WildTomato April 2019 by WildTomato

Nelson Tasman and Marlborough’s magazine /

ISSUE 153 / APRIL 2019 / $8.95

The joys of

recreational fishing - casting a line in freshwater and saltwater

+ +

Immunity Boosters Pic’s Peanuts Publican Eelco Boswijk Corruption Fighters Fashionable Havelock Churton Wines Holidaying in Cape Town Red Joan Award-winning Artist

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Features Issue 153 / April 2019

Nelson Tasman and Marlborough’s magazine

30 Recreational fishing Fresh and salt water fishing is exciting, relaxing and highly popular, Lynda Papesch discovered

35 Nuts about peanut butter

Pic Picot realised a dream with the opening of Pic’s Peanut Butter World. Alistair Hughes looks at his journey and what he’s accomplished

42 Immunity boosters Wrap up warmly and stock up on vitamins; winter is coming! Sadie Hooper expands on how to boost your winter immunity

INTERVIEWS

12 My Big Idea Swap till you drop is the message from Rebecca Patchett urging people to join the fashion revolution

22 The Interview - Eelco Boswijk Pints, pubs and publicans form a major part of Eelco Boswijk’s life. Lynda Papesch talks to a man who knows a real ale when he drinks one

26 Rising Star Sophie Preece explores art and colour with award-winning painter Val Griffith-Jones

28 Local Connection Fighting corruption is all in a day’s work for two former police officers, Cathie Bell reports

94 My Education Eddie Allnutt interviews former NMIT student Sristy Malla about studying and working in a foreign country 4

Columns Issue 153 / April 2019

FASHION

49 Holiday in style Stylist Sonya Leusink Sladen and photographer Ishna Jacobs found Havelock a fashionable location

55 Shoe of the Month Colour pops on footwear this winter

56 Fashion Showcase Make your wardrobe sing to you, says stylist Sonya Leusink Sladen

LIFE

58 My Home Brenda Webb finds an architectural Mapua home enjoying a new lease on life after a sympathetic renovation

66 My Garden A rose by any other name … Brenda Webb tackles the thorny subject of roses

68 Dine Out Reviewer Hugo Sampson finds great views and sumptuous desserts in the Moutere hills

69 Wellbeing Nutritionist Emily Hope explains the benefits of figs and feijoas

70 My Kitchen Easter is coming so check out this hot cross bun semifreddo from Madame Lu’s Kitchen

72 Wine Churton winemaker/owner Sam Weaver blends biodynamics with a rich emotional connection to the land to produce better wines, writes Sophie Preece

73 Brews Hop Federation kicked off a local campaign this summer, brewing with the Nelson Tasman market in mind, says enthusiast Mark Preece 6

ACTIVE

86 Books Renée Lang reviews some of the latest book releases

76 Travel A leafy town packed full of boutiques, cafés, restaurants and speciality shops charms Annabel Schuler during her visit to Cape Town

88 Music Reviewer Pete Rainey finds that fame comes at a price and with a lot of hard work

78 Adventure Michael Bortnick takes to the water in a waka and has an amazing time

89 Film Strange things can happen when a science student makes a new comrade and they both end up tuning in to Radio Moscow, under the covers. Red Joan was inspired by real-life accidental spy Melita Norwood, writes reviewer Eddie Allnutt

80 Sports Nelson Bays Tennis Association regional coordinator Ali Telford chats to Phil Barnes about masters’ tennis and building up player numbers

81 Motoring Plug into Toyota’s newest Corolla hybrid and you’ll be pleasantly surprised, says reviewer Geoff Moffett

CULTURE

84 Art John Cohen-Du Four meets a Golden Bay artist who thinks well outside the proverbial square window

REGULARS

Editor’s letter & contributors 10 Noticeboard 12 My Big Idea 14 Snapped 85 In the Gallery 90 Events

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Editor's letter

Editor Lynda Papesch 021 073 2786 lynda@wildtomato.co.nz

Manager

othing, especially not words, will ever bring back or compensate for the loss of loved ones in the March 15 terrorist attack on mosques in Christchurch yet life must go on and maybe – just maybe – positive change will be one end result. Throughout New Zealand, community links have been strengthened by this tragedy as right-thinking people band together to support their fellow citizens, and help those most affected. Parliament is moving quickly to strengthen guns laws and contributions are flowing in to go to grieving families. Many have been quick to spout rhetoric about racism and espouse theories on how and why it happened, and what might have been done to prevent it. To the fore have been comments about how migrants are often poorly treated in New Zealand. New Zealand is home to thousands of migrants. As a country we are far richer culturally, spiritually and economically thanks to the steady stream of migrants who came initially by canoe then latterly on board ships and planes. We are all of migrant stock and should be thankful for the rich and diverse heritage it gives us. Embrace those who want to make our country home and reject extremist ideology and propaganda. History is full of extremist ideologists, such as Hitler, who tried to impose their dictatorial beliefs on the wider world and failed, but at a great cost in lives. This month we commemorate ANZAC Day on 25 April and remember the sacrifice of those who gave their lives so we would be free. Take the time on that day to remember all those – particularly the innocents – lost in senseless wars and to terrorism, and pray that one day we will all live together in peace, regardless of race, colour and creed. LYNDA PAPESCH

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

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

Contributors Eddie Allnutt, Phil Barnes, Cathie Bell, Michael Bortnick, Chelsea Chang, Elora Chang, John Cohen-Du Four, Maureen Dewar, Lisa Duncan, George Guille, Sadie Hooper, Emily Hope, Alistair Hughes, Ishna Jacobs, Renée Lang, Sonya Leusink Sladen, Brent McGilvary, Goff Moffett, Tony Pearson, Mark Preece, Sophie Preece, Pete Rainey, Ray Salisbury, Hugo Sampson, Annabel Schuler, Karaena Vincent, Brenda Webb, Dominique White

Advertising executives Chrissie Sanders 027 540 2237 chrissie@wildtomato.co.nz Kaleigh Armitage 027 233 4068 kaleigh@wildtomato.co.nz Jo Hender 021 264 7559 jo@wildtomato.co.nz

Lead ad designer Patrick Connor production@wildtomato.co.nz

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

Love local Economic measures show region growing well

Publisher

Jack Martin WildTomato Media Ltd The Boiler Room, 204 Hardy St, Nelson 7010 PO Box 1901 Nelson 7040 info@wildtomato.co.nz wildtomato.co.nz

Find us on: Mark Rawson

Two reports commissioned by the Nelson Regional Economic Development Agency show Nelson Tasman is doing well, with job numbers growing and unemployment dropping. The Quarterly Economic Report for the year ending December 2018, compiled by economists Infometrics every three months, shows the latest economic figures for the region compare well to national figures, Nelson Regional Economic Development Agency chief executive Mark Rawson says. In its Regional Economic Profile for Nelson-Tasman, Infometrics estimates Nelson Tasman’s economy grew by 2.8 percent in the March 2018 year, slightly ahead of the 2.7 percent estimate of national growth. In that report Infometrics says, “Economic growth over recent years has been accompanied by strong job creation, which has been reflected in growth in most spending and investment indicators that we follow.” The reports are available to all on the agency’s website: www.nelsontasman.nz/do-business/insights/

WildTomato/ @wildtomatomagazine @_WildTomato Read online at issuu.com/wildtomato WildTomato magazine is subject to copyright in its entirety and its contents may not be reproduced in any form, either wholly or in part, without written permission. The opinions expressed in WildTomato magazine are not necessarily those of WildTomato Media Ltd or its principals.

Cover photography by Kane Hartill for Anatoki Salmon, Takaka

Contributor spotlight B R E N T M C G I LVA RY

Photographer (page 19) I was a staff photographer for News LTD in Sydney 1990-2012, then self-employed as a freelance photographer and aerial drone operator from 2013 until last year when I returned home to Nelson after 27 years in Australia. My father Doug McGilvary worked as a journalist for the Nelson Mail for several years in the 1950s and 1960s, so print media and photography are in my blood. I now run my own business, Key Property Pix, offering high-quality real estate and property photography along with floor plans, drone images and video.

LISA DU NCAN

Photographer (page 17) While working as a winemaker in the United States in the early 2000s, my initial passion for photography started with the local camera club and trips to the jaw- dropping, stunning landscapes of the National Parks – in particular Yosemite National Park. Once back in New Zealand working in the wine industry, it wasn’t until my first child was born, nine years ago, that I picked up my camera again. Now, as well as being mum to three, I am working as a freelance photographer, covering everything from weddings and families to branding, content and product imagery.

GEOFF MOFFETT

Motoring (page 81) ‘Grizzled veteran’ often describes journalists of my vintage. I prefer ‘mature and wise’, although perhaps the latter isn’t always the case. I go back to the days of typewriters, newsrooms befogged by cigarette smoke and the old Nelson Evening Mail editorial set-up with sub-editors separated from reporters by a hatch in the wall through which a cadet would deposit his ‘copy’ with trepidation. Newspapers are slowly dying in the digital, on-line age and everyone with a smart phone and Facebook or Twitter account is a reporter. Don’t get me started! I’m thankful to have worked when print media was king. Viva WildTomato! 9

NOTICEBOARD

The Prow celebrates 10 years

ongratulations to the Top of the South history website The Prow which recently celebrated a decade of supplying the research needs of over 658,000 site visitors. The brainchild of librarians from Nelson Tasman and Marlborough, the website offers local history stories for people to enjoy and dip into, followed by detailed references and extensive resource lists if they want to dig further. During The Prow’s first 10 years, the website has been updated as digital technology develops. In 2015 responsive web design for tablets was added and this was then added for mobile phones in 2017. This saw a change to 55 percent of users accessing the website on desktops, 33 percent on mobile and 11 percent on tablets. The Prow website was established with a grant from the government’s Digital Strategy Community Partnership Fund and is a collaborative venture between the Nelson, Tasman and Marlborough Libraries, the Nelson Provincial Museum and the Marlborough Museum. The website is named after the te reo Māori name for the top of the South Island: Te Tau Ihu o Te Waka a Maui. Te tau ihu was the prow of Maui’s waka, or canoe, from which he fished up the North Island. Photo: Moutere Inn, The Nelson Provincial Museum, Daroux Collection, from www.theprow.org.nz/society/german-settlement-in-nelson. Cordt Bensemann was one of the first German settlers to Nelson, arriving in 1842. He built a home for his wife and family in the 1850s and it was extended to become the Moutere Inn in 1857. It was a popular watering hole on the long journey between Motueka and Richmond. The Inn still stands and serves craft beer and pub food to locals and tourists alike.

Kākā breeding in Abel Tasman

or the first time in living memory kākā chicks have been hatched, and successfully fledged, in the Abel Tasman National Park. Until recently the charismatic native parrot has been considered “technically extinct” in the Abel Tasman as only a few wild male kākā remained. Project Janszoon and the Department of Conservation first began releasing captive raised female kākā into the park in 2015 after undertaking extensive predator control. Project Janszoon Director Bruce Vander Lee says monitoring has shown one of the captive bred females and a wild male have paired up and successfully had four chicks that recently fledged.

K iss the Sky national tour

n the seven years since it was formed, The New Zealand Dance Company has fast established itself as one of the most exciting contemporary dance companies in the dance world. This April and May, NZDC sets out with its first national tour of Kiss The Sky, a programme of powerful contemporary dance and a coming together of exciting and original movement, music and design reflecting on the themes of nature and time. Kiss The Sky will have one show only at Nelson’s Theatre Royal on Thursday 9 May at 7.30pm.

Where do you read yours? Tracy Saunders reads her WildTomato while on a cruise through the Panama Canal, as part of her world tour. Send your image to editor@wildtomato.co.nz ONLY JPG FILES ACCEPTED, MIN 1MB

Prime Minister’s 2019 Awards for Literary Achievement now open

ominations close on Friday, 26 April at 5pm for the 2019 Prime Minister’s Awards for Literary Achievement. Run by Creative New Zealand, the awards are for writers who have made an outstanding contribution to New Zealand literature in the categories of non-fiction, poetry or fiction. Writers can also nominate themselves, with $60,000 to be awarded in each category. All nominees must be New Zealand citizens or residents. Visit the website www.creativenz. govt.nz/find-funding/funds/prime-ministers-awards-for-literary-achievement Recipients of the 2018 awards pictured with Prime Minister, Jacinda Ardern (left to right): Wystan Curnow, Michael Harlow, and Renée

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

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Designers of Specialty Kitchens DSK (Designer Specialty Kitchens) formerly Dave Spence Kitchens has been providing bespoke high-quality kitchens, laundries and bathrooms to Nelson Tasman clients for the past 35 years. Our team of qualified experienced joiners and designers will work with you to design, manufacture and install your dream kitchen. DSK offers a full service from design and manufacture to the installation of your dream kitchen Look before you buy, come into our showroom and check out our stylish fully functional working displays At DSK we use 3D design software to show you how your new kitchen will look DSK is proud to be locally owned and operated Call into our showroom and check out our range of cook and kitchenware from European manufacturer WMF

DSK (Designer Specialty Kitchens) 104 Tahunanui Drive, Nelson 0800 677 005 or call Andy on 021 223 8155 info@dsknelson.co.nz

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Photo: Rebecca Patchett

MY BIG IDEA

Join the Fashion Revolution Fashion Revolution is an organisation devoted to sustainable and ethical clothing and you can help, as Rebecca Patchett explains. What is your big idea? Our big idea is to SWAP ’TIL YOU DROP! Instead of discarding perfectly good clothes that don’t ‘bring you joy’, swap them for perfectly good clothes that do ‘bring you joy’! On Saturday 4 May, 10am2pm at Nelson’s Founders Heritage Park, we are holding a giant clothes swap. We are asking people to bring up to five items of lovely good quality clothing to swap for tokens that they can use to exchange for other items of lovely good quality clothing. You will not just be breaking the fast-fashion cycle of buying and throwing away unwanted clothing. Instead the life of a garment will be extended – and there is also one less item of clothing going into the landfills!

How does it work? It’s common knowledge that the world has too many clothes. Each garment has been through a journey from the farm to factory to shop that involves chemicals,

Above: From left - Paulina Harrison and Sophie Mephan 12

dyes and carbon miles. And sometimes the garment is only worn once or twice then discarded. What a waste! Cheap and fast fashions make this easy. We buy and discard more and more, manufacturers make more and more, and no one considers the destructive impacts of this cycle. We’re asking people to think twice about their fashion decisions. We are offering one way to interrupt the destructive, wasteful cycle of fast fashion.

Who does it benefit? We are Fashion Revolution! www.fashionrevolution.org is an organisation formed in response to the Bangladesh Rana Plaza tragedy where 1300 garment workers were killed when their building collapsed. This tragedy was a direct consequence of the fast and cheap fashion cycle. Clothes are made in countries where labour and safety costs are low so they can be sold for low cost in other richer countries. The organisation recognises that the fast-fashion cycle undermines human rights and causes environmental pollution. The organisation is international and we are the Nelson/ Tasman regional coordinating group, the first in Australasia. We are all volunteers devoted to promoting sustainable and ethical fashion. This is our second year running Swap ’Til You Drop. Last year we

had over 500 people who swapped ’til they dropped and this year we expect more. With that many people there’s bound to be some garments that will ‘bring you joy’!

How do people become involved? We are entirely dependent on entry contributions, but this year Nelson and Tasman councils are supporting us with funding so we can offer a little bit more. Along with the Fashion Swap we will have pop-up shops selling pre-loved clothes and talks and demonstrations from experts about how to upscale your garments make your clothes last longer. Food stalls will also be at Founders on the day. Get your tokens early! As well as taking clothes on the day we are also receiving items on Friday 3 May at Founders. If you hand your clothes in on Friday, you can beat the queue and be first in line on Saturday. If you would like to volunteer on the day or if you are interested in joining our collective, please look us up on Facebook, or get in touch with Mel or John at email: info.frnelson@gmail.com. Find out more at: www.facebook.com/ fashionrevolutionnelsontasman or at www.instagram.com/fashrev_ nelsontasmannz

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

WildTomato 150th Issue Party Kirby Lane, Nelson PHOTOGRAPHY BY GEORGE GUILLE

1. Brett & Sharyn Miller

5. Bea Pole-Bokor & Laura Loghry

2. Jess & Kellie Hamilton

6. Struan Bennett & Toby Randall

3. Lana Hennah, Andrea King, Lorna Harrison, Michelle Crutchley & Erica Hemelryk

7. Justin & Lynda Papesch

4. Eniko Fekete, Becky Siame & Claire Fleming

9. Sam Janssens, Keni-Duke Hetet & Matt Jenke

8. Lindsey Malpas & Rob Wemyss

SNAPPED

2 Picâ&#x20AC;&#x2122;s Peanut Butter World opening Saxton Rd, Stoke PHOTOGRAPHY BY KARAENA VINCENT

1. Derek Kirk, Greg Bain & Lori Kirk

5. Les & Susan Edwards

2. Arko Biswas, Matthew Guthardt & Bill Rainey

6. Graeme & Heather Davidson

3. Lucy Hodgeson, Darryl Wilson, Dot Kettle & Georgia Richards 4. Morgan & Nick Reynolds

7. Katherine Rich & Pic Picot 8. Courtney Kilpatrick & Kate Donaldson

SNAPPED

NTCoC Bowater Hyundai BA5 Spirit of NZ, Nelson Settlers Wharf PHOTOGRAPHY BY KARINA KUSUMADARMA

1. Gillian Wratt, Sandra Crone, Trina Zimmerman & Carolyn Waghorn

6. Bill & Kim Wagstaff

2. Pat & Marilyn Oâ&#x20AC;&#x2122;Connor, Lisa Charles & Alex Davidson

8. Kylie Edwards, Lynne Korcheski & Sophie Craig

3. Elina & Richard Ussher 4. Yvonne Bowater & Pic Picot 5. Sheila & Chris Budgen

7. Tom Ashton, Holly Parata & Stefan Barton

9. John Stewart & Chris Bowater 10. Rebecca Wilkinson, John Taylor & Marina Hirst

SNAPPED

Joanna Dudson Scott exhibition opening Dudson Scott Art Gallery, Marlborough PHOTOGRAPHY BY LISA DUNCAN

1. Frank Metcalfe, Joanna Dudson Scott & Dianne Metcalfe

4. Geart Kingma & Ian Bond

2. Helen Neame, Fran Maguire & Zana Whittaker-Scott

6. Julie & Glenn Spencer

3. Sue McKeage, Kerry Tilly, Ray Scott & Allan Keay

5. Kathryn Walker & Roo Allan 7. Steve Smith & Jerome Waldron 8. Kerie Smith & Caroline McCarthy

SNAPPED

Fly My Pretties concert Trafalgar Park, Nelson P HO T O G R A P H Y BY H E N RY JA I N E

