Nelson Tasman and Marlborough’s magazine /
ISSUE 161 / DECEMBER 2019 / $8.95
Festive fare to delight
Eat, drink & be merry
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Christmas Gifts Latin Community Easy & Epic Adventures Apartment Living Seaside Sanctuary Picton’s Super Baker Edinburgh Festivals Holiday Reading Anne Frank Doco
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T H E S E LLE RS R O O M Residential & Commercial Joinery
’ kitchens Entertainers they'll love ... The Sellers Room
VISIT OUR SHOWROOM AT 9 ECHODALE PLACE, STOKE
And find entertaining ideas for your kitchen
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Proud suppliers of
BATHROOMS • LAUNDRIES • STAIRS • WARDROBES • COMMERCIAL • FURNITURE Freephone 0800 469 537 • Phone 03 547 7144
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SHOWHOME
1 Piwakawaka Drive, Stoke
MERRY CHRISTMAS from the team at Mike Greer Homes. We would like to thank all of our customers, contractors and suppliers for an incredible year. We wish you and yours a very happy and safe holiday period.
03 544 7873 mikegreerhomes.co.nz
Features Issue 161 / December 2019
Nelson Tasman and Marlborough’s magazine
24 Christmas goodwill The season of giving is upon us. Ivy Lynden explores its origins and implications
30 Local Latin community Nelson Tasman has a vibrant Latin community, as Sarah Nottage discovers
38 Easy & epic adventures
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Fast-paced adventure is not for everyone, yet there are plenty of options for those who enjoy a slower pace as Sophie Preece explains
45 Apartment Living Apartment living is on the rise in Nelson with the opening of the new Betts Apartment building. Lynda Papesch looks at this increasingly popular lifestyle choice
INTERVIEWS
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12 My Big Idea Spreading a little kindness and making the world a sweeter place with baking is the aim of a dedicated group of Kiwi volunteers, writes Nicola Deane
20 Local Connection Picton baker Margaret McHugh has dedicated her life to creating culinary delights, reports Frank Nelson
22 Rising Star An award-winning company is helping people work together to create solid and sustainable solutions, Sophie Preece writes
102 My Education Chrystiana Wright talks to Chris Chamberlain about the Bachelor of Aquaculture and Marine Conservation course at NMIT 4
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Unique Rural Lifestyle
Sections for Sale An exciting development in coastal Nelson, Mākoha Ridge offers a tranquil forever lifestyle with stunning sea views, mere minutes from the city’s centre. • Prices from $430,000 • Fully serviced sites • Certified building platforms from 575m2 • Expansive sea views!
Mākoha (the Māori word for tranquil and undisturbed) is located in the Todd’s Valley foothills and with mixed-size lifestyle sections, ranging from 2083m2 to 2.2 hectares, will appeal to a diverse range of buyers. This is no ordinary subdivision. The developer’s intention has been to create an enhanced living environment that residents will enjoy for many years to come, with unobstructed coastal, mountain and rural views and a predominantly north to west-facing aspect. This is a unique opportunity to build your dream home, on your own piece of paradise nestled privately on an elevated ridge.
For development vision, covenant questions and to book a private viewing with the developer, call Jamie Harrington on 021 65 1158 or visit
makoharidgenelson.com 5
Columns Issue 161 / December 2019
FASHION
53 Christmas party time Stylists Poppy MacPhedran and Amy McLeod create stylish looks for the festive season with photography by Ishna Jacobs
LIFE
62 My Home An award-winning holiday home in Motueka makes the most of nature and natural materials, says Brenda Webb
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68 My Garden Annabel Schuler looks at a whole bunch of options for festive florals
70 Wellbeing Savour your food, says nutritionist Emily Hope
72 Dine Out Reviewer Hugo Sampson finds a space blooming with creativity, thoughtfulness, love and fine food
74 My Kitchen Yummy Christmas fare from Madame Lu’s Kitchen
78 Wine Think pink and bubbles this Christmas, Sophie Preece advises
79 Brews Consider beer with Christmas dinner, says Mark Preece
ACTIVE
88 Sports
84 Travel Writer Jo Richards heads to Edinburgh for a wee festival or two
86 Adventure Mountain biking enthusiasts now have two new options to get their adrenaline pumping, explains Sophie Preece
87 Motoring Subaru’s XV is winning its sales race, and the second-generation model is more popular than ever, reviewer Geoff Moffett writes 6
96 Music
Craig Sisterson catches up with former Waimea College basketballer Gracie Roberts, now playing with the pros in the Netherlands
Several significant pipe organs found in and around Nelson are included in a new book More Than a Pipe Dream, says Renée Lang
97 Film A powerful message comes from the latest Anne Frank film, writes reviewer Eddie Allnutt
CULTURE
92 Arts Nelson artist and art teacher Jo Tyson is entering something of a new chapter in her career. John Du Four talks to her about what lies ahead
94 Books Renée Lang suggests that although cookbooks always make wonderful gifts, there can be more to the nonfiction genre than recipe collections
REGULARS
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Editor’s letter & contributors 10 Noticeboard 14 Snapped 93 In the Gallery 98 Events
boutique noun attributive bou-tique | \bü-tēk A small company that offers highly specialised services or products
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ore than 90% of our business comes as a direct result of genuinely happy clients. And that’s just the way we like it! When you refer us to friends and family, then we know we have achieved exactly what we set out to do.
We will always do more, try harder, work smarter and never give up until we deliver results.
debbiecooper.co.nz Ph: 03 546 4706
7 Debbie Cooper Real Estate Ltd (Licensed under the REAA 2008)
Editor's letter
Editor
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Manager
ime has flown by this year and soon a certain jolly gent will be squeezing his girth down numerous chimneys – or via doors, windows etc – to spread peace and goodwill throughout the land. We all lead such busy lives that we need goodwill occasions and activities to help us remember that life is not all about work. Christmas and New Year with its associated time out is one of those. Yes, some people still have to work, but the overall vibe around Christmas is one of holiday fun and family times. A time for giving, it’s not just about material gifts. Giving may be as simple as spending more time with loved ones, popping across to see an elderly neighbour or helping those less fortunate. A single parent for many years, I remember stressing about Christmas because all our relatives were unaffordable miles away; that is until a friend conceived the idea of hosting an ‘orphans’ Christmas’. All of those who had no-one gathered together for a shared meal; everyone contributed and the onus was on sharing time not presents. Sometimes it is the little things that make a world of difference; good deeds such as making a phone call halfway across the country, linking people and just being there. Of course the festive season is also about remembering all the good times from the preceding months, and planning more for time to come. As always this issue is full of great reading for relaxing times ahead, and I’d like to thank everyone who plays a part in its success. Readers and writers, advertisers and photographers and the amazing team that is WildTomato – you know who you are – well done and long may it continue. Have a Merry Christmas, a Happy New Year and stay safe. LYNDA PAPESCH
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Design & art direction Hester Janssen design@wildtomato.co.nz
Contributors
Eddie Allnutt, Phil Barnes, Chelsea Chang, Elora Chang, John Du Four, Maureen Dewar, Emily Hope, Steve Hussey, Bob Irvine, Ishna Jacobs, Renée Lang, Ivy Lynden, Brent McGilvary, Poppy MacPhedran, Amy McLeod, Geoff Moffett, Sarah Nottage, Mark Preece, Jo Richards, Hugo Sampson, Annabel Schuler, Craig Sisterson, Adena Teka, Karaena Vincent, Brenda Webb, Dominique White, Chrystiana Wright
Advertising executive 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
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: WildTomato/ @wildtomatomagazine @_WildTomato
Pic’s Peanut Butter World reigns supreme
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Laura Loghry 027 378 0008 laura@wildtomato.co.nz
Publisher
Love local ell done to Pic’s Peanut Butter World in Stoke, which recently won the coveted supreme award at the annual Property Council Southern Excellence Awards. The complex, which houses a factory, café and store, also won the Resene Urban Design Award. Pic’s Peanut Butter World is “a landmark building and a shining example of great urban design,” say the judges. “The impact this one building has had on the community and wider region would not have been possible without the collaboration of Coman Holdings as the landowner and developer, and Picot Productions as the tenant. This
Lynda Papesch 021 073 2786 lynda@wildtomato.co.nz
Read online at issuu.com/wildtomato
relationship, the vision, the design, the workmanship and the ensuing success are to be celebrated.” The awards, which are now in their fifth year, recognise excellence in people in property, and are open to Property Council members and nonmembers in the South Island. This year 19 nominations were received across seven categories. Marlborough-based Ant Clarke was named Property Professional of the Year. Mr Clarke, who owns two construction companies, has helped to lift the level of residential accommodation for migrant vineyard workers.
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 Madame Lu’s Kitchen, recipe on page 77
Contributor spotlight FRANK NELSON
Local Connection (page 20) I’ve worked as a writer and editor in England, Australia, the United States and New Zealand. I have a beautiful home in Blenheim where my wife Maria and I run a Bed and Breakfast in the summers. But when winter approaches we migrate north for about four months, travelling mostly to England, Europe and the U. S. This also enables us to catch up with our son in Barcelona and our daughter who lives near Newcastle, New South Wales. I write regularly for publications here and in America and have written two humourous travel books, All You Need is Luck and A Little More Luck.
SOPHIE PREECE
Easy & Epic Adventures (page 38), Rising Star (page 22), Wine (page 78) Adventure (page 86) When I came to Marlborough in 2002, straight from a stint on the Phnom Penh Post, I expected my time at the local paper to be the classic stepping stone to a bigger masthead. Seventeen years on, having explored the Top of the South by boot, bike, yacht and ski, often with a salmon farmer and two kids in tow, I have no regrets about staying put. As well as writing for work and adventures for fun.
C H RY S T I A N A W R I G H T
Selling your property?
Each week over 859,000* New Zealanders read the Property Press.
Fish Where The Fish Are Be where the market is already looking.
Ask your real estate professional about Property Press.
My Education (page 102) Cackhanded and prone to scrawling haphazardly on a page, I’m a 19-year-old student fresh out of college and currently studying the Writing for Creative Industries course at NMIT. I’ve been practicing karate for nine years and hope to publish my own novel at some point in time. I have a penchant for wearing men’s shirts to avoid pastel colours and enjoy writing about the unordinary, the occasional grisly bar fight, and a range of disgruntled and witty characters with brazen tempers. At home, I have two tubby and spoilt cats — a tabby and white prancing tom called Rocky and black cat with a white tuft chest, Malibu.
Also available online at www.propertypress.co.nz
*Statistics from Horizon Research’s February 2017 survey, 2066 respondents aged 18+, weighted to represent the New Zealand national adult population. The survey has a maximum margin of error at a 95% confidence level of +2.2% overall.
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NOTICEBOARD
Little blue penguins liberated in Picton
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Excellence in outdoor leadership recognised
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dedicated Outward Bound instructor who has been known to dress as a pirate is among nine inspiring Kiwis recognised for excellence in outdoor leadership recently, at the New Zealand Outdoor Instructors Association (NZOIA) Excellence Awards. The ‘Emerging Instructor’ award went to Lacey Beadle, who works as an outdoor instructor at Outward Bound, for her expertise in tramping, kayaking, rock climbing and mountain biking, as well as her penchant for dressing up in costumes – including as a pirate – to bring a touch of humour to her lessons. Lacey holds NZOIA qualifications in bush, rock and sea kayaking. Prior to her role at Outward Bound she worked for Hillary Outdoors and studied at Aoraki Polytechnic, finishing her diploma in 2014. One of six tertiary awards for recently graduated guides and instructors with outstanding potential went to NMIT graduate Shania Kuipers.
Award-winning research
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wo Nelson Tasman Marlborough groups were among those honoured at the recent Economic Development New Zealand (EDNZ) conference in Blenheim. The top award went to Marlborough Smart+Connected Economic and Community Development Programme (see page 22), while the Nelson Tasman Innovation Neighbourhood took out the Best Practice Award for Collaboration. Above: Justine Gilliland, CEO Venture Taranaki, Mark Rawson (EDNZ board member), Pam Ford (EDNZ Chair)
Photo: Tom van der Burgh
family of three rescued little blue penguins has been successfully rehabbed and released on Kaipupu Wildlife Sanctuary in Picton Harbour. The penguins were rescued earlier in the year by EcoWorld Aquarium & Wildlife Rehabilitation Centre staff after members of the public alerted them to the family trapped and distressed in a drain in the Interislander ferry car park in Picton. Affectionately named Harry, Meghan and Archie, the penguins were looked after until well enough to be liberated.
Above: Lacey Beadle receiving the Emerging Instructor Award from NZOIA committee member Jo Thompson. Photo Andy Thompson Photography NZ
Where do you read yours? Amy and Luke Judge read a WildTomato at Kingswear, Devon, United Kingdom Send your image to editor@wildtomato.co.nz ONLY JPG FILES ACCEPTED, MIN 1MB
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Sailing wine to victory
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amily Affair carries her cargo of Whitehaven wine to victory in Division 2 of the recent 2019 Wineworks Wine Race from Waikawa to Wellington. Run by the Waikawa Boating Club, the race launches each new vintage of Marlborough wines into the capital via a hotly contested yacht race. Each yacht carries the wine of a particular winery with bragging rights going to the wines carried by the winning boats. Division 1 honours went to 18-race veteran Chris Williams helming his Farr 38 Flying Fox bearing wine from The Ned.
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Photo: Brent McGilvary
MY BIG IDEA
Making baking treats Spreading a little kindness and making the world a sweeter place with baking is the aim of a dedicated group of Kiwi volunteers. Nicola Deane explains. What is your Big Idea? Good Bitches Baking is a network of people who want to show kindness to those in their communities who are having a tough time. We do this by baking them a delicious treat. There are too many people out there having a tough time; families with children in hospital, those using food banks and soup kitchens, residents in hospice and their loved ones, women and children fleeing domestic violence. We hope to give them just a moment of sweetness in their time of crisis. People tell us that knowing someone cared enough to make them a treat helped them through the toughest of days. Above: Nicola Deane, left, and Betty Ross are among members of the Nelson Tasman chapter 12
How did it come about? Nic and Marie are the founding bitches. Four years ago, they decided to try to make the world a little bit less lousy, by baking treats for people having a tough time. They asked if anyone else wanted to join in, and had no idea that thousands would. In fact, so many people have joined them that they have grown from a tiny group of 15 people based in Central Wellington to a national registered charity that’s growing all the time. Right now, there are 25 chapters already bitching around the country, and at least five more in the pipeline. There are well over 2100 active volunteer bitches, and so many people joining every day that in some places they even have waiting lists. And while they have well and truly lost count, they reckon that together, they have given over 700,000 moments of sweetness since the group began. Volunteers know that being kind makes them feel great and recipients are quick to say that receiving kindness makes them feel more cared for, more worthwhile and less alone.
As a group, we want everyone to feel this, so we’re trying to make Aotearoa the sweetest place on earth.
Who is involved? Anyone can be a Good Bitch – it’s a very admiring and gender-inclusive term. Good Bitches are people who want to help those in their community who are having a tough time. You don’t have to be a master baker, because it’s the kindness in your intentions that matters more than the final product.
Who benefits? The whole community. The great thing about Good Bitches is that we are not limited to just one person or charity, we help a wide range of people, our recipients range from hospice, to the men’s shelter to Ma’s Place, all local people doing wonderful things to make lives better.
How do people become involved? It is really easy, just call or email at 03 544 0618 or nelson@gbb.org.nz to find out more information.
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Snapped WildTomato goes out on the town‌
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Garden Marlborough party Longfield Gardens, Fairhall PHOTOGRAPHY BY ADENA TEKA
1. Rod McLeod & Robyn Gifford
5. Rob & Lynn Hammond
2. Jackie McCreanor & Stacey Lismore
6. Karen & Warner Nichol & Rachael Matthews
3. Carey Huria, Adena Teka & Andrea Harnett
7. Nicola Norton & Kate Clark
4. Jason Giblin, Sarah Hammond & Anneke Giblin
9. Rob Hammond, Philipa & Bruce Pattullo
8. Scott & Kara Wight
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master planning commercial residential environmental management plans
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olivia@obdesign.co.nz | 027 464 6694
www.obdesign.co.nz
SNAPPED
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2 Edwin Fox cocktail party Endeavour Park Pavilion, Picton 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
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1. Murray & Joanne Giles & Brian Wilcock
4. Rosemary & Alan Thompson
2. Ann Allen, Wendy Stewart & Jenny Baker
6. Kevin Wilcock & Judith Saunders
3. Nigel Costley, Kim Pears, Steve Austin & Dean Heiford
7. Joan Hansen & Anna Howell
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5. Linda & Simon Ellis
8. Russell & Wendy Stewart
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Topp Twins, Nelson Arts Festival Theatre Royal, Nelson PHOTOGRAPHY BY STEVE HUSSEY
1. Helen McCarthy, Anne Dons & Catherine Lewis 2. Karen Moynagh, Adrienne Cairns & Jacqui Cleary
5. Annie Henry & Mike Milstein 6. Sally Mottram-Dubieniec & Steve Dubieniec 7. Richard Daniell & Sarah Holman
3. Sarah Mills, Kate Moynagh, Marian Willberg & Emma Mosley
8. Katherine Day & Vicky Chamberlayne
4. Dave Hockey & Victoria Peacock
9. Terry Bone & Justine Whitfield
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NRBGCT Couture at the Cathedral Christ Church Cathedral, Nelson PHOTOGRAPHY BY KARAENA VINCENT
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1. Trisha Eden & Gaile Noonan
5. Ros Pochin & Tanya Glenn
2. Heather Finlayson-Boyd & Nicky Prinsep
6. Olivia Barker & Phoebe Legge
3. Cat Cliffin, Lisa & Chris Harvey & Mike Rollo 4. Julie Baxendine, Carol Hargadon & Philippa Dawson
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Marlborough Chamber of Commerce Business Excellence Awards Convention Centre, Blenheim 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. Kelvin Scoble, John Herkt & Angie Scoble
4. William Rayner & William De Reeper
2. Jaimee Noble, Kalita Cresswell, Nigel Timpson, Yolande McIntyre & Karen McKee
5. Simone & Chris Goodyer
3. Anna Thomas, Julie Spencer & Trisha Thompson
6. Rosemary Wells, Yvonne Dasler & Lauren Dodson 7. Paula Stone & Margaret Neylon 8. Sarah & Damien Cohon
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2 Nelson Chamber of Commerce Business Excellence Awards Trafalgar Centre, Nelson
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
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1. Alex Davidson & Lisa Charles
5. Murray Hart & James Middlewick
2. Debbie Smith, Wayne Nicolle, Reagan & Juanita Poynter & Murray Scott
6. Megan Kitchener, Jessie Creedmore & Trina Zimmerman
3. Ian Hussey, Rebecca Greig, & Scott Tambisari
7. Marina Hirst-Tristram, Sarah Derecourt & Gabrielle Hervey
4. Richard Butler & Gill Ireland
8. Adrien Turnage & Marie Austin
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LOCAL CONNECTION
Turn on the oven Famous chef Julia Child once said: “If you’re afraid of butter, use cream.” Picton super baker Margaret McHugh isn’t afraid of using lashings of either, as Frank Nelson discovers. P H O T O G R A P H Y B R E N T M C G I LVA R Y
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argaret McHugh just smiles when she hears various experts spouting ‘new’ advice about our food and cooking – how our ingredients should be natural, unprocessed, sustainable, ideally organic, and grown close to where we cook and eat them. It’s not that the baking and catering legend from Picton disagrees with what’s being said but for her all this is nothing new; she’s always made simple, fresh, healthy and wholesome food ever since she was a tot in her mother’s kitchen in Southland. “She used to pull up the stool and whenever she was making anything I was right there beside her at the kitchen bench. I’ve never known life without the Edmonds Cookery Book.” Margaret was born in 1950 on an isolated dairy farm near Winton where they pretty much had to grow their own food, learn to be smart about making do with often limited resources, and where the journey from field to fork was necessarily a very short one. 20
At the tender age of 10, while her mother was away for two weeks looking after sick relatives in Invercargill, Margaret found herself cooking for her father, two brothers and Angus, the farm help. She made dinner every night plus packed lunches for everyone. She left her Catholic boarding school at 15 and a half. “I loved every moment of it but didn’t stay long because I had things to do and a world to see,” she explains matter-of-factly. “I have no regrets. I always wanted to do cooking.” Harnessing her exceptional culinary and organisational skills to a passion for food and hospitality, Margaret has enjoyed a memorable career which started in New Zealand, moved for about six years to London, and is today still going strong in Picton. No stranger to hard work and something of a perfectionist, Margaret has often found herself working two or three job simultaneously, and that pattern continues to this day. “I’ve been a ferocious worker by choice and I’m still a 12-hour day girl even at 68,” she laughs. The London adventure saw her juggling various handson and managerial roles in the kitchens of several upmarket pubs and restaurants while fitting in additional contract work wherever possible.
“I have no regrets. I always wanted to do cooking.” MARGARET MCHUGH
“Cooking books are a guideline but you have to be adaptable. I don’t need books all the time.” MARGARET MCHUGH
Returning to New Zealand in 1974, she settled in Queenstown where she worked as a sous chef in the Skyline gondola restaurant, at the swish Country Lodge in Fern Hill, and then at Treetops, a popular seafood restaurant. Aiming to become self-employed, Margaret took over the catering contract on the TSS Earnslaw and spent the whole of the ’80s feeding hungry passengers as they were ferried around Lake Wakatipu on the vintage steamer.
