WildTomato January 2020

Nelson Tasman and Marlborough’s magazine /

ISSUE 162 / JANUARY 2020 / $8.95

It’s time to

splash this

summer

- watery fun & frolics for all ages

+ +

+

+

Running & Walking Trails Willow Bank Fighting Fit Regional Pride Dining Out Blackenbrook Wines Maruia Springs Olympic Rowing Hopeful West Coast Caving

+

+

+

+

T H E S E LLE RS R O O M Residential & Commercial Joinery

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Mike Greer Homes offers a great selection of Home and Land packages available throughout the Nelson Tasman region.

Mike Greer Homes has over 25 years of experience building homes that are characterised by design innovation and quality workmanship. The value of our specialist knowledge and attention to detail is evident in every home that we build.

If you're looking to buy or build a new home in the Nelson Tasman region, come home to more with Mike Greer Homes.

Contact us

Showhome

Vanessa Clark 027 733 1409 vclark@mikegreerhomes.co.nz Emma McCashin 021 682 787 emccashin@mikegreerhomes.co.nz

1 Piwakawaka Drive, Stoke Open daily, 1pm-4pm

03 544 7873 mikegreerhomes.co.nz

Features Issue 162 / January 2020

Nelson Tasman and Marlborough’s magazine

28 Aquatic activities Alistair Hughes explores the variety of water-based activities and events across the Top of the South this summer

34 Regional pride We all love living in and visiting Nelson Tasman and Marlborough. Lynda Papesch asks what it is that makes our regions special

40 Running & walking trails Get out and explore this summer. Stuart Bathan outlines some of the running and walking trail options

34

44 Fighting fit New year, new you is often a January resolution. Ivy Lynden looks at what fitness options are available

48 Willow Bank Pieces of Nelson Tasman’s past have been rescued and recycled to good use at Willow Bank. Britt Coker explains more INTERVIEWS

12 My Big Idea A dedicated group of women in Nelson use their skills to help new mothers. Nelson branch coordinator of Bellyful, Sarah Kerby expands

24

20 Local Connection HealthPost, based in Collingwood, is a global success story. Alistair Hughes profiles a business that is still family-owned

24 Rising Star Former Nelsonian Hap Cameron has found his happy place serving Kiwi-style ice cream in Denver. Craig Sisterson caught up with him

26 Event Showcase The nationally renowned Evolve Festival, celebrating health and wellbeing, returns to Founders Park in Nelson this January.

Sarah Nottage tells us more

94 My Education Kirsty Marsden is studying towards a Bachelor of Viticulture and Winemaking at NMIT. She speaks to Chloe Marer 4

28

48

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Columns Issue 162 / January 2020

FASHION

53 Summer holiday style Stylist Amy McLeod puts some splash into summer style.

Photography by Ishna Jacobs

LIFE

60 My Home A hilltop section overlooking Ruby Bay set the scene for a relocated Christchurch family to build their striking dream home. By Ivy Lynden

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60

78

84

66 My Health GP Cindy de Villiers elaborates on how science and technology can bring health benefits

67 My Garden Wairau Valley farmer/florist Jeanine Wardman’s floral workshops are unhurried, meaningful and restorative, reports Brenda Webb

68 My Kitchen Check out this scrumptious pavlova from Madame Lu’s Kitchen

70 Dine Out Food truck dining is über popular these days so it’s no surprise that the gorgeous seaside village of Mapua has its very own food truck gem.

Hugo Sampson samples The 5th Wheel

72 Wine Gently letting the vineyard work for itself is a key philosophy behind the continuing success of Tasmanbased Blackenbrook Vineyard. Lynda Papesch reports

73 Brews Heading north, Mark Preece tries a pint or two at craft beer establishments along the way

78 Adventure Sarah Nottage confronts her fears and enters the subterranean world of caving on the West Coast

80 Sports Olympic rowing hopeful Tristan Gregory-Hunt talks to Phil Barnes about his hopes and training

82 Motoring Motoring reviewer Geoff Moffett checks out what difference a few centimetres make with the new Ford Focus Active

Why leave the country when there’s plenty to do within a few hours’ travel from Nelson Tasman and Marlborough, asks Justin Papesch 6

Summer holiday reading compiled by Renée Lang

89 Film Misanthropy, masochism and malevolence with a touch of Pommy humour are the hallmarks of the film Happy New Year, Colin Burstead, says reviewer Eddie Allnutt

REGULARS

ACTIVE

76 Travel

86 Books

CULTURE

84 Arts John Du Four catches up with artist Dave Carson in his Tapawera gallery and sculpture garden

8 Editor’s letter 10 Noticeboard 14 Snapped 85 In the Gallery 90 Events

.