1. Hunter Drewery, Tui Soochoon & Kea Winkler Stringer

4. Caitlin & Chelsea Fielder

2. Tineille Charteris, Melanie Madden & Nathan Madden & Josh Willoughby

6. Iona Kelly & Edward Palmer

3. Penny Piercey, Phoenix Smith & Jemima Hughes

5. Glenn & Deb Dey 7. Louise Kelly & Jacqui Keay 8. Jess Hutton & Sam Hughs 9. Eli Amai & Sheridan Bignal

SNAPPED

2 Flying Dutchman World Sailing Championships awards ceremony Nelson Yacht Club P H O T O G R A P H Y B Y B R E N T M C G I LVA R Y

1. Chris & Jeff Pitcaithly, Jacki & Basil Heart

4. Andrew McCowan & Neil Kafer

2. Katlin, Brendan, Barbara & Douglas Heussler

6. Dennis & Adrianne Win

3. Zbigniew Filpiak, Justin Fletcher, Tony Walker & Patricia Zawistowska

5. Tatjana & Michael Manning 7. Kayla & Matthew Draper 8. Sue & Michelle Pope 9. Matthew & Finn Bismark

SNAPPED

Linked In Local Mahitahi Colab, NMIT 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. Lenise Mazzucchelli, Aleisha Smith & Michelle Holmes

5. Roelof De Haan & Sergey Ratakhin

2. Kim Allan, Kim Rosser & Amanda Sears

6. Phoebe Legge & Jen Lund

3. Miranda Monopoli, Cat Cliffin & Shelley Grell 4. Ali Boswijk & Kayne Osbonne

7. Sandra Johnson & Shireen Stringer 8. Gina Munro & Vikki Heays 9. Will Tregidga & Ben Harris

1 - 30 APRIL 2019

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INTERVIEW

Blending an appreciation of craft beer into a lifestyle Pints, plans and the past: Lynda Papesch talks with Nelson publican Eelco Boswijk.

ention beer in Nelson Tasman and The Free House is bound to enter the conversation, followed closely by the name of its co-founder Eelco Boswijk. Beer – and other brews – was particularly topical in Nelson last month thanks in many ways to Eelco, MarchFest and Beer Week. Just as his father Eelco Snr left a legacy of cutting-edge café culture (think Chez Eelco), so too his son Eelco is forging his own legacy around his passion for good brews. An evolving annual event, the third annual Beer Week last month concluded with the popular MarchFest; a unique craft beer and music festival held at the beginning of last month at Founders

Heritage Park. Beer Week comprises dozens of fun beer- related events at various venues throughout Nelson Tasman, promoting interesting brews from all over New Zealand. MarchFest on the other hand features beers specially commissioned for the event and that have not been publicly tasted before. Both are recipes for having a fun time, combining brews, food and music, and both are thanks in part to Eelco and his devotion to ensuring good beer is available for himself and others. The oldest of Christine and Eelco Boswijk’s three children, he was born and bred in Nelson. Eelco Snr migrated to Nelson from Holland post World War 2; a young man looking for an opportunity. Initially living in Auckland, he travelled the country, arrived in Nelson and decided it was the place for his own venture. He set up Chez Eelco Café in 1961, meeting Christine soon after when she started working there.

The early years

Eelco remembers an idyllic childhood growing up locally. “We’d take off on our bikes, go down to the wharf and fish off the edge, or head to the Centre of New Zealand. We rode everywhere and the whole of the Grampians was our backyard. Back in the day banana passionfruit were plentiful, building huts in the bush was a favourite creative outlet, and there was no OSH or parents in sight.” Schooling started at Hampden Street, progressed to Nelson Intermediate and then ended at Waimea College. 22

“I like meeting people in the street, recognising faces, smiling and saying hello!” Not one for university study, Eelco headed off overseas aged 18 (with his father to meet the rellies in Amsterdam), and just kept on travelling. For 15 or so years he moved from country to country, experiencing different cultures, different ways of life and meeting new people. “I lived on a kibbutz in Israel for nine months, in Germany for a little while, and also in Perth. I spent six months travelling in China in the 1980s, and then ended up in London.” For the most part he did odd jobs to earn a living, and enjoyed a great deal of ‘almost’ freedom camping. That changed when he hit London, scored a job working for a television company, and met his wife Ali. A British girl from Guernsey, they worked for the same company. The travel bug reared its head again and this time he had Ali for company. “We went [on a motorcycle] around northern Europe for six months, exploring Norway, Finland and the Baltic states along the way, before moving to the Caribbean. We went to visit Ali’s grandparents and stayed for two years.” The couple married in the Cayman Islands and then relocated back to New Zealand in 1996, just two months before their elder son Tashee (22) was born. Two years later younger son Cielo (20) followed.

Coming home to Nelson

Nelson was their choice; “I had family here so that was important, and we didn’t want to live in a big city,” says Eelco. It’s not that he doesn’t like cities, he explains, “I just don’t need to live in one. I like meeting people in the street, recognising faces, smiling and saying hello!” For a while he did ‘odd jobs’ here and there, working sporadically and being a house husband while Ali worked for Bays Television, Arts Marketing, World Television and of course on council. Relaxation included the occasional pint of ale, amongst other activities, but he missed ‘real ale’ for which he’d gained an appreciation while living in England. Once his sons reached an age where he no longer had to be there for them at the end of the school day, Eelco started looking for something to do. “I started growing mushrooms and trialing them at the market etc.” His interest was piqued, however, when Mic Dover asked if he was interested in running a beer tasting event. “He [Mic] had run two previous ones with Martin Townshend at The Boathouse which I’d enjoyed, so I said yes and we started the Nelson Beer Fêtes. “Every three months we’d have a pop-up pub on a Friday night and bring in craft beer from breweries around New Zealand. Three hundred people attended the first one, with numbers increasing to 1100 before MarchFest was conceived. The whole aim [of the pop-up pubs] was to show that there was a gap in Nelson for a craft beer pub.” The Nelson Beer Fêtes continued for two years but still no craft beer pub eventuated, so when the opportunity arose to create their own, Eelco and Mic grabbed it.

The Free House

“We saw the little church in 2008 so we bought it, began the renovation and opened The Free House in 2009.” Not tied to any brewery, The Free House is described by Eelco as a portal for the multitude of craft beers being created all over New Zealand.

Above: Clockwise - Eelco as a boy (far left) at the Nelson Airport on a family holiday circa 1976; Eelco, Ali and the boys family tramping on the Heaphy Track in 2013 Opposite page: Top - Showing off the striking heating system at The Free House Bottom: A day out at the beach with his boys

“We saw the little church in 2008 so we bought it, began the renovation and opened The Free House in 2009.” He and Ali are now the sole owners of the business, and with one of his younger sisters, ceramic artist Kirsten, working there too, it is also a family affair. His other sister Gretel is a dendrochronologist, or rather a scientist who comparatively studies the growth rings in trees and aged wood to date events and variations in the environment in times gone by. Adding to the family brew is oldest son Tashee who is a brewer at The Garage Project, Wellington. Younger son Cielo has just started university in Wellington, studying anthropology and linguistics, but even he’s not adverse to a pint or two. This year marks the 10th anniversary of the founding of The Free House and it still enjoys much of the same success it did in the early days. The last five years has also seen a boom in craft beers, says Eelco. This includes amateur/home brews, commercial craft brewers and virtual or gypsy brew done via contract brewing. The past decade has seen several craft or boutique breweries change hands – Tasman, Founders etc, and others such as the Sprig & Fern expand in a variety of ways. Crucial in the initial development and also in the continuation of The Free House are those small brewers who found they could not get their beers into regular pubs with ‘tied taps’ and contracts with the large breweries. 23

Above: Clockwise - Cutting the ribbon to open The Free House in 2011; with Ali in The Cayman Islands in 1995; developing The Free House garden in 2011

The term Free House equates to serving whatever they want, and to Eelco that means an endless variety of flavours and textures. “It’s also the social aspect of having a beer; it’s enjoyable sitting there and chatting to people over a beer. After a couple beers, people are even more willing to engage and I like that interaction between people. “We do sell beer but our main product is conversation and ambience,” he explains. The Free House is constantly evolving. The first two years it was just the renovated church and a small strip of lawn, then it increased to include what was previously a car sales yard next door, and music was added to the mix during the summer months. Noise control brought an end to music in the garden, leading to construction of a yurt. “We didn’t want a conventional building; we wanted something much more organic.”

Changes afoot

The yurt served its purpose, then was sold off three summers ago to open up more outdoor space.

“We do sell beer but our main product is conversation and ambience.” “When we began, we decided it would never be a place that would stop developing and where we would keep trying new things. I felt if it grew to a certain point and then stopped, it would die. “Now we have the caravan, and the pergola to provide outside cover, and the outside heating system. “Next is more landscaping and a long picnic table.” Having found a niche in life that fits him for the moment, he’s also busy helping to organise MarchFest and Beer Week. “Every year we try and make slight changes to keep it relevant so it doesn’t become tired and sad. Music plays a big part in that too.” Changes are afoot, however. Last month Ali started as CEO of the Nelson Tasman Chamber of Commerce, the children have flown the nest and The Free House has been taken to the next level, leaving room for a new project for Eelco. He already has one lined up. Five years ago he and Ali bought the Old St John’s church, parsonage and hall in Hardy Street, and now it’s time, he feels, to concentrate more on restoring the parsonage to a home. “My grandfather was a minister at that church many decades ago, so it means something to our family. It is our provenance, and we are proud of it.” Working in the ‘pub’ and with other businesses hasn’t always been easy, with Eelco questioning not too long ago whether he was in the right business. “I was getting quite jaded so I took some time out to walk around New Zealand and think about things.” All that walking definitely brought clarity of mind. “I am where I want to be, doing what I want to do. I love the people here and the space we are all in. “Every few days I look around me and say what a great place this is to be; you can see from the hills to the Centre of New Zealand and at the same time you are close to the ocean and the mountains. It doesn’t get much better.”

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R I S I N G S TA R

Colour me happy BY SOPHIE PREECE

al Griffith-Jones is a maven of colour, from the avocadogreen house and paua-blue kitchen she adores, to the colourful clothes, glasses and shoes she dazzles in daily. However, loving colour does not mean colouring between the lines, and this Picton artist eschews expectations, bringing a fresh naivety to every piece. “I really resist finding a formula,” says Val of her awardwinning painting From the French Pass Road, with its strikingly subjective rendition of hills and sea, in ballet-slipper pink and fire-engine red, ochre and denim blue. “It’s easy to think, ‘oh I’ll paint this way’. But I don’t think that works. How it is done has to fit the purpose every time. Each one has to be, maybe not a struggle, but an invention.” That honesty was rewarded at the 2018 Peters Doig Marlborough Art Awards, where Val received the WildTomato Local Artist award for the painting, described as “decisively anti naturalistic”, by the judges. “The expressive bold brush strokes, dramatic shapes and contrasting colours convey a personal subjective vision,” they said, to Val’s delight, because she wants her art to be about what she sees and chooses to portray in that moment, rather than what she ‘should’ be doing. “I knew I didn’t want to do pretty,” she says of the painting, which includes barren hillsides alongside bush and seascapes.

A new take on a familiar scene

As well as her many visits to, and paintings of, the French Pass Road, Val has a series of paintings on the Port Underwood Road, each with a new take on the same scene. As with her French Pass series, the works have been increasingly influenced by the cleared bush, as she sees less of the view’s beauty, and more 26

“Decisively anti naturalistic … the expressive bold brush strokes, dramatic shapes and contrasting colours convey a personal subjective vision.” JU DG ES’ COMMENTS

of the ‘plucked chicken’ hillsides. “All the tourists stop and say ‘wow’. But it started pissing me off that there’s no bush here, that it’s all bare.” That saw her landscape paintings, initially a meditative pastime, inch closer to the political and social statements of her previous art. It all began in the early 1980s when Val, who had been raising four young children at home, went to a workshop in Wellington that tasked its attendees with creating art objects with a domestic twist. “I did a fat woman in the fridge eating buns. It was a real fridge,” says Val, who was transformed by the creation, describing her introduction to art as ‘a total release’. The women’s movement ‘was on the go’, the world of applied arts was on the rise, and Val’s domestic objects, exhibited with others at the City Gallery in the Stuffed Stuff show, were perfectly placed in that moment. “We were speaking about our lives and people swarmed to see it. It was extraordinary.” After a group exhibition, she did her own, Stuffing On, with her heightened awareness of women’s issues resulting in more ‘angsty’ pieces, which also represented the looming breakup of her marriage. “The sharing of it was amazing, and the way people read it and enjoyed it was incredible to me. It was amazing to be understood in that way – a huge gift,” she says.

“It doesn’t happen all the time, but being on the uphill is quite exciting.” VA L G R I F F I T H - J O N E S

When Val moved to Picton in 2002, it had been some time since she had done any art, but she made up for lost time when she met her second husband Don McDonald, and planned the colour scheme of their new home. The tall paua wall stretches from kitchen to mezzanine, and meets a wall of wasabi green in the living area. Curtains, furniture and cushions, many of them hand-painted or screen-printed, add to the colour wheel, as do paintings, sculptures and her mother’s somewhat surprising collection of Clarice Cliff art deco ceramics.

Energetically unrestrained

“The little flashes she introduced into her life were a joy to have, but it was not normal or allowed,” says Val, who was sent to boarding school with bright red and turquoise towels at odds with the beige brigade. “But ultimately she was more constrained by the norms than I.” The interior Val has designed, entirely unconstrained by norms, is as vibrant and energetic as its owner, who loves living in her own creation. “It lifts my heart every day.” However, after every single white wall was gone, she was ready to start creating ‘objects’ again, using the medium of knitting and stitching to tell women’s stories, culminating in the Wicked Stitch exhibition – on at Millennium Gallery in Blenheim and the Forrester Gallery in Oamaru – influenced by the Christchurch earthquakes. “More lately it has been about family and connections,” she says. “It’s awfully trendy to say identity and place.”

Moving forward

Meanwhile, she has long been sketching and painting, including a series of delightful Awkward Moments, capturing people in the space before ‘something explodes’. Six years ago, she went to a Wayne Seyb workshop “and I was electrified really,” she says. That was one of the ‘tipping points’ that pushed her towards

Above: Clockwise - Surrounded by colour; part of her award-winning painting From the French Pass Road Opposite page: A section of From the French Pass Road

landscapes, initially for relaxation, and eventually with “a little political edge around it”. Since the win, Val has continued painting, but is also getting ‘fired up again’ with her objects, inspired by the Marlborough Museum’s Strong Women Standing Tall exhibition, which commemorated the anniversary of New Zealand women winning the vote. She says it is unusual for her to focus on more than one art style at a time, but she is embracing the opportunity. “It’s all moving so fast for me. It doesn’t happen all the time, but being on the uphill is quite exciting.”

April exhibition Val Griffith-Jones and Liz Kempthorne are joining forces for an exhibition at the Marlborough Art Society, 204 High Street, Blenheim, from 13 to 28 April. The Liz and Val do Colour exhibition will have an opening preview at 6pm on Friday 12 April.

LOCAL CONNECTION

Fighting the battle against corruption New Zealand ranks highly as a corruption-free nation in international surveys, but new Top of the South residents warn that we shouldn’t let that make us complacent about bad behaviour, in business or in public life. Cathie Bell talks to OSACO Partners’ principals Jaydene and Sean Buckley.

he view over the vineyards to the Richmond Ranges is a picturesque sight. The rural aspect of Rapaura, near Blenheim, is a far cry from the African and Middle Eastern landscapes where Jaydene and Sean Buckley have been working for the past 13 years. Jaydene and Sean are former New Zealand police officers who have spent more than a decade working for the United Nations as investigators and then as consultants investigating cases of harassment, exploitation and corruption, as well as helping non-governmental organisations set up systems to stop problems before they get started. Early last year, they conducted an investigation into the World Food Programme’s organisation in Afghanistan, which led to the expatriate director of that organisation’s Afghanistan-based operations being dismissed after a respected 30-year career with the United Nations. Sean says they have been working in difficult environments dealing with difficult issues for a long time. For example, during his tenure as a senior UN investigator based in West Africa, the Middle East and Europe, he worked for five years investigating the assassination of Rafik Hariri and other political figures in Lebanon. He is the co-founder of OSACO Group, an international company that carries out investigations of harassment, sexual exploitation and corruption in public, private and international non-government organisations.

International corruption fighters

OSACO Group’s team of highly-experienced investigators, several of whom are New Zealanders, investigates the most serious and sensitive allegations for humanitarian organisations. They deal 28

Taking proactive measures rather than waiting for something to happen will go a long way to mitigating or limiting risk. JAY D E N E B U C K L EY

with people at all levels – government officials, militia, war lords, organised criminal groups, military and refugees. “We lead the way in developing investigation support services for humanitarian organisations,” Sean says. The company has teams of investigators, auditors and anticorruption professionals currently working in Tanzania, Uganda, Kenya, Sudan, Rwanda, Syria, Austria, Lebanon, India and France. The company also advises governments, corporates and other organisations on building and maintaining ‘clean businesses’, with training in anti-money laundering and compliance programmes standards. Increasingly, these ISO standards are requirements for companies looking to contract to governments. Jaydene says Singapore adopted (SS) ISO anti-bribery systems in 2017, China is pushing forward its anti-corruption campaign, and France is also moving towards making ABC (anti-bribery and corruption) standards requirements for French companies and their suppliers. Sean and Jaydene have now set up OSACO Partners, part of OSACO Group, and have re-located to New Zealand, setting up base in Marlborough. They are still working on projects overseas – most recently in Africa and Asia – but want to make sure home base can be the best it can be as well.

They believe that because New Zealand ranks so highly in Transparency International’s perceived corruption index there is a misconception that there’s nothing to worry about here.

