WildTomato September 2018

Nelson Tasman and Marlborough’s magazine /

ISSUE 146 / SEPTEMBER 2018 / $8.95

Aronui Wines

Dine Out Awards 2018

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Dove River Peonies Tiny Homes Garden Marlborough Tea versus Coffee Samoa Sojourn Kayaking at Cable Appellation Marlborough Clifftop Home

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Nelson Tasman and Marlborough’s magazine

Features Issue 146 / September 2018

28 Dine Out Awards The judges and the public have voted in our 2018 Aronui Wines Dine Out Awards, and editor Lynda Papesch showcases the winners

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36 Time for a cuppa tea Tea drinking is on the rise, writes Sadie Beckman

42 Tiny Homes Small is beautiful and cheaper for many people embracing the tiny house movement, Brenda Webb discovers

48 Garden Marlborough In the countdown to the annual Garden Marlborough, Brenda Webb takes a look at the people involved

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INTERVIEWS

14 My Big Idea Nelson’s Soroptimists are full of big ideas, says president Carol Golding

22 The Interview Dove River Peonies has gone from strength to strength, its founders Dot Kettle and Georgia Richards explain

26 Rising Star Eddie Allnutt talks to young entrepreneur Fergus Murray about business and problem-solving

106 My Education Creative writing student Mary Woodward interviews fellow NMIT student, her son Sam Woodward 6

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Columns Issue 146 / September 2018

FASHION

55 Fusing fashion and art Dressing creatively is an art.

Styled by Sonya Leusink Sladen Photography by Ishna Jacobs

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62 Fashion Showcase Spring is a season for fresh fashion starts and new beginnings, says Sonya Leusink Sladen

LIFE

64 My Home Brenda Webb meets empty-nesters who successfully revamped their hilltop home

70 Interiors Headboards will create a beautiful focal point in your bedroom, writes Rebecca O’Fee

72 My Garden Welcoming native birds into urban gardens has multiple benefits, Sophie Preece explains

74 Wellbeing Emily Hope has some great tips for fueling the little people in your family

76 My Kitchen From Madame Lu’s kitchen comes a marvellous miso treat for spring

77 Dine Out Open just a few short months, Hardy St Eatery has already made its mark, writes reviewer Hugo Sampson

78 Wine Safeguarding Marlborough’s wine reputation is the reason for its new appellation group, Sophie Preece explains

79 Brews Mark Preece profiles a Kiwi who is introducing us to tasty ales from across the ditch 8

ACTIVE

91 Books Some of the latest reads available, compiled by Renée Lang

82 Travel The warmth of its people and its climate make Samoa a great holiday destination, writes Brenda Webb

92 Art Glass and art combine to make the 2018 ‘Tommies’ for the Aronui Wines Dine Out Awards.

By John Cohen-Du Four

85 Adventure Petreah Carroll is blown away by her introduction to double-paddling and Cable Bay

94 Music Music reviewer Pete Rainey enjoys a Tami Neilson concert

88 Motoring Hybrids such as the Toyota Prius Prime are a sweet ride, reviewer Geoff Moffett discovers

96 Film Reviewer Michael Bortnick finds it tough going trudging through the sand in On Chesil Beach

89 Sport Taking clients out to thrash the trails in Nelson Tasman is a passion for a local fitness trainer, Phil Barnes explains

CULTURE

90 AUTHOR Renée Lang finds a top-flight crime writer is tapping away quietly in our neighbourhood

REGULARS

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Editor’s letter & contributors 10 Noticeboard 12 Snapped 87 In the Gallery 92 Events

Editor's letter

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pring heralds the start of better weather hopefully and more opportunities to dine out and enjoy the cornucopia of offerings in cafés, bars and restaurants across the Top of the South. This month is our Dine Out issue; celebrating the 10th year that WildTomato has run these annual awards.

A big thank you to all those who have supported, and continue to do so, the ‘Tommies’. From diners who nominate their favourite eateries, to our sponsors Aronui Wines and this year’s judges, we could not do it without you.

Congratulations to all those winners, especially the supreme winner for 2018 – Al Fresco in Upper Trafalgar Street – and also to all those nominated. This year’s supreme winner is a departure from the norm, but this Uniquely Nelson/Nelson City Council initiative proved extremely popular for good food and good music. To all of you: Keep those tasty treats coming! Many of our readers dine out regularly, for others it is a treat not having to cook brunch, lunch or dinner, and let’s not forget the luxury of not having to do the dishes afterwards.

Praise too for those locally who have chosen to make hospitality their industry. While some ‘hospo’ staff are young people doing holiday jobs while passing through the Top of the South, the backbone of the industry here is the dedicated team of regulars and locals from owners and chefs to front of house, wait staff and sommeliers.

Mix together the locally grown and produced goodies, the fresh fruit and seafood that Nelson Tasman and Marlborough are renowned for, and the creativity of our chefs and it’s a recipe that comes highly recommended. All that’s left now is for you to dine out and enjoy!

LY N D A PA P E S C H

Editor

Lynda Papesch lynda@wildtomato.co.nz

Manager

Laura Loghry 027 378 0008 laura@wildtomato.co.nz

Design & art direction Hester Janssen design@wildtomato.co.nz

Contributors

Eddie Allnutt, Phil Barnes, Jessica Bay, Sadie Beckman, Michael Bortnick, Petreah Carroll, Chelsea Chang, Elora Chang, John Cohen-Du Four, Britt Coker, Ana Galloway, Nicola Galloway, Carol Golding, Emily Hope, Ishna Jacobs, Karina Kusumadarma, Renée Lang, Sonya Leusink Sladen, Geoff Moffett, Cameron Murray, Frank Nelson, Rebecca O’Fee, Hayley Ottman, Justin Papesch, Sophie Preece, Mark Preece, Pete Rainey, Ray Salisbury, Hugo Sampson, Karaena Vincent, Brenda Webb, Susie Williams, Dominique White.

Advertising executives Chrissie Sanders 027 540 2237 chrissie@wildtomato.co.nz Kara Manson 021 215 5260 kara@wildtomato.co.nz

Lead ad designer

Patrick Connor production@wildtomato.co.nz

Subscriptions

$75 for 12 issues wildtomato.co.nz/subscribe

Love local Kudos for the Nelson Farmers’ Market

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he Nelson Farmers’ Market has once again enjoyed considerable success at the FMNZ Food Awards. In the Summer Food Awards, Sweet Acres was runner-up in the Dirt on the Roots section with its spray-free garlic and Mason’s Farm was highly commended for its agria potatoes. In the Winter Food Awards, Lowes Orchard won the Best Beverage section with its apple and boysenberry juice and Eden Orchards received a highly commended for its cherry juice. Enzbee Honey received a highly commended for its Beech Honeydew, Brookfield Free Range Eggs received runner-up with its hens’ eggs and highly commended with its duck eggs. The Nelson Farmers’ Market is on every Wednesday featuring local, seasonal produce and gourmet food.

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Publisher

Jack Martin WildTomato Media Ltd 258 Hardy Street Nelson 7010 PO Box 1901 Nelson 7040 info@wildtomato.co.nz wildtomato.co.nz

Find us on:

WildTomato/ @wildtomatomagazine @_WildTomato

Read online at issuu.com/wildtomato

Cover photo by Nicola Galloway, Lemon and Lavender Mousse - Recipe on facebook.com/WildTomato/

Contributor spotlight H E S T E R JA N S S E N

Graphic designer Growing up in beautiful and creative Nelson, I have always had an interest and passion for art, along with the outdoors, which both happen to be huge draw-cards to remain in the region. I have always known that having a creative job is essential for my mind and creative outlet.

Currently this transcends the workplace and is in full action on the home front where I am renovating and decorating my humble abode. Having studied both art and design along with graphics and multimedia, and being blessed to work in many creative roles over the last 10 years, I am excited to be designing such incredible content for the shiny pages of WildTomato!

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Lead ad designer I have been creating ads for WildTomato for almost five strong years now. I remember being hired on a hot November afternoon back in 2013 to help the layout team with designing ads. From there I’ve built a strong relationship with our core clients and now lead the ad design team. I have seen this magazine grow over the years and must admit I am honoured to work alongside a network of creative freelance professionals. Working remotely has really caught on over the last few years and I’m glad our business structure has adapted well to accommodate the modern worker.

N I C O L A G A L L OWAY

Front cover design and photography My nana may have taught me to cook, but it was my dad who taught me to think about where our food comes from.

His approach was more from a sustainable environmental viewpoint, but when you break it down this can be applied to anything, including our food. The food that inspires my recipes and photography is what I can find nearby; either from my own backyard or the many amazing growers and producers in the Top of the South. This forms the base of my recipe that I then build on with complementary and exotic ingredients from other parts of NZ and the globe.

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NOTICEBOARD

A fresh new look Can you be a superhero this September?

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n Friday 28th September, join the thousands of workplaces, schools and community groups putting on loud shirts and outfits to support deaf Kiwi children. This year’s theme is Superheroes, so remember to grab your brightest, funkiest superhero outfits to wow your colleagues and friends along with raising money for a great cause. Register at www.loudshirtday.org.nz to fundraise and you’ll receive a free fundraising pack. The rest is easy!

Call for submissions

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ake a leaf out of Lord Nelson’s book and let the world know what you’re thinking via a submission to the second issue of kiss me hardy. A Nelson-based platform for creative writing, experimental literature and visual arts, the journal originally just showcased the works of NMIT creative writing and arts students. Now the publishers have opened up submissions to emerging and established writers who have studied at writing schools and tertiary institutions around New Zealand.

Categories include fiction (up to 2500 words), essays (up to 2500 words), poetry, photography and art works (photographed). The closing date for submissions is Friday 5th October, 2018. Visit the website kissmehardy.co.nz

Where do you read yours?

Bea Pole-Bokor reads her WildTomato in Budapest, Hungary.

Send your image to editor@wildtomato.co.nz ONLY JPG FILES ACCEPTED, MIN 1MB

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elson-based Sujon, New Zealand’s original frozen berries company, has a fresh new look. This proudly family-owned business has launched its refreshed brand across its frozen berry range, emphasising the benefits of Sujon berries. Owners Sue and John Gibb have been delivering quality greattasting frozen berry fruits to Kiwi plates for more than 31 years. New recipes and health information available at www.sujon.co.nz

Hack into business mentoring <HACKNELSON> is a collaborative event that on September 14, 15 & 16 will bring together Nelson’s business people, software developers and creatives to solve real problems. Local organisations pitched problems in August for teams working with business mentors to solve over 48 hours during the September digital innovation weekend. On Sunday, teams present their concepts and prototypes, and the judging panel awards prizes. For more information visit www.hacknelson.nz

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MY BIG IDEA

The Soroptimist International of Nelson Club

Women helping women

BY CAROL GOLDING P H O T O B Y R AY S A L I S B U R Y

What is your big idea?

The Soroptimist International of Nelson Club was invited to work with the Nelson Federation of Graduate Women Trust (FGW Trust) to combine resources in mutual support of women and girls’ education. The Academic Dress Hire (ADH) business they had established over the past decade is now managed by the Nelson Soroptimists, supported by present and former members of the FGW. This initiative has allowed us to continue and expand our help to women and to girls leaving school, as well as to mature students seeking qualifications to enhance their employment opportunities. It also helps us support girls such as those completing their education at the Young Parents School and wishing to proceed to tertiary study.

As a well-established business, the ADH enables our organisations to ensure long-term support to women and to girls’ education in the Nelson-Tasman and Marlborough regions.

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Why is it important?

Soroptimist International’s goal is to improve the lives and status of women and girls through education, empowerment or enabling opportunities.

We support community activities, through the White Ribbon campaign, advocacy and assisting local families in need. Raising funds will also allow us to assist others such as the Child Poverty Action Group.

Soroptimism is all about caring and assisting women and girls both locally and internationally.

Nelson College for Girls students were assisted to attend a science competition, Brain Bee, at Otago University.

How did you get involved?

How can people help?

Soroptimism is all about caring and assisting women and girls both locally and internationally. The mission of the organisation is to inspire action and create opportunities to transform the lives of women and girls through a global network of members and international partnerships.

By becoming involved with Soroptimists, either as a volunteer or a member.

This will enable people to assist with fundraising, helping those in need as well as growing themselves and enhancing networking and mentoring skills.

How does the concept work?

Raising funds through the Academic Dress Hire enables us to give more grants to women in science, scholarships and families in poverty. We have recently been involved in assisting girls who have been abused to attend supportive workshops.

Who do people get in touch with?

There are two Soroptimist groups in the local area, one in Nelson and the other in Richmond which is referred to as the Waimea Club. Sheryl Waterhouse is the president of Waimea and can be contacted at waterhousesheryl@gmail.com and Carol Golding is the president of Nelson, her email address is carolgolding@slingshot.co.nz.

Snapped WildTomato goes out on the townâ&#x20AC;¦

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<Hack Nelson> Launch NMIT, Nelson PHOTOGRAPHY BY KARAENA VINCENT

1. Ben Hann & Mark Johnson

5. Matthew Dodd

2. Miriama Stevens

6. Peter Wilkins & Anthony Williams

3. Richard Chadderton, Peter Phipps & Pic Picot 4. Matthew Dodd, Ben Rea, Ben Hann, Mark Johnson, Charles Douglas & Liam Hamer

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7. Karen Lee & Jen Lund 8. Jen Lund, Renee BennettShields & Toni Power 9. Ben Moulam & Jeremy Banks

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SNAPPED

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2 Nelson Arts Festival Launch Nelson Centre of Musical Arts 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. Eliane Polack, Lisa Allan, Doug Brooks & Dan Allan 2. Jenna Stallard, Jane Fisher, Honey Friar & Georgie Merry

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3. Mary McCutcheon, Andrew Scott & Sinead Ogilvie

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4. Garry Munro & Lexie Wilson 5. Arlene Akhlaq & Debbie Daniell-Smith 6. Grant & Esme Palliser 7. Astrid, Geoff & Java-lilly Noble 8. Jayne Mitten & Kara Manson

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Stacey grand opening Queen St, Richmond PHOTOGRAPHY BY KARINA KUSUMADARMA

1. Robyn Cessford, Roz Campbell & Jackie Gibbs-Beaton 2. Toni Lane & Rhonda Doole 3. Sarah Barnett, Jackie GibbsBeaton, Lisa Martin & Zarrie Martin 4. Rosie Russell & Emily Thompson

5. Anne Hemi & Tracey Hemi 6. Stephanie Drury & Hilary Gaudin 7. Melissa Puklowski & Brenda Parker 8. Karen Carppe & Shelley Carppe 9. Sarah Neale & Hiro Nomura

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SNAPPED

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2 National Embroidery Exhibition The Suter Art Gallery, Nelson PHOTOGRAPHY BY KARINA KUSUMADARMA

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1. Suzanne Elliott, Suzanne Lucas & Donna Hardie

4. Nicoline De Veer, Linda Ogle & Karen Wiechern

2. Maureen Laughlin, Paula Hucklesby & Simon Laughlin

5. Karen Richards & Trish Huges

3. Christine Weldon, Jacki Hart, Helen Mackenzie & Catherine Ashton

7. Glenys Fry & Mary Self

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6. Heather Renall & Janet Ozarka 8. Margaret Pemberton & Jean Arnott

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Marlborough Chamber of Commerce Business After 5 The Wine Station, Blenheim PHOTOGRAPHY BY SUSIE WILLIAMS

1. Collene Young, Anna Bensemann & Angela Van Tuel

5. Anthony Barnes & John Tovey

2. Allan & Janet Udy

6. Graham Drummond & Craig Simpson

3. Stephen Overton & Greg Stretch

7. Rachael & Warwick Foley & Samantha Scott

4. Shannon Horner & Kerry Telfer

8. Alla Kiroshka

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SNAPPED

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2 Southern Jam The Vines Village, Rapaura PHOTOGRAPHY BY SUSIE WILLIAMS

1. Dick & Gretchen Bristed 2. Cameron Stephen & James Hammond 3. Heather Crump & Jill Merritt

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4. Sonya & Fiona Dowling

6. Gordon Robinson & Phil Brown 7. Jenny Somerville & Lynne McIntosh 8. Anne Marie Plummer

5. Sandra & Ian Morritt

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INTERVIEW

Blooming with a balm Dot Kettle and Georgia Richards set out to grow peonies, and stumbled on a by-product to help ease their children’s eczema. Five short years later they find themselves with innovative financing and a skincare range poised to launch in Australia. They talk to WildTomato about a giddy ride.

PHOTOGRAPHY DANIEL ALLEN

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elson’s Saturday Market has a proud record as the kickstarter of thriving businesses, with Pic’s Peanut Butter as its poster-child. Now a flower-growing venture by two ex-corporates with no agricultural background is earning bouquets nationwide.

Not for its flowers, however. Dove River Peonies co-founder Dot Kettle is not short of business nous, as a solicitor and the former head of Nelson Tasman Chamber of Commerce. She and partner Georgia Richards, ex-IT testing consultant, began growing peonies on their organic Dovedale property in 2013,

Above: Left: Hands on in the field; Right: Dove River Peonies founders (left to right) Dot Kettle and Georgia Richards Opposite page: Top: Clockwise: New life, sliced; dried roots ready for processing; Dot and Georgia hard at work; Pure Peony sensitive range 22

with the first harvest offered at the market the following year.

Their focus veered sideways, however, when they discovered the muddy base of their product was more lucrative than the beautiful crown. Paeoniflorin, the active ingredient in peony root, is a salve bringing precious relief to sufferers from skin conditions such as eczema and psoriasis.

As the couple learnt how to wash, slice and dry the root, then extract the magic ingredient, their sons Baxter, Otto and Bruno, who all suffer from eczema, became grateful ‘guinea-pigs’.

“Evidence exists of the traditional use of peony root in Chinese and European herbal medicine as an immune balancer, and there’s plenty of published scientific research on its anti-inflammatory and anti-bacterial properties,” says Georgia Richards.

Nelson’s Cawthron Institute “has already tested and confirmed that our peony root is high potency and amazing quality”.

After their 18,000 peony plants have yielded flowers, in early summer, Dot and Georgia reap their off-season bonus.

They dig up the roots and process them into a range of skincare products branded as Pure Peony. The cremes, soaps and shampoos are a big seller online. They will soon be joined by lotion and body wash for daily use.

“We make sure we keep the ingredients to a minimum – and don’t include harsh chemicals or perfumes that can irritate skin.

We don’t use common allergens like dairy or nuts, and only one of our products has mānuka honey.”