022 365 3847 | office@spacecraftnz.com

www.spacecraftnz.com

7

Editor's letter

Editor

H

Manager

appy New Year! Another Christmas has come and gone and we’re now into 2020. It only seems like yesterday I was celebrating the dawn of the new millennium on the beach at Rarangi in Marlborough yet here it is, two decades down the track. They say that time flies when you’re having fun and it has certainly flown by for me.

The New Year heralds the start of some major changes for New Zealand, with a general election later in the year, a referendum about the pending legalisation of specific uses of recreational and medicinal cannabis, and changes to our education system and curriculum. Something for everyone you might think and it will be interesting to see how some of those play out.

In the meantime it’s the holiday season still and that’s definitely one time to put work – and politics – aside and have fun. With so many people taking a break, it’s perfect timing to check out some of the adventurous activities, special holiday events and such like happening in our regions. This month’s issue has loads of suggestions from making the most of the hot weather to dive into water activities, to taking a road trip further south and checking out neighbouring Maruia and Reefton, or a spot of caving on the West Coast.

Of course the New Year would not be the same without a few resolutions, one of which is invariably to get – and stay – fit. Read on and check out page 42!

As we head into the New Year, I’d like to say a huge thank you to everyone who continues to support WildTomato in so many ways; large and small. Our advertisers and our readers, our writers, photographers and designers who all play a vital role in making WildTomato world-class each and every month. Thank you for your loyalty, your dedication and your ongoing support. We could not produce such a quality publication without you.

Finally, but by no means least, well done to the team at WildTomato who always go that extra kilometre and who we all have to thank for putting together such an amazing high-spec magazine. We’re often told ‘you punch well above your weight’ and I intend to keep it that way.

LYNDA PAPESCH

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

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

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

Contributors

Eddie Allnutt, Stuart Bathan, Phil Barnes, Chelsea Chang, Elora Chang, Britt Coker, Cindy de Villiers, John Du Four, Maureen Dewar, Bob Irvine, Ishna Jacobs, Alistair Hughes, Steve Hussey, Sarah Kerby, Renée Lang, Ivy Lynden, Chloe Marer, Brent McGilvary, Amy McLeod, Geoff Moffett, Frank Nelson, Sarah Nottage, Justin Papesch, Mark Preece, Sophie Preece, Ray Salisbury, Hugo Sampson, Craig Sisterson, Adena Teka, Brenda Webb, Dominque White.

Advertising executives Jo Hender 021 264 7559 jo@wildtomato.co.nz Wendy Rankin 027 221 6969 wendy@wildtomato.co.nz

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

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

Publisher

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

Love local

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.

Adding to the feel-good factor

L

ocally based Tasman Bay Food Co. has added the organic range of Dr Feelgood Frozen Pops to its line-up.

The maker of iconic Juicies, Moosies and Zesti announced the acquisition recently, in time for summer.

Not only do the flavours contain no preservatives, no E numbers, stabilisers or colourings ie ‘no weird stuff’, they also come in 100 percent compostable boxes,

8

making them a valuable addition to home compost bins, bokashi, worm farms or for commercial composting.

Then again the boxes could be recycled in any number of ways.

Managing director Marina Hirst Tristram says the frozen pops will be made in Nelson Tasman and they already have some great ideas for future flavours in the pipeline.

Cover photography by Mike Heydon (MarlboroughNZ.com) of Ship Cove waterfall, Marlborough

WildTomato magazine is printed by Blue Star Group (New Zealand) Limited using, vegetable based inks and environmentally responsible paper. Printed on Forest Stewardship Council® (FSC®) certified stocks, papers made of Mixed Source pulp from Responsible Sources.

Contributor spotlight EDDIE ALLNUTT

Film (page 89) I was born in Christchurch and lived there until my late 20s before heading off to Europe for a one-year OE that turned into 12, thanks to meeting my wife in Budapest. Six years ago we moved back to New Zealand and decided to settle in Nelson where our daughter was born. We love it here with its outdoor adventures and a compact CBD that has it all – even an art deco theatre that caters for my other love, film. I also enjoy a hit of squash, epicurean treats and music – especially from the 70s. A few years ago I studied creative writing and have been freelancing for WildTomato ever since.

ADENA TEKA

Snapped (page 17) Words are not my forte, however my voice comes through loud and clear within my images. In 2013 I was employed, trained and mentored by Kevin Bills Media in Palmerston North, and developed the skills and confidence needed to create my own business, Adena Teka Photography. I have been based in Blenheim for the past two years and am passionate about helping my clients tell their story through imagery. I have always been inspired by capturing images in a raw and realistic style and I believe every image can contain beauty whether it be through the use of; colour, light, dark, texture, stillness or movement.

