Wild Tomato October2017

Nelson and Marlborough’s magazine /

ISSUE 135 / OCTOBER 2017 / $8.95

Nelson Arts Festival an artistic feast for young & old

Mr Tourism Marlborough Burger Culture

New Wines

Skiing Mt Cheeseman

Going Nuts Fashion

Farmers' Markets

Magenta Outsider Art

What a line-up!

DON’T MISS OUT! nelsonartsfestival.co.nz

SUMMER COLLECTION IN STORE NOW Jeweller y Handbag s Shoes Dresses and more

253 HARDY STREET NELSON | 03 548 4848 W W W. F A C E B O O K . C O M / S H I N E D E S I G N S T O R E

Nelson and Marlborough’s magazine

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Features Issue 135 / October 2017

24 Nelson Arts Festival

A

nother fantastic line-up of artistic talent is on offer at the 2017 Nelson Arts Festival.

Caroline Crick explains more

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28 New Wine Releases

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he first of the 2017 wines are on shop shelves now. Sophie Preece looks at what is out there

32 Celebrating National Nut Day

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he Top of the South has plenty of locally grown nuts, as Maike van der Heide discovered

36 Farmers’ Markets

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ne of the best places to source top quality nuts, explains Maike van der Heide

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Columns Issue 135 / October 2017

INTERVIEWS

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20 Local Connections Chris Godsiff has been a front runner in tourism ventures in Marlborough for several decades. Brenda Webb takes a look at his efforts

82 My Education NMIT offers its students a pathway into employment, tourism programme graduate Sharona Stanton tells Yske Hertoghs FASHION

43 Fashion Styling by Kelly Vercoe Photography by Ishna Jacobs

49 Shoe of the Month

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It’s all about colour this season LIFE

50 My Home Brenda Webb admires a Tasman home that is low-impact and low-profile

56 Interiors A look at what is on trend with tips from Rebecca O’Fee

60 My Garden Herbs are well worth the effort, writes Lynda Papesch

62 My Kitchen Arbour Restaurant chef Bradley Hornby shares one of his recipes for succulent octopus

63 Dine Out New reviewer Hugo Sampson enjoys a tasty meal at Nelson’s Burger Culture

64 Wine John Forrest is a man of the land with 30 years in the wine industry, writes Sophie Preece

65 Beer Chile has a booming beer industry, with microbreweries popping up everywhere, Mark Preece discovers while visiting there

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43 ACTIVE

66 Travel Taking a guided tour takes all the hassle out of travel, says Amanda Radovanovich

68 Adventure Sophie Preece hits the slopes at Mount Cheeseman for a holiday adventure

72 Motoring Honda’s hands-free CR-V SUV is a move towards self-driving cars, writes Geoff Moffett

CULTURE

74 Arts Arts writer John Cohen-du Four explores the ‘outsider art’ scene in Nelson

68 76 Music Music man Pete Rainey looks at the line-up of musicians that are part of the upcoming Art Festival

77 Film The Changeover is a supernatural thriller that would make Margaret Mahy proud, says reviewer Eddie Allnutt

78 Books A selection of new releases compiled

by Lynda Papesch

REGULARS

8 Editorial 10 Bits & Pieces 12 Events 14 Snapped 75 Gallery Must-Haves 79 Quiz & Trivia 80 Directories

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Editorial

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“Hats off to the [Nelson] arts festival organisers once again ...”

elcome to another issue. The days are getting longer but there’s still plenty of time to tuck up warmly and indulge in a good read. On the finer days and nights, how about trying one of the 2017 wine releases from the Top of the South? The Marlborough, Nelson and Tasman regions all produce some amazing wines and you can read about them in the following pages. Better yet taste them for yourself.

Of course in Nelson, October is all about our fabulous arts festival and this year there are so many exciting options that choosing will be difficult. Hats off to the arts festival organisers once again, and do get in early for tickets or you may miss out!

WildTomato is sponsoring That Bloody Woman, a rock musical about suffragette Kate Sheppard. The show promises to be highly entertaining and highly political entertainment as Kate takes on patriarchy, public opinion and then Prime Minister Richard Seddon in her battle to win women the right to vote in the late 1890s … all to the tune of punk rock.

For a full list of shows and events pick up a copy of the festival brochure or check out the website nelsonartsfestival.co.nz or read about some further along in these pages.

If you’re not already aware, Friday October 20 is National Nut Day in New Zealand. The Top of the South is home to many nut producers and those who make value-added products such as the popular Nelson-produced Pic’s Peanut Butter.

If you’re nuts about nuts then check out the stalls at the Nelson and Marlborough farmers’ markets, and keep an eye out for the Nelson Farmers’ Market’s new venue.

This month WildTomato profiles a man who has been involved with tourism in Marlborough for many decades, and checks out the new-look Jellyfish restaurant at Mapua, in addition to some exciting columns. Hit the slopes at Mount Cheeseman for an adventure, test drive Honda’s new CR-V from the comfort of your favourite reading chair, and take a guided tour on our travel pages.

October is octopus month for guest chef Bradley Hornby of Marlborough’s Arbour Restaurant, which was supreme winner in our 2017 Aronui Wines Dine Out Awards. Burgers are also featured with our new Dine Out reviewer enjoying a tasty meal at Nelson’s Burger Culture.

My last word this month goes to our regular readers and advertisers, and also the team at WildTomato. Thanks for all your support in making our magazine such an ongoing success.

LY N D A PA P E S C H

Editor

Sales Executives

Manager

Thelma Sowman 021 371 880 thelma@wildtomato.co.nz

Lynda Papesch +61 421 471 759 editor@wildtomato.co.nz Laura Loghry 027 378 0008 laura@wildtomato.co.nz

Design & art direction Cheese, by Java Dance Theatre (Photo: Tom Hoyle)

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Floor van Lierop thisisthem.com

Chrissie Sanders 027 540 2237 chrissie@wildtomato.co.nz

Sara Booth 021 214 5219 sara@wildtomato.co.nz

Subscriptions

Readership: 33,000

$75 for 12 issues Source: Nielsen Consumer wildtomato.co.nz/subscribe and Media Insights Survey (Q4 2016 - Q2 2017)

Publisher

Jack Martin WildTomato Media Ltd Bridge St Collective 111 Bridge St Nelson 7010 PO Box 1901 Nelson 7040 info@wildtomato.co.nz wildtomato.co.nz

CONTRIBUTORS

Selling your home?

Eddie Allnutt Film

Caroline Crick Feature

Lyndsey Cassidy Ad design

Ana Galloway Photography

John Cohen -du Four Arts

Patrick Connor Ad design

Maike van Yske Hertoghs der Heide My Education Business Profile

Each week, 859,700* people read Property Press.

With a wealth of listings, gloss colour & easy reading, it’s no wonder Property Press is New Zealand’s favourite property magazine.

Be where buyers are already looking.

Bradley Hornby My Kitchen

Ishna Jacobs Photography

Floor van Lierop Geoff Moffett Design Motoring

Rebecca O'Fee Interiors

Mark Preece Beer

Sophie Preece Adventure, Feature

Pete Rainey Music

Ray Salisbury Photography

Hugo Sampson Kelly Vercoe Dine Out Fashion

Alyssa Watson Brenda Webb Ad design Local Connections

Ask your real estate agent about Property Press.

Also available online at propertypress.co.nz

Amanda Radovanovich Travel

*2,177 members of the HorizonPoll national panel, representing the New Zealand population 18+, responded to the survey between 27 June and 12 July 2016.

The sample is weighted on age, gender, employment status, education status and ethnicity. The survey has a maximum margin of error at a 95% confidence level of ±2.1% overall.

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BITS & PIECES

LETTER

Dear Editor, Every month I look forward to reading the latest issue of WildTomato, and I especially like the diversity and localness of the content. I took a copy on holiday with me to Australia recently and many of those I showed it to were envious that such a small area could produce such a classy magazine. Even my husband enjoys reading WildTomato. If it goes missing, I know where to look.

And I often see it in cafés and at my doctor’s surgery.

Of interest is the number of back issues many people seem to have, and I am one. I think I have a six-year supply so far. Visitors often comment what a good read it is, and then I see that they have been reading one of last year’s issues.

It goes to show that we all like reading happy, non-dating stories so keep them coming please.

A GOOD CAUSE

Wattie’s Cans for Good is back

T

he national can ‘collection, creation, education and donation’ campaign run by The Salvation Army in partnership with Wattie’s for New Zealand schools will run at the end of this month. Starting the week of October 30, it involves learning centres from kindergartens to high schools nationwide collecting cans for The Salvation Army foodbanks and restocking shelves in the high demand period leading up to Christmas. All donations will be used in the areas donated.

Last year more than 92,000 cans were donated. Kindergartens and schools wanting to take part in Wattie’s Cans for Good can register at watties.co.nz/cansforgood

Marie Glasson WT: Thank you. The WildTomato team takes great pride in each and every issue

T IC K E T G I V E -AWAY That Bloody Woman Photo: Michael Smith

WHERE DO YOU READ YOURS?

Nelson Arts Festival tickets

W

ildTomato, in conjunction with the Nelson Arts Festival, has four pairs of tickets to give away to That Bloody Woman at the Theatre Royal on Thursday 12 October. Enter via the WildTomato Facebook page or website (wildtomato.co.nz) and also check out all the other great shows at the Nelson Arts Festival at nelsonartsfestival.co.nz

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Chris Phillips reads his WildTomato while holidaying in Tahiti.

SEND YOUR IMAGE TO EDITOR@WILDTOMATO.CO.NZ ONLY JPG FILES ACCEPTED, MIN.1MB

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GET EVERYONE TOGETHER • Up to 169 guests • Commercial kitchen and bar • PA and projection equipment Available from: $344.00 business event $500.00 private function

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SPACE TO PLAY

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EVENTS

OCTOBER EVENTS NELSON/TASMAN Sun 1

Sat 7, 14, 21, 28

Nelson Home & Garden Show 2017

The Nelson Market

From 10am to 5pm daily, the Nelson Home & Garden Show is packed with ideas and information, innovations and experts happy to give advice.

Massive show-only specials.

SAXTON STADIUM

Sun 1, 8, 15, 22, 29 Motueka Market

The bustling Nelson Market transforms Montgomery Square into a vibrant showcase of regional arts, crafts, fashion, jewellery and fresh local and organic produce.

MONTGOMERY SQUARE

Sat 7 Alien Weaponry

Arts, crafts, food and drink, along with fresh local produce and entertainment, 8am till 1pm.

As part of its Trembling Earth Tour across NZ, Alien Weaponry – winner of the 2016 Smokefree Rock Quest - brings hard rock and heavy metal to Nelson.

DECKS RESERVE CAR PARK,

PARADOX, NELSON

MOTUEKA

Wed 4 to Sun 8 South Island Masters Games The South Island Masters Games is a chance for athletes at all levels and abilities to compete in 40 different sports.

SAXTON FIELD COMPLEX, STOKE

Wed 4, 11, 18, 25 Nelson Farmers’ Market Rain or shine, the Farmers’ Market comes to Morrison Square bringing fresh local produce and products from throughout the Top of the South.

MORRISON SQUARE

Thurs 5, 12, 19, 26 Isel Twilight Market Stallholders from throughout the region offer delicious street food, fresh produce, quality crafts and live music.

ISEL PARK

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Sat 7 Golden Fig -Comedy Tour A line-up of some of the award winners from this year’s GoMedia Comedy Carnival in Christchurch. The show will be headlined by The Golden Fig 2017 winner Jack Ansett. Show starts 8pm.

GHOST LIGHT THEATRE, NELSON

Sun 8 Tasman Makos vs Auckland The last regular season Mitre 10 Cup home game as the mighty Tasman Makos host Auckland in a massive Premiership match-up. The fun starts 2.35pm. #FinzUp TRAFALGAR PARK

Wed 11 to Fri 27 Nelson Arts Festival The 2017 festival has a lineup from all over the world.

Look out for playful clowns from Switzerland in PSS PSS, the infamous Nelson story Maungatapu, and That Bloody Woman Kate Sheppard.

For the full schedule visit nelsonartsfestival.co.nz

Fleur Wood (Moutere Artisans Open Day)

Sun 15

Sat 28

Nelson Civic Choirs

High Low Fashion Weekend

In an exciting ‘first’ for Nelson, 130 singers of Nelson Civic adult and youth choirs will give the first New Zealand performance of Sir Karl Jenkins’ Cantata Memoria: For the children of Aberfan. Starts 2pm.

NELSON COLLEGE HALL

Sun 22 Moutere Artisans Open Day On Labour Weekend Sunday, the Moutere Artisans – 16 talented producers – will open their doors to the public and showcase their arts, crafts, wines and cheeses. This year’s guest will be popular Wellington chef, Martin Bosley.

UPPER MOUTERE VILLAGE

Fri 27 Nelson Masked Parade & Carnival The iconic Nelson Masked Parade is an explosion of colour, music and performance in mask. The theme this year is ‘We are the World’. Visit nelsonartsfestival.co.nz.

Starts 5.30pm.

UPPER TRAFALGAR STREET

‘High Low’ is Nelson’s very own Fashion Weekend, showcasing high profile designers to the Top of the South. Starts 3pm.

THE TRAFALGAR CENTRE

Sun 29 Dia De Los Muertos A family fun day based on the Mexican festival ‘Day of the Dead’ with culture, food and entertainment. Starts 12pm.

FOUNDERS HERITAGE PARK

That Bloody Woman

MARLBOROUGH Sun 1, 8, 15, 22, 29

Fri 13

Marlborough Farmers’ Market

Tom Rodwell - Rythmes Sacrés De La Guitare Électrique

Enjoy the taste of the freshest seasonal fruit, vegetables and produce that Marlborough has to offer. The Farmers’ Market is full of locally grown and sourced food, sold by the producer.

A&P SHOWGROUNDS

Mon 2 Havelock Health Expo Over 20 health experts will be available for chats. You can have your blood pressure checked, complete the diabetes questionnaire and talk to the professionals. Also on Saturday October 30. Starts 10am.

HAVELOCK TOWN HALL

Wed 4 Tasman Makos vs North Harbour The Tasman Makos host newly promoted Premiership division team North Harbour in the Mitre 10 Cup in a must-win match. Starts 7.35pm. #FinzUp LANSDOWNE PARK

Sat 7 Marlborough Artisan Market The market is back for the summer. Pop down and buy your veggies and crafty items at the same time, grab a coffee and see what’s on offer. Starts 9am.

WYNEN STREET POCKET PARK

Fri 13 Made in Aotearoa Arohanui - Ben Glover, Zephyr Wines

Blending psychedelic-soul originals with vintage prewar spirituals, improvisatory jump blues and frankly rude calypso, Rodwell’s repertoire is formidably diverse.

Starts 8pm.

DHARMA BUMS CLUB, WAIRAU VALLEY

Fri 13

Farmers’ Market

Andrew London Trio Andrew London’s lyrics and laid-back singing blend superbly with Nils Olsen’s sax and clarinet and wife Kirsten on bass to pronounce on the minutiae of middle class, middle-aged, Middle Earth concerns, delivered in a deceptively innocuous 1940s swing style. Starts 7.30pm.

PICTON LITTLE THEATRE

Mon 23 Richie & Rosie Out of the United States, banjo player Richie Stearns and fiddler Rosie Newton are a mesmerizing duo, playing mostly old-time/Appalachian styled originals with their distinct, syncopated rhythmic style. Starts 7.30pm.

LE CAFÉ, PICTON

Sun 15 Big Daddy Wilson and Band

Sat 28 Gumboot Epicurean

Big Daddy Wilson brings his southern country roots and powerfully impressive blues repertoire to Marlborough.

Ticket only event. Starts 1pm.