The couple say their cremes and soaps support and strengthen the skin barrier, “which is essential to keep out allergens, irritants, bacteria and fungus. The anti-bacterial properties of peony root extract help clear up surface bacteria and minimise re-infection. Its anti-inflammatory properties help stop the itching, so reducing scratching and improving the appearance of the skin.”

“For people with skin conditions like eczema, improving skin appearance isn’t cosmetic. It’s about self-esteem and confidence and being able to participate in everyday activities without constantly scratching and losing sleep.”

DOT KETTLE

Changing lives

Dot and Georgia rate helping sufferers as the most satisfying aspect of their business. “For people with skin conditions like eczema, improving skin appearance isn’t cosmetic. It’s about selfesteem and confidence and being able to participate in everyday activities without constantly scratching and losing sleep.”

That satisfaction also rests close to home. “As mums with kids who suffered terribly from eczema right from birth, we know all too well the pain, the sleepless nights [for them and us], and the sense of helplessness you feel when your kids are scratching themselves raw and you can’t seem to find anything that helps.

That feeling drove us to find an effective natural alternative to long-term steroid use.”

The venture has been the steepest of learning curves for the couple, launching not just a business but a product new to both themselves and the market. With more than 18,000 plants, they are New Zealand’s only organic growers of white peony root, and with the thermometer plunging to minus nine degrees on their Dovedale property in winter, such innovation rests on a bed of hard graft.

“When we first started out in 2013 we were handwashing the root. Now we use a commercial washer, which has reduced water consumption and the washing time down from eight hours to eight minutes.”

Weed control is a constant challenge for all commercial peony growers, but especially on an organic farm. “Our peony patch will have more grass and weeds than most, as our focus is on maintaining soil health to maintain tuber health rather than focusing on producing flowers for export markets.

“Each year we test our root varieties to see which has the optimum level of the active ingredient and, with the assistance of the Cawthron Institute, are tracking this over time to ascertain

the most important variables – climate, soil, time of harvest, age of plant. That testing determines our harvest plan and influences our new plantings too. When we harvest the root, we replant the tuber, so it’s a very sustainable practice.”

Mindful of a customer base with eco-sensibilities, Pure Peony is also steering away from plastic packaging.

Financed to expand

After the pair featured on TV’s Country Calendar in September 2016, their website hummed with orders from sufferers nationwide. They were obviously fulfilling a need, and have been recognised for their efforts with one of the first five New Zealand venture capital loans from another innovative scheme, SheEO. The fund, launched in Canada in 2015, brings together 500 women (called Activators) in a country each year. They contribute $1100 apiece, which is pooled and loaned interest-free to five womenled businesses selected by the Activators. Those businesses must have export potential and be “creating a better world through their

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business model or their product and service,” says SheEO. “The loans are paid back over five years and then loaned out again, creating a perpetual fund.”

Dot and Georgia say being part of SheEO also provides them with business coaching and invaluable connections. “With SheEO we feel like we have more than 400 top businesswomen throughout New Zealand backing us and sharing their experience, advice and connections.”

Those links also extend internationally; women helping women – the modern spin on the ‘old-boys network’, powered by the global energy of the Internet.

“It’s powerful and an amazing initiative to be part of.”

The couple are also relishing the buzz of success earned through backing themselves. “We’re loving meeting the challenges of a fast-growing business that operates in a very

“Never in our wildest dreams did we think we would be growing a business.”

GEORGIA RICHARDS

competitive market. The demand for natural products to help with eczema, psoriasis and other skin conditions is growing here and in Australia. Being small and agile, with a focus on customer engagement and a natural product that works, is helping us grow our market share and operate alongside some of the large multinational pharmaceutical companies.”

Feet on the ground

Like homegrown Pic’s with its global reach, Pure Peony has not forgotten its roots, so to speak. In the six-week flowering season from late October to early December you can still find Georgia or Dot at the Nelson Saturday Market, selling cut peonies and chatting with customers of the skincare products.

“Everything we do is new. We started out with no agricultural experience, growing peony flowers for the cutflower market. Our whole business focus changed when we rediscovered the healing properties of the peony root and saw the potential to use that to help heal our children’s eczema.

“Never in our wildest dreams did we think we would be growing a business.”

Top: Left to right Dove River Peonies owners Dot Kettle and Georgia Richards with Cawthron’s Good Manufacturing Practice senior technician, Tracy Healy; Left: Pure Peony range 24

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R I S I N G S TA R

Business maturity beyond his years Eddie Allnutt meets a young entrepreneur, humanitarian and problem-solver.

P H O T O S B Y C A M E R O N M U R R AY

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ind a solution to a world problem in 36 hours and present a detailed business plan in front of successful entrepreneurs.

That’s just one of the challenges 17-year-old Fergus Murray, from Nelson College, has faced this year. He was representing New Zealand through the Young Enterprise Scheme (YES) on a ‘business challenge’ field trip in Singapore. This up-and-comer thrived on the occasion and soaked up as much as he could.

“It was a real eye-opener. We were there for just over a week and it was full-on – very little sleep and so much learning. The first five days were listening to and meeting local businesspeople. It’s helped me in my social enterprise right now. Such an amazing experience.”

At the event, when he had to think quickly, he called on his training at Nelson Prep School and the classes of Future Problem Solving (FPS) taught by Sarah Watts. That background helped his team of four to realise that more than half of the world’s land mass is already farmland so they came up with the idea of hydroponic farming, but using saltwater.

They had to delve deeply into the complexities, which gained them plenty of positive feedback from critical judges. “I’d just like to say how relevant FPS is to business. I never really clicked until I was in Singapore,” says Fergus.

World-class problem-solvers

Sarah Watts’ team had won the FPS national finals, which took them to the World Championship in Wisconsin, USA in June. Doing 26

Nelson and New Zealand proud, they won the Presentation category by showcasing their plan of action in a creative, dramatic way.

“Oh man, it was exciting,” Sarah recalls. “Sixty-three teams, so as you can imagine it’s pretty tough. We celebrated with ice-cream.”

The Nelson team also came fourth in the Concept category.

The topic was criminal justice and the futuristic scenario was an increasing disconnection between society and police. Sarah’s students drew inspiration from Fitbit watch technology and how something similar could be used in weaponry. If someone happened to be hot-headed, their weapon would register that and couldn’t be fired.

Fergus has high praise for his teacher. “She’s gone to International five times – that says a lot. She makes FPS learning easy.”

Aiding cancer research

Fergus and his team of fellow students also run a Social Enterprise (non-profit) called Blue Balls, raising money for prostate cancer research. Last year was the debut for a fun golf tournament in Nelson that raised $6500. It’s happening again this year and just like any good entrepreneur, the team is expanding it – to Christchurch, where $16,000 is the target.

“It’s more difficult to arrange in Christchurch as we’re not local and we don’t know so many people. Golf tournaments are fun and we’d like to change attitudes, as prostate cancer is a topic people often shy away from talking about. At the end of the day, it could affect someone you know.

“I believe your future is defined by the five people you spend the most time with.”

“Working for someone else doesn’t really interest me, and I don’t mind leading.”

F E R G U S M U R R AY

“Both tournaments will be run in Blue September – Nelson is the 14th while Christchurch is the 28th.”

Fergus – who plays American football – originally wanted to go to one of the prestigious American universities such as Stanford or Berkeley but it’s proven to be difficult, he says.

“To get your foot in the door you need to be very, very academic. But I’m happy to go local and attend Canterbury as some of the resources there are pretty cool. I’ll do a BCom and I might do a double major to give me that point of difference.”

He has strong views on the importance of education. “Nothing annoys me more than to see people with so much potential throw it away. It really grinds my gears, to be honest.” He believes that five years of hard work at high school can really set up the next 50 years, and he likes to hang out with like-minded friends.

“I believe your future is defined by the five people you spend the most time with.”

Inspired by change-makers

When asked about influences and inspiration, Fergus cites people like electric-car innovator Elon Musk “for trying to solve the world’s issues”.

“However, more specifically my time at Nelson College and especially my teacher Mr Jarrod Aberhart have inspired me. He’s been the driving force for my passion, providing me with insights

This page: Clockwise: Fergus Murray (far left) in Auckland; Fergus Murray; the next generation of future problem solvers

and knowledge. He’s very futuristic and I’m very interested in that to see where the world is going before it gets there, to get a head start. I’m always trying to pick his brain and wouldn’t be where I am without his help.”

Population growth is one of the biggest issues that concerns Fergus as the pressure is exhausting world resources.

In July, he was in Wellington for a weekend with the Young Enterprise Scheme. It was called Entrepreneurs in Action and many Year 13 students worked in teams of eight to solve a problem.

“It was so cool to see the top young minds going to work,” says Fergus. “You can tell the ones who are driven and are going to go places. It’s amazing to have 80 like-minded people around you.”

He feels New Zealand suffers from ‘tall poppy syndrome’, but at these types of events, whether national or international, everyone is open, supportive and positive, congratulating good work and innovation.

“I love public speaking now. I always used to be nervous but the fear has gone away.” That’s just as well as Fergus recently gave a speech at Elspeth Kennedy’s induction to the Business Hall of Fame in Auckland. He says it was a privilege to honour this local humanitarian and business pioneer, who died last year, and also very motivating to talk to and network with so many inspirational New Zealand businesspeople at the same time.

“It has cemented the idea to strive for excellence and to set ambitious goals because providing you put in the work, it will pay off. I pride myself on work ethic. Regardless of how busy I am, I’ll always get it done. In business you need knowledge but don’t necessarily have to be the smartest. You have to work hard and hustle a bit.

“Working for someone else doesn’t really interest me, and I don’t mind leading.”

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Dine Out Awards

2018

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JUDGING PANEL

Jane Hunter, Chris Fortune, Michael McMeeken and Antony Burke

udges had such a tough time this year with so many fine restaurants, cafés, bars etc across the Top of the South. A firm favourite was this year’s Supreme Award winner which for the first time is not a single business, but a concept instead, involving music, movies and eateries in Upper Trafalgar Street.

Congratulations to all those involved with Al Fresco activities in Upper Trafalgar Street and also to those involved with its inception and bringing it to fruition.

A special thank you to our judges, Jane Hunter from Hunters Wines, Chris Fortune from NMIT, Nelson chef Michael McMeeken and Kono South Island sales manager Antony Burke.

Thank you also to our sponsor Aronui Wines for continuing

BEST MUSIC VENUE

PA S T S U P R E M E AWA R D W I N N E R S : 2009: 2010: 2011: 2012 : 2013 : 2014 : 2015: 2016: 2017:

Hopgood’s (Best Restaurant) Bouterey’s (Best Restaurant) The Free House (Best Bar) DeVilles (Best Café) Bratwurst Grill (Best Street Cart) Miyazu (Best Restaurant) Gramado’s (Best Restaurant) Hopgood’s (Best Restaurant) Arbour (Best Restaurant)

to support the Dine Out Awards. With vineyards in Nelson and a winery in Marlborough, Aronui Wines is the perfect sponsor for awards that encompass both regions.

Congratulations from Aronui Wines and WildTomato to this year’s winners.

SUPREME WINNER 2018

Al Fresco

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losing the top of Trafalgar Street in Nelson to traffic during the summer months, and opening it for al fresco dining, music and other events has proven a winner for restaurants, eateries and bars in the area, and for those who frequented it.

Al Fresco, Upper Trafalgar Street, is home to a variety of restaurants including the award-winning Hopgood’s Restaurant, Cod & Lobster Brasserie, Ford’s Restaurant & Bar, and the Vic Brew Bar. The concept of turning Upper Trafalgar Street (UTS) al fresco was to attract more visitors to the area and to create an inner city hub. The street was closed to traffic from Selwyn Place to Hardy Street, and parking spaces filled instead with tables, chairs and sun umbrellas, much to the delight of visitors and locals alike.

Driven by Uniquely Nelson and the restaurateurs and bar owners, the move was

Photo Matt Lawry

Upper Trafalgar St, Nelson

approved by the Nelson City Council for a four-month trial period from December 1 to March 31.

Businesses in the area made the most of the opportunity last summer with live music and entertainment regularly drawing in thousands of attendees, not just Friday and Saturday nights but also during the longer summer days.

Plans are already well under way for this year’s summer season with the Nelson City Council signing off on it in early August, and UTS stakeholders meeting at the end of August to formulate plans.

Upper Trafalgar Street Al Fresco re-opens on 8th November and runs until 30th April next year. Check it out if you’re not already a fan!

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BEST RESTAURANT NELSON TASMAN

Hopgood’s Restaurant 284 Trafalgar St, Nelson 03 545 7191 | hopgoods.co.nz

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multi-award-winning restaurant, Hopgood’s & Co is located in the heart of Nelson. Opened in 2005 by Kevin and Jane Hopgood, it delivers modern, seasonallybased bistro-style dishes in a casual and relaxed environment. Housed in a stylish heritage-listed building, Hopgood’s is about simple food well done, with a seasonal and regularly changing menu that includes local and organic produce, and the best of the Nelson Tasman wines.

Earlier this year, Hopgood’s bagged a hat-trick of awards at the Silver Fern Farms Restaurant Awards 2018, including winning the Top Chef title and the inaugural Silver Fern Farms Restaurant of the Year Award.

Highly commended: Urban Oyster Bar & Eatery

BEST RESTAURANT MARLBOROUGH

Arbour Restaurant 36 Godfrey Road, Fairhall 03 572 79891 | arbour.co.nz

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rbour owners Bradley Hornby and Liz Buttimore run their popular restaurant in a place where surrounding wine and food producers are constantly striving to improve their product, whilst working together to promote the ‘Marlborough’ brand.

“We think this quiet rural setting is home to some of the world’s best wine and food producers. We see them constantly strive to improve their offering, whilst working together to

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promote the ‘Marlborough’ brand. It is something we are proud to be a part of,” says Liz. “Marlborough food is something very special. We have products here that, when combined, create dishes that simply can’t be found anywhere else. This gives our restaurant a truly regional flavour.”

Highly commended: Saveur Café, Bistro & Patisserie

BEST CAFÉ

Photo Dominique White

NELSON TASMAN

East Street Cafe, Restaurant & Bar 8 Church St, Nelson 03 970 0575 | facebook.com/ Eaststeatsandbeat

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vegetarian/vegan café in Nelson’s CBD, East Street Cafe is renowned for its tasty original food, funky atmosphere and live music. Owners/founders Vikki Radbourne and Tejas Arn offer a creative seasonal selection of tasty, fresh salads, soups and other goodies, and the icing on the cake is the regular live music covering a range of genres.

A previous Dine Out Best Music Venue winner, East

Street Cafe also caters for dietary requirements such as gluten-free, in addition to vegans and vegetarians. Its menu is clearly marked with what is gluten-free, organic and/or vegan, and it is known for serving generous, wellpresented portions.

Highly commended: Smoking Barrel

BEST CAFÉ MARLBOROUGH

CBD Cafe, Bakery & Deli Queen St, Blenheim 03 577 7300 | cbdcafe.nz

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o-owners Tania and Mike Godsall opened Cafe, Bakery & Deli in central Blenheim just on two years ago, focussing on good, honest fresh food with a lot of flavour. Tania, who comes from a family of chefs, holds a London City and Guilds qualification and has worked with food all her life.

The variety on offer includes new menu items on a regular basis, emphasising CBD’s belief that having a variety keeps it fresh and interesting. The team at CBD loves to share good food with people who are also passionate about food.

Highly commended: BV Gourmet

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BEST BAR

Photo Dominique White

NELSON TASMAN

The Free House 95 Collingwood St, Nelson 03 548 9391 | thefreehouse.co.nz

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ith 11 beers on tap and a fine selection of wines, ciders and food, The Free House was an easy choice for judges this year. Untied to any brewery, owner Eelco describes it as a portal for the multitude of craft beers being created all over New Zealand. All its beers are cask or keg dispensed and since opening, over 1000 different beers

BEST BAR MARLBOROUGH

have been served through the three beer engines and 11 bright taps. The beer menu is ever-changing, offering the opportunity to try new beers, and beer styles, whilst also providing the familiarity of a few favourites. About 99.9% of the beers served are New Zealand brewed.

Highly commended: Rhythm & Brown

Eddyline Brewery & Pizzeria

BEST BEER VENUE

Photo Lorenzo Visser Photography

8 Champion Road, Richmond 03 544 7474 | eddylinebrewery.nz

Scotch Wine Bar 26 Maxwell Rd, Blenheim 03 579 1176 | scotchbar.co.nz

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n independent owner-operated restaurant, wine bar and wine shop located in the middle of Blenheim, Scotch is open Monday to Friday, from 4pm till late.

A special feature is its walk-through temperaturecontrolled, humidified cellar with more than 500 different wines on offer. The cellar provides customers with an extensive wine list that can either be enjoyed at the bar or taken home. Wines by the glass are updated every week along with its dinner menu, which focusses on fun, fresh and seasonal produce shared plate style from small entrĂŠesized plates through to larger, main-sized dishes.

ddyline is a family-friendly, unpretentious and casual brewpub serving wood-fired pizzas and award-winning craft beers brewed on site. It offers a wide range of ales and lagers with a rotating seasonal selection. The brewery produces about 1000L at a time. With two decades of brewing experience behind it, Eddyline produces beers ranging from crisp and refreshing lagers to the boldest and hoppiest IPAs, either to enjoy on their own or with one of the tasty wood-fired pizzas on offer. The Eddyline menu includes a wide range of pizzas and sandwiches cooked in its wood-fired oven, in addition to delicious fresh-made desserts and coffees.

Highly commended: Grovetown Hotel

Highly commended: Craft Beer Depot

BEST WINE VENUE

Cod & Lobster Brasserie

BEST COCKTAILS

300 Trafalgar St, Nelson 03 546 4300 | codandlobster.com

The Wine Station Sinclair Street, Blenheim 03 578 2633 | thewinestation.co.nz

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ocated in the newly renovated, 1906 Blenheim Railway Station heritage building, The Wine Station showcases an incredible variety of 80 premium wines, carefully selected from throughout the Marlborough region. Visitors can sample a tasting, a half or a full glass of wine, and vineyards without cellar doors have the opportunity to present their wines in a satellite cellar door location.

Using specialised dispensing machines imported from Italy, it provides an opportunity to try wines that you might not otherwise have access to sample in a convenient, upmarket location.

The Wine Station serves gourmet platters to complement the wine tasting experience, and is open seven days a week from 9.30am till 7.30pm. Barista coffee and craft beers are also available.

he very essence of Cod & Lobster Brasserie is to provide an exceptional experience for its guests â&#x20AC;&#x201C; something Nick and Kymberly Widley take very seriously. When planning the cocktail bar, Nick had a clear vision of how it would look, the style of drinks and staff.