S T E V E H U S S EY

Snapped (pages 14 & 15) Adventure photography (page 78) I am a Nelson-based commercial photographer. In the words of Matilda, my step daughter; “Steve has a vibrant mind and he is always creating beautiful music and photos. He makes your day a very treasured time and he is a hilarious, adventurous guy. He has won many photography awards and they are still clogging up the post. His heart is full of love for life, family, music, adventure, photography and especially coffee. This is the one and only Steve Hussey!!” I live in Stoke with my partner Sarah Nottage and we are raising four very cool kids.

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9

NOTICEBOARD

A true Tasman fire story

P

ublishing next month is Dozer the Fire Cat, written by Tasman author Robyn Prokop, illustrated

by Jenny Cooper and based on true events during last year’s major fires in the Tasman region.

When a tiny spark in a Pigeon Valley paddock became the largest fire in New Zealand since 1955, around 3500 people were evacuated, including the whole town of Wakefield. Robyn Prokop has based her story on a real cat that survived the fires. While his family is busy packing up to evacuate, Dozer is oblivious, busy doing what Dozer does … stalking, pouncing, washing … and sleeping. But when he wakes up, his family has gone and the world is a frightening place! Never fear; it has a happy ending and will be on sale from the start of February.

Icy treats at Tahuna

A

ppleby Farms Airstream is back at Tahunanui Beach every day from noon until late, serving up its creamy Appleby Farm ice creams.

Check out the gold award-winning Ginger Biscuit ice cream, Appleby Farms new Salted Caramel flavour, and of course all your favourite flavours. Bring it on!

All that jazz

J WOW exhibition

A

fascinating new exhibition has opened at the World of WearableArt & Classic Cars Museum. The 2019 World of WearableArt Exhibition runs until

Where do you read yours?

Dinah Shearer reads her WildTomato on a boat trip in Santorini in the Greek Islands, looking back towards the township of Fira.

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

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November this year, and the Classic Car Collection is a permanent exhibition.

Exhibits in the 2019 World of WearableArt Exhibition will change in May this year to allow different entries to be displayed.

anuary is all about jazz with the Nelson Jazz Festival on from 2 to 5 January, promising four days and nights of jazz and blues gigs around Nelson and Tasman.

Check out www.nelsonjazzclub.co.nz for details.

Picturesque Picton also has jazz on offer later in the month when Le Café kicks off its live Open Ear Jazz Festival on 29 January, with sessions running through until 8 February.

Nelson Hospital Springtime Charity Soiree

A

group of interdisciplinary health professionals at Nelson Hospital organised a special soiree to raise money for Alzheimers Nelson/Tasman, which is a non-government organisation that supports people in the local community who suffer from dementia and Alzheimer’s. Held at Pic’s Peanut Butter World, the soiree was a cocktail-style event that raised much needed funds.

NELSON

I N T H E PA R K

“More than just collecting the rent.”

Time for a change?

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SAT 15 FEB, 7.30 – 10PM GATES OPEN AT 5.30PM TRAFALGAR PARK, NELSON FEATURING NZSO WITH TAMI NEILSON, JASON KERRISON, JOEL AMOSA, ELIZA BOOM & MORE! Prices: Adult $25, child aged 5 – 15 years $5, child under 5 FREE (prices exclude Ticket Rocket fee).

Tickets: www.ticketrocket.co.nz, ph. 0800 224 224, Nelson i-SITE, Theatre Royal Nelson, ph. 03 548 3840, plus all Ticket Rocket outlets.

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11

Photo: Aimee Macquet

MY BIG IDEA

Celebrating 10 years of filling bellies A dedicated group of women in Nelson use their skills to help new mothers. Nelson branch coordinator of Bellyful, Sarah Kerby explains.

What is your Big Idea?

My big idea was bringing Bellyful to Nelson.

Bellyful cooks and delivers free meals to families with new babies, or families with young children needing support with illness. I was on Facebook while breastfeeding my youngest son in the middle of the night, and I saw my friend was volunteering at the Invercargill branch.

I thought that was something we needed in Nelson, and fired off an email asking how we could go about bringing a branch here.

The next morning I had a reply along the lines of ‘congrats, you’ve put your hand up!’.

Very quickly we had a team of volunteers and fundraisers, and a few months later we did our first deliveries.

Bellyful currently has 650 volunteers in 23 communities across New Zealand and members have delivered 120,000 meals during the last 10 years.

Above: Carol Shirley, left, and Ana Fierek making meals 12

How did it come about?