Doing what she loves
During this time the prodigious McHugh powerhouse also had a deli called Chadwick Catering, was managing Millies restaurant for about 18 months, and running a bed and breakfast ... she even made time for 12 years on the Queenstown council. “My father always said, do what you love doing and get someone to do everything else.” Accordingly, Margaret had someone managing the deli and says she has always employed a housekeeper. “I don’t do any high dusting and I’ve yet to be introduced to a vacuum.” In 1998 she moved to Auckland and with her future husband Bill – the long-time friends married three years ago – bought the Gourmet Food Store, a delicatessen and contract catering business in Remuera Road. Margaret’s early clients included the Institute of Chartered Accountants, the Commerce Club (now the Remuera Club) and the Auckland High Court café where customers ranged from judges to those on the other side of the law. As the business grew to about 50 staff, including casuals, Margaret was working five days a week in the commercial kitchen, catering various functions including concerts, shows and cocktail parties at the Aotea Centre, plus attending three farmers’ markets each month. On top of her hectic business life, she also joined a small racing syndicate whose horse, Waikeeperdacash, won nine races at Ellerslie. “I always have to have a little bit of excitement in my life,” she quips.
Autobiography coming
By 2006, having sold houses in Queenstown and Auckland, Margaret and Bill had set their sights on Picton, a place she describes as ‘a mirror image’ of how Queenstown was when she settled there more than 30 years earlier. In 2008 they built Kippilaw House, a commanding twostorey home on Waikawa Road which looks as if it might have stood there for 100 years, such is the old-fashioned quality of the design, craftsmanship, attention to detail and the skilful use of recycled materials. Named after an historic mansion where Bill comes from in the Scottish Borders, Kippilaw House is an upmarket B & B where Margaret spoils guests with sumptuous breakfasts and four-course dinners. In addition, she runs a catering company, Gourmet Deli, and gives cooking classes.
Above: Gathering herbs in her garden Opposite page: Margaret McHugh and a selection of home baking
For eight months of the year she’s a weekly fixture at the Marlborough Farmers’ Market in Blenheim where she offers customers a huge range of sweet and savoury food treats all made from scratch. Every Sunday at the market she provides between 100 and 120 gourmet breakfasts. For special events like the annual Grape Ride she’ll happily serve about 100 salmon omelettes; similarly, those at the St. Clair annual half-marathon are unlikely to go home hungry. Margaret buys fresh vegetables and nuts from the farmers’ market while many of her other ingredients come from her own garden which boasts more than 50 varieties of fruits and berries. As the festive season approaches she kicks things up a notch, making at least 200 Christmas cakes to sell at the farmers’ market plus 330 dozen mini mince pies. This year, on top of everything else, she’s been writing an as-yet to be titled autobiographical book which will released sometime next year. She’s active on social media, with around 10,000 foodrelated pins on Pinterest and a following of about 900 people looking for new ideas and ways of doing things, which she is pleased to provide. “Because of my upbringing, the cooking is done with what’s available. Cooking books are a guideline but you have to be adaptable. I don’t need books all the time ... I’m terribly creative. “And I’m more than happy to share my secrets, the baking and cooking tips I’ve gathered over the years.” 21
R I S I N G S TA R
Harnessing the power of community BY SOPHIE PREECE | PHOTOGRAPHY ADENA TEKA
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wo’s company, three’s a crowd, and 100 people working together can create solid and sustainable solutions. That’s the driving force behind Nelson-based firm Business Lab, says its founder Colin Bass, who has spent the past 20 years bringing industry, community and business groups together, to ensure inclusive discussion and decision-making. “It makes perfect sense to get as many perspectives as you can when looking at a challenge or an opportunity,” he says. “It makes perfect sense to leverage off the insights, knowledge, experience and resources of individuals, communities and industries impacted by a decision. And it makes even more sense to bring them along on the journey of change, as conversations become strategies and strategies become reality.” That’s an approach adopted by the Marlborough District Council (MDC) Smart + Connected programme, which Business Lab has helped build since it began in 2014. The programme won the Premier Award at the recent Economic Development New Zealand 2019 Annual Best Practice Awards, as well as the Inclusive Growth Award. That’s indicative of the value now placed on authentic engagement and inclusion, nationally and internationally, says Bass. Above: Clockwise - Colin Bass during a recent session in Blenheim; connecting young people and ideas 22
“We are drawing a wide range of people into conversations that matter to their businesses, their industries and their communities. And we are drawing on their knowledge, experience and insights to build better solutions for everyone.” Marlborough Smart+Connected has nine areas of focus, the most recent of which addresses the region’s labour and skills issues. Advocacy manager for Wine Marlborough, Vance Kerslake, says when he wanted to broaden the conversation about Marlborough’s critically short labour market, the MDC suggested the Smart+Connected process. A year on, the government now recognises the unique challenges Marlborough faces in addressing its labour and skills shortages. That’s a direct result of the Marlborough Smart+Connected programme, says Kerslake. “There were great opportunities to do more by working together.” Having Business Lab facilitate the establishment was highly valuable, “because it meant a trusted neutral party was leading the process, rather than it being seen as something the wine industry was doing to everyone else,” says Kerslake.
It’s been a big challenge bringing together young people, government agencies and youth organisations, but we’ve seen some important changes and new projects come from it.” PAU L M C G R E G O R
Adding voices
Bass says the role of a professional intermediary is the secret to Business Lab’s success, allowing clients to sit as equals with their communities, enabling enduring trusted relationships to be built. “They can focus on ideas and relationships rather than holding fort at the front of the room.” David Hammond, co-director of Business Lab and former acting CEO of the Nelson City Council, says MDC has set a new standard for local government engagement. “I’m proud of the work Business Lab does to support this success with the design of one of New Zealand’s most innovative approaches to strengthening a region’s collaborative advantage.” Paul McGregor joined Business Lab a year ago, and has been focussed on giving young people a voice in the decisions that affect them. “One of the highlights for me has been facilitating the Top of the South Youth Hui programme. It’s been a big challenge bringing together young people, government agencies and youth organisations, but we’ve seen some important changes and new projects come from it.”
We congratulate Marlborough Smart+Connected Thank you to everyone in Marlborough who played their part.
WINNER BEST PRACTICE ECONOMIC DEVELOPMENT NZ 2019 PREMIER AWARD Connecting people for a stronger society www.businesslab.co.nz
Wide-reaching benefits
At the last hui in Blenheim, young people talked about how transport was one of the biggest barriers to getting their first job, McGregor says. “So they launched an online petition that very day, and have since presented to the councils and spoken at one of the Te Tau Ihu Intergenerational Strategy events.” Bass says working with youth has become an important focus for Business Lab, along with a continued passion for ‘localism’ and authentically engaging communities for local and central government, to ensure the development of significant national or regional policy is not an in-house process. “We’re also excited about engaging with the rural sector, in light of the introduction of farm level emissions and the impact that will cause. The positive aging space is also of great interest to us, given the growth in numbers and big issues such as loneliness, which can only be addressed through engaging with positive agers.” It’s not just the public sector which can derive immense value from engagement, says Bass. “Our organisational renewal work is important to us. The for-benefit sector is also a complex stakeholder environment where a collective approach, built through engagement, can really boost resources and organisational momentum.” Last year Business Lab worked with the new Nelson Festival Trust as it developed its strategy for the Nelson Arts Festival. Trust chair Brent Thawley says the group was looking for a strategy process that allowed it to “really connect” with its community. “The process designed by Colin and the Business Lab team gave us total confidence that we were listening to and involving our community and stakeholders in our future. We are thrilled with the results.” Paul says the Business Lab team love working in Nelson while delivering more than 90 percent of their work outside the region. “I’m stoked to be doing my dream job with clients around the country while based from beautiful Te Tau Ihu.”
Selling homes in your
027 528 2746 | 03 545 8350 kat@kcandco.nz Licensed Salesperson REAA (2008)
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The Gift of Christmas
It’s Beginning to Look Like Christmas Ev’rywhere you go; Take a look in the five-and-ten, glistening once again With candy canes and silver lanes aglow. It’s beginning to look a lot like Christmas, Toys in ev’ry store, But the prettiest sight to see is the holly that will be On your own front door. A pair of hopalong boots and a pistol that shoots Is the wish of Barney and Ben; Dolls that will talk and will go for a walk Is the hope of Janice and Jen; And Mom and Dad can hardly wait for school to start again. It’s beginning to look a lot like Christmas Ev’rywhere you go; There’s a tree in the Grand Hotel, one in the park as well, The sturdy kind that doesn’t mind the snow. It’s beginning to look a lot like Christmas; Soon the bells will start, And the thing that will make them ring is the carol that you sing Right within your heart. - Meredith Wilson
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Kiwis invariably spend big at Christmas and also the following days, whether it’s gifts, food and drink, holiday fun or all of those. Yes Christmas is headed our way fast and while we’re in the wrong hemisphere for snow falling and sleigh bells ringing, festive celebrations are no less here than in any other Christian country. Ivy Lynden tears the wrapping off what a Kiwi Christmas means for many.
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onnes of tinsel dressing the shops is a sure sign that retailers and shoppers alike are beginning to embrace their inner Christmas vibe. Excited young and old are dreaming of what Santa might bring, making their lists and checking them twice. Gifts range from the frugal to the fantastic, depending on what the givers think they can best afford. Many parents use Christmas as a time to deliver longed-for items to their children, such as a new bicycle, clothing and toys. Children too gaily wrap socks and underpants, books and baubles for their mothers, fathers and extended family members. In New Zealand and many other countries, Christmas is a time not just for gift-giving but for families coming together and sharing good times. Kiwi Christmases are often symbolized by outdoor fun and games, picnics at the beach and special food and beverage treats. Most still view Christmas as a time for giving gifts to children, but many adults reap the rewards too although different families deal with the present issue in a multitude of ways. Some set a monetary cap of the amount that can be spent per present; others opt for a secret Santa scheme where all the recipients’ names go into a hat and each person draws out one name for them to provide a present for. A monetary amount – such as $5 – is often also set for Secret Santa gifts.
Different strokes
One family I know of stipulate that all presents must be ‘recycled’ or pre-loved and cost no more than $5. Yet others think of those less fortunate than themselves and donate gifts and cash to worthy causes including buying a goat for a beleaguered African village and subscribing to Save the Children. Kiwis invariably spend big at Christmas and also the following days, whether it’s gifts, food and drink, holiday fun or all of those. Last year December retail shop spending nationally topped $6 billion, according to Statistics NZ and Paymark. This year Christmas displays, gift enticements and even sales have started earlier than usual, with Labour Weekend at the end of October heralding the start of the cash registers ringing. Robust spending last October, November and December resulted in 11 of New Zealand’s 15 retail industries recording
higher sales volumes. The largest increases were also record highs: pharmaceutical and other store-based retailing (up 8.2 percent), and food and beverage services (up 4.2 percent) on spending in the September 2018 quarter. While some started their shopping early, many hit the shops in the last weekend before Christmas 2018, when nationally retailers ka-chinged their way to $429 million, racking up a record 182 transactions per second, according to Paymark. Of course, the electronic card transactions only cover debit, credit, and charge card transactions with New Zealandbased merchants. Online purchases outside of New Zealand aren’t included in the tallies, and with increased online shopping, the real spend is far higher. 25
Ka-ching
Christianity justifies gift-giving and receiving as a reminder of the gold, frankincense and myrrh offered up by age-old biblical magi and as a reminder in many ways of why Christmas is celebrated.
Nationally, the biggest spending day last year was Thursday 20 December, with $296m in sales, albeit down slightly from $299m around the same time in 2017. A new trend that started last year and continued this November was the advent of ‘Black Friday’, which some financial pundits believe robbed Christmas spending, and which Paymark believes has changed the way people shop in the lead-up to Christmas. This year some retailers have introduced ‘Black November’ with sales all month in a bid to attract shoppers. So what are people buying? During the week before Christmas last year food and liquor spending became more prominent, although there was still plenty of gift buying. Spending on food and liquor was up 32 percent on the prior weekend, with more than $130m spent across two days. Cautious financial pundits urge mindful spending but reality is that people do overspend in the lead-up to Christmas and also on Boxing Day when big sales have also become traditional. Figures showed that last year shoppers nationally spent more on Boxing Day than the $238 million they parted with during Black Friday, with the combined spend for the two shopping events amounting to $100 for every man, woman and child in the country. Giving gifts at Christmas is nothing new; it dates back to pagan rituals held during the winter, to the three wise men bearing gifts to the baby Jesus, and also to the less affluent taking to the streets and begging. Christianity justifies gift-giving and receiving as a reminder of the gold, frankincense and myrrh offered up by age-old biblical magi and as a reminder in many ways of why Christmas is celebrated. According to Wikipedia, the custom of gift-giving became widespread across Roman lands, but originally on New Year’s Day. This changed to 25th December in approximately 336 AD when that date appears to have become established as the day of Jesus’s birth. Some early Christian rulers insisted their subjects give gifts to their superiors, and insisted on tributes and tithes during that period. This changed around the turn of the millennium, allegedly based on the actions of the gift-giving Saint Wenceslaus. Also factored into the gift-giving equation is Saint Nicholas, who is the patron saint of children, and also of sailors, merchants, thieves and pawnbrokers. Of Greek descent, Saint Nicholas lived during the third century and lived most of his life in Myra (part of present-day Turkey). Legend says he helped three girls who couldn’t get married and were about to be sold by their fathers to slavery due to poverty, by throwing purses of gold through their window for three consecutive nights. Legend also says that the saint brought back to life three children who were chopped by a butcher to cure and sell as ham. Records also exist of him intervening in the execution of three innocent men who were condemned to be executed by a corrupt magistrate because of a bribe.
Santa’s origins
The legend of Santa Claus is based on the life of St. Nicholas, originating from the Dutch name for him ‘Sinterklass’. Oranges are traditionally given to children in Holland, supposedly coming from Sinterklaas. These oranges often came in threes; symbolizing the three bags of gold St. Nicholas gave in the legend where he helped three girls avoid slavery. Children receive their gifts in shoes, because the saint used to leave gifts in children’s shoes, hence the modern-day Christmas stockings. 26
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Tuesday 17 December
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Wednesday 18 December
9 AM – 8 PM
Thursday 19 December
9 AM – 8 PM
Friday 20 December
9 AM – 8 PM
Saturday 21 December
9 AM – 6 PM
Sunday 22 December
9 AM – 6 PM
Monday 23 December
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Tuesday 24 December
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Wednesday 1 January
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Thursday 2 January
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Statistics show that during 2018, New Zealanders spent $4.2 billion online, an increase of 16 percent, up from $3.6b recorded in 2017. In the beginning ...
Gifts for children became more popular during the Protestant Reformation in 16th century Western Europe and by the 19th century had spread to the United States of America. By this time, Christmas had also evolved to include begging as groups of young men – often loud and boisterous – would ‘wassail’ from home to home and demand handouts from the gentry. While Christmas lasts 12 days according to the calendar of many Christian churches and a gift is given for each of those days, most people now subscribe to giving presents only on Christmas Day, or taking a raincheck to Boxing Day and its mega sales. The advent of the Internet and online shopping also adds to the dynamic, with people now able to shop and buy all manner of gifts internationally, day or night. Statistics show that during 2018, New Zealanders spent $4.2 billion online, an increase of 16 percent, up from $3.6b recorded in 2017. NZ Post’s e-commerce report noted that online shopping accounted for 8.9 percent of all retail spending in New Zealand during 2018. About a third of our population – 1.8 million Kiwis – shopped online last year, with each shopper clocking an average of 22 transactions, or orders, throughout the year. Approximately $1 out of every $3 is spent with an overseas retailer, and those spending the most online shopping are Kiwis aged between 45 and 65. ‘Buy now, pay later’ is driving a lot of the growth, resulting from people shopping online at a greater frequency. The number of transactions per shopper increased by 10 percent last year. Deferred payment schemes, often referred to as ‘buy now, pay later’ companies, have been in the New Zealand market since the end of 2017 after being launched by Afterpay, PartPay, Laybuy and Oxipay. NZ Post says 2018 figures show 12 percent of online shoppers used a buy now, pay later service last year. The majority of users were women aged under 45.
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Approximately $1 out of every $3 is spent with an overseas retailer, and those spending the most online shopping are Kiwis aged between 45 and 65. Christmas is often called the silly season and overspending is the number one reason for the title. CreditSimple.co.nz commissioned a survey two years ago which showed that almost one in three New Zealanders put their Christmas and holiday spending on their credit card, with many saying they wouldn’t pay the full bill before the due date thereby shelling out 29 percent interest. Bank accounts bear the brunt of holiday spending and the message from the wise is to only spend what you can afford. Naturally that differs a lot with wide variation in the amounts of disposable income available to various demographic groups, yet the advice is sound regardless of income. The holiday season is a time for celebrating but people need to remember their limits. CreditSimple.co.nz urges people not to throw their budget out the window with an attitude of ‘she’ll be right’. That said, the majority of New Zealanders have wised-up, with research showing that most Kiwis – 55 percent – are likely to use EFTPOS rather than credit for their Christmas and holiday spending, with a surprisingly high 38 percent opting to pay cash. So make your lists, check them twice and thrice, look for bargains and hit the shops.
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HÖGLUND GLASS STUDIO & GALLERY Locally made blown glass and jewellery by artists Ola & Marie Höglund and their family. Makers of Nelson art glass since 1982.
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www.hoglundartglass.com 29
Latino Lifestyle
Enjoying life
the Latino way
The Latino community in Nelson is growing, bringing fresh ideas, vibrancy and colour to events, festivals and the local art and culture scene. Sarah Nottage reports. PHOTOGRAPHY STEVE HUSSEY
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E
xtending from the deserts of Mexico to the ice of Tierra del Fuego in Chile and Argentina, Latin America has an extreme variety of landscapes and an incredibly diverse Latino population, with indigenous, African and European influences. Nelson Tasman and Marlborough are home to many Latinos who blend their culture with that of their chosen home. Latinos move to Nelson for a variety of reasons; some for safety, some for love, and some for freedom. Former refugee Luisa Diaz moved to Nelson for safety. Originally from Columbia, she left Equador just over a year ago. Luisa tearfully described the sense of relief and happiness she feels living in Nelson. “My children now have the opportunity to make something of their lives. I have always pushed them towards arts and music. If we had stayed in Columbia or Equador, life would have only been struggle. The children would have had to sell lemonade on the street or clean cars at traffic lights.” An expert seamstress, Luisa creates beautiful soft furnishings, clothing and upholstery. She exudes energy and warmth, which she extends to everyone. The brainchild behind ‘Mercado Latino’ (Latin Market), recurring on the first Friday evening of every month at Kirby Lane, Luisa says: “Speaking to other Columbian former refugees, many experience a sense of isolation living overseas. Although we have English lessons, language is a barrier to integration in the local community. It is difficult to learn English when you can’t read or write in Spanish. But we are proud of our culture and heritage and have many skills to offer. I tell people they don’t need to be defined by their language, that they are more than language.” This is where the idea for Mercado Latino came from – Luisa recognised that Latinos needed a safe space in Nelson to sell and show their talents. With arts, crafts, games for children, Spanish lessons and traditional Latino food, the Mercado Latino is the perfect place for everyone to enjoy the ‘Latin Vibe’. Luisa says, “You will feel like you have put on your backpack and travelled to South America for the evening.”
“ ... I tell people they don’t need to be defined by their language, that they are more than language.” LU I S A D I A Z
Above: Clockwise - Pablo Salas at his dance class; Luisa Diaz and her daughter Maria Opposite page: Young Luisa Fernanda Rosado Castillo dancing at the Columbian Day held at Founders Heritage Park, Nelson
Uniting through dance
Chilean-born Pablo Salas is here for love, and he and his Kiwi wife Nikki are here to stay. For him, love has many dimensions. He loves dance and music. He is a DJ, and has taught Latin dance for more than 10 years in Chile, Australia and New Zealand. He has established NelsonSon Afro & Latin Dance Company in Nelson, where he teaches a variety of Latin dance styles. Pablo is the person you go to when you need something done. He is full of ideas, dynamic and understands the power of networking and community. Pablo has a deep love of his Latin roots and big dreams for the Latino community in Nelson. On a mission to create a home away from home and facilitate cultural understanding, he plans and co-ordinates Latino events such as the recent Latin America & Spain Film Festival, the Four Lanes Festival and Mercardo Latino. “Latinos, like everyone, need love, a feeling that we all care, a feeling of togetherness. I am proud of being Latino – my roots made me who I am. People like Latino culture and I want to share it with everyone. We are Latinos therefore we are family, but I want to extend that family by bringing everyone together – locals, migrants and former refugees. When I moved to Melbourne from Chile, so many random people helped me on my journey with accommodation, employment, transport and friendship. Now I want to repay the favour.” When it comes to Latin dance styles, Pablo is now a purist, thanks to his teachers Eric and Chantal Turro, dancers with Bueno Vista Social Club. They showed Pablo how we can unite through dance. Dance is such an integral part of Latino culture that there are two definitions of dance. The first is ‘baile’ – social dancing or enjoying dancing for the sake of movement. The second is ‘danza’ – a formal dance. Pablo says: “In Latino culture, dancing is a normal part of everyday life. We are used to being physically and emotionally close. We were raised hugging, kissing, speaking about our emotions, caring greatly, being open, sharing problems. We let off steam by dancing. We want and need to connect, not just about the facts, such as sport and work.” In New Zealand, many are not so comfortable with being open emotionally, or physically close on the dance floor. Pablo teaches traditional Cuban Casino dance (which has nothing to do with gambling). 31
“We all need a sense of purpose, a sense of belonging and a sense of identity.” DA N I E L A S TO N
It involves partners weaving in and out of a circular formation, unavoidably bringing the group together and into each other’s personal space. It is elegant, flowing and fun. If children were taught Cuban Casino dance in New Zealand it would eliminate many awkward teenage and adult dance floor experiences. This summer, Pablo is bringing ‘One Love - Dance Nelson’, a worldwide Cuban music/dance event to the top of Trafalgar Street. Along with introducing ‘Rueda in the Park’ – where people meet and dance for free in public spaces worldwide, he is also planning art and poetry nights and monthly Spanish movies, and establishing a project which encourages local Latinos to demonstrate their skills. He encourages the community and businesses to keep supporting Latino projects and events: “Keep coming along, tell your friends. Latinos are so much more than tango and salsa.”