Join Arbour Restaurant on a bus tour round the region to see and sample some of the region’s favourite produce. One bus is already full so book now.

HIGHFIELD ESTATE

ARBOUR RESTAURANT

Ben Glover

Wed 18 Outstanding Winner Dinner Arbour Restaurant presents a fabulous four-course dinner showcasing the winning products from the 2017 Outstanding NZ Food Producer Awards. Starts 6pm.

ARBOUR RESTAURANT

MIA Dining presents an intimate five-course culinary journey showcasing the best of Marlborough’s Zephyr wines with owner and winemaker Ben Glover.

MIA DINING AND WINE CELLAR

Made in Aotearoa (MIA)

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goes out Snapped WildTomato on the town‌

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Pinnacle programme evening NMIT, Nelson

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P H O T O G R A P H Y B Y R AY S A L I S B U R Y

1. Kaylee Burnett 2. Grace Wiegand 3. Yvonne Bowater, Bernice Mene & Grant McNeill 4. Bernice Mene 5. Will Hewitt 6. John Denton, Mary Proctor & Justin Carter 7. Carol Cook & Anne Thoroughgood

8. Lindsey Guy, Steve Gray, Daryl Pritchard & Peter Cantrich 9. Rebecca Mason, Andrea Mead, Chris Bowater & Stu Dalton 10. Caroline Hoar & Leanne Pressman 11. Yvonne Bowater, Laura Loghry & Tayla Jury

Don’t miss a thing and subscribe to WildTomato Receive 30% off retail prices and have each issue posted to your door. For more info and to subscribe visit wildtomato.co.nz

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S NA P P E D

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2 Elk fashion event Shine, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY

1. Pam McCorkindale, Carol Parker, Fraye BruceMartin, Leanne Odey & Hilma Schieving

7. Lou Allen

2. Amy-Rose Goulding

9. Julie Walker

3. Catherine Potton

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10. Vannessa Anderson

4. Renee Jepson 5. Sonya Leusink-Sladen 6. Jo Menary

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8. Hilma Shieving, Denise Fowler, Sarze Kay & Rosie Hixon

11. Pam McCorkindale, Carol Parker & Fraye Bruce-Martin

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17 Collingwood Street, The Wood, Nelson 03 548 0998 www.lovedayclinic.co.nz | Dr Adam Mokhtar and Dr Chelsey Liew

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Big Brothers Big Sisters charity dinner Annesbrook Church, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY

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1. Chelsea Routhan, Tanya Glenn & Jon Routhan

7. Amanda Jones-Allen

2. Zandra Macpherson & Elan McIntosh

9. Helena Ventura

3. Ravi Singh, Terrense Barbers 4. Jennie Harrison, Jo Shelford, Olivia Moir & Nikki Rackley 5. Vanessa Johnson

8. Scott & Raewyn Dodd 10. Sue Gibbons, Amy Trembath & Amani McIntyre 11. Sarah-Jane Weir, Amanda Jones-Allen & Neil Allen

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12. Paul Hampton & Shane Burns

6. Julie Baxendine

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S NA P P E D

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3 Nelson Farmers’ Market Morrison Square, Nelson P H O T O G R A P H Y B Y R AY S A L I S B U R Y

1. Emma Porter

7. Pato Bornilla

2. Sue Lowe

8. Donna Theobald & Ali Birtwistle

3. Sueli Arenhardt 4. Stephen Morris

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9 We work for you BAMFORD LAW

5. Avinash Francis 6. Bevan McKenzie & Bruce James

9. Bec Brown & Emma Porter 10. Miriam Clark 11. Will & Jen Alexandra

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NMIT Arts & Media staff exhibition Refinery Art Space, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY

1. Olivia Carson 2. Ayumi Sato

Baskett, Sarmya Clayton & Jacqui Jones

3. Therese Farrell, Caitlin Clarke & Megan Snell

7. Simon Hunter

4. Mark Baskett & Nick Haig

9. Justin Carter, Susannah Roddick & Stefan Hanspach

5. Maria Anderson & Maia Hegglun 6. Mark Baskett, Petra Stolz

8. Deb Donnelly & Jun Xie

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10. Cristina Rule, Florence Berthold & Louisa Hopcroft

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Chamber of Commerce BA5 Bowater Honda, Nelson P H O T O G R A P H Y B Y A N A G A L L O WAY

1. Margaret and David Leslie, Kerri Bainbridge & Andrew Maitland 2. Lorna Hobson 3. Kay Chapman

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5. Olivia Winbush, Jenna Tayor & Yvonne Bowater

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7. Grant Kerr 8. Robert Aitken, David Robinson & Peter Johnson 9. Nick D’evereux

4. Ryan Barnett

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6. Chris & Rodney Bowater

10. Peter Johnson 11. Lees Seymour & Russell Johnson

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WITH THANKS TO OUR MAJOR SPONSORS

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Interview

CHRIS GODSIFF

Marlborough’s Mr Tourism C

Chris Godsiff is a trailblazer in the tourism industry. Unassuming and sometimes opinionated, he tells Brenda Webb why he is still passionate about the industry.

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hris Godsiff’s eyes light up when he talks about tourism in Marlborough.

The man who has been in the industry since its infancy clearly still has fire in his belly despite it being a competitive, tough and sometimes frustrating game.

With wife Sue, Chris set up Wilderness Express more than 30 years ago. Rebranded the Marlborough Tour Company today, it is the region’s biggest and most diverse tourism operation.

With general manager Scott McKenzie installed and sons Ben and Ryan Godsiff involved, Chris is no longer at the coalface but is still an integral part of the company.

This last year has been particularly hard on tourism in Marlborough, with November’s Kaikoura earthquake and subsequent SH1 closure having a drastic effect.

“We’ve been around a long time and it gets frustrating, especially when it’s getting towards the end of the winter and there’s no money coming in,” he says. “Tourism in

Marlborough is very much a seven-month industry. It can be challenging.”

Despite those roller-coaster tendencies, Chris remains passionate about tourism.

He loves the province and the people who are attracted here.

“It’s not as if we’re trying to sell vacuumcleaners. We’re providing an opportunity for people to see and taste how wonderful Marlborough is. We are dealing with people who are generally on holiday so they are happy.

I still enjoy it – it’s an exciting industry and I like seeing people enjoying themselves.”

He has been around the province long enough to be able to genuinely extoll its virtues. Born in the Bay of Many Coves at a time when there were only three houses in the Bay, and the Godsiffs owned two of them, he’s lived here ever since.

Chris has seen the province grow and his own company expand exponentially to cater for the increased demand in tourism. But Marlborough’s tourism growth hasn’t been as

Blazing a trail in staff relations

rapid as areas like Queenstown or Rotorua, despite Chris reckoning the province has as much to offer.

“We have the best wine in the world, the stunning Marlborough Sounds, our climate is great but we are not in the position to bang the drum loud enough like Queenstown and Rotorua.”

And unlike Queenstown with its ski fields, Marlborough can’t attract tourists in winter. That means operators like Marlborough Tour Company are flat-out for seven months and dead for five but unable to close.

“It’s a chicken-and-egg syndrome,” says Chris. “We have to be open 12 months of the year to provide a service, even though it’s quiet for the winter. “A lot of operators close over the winter and I don’t blame them – it’s a full-on season and they work their socks off for seven months of the year and want a break. But it’s not helping tourism.”

While wine tourism is huge – Marlborough attracts more international tourists visiting wineries than any other region – Chris feels many wineries don’t always embrace it.

“They have the best intent but suddenly it’s harvest and they have to close their cellar doors,” he says. “The customer isn’t paying enough to allow them to remain open and it isn’t their core business. At busy times their focus is, understandably, elsewhere.”

Chris and Sue started out in tourism 30 years ago quite by chance. They were mussel-farmers operating out of Elaine Bay. Curious visitors would approach the boat on the wharf at Havelock for a chat.

“We’d end up giving them a bag of mussels and tell them about the mussel farms out in the Sound and they would often ask to be taken out,” Chris explains.

“Problem was they’d have to be at the dock at 4.30am so by 8.30am they’d have seen the Sound, caught a fish and we’d have cooked some mussels up for them and they’d had enough – but we had another 10 hours to go.”

Seeing the potential for a tourism operation, Chris and Sue moved to Havelock, bought a small boat and did tours in the Pelorus Sound, showing visitors the mussel farms and cooking up the delicacies on board.

The venture showed promise. At the time Chris felt the writing was on the wall in the greenshell mussel industry with big companies such as Sanford, Sealord and Talley’s buying up farms.

He and Sue took a gamble and sold their mussel farm and moved into

“Today’s mass cruise ships don’t necessarily bring spenders into the province ...”

CHRIS GODSIFF

OPPOSITE PAGE: Ryan, Sue, Chris and Ben Godsiff on board one of their boats in Picton Harbour THIS PAGE (clockwise from top): Tourists visiting green shell mussel farms in the Pelorus Sound; green shell mussels are the focus of the Godsiff operation; enjoying a glass of Marlborough sauvignon while their mussels are barbecued

viticulture, buying a house, orchard and vineyard on Rapaura Rd while continuing to grow the fledgling tourism business.

In 1994 they sold the vineyard – seeing the big guys taking over again – to focus on their tourism operation.

At the time Marlborough’s wine industry was booming and Chris could see opportunities in wine tourism so slowly expanded the business to include wine tours.

Interestingly, the operation hasn’t changed much over the years – they still do the greenshell mussel tours, but with bigger boats.

They run three vessels – Odyssea and Tarquin out of Picton and Spirit out of

Havelock – running their famous mussel tour along with tailored charters.

The company also has 10 buses, minivans and a fleet of cars, including luxury Mercedes and BMWs. Both sons are involved – Ben in management and Ryan a tour guide and licensed skipper. Having built the tourism company to be one of Marlborough’s largest, it would be tempting to sell but Chris has his sons to think of.

“The boys would like to buy the business but they say I haven’t paid them enough for them to afford it, and I can’t give it to them. In a way we’ve created a monster.”

They employ around 25 staff, eight of 21

TOP TO BOTTOM (CLOCKWISE) David Chapman and daughter Chontelle; the Nelson office; Lottie the dog out kayaking at Cable Bay; with proud parents Margaret and Ron Tyrrell at officer cadet school

Luxury cars and boats cater for the high end market the Godsiffs aim at

them full-time.

Chris has always been forthright with his views on Marlborough tourism – he maintains that until the province has a large top-notch hotel it will never attract the numbers other areas do.

“We need a 150-room hotel, minimum four stars,” he says. “It will cement the region for corporate conferences in the winter, which will add to the great work being done on hosting association conferences here, and give the precious winter work we all need.”

Last year Chris and backers bought the St Mary’s Convent in Rapaura Rd, investing large sums of money converting it from a six-room lodge to a 10-room luxury retreat complete with new kitchen and restaurant.

The complex opened the night of November’s earthquake but being an old timber building, it simply shook and only one vase broke.

Prices for one night, including dinner and breakfast, start at $1200, following the Godsiffs’ unashamed policy of aiming at the mid to high end of the market.

High-end punters poured in – several miffed that they couldn’t land their private jets in Marlborough.

“One guy, a multi-billionaire from the States, just loved it. He left his jet in Wellington and came over and said he’d love to come back – once he can land his jet here.”

Chris sold his interest in The Lodge earlier this year.

As for tourist numbers, he firmly 22

believes Marlborough can absorb many more visitors. He also believes a tourism tax should be put on visitors arriving in the country, provided there is transparency to show where the money goes, with an emphasis on infrastructure.

“Currently New Zealand attracts 3.9 million visitors a year and we are flat-out to get the infrastructure provisions in

“… I like seeing people enjoying themselves.”

CHRIS GODSIFF

Selling the region to tourists through wine and green shell mussels

place,” he says. “Yet we could easily take two million more if they dispersed to the regions. At the moment many go to Auckland, Rotorua, Queenstown, which are saturated.”

Chris praises Destination

Marlborough and Tourism New Zealand for their work in promoting the region and says he and Sue also do marketing whenever they are away.

“Our team spends a lot of time and money away from the region at trade shows such as TRENZ and Luxperience, doing sales calls to agents around the world and promoting the region wherever we can.”

Marlborough faces its busiest cruise ship season, with 45 due to visit, but Chris is not sure they are the best form of tourism for the region.

“They used to be, in the days when ships were smaller and you got discretionary spenders,” he says. “Today’s mass cruise ships don’t necessarily bring spenders into the province, especially with some attracting a budget demographic with ships selling off empty cabins at bargain rates.”

Chris decries New Zealanders’ poor attitude to those working in the service industry. In Europe it is regarded as a profession, while here it is often something people do ‘between real jobs’.

“We need to sharpen our act,” he says.

Thirty years on, Chris can still get excited about tourism and the potential this region has.

He admits he has looked at other opportunities elsewhere in New Zealand and in the Pacific, but home is where the heart is.

“It’s the same old thing – the grass always looks greener elsewhere but the inherent problems are likely the same.”

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E M A G S R E G N A H C who

Kate Sheppard as a punkrocker? Ernest Rutherford as a comedy act? This year’s Nelson Arts Festival brings famous people to life, but not quite as you’d expect.

Caroline Crick investigates.

let everyone play

Otto & Astrid – Eurosmash!

K

Arts Festival

ate Sheppard looks out from our $10 note with a calm, quiet gaze. She has a motherly air about her, in her highnecked dress and with hair swept back softly from her face.

For a rebel who helped to change the face of women’s rights, she looks surprisingly mild-mannered.

Ernest Rutherford graces our $100 note. Behind the serenity of his portrait, he looks as if he’s quietly figuring out the answer to a difficult question on atomic science.

Both Ernest and Kate are among the 19th and 20th century game changers who will stride our stages during the 2017 Nelson Arts Festival (October 11-27), their stories told through a combination of music, song, dance and humour – something these two intelligent, dedicated souls could never have imagined in their lifetimes.

Ernest shares a local history (born at Spring Grove in 1871, educated at Foxhill and Nelson College) with another festival star, Perrine Moncrieff. Born in London in 1893, she and her husband emigrated to Nelson after the First World War. Perrine was an ornithologist, author and conservationist who was instrumental in creating Abel Tasman National Park.

24

These passionate, driven, committed people led lives welldeserving of celebration, and celebrate them we will at this year’s festival. There are others too – people who followed an untrodden path in their own style. In the 1970s and ‘80s, when being gay was still something to keep to yourself in all but the most select company, celebrity TV cooks Hudson and Halls shared a partnership both on- and off-screen. Their relationship slipped quietly into our consciousness and culture.

The Kate Sheppard on our currency would probably not recognise herself in That Bloody Woman, (Theatre Royal, WedThu, Oct 11-12), a punk-rock musical take on how 20th century feminism got its cojones (clue: it wasn’t from the male of the species). Showgoers are warned to expect really loud music, coarse language and – horror – uppity women riding bicycles.

The show’s proposition is that feminists were the punkrockers of their day – anti-establishment rule-breakers; people who dug holes in the structure of their society and exposed the bits that had to change – all while wearing petticoats and with their hair in a bun.

Esther Stephens plays Kate in a show that places her in

Lolo Lovina (Photo: Joshua Morris)

a modern context, as she and the Prime Minister of her time, Richard Seddon (Geoffrey Dolan), or King Dick to his followers, each tell their story from their own perspectives. The show is funny, with catchy songs written by Luke Di Somma, but doesn’t shy away from the story of women being yelled at and harassed for riding bicycles, and for standing up and demanding to be heard.

“Our Kate is determined to make sure her message gets through,” says Esther. “It’s still an important message that never goes out of date. She wants to change the lives of women and to free them from family violence and from living with the impacts of alcoholism and abuse in their families.”