Enter Pete Coates to form a dynamic award-winning duo, followed recently by gin historian and mixologist Amberlea Webster. The Cod & Lobster Cocktail bar boasts more than 140 gins and a champagne and wine list to please the most discerning connoisseur. Every cocktail is created with care and passion in an ongoing pursuit of excellence.

Highly commended: Casa del Vino, Rimu Wine Bar

Highly commended: Harrys Restaurant & Bar

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Kush Coffee 5 Church Street, Nelson 03 539 4793 | kush.co.nz

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ush is all about coffee, sourcing its beans from organic fair-trade small producers that grow for quality rather than quantity. The organic growers belong to fair-trade cooperatives and produce high-quality shade-grown beans, ensuring that Kush coffee is always fair-trade, organic and shade-grown.

The beans are roasted in small batches most days, ensuring it

Photo Dominique White

BEST COFFEE VENUE

is all very fresh. Blends often include unusual varieties of beans chosen for flavour not price. Visitors are welcome to watch.

The Kush passion for coffee, the quality of the beans and its roasting method all ensure each batch is elegantly structured, beautifully balanced and fresh.

Highly commended: Zumo

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BEST SPECIALTY RESTAURANT

Wafu Bistro 80 Hardy Street, Nelson 03 548 1231 | wafubistro.com

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n authentic sushi dining experience in the heart of Nelson, Wafu Bistro is owned by sushi chef Yuki Takeoda who delicately prepares all his fresh fish dishes in front of diners. Yuki first started his sushi making career in 1998. After years of working abroad in other restaurants, he moved to Nelson and eventually came up with the concept for his own restaurant.

At Wafu Bistro the menu consists mainly of raw fish sushi, sashimi and nigiri that can be ordered piece by piece or in assorted plates and platters. Starters and hot items such as miso soup, chawan-mushi and tempura fish complement the main dishes.

Highly commended: Burger Culture, Gramadoâ&#x20AC;&#x2122;s Restaurant & Bar

BEST STREET FOOD

Feast Merchants Marlborough 022 073 2434 | feastmerchants.com

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ocal chefs Frances and Rory King own and operate Feast Merchants, using their mobile food truck kitchen to create global soul food with locally sourced products. In addition to offering tasty fresh street food at most Marlborough events, they also operate a catering business for weddings, special occasions, functions, celebrations and corporate affairs.

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Food is their passion and theyâ&#x20AC;&#x2122;re happy to share it, developing their business from ideas and concepts inspired during years of globetrotting, international cuisine, culture experiences and also from working in fantastic New Zealand restaurants.

Highly Commended: Viva la Vaca

Tea vs Coffee

Our cuppa runneth over Tea drinking has been a soothing treat for millennia. Sadie Beckman details a resurgence for the humble cuppa, and the arrival of a super-tea.

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

This page: Claire Jones at Pomeroyâ&#x20AC;&#x2122;s where tea (and coffee) making has been honed to a fine art

“It brings balance and slowness to life, which is pretty much the opposite of coffee.”

I S H N A JA C O B S

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othing is quite as comforting as a good cup of tea. For thousands of years, tea has transgressed culture, class and continent as a favoured beverage, generally known for its soothing effect on the body. From the exquisite delicacy of the Japanese tea ceremony to the enamel mug of earthy ‘gumboot’ warming the hands of a labourer, the brewed leaves of this special plant have provided refreshment, warmth and restorative qualities to people from all walks of life throughout the ages. Tea drinking is thought to have originated in China, but no one knows quite when. One myth claims Chinese Emperor Shennong, acclaimed as the legendary inventor of agriculture and Chinese medicine, was drinking a bowl of just-boiled water around 2700 BC, due to a recent decree that his people must boil all their water before drinking it. Some leaves blew from a nearby tree. A few landed in his bowl and started to steep. The scent was appealing and Shennong took a sip, which revealed a pleasant taste and restorative qualities. A beverage was born. It would go on to become the second most widely consumed drink in the world, after water.

Whether those leaves did actually blow into Shennong’s bowl or not, they came from the Camellia sinensis plant, an evergreen shrub that originates in Asia. All tea proper comes from this same plant, although there are many herbal ‘teas’ that are really infusions of leaves or fruit from other plants.

Black tea is easily the most popular and common variety of the four main types that come from the tea plant, the others being Oolong, white and green tea. All of the varieties are picked after what is called the ‘flush’ – the sprouting of the top two leaves and bud on the plant. It is all hand-picked and processed into the different types. Black tea is withered, then oxidised and dried.

Fond of our ‘gumboot’

New Zealanders are also big fans of a cuppa, with black tea the country’s No.1 drink of choice from the days of early settlement until the 1980s, when the rise of the espresso machine began.

In fact, Kiwis, who are still the third biggest tea drinkers in the world, were said to have consumed more tea per person than

Above: Left: Leaf tea is a specialty at The Hollow; Right: Owners Ishna Jacobs and Daniel Moon

even the British did up until the 1960s – a whopping 3kg-plus of leaves each year. The introduction of the teabag helped to cement the cuppa’s place in New Zealand homes and lives.

In the 1990s, rising tea prices and a growing café culture put tea drinking slightly on the back-burner as a fierce and loyal love affair with coffee emerged. New Zealand is credited with inventing the flat white, and this, or one of the other increasingly complex styles of coffee (tall soy caramel macchiato latte, extra shot, no foam, anyone?) probably fill the cups of café-goers throughout the country today.

However, could we have hit ‘peak coffee’? Tea is showing signs of a popularity resurgence. Cafés specialising in tea, and even dedicated teahouses, are starting to spring up, including here in the Top of the South.

Well-known local business Pomeroy’s has embraced this, and successfully melded a focus on tea with its strong reputation for good coffee. In several locations, the company uses traditional methods of roasting by hand and eye to get the best result from the various origins of coffee, as well as having the capability to roast in large or small batches. Pomeroy’s has also established a relationship with one of the oldest tea farms in Sri Lanka and is directly stocking teas boasting a respectful journey from plant to cup.

Pure for the devotees

Another local business that is all about quality tea has gone one step further, and even coffee is off the menu. Ishna Jacobs co-owns and runs The Hollow, a specialty tea store and space dedicated to what she calls ‘re-educating’ people about tea.

The Hollow stocks more than 200 tea varieties, about 25 of which are its own blend. Ishna says the business, which started three years ago, has ‘grown and grown’, with many people switching back onto the idea of tea rather than coffee. She says the concept of The Hollow was created because while she likes 37

… a bride and groom would traditionally kneel in front of their parents and serve them tea to say thank you for raising them.

Above: Left: The Hollow Tea Store In Bridge Street,Nelson; Right: Preparation and leaf quality are key in making the perfect cuppa

coffee, she doesn’t drink it in the afternoons, and found that any time she headed to a café there was very little alternative.

Ishna wants to promote the idea of tea drinking as not just consuming a beverage but partaking in a whole ritual that helps to create connections and relationships with other people.

“It’s more of a meditative time with tea,” she says. “It brings balance and slowness to life, which is pretty much the opposite of coffee.”

There certainly seems to be a big contrast between the two, with coffee-making a fast-paced, noisy affair characterised by banging, pounding and clattering, the grinding of beans, the roar of the milk steamer and the slick moves of the barista churning out cup after cup in rapid succession. Tea, on the other hand, is a much gentler ritual, with the result designed to provide comfort and health rather than a buzz or a caffeine kick. “‘Let’s have a cup of tea’ almost always means something else,” Ishna says. “It can mean ‘Let’s sit down and talk’ or ‘I’ve got a problem and I want to work it out’.

There is a beauty around tea; an unspoken ritual. It’s also a door-opener and makes a good gift for someone that you can share with them.”

An artform in Asia

Tea drinking, then, seems to be philosophical too – a concept Japanese culture embodies. Its world-famous ancient tea ceremony takes the ideas of beauty and slowness to a whole other level, with complex layers of movement and conduct an inherent part of the experience.

With a typical Japanese linguistic blend of succinctness and obscurity, the ceremonies are known as ‘The Way of Tea’.

The ceremony itself is called chanoyu or sadō chadō, while the manner in which it is performed, or the art of its performance, is known as otemae, which makes the phrase ‘having it down to a 38

fine art’ completely literal in this case.

In China too, tea rituals are considered art and serve many social functions. The special circumstances in which tea is prepared and consumed include moments when a sign of respect is required, especially by younger people towards elders or by those wanting to show they value a relationship. It is also served to apologise, which seems like an excellent, non-confrontational idea for tricky social interaction. Even children who have behaved badly may serve tea to their parents to say they’re sorry.

Gratitude and celebration might come into tea ritual – a bride and groom would traditionally kneel in front of their parents and serve them tea to say thank you for raising them.

Tea is also, of course, used medicinally in both Chinese and Japanese cultures, and while we have been a little slow on the uptake in Western culture beyond recognising soothing and restorative effects, we are beginning to understand more about health benefits as teas such as Matcha or green tea increase in popularity. Green tea, in fact, is widely believed to be the healthiest beverage on the planet and is packed with antioxidants and nutrients said to have a positive effect on brain function, fat loss and even lowering the risk of cancer.

Preparation is crucial

At The Hollow, Ishna says they stock several varieties of green tea, which are organic and loose-leaf. People come in who think they don’t like it, she says, but often they are preparing it incorrectly.

“Preparation can vary depending on the tea and how traditional you want to be. As a rule, you should only use water that is 70 or 80 degrees celsius. This means either boiling it and then waiting for a couple of minutes, or using a temperaturecontrolled jug.

“Pour the water over tea leaves and never leave it more than three minutes. You can then use the tea leaves again, after emptying the water out, in a couple of minutes. The Chinese can take a pot of tea right through to the 10th pot. You have to watch the colour, the smell and the taste. It’s quite a process.”

All the tea sold at The Hollow is loose-leaf, something Ishna

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Above: Clockwise: Time for a cup; Pomeroy’s; JusTea NZ’s Resina Bradley and Adam Nelson, bringing Purple Tea to New Zealand; a wide range of leaf tea at Pomeroy’s

feels strongly about. She is not a fan of teabags, due to the plastic most of them contain, including in the glue that holds the tag’s string to the bag, or the seals around the bag’s edges.

“Why would you pour boiling water over plastic and then put that into your body?” she asks.

Her preferred method is loose leaves and a tea strainer, although an infuser teapot or even reusable cotton teabags are options too. Discarded tea leaves can be composted easily, unlike their teabag counterparts.

“It can be more tricky at work, for example, but it only takes a little bit of set-up. There are heaps of ways around teabags.”

Purple power on the way

Alongside the innovation in tea-drinking mechanics, the beverage itself continues to evolve. One such example is the discovery of a tea variety rumoured to deliver better health benefits than even green tea. While still a Camellia sinensis derivative, purple tea is a stronger strand of the plant that has been deliberately cultivated, after it was found growing wild in the tea gardens of Assam, India and Yunnan in China. It has only been around for the last 50 years, which on a tea timeline is very recent.

This interesting new variety of tea is grown in volcanic soil in the Nandi Hills region of Kenya, where cooler conditions at a 2000m elevation are believed to allow the plants to absorb more intense sunlight. This causes higher levels of antioxidants and polyphenols (a micro-nutrient with a host of health benefits) than other teas. The leaves grow with a purple colour and contain less caffeine, as well as producing the antioxidant anthocyanin, which is known as an anti-inflammatory as well as for its ability to combat free radicals in 40

the body. It is present in green tea too, but purple tea contains four times as much of it.

Resina Bradley of JusTea NZ, a direct-trade partnership with a collective of small-scale Kenyan farmers and the only distributor of purple tea in the country, says it can be considered a ‘super-tea’. The company has created three blends: Purple Rain, Purple Jasmine and Purple Mint.

“JusTea uses only natural ingredients. No chemicals are ever sprayed on the tea leaves and pesticides are strictly forbidden,” Resina says. “It is 100 percent natural and free of any foreign toxins, is ethical, sustainable, fair-trade, non-GMO, contains organic herbs, and best of all, this tea is truly delicious.”

A window of reflection

Perhaps this re-emerging focus on health and ethics in modern tea drinking, as well as the fact that it promotes a small window of slowness and reflection in our often-hectic Western lifestyles, is a glimmer of hope that ancient wisdom is not entirely forgotten. Tea drinking is a connection between people all round the world, stretching back across the centuries, maybe showing us that actually, we’re not so different after all.

It is also a connector between the people who sit down to share a pot, work out a problem, have a laugh and a catch-up, or offer a gesture of solace. Tea’s health benefits help to counter the over-processed, over-indulgent, nutritionally lacking and over-the-top diets so many people live on these days, and the ritual of tea making and drinking slows us down, even if just for a moment or two, which, in a world as fast-paced and self-obsessed as ours, is a truly welcome experience.

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Tiny Homes

Small is beautiful & cheap Motivated by lower cost and environmental benefits – or perhaps just wanting an alternative lifestyle – many people are embracing the tiny house movement. Brenda Webb spoke to Top of the South residents happy to build and live small and simply.

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amie Hubbard and Joanna Exley felt they had no need for their three-bedroom Blenheim home. “It just felt too big,” says Jo. “We wanted to live in something smaller that would allow us the freedom to travel while working and enjoying our passions of snowboarding and biking.”

Deciding suburban Blenheim was not for them, they built a tiny home on a trailer in their backyard, rented out their house and set off to explore New Zealand, planning to work their way round the country.

The couple met in London and when they returned home to New Zealand they found their hunger for travel was still strong.

They came across Aucklander Bryce Langston’s Living Big in a Tiny House website and YouTube channel and were inspired, figuring that building and living in a small home was a lifestyle that would suit them perfectly.

Bryce has attracted millions of viewers on his YouTube channel and inspired many to follow his philosophy of living a simple lifestyle, off-grid in a downsized home. He travels New Zealand and the world seeking out the best tiny houses to publicise and blog about.

Motivated, Jamie and Jo set about designing their baby. “We drew some pictures – it turned into a six-month planning process until we nailed down the final design,” says Jamie.

They settled for a five and a half metre by two and a half

metre build weighing in at three tonnes, which means their Toyota Landcruiser can tow it. It’s smaller than some tiny homes but they’ve managed to fit in everything they need, including a sleeping loft, bathroom with shower and toilet, and a kitchen and living areas.

This page: Top: Lawrence McIntyre’s tiny home in Wainui Inlet which is a show home and holiday accommodation Opposite page: Clockwise: Compact but simply stunning with everything you need on a much smaller scale; Outdoor decking can extend a tiny home’s living area; comfortable loft sleeping; Jamie Hubbard and Joanna Exley

Wikipedia defines the tiny house movement as a group of devotees who advocate living simply in smaller homes, promoting financial prudence, eco-friendly choices, shared community experiences and a shift in consumerism mindsets.

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A hands-on build

The couple have project-managed the build, doing what they can themselves, including the plumbing – Jamie is a plumber – and calling on skilled friends at times. They had to turn to experts for some aspects, including the trailer, which was built in Christchurch.

The house is steel-framed and clad with ply, which will be battened and stained. Windows, including the bifolds at the front, are double-glazed and walls and floors are insulated. A small fire will eventually be installed.

Jamie and Jo intend to start their travelling by exploring the South Island before heading north, where Jo’s family lives. “We don’t plan to move constantly,” says Jo. “We want to be able to stay in one place for a while.”

They’ll seek out parking options, preferably on lifestyle blocks, through the tiny house page as well as land-share websites, and will go into campgrounds if they have to. They plan to live in their tiny home for “as long as we enjoy it”.

Shunning consumerism

“… it turned into a six-month planning process until we nailed down the final design.”gn.”

JA M I E H U B BA R D

It appears to be gaining momentum as more Kiwis opt for an alternative lifestyle – many driven by the aim of being debt-free rather than crippled by mortgage repayments. In New Zealand, a tiny home is generally accepted to be less than 40sq m and built on a trailer.

With houses becoming unaffordable, people are often choosing smaller and cheaper alternatives. One advantage of a tiny house is that the cost of buying land is avoided. It seems a logical solution to a problem created by exponential growth in New Zealand towns and cities, with an increasing lack of affordable sections and soaring house prices.

Marlborough’s Pete Oswald and Sophie Stevens embrace a philosophy of living simply, leaving a small footprint and being part of the solution, not the problem. The tiny house they are building fits neatly into that parameter and also fulfils their criteria of not costing a huge amount to build.

“It was primarily financially driven as we were trying to live in Queenstown,” says Sophie. Pete (www.peteoswald.co.nz) is a ‘free-skier’ and the couple spend winters travelling round New Zealand ski fields producing videos and films.

They soon realised accommodation in Queenstown was ridiculously unaffordable so decided to build their own tiny house – an idea that came about after they saw others and figured they could do it better.

“We didn’t realise how much work was involved,” says Sophie – who has worked as an architectural illustrator. The pair spent months on their project, doing everything themselves except for the plumbing and electrical work. They’ve relied heavily on the skill and knowledge of Pete’s father, John Oswald.

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“It’s about the same size as a flat in London – but that would cost a million pounds.”

SOPHIE STEVENS

Sophie designed the house and drew it to scale. The 36sq m home measures eight and a half metres by 2.9m by 4.6m, sits on a tandem-axle trailer and weighs three and a half tonnes.

“It’s about the same size as a flat in London – but that would cost a million pounds,” laughs English-born Sophie.

Home and workspace combined

The mezzanine, which has full head height, has a double bed and a desk space, as the couple work from home. Downstairs is a goodsized kitchen with standard appliances, including frontloading washing machine, plus a separate bathroom with shower, and a wood burner with wetback to heat their water.

“There’s heaps of chill space,” says Pete. “We have a sofa that converts to a bed, and with the teepee we can sleep three couples.”

The eventual goal is to save and buy their own piece of land because with a tiny home there is always an issue of where to park it.

To date the project has cost $53,000 but Pete admits they have gone for high-end materials. “It’s already over-budget – we’ve run out of money,” he says. “That’s because every time we came to a crossroad and had to make a choice between a good product or make a saving, we went for the good product.”

Looking to the future

Over in Golden Bay, Lawrence McIntyre and family fully embrace the tiny house movement and have been doing so for some time, building energy-efficient and eco-friendly small homes.

Above: Clockwise: One of Nelson builder Jonathan Tomlinson’s tiny homes under construction; Pete Oswald and Sophie Stevens; A more traditional look for this tiny home 44

They moved to Wainui Inlet in 2004 and set about building a number of tiny houses on their rural property. The homes are super-insulated, double-glazed and low-maintenance, operating on principles of energy efficiency and value for money.