Innovative and creative
Danial Aston, social work student at NMIT and co-president of the Nelson Tasman Multicultural Youth Group, is here for freedom. Originally from Chile, as a child Daniel’s family moved to USA – the ‘land of opportunity’. Disenchanted with the constraints of American society, such as metal detectors at school, they returned to Chile, then settled in New Zealand seven years ago. Daniel doesn’t identify strongly with any culture, rather feeling that he ‘belongs to the world’. A personal loss of cultural identity has informed Daniel whilst undertaking student placements at Victory Community Centre and Volunteer Nelson, where he has witnessed the multitude of challenges facing migrants and former refugees. He says: “Former refugees including Columbians have arrived here from a place of extreme pain and struggle. Their needs are complex, and the orientation system is not covering their local transition completely.” With the New Zealand government recently doubling the quota of refugees arriving every year, it is important that the transition to living in Nelson is managed well, otherwise people will continue to feel disenfranchised. “We all need a sense of purpose, a sense of belonging and a sense of identity. Heritage and cultural representation are so important. This needs to derive from both the inside and the outside. Migrants, including Latinos, are resilient. They are here for a reason, so are determined to make life work here. They are creating a new life but need to find their identity and purpose. They want to give back to this community who have given them so much, but they sometimes don’t know where to direct this energy,” Daniel says.
Breaking cultural barriers
The Columbian community lead the Mask Parade this year. Jaime, president of the Columbian community and artist, created magnificent masks reflecting Columbian life. Daniel says, “There is so much talent in the Columbian community. They are 32
Above: The colourful Colombian entry and lead-in for the Mask Parade 2019
innovative, creative and have a can-do attitude, and are not afraid of hard work. They could build an entire city on a desert island.” Daniel sees that a conduit to cultural integration is through the arts, festivals and activities. “Art is universal, it transcends all languages and cultures. The best way to be multicultural is to be human.” Claire Scott, president of Multicultural Nelson Tasman agrees. “One way to achieve understanding and tolerance is to get to know each other in an organic way by having fun doing things together. Participating in shared interests such as dance or art breaks down the awkwardness of the language barrier by getting involved in the activity. In this way people see each other as individuals with their own talents and skills, rather than being labelled based on their country of origin, race or gender.” Or, as Yahia Lababidi in Signposts to Elsewhere says: “Opposites attract. Similarities last.” Daniel’s vision is that Nelson becomes the multicultural festival capital of New Zealand. “Nelson is the geographical centre of New Zealand, so why not the multicultural centre too?” He believes multicultural events and activities should be occurring every week. “The strength of a people is how cohesive their communities are. Many countries don’t value that. With nothing to do at night, there is no spark to bring people together.” Daniel sees the importance of youth in breaking down cultural barriers. “Youth and kids are our best chance of washing off social stigma. They are the bleach that will clean away the bacteria of hate and ignorance. Ignorance is a defence mechanism and a normal response to things we may not understand.” The mission statement of the newly formed Nelson Tasman Multicultural Youth Group is to create a social and physical space where youth of all backgrounds can come together and express their ideas, to work on what they like. Claire from Multicultural Nelson Tasman says, “A big focus is on supporting youth of all cultures and their desire for more youth community networking and spaces. All youth should feel welcome to join the Youth Group.”
There are so many events planned in the region to facilitate cultural integration, including Race Unity Day, Columbian Day and Day of the Dead – creating connections through the arts, culture and food. Claire says that towards the end of 2019 Multicultural Nelson Tasman is teaming up with the Citizens Advice Bureau to run intercultural awareness workshops, encouraging local Kiwis to learn about other cultures and how best to live in a multicultural society. But so much more can be done on an individual, local level. Claire says, “There is racial intolerance in the region. The charter of Multicultural Nelson Tasman is ‘Intolerance is not OK’.” The challenge is – how and why would you want to learn about something that you don’t believe is an issue, or that you know nothing about, if it doesn’t affect your everyday life?
Above: A giant piñata at the Columbian Day held at Founders Heritage Park, Nelson; Below: a dancer from Orchids Latin Arts Group during Columbian Day
Race Relations Commissioner Dame Susan Devoy, who launched the ‘That’s Us’ campaign on behalf of the Human Rights Commission says, “Many people don’t think racial intolerance or racism is a problem, often because they do not experience it themselves. Our national identity isn’t just about a flag. It is about who we are as people and how we treat each other on our streets, on our rugby fields, in our communities.”
Part of the fabric
Many Latinos embrace their cultural traditions, and at the same time are willing to discover and internalise new cultures, or ‘omniculturalism’, where we prioritise what we have in common with all humans. A thread amongst the Latino community is that through art and culture, omniculturalism is a common aspirational mindset, and could be achieved across all ethnicities in Nelson. However, if you only connect with Latinos via their Latin traditions, you might miss the mark. People are so much more complex than that. Nelson has a rich tapestry of cultures and many races, and we should commit to celebrating this richness. But we don’t all live and breathe these multicultural, multi-ethnic communities, which is why we need to speak with and be with people. Are we willing to get uncomfortable? To try new things? To devote the proper time and resources? To start an exercise in humility and accept that we need to learn, to transform and to trust our partners in the journey? It is easy to underestimate the challenge. We won’t solve it with a few events. Our whole community has to become culturally sensitive, which will affect many aspects of our lives. We may have to revisit our mission statements, vision and values to build richer narratives to build culturally relevant, collective stories that acknowledge the values and passion points of our omnicultural community. As Claire says: “Our goal is to create an environment in Nelson where migrants and former refugees aren’t on the fringes of society, but become part of the fabric of who we are. We can all be one people, together.” 33
COMPETITION CLOSES 20TH DECEMBER 2019
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WT + NEW ZEALAND KING SALMON
Award-winning business plans to farm King salmon in the ocean B Y PA U L M C I N T Y R E | P H O T O C O U R T E S Y O F N E W Z E A L A N D K I N G S A L M O N
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ew Zealand King Salmon (NZKS) is embarking on its most ambitious project to grow salmon in the open ocean. Public submissions are now open until 16 December for those who want to have their say in the resource consent process. It’s been an exciting time for the company recently, particularly when New Zealand King Salmon was named ‘Best Large Business’ at both the Nelson Tasman and Marlborough Chamber of Commerce Business Awards, in addition to receiving the Supreme Award from the Nelson Tasman Chamber of Commerce. “What an honour to be recognised by our peers throughout the region and a boost of confidence in what we are doing as a business,” says Chief Executive Grant Rosewarne. We have over 530 team members in the Top of the South, all of whom take an active part in their respective communities. We hope to grow this number if our application to place an open ocean farm in the Cook Strait is successful,” he adds. “We sincerely believe this initiative will provide a positive boost to our region’s future and will help in the sustainable food future of New Zealand.” Above: Harvest team members Aaron Burtenshaw, left, and Sam Pearson
Public submissions are open with a closing date of 16 December. To support NZKS’s application, people can complete an online form via the Marlborough District Council website or complete and post the downloadable submission form back to the Marlborough District Council. Alternatively, write a letter to the Resource Consents Manager at Marlborough District Council, quoting consent ref: U190438. See NZKS’ website below for more details.
Additional tonnage NZKS currently produces 8000 tonnes per year of King salmon. If the application for the 1792-hectare open ocean site, which has been named Blue Endeavour, is approved, it intends to commission an initial farm with the potential to grow approximately 4000 tonnes of King salmon. A second farm would then follow and produce an equivalent amount. Salmon farming in the open ocean will certainly be more challenging weather-wise, but will also bring benefits of higher-flow, deeper and cooler waters well away from land. “After 30 years of farming King salmon, we know the optimal conditions for raising this rare species and believe we have the expertise required for this bold move,” says Chief Operating Officer Alan Cook.
Public submissions are open with a closing date of 16 December. The New Zealand Government’s recently launched Aquaculture Strategy supports the pursuit of open ocean aquaculture to grow a resilient, productive and sustainable industry to reach $3 billion in annual sales by 2035. Currently the NZ aquaculture industry is worth $623 million. “We have already met with a wide range of groups, including iwi, fishing companies, Department of Conservation, Forest and Bird, the Environmental Defence Society and local community groups and we invite anyone wanting to know more to come and meet with us,” adds Mr Rosewarne. Open ocean farming has also had support from the science industry with Cawthron Institute aquaculture scientist Kevin Heasman stating that it has “massive potential”. NZKS expects a hearing will be held in early 2020, with the hope of resource consent granted by mid-2020. If successful, it plans to have the farm commissioned in 2021. “This is a tremendous opportunity for our company, the region and the aquaculture industry and is the future of salmon farming,” says Mr Rosewarne.
Contact Ph 03 548 5714 www.kingsalmon.co.nz
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WT + KIWI SPIRIT DISTILLERY
Distilling the innovative award-winning spirit of Golden Bay B Y LY N D A PA P E S C H | P H O T O C A R R I E D O B B S
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olden Bay is home to a huge host of innovative, creative types, many of whom try to capture its very essence or spirit in their artistic endeavours. One who has succeeded to an international award-winning level is distillation entrepreneur Terry Knight who has actually managed to bottle the spirit of Golden Bay in a series of truly Kiwi creations. Terry and his partner Rachel Raine established their Kiwi Spirit Distillery at Motupipi, just outside of Takaka in Golden Bay, developing a new purpose-built distillery and cellar door/tasting rooms on what is New Zealand’s only blue agave plantation for the production of their 100-percent Agave Spirit TeKiwi. The tasting rooms are open now and Terry is keen for visitors and locals alike to sample his wares. His son Jeremy has joined the team to run the cellar door. Terry and co-distiller Sue Bensemann have developed a range of world-class, awardwinning, handcrafted products including several different gins, whiskey, vodka, tangelo and lime liqueurs, fruit schnapps, and New Zealand’s first blue agave spirit, TeKiwi Tequila. TeKiwi is New Zealand’s only 100% agave spirit, distilled from Weber Blue Agave Tequilana. “We’ve been nurturing our agave plants for 18 years to establish this special
New Zealand-made spirit,” explains Terry, adding that TeKiwi is double-distilled in accordance with traditional artisan tequila processes and methods used for over 200 years and a dash of Kiwi ingenuity. Earlier this year at the 2019 New Zealand Spirit Awards, Terry and his team won the New Zealand Innovation Award for its limited edition TeKiwi Tequila. The award recognises innovation in the New Zealand spirits market and in particular unique or new processes, imagery and packaging design, recipes and flavours or products.
Kiwi-inspired spirits ‘Unique’ sums up Kiwi Spirit Distillery’s business ethos; it’s all about a passion for creating truly Kiwi products such as Totara Gin, Waitui Honey Malt Whiskey and TeKiwi (aka tequila) using key ingredients unique to Golden Bay and New Zealand. They use only the finest ingredients and ‘mana-filled’ water from deep aquifers like the famous Te Waikoropupu Springs that flows under areas of Golden Bay, with their own deep well tapping into what is considered the clearest fresh water on the planet. Many of those spirits have won trophies, gold, silver and bronze medals at shows in New Zealand, London, Hong Kong, Japan,
Above: Terry Knight, left, and Sue Bensemann with the new stills at Kiwi Spirit Distillery
San Francisco and New York. The latest is the distillery’s health drink, Bite Me Wellness Tonic, which won an international beverage award in Japan, judged the best new functional drink. Kiwi Spirit Distillery exports to the USA, England, Hong Kong and Australia in addition to having domestic outlets around New Zealand. Overseas the uniqueness of the spirits has made them popular with drinkers and also entertainers such as Young Gambino who features the JiuJiu Supreme Vodka in his new La Fiesta YouTube video. Back at Motupipi, the team has taken delivery of two gleaming new copper stills from Germany – a 300 litre pot still and a 600 litre break-down still – to complete the distillery and is keen to get them operational over the next few months. “Our mission is to bring the perfection of Golden Bay’s artisan spirits to global sophisticated sippers and savors. We do this by focusing on small-batch and handcrafted spirits. Of course, our dedication to sustainability also drives what we do. When we look around Golden Bay, we realise we have more than a responsibility, we have an obligation to keep it beautiful. “We invite you to sample our fantastic range of products and discover for yourself the goodness that comes in a glass.”
Contact Ph 03 525 8575 www.kiwispirits.co.nz
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Easy & Epic Adventures
Buckle up for adventure this summer BY SOPHIE PREECE
A
MARLBOROUGH Level 1
Book a bach in the Marlborough Sounds and indulge in just the right amount of adventure – paddleboarding, bush walking and stone skimming, with a touch of water skiing if you’re feeling
Photo: MarlboroughNZ..com
mountain bike plummets down a steep and swooping forested trail, while schist slips under a tramping boot on an arid alpine face. A raft rears up like a startled animal, then plunges down a boisterous rapid, while a picnicladen kayak nudges the wave-lapped sands of a golden beach, gleaming in the sunshine. Yachts heel over in bracing winds, or sway gently in bush-clad bays, their clanging stays a cruising chorus that’s drowned out by morning birdcall. Paddleboards slip up rivers, surfboards charge along waves, walkers stroll under beech trees, climbers clamber up rock faces, e-bikers rocket along leafy tracks, and hammocks hang languorously under punga, swinging in happy indolence. Summer in the top of the South Island is a feast for hungry adventurers, and there’s something for everyone’s taste. Whether you find your fix with a two-person tent or a six-person caravan, a backcountry tramping hut or a luxury lodge, with an appetite for the extreme or a taste for the tentative, Marlborough, Nelson and Tasman have it covered. Here’s a sample of what’s on offer, ranked from level 1, gentle adventure, to level 5, for the fit and fierce. energetic. Or try Canopy Camping in a charming shepherd’s hut on a Taylor Pass farm, a luxury tent on a Kekerengu hillside or a fossicker’s hut amid a former goldmine. Add a Marlborough chardonnay, Marlborough mussels and salmon, and fresh asparagus on the side, and you’ve found your way to a deliciously indolent weekend away. This is the perfect way to dip your toes into adventure, without getting your hair too wet.
Level 2
Photo: Supplied
Head out sailing in the Marlborough Sounds, spotting dolphins, orca, penguins and seals along the way, then moor up in a beautiful bay for a Marlborough-made gin at sundown. You can charter a skippered boat and just enjoy the ride, or choose to captain your own vessel, taking this adventure up to level 3 or 4, depending on the weather. Another great level-2 adventure is the Link Pathway, a trail from Picton to Anakiwa that can be walked or biked in sections, so you can take on a leisurely hour or two a day, then pick up where you left off the next morning. Head to Rarangi for a beautiful walk to Whites Bay, and cruise down the east coast to walk from Marfells Beach to the Cape Campbell lighthouse.
Level 2 - 3
The Queen Charlotte Track is a heady mix of effort and reward, because every 30km day of walking or mountain biking ends with a comfy bed in a beautiful lodge. Bike (grade 2 to 4) or walk 38
“More and more visitors are seeking out active holidays.”
the track and learn the history of these sunken waterways. Marlborough Tour Company has long tapped into quiet adventure – “a gentle cruise in the Sounds, savvy in hand, salmon sizzling on the BBQ”, says general manager Scott McKenzie. But over the past year the company has broadened its reach, buying the Punga and Furneaux lodges on the Queen Charlotte Track, as well as the cruise company Cougar Line, which transports people, packs and bikes to and from the trail. “More and more visitors are seeking out active holidays,” says Scott. The offering is a step up from a gentle sounds cruise, but still deemed “soft adventure”, he explains. “All fun, awesome experiences, but not the risk.” If you want the planning pressure removed, Picton-based company Wilderness Guides knows how to lay on adventure. They offer hiking, biking and sea kayaking tours from a few hours to multiple days. The majority of their tours are focused on the Marlborough Sounds playground in their backyard. Other tour companies offer similar guided adventures throughout Nelson, Tasman and Marlborough.
Level 3-4
Run for your beer. It’s a cool half marathon from Anakiwa to Lochmara Lodge, but the craft beer and hot chips taste even better with sweat. This is a beautiful run on undulating tracks, shaded by native bush, with a few big climbs along the way. When you get to Lochmara, take a paddleboard out to cool off, before lunch on the deck, a snooze in the hammock and a water taxi back to Picton. This is also a fantastic bike ride for families with tweens – the first leg to Waterfall Bay is graded as intermediate with the full section graded as advanced. However, if you’re willing to get off and push your bike occasionally, this is something most fit riders can tackle. The 20.5km trail between Anakiwa and Lochmara is also a beautiful walk, if you don’t have time to do the whole of the Queen Charlotte Track.
Photo: Supplied
S C OT T M C K E N Z I E
Above: Clockwise - NZEnduro on the Wakamarina Track; biking the Queen Charlotte Track Opposite page: Clockwise - Sailing in the Marlborough Sounds; Canopy Camping at Shepherd’s Hut at Jentree
Level 4
Mountain bike the Wakamarina and Nydia Tracks, which are known (and beloved) for their general gnarliness. These are ‘awesome’ grade-4 rides, says Fraser Brown, president of the Marlborough Mountain Biking Club. And their popularity has soared thanks to four consecutive years of the NZ Enduro threeday race, which sees elite national and international riders take on the Whites Bay track (grades 3 and 4) on day one, Nydia on day two and the Wakamarina for the final day’s ride. Backcountry riding is a chance to get into native bush while firing up the furnace in terms of adrenaline, and there are a myriad of trails to be explored from the Marlborough Sounds to St Arnaud, and from the Wither Hills mountain bike park to Picton’s new routes. The burgeoning mountain biking community can now also head to Middle Hill in Clarence and Jentree in Blenheim (see adventure column page 86), which have been crafted on private land by passionate adventurers keen to share their trails. Once you’ve tackled that list, white water raft the Clarence River, head out for a multiday tramp in the Richmond Range, and explore Rainbow Ski Area, which is opening up for play dates this summer. Check out the website (www.skirainbow.co.nz) to find out when you can get up there for mountain biking, orienteering or tramping.
Photo: MarlboroughNZ..com
Level 5
Summit Tapuae-o-Uenuku. Wherever you stand in Marlborough, chances are you have a great view of Tapuae-o-Uenuku, a 2885m peak that is sacred to Māori. In 1944 Sir Edmund Hillary – famous, of course, for being first to summit Everest – climbed Tapuae-o-Uenuku solo over a long weekend. These days adventurers can drive to the start of the track, but Sir Ed instead walked 32km up the Awatere Valley before making the 14-hour climb. Mountain bikers can find great grade-5 options too, including heli-bike or hike-and-bike options up and off Mount Fishtail and Mount Royal, says Fraser. “This is amazing back country riding.” Please note, level 5 activities should only be attempted by experienced groups with advanced skills and good navigational skills. 39
Photo: Abel Tasman Canyons
Photo: Skydive Abel Tasman
Photo: Chocolate Dog Photography Photo: NelsonTasman.NZ
NELSON TASMAN Level 1
Bike the Great Taste Trail, with one delicious stop after another. Choose a slice of the trail for a day trip, cycling for lunch at Mapua, Kaiteriteri, Motueka, Wakefield or Nelson. Or devour the whole thing over a handful of days, discovering Tasman’s rural, urban, coastal and riverside landscapes as you cruise this stunning province.
Level 2
Rent a paddleboard at Tahunanui and test your balance on the waves. You’ll see the kiteboarders flying along here, so you may find inspiration for a future adventure. Once you have the knack of the board, try paddling up the Maitai River into Nelson’s township for coffee, perhaps seeing seal pups frolic if you have your timing right.
Level 3
Stay at Kimi Ora in the heart of the Kaiteriteri mountain bike park, and choose your level of adventure from wide smooth arcs to tight steep switchbacks. There’s plenty of terrain to be explored, with the prospect of a swim in the sea and a burger on the beach when you’re done. Surf skiers will love the downward Above: Clockwise - Great Taste Trail; skydiving over the Abel Tasman; paddleboarding into the sunset; Abel Tasman Canyons 40
The Abel Tasman is blessed with stunning golden-sand beaches, beautiful native bush and the promise of seriously blissful memories. run at Kaiteriteri, while those wanting to explore the Abel Tasman in relaxed fashion can jump aboard a launch here. If you’re up for something more active, hop around to neighbouring Marahau to start your walk on one of New Zealand’s most beautiful multiday trails, finishing up at Totaranui in Golden Bay. The Abel Tasman is blessed with stunning golden-sand beaches, beautiful native bush and the promise of seriously blissful memories. Stop at Awaroa Lodge for some luxury along the way, although the Department of Conservation huts are pretty lush on the Great Walks. You’ll need to book a bed or campsite, as spots this hot sell quickly. If you’d rather paddle, jump in a sea kayak and cruise the coastline. For a high thrill adventure, take the plunge with canyoning or skydiving in Nelson. For the former you’ll don a rubber suit and jump off cliffs into deep pools, and for the latter, you’ll don a parachute and jump out of a plane. Either way, expect a huge surge of adrenaline, a day-long smile and excellent bragging rights.
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Photo: NelsonTasman.NZ
Get into the stunning Kahurangi National Park for an adventure as mild or as wild as you like it. For a level-3 stroll, do a day walk up from one of the four ‘gateways’ – Motueka, Murchison, Karamea and Takaka. For something more ambitious, try the stunning Mt Owen, which is the highest peak in the park (1875 metres), with a cave network of marble karsts. Explore the wonderful Wangapeka Track, a 59km trail that crosses two passes to end at Karamea. If you veer from the Wangapeka onto the Leslie-Karamea (a brilliant way of exploring the diversity of this national park) you’ll traverse the Tablelands to end up at the Cobb Reservoir in Golden Bay. A description of Kahurangi could go on and on – it is, after all, a whopping 452,002 hectares – so do some research on Tasman’s extraordinary backyard. Tramp to Lake Angelus in the Nelson Lakes National Park, but note that plenty of others know about this stunning spot in paradise, so you need to book a space. This is an alpine environment, with steep ridgelines and harsh weather that need to be approached with care. Check the forecast, check your gear, and if you’re unsure, choose a more benign environment. While at the lakes, check out the Traverse Sabine circuit, or cross Moss Pass into the D’Urville. The Heaphy is another fantastic grade-4 trail that is open to bikers from May 1 to November 30 and walkers all year round. This is a Great Walk, so get in quickly to book your space.