Kate did just that and the scale of her achievement is remarkable. “Thanks to her, New Zealand was the first country in the world where women won the right to vote. She was an anarchist, and that is how we’ve portrayed her. It was the only way she could make things happen the way she did.”

Actor and writer Nic Sampson first took on the character of Ernest Rutherford for a TVNZ youth show. Since then he has developed his version of Ernest into a hilarious show, Everyone Can Science, (Suter Theatre, Wed-Thu, Oct 18-19) in which Ernest delivers his first lecture in 70 years.

“It’s a bit of a mash-up,” says Nic, “a humorous homage to the spirit of discovery and passion for science.”

This Ernest is out of touch with the modern world and easily distracted. He hates swans, loves his wife Mary and science, and is a boisterous character who finds himself having a fight with Einstein on the deck of the Titanic, among other misadventures.

“The show wilfully takes liberties with historical fact but it captures Ernest’s enthusiasm for learning and for scientific endeavour. It’s a lot of fun,” says Nic. Following the success of last year’s Theatre in Development production Maungatapu, (the World Premiere of the finished play at the Suter Theatre has been one of the first 2017 shows to sell out), this year we have Birds of a Feather (Nelson Provincial Museum, Saturday Oct 21), as our Festival in Development

“She was an anarchist … It was the only way she could make things happen the way she did.”

A C TO R E S T H E R S T E P H E N S ­S A LU T E S K AT E S H E P PA R D

That Bloody Woman (Photo: Michael Smith)

25

project. Actress and writer Elisabeth Easther is writing a play about Perrine Moncrieff, the pioneering conservationist and bird-lover who was instrumental in making Lake Rotoroa a scenic reserve, creating a sanctuary at Farewell Spit and, most notably, establishing Abel Tasman National Park in 1942.

Festival in Development involves a reading of a draft of the play, followed by a Q&A session to give feedback on the script and its development.

Elisabeth was producing an anthology of bird writing (Bird Words), which also features in this year’s festival in the Page & Blackmore Readers and Writers programme (Sunday Oct 22), when she discovered Perrine Moncrieff.

She describes Perrine’s 1925 field guide, New Zealand Birds and How to Identify Them, as a ‘fabulous and learned book’. “Some of the birds that are extinct today were still hanging on then, including the huia.

“Perrine was one of the first people to recognise the relationship between birds and their habitat, and how habitat loss would lead to species loss. She was an unstoppable force. She had wealth, she was eccentric and she came from a family who allowed her to follow her passions. She cared about all sorts of things in an unconventional way and was not afraid to go against populist thinking.”

Peter Hudson and David Halls were pioneers of a different ilk, inadvertently using their popularity to make a difference in their own way. Twenty-five years after their fairytale ended, we are celebrating not just their entertainment value, but the way they contributed towards the gradual acceptance of same-sex relationships within our culture, just by doing what they did so very well. On-screen they were cooking partners, off-screen they were life partners, and a year after Hudson died of cancer in 1992, Halls killed himself, unable to carry on alone.

At the height of their fame they were party central. In Hudson & Halls Live! (Theatre Royal, Thu-Fri, Oct 19-20), it’s their show’s Christmas Special, with the pair cooking, drinking and stuffing the turkey amid the chaos of a live TV set.

Todd Emerson, who plays Hudson opposite Chris Parker’s Halls, says the cooking show was just a framework for the comedy the pair loved to create.

“They were sincere and charismatic entertainers, and the genuine nature of their relationship was what made their show so special, although a lot of people may not have realised that when they watched it.”

Todd says they have lovingly stolen gags from the original show, and much of the humour is in the way that everything which can go wrong, does.

“There’s a lot of hilarity, a lot of fun – it’s a show with real heart, and super magic.”

Catherine Chidgey’s experimental new novel The Beat of the Pendulum (Granary Festival Café, Sunday Oct 15) was created by writing down snippets of conversation heard during a normal day, with a bit of eavesdropping thrown in.

She developed the idea after working with her Creative Writing students on ‘found’ poetry.

“I didn’t think anyone had written a ‘found’ novel before, and I was intrigued by the idea of the beautiful and original words and phrases that are kind of hiding in plain sight.”

Catherine recorded snippets of conversation, TV shows and news, social media comment and newspaper articles, then crafted and shaped this raw material to her own purposes. “It wasn’t always verbatim – often I would move words around to get where I wanted to go.”

At the time, her daughter was turning one year old and her 26

mother 85, meaning as her daughter learnt about language and words, her mother was deteriorating. “I became very aware of the passage of time, and I wanted to catch those fragments of language – and time – as they galloped past.”

The book follows the day-by-day passage of a year, with distinct voices appearing, although they are never named. “It’s an immersive work – it was exhaustive to write and it’s quite unconventional.” The book will be published on November 9, so if you’d like a preview of this groundbreaking work, come along to hear Catherine talking to Jacquetta Bell as part of the Page & Blackmore Readers and Writers programme.

One of the festival’s visual arts elements takes place at Founders Heritage Park, where artist Maggy Johnston will use plastic bags as raw materials in her project You Do The Maths, (Thursday Oct 12 to Sunday Oct 22).

Maggy’s work is about highlighting the environmental impact of plastic bags on our world, on nature and on our health. She knits teddy bears from plastic bags, using a traditional technique to bring attention to a very modern-day problem.

“It takes about 20 bags to make one bear. By knitting them in public we start a conversation – people want to know what I am doing and why.”

Maggy asks people to bring along their plastic bags and be prepared to join in. “The more conversations we start, the more we will bring pressure to bear on the use of plastics. They are not only a hazard for ocean wildlife, they break down into particles that are ingested by fish, which we then eat. It’s a major problem and one we need to miminise now.”

So, this year’s festival tells some fantastic, amazing stories of people who have changed, or are changing the world, whether globally or locally, all wrapped up in the glitter and gloss of entertainment.

If There’s Not Dancing at the Revolution, I’m Not Coming (Suter Theatre, Friday Oct 13 and Saturday Oct 14) uses costume, dance, comedy and performance to challenge the treatment of women’s bodies in popular culture.

The Orchid and The Crow (Suter Theatre, Wednesday Oct 11 and Thursday Oct 12) tells the true tale of Daniel Tobias’s search for God (any god) after being diagnosed with stage 4 testicular cancer. Daniel uses cabaret, song and solo storytelling to share his near-death experience with comedy and honesty.

The Page & Blackmore Readers and Writers programme is, of course, fertile ground that grows food for thought. Adam Dudding talks about My Father’s Island, his memoir of growing up with his difficult but brilliant literary father, Robin Dudding (editor of literary journal Islands). The Spinoff Parents editor, blogger and author Emily Writes talks about her book Rants in the Dark – for tired mothers everywhere. Colin Hogg journeys across The High Road of a USA where cannabis is legal, and argues for the same to happen here.

Rebekah White and Dave Hansford discuss the health of New Zealand’s science media – White is editor of New Zealand Geographic, and Hansford’s latest book, Protecting Paradise: 1080 and the Fight to Save New Zealand’s Wildlife, is still ruffling feathers. Anorexia survivor Erin Donohue’s new book, Because Everything is Right but Everything is Wrong, delves into the challenges of life as a teenager in New Zealand. And the second Thinking Brunch looks at Being a Woman in the Age of Trump, with Rebekah White, Emily Writes, Laura Irish, Michelanne Forster and Lucinda Blackley-Jimson discussing how this new-world order will affect the lives of women globally.

Whether you want to be challenged, entertained, or just laugh your socks off, there is something in the festival for you.

Clockwise from top left: If There’s Not Dancing at the Revolution...(Photo: Andi Crown); Author Elisabeth Easther and her book Bird Words; Erin Donohue and her book Because Everything is Right but Everything is Wrong ; An Awfully Big Adventure (Photo: Stephen A’Court); Nelson Central School kids singing on Stage One (Photo: Bernie Butler); Ernest Rutherford: Everyone Can Science!

Nelson Arts Festival, Oct 11-27, at venues throughout the central city. Find out more at nelsonartsfestival.co.nz

27

New wine releases

Turning deluge into

delicious wine Photo: Richard Briggs

Wineries were akin to ‘war rooms’ over Vintage 2017 as approaches were debated and strategies devised. Now, as the first wines hit the shelves, the battle seems to have been won. Sophie Preece reports.

V

intage 2017 was a tough time in Marlborough and Nelson vineyards. A cold and windy summer, slow-to-ripen grapes and a storm-plagued harvest put huge pressure on crews. But with reportedly good, great and ‘stunning’ wines now in barrel, tank and bottle, the industry has proven itself far more than a fair-weather winegrower.

Nature dealt the first card in her harsh hand last November when a massive 7.8 earthquake shook up Marlborough’s wine industry, took out the State Highway south and put wineries, engineers and stainless steel manufacturers into rapid rebuild mode, replacing and repairing tanks and catwalks as Vintage 2017 loomed.

Summer then lost its mojo, severely slowing brix development. That led many growers and wine companies to drop crop to improve their chances of ripening fruit, among other viticultural tactics. Any 28

hopes for a redeeming Indian summer were dashed when autumn arrived with three big downpours, including the tail of two cyclones, putting pressure on growers to get their grapes in.

It seemed a season worth forgetting, but with a few months’ break from the onslaught, industry leaders say it was a reminder of how good the two regions have it most of the time, and a lesson in how to respond when they don’t.

Drastic measures needed

Wine judge Ben Glover, who is winemaker for his family-owned Marlborough label Zephyr, says that when the series of deluges hit the region, viticulturists and winemakers had to seriously consider how best to handle their fruit through the harvest. “There needed to be – and there was – a huge conscientious collaboration between wineries and growers, as the worst-case scenario would impact on both

business segments.”

A lightening of crop loads and some warmer nights, along with bad fruit dropped to the vineyard floor, changed the grapes’ physiological condition, so growers saw riper flavours at lower sugars, enabling some to pick before major rain, “to make sure we had fruit in the bank,” says Ben. “We also saw plenty of proactive vision, tricks and tools coming out of wineries to ensure that the resulting wine was to the quality of drier years.”

Ben believes that’s possibly the ‘major difference’ between 2017 and other talked-about tough vintages such as 2014, 2008 and 1995. “Winemakers were well-armed and proactive, so we will see sauvignon blanc with ripe forward aromas and flavours, with approximately 0.5% lower alcohol,” he says. “So in some respects, perfect for December and Christmas drinking, with ripe, tropical sweaty notes.”

John Hiscox

Photo: Richard Briggs

Judy Finn

“… this is cool-climate viticulture and every so often it doesn’t just flow in and be perfect.”

R H YA N WA R D M A N , G I E S E N

His own Zephyr 2017 Dillons Point Sauvignon Blanc “will be strutting its stuff” from November 1, he says. “Coming off Dad’s Deer Block – picked before the first rain event – it is pure, restrained and supple. Great jalapeno, nettle, melon aromas and juicy savoury more-ish palate – the perfect summer elixir.”

Meanwhile, the pinot noir and chardonnay in-barrel should be ‘cracking’ with good structure and bright flavours, says Ben. “Our other aromatics, small volumes as they are, will always be spectacular.”

Simon Clark relishes seasons like 2017, which act as a reminder not to rest on your laurels. “These kinds of seasons push us, and in the future we’ll make better and better wines.” Last month the Clark Estate viticulturist and winemaker found a reason to love the season even more, after taking a trophy at the Bragato Wine Awards for the Clark Estate Dayvinleigh Rosé 2017.

It was a fairy-tale ending for the company’s first rosé, which came in off a grower’s vineyard before the rain, at low volumes and perfect brix, flavour and acid. “I didn’t have to do anything to it,” Simon says. Better yet, rosé is the country’s fastest-growing category, so the wine is marching out the door, and is likely to be sold out by Christmas.

He agrees that the season was ‘a little challenging’, with temperatures cooler than typical and desired brix harder to achieve. Crop loads were a key factor in getting through. “As with any normal challenging season it really comes down to how you work the vines.”

Clark Estate has a home block in the Awatere Valley for sauvignon blanc, pinot gris and riesling, and called on growers in the Upper Wairau Valley for

pinot noir fruit this year.

The season was defined by low brix in both locations, but other characteristics, including acid, pH and flavour, were all in line with expectation, he says. “When we brought the grapes in it was kind of strange. Everyone was thinking, ‘What are these wines going to turn out like, given the low brix levels?’”

Wineries across the region felt some panic, but “everything just seemed to fall into place,” says Simon. “The flavours were amazing and the final wines taste fantastic.”

One of the highlights for him is the 2017 pinot noir, sitting in-barrel, which was picked from the same block as the pinot for the rosé, and with the same naturally low yields. “I think that’s across Marlborough and as a result there are going to be some stunning 2017 pinot noirs out there. I believe they will be some of the best, and ours are like that.”

Ryan Wardman

At the mercy of weather

Jonny Hiscox, who is chairman of Nelson Winegrowers and vineyard manager of Kono’s Aronui Vineyard in the Moutere Hills, says many people have a starryeyed and romantic view of growing grapes, but it is farming, “and as such is susceptible to the vagaries of climate”.

Like Marlborough, Nelson had uncharacteristically cool weather during the critical ripening period, so that brix was lower than expected and companies were faced with the dilemma of getting the fruit ripe. “Coupled with that, we,like Marlborough, had rain at inconvenient moments in inconvenient amounts,” he says.

With only 29 wine labels, most of which are small family-owned affairs, and a significantly larger number of vineyards, Nelson sells much of its fruit on contract to Marlborough wine companies, says Jonny.

That makes the region vulnerable not only to its own weather events, but also to those over the hill because in a difficult season “it may be that they choose to harvest their fruit in preference to ours”.

As a result, a decent slug of Nelson’s 2017

Simon Clark

Ben Glover

29

“We saw plenty of proactive vision, tricks and tools coming out of wineries to ensure that the resulting wine was to the quality of drier years.”

B E N G L OV E R , Z E P H Y R

fruit destined for Marlborough stayed on vines, having not met the parameters of the contract.

But Jonny says the wines now in tank, barrel or bottle show good promise.

“What was harvested was good. Just overall in the region, there’s not as much of it as we would have liked.”

Following the recent Bragato tasting of 2017 wines, he feels confident about what the vintage will serve up. “Hats off to the growers and winemakers who have made some amazing wine out of what was quite a difficult year. We are now looking forward to the ’18 Vintage and hoping for a better hand from Mother Nature in terms of temperature and rain events and so forth. We’ll do our bit if Mother Nature will do hers.”

‘Flexibility and nimbleness’

Neudorf’s Judy Finn says that in her 38 years of growing grapes in Nelson, only one season, 1995, was as challenging as this one. It could have been an extremely tough vintage but ‘with flexibility and nimbleness’ they were able to come through with good wines, though in

smaller quantities, she says.

Judy believes that healthy grapes, thanks to long-term organic practices, are more resilient, and having a small viticultural team who can hop in and pick ripe fruit around the rain, as and when it was ready, is another saving grace. “Sometimes it’s a real advantage being small. You can do those really luxurious things.”

A great deal of testing was done before and during harvest, and the team began to call the lab the ‘war room’ because the winemakers and viticulturists were constantly meeting there, working to keep ahead of the season.

The resulting wines are surprisingly good, Judy says. “They are very elegant, slightly more supple, more generous, than what we would traditionally have, but that’s not a bad thing.” With three 2017s now bottled, everyone is very happy, she says.

Giesen Marlborough General Manager Rhyan Wardman, who also heads the industry body Wine Marlborough, says the company’s premium chardonnay and pinot noir are ‘looking excellent’,

having come in before the three storms.

Meanwhile, the sauvignon blanc has been a nice surprise after the ‘trials and tribulations’ of the harvest. “It’s nice to see that some of the decisions made around quality, and adhering to quality control, proved to be the right ones when you taste the final product.”