Bellyful was started 10 years ago by Jacqui Richie, in Pukekohe. Jacqui had struggled with post-natal depression and isolation after her first child was born, and couldn’t believe the difference having a supportive community had made after her second child was born.

Jacqui had a dream of bringing people together to cook for those who didn’t have much support, and ten years later here we are!

Who is involved?

All 23 branches are run entirely by volunteers. In Nelson we have around 40 volunteers who do everything from fundraising, admin, buying the food, cooking the meals, and finally delivering the meals to families in our community.

We are really lucky to have great local sponsors like Michael Vesty, ShiftOn, Total Decorating and Gourmet Catering.

Who benefits?

Supported families create strong communities. I think everyone can relate to how hard it is with a new baby in the house, or how the whole family can be affected when someone is struggling

Bellyful currently has 650 volunteers in 23 communities across New Zealand and members have delivered 120,000 meals during the last 10 years. with illness. We deliver enough food to feed the whole family for three nights.

People tell us they really appreciate the practical support, and the recognition and acknowledgement during a difficult time.

From another perspective, as a volunteer you really can’t beat the friends you make at Bellyful, the skills you learn, and the feeling you get from helping someone else!

How do people become involved?

It’s easy – jump on our website (bellyful.org.nz), fill out the Help Fill Bellies form, and come join our team! We love having people along to help cook, fundraise or do deliveries. We also have awesome opportunities for corporate sponsors to get involved – flick us a message if you’d like to know more!

Selling homes in your

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13

Snapped WildTomato goes out on the town…

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1

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WildTomato Christmas Party Fairfield House, Nelson PHOTOGRAPHY BY STEVE HUSSEY

1. Gareth & Kim Rosser & Emily Hope 2. Phil Thompson, Vanessa & Tony Downing, Jason Kilworth

4. Ian Keightley, Jacqui Kalka, Kellie Hamilton, Tyla Gardiner, Craig Hamilton, Stu Allan & Elaine Silk

3. Chrissie Sanders, Emma Waters, Sophie Scotson & Laura Loghry

6. Ange Leonard & Lynet Craig

5. Emma Thompson, Vanessa Downing & Julie North

3 5

4 NELSON buskers festival BUSKERS ON TRAFALGAR Thu 30 & Fri 31 Jan, 11am – 2.30pm

Sat 1 Feb, 10.30am – 2pm // Upper Trafalgar Street, Nelson // Koha

BUSKERS AT THE BOATHOUSE R16 Thu 30 Jan, 8pm & Fri 31 Jan, 8.30pm The Boathouse, Nelson // Ticket details at ticketrocket.co.nz BUSKERS ON THE CHURCH STEPS Sat 1 & Sun 2 Feb, 6pm Church Steps, Top of Trafalgar Street, Nelson // Koha

BUSKERS at mapua wharf Sun 2 Feb, 11am – 2.30pm // Mapua Wharf // Koha

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6

SNAPPED

7 8 9

Summer GIGS

7. Roxy Simpson, Pamela Coleman, Kenn & Marilyn Butler

11. Jen Hobbs, Kevin Loghry & Claire Van Der Merwe

8. Paul Miles, Justin & Lynda Papesch, & Amber Robertson

12. George Guille & Kat Holmes

9. John Rive, Hester Janssen & Dan Wilkinson

13. Axel De Maupeou d’Ableiges & Amanda Raine

10. Sarah Nottage, Steve Hussey & Hans Wiers

14. Marilyn Andrews & Brent McGilvary

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13 26 JANUARY - 6PM

Pipes in the Park All things Scottish

2 JANUARY - 8 PM

31 JANUARY - 8PM

Funky Motown dance grooves

Elements of folk with a splash of country

Sun City Soul

Tattletale Saints

16 to 24 JANUARY - 6PM

3 FEBRUARY - 4PM

Summer Shakespeare

New Orleans brass funk

Romeo and Juliet

Richter City Rebels

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Fairfield

HERITAGE HOUSE & WOODLAND

Enjoy the regular concerts & theatre or hire Fairfield for your very own celebration 48 VAN DIEMEN ST, NELSON fairfieldnelson.org.nz

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SNAPPED

1

2

2

Wall to Wall Art Gallery 1st Anniversary Bridge Street, 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

1. Jude Biggs, John Herd & Julie McIntosh

6. Alina Adamczyk & Nicole Russell

2. Barry & Karen Driver

7. Robert & Mary Dodunski

3. Jenny Dunn & Roz Speirs 4. Tony Payne & Supriya Singh

8. Randall Froude & Lawrie Hoare

5. Emily Lake & Francie Heathfield

9. Jill Richards & Pam Pask

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4

5

6

7

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SEE THE FULL RANGE at 82 Bridge Street Bikes to suit all styles, drop in and see the range and grab a test ride www.revbikes.co.nz 16