Level 4
Head to Murchison for white water rafting, with options of gentle family rafting or more rampant river experiences on the Buller Gorge, and via helicopter for an even more extreme (grade 5) day out. While you’re over that way, check out the Old Ghost Road mountain biking trail – dreamed up and delivered by a team of stubborn volunteers. Most of the trail is grade 4, and it’s possible to get off and push for the middle grade-5 section, which is just before and after Old Ghost Hut. This is surely one of the best spots in the world to nurse tired muscles while soaking up the serenity, so absolutely worth the effort.
Level 5
The Wairoa Gorge mountain bike park was already pretty famous in cycling circles when it was donated to the Crown in June this year, ramping up its reputation even further. The 860ha park has plenty of trails for less advanced riders, but it has caught the heart of those who love grade-5 tight turns, steep descents and technical single tracks. Above: Clockwise - Lake Sylvester in Kahurangi; Cable Bay Adventure Park 42
Photo: Supplied
Level 3 - 4
Cable Bay Adventure Park
A
dventure tourism offers huge and untapped potential to the Top of the South, says Richard Ussher from Cable Bay, where he is building tracks and culture to boost the park’s offering. He and his wife Elina, both champion multisporters, took over the adventure park in December 2017 and have since honed the offering and made entry to the trails free. There’s little point in having such an ‘amazing resource’ if no one can access it, he says, seeing potential customers in the walkers, runners, bikers and e-bikers that visit. They get an eyeful of the beautiful environment and eye-watering views, but they also see the horse trekking, paintball, quad bikes, café and sky wire – the world’s longest flying fox – hurtling above the forest, says Richard. “For us it drives recognition of the place.” Nelson Tasman and Marlborough have countless scenic walks and bays to explore, but he says its adventure is mostly low-adrenaline level, with a glass of wine, a stroll in a national park, or a sea shuttle journey to a beach. “It’s really soft adventure … we get a lot of people through the park that say, ‘we don’t want to walk another trail or have another glass of wine. We want to be entertained’.” Cable Bay is a business project “and a bit of a passion project as well”, says Richard, who is loving the chance to give something back to mountain biking. The first track they have built – The Gamble – is a higher-end enduro trail suited to the community that helped create it. But the couple are working to bring in easier grades, so everyone can head to Cable Bay for the day.
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Apartment Living
Embracing the apartment lifestyle Some people enjoy living in apartments while others hate it. Lynda Papesch explores the rise of apartment living locally, especially in and around Nelson’s CBD.
apartments are ‘special’ in more ways than one. Rather than being ‘rack and stack’ style apartments that all look alike, each one is a unique, high-quality, architecturally-designed bespoke apartment, including several penthouses. Additionally, they are permanent residences, not holiday accommodation or short-stay lets. Apartment living is more of a way of life in larger, more densely populated cities such as Auckland, Wellington and Christchurch, and even more so internationally, than in smaller regions like Nelson Tasman and Marlborough. Many apartments across the Top of the South are more investments and holiday accommodation than homes, but that is starting to change with projects such as Betts Apartments coming to fruition. Designed by Jorgen Andersen, director at Arthouse Architects, the one-, two- and three-bedroom apartments on Nile Street ranged in price from $760,000 to $1.8 million and were quickly snapped up, especially the penthouses.
PHOTOGRAPHY STEVE HUSSEY
L
eading the region into a new accommodation phase, Betts Apartments officially opened last month in Nelson’s CBD. While it’s not the first centralised apartment block (and more are already under way) several factors make this development stand out. A multi-million dollar project involving local developers, architects, engineers and builders, Betts Apartments is the first accommodation completed locally under the previous government’s Special Housing Accord. That accord allows residential accommodation to be pushed through a streamlined resource consent process to help boost housing stock and alleviate accommodation shortages. One of 17 special housing areas given fast-track approval locally by Nelson City Council and Housing Minister Nick Smith, the
Timely solution
Developer Craig Dennis, also Betts Corner syndicate spokesperson, is the proud owner of one and couldn’t be happier with his switch to apartment living. He adds that during the early planning stages, people like himself (an empty nester) were among those considered to be potential buyers. “We were over being committed to looking after expansive grounds, gardens and such. Being an empty nester highlighted the workload involved with a large property, especially during weekends. “Our focus on how we wanted to spend our time changed. Apartment living means that we’re now able to enjoy our free time,” he says, adding that from their new apartment he and his wife can now enjoy looking at the Christ Church Cathedral gardens without having to do any work to maintain them. 45
Others who’ve embraced apartment living are quick to point out the many pros, one of which is that you can literally lock your doors and head out – whether going shopping, dining or on holiday – confident in the knowledge that your home is secure. Closeness to amenities is another and the Betts site – which previously housed a car park – is mere minutes away from the shops, restaurants, cafés, bars, museum, art galleries and businesses in Nelson’s CDB. Walking is definitely an option, and one that many of the residents take. Ultimately, whether you choose to live in an apartment or a house is a lifestyle choice based on personal preferences, although increased housing shortages and limited space in some cities means less choice, fewer options and less affordability when it comes to buying.
Demand rising
However, several specific demographic groups are leading the charge to quality apartment living. As baby boomers and empty nesters downsize and free up time for more recreation pursuits, they don’t want encumbrances such as home and garden maintenance so they cash up and opt instead for a lowermaintenance apartment lifestyle. At the other end of the population demographic are the young up-and-comings such as the millennials or Generation Y. Aged between 23 and 38, they’re looking to apartments as first homes, and sometimes a collective buy with friends, family and colleagues to provide a home for themselves plus an investment. The changing nature of the way people live was one of the driving factors in the Betts project, but just as important was its site and its acceptance as a special housing accord project.
“Nelson City Council played a critical role too. It was council land, and as such council set some tight design controls, all of which the developers were happy to adhere to.” CRAIG DENNIS
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Above: Clockwise - West elevation of apartments on Trafalgar Square facing the gardens; view east over the courtyard; top floor balcony lined with cedar and white-washed ply Previous page: Two storey apartment with stairs to the bedrooms above
“The site is really special,” says Craig. “It’s across from the cathedral and only a few paces to eateries and bars. “The site also lent itself to clever design with building right to the street, allowing for a large common area for all residents to enjoy.” Critical to the project had been its acceptance as a special housing accord, says Craig. “It only occurred through the special housing legislation. If it had been a non-consented project it would probably have led to the environment court and lengthy proceedings and would in no way have been completed now. “Nelson City Council played a critical role too. It was council land, and as such council set some tight design controls, all of which the developers were happy to adhere to.” Developer/architect Jorgen Andersen of Arthouse Architects Ltd lead the design. “Right from the start we wanted apartments that would be lived in, not apartments that would just be bought and rented out. As a result they were designed to be generously proportioned; something we’d be happy to live in ourselves.” The apartments are designed to address the street edge and the use of different materials, timber screens and recessed balconies breaks down the visual scale. There are two separate entry points with their own lift and stair cores, reducing the requirement for corridor access meaning apartment sizes have been maximised and in most cases run right through from north to south or east to west, optimising sun, light, natural ventilation and views.
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Being part of the development team as well as the architect meant that changes to the plans could be made quickly when needed. “I’d worked with Justin (Scott Construction Ltd managing director Justin Candish) on numerous projects during the last 12 years so we know each other well, but this was our first collaborative project. I’m keen to continue working together so hopefully it won’t be our last.” Jorgen agrees that apartment living is still a relatively new concept for central Nelson, but says the three-and-a-half-year Betts Corner project was an excellent use of the land. “To a large degree this project was about better use of the land; about revitalising the inner city instead of adding to urban sprawl and getting mass back within walking distance of the CBD.”
Iconic creation
Developer/builder Justin Candish initiated the project, bringing together key syndicate people. “It was an ideal opportunity to gather people with the relevant skills to achieve a great end result, and we’re all very happy with how it has turned out,” he says. “Credit must go to site manager Nathan Edward and everyone who worked on the building.” Up to 50 Scott Construction workers were involved at any one time, along with 35 local sub-contractors and their teams. “Logistically it was an extremely challenging site, starting with excavating and building a basement on two streets. We needed the basement to maximise use of site.
Above: Clockwise - West facing balcony overlooking the gardens and views to the north and the top of Trafalgar street; custom kitchen in one of the third floor apartments; developer group with local MP Nick Smith. From left, Wayne Trott, Anne Trott, Nick Smith (MP), Jorgen Andersen, Craig Dennis, Justin Candish and Matt Kidson 48
“To a large degree this project was about better use of the land; about revitalising the inner city instead of adding to urban sprawl and getting mass back within walking distance of the CBD.” JORGEN ANDERSEN
“There are not many projects of this sort, taking into account the scale, complexity and finish. We’re extremely proud of our team. This project shows what we can deliver in terms of a high-end architectural project and at the end of the day we have created something iconic for the CBD.” Justin says being a key partner in the project provided the opportunity to negotiate and hire the people they really wanted to work with, and where possible that involved local suppliers and contractors. Some of those contractors were so pleased they bought apartments in the complex. As for the build, it involved 55,000 man hours, 3500 cubic metres of excavation, 40 tonnes of reinforcing, and 850 cubic metres of concrete floors and beams. Nelson City Council has already embraced the concept as a potential means of solving some of the region’s housing problems, saying it opens up scope to use other models and enable council to leverage different housing choices in the city centre, without council actually being the developer.
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“This project shows what we can deliver in terms of a high-end architectural project and at the end of the day we have created something iconic for the CBD.” JUSTIN CANDISH
Council and commercial interests both have potentially suitable land that might be developed along similar lines, however fast-track legislation is no longer an option so future developments would potentially take longer.
Other developments
Elsewhere in Nelson Tasman several other apartment projects are already underway. These include a block of four central Nelson luxury Maitai riverfront townhouses in Ajax Avenue; a short walk or cycle ride to cafés and restaurants, Trafalgar Centre and Park, shops, galleries, and the Nelson marina. Completion is expected within the next 12 to 18 months. Marketed by Bayleys, the four townhouses are being constructed by Salter Builders and have hit the market as Nelson experiences a resurgence in residential sales and prices. Real Estate New Zealand’s recent figures show there were 25 percent more homes sold locally in July 2019 than in the same month a year earlier. Median prices for top of the South Island homes also reached record levels recently. A much bigger project is a new $40 million, 37-unit apartment block for which construction has started at the Ocean Lodge site in Tahunanui. While not in Nelson’s CBD, the complex will have easy access to Tahunanui shops, bars and eateries, and is on the main route into the city, not to mention within walking distance of the beach.
Above: Clockwise - Overview looking from the north east into the courtyard and across to the church gardens; A third floor apartment deck with opening in the wall looking into a heritage Rata tree to the north; The ground floor of a two-storey apartment with terrace and views to the gardens 50
Designed by Arthouse Architects and being built by Scott Construction, the $40 million Wakatu Incorporated project has been in the works for several years but is now on track for completion by September 2021. Other plans for upping the ante at Tahunanui include developing a new metro-style supermarket to go with the apartments, which will range in price from mid $500,000 to $2 million for the penthouses. Not all projects are in the high-price bracket. Nelson City Council has also approved developments such as one in Haven Rd where 40 percent of the 31 apartments will be within or below the REINZcalculated nominal house price of $525,000 to $595,000 for a twobedroom apartment.
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176 Bridge Street, Nelson - blackmatter.co.nz
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A cocktail of Christmas style P HO T O G R A P H E R , I S H NA JAC OB S STYLISTS, POPPY MACPHEDRAN & AMY MCLEOD M O D E L , H AY L E Y E G G E R S O F PORTFOLIO MODELS & KRIS SEYMOUR HAIR, MICHELE LINES HAIR DESIGNER M A K E - U P, M O R G A N D U M E L O W
THANKS TO KISMET FOR THE PHOTO SHOOT VENUE
Top and skirt, Trouble + Fox Earrings, necklace and ring, Benjamin Black Goldsmiths Bag, Taylors…we love shoes Sunglasses, Kuske
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Dress, Trouble + Fox Shoes, Taylors…we love shoes Bracelet, Shine Earrings and necklace, Black Matter Clutch bag, Staceys 54
Dress, earrings and bracelet, Shine Sparkle clutch, Trouble + Fox Shoes, Taylors…we love shoes
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Hayley wears ... Skirt and top, Trouble + Fox Scarf, Taylors‌we love shoes Earrings, rings and bracelet, Jens Hansen Kris wears ... Shirt, jacket, pants, Nelson Tailors Menswear Glasses, Kuske
Hayley wears ... Dress, Moochi Shoes and bag, Taylors…we love shoes Earrings and necklace, Black Matter Kris wears ... Shirt, jacket, pants and belt, Nelson Tailors Menswear Ring, Benjamin Black Shoes, Taylors…we love shoes Socks, Model’s own Glasses, Kuske
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Hayley wears ... Dress, Dotti Necklace, earrings and rings, Jens Hansen Bag, Taylors‌we love shoes
Holiday Hours
Service. Fit. Style.
Holiday Holiday Hours Hours DECEMBER
16 Mon 9am - 5.30pm
17 Tues 9am - 5.30pm 18 Wed 9am - 5.30pm
19 Thurs 9am – 5.30pm 20 Fri 9am – 5.30pm 21 Sat 9am – 5pm
22 Sun 10am – 4pm
DECEMBER DECEMBER
on 9am -16 5.30pm Mon 9am -
23 Mon 9am – 5.30pm
DIESEL
24 Tues 9am – 5pm 28CHRISTMAS Sat 9amEVE –28 5pm 5.30pm Sat
9am – 5pm
JOE BLACK
10am – 4pm
REMBRANDT
es 9am 17 - 5.30pm Tues 9am -
25 Wed CLOSED 29CHRISTMAS Sun 10am – 4pm 5.30pm DAY 29 Sun
ed 9am -185.30pm Wed 9am -
26 Thurs 10am – 4pm 30 Mon 9am 5.30pm 305pm Mon BOXING DAY –
rs 9am19 – 5.30pm Thurs 9am –
Fri 9am – 5pm 3127Tues 9am – 4pm 5.30pm 31 Tues
9am – 5pm 9am – 4pm
28 Sat 9am – 5pm NEW YEAR’S EVE NEW YEAR’S EVE
i 9am – 5.30pm 20 Fri 9am – 5.30pm 29 Sun 10am – 4pm
JANUARY JANUARY
30 Mon 9am – 5pm Sat 9am –21 5pm Sat 9am – 5pm 31 Tues 9am – 4pm 1 Wed 10am -4pm 1 Wed 10am -4pm un 10am22 – 4pm Sun 10am – 4pm NEW YEAR’S EVE
GARCIA SCOTCH & SODA SWANNDRI
155 Trafalgar St, Nelson (Opposite Westpac) | 03 548 7655 info@suithire.co.nz | suithire.co.nz
NEW YEAR’S DAY NEW YEAR’S DAY
on 9am –235.30pm Mon 9am – 5.30pm JANUARY 2 Thurs 10am2-Thurs 4pm 10am - 4pm 1 Wed 10am -4pm ues 9am 24 – 5pm Tues 9am – 5pm 3 FriYEAR’S 9am5pm 3 Fri 9am- 5pm NEW DAY
HRISTMAS EVECHRISTMAS EVE
2 Thurs 10am - 4pm
4 Sat 9am - 5pm 4 Sat 9am - 5pm Wed CLOSED 25 Wed CLOSED 3 Fri 9am- 5pm 10am -54pm HRISTMAS DAYCHRISTMAS DAY5 Sun Sun 10am - 4pm 4 Sat 9am - 5pm
5 Sun 10am - 4pm Mon 9am – 65.30pm urs 10am 4pm 10am –64pm Mon 9am – 5.30pm 26–Thurs
BOXING DAY
6 Mon 9am – 5.30pm HOURSNORMAL RESUMEHOURS RESUME BOXING DAY NORMAL NORMAL HOURS RESUME
Tues 9am – 5.30pm Fri 9am – 5pm 7 7Tues 9am –75.30pm 27 Fri 9am – 5pm Tues 9am – 5.30pm Cafés and restaurants open from 7am until late. Gift vouchers available from Centre Management, Level 1, 244 Hardy St.
GIVE YOUR ANGEL THIS CHRISTMAS SHOP, DINE,
SHOPPING & DINING PRECINCT SHOPPING & DINING PRECINCT
ENJOY
www.morrisonsquare.co.nz www.morrisonsquare.co.nz
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ROGUE LINEN DARE TO BE ROGUE
Sustainable & Ethical Fashion Summer 2020 online now at roguelinen.co.nz
Own the Moment
FRENCH BROCANTE
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soap, jewellery, magazines, earrings, sunglasses, scarfs, dresses, furniture paint, homeware, gardening, bespoke cushions, cabbage ware and more! Pop in and explore the full ranges instore.
@
249 Queen St. Richmond
03 544 7737
sales@staceyclothing.co.nz StaceyClothing
staceyclothing staceyclothing.co.nz
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4a Waimea Road, Nelson 027 286 1261
www.villarosanz.co.nz
WT + LOUISE DOUGLAS JEWELLERY
Handcrafted nature-inspired jewellery made locally B Y LY N D A PA P E S C H | P H O T O A I M E E M A C Q U E T
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esigns inspired by nature are the hallmark of Nelson-based Louise Douglas Jewellery. Unique, delicate pieces of nature re-created to evoke memories of special occasions and places are at the heart of this boutique jeweller’s design aesthetic. Louise, founder of Louise Douglas Jewellery, developed her fascination with jewellery early in life and as she grew, so too did her affinity towards nature. Now she combines the two passions by designing and creating unique, tactile earrings, pendants and rings that when worn evoke feelings of being close to nature. Her customers are not characterised by age, income or background but rather a desire to emotionally connect with jewellery and express emotions for passions, places and people through their purchases. While young, Louise discovered her liking for jewellery. “My mother and grandmother both loved jewellery and I was always digging through their jewellery boxes.” At 18 she started selling handcrafted FIMO jewellery to fashion and design stores throughout New Zealand. An NMIT course in jewellery design followed at age 21, and then Louise headed for New York (USA) to work as a designer for large fashion jewellery houses. Above: Louise Douglas in her boutique retail outlet and workshop on Hardy Street in Nelson
“I learnt most of my skills on the job or from experimentation,” she explains. After 15 years in New York and Boston, designing for private label companies and her own collections, Louise and her husband/ business partner Martin Clark returned to his hometown of Nelson, with their young son. That was over a decade ago; time since then has been spent making jewellery in the garage at home and launching it throughout New Zealand into design stores, galleries and boutiques. She ran a retail outlet on Nile Street in Nelson for six years before earlier this year moving to the Hardy Street boutique that bears her name, stocking three separate ranges of nature-inspired jewellery. Miniature sculptures abound; tiny bees with pearl bodies, scintillating dragonflies, sea shells, kina, jellyfish and a whole bouquet of botanicals. Every original piece is handcarved; a labour-intensive and organic process with the end result a finely wrought tactile ornament. “They’re made with hands and hearts; every piece, including the findings and clasps, is handmade.” Drawn by the intricacies of the ocean and the natural world in general, she also adores art and fashion, taking inspiration from all around her when creating. “I look at a lot of old scientific botanical style drawings when I design but I stylise things to fit my aesthetic. The main aim of
my work is for people to feel closer to the beauty of nature when they wear it.” Many of her loyal local customers and visitors pop in every year to add to their collections and buy gifts and mementos for their travels. The pieces are not always literal recreations, but rather interpretations. “The imperfections of nature can create the most alluring design. For me, it is about textures, layers and stories within an object.”
Team effort Louise and fellow designer/production manager Sarah Haynns create all their pieces in Nelson’s CBD where they have a Hardy Street boutique retail outlet and workshop. Also part of the team is Louise’s mother Rachel Douglas, plus part-time sales staff and two part-time jewellers. Stocking her range with more than 20 retailers throughout New Zealand and creating new designs keeps Louise and the team busy, yet every couple of years she indulges in a special charity project. The first one was a honey bee, evolving when several of the insects flew into her shop and became unsuspecting models. A dragonfly followed; again part of Louise’s desire to create a link between nature and bigger issues such as the need for more bees.
Contact Ph 03 970 0232 www.louisedouglas.com
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MY HOME
Award-winning, relaxed beach vibe BY BRENDA WEBB | PHOTOGRAPHY OLIVER WEBER
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1970s beachfront property, bought on a whim, has been transformed into an award-winning bach that its Auckland-based owners can’t wait to retire to. The Motueka home won the architecture award at the 2019 Nelson/Marlborough ADNA Resene Architectural Design Awards. After purchase, the house underwent a total transformation, turning it into what owner Mike Henderson describes as a welcoming and beachy family home. “The only thing that annoys us is that we don’t spend enough time there,” he says. “We just love it.” That will change in future, however, as they plan to return to their Nelson roots when they retire. Mike and wife Christine (aka Chris) were in Fiji some years ago holidaying with friends when a discussion came up about beachfront property. “We both said how we’d love a place on the beach and Brian – Chris’s brother – piped up and said there was a place just along the road from him in Motueka for sale, right on the waterfront.”