Rhyan is hearing a similar story from other producers, who ‘seem content’ with what they have in tank and barrel.

“Obviously, volumes are slightly down and there have been a lot of learnings out of the vintage and how you deal with a challenging year.”

Those lessons – especially for upand-coming talent in the industry – are a definite silver lining to the tough year.

“For some of them this will be the first time they have ever had a challenging harvest and that gives you some context and it gives you a bit of a reality check – this is cool-climate viticulture and every so often it doesn’t just flow in and be perfect.”

Photo: Richard Briggs

POWERHOUSE OF THE ECONOMY The wine industry contributes $477 million to Marlborough’s economy, according to a new report from The New Zealand Institute of Economic Research (NZIER).

Wine production employs 2350 workers – twice the number employed in 2000 – yielding $52m in wages from grape growing and $78m in wine manufacturing.

Marlborough accounts for 67.7% of New Zealand’s planted vineyard, and continues to grow at pace. A labour survey produced by Wine Marlborough, New Zealand Winegrowers and the Marlborough District Council last year shows that the region’s wine industry is set to grow 24 percent by 2019-2020, increasing from 23,619ha to 29,270ha.

Wine Marlborough chairman Rhyan Wardman says that growth is being met by major accommodation developments for seasonal workers, good rootstock supply from nurseries and sufficient infrastructure resources from other suppliers.

“It seems to be going on in an orderly fashion, because it’s been well anticipated and well thought out.” However, one of the ‘watch-outs’ will be water allowance and use, with labour supply a continuing pressure point.

Nelson’s vineyard expansion is a much gentler affair, says Nelson Winegrowers chairman Jonny Hiscox. “There will be minor expansion as people maybe acquire the block next door.”

Nelson has between 1200ha and 1300ha of producing vineyard, “so tiny compared to Marlborough,” he says. Much of the fruit grown in Nelson is destined for Marlborough wineries, and most of the labels in Nelson are all quite small, family-owned businesses “that don’t necessarily see expansion as the way to go, but selling their wine for more,” he explains.

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PICK OF THE CROP Ben Glover, Zephyr 2017 Dillons Pt Sauvignon Blanc, due for release November 1 Rhyan Wardman, The Clayvin Pinot Noir 2017, due for release 2019 or 2020 Simon Clark, Clark Estate Dayvinleigh Rosé 2017, available now Jonny Hiscox, Aranui Pinot Gris 2017, available this summer Judy Finn, Neudorf Rosie’s Block Chardonnay 2017, released next year

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Nut Farming In the plentiful fruit bowl that is the top of the South Island, two crops taking local farmers’ markets by storm are humble nuts and almonds.

Celebrated for their health benefits and versatility in cuisine, these tiny nuggets of nutrition take a great deal of dedication to grow, harvest, dry and, in some cases, painstakingly process before they are ready for market.

Maike van der Heide takes a look at the industry.

P H O T O G R A P H Y B Y A N A G A L L O WAY

Going nuts for nuts

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T

ensions are running high in a picturesque almond orchard near Blenheim. Each crystal-clear night, normally just before dawn, a thin but deadly layer of late-winter ice threatens to freeze the tender almond blossoms that mark the beginning of an entire year’s work for Riverina Almonds owners Graham Farnell and Gill Smith.

This annual dice with nature is nothing new to the pair after more than 30 years of growing almonds, but it’s as exhausting as ever.

Engineer Graham has perfected his frost-fighting equipment – fans mounted on trailers to tow between the trees, creating an inversion layer to keep the frost away – but neither he nor Gill will get any sleep as they wait for the frost lights to come on, and the alarms to sound.

Harvest is still a long time away, in April, but once the nuts have been shaken off the trees and left to dry, all the hard graft becomes worthwhile when they are snapped up by eager Marlborough Farmers’ Market customers.

Yet, despite the almonds’ popularity, Graham knows of no other commercial grower in New Zealand. Almonds and nuts are labour-intensive to produce, with a very long growing season compared with stone fruit and cherries, and you need to be just the right person to stick at it.

How labour intensive? Take just one of the pine nuts grown by Pinoli, the only commercial producer in the Southern Hemisphere. When the pine tree has matured for about a decade, the resulting pine cones are mechanically shaken from the tree and the cones dried for weeks before the 80-100 pine seeds inside each are extracted. Then the small nut is taken out of the seed.

“Educating people about how our pine nuts grow on a species of Mediterranean stone pine is still a joy after all these years,” says Pinoli sales manager Zoe Thompson. “Many just don’t put the two together and they do a double-take when they see our display of cones, seeds and pine nuts at the market.”

Nelson and Marlborough have a handful of other nut producers, harvesting walnuts, hazelnuts and chestnuts. The industry is not a cottage one, but neither is it of large industrial scale. Much of the produce is sold locally, and there are plenty of takers, with growers reporting that demand consistently outweighs supply.

At Riverina, it’s thanks to Graham’s engineering skills that the almond orchard has grown to just over 2000 trees. Without his bespoke machines, cracking the almonds would be a task too large for him and Gill.

“Almonds are a bloody high-value product, but it’s not unjustified. It’s not caused by price-gouging,” says Graham.

A Country Calendar feature in 2015 highlighted the involved process.

“The odd person used to complain about the price of almonds and nuts, and numerous people after the programme said they were cheap.”

At Uncle Joe’s Walnuts and Hazelnuts near Blenheim, where Jenny and and Malcolm Horwell began processing in 1997, the nuts are still hand-harvested from the ground by backpackers.

After treatment in driers, the nuts are taken to the factory where the kernels are extracted for sale. Others are turned into spreads and oils.

Uncle Joe’s began when former owner Kevin Melrose was inspired by his uncle’s habit of cracking walnuts by the fire while listening to the rugby. “[Kevin] had a purpose-built hand-cracking machine with belts and pulleys,” says Jenny. “We bought that off him and started cracking walnuts. We gradually got more and more people

wanting to sell us walnuts from this area.

“Uncle Joe’s single original product was cell-bags of walnut kernels that we used to travel to Nelson’s Saturday Market to sell.

We gradually found more markets and have grown from there,” she says.

“Uncle Joe’s is fortunate to have access to a large variety of walnuts from Marlborough people who have giant old walnut trees producing a range of size, shape and flavour. We upgraded our buildings and equipment and we’re totally mechanised now, but we still hand-sort, and that’s pretty important, we find.”

Butter, oil and biscuits At The Nutt Ranch in Waihopai Valley, Keith Hair and Georgina Ponder don’t sell any of their hazelnuts in shell, but turn them into butter, oil and – the latest product in development – natural dog biscuits.

The entire process takes all 12 months of the year, says Keith, from winter pruning to keeping the spring grass growth at bay, not to mention harvest, processing and selling at the weekly Nelson and Marlborough farmers’ markets. By September, the couple were already gearing up to supply Christmas confectioners, when

“They’re a healthy food, so why wouldn’t you grow something that’s good for you?”

– S A N DY W E S T B U RY

“we tend to plough through quite a lot”.

This year’s harvest was Keith and Georgina’s second, after buying the 2500-tree Nutt Ranch from the Null family in 2015, and it was a baptism by, well, rain.

Normally the local climate is a nut growers’ dream, with winter frosts and warm, dry summers, plus plenty of wind for pollinating the hazelnuts, and to keep mould away.

Harvest 2017 was a different story for everyone.

Keith tells of the broken harvester, the mud, and a significant percentage of their crop lying on the ground, ruined by water.

In Redwood Valley near Richmond, Sandy and Terry Westbury found the unusually high humidity challenging as well, with mud getting into the fans of the vacuum harvesters, and mould creeping in.

“There’s always next year to look forward to,” says Sandy pragmatically, adding that most growing years are ‘excellent’.

She and Terry planted their 3200 trees, in a range of varieties, in 2001 to supplement their retirement years. Once harvested, the hazelnuts are sold to commercial customers, including 33

“I get a kick out of people appreciating the food.”

– G R A H A M FA R N E L L

confectioners.

Graham from Riverina says drying nuts is one of the most important parts of the entire process and done properly, an almond can keep for years. Not only that, they taste their best.

The secret to the perfect almond is sun-drying, and at Riverina they do just that, for at least a month after harvest.

“It’s nature’s way. Nature’s done it that way to perpetuate the species.

They keep so well – it’s part of our trading advantage how fresh they taste.”

Childhood memories return In a mushroom-infused pine forest near Moutere, a stand of 120 chestnut trees brings back fond childhood memories for owner Hannes Krummenacher of travelling from Switzerland to Italy in autumn to gather nuts.

In the early winter cool they would roast them, or buy some already roasted at a small market stall and put them in their pockets to enjoy the warmth.

For Hannes and wife Theres, chestnuts are a small sideline for their main business, Neudorf Mushrooms, but the two products complement each other well, with the mushroom supporting the health of the trees.

While the climate is favourable, the clay soils are not.

Hannes says the answer was to plant on a hillside so the roots did not become waterlogged.

The couple produce about two tonnes of chestnuts during a short season. Hannes expects that to increase as the trees grow, but not beyond what they can sell at the Nelson Farmers’ Market, where the nuts are particularly popular with Asian customers, he says.

34

Like the Krummenachers, many Nelson and Marlborough nut growers have chosen to sell locally, where customers are plentiful and feedback is greatly welcomed.

For Graham, direct contact with customers re-invigorates him – enthusiasm he calls on at 3am during frost season.

“What we used to do was stick 15kg [of almonds] on a truck and you never knew who bought them. People really appreciating the product fires you up. When you’re pruning in the middle of winter and it’s freezing cold and you’re working away there, you think, ‘Why go to all this work? I’m an engineer; I could make shitloads of money without going through any of this’, but I get a kick out of people appreciating the food.”

He educates customers on everything from why Riverina is spray-free to soil health, to his processing machines and, of course, the almonds themselves.

Graham says common feedback from his diverse array of customers – besides the differences in flavour and quality that set Riverina’s produce apart from imported almonds – are the many health benefits.

“People want to eat more healthy, uncooked, unadulterated natural almonds.”

Zoe agrees, saying people are more interested now in knowing where their food comes from. Pinoli’s pine nuts are about 34% protein compared with just 16% for imported varieties, she adds.

“They are rich in healthy mono-unsaturated and poly-unsaturated fatty acids. They are also high in vitamins and minerals.”

Keith says direct customer contact is the main reason for attending both farmers’ markets. For him, the best feedback is when people return to buy more hazelnuts. “You know you’re doing all right.”

The Nutt Ranch’s butter is particularly popular. “Just under two years ago if we sold two or three we were doing quite well.

Now if we’re not selling 10 or 20 it’s a poor market.”

Hazelnuts are also sold wholesale and Keith says that visually, the locally grown hazelnuts appear so different to imported products that ‘there’s no comparison’.

“They stand out like a sore thumb … people are realising how good the product is.”

So where’s the future for our nut industry? Demand is certainly there and so is scope for expansion, but growers seem to agree that reaching industrial scale is unlikely.

Jenny says there is a move to get more people interested in growing good walnuts and hazelnuts, but Graham does not foresee great growth in almonds.

“It’s easy enough to plant, but you have to mechanise it.”

Keith and Georgina, limited by water allocation, will not be expanding their hazelnut orchard either, while at the Westburys, Sandy also has no plans for more planting, but wouldn’t discourage others from growing hazelnuts.

“They’re a healthy food, so why wouldn’t you grow something that’s good for you?”

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35

Farmers Market

TASTY FOR BOTH SIDES B Y M A I K E VA N D E R H E I D E P H O T O G R A P H Y B Y A N A G A L L O WAY

W

hen Marlborough pine nut producer Pinoli harvested their first crop 10 years after planting, the Marlborough Farmers’ Market proved the perfect launch pad for their unique product.

“We received lots of enthusiasm and encouragement,” says Pinoli sales manager Zoe Thompson. “We loved sharing our story. The locals embraced it as their own and helped to spread the word.”

Such personal interaction between producer and customer is what keeps both sides coming back to the Nelson and Marlborough farmers’ markets, feeding a movement towards locally grown produce, freshness and quality – with pine nuts being a good example.

This year, Pinoli won two of the 2017 Farmers’ Market NZ awards; Highly Commended in the summer awards category of Dirt Off The Roots, and the 2017 winter award winner for Tastiest Nut. Marlborough’s Nutt Ranch also scored at the awards, as joint winner of Tastiest Nut Products with their ‘hot ‘n’ spicy’ hazelnuts.

Nelson Farmers’ Market manager Miriam Clark says, in total, five producers from local markets took out seven awards, an indication of the high quality of growers 36

who sell at the weekly event.

“I think we’re achieving success well beyond our size.”

Other successes were FRUT4U Lowes Orchard which was highly commended in the pip fruit category, Donna and Ian Theobald highly commended for their Brookfield hens eggs, Moutere Fruits highly commended for its Cherry Orange & Cinnamon Jam, and Louise Mason runner-up in the most delicious beverages category for her apple juice.

Although both the Nelson and Marlborough markets have been around for many years now, Miriam says customer awareness is still growing.

“More and more people become aware that it actually matters on lots of levels that you know what you’re buying, who’s growing it, in what soil, and it matters in terms of minimal food miles. You’re supporting local business, you can monitor the quality of a product and you can talk directly to the grower about it.”

Although both markets operate throughout winter, there is a natural swell in stall and customer numbers in spring as more products come on-stream, including crowd-pleasers such as strawberries.

In Marlborough, farmers’ market

stallholder attendance manager and Riverina Almonds grower Graham Farnell says last summer saw three records set at the Eftpos terminal.

“The market has gone ahead in leaps and bounds. The winter market used to be dead and we used to support it to keep it going, but the last couple of years it’s gone ahead.”

Graham knows first-hand the importance stallholders place on interacting with their customers, but also the education it provides for people about where their food comes from, how and when. “It makes people aware of seasonality, and the classic is tomatoes – there’s no comparison between hothouse and the real thing.”

He also knows the effort stallholders – and volunteer market organisers – make in taking time out of their growing operations to personally sell their product, but the face-to-face relationship works for both sides because there’s ‘no middleman creaming off our hard work’ and quality is never compromised.

“I always try to visualise myself on the other side of the counter and I don’t want to be sold shit. It’s unethical, apart from anything else. The best advertising is word-of-mouth, New Zealand is so small.

“I strongly believe in the organisation.

You put your money where your mouth is.” * The Nelson Farmers’ Market is on the move. From Wednesday, October 4, the market will be at a new location, which will be announced later this month. Refer to the market’s Facebook page or visit the website, nelsonfarmersmarket.org.nz.

FRESHEST PRODUCE FROM THE PADDOCK Pip Fruit – 5 entries Highly Commended FRUT4U Lowes Orchard (Andrew & Sue Lowe), Nelson - Comice Pear ----------------------------------------------Eggs - 4 entries Highly Commended Brookfield (Ian & Donna Theobald), Nelson Hen Eggs ----------------------------------------------Preserves - 32 entries Highly Commended Moutere Fruits (Colin Bott), Nelson Cherry Orange & Cinnamon Jam ----------------------------------------------Most Delicious Beverages Runner Up Louise Mason, Nelson - Apple Juice

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CONGRATULATIONS

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38

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Jellyfish Restaurant

JELLYFISH New look, same quality service, food & beverages B Y LY N D A PA P E S C H

P

PHOTOGRAPHY BY OLIVER WEBER

opular Mapua restaurant Jellyfish is open again after a stunning and comprehensive remodel. Despite having to vacate their Jellyfish premises for 10 weeks, Debbie and Simon Lavery are pleased with their ‘new’ rebranded and refurbished restaurant.

Gone are the sails over the veranda. These have been superseded by a new roofed deck meaning patrons can eat in comfort, enjoying the wonderful outlook, while being sheltered from the rain. The footprint is the same size; the edifice looks far more substantial.