No room for complacency

“New Zealanders tend to be complacent about bad business practices,” Jaydene says. But recent events – in politics and the courts with trusted advisors, staff and even auditors – show that we shouldn’t be. Every week, there is another story in the media about government departments, public officials, sports groups and others with a culture that has allowed bad behaviour to develop to the point where it becomes impossible for the organisation to work properly. “Whether it’s alleged bullying and harassment at government agencies, ill treatment of subcontractors, officials taking ‘kickbacks’ for guiding contracts, or sexual harassment complaints within law firms or public agencies being buried, there are plenty of examples of bad behaviour that should shock us all into action,” Jaydene says. OSACO Partners’ staff bring an extensive toolkit of experience, expertise and good practice for clean business, allowing organisations of all kinds – local authorities as well as commercial, finance and sports organisations, large or small – to anticipate unacceptable staff behaviour and tackle it effectively. Jaydene and Sean say that the vast majority of damaging human behaviour is entirely predictable, but many businesses and organisations are unaware, unprepared and get caught on the back foot by it. Even small things – misusing taxi chits, using the work fuel card for private business, as well the inappropriate steering of procurement decisions – can damage the reputation and culture within organisations. “If you allow small incidents of bad behaviour, the whole system breaks down and those small inappropriate actions can snowball,” Jaydene says. “Bribery, corrupt behaviour and fraud eat away at society. They can undermine governments, cripple already fragile economies, businesses and fracture families. As a society, we need to make the playing field equitable so that everyone stands a chance.”

New Zealand’s reputation as a good business partner is vulnerable, and people still believe that corruption isn’t an issue for them, Jaydene says. “We need to educate people as to exactly what corruption is and demonstrate that ensuring they have robust compliance, anti-bribery and corruption systems in place will help them prevent it from occurring or help mitigate its impact if it does occur.” Taking proactive measures rather than waiting for something to happen will go a long way to mitigating or limiting risk, she says. There is an opportunity to develop New Zealand’s reputation as a corruption-free environment and make it real, Jaydene and Sean say. Taking the vision for New Zealand a step further again, they would like to see New Zealand develop as ‘an ethics hub’.

Constant scrutiny urged

Why Marlborough?

Many organisations only look at their codes of conduct occasionally, and even then, don’t actively ensure their processes for responding to complaints or informants are fit for purpose and effective, they say. “That gap means that people stop trusting the system, they stop reporting wrongdoing, and they themselves can be encouraged to start taking advantage of a system that lacks credibility.”

Above: Clockwise - Jaydene Buckley, walking through a refugee camp in South Sudan; Sean Buckley, having just flown into Liberia Opposite page: Sean and Jaydene Buckley walk their dogs near their Rapaura home in Marlborough

And of all the places for two United Nations investigators to end up, why Marlborough? It’s a great place, they say. Jaydene and Sean are enjoying what the Top of the South has to offer – walking their dogs along the Wairau River, the excellent food and wine, and a warm welcome from locals. They say Blenheim has a vibrant business community and reasonable IT infrastructure. “We’ve quickly developed new business connections and with reliable Internet we are able to communicate easily with our overseas-based clients,” says Jaydene. They are taking an active role in the Marlborough community, joining business groups and speaking at events in Blenheim. Jaydene has also taken on governance roles in some community groups. “The Top of the South is not far from anywhere and has what we want; having an airport with regular flights to get us to international flights is essential and we have that here. The flights are regularly full,” says Sean. Marlborough and indeed New Zealand as a whole can look like paradise, but just like the original paradise, there is a darkness lurking that needs to be addressed. “The issues we’re facing on the global scale are here in New Zealand,” Jaydene says. “It’s everyone’s responsibility to do clean business.” 29

Recreational Fishing

Angling for a good time Casting a line into deep blue or burbling brown waters brings joy to thousands of amateur anglers in New Zealand, whether it’s saltwater or freshwater. Lynda Papesch explores the lure of recreational fishing. P H O T O G R A P H Y M AT T W I N T E R

’ve always fished, ever since I can remember. That’s partly thanks to my late father, who was a wildlife officer for the Department of Internal Affairs. From jetboat fishing on the Hokitika River to eeling in dredge ponds, or casting from the pebbly shores of Kinloch (Lake Taupo) and numerous places inbetween, weekends and holidays were spent angling – often while Dad patrolled looking for unlicensed fishers.

‘Fishing is not just for the experts.’

Photo: Shutterstock

R H Y S BA R R I E R , F I S H & G A M E

Catching a fish was a bonus, but a nice fat rainbow or brown trout would often be carried home for dinner. As I grew older, saltwater fishing piqued my interest and to this day fishing remains one of my favourite relaxations. Yes, just as some people garden or read a book, thousands of others fish. Many have turned it into a career. Marlburian Tony Orman, journalist, editor, author and freshwater angler, has a multitude of books to his credit, not to mention the fish he has landed. He quotes famed American conservationist and author Henry David Thoreau: ‘Many men go fishing all of their lives without knowing that it is not fish they are after.’

‘Many men go fishing all of their lives without knowing that it is not fish they are after.’

Above: Clockwise - Aaron Senior with a good size trout; Aaron Senior casts his line; one of the many types of fly fishing reels; Lee Crosswell gently lands his fish Opposite page: Clockwise - Marlborough fly fisherman Lee Crosswell enjoys the peace and quiet on the river; Lee Crosswell nets his catch; fishing tackle

H E N RY DAV I D T H O R E AU

Getting hooked Go with the flow “Yes, we go fishing to try to catch fish,” Tony confirms, “but it’s the intangibles that become more and more important the more one fishes – just being there, going with the flow of the river and nature. The setting, the river and its backdrop are important as much as catching a trout or two. “Nelson-Tasman-Marlborough has some wonderful rivers, all of them offering distinctive character, from the braided sections of the Wairau, the Motueka – a superb, stable browntrout fishery to rank with the best – to wilderness rivers such as the upper Wairau and Maruia, and alpine lakes like Daniells, Rotoiti and Rotoroa plus a host of others.” New Zealand Fish & Game agrees that anglers are spoilt for choice across the Top of the South, especially when it comes to trout and salmon. “There is fantastic trout fishing in the backcountry’s alpine streams and lakes for the adventurous, quiet low-country streams and a salmon fishery unlike anywhere else in New Zealand,” says Rhys Barrier, the manager of Fish and Game’s Nelson-Marlborough region. Fishing is not just for the experts, he adds. “We have some terrific opportunities for beginners and families wanting to enjoy a day on the water catching their dinner.” Rhys suggests looking to Marlborough’s Lake Argyle for a family day out. “Argyle is a great family destination for anglers of all abilities, with the bonus that the trout there are superb eating.

“Spin-fishing is very productive, particularly using soft-bait rigs, and there are some monster trout waiting to be caught,” he says. Nelson Tasman also offers plenty of opportunities. “The kids’ fish-out ponds in Waimea are hugely popular because younger anglers can learn how to fish there and stand a good chance of hooking their first fish. Parents or children wanting to know more should contact us for the details,” says Rhys. Once beginners have learned the basics, both regions offer good trout fishing in the Motueka and Wairau Rivers, with as many as 400 catchable trout every kilometre in these waterways. The Wairau also provides a good opportunity to hook a salmon fresh from the sea during summer and early autumn. “The Wairau salmon fishery is unique because it is a smaller river and not glacier-fed like other South Island rivers,” Rhys says. “As a result the water is clearer, allowing anglers to spot and target salmon. The big bonus is that if you hook a Wairau salmon, you have a fabulous fish for dinner and impress your friends and family.” For the experts, the remote backcountry offers challenging angling. “The Nelson Lakes have some of the most scenic river valleys on the planet, with crystal-clear waters,” Rhys says. “And there are little jewels of alpine lakes for people to discover with great trout fishing. I encourage everyone to get out there and try it.”

Skilled in any water

Familiar with those ‘little jewels’ and many others besides is St Arnaud-based John Gendall, one of only a few guides who cater both for freshwater and saltwater anglers. 31

Photo: Jonathan Greensmith

Photo: Shutterstock

“It’s a chance to experience the thrill and the challenge of hauling in that big elusive fish ... ” J O H N G E N DA L L , G U I D E

John runs his own small fishing lodge, with many of his clients overseas visitors who have been lured to the Top of the South because of its international reputation for fishing. During the last 25 years he has fished the world, from Russia to the Caribbean, the United States through to the South Pacific, and of course, all round New Zealand. Originally from Wellington, John discovered St Arnaud when on a camping holiday there in the 1970s. “My dad saw a bach for sale and bought it on the spot. I was seven. From then on every holiday was at St Arnaud, fishing the Buller River, the Travers River and many others.” John caught his first trout at the mouth of the Buller River and that was it – he was hooked for life. Later years were spent fishing other regions, including Taupo and Turangi, and guiding others during weekends. Eventually he decided it was time to branch out and start his own business. Finding the right location was essential, he says, and it took a fair bit of researching – i.e. fishing – to decide on St Arnaud as a base. “It’s handy to both freshwater and saltwater fisheries.” He renovated one of the original cottages there, and what was the former school. Word spread quietly, like ripples on Lake Rotoiti. John finds most of his clients have been exposed to fishing before. “New Zealand is seen as an international pinnacle for trout fishing, but not as a place for beginners to fish, so mostly clients are intermediate to advanced fishermen and women. They’re looking for a break and at the same time a challenge. “That’s what people enjoy about fishing. It’s a chance to experience the thrill and the challenge of hauling in that big 32

Above: Clockwise - Using the right hooks and lures is essential; fishing from the boat at sea; John Gendall fishing for kingis in Golden Bay; a prize kingfish catch for John Gendall

elusive fish and at the same time get away from people, back to nature, and enjoy the beauty and scenery around them. I have clients who spend more time looking at the flowers and the rocks around them than fishing.” To add to the thrill, John takes anglers flyfishing for kingfish and kahawai in Golden Bay. A keen saltwater enthusiast, he’s cast his line in the Florida Keys among other places, and has been guiding for kingis in Golden Bay for three years now, after five years exploring and researching the best places. “It’s such a different type of fishing compared with freshwater angling. We’re talking big fish, and fighting fish such as kahawai and kingis.” One surefire way to experience the thrill of fishing is to head to Anatoki Salmon on the outskirts of Takaka. It’s a great day out especially for children, and they’ll happily clean and cook your catch for you!

Local knowledge helps

Havelock fishing charter skipper Ryan Phillips is at sea most days, showing others his favourite saltwater haunts and helping them haul in blue cod, snapper, trevally and kingfish. Operating his own company, Local Knowledge Charters, using the purpose-built 9m vessel Sounds Reel, Ryan makes the most of experience gained growing up in the area. A qualified skipper, he has lived and worked in the Havelock area for 15-plus years, and spent a lot of time as a child holidaying in the Pelorus Sound and nearby Kenepuru Sound. “Kingfish frequent the Kenepuru Sound throughout the summer months and cod are always abundant further up the Pelorus Sound. Snapper can be caught in some very unexpected places sometimes so it’s worth a try anywhere,” he laughs.

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Peanut Butter

Going nuts over a red-star performer Inspired by the Elvis industry, Pic Picot has set up a ‘Graceland’ for fans of his peanut butter, initially welcoming thousands of visitors to the factory from atop an enormous jar. Alistair Hughes investigates a phenomenon.

“I

Photo: Tim Cuff

think it should be in the Guinness Book of Records.” Pic’s global marketing manager Nikki Neate and I are staring up at a 4m high peanut butter jar – and it’s not even the most amazing thing I’ll see as she shows me round the recently opened Pic’s Peanut Butter World complex in Stoke, Nelson. The new 2500sq m building is a striking architectural combination of factory and tourist attraction. Designed by Simon Hall of JTB Architects and built by Coman Construction, Pic’s Peanut Butter World serves two purposes. “We wanted to bring the whole team together,” Nikki explains, referring to a growing business that previously forced the 42-strong staff to occupy different sites. Pic’s also wanted to “expand on the customer experience, giving Nelson this incredible building; a place to come to, and hang out, and be part of”. The grand opening on February 22 featured MPs Damien O’Connor and Nick Smith, plus Tasman mayor Richard Kempthorne. The following day was open to everyone and Nelson went nutty, with 5000 people passing through the doors by mid-afternoon. Bands entertained the throngs, while face-painting, bouncy castles, tours and plenty of peanut butter kept everyone busy. “Yes, there were the queues, but people were genuinely excited,” says Nikki. “The day felt so incredible – it was peanut butter magic. Someone actually asked if we could do it all again next year. And it was on the back of quite a hard time for Nelson and the community with the fires. In fact, I think we shared the front page with news of evacuated residents finally returning to their homes – how often do you get the newspaper with two happy stories on the front?”

Photo: Daniel Allen Photo: Tim Cuff

Jack of many trades

Coming to Nelson 25 years ago, after travelling and trying his hand at everything from making leather bags to furniture, Pic established Coasters Cafe (now the site of the South Pacific Distillery). After a couple of years he sold the building and established a charter boat directory and a sailing school. When failing eyesight, among other factors, necessitated yet another change of direction, Pic decided to act on his disgust over a sugar-added jar of peanut butter. He decided to make his own unadulterated peanut butter with the intention of earning a little money at the local markets. He invested in a stainless-steel concrete mixer and a pallet of peanuts, designed and printed his own labels on brown paper and sold his product at a market stall. Orders from a local supermarket also boosted business. Demand grew steadily until one day Pic found himself ordering 10,000 of his trademark black jar lids. The supplier told Pic that a ‘turning point’ in quantity had been reached, and that qualified for some free printing. Nikki takes up the story: “Pic was adamant he didn’t want branding on the lid because even back then it was all about re-using the jar, so he just asked for a red star. And since then it

“The day felt so incredible – it was peanut butter magic.” N I K K I N E AT E , M A R K E T I N G M A N A G E R , ON THE OPENING OF PEANUT BUTTER WORLD

Photo: Daniel Allen

Passing through huge, red star-emblazoned glass doors, visitors enter a high-ceilinged space, bathed in natural light and featuring a gleaming new shop and café. The distinctive star motif and colour, familiar to anyone who has opened the lid of Pic’s famous product, is used throughout, and the story behind it is closely linked with the local legend of company founder Pic Picot himself. Above: Clockwise - Pic Picot and his peanut growers; the café and retail space; peanut products Previous page: Pic Picton and his faithful companion Fido

“We want to be the bestloved peanut butter company in the world.” FOU NDER PIC PICOT

has become an integral part of our visual identity. Also, we like the element of discovery – what does the red star mean? You’re inviting curiosity, and conversation.” In just 11 years, Pic Picot has gone from processing peanuts in a concrete mixer to producing a peanut butter that outsells every other brand in New Zealand. In a 2016 interview, he said: “We’ll just keep on going and see where it ends up. We want to be the bestloved peanut butter company in the world and we are getting there.” Peanut Butter World and its merchandising came into being when Pic returned from Memphis, inspired by the Elvis Presleythemed memorabilia available there. “Bearing in mind that we have a lot of Nelsonians, as well as tourists, we thought: ‘This could be a giftware destination’,” says Nikki. “If you’ve got to send something overseas, you could pop into Pic’s and get a little pin, or there’s coffee cups, books, tea towels, as well as peanut butter, and boysenberry jelly.” There’s even an area where tastings are held.

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Photo: Daniel Allen

We climb a spiral staircase curling around a central lift well, to a mezzanine gallery where the tours begin. And here that star makes its presence felt again on a large world map, adorned with several gold stars and a constellation of smaller red ones, scattered across the continents. “I love this. It’s a great ice-breaker,” says Nikki. “The gold stars are where we’re sold (13 countries) and the red stars are placed by our visitors to show where they’ve come from. So it’s a little snapshot of the week, and anecdotal feedback on the market we’re in, and where we potentially could be targeting.” By the looks of the map, those targets could be anywhere from Iceland to central Africa. We pass through a gallery of staff photographs with a difference – beautifully taken portraits of beaming employees in a variety of situations and costumes. This was Nikki’s own idea. “I wanted Vanity Fair but minus the glam squad, showing that we’re all interesting people. There’s an interesting team around Pic with their own story to tell. And of course, for our visitors – one day there could be a portrait of them.” She recounts being approached by four or five people after a conference asking if they could work at Pics. “That’s the ultimate compliment.”

Photo: Daniel Allen

A global star-print

“The airport makes Nelson incredibly accessible, and we’ve got the port, so peanuts come in and jars go out.”

Photo: Daniel Allen

N I K K I N E AT E

Above: Clockwise - Reds, nut brown and black hues soften the industrial vibe; story boards tell a tale; staff gallery shots 38

The main exhibition and viewing gallery are where the tour really begins. Displays are strategically arranged, featuring the origin of the all-important peanuts and the story of Pic himself, featuring some of the original jars and that famous cement mixer. Nikki explains that provenance is important to the company, knowing where ingredients have come from, and the history that created what the organisation is today. “Pic has an interesting background, and I think this shows his entrepreneurial spirit. It was already there. He’s been up and he’s been down with businesses, but the peanut butter just ‘connected’. It’s a food he loved personally, and he remembered his mum and aunty making it. He just happened to find some pocket-money – and it all just came together.” Viewing platforms overlook the manufacturing process in the factory. Visitors can even meet the people who make the product.