1. The deck and sliders were the start of the major renovation 2. Cool tones in the kitchen 3. Relaxed open-plan dining 4. Sliders open directly from the lounge to the beach 5 Bringing the outdoors in with a huge Craig Potton bush photograph 6. Glass, steel, stone and black cedar blend seamlessly 7. Grey marble benchtops in the contemporary kitchen 63
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“The house was completely rebuilt – all that is left standing from the original are two walls.” MIKE HENDERSON
Mike rang the owner and negotiated the purchase over the phone. “It is one of those rare properties with no road between the house and the beach – that was hugely appealing to us,” he says. The two-storey house was built in the 1970s and both Mike and Chris wanted to renovate to open it up, modernise it and create a relaxed and welcoming holiday home for themselves and their family. One day, as they were driving through Nelson, they came across the renovated Bridge St Collective – a building Chris’s family used to own. They stopped to have a look inside, asked who designed the collective and that’s how they met Keni-Duke Hetet of Waka Group Architecture. “We loved the building and got on well with KeniDuke so gave him a brief and it went from there,” says Mike. “The house was completely rebuilt – all that is left standing from the original are two walls. We basically took it down to the first-floor level and rebuilt it.”
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8. Stunning unrestricted views 9. Light coloured beams add to the relaxed feel 10. A cleverly positioned pool 64
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phone: 027 321 2509 after hours: 03 528 4204 email: tktilers@xtra.co.nz
WA K A G R O U P. C O . N Z
RESIDENTIAL | INDUSTRIAL
| C O M M E R C I A L | A LT E R AT I O N S | C U LT U R A L | L A N D S C A P E
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For Keni-Duke, the Hendersons were his ‘best ever clients’ who allowed him to have pretty much free rein. “It started with a deck, then a deck with some sliders, then we added some timber trusses and one thing lead to another and three years later we had a complete renovation,” he says. “They are really lovely people – genuine old- school Kiwis and very easy to work with.” Keni-Duke describes Mike and Chris as outdoor people with a love for nature, and the style and colour palette of the house reflect that. “The aim really was to bring the outdoors in, and we used wide windows to make the most of the wonderful views across the bay. It’s a house that is very connected to the outside.” A huge (2m by 2.4m) Craig Potton photograph of Westland bush dominates the living areas and, once again, brings the outdoors in. “They were the major elements we worked with – we used neutral colours and brought the bush inside,” says Keni-Duke.
Contemporary beach living
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Overall the house was designed as a relaxing beach house – “somewhere the owners can come and kick back and relax,” says Keni-Duke. “The whole vibe is relaxed – they come from the hustle and bustle of busy lives in Auckland and walk up the wide staircase to the front door to be greeted by this welcoming vista.” Raw materials were used where possible to give the house that relaxed feel of contemporary living and a striking feature is that outdoor concrete floating staircase. Other natural features include steel and river stones contained in gabion baskets. Skylights run the full width of the bathrooms, meaning the owners and guests can shower or bathe under the stars – making it really feel like a beach house. Light colours were used inside, including on the ceiling beams, to add to the bright and airy feel. Natural tiles in shades of grey feature in the bathrooms while a stunning grey marble benchtop features in the kitchen. Glass was used extensively to allow the panoramic views over Tasman Bay to take centre stage. The house is clad in black cedar and steel and features cedar shutters which allow the house to be closed up when the owners are away. Mike praises the craftsmanship of the build describing it as ‘stunning’. “Tony Timbs, the builder, was able to take the design and craft the house into a vivid masterpiece of exceptional quality,” he says. “Although many of the light fittings, bathroom fittings and tiles were imported from Italy, the largely Motueka-based tradesman put them together to complete the transformation.” Now that the project is finished, Mike says the house is exactly what he and Chris dreamed of and there is nothing they would change. With Christmas holidays fast approaching, Mike and Chris will be making the trip south for some special relaxation time at their piece of paradise in the Top of the South.
11. Glass was used extensively to allow panoramic views 12. Light colours and shutters in a bedroom 13. Skylights run the full width of the bathrooms 14. River stones in gabion baskets 15. Bathing under the stars 66
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PlaceMakers are proud to be the main supplier for the Henderson House
OUR STRUCTURAL ENGINEERS ARE BILL ANDREW, GREG MELVIN, STEVEN KING–TURNER & SHANE HAYDON.
Proud to be working alongside the Waka Group to provide structural engineering services to the Henderson House Bl The region’s leading timber and building materials supplier
Stoke Nelson Motueka 0800 807 845
PROVIDING STRUCTURAL, SEISMIC & CIVIL ENGINEERING
P.O. Box 7036, Nelson | 546 4565 | admin@amk.co.nz
Exceptional windows & doors Renovations and new homes Cometitive prices Free quotes Best use of Glass for National Fairview Awards 2018 Design award for Window & Glass Association 2018
Talk to Window Works on 03 544 6001 or info@windowworks.co.nz, stop by 11 Cargill Place, Richmond or visit us online at windowworks.co.nz
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PROUD TO SUPPLY ALL STRUCTURAL STEEL AND BESPOKE STEEL FEATURES FOR THE AWARD-WINNING HENDERSON HOUSE
34 KING EDWARD STREET, MOTUEKA 03 528 8776 WWW.DIESELANDENGINEERING.CO.NZ
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WT + MEDICAL KIWI
Medicinal cannabis set to benefit Nelson Tasman BY RAELENE FRASER
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edical Kiwi is getting ready to push ‘go’ in New Zealand as soon as the law allows. Local company Medical Kiwi has the green light to cultivate medicinal cannabis for research, in a state-of-the-art facility to be built in Brightwater next year. Medical Kiwi was the first South Island-based organisation to be granted the licence to establish a research and development programme. Since then, the company has taken significant steps towards its goal of providing Kiwis with access to safe, affordable, effective medicinal cannabis products as soon as it can. Board chair Aldo Miccio says the experienced business and science-based board of directors has developed a distinctive strategy that’s clearly on track. “It’s an exciting time. We’ve secured prime land for the research and development facility, investors are lining up, and we’re establishing global networks, including two exclusive international partnerships. “Our facility and the products we create will have significant benefits for the Nelson Tasman region and for New Zealand.
We estimate that we’ll employ approximately 180-245 staff once operating at full capacity in two-to-three years time,” Aldo says. “We’ve been approached by a significant number of Nelsonians who are interested in supporting a local business and know, often firsthand, the difference that medicinal cannabis can make,” he says. “It’s about to become a significant industry and investors can see that.” Nelson shareholder Shane Adamson says there’s a lot to like about what Medical Kiwi is setting out to achieve. “I like the idea of supporting a local company that is starting from scratch. I like the idea of employing and upskilling local people. And I like the health benefits that medical cannabis can provide.” Medical Kiwi’s exclusive distribution agreement with UK-based Vitality CBD will allow them to import and sell CBD products from early 2020. “This will create immediate accessibility to wellness products while our own locally cultivated products are being developed, and on an ongoing basis,” says Aldo. Vitality CBD’s 0% THC collection, which includes sprays, drops, skin creams, balms
“Our facility and the products we create will have significant benefits for the Nelson Tasman region and for New Zealand ... ” ALDO MICCIO
Above: Artist impression of the Medical Kiwi facility
and e-liquids, is currently sold across the UK in BOOTS pharmacies, Tesco supermarkets and health stores. Under a second agreement with UKbased company Liberty Herbal Technologies, Medical Kiwi has exclusive rights to import Liberty’s innovative precision medicinal cannabis inhaler and product for sale from early 2020, as well as securing future sales for Medical Kiwi-grown product from 2021. Liberty’s innovative dry-vaporising device uses ‘heat-not-burn’ technology to avoid the combustion involved in other inhalation methods, meaning no smoke or toxicants. “It’s fantastic technology to bring to New Zealand,” says Aldo. “The uptake agreement also means once we have started production, we will be supplying dried medicinal cannabis to Liberty to be sold internationally for use with their device. That means Nelsoncultivated medical cannabis is set to become another great New Zealand export.” Medical Kiwi sees the cost of their products being significantly less than current prescription prices. “We’re waiting on the Medicinal Cannabis Scheme to be in place to be able to share more about the prices and sale of products,” says Aldo. “After that, we’re aiming for full steam ahead.”
Contact www.medicalkiwi.com www.facebook.com/MedicalKiwiNZ
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MY GARDEN
Christmas classics provide festive colour BY ANNABEL SCHULER
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wathes of pine-scented greenery, welcoming wreaths, big vases of white lilies redolent of Christmas and outside pohutukawa dazzling with their huge red flowers; New Zealand has its own floral traditions now and they are every bit as special as those brought from England in the past. A summer festive season means we can draw on a wide range of plants and flowers to grow or cut for Christmas colour, but as every gardener knows this takes planning. Whether it is cut flowers or living indoor decorations, you can buy these readily through December but expect to pay high-season prices. Poinsettias with their red flowers are ideal and they have a special link to the season. Dating back to the Aztecs they have been adopted by Mexico and there are some delightful legends around the plant also known as ‘Flores de Noche
Buena’ or ‘Flowers of the Holy Night’. Some cultures believe the shape of the flowers is designed by nature to reflect the Star of Bethlehem. Poinsettias need a lot of light but hot, direct, sun will burn their leaves and flowers. They like to be kept moist but not wet and you can plant them outside after Christmas. Chose a warm, frost-free spot.
Gorgeous lilies Regale lilies have become synonymous with the scent of Christmas in our household. You see them on sale all around the region in December and they are just glorious – unless they make you sneeze. They are easy to grow for cutting, or you can leave them in the garden for a wonderful showing from mid-DecemberJanuary and buy more in. Cut the stamens out as soon as you get them though or your clothes and furniture will be indelibly
Those who have a mantlepiece or bookshelves can arrange a swag or swathe which is your average Christmas decoration or centrepiece on steroids. 70
Above: Holiday red poinsettias
stained orange/yellow. If you want to establish a lily bed look online for suppliers of trumpet or longiflorum bulbs and plant them up until September in well-drained sunny sites – though they do appreciate some shade at their feet. They do well in pots too, but repot every couple of years and do not forget to feed them. Regale is the main variety but White Heaven and Triumphator are gorgeous too.
Green swathes Those who have a mantlepiece or bookshelves can arrange a swag or swathe which is your average Christmas decoration or centrepiece on steroids. Pine or fir branches arranged in a long, generous, bunch are a handy replacement for a Christmas tree in smaller homes. They bring that characteristic pine scent into the house and can be decorated with baubles and tinsel and lit with lashings of seed lights. If you have not tried one before, do so – there is something very decadent about a good swag. If you planted a living Christmas tree as I suggested a few months ago, give it a good watering with some seaweed or other soluble fertilizer, tidy it up with the secateurs, find a nice dish to stand it on and bring it in for decorating. Merry Christmas and happy holidays everyone.
WELLBEING
’Tis the Season B Y E M I LY H O P E
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he festive season is upon us and what a wonderful time of year it can be to nurture your health and wellbeing through the food that you choose to eat. You see, this time of year brings with it a colourful and vibrant array of fruits and vegetables bursting with vitamins, minerals and antioxidants, just as nature intended. It also brings with it the joy of longer days and sun-filled evenings, giving people and families the freedom to enjoy more movement and outdoor activities under a blue sky. However, as I have mentioned before, this time of year also unfortunately creates feelings of anxiety and guilt for many people, particularly around food. To help you enjoy the festive season, I have highlighted a few key tips below if feelings of guilt and anxiety around food tend to take over at Christmas time.
If you find yourself hungry between meals, then a snack to keep you going is a great idea!
Food is quite simply one of life’s greatest pleasures and without it we couldn’t survive. Over the festive season, I encourage you to really enjoy and savour your food. Before diving in to each meal, take the time to stop and look at your plate and notice the foods on it and the dishes that have been lovingly prepared. As you eat it, be mindful as you enjoy each bite. In this way, you will feel more satisfied by what you have eaten and are more likely to eat til when you are comfortable rather than feeling horribly full for the rest of the day! If you eat to when you just feel satisfied by an amount of food, rather than stuffed, you are more likely to enjoy subsequent meals and eating occasions. And remember, if you’re not enjoying something, it’s okay not to eat it and to focus on those foods you are enjoying completely.
Be present This goes hand in hand with enjoying your food and being mindful. So often people devour their food surrounded by feelings of guilt and anxiety as they are eating it. But this Christmas, try to be fully present in the moment, enjoy the company of those around you and Above: Quinoa, roasted spiced carrot and chickpea salad
Photo: Lisa Duncan
Enjoy your food
the food in front of you with feelings of gratefulness. Being present also enables you to be completely in tune with your body and the messages it’s sending back to you. For example, “These new potatoes are delicious! I’m really enjoying them.” Or, “I’ve only eaten half the lamb on my plate, but I already feel really full. I think I’ll save the rest for later.”
Focus on foods that make you feel great We are all completely individual which means we all respond differently to varying foods and in turn, they can either make us feel delightfully energised and happy or dull and lethargic. Over the festive season, try to focus on eating mostly foods you know give you energy and make you feel happy. As wholefoods contain many nutrients, they tend to make us feel happy and healthy because our body recognises these nutrients and can digest and absorb them for various important body processes. Think of brightly coloured seasonal fruits
and vegetables such as berries, asparagus, new potatoes, lettuces and salad greens as well as fresh fish and quality meats. This may translate to having a Christmas table laden with bright, fresh salads, barbequed meats or grilled seafood and dessert centred on seasonal berries.
Don’t sweat the small stuff While focusing on eating mostly wholefoods will support you to feel happy and energised, please don’t disregard festive traditions that you really enjoy! If you or someone you are sharing a meal with has created a beautiful dessert such as a festive pavlova or tart and you absolutely love it, go ahead and enjoy a plate with absolute guilt-free pleasure! The important thing to remember is that it’s what you do each and every day that impacts most on your health, not what you do sometimes. www.hopenutrition.org.nz
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DINE OUT
A big, fat gold star BY HUGO SAMPSON
Photo: Dominique White
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f it’s food heaven you are looking for, then Bloom Café is it. Aaron and Yara, previously of The Riverside Café, have hatched an absolutely delightful new café dining experience in the heart of downtown Motueka. Open for just five weeks, Bloom Café is located in the courtyard at the back of an old church on the main street. The space is perfect for relaxed, easy-going dining, with a pretty open-air space to sit out amongst mature trees and hedged gardens, or choose a comfortable table inside amidst the cheerful, quirky interior. It’s a space that has been created with plenty of creativity, thoughtfulness and love. And the food doesn’t disappoint either. There are plenty of tasty things to choose from the brunch menu if you fancy a great breakfast, or there is some scrumptious cabinet food too, like the salmon quiche, or a selection of muffins, brioche and scones if the schedule doesn’t allow you to pause and enjoy the fabulous vibe. If it’s lunch you’re after, you’ll not be disappointed either. We chose the slowcooked brisket on multigrain ciabatta, Swiss cheese, with sauerkraut, gherkins, roasted garlic aioli and fresh greens, and a mighty good black bean burger on a house-made sesame bun, with carrot and spinach slaw, kimchi and barbeque tomato relish. What can I say; the brisket was packed with flavour and meltingly tender, and its accoutrements a perfect match. The lightly spiced black bean burger and the fresh slaw were completely delicious and satisfying. I loved the sound of the popcorn cauliflower taco, and the smoked fish
It’s a space that has been created with plenty of creativity, thoughtfulness and love. arancini too, and there is a really tastylooking pizza and flatbread menu also … phew! There was almost enough room to squeeze in a sweet something from the cabinet. Hard to decide but someone has to; the unbelievably rich chocolate caramel slice for him, and a small but perfectly formed orange chocolate bliss ball for the other chocoholic, washed down with two excellent short blacks. The coffee hails from Christchurch-based roastery, Underground Coffee. Fantastic work Bloom, you get a big, fat, gold star. Tasty, inventive, fabulously
fresh, well-priced food; excellent coffee, a nice little liquor list, smoothies, juices, vegan and keto friendly, really helpful, friendly staff, in lovely surroundings. Aren’t we lucky?
Bloom Café Motueka 208 High Street, Motueka. Ph 03 929 8533. Open: 8.00am - 4.00pm for breakfast and lunch – 7 days a week. Cost: $86.90 for two – two mains, two desserts, a glass of wine, a craft beer and two coffees.
Prego & Comida - two of Nelson’s finest ingredients in one location. Buxton Square, Nelson
Gourmet Gift Ideas
Panettone, paneforte, stollen, gift baskets, truffle powder, fruit powders, balsamics, French & Italian wine packs, chocolates, cheeses and more ...
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Prego banner – locked spot
Nelson's Mediterranean Pantry In the giant seal & squid building, Buxton Square, Nelson
DINE OUT
KAI FUSIONZ
HARBOUR LIGHT BISTRO
TASTEOLOGY @ KAHURANGI
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41 Halifax Street, Nelson 03 546 8118 info@kiwikainz.com www.kaifusionz.com
341 Wakefield Quay, Nelson 03 546 6685 www.harbourlightbistro.co.nz
Sunrise Road, Upper Moutere 03 543 2983 taste@tasteology.co.nz www.tasteology.co.nz
CHOKDEE
CBD CAFÉ
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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
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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.
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 www.cbdcafe.nz
ndigenous catering Te Tau Ihu and Aotearoa. Kai Fusionz Catering offers a unique balance of gourmet catering for all occasions. The very best local artisan products, exquisite game and seafood combined with our indigenous flair will get your taste buds critiquing. Kai Fusionz Catering — stepping outside the square.
ADVERTISE IN OUR DINE OUT GUIDE
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ildTomato magazine is offering some exciting new advertising opportunities. Our Dine Out guide features six templated ad spaces which include a photo, the business name, a description of up to 50 words and contact/social media details. All you have to do is supply us with the photo and text, and we do the rest! Contact: Jo Hender Advertising Executive, WildTomato Magazine 021 264 7559 | jo@wildtomato.co.nz
ocally owned and based on the waterfront. Enjoy fresh seafood and delicious dishes, made from quality ingredients sourced from the local region.With breathtaking views coupled with exceptional food, wine and service, this is a dining experience you won’t want to miss.
inner of the Wild Tomato Wine Experience 2019 award; join us for a study of taste. With everything sourced locally you can enjoy our sourdough toasts or choose a platter of local goodness. Match this with a glass of Kahurangi Estate wine, a local craft beer or a wonderful cider. Open 7 days 11am to 5pm. We’re Nice!
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MY KITCHEN
Dine in style this Christmas The festive season is a time to eat, drink and make merry with family and friends. Throughout New Zealand Christmas is a time to embrace the great outdoors, and also maybe to try something new, such as these fabulous recipes from Madame Lu’s Kitchen. Enjoy! BY MADAME LU’S KITCHEN
Kumara rosti with smoked salmon, kaffir lime crème fraiche & chilli jam Serves 4 Rosti Ingredients 200gm approx. red kumara, peeled and grated 1 egg, whisked 1tbsp flour Salt and pepper 1/3 cup rice bran oil for frying Topping 100gm of crème fraiche mixed with 2 finely chopped kaffir lime leaves 150gm of smoked salmon 3tbsp chilli jam (we like to make our own) Additional finely chopped kaffir lime leaves for garnishing Method:
1. To make the rosti, squeeze out
any excess water from the grated kumara then add to a medium size mixing bowl. Add the egg, flour, salt and pepper. Mix until well combined. Using your hands shape the rosti mixture into flattish portions, one heaped dessert spoon at a time and set aside until ready to cook. You should get 10-12 rosti depending on how large you want them to be.
2. To cook the rosti, heat a large
frying pan over medium heat, add the oil and bring to temperature. Add the kumara portions into the
pan and cook for 3 minutes each side or until golden, cooked through and all the mixture has been used. You may have to cook in batches.
3. To assemble, top each rosti with a dollop of crème fraiche, followed by the salmon, a wee spoon of
chilli jam and garnish with the kaffir lime.
4. Note: The rosti can be cooked
the day beforehand, stored in the fridge and then reheated in the oven at 180c for 10 minutes to warm through.
Crispy rice cakes with peanut & coriander relish Serves 4 Rice Cake Ingredients 2 cups of sushi rice, cooked 2tbsp mirin 1tbsp sugar 1tsp salt 1/2 cup of oil for frying For Serving 1 quantity peanut relish 3 kaffir lime leaves finely shredded 1 granny smith apple, chopped into thin match sticks Method:
1. In a small saucepan over medium
heat, combine the mirin, sugar and salt and cook until it has begun to boil. Remove from the heat and fold through your sushi rice.
2. Using a standard brownie tin
(measuring approx. 27cm x 17cm), line with plastic wrap, making sure some overlaps the sides of the tin. Press your rice into the tin until it covers the entire pan and cover with plastic wrap. Now press down firmly to compact it. You can make it as thin or as thick as you like but the thinner the crispier. Set aside in the fridge and allow to cool and set overnight.
3. Once your rice has set, remove
from the tin and remove the plastic wrap. Cut into pieces. You should have approximately 16 rectangles if you cut 4 x 4.
4. In a large frypan, heat the oil over
medium heat. Add the rice cakes, a few at a time and cook until one side is golden and crispy. Turn over and repeat on the other side until all rice cakes have been cooked.
5. To assemble, dollop a little
relish on the top followed by
the apple and some kaffir lime threads. Serve immediately.
Relish 1 1/2tbsp peanut oil 2 cloves garlic, finely chopped 1 red chilli, seeds removed and finely chopped 2 small shallots, finely sliced 2 kaffir lime leaves, finely chopped 1tsp dark palm sugar 1/3 cup roasted peanuts, roughly chopped Small handful coriander leaves, finely chopped 1tbsp sesame oil 1tbsp soy sauce or tamari 2tbsp lime or lemon juice
Method:
1. In a small saucepan, heat the
peanut oil over medium to high heat. Add the chilli, garlic, kaffir lime and shallots and fry off until softened and aromatic.
2. Add the palm sugar, soy sauce
and sesame oil and continue to cook for 2-3 minutes.
3. Remove from the heat and
transfer to a mortar and pestle and pound to a rough paste. Add the peanuts and pound a little more. Add the citrus juice and chopped coriander, fold through and season to taste if need be.