The off-grid, future-thinking homes were built as guest accommodation as well as show homes for anyone considering a tiny home. Lawrence encourages people to stay and experience first-hand what living in a small space is like – in fact he won’t contemplate building a house for anyone who hasn’t tried it first.

“The biggest thing is being able to walk around the rooms and they are all warm; all the same temperature,” he says. “It’s a healthy environment.”

Lawrence says New Zealanders need to move away from the traditional three-bedroom, big-house mindset and embrace smaller-scale living because for many, large houses are not only unaffordable but difficult and expensive to heat.

“You end up only living in one room in winter anyway, so you are probably only using 40sq m,” he says. “In Europe people live in small apartments – often one room. That’s what we need to embrace in New Zealand.”

His inspiration to build smarter and smaller houses came from a trip to Germany where he saw the Bauhaus philosophy, which advocates building ‘passive’ and solar buildings with an emphasis on simplicity and maximum efficiency.

“I challenge people, government and industry to embrace this philosophy and bring a results-based approach to building techniques,” he says. “The Germans have done lots of research on this. They are way ahead of us and generally they live in smaller, warmer houses.”

Lawrence says his buildings, which feature composting toilets, were built to demonstrate that such homes can be practical,

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“I don’t see these homes as a stepping stone to a three-bedroom house ...”

J O N AT H A N TO M L I N S O N

comfortable, cost-effective and provide eco-friendly solutions.

“We share a view for a sustainable future and these homes are part of that view.”

A keen advocate

Nelson builder Jonathan Tomlinson is keen to talk tiny to anyone who will listen. He built his first ‘exploratory, experimental’ tiny home three years ago and now turns out one-off, unique tiny homes on trailers for a growing customer base.

Jonathan’s epiphany came after the Christchurch earthquakes when he was rebuilding his damaged four-bedroom home.

“I thought, ‘This is just overkill. I should design something smaller; something that is just enough’.” And so his Tiny Simply company, which designs and builds homes on wheels, was born.

With a background in construction management and technology, Jonathan has an interest in healthy and sustainable building design. These days he’s putting his skills to good use and says his homes take the best bits of the NZ Building Code, providing people with a safe, durable, watertight and cost-efficient home large enough for the occupant’s lifestyle – and no larger.

“It’s an alternative lifestyle choice, really. I don’t see these homes as a stepping stone to a three-bedroom house somewhere because if you can afford a tiny home then you’ve probably got enough for a deposit on a house.

“People are moving to tiny homes because they want to.”

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iny homes are a fairly new innovation and there is no definitive answer on whether they require building or resource consent.

In Blenheim, the Marlborough District Council had a test case on its hands last year with a mobile home at the Spring Creek Holiday Park. Its owner was initially told compliance, involving various resource and building consents, would cost $5000, but when the builder, Colin Wightman of Eco Cottages, became involved, the council accepted that no consents were needed as the tiny home fitted into a category that did not require consent.

Colin, a staunch supporter of tiny homes, says they fall into a grey area with many councils – an issue that needs to be resolved.

“We have a housing crisis on our hands and governments and councils should be embracing tiny homes, not making it difficult for people to own them,” he says.

Bill East, District Council Building Control Group Manager, says the issue of building consent and tiny homes is ‘involved’, and there are a number of determinations, often depending on the intended use, but in general a structure on wheels that can be moved on a site by towing is considered a vehicle, not a building.

“However, any permanent connection to the ground would trigger the requirement for a building consent,” he says. “This is also the case if you permanently connect the tiny cottage to any sanitary service.”

Resource Consents Manager Anna Eatherley says there are no specific rules for tiny houses, but from a resource consents view, a tiny house is considered a residential dwelling.

“You are normally permitted one residential dwelling per site,” she says. “If a tiny house was moved onto someone’s backyard it would be considered a second dwelling and would need resource consent – unless the site is large enough to permit a second dwelling.”

Less leeway in Tasman

In Tasman rules are tighter, with most tiny houses being defined as buildings under the Tasman Resource Management Plan. This defines a building as a “structure or part of a structure whether temporary or permanent, moveable or immoveable”, but doesn’t include those less than five metres square in area and 1.2m in height.

A home on a trailer (or a caravan) is exempt unless it is used as a ‘place of long-term accommodation’, which is classed as being more than two months in a year.

Katrina Lee, Team Leader of Land Use Consents, says it is difficult to give a definitive steer on consent until all details of the tiny house are known. She urges people to contact the council before embarking on such a project. There could also be issues surrounding where the tiny home is going to be sited, the actual size of the building and whether another building is on the site.

Learn the requirements – Nelson

As far as the Nelson City Council goes, a tiny home on its own site is unlikely to need resource consent as long as – if attached to plumbing and other services – it complies with normal planning rules.

“We recommend talking to our planning team to find out the requirements,” says Clare Barton, Group Manager Environmental Management.

The maximum size for a tiny home on a trailer (to comply with the New Zealand Transport Association) is 2.55m wide, 4.3m high (from the ground) and 12.5m long. Maximum weight is three and a half tonnes.

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Photo Richard Briggs

Garden Marlborough

Blooming

on a homely vibe Now in its 25th year, Garden Marlborough retains a friendly feel that is the key to its success, Brenda Webb discovers.

PHOTOGRAPHY JULIET NICHOLAS

A

sk anyone who has attended a Rapaura Springs Garden Marlborough event over the past 25 years – a workshop, garden tour or social gathering – and they will say the people are what make it so unique.

Personal touches such as the special meet-and-greet on arrival at the Blenheim Club headquarters and the genuinely warm and friendly introductions at workshops set Garden Marlborough apart. Then there are the dozens of knowledgeable locals who act as couriers/guides on the garden tours, imparting wisdom, answering questions about the province and the gardens, and making sure everyone on the bus has a great day.

Not surprisingly, these volunteers are often passionate gardeners themselves with a sincere desire to see the event succeed – and that enthusiasm works.

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Committee members and volunteers alike worked hard from day one to ensure the event was friendly, and they delight in seeing familiar faces return year after year. The committee itself operates like a well-oiled machine, with a mix of new and old faces ensuring the successful formula, relatively unchanged over the years, continues to work well. That formula consists of a diverse range of workshops by well-known experts, guided garden bus tours throughout the province and social events including an evening garden party and an all-day garden fete.

Sara Neill has been on the committee for six years and before that was an enthusiastic participant at many workshops. She was always impressed by the quality of facilitators and material. Like many Marlborough people, she felt Garden Marlborough was part of the fabric that made the province unique.

“I was a keen gardener and went along wanting to be inspired, and was inspired, and went along to learn, and learnt,” she says. “I liked the finesse of the event and the way it was run and the fact that overseas speakers were brought in to broaden our knowledge.” She particularly appreciated the personal touches – the way speakers were individually introduced, for example.

When asked to serve on the committee, Sara quickly agreed as it was an event she’d thought would be wonderful to be part of.

While the workload can be heavy – especially in the final few months – she says it’s rewarding. “I feel we are achieving something for the community and it is a wonderful event for Marlborough.”

The committee works on a professional basis, having what Sara describes as a ‘business friendship’. “You don’t take things personally,

“Garden Marlborough has always been there and I’ve always loved it ...”

SALLY WADSWORTH

especially if you don’t agree with someone or they don’t agree with you … it’s a working relationship and nothing gets too personal.”

At the fortnightly meetings, which become weekly leading up to the event, members brainstorm, iron out wrinkles, get creative with ideas and ensure that everything is on track. “We all bring different qualities and that’s what makes it so special.”

Every member has his or her own area of responsibility and Sara’s baby is the garden party.

Following in Dad’s footsteps

Friend and fellow committee member Sally Wadworth has family links with Garden Marlborough as her late father, Henry Gluyas, was one of the original couriers on the bus tours in the early days, and Sally remembers taking her children to events.

“It’s a generational thing – my father was involved, mutual friends were involved and we knew the people who got it up and running,” she says. “Garden Marlborough has always been there and I’ve always loved it and been involved with it in some way or another. It really is a unique event and I’m thrilled to be part of it.”

A born-and-bred Marlburian, Sally is fiercely proud of promoting the province and when she was asked to join the committee, like Sara she didn’t hesitate, even though she was well aware of the all-consuming workload in the lead-up months. For Sally the key to the event’s success is that the basic formula is a ‘really good recipe’.

“The Garden Marlborough ‘elders’ on the committee have so much knowledge and contacts they’ve acquired over time – it really

is amazing. If they stopped to write down their recipe it would be a unique little journal because everything runs so smoothly.”

Sally says she loves seeing Marlborough come to life in the week of Garden Marlborough. Accommodation outlets are brimming with excited guests, supermarkets are full of people buying food and wine, and cafés buzz as visitors enjoy the province.

“People tell us it’s one of the best events they’ve been to and they come back year after year,” she says. “The formula just works – we try to offer something a little bit different each year because it would be very easy to become complacent, but the basic formula remains.”

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The event takes a huge amount of planning, and the support from sponsors, the community and volunteers is essential, Sally adds.

Overseeing the numbers

One of the newer committee members is Jude Hobson, who joined last year after being shoulder-tapped mostly for her accounting/administration background. She works closely with Luke Elworthy and Tim Crawford.

Jude moved to Marlborough from Wales in 2000 and fondly remembers attending Garden Marlborough events in her early days in the province. “I thought it was a fantastic event. I did garden tours – the East Coast and Spring Creek – and thought they were brilliant.

The quality of the gardens blew me away. I really thought it was a world-class event that Marlborough was putting on and I did think it would be a great event to be involved with.”

Back then Jude was busy with family and working full-time.

Only recently did she feel she had the time and headspace to become involved. Last year was her first and Jude loved it. “It was awesome – there was a massive buzz in the office as people from out of town came in to register. We have a huge registration crew and everyone is always so happy and it’s a great feeling to be part of this event.”

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“The quality of the gardens blew me away.”

JUDE HOBSON

Jude says last month’s programme launch was a pivotal moment. “The room was so beautifully decorated with the blackand-silver theme and I felt it was really special to be involved with an event that has been going for 25 years.”

While she would love to get out on a garden tour again, like most committee members she will be flat out dealing with all the little things that help the event run so smoothly – delivering cars, carrying out errands and running latecomers to gardens to meet up with their tour. “It’s all that reactive, last-minute stuff that makes the event so unique.”

Fourth time a charm

Luke Elworthy is looking forward to his fourth event after being approached in 2014 to join the committee, a few years after he and his wife moved to the province from Wellington. While he’d heard about Garden Marlborough from friends and family, his first experience was when partner Meredith Robinson was asked to do an art piece for the 2013 auction at the garden party at Timara Lodge.

The following year Luke was invited to the debrief meeting, where his impressions were of a fun group of people with diverse skills. Joining the committee was a no-brainer, though he points out his own skills aren’t in gardening – “Meredith would howl if she thought I was involved in the gardening side” – but rather in the writing and production of the ever-important brochure and associated publicity material. “My background is in book publishing and sales marketing.”

The key to the success of Garden Marlborough in Luke’s fresh eyes is the people behind it, whom he describes as a “nice group of people who all work well together. We have our differences, as of course you do in a group, but we can sit down and bash it out.”

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A silver lining Brenda Webb samples a diverse offering.

Photo Richard Briggs

A silver anniversary is worth celebrating in splendid style. This year’s Rapaura Springs Garden Marlborough has a ‘Hi Ho Silver’ theme with a fantastic line-up of social events, workshops and garden tours. The event runs from November 8-11 and bookings are now open at www. gardenmarlborough.co.nz.

It’s hard to believe 25 years have passed since Marlborough’s showcase garden event was born. The storyline is well-known: a handful of enthusiastic local gardeners, including Carolyn Ferraby, Richard Macfarlane and ‘Puddy’ Shield, wanted to showcase Marlborough’s wonderful gardens as well as provide an exciting, entertaining and educational mix of speakers, workshops and social gatherings.

The event was aimed at and designed for gardeners, by gardeners.

Those pioneers were joined by other equally enthusiastic garden lovers.

They put heads together, formed a committee and came up with the format that remains in place to this day, albeit freshened to maintain interest.

Keeping the close-knit feel, this year’s new sponsor, Rapaura Springs, is owned and run by locals John, Margaret and Brendan Neylon and Ian and Rosemary Wiffen. The sponsorship came about quite by chance when John Neylon and Garden Marlborough committee member Sara Neill, who share a driveway in O’Dwyers Rd, stopped for a chat. The existing sponsorship was coming to an end and the Neylons and Wiffens jumped at the opportunity to support the event.

Showing what a community event it is, avid gardener Margaret Neylon has been a volunteer at the event since its inception, while Rosemary is a landscape architect who regularly attends workshops.

Photo Richard Briggs

Workshops selling out

“… there’s that intimacy and smallscale feel to it but in fact it is a very slick and finely tuned event that is planned exceptionally well.”

LUKE ELWORTHY

The great strength of Garden Marlborough and the key to its continued success is retaining a homely and personal feel. While it increases in numbers and strength each year, the format stays relatively the same.

“It really feels as if you have been invited into someone’s home – there’s that intimacy and small-scale feel to it but in fact it is a very slick and finely tuned event that is planned exceptionally well,” he says. “It’s all that planning and hard work that enables it to feel casual and friendly. There is a huge amount of work that goes into running it and we are always striving to improve and make it better.

“Some people would say, ‘Why would you change it when it is so successful’, but you need to keep people interested and the event vibrant, so we tweak the finer points. There’s no point in doing a huge overhaul.”

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This year’s Rapaura Springs Garden Marlborough has proved as popular as ever, with several workshops selling out quickly, including ‘bug-man’ Ruud Kleinpaste’s two workshops aimed at children, and local florist Jeanine Wardman’s hands-on workshop at her Wairau Valley farm.

The quality of workshops is exceptional, with international keynote speaker Chris Woods, a highly respected English horticulturalist, garden designer and author, leading the line-up.

Chris has travelled the world visiting hundreds of gardens and his illustrated talk will feature some of those.

Kiwi chef Annabel Langbein, who is as much a gardener as a cook, will be interviewed by local foodie Marcel Rood in what promises to be a popular event. Other speakers include irrepressible writer and gardener Lynda Hallinan, expert composter Ben Elms, well-known garden designer Dan Rutherford, and writer and ‘weed cuisine’ queen Kristina Jenson.

Men in particular will be keen to attend Ron Beatson and Geoff Grigg’s workshop on cultivating hops and brewing beer, while returning speakers Tricia and Ripeka Hook will make a range of potions and lotions from native New Zealand plants.

Several new gardens have been added to the popular tours, which include the East Coast and Awatere, Over the Plains, Wairau, Central Valley, Along Spring Creek and Urban. There’s also a Marlborough Sounds tour called Kupe To Cook.

A social highlight is the garden party that returns to the heart of vineyard country at Wendy and Richard Batchelor’s Brinkburn, a Robert Watson-designed garden. It’s also a chance for gardeners to ditch their work clobber, dig out the glad rags, and enjoy fine wine and food in a stunning setting.

Likewise, the garden fete is a must-do, this year in a new venue, Churchill Glade at Pollard Park. Normally held in Seymour Square, where it overflowed into the surrounding streets, the fete includes a huge range of quality plants and other gardening-related items, plus food stalls.

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FA S H I O N S H OWC A S E

Spring out of your comfort zone B Y S O N YA L E U S I N K S L A D E N

S

pring has always been a season for fresh starts and new beginnings. It’s an optimistic season, one where we might be inspired to spring-clean, literally and figuratively, and turn over a new leaf.

If you can relate to this idea, then spring could be a great time to push yourself outside of your comfort zone.

Stylishly speaking, here’s how you can spring-clean your personal style.

Get inspired Great style starts with ample inspiration.

If you are exposed only to local style you will over time become aligned with it. This is not necessarily a bad thing, but if your goal is to evolve in your look then it helps to expose yourself to fresh ideas. Among other ways, you can do this by studying current fashion magazines, visiting big cities for some people watching and shopping, and following great fashion blogs online.

One of the key inspiration sources I use is Pinterest, a seemingly endless ‘pinboard’ of creative images online, from fashion to photography and design. I collect images I like and sort them into a variety of boards, gathering ideas and inspiration for my own look. I use the search function to find solutions to fashion challenges. I follow particular street style stars and their style choices to get ideas.

Do something difficult or scary!

Great style gets better with age, but only if we look after it and challenge it from time to time. It may also become dated and stagnant, if we become complacent and too comfortable in our ways. So it’s useful to push yourself.

Try out something new. Ask a stylish friend to pick something out for you, try a new fashion trend that appeals, get a new haircut or make-up makeover and push yourself outside of your comfort zone. Just as fresh air and sunlight are beneficial to physical and mental health, 62

“… pushing yourself beyond what you already know can help you to keep your style healthy.” pushing yourself beyond what you already know can help you to keep your style healthy.

Study youth and young people’s dress sense As a stylist I am professionally motivated to study how teenagers and women in their early twenties approach style. It helps me to stay current and to challenge my beliefs and ideas about what’s stylish and what’s not. I don’t yet have a teenage daughter, but when my girl is old enough I hope to go shopping with her. I will observe her and her friends and their style choices. Although many young people will adhere to their own subculture of what’s ‘cool’ and ‘in’, others will be adventurous

and experimental in a manner that is lost to most of us as we mature.

Overhaul your wardrobe I almost listed this tip first, but then intentionally left it until last. Editing your wardrobe after a period of having sought new ideas and challenged your own style sense is likely to yield different results!

With the end goal of having a much smaller but finely tuned wardrobe, take a tough line on yourself or invest in the help of a professional stylist to thoroughly edit what you already own. Remove anything that does not flatter you, does not excite you or is no longer current. Distil your style down into clothing that will advance you and help you evolve in a positive way.

MM Y YH H OO MM EE

Second wind for much-loved home Brenda Webb meets empty-nesters who successfully rejig their nest.

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

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hat do you do when you love your home but, after many years of family living, it no longer meets your needs? You renovate, and a Nelson couple who have just finished an extensive revamp of their hilltop home couldn’t be happier with the result.

“The end product is something we love,” says the owner. “It’s definitely more than what we were expecting – it’s been taken to another level.”

The couple bought the house in 1994 and had previously renovated but were at a stage where their family had grown up and left home, and the parents’ needs had changed.

“We had to decide whether we moved on somewhere else or invest in this,” the owner explains.

“There were lots of reasons to stay – we have 180-degree views over the harbour entrance, the beach and to the airport, the house had great bones and had been a magnificent family home. If we stayed, we had to bring it into today’s world and also future-proof it.”