“The sea has been incorporated into the interior design of the building. All the carpet is recycled fishing nets, the lights are now all LED, the toilets are now more water efficient and the whole building has been repainted and rewired. The kitchen has also been gutted and completely refitted. The old girl’s been given a bit of a tidy up,” explains Debbie.

A heritage listed building owned by the Tasman District Council (TDC), the Jellyfish upgrade was also tied in with a council-orchestrated maintenance and repairs project to the building premises.

Debbie believes that the Jellyfish alterations further enhance

the whole Mapua area, especially down at the wharf. “I’m proud of the area we have.

“My culture is having a team that is proud to work in such a beautiful location. The Jellyfish team is like a family to me. And we are so pleased to see our locals again; our staff members had missed them.

“The staff returned to the building after the 10 weeks of repairs. Everyone is excited by the new kitchen and the décor, and they were all keen to return to work.”

She says that there has been minimal change to the food and the operation of the business. “It’s still ‘fresh food from land and sea’. And the best of customer service. We all take time to advise tourists, and to chat with locals. Locals are a big part of who we are.

“Head chef Jason Innes leads a really good team and is very excited about the new kitchen and equipment. We’re now more efficient and able to cope with greater numbers.”

Jellyfish re-opened on August 23rd, welcoming locals with special nibbles at a Happy Hour two days later. Happy Hour is a regular event, every Friday from 5pm till 7pm.

The restaurant also offers other set dining options such as curry night on Tuesdays – with three to select from – and ‘Temptational Thursdays’ where creative new dishes will be trialled. “If a dish proves popular, we will add it to the menu,” adds Debbie.

Fresh food from the land and the sea dictates the restaurant’s menu, and with a cross section of chefs from different restaurant backgrounds, Jellyfish is able to vary its menu options regularly.

“We want to try different dishes such as duck, oysters and rabbit in addition to our popular regular menu items, so keep an eye on our changing menus; you can find it on our website: 39

jellyfishmapua.co.nz.”

Jellyfish also likes to support local wine companies and craft brewers where possible, offering a wide selection of Nelson/ Tasman wines, beers and ciders.

“For example we have Resurgence wines from what is the smallest wine producer in the region, along with numerous other brands, plus craft beers on tap and bottled from the likes of Hop Federation at nearby Riwaka, and Captain Cooker from The Mussel Inn in Golden Bay. And we have locally produced ciders such as Old Mout.”

Debbie, who has a corporate background in people management, customer service and events management, says many diners are coming in from Wellington, Auckland and Christchurch as well as from all over the South Island, making Mapua a favoured tourist destination. “The domestic market is increasing, thanks to more inbound flights such as Jetstar.

40

More people are opting to come to this region for long weekends.”

Locals too are very supportive, she adds. “The modernisation was carefully carried out so that locals would feel it is still an important place for them to visit.

“We’re proud to say we live and work in Mapua. The Jellyfish looks great, feels great and all the people within are excited.”

Gene Cooper, Tasman District Council’s Commercial Manager said the refurbishment of the Jellyfish Restaurant was a fantastic effort. “The TDC is the landlord and we worked together with the tenants to make sure there was a satisfactory outcome for both partners. At the end of the day the whole project ran extremely well.

“With buildings dating from the 1910 to the 1930s era, without regular maintenance, there were substantial repairs needed. There was a lot of internal rot in this wooden structure and serious wiring and plumbing issues were discovered.

The eight-week shut down extended to 10.”

Several companies worked on the project and Debbie says that they were amazing to deal with. “Everything was completed on time and they all did a good job.”

The architect that undertook the design work for the council was KAD Design, Debbie’s interior designer was Tina from Twenty Square Metres Ltd, and the rebranding and signage was completed by Warren and the team from Powersigns. Southern Hospitality designed and installed the kitchen re-fit, while Kevin from Fitzgerald Construction Ltd completed the building works and used contractors to complete the building work. info@jellyfishmapua.co.nz The new website is jellyfishmapua.co.nz Telephone: 03 540 2028 Hours are Sunday, Monday 9am until 3pm Tuesday – Saturday 9am until late Reservations are recommended

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THE NELSON REGIONAL BREAST & GYNECOLOGICAL CANCER TRUST

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P HO T O G R A P H Y I S H NA JAC OB S S T Y L I N G K E L LY V E R C O E MODEL CONNIE CARTER H A I R K E L LY V E R C O E FROM THE NEW BLAK MAKE-UP MICHELLE NALDER FROM GLITTER AND BLUSH VENUE BRIDGE STREET STUDIOS

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S HOE OF T H E MON T H

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If

ever there was a season to have fun with colour, this spring is it. While there are lots of colour combinations and paler shades on offer, this means there are less block colours as such. Lighter shades are dominant with white and silver, plus combinations of these. Gold and rose-gold metallics look great and there are also nice pinks. Neutrals, including nude, fawns and light tans, create interest, sometimes with multi combinations. Reds and navy are present along with black of course. This gorgeous example of a combo of strong colours is a load of fun.

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MY HOME

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MY HOME

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BY BRENDA WEBB

A

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Long and sleek, the house nestles into its elevated sloping section Sliding doors and cedar panels allow maximum or minimum exposure The clean, sculptural lines are complemented by dark cladding and contrasting cedar Sliding cedar panels filter sunlight and provide privacy The house sits on timber piles to give a floating effect Sunlight floods the minimalist, light and airy kitchen

PHOTOGRAPHY OLIVER WEBER

low-impact, low-profile home capturing the spectacular views from an elevated Richmond foothills site – the owners’ brief to their architect was clear.

“We always said it couldn’t sparkle – it had to be low-bling,” explains the owner. “We wanted it understated but very good quality.”

The results speak for themselves – a stunningly modern and sculptural home, built by Jason Inch, which sits snugly in the landscape while taking full advantage of those panoramic views.

The view dictated the house shape, style and design from day one. The owners’ brief to architect Brendon Monk reflected that desire.

As well as having a 180-degree outlook from living and sleeping areas, they wanted to be able to sit in a sheltered area at the back of the house and still take in the Mt Arthur range from there – essentially, they wanted the house transparent.

The owners initially bought the section in 2010 and worked with their architect on a concept that was later shelved.

“We were offshore sailing at the time and didn’t want to be away for the building process,” the owner explains.

Once they were back living on land, the project was

reignited, albeit on a somewhat smaller scale than the original design, which had been on two levels with a swimming pool.

The resulting 245 sq.m. three-bedroom home fulfils all the owners’ wishes. Originally, the house was designed as a boomerang shape with one end nestled into the sloping section, but that was inverted to make more of the view and better use of the site.

Timber pole foundations protect the house from any slope instability, also creating an aesthetically pleasing floating appearance. Landscaping has been kept to a minimum, with wide expanses of grass so as not to detract from that view, but also because the owners did not want to be slaves to a garden.

Iron-sand metal roofing and aluminium cladding provide a striking contrast with oiled cedar shiplap panels and sliding panels that provide shade and privacy along the front.

Black aluminium frames anchor the seemingly endless glass doors that encompass the magnificent outlook and allow all-day sunlight.

The rear courtyard is a suntrap and provides total shelter in all conditions.

All roof rainwater is stored in tanks buried in front of the 51

MY HOME

7 7.

Grooved ‘hush’ ceiling panels provide acoustic soundproofing 8. Extensive use of timber adds warmth 9. Colour pops come from brightly painted internal doors 10. An island bench takes centre stage in the kitchen

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10 52

orked on Proud to havne Vwie w home. the Tasma We offer traditional joinery techniques and modern manufacturing processes to provide our clients with high quality timber joinery that stands the test of time. Whether for a new building or a renovation project, we can produce timber joinery that will be perfect for your needs.

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MY HOME

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Uninterrupted views from the bedroom The office area in the hilltop house Cream walls tone beautifully with Fijian kauri wall panels The sheltered deck with views right through the house

house, and all wastewater is treated on site.

The house is also designed to be energy-efficient, with extra insulation in the walls and roof.

Being in the Richmond area meant an open fire was out, so the owners went for a gas fire and ducted heat-pump.

Inside, European oak floors create warmth and light, toning in beautifully with the Fijian kauri panels that have been used extensively.

The colour iron-sand is repeated inside, with brightness achieved through colour ‘pops’ on painted internal doors, and with bright rugs and other mementos of years spent abroad.

Six months after moving in, the owners say they are absolutely delighted with the house. It’s easy to see why.

54

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INTERIOR DESIGN

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Interior designs

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Anything

Ordinary

INTERIORS TIPS FROM AN EXPERT

BY REBECCA O’FEE

S

ummer is just around the corner and you know what that means – it’s time for a spring clean and a fresh look. I run my own business, O’Fee Interiors, in Nelson and here are my top three tips on how to prep your interior like a pro for summer.

Add plants Live plants are hot, hot, hot. Or should I say cool, cool, cool.

Plants not only look amazing, reduce stress and encourage a feeling of well-being, but they can also cool down a room by producing more oxygen. So forget about clogging up your home with bulky fans. Just add plants because they are never a bad idea. Some of the ‘must-have’ indoor plants are: fiddle leaf fig, ferns, Philodendron scandens (sweetheart plant) and larger specimens with lush tropical leaves and dramatic patterns such as bird of paradise, bromeliads and Calathea zebrina.

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Paint your walls in cooler tones such as greys, blues and greens. Cooler tones have a psychological effect of slowing your heart rate and therefore cooling down the body; the perfect solution for that sun-struck living area or bedroom.

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Shun heavy throws and rugs Raw-edged linen, tasselled throws, hand-woven undyed silk and hand-painted pieces are this summer’s ‘musthave’ items. Inspired by nature, they are perfect for adding texture, tonal variation and depth to your home.

Add pops of colour Shop for some new accessories to add splashes of colour to your home. Think about trays, glassware, vases, cushions and lamps. Small accessories go a long way in styling a home and the use of them should never be underestimated or forgotten. Consider using complementary colours which will really stand out or alternatively use pastels for a softer pared back look. Summer gives us the chance to be a little bolder and have some fun with our interior choices.

1. Bamboo light from Lighthouse Nelson: $199.00 2. Large green jug from Darby & Joan: $95.00 3. Chrome Kadinia floorlamp from Lighthouse. $459.00 4. Brass & teal candle holders from Moxini: large $77.00, small $59.00 5. Set of antique white stone pots from Darby & Joan: $69.00 6. Occasional chair from Moxini: chair $330.00, cushion $96.00 7. Natural round stool from Darby & Joan: $380.00 8. White dipped belly basket with organic pestamel towel from Darby & Joan: basket $49.90, towel $80.00

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W W W. O F E E I N S P O . C O M 57

Guthrie Bowron Nelson Jude Griffiths and Greg Hunt have been the new owners since April 2016, having moved from the top of the North Island to the top of the South Island.

Guthrie Bowron Nelson is a one-stop shop where we can meet most decorating needs. We retained our two paint experts, Phil and Steve, together with Francesca our colour, wallpaper and flooring consultant. We also welcome Lydia, our newest member to our curtain and blind department.

We are also excited to have been appointed an approved retailer of Porter's Original Paints; unique water-based products for interiors and exteriors.

Official launch 18 October.

NEW OUTDOOR LIVING.

ÂŽ

65 Collingwood St, Nelson | (03) 548 4945 www.storeycollection.co.nz | www.lighthouselighting.co.nz

NELSON 45 Vanguard Street, Nelson PH: 03 548 1114 accounts@gbnelson.co.nz

new & vintage furniture / lighting / bedlinen / tableware table linen / cushions / throws / rugs / clocks We have what you need to make a house your home. unit 5 | Shed 4 | Mapua Wharf phone 03 540 3620 darby@darbyandjoan.co.nz

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BUSINESS PROFILE

to meet, and exceed, their individual needs. “Listening closely to my clients,” she says, “is one of the most important things I can do.

“A seller’s choice of agent should be the highest priority,” she says, “and we are taking a new, and proven, approach to the property marketing process. This means no more open homes, no more wasted money on ineffective advertising and no more guesswork. Each strategy is crafted to fit the situation, with nothing left to chance. That way I can save my client’s time, energy and money.”

“Our business model is a real game-changer …”

S U SA G U H L

Susa Guhl, Lead Agent & Principal

Customised real estate marketing

BY SADIE BECKMAN P HO T O I S H NA JAC OB S

H

ouses, like people, are all different.

Every property has unique features and characteristics, so it seems a little outdated that real estate agents often take the same old marketing approach to every place they list.

If you really want results, it makes sense to work with someone who has thrown the old concept of one-size-fits-all real estate out the window and replaced it with a fully customised experience that is tailored entirely to your individual needs.

And that’s where Susa Guhl comes in.

Susa has remained highly regarded in Nelson real estate for over two decades, and during a recent sabbatical in Auckland, she quickly earned the same respect from both her peers and clients alike.

Refreshed, Susa is now back in Nelson, and her deep experience in the field of real estate, coupled with her focus on the most modern approaches to marketing, make for a formidable agent who really knows her stuff.

Susa is also renowned for her dedication to her clients, and her ability

But what is the approach used, by this straightforward yet good-humoured real estate maven, to achieve such success?

Susa says her customised marketing strategy uses a unique mix of digital, social and other media. It is built on years of experience and a very successful 18-month trial, combining to deliver specific marketing objectives to exactly the right audience.

Put it this way, she is an example of someone forward-thinking enough to be leading her field and revolutionising the real estate market to achieve success. And tangible success is certainly something Susa has not been short of throughout her career, with many accolades, recognition and testimonials to prove it.

Susa’s business is also now augmented by three highly skilled partners. “Our business model,” says Susa, “is a real a game-changer, and based on the positive client feedback from the trial period, we now understand that we’re onto something big.

“I’m very excited to be home, and I want to let people know I’m back, open for business, and ready to go,” she says.

“And by the way, I’ll be sticking to my long-held philosophy that reputations are built, not bought.”

Contact susa@susaguhl.co.nz susaguhl.co.nz Phone: 027 496 9008

59

MY GARDEN

Enjoy homegrown herbs B Y LY N D A PA P E S C H

B

eing able to wander along the garden path to pluck a few homegrown herbs for salads, pizzas or baking is easier than many people think. Of course, some herbs are easier to grow than others and, as luck would have it, they are also some of the most useful to have at your fingertips.

I’m talking about basil, mint, parsley, chives, coriander and rosemary. These thrive in garden plots as well as in small pots on a sunny verandah or patio, or even a kitchen windowsill.

Sounds obvious, but you should only grow the herbs you’re going to use. No point wasting time on mint if, like me, you don’t like the stuff. And there are plenty of others – thyme, oregano, winter savoury – that you can grow instead.

Herbs come in two main types: annuals and perennials.

Annuals such as coriander and basil grow each season and die, whereas perennials such as rosemary are long-lasting.

As with all plants, it helps to prepare the soil beforehand.

Turn it over well, add some compost and then plant seedlings, making sure there is plenty of space for the root ball. After that, water gently and regularly. Easy peasy.

If you want to fertilise then seaweed is a good option – plenty of that to be found on beaches in Nelson and Marlborough. Check that it’s okay to collect it and don’t be greedy. Rinse off excess salt, three-quarters fill a container and add the seaweed. Allow to soak for several months, stirring every two to four days. Use as needed. I usually have a couple of buckets on the go.

Or if you prefer, another option is slow-release fertiliser pellets added during the soil preparation stage.

Potting herbs involves the same processes but on a smaller scale. One key to successful container plantings is to make sure the pots are a good size for the herb to expand into.

Also think about placing several herb planter boxes or troughs side-by-side.

Companion planting is another good way to go. Parsley, for example, is a great-looking border plant.