SNAPPED

1

2 Tuia 250 National Commemoration Picton Foreshore PHOTOGRAPHY BY ADENA TEKA

1. Christine Watson & Pania Shingleton 2. Mimi (the dog), Rose & Bill Herrimar

3

5. Caroline & Bruce Petrie 6. Brian & Bev Newell 7. Sheila Budgen & John Wilson

3. Sam Baker, Nick Maxted & Chanel Conner

8. Sarah Coffing & Shell Henderson

4. Carl & Christine Miller

9. Bill & Shirley Londesborough

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5

6

7

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SNAPPED

2

1 The Vibe Hair & Beauty Salon Opening Dowsons Arcade, 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

1. Pete Hart, Michelle Anderson & Stella Crawford

5. Jo Hender & Simon Collins

2. Ross Alvey & Sheryn Clarke 3. Alex Gray & Sarah Nyssen

7. Lynda Papesch & Maria Briggs

4. Keile Johns & Colette Day

8. Bryce Wastney

6. Kay Jordon & Georgia Rose

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5

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7

3

8 Spreading The Vibe of Self-Love and Care…

In the hustle and bustle of our busy everyday lives, it’s easy to let self-care slip to the bottom of a never-ending to-do list.

But it’s so vital to put yourself first every once in a while, and invest in a little self-love and care.

That’s why we provide a relaxing and positive atmosphere for you to unwind and indulge, while we look after you with the highest quality products and services at our comfortable and stylish hair and beauty salon.

Call 03 548 0258 - Shop 8, Dowsons Arcade, Montgomery Sq, Nelson www.vibehairandbeauty.co.nz

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SNAPPED

1

2 Donors’ Garden Party

Nelson Tasman Hospice, Stoke 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. Wendy & Alan Kissell & Claire McNutt

3

2. Jim Williamson, Frans Dellebeke & Simon Starr 3. Colleen Dallimore, Lindsay Twiname, Elle Fijn & Cathy Parry

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5

6

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4. Barb Chalmers & June Wall 5. Carol Gowan & Lorelle Peters 6. Liz Gavin & Katrina Kidson 7. Trish Scott & Annabelle Guiatt 8. Ruby & Ann Richardson

8

master planning commercial residential environmental management plans

olivia@obdesign.co.nz | 027 464 6694

www.obdesign.co.nz

19

LOCAL CONNECTION

Looking after profit, people and planet HealthPost, based in Collingwood, is a global success story. Alistair Hughes profiles a business that is still family-owned.

P H O T O G R A P H Y C O U R T E S Y O F H E A LT H P O S T

G

olden Bay’s small coastal village of Collingwood may seem an unlikely base for a business with well over 100 staff and three decades of experience in an international market.

However, perched on a hill above an historic main street slightly reminiscent of a western movie backlot is a modern warehouse and office complex that promotes wellbeing all over the world.

HealthPost is New Zealand’s biggest online natural health and wellness products retailer, and the largest employer in Golden Bay. Executive director Lucy Butler remains people centred. “So much of running a business is a human connection,” she explains, “and relationships are key. In terms of my role that’s something I’m focused on.”

The business certainly began that way, with Lucy’s mother Linley sourcing and selling barley grass as a natural remedy from their family home – just up the road from HealthPost’s current location – in 1988.

“It started as a way for her to access natural health products which were both expensive and relatively inaccessible to rural New Zealand at that time,” Lucy recalls. “It wasn’t affordable 20

for Mum, who was on the Domestic Purposes Benefit with three young kids. Paying high prices just wasn’t an option to deal with the serious health issues she wanted to take a holistic approach to.

“She began looking into how she could get supplements in bulk, make them more affordable for others, and discovered that her problem was shared by rural communities all over New Zealand.”

So Linley started HealthPost as a mail-order business, and demand grew rapidly through word-of-mouth. She employed two friends to help and they printed an annual catalogue, running the operation from Linley’s home.

“Mum took a much lower margin on the products she sent out, and despite not being a qualified practitioner, was happy to speak to people about what was going on with them, and provide emotional support. There was a need and an openness which was common to provincial communities throughout the country.”

Linley’s sincere belief in her products came first-hand – she was able to cure herself of a condition considered untreatable.

This conviction was passed on to Lucy and her brother Abel, who has been CEO of HealthPost for the past five years. Lucy describes them both as “really passionate, committed natural-health users”.

Thriving in cyberspace

As the 21st century arrived, Abel encouraged his mother to move HealthPost from mail-order to an online business, with one of New Zealand’s first e-commerce websites.