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Proud to have polished the concrete floors at Pic’s Peanut Butter World Check us out on Facebook motueka.concrete@xtra.co.nz Phone Layne on 0274 765 004 or Dev on 03 528 7928

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Photo: Daniel Allen Photo: Daniel Allen

101 uses for peanut butter

T “… he’s investing in the team, investing in the brand and he’s investing in Nelson.” N I K K I PAY S T R I B U T E TO P I C

Locals enthusiastic and proud

Attendees’ comments reported at the opening suggest that Nelson is very proud of Pic’s, and grateful for the attention and opportunities the company has brought to the region. Nikki feels it’s mutually beneficial: “We’re really lucky that Nelson is a tourist hotspot. The airport makes Nelson incredibly accessible, and we’ve got the port, so peanuts come in and jars go out. Quite frankly, why wouldn’t you be here?” Despite carrying a lot of the responsibility, Nikki reiterates that Peanut Butter World is the result of a 100 percent team effort by everyone here. Putting that to one side, what was the hardest part of making it a reality? “Not wanting to disappoint Pic,” she replies. “Wanting everything to reflect what he wanted it to be.” On a more mundane level, she names simply maintaining the usual levels of production during the construction process, and not stressing the whole team with extra demands. Now that this state-of-the-art production plant has been completed, does Nikki feel that an operation this size will make it more difficult to adhere to Pic’s original ethos of remaining non-corporate? “It’s in our DNA, and with Pic it’s ingrained. Yes, processes might change, but I think it’s more about making sure that everything we do as a brand is genuine – and treating any interaction as a face-to-face conversation. As long as you’ve got respect, particularly internally, you can achieve that.” She gestures to a photograph of the founder. “Someone said to me: ‘Pic doesn’t look like a rich man, does he?’ All the money goes back into Pic’s. That’s how we’ve built this. It’s because he’s constantly re-inventing. And he’s investing in the team, investing in the brand and he’s investing in Nelson.” Above: Clockwise - Pic‘s original peanut butter mixer in front of a staff photograph; a 4m high peanut butter jar stands guard at the factory entrance 40

he peanut has more in common with a pea than a nut. Strictly speaking, it is the edible seed of a legume crop, belonging to the same family as beans and peas. But even then, peanuts defy easy classification, choosing to develop their pods below ground, rather than above. The proof of the pudding is in the eating, however, and the general assertion that they most definitely taste like nuts is seldom challenged. Depicted in ancient Meso-American art, the peanut is thought to have originated in that continent, and cultivation of the plant was commonplace by the time the Spanish arrived. European traders rapidly carried the peanut across the world. Turning the nut itself into a spread took a little longer. American agricultural scientist George Washington Carver is often erroneously credited with the invention of peanut butter, detailed in his document How to Grow the Peanut and 105 ways of Preparing it for Human Consumption. However, this was published 32 years after a patent for producing peanut butter was obtained by Canadian chemist Marcellus Edson in 1884. As an ingredient, peanut butter combines well with other flavours. You can start your day with crunchy peanut granola and peanut butter waffles. Main meals also benefit through satays, curries and soups. Sauces derived from peanut butter can also be used in fish and chicken dishes. Beverages include peanut butter chocolate smoothies or a vegan peanut butter hot chocolate. And then there’s the special treats: brownies, snack-bars, tarts, cakes, sundae and mousse. Add parfait and cheesecakes to the list and there’s little peanut butter cannot do to enhance a dessert. Less culinary uses apparently include mouse-trap bait, leather cleaner, hinge lubricant and scratch repair on wood or CDs/DVDs. The oils abundant in peanut butter also allegedly make it effective at removing gum, glue and insect residue from your windscreen. Frying a tablespoon of peanut butter in your pan after you’ve cooked fish is said to eliminate after-odour, and it’s also popular in garden bird-feeders. Finally, legend has it that you can even put peanut butter in sandwiches. Recipes for all of the dishes and drinks mentioned can be found at www.picspeanutbutter.com/recipes/

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Boosting Immunity

Enjoy good winter health by boosting your immune system Sudden drops in temperature, bouts of wind and rain and shorter days are all indicators that winter will soon be here. Sadie Hooper looks at how best to stave off winter ills and chills.

ring on the garlic, the antioxidants and the vitamins! While it is still only autumn, it’s never too soon to start building up reserves, strength and immunity boosters to battle the wave of colds, viruses and flus that are associated with the colder months. General practitioners are already lining up ‘at risk’ patients for a flu injection so now’s a good time to talk to them – or your local pharmacist – about the need for one. That said there are plentiful additional ways of tackling the potential onslaught which can bring down even the healthiest of us. Sometimes all it takes are simple lifestyle and diet tweaks to give your immune system an immediate boost and protect your health now and in the future. WildTomato health columnist and general practitioner Cindy de Villiers says there are several simple ways to improve our resistance to winter colds and flus. “Our grandmothers said to stay warm to prevent colds and they were right. Cold viruses are able to replicate more quickly in body tissues that are cooler. Possibly keeping your nose warm where cold viruses can replicate may be one strategy. Other ways to improve immunity are getting sufficient sleep, managing stress and remaining active.” 42

“Other ways to improve immunity are getting sufficient sleep, managing stress and remaining active.” C I N DY D E V I L L I E R S , G P

When it comes to diet, sugar is always a culprit, she says. “This includes all sugars, honey and fruit juice, as well as artificial sweeteners. Thirty minutes after consuming these there is a reduction in the ability of the white blood cells to mount an immune response. “It can take a few hours for the white blood cells to regain their full function, just when we usually start eating again.”

Watch your diet

Cindy says the same goes for alcohol, and she cautions to watch your diet. “Diet of course, also affects your gut bugs or microbiome, the heart of your immunity. “Again, eating whole food (be suspicious of anything in a packet or box), including lots of vegetables and foods such as nuts and berries are beneficial to your microbiome. Eating naturally fermented foods may strengthen your microbiome. “So, for a healthy winter, stay warm, manage sleep, keep active, manage stress and eat whole foods.”

Cindy de Villiers

Marlborough nutritionist Emily Hope is a firm believer that throughout the colder months, a strong immune system can support optimal health by warding off the increased number of illnesses that commonly occur during winter. “Nutrition plays an important role in a healthy immune system by providing key nutrients through the food that we eat,” she says. “Key nutrients for immunity include Vitamin C which is found in foods such as citrus fruits, kiwifruit and greens such as broccoli. B vitamins are also needed to regulate the immune response and can be found in grains such as oats, brown rice and quinoa as well as leafy greens such as kale.” Emily, WildTomato’s wellbeing columnist, says that because both vitamin C and B vitamins are water soluble they cannot be stored in the body so need to be consumed on a daily basis to optimally support immune function.

Key nutrients

Emily Hope

“Two other key nutrients when it comes to immunity are iron and zinc. Both can be found in organ meats and red meat such as beef or lamb. Non-haem iron (a plantbased iron) can also be found in legumes, although its absorption by the body is much less efficient than that found in animal foods (called haem iron). “As the weather cools down, enjoying nourishing foods can be useful for warming up from the inside out and makes use of nutrient-dense vegetables, meats and legumes. “Think of hearty stews and soups packed with colourful vegetables. The addition of vitaminC-rich vegetables alongside iron-containing foods helps the body to absorb iron more efficiently. It’s a great example of nature working in harmony.” Marlborough-based Julia Davidson, M.N.Z.A.M.H., says that as a medical herbalist she often has clients presenting to her clinic because they are getting sick too often. “Whether you have a simple cold or flu that makes you ache and sweat, infection is a sign that your immune system has failed to defend you. 43

“Two other key nutrients when it comes to immunity are iron and zinc.” E M I LY H O P E , N U T R I T I O N I S T

types of white blood cells the same way an army is made up of many different divisions. “Factors that contribute to the weakening of your immune system include the following:Julia Davidson

• Physiological, psychological and emotional stress • Lack of exercise

“We are all exposed to viruses and bacteria every day, however we only fall ill sometimes, and some of us more frequently than others. The reason for this susceptibility is to do with how strong and effective your immune system is. If your immune system is robust then even if you are in a crowd of sick people you won’t develop symptoms of an infection. “On the other hand if your immune system is struggling then you will get sick more often and take longer to recover. An example also is if we travel overseas and are exposed to virus’s then we are more likely to get sick or a stomach bug. I placed my mother-in-law on a specific pro-biotic for travelling and when they were in Africa they were the only ones who did not get sick on their tour.”

Natural boosters

Julia says when an immune system is functioning well it acts like a powerful, well-regulated army. It consists of several specialised

• Lack of sleep, rest and relaxation • Diet low in fresh fruit and vegetables and lean protein sources • Exposure to pollution, cigarette smoke, and extremely cold weather and low vitamin D Levels “The secret to not getting sick is to build a strong healthy immune system, and there are several simple ways to boost your immune system. They include:• Eating a diet high in colourful fruit and vegetables, as these are high in immune-protecting nutrients • Avoiding sugars, white flour, pasta, biscuits, cakes and excess alcohol as these foods are low in nutrients and deplete your immune system • Avoiding or minimizing stress at work and home. Stress hormones inhibit the function of all aspects of immunity. This can result in worsened infections and slow healing • Exercise regularly. I suggest to my clients that they do regular moderate exercise as this seems to improve immune function. It is important to find something that you enjoy like dancing, walking in nature, swimming or a sport you love. By making this a regular part of your lifestyle you will have fun, fitness and a healthy immune system • Get your Vitamin D levels checked as in winter we spend most of our time indoors so no wonder we are in the middle of a low vitamin D epidemic

Enhance your natural immunity using herbal and nutritional medicine to: • promote healthy digestion • correct any nutritional deficiencies • reduce chronic inflammatory disease • improve quality of sleep and energy levels • reduce elevated stress hormones • soothe anxiety and lift depression

Get your individualised programme at Bodywise

At Goulter’s Vinegar we believe in boosting your immune system particularly as the colder months approach. Why not try out our new organic apple cider vinegar capsules. The only organic ACV capsules in NZ! Taking ACV in capsule form is an alternative for those people who don’t enjoy drinking ACV. Read about the benefits of our organic ACV produced right here in Nelson @ www.vinegarpower.co.nz – our products can be found at your local supermarket or health store, plus at Healthpost online or by email products@vinegarpower.co.nz

Bridget our Herbalist & Naturopath is available weekdays

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STAY HAPPY AND HEALTHY THIS WINTER.

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Don't let your body hold you back

THE PERFECT PLACE to escape to whether it’s for celebrating a special occasion, just needing a night away or to explore all that the Tasman region has to offer. At Kimi Ora Eco Resort you can relax, soak in the views and get away from the hustle and bustle. Treat yourself to one of our many beauty and massage treatments, dine in our vegetarian restaurant, laze around the spas and pools or get active with a bike ride exploring the famous Kaiteriteri Mountain Bike Park. There is something for everyone! 99 Martin Farm Road, Kaiteriteri Phone 03 527 8027

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Immune boosters Vitamin C: Include lots of yellow and orange

fruit in your diet. Vitamin C increases the activity of infection-fighting white blood cells; it also inhibits viral growth and reduces the incidence of the common cold.

Zinc: Crucial for the development and function

of your white blood cells. Zinc deficiency can dramatically reduce your ability to fight bacteria and viruses. Foods high in zinc are oats, rye, wheat, pumpkin seeds, red meat and fish and cashew nuts.

Herbs: Picorrhiza Kurroa, Andrographis

Paniculata, Japanese mushrooms, Astragalus Membranaceus, Echinacea angustifolia.

Garlic: Its high sulphur content has been found

to assist antibiotic actions and supports your liver to more effectively carry out detoxification. This, in turn, reduces toxins and oestrogen metabolites that can contribute to inflammation, which compromises immunity. Garlic is also rich in selenium, an essential mineral which amps up immunity.

Turmeric: A warming, bitter spice that triggers

“Get enough sleep – your immune system does its repair and rebuilding whilst you are asleep at night.” J U L I A DAV I D S O N , M E D I C A L H E R BA L I S T

• Increase water to eight glasses per day a day. Try it hot with a slice of lemon in it • Get enough sleep – your immune system does its repair and rebuilding whilst you are asleep at night.”

Mount a cold defence

Whether you have tell-tale signs of a cold or you’re trying to avoid one during winter, there are several things you can do to come out on top – for instance, saltwater gargles can help ward off a sore throat. Regular hand-washing is a no brainer as bacteria and viruses are easily spread from surfaces such as door handles, telephones, cutlery and dishes. Wash hands frequently with regular soap, especially before eating. Try breathing though your nose. Inhaling through your mouth may make you more susceptible to a cold because your nose is not filtering out the pathogens. If someone at home or work has a cold encourage them to cough and sneeze into their sleeve rather than their hands. Keep your head and feet warm. 46

a measurable increase in an important protein that helps the immune system ward against fungus, viruses and bacteria. Try a turmeric latte or add turmeric to vegetables, soups, stews and dips, like hummus.

Tea: Sipping a cup of tea – Matcha, English

breakfast, green or oolong – releases tea healthgiving antioxidants, called flavonoids. The polyphenols in tea help protect against free radical damage, which harms DNA and leads to disease. Tea can also help to counter stress hormones, and studies have shown that tea drinkers have up to five times more interferon, a natural protein made by your body’s white cells to help fight everything from viruses to disease.

Berries: While blueberries boast the most

antioxidants, strawberries, raspberries, blackberries, black currants and elderberries are also super rich in antioxidants, due to polyphenols, which give them their colour.

Green vegetables: Cruciferous vegetables like kale, broccoli, spinach, cauliflower and especially broccoli sprouts have been shown to boost immunity and protect against cancer.

W T + H E A LT H F U N C T I O N

Personalised health without treatment boundaries BY R E N É E L A NG | P HO T O I S H NA JAC OB S

visit to Health Function’s Integrative Medicine clinic will work wonders for both body and soul. Set in a lovely landscaped garden that will immediately put you at ease, the clinic is a short drive up the hill behind Nelson East. The initial feeling of ease is reinforced by the welcome you’ll receive from either Rose or Neil Middleton, who both work closely with the clinic’s founder and registered doctor, Cindy de Villiers. The Health Function clinic evolved into its present form over recent years as Doctor de Villiers – or Cindy, as she prefers to be known – found she was gaining more satisfaction from treating the ‘whole’ person rather than prescribing medication for a specific issue. So if, for example, you book a consultation regarding a medical condition, such as underactive thyroid, Cindy will explore the reasons why you might have such a condition, rather than only prescribing a form of treatment, whether alternative or conventional. Cindy’s interest in integrative medicine has been a gradual process starting with devoting one day a week to the modality, which

over the last few years increased to the extent that her practice is now completely dedicated to functional medicine. To this end, the clinic is private and not linked with the Primary Health Organisation, the government funding channel for general practice services. Cindy’s skill lies in finding the underlying causes for the chronic conditions and symptoms often experienced in modern life, such as difficulty maintaining focus, lack of energy, interrupted sleep, issues with digestion and much more. “The quick fix is not us,” Cindy emphasises. “People are almost always going to have to make changes to their lifestyle.”

Specialised service

At the time you register, you will be given the opportunity to provide some key and quite detailed information about yourself, so that when you arrive for your appointment with Cindy, she will have prepared for you specifically. Rose, whose role in the practice utilises her nursing and yoga teaching skills, relishes the opportunity to work in an area

Cindy’s skill lies in finding the underlying causes for the chronic conditions and symptoms often experienced in modern life, such as difficulty maintaining focus, lack of energy, interrupted sleep, issues with digestion and much more.

Above: From left - Rose Middleton, Dr Cindy de Villiers and Neil Middleton

in which she’s long had an interest. “I’ve worked in health all my life, in a wide variety of areas including hospital, community and corporate services,” she says. “Over the years it’s become clear to me that there’s a gap in the health services and in knowledge and understanding of health.” Neil has a background in the aviation software industry and has used functional medicine to optimise physical and mental capacity while he was operating at a high level of demand. His experience of functional medicine and the resulting performance improvements led to a turning point and then to his and Rose’s decision to formally join Health Function. “We’ve spent the first year streamlining processes and helping Cindy to focus on the clinical side, delivering an enhanced client experience and expanding treatment options,” he notes. “This year we’re looking at ways to extend the reach of our vision of personalised care,” concludes Rose.

Contact www.healthfunction.co.nz

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Skirt and top, Stacey Coat, Trouble & Fox Shoes, Taylorsâ&#x20AC;¦we love shoes Glasses, Kuske Earrings, Shine Bracelet, Jens Hansen 51

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On the bright side

olours are in! Fashion lovers are all excited by the increasing presence of a variety of colours in footwear, a trend that started strongly during the past summer. The most obvious is the colour mustard and hues in the palette associated with this colour. The continuation of these colours into next summer is significant. Meantime for this autumn/winter season, strong colours like bright navy, reds, greens as well as the oranges and yellows are very popular. Looking forward, even pastel versions of these colours will be offered. Fun times for footwear fashion.

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

Creating an authentic fashion style B Y S O N YA L E U S I N K S L A D E N

ecently, I’ve been working hard on pulling together a handful of principles – ‘key messages’ – around the things that I believe give women true style, beyond the labels of the clothes they wear. The principles cover things like making the most of who we are, being resourceful and intelligent in how we shop, and being authentic. The latter, ‘authenticity’, is one I want to talk about today. In various guises, including ‘be yourself’ and ‘develop your personal style’, it’s one of the principles I place a lot of emphasis on. Great style comes from a keen sense of one’s own definition of rightness and order of how to dress well. Being authentic, and developing your individuality, is empowering, but also somewhat unsettling for some women. What if we no longer relied on being ‘told’ what to wear – by the media, by what is being sold, by what our peers are wearing, or even by what our friends are wearing? For some, that inner sense of style ‘rightness’ is one that may not be well developed. Years of playing by the ‘rules’ of how to dress, from childhood through the teen years, adulthood and older age, have stifled it. Where do we begin to develop something long neglected? There is no hard or fast science on nurturing personal style, except perhaps to accept it’s worthy and to make a start (it’s never too late!). Here are some ideas, some old, some new.

Study historical icons of style you truly admire: Stylish women in history can be a great source of inspiration to us, for a variety of reasons (strength of character, talent and achievement usually factor into their fame too). But what’s great about taking cues from women in history is that their style is independent of current fashion trends. By studying what and how they dressed, we can develop a fashionindependent sense of style rightness.

Collect images of fashion that really ‘grab you’: Don’t worry about whether you will or can actually wear it! This is an exercise tuning your senses 56

Your ultimate goal is to only own and wear things that make you feel like a million bucks, that make your heart sing and put a spark in your eye. to what your heart is telling you. Don’t edit, just react. Pinterest is absolutely brilliant for this, but if you are not Internet confident, a good old-fashioned shoebox full of pages ripped from magazines will work too. Go crazy with it. Try to identify patterns and themes for what you love most. Is there a key look you are drawn to the most?

Ruthlessly edit your wardrobe: And I mean ruthlessly! Put aside anything and everything that does not make your heart sing. Identify the garments, jewellery and accessories that you really really love, that ‘spark joy’ (to coin a phrase from celebrity de-cluttering expert Marie Kondo). In the short term, do not get rid of everything else just yet (you might not have much left to wear!). Rather, use the exercise to refine what it is that you truly love from what you

already own, and to de-clutter your view. Your ultimate goal is to only own and wear things that make you feel like a million bucks, that make your heart sing and put a spark in your eye.

Copy a look you love: It can be difficult to know how to translate what you love into an everyday style. To help, I encourage women to become plagiarists! Gather a refined bunch of images of looks that appeal greatly from your gathered imagery, and translate them as best you can using pieces you already own. Use them to help identify what you might need to invest in when buying new things for the coming season.

Next month – Developing a wardrobe core based on your emerging sense of authentic, individual style.

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MY HOME

A 20-year love affair and a new look BY BRENDA WEBB | PHOTOGRAPHY DOMINIQUE WHITE

ver a cup of coffee almost 20 years ago, this spectacular Mapua house was initially conceived and designed. The owners, who were at that time living and working in Wellington, met with their personal friend, architect Jon Craig, to chat about his designing a house on an orchard they’d bought in Moutere. Their brief was short, less than a page. “Basically we wanted the house to wrap itself around us and empathise and be sympathetic with the environment. That was it in essence,” says Catherine. While having that cup of coffee, Jon drew a bubble map of what he thought the couple were indicating and the design virtually didn’t really change from that. “It really was a very simple process,” says Roger. At the time it was built, in 2002, the house won a New Zealand Award for Architecture and the owners fell in love with it.