4. Serve with the crispy rice cakes. 75
Crispy pork belly with an Asian herb salad Serves 4 Pork Belly 1-1.5kg free-range pork belly, scored Olive oil 1-2tbsp salt Method:
1. Preheat your oven to 130c fan bake.
2. With the pork belly facing skin
side up, rub the salt into the scores of the skin. Drizzle over a little olive oil and rub this in too.
3. Transfer the pork to an oven
roasting tray and place in the middle of the oven. Cook for three hours then increase the temperature of the oven to 160c and allow the pork to cook for another 20 minutes. Once it is cooked through, you will need to
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crackle the skin. Move the pork belly to the top rack of your oven and change your oven setting to grill on high. This will puff up the crackling and make it crispy. Keep a watchful eye on it though as it can burn pretty quickly.
4. Remove from oven and allow the
meat to rest for five minutes then slice into portions and serve with the Asian herb salad.
Salad Ingredients 2 yellow flesh peaches (a little hard) or crispy granny smith apples, cut into match sticks 1 small red onion finely sliced 1/2 cup mint, finely chopped 1 cup coriander leaves 1 cup mung bean sprouts 1/2 cup toasted almonds 1 lemon, juiced Dressing 1 green chilli, deseeded and finely chopped 1 garlic clove 2cm ginger, finely chopped 1/4 cup dark palm sugar Juice of 2 tart lemons Salt or fish sauce to taste
Method:
1. In a large bowl, combine the
peach or apple and red onion and pour over the juice of one lemon and toss to evenly coat. Allow to sit for 10 minutes. The citrus will stop the apple going brown and also take away some of the raw flavour you can sometimes get from red onion.
2. To make the dressing,
combine the garlic, chilli and ginger in a pestle and mortar and pound to form a paste. Add the sugar and lemon juice and stir to combine and dissolve. Lastly, add the salt or fish sauce a little at a time. Taste after each addition, the dressing should be sweet, salty, sour and with a little warmth from the chilli.
3. To assemble the salad, combine the remaining salad ingredients with the onion and peach or apple, pour over the dressing and serve with the pork belly.
Passionfruit curd & kaffir lime crumb with lemongrass granita Serves 4 Curd Ingredients 1 1/3 cup passionfruit pulp, seeds removed 1tbsp lime or lemon juice 85gm butter 1/2 cup caster sugar 3 egg yolks Method:
1. Place a small saucepan over
medium heat and add the passionfruit pulp, citrus juice, butter and caster sugar. Allow the butter to melt and for the sugar to dissolve, stirring every so often.
2. In a medium bowl, whisk
the egg yolks until they have broken down. In a slow steady stream whilst you are still whisking, add the hot butter mix. Continue to whisk until well combined then transfer the curd mix back into the pot and place over medium heat. Cook for 6 minutes, continually stirring until the curd becomes thick and coats the back of a spoon when dipped in.
3. Remove from the heat, transfer the curd to a jar and allow to cool before placing a lid on the jar and storing in the fridge.
Kaffir lime crumb 75gm butter 3/4 cup plain or GF flour 3/4 cup caster sugar 2 kaffir lime leaves finely shredded
1. Preheat oven to 160c fan bake,
and line a medium size baking tray with baking paper.
2. Place all ingredients in a food
processor and process until the dough comes together.
3. Crumble the dough over the lined baking tray then transfer to the oven and cook for 20-25 minutes or until the crumb is golden and cooked through.
4. Remove from the oven and set aside to cool.
Lemongrass granita 250ml water 60gm caster sugar 1 1/2 tbsp liquid glucose Juice of 1 lime 2 lemongrass stalks, white part only, finely chopped
1. In a small saucepan, bring
the water, sugar, glucose and lemongrass to a boil and allow to cook for 3 minutes over high heat.
2. Remove from the heat and allow the syrup to cool. Once cool, strain through a sieve to remove the lemongrass then transfer to a plastic container and place in the freezer.
3. After an hour or so, use a fork to fluff up the granita and continue to do this a few times as it freezes to get that fluffy granita look.
To assemble 4 glasses Passionfruit curd Kaffir lime crumb Lemongrass granita 1 punnet of raspberries
1. Layer 4 tbsp of curd into each
glass, followed by a handful of the crumb and some raspberries. Top with a few spoonfuls of the granita and some more raspberries. Serve immediately. 77
www.madamelus.co.nz
WINE
A million reasons to love the festive season BY SOPHIE PREECE
S
tephanie McIntyre’s Christmas begins with bubbles, ends with bubbles, and has bubbles in between. If she’s with her parents in Canada, serving eggs benedict for breakfast, Stephanie will choose a dry brut, crisp and clean, to drink alongside presents. But at home in Blenheim, where the day begins with waffles, strawberries and whipped cinnamon mascarpone cream, they’ll opt for a lifted, fruit-driven sparkling rosé, to accentuate the strawberries. Either way she’s spoilt for choice, “because the breadth of quality sparkling on offer in Marlborough is really quite exciting”. Stephanie, a sommelier, food fiend and recent Kono Dine Out Awards judge, was a founding member of Méthode Marlborough, a society of Marlborough wine producers devoted to traditional method sparkling wines. The cool climate conditions that are perfect for Marlborough sauvignon blanc are also ideal for bubbles, ensuring ‘vivid acidity’ in early harvest chardonnay, pinot noir and
There are around a million bubbles in a glass of sparkling wine. G ÉRARD LIG ER-BELAIR, PHYSICS PROFESSOR
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pinot meunier – the only varieties used by Méthode Marlborough producers. But while the vineyard and viticulturists are key, much of the heavy lifting happens in the winery, with a long and elaborate process from press to pop. As per the traditional method, the society’s producers undertake a second fermentation in the bottle and hold wines on lees for a minimum of 18 months, three months longer than dictated in Champagne. Beyond those hard and fast rules, there’s a world of opportunity, from oak barrel to stainless tank, from blanc de blanc to rosé, and from a few years on lees to more than a decade. Each producer can mould their wine through science and art, using materials provided by nature, resulting in surprising – and delicious – diversity, says Stephanie. That’s part of what makes sparkling wine so exciting for winemakers, and so fulfilling for festive foodies seeking a wine to match a multitude of meals. It is “incredibly food friendly”, with the million or so bubbles in every glass offering delicacy and lift, along with complexity and length, says Stephanie, referring to a quote by physics professor
Above: Stephanie pouring a glass of Nautilus Vintage Rosé Cuvee
Gérard Liger-Belair that there are around a million bubbles in a glass of sparkling wine. Her advice: Steer clear of foods that are overtly flavoursome or spicy, but try the likes of oysters au natural or grilled prawns, the traditional festive fare of turkey and ham, or perhaps salmon sashimi, using the umami of the accompanying soy sauce to release brioche characteristics from the wine.
Worth imbibing Nautilus Vintage Rosé 2015. “I try to always have a bottle of this wine on my shelf,” says Stephanie. “It is such a well-made sparkling wine. It opens with an appealing lush fruit component before revealing mid-palate complexity and impressive length.” This is a great match with Christmas morning waffles but it also excels with savoury dishes such as miso glazed tuna, she says. 2009 Johanneshof Cellars EMMI. This wine spends at least eight years on lees, tucked away in Johanneshof’s underground cellar. “It’s a wine that delights me every time I drink it,” says Stephanie. “It is clearly a labour of love, with an incredible freshness that is quickly backed up by immense texture and complexity. It is a wine that you can sit and contemplate for every single sip.” Try a Christmas Day match with prosciutto-wrapped monkfish cooked on the barbecue, because the salt of the prosciutto will draw out the stone fruit flavours of the EMMI.
BREWS
Cheers to a crafty Christmas beverage BY MARK PREECE
I
n this day and age, Santa probably expects his beer to be craft and perfectly matched to the Christmas cake you leave him. And so he should. The days of marrying the perfect wine to your meal, while cans of beer lie neglected in the chilly bin, are thankfully long gone. Instead you can celebrate the magic of hops and malt, grain and yeast, while you plan your festive feast. Tracy Banner says modern beer drinkers are often looking for something new, hopping from limited release to limited release. With that in mind, the Sprig & Fern master brewer always has two
… you can celebrate the magic of hops and malt, grain and yeast, while you plan your festive feast.
new brews at any one time, and her team are busy crafting for festive season. The first is a Brut IPA, which is tapping in to “really good growth” in the India Pale Ale segment. There’s plenty to choose from, “whether it’s an English, American, hazy or a juicy”, says Tracy. The latest iteration is the Brut, which is a bit drier, because during the brewing process the yeast is allowed to use more of the natural sugars from the malt, she says. “So, they are not as bitter, but have a very nice hop aroma.” Sprig & Fern use a combination of Nelson’s famous Sauvin hops and the American Amarillo to flavour their Brut IPA, “which is going to be a beautiful drop for the summer months”, says Tracy, suggesting a match with roast lamb or beef. Their second new brew is a cider – a collaboration with Nelson’s The Breeze radio station. Listeners made the ingredient suggestions, ranging from watercress to lemon, and the team at Sprig & Fern came up with the answer – a cranberry and orange cider, recently released at the New Zealand Cider Festival held in Nelson. That sounds a lot like Christmas, so we’ve pulled together a menu with a few of the beer essentials:
Post present refreshment: You’ll be feeling exhausted after unwrapping
so many pairs of socks and undies, so quench your thirst with a Moa Brewing Company Thirsty Bulldog Summer Ale. This is a cracker of an English summer ale, with UK hops (Fuggles and East Kent Goldings), along with Kiwi and English ale malts. It’s bringing the best of England to Christmas, without any of the weather.
Getting started: Out with the old and in with the new brew – try the Sprig & Fern Brut IPA with a platter of mussels, salmon, capers and De Broods Half Bake bread. This is the champagne of beers, so a perfect way to kickstart the celebration.
The main: Sprig & Fern’s cranberry and orange cider with roast turkey and a cranberry and orange stuffing. Or if that’s a bit formal, Tracy’s recommendation for Sprig and Fern’s I.P.A. is pigs in blankets “especially if there’s a bit of spice in the sausage”. To finish – As you light the flame on your traditional fruit pudding, pour a glass of Renaissance’s Elemental Porter, a rich and full-bodied beer with dry, dark chocolate and roasty malt flavours. This is our pick for Saint Nick, so make sure you leave a little in the bottle. 79
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S teve H ussey P h o to g rap hy
Nelson Tasman Hospice says with BlueBerryIT and Microsoft.
Every day, Nelson Tasman Hospice’s 90 staff provide specialist care and support for end-of-life patients and their families – in their homes, aged care facilities and at an inpatient unit.
“For the hospice, doing things smarter includes mobility to enable staff to access and enter information at the patient’s bedside – or anywhere else – greater flexibility and improved communication and collaboration both within the Hospice, with patients and also other providers.” – ALLAN WILLOUGHBY, BLUEBERRYIT GENERAL MANAGER
CU STOMER STORY 80
A BLUEBERRYIT CASE STUDY
The Hospice provides palliative medical care to around 230 patients at any time, it also offers a range of services including counselling, bereavement support and chaplain services, covering a population base of around 102,000 across the top of the Nelson Tasman region. The organisation receives just 52% of its funding from government, and relies on fundraising, donations, bequests and community support – including 550 volunteers – to provide its services.
“Like everyone in healthcare, there’s not enough money to go around, so we need to look at how we can do things smarter,” says Frans Dellebeke, Nelson Tasman Hospice CEO. When Nelson Tasman Hospice and Top of the South IT provider BlueBerryIT first began working together in 2009, the Hospice was running a 10-year-old server to deliver controlled access to a limited number of applications and services. The decision was made to start leveraging Microsoft’s then fledgling Cloud offerings, moving Exchange to The Cloud with a long-term plan to move the entire system to The Cloud.
A move to a purpose-built Hospice facility in May 2019 provided the 30-year-old Hospice service with the perfect opportunity to fully embrace Cloud capability. Dellebeke says technology is increasingly important for the Hospice, enabling it to work smarter, without requiring additional resources. For the Hospice, doing things smarter includes mobility to enable staff to access and enter information at the patient’s bedside – resulting in greater flexibility and improved communication and collaboration both within the Hospice, with patients and other health providers.
“We need to make sure everything we do is integrated, not just within the Hospice itself but with systems at our GPs, the District Health Board and Nelson Hospital, so we can all talk the same language, using the same platform. “That’s the Nirvana. We’re not there yet, but in our strategic planning we’re talking with others about where we want to go and how it fits in with what they’re doing.” says Dellebeke.
Sharing and Caring with SharePoint
A collaborative mobile care team
BlueBerryIT introduced the Hospice to Microsoft’s SharePoint platform, using the on-premise based offering as the foundation for the organisation’s file storage for a number of years and enabling the organisation’s team – who have widely differing technology skills – to adjust to the platform. The antiquated server provided a push to move fully to The Cloud. The Hospice considered replacing it or adopting a hybrid system and going partially to The Cloud, but Jen Sims, Nelson Tasman Hospice IT co-ordinator says, with the guidance of BlueBerryIT, the decision was made to bite the bullet and go fully into The Cloud. “We were moving to our new facility, so it was the right time to do it with the move,” Sims says. “A few years ago our patient management systems were paper-based. We then went for an online, web-based patient management system. Along with that has come the desire to make our care team more mobile,” she says. The SharePoint platform, as part of Office 365, ticked the box for the Hospice with its versatility, redundancy, remote access and ability to consolidate data and files, while also providing a collaborative environment, but there was also another factor in its favour: Microsoft’s Donations Programme which has a licensing model designed to help Not For Profits save money while enabling them to concentrate on their core business rather than paying high licensing fees. The Hospice has been introducing tablets to its community team, so the shift to Office 365 “became a no-brainer because it enabled our staff to work on the move”, Sims says. “A lot of it revolved around the mobility side of things. It’s also getting to the stage where we’re wanting to start looking at perhaps getting tablets out to rural patients so they can come in on meetings with doctors, nurses and specialists,” she says. That, says Dellebeke, is a good example of working smarter. With a catchment area that covers a large part of the top of the South Island, tablets hold the potential for cutting the often long travel times for nurses visiting patients, while also providing patients with easier, faster access to medical staff in times of need. The experience within iCare has been customised for each user group, with 10 individual iCare portals providing access to the most relevant information, including rosters, Hospice news and calendars based on departments. Rooms and cars can be booked via iCare sites, which also host a number of blogs along with all of the Hospice’s policies, procedures, forms and templates, and document libraries. A staff hub, where staff can organise social events, share recipes and chat informally, helps strengthen the family vibe for the Hospice. 81
A B lu e B e rr yI T Cu stom e r S tor y
The customisation enables less confident users to easily access information they require from the portal, while still enabling more IT savvy users to dig deeper into SharePoint as needed.
Working in partnership with Nelson Tasman Hospice, BlueBerryIT built a new information platform, iCare, on SharePoint Online, transferring 20 years of data and files to the new environment. “While we want to hold the hands of staff, we also want to empower them and give them the ability to use the system as it’s meant to be used,” Phill Urquhart, BlueBerry IT Solutioneer, says.
D av id C ha d w i ck P h oto g rap hy
Smooth transitions
At the same time as the Hospice moved to a pure Cloud environment, they also replaced 80% of their fleet with new HP devices, a combination of laptops, tablets and mini desktops. Having all devices running the most current software has ensured easy collaboration within the Office 365 environment. “The SharePoint and OneDrive integration through the Microsoft Office application has really enabled us to get all the Hospice users across into the new environment in a more comfortable way,” Urquhart says.
A combination of Office 365 tools and OneDrive’s desktop, documents and pictures syncing facility and SharePoint, was used to create a roaming profile environment, enabling users to log in from any machine and see their desktop and documents. “The files-on-demand system built into the OneDrive sync tool means we don’t have replication of data, or data living on machines filling up hard drives,” Urquhart says. “That gives the staff the ability to easily move around the organisation.”
Improving team collaboration and communication The Hospice is also beginning to embrace Teams – Microsoft’s Unified Communications platform within Office 365 which combines chat, video meetings, file storage and application integration. “Teams has come upon us a little earlier than we anticipated,” notes Sims. “We have a couple of staff members who have got very enthusiastic with it and it’s really taken off. “The main advantage, particularly for the Hospice, is that Teams combines a lot of different tools, from chat to video meetings and file sharing, into a single software suite making those tools more accessible, and gives them a real world example of how they can be used in a collaborative environment,” Urquhart says. “They’re really seeing benefits from using these tools and by going further into the Teams apps offerings they’re able to discover parts of the system themselves – such as the Planner product – which can provide even more benefits.” Urquhart notes that Planner, rolled out within Teams, is a big hook for many clients who don’t have the need, or knowledge, to utilise the Microsoft Projects suite, but need something with more depth than Outlook Calendar. “Planner gives you integration across users and resources, Outlook calendars and the full product suite,” Urquhart says. “It’s not just collaboration between people, it’s collaboration between the tools we use as well that is so important.”
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Funding professionalism
It’s not just internal communication and collaboration that has been bolstered.
“It’s allowing us to communicate more effectively in regards to document control.”
Hudson Dodd, Nelson Tasman Hospice Fundraising and Marketing Manager, says the new system is enabling the organisation to more strongly engage with others on a commercial basis.
Smarter education options are also on the cards for the Hospice, which provides education services to health professionals throughout the region.
“We create a lot of promotional materials and engage in different campaigns with a wide variety of businesses and organisations and it can be a challenge to manage the brand and do quality assurance that everyone is using our logo properly and doing everything within our brand guidelines,” he says. “The charity sector relies on people’s goodwill to support a cause, and any organisation asking for support through fundraising needs to be ‘commercial ready’ — to be able to interface with the commercial sector on a professional basis that instils confidence and provides efficiency in terms of getting initiatives up and running and being able to deliver on what we say we will.” Dodd says the Hospice can now provide simple SharePoint links to external parties to ensure correct versions of logos and brand guidelines are in use. “Another critical component is good information storage so we have clear records of correspondence and engagement we’ve had with individuals and families.” Good document templates and records are crucial in ensuring those who have made donations or bequests are recognised and followed up in an appropriate way. Improving communications and sharing of documents was a key consideration in the move to SharePoint, Sims says. “Like a lot of organisations in the good old days we had situations with various staff members working on the same documents and ending up with multiple versions.” Versioning within SharePoint has alleviated that issue, providing a single one point of truth, with staff able to all work on the same document.
The BlueBerryIT difference Dellebeke says BlueBerryIT have gone ‘above and beyond’ with their service, providing training sessions and assisting staff with understanding other software applications outside of their contracted work. “They’ve always been a great supporter of our Hospice and gone over and above what was expected of them. Without them we certainly wouldn’t be where we are at the moment.”
Sims says rather than packing up a vehicle to take out on the road the Hospice is looking at videoing educational sessions and sharing them via SharePoint, utilising Microsoft’s Sway presentation. Disaster recovery and security has also been bolstered. Urquhart notes that while running a hybrid environment it was a challenge to secure everything, despite running firewalls, antivirus and a range of other security precautions. “There were vulnerabilities there with the hybrid environment with local file storage through Small Business Server 2011 that simply aren’t there in the cloud environment.”
Dynamic and fluid for a changing business world “We have a process of re-consultation every few months to see whether we need to change things as the business’s needs change and different departments merge, change and shift,” he says. “It’s an interesting time in business everywhere in that departmental infrastructure is more fluid now than it has ever been. That applies for a lot of our clients, and we’re seeing that fluidity and versatility affect how companies want to use their IT systems, so it’s really important that IT systems are able to change with the clients’ needs.”.
“The new solution provides the agility and flexibility needed in this day and age.” – URQUHART
Urquhart sums it up neatly:
“We consider the businesses we work with to be business partners, not clients. If they do better, we do better. We’re not here to make profits off our clients, we’re here to make our partners profitable, so anything we can provide them to help achieve that goal is in everyone’s best interests.”
CONTACT (03)548 4923 | blueberryit.co.nz | 1/60 Achilles Ave, Nelson, 7010
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T R AV E L
Binge at the Fringe Jo Richards dives headfirst into the biggest performing arts festival of them all. PHOTOGRAPHY JO RICHARDS
N
elson Arts Festival celebrated its 25th year recently and, like many such events held around the world, it keeps getting bigger and better. Such events are not a new thing – England’s Three Choirs Festival is thought to have been established way back in 1719. That may be the oldest, but the largest by far is Scotland’s arts mega-bash, the Edinburgh Fringe Festival. And that’s where I spent two fabulous, full-on weeks in August. The Fringe began in 1947, when a handful of theatre groups turned up to perform at the Edinburgh International Festival. They weren’t part of the official programme, but went ahead and staged their shows on the fringe of the festival, hence the name. This year, according to the Fringe Society, more than three million tickets were sold for about 60,000 performances of the 3841 listed shows spread across 320 venues. Thousands of performers from 63 countries, including New Zealand, graced the Edinburgh stages for three frantic weeks of music, comedy, theatre and more. With statistics like these, the prospect of mixing with the crowds that descend on the ancient city seemed daunting, but thankfully, a veteran festival fan had shared some survival tips that helped to make my Fringe fun, rather than frenzied. First and foremost, everyone needs a bed, even if it’s just for the wee hours when the festival programme also sleeps. Staying centrally allows for total immersion in the festival vibe. You can fill your days – and most of your nights – soaking up performances like a sedentary sponge. But be prepared to pay large or, like five Kiwi performers this year, to become temporary flatmates. For my two-week stay, it was lighter on the wallet to move out to the quaint coastal town of North Berwick. Most days, a cool, comfortable and cheap 25-minute train ride carried me to and from the chaotic capital and the calm of the Scottish coast.