“Pretty much all of that was managed by my brother,” says Lucy. “He was always a really keen ‘early adopter’ in that space, so that’s how HealthPost ended up online. Before HealthPost.co.nz, health products weren’t readily available online in New Zealand.”

The business began to develop quickly from this point.

Linley eventually decided she had made her contribution and it was time to retire and focus on other things. Lucy returned from Australia, where she had gained a PhD in creative arts, and by 2010 she and Abel were co-managing the company.

“We work pretty well together,” Lucy smiles. “We’re able to play to each other’s strengths.”

While many businesses were being hurt by the global financial crisis about this time, HealthPost instead benefitted from a tide of interest in natural health. “There was so much growth, our biggest challenge then was just keeping up with the demand.”

Part of a necessary expansion was the move to their present site in 2012, but this meant a downside for some regular customers. Because of resource consent conditions, the local community could no longer buy products direct from the warehouse door. “I know people felt a little bit rejected by that, and I totally understand, but legally there was absolutely nothing we could do about it.”

On the whole, Lucy has found the district remains “incredibly supportive”. The local school (which her daughter attends) certainly concedes that their student roll would be much lower without HealthPost, which provides employment for many local families.

“We’ve also got about 25 people in our Auckland office, where we tend to have more of our specialist staff. Some of our marketing team are here in Collingwood, which is great, but our digital analysts and that kind of thing are based in Auckland.”

HealthPost also has a retail store there, which provides “a physical presence and a venue for launching new products”.

With infrastructure in place to meet demand, Lucy then felt she could begin to refine what has always made HealthPost unique, and strengthen those core values.

“Natural health is so crowded and competitive now that it presents a challenge to decide what it is that’s special about us, what we do really well and how can we do that even better.

It’s very different from just keeping up; we’re getting a lot more mindful about where we want to be.”

An environmental focus

Lucy explains that a large part of this vision is a commitment to operate as a socially and environmentally sustainable business.

HealthPost has a natural health brand called BioBalance, which is the first supplement brand in Australasia to be certified by B Corp (a global community of business leaders dedicated to balancing profit with wider purpose). This is a comprehensive process that involves a legal commitment to managing the impact of all business decisions upon workers, customers, suppliers, community and the environment. In short, (to borrow B Corp’s motto), ‘using business as a force for good’.

Lucy is proud that HealthPost has met such an exacting standard. “B Corp provided not only a lot of scrutiny, but many tools for improving in these different areas. It’s a high bar and not easy to achieve.”

In 2018, HealthPost launched its ‘good ingredients standards’, instigating a system of thorough self-checks and balances on all products. Inevitably, a byproduct of this meticulous study was some initial resistance from those involved.

“It required a lot of interfacing with our suppliers, and frankly, it asked a lot of them.” Some were unwilling to disclose information required for the study, but HealthPost insisted that it was important and customers were going to want, and need, to know. A year down the track, Lucy is happy to note a shift in attitude.

“Now suppliers are asking: ‘We’re reformulating this product. Can we get some pointers on what you think? What

Above: HealthPost executive director Lucy Butler Opposite page: HealthPost tree planting group at Farewell Spit

“There was some initial disgruntlement, but within a few months staff were saying that the thing they were most proud of was working for an organisation that believes in more than profit ... ” LU C Y B U T L E R , O N I N T R O D U C I N G TO U G H E T H I C A L S TA N DA R D S

are consumers going to want us to use as a preservative?’ So it’s been really good in terms of that industry leadership and driving positive change.”

The next step was to be just as difficult – deleting a number of products from HealthPost’s range that had been mainstays for some customers. That placed additional pressure on staff to explain why the goods were no longer available.

“Our measure was that if there was any degree of substantial evidence that an ingredient was harmful for human or environmental health, no matter how small, it was not a product that we wanted to sell. So it did involve some hard commercial decisions.

“There was some initial disgruntlement, but within a few months staff were saying that the thing they were most proud of was working for an organisation that believes in more than profit; that believes in actually making hard decisions based on their values and beliefs of what is right.”

This commitment is further apparent in HealthPost’s sustainability programme. The warehouse generates some of its own power through 70 solar panels on the roof. So far, they’ve managed to offset more than 600 tonnes of CO2-equivalent emissions. Lucy also led an extensive revamp that aimed to make all HealthPost packaging as sustainable as possible.

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In a world where ideal solutions don’t yet exist, Lucy admits they could only do their best with what is presently available. “I wrote a blog that went out to our customers telling them these are the changes we’re making. However, we’re not saying this is perfect; we are saying it’s a bit better. We’re sincerely doing the best we can — and we’ll keep them informed.”