1. 2. 3. 4. 5. 6. 7.

Open plan living at its best Timber accents in the new state-of-the-art kitchen Dining al fresco Ceiling to floor windows make the most of estuary views Clean lines and good design Built-in shelving creates a reading nook with a view Great indoor-outdoor flow 59

“It’s a beautiful home and very easy to live in and we felt Jon designed us the home he would have loved for himself,” says Catherine. “There is a wonderful indoor-outdoor flow, the living area opens up on both sides so in summer you feel like you are living in a tent.” The house’s position on a four-hectare block, formerly an orchard, meant the owners could not be built out and over the years they have slowly planted native and exotic trees, delighting in watching them grow although battling with the dry this summer. The section is a typical Moutere/Mapua hillside and the house was put on a flattish site as close to the estuary as possible. Landscaping around the house includes steps, water features and pathways.

Time to rejuvenate Last year the owners decided to renovate the kitchen to provide more space between the benches – an issue which has always bothered them. “There was absolutely nothing wrong with the original house but we always felt we needed to widen the gap between the benches and that involved refurbishing the room,” says Catherine.

8. Light and airy in the kitchen/dining area 9. The spacious lounge overlooking the estuary 10. A vibrant pop of colour in the garden 60

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Freephone 0800 469 537 • Phone 03 547 7144 msellers@thesellersroom.co.nz | 9 Echodale Place, Stoke | thesellersroom.co.nz

“There is a wonderful indoor-outdoor flow, the living area opens up on both sides so in summer you feel like you are living in a tent.” OW N E R C AT H E R I N E

They engaged Nelson interior designer Phill Krammer initially to update the kitchen and that evolved into a new dining area, new breakfast bar seating, tiles, carpeting and more. “The design brief was to be in keeping with the rest of the house, but to provide more; more storage, state-ofthe-art appliances and more function, yet still in the same space,” says Phill. “The renovations slot into the existing house nicely, and tick all the boxes.” Given the house was nearly 20 years old the owners took the opportunity to update their appliances, noting the difference between what was available when they built and today. “Appliances today in terms of dishwashers, ovens and fridges are literally light years ahead of what we had – it’s quite extraordinary,” says Roger. Catherine has been amazed at the amount of cupboards in the new kitchen which has increased existing storage exponentially. The new kitchen is a much more modern design and makes working in it a breeze. Stunning black stone benches complement the macrocapa which features extensively throughout. The house exterior is plaster while the interior is concrete floors, and a mainly white paint creates the blank palette the owners wanted to allow their furnishings, art and collectibles to shine. Floors are a mix of tiles and carpets which enhances indoor-outdoor flow, and plenty of windows allow the panoramic views to be enjoyed from anywhere in the house. While they’ve always loved living in their house, the owners say the much more modern and efficient kitchen has made the house even more enjoyable.

11. Tiles and calming colours in a bathroom 12. Spacious bedrooms open to the outdoors 13. Bedroom with a view 14. The picturesque estuary at high tide 15. One of several water features adding tranquility 62

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curtainstudio.co.nz 63

Crafting a family legacy with heritage and design BY TONY PEARSON | PHOTOGRAPHY DOMINIQUE WHITE

hil Agnew master craftsman, and wife Maree, creative director, are the mischievous entrepreneurial husbandand-wife team behind Decade Homes. Situated in Nelson’s Founders Heritage Park, the business is focused specifically on providing customers NZ-grown solid sustainable timber, in handcrafted bespoke joinery, heritage-styled furniture, floors, siding, decks and fences. Last July the couple bought Decade Timeless Furniture from Roger Davies, along with The Siding Workshop where Phil houses his operation, and the Platform Gallery Showroom, Maree’s creative domain. After a significant health scare, they decided to commit to spending more time together, and moved to the security of their second home in Nelson. Leaving their hometown city of Christchurch where they had lost their home on Scarborough Hill due to the earthquakes, in tow with their

motorhome bus, ‘Black Betty’, a new future of togetherness and family legacy began. Sustainability and heritage are at the forefront of everything they do. “In terms of our passion, Nelson has far more to offer us than anywhere else in NZ,” explains Maree. Using NZ-grown untreated radiata, eucalyptus, beech and poplar, all sourced from local timber mills, Phil is now searching to find a local quality alternative to the western red cedar imported from Canada and USA, to use for the ‘New Decade Barn Doors’. The cedar is coming from so far away; “We need to focus on reducing carbon footprint, and supporting our sustainable communities,” explains Phil. Maree has recently designed a beautiful kitchen island to cater for the people who are wanting to up-spec the flat pack kitchen. Phil comments, “Maree creates, Phil constructs.” As all furniture and joinery is made to order, customers have the option to choose bespoke,

"The furniture is shipped all over New Zealand, the joinery and building services cater mostly for the Tasman area." P H I L AG N E W

in colour and design. The furniture is shipped all over New Zealand, the joinery and building services cater mostly for the Tasman area. Phil specialises in restoration and replication in historic homes, windows, doors and stairs, and is currently working on a restoration project down on the Nelson waterfront. “Phil is a highly respected and amazing master craftsman,” says Maree with pride. “He was one of the first joiners in New Zealand to specialise in replica home joinery, making replica windows and doors back in the 1980s.” This is a skill much sought after in the trade. The couple’s 23-year-old son Isaak, who works full-time in the building industry, is already helping Phil out on weekends, with solid timber siding, decks, fences, and retaining walls. The hope is that Isaak will become more involved with the building side of Decade Homes, and that eventually their daughter Holly will be included. She is following in her mother’s and grandmother’s creative footsteps. The 28-year-old is a fashion designer, a highly skilled seamstress, has worked in the New Zealand film industry and owns her own clothing line. “Decade Homes is about creating The Agnew Family Legacy,” says Phil. “We want our children to be able to have their hands well and truly in the family business at some stage, when we are a little older.”

WT + DECADE HOMES

Phil’s father Jim was a blacksmith, grandfather and cabinet maker. The craftsmanship has likely been in his blood from day dot. “There’s some sawdust in the genes somewhere!” he jokes. His craft started straight out of school in the 1970s as a joiner apprentice with RA Hale in Christchurch. “I was lucky they were traditional joiners, and the 11 years there gave me a signicant grounding in solid timber.” Leaving his stellar position last year as executive director at Ara, formerly CPIT, he has remained actively hands-on in the trade. Phil began at Ara as a joinery tutor in June 1989 and went on to teach furniture making, woodturning, architectural drafting and CAD design. Being the mastermind behind ‘Tradefit’, the simulated trade training environment at Sullivan Ave Campus, he won an award. Gaining a double major business degree he went on to lead Ara as executive director in business and development. Phil’s commitment led him to be actively involved also with Workskills NZ, taking top New Zealand joinery students to the International WorldSkill Competitions in Switzerland, Finland and Korea. These are unofficially known as the ‘Trade Olympics’, and he was honoured eventually as chief international judge. Maree was born and bred also in Christchurch, where the couple met, married and raised their two children in Sumner. Although having strong

Above: Clockwise - The Siding Workshop in Founders Park is guarded lovingly by Black Betty; Phil’s craft is his passion; Maree’s artistic creativity is infectious Opposite page: The Platform Gallery Showroom where the creative magic happens

creative talent from a very young age, her life took a different path in banking management. However, her artistic flair was never far below the surface. She is a talented photographer, has amazing freehand abilities and is a passionate cook who appeared on NZ Masterchef in 2015. Recently building, single-handedly, the new Decade website, her creative skills are evident. She is currently mastering Sketchup 3D Design, to help people create their own visions. She is equally passionate about what they are creating with New Zealand sustainably grown timber, and heritage. “It would be just fantastic to think that in 100 years’ time, someone restoring a timber floor would find our trademark burnt on the underside … or that one of our pieces of furniture has become someone’s antique,” comments Maree, “that’s really exciting stuff to us.”

Contact www.decade.co.nz Ph 03 546 8888

MY GARDEN

The rewards of growing roses BY BRENDA WEBB

y penchant for roses has forced me into self-sufficiency. I adore them so much that to indulge my obsession would cost an arm and leg. It takes all my willpower to walk away when I hear a David Austin beauty calling my name at the garden centre. Yes, it would be so much easier to buy and have instant form and colour ... but over the years I’ve learned to exercise a little restraint. Through trial and error I’ve managed to successfully grow roses from cuttings, producing dozens at no cost at all.

Roses look wonderful mass-planted and growing on your own cuttings is a cheap and effective way of achieving this. 66

When I took my first lot of cuttings I did it according to my rose handbook, carefully selecting strong stems, soaking them in willow water and planting out in a specially prepared bed of sand and soil. The next season I had neither sand nor willow on hand so simply shoved them in my vegetable garden and the success rate was the same. If you have rooting hormone, willow water or honey then by all means dip the root in it. Aspirin apparently works too. Every April I take dozens of cuttings – I can’t help myself! Some are still happily growing in the vegetable garden – the yellow of my Graham Thomas goes beautifully with the red flowers of my Scarlet Runners and the deep green of my silverbeet! Sometimes they get moved into the border or into pots to be given as Christmas presents. The timing is perfect – they are usually in full flower in late December. Over several years I grew enough Iceberg to plant the end of our vineyard rows – and being a hardy and prolific plant, they thrive there with little attention. Iceberg is the easiest rose to propagate and the first I attempted. After success with it, I progressed on to others including Sally Holmes, Margaret Merrill,

Above: Iceberg roses flourish

Graham Thomas, Yellow Charles Austin and Mary Rose – in fact every single rose in my garden has felt the wrath of my secateurs as I’ve taken cuttings.

Take lots of cuttings Roses look wonderful mass-planted and growing on your own cuttings is a cheap and effective way of achieving this. Take lots – you will have a percentage of failure. The successful ones can grow in your vegetable garden until you are ready to move them in the winter when they are dormant. Select healthy branches that have flowered. With clean and sharp secateurs cut to a good length including three to four growth points and place in a bucket of water – willow water if you want to improve your chances. When planting cut to about 30cm, cutting above a bud and leaving the top leaf on if you wish. My cuttings get watered whenever the vegetable garden is watered. There is a school of thought that says cutting-grown roses are stronger than those grafted onto rootstock. I know my cutting-grown roses are all incredibly vigorous and healthy. Good luck.

master planning

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commercial

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MY KITCHEN

A hot spicy Easter treat Easter for us is all about decadence. We take the warming spices of the beloved hot cross bun and give it the most delectable twist. BY MADAME LUâ&#x20AC;&#x2122;S KITCHEN

Hot cross bun semifreddo Serves 6 Ingredients 150gm golden caster sugar 50gm butter 150ml cream 2tbsp mixed spice 1 1/2 tsp cinnamon Zest of 1 orange 2cm ginger, finely grated Large pinch of sea salt 6 egg yolks 1 tub thickened cream 1/4 cup cranberries or raisins 8 of your favourite homemade biscuits or store-bought for sandwiching Method:

1. Heat 100gm of the caster sugar in a

saucepan with 50 ml of water on medium heat until the sugar has dissolved. Then bring to the boil until you get a lovely caramel. Careful not to burn.

2. Add the butter and stir around until melted. 3. Add the pouring cream, salt, cinnamon, mixed spice, ginger and orange zest. Stir to combine. Set aside to cool.

4. In a heatproof bowl over a pot of boiling

water, whisk the egg yolks and leftover caster sugar until well combined, thickened and creamy. Set aside to cool also.

5. Using a handheld beater or whisk, beat the thickened cream into soft peaks then fold through the egg yolk mixture. Now add the spiced caramel and raisins and fold this through until well combined. Careful not to over mix.

6. Transfer to a container and set in the freezer overnight.

7. Serve the semi freddo between fresh cookies.

madamelus.co.nz

DINE OUT

FORD’S

RIVER KITCHEN

HARDY ST EATERY

276 Trafalgar St, Nelson 03 546 9400 www.fordsnelson.co.nz

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

136 Hardy Street, Nelson 03 391 0077 www.hardysteatery.co.nz

COD & LOBSTER BRASSERIE

CHOKDEE

CBD CAFÉ

it in our sunny courtyard and enjoy the best seafood from around New Zealand. Meticulously mixed cocktails and fresh regional fare — including beef, lamb and venison. Our attention to detail will make your visit to Cod & Lobster unforgettable. Open for brunch, lunch dinner and tapas.

xperience the exquisite and delicious flavours of Thailand. Our food is prepared from scratch, the traditional way, using only the freshest ingredients. We have something for everyone as we cater for a vegan, vegetarian or gluten-free diet, along with your choice of heat. Takeaways available online at chokdee.co.nz

300 Trafalgar Street, Nelson 03 546 4300 www.codandlobster.com

109 High Street, Motueka - 03 528 0318 83 Hardy Street, Nelson - 03 539 0282 www.chokdee.co.nz

The Forum, Queen Street Blenheim 03 577 7300

e offer relaxed and tasteful dining in the heart of Nelson city. Come and enjoy the fresh summer menu, created by our team of great chefs. Sit outside at our shady tables and soak up the atmosphere. Our breakfast, lunch and dinner menus have been lovingly crafted using fresh and locally sourced produce. Contemporary New Zealand cuisine at its best. Don’t forget to book early for Mother’s Day.

ituated in Nelson city centre but away from the hustle and bustle, on the banks of the Maitai River. Relax on the riverside terrace in the warm sun or find a seat in the shade. Open every day for breakfast, lunch and freshly baked treats with local wines, beers and locally roasted Sublime coffee. The perfect place to enjoy the Nelson summer.

ardy St Eatery is situated in the heart of the Nelson dining precinct. James and his small team bring many years of international hospitality experience together, delivering modern European food with personal service. Open Tuesday – Saturday 8am to 3pm and Thursday, Friday, Saturday from 5.30pm. Also available for private functions.

ituated in the heart of Blenheim, we are open every day for breakfast and lunch. We have a delicious range of chef-inspired cabinet food, breakfast and lunch menus. Homemade pies, sweet treats and salads. Delicious coffee. Recent winners of the Best Café 2018 - Marlborough.

DINE OUT

Forsters’ seamless transition to Moutere Hills Reviewer Hugo Sampson finds fine wine and food in an idyllic setting. Photo: Dominique White

t’s a good thing when a restaurant can morph, fairly seamlessly, from one location to another, as is the case with Alistair and Fiona Forsters’ vineyard eatery. From the majestic setting of Mahana, which sadly is no longer, to the more intimate setting of Moutere Hills Vineyard, the transition seems to be a good one. Better still, since I reviewed Forsters Mahana in the spring of 2017, prices have remained pretty similar. The venue has been given a makeover. Gone are the plastic walls, thank goodness, now replaced with efficiently sliding glass doors to keep out the pesky afternoon northerly or cold, if need be. The floors of wide wood planking blend agreeably to the outside garden setting of tables under the trees. And there is a pretty, flat terrace running out from the dining room, which affords agreeable views across the valley to hop vines and vineyards. We started out in the garden before moving in to the dining room for dessert after the wind got up. No trouble at all for our friendly waitperson to move us. Much appreciated. We shared one of their famous long boards as a starter, with a delicious line- up of jellied oyster, seared tuna and pickled vegetables, boquerones with red onion jam, and Cranky Goat goat’s cheese with seeded cracker.

Our mains varied from classic Angus beef fillet with a baby veal and pumpkin tart on a white bean puree, roasted beets and tomatoes, to another classic of pan-fried John Dory fish, served over a medley of roasted summer veggies; and a vegetarian dish of melting Little River Estate charred halloumi, cheese soufflé, freekah grain, pickled pearl onions, walnuts and artichoke. And we added in a couple of sides for good measure which, in hindsight, we didn’t really need as mains are plentiful – a tasty slaw-style salad, and the ubiquitous handcut fries with South Island sea salt, which came with a punchy garlic aioli.

Generous platters If you don’t want a main course though, there are two very generously portioned platters to explore – cured meats, cheese, smoked salmon, prawns and mussels with relish and breads, or a selection of South Island cheeses with house crackers and breads. Even children get a special platter all for themselves, if desired. Desserts are done well in this establishment so no holding back here.

A dream for the chocoholic is called Undergrowth – a medley of sweet chocolate crumble, brownie, mousse, fruits and rose jelly. And for the girls, the prettiest melange of lemon curd, soft meringue, shortbread, plum and pine nut ice cream. A crowd-pleasing affogato with a choice of your favourite hooch was also sampled, along with a white chocolate cheesecake ensemble. The wine list is unashamedly Moutere Hills of course – we chose a delicious, although atypical, chenin blanc, and their pinot noir by the glass. There are a couple of regional bubbles, along with prosecco … who can resist? And a great selection of local beers, ciders and soft drinks to explore. Forsters Moutere Hills 42 Eggers Road, Upper Moutere. Ph: 03 543 2288. Opening hours vary - please visit www.forsters.co.nz. Cost: $297.00 for four – one long board, four mains, two sides, four desserts, two glasses of wine and one bottle of wine, plus two short blacks.

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

Wine & cheese from Nelson & the world

Prego banner –

French Châteauneuf-du-Pape, Côtes du Rhône, spot Spanish Rioja, Neudorf Tom’slocked Block Pinot Noir.

French Camembert & Brie, Swiss Gruyère, Tartare, Nelson Mozzarella, Dutch Gouda, Cyprus Haloumi.

Nelson's Mediterranean Pantry In the giant seal & squid building, Buxton Square, Nelson

WELLBEING

Autumn bounty – the benefits of eating seasonally B Y E M I LY H O P E

utumn is a season to be loved for many reasons; the golden crunchy leaves that fill our views, and not to mention the abundance of nourishing produce dripping from trees and growing in the ground. There are many benefits to eating seasonally and following nature as it gifts us edible goods. Seasonal produce is more affordable because it is more abundant. It is much cheaper to eat a variety of fruits and vegetables every day when buying in season. In addition, seasonal fruits and vegetables are rich in nutrients because they are picked at their prime and have been ripened naturally. Many of the nutrients found in fruits and vegetables are lost in storage after picking so it’s important to eat fresh produce as soon as you can, or only pick or buy what you need at any one time. Purchasing from markets or roadside stalls is a wonderful way to only buy what you need, maximising both the nutritional benefits of the produce and simultaneously reducing food waste. Seasonal produce also supports a sustainable environment. Supporting local growers means fewer carbon miles from paddock to plate and let’s not forget about the benefits of supporting the local economy by purchasing locally. Autumn fruits and vegetables are rich in immunity-supporting nutrients such as vitamin-C to help prepare our bodies for the winter to come. Autumn produce also tends to lend itself well to being cooked and served warm which offers our bodies what it craves as the weather starts to cool down. Some of my favourite autumn fruits are figs and feijoas. Having lived on my parent’s orchard for many years, it is with great delight when this season approaches and the trees are rich with these delicious fruits, ready and waiting to be devoured.