1. Sweeping sea and mountain views from the newly renovated home 2. A neutral colour scheme is lightened with bright art.

3. Wooden floors in the bright, airy and welcoming entranceway 4. Books, comfy chairs and a fire in a cosy corner 5 The owners love travelling and collecting.

6. Bookshelf of collectables 7. Open plan living with 360 degree views 8. An outdoor fire for chilly evening dining or cool autumn lunches

“If we stayed, we had to bring it into today’s world and also future-proof it.”

H O M E OW N E R

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“I do push boundaries and try to come up with things that they would never have thought of.”

PHILL KRAMMER, INTERIOR DESIG NER

After much deliberation the couple decided to ask interior designer Phill Krammer to come up with a concept plan. “The look we were after was an executive apartment and he was able to stretch and challenge our thinking,” the owner says.

Pushing people’s boundaries is what Phill likes to do, saying a clever interior designer allows the owners’ personalities to show through, reading their taste by the way they dress and the colours they like.

“If you are good at your job you pretty quickly get a feeling for the clients’ tastes,” he says. “I do push boundaries and try to come up with things that they would never have thought of.”

One example was opting for a dark charcoal-grey colour on the living room walls. “That’s what I read was right for the project, the people and the space, and they thought it was perfect.”

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9. The freshly painted timber ceiling in the living room which features stunning views 10. Art dominates a dark charcoal wall.

11. The dramatic master bedroom with sumptuous deep and rich wallpaper 66

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L I V I N G S PA C E D E S I G N

THE CLIFFS, Nelson

Complete renovation with all-new furnishings, decor and soft furnishings.

“Our clients are encouraged to push the boundaries in every aspect of indoor and outdoor living — it is a privilege to transform lives.”

ENHANCE YOUR LIVING SPACE Find your furniture and customise it to your needs!

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SUPPLIERS OF FURNITURE FOR THE CLIFFS PROJECT Contact: phill@thefurniturefile.nz - 021 467 177 robyn@thefurniturefile.nz - 021 242 3646

021 467 177 | pkdesign.co.nz | phill@pkdesign.co.nz

LIVING SPACE CONSULTATIONS AVAILABLE

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Phone us on 027 246 0870

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Another example was the tongue-and-groove rimu ceiling in the living area. “Most people would look at the natural rimu and say, ‘Oh my God that’s lovely,’ but I just looked at it and thought that would look great painted,” says Phill. When he took the idea to the clients he thought their response would be ‘That’s not going to happen’, but they agreed.

The owners admit they were challenged with the idea of painting the ceiling. “We weren’t convinced and took a bit of persuading – but it looks great,” says the owner.

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Every room refreshed The project, which took about five months, involved renovating every room in the house apart from the kitchen. The landscaping was also brought up-to-date and the house was given a new exterior paint job and a new roof and guttering.

Despite all the renovations, the house remains on its original footprint. “The end result is fantastic,” says the owner. “When people walk in they are stunned at the difference.”

Phill is also delighted with the finished product, describing it as a stylish apartment with texture and warmth rather than being glitzy and shiny. “That reflects the owners, who are very stylish people.”

12. Sculpture in the garden 13. The outside entry does little to reveal the surprises inside.

14. The owners’ love of art is evident throughout the house.

15. A lighter colour scheme is used in the guest bedroom.

16. Amazing views from the outside 68

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Kinetic sculptures

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Bulrush panels

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Stainless steel sculptures

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Metal wall art

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Recycled fish

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Stainless steel lilies

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Clocks

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Photography

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Stainless steel jewellery

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by Lighthouse

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INTERIOR

Heading in the right direction

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BY REBECCA O’FEE

We love headboards but why use one?

• • •

Headboards will create a beautiful focal point in your bedroom.

Using a headboard will really finish off your bedroom and give the bed a sense of belonging.

Headboards can provide positive feng shui if the right one is used.

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Leaving the wall behind your bed bare is like leaving all your art unframed and your shelving empty. Adding a solid headboard creates strong and supportive energy which provides for better sleep.

Avoid headboards with storage. Displaying or hanging anything above your bed, especially above your head, is bad feng shui.

Generally, the best position for a headboard is against a solid wall, the worst being when it’s placed on the same wall as, and in line with, the bedroom door.

Timber or other natural materials are a great option and will soften the space as well as add textural elements. Padded textile headboards are also a popular choice and will create a luxurious feeling in your bedroom.

For a contemporary, sophisticated and bold look, choose oversized headboards, and add to the ambience with accessories elsewhere in the room.

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Henrik light shade from Lighthouse: Price on application Wooden birds from Moxini: Large $107.00, small $94.00 Shell lamp from Moxini: $399.00 Citta cosmetic purse from Moxini: Large $69.90, small $44.90 5. Round vase from Moxini: Large $399.00, small $149.00 6. Velvet chair from Moxini: $1,170.00 7. Citta rattan headboard from Moxini: $990.00 1.

2.

3.

4.

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ANYTHING but

ORDINARY

Locally made blown glass and jewellery by artists Ola & Marie Höglund and their family.

Makers of Nelson art glass since 1982.

VISITORS WELCOME – OPEN DAILY 10 TO 5

HÖGLUND GLASSBLOWING STUDIO 52 Lansdowne Road, Appleby, Richmond Ph 03 544 6500

12 John Wesley Lane, Richmond (off Queen St, behind Avanti Plus)

Phone: 03 544 1515

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STYLING

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THE CLIFFS

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MY GARDEN

Picton at war with pests Your town needs YOU. Sophie Preece outlines an ambitious campaign to banish predators.

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ore than 300 Picton gardeners are proving their green credentials by setting rat, mouse and possum traps to make the town pest-free.

Picton Dawn Chorus co-ordinator Siobain Browning says the urban warriors are a vital piece of Picton’s pest-free battle, but more gardeners need to get on board if the bird, insect and lizard life of the town and surrounding bush is to thrive.

“Basically, we have people who already care and already understand – we have the low-hanging fruit, I guess. But we are really aware that we need to get another 300 households involved to get the coverage we need.”

The work to protect wildlife in and around an urban area highlights the payoffs from conservation, says Eugenie Sage, Minister of Conservation, who spoke in Picton last month at the invitation of Picton Dawn Chorus.

“I’ve heard about homeowners buying traps for their properties, attending trapping workshops, clearing traplines in their own time, planting native trees, donating time and money and having a lot of fun doing this great work,” she says.

“Picton Dawn Chorus’s work of protecting wildlife in and around an urban area means conservation is more visible to more people. People can enjoy more birds, lizards, native insects and healthier forests in our parks and gardens. I hope that the Picton community will continue to support and be involved in these projects.”

The community-run trapping initiative began in 2016 as a ‘halo project’ to Picton’s Kaipupu Wildlife Sanctuary, a peninsula safeguarded by a predatorproof fence along its terrestrial edge and an army of committed trappers. But some of those volunteers were concerned about the possible predation of birds that leave Top: James Wilson of Picton Dawn Chorus checks traps with his grandson Ben. 72

the sanctuary, and the risk of rats swimming to it.

They established Picton Dawn Chorus to provide a 2000ha buffer around the ‘island’, and encourage more of the community to tackle pests.

The group set itself the target of Picton becoming the first predator-free town in New Zealand, by running bush and urban trapping in parallel. That was just a few months before the previous government launched Predator Free 2050, an audacious plan to rid New Zealand of its damaging introduced predators.

Three-pronged attack Dawn Chorus has three stages, starting with trapping Victoria Domain at the edge of Picton, then selling subsidised traps for domestic gardens. The traps are poison-free and no risk to native birds or household pets, but deliver a swift demise to mice and rats, says Siobain. On the outskirts of Picton, some gardeners are similarly ‘armed’ against possums.

Those involved are excited by the progress, and there’s plenty of talk about who has the best baits (peanut butter or Nutella?) and techniques, says Siobain, who has five traps in her

“People can enjoy more birds, lizards, native insects and healthier forests in our parks and gardens.”

EUG ENIE SAG E, C O N S E RVAT I O N M I N I S T E R

garden, each trialling different tunnels and mechanisms. Her nine-year-old daughter checks the garden each day and the results – regardless of catch – are recorded. That data collection is vital to the project, says Siobain.

The trick now is to entice more interest, for which they use a different kind of bait altogether. In order to get more traps snapping, and more data collected, Picton Dawn Chorus has a Bait, Set and Check competition running until October, with prizes that include a cruise for two to Motuara Island in the Marlborough Sounds, a family pass to Lochmara Lodge and a family pass on the Marlborough Flyer.

For more information go to pictondawnchorus.nz

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WELLBEING

Educating young taste buds Emily Hope finds ways to capture children with good food.

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s a mother to a busy toddler and newborn, I completely understand the challenges parents sometimes feel when feeding little ones. Two words I have stuck by when feeding our older child are consistency and perseverance, in the hope that she will grow into someone who loves cooking and eating wholesome foods.

Here are a few things I’ve found helpful:

Start children young. Involve them with meal planning, preparation and cooking in the kitchen as often as you can. My little one started coming shopping in her capsule while I chatted to her about food, then progressed to sitting in her high chair playing with bowls and spoons while I cooked.

Preparing foods in a fun way, such as making a smiley face with vegetables, can also help with acceptance.

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She would often reach out her hand to try things and, if safe, I would absolutely let her; foods like chickpeas while making hummus, grated cheese while making lasagne, bliss-ball mixture and even helping to check if the pasta is al dente.

As children get older, they can progress to washing vegetables and helping to grate.

Keep offering foods. Even if a child doesn’t initially eat a certain food (i.e. a vegetable), keep offering and exposing it to them. Sometimes it can take a number of offerings (up to 20 times) before they will eventually enjoy it. If a child still won’t eat a certain food, try offering it in a different format. For example, offer raw grated carrot instead of steamed circles.

Preparing foods in a fun way, such as making a smiley face with vegetables, can also help with acceptance. Funnily enough, so can giving vegetables crazy names. So if your child doesn’t eat carrot, try calling them ‘x-ray vision carrots’ and see how you get on. But above all, don’t pressure them.

Offer new foods with already loved foods. This will help with acceptance of a new food. For example, if your child loves meatballs but is yet to try cauliflower, try serving your meatballs with a cauliflower mash instead of pasta or potato.

Offer a wide variety of foods each and every week. This helps to expand their palate and awareness of different foods. Children who enjoy a variety of wholesome, nutritious foods will grow up to become adults who do the same.

Be a role model. Children look up to adults so what you eat will undoubtedly affect how they view food. Be mindful of how you eat around children.

Enjoy meals together. We try as a family to eat meals together at the table as often as possible. Find a healthy ritual that works for your family and start to create some wonderful food traditions from a young age. Yes, sometimes children don’t eat the food you have lovingly prepared (my child included). I always save and reuse what isn’t eaten, and keep going with what I’m doing because this young stage will pass all too quickly. www.hopenutrition.org.nz

DINE OUT

THE APPLE SHED

T.O.A.D HALL STORE & CAFÉ

LAMBRETTA’S

T

he Apple Shed boasts an idyllic waterfront location on the historic Mapua Wharf, with stunning views of the Waimea inlet. Under new ownership the menu is focused on fresh, simple and seasonal dishes with NZ and European influences. The delicious food is complemented by carefully selected local and regional wine, craft beers, cider and amazing coffee.

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here the food is genuinely paddock to plate. Fresh literally means picked this morning by their gardeners and chefs. Keep an eye out for seasonal menu specials and chef-inspired cabinet delights. Open every day for breakfast and lunch treats, great coffee and craft beers and ciders from the on-site Townshend brewery. Contact them for weddings, private parties and function details.

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Shed 3, Mapua Wharf, Aranui Road, Tasman 03 540 3381 appleshed.co.nz

502 High Street, Motueka 03 528 6456 toadhallmotueka.co.nz

204 Hardy Street, Nelson 03 545 8555 lambrettascafe.co.nz

EDDYLINE BREWERY & PIZZERIA

HARBOUR LIGHT BISTRO

RIVER KITCHEN

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H

S

ddyline is a fun and family-friendly pub, the perfect place to slow down, meet friends and family, and share a tasty meal. It has a wide range of pizzas and sandwiches cooked in their wood-fired oven, tasty freshly-made desserts and coffees and a wide range of awardwinning ales and lagers with a rotating seasonal selection brewed on-site.

8 Champion Road, Richmond 03 544 7474 eddylinebrewery.nz

arbour Light Bistro is a locally owned Nelson restaurant based on Wakefield Quay, one of Nelson’s beautiful waterfronts.

Harbour Light offers a selection of locally and internationally inspired dishes. All dishes are freshly made using locally sourced produce where possible, with seasonal menu changes.

Local and international sourced wines to complement the menu.

341 Wakefield Quay, Nelson 03 546 6685 harbourlightbistro.co.nz

fter 19 years Lambretta’s version two is stronger, literally! All earthquakestrengthened and ready bring you the same delicious treats you have come to expect from Lambretta’s. Daily cabinet selection of sweets, hot pies, quiche, sandwiches, salads and pizza, lunch menu from 11am. Breakfast menu to start the day from 8am till 3pm, something for everyone. Fully licensed, catering, functions.

Open 7 days from 8am – 4pm, 3pm on Sundays.

ituated in Nelson city centre but away from the hustle and bustle, on the banks of the Maitai River. Relax on the terrace or find a cosy seat inside. Open every day for breakfast, lunch and freshly baked treats with local wines, beers and locally roasted Sublime coffee.

81 Trafalgar Street, Nelson Find us behind the Information Centre next to the river 03 548 1180 riverkitchennelson.co.nz 75

MY KITCHEN

A marvellous miso treat for spring Fresh snow peas and the saltiness from miso create a beautiful spring salad. Sprinkle a handful of crispy shallots and this side is ready to be paired with whatever you please. We love it with a little baked or smoked salmon.

BY MADAME LUâ&#x20AC;&#x2122;S

Miso and spring snow pea salad Serves 4 as a side Salad Ingredients 1 avocado thinly sliced 3 zucchinis peeled into ribbons Handful of snow peas, stalks removed Handful of green beans 2 cups of mixed lettuce 1/2 cup of tamari or roasted nuts and seeds (home-made or store-bought) 1/2 cup crispy shallots (home-made or store-bought) 2 spring onions, white part finely sliced Red radish sprouts to garnish 1/3 packet soba noodles, cooked as per instructions and cooled under cold water (optional) Dressing Ingredients 6 tbsp olive oil 2 tsp tamari 1 1/2 tbsp miso paste 2 drops of sesame oil 3 tbsp rice wine vinegar Juice and zest of 1 orange Method:

1. Heat a small saucepan of water, with a pinch of salt,

on the stovetop until boiling. Add the green beans and blanch for two minutes or until bright green and crispy. Remove from hot water and run under cold water in a sieve to stop them cooking further.

2. Combine the salad dressing ingredients in a jar and shake vigorously until well combined.

3. In a large bowl, toss all the salad ingredients together except for the shallots and radish sprouts. Now drizzle over the dressing and lightly toss again to coat. Transfer to a serving bowl and garnish with the sprouts and crispy shallots.

madamelus.co.nz

DINE OUT

Hip and oh-so tasty Hugo Sampson joins the glitterati.

Simple and fresh The lunch menu is appealing in its simplicity and seasonal freshness. No fussy-britches, show-off stuff here; this is good eating done well. I loved the sound of the Reuben sandwich of corned beef, sauerkraut, gruyere cheese, Russian sauce and pickle, but in the end, it was the panfried Zany Zeus haloumi, beets, walnut and orange salad with scrumptious sourdough and lemon garnish that seduced me.

Perfectly sizzling haloumi, meaty roasted beets and that brilliant marriage of walnuts and orange had me smacking my lips in satisfaction. I particularly loved that squeeze of lemon

Photo Dominique White

O

pen just a few short months, Hardy St Eatery has already established itself as the seat of Nelson’s glitterati – definitely the place to breakfast and lunch; to see and be seen.

The decor is simple hipster, bright and modern; the service approachable and on-to-it. They head up their website with the phrase, ‘Creative, seasonal eats with damn good coffee and booze’, and they really hit that nail on the head.

The menu changes regularly – always a good sign – and the dishes are innovative and deliciously fresh, with a gracious nod to those of the ‘gluten- free’ or ‘special dietary requirements’ persuasion.

Our lunchtime visit happened to fall on a busy Wednesday, and despite the unexpected rush, even at 1.30pm, the wait for our meals was brief, and attention to details like ordering and water were handled with grace and warmth.

No fussy-britches, show-off stuff here; this is good eating done well. over the haloumi, cutting the richness just sufficiently. Had it not been for a full-afternoon work schedule, I’d have happily added a baby bottle of Prosecco to go with it (nice touch). I’ll save that for another visit.

The other half of this dining duo chose the kedgeree with house-smoked fish, six-minute egg, and lemon: soft turmeric-flavoured, ‘pillowy’ rice, with generously flaked smoked fish throughout, that six-minute egg halved atop, with a generous sprinkling of chopped parsley, and lemon to garnish.

The drinks menu is small and select

but with plenty of interesting nonalcoholic options, and they are quite right – the coffee is damn fine. What’s not to like about Hardy St Eatery.

Hardy St Eatery 136 Hardy St, Nelson.

Ph: 03 391 0077, www.hardysteatery.co.nz Open Monday to Saturday 8am-3pm, breakfast and lunch.

Cost: $48.50 for two mains and two coffees.

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WINE

Reinforcing a fine rep Appellation Marlborough Wine is about ‘protecting and promoting the real deal’. Sophie Preece profiles the new safeguard.

M

arlborough wine is a ‘gift’ worth protecting, say the industry giants driving the new Appellation Marlborough Wine (AMW) brand.

The brand has been designed to safeguard the global reputation of the region’s wine, and can only be used with wine that is 100% from grapes grown in Marlborough and bottled in New Zealand.

The grapes have to hail from a vineyard certified under a recognised sustainable viticulture programme, and must be cropped within certain parameters, which are set according to the vineyard and variety.

AMW chair Ivan Sutherland, from Dog Point Vineyards, says the initiative is about protecting the ‘integrity, authenticity and brand value’ of wines produced in Marlborough, while fostering the region’s good reputation on the global wine stage.

That reputation could be seriously shaken Above: From left: Ivan Sutherland (Chairman), Fiona Turner, John Forrest (Vice-Chairman), Clive Jones, John Buchanan (Secretary/Treasurer), James Healy, Yang Shen 78

if a bulk wine shipment is ‘adulterated’ before it gets to market, or if heavily cropped, poor-quality wine influences the market’s perception of Marlborough output, he says.

“This is a mechanism that the winebuying public of the world can see and trust.”