So much choice But the most important decisions are about the shows. The choice is bewildering. Fortunately, the Fringe Society publishes a free comprehensive guide – ideal for those who like to plan with military precision. Schedules can be compiled and tickets booked online before collection from one of many machines scattered across the central city. The alternative approach is to go with the flow, listen to the chatter about what’s hot and what’s not, and take a chance. Using both planning and potluck, I selected about 30 shows that delivered a mixture of surprise and delight. Some, like the much-promoted Sophie Hagen, were downright disappointing, but others including comedians Matt Forde and Nina Conti, were Above: C’mon everybody, join in! Opposite Page : Clockwise – A silent disco grooves its way through the city; full of tricks — another top street theatre act; Ian Pearce performs his one-man show; planning - the Fringe guide lists all 3841 shows; Statuesque, the only motionless person on the Royal Mile 84
hilarious and sublime. While these are all well-established, highprofile professionals, they rub their thespian shoulders with the thousands of amateur performers who make the Fringe such a rich, unique experience. Sitting in a full house at SpaceTriplex watching Nelson Youth Theatre belt out the big numbers from Grease was to feel the simple magic of the festival. Young actors, who had spent months fundraising to travel halfway across the planet to perform, were clearly relishing every minute, and so was the audience. Director Richard Carruthers was delighted with their reception. “So far we’re six shows into our run and have been totally sold out on four of these – and 90 percent on the other two – in a 120-seat theatre. Audience feedback after the shows has been very excited despite the excessively hot conditions in the auditorium.” Just up the road, at Surgeon’s Hall, high school teacher Ian Pearce performed his one-man show, Looking for Wolverhampton’s Latin Quarter. Mixing self-deprecating anecdotes with original songs and gentle humour, this was a 50-minute gem that the small audience loved to bits. Speaking after his show, Ian said that, like a lot of his fellow artists, he would lose money on his Fringe adventure. “My takings will
“We’re six shows into our run and have been totally sold out on four of these ...” R I C H A R D C A R R U T H E R S , N E L S O N YO U T H T H E AT R E
cover the cost of the venue, but I’ll be quite a bit out of pocket. I’ll be back though.”
Conventional tourism too With venues ranging from pubs and theatres to dark undercrofts, finding shows can be tricky and time-consuming, especially with hordes hurrying in all directions and show promoters relentlessly ‘flyering’ passers-by. I learned to take the occasional breather, even if was just grabbing a coffee before heading to the famous Royal Mile to marvel at some of the world’s top street performers. While the Fringe dominates the capital during August, the Book Festival and International Festival run alongside, serving up a different kind of culture. Edinburgh also offers more conventional touristy diversions, of course, including a hike
“My takings will cover the cost of the venue, but I’ll be quite a bit out of pocket.” PERFORMER IAN PEARCE STILL VOW S TO R E T U R N
up to Carlton Hill, a visit to Elephant Café (the self-proclaimed ‘birthplace of Harry Potter’), and tours of the spectacular Scottish Parliament building and royal yacht Britannia. Returning to the main event, it’s easy to succumb to the fear of missing out and the associated manic determination to see just one more show. That quickly leads to a combination of physical exhaustion and an over-stimulated mind. Perhaps the condition should be recognised as ‘Edinburgh syndrome’ – the modern equivalent of the so-called Florence Syndrome experienced by 19th-century tourists who suffered dizzy spells after becoming overwhelmed by the artworks in the Tuscan city. Whatever the personal cost, a few days at the Fringe is worth every late night, every skipped meal and every last-minute dash to the next venue. But don’t take my word for it. Lonely Planet recently awarded the Fringe top spot in their Ultimate United Kingdom Travelist, stating that it “floods the city with art and nowhere beats it for spectacle or scale … simply step through the looking glass and prepare to be dazzled by the greatest show of arts and culture on Earth”. Next year’s Fringe runs from August 7-31, so whether you want to perform or just watch, it’s never too early to start organising your trip to the mega-bash. 85
Photo: Jason Beacham
ADVENTURE
Trailblazers geared for a long ride BY SOPHIE PREECE
E
ight-year-old Genevieve King had big plans for a little ski field, tucked in the highest hills of her family’s Clarence farm. The necessary ice age never eventuated, but 25 years on, she’s managed the next best thing, with mountain bike trails snaking down Middle Hill’s steep slopes. Genevieve and her partner Morgan Rigby have spent the past year forging trails with a digger, tapping into Morgan’s track building experience and Genevieve’s lifelong knowledge of the property. She had already spent a few years ‘chipping away’ at existing sheep trails on the farm, indulging a new passion for mountain biking, akin to the snowboarding she loves. It’s a passion shared by a growing number of New Zealanders, as a multitude of ‘gravity sports people’ look for other ways to get their downhill adrenaline fix, says Genevieve.
Shuttles run riders up to the top of Middle Hill Mountain Bike Park trails, alongside paddocks of deer and merino, diversifying the farm’s income stream. The couple have plans to add accommodation, bike rentals, more downhill trails – including easier grades – and cross-country routes as they grow. “It’s such a growing sport in New Zealand and I can’t see it slowing down.” They plan to keep Middle Hill niche, comparing it to Canterbury’s club ski fields, Genevieve says. “People are really enjoying the relaxed, genuine vibe here. It’s a pretty unique rural experience which is not always easy to come by.”
Dream come true When a 15-year-old Justin Leov helped dig mountain bike tracks on a Marlborough farm, he never dreamed he’d once own them. But 20 years on, Justin and his wife Victoria are building tracks and dreams aplenty at Jentree in the Taylor Pass. With Justin’s coaching workshops, an array of challenging trails, Thursday night shuttles and monthly Burger and Beer nights, Jentree is Marlborough’s newest mountain bike buzz. But its legacy goes back decades, and when Justin was a teenager,
It’s a passion shared by a growing number of New Zealanders, as a multitude of ‘gravity sports people’ look for other ways to get their downhill adrenaline fix. GENEVIEVE KING
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Above: Genevieve King and Morgan Rigby at Middle Hill
John and Jenny Meek’s farm was known around New Zealand “for its gnarly tracks, in amongst the trees”, says Victoria. Justin went on to race on the international circuit for 16 years, then on the Enduro World Series until 2017, when their young family moved back to Marlborough. When Justin heard from friends that Jentree was going on the market, he was straight in the car, says Victoria. “We went up for a cup of tea and walked away with an offer on the table.” Since then they have dug into the development, quite literally, and community support has been extraordinary, says Victoria, who can clearly recall the day they took a couple of WK business advisors to the top of a run and convinced them to fund the Wonder Trail. That was the first of four trails to be sponsored by local businesses, bringing the total to eight. Jentree is free to ride, on arrangement, with the couple drawing their income from coaching and shuttles, and from the Canopy Camping business in an isolated corner of the property. The gorgeous shepherd’s hut tends to attract the more low-key adventurers of the world, seeking a quiet night in paradise, rather than a shredding session. But that’s likely to change as more mountain bikers discover the option of riding downhill straight to the outdoor bathtub.
MOTORING
Little bro packs a punch BY GEOFF MOFFETT
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ubaru has the bases well covered in higher-riding vehicles with offroad capability – the Forrester and Outback. But their little brother the XV is winning the sales race, and the secondgeneration model is more popular than ever. The XV competes in the ultracompetitive compact SUV market against the likes of Toyota C-HR, Honda HRV, Mazda CX3 and a bunch of others. Here, it’s the battle for the hearts and minds of the sub-$40k buyer – although dealers warn that prices are likely to bust through that barrier next year as the NZ dollar weakens against the yen. That said, the XV (meaning ‘crossover’) still looks good buying compared with many rivals, and it comes with the advantage of permanent four-wheel-drive as standard. The smart-looking baby bro is also packed with safety devices. The XV comes in Sport and Premium models, both with the 2-litre, four-cylinder boxer engine matched to a 7-speed ratio, continuously variable transmission. While more manufacturers are opting for smaller engines with turbo-charging, Subaru has stuck with a 2-litre, normally aspirated engine in the XV, although the latest version has direct fuel injection, delivering more power. A hybrid version will be introduced next year. I drove the Premium, which, for $5k more, gives you extras such as leather, heated seats (power-operated
for the driver), sunroof, bigger wheels, steering-responsive headlights, heated door mirrors and satnav in the eightinch touchscreen with real-time traffic updates for big-city drivers. Both models have Subaru’s impressive Eyesight technology, which incorporates pre-collision braking and throttle control, adaptive cruise control and lane-keep assist. On top of that, the Premium has rear cross-traffic warning, reverse auto-braking and blind-spot detection. There’s not much more you could get in a compact SUV at this sort of money. Subaru has a reputation for producing sturdy vehicles, and the XV maintains that tradition. Unlike some of its rivals, the XV promises off-road adventuring with the all-wheel-drive, X-mode function and hill-descent control. You’re hardly likely to spend time deep in goat country, but it’s nice to have that capacity when off the tarmac. The XV is strong on cabin space front and rear, although the boot isn’t the biggest until the back seats are down – and that gives a healthy 765 litres. It’s a well-designed cabin with good seats, and looks particularly sharp with the Premium leather chairs and power operation for the driver. On the road, the XV performs well, inspiring plenty of confidence with the 4WD on damp days. The engine’s quite busy under acceleration, although once underway it’s a very good highway
Subaru has a reputation for producing sturdy vehicles, and the XV maintains that tradition. performer with plenty of overtaking zip. It handles with poise and the paddleshifters are great for quick changes on winding, hilly roads. Subaru has produced another competent vehicle to add to its all-wheeldrive range, and the XV is obviously hitting the sweet spot with its target market of singles and couples who want a bit more in their compact SUV.
Tech spec Price:
Subaru XV Sport $34,990, Premium $39,990
Power:
2-litre, four-cylinder boxer with continuously variable transmission, 115kw @ 6000rpm, 196Nm @ 4000rpm
Carbon emissions:
159g/km
Fuel:
7 litres/100km (combined)
Vehicle courtesy of Nelson Bays Motor Group 87
SPORTS
Going Dutch Nelson basketball star Gracie Roberts has begun her first pro season in Europe. Craig Sisterson chats to her about lessons learned on and off the court. PHOTOGRAPHY FONS SLUITER
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ome things remain the same. The rhythmic ‘whump’ of a bouncing basketball rings out across the gymnasium. The squeak of rubber soles on polished wood and the swoosh of nets as shots are made join the morning chorus. Gracie Roberts clasps the ball then lets it fly. Just as she’s done thousands of times, year after year since she was a kid playing mini ball alongside her friends at the badminton hall on Gladstone Road in Richmond. A shoot around with her teammates. Just as she did for Waimea College, the Nelson Sparks, and the Junior Tall Ferns. Whump, whump, swoosh. It’s familiar, yet different. This polished floor is 18,000 miles away from the basketball courts Gracie grew up with in the Top of the South. And almost all her teammates and coaches speak Dutch. For this morning’s shoot around is in the Sportcentrum De Above: Gracie takes the court Opposite Page : Clockwise – Gracie and her Lekdetec.nl Batouwe teammates; on the court acton 88
Schaapskooi complex in the small town of Bemmel, about an hour and a half’s drive from Amsterdam and near the German border. Gracie and her Lekdetec.nl Batouwe teammates are preparing for their fourth game in the Eredivisie, the top Dutch women’s division. They’ll be playing against the team from Den Helder, a coastal city in the north of the Netherlands, currently tied with them for second on the table. “Our team has started off decent with a 2-1 record,” says Gracie when she gets a moment away from the practice court. “I think we still have a lot more potential than we are showing, but for so early in the season I think we are doing well. I’m really looking forward to progressing in the season as I think we have every possibility of winning our league!” Playing professional basketball on the other side of the world, based in a town a little smaller than Stoke or Richmond where English isn’t the main language, has been both a dream and an adjustment for Gracie. She’s played abroad before, having spent the past four years at different levels in the US college system, but says she’s still acclimatising to Dutch life. “I felt like I’d just gotten used to the US lifestyle, and now I’m back to square one experiencing something completely new all over again,” says Gracie. “I actually have more free time compared to my college schedule, it feels like, but that doesn’t make it easier!”
“I’m really looking forward to progressing in the season as I think we have every possibility of winning our league!” G R A C I E R O B E RT S
Gracie played a year of junior college in North Idaho before making the leap to NCAA Division 1 basketball with the University of Detroit Mercy. Juggling college ball and academics in Detroit, Gracie would get up before 6am, lift weights for an hour, get treatment, head to class, grab lunch, head to the gym for hours of basketball practice, eat, do some of her compulsory group study hours, then maybe have a night class or further study in her room.
Exploring new cultures As a pro basketballer now, Gracie’s daily schedule isn’t quite so frantic, but it has a strong sporting focus. In preparation for each weekend’s game in the Eredivisie, Gracie trains three nights a week with her team, has extra shooting workouts two or three mornings a week, and individual weights and conditioning sessions several times a week. She also works part-time. Gracie’s thoroughly enjoying being in Bemmel. “I’m just so thankful for this opportunity. I am enjoying experiencing a new culture and city! The people here have all been so welcoming and kind and I always like meeting new people and exploring new cities.”
Gracie played a year of junior college in North Idaho before making the leap to NCAA Division 1 basketball with the University of Detroit Mercy. Talking to Gracie, gratitude shines through. Describing her as ‘old beyond her years’ would seem patronising, but the 22-year-old certainly has a great attitude and sense of perspective. That’s clear when we discuss something that would have been devastating to many athletes, but that she sees as a blessing. Back in 2013, in her penultimate year at Waimea College and already a star in basketball, volleyball and netball, Gracie tore her meniscus and had to undergo surgery. The year before she’d been a 15-year-old point guard for the Nelson Sparks, an underdog squad that went on to win the national women’s basketball title. Now she faced an uncertain sporting future. “Having surgery on my knee in high school has probably been one of the most pinnacle moments for me in my sporting career,” says Gracie now. “I was young, and it hit me really hard having to sit out and rehabilitate. It kind of changed my perspective on everything as it was my first really serious injury. All I could do for the longest time was bike ride.”
Road to recovery What began as mind-numbing rehab for Gracie – all she wanted was to be on the basketball court – became a fond memory
“Having surgery on my knee in high school has probably been one of the most pinnacle moments for me in my sporting career.” thanks to her parents. Gracie’s father, former Tall Black Gareth Hare, cycled with her. “I had to start with 15-minute rides, then I built and built until I was biking for three to four hours. My Dad used to come on every ride. We would talk about all sorts of things – my knee, school, basketball, and just life. I hold those memories really close to my heart because it meant everything to me that I didn’t have to do that all alone.”
At the same time, Gracie leaned on her mother Paula Roberts. “The mental and spiritual support my Mum gave me during that time was unmatched,” she says. “Both my parents have been the most amazing role models in my life, the most kind, caring and knowledgeable people I know. I have learnt so much from them. I owe them everything.”
Worth it Having support and gaining perspective from her enforced absence (missing seasons in all her sports and being unable to play for the New Zealand U18 basketball team) saw Gracie bounce back a few months after surgery to make the Junior Tall Ferns side then be named the Nelson Junior Sportsperson of the Year in 2014. Since those long bike rides, basketball has taken Gracie all over the world, from college ball in the United States to pro ball in Europe. “It has built me up and torn me down a thousand times, but it’s always been worth it,” says Gracie before she heads back to training to keep progressing her game. “Hopefully I can get paid to play basketball for years to come and travel the world while I’m at it.” 89
Looking after all your office needs B Y R E N É E L A N G | P H O T O G R A P H Y B R E N T M C G I LVA R Y
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hen it comes to choosing where to spend our hard-earned money, most of us choose to support local businesses wherever possible. Especially those businesses that offer competitive prices, a great range of products, and experienced staff who provide friendly, efficient service and think nothing of going the extra mile for their customers. And when such a business is also involved in supporting the community in different ways, then success and longevity will inevitably follow. This has certainly been the case for Richmond Office Products Depot, which has been in business for 25 years now – every single one of those years effectively under the same ownership. It all started
“There’s a lot of loyalty out there in the community – we have customers who’ve been with us for 25 years.” JODIE KEENAN
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30 years ago when Paul Keenan left the company for which he had been working to join three colleagues in a new business, Richmond Business Equipment, which began by specialising in cash registers and photocopying machines. Paul’s area of expertise at that time was stationery, an area which the new business was keen to grow and as the invitation to join involved him
becoming a business partner rather than an employee, it was an offer he couldn’t refuse. Fast forward a few years and the business had to move premises because of the steady growth. It was at this point that Paul and Peter bought out two of their partners and soon afterwards made the decision to embark on purpose-built premises in McGlashen Avenue. Customers NZ-wide OPD Richmond, as they’re known to most of their customers, have been in this building for 15 years now and since Peter, their last business partner, retired three years ago Paul and his wife, Jodie, who looks after the administration of the business,
WT + OFFICE PRODUCTS DEPOT, RICHMOND
are the sole owners. There are 29 member stores, all individually owned and located throughout New Zealand. OPD Richmond is the biggest furniture dealer in the group. Paul and Jodie value the relationship they have not only with their staff, but also their customers. Paul likes to coordinate all aspects of the furniture business as well as look after his three sales account managers, who are kept busy covering Marlborough, Nelson, Richmond, Motueka and Golden Bay. Paul has a number of customers as far away as Gisborne and Invercargill – not to mention quite a few places in between. He is no stranger to the shop floor or packing bench, either. When things get busy, he’s down there helping out whenever an extra pair of hands is needed. Given the longevity of some of the staff, it’s clear that OPD Richmond is a good place to work. “They just like coming in every day,” says Jodie, “which is great. They’re really passionate about what they do and the relationships they build with their customers. There’s a lot of loyalty out there in the community – we have customers who’ve been with us for 25 years.” It’s a very competitive industry but with good pricing and good relationships, particularly in this day and age where customer service has fallen away in a lot of areas, good customer service is one of our priorities.” Service a priority Paul firmly believes that the kind of customer service they offer is the foundation for their success. “When a customer calls, they don’t know they might be talking to one of the owners.” Jodie is quick to agree: “Customers think they are talking to our showroom staff, and we like it that way as it not only helps keep us involved in the day-today operations of the business, but also enables us to work alongside and at the same level as our staff.” As for the range of products that OPD Richmond stocks, what’s on offer in the catalogue is just the tip of the iceberg. “We can get about 25,000 lines, everything from pens through to customised furniture,” says Paul, “but to sum up we do commercial stationery, Above: From left, despatch staff Regan Wealleans, Adam Sumner and Cameron Lankshear Opposite page: Clockwise - From left, Rod Bennett, Cameron Lankshear, Jason Miller, Adam Sumner, Rosie Golding, Doretta Hodgkinson, Patrice Calder, Karen Muir, Regan Wealleans and Greg Monk; Jodie and Paul Keenan
business machines such as printers, office furniture, safety gear, packaging materials, cafeteria supplies and cleaning products.” However, if a customer asks for something outside this range, they are only too happy to source it. And although the bulk of their business comprises commercial customers, they have a large number of small businesses and individuals which they enjoy taking care of. In the interests of giving their customers the best deal possible, OPD Richmond are about to launch a new initiative that will see them beating any competitor’s price by 5%. “We want people to know we can look after more of their needs than we currently do,” says Jodie, “especially now that many customers do so much of their ordering online.” Proud community sponsors It’s a light, bright building and the Keenans are particularly proud of the new interior cobblestone-look wall, which they recently commissioned a local artist to create to give the premises a unique look. The range of products is well displayed and it’s easy to move about between the aisles. “Electric or stand-up desks are a big thing at the moment,” says Paul. Both Nelson people and proud of the fact that their business is local, Paul and Jodie are well known in the community
“We can get about 25,000 lines, everything from pens through to customised furniture.” PAU L K E E N A N
for their generous sponsorship of Jack’s Netball, which they’ve been doing for 10 years now. “We also sponsor Nelson netball, volleyball and local college prize giving events,” adds Jodie. “And are happy to donate products for fundraising, galas, and quiz nights.” Pillars (a national charity whose goal is to create a positive future for children and whanau of prisoners in New Zealand) is another organisation that benefits from their generosity. “It’s really lovely to hear the stories and to find out how much these children can grow with the help of a mentor.” And have they grown out of the premises yet? Jodie laughs: “Did you notice the container out the back? We could do with a few more of them!”
Contact Ph 03 544 6116 www.opd.co.nz/richmond
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ARTS
Exhibition showcases artist’s changing focus BY JOHN DU FOUR | PHOTO DOMINIQUE WHITE
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elson artist and art teacher Jo Tyson is entering something of a new chapter in her career. After years where her art classes have held equal footing with her personal artistic output, that balance is changing. “I’ve been teaching art since 1993,” Jo says. “I get so excited when I’m teaching, whether my students are adults or kids.” Until two years ago, Jo’s classroom was around her kitchen table. “In my home,” she says, “the environment was so creatively relaxed and conducive, I think for adults it was a bit like therapy.” With children she’d often make games out of the lessons. “I’d toss out fun challenges like: now draw an elephant, on a skateboard, with a cat on its head! “Children have such marvellous imaginations. I love playing loose and fast with their ideas. I’ll run with them. I can be as silly and mad as they are, I’m a child myself.” As time went on Jo’s reputation spread and she started teaching throughout New
Zealand. “Basically, wherever people asked me to come and teach.” Four years ago, again by request, she began trips to Provence to run an art class. “It’s wonderful because I’m a real Francophile,” she says. “I love French artists like Bonnard, Dufy and Matisse. They kept pushing and exploring new frontiers right to the end of their lives. And I love French food, and the sights and smells. If only I could paint the senses!”
Perfect working space Jo can never be accused of taking her art too seriously. “I really enjoy the humour that can be found in art. For instance, I like finding pieces of driftwood and making comical assemblages from what’s suggested in their shapes. Then I’ll give the works a title that plays on words.” In 2017 Jo discovered the perfect studio space in Founders Park, a large, manywindowed, light-filled room. It’s where her artwork abounds: works in progress on easels and leaning against walls, inspirational picture books, pinned-up reference images.