Autumn fruits and vegetables are rich in immunitysupporting nutrients such as vitamin-C to help prepare our bodies for the winter to come. Both figs and feijoas are highly nutritious, providing a rich source of fibre and other vitamins and minerals. Just four small feijoas will provide a woman with 16 percent of her daily fibre requirements and a man with 13 percent of his daily fibre needs. Both figs and feijoas are also wonderful sources of antioxidants, well known for their protective health benefits by reducing free-radical damage within the body. Of course, both fruits are delicious eaten fresh, but figs are absolutely

mouth-watering stuffed with local goat’s cheese and baked until warm, and served with toasted sourdough, olive oil, walnuts and greens this is a simple yet highly nutritious meal. And for dessert, who can go past a golden crumble? Combining apple and feijoa in a warming crumble offers a nutritious sweet end to any meal. For more autumn recipe ideas, please visit www.oldroadestate.co.nz www.hopenutrition.org.nz

WINE

Churton’s holistic wine philosophy BY SOPHIE PREECE

am Weaver can share a wealth of science when it comes to biodynamic winegrowing at Churton, in Marlborough’s Waihopai Valley. He’ll happily don his microbiologist’s lens to explain the abundance of fungi, bacteria and soil health, thanks to the mechanics of compost and ‘preparations’. But when he is picking or planting according to the lunar calendar, or burying a cow horn packed with dung, he’s thinking of far more than science, instead tapping into a richer emotional connection to the land. “A lot of biodynamics is based around ‘how do we do things better based on our biology, but also how do we do more to encourage the spirit of the place?’” says the microbiologist turned winemaker. “I can tell growers how to talk about biodynamics in an approachable and rational way, rather than the mystical. However, the spiritual side is quite important, because if you have a strong spiritual or emotional attachment to what you do, then you do it better.” It’s a connection that’s nurtured through the biodiversity at Churton, with Above: Churton’s petite manseng hand harvest 72

herds of cows, hillsides of forests, and lines of flowers between the rows. It is in the sense of community when Churton’s vineyard team gathers to stir a preparation. And it’s even found in the vineyard design, including short rows on small blocks, so that staff get the satisfaction of completion, rather than looking down a seemingly endless, demotivating length of vines. Each of the blocks has a name, so that those working can relate to that particular part of the vineyard in an emotional context, says Sam. “It conveys feeling.” This is Sam and his wife Mandy’s 23rd vintage at Churton, a 22-hectare vineyard poised on a hillside above the Waihopai and Omaka valleys. Where others were planting sauvignon blanc and pinot noir across the valley floors, the Weavers chose a north-facing site, 200 metres above sea level, and planted nine different clones of pinot noir and six of sauvignon blanc, along with viognier and petit manseng, rarely seen in New Zealand. This vintage they plan to make a field blend with the three whites, using the petit manseng’s later ripening and higher acids to mitigate the warm summer and swift ripening of sauvignon blanc. Sam says after having more than two decades on this unique piece of land, he has become more ‘hands-off’ in his winemaking, thanks to a trust

“… because if you have a strong spiritual or emotional attachment to what you do, then you do it better.” S A M W E AV E R

in his vineyard. “I can step back from the winemaking much more and let the wines express themselves.”

To try: 2017 Best End Sauvignon Blanc: Just released, this wine is an example of Churton – and Sam’s – coming-of-age. The fruit was hand-picked and pressed to barrel, where it stayed for 12 months before being racked to tanks. From there it was straight to bottle, without being stabilised, fined or filtered. That’s “really simple winemaking,” says Sam. “It underlines the quality of fruit and stability we can get.”

2017 Petit Manseng: This wine carries the signature of site and season. “Seventeen was quite a wet year and we got the most fantastic ‘raisining’ fruit from the petit manseng,” says Sam. The wine is rich but well-balanced in terms of acid. Available at Winos in Blenheim or at www.churton-wines.co.nz

BREWS

Quenching the summer thirst BY MARK PREECE

op Federation kicked off a local campaign this summer, brewing with the Nelson Tasman market in mind. And with an influx of tourists, teamed with post-Christmas mercury highs, it’s been hard to keep up with demand, says owner Simon Nicholas. “The summer has been superb, absolutely brilliant; the biggest summer since we started.” Shop sales have been steadily increasing, partnered with a “huge jump” in consumption at Nelson and

“This [Green Limousine] has been one of our most popular styles since we started doing it.” SIMON NICHOLAS

Tasman bars, says Simon. “We have made a conscious decision to look after the locals as much as possible, and they’ve taken much more than we thought.” Dean Hunter, Hop Federation’s full-time brewer, “has been going hell for leather to keep up,” says Simon. “Long may the summer last.” While it’s all hands on the pump in the brewery to replenish beer stocks, Hop Federation has still managed to produce two special brews – their Marchfest beer and a fresh hopped IPA, Green Limousine. “This has been one of our most popular styles since we started doing it,” says Simon. To top off a stellar season, Hop Federation is now looking forward to launching an online beer shop.

Here’s a list of priorities from Dean: Green Limousine Fresh Hop IPA, 6% ABV. They say: The colour is as golden as our Kiwi beaches, full of flavours that are reminiscent of our long hot summers (well sometimes anyway); peaches, nectarines and other stone fruits, chuck in some mandarins and grapefruit, and this is a Coromandel summer in a glass. This time fresh hopped with Nelson Sauvin!

Above: Clockwise - Mixing the brew; finished product; a work in progress; hops on the vine

Hop Federation Pale Ale, 5.1% ABV. They say: Pale Ale’s distinct hoppy flavour comes from a judicious blend of four local hop varieties, and the two selected malts contribute to its appealing colour. Its clean, fresh eagerness is tempered by a subtle sweetness and rounded off with a satisfying, lasting finish.

Hop Federation Lager, 4.5% ABV. They say: Refreshingly simple, with a soft malty sweetness, gentle bitterness and a clean finish.

Hop Federation Red IPA, 6.4% ABV. They say: With predominantly local hops and slightly above-average alcohol content, our Red IPA has the same confidence and individuality that characterise our own former colony. Tantalising passionfruit aromas give way to a delightful and unexpected combination of berries, tart ruby grapefruit and a comforting toasty malt on the palate, rounded off with a satisfying, sustained finish. 73

PLAY GOLF AT WAAHI TAAKARO

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Eyelid surgery is a procedure in which excess upper eyelid skin is removed and excess fat in the upper and lower eyelids is reduced. Excess eyelid skin makes the lids feel heavy and applying make-up difficult. In some cases it can effect peripheral vision. Blepharoplasty nowadays is carried out with local anaesthetic supplemented by oral sedation. Most people find this very comfortable. The procedure is done as a day stay procedure at our day stay surgical facility. A return to work can be planned for 5 to 7 days. We provide 24/7 post-op on call, and post-operative care indefinitely to ensure youâ&#x20AC;&#x2122;re well looked after.

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WT + SPRIG & FERN

Legendary local beer brand introduces innovative glass packaging B Y J O H N C O H E N - D U F O U R | P H O T O D AV E M O L O N E Y

eer lovers in the Top of the South have long been spoiled when it comes to craft beer production. Our region was one of the first to determinedly look beyond New Zealand’s bland, big-brand beer stranglehold, and instead explore and enthusiastically embrace something far more exciting – lovingly created mouth-satisfying real beers and ales. In this pursuit no local name rings louder than Sprig & Fern. Since 2009 Sprig & Fern Brewery and taverns have consistently delivered their exceptional range of expertly crafted beers – thirst quenchers that perfectly match the sunny laid-back lifestyle of this blessed part of the country. Today there are 15 products in Sprig & Fern’s core range, plus a Nitro tap and two limited-release beers at any one time.

New 888ml glass bottles Now the award-winning brewery is releasing a craft beer selection in all-new 888ml glass packaging. The beautifully designed bottles will be available in eightbottle cases from this month. “Our customers have asked us for a competitively priced, larger, re-sealable glass bottle,” says Lee Brown, Sprig & Fern’s general manager. “We believe, as leaders Above: Sustainable in glass

in our industry, we have a role to play in providing a glass alternative to our PET range. “It’s important to us that we are responding to environmental sustainability – glass is the world’s most natural and sustainable packaging.”

Award-winning design update The new selection is resplendent in Sprig & Fern’s 2017 brand makeover, which saw the company’s long-established black and white imaging embrace colour, with each beer on offer given a different colour representation created by award-winning New Zealand artist Gina Kiel. “It was challenging to change things up visually but the end result was really pleasing,” says Lee. “Each design is now an experience for our customers, where they can discover key flavour elements in the swirling patterns that reflect the particular beer within.” For example, Tasman Reserve is described as ‘bold and bountiful’, and the labelling is just that, featuring metallic gold outlines of Abel Tasman, the Bounty, hops, crowns, natural women and more. “We understand the importance of shelf appeal – after all, a beer should look as good as it tastes,” says Lee. “We were delighted when our new look was recognised with a 2018 Brewers Guild of New Zealand packaging trophy.”

Exciting new releases Master brewer and Sprig & Fern Brewery owner Tracy Banner is equally excited by the move into the distinctive 888ml glass range. “This move allows our products to continue to develop in presentation,” she says, “and the larger glass bottles enable us to push boundaries in terms of recipe development, to meet evolving consumer palates.” The new packaging release coincides with the release of two new products in the range: a Dry Hopped Pilsner and West Coast I.P.A. “The Dry Hopped Pilsner is a classic style with a true Pilsner crisp finish,” says Tracy, “while our West Coast I.P.A. lives up to the reputation of brewers on the USA’s West Coast for really pushing the hop envelope.” It is obvious that innovation remains at the forefront of Sprig & Fern’s thinking, and that the company’s determination to elevate craft beer to ever greater heights continues to brew away happily.

Contact www.sprigandfern.co.nz Ph 03 544 8675

Out of Africa in fine style Annabel Schuler is delighted by Cape Town, her transit point home from a Malawi trip.

hen my partner and I booked a trip to Malawi in Africa we needed to exit the continent reasonably efficiently, so we chose Cape Town as the jumping-off point and only allowed two days there. Big mistake. We must go back because this city at the tip of South Africa is a gem. Yes we were aware that safety and security could be an issue, and yes there were water restrictions due to a record-breaking drought, but neither affected our experience a jot and we could not get enough of the views, the people, the architecture, the colour, and yes ‘that’ smell which is redolent of Africa.

When we booked into our hotel late on the first evening the man on reception set the tone for the days to come. If you are from New Zealand, it seems, you may get the best treatment. We are pretty sure we were upgraded to a bigger room with views of Table Mountain on the strength of the receptionist being an avid All Blacks fan, as are many black South Africans. We chose the hotel because it sits in the centre of Cape Town and overlooks a big square crammed every day with craft stalls and street vendors. You see the typical African souvenirs duplicated everywhere you go – carvings of lions, rhino and other wild animals and the paintings of stylised African figures dancing or going about village life – but if you look carefully you can find some original treasures. Over the next two days we were spoilt for choice. Should we head for Table Mountain or the picturesque beaches and coves to the south, or should we strike out into the wine-growing region of Stellenbosch to the west. That left little time to explore the city itself so we jumped on a ‘hop-on, hop-off’ bus to see as much as we could in one afternoon.

Photo: LongJon, Shutterstock.com

A tapestry of cultures Known as ‘the Mother City’, Cape Town is the oldest in South Africa and has been populated by many nationalities since midway through the 17th century. The Dutch have had a strong influence, but the French and British made their mark too. This is typified in

If you are from New Zealand, it seems, you may get the best treatment. 76

Photo: Shutterstock

T R AV E L

A taste of France

Photo: Annabel Schuler

Franschhoek, close to Stellenbosch, was originally populated by the Huguenot French and the name means ‘French corner’. It is renowned for cafés, bistros and restaurants that serve a mix of

Photo: Annabel Schuler

the architecture, where old and new buildings rub shoulders in an eclectic mix that makes for a surprising skyline. Most striking is the Malay quarter, or Bo Kaap, where joined-up deco houses climb the streets. These are painted in bright primary colours that sparkle and pop against the blue African sky. Popular with tourists is the V and A Waterfront, a thriving 123ha sector made up of shops, eateries and upmarket restaurants, based on the site of the first jetty built in 1654 to bring ships into the newly discovered harbour. We decided to sacrifice one day in pursuit of wine – and we are glad we did. Hiring a tour guide with a modern, airconditioned car was a reasonably priced but inspired decision and he whisked us out west with a running commentary. However, even he was stuck for words when we passed a house whose windows were literally ‘blacked out’ with All Blacks flags. Not only was this a photo-stop but the wood vendor-owner regaled us at length with ABs-Springbok rugby anecdotes. Running parallel with the highway are kilometre upon kilometre of ‘townships’, an ever-present reminder that Cape Town and South Africa are not all about great food and classy hotels. The townships are populated by non-whites and date back to the apartheid era. They provide very basic living conditions in a cheekby-jowl existence. You can visit a township and take a tour, but this should be arranged through an ethical intermediary. Take what we would call ‘koha’ to be handed discreetly to the people you meet. Our destination, Stellenbosch, is the second-oldest township in the province and hosts Stellenbosch University as well as some fine examples of Dutch architecture. The leafy town is packed full of boutiques, cafés, restaurants and speciality shops, plus Oom Samie se Winkel, a museum/general store bulging with South African ‘stuff’. Unfortunately, there was little time to linger, with wineries to visit and more landscapes to admire. The bare, ‘slatey’ hills, the shelter-belts, rows of grapes and mini-mansions all set against that ever-present blue sky bring to mind the QueenstownArrowtown basin.

Photo: Shutterstock

The leafy town is packed full of boutiques, cafés, restaurants and speciality shops ...

Above: Clockwise - View across vineyards of the Stellenbosch district with Mt Simonsberg in the background; an institution institution in Stellenbosch, Oom Samie se Winkel, means Uncle Samie’s shop, and is a working shop turned museum; ‘The Jem’, a stellar wine at Waterford Estate near Cape Town meets the approval of a New Zealander abroad Opposite page: Top - View from above Cape Town Bottom: Coloured bo kaap neighborood

French, Afrikaans and English food, mostly al fresco. The ever-present craft shops are also tempting, with particularly fine carvings and brightly coloured weaving evidence of a growing artistic community in the region. As Kiwis we thought we were old hands at wineries but the ones we visited took that experience up a level or two. Each one is a destination in itself, with restful gardens, family-friendly areas, artworks, sculptures and cellars, all for the use of visitors. We were driven back to our hotel just as the sun was setting behind Table Mountain – pencilled in to climb on our next visit – and we felt we had spent that precious day in South Africa well. The more we saw, however, the more there was to see, and we realised a stopover was simply not long enough to do Cape Town and its surrounds justice. We left New Zealand shrouded in dire warnings about safety in Africa, but we felt perfectly safe everywhere we travelled. The hotels and lodges take guests’ safety seriously and have their own security guards 24/7. In Cape Town we saw police, guards and the equivalent of New Zealand’s Maori wardens on the streets and we felt quite comfortable sightseeing on foot. Obviously, you need to be sensible but that goes for travel in most parts of the world these days. 77

ADVENTURE

Paddling through time Taking to the water in a waka proved an exhilarating and informative adventure for Michael Bortnick.

hen you go on one of those group kayak tours, you have a very nice invigorating ride. But when you sign on as crew at Waka Abel Tasman, you are conveyed into the past. You are transformed. You are an adventurer. You are a warrior. Waka are Māori watercraft. Various tribes recall the arrival of their ancestors on numerous waka, at landing places which are important sites. Since April 1, 2016, Māori family Lee-Anne and Todd Jago have owned and operated Waka Abel Tasman. There are scant few of these types of tours in the country and theirs is the only one in the South Island. In my opinion, Waka Abel Tasman is the most excellent, and not just because it is located in the premium setting on the entire planet. Take it from me, I am a Māori Warrior. But you can also check Trip Advisor, where Waka Abel Tasman has 88 reviews – ALL are five stars.

Heading out My wife and I were on the 9am tour on one of those picturepostcard days at Kaiteriteri Beach. The sun was shining, the 78

water was clear, warm and that colour blue that you’d swear was photo-shopped. We were greeted by Lee-Anne and I suppose we both fell in love with her right there. The woman is magical. She had flowers in her hair in which bumblebees pried for pollen. And she happily let them. Using the beach as a writing pad and speaking like a gentle breeze, Lee-Anne guided our group of 10 through the language and culture of her ancestors. She spoke of respecting the water, the land, the mountains and sky. She sang. We were all whānau.

Smooth waters Following was an enjoyable instructive class on the art of waka paddling. I was given seat one, apparently a big deal. But since we were in a double hull, I was more like co-pilot, as across from me was a fit, young man, Te Weramahuta Henare, who I believe was born in seat one. The co-pilot clumsily mimicked his paddling.

The seats were surprisingly comfortable; the paddling was smooth and simple as the waka glided through the water like it was made of oil.