Ivan says AMW is designed to be inclusive, not exclusive, and the cropping levels will be set at realistic levels that recognise the ability of some blocks to carry more fruit than others. Furthermore, if an AMW member has a wine made with grapes grown at greater cropping levels, they can submit it to a tasting panel that has the discretion to permit the wine.

Producers sign up The idea has certainly caught plenty of attention from global wine writers and local producers. An impressive 40 wine companies have already signed up, including Cloudy Bay, Forrest Estate, Tinpot Hut Wines, Nautilus and Lawson’s Dry Hills.

Lawson’s Group marketing manager Belinda Jackson says the protection of ‘brand

“It takes a lifetime to build a reputation and the blink of an eye to lose it.”

J O H N F O R R E S T, W I N E M A K E R

Marlborough’ has been under discussion for some years, but the proliferation of Marlborough sauvignon blanc labels had ‘spurred’ a group of key producers into action.

Lawson’s immediately set about labelling its bottles with the brand, starting with its Blind River Sauvignon Blanc. Belinda fully supports the initiative, which is about “protecting and promoting the real deal”, and says the response she’s hearing from industry is not ‘Why did it happen?’ but ‘Why did it take so long?’

The idea of an appellation-style certification was previously raised in 2011, when Ivan and Forrest Estate’s John Forrest became concerned about the amount of bulk wine being shipped offshore for bottling. John says that in the years since, other industry members have realised the issue, and its inherent risks, will not resolve itself, so the local industry had to protect its interests.

“It takes a lifetime to build a reputation and the blink of an eye to lose it. That’s what we are about – protecting the reputation that’s taken 40 years to build and that is so admired globally.”

BREWS

Cheers, mate– great Aussie brews Mark Preece profiles a Kiwi who is introducing us to tasty ales from across the ditch.

T

he West Coast has a colourful beer history, from its defiance of 6pm closing times to iconic breweries such as Monteith’s, so it seems a fitting homeland for beer writer Luke Robertson, author of new book Keg Bottle Can; best beers for every occasion.

Luke grew up in Westport, and while completing a part-time media degree in Invercargill, including a blog, discovered his passion for beer writing. “The writing became a hobby and after a while I started making money off it. As a result, I’ve changed my career to a freelance writer.”

He recently moved to Melbourne, where he immerses himself in the restaurant and bar scene, writing about food and drink. “Melbourne has some of the biggest festivals centred around beer and wine. There’s a busy, innovative food and drink scene, so there’s always something to write about,” he says.

Like New Zealand, Australian beer is going from strength to strength, with breweries popping up everywhere, Luke adds. “I’ve got half-a-dozen breweries around me in various suburbs, and one only 10 minutes’ walk from my house.”

Beer drinking is changing, with many more options available, such as matching beer with food, and tour experiences at breweries, he says. “It’s not just a glass of beer after work at the pub.”

His book focuses mainly around Australian beers and the experiences available to the consumer. With more than 400 breweries (and counting) in Australia, it’s territory rich with brew news. In a beer-loving nation, consumers are spoilt for choice, says Luke. Keg Bottle Can profiles 150 of the most exciting, tasty and wellmade Aussie brews, and shares some extra recommendations for each brewery.

A brew for every mood Beers are divided into occasions, with thirstquenchers for every day, beers to enjoy over a

summer barbecue, nights in front of the fire or with dinner, beers to keep for later or to impress your friends, and beers to enjoy in the shadow of the brewery. And then there are those brews that challenge everything you thought you knew about beer.

“The beer world is so much more than ales and lagers. It’s a universe of flavour, with fun and unique characters doing ridiculous things with their product,” says Luke.

Here are some beers to celebrate with:

Beer for a barbie: “Given that the barbecue is such a crucial part of not only Australian culture, but global culture, we should give what beer we wash it down with proper consideration.” A couple of Luke’s picks: 2 Brothers Brewery, Grizz American amber ale and Brewmanity Beer Company’s Social Beast pale ale.

The end of your day: “You finish work for the day, open the

“It’s a universe of flavour, with fun and unique characters doing ridiculous things with their product.”

LU K E R O B E RT S O N

fridge and all you have are imperial stouts, beers full of random ingredients … and nine percent double IPAs. So nothing you actually want to drink.” For ‘straight from the fridge’, Luke suggests Black Dog Brewery, Lazy Dog Ale and Blackmans’ Brewery Unfiltered Lager.

Beer by the fire: “Dark beers terrify some people. A silkysmooth beer with chocolate and coffee flavours that I can drink all night long?

Maybe dark beer ain’t so scary after all.”

Try Cacao Stout by Eagle Bay Brewery.

79

Nelson Forests and science together demonstrate environmental stewardship

BY JOHN COHEN-DU FOUR | PHOTOGRAPHY TIM CUFF

W

ith their recent big tick from the Forestry Stewardship Council’s® (FSC®) annual independent Environmental Management audit, Nelson Forests are showing they walk their talk when it comes to continuous improvement in environmental stewardship.

Nelson Management Ltd (NML), who manage Nelson Forests, are FSC®certified, which provides an assurance that their forests are well-managed, to ensure environmental, social and economic benefit.

The Company’s own Environmental Management System forms one of the key foundations in its FSC® certification.

NML Planner, Heather Arnold, whose primary role has focused on the Company’s environmental footprint for the past 14 years, was delighted with the FSC®’s latest audit report.

This page: Environmental Management System (EMS) training for Fraser Mechanical Logging.

Pictured from left to right are Craig Mant, Doug Cooper, Jason Hollyman, Mike Green, Stu Jarry, Sam Cullen and Kevin Williams.

Opposite page: Top: NML Planner Heather Arnold explains the new EMS harvesting standards.

Bottom: Landing site in Moutere Gravels. Harvesting slash is captured in the purpose-built slash bench and pulled back onto the landing post-harvest.

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“Our Environmental Management System was acknowledged as a ‘strength.’

That particular word choice might not seem a biggie to those outside the industry, but it is,” she explains.

“The FSC’s® role is to search out problems and identify issues. Rarely do they formally recognise great practice. It really is an unexpected and humbling exception.”

Environmental best-practice to the fore “Historically, forestry companies simply put trees anywhere they would grow.

It was all about planting a forest, with little thought given to the environmental impacts of harvesting,” Heather says.

“However, at Nelson Forests we’ve had an Environmental Management policy since 1995, reflecting our understanding of the need for continuous improvement in how we deal with the atmosphere, waterways, soil, landscape, ecosystems, people and communities.

“Over time there’s been a general raising of the bar, with modifications to a variety of operational practices, including, in a few cases, complete retreat,” says Heather. “Also, with the release this year of the government’s new National Environmental Standards for

Plantation legislation, we’ve had the timely opportunity to ensure our new policy is in alignment, meaning improvements will only be enhanced.”

Consultation with multiple experts Heather has been engaged in the ongoing process of rolling out to all NML’s contractors and crews the Company’s newly-released Environmental Management System. This follows a comprehensive two-year overhaul, after NML organised a wide-ranging sedimentation workshop that brought together experts and interested parties from around the country and overseas, all engaged in a no-holds-barred consultation process.

Agencies included Ngāti Toa o Rangatira, Nelson, Marlborough and Tasman District Councils, universities, the Ministry of Primary Industries, independent scientists, Fish & Game, other forest owners and the company’s own contractors, and Crown Research Institutes such as Landcare Research, Scion and Nelson Tasman’s locally-based Cawthron Institute.

NML’s Estate Value Manager, Andy Karalus, says the Company was particularly aware of sedimentation concerns

WT + NML

“... what we’re constantly seeking is to ensure that any slash that does move can be caught or trapped before it damages property downstream. That’s the bottom line.”

A N DY K A R A LU S

amongst environmental specialists and the wider community. “Human land-use activities around waterways, such as road construction, farming, urban development and forest-harvesting activities, can suddenly increase the amount of fine sediment that enters the system and have detrimental effects on water quality and plants and animals that live there,” Andy says.

“While sediment in our waterways is a natural occurrence, levels that are too high can cause harm within natural ecosystems.”

Plantation biodiversity a soil-saver

The maintenance of a healthy forest estate provides a natural environment rich in biodiversity, containing a wealth of flora and fauna not found in other intensive land-based industries like agriculture and horticulture.

“Our plantations, especially with their deep reinforcing root systems, are actually providing considerably more slope stability and runoff protection than other productive land use,” says Andy.

It is only over the two-to-three-year period when cover is regenerating after harvesting that the main sedimentation vulnerabilities have been found to occur.

As this accounts, at any one time, for approximately twelve percent of NML’s estate, the vast remainder of the forests are serving the environment well.

Sediment is generated from roads and earthworks and from uncovered, unprotected soil surface that is open to rainfall events, when sediment becomes waterborne, and being on slopes, is pulled by gravity downhill and towards waterways.

“When we harvest,” says Andy, “we

undertake a waste assessment of the site to ensure all the logs are recovered – that only the tops of trees and branches remain.

This material, called ‘slash’ in the industry, actually returns nutrition to the soil and provides vital protection to the soil surface from the direct impact of rainfall.”

Science shows value of slash

One of the determinations from the review process, and particularly from scientific research from the Virginia Department of Forestry in the USA, was the value of forestry slash in the prevention of soil runoff and sedimentation.

In controlled testing of materials used to minimise sediment erosion, comparisons were made between unprotected bare soil, land seeded with grass, land covered with wheat straw mulch, and also land covered with both hardwood and pine slash.

The research concluded: “Slash and mulch treatments were the most effective at erosion control because they provide the most ground cover, which serves to stabilise the soil by providing protection from rainfall impact and reduction in overland flow velocity.

“The protection ... is immediate and therefore these treatments should be implemented in areas that are highly susceptible to erosion, such as steep grades and fill slopes.

“The protection offered by slash is very near to that provided by [the best performing] straw mulch. Slash also has a lower decomposition rate than does straw mulch and therefore has a longer residual lifespan.”

Andy explains that the research also showed how the variable nature of slash

– the fact that it’s not solid and ordered – maximises its effect as a filter. “An example would be a seawall, where a solid barrier only deflects the energy, whereas a permeable approach, such as piles of boulders, dissipates it, thereby reducing the erosive force. This ability is another real plus with slash.

“We’re very aware of the potential for extreme weather events to create problems downstream,” says Andy. “From time to time there will be landslips – it literally comes with the terrain we’re working in – but what we’re constantly seeking is to ensure that any slash that does move can be caught or trapped before it damages property downstream. That’s the bottom line.”

Meanwhile, in the backblocks Heather continues to host regular, fully-attended tailgate meetings, clearly explaining NML’s new Environmental Management System. “We’re sitting right alongside our 19 harvesting crews, two earth-working contractors, mechanical land preparation team, and inventory crew, to make sure everyone’s on the same page,” she says.

“Our Environmental Management System is an ongoing journey, a living document. Our teams are its greatest strength. Their unique understanding of the environment, their knowledge and practical experience of what is acceptable practice, is what enables us to put all the science, legislation and expert advice to best effect.

“It’s all about ‘connectivity’,” says Heather.

“Making sure that wherever our earthworks activities are ‘connected’ to channels and streams, we protect the soil or build silt traps to reduce sediment leaving our land.

“We view the land and all its resources holistically, to ensure we are consistently making the right environmental choices.”

Contact nelsonforests.co.nz

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T R AV E L

Divine food, funky buses and happiness Samoa has gorgeous beaches under a warm sun, but the warmth of the people is the clincher. Story and photographs by Brenda Webb.

D

ozens of excited and chattering Samoan schoolchildren can’t be wrong. They are gathered in Apia’s bustling food market, where their noses (and ours) tell us something delicious is cooking.

We follow their lead to a crowded stall where the after-school snack of choice is, they laughingly tell us, keke pua’a. The smiling vendor explains that the Samoan delicacy is a spicy pork mix encased in dough and deep-fried until crunchy on the outside.

We take a tentative bite and are delighted to find it tastes as good as it smells. At less than $1 each it’s a great lunch snack and a nice change from our usual papaya and pineapple.

Outside the market dozens of brightly painted old buses blast out loud music as they wait for passengers. We decide to take a ride just for the fun of it, picking a classic Samoan bus with

hard wooden seats and open windows, and are intrigued when locals offer their seats, opting to sit on one another’s knees rather than see us stand.

It’s a delightful reflection of how friendly, polite and happy these islanders are.

They giggle as they tell us how the bus works – pay as you leave, after tapping the window with a coin to signal the driver to stop.

Tradition rules in villages Samoa is a heady mix of traditional and modern. Away from the main town of Apia the villages dotted throughout the two main islands of Upolu and Savai’i are distinctly traditional, with plenty of thatched-roof cottages. Even those with corrugated-iron roofs are tiny – often just one-roomed, open-sided structures with tarpaulins that can be pulled down when it rains or winds blow.

Pigs, chickens, dogs and children roam freely along beautifully manicured and tended roadsides. One day while walking we come across a roadside shack in front of a thatched cottage with a hand-painted sign, ‘BBQ’. For $5 we are given a plate piled high with chicken, sausages, plantain and cucumber.

A bowl of oka – freshly caught tuna marinated in citrus juice and just-squeezed coconut milk – costs the same. The cook sits

Pigs, chickens, dogs and children roam freely along beautifully manicured and tended roadsides.

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THIS PAGE: Top: Clockwise: Colourful buses at Apia’s main market; getting to school Samoan-style; open and enclosed beachfront fales on Lalomanu Beach; one of many houses in Samoa that are a basic, practical construction OPPOSITE PAGE: Top: Crystal-clear water makes for great swimming and snorkelling.

Below: The sign on Apia’s waterfront says it all.

with us as we eat and tells us she’s 37, has six children, and has never left Samoa. The family eke out a living selling fruit and barbecue lunches and dinners from their roadside stall.

Of course there is wealth here too, especially on the lush hillsides above Apia with sweeping views of the Pacific Ocean.

Treasure Island author Robert Louis Stevenson found refuge here and built an airy home, which today is a museum reflecting his life and works.

Then there are the swanky resorts, scattered on the pristine coasts of both islands. Air-conditioned beachfront or garden villas, accessorised with swimming pools and classy restaurants, command prices that seem at odds with the relative poverty in Samoa and wages paid to the dozens of staff who work there.

We have one night in such a resort in the south of Upolu – but don’t linger, opting to move on to traditional beach fales we’d spied the day before. That’s no reflection on the resort. It’s just that we love to explore and interact with locals and other like-minded travellers, and the absolute beachfront fales, while basic, suit us more.

On Sunday we accept the locals’ invitation to join their church service, where weekday casual dress is swapped for pristine whites, and the voices are beautiful.

Battered by tsunami The 2009 tsunami devastated parts of southern Upolu and many local businesses have struggled to recover. The owner of our fale has tears in his eyes as he tells us of that fateful day when his family lost three children and his business was devastated.

Fale accommodation is a quarter of the price of the resort and includes dinner and breakfast. The food is unremarkable but there is plenty of it and our hosts are friendly, putting on a fia fia night with traditional fire-dancing.

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“Don’t forget, you live in paradise.”

On Sunday we accept the locals’ invitation to join their church service, where weekday casual dress is swapped for pristine whites, and the voices are beautiful. This is the Samoa we have come to experience.

Much of Samoa is volcanic. In 1905 a lava flow destroyed five villages on the island of Savai’i. The lava fields are a tourist attraction today, along with caves, waterfalls, mountains and rainforest.

Samoa’s climate is exceptional – in June the thermometer sits around 30 degrees, with gentle trade winds pushing white puffy clouds across a deep blue sky. Beaches are varied – Lalomanu in the south of Upolu is perhaps the most spectacular, with soft white sands flanking turquoise water in the lagoon.

Savai’i has some gorgeous white sandy beaches and, on the Above: Clockwise: Black volcanic rocks contrast with sandy white beach on Samoa’s Savai’i; beautiful Lalomanu Beach on Upolu’s south coast; a basic Samoan house; roadsides, even in remote areas, are beautifully maintained and planted.

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north coast, some lovely snorkelling.

Because Samoa is owned by the people (which shows in how beautifully everything is maintained) tourists are often charged.

You may find yourself paying $5 to drive down a road, or $2 to swim at a beach. For many villages such charges are a main source of income.

A warm welcome Samoa lacks the sophistication of other Pacific Islands such as Fiji, which we find refreshing. For us the highlight was the incredibly welcoming, friendly and happy people.

At one place we stay the lovely young girl serving dinner tells us she has to walk two hours back to her village after work as buses don’t run at night. Her husband is a carpenter and they are working hard to save money to move to New Zealand, which she has heard much about.

We want to tell her to stay and forget about cars, fast food and shopping malls, but her whole face is animated as she excitedly tells us her plans.

“Think carefully,” we say. “Don’t forget, you live in paradise.”

A RT RE TRE ATS

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ADVENTURE

Kayaking, from start to stunning Petreah Carroll is blown away by her introduction to double-paddling with hubby Dean.

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n one day we did it all. Having acquired the long-desired sea kayak, I suggested to my recently retired husband Dean that, rather than relying on his favoured YouTube instruction videos, we should seek out an instructor for a practical session.

This might just extend my life.

The guy we bought the kayak from had mentioned that he did most of his paddling at Cable Bay, so we looked it up and found a kayaking tour operator who also offered instruction days. Nick had just sold the tour business but was still doing instruction days. We booked in immediately as he sounded friendly and had loads of experience.

Grabbing a few days of good, settled weather that suited both Nick and us, we headed for Cable Bay, about 21km the other side of Nelson. We decided we may as well camp there for a couple of nights and explore this new territory. The local campground is on a farm that comes down to the bay. The friendly people running it took time to show us a number of sunny sites with a view.

We arrived on Saturday afternoon, set up camp and then went for a stroll on the sea side of the boulder bank. Walking on the small, loose stones is very difficult but we made it to the far end and walked back on the inlet side. The sun was just setting, so we headed back to camp and a lovely evening looking out on the water with a million stars twinkling down on us.

Sunday was our instruction day, so we rose early and were ready for Nick when he trundled up in his 1955 Land Rover with his single kayak strapped to the top. He inspected our kayak and gear and pronounced the Necky Amaruk to be stable and one of the best doubles around. The gear was okay too, but we could do with better paddles and skirts. He elaborated on this later.

Safety lesson first We listened intently to his recommendations for a safer kayaking experience – I was all ears. On the list were decking ropes (to grab onto when hauling ourselves back into the boat after a capsize), a paddle float (to keep stable on re-entry) and a pump (to expel the water taken on during the aforementioned capsize – which, 86

he assured us, was pretty hard to do in our ‘stable’ kayak). All this safety information took about an hour to impart, but it was stuff we didn’t know and were pleased to learn.