The new works are Jo’s homage to the private homes and interiors of famous writers, including such luminaries as Virginia Woolf, Ernest Hemingway, Karen Blixen and Lawrence Durrell. 92
Above: Jo Tyson with ‘Pool’ from her current exhibition ‘The Unbearable Lightness of Seeing’
“It meant my husband could at last have our kitchen back,” she laughs. Jo recognises her focus is changing. “I’m getting older. I’ve grandchildren now. I want to spend more time with them.” Her latest solo exhibition showcasing this month at Quiet Dog Gallery reflects something of this evolution. The new works are Jo’s homage to the private homes and interiors of famous writers, including such luminaries as Virginia Woolf, Ernest Hemingway, Karen Blixen and Lawrence Durrell. “The paintings are based on photographs from a book I’ve had for over twenty years, Writers’ Houses, by Francesca Premoli-Droulens. “I’ve used the images as inspiration, trying to capture something of the depth and warmth of their experiences. “More than this,” she adds, “the works are studies in light. They’re rooms I want to be in. They get me excited.” The paintings are atmospheric; interiors charged with latent creativity. They’re detailed enough for the viewer to sense the solid reality of the spaces, while loose enough to project an ephemeral aesthetic of wonder and quiet mystery. If this is the measure of the work Jo is producing now that she’s focusing less on teaching and more on her own painting, it’s a sign of an artist working at her peak. “But I’ll still remain a bit crazy,” she’s quick to point out. “A little bit of madness goes a long way.”
IN THE GALLERY
December’s top creative picks What better Christmas treat for yourself or a loved one than a special creation from our latest gallery must-haves?
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4 1. Jens Hansen, Oval Gold Bond Earrings, sterling silver, www.jenshansen.co.nz, $399 2. Roz Speirs, Windswept, fused glass, Wall to Wall Art, 112 Bridge St, Nelson, 027 500 5528, www.clarityglass.co.nz, $345 3. Rick Edmonds, Havelock Ripples, 400 x 900mm, acrylic and airbrush painting on gesso panel, The Gallery Havelock, 60 Main Road, Havelock, 03 574 2821, www.facebook.com/TheGalleryHavelock, $3,000 4. Russel Papworth, Clock, stainless steel, Forest Fusion, Mapua Wharf, 03 540 2961, www.forestfusion.com 5. Hannah Melville, Dogs, 2017, acrylic on board, 810 x 610mm, Quiet Dog Gallery, Nelson, 03 548 3991, www.quietdoggallery.co.nz 6. Marilyn Andrews, 3186 St Pauli Vineyard and Hop Kiln, acrylic on canvas, 900 x 600mm, Marilyn Andrews Gallery, Nelson, 03 548 9400, www.marilynandrewsart.co.nz, commissioned work 7. Peter Geen, Kea the Alpine Clown, 2019, acrylic on canvas, 650 x 600mm, EarthSea Gallery, Clifton, Takaka, 03 525 7007 or 027 525 7007, www.earthseagallery.com
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BOOKS
Get reading this Christmas BY RENÉE LANG
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lthough cookbooks always make wonderful gifts, there can be more to the non-fiction genre than recipe collections (although who would turn down any of these beauties?).
Barker’s of Geraldine: 50
Two Raw Sisters
Michael Barker
Rosa and Margo Flanagan
Available now, $60.00 Mary Egan Publishing
Available now, $39.99 Bateman Books
Years Preserved
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he remarkable story of a pioneering New Zealand family which has been making a range of delicious artisan products starting 50 years ago with elderberry wine. These days Barker’s is a prominent New Zealand food producer and export business and the main purpose of this beautiful book is to celebrate the company’s entrepreneurial spirit, creativity, fun and dedication to community.
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fter running a series of very popular plant-based food workshops, these two women knew they were onto something and this cookbook is the result. Full of delicious recipes that have been designed to appeal to meat-eaters and vegetarians alike, the book’s main purpose is to show how easy and tasty plant-based food – especially nuts, seeds, unprocessed foods and seasonal produce – can be.
Rescue: One
New Zealander’s Crusade to Save Endangered Animals
Rick Stein’s Secret France Rick Stein
Michael Willis
Available now, $60 BBC Books
Available now, $45 Quentin Wilson Publishing
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ales of high adventure, danger, passion and commitment, told with warmth, passion and infectiously laconic humour by the founder of Christchurch’s immensely popular and award-winning Willowbank Wildlife Reserve. These days he is increasingly driven to save and conserve rare livestock breeds, reminding us that, in an uncertain world, the saving of these animals could be the saving of us all. 94
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ho doesn’t love Rick Stein and his easy-going yet passionate approach to good food? This new collection of 120 gorgeous and unashamedly exquisite French recipes evolved from an off-road adventure through rural France which convinced him that his memories of French food have not been committed to the past, but still exist in the hands of a new generation of young cooks.
BOOKS
Southern Nights
Summer with Simon Gault
Naomi Arnold
Simon Gault
Available now, $65.00 HarperCollins Publishers
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elson-based journalist and natural history writer Naomi Arnold explores what is special about our southern skies and provides handsomely illustrated and thoroughly readable information about modern astronomy. In particular it looks at our observatories and the increasing popularity of dark sky tourism – did you know that New Zealand could well become the world’s first Dark Sky Nation? Fascinating stuff indeed.
Available now, $50 Penguin Random House
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fter being diagnosed with Type 2 diabetes and subsequently changing his lifestyle and eating habits, Simon Gault decided his next book would take a much healthier approach to food. Along with plenty of hearty classics and sweet treats, this new book includes recipes with healthier options and is the perfect gift for that special person who loves firing up the bbq and creating casual but delicious and often innovative feasts.
The Body:
Vegful
A Guide for Occupants
Nadia Lim
Bill Bryson
Available now, $49.99 Nude Food
Available now, $55 Penguin Random House
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uthors like Bill Bryson who can take a complex subject – in this case the human body – and then make it not only readable but seriously interesting are talents to be celebrated. So be sure to gift this educative and entertaining book to someone who will enjoy all the facts and numbers involved. PS: did you know that we blink, on average, around 14,000 times a day?
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ood celebrity and co-founder of My Food Bag Nadia Lim is a firm believer that ‘eating more vegetables would do all of us good’. She describes her new book as a vegetable cookbook rather than a vegetarian cookbook; one with over 100 deliciously satisfying recipes to celebrate beautiful, colourful, bountiful vegetables. Don’t you feel better already?
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MUSIC
More than a pipe dream BY RENÉE LANG
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rgan-building is a rare and possibly unique craft in the 21st century. It must marry together the intensely practical, hands-on skills of woodwork, leatherwork and metalwork with the much more esoteric arts of tuning, timbre (tone) and musicality. In fact it’s been said that until the invention of the telephone exchange in the late 19th century, the organ was the most intricate man-made creation on the planet. For more than 50 years now the South Island Organ Company (also known as SIOC), based in Washdyke, South Canterbury, has been constructing, maintaining and preserving many instruments that are priceless parts of New Zealand and Australia’s cultural heritage. And given the interest shown in these pipe organs by aficionados both here and across the Tasman it’s no real surprise that John and Val Hargraves decided to commission award-winning writer Jill Worrall to tell the history of their business in book form.
Local organ
The result is More Than a Pipe Dream, by author Jill Worrall, and from Renaissance Publishing, which contains insights and reminiscences from dozens of organ builders, both professional and amateur, organists and many others who have been or still are involved with SIOC today. Its 316 pages are generously illustrated with hundreds of full-colour photographs and more than a few pages are dedicated to the tragic deaths of three SIOC employees during the February 2011 earthquake and the impact the quake had on Canterbury’s pipe organ heritage. Local pipe organ aficionados will of course be familiar with the magnificent instrument built by Norman & Beard of London, which in 1913 was installed in the Nelson School of Music (now the Nelson Centre of Musical Arts). Although it was maintained by H A Tustin (the local representative for Norman & Beard) until he retired in 1950, thereafter it had Above: Book cover More Than a Pipe Dream, by Jill Worrall 96
Local pipe organ aficionados will of course be familiar with the magnificent instrument built by Norman & Beard of London, which in 1913 was installed in the Nelson School of Music (now the Nelson Centre of Musical Arts). to serve its purpose without any real maintenance until 1963 when John A Lee of Feilding undertook a major overhaul. The work he did included converting the action to electro-pneumatic, replacing the original en fenêtre with a detached console and the hydraulic engine winding system with a BOB electric blower. Then in the early 1970s SIOC became involved when they were asked to make significant tonal changes to the instrument.
Completely restored In 2013 the building was closed due to its assessed earthquake risk but less than two years later the board announced its decision to restore the organ as part of a major earthquake strengthening, upgrade and expansion of the School’s music complex. From SIOC’s point of view, this was excellent timing as they were aware that the organ’s original pneumatic chest and stop actions were
becoming problematic to maintain and that the alterations carried out back in 1963 and in 1974 needed upgrading to restore their perceived lustre. However, such was the scale of the work that in early 2016 the organ was completely dismantled by a team of seven specialists and subsequently removed to SIOC’s premises in Washdyke, Timaru. Much of the next two years was spent restoring the magnificent instrument and in February 2018 it was re-installed in the refurbished auditorium, although subsequent voicing and tuning work carried on for several more months. The restored organ’s first concert took place in May 2018, when it accompanied two performances of Handel’s Messiah. Several other significant pipe organs can also be found in and around Nelson, details of which can be found in More Than a Pipe Dream, available from SIOC, www.pipeorgans.co.nz.
FILM
A powerful message BY EDDIE ALLNUTT
#AnneFrank: Parallel Stories Documentary Directed by Sabina Fedeli, Anna Migotto Starring Helen Mirren, Martina Gatti 1hr 32min
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arallel Stories is layered like a kimono. It also entwines social media to give this Holocaust doco a contemporary feel. Martina Gatti is Katerina, a young lady who is doing some dark tourism; visiting Holocaust sites. At the same time, she’s reading The Diary of Anne Frank, and like many, she becomes emotionally attached to the symbolic Jewish girl who evokes her inquisitiveness. Katerina then posts on a chat site with hashtags to catalyse conversation. These tags prompt dialogue from different groups: a quintet of female survivors, an historian, a rabbi and actress Helen Mirren. Mirren sits in the famous annex of Prinsengracht 263 and reads pertinent extracts from the diary while giving some facts about the Frank family and genocide. Mirren delivers with passion and sincerity to make us realise that we shouldn’t forget the atrocity and must learn from the mistakes. Her voice has such a lilt that if she ever wanted a career change, she’d make a wonderful storyteller. The survivors consist of Arianna Szörenyi, Sarah LichtsztejnMontard, Helga Weiss and sisters Andra and Tatiana Bucci who are in their nineties, as Anne Frank would be. They give testimonies of their survival along with other anecdotes. Szörenyi explains her lucky-tostill-be-alive moment with Irma Grese, ‘the Hyena of Auschwitz’. The Bucci sisters tell how Mengele, ‘the Angel of Death’, thought they were twins so he kept them alive for his experiments. LichtsztejnMontard says, “My children are my revenge against the Nazis and my grandchildren and great-grandchildren are my way of taking the mick out of them.” These courageous women led corresponding lives to Anne Frank that never crossed but almost touched, hence the title. They are the last of that generation who have passed the savage memories of Shoah on to their children and grandchildren for them to find a new voice of expression – which they have. As the narration occurs often photos and footage correspond, such as strewn typhus bodies, Hitler’s Nazism speeches and children with dreams ripped away. The annex of Prinsengracht 263 is usually left empty (requested by Otto Frank, Anne’s father) but for this doco, Anne’s room has been meticulously reconstructed with the traces of her life to show how she would have lived in 1942. You’ll see the fragments of other people’s lives that gave sparkle to her own and the desk where she wrote to Kitty. While it’s not a typical Holocaust documentary and it’s a new and multifaceted approach on the whole works, some may leave the theatre, not disappointed, but wanting the message conveyed with even more power. Primo Levi, a Holocaust survivor and writer said, “One single Anne Frank moves us more than the countless others who suffered just as she did but whose faces have remained in the shadows.” Now some have stepped out. 97
EVENTS
Regular Markets
Nelson Tasman Sunday 1
Every Saturday morning
Willow Bank Heritage Village Open Day
The Nelson Market 8am to 1pm
Over 20 shops set up for you to explore as a ‘living museum’ with Bakelite phones, 1950s-style burger bar, Victorian café, dolls’ museum and more. It’s so worth checking out! 10am to 3pm.
Photo: Karaena Vincent
MONTGOMERY SQUARE
79 WAKEFIELD-KOHATU HIGHWAY, WAKEFIELD
DECEMBER-JANUARY Sunday 1 Nelson Santa Parade Fun-filled family event for all to enjoy, featuring some of Nelson’s award-winning artists, musicians, performers and community groups. Come on Nelson, get involved – Santa Claus is coming to town! 3pm to 6pm. TRAFALGAR STREET, MORRISON SQUARE
Friday 6 Mercado Latino – Latin Market Welcome to the first Mercado Latino in Nelson! Share and celebrate local Latin culture with hopes of creating unity in diversity. Traditional food and drinks, clothes, arts and crafts, music and dance. 4pm to 9pm. KIRBY LANE, NELSON
Friday 6 NBS Starlight Christmas Parade Renowned for its large number of floats and considered by many to be the best Christmas parade in the Top of the South, this year’s theme is ‘A Fairy Tale Christmas’. 5pm street entertainment, 7pm parade starts. HIGH STREET, MOTUEKA
Thursday 12 December to Sunday 26 January Summer Movies Al Fresco Gather a group, a picnic, contemplate a blow-up couch and join us to play giant board games, enjoy the parks and watch the 98
regions’ glorious summer sunsets along with a great selection of movies. 7.30pm, movies start 9pm. ncc.events@ncc.govt.nz VARIOUS LOCATIONS, NELSON AND TASMAN
Saturday 14 Lantern Celebration, Theme: The Enchanted Forest The Enchanted Forest is brimming with fairytale characters and wild imaginings. A unique and whimsical, family-friendly adventure in nature! Remember your battery-powered lantern to light your way down after dark. 7pm to 10pm. CENTRE OF NEW ZEALAND (FROM BOTANIC RESERVE), NELSON
Saturday 14 Golden Bay Santa Parade Come and celebrate Christmas with family and friends by watching the fabulous floats and of course everyone’s favourite, Santa. 10am. COMMERCIAL ST, TAKAKA
Thursday 19 7 Days Live 7 Days is going on its biggest tour ever, performing New Zealand’s most successful ever comedy show live. See New Zealand’s best comedians each smashing out a quick-fire burst of stand-up comedy, before getting into a game of 7 Days. 7.30pm. TRAFALGAR CENTRE, NELSON
Monday 30 Richmond Market Day Shopping, fun, and entertainment for all the family at the biggest market in the Top of the South! Balloon twisting, face painting, bouncy castle, stilt walkers, magicians and more to entertain. 9am to 3pm. SUNDIAL SQUARE, QUEEN STREET, RICHMOND
Thursday 2 to Sunday 5 January 2020 Nelson Jazz Festival The Nelson Jazz Festival is back for 2020 with four days of jazz and
Sunday 22 Carols by Candlelight The serene Washbourn Gardens play host to Richmond’s Carols by Candlelight where all your favourite Christmas tunes will be sung and celebrated in true festive spirit. Pack a picnic and come along to share in this Christmas tradition. 6.30pm, carols 8pm. WASHBOURN GARDENS, RICHMOND
Every Sunday Motueka Market 8am to 1pm DECKS RESERVE CAR PARK
Monty’s Market 8am to 1pm MONTGOMERY SQUARE
Every Wednesday Nelson Farmers’ Market 8.30am to 1.30pm KIRBY LANE
Every Thursday Isel Market 4.30pm till dark ISEL HOUSE AND PARK, STOKE
blues gigs around Nelson and Tasman! The diversity of acts in the line-up offers something for everyone. Full programme, ticket sales and event details from nelsonjazzbluesfest@gmail.com VARIOUS VENUES
Sunday 5 Founders Park Twilight Concert Arguably the highlight of the jazz festival, this is a familyfriendly event of top-quality performances, as well as picnicking and dancing on the village green, food carts and a festival atmosphere. 4pm to 9pm. FOUNDERS HERITAGE PARK, NELSON
EVENTS
Regular Markets
Marlborough
Every Saturday Artisan Market 9am to 2pm
Sunday 1 Kaipupu Point Walk
QUAYS, BLENHEIM
Kaipupu Point is a community project which aims to restore a 40 hectare ‘mainland island’ in Picton harbour. Join Beachcomber Cruises water transport across to the sanctuary and take a self-guided walk and explore this beautiful island. 11.30am and 1.15pm.
Every Sunday
Photo: Nicky Jenkins
Marlborough Farmers’ Market 9am - 12pm
DEPARTS CNR OF LONDON QUAY & WELLINGTON ST, PICTON
DECEMBER Sunday 1
man on board. Concert and carols to follow. 2.30pm to 5pm.
to celebrate in the magic of Christmas. 3pm to 6pm.
LONDON QUAY, PICTON FORESHORE
TOWN CENTRE, BLENHEIM
The Feelers - All The Hits Summer Tour
Saturday 7
THE FEELERS are bringing their anthems to New Zealanders alongside their mates STELLAR* in a nostalgic reunion of these two illustrious NZ bands. 7pm to 11pm.
A large selection of stalls with something for everyone – food, gifts, jewellery, clothes. A great opportunity to pick up some wonderful Christmas gifts! 9am to 2pm.
MARLBOROUGH CONVENTION CENTRE, BLENHEIM
Mistletoe Market
MARKET STREET, BLENHEIM TOWN CENTRE
Sunday 1
Saturday 7
Picton Christmas Parade & Carols
Christmas Parade
A pre-Christmas family event of floats from schools, other organisations and businesses. The Marlborough Lines Santa Float arrives at the end of the street parade with that special
The Blenheim Christmas Parade is a fantastic way to kick off the Christmas season by incorporating fun, family-friendly and creative entertainment where all the community comes together
Sunday 8 Handel’s Messiah This year, the 250th anniversary of Handel’s death, the Marlborough Singers are proud to present his best known and most loved work. They will be accompanied by David Barnard from Te Koki New Zealand School of Music. 2pm to 4pm. ASB THEATRE MARLBOROUGH, BLENHEIM
Tuesday 10 The Developing Brain – The Big Picture With a profound reputation as a lively and engaging speaker,
The Sunday Marlborough Farmers’ Market is based on supporting local, fresh and seasonal produce and products. Everything has been picked, grown, farmed, fished, produced and made by the people selling it at the market. A&P SHOWGROUNDS
Nathan Wallis uses humour and plain language to make this complex topic burst into life. So, here’s your chance to get all the latest research from a valid source, in a way that’s made to make sense. 7.30pm to 9pm. MARLBOROUGH BOYS’ COLLEGE, BLENHEIM
Saturday 14 Summer Beer Fest Marlborough’s unique Summer Beer Fest is here for 2019! Complimentary German buffet all evening and live music from Brothers Revival, Hysteria and The Vandini Brothers. Tickets on sale now, no door sales. 3.30pm to 10.30pm. DODSON STREET BEER GARDEN, BLENHEIM
Tuesday 31 Friday 13 to Tuesday 24 Renwick Christmas Tree Festival Come and view the beauty and delight of over 40 Christmas trees decorated by local businesses and community groups, as well as lights and other Christmas decorations. Don’t miss this spectacular display. 10am to 10pm. RENWICK ANGLICAN COMMUNITY CHURCH, RENWICK
Ignite Marlborough – New Year’s Eve 2019 Celebrate with family and friends at Marlborough’s biggest New Year’s Eve party. Featuring live bands, food stalls, kids’ activities, fireworks and more! New Zealand is one of the first places to ring in the new year, so join us as we get the party started for the rest of the world. 7pm to 12am. LONDON QUAY, PICTON FORESHORE
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M Y E D U C AT I O N
Reeling in success Chris Chamberlain is on the home stretch, studying in his third and final year of the Bachelor of Aquaculture and Marine Conservation at NMIT. Chrystiana Wright asks him about the programme and an upcoming class trip to New Caledonia. PHOTO BY DOMINIQUE WHITE
Were you interested in aquaculture before you finished high school? What drew you to the course? I loved the ocean growing up, so I always knew I wanted to work in that area. I was a local boy at Nelson College and during an open night, I had a chat with a few of the tutors at NMIT and gradually became interested in the programme.
Has the workload differed greatly from your first year of study to your third? During my first year, I didn’t really know what to expect when it came to the workload. Looking back, it wasn’t actually that bad. Towards the end of my third year, the level of what is expected has grown higher, but our tutors have prepared us for that. Personally, I find the hands-on aspects of our coursework like dissections, field trips, and experiments more enjoyable than just hitting the books.
Do your classes take you outside of the campus a great deal, and if so, what do you get up to? A lot! Throughout the semester we’ve travelled to a number of oyster, salmon, and mussel farms as well as a few hatcheries. At the beginning of this year, the results of an experiment our class conducted were paid for by
a company over in Australia. With those funds, we earned the opportunity to go to New Caledonia for a week – flights and accommodation paid for! On the trip, we’ll go snorkelling in reefs, visit fish collectors and get to check out some aquariums and a huge algae unit, which sounds boring, but many of us are hyped for it.
Aquaculture is a quickly evolving field. Can you paint us a picture of what the industry looks like in New Zealand? Our main profit is from salmon and mussels. New Zealand King Salmon, for example, is our biggest salmon company. It is growing rapidly and produces over 12,000 tonnes of salmon, which creates a
great deal of job opportunities. We also have a huge mussel industry in New Zealand with hundreds of farms out in the Marlborough Sounds.
What are your plans for the future? I’d definitely prefer to work with the reefside of aquaculture rather than on the farms, but the flexibility of the industry means there are endless opportunities to go and work overseas. The tutors at NMIT have very useful contacts and are all connected with many of the different regions outside of New Zealand. There’s a hatchery over in Australia that I’m keeping an eye on, but my studies could take me anywhere.