Photo: Ian Trafford

Photo: Oliver Weber

Photo: Scott Burnett Photo: Ian Trafford

Above: Clockwise - Enjoying the view; making new friends; drifting along; paddle practice; back on dry land Opposite page: Amazing scenery

Photo: Oliver Weber

Interestingly, it was his first day. He told me he had paddled all his life and working with Waka Abel Tasman was his dream. He couldn’t stop smiling. The seats were surprisingly comfortable; the paddling was smooth and simple as the waka glided through the water like it was made of oil. Lee-Anne steered and told stories as we closed in on Split Apple Rock which I will now call Toka Ngawhā. Then we paddled around to Marahau for a picnic snack of local organic apple juice and Annie’s Fruit Rolls. On the way back to Kaiteriteri we practised the ‘Waka Greeting’ which involved paddle waving, eye bulging, chin wagging and poking out of tongues. We did a lot of those. Back at the beach, songs of thanks were sung and everyone performed a hongi, even those folks from Denmark. Nothing ever felt commercial, but more authentic and joyful. Waka Abel Tasman operates seven days a week and all ages and physical abilities are welcome. It is a three-hour trip and worth much more that the price of entry. I am a grumpy old warrior who hates almost everything and I loved every second of this life-changing experience. Kia ora. 79

SPORTS

Tackling the growth of tennis BY PHIL BARNES

Fancy dress For players in the 65-plus age grades, matches will be best of 13 games with a tie break played if the match reaches six games all. The open singles tournament matches will be won by the first player to win two sets. However, if matches are level at one set a piece, then instead of playing a third set, the match will be decided by a ‘match tie break’, where the first player to win 10 points wins. To add a touch of fun to the tournament, there will also be prizes for the best dressed pairs on Saturday and Sunday. Ali says it is part of both her and the association’s job to try to grow tennis in the region. Although the numbers of registered club players had remained static in Nelson Above: Nelson Bays Tennis Association regional coordinator Ali Telford 80

Photo: Phil Barnes

rganisers are hoping for a strong response for this year’s KIA Nelson Open and Masters Tournament which takes place at the Hope Tennis Club on 27 and 28 April. Nelson Bays Tennis Association regional coordinator Ali Telford says she expects a field of around 150 to enter the masters’ tournament and around 40 to play in the open. Although the association has two junior tournaments that attract similar numbers, this is the region’s major tournament of the year. As well as attracting players from Nelson and Marlborough she hopes the tournament will bring in players from the top half of the South Island as well as Wellington. Ali says each entrant is guaranteed to play a minimum of three matches. Matches will be played in a shortened format. This is to ensure older age-grade players are not on court too long and to avoid delaying the starts for following matches. Therefore when games in a masters’ match go to deuce, only one deuce and advantage will be played. After that, a sudden death point will decide the game. Also most matches will be the best of 17 games with the first player to win nine games winning the match. If the match goes to eight games all, a tie break will be played to decide the match.

As with other sports, it’s a question of tennis adapting to changing times in the same way that cricket had to evolve by introducing its Twenty/20 format. ALI TELFORD

over recent years, they have increased this year. This is in contrast to national statistics where, as with many sports, numbers have declined. She says Nelson Bays Tennis has been working hard to introduce the sport into the schools. “We now go into 39 primary schools in the Nelson-Tasman region compared with 17 schools four years ago. That is virtually all the primary schools in the region. “We target years four, five and six in the schools through our Tennis Hot Shots programme. Players use modified equipment such as smaller sized rackets, low-compression balls which don’t travel so fast and smaller sized courts.” Ali says hopefully the children have fun with the programme and this will inspire them to come along to their local club. To encourage this, inter-school tennis leagues have been set up at several clubs.

“It means children can come along with their friends from school and use what they have learned in a match play situation.”

Heading to colleges Ali says they are keen to take tennis into the colleges this year. This will represent a challenge as most children have chosen what sport they want to be involved with by then. “So we will try to link it with the health and wellbeing side of physical education through our cardio tennis programme. “It basically involves tracking a ball with a racket with music on. It gets them running around and gets their heart rates up. It’s lots of fun out in the open air. It’s a gym type exercise but with tennis equipment.” To further encourage children to get into the game, a ‘have-a-go day’ is held at the start of each season in September.

MOTORING

Corolla reigns with hybrid A Kiwi favourite gains green credentials, at a surprising price, Geoff Moffett discovers.

he ever-popular Corolla is seemingly the last bulwark against the rising tide of SUVs and fourdoor ute sales. And now Toyota has a new hybrid gun in its armoury. Last year, the ubiquitous Corolla was the only car in the top 10 of new-vehicle registrations dominated by SUVs and ‘trucks’. That’s testament to a reputation Toyota has forged over a 30-year domination by the Japanese brand in New Zealand. But it also demonstrates how much the Corolla has evolved in dynamics and appearance in this, its 12th iteration. The Corolla has well and truly discarded its safe-but-boring persona, and hybrid power will only add to its popularity. Toyota dealerships can now offer both Corolla and Camry as hybrid choices and that seems like a smart choice for buyers not quite prepared to go full-electric but who want to cut their petrol use and their CO2 emissions. The hybrid gives battery-running potential around town or under mild acceleration, but also the surety of a petrol engine for long-range motoring. For as long as electric cars are twice as expensive as the Corolla hybrid and lack a 500km range, the hybrid makes sense. The new-generation Corolla offers a two-litre petrol version as well, but buyers are opting more for the 1.8-litre hybrid – available in GX and ZR form. And why wouldn’t you, with the GX hybrid selling for $3000 more and the ZR hybrid just $1000 more than their petrol equivalent. Admittedly, the hybrid is down on power and torque (90kw including electric motor compared with 125kw for the internal combustion variant) but around town you get silence and on the open road it has more than enough passing power. You’ll also feel good about your exhaust emissions – 97 grams per km versus 139 for the petrol engine.

Quiet and rock solid The Corolla is a very good drive and the new model is even quieter than before and feels rock solid. It’s also fun behind the wheel, in keeping with a more youthful image thanks to a longer, wider and lower appearance and sexier body shape. Pair that with the bigger 18-inch wheels and the ZR that I drove is a goodlooking hatch. Inside, the ZR has body-hugging sports front seats in leather and suede (heated too), plus a double-layer dash with leather look and contrast stitching and piano black trim. The cabin has a premium feel, with the chunky leathertrimmed steering wheel and 7-inch multiinformation dash screen that you can view in either digital or analogue form. You’ll be keen to take this compact hatch for a spin. The electronically controlled CVT transmission is a beauty and the handling excellent, with a firm yet comfortable ride, aided by the excellent seats. There’s decent rear legroom and the hatch opens to reveal a deep well – just the thing for bringing pot plants home from the garden centre. All Corollas have excellent safety features, including radar cruise control, lane-keeping assist,

The GX hybrid sells for $3000 more and the ZR hybrid just $1000 more than its petrol equivalent.

bike and pedestrian detection and autonomous braking, plus additions such as a button to connect with Siri or Android Assistant on your phone. The ZR has just about the lot, including blind-spot monitor, but you also get features like an informative colour head-up display, premium sound system, wireless phone charging, two USB ports and the datapacked, 7-inch, multi-information display. In any of its variants, this is a quality compact hatch. Corolla has done it again with a car to continue its New Zealand popularity reign and tempt buyers away from SUVs.

Tech spec Price:

Toyota Corolla hybrid $32,990 (GX), $38,490 (ZR). Corolla petrol from $29,990

Power:

4-cylinder, 1.8-litre petrol, 72kw @ 5200 (90kw with electric motor); 142 Nm @ 3600rpm. Electronicallycontrolled continuously variable transmission

Fuel:

Combined-cycle, 4.2l/100km

Vehicle courtesy of Bowater Toyota 81

Nelson Forests coordinator’s multiple roles during Tasman inferno BY JOHN COHEN-DU FOUR | PHOTOGRAPHY TIM CUFF

ritz Buckendahl will never forget 5 February 2019, when New Zealand’s largest fire since 1955 erupted in tinder-dry Pigeon Valley to quickly become an all-consuming maelstrom that dominated national headlines for weeks. Then again, his perspective is a unique one: not only does Fritz work as a Logistics Woodflow Coordinator at Nelson Forests Limited, and hence understands the timber industry like the back of his hand, he’s also the Volunteer Fire Station Chief in Wakefield, at the centre of February’s conflagration. “My wife Sue and I were driving back from the Phil Collins concert in Christchurch,” remembers Fritz. “We hit Murchison and I began receiving pictures on my phone from my son Nick. I knew immediately it was a biggie. When we reached the top of Spooners Range I could see it all. Everything was against the fire fighters – low humidity, dry fuels; it was hot, and very windy. “Sue dropped me at the station and I immediately started fielding calls. I needed to gather information about the fire and check on the welfare of the brigade members and their families. “Wakefield’s two appliances were first on the scene, so they’d started the initial Above: Fritz Buckendahl, Wakefield Station’s Fire Chief, surveys February’s damage Opposite page: Clockwise - The spacious, purpose-designed engine bay; changing room for the team of 22 volunteers 82

“Everything was against the fire fighters – low humidity, dry fuels; it was hot, and very windy.” fire attack. Brightwater’s rural brigade was next to arrive with their two appliances. Our Principal Rural Fire Officer (part of Fire and Emergency) was also very quick to respond to the call. After a quick hand-over briefing, Rural Fire Network, based in Richmond, had taken over the management of the fire event. “Fire units are designated ‘rural’ and ‘urban’, each specialised accordingly,” says Fritz. “We’re an urban brigade so our specialty is structure fires, motor vehicle accidents and Hazchem callouts. Rural units like Brightwater specialise in vegetation events. Of course we’re all trained to assist each other in any disaster scenario.”

Rising through the ranks

Fritz started in forestry in 1981 as a woodsman cadet, learning all aspects of forestry: pruning, planting, seed collecting, and thinning to waste. Over the years he moved up through the ranks. Today he strategically manages Nelson Forests’ woodflow - monitoring daily production, calculating output, and directing logs to meet customers’ requirements, both domestically and for export. “I had nine years with the NZ Forest Service, then three years with Forest Products in Tokoroa, where I saw they were looking for volunteers to boost their fire brigade membership. I decided to give it a go.

When I shifted down to work for Nelson Forests I continued my fire service with the Wakefield Volunteer Brigade.” Give it a go he did, and like Fritz’s career at Nelson Forests, he moved up the chain of command from recruit to firefighter, senior firefighter, deputy chief to chief. “It’s like a military force,” says Fritz, “it is very structured. In critical situations you need that structure in place with a clear chain of command.” While the Brightwater and Wakefield crews tried desperately to extinguish February’s initial blaze, conditions and the topography super-charged the fire’s progress. On hills, flames preheat the fuel further up the face, which then catches fire even more quickly, so the fire speed accelerates dramatically on an uphill slope. In the first five hours it travelled six kilometres. “Even though conditions were atrocious, and the size unprecedented, Fire and Emergency were on to things in very short order,” says Fritz. “Rural Fire Network had previously run training scenarios in Pigeon Valley itself, which was pretty handy when you think how the real drama unfolded.”

State-of-the-art fire station

Fritz’s Wakefield station is an impressive resource that proved to be more than up to the task.

WT + NELSON FORESTS

“It was built in 2010,” he explains, “and can withstand earthquakes to magnitude 8. Our location is strategic to the region’s disaster relief because we’re the only unit far enough away from the coast to be totally secure in the event of a tsunami. “We’re a two-pump station, with two appliances permanently based here. Our layout is really well designed, with a roomy engine bay, separate changing room and a well-equipped kitchen. The people flow is highly efficient.” That flow was certainly put to the test in February.

Non-stop calls and enquiries

“The fire started on Tuesday at 1.18pm,” says Fritz, “kicking off an endless series of calls to the station. I spent the entire first day on the phone. As Chief Fire Officer my role is to get the fullest picture, help coordinate resources, and assist the command centre where I could. “I remember one call in particular. A man with a very strong Indian accent phoned in. He wanted to know how many worked in our team. I said we have 22 in our brigade. Later that night two gentlemen appeared with an enormous spread: butter chicken, rice, naan bread, the works. It was just what we needed. They came again the next night. That’s an example of the outpouring of support we received, not just from the local community, which was incredible, but also well beyond.”

Saving a sawmill

“By 2am on Wednesday, I was Division Commander for Yankee Sector, protecting Eves Valley, the Carter Holt Harvey sawmill, and Teapot Valley.” Fritz was assigned teams from Stoke, Richmond, Upper Moutere and Takaka urban brigades as well as directing a D8 bulldozer and two 30-tonne excavators, to help secure the fire edge from

“When that siren goes, you know someone is in need of help. The great thing is that we’re trained to be able to respond immediately to render real assistance.” spreading further. In addition, there were two fire appliances protecting the Eves Valley sawmill.

Nelson Forests’ supportive stance Fritz points out that his devotion to his volunteer firefighter’s duties has never placed his employment at Nelson Forests at risk. “They’ve always fully supported my role. When I became station chief, I told them it could pull me away from my work from time to time. Their reply was simply, ‘No problem, Fritz’. Anytime I’ve had to do a course or attend a conference – or respond to this most recent event – they’ve encouraged me 100 percent. “Nelson Forests treat you like family.

They’re forward-thinking and their values and integrity always stand up. Nelson Forests realise they themselves could just as easily have been in the firing line like their forestry neighbour, Tasman Pine Forests. It’s about looking out for one another.”

Evacuation added to the mix

As if all this wasn’t enough, Fritz and Sue, being Wakefield residents, were part of the town’s evacuation. “Friends in Hope put us up. It was so strange – Wakefield looked like some place in a plague disaster movie. No cars, no dogs, no sounds. It was eerie, a ghost town.” For all he went through, Fritz is remarkably humble about his role. “When that siren goes, you know someone is in need of help. The great thing is that we’re trained to be able to respond immediately to render real assistance.” He digs into a pile of letters received at the station during that time and pulls out a typical response from the public, a note written in blue felt pen decorated with small hand-drawn red hearts: “You are incredible,” it says. “Stay safe. Love you heaps!!”

Contact www.nelsonforests.co.nz

ARTS

The backto-front storytelling of a Golden Bay artist BY JOHN COHEN-DU FOUR

ralyn Doiron is a quiet force – a larger-than-life personality who paradoxically seems to thrive in moments of reflective, intimate connection. We meet in Takaka’s Dangerous Kitchen restaurant where the artist’s unique reverse-paintings on recycled windows are exhibiting throughout April. “I’m a storyteller at heart,” says Aralyn. “I used to think I needed to make ‘shouting’ art – hit viewers with it. But my subjects are about really human things, about our being in the world, and confrontational art can actually distance the viewer. It’s like someone banging on the front door – that’s not how a friend visits, they’ll come to the back door, to the kitchen for a cuppa.” Aralyn wants her paintings to speak softly to people, without too much fuss, on subjects she feels are all too often neglected. Hardly surprising when she’s the Golden Bay convenor for Death Cafe, casual get-togethers where the conversation is about death and dying, accompanied by tea and cake. “The intention is to change our relationship to death so that we make more of our time living. Our cultural fear of dying is a distortion of the life-death cycles of the natural world. I actually explore this in my piece Befriending the Unknown,” she says. In the painting a person holds up a small piece of gold – “Our best part,” says Aralyn – to a dark, scary thing towering over them. In another work, Red Shoes for Indigenous Blues, an indigenous child contemplates a pair of bright red shoes. In the background, the ghosts of her ancestors watch on. Above: Aralyn at work on Red Shoes for Indigenous Blues 84

Whimsical and spontaneous “The girl is a bridge, bringing indigenous wisdom into the modern world,” says Aralyn. Yet another piece whimsically sees the 19th century poet Emily Dickinson waist-deep in a pond reading her poems to an audience of three attentive carp. “Creativity,” says Aralyn, “is not always a solitary thing – we need to offer it to the world. Emily was famous for not sharing her poems while she lived.” So involved do we get in discussing the magic of visual storytelling, I almost forget to ask about her painting technique, the complete opposite of the usual approach of building up an image from background to foreground. “The layering’s a bit of a mind puzzle,” she says. “For example, to paint a woman in a flowery dress, the centres of the flowers are painted first, then the shading, followed by the petals, then the dress, and finally, the hill behind her. It’s like making a pizza starting with the cheese and ending up with the crust on top.” Another challenge: once there’s paint on the window Aralyn’s working blind. “I only see the result when the window is turned around – it makes me toss my perfectionist leanings aside and enjoy the spontaneous, sometimes primitive results.”

With this technique the images end up evocative – they draw you in. Before moving with her husband to New Zealand in 2007, Aralyn enjoyed a successful career as a professional artist in Boston, working as an illustrator, graphic designer, mural painter, special F/X artist for the movie industry, prop designer for theatre, window display artist, even a face painter. I note these all seem to share the thread of storytelling. “I think there’s a real hunger in people for being touched,” says Aralyn. “Story is the most powerful language, it makes us care.” It would seem so – barely two hours later, when I revisit the restaurant for a coffee, I see Red Shoes now sports a ‘sold’ sticker.

Aralyn is currently showing in Dangerous Kitchen and at MONZA Gallery, Takaka. She also exhibits occasionally at Kereru Gallery, Mapua. Visit www.aralyndoiron.com

IN THE GALLERY

Aprilâ&#x20AC;&#x2122;s top creative picks Change your look for winter with an exciting addition from one of our local artisans and galleries.

1. Paula Coulthard, Totaranui, painted and appliquĂŠ flag, 1820 x 960, Red Gallery, Nelson, 03 548 2170, www.redartgallery.com, $2150 2. Richard Sellars, Frequency, available as: Screenprint graphic design on voile fabric, 800mmx2400mm and screenprint ceramic frit on glass, 300x900mm, RSKB llXll studio art&design, Quiet Dog Gallery, Nelson, 03 548 3991, www.quietdoggallery.co.nz 3. Neville Parker, Tui in the round, 6mm carved mild steel plate, Origin on Hardy, Nelson, 027 259 4573, originonhardy@gmail.com, $1120.00 4. Jens Hansen, Archive Collection Piece, www.jenshansen.co.nz, image - Studio La Gonda, POA 5. Roz Speirs, Sunflower Bowl, fused glass, Wall to Wall Art, 112 Bridge St, Nelson, 027 500 5528, www.clarityglass.co.nz, $245 6. Nicola Reif, Bush Lush, pastel pencil and soft pastel, 360x500mm, Wall to Wall Art, 112 Bridge St, Nelson, 027 299 9010, www.nicolareif.com, $1500 7. Russel Papworth, Fantail sculpture, Forest Fusion, Mapua Wharf, 022 091 8380 www.forestfusion.com

BOOKS

Recent book releases COMPILED BY RENÉE LANG

Partisan James Caffin Available now, $25.00 HarperCollins

At Home with Hospice

NZAC Day always brings a crop of war-related books but this one is a little bit different in that it was first published in 1945. It then went out of print for many years, but this true story of a New Zealand soldier who escaped the clutches of a prisoner-of-war camp to join the Yugoslav freedom fighters during World War II deserves to see the light of day again.

BY RENÉE LANG

t’s just over 30 years since palliative care was first recognised as a medical specialty. On a local basis, beginning with the Hospice at Home service here in the Nelson Tasman region, it’s a service that has grown to the extent that it now touches nearly 40 percent of local residents in one way or another. To mark the occasion of the Nelson Tasman Hospice’s 30th birthday, local writer Naomi Arnold was commissioned to write a book about the people and events that have made this caring and much-loved institution such a big part of so many people’s lives. The resulting collection of stories, generously illustrated with images of those who have been involved, makes for an entertaining and informative read, starting with the Hospice at Home service that ran for 12 years, followed by the late 1999 opening of the Nelson Region Hospice in Manuka Street. But perhaps best of all, its recent publication coincided with the hospice preparing to move into its brand-new, purpose-built building in Stoke; the first time the many different hospice services have been under one roof. According to writer Naomi Arnold, she found the process of digging through hospice and local and national archives really interesting. “It’s a story of human spirit and a testament to the generosity of those who care about people and their families facing the end of life.” An impressive number of people willingly gave their time (and images) to tell the stories, among them volunteers, board members, health professionals and many others. At Home with Hospice is available online at nelsonhospice.org.nz, hospice shops in the region, and local bookstores. And isn’t it great to know that the proceeds of all sales go directly to hospice.

