits the individuality of the home to ensure that it is attracting the right interest.
Putting a spotlight on its key attributes and the local area and benefits can assist with gaining interest from a wider market that is not just locals but also those who are looking for a change. Whatever your next step is, contact Jo-Ann or Victoria who are market specialists in rural sales. They can help you to make the right decision in the sale of your exclusive property.
The sound of a dripping tap is irritating enough without even thinking about how much water is going to waste, drip by drip, in the process!
When it comes to single lever taps, we have replacement cartridges or body washers available. However, many fixtures with separate hot and cold taps are an old-fashioned type with rubber washers fitted to stop water flow. Eventually, these wear out, causing the tap to leak. This type of washer can be changed quickly and easily by following the advice below.
First, turn o the main water supply and drain the water in the pipes. Next, remove the tap cover – often the handle, which may screw o , or a cap on the top of the handle that can be opened with a flat lever. You may also need to remove a small screw underneath the cap. Once the tap cover is loose, the top of the tap should slide o easily.
Undo the cartridge in the middle of the tap by grasping the flat surface on each side of it with the jaws of an adjustable or ring spanner. Lift it out when it is loose enough to move without too much e ort. You’ll find the washer will be attached to the bottom of the cartridge.
Carefully, using a pair of pliers –
pull the worn washer away from the cartridge. Depending on how worn it is, the washer may break.
Clean away any residue on the cartridge with steel wool before inserting the new washer. Slide the cartridge back into position and use your spanner to tighten it in place –finger tight is best. Replace the tap cover and you’re done.
Finally, turn the tap to the o position before turning the main water supply back on.
There is a wide variety of washers available in various sizes with some best suited to either hot or cold taps.
Here are some points to consider:
Blue 15mm and 20mm washers are suitable for both hot and cold taps
Basin taps usually require 15mm washers, 20mm for bath taps
Red fibre washers are appropriate for use with hotter water as they are made from stronger rubber
Dome washers are a good option if the seat of the tap is a little damaged, no longer smooth and flat. This can happen when a tap has been leaking for a while
Washers also come in mixed multipacks for just a few dollars, so if you’re in doubt about what you need, buy a mix pack to save making an extra trip if the initial selection isn’t the perfect fit
Much has changed since the pandemic began and we are all have increasing demands on our time. Homes provide respite and a chance to recover and reconnect, so we need easy care and optimal functionality with appliances and workspaces.
Organic elements have become preferred finishes, with curves and honed granite o ering warmth. A seamless flow of benchtop materials is favoured, continuing up walls and replacing glass and tile splashbacks.
Timber is used on walls and ceilings, not just on floors. Another flooring option, coloured cork, is made of a natural material, so it’s inherently warm with cushioning properties.
People crave calm, keeping chaos behind closed doors –sculleries are larger and kitchens have fewer appliances on display. Kitchen islands have become more colourful and sculptural, increasingly considered to be uniquely designed pieces of functional furniture rather than just serving as a benchtop with cupboards. The use of severely contrasting colours, such as black and white, has given way to warm greys, blues and greens.
Selecting theme-appropriate lighting is critical within a kitchen. Pendants, spotlights and strip lighting are all popular – multi-layered lighting provide varying ambient, task and mood lighting solutions all in the one space.
Advances in technology enable us to ‘talk’ to appliances and operate them remotely. Some ovens are even fitted with internal cameras. Blast chillers, popup power points, extractors and charging stations are also popular.
According to the National Kitchen & Bath Association, people spend 5-15 per cent of the value of their home on kitchens, so it pays to consult an expert. As an interior designer, I specialise in soft furnishings (curtains and blinds) and furniture selection. However, I’m also adept with colour, finishes and material selections for kitchens, working with reputable designers and manufacturers.
True tropicals like warmer climates, but we can create a tropical look with densely packed, bold, bright plants. What’s more, there are hardier varieties (see below) that, once established, will cope with a light frost.
To begin, choose an area away from strong wind and dips where cold air will settle.
Mountain pawpaws are fast-growing with exotic leaves and sweet yellow fruit. At least two plants are needed for pollination but, as they have a narrow profile, they don’t take up too much space. Preferring shade, these relatively hardy pawpaws produce fruit from their second year.
Inga (or ice cream beans) are a great subtropical choice for those with more space available. These sun lovers produce large pods filled with ice cream-flavoured pulp.
As colour is essential in creating a tropical feel, day lilies are ideal, attracting plenty of interest while being easy to grow. They come in many colours, although yellow, peach and pink varieties are the best for eating. For eye-popping impact mass plant or repeat plant throughout the garden.
Mid-height Okinawa spinach features splashes of violet under its leaves. Best planted in partial shade, it’s a decorative and tasty option. As – Golden Marjoram provides a pop of colour, contrasting beautifully with green from surrounding plants. Add sweet violets nearby to provide depth and fragrant, edible flowers.
Finally, you can’t get more tropical than passionfruit! Black passionfruit copes with light frosts, while vanilla passionfruit needs a frost-free location – it has stunning magenta flowers and delicious yellow fruit.
With careful plant selection we can have an edible tropical garden here in Franklin, as Karen Titulaer from Urban Bounty reveals.
If Baldrick had 1000 pounds, he’d buy a little turnip of his own; if he had a million pounds that would be completely di erent (so the weird little fellow from TV’s Blackadder confirms) and he’d buy a great big turnip in the country.
Either way – large or small, grown in town or country – turnips are often overlooked by gardeners in New Zealand. And yet, these brassicas are nutritious, versatile and easy to grow. Often cultivated to feed livestock –making them a must for lifestylers –the most common variety, the white turnip, is a useful ingredient in meals made for people too.
Turnips can be planted from spring until autumn. However, as maturing plants respond well to cooler weather, with the roots accumulating sugars when temperatures dip, autumn is an ideal time in northern New Zealand. What’s more, because they feast on nitrogen, they make an excellent follow-up crop to potatoes or onions.
While turnips use space otherwise left fallow during winter and require little care, seeds can be sown throughout their lengthy season to ensure an ongoing supply. Seeds should be sown roughly 10-20cms
apart, to a depth approximately three times their diameter. Add a little fertiliser, water in and be sure to keep the ground moist until they germinate.
After some thinning, weeding and watering (if growing during warmer months), the main roots should be ready within 6-10 weeks or so. In addition, turnip greens (their shoots) are edible as well, although picking too much o the top can lead to less developing down below!
Similar in flavour to mustard greens, turnip greens can be used in comparable ways. The roots can be peeled then grated for salads. They can also be diced and roasted or used to add body to stews and casseroles. Because younger turnips tend to be a little sweeter, they’re ideal for salads, whereas older turnips are best saved for the pot. Diced or grated, turnips can be frozen for later use.
As for Baldrick, he’d likely prefer to serve us his famed ‘turnip surprise’ with the surprise being the inclusion of… a turnip!
OUTER SPACE: Taken for granted, outdoor tables and chairs can easily fall into disrepair during autumn and winter. Designed to last the distance, GANSK furniture is made to resist the worst weather and shine (with little maintenance required) in time for summer get-togethers.
Using fiberglass-reinforced resin, combined with woods and marbles, this Portugal-based designer has developed durable, yet sleek and sophisticated, furniture. Products (including sun loungers and planters) deliver a look well suited to more modern (even futuristic) homes, however they can also be right at home in holiday houses or sunrooms.
GANSK furniture can be shipped to New Zealand. See www.gansk.pt/en for additional information.