Finally Nick and Dean strapped our kayak onto Nick’s vehicle and we headed down the road to the sea. While Dean and I wriggled and jiggled as we struggled into our spray skirts, Nick popped his over his head and it draped around him like a tent. Apparently we had river-kayaking skirts – the sea-kayaking ones are much easier to put on both yourself and the cockpit rim on the kayak.

A few refinements were made to our kayak entry and launch and then we were on the water and demonstrating our paddle technique.

“Quite good,” said Nick, who gave us a few tips to make our paddling even better. We ‘powered’ out of Cable Bay to round the huge steep pinnacles to the right. Narrow passages between the rocks took us to fairly calm water before we extended our skills with gusting winds in rather choppy seas. The kayak handled everything brilliantly and we were gaining confidence in both our vessel and our ability to stay in it.

Nick pointed out seals on the rocks as we bobbed around on the swirls after a fast exit from another rocky passage. As with most NZ furseal spotting, you have to wait for the ‘rocks’ to move. The curious ones lifted their heads and at least acknowledged our presence, before doing a wobbly adjustment and settling back into a rock repose.

The rock formations we were negotiating were stunning, and combined with the salty sea, wind and kayaking, all our senses were in full swing. What a buzz.

Preparing for trouble In the process of ‘circumnavigating’ Pepin Island, Nick advised us on the more sheltered options to take in challenging conditions. He stressed the importance of knowing where these places are on any kayaking trip in case you need to bolt out of trouble. In other words, study the map well and make plans for all possible outcomes.

More paddling and practising brought us to a lovely bay where Nick decided we would beach for lunch. We went full steam into shore to get the kayak onto the beach. I did my usual – chucked the paddle onto the beach and leapt out as fast as

possible. When I turned around Dean was getting out with his end still in the water and the kayak broadsiding. He still had one leg in the kayak and was hopping on the other trying to balance and steady the boat – not a happy chappy.

I looked on slightly amused until I realised it was my job to bring the kayak around and keep it steady while he got out. Nick took the chance to review beaching procedure with us. Lessons learnt on the go like this are probably those best-remembered.

This was really simple stuff – Kayaking 101.

Sitting on the stony beach looking out at this beautiful bay, we were thinking how great life was. It suddenly got better. “Orca,” Nick cried. And there they were, a pod surfacing and blowing at the entrance to the bay. We thought they might be coming in as a mother and calf appeared closest to us, but they carried on across the entrance, leaving us thrilled to have shared a few moments of their journey. Apparently they often visit our coastline to feed on stingrays.

Cave exploring After some tips on taking-off techniques, we both entered the kayak before floating it and used our knuckles to push off from the bottom. No sign of the pod as we came out of the bay and into open water, but there was a maze of rock passages and caves for us to explore while perfecting our kayak manoeuvring skills.

We tried turning on the spot before entering our first cave.

After following Nick in, our eyes adjusted to reveal the most amazing light blue water beneath us. Sunlight penetrated into the depths of the cave water, creating a fantastic light dance – to the delight of slightly daring kayakers, like us, who venture in. After that it was, “What next, Nick? We’re up for it.”

A waterfall, that’s what. Nick paddled under the torrent and was sitting there waiting for us to follow. He had edged his way in carefully at the side and avoided getting drenched. Fine for a smaller single kayak but I figured there was no way we could get in there in our double, with our limited skills, without getting soaked. So I shook my head. The boss, at the back, didn’t argue. We continued on negotiating our way through the rock outcrops in the sea.

Nick decided to check out another tight passage to see if the tide was high enough to get us through. He was sitting there umming and ahhing and I was thinking, if in doubt leave it out – but he decided we should give it a go.

Sitting on the stony beach looking out at this beautiful bay, we were thinking how great life was. It suddenly got better.

“Orca,” Nick cried.

This page: Clockwise: Cable Bay Holiday Park; Petreah geared up and ready for action after instruction day Opposite Page: Cable Bay showing the Boulder Bank separating the sea from the estuary

We watched him go through, timing it well with the swell, and handling the swirling water on the other side skilfully. Then it was our turn. We waited for a swell to give us momentum and paddled hard until we had to bring the paddles in to avoid contact with the rocks.

Dean was steering the rudder from side to side trying to keep us off the jagged walls. This was a delicate operation as the passage doglegged slightly. We did make contact with the rocks as we zoomed through but managed to bounce off and emerge unscathed. An exhilarating experience – maybe we were now doing Kayaking 401.

Harnessing the tide Back in calm waters, we began our entrance to the inlet on the incoming tide, nicely scheduled by our clever guide. Time for chatting, a bit of history of the island and anecdotes of past trips.

Paddling along at a reasonable pace, we soon covered quite a bit of the inlet. My right wrist was beginning to ache and I said I needed a break. Nick passed one of his paddles over to me. It had a 65-degree turn on one blade rather than about 85 degrees on mine. It was also made of fibreglass instead of aluminium. What a difference that made – light to handle and the wrist was fine. So we talked paddles as we paddled back towards the Boulder Bank and the end of our 10km journey.

Before the instruction day was over we had to practise hauling ourselves into the kayak from the water using the paddle float. It worked well and we now appreciate its value as a safety aid. This done, we beached the kayaks, reloaded the Land Rover and drove back to camp.

Kayaking around Pepin Island, with Nick as our instructor, provided us with lots of skills and the confidence to kayak on our own in some of the many wilderness areas New Zealand has to offer.

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MOTORING

Classic hybrid in its Prime The Toyota Prius Prime boasts more petrol-electric grunt. Geoff Moffett samples a sweet ride.

E

lectric vehicles (EVs) are the glamour-puss of neo-motoring, led, of course, by Tesla but quickly joined by every other manufacturer worth its salt. Toyota, however, is confident the car-buying public will realise that the hybrid car – a mix of battery and internal combustion engine propulsion – is the better way at present.

The Japanese maker’s latest plug-in hybrid Prius – the car that launched hybrid mass-production a scarcely believable 20 years ago – is Toyota’s ace in the hole for New Zealand drivers. Why? Because it now has a lithium-ion battery with double the capacity of the old one, giving a theoretical range of 63km. While that figure needs a light right foot and no hills, there’s enough range for round-town use, and, if you’re heading away for a few days, the internal combustion engine up front will see you through.

Battery power is becoming a much more practical option, although only Tesla (so far) can offer an EV that will get you to Christchurch without a charge.

A range of EV vehicles is available in New Zealand but their battery range means you’ll need a charging station somewhere along SH1 or 6. The battery can be charged in under two hours, or four-and-a-half with a normal home power supply.

So, yes, the new Prius with gutsier battery does have its compensations. But what about the car otherwise? Firstly, the five-door hatchback is better looking with

… it now has a lithium-ion battery with double the capacity of the old one, giving a theoretical range of 63km.

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a sleeker profile, a ‘double-bubble’ rear windscreen and a tailgate made of carbon fibre-reinforced plastic. The four LED headlights have technology that reduces dazzling light for an oncoming car.

As well as a seven-inch infotainment touch-screen, there’s a wide display atop the dash that serves up a dazzling amount of information, presented in bars, plus a power-use curve and even a score for economy.

A silent delight Around town, the Prius is a silent delight in battery mode. On hills and under heavy acceleration, the 1.8-litre, fourcylinder petrol engine will kick in. You do, though, have an EV City mode that reduces maximum power to encourage electric motoring.

The Prime is packed with safety kit such as pedestrian detection and, on the open road, radar cruise control and autonomous emergency braking, lane departure alert and steering assist function. Park-assist, colour head-up display, heated front seats and wireless phone charging are other attractive standard inclusions.

For cruising, the Prime provides decent passing power, although you’ll want the ‘power’ setting for maximum response. Total horsepower with electric and petrol motors is 90kw.

This is a car that does all it can to encourage economical driving. Comfort is first-rate and road manners are impressive, with well-weighted steering and suspension that soaks up bumps

while you grip the road. The seats are good and there’s a real feeling of solidity about the Prime, even if the white accents in the glossy dark plastic trim aren’t to everyone’s taste.

You’ll thoroughly enjoy the ride and at the end of it you can feel satisfied you’ve driven past most petrol pumps and produced an average of 22 g/km of CO2 exhaust emissions. For those who want city electric motoring with petrol power for longer trips, Prius Prime makes good sense.

Tech specs

Model:

Toyota Prius Prime

Price:

$48,490, or $49,990 with leather seats

Power:

1.8-litre, 4 cylinder. In-line type. 16-valve DOHC with ECVT transmission

Power:

Petrol engine 72kW at 5200 rpm; 142Nm torque at 3600rpm; Combined output with 8.8 kWh lithium-ion electric motor, 90kW

Fuel economy: 1.0l/100km weighted combined Vehicle courtesy of Bowater Toyota, Nelson

SPORTS

Backcountry bliss Phil Barnes meets a fitness trainer who loves taking clients out to thrash the trails.

S

ports and fitness trainer Jacqui Keay has always been inspired by sport and exercise. Taking people biking, hiking and running on the trails in the Nelson backcountry is not just her job but her passion.

She says she loves making people happy doing what she also loves doing.

As well as working full-time as a fitness coach, she finds time to go to the gym every day, and to play social-grade netball, basketball and tennis.

Incredibly, Jacqui juggles all this around being a mother to four children. She says the one thing that suffers is a lack of time to clean the house. “I clean my bike before I clean the kitchen,” she laughs.

Jacqui has enjoyed considerable success in sport, especially in mountain biking. Over recent years in the open women’s division, she has won the St James Epic, twice won the Coppermine Epic and held the race record for three years, won the Motatapu Race (near Queenstown), and twice won the solocompetitors’ section of the Hanmer eight-hour mountain bike race. Last year she won the six-hour Mid-Winter Breakout Race at Rabbit Island.

Her love for sport and the great outdoors led to becoming the sports co-ordinator at Nelson College for Girls Preparatory School.

“I loved motivating the young girls, particularly those ones who were not particularly sporty, and finding them something they could enjoy getting something from.

“Everything is about attitude, whether

it is for adults or kids at school. Sport doesn’t have to always be about winning.

It can also be about finishing, being happy and enjoying the experience.”

Jacqui also started to take guided trips on the Heaphy Track with Southern Wilderness and says she eventually became so busy with this work that she didn’t have the time to commit to Nelson Prep. So after five years at the college she left, even though she loved the work.

Juggling family commitments, she then worked in two gyms as a spin-class instructor for six years, before starting her adventure training fitness business, TrailFit, a year ago. TrailFit involves taking clients on the Nelson backcountry trails, biking, hiking and running. The business has taken off.

Although she has both male and female clients, she is currently busy preparing groups of women for the Spring Challenge, an all-female multisport endurance race held each September. But she also takes out clients at all levels of fitness.

“It’s really about people finding something they enjoy and then encouraging them to keep at it. Some of the mums who come have been living sedentary lives for up to 15 years due to careers or bringing up children, but when they get back into it [training] they feel so much happier.”

Boosting fitness Jacqui says when she started TrailFit she wanted to help people feel more confident and get fitter and stronger.

Many clients who go hiking want to be able to do something where they are not judged and where they are not

“We are so lucky to live here so we need to make the most of it and enjoy all this ...”

JA C Q U I K E AY

stressed doing it, she says. “But they also need someone to push them and give them that drive. Some of them say it is the highlight of their week. They love it, and I love it that they love it.”

Jacqui now takes clients into the backcountry six days a week, sometimes twice a day, yet after working out with her clients, she still manages to go to the gym each day.

“I do strength and conditioning exercises, mainly with weights.” She finds this complements her endurance activities perfectly.

She says doing endurance exercise has helped her to keep her sanity during stressful times. “If I don’t go out for a couple of weeks I start feeling terrible, so if I can help others deal with stress and tough times by doing exercise it is wonderful.”

Jacqui has been riding, running and hiking backcountry trails for years with friends, so she says she is happy to pass on some of that knowledge.

“I enjoy helping people train outside, getting a result from it, and also that they are enjoying it. Look at where we live – everything is so accessible. We are so lucky to live here so we need to make the most of it and enjoy all this, as we never know what’s round the corner.”

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AUTHOR PROFILE

Working the crime beat A top-flight crime writer is tapping away quietly in our neighbourhood. Renée Lang investigates.

H

ow often have you heard someone say they’d write a book if only they had the time? Alan Carter was fortunate enough to be gifted that time when he and his wife struck a deal that saw him staying home for a year to manage the domestic front while she went out to work.

At that stage Alan already had a successful career as a television documentary director, but he’d always enjoyed reading crime fiction, with Ian Rankin a favourite. In particular he admired the social comment that Rankin and other top-flight writers manage to weave into their novels. Like many others, Alan had long thought he’d love to be able to write in a similar way – without having any idea at the time that he might actually achieve that goal.

Looking back on the experience, Alan says he never expected to get published as he is well aware of the number of manuscripts that never see the light of day.

“It’s pretty daunting out there,” he says. “I went into it with the idea of seeing if I could actually produce a full-length work – and ideally enjoy the process.”

That first novel, Prime Cut, features detective Cato Kwong and it went on to win several awards, including the coveted Ned Kelly crime award for Best First Fiction. Other books followed, including the sequel Getting Warmer, followed by Bad Seed, with the fourth in the series, Heaven Sent, due out in November. Detective Kwong was clearly here to stay.

Closer to home In between came Marlborough Man, the first of his books to be set in New Zealand and which once again is on the shortlist for a Ned Kelly award, this time for Best Crime Novel. “It’s amazing 90

“It’s pretty daunting out there.”

A L A N C A RT E R

company to be keeping,” says Alan of this accomplishment. “There are some very big hitters on that list.”

But of more interest to New Zealand readers will be the news that Marlborough Man has also been shortlisted for the Ngaio Marsh Award for Best Crime Novel 2018. The winners of both awards will be announced about the time this issue of WildTomato goes to press so Alan himself has been feeling a certain amount of suspense. Fingers crossed.

Fans will be delighted to hear that his latest writing project – the working title is Doom Creek – picks up a number

of familiar characters from Marlborough Man and has them dealing with the consequences of the new gold-rush in the area. The storyline also covers the very real phenomenon of seriously wealthy Americans who have now bought land in New Zealand as a safeguard against the end of time, which they perceive to be imminent.

These days Alan divides his time between his beachfront property in Western Australia and, somewhat closer to home for WildTomato readers, a small settlement near Havelock, which is clearly giving him ample creative fuel for many more books.

BOOKS

What to read in September COMPILED BY RENÉE LANG

Kitchen Brewing

The President is Missing

Jakob Nielsen and Mikael Zetterberg

Bill Clinton & James Patterson Available now, $37.00 Penguin Random House

Available now, $32.99 Hardie Grant

L

earn how to create delicious-tasting beers on a budget – from beautiful fruity IPAs and fresh and herbal lagers to a cracking porter and Swedish folköl – in just a matter of hours, without losing any quality along the way. With a bit of patience, some everyday kitchen equipment, plus a basic home-brew starter kit, you’ll soon see just how simple and fun it is to make beer at home.

This practical book, written by the founders of The Small Kitchen Brewery, will teach you everything you need to know about making your own unique beer creations in your very own kitchen brewery.

Y

es, you read that right. Bill Clinton is indeed the co-author of this fast-paced thriller that describes how the world goes into shock when the president goes missing – for reasons that are much worse than anyone can imagine. Covering three of the most frightening days in the history of the presidency, it’s a thriller that only a president could write, with details only a president could know and the kind of suspense that only a writer of James Patterson’s calibre can deliver.

Hellholes of the World:

How to Give Up Plastic

A Love Story

Will McCallum

David Brown

Available now, $32.00 Penguin Random House

Available now, $35 Archetype

F

or all you dads who enjoy a bit of armchair travelling or like remembering your own footloose days, David Brown’s nogo-zone adventures, usually involving an attractive woman, will keep you entertained throughout its not insignificant number of pages. He’s done time on a kibbutz in dusty, dry and remote Upper Galilee, within range of rockets launched from Lebanon; he’s volunteered to help the Sandinistas in Nicaragua by picking ‘coffee [to] free up the local men to go and shoot Americans’; he travels down the Amazon on a boat that looks like ‘a disassembled Mississippi paddle steamer put back together by blind people’ and much, much more.

M

ost of us would agree that we need to do more to reduce the amount of plastic that now litters almost every surface of the earth, not to mention the oceans. This informative book by the Head of Oceans at Greenpeace addresses how each of us can make a difference in our everyday lives without it being too much of a sacrifice.

For example, how about changing from liquid soap to a solid bar? Or using beeswax wrap to store food instead of plastic cling film? Switching to loose-leaf tea? These are just a few of the small, easy changes that can only benefit our planet.

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ARTS

Glass to salute class John Cohen-Du Four explores the artistry behind a coveted award.

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

Take 14 tomatoes and place in a kiln …

W

hen Nelson-Tasman glass artist Roz Speirs was approached to make this year’s Aronui Wines Dine Out Awards’ trophies, the idea was to continue using them to showcase the strong local artistic community. This is the 10th year of the awards, run by WildTomato magazine. Last year editor Lynda Papesch changed the format from presenting winners with certificates to actual handmade trophies, taking a cue from the iconic Kiwi red plastic tomato sauce bottle.

“In 2017 it was pottery; this year it’s glass,” says WildTomato manager Laura Loghry. “It gives us the opportunity to celebrate our region’s artists and their variety of media.”

Roz Speirs immigrated to New Zealand from Scotland in 2002, working not in the arts but in the corporate world.

“I was always interested in crafts,” she says, “and I did a lot of night classes – but I always felt this disconnect between the ideas I saw in my head and the results I could attain. So I just kept looking for that one medium that would really allow me to scratch my creative itch.”

Roz explored increasingly abstract media of expression, and then, four years ago, she attended a one-day glass workshop 92

in Whanganui. “I absolutely loved it.”

The translucency of glass delighted her – the light, colour, textures and forms. “I realised my glass creations were beautiful in themselves,” she says. “This gave me a wonderful sense of freedom I’d never experienced before.”

Mixing art and science Roz works with cold glass. She cuts and assembles the different pieces, before they go into the kiln for firing. She finds a seductive and challenging sense of discovery in the firing process. “It really is a mixture of art and science. Go just 10 degrees too high, or five minutes too long, and you get wildly different results.

“Firings can take 24 hours, but there is this critical window of five to 10 minutes where all the fusing magic happens,” Roz explains. “The rest is about taking the glass safely to and from this point, minimising bubbles and preventing thermal shock. It’s a fickle business, but incredibly rewarding when it all works out.”