“It’s a story of human spirit and a testament to the generosity of those who care about people and their families facing the end of life.” NAOMI ARNOLD

The Wall John Lanchester Available now, $32.99 Allen & Unwin

magine it – Britain is surrounded by a concrete wall patrolled by conscripts (actually, given recent events, it’s not that hard to imagine). This taut dystopian novel by ‘an elegant and wonderfully witty writer’ (New York Times) is about a broken world and what might be found when all is lost.

The Great Wide Open Douglas Kennedy Available now, $37.00 Penguin Random House

ondering what to do over a wet weekend? How about sinking into a substantial saga set in 1980s New York featuring ‘the morass of family life’ and all its attendant drama? Written by bestselling novelist Douglas Adams, this one will keep you enthralled throughout its impressive 580plus pages.

WT + LESLIE & O’DONNELL

Strong business acumen and community links BY FRANK NELSON | PHOTO LISA DUNCAN

lenheim chartered accountants Leslie & O’Donnell offer clients a valuable combination of in-depth local knowledge along with commercial nous. A 16-strong team can advise on everything from day-to-day compliance and business valuations to family succession plans. Alex Barton, who joined Paul O’Donnell as director in the Seymour Street firm two years ago, believes they are well placed to service small to medium-sized businesses, including wineries, farmers and local retailers. Originally from a family farm in the King Country, Alex grew up in the Waikato and graduated from Auckland University with a joint degree in law and commerce, specialising in accounting. For the next 10 years she worked in London, Sydney and with Air New Zealand in Auckland, across finance, investor relations and strategy. Alex now draws upon those high-level corporate credentials for the benefit of local clients. Her new perspective sits comfortably with Paul’s deep Marlborough roots – his father Edwin was a Blenheim GP for 50 years – his granular knowledge of the region, and his seasoned approach to providing solutions to the diverse needs of the firm’s clients. “I think we provide a good balance, an experienced commercial accountant who’s Above: From left - Alex Barton and Paul O’Donnell

fresh to the neighbourhood working together with Paul who has been a trusted adviser to the local community for nearly 30 years,” says Alex.

Hands-on business experience

This pairing also provides handson experience in the local retail and hospitality sectors – Alex’s husband Richard is the owner of wholefood café Herb + Olive while Paul and his wife Michelle are joint owners of Cycle World. “We’re both involved in running businesses, not just talking about it,” says Paul. “As a firm we’re doing much more business advisory work, getting alongside clients to work on goal setting, estate planning and creating efficiency through new technology.” Leslie & O’Donnell are a gold status partner with Xero, the New Zealand cloudbased software platform that is revolutionising business accounting worldwide. “Our team is excited about new technology and offers free Xero training as part of our service,” says Paul. Using Xero offers a multitude of benefits, which clients will be able to gauge for themselves later in the year when Xero representatives visit, Paul adds. Xero’s new developments and enhancements will be available to all Leslie & O’Donnell clients. The links between the firm and the wider community continue to grow stronger with Alex a director of Marlborough Airport Limited and MDC Holdings Limited, the company overseeing the airport, Port Marlborough, and councilowned subdivisions.

“We’re both involved in running businesses, not just talking about it.” PAU L O ’ D O N N E L L

In addition, she has recently joined the newly established Audit and Risk subcommittee of the Te Tauihu-based iwi Ngāti Apa ki te Rā Tō. The sub-committee will work across the iwi’s group structure to help safeguard iwi member assets for future generations. As part of a broader, proactive approach to support clients, Leslie & O’Donnell last year invited Ian Blackman, an authority on rural succession planning, to speak to farmers and vineyard owners. In June, Paul will be presenting at a Red Meat Profit Partnership workshop in Blenheim, also on succession planning, while later in the year the firm will be partnering with Craigs Investment Partners to host a seminar on family trusts. The firm prides itself on its loyal and long-serving team who have formed strong relationships with local families and their businesses. “Our commitment is to treat our clients as family, providing honest reliable support throughout each of their unique journeys,” says Paul.

Contact www.leslieodonnell.co.nz Ph 03 579 3093

MUSIC

The long, hard road to fame and fortune BY PETE RAINEY

Photo: Topic Photography

recently watched a fascinating documentary on Netflix. Five Foot Two follows Lady Gaga as she releases a new album and prepares for a half-time performance at the Super Bowl final. It’s a particularly revealing account of her emotional struggles, as well as another reminder of her immense talent. So it was with interest that I noticed recently an article written by American correspondent Lauren Bohn and brought to light by Public Broadcast Radio in America. It recounts how, when Bohn was a freshman at NYU and Facebook was only a year old, she came across a Facebook group that supposedly broke her heart. Its name: ‘Stefani Germanotta, you will never be famous’. The page housed pictures of a pretty young 18-year-old NYU student who sang and played piano at local bars. The group was peppered with comments, vilifying the aspiring musician for being an ‘attention-whore’. Scores asked: “Who does she think she is?” Bohn recalls, “I couldn’t shake the raw feeling of filth while scrolling down that Facebook page, but I pretty much – and quickly – forgot about that group and that girl with the intense raven eyes.” Five years later Bohn was on an Amtrak train from NYC to Philly, reading a New York Magazine profile on Lady Gaga when she read the first sentence of the second paragraph, which revealed that Lady Gaga’s given name was Stefani Germanotta. That revelation haunted Bohn, who recently went on to write about the coincidence and point out that Gaga (subject of that vitriolic Facebook page) has recently become the first person in

history to win an Oscar, Grammy, Bafta and Golden Globe in one year.

Don’t give up The concept of fame is an interesting one, and Gaga herself places context around her success, saying at the Oscars, “This is hard work, I’ve worked hard for a long time, and it’s not about winning. What it’s about is not giving up. If you have a dream, don’t give up. It’s not about how many times you fall; it’s about how many times you stand up and are brave and keep going.” What does it take to be famous as a musician in New Zealand? Obviously hard work will go a long way towards creating enough momentum to guarantee fame. Arguably some of our most hardworking musicians aren’t household names, but deserve to be famous. One such person is Joel Little, a New Zealand record producer, musician and a Silver Scroll and Grammy Award-winning

“If you have a dream, don’t give up. It’s not about how many times you fall, it’s about how many times you stand up and are brave and keep going.” L A DY G A G A

Above: Award-winning songwriter Joel Little and Lorde

songwriter. He is best known for his work as a songwriter and producer with Lorde, Broods, Sam Smith, Elle Goulding and Imagine Dragons. I first met Joel through Smokefreerockquest when he was singer and guitarist of pop punk band Goodnight Nurse. The band released two studio albums, both of which peaked at number five on the New Zealand top 40 albums chart. In 2011, he set up his own production studio, Golden Age, in Morningside, Auckland and went on to co-write and produce, record and mix EPs and singles for Lorde. Little also co-wrote, produced, mixed, engineered and played the instruments on the debut Lorde album, Pure Heroine, which was released worldwide on 30 September 2013. Lorde and Little won a Grammy award in January 2014, winning Song of the Year for Royals. He has also produced most of Broods materials over the last few years. Joel is a shining example of a young New Zealander at the top of his game creatively, not yet a household name, but working hard to create success. Keep an eye out for his work – you will not be disappointed.

FILM

An Accidental Spy BY EDDIE ALLNUTT

Red Joan Biography, Drama Directed by Trevor Nunn Starring Judi Dench, Sophie Cookson, Tom Hughes, Stephen Campbell Moore and Tereza Srbova 1hr 50min Rated M

trange things can happen when a science student makes a new comrade and they both end up tuning in to Radio Moscow, under the covers. Red Joan is based on a spy novel written by Jennie Rooney whose main protagonist is Joan Stanley. Rooney took her inspiration from a real-life person by the name of Melita Norwood (1912 – 2005). Norwood, a British civil servant, has been described by many as the most important female agent ever recruited by the USSR, and one of the longest serving. Once discovered, she was dubbed ‘Granny Spy’. Two actors play Joan Stanley, in two junctures of her life; Judi Dench (M in Skyfall) as the widowed pensioner who’s just been charged with treason and Sophie Cookson (Kingsman) as a demure student at Cambridge, where she began her ties with the conniving commies thanks to the magnetism of the saucyyet-steely Sonya (Tereza Srbova) and her firebrand brother, Leo (Tom Hughes). Although Stanley doesn’t give much away to the dour MI5, their inquisition prompts her to reminisce to recall her story and leave us cinemagoers with the contentment of actually – for once – knowing more than the Secret Service. Dench is quite brilliant in what little we see of her. Her anxious look when there’s a knock on the door and bittersweet expressions before pondering over past lovers perfectly set the scene. We see more of Cookson who’s excellent in her role with plain but pretty looks and naivety, and as a female who shouldn’t be underestimated. The film depicts Stanley as more of an accidental spy, trying to do the right thing for humanity when it came to a three horse race for the atomic bomb and being pejorative about what happened in Hiroshima and Nagasaki. However, Norwood is likely to have been much more of a red-blooded Pinko with zeal to provide Stalin with fissile formulas. Don’t expect the thrills of a sharp-dressed man hanging precariously from a cable car in Rio while saving a curvaceous brunette from a dude with decay or the crackle of suspense that surrounds le Carré’s George Smiley. Red Joan is more in the Enigma ilk with some focus on physics and history. Director Trevor Nunn gives us a thoughtful espionage biopic that keeps us in the cinema until the credits roll, but you may leave thinking the cook left a few beetroot strips and peppercorns out of the borscht. The costume and scenes are authentic to suit the mood of the times along with good cinematography, apart from a digital fleet of destroyers that Battleship Potemkin may well have sunk. And let’s not forget that that silent came out in 1925! Minks, Guevara coffee mugs and old photos give clues throughout the film to cut down on actions and words. Eddie Allnutt has left the theatre and headed to Bamboo Tiger for a Moscow Mule.

CERTIFIED ORGANIC WINES VEGAN-FRIENDLY MADE IN BRIGHTWATER, NELSON

Available at: • Fresh Choice Nelson, Richmond & Takaka • Raeward Fresh & Henry’s Richmond • New World Nelson & Motueka • Four Square Mapua

www.kaimirawines.com

NZ847

ACC R E D I T E D

EVENTS

Regular Markets

Nelson Tasman

Every Saturday morning

Sunday 7

The Nelson Market 8am to 1pm

Motueka Kai Festival

MONTGOMERY SQUARE

A huge range of food and food-related stalls with the parade and pageant starting at 11am. Entertainment includes a variety of local performers. From 10am to 3pm.

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

Every Wednesday Nelson Farmers’ Market 8.30am to 1.30pm

DECKS RESERVE, MOTUEKA

KIRBY LANE

Monday 1 to Tuesday 30 Heritage Festival Explore the region’s heritage throughout the month. For the specific programme visit www. nelson.govt.nz/recreation/festivalsand-events/heritage-festival. VARIOUS VENUES, NELSON

Friday 12 Foxtrots live Young musician Zoe Scott (aka Foxtrots) combines her unique songwriting skills with her effortlessly powerful voice to get her message across. Door sales. Starts 8pm. THE BOATHOUSE, NELSON

Saturday 6 to Monday 8 Orpheus An internationally award-winning modern retelling of an ancient tale of impossible, death-defying love told through hair-raising spoken word and soaring soul music, woven together in a world of dive bars, side streets and ancient gods. From 7.30pm to 8.40pm. THE PLANT, BLENHEIM - SATURDAY 6, 8PM. MUSSEL INN, GOLDEN BAY SUNDAY 7, 7.30PM. THE BOATHOUSE, NELSON - MONDAY 8, 7.30PM

Sunday 7 City2Saxton Walk, run or wheel your way along 10km of Nelson’s famous bike paths from Victory Community Centre to Saxton Fields in this fundraiser for Big 90

Brothers Big Sisters of Nelson Tasman. From 7.30am to 11.30am. VICTORY COMMUNITY CENTRE, NELSON

Friday 12 to

Swedish indie pop and European free improvised music. 8pm to 10pm. FAIRFIELD HOUSE, NELSON DHARMA BUMS CLUB, WAIRAU VALLEY - FRIDAY 12, 8PM TO 10PM

market stalls. From 11.30am to 3.30pm. WILLOW BANK HERITAGE VILLAGE, WAKEFIELD

Sunday 14 to Wednesday 17

Saturday May 18

Saturday 13 & Sunday 14

The Wairau Affray

Line by Line Art Exhibition

Living Wood Fair

A developmental staged reading of a play about the ill-fated attempt by Nelson colonists to confront Te Rauparaha and a party of his men at Tuamarina in 1843, in a dispute over ownership of the Wairau. 3.30pm to 4.45pm Sunday & 7.30pm to 8.15pm Sunday to Wednesday.

Artist Kathaleen Bartha and architect Richard Sellars of Continuum Architects have teamed up to develop a multi-design art collaboration, exploring styles and ideas that apply to various substrates and materials. From 8.30am.

Demonstrations, workshops, presentations, displays, music, a market, food stalls and a natural building area, focusing on growing trees and turning them into timber; environmental sustainability, care and protection; creative arts, wood and bush crafts and natural shelters and homes.

QUIET DOG GALLERY, NELSON

TOTARA WHENUA, EAST TAKAKA

Saturday 13

Sunday 14

Antipodes NZ Tour

Wakefield Apple Fair

A collective of New Zealand and Australian jazz musicians playing original compositions drawn from diverse influences – modern New York jazz meets

Celebrate the apple harvest. Freshly pressed apple juice, apple displays, live entertainment, children’s activities, burgers, food and

Thursday 25 Nelson Tasman & Marlborough ANZAC Day services Throughout the Top of the South, ANZAC Day commemorative services will be held at local war memorials, with dawn services at 6am, and others 10am or 11am starts. Check with your local RSA for your nearest ANZAC service. ASSORTED VENUES & TIMES

THE SUTER THEATRE, NELSON

Sunday 21 Mapua Easter Fair Old favourites from a massive range of stalls selling food, crafts and other goods to fairground rides, bouncy castles, pony rides and more. Visit facebook.com/ Mapua-Easter-Fair. 9am to 3pm. MAPUA DOMAIN, MAPUA

Photo: ChameleonsEye / Shutterstock.com

APRIL

EVENTS

Regular Markets

Marlborough April 13 to 15

Every Saturday for the summer

The Road That Wasn’t There

Marlborough Artisan Market summer hours 9am-1pm

A uniquely Kiwi story following a young woman who strays from the beaten track and finds herself in a paper world, the vintagestyled show uses handmade puppetry (both on rods and with shadows) and live music to tell the story that is reminiscent of Pan’s Labyrinth. Suitable for ages 8+. Saturday, Sunday and Monday 10.30am to 11.30am and 1.30pm to 2.30pm.

THE QUAYS, HIGH STREET, BLENHEIM

Every Sunday Marlborough Farmers’ Market 9am - 12pm A&P SHOWGROUNDS

ANDERSON THEATRE, BLENHEIM

APRIL Tuesday 2 William Trubridge - World Champion Freediver William Trubridge can hold his breath for seven minutes and 29 seconds (stationary breath hold). Hear first-hand his story of endurance, mind control and science. From 5.30pm to 7.30pm. ASB THEATRE MARLBOROUGH, BLENHEIM

Wednesday 3 to Sat 13 It’s My Party & I’ll Die If I Want To (R13) Ron Patterson has been told he has a terminal illness and doesn’t have much time left, so decides to call his family together to share this news. A black comedy combining hilarity

Sunday 28 Earth Day Picnic Celebrate the 49th International Earth Day with a family picnic organised by Climate Karanga Marlborough. The theme for this year’s International Earth Day is Protect Our Species. From 10am to 3pm. POLLARD PARK, BLENHEIM

with the odd touch of pathos. Shows start 7.30pm. BOATHOUSE THEATRE, BLENHEIM

Thursday 11 Aro - Manu Album Release Tour Aro’s sound is distinctly Aotearoa/NZ pop, with a range of other influences including RnB, jazz and kapahaka. Husband and wife duo Charles and Emily (Rice) Looker share their native bird-inspired project titled Manu (bird); a bilingual – te reo Māori and English – 10 track album. Koha entry, from 7pm to 10pm. LE CAFÉ, PICTON

Friday 12 Cats This new production of Andrew Lloyd Webber’s masterpiece, Cats

is based on Old Possum’s Book of Practical Cats by T. S. Eliot. The musical tells the story of a tribe of cats called the Jellicles and the night they make what is known as ‘the Jellicle choice’ and decide which cat will ascend to the Heaviside Layer and come back to a new life. 7.30pm to 10pm. ASB THEATRE MARLBOROUGH, BLENHEIM

Friday 12

Monday 15 Vera Lynn: Hits of the Blitz Starring Vicki Lee and featuring the Marlborough District Brass Band, Vera Lynn: Hits of the Blitz is a community fundraiser for Alzheimer’s Marlborough, the Marlborough RSA, The Garrison and Marlborough District Brass Band. From 7pm to 9.30pm. ASB THEATRE MARLBOROUGH, BLENHEIM

Finn Andrews Finn Andrews of The Veils celebrates the imminent release of his debut solo album One Piece At A Time, live on piano. PLAYHOUSE CAFE & THEATRE, TASMAN, FRIDAY 12, 8PM. THE PLANT, BLENHEIM, SATURDAY 13, 8PM. THE MUSSEL INN, ONEKAKA, SUNDAY 14, 8PM

Friday 19 to Sunday 21 Yealands Classic Fighters Airshow Featuring more than 100 aircraft, this year’s airshow theme is ‘Saluting Women in Aviation’, recognising a century of significant contributions to the world of aviation, made by women across the planet. Friday 10am to 7pm, Saturday and Sunday 10am to 4pm. OMAKA AVIATION HERITAGE CENTRE, BLENHEIM

Tuesday 23 Rhythms of Ireland A spectacular evening of traditional Irish dance, music and song enhanced by stunning costumes, lighting and sound. From 7.30pm to 9.30 pm. ASB THEATRE MARLBOROUGH, BLENHEIM