An excellent herb to start with is old-fashioned curlyleaf parsley, or its more trendy flat-leaf cousin. If you don’t want to raise your herbs from seeds, most garden and plant outlets have punnets that can transplant easily. Many also offer mixed punnets so you can start your herb garden straight away.

Different herbs prefer different environments, but as a rule plant parsley, basil, thyme, chives, rocket, rosemary and sage in full sun and mint in part-shade.

When raiding the garden for herbs, just use a few leaves from here and there, and the plant will replenish them for ongoing enjoyment.

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TOP and BELOW: Many herbs can easily be cut, bound and hung up to dry for later use BOTTOM: Freshly cut Mediterranean herbs like sage, rosemary, thyme and oregano

BUSINESS PROFILE

Insurance with a personal touch

BY FRANK NELSON P HO T O I S H NA JAC OB S

A

fter more than four decades in the insurance industry, Kenn Butler, owner of Nelson-based Paradise Brokers, has no doubt about the key to his success: “It is all about people,” he says.

“Our relationship with clients is at the core of everything we do.”

He says his perfect business statement would be ‘He tangata, he tangata, he tangata’, referring to an old Maori proverb that asks what is the most important thing in the world: ‘It is people, it is people, it is people.’

Kenn began his career in his native Invercargill and then worked his way through all aspects of the business, with stints in Dunedin, Christchurch, Wellington, Lower Hutt and Nelson before opening Paradise Brokers 12 years ago.

“Our relationship with clients is at the core of everything we do.”

K E N N B U T LE R , OWN E R , PAR AD I SE B RO K E RS

He and insurance adviser Carla Glasgow were based in offices on New St before moving in August to the Chamber of Commerce building at 63 Trafalgar St. Kenn is a former president of the Nelson Tasman Chamber of Commerce and served on the board for six years.

He says about 80 percent of his business is commercial insurance, with the remainder domestic, primarily houses, home contents and vehicles – but in these sectors, he says, it makes sense to use a broker to navigate a complicated and constantly changing world.

In addition to insurance for everyday things like buildings, vehicles, boats and stock, the corporate area involves handling more thorny issues such as health and safety, professional negligence, business interruption and liabilities arising in situations ranging from employment disputes to cyber insurance.

Customers just walking into an insurance company office or going online are likely to end up with insurance not

Director, Consultant & Author - Kenn Butler

necessarily meeting their needs, says Kenn. “People often buy on price and do not fully understand what they need or what they are getting.

“When you deal directly with an insurance company you are accepting they have a generic product and you understand what this product is. However, if you go through a broker to get the same cover, it is our responsibility – and we have professional negligence exposure if you do not get the right product.”

Kenn says insurance is not as simple as shopping for jewellery or clothes, especially considering critically important policy elements like exclusions and excesses. “Insurance is a very complex product and without question, with our professional knowledge and network of industry contacts, we can offer a better deal than people are likely to find on their own.”

In addition, Paradise Brokers takes

on an advocacy role for clients when it comes to claims. “You have black, white and grey,” says Kenn. “When things are grey, we go into bat for you. We have the experience to be able to combat the insurance companies, whereas the person on the street does not.”

Kenn has clients all over New Zealand, a couple in Australia and even one in Hong Kong. “My business is the ultimate relationship business. We create relationships with people who become totally comfortable knowing they are properly insured. I am very proud of this, and proud of what we have achieved for our clients”

Contact paradisebrokers.co.nz Phone: 03 548 2211

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MY KITCHEN

Tender, delicious tentacles B Y B R A D L E Y H O R N B Y, A R B O U R R E S TA U R A N T , M A R L B O R O U G H

Octopus is something a lot of our guests love, but struggle to cook at home. Here is how we make our octopus so tender. We’ve given you our recipe for the octopus and burnt-orange dressing but you can add anything else you like. In the image we have served it with pickled blue mussels and grilled scampi. It also pairs well with pork cheek and smoked fish so you can use whatever you have around you.

Don’t forget some pretty leaves and herbs to dress up your plate before you serve to guests.

OCTOPUS 4 octopus tentacles 150ml mirin 60g ginger (peeled and sliced) 2 garlic bulbs (cut in half lengthways) 100ml rice wine vinegar 20g kombu 2 lemons (sliced into rings, skin on) 3 litres water 20g coriander seeds 20g fennel seed Equipment 1 large pot with lid, 1 ladle, 1 bamboo skewer Method: 1. Clean the octopus under cold running water, use a bamboo skewer to clean and check every sucker.

2. Rinse in cold water again and place the tentacles in a large pot and add the rest of the ingredients.

3. Bring the pot to a simmer. Remove any foam with a ladle.

4. Simmer the octopus for 2½ hours.

5. To test that the octopus is cooked, pierce with a skewer. If it goes in easily it is ready.

6. Allow the octopus to cool in the cooking liquor and set aside until required.

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BURNT ORANGE DRESSING 2 whole oranges 4 egg yolks 10g wasabi paste 20g white miso (we use Urban Hippy) 70ml rice wine vinegar 150ml grapeseed oil To taste, sea salt and black pepper Equipment: 1 medium-sized pot, jug blender, squeezy bottle Method: 1. Simmer the oranges in water for an hour.

2. Remove oranges from the water and burn the outside with a blowtorch until completely blackened.

3. Blend the burnt oranges in a jug blender until smooth. Add the egg yolks, wasabi, white miso and rice wine vinegar. Blend on a low speed.

4. Slowly pour in the grapeseed oil to create a mayonnaise-like consistency. Season with salt and pepper.

5. Transfer the emulsion to a squeezy bottle and place to one side until required.

Pickled octopus with burnt orange, blue mussels, scampi & mandarin FOR PLATING 12 peeled mandarin segments 16 slices shaved daikon Various herb leaves such as salad burnett, wood sorrel, baby mustard leaves, chickweed To finish the dish: 1. Portion the octopus tentacles into 5cm pieces and place on the plate randomly. If you are having a barbecue with mates, don’t be afraid to throw them on some charcoal first for a few seconds.

2. Add any other protein you like – we have used cooked scampi and pickled blue mussels.

4. Roll the shaved daikon into cylinders and place four on each plate.

5. Place three pieces of mandarin at various points on the plate.

6. Add dots of the burnt-orange emulsion.

7. Finish the dish with the herbs.

DINE OUT

Hip & tempting burgers

BY HUGO SAMPSON

A

bright, shiny new kid has popped up on the block in Nelson’s eating precinct. Following the latest casual dining trend of bringing back the burger, Burger Culture, located at the top of Trafalgar St, has done just that.

Essentially a modern-day burger joint with a totally hipster vibe, Burger Culture’s focus is on taking the current burger reprieve to new heights. It’s all about the beer, the burgers, shakes and another trending revivalist food, donuts.

Think comfort, the kind of thing you grew up loving, with a twist.

As a baby-boomer, I’m thinking The Fonz, Happy Days and Al’s Drive In. But no, this is a modernist version with make-a-statement artwork, comfortable dining spaces inside and out – there’s a nod to the leatherette banquettes – and on-trend music.

The burgers are generous, handcrafted and creative, with a total of 10 to choose from. The little people also haven’t been forgotten, with a beef or chicken Culture Kids cheeseburger, fries and soda option ($13.50).

The buns are sensational, by the way, and made daily on the premises.

I’d go back just for those alone. The beef patties are full-blooded Canterbury angus – generous, moist, flavour-packed beef, attentively cooked. But if you aren’t a traditionalist, the panko crumbed John Dory ($13), with rocket, tomato, green pea and wasabi mayo, is temptation itself.

I was intrigued by the vegan option (one of two on the menu) called Pretty Fly for a Fungi ($13). Not a wholly attractive name, but this burger is a winner – scrumptious mushroom and black-bean patty, dollops of horseradish sour cream, pickles, plenty of peppery rocket, and a tasty, chewy parmesan galette, which I suspect was meant to be a bit crispier.

My companion chose Baby Got Black ($14), with beer cheese, bourbon BBQ sauce, Rai Valley bacon, tangy pickles, ubiquitous tomato and lettuce and flavour-packed beef, all stacked precariously between a quirky black ‘charcoal’ burger bun. He loved it.

The extra shoestring fries ($4) were as they should be, and the consistently

excellent and local Hop Federation Red IPA on tap made a fitting companion.

Such a smart move pairing these two.

Several other beer brands are on offer, along with wines, some fun ciders, quirky cocktails, a serious shakes menu (alcoholic versions too), and a range of original sodas.

Alas, no room for the undeniably decadent donuts. Four flavours available, including apple crumble and salted caramel chocolate … another day.

This friendly, family-run burger destination has an appealing edge with its hip young team, buzzy atmosphere and great-tasting burgers done well.

Worth a visit.

Burger Culture Cost: Burgers for two, one shoestring fries, plus two craft beers, $51 Value for money: Food: Atmosphere: Service:

Prego & Comida - two of Nelson’s finest ingredients in one location. Buxton Square, Nelson

Fresh Asparagus Prego banwith Parma Ham ner — locked spot

Spring is here, and it brings fantastic seasonal produce.

Celebrate Spring and eat well!

See our website for recipes.

MEDITERRANEAN FOODS www.pregofoods.com/recipes 03 546 7964

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WINE

John Forrest

The mysteries of minerality

BY SOPHIE PREECE

It

is easy to imagine a sevenyear-old John Forrest building dams and dykes on a Koromiko farm, indulging his inquisitive brain in countless inventive creations.

Nearly six decades later you can still see the curious boy in Forrest Estate’s founder as he excitedly describes the pioneering spirit of the New Zealand wine industry, and his desire to be at the pointy end of it. “It’s in my DNA,” he says.

“I’m still always restless and asking the question, ‘why?’ ” Twenty years of ‘hard science training’, first in neuroscience and then in gene mapping, better disciplined John’s mind to ask and answer his questions,

which is a skill he has put to good use over the past three decades.

It’s why he was on the Winegrowers Research Group for about 15 years, during which time it created Sustainable Winegrowing New Zealand and the Bragato Conference; and it’s why Ross Lawson called on him to help drive the ‘screwcap initiative’ in 2000. It’s why The Doctors’ lower-alcohol range is about innovation and experimentation, and why John has been a key player in the emergence of the low-alcohol wine trend, since the launch of The Doctors’ Riesling in 2006. “I have been part of some of the most interesting things the industry has seen,” he says. “I love it. I will be in it until

the day I die.”

John and wife Brigid jumped into the wine industry 30 years ago and now have vineyards in Central Otago’s Bannockburn, the Waitaki Valley, Hawke’s Bay and Marlborough. In each parcel of soil, rock and climate, John seeks the best expression of terroir for his eponymous label. “The John Forrest Collection is about great terroir in great years expressing the great variety that region of New Zealand – which I am lucky enough to have great vineyards in – is famous for.”

To create the John Forrest Collection Sauvignon Blanc he looks to the stoniest, boniest pieces of land, taking small parcels of those sites and growing grapes in a French style, thinned by hand to achieve a shaded canopy. The fruit is picked at about 21 brix instead of 23, so the grapes are physiologically ripe and aromatic. The alcohol is relatively low, to safeguard the minerality.

“This is the heart. This is the most mineral of the most mineral that we do,” says John. It should be a ‘dawdle’ to scientifically capture minerality, “but it’s a mystery,” he says, beaming like a boy building a bridge.

What they say: The John Forrest Collection Sauvignon Blanc: This wine from the Wairau Delta achieves a character of minerality John describes as ‘slightly briny, salty sea spray character’, comparing it with driving down the Kaikoura coast on a ‘slightly southerly’ day. “There are the pounding elements and ozone mixed with sea spray and kelp.

You try the wine, and at the back end, when the fruit characters are gone, you’ll find it is mineral; like a salt gargle for a sore throat.”

A longer version of this story first appeared in Winepress, the magazine of Wine Marlborough

HOUSE OF

WINE

Unique and interesting wines for all tastes and budgets!

214 HARDY ST, NELSON | 03 548 0088 | CASADELVINO.CO.NZ 64

BEER

Line them up, por favor

BY MARK PREECE

‘D

os cerveza, por favor’ were among the first Spanish words I learned 25 years ago while on my OE. To those yet to sample Latin America, the literal translation is ‘Two beers, please’. A quarter-century on, during a three-week stint in Chile with half my ailing Spanish vocab missing, I could still order a beer – a classic example of innate behaviour, or nature’s hardwiring designed to ensure we survive.

Like many countries, Chile has a booming beer industry, with microbreweries (or ‘artisanal cervecerias’ as they call them) popping up everywhere.

One of my favourites was Chester Brewing Company in Puerto Varis, situated on the shore of Lake Llanquihue with stunning views of a classically shaped, snow-topped Vulcan Osorno.

Owner and master-brewer Derek Way travelled from his hometown in Pennsylvania to China to teach English for a year, then on to Chile with a friend in 2003. He later returned to settle in picturesque Puerto Varis. Derek’s childhood nickname of ‘Chester’ followed him across borders, and his brews became known by the locals as Chester’s Beer. Six years on, from small beginnings – 19-litre batches – Derek now brews 500-litre batches of beer in four styles in his own factory, built in two shipping containers.

“It’s the coincidence: the love for the great nature of Chile that drew me here, and my identification with the Chileans and their culture and way of life,” he says.

In three weeks you can try a lot of different beers. Here are my picks from a range of micro cervecerias: Kunstmann’s Torobayo Pale Ale, 5.0% ABV. They say: ’Where the legend

is born, this great icon of our specialities is presented with a characteristic bright amber colour that highlights its fruity aromas of peach. Its caramel notes make it a very balanced and easy-to-drink beer.

Hopped using Hallertauer hops to give a low bitterness.’

Cerveceri Kross’ Kross Pils, 5.1% ABV. They say: ‘Pils is the oldest lager beer in the world, from the town of Plzen in the Czech Republic. Kross Pils is a lager with more body than a traditional one, a golden colour and a refreshing finish. Its balanced bitterness is given by the use of Magnum hops added early in cooking, while its spicy aroma comes from the Saaz aromatic hops, added at the end of

cooking. It goes very well with sushi and spicy food like Thai or Indian.’

Chester Brewing Company’s Che’s IPA, 6.8% ABV. They say: ‘Bitter, aromatic, floral and high-alcohol. It has a light and refreshing body with slightly malty notes from the Carapils malts.

Lightly hopped using Cascade and Columbus hops. Enjoy it slowly in small swallows.’

Szot’s Black Stout, 5.8% ABV. They say: ‘Its aroma and colour are due to the mixture of caramelised malts and toasted barley. With a bitterness rating of 28 IBU, this international award-winning stout has moderate bitterness that gives way to hints of chocolate and coffee.’

IT’S CONFIRMED VOTED BY YOU - NELSON’S BEST BEER VENUE Open 6 days for pints, takeaway riggers, tasting trays, bottles, cans, whiskey – corporate tastings, events, live music, beer garden.

Come on down to your oasis in the CBD. 70 ACHILLES AVE, NELSON

craftbeerdepot.nz

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T R AV E L

Venice, Canal Grande

Take the hassle out of touring B Y A M A N D A R A D O VA N O V I C H P H O T O G R A P H Y B Y LY N D A PA P E S C H

Y

ou’re finally getting around to taking your dream holiday – and there is a lot of pressure to get it right. That means countless hours of planning and research, trying to figure out where to go, where to stay, what to see and how to get around. It’s enough to make your head spin.

Sign up for a tour, however, and all the work’s done for you. No headaches; no hassles. Just the right destination.

Everything clicks into place.

Tour companies are travel experts who know the ins and outs, the dos and don’ts, the best times, best places and best ways to experience Britain and Europe, Asia, South America, USA, Canada and many more countries. Some smaller tour operators head well off the beaten track.