HealthPost’s journey of self-improvement continues, as they’ve also just commissioned independent research on the environmental impact of their marine-based supplements. Algae as an alternative source of Omega 3 could prove a more sustainable option in the future.

Giving nature a hand

As well as keeping their house in order, HealthPost devotes considerable time and resources to one of the world’s most beautiful ‘backyards’, Onetahua (the Farewell Spit region). A dawn blessing at Cape Farewell was held in early spring to mark the start of work on an ambitious predator-proof enclosure. This initiative is the work of the Farewell Wharariki HealthPost Nature Trust, founded by the company in 2017. In partnership with DoC and Manawhenua ki Mohua, the local iwi, their vision is to restore thriving biodiversity to the north-western tip of the South Island.

“We’ve been extending a trap network throughout the WhararikiOnetahua region for some time now in preparation for this,” Lucy explains. “A HealthPost team was out there a couple of months ago planting at Wharariki, and we’ll be doing a bunch more.”

She is thrilled to have the support of DoC and the iwi, with Collingwood Area School also enthusiastic about becoming involved.

“Species translocation is a lot of work, but there are so many people contributing to this. We’ve committed $100,000 annually for a minimum of five years and we hope it’s giving others the confidence to believe this is something they could get involved with.”

The project is just one of many that HealthPost supports.

Since 2009 the company has donated $1 million to worthy causes in the community. Naturally, all that the company has achieved requires hard work from a committed staff, described

by Lucy as “a large, diverse and amazing team”.

Above: Left - The HealthPost team in action tree planting Right: Lucy tree planting at Wharariki Beach 22

“We get to raise our family in Golden Bay and I’m able to work for a company that I believe in.”

NINA G RIFFITH, A WEB GU RU WHO HOLDS MEETINGS ON THE BEACH

Nina Griffith, the HealthPost web team leader, grew up in Golden Bay, and is proud to be part of a local company that aligns with her own personal values. “I have the best of both worlds,” she says. “We get to raise our family in Golden Bay and I’m able to work for a company that I believe in. The product we are delivering goes beyond the customer to make a positive impact towards a better us and a better world.”

Having recently been through a major platform relaunch with the HealthPost website, Nina happily admits that no two days are ever the same in her job. “I guess some may think that the isolation of being in Collingwood is a challenge which may mean we are not reaping the benefits of a ‘normal’ corporate life.

But I would say that being able to have your team meeting at the beach beats that hands down any day.”

Forging ahead

Lucy has clear ideas about the next step for HealthPost. “We’ve made a few bold decisions in the past couple of years, based on our convictions about the kind of world we want to see. Our vision is to have a lasting positive impact on the wellbeing of people and the planet; making a positive difference and showing leadership by empowering people with quality, transparent information and access to products with more integrity.”

To many, the very existence of an internationally recognised and successful business centred in a small Golden Bay settlement is remarkable enough. More surprising still is that it continues to be run by the same family who began it all in 1988. HealthPost is also dedicated to meticulous environmental standards, and contributes a huge amount to the economic and ecological livelihood of its community.

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R I S I N G S TA R

‘Everyone leaves happier’ After years of globe-trotting adventures, then battling depression, former Nelsonian Hap Cameron has found his happy place serving Kiwi-style ice cream in Denver. Craig Sisterson caught up with him.

PHOTOGRAPHY SUPPLIED

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nder a cloudless sky, a Denver crowd watches Spain take on Russia in the opening weekend of the World Rugby Women’s Sevens. Fans are looking forward to a tournament featuring the pace and skill of defending champion New Zealand and 13 other teams from around the globe.

The Black Ferns aren’t the only taste of Kiwi on show, however.

During a break in the action, the crowd’s attention turns to the Jumbotron screen, where a TV reporter is inside an ice cream truck in the fan zone. She interviews a grinning bloke in a bright red ‘Make America Happy Again’ t-shirt as he swirls purple ice cream into a waffle cone.

“All the flavour and colour comes from the fruit,” Hap Cameron explains. “It’s a classic back in New Zealand at the berry orchards. You go there and get your real-fruit ice cream.” As the coverage switches back to the rugby, Hap keeps making ice creams for eager fans, before packing up at the end of the day and driving home to wife Mandy,

“Mandy and I had two months to find a truck, get it fitted out, inspected and licensed for the grand opening.”

HAP CAMERON

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whom he’d met on a Mexican beach a dozen years ago, and their two young daughters. How, and why, did a kid from the Top of the South who’s worked on every continent on the planet end up running an ice cream business in Colorado? The answer isn’t straightforward – but then Hap’s adulthood has been anything but conventional. Since he graduated from Otago University and kickstarted his big O.E. by heading to South Korea to teach English in the early 2000s, Hap’s life has had more twists and turns – not to mention thrills and spills – than a race weekend at Bathurst. Even edited down, his journey has filled a book (Hap Working the World), and two documentary films (Bikes for Africa, Loving in Limbo).