When Laura gave Roz the brief for the trophies, she left the design element to the artist. “I was told it had to be based on a tomato,” says Roz, “and have a 3D quality so it could stand freely on a counter or next to a till. But that was it – the rest I could explore and play with.”

“I realised my glass creations were beautiful in themselves.”

R O Z S P E I R S , A RT I S T

The 14 ‘Tommies’ in all comprise 13 red ones for the main categories, and one golden version for the Supreme Award winner.

Roz is pleased with the results.

“They turned out cute. They’re fun, and don’t take themselves too seriously, even though what they are about is a serious business. If you think about it, that’s very WildTomato.”

Laura is delighted with the trophies.

“They’re eye-catching and different, just what we’re after – making each year’s awards unique and collectable; a demonstration of success every winner can proudly display in their place of business.”

She’s already thinking ahead to next year’s event. “Hey, if you’re an artist with a great idea for the 2019 awards, get in touch with us. We’d love to hear from you.”

For more info about Clarity Glass, visit www.clarityglass.co.nz

IN THE GALLERY

September’s top art picks If you’re a bit of an art collector you’re certainly living in the right place.

The Top of the South boasts a well of high-quality galleries featuring creative superstars. Check out this month’s pick of must-have artworks.

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1. Russel Papworth, Tui, stainless steel, Forest Fusion, Mapua Wharf, 03 540 2961, www.forestfusion.com 2. Jens Hansen, Legacy Collection Sterling Silver Oxidised Cut Away Ring, Jens Hansen, Nelson, jenshansen.co.nz, $799 3. Roz Speirs, Tipping Point, fused glass platter, Art @ 203, Nelson, 027 500 5528, $345 4. Marilyn Andrews, How Do You Do?, mixed media on canvas, 300mm x 240mm, Marilyn Andrews Gallery, Nelson, 03 548 9400, $400 5. Emma Bass, The Speculator from the ‘Embellish’ series, limited edition giclee print, 800mm x 800mm, Red Gallery, Nelson, 03 548 2170, redartgallery.co.nz

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MUSIC

A star on the rise

BY PETE RAINEY

L

ike many others, I jumped at the chance to get tickets to Tami Neilson when she played the Theatre Royal recently. Fresh from a North American/Canadian tour, and truly fired up, this was her first gig on a national tour to promote her new album, SASSAFRASS. The sold-out theatre quickly responded to a slick, well-crafted performance.

With a wicked attitude and arguably the best voice on the scene in New Zealand, she delivered a generous set, backed by a well-oiled bunch of musicians glued together by the outstanding drumming of Joe McCallum. This was undoubtedly a stunning show from a star on the rise, extremely comfortable within her chosen rockabilly and soul-tinged genre, and unashamedly proclaiming a strong feminist message.

Donald Trump and Harvey Weinstein were taken to task with the brilliant Kitty Kat and Smoking Gun, but for me her gutsy cover of James Brown’s It’s a Man’s, Man’s, Man’s World stole the show – complete with a new verse celebrating women’s achievements, including our own PM having a baby in office. Tami knows her country music inside out and mixes it up with a clever nod to the ‘50s and ‘60s that can only be achieved with a band that ‘gets it’. Brett Adams’ guitar playing was spot on, the pedal steel of Neil Watson was locked and loaded, and the solid bass playing of Mike Hall was always secure, as was his singing. This was

a really well-rehearsed band, slick from touring, and enjoying themselves playing some great songs. What’s apparent is that Tami’s songwriting goes from strength to strength, her lyrics resonate and it’s no wonder that track four of the album, the moody A Woman’s Pain, has been nominated in the Silver Scroll awards.

Solid competition Tami is a previous recipient of the award (2014), and this year finds herself up against some stiff opposition, especially from other women such as Chelsea Jade, Julia Deans and Anna Robinson.

Singer-songwriter Anna Robinson, 21, was born in Greymouth and attended Garin College in Nelson. She seems to be on a fast rise to international stardom, alongside other Garin alumni Nïka and Broods. In what is becoming a successful pattern at that college, with the support of legendary music teacher Kyle Profitt, 94

... Tami’s songwriting goes from strength to strength ...

Anna performed in assemblies and entered Smokefree Rockquest. Like Nïka and Broods, she caught the attention of management guru Ashley Page and has subsequently signed to Sony Music. It would seem that if you were young, had ambition to achieve international success as a musician, were prepared to work hard and had talent, enrolling at Garin College was a very good idea. Anna is nominated for a Silver Scroll for her song Nothing To Regret, which has clocked over 40 million plays on Spotify. That’s no mean feat for a young woman only a few years out of high school. If Anna Robinson can achieve and sustain the same assured, confident mindset that Tami Neilson has, she will undoubtedly go on to even greater success.

Upcoming Events Lunchtime Concerts

Evening Concerts

New Zealand String Quartet

Martin Setchell at the Cawthron Organ

12.30 - 1.10pm

Thu 6th September

Fleur Jackson & Catherine Norton

Thu 13th September

Besotted: Deliciously Delusional Opera Thu 20th September

The Community Choir at the Boathouse and Friends Thu 27th September

Afternoon Concerts NCMA Orchestral Pathways Fundraising Concert Sat 8th September

THE GROUP FOR WOMEN WHO WANT TO THRIVE IN BUSINESS AND LIFE Check out some of our members

Celtic Pipe Band, Worlds Variety Concert Sun 9th September

Nelson Civic Choir, St Cecilia Mass & Selection of Choruses

Sat 1st September

Japanese Choir, Chor-Farmer, 21st Biennial Goodwill Tour Thu 6th September

Voices in Harmony, a Collaboration of Youth Choirs Fri 7th September

Pluck with Helen Webby Wed 12th September

Kemp English and the Battle of the Organs Sat 15th September

Nelson Symphony Orchestra, Opera Mania Sat 22nd September

CMNZ present Ioana Cristina Goicea & Andrey Gugnin Sat 29th September

Sun 30th September

Tickets available at ncma.nz/events

Thai with a twist Food | Drinks | Music

Visit www.yourtribe.net Hook up with us on FB Call Caron 021 1457 162 or email the team info@yourtribe.net

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FILM

On Chesil Beach

BY MICHAEL BORTNICK

On Chesil Beach Drama, Romance Directed Dominic Cooke Starring Saoirse Ronan, Billy Howie, Emily Watson 110 minutes Rated R

I

n the 1960s, a unique genre of films came into the world; the ‘beach party movies’, with such titles as ‘Beach Blanket Bingo’ and ‘How to Stuff a Wild Bikini’.

Then, there is Chesil Beach in Dorset, very far from Malibu. It borders the English Channel and is usually cold and windswept.

Certain people love it. Here is a quote from one of those people.

“An amazing beach with not sand but pebbles ... it takes a lot of walking on and can get tiring after a while.”

That comment could also describe how other certain people feel about the current film, On Chesil Beach.

Watching it was like trudging through pebbles of broken glass. It was immediately tiring, but as your steadfast reviewer, I stayed awake until all 110 minutes drained the life from my soul.

Adapted by Ian McEwan from his bestselling novella, the drama centres on a young couple of drastically different backgrounds in the summer of 1962. Their idyllic courtship leads to an awkward and fateful honeymoon night at a hotel on Chesil Beach.

Florence (Saoirse Ronan) is naive, anxious and frigid as a polar bears’ picnic. She comes from snooty, stiff, dry parents who stereotypically eat their meals in silence and have great piles of money. We do know Florence plays the violin ... a lot.

Eventually, it turns out she remains in a string quintet for 45 years. And each time we see them, they are playing the same boring piece of music.

Something should be said about Saoirse Ronan. Certain people are touting her as the next female superstar actress; an ‘IT’ girl.

I don’t see it. She is limited emotionally and lacks the necessary powerful aura. But I could be wrong.

Her sexually frustrated but loving partner is Edward (Billy Howie). He is of working-class stock but managed to get into Oxford to study history. He is a forgettable and awkward git ... enough said.

We discover their history through flashbacks which explain little and add perplexity.

Putting aside all the never-ending violin playing in the background, there were fleeting moments of early rock and roll in the soundtrack. After all, it takes place in the UK in 1962. However, the tunes were unremarkable.

One certainly would have expected to hear the Stones, Satisfaction played during the cheerless, drawn-out wedding bed fiasco. But, nope!

As the credits began to roll, I was privately humming If I Had a Hammer... so I could bash myself over the head.

This film moves slower than a snail travelling through peanut butter. It’s a wonderful date night flick for people who don’t like each other. I watched it alone and I hate myself for it.

But remember, certain people will say On Chesil Beach is a poignant, meaningful romance reflecting the changing sexual climate of the 60s. And that’s why they make both chocolate and vanilla.

Michael Bortnick has left the theatre to dream of Annette Funicello.

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91 Trafalgar Street, Nelson - Ph: 548 3885

Movies Screening in SEPTEMBER McKELLEN: PLAYING THE PART

6 SEPT • M | 1hr 31min Documentary on the life and work of Sir Ian McKellen, featuring rare footage of his early work, never-before-seen photos from his private collection and cinematically reconstructed scenes from his life.

McQUEEN

6 SEPT • M | 1hr 50min Genius. Lust. Pain.

Documentary on late British fashion genius Alexander McQueen, featuring interviews with friends and family and footage of his spectacular, sometimes disturbing, shows.

CHRISTOPHER ROBIN

20 SEPT • TBC | 1hr 44min Sooner or later, your past catches up to you.

Winnie-the-Pooh revisits a now adult Christopher Robin (Ewan McGregor) and helps him to rediscover the joys of life in this live-action reboot.

NT LIVE: MACBETH

28 & 30 SEPT • M | 2hrs 46min Shakespeare’s terrifying tragedy, from the National Theatre’s 2018 season. The ruined aftermath of a bloody civil war.

Ruthlessly fighting to survive, the Macbeths are propelled towards the crown by forces of elemental darkness.

NT LIVE - Adults $25 Seniors $20

For more information, go to our website:

www.statecinemas.co.nz

EVENTS

Regular Markets

Nelson Tasman Saturday 15 Kōtuku and the Moon Child

Every Saturday morning The Nelson Market

Masks and puppetry and breathtaking original music combine in a hero’s journey with a difference and a story told with absolutely no spoken word. Created

by Nelson’s own professional theatre company Birdlife Productions.

MONTGOMERY SQUARE

Every Sunday Motueka Market 8am to 1pm DECKS RESERVE CAR PARK

Every Wednesday Nelson Farmers’ Market

GHOSTLIGHT THEATRE

MAITAI BOULEVARD

SEPTEMBER Saturday 1 to Sunday 30 National Embroidery Exhibition The 2018 National Embroidery Exhibition The Centre of Things / Ngā Puna Raranga is still on.

Fringe exhibits are also at the Nelson Provincial Museum and Broadgreen House.

THE SUTER ART GALLERY TE ARATOI O WHAKATŪ

Saturday 8 All Blacks v Argentina In an historic first for Nelson Tasman, the All Blacks will take on Argentina’s Pumas in an Investec Rugby Championship test match that is a must for not just rugby fans but all locals.

TRAFALGAR PARK

Saturday 8 All Black Game Day Fan Trail Nelson celebrates being the birthplace of rugby in New Zealand in 1870 and its first ever All Blacks test match with a BIG pre-game street party in the Nelson CBD. Festivities start at 1pm. Visit gamedaynelson.nz TRAFALGAR STREET

Thursday 13 Arj Barker – Organic National Tour Funny man Arj Barker serves up quality comedy in his 98

wholesome show Organic.

THEATRE ROYAL NELSON

Friday 14 to Sunday 16 <HACKNELSON> A collaborative event bringing together Nelson’s business people, software developers and creatives to solve real problems over a 48 hour period.

NMIT G BLOCK ATRIUM

Saturday 15 Tuna Harvest A short film capturing Ngāti Apa ki te Rā Tō’s customary tuna harvest at Lake Rotoroa, screening as part of this year’s Top of the South Film Festival.

THE SUTER THEATRE

Tuesday 18 Wine Nelson new release tasting A fantastic two hours, tasting some of the excellent wine produced in the Nelson Tasman

Saturday 29 & Sunday 30 The Power within Yoga Retreat Hamish Kenworthy and Margo Perpick host this weekend devoted to discovering inner strengths and energies in an holistic way through strong asana practice, meditation and ethical inquiry.

FAIRFIELD HOUSE

region, and an opportunity to meet our local, award-winning winemakers. Limited tickets.

Starts 7pm.

SAXTON PAVILION

Thursday 20 Besotted - A Deliciously Delusional Opera A comic opera featuring Lucinda Bellini (Allison Cormack) who develops a delusional passion for the young plumber, Jake, who is fixing a blocked S-bend in her kitchen. Operatic arias by Puccini, Mascagni, Verdi and Weber.

NELSON CENTRE OF MUSICAL ARTS

Friday 21 Spring Fashion Art and fashion unite in a fundraiser for the Nelson Hospice. Tickets from Shine and the Parker Gallery.

Starts 8pm.

PARKER GALLERY

Friday 21 Urban Awakening - An Architectural Discussion The annual Festival of Architecture features Gary Lawson (Stevens Lawson Architects), Richard Naish (RTA Studio), Jorgen Andersen (Arthouse Architects), Helle Westergaard/Thom Gill (Studio Nord). Discuss inner city living and what this could mean for Nelson.

Starts 5.30pm.

SUTER ART GALLERY

Sunday 30 St Cecilia Mass The Nelson Civic Choir’s 30th concert features Gounod’s Messe Solennelle de Sainte-Cécile (St Cecilia Mass) and a selection of wellknown choruses, performed by over 100 singers and musicians.

NELSON SCHOOL OF MUSIC AUDITORIUM, NCMA

EVENTS

Regular Markets

Marlborough

The third Saturday of every month (weather dependent)

Friday 14 Te Pataka o Wairau – The Maori Night Market

Marlborough Artisan Market 10am to 1pm

A great night that celebrates Te Ao Māori, offering a range of Māori arts and crafts, food and other products. Free family entertainment including DJ Bex, kapa haka performances and the soulful sounds of Carolyn Tipene and Tui Caldwell.

Starts 4pm.

THE QUAYS, HIGH STREET, BLENHEIM

Every Sunday Marlborough Farmers’ Market A&P SHOWGROUNDS

SEYMOUR SQUARE

SEPTEMBER

Sunday 9

Friday 14 onwards

Picton Spring Clean

Saturday 1 to Sunday 16

The fourth annual clean-up, prior to the start of the 2018 cruise ship and tourist season.

From 9am to 11am.

Marlborough Art Society Annual Exhibition

New Perspectives on Landscapes exhibition A group exhibition of five recent Masters of Fine Arts graduates from the Dunedin School of Art. MILLENNIUM PUBLIC ART GALLERY

Sunday 2

PICTON FORESHORE

Thursday 13 September Wakamarina Gold

Help plant trees along the Taylor River. BYO spade and sturdy boots and enjoy a BBQ afterwards.

Postponed if wet to September 9.

The Havelock Theatre recreates local playwright Don Edwards’ popular Wakamarina Gold show into a web of melodrama, burlesque, mime and mayhem.

RALPH BALLINGER ARBORETUM

HAVELOCK TOWN HALL

Taylor River planting

Thursday 27 Whitehaven Wines Marlborough Pro-Am Golf With a 10.30am shotgun start, 30 teams of four players (one professional and three amateurs) will do their best to accumulate as many stablefords as possible. Open to public spectators.

MARLBOROUGH GOLF COURSE

The Annual Exhibition of the members of the Marlborough Art Society.

YEALANDS ESTATE MARLBOROUGH GALLERY

Wednesday 19 Marlborough Biennial Health and Safety Expo For safety professionals, operational managers, persons who want to improve safety in their business, health and safety representatives and

anyone with an interest in health and safety.

MARLBOROUGH CONVENTION CENTRE

Fri 21 to Sunday 23 Mudhouse Wines Women’s Regatta A weekend full of sailing, fun and a bit of adventure, starting with a woolshed lunch, then out on the water sailing Saturday and Sunday. Email events@ waikawaboatingclub.co.nz WAIKAWA BOATING CLUB

Saturday 22 Marina 2 Marina Now in its sixth year, Marina 2 Marina is a much anticipated annual sporting event, utilising the picturesque trails between Picton and Waikawa and with a variety of walking or running courses to choose from.

Starts 7.30am.

PICTON FORESHORE

Sunday 30 Marlborough Sport & Recreation Expo All of Marlborough’s sport and recreation opportunities showcased under one roof, all ages and fitness levels. Comeand-try sessions, spot prizes plus a special guest.

MARLBOROUGH LINES STADIUM 2000

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Open Monday-Friday 8am to 5pm Saturday from 10am to 2pm

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Marilyn Andrews Art Commissions and bespoke creations 03 548 9400 027 652 2793

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info@mvh.co.nz 03 572 5094

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M Y E D U C AT I O N

Dancing with deadlines Mary Woodward and her son Samuel are both students at Nelson Marlborough Institute of Technology. Mary, studying the Diploma in Writing for the Creative Industries, interviews Sam about studying, working full-time and meeting assessment deadlines.

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

This year you have started studying towards the Master of Applied Management qualification – how are you finding combining study with full-time work?

Challenging, the programme moves along quite fast and I’m finding that keeping on track with my study workload requires a lot of selfmotivation and time management.

My employer is very supportive of my study and is happy to let me fit my work hours around my classes.

Is it different studying now compared with when you first studied as a school leaver?

When I first studied after finishing college I didn’t know what I was capable of or what I wanted to do, and I didn’t have the direction or drive to excel. Now that I’m in the process of establishing a career I have a lot more confidence in my abilities and a greater focus on what I want to achieve from my study.

Why did you decide to return to study?

I liked the look of the programme and what it offered plus I’m going to be working for many years, so I need to keep developing my skills and stay up to date with new ways of thinking and changing technologies.

Is your study relevant to your work?

The great thing about this programme is my study is as relevant to my work as I want to make it. Each course has a set of learning outcomes to address, but the company or industry I choose 106

to use as a case study to address these outcomes is up to me.

Are you enjoying your study?

Absolutely! The lecturers add depth and knowledge to the subjects and my classmates have a lot of workplace experience. This enriches the classroom conversation and allows for a lot of crosspollination of ideas, different viewpoints and the development of new insights. You can get a bit too focused on just doing your job, but starting this study has got me looking at wider issues both at a national and an international level.

We are both studying – how has this impacted our mother/son relationship?

I think we have both learnt, through experience, why we have to be very, very considerate when the other one is trying to meet an impending assessment deadline.