An experienced operator like Globus uses local tour directors and guides to bring destinations to life with details about colourful historic characters and landmarks. Your hotel is often within 66

mere steps of the sites you want to see most. You travel in comfort between and around cities aboard a great variety of transportation modes.

Guided sightseeing is included, moving you right to the head of the line at the must-see sites. This is a huge bonus at places like the Vatican City where the queue is hours long.

A tour holiday doesn’t necessarily mean every moment is scheduled for you. Itineraries allow for time to browse those little shops for the perfect souvenir, and the leisure to relax at a sidewalk café with a glass of wine or decadent local pastry. The best operators allow you to experience Europe like an insider.

You can, for instance, create your own fragrance in Eze, France, or enjoy dinner with local wine during a memorable overnight in Tuscany’s breathtaking Chianti Hills, surrounded by vineyards, olive groves and charming stone villas, or watch a woodcarving demonstration with

Piazza San Marco, Venice

coffee and black forest cake in Germany.

European tours are particularly popular, allowing travellers to see a lot in a little time. For example a nine-day European Escape takes in some of the world’s most romantic and artistic cities.

Rome, Florence, Venice, Lucerne, and Paris are all on the itinerary. For first time Euro-travellers guided tours such as this are an ideal way to see sights including Rome’s Vatican Museums and Sistine Chapel; the Academy of Fine Arts in Florence, where you will see Michelangelo’s famous David; the Chapel Bridge in Lucerne, dating back to the 14th century; and the Arc de Triomphe at the

Neptune Fountain in Florence

UK and Europe deals out now.

Get in quick.

Santa Maria Novella, Florence

top of the Champs-Elysées in Paris.

Nowadays tour companies use more modern coaches with free Wi-Fi, air-conditioning and also generous legroom.

Breakfast is commonly included every day, plus some lunches and dinners. This gives you the freedom to choose a local café or bistro on the other nights.

Recent tour-takers Frances and Garry thoroughly enjoyed a week-long tour in Britain. Garry says he appreciated not having to carry suitcases in and out of hotels. The tour director was excellent and knowledgeable, and the couple met some lovely like-minded travellers in their party.

“The coach was very comfortable and the hotels were superior quality. We fitted a lot into seven days and were given time at various stops to enjoy the town or area at our leisure.

We thought it was very good value for money.”

The best holidays are created together.

224 QUEEN ST, RICHMOND I 03 543 9760 256 TRAFALGAR ST, NELSON I 03 546 8780

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A DV E N T U R E

Bliss out on Mt Cheeseman

BY SOPHIE PREECE PHOTOGRAPHY BY ELIZABETH PITCORN

“B

A WEEK ON SKIS The Snowline Lodge Ski Week includes seven day lift passes (Sunday to Saturday), five group lessons, six nights’ accommodation (Sunday to Friday), and three meals a day. It’s basic club accommodation and everyone is expected to pull their weight, with a chore roster each day. There’s also the option of the Forest Line Lodge further down the hill, which is self-catered backpacker style accommodation. For more information go to cheeseman.co.nz

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ig toe, little toe, banana bend, don’t pop.” I mutter this mantra as I follow George the ski instructor down a beautiful Mt Cheeseman slope, trying desperately to unlearn nearly 40 years of skiing.

Like the four others in the group, my last lesson was back in the 1980s, on straight skis that called for a different style, including a pop-up on every turn. Twenty years ago, I blithely transferred those skills to carvers, knowing that one day I really should get a lesson and work out how to drive them properly.

Today’s the day, or rather the end of five consecutive days of lessons, to show me not only how much I have to learn, but how unwilling my brain and body are to adapt in middle-age. Nonetheless, our team members carve into lovely snow and charge into improving arcs, doing our best to bend into bananas at young George’s bidding.

The lessons are part of the Cheeseman Ski Week, where we sleep in a lodge on the mountain, ski to the lift each morning, get lessons and three hearty and delicious meals a day, not to mention the vat of normally forbidden Raro, which attracts kids like bees to honey. Add beautiful snow, fantastic weather (mostly) and no crowds during the day, plus craft beer, pinot noir and Scrabble in the evening, and this is the ultimate ski week.

Cheeseman is a family-focused club field just east of Arthur’s Pass, and is my new happy place. To be more specific, the crest of the aforementioned slope, a short hike up from the top T-bar, is my very happy place. The view to my left captures snowy peaks and unpatrolled bowls beyond Cheeseman’s boundary, where a few solitary tracks cut through the powder, made by skiers braving the avalanche risk.

To my right there may be a glimpse of one of my kids, or niece and nephew, rocketing down the mountain in their pairs, easy to spot amidst the handful of skiers.

But closer to hand, there’s fresh snow waiting to be skied as reward for the climb, and the promise of an endorphin-building descent, along with muttered mantra.

Exceptional Interiors

From flooring to fabrics & everything in between...

8D Champion Rd, Richmond P: 03 544 8484 E: nelson@hubbersflooring.co.nz W: hubbersflooring.co.nz

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BUSINESS PROFILE

Innovative new look, same quality service at Hubbers P H O T O G R A P H Y A N A G A L L O WAY & C H O C O L AT E D O G

P

assion and experience are the key ingredients to success, and both are something the Hubbers team has in spades.

Whatever your interior design needs may be, this trusted and established family business has it covered, and what’s more, they’ll do it with flair and enthusiasm.

Hubbers Flooring and Soft Furnishings has been part of the Nelson community for many years. Owner Taryn Beattie took over the business from her parents in 2015, having grown up in and around the industry.

“My grandfather had Beattie’s Fabrics years ago in Nelson, then worked at Hubbers Christchurch in his semiretirement,” she explains. “My father created Hubbers Nelson 24 years ago after laying carpet for years and I have grown up knowing how important customer satisfaction is, and how important a great end result is for our clients.”

Taryn’s philosophy for the business is to give her clients the service she would expect herself.

“My father has always instilled in me that nothing less than what I would be happy with in my own home is acceptable,” she says. “Our focus is to pass on our enthusiasm for home renovations and new builds, and to make the process

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as easy and fun as possible.”

Taryn’s talented team at Hubbers can help with all aspects of flooring and interior design. Hubbers partner with the most renowned quality brands, including Tile Warehouse, Godfrey Hirst, Feltex and Cavalier Bremworth Carpets, and

Harlequin, Unique and Luxaflex in soft furnishings – and are more than happy to provide free in-home interior design consultations.

The Hubbers Richmond showroom also showcases the latest looks and trends in interior design and is bursting at the seams with inspiration and options to suit any budget, so it could be a great place to start if you are looking for ideas.

Taryn says quality interior design is one of Hubbers’ strengths, and with five qualified interior designers on the staff, clients can be confident they will have the best people they can get, striving to create that dream home or renovation outcome every time, regardless of budget, from interior kitchen colours and paint colours to exterior looks and even assistance with furniture shopping.

“Our focus is to pass on our enthusiasm for home renovations and new builds, and to make the process as easy and fun as possible.”

With such a long history and a solid reputation built up over many years, Hubbers is known for the quality of its work, which carries right through to installation.

Taryn says she is proud of the fact some of her team have been with Hubbers from the get-go.

“Some of our installers are second and third generation, and most have been with us for their whole working careers,” she says. “Our guys absolutely pride themselves on exceptional installation.”

“The other aspect that has always been really important to me as a business owner is forming relationships. Our clients really do become our friends.

We have fun with them, and help them see outside the square when it comes to design ideas and options.”

The relationships that the Hubbers team has formed with its clients has

also enabled it to help out the local community, too, supporting some great charities, Taryn says.

Hubbers has established solid relationships with some of the country’s top home-building companies, adding its interior design expertise and flooring solutions to showhomes for GJ Gardner, Milestone, Jennian, Signature, Orange, Mike Greer Homes and Bruce Design and Build. This has allowed it to demonstrate a range of looks and design functions, using tiles, carpet, soft furnishings, furniture and decor. Helping prospective buyers visualise how amazing their finished home could look is a big part of the decision-making process, so Hubbers is a vital component.

Soft furnishings come from qualityfocused brands such as Clarke and Clarke, Maurice Kain, Charles Parsons, Hemptech and James Dunlop as well as Unique, Harlequin and the latest, newlook Luxaflex Design Gallery, which is all fully automated from iPhone or iPad. Hubbers’ website is full of inspiration and shows the ranges on offer.

Trends in flooring and furnishing can move at quite a pace, so Taryn says Hubbers has recently given its entire showroom a renovation, in order to keep up with current and even upcoming ideas from within the industry. New looks have been created in every room to showcase what can be achieved.

An exciting new development for Hubbers is a partnership with Patternsnap.

This interior design app has been described as a collision between a showroom and the digital era, and is a kind of digital library of interior design samples.

It allows people to save time when they spot design inspiration they like while they’re out and about, matching it to the closest sample in the database, in a similar way to the musical app Shazam, which identifies song titles from a snippet you might hear on a radio or sound system somewhere during your day.

Patternsnap works for wallpapers or fabrics and other design elements, and was started by Mapua architect Virginia Fay in 2013. Hubbers has now joined forces with Fay to create a 3-D app, where clients can view their own home, including the flooring, drapes, paint, wallpapers and design elements.

Taryn says the innovation will be a godsend for people who struggle to visualise the entire concept of refurbishing or decorating their home.

While there are lots of tools available to input looks into a computer-generated plan, Taryn says working with Fay is helping Hubbers go to the next level, with

Taryn Beattie

New looks have been created in every room to showcase what can be achieved.

clients able to see their own home with exactly what they want in it.

“We look forward to launching this exciting development later in the year,” she says. “It will be available to all our clients.”

This type of fusion of experience and innovation is why Hubbers is going from strength to strength in the interior design world. A solid reputation for quality, trustworthiness and a proven track record, combined with forward thinking,

constant upskilling and cutting-edge technology results in a business that is punching above its weight.

Taryn, though, is humble about it.

“We’re really lucky to be working with like-minded people in other local businesses, and to be collaborating with so many fantastic designers,” she says.

“We value our community and our customers as friends, and we will always make the time to listen to their needs.”

Contact hubbersflooring.co.nz Phone: 03 544 8484

71

MOTORING

Honda’s hands-free SUV

BY GEOFF MOFFETT

H

onda is up with the best in the inexorable move towards selfdriving cars – and you get a taste of the automotive world that’s just up the road with the new CR-V. Luxury car-makers such as Mercedes and Audi have had hands-off driving aids for some time now, but the technology is gradually being applied to lesser-priced vehicles, such as Honda’s latest SUV. It is a car remarkable for its technology, size and space, and for having an engine of just 1.5 litres.

First, to the technology. With the press of a button you activate Honda’s lane-keeping assist system (LKAS).

Cameras and radar electronics take over the steering, keeping the car between the lane markings. Putting your hands in your lap is an act of faith that will no doubt become easier with familiarity, but motorways are the only place you’d want to do it at present.

The system only works when it’s not raining and on straight or gently curving roads, and it’s not foolproof. If the system doesn’t pick up the lines on a bend, the car will go straight ahead and you’ll have to grab for the wheel. If you try to change lanes without using your indicators, the car will turn the wheel for you back between the lines.

72

The new Honda SUV comes with a bag-lot of other driving aid devices in the range-leading Sports Sensing model.

These include auto-braking to avoid crashes, adaptive cruise control to keep your distance from cars ahead, a system that makes a noise, flashes a signal or vibrates the wheel if you’re getting drowsy, and headlights that look around corners and change to high-beam automatically.

It’s a lot of kit in a car of this price but even the lesser models get comforts like a 7-inch touch-screen, Apple and Android connectivity with voice command, and – best of all – a serious amount of passenger and cargo space. Fold down the rear seats for 1084 litres of furnitureloading room.

The reversing camera gives a crystalclear view but what I really like is the lanewatch camera that gives you an 80-degree view of your blind spot when you flick on the left-turn indicator. For the first time, the CR-V also comes with a 7-seat option, but whatever the model there’s leg and headroom to burn.

Now, to the power plant. Buyers who haven’t seen a CR-V for a few years will be agog at the sheer size of the new model and will wonder about it being propelled by an engine of a mere 1.5 litres. But have no fear, this little turbocharged motor

turns out an impressive 140 kilowatts, making for effortless cruising and smooth progress with the CVT transmission.

It can sound busy in town but on the highway it’s a pleasure.

Body-roll is minimal and handling assured, with excellent grip, especially in the AWD model. The top-spec model is luxurious in leather and the fit and finish are typically high-standard Honda.

The instruments are unorthodox, with a strip rev-counter boasting a display of blue and red that may be a little too colourful for some. But overall, Honda’s new generation CR-V will surely win over a bunch of converts who are shopping for an SUV packed with the latest tech.

Tech spec Price:

Power:

Fuel:

$37,990 (2WD Touring), $40,700 (AWD Touring), $44,900 (2WD Sport 7), $47,900 (AWD Sport Sensing) 4-cylinder, 16-valve, turbocharged 1.5-litre (140kw @ 5500rpm; 240 Nm @ 20005000). CVT auto transmission 7.4 l/100km (combined cycle)

Vehicle courtesy of Bowater Honda

MORE POWER

MORE SPACE

MORE LUXURY

MORE TECH

The new 2018 CR-V has been completely redesigned from the ground up, with more power, space, luxury, safety and tech than ever before. Also available in a 7-seater for the first time, every model offers as standard, an all-new turbocharged Engine, 18” Alloys, Navigation, Electric Tailgate, improved Fuel Economy and much more.

This is a CR-V you’ll want to see more of.

From $37,900+ORC Visit honda.co.nz or search ‘MORE CRV’

Bowater Honda 82 Achilles Avenue Nelson 03 548 7179

Thai with a twist NAHM.CO.NZ 73

ARTS

Bringing outsider art inside

BY JOHN COHEN-DU FOUR

B

y its simplest definition ‘outsider art’ is art by self-taught or naïve art-makers. The label was coined

by English art critic Roger Cardinal in 1972 as a synonym for the French term ’art brut’, or rough art, which was how artist Jean Dubuffet described art created by those on the outside of the established art scene.

These days outsider art also often refers to art made by mental health clients, as in the case of artists working from Nelson’s drop-in art studio, Magenta.

Set up as a charitable trust in 2001, Magenta operates Monday-Thursday from Old St John’s Church Hall in Hardy St. Manager Juliette Fox is one of four tutors. “Our backgrounds range from visual art and design, to jewellery, to dance and mime, to occupational therapy and art therapy, so it’s very much a case of anything goes.

“All materials are provided free.

We find things work best when kept very much unstructured. People come in with their ideas of what they want to do, and we’re happy to run with that.”

Drawing, painting, sewing, needlework, mixed media and printmaking are just some of the activities used by artists 74

to express themselves. Spontaneous outbursts of fun, including music and dance, can also occur.

“There’s enough evidence out there supporting the positive cognitive and physical health benefits of creativity to make any time spent here valuable to anyone,” says Juliette.

“We don’t tell the artists how to do their art, and we don’t value one type of artistic expression over any other. The important thing, always, is the art-making – not the diagnosis.”

Space is available on Open Day Wednesdays, where those with no diagnosed mental illness who feel they could benefit from a creative activity can call in and have a go.

Thursdays from 3pm-5pm feature youth sessions where the focus is as social as it is artistic.

Magenta organises two or three group and solo exhibitions per year, and participates in Nelson Cathedral’s annual art exhibition as part of Mental Health Awareness Week, which runs during the Nelson Arts Festival.

Sales of works are not uncommon.

“For instance, we have one painter who

CLOCKWISE FROM TOP LEFT Studio in action; Superhero painting by Phil Sigglekow; abstract painting by Claire Kendrick (Photos by John Cohen-du Four)

creates superhero-themed works,” says Juliette. “He sold 10 paintings at his last show.”

Magenta receives no guaranteed financial support, surviving through its annual round of applications to a variety of funding bodies. It’s a credit to the group’s ongoing commitment to the restorative power of creativity that it remains a vital and delightfully different part of the region’s art scene.

For further information on Magenta contact Juliette at jfox@orcon.net.nz

G A L L E RY M U S T- H AV E S

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5

4 8

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1

Jane Smith, Nelson Ark Pup - 100 Days Project, digital painting, commissions from $240, 03 540 2007, chocolatedog.co.nz

2

Deb Fuller, Dancing Days, photo-collage, Red Gallery, Nelson, 03 548 2170, redartgallery.com, $850

3

Princess Hart, A Sacred Heart – the first fish of Tu, oil on canvas, Atkins Gallery, Nelson, 03 545 6010, atkinsgallery.nz

4

Eric Desiles, Poetry in Motion, bronze sculpture, Detour Gallery, Blenheim, detourgallery.nz, 021 254 2489, $6,570

5

Bill Burke,The Lily Pond, oil, 1050mm x 900mm, Bill Burke Gallery, 03 546 6793, billburke.co.nz

6

Roz Speirs, Seven Shades of Green, fused glass flower bowl, Art@203, Nelson, 027 500 5528, $345

7

Russel Papworth, Autumn III, stainless steel kinetic sculpture, Forest Fusion, Mapua wharf, 03 540 2961, forestfusion.com

8

Marilyn Andrews, Jean’s Garden I, acrylic on canvas, Atkins Gallery, Nelson, 03 545 6010, atkinsgallery.nz 1200mm x 900mm, $6,250

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MUSIC

Talent in full flower

BY PETE RAINEY

P

lenty of people have musical talent.

Many display this talent at a young age – I have met thousands of them through the Smokefreerockquest competition, which my business-partner Glenn Common and I direct.

An enduring musical talent is one thing, but to make a career of it in this small country is very special.

Laughton Kora, Julia Deans and Thomas Oliver all achieved success while at high school. Laughton, with his brothers Francis, Stuart and Brad, formed the band Aunty Beatrice, which won the national Rockquest in 1991.

Julia won Best Female Musician in the competition in the early 1990s.

Thomas Oliver also competed in the competition, and has gone on to judge many of our events.

It is immensely satisfying as an organiser of this event to be able to celebrate enduring successful talent that, in part, found its roots in the Smokefreerockquest. While we don’t take credit for starting these careers, we know that young New Zealand musicians feel comfortable taking part in a competition that gives them respect, a professional experience and honest and useful feedback.

This has been a record year, with more than 850 acts competing, and a further 300 in sister events smokefreepacifica Beats and Rockshop Bandquest. It’s also satisfying that Laughton, Julia and Thomas will perform with friends at this year’s Nelson Arts Festival.

A great line-up of musical acts is on offer, including comedy theatre such as Otto & Astrid – Eurotrash (Die Roten Punkte), the Maori Sidesteps, Play On – a musical imagining of Shakespeare’s great soliloquies – and even the country’s premier professional choir, Voices New Zealand, conducted by Dr Karen Grylls.

Also in the line-up is US bluesman Big Daddy Wilson, Australian gypsy singer LoLo Lovina and a host of free preshow concerts in the Granary.

76

The Maori Sidesteps

The Saddest Songs in the Universe

Laughton Kora achieved great success with his brothers in the band Kora, unquestionably one of the most exciting live acts I’ve ever heard. They reinvented the term ‘powerhouse’, and have gone on to thrill crowds round the country and further afield.

Laughton doesn’t restrict his music making to the band, and has popped up in different projects, many of them prime festival fare. This collaboration with friends Tom Broome on drums and Guy Harrison on keys should be a standout.

The Saddest Songs in the Universe promises to be a glorious indulgence in the melancholic. Sean James Donnelly and Julia Deans will dip into their own back-catalogues as well as some brand new laments. SJD’s collaborations with other musicians such as Don McGlashan have cemented his reputation as an outstanding talent, and paired with Julia, arguably one New Zealand’s greatest singers, this will be a gig to remember.

I applaud the Arts Festival team

Laughton Kora

for putting together such a great programme of concerts, shows and events. Like many, I look forward to dipping into what’s on offer.

Nelson Arts Festival October 11-27 nelsonartsfestival.co.nz Ticketdirect

FILM

The Changeover Directed by Miranda Harcourt and Stuart McKenzie starring Timothy Spall, Melanie Lynskey, Lucy Lawless 1h29 minutes

Margaret Mahy would be proud

BY EDDIE ALLNUTT

T

he Changeover is a supernatural thriller based on Margaret Mahy’s eponymously titled young adult novel. In the rolling credits, the film is dedicated to her. I’m sure she’d be proud.

It’s about a 16-year-old girl who gets ill-fated premonitions. Often they eventuate, as they did with her dad and her hometown.

Somehow, she must take her paranormal power to a much higher level to save her little brother Jacko, who’s in jeopardy.

Although the most appreciative audience for The Changeover would be teenagers, there’s enough intrigue and uncertain anticipation of the outcome to appeal to a much wider range.

The setting is updated to post-quake Christchurch, where the broken, graffiti-laden CBD, the water-submerged areas and the lonely relocated house on the outskirts all help to add depth and eeriness. We also get some great panoramic views of the sprawling night lights with the Port Hills background – cinematographers love those drones.

Homegrown newbie Erana James plays the main protagonist, a strong-minded teen named Laura Chant. Englishman Timothy Spall – Harry Potter and The King’s Speech – plays creepy artefacts dealer Carmody Braque, who wheels and deals from a pop-up shipping container. Spall has the voice and chameleon-esque changes in personality to nail the part perfectly. Lucy Lawless and hunky high school heartthrob Nick Galitzine, who may sweep a few girls off their feet, make up some of the cauldron of the Carlisle family.

Although predominantly a supernatural film with possessions, it’s closer to a Stephen King adaptation rather than The Exorcist. However, true to Mahy style, the directors also put some focus on adolescence issues such as peer pressure, struggling single-parent family life and, of course, romance.

Laura quotes a beauty: “I don’t believe in fairytales – the real world is stranger than that.”

Mahy’s novel was published in 1984 and won the Carnegie Medal, recognising the best children’s book of the year (the second time she’d won it – the first was for The Haunting). Incidentally, the film is co-directed by a husband-wife combo. About 30 years ago Miranda Harcourt narrated the novel on radio. She fell in love with it then and that passion hasn’t faded.

I’m pretty sure today’s youth will dig the soundtrack, and although I couldn’t name many artists and songs, they weren’t offensive or grating. Bic Runga’s Sway brought back a few old memories and a recent one of ringing Vodafone. Come to think of it, some of the tunes I didn’t know might have been on that ‘hold’ line too. * Eddie Allnutt has left the cinema to look for Michael Bortnick, who was last seen running and breathing heavily in the woods with his camcorder.

91 Trafalgar Street, Nelson - Ph: 548 3885

Movies Screening in October BLADE RUNNER 2049

5 Oct • TBC | 2hrs 43min Officer K, a new blade runner for the Los Angeles Police Department, unearths a long-buried secret that has the potential to plunge what’s left of society into chaos. His discovery leads him on a quest to find Rick Deckard.

THE MOUNTAIN BETWEEN US

12 OCT • TBC | 1hr 44min Stranded on a mountain after a tragic plane crash, two strangers must work together to endure the extreme elements. Realizing that help is not on the way, they embark on a perilous journey.

NO ORDINARY SHEILA

19 Oct • E | 1hr 38min Documentary on writer and illustrator Sheila Natusch, retracing a long life dedicated to sharing her love of NZ’s nature and history. This film offers fascinating glimpses into the life of one of a few female students at Otago University.

TULIP FEVER

26 Oct • M-VS | 1hr 44min Set against the backdrop of the 17th-century Tulip Wars, a married noblewoman has an affair with an artist and switches identities with her maid to escape the wealthy merchant she married, while investing in the high-stakes tulip market.

Go to our website for more information

www.statecinemas.co.nz 77

BOOKS

OTHER RECENT RELEASES Profiles of over 160 New Zealand breweries plus all you need to know about craft beers, several being in the Nelson region. This revised edition features 45 new breweries, and updated tasting notes for over 450 beers. Brewed includes a style guide written specifically for the New Zealand craft beer market.

Brewed Jules van Costello Potton & Burton

A mountain of a man

A

n insightful and illuminating look at the life of Sir Edmund Hillary, this new biography is written by a fellow mountaineer who was a close friend for over half a century.

Author Michael Gill accompanied Hillary on many expeditions, and became heavily involved in his Himalayan aid work. He was also granted access by Sir Edmund’s children to a large archive of private papers and photos that were deposited in the Auckland Museum after his death.

Building on personal experience, and this new unpublished material, Michael Gill has written a wonderfully insightful and illuminating biography. He describes the uncertainties of the first 33 years of Edmund Hillary’s life, as well as the always-fascinating stories of the early attempts on Mt Everest, all a prelude to the first ascent which brought him instant worldwide fame. But also, this biography reveals, in part through personal letters, the tender and loving relationship he had with his wife Louise.

Her importance to him during their 22 years of marriage only underlines the horror of her death, along with that of their youngest daughter, in a plane crash in 1975. Sir Edmund eventually pulled out of the subsequent depression to continue 78

his life’s work building schools and hospitals in the Himalayas.

Affectionate, but scrupulously fair, Michael Gill has gone further than anyone before to reveal the humanity of this remarkable man. Edmund Hillary’s life was shaped by both triumph and tragedy, and while he became famous through his mountaineering achievements, ultimately it was his humility and great compassion for the people of Nepal that has become his enduring legacy.

Michael Gill was a 22-year-old medical student when he followed up on a newspaper statement in 1959 that Sir Edmund Hillary was looking for an additional climber for his next Himalayan expedition. As climber, photographer, doctor and writer, Mike was subsequently invited on nearly all the Hillary expeditions through to the last of them in jet boats up the river Ganges in 1977.

He has written two other books, a mountaineering autobiography, Mountain Midsummer in 1989, and Himalayan Hospitals, 2011, an account of the experiences of the doctors and other volunteers who worked for the Himalayan Trust between 1961 and 2002.

Edmund Hillary A Biography Michael Gill Potton & Burton

Author of Keeping Your Children Safe Online, John Parsons is an Internet Safety and Risk Assessment Consultant who delivers training workshops, works as a consultant to teachers, schools and others in the education sector and also works alongside the New Zealand Police, Oranga Tamariki and various health professionals.

Keeping Your Children Safe Online John Parsons Potton & Burton

Barry Crump was one of New Zealand’s most popular authors ever, selling over one million copies of his 24 books between the publishing of A Good Keen Man in 1960 through to his death in 1996. His legend lives on in the tales he tells.

Barry Crump Collected Stories Barry Crump Potton & Burton

QUIZ

Crossword

Across 01. Brews 05. Tibetan priest 07. Volcanic flow 08. Leaping over 09. Swiss cottage 12. Played the lead 15. Suspended 19. Spurn 21. Giving therapy to 22. Face covering 23. Shoe cord 24. Architectural overhaul

Sudoku

Down 01. Unbleached cotton 02. Move on hands & knees 03. Envy 04. Eject (liquid) 05. Pig’s young 06. Sharply bent 10. Yemeni port 11. Wicked 12. Sorrowful 13. Competent 14. Fragrant flower 15. Of teeth 16. Lubricate 17. Weirder 18. Taken by thief 19. Went on rampage 20. Dances to rock & roll

Every number from 1 to 9 must appear in: Each of the nine horizontal rows Each of the nine vertical columns Each of the nine 3x3 boxes

Wordfind S S J I V P E E P H O L E

Last month’s solutions CROSSWORD

Remember no number can occur more than once in any row, column or box.

SUDOKU

W P Q V N H I I C G E Y B

I S D R A W T U O O C P G

N C U N C D A H U N N A N

G G D Q O S D R H W A I I

P L Z U N F H C D C R N D

E A B R C O N U A S T T I

K L R Q E E D T T Q N E L

E F J T R T C M L T E D S

I N Q F T H T L I I I S L

C L K P I K X U E Y A N O

S T A I N E D B H L L Z G

T U O Y A W Q S G S R G D

CATCH CONCERTINA DOUBLE ENTRANCE FRENCH GLASS HANDLE INWARDS OUTWARDS PAINTED PEEPHOLE SHUTTER SHUTTING SLIDING STAINED SWING TRAP WAYOUT

Find all the words listed hidden in the grid of letters. They can be found in straight lines up, down, forwards, backwards or diagonally.

Theme: Doors

Anagram WORDFIND ANAGRAM Stapler, Photocopier, Telephone, Computer, Calculator Mystery word: PRINTER

E T S H E L M E T B K R N

H N R B L A Z E B L H E I

A M G U U H L U L A Y P W

Y A A I C D C C A N D T N

S P R I N K L E R K R E E

T K D A E E R E O E A K R

E D C T C G E W U T N C I

Q A F H Q H T H K C T A S

W W I D N A H E C D S J A

R E H S I U G N I T X E G

F E B G F S I Q I U A L R

S E K O M S L P F R B M F

D Q F P R E D D A L V Y R

Unscramble the letters of the phrases to make five words relating to the theme, each starting with the given letter. The letters in the shaded squares will spell out another word relating to the theme. This is the mystery keyword.

POSES THE CAT CAN VICE PRINT COPIERS RUNES TEMPT NO PAIN

Theme: AT THE DOCTORS

79

D I R E C T O RY

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80

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D I R E C T O RY

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81

M Y E D U C AT I O N

NMIT doesn’t just offer its students a learning experience. There’s also a strong focus on pathways into employment. Recent tourism programme graduate Sharona Stanton talks to Yske Hertoghs.

BACK-UP ALL THE WAY P H O T O G R A P H Y B Y A N A G A L L O WAY

What drew you to studying tourism at NMIT? It was my dream of being an air-hostess. I thought that learning about tourism and the travel industry would help me to get a job in that line of work, as a step towards my main goal.

Tell me about your studies. What did you enjoy most?

The whole course was enjoyable, going out of the classroom to visit tourism industries or finding out new and exciting facts about places – not only in New Zealand, but around the world. I learnt so many things: how to use the Amadeus system for booking flights, hotels and car rentals; country codes; and even the phonetic alphabet. Some of the work was challenging, but so worth it.

Now that you have graduated, what are your feelings about NMIT? NMIT has so much to offer anyone wanting to study there.

The teachers were a great support. If you needed some one-on-one time with them, they were there. They wanted you to succeed, no matter how much time you needed from them.

How did NMIT support you into your new job?

In so many ways. My teacher helped me to redo my CV, and taught me how to write proper cover-letters. After I graduated, she was still trying to help me find a job in the tourism industry. She would phone every now and again to let me know about a job that would suit. It was amazing to me that she didn’t just give up once the course was over.

It must be exciting to work with travellers.

Tell me about your experiences so far.

Working for an airline company and meeting interesting people every day is amazing – I really love it. I love taking the time to build a rapport with the customers, and talking to them about their travels. Working there has helped me learn about how the airline industry works behind closed doors, and everything that is involved just to get a single plane on its journey.

What’s a good piece of advice for someone interested in learning about tourism?

If you’re seriously thinking about studying tourism and travel, go for it. NMIT will really help and teach you so much that you need to know about the subject. It’s a hands-on learning experience. The support you get is wonderful, and NMIT will help you every step of the way so that you succeed and get where you want to be.

82

Check out Alexis’ Civil Engineering classroom

Study at NMIT You’ll be so glad you did

Check out Penny’s Arts and Media classroom

Check out Laura’s Business classroom

Check out your options nmit.ac.nz/applynow

0800 788 391

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