Appointment with destiny

Just before he headed to the States to join Mandy in 2014, Hap’s green card was finally granted after an extended battle portrayed in Loving in Limbo. He visited family friends Dennis and Pip Little in Hope to say goodbye.

“They just so happened to have started up Little Jem, manufacturers of the only New Zealand-made real-fruit ice cream blending machine,” Hap recalls. “My dad said ‘Den, show Hap your new machine’. When I entered their garage, it was one of those moments that would change my life’s trajectory.” Hap has fond memories of enjoying real-fruit ice cream over many summers in Nelson, dating back to when he was a 10-year-old with a job picking berries at Templemore, near Richmond. He used his first pay to buy himself and his dad a mixed-berry special. After university, Hap spent nine years working in 32 jobs – from Antarctic cruises to Canadian oil rigs to Mexican orphanages – while exploring all seven continents.

He tried amazing food worldwide, but no ice cream could top his Nelson childhood treat.

“When I saw the Little Jem and Dennis said to me, ‘They’d love this in America’, it got my mind going as I had no real plan as to what I’d do when I got to Denver.” On the plane to reunite with his wife, Hap began playing with ideas. He landed a job at a famed breakfast diner, but his mind kept circling back to the machine sitting in a

“If we made another loss that year, I’d have to give up on the truck, pay off the loan and get into management at the diner as I now had a family to think about.” garage in Hope. “I was looking to pursue my love of public speaking and inspiring youth, but this new idea of bringing New Zealand-style real-fruit ice cream to Denver wouldn’t leave me alone.”

Treats on wheels

With the local food-truck scene booming, Hap and schoolteacher Mandy came up with a plan to import a Little Jem machine and set up a tent at farmers’ markets over the summer holidays to test-drive the concept before upgrading to a food truck. Plans accelerated when a new food hall opening in a trendy neighbourhood offered Hap a spot to park a truck and provide dessert.

“Mandy and I had two months to find a truck, get it fitted out, inspected and licensed for the grand opening,” says Hap. Finances were a scramble given that Hap was a new migrant with no credit history and an unusual resume. Thanks to a non-profit lender, the wheels began turning. “Mandy found a school bus that had been transformed into a snow-cone truck up in the mountain town of Steamboat Springs.

We took a trip up to the mountains, and by the end of the day we were the proud owners of a 1989 West Virginia school bus.” The food licence came through the day before the grand opening, and Hap and Mandy were in a walk-in freezer cutting up ice cream at 1am. The first season was tough – a friend who looked at Hap’s financials dubbed it ‘an expensive hobby’. The year 2016 became make or break, especially with the couple expecting their first baby.

“My sole goal was to give Happy Cones Co my all,” says Hap. “If we made another loss that year, I’d have to give up on the truck, pay off the loan and get into management at the diner as I now had a family to think about.” Word began spreading about the delicious ice cream. Denverites love New Zealand, Hap says. They would often recall past trips, say it was on their bucket list, or chat about Flight of the Conchords.

“I loved sharing a taste of home with the people of Denver. It was a way for me to bridge my love of New Zealand with my new home.”

Happy Cones has grown each year since, adding events, catering and corporate gigs where it has served a few hundred staff at a time.

“These days we make more in a month than we did our entire first year,” says Hap.

From top: Clockwise - The treat truck; popular mixed berry fruit ice cream Opposite page: Ice cream entrepreneur Hap Cameron

That growth means many more management duties, from staff to ordering, taxes and client relations. Last November Happy Cones opened a store. It’s a busy life, but he loves it and still tries to get on the truck as much as possible. “On the bus above the back door I have written, ‘Everyone leaves happier’. I tell all new employees this is all I care about – everyone leaves happier. It sounds cheesy, but it’s my happy place when I’m in the window of the truck serving people ice cream and talking about New Zealand. All of life’s problems and ‘to-do’ lists cease to exist. It’s my meditation.”

Taming the black dog

Ironically, Hap’s father gave him the nickname as a baby because he cried a lot. Nowadays Hap is the kind of person you chat to then walk away feeling lighter, more positive, and inspired to follow your own dreams. Despite his sunny persona and attitude to life, though, it hasn’t all been plain sailing. “During the final years of my ‘working the world’ journey, unbeknownst to me I started to suffer from depression,” says Hap. After he stood atop Mt Kilimanjaro on his 30th birthday with a nine-year goal completed, he was bereft.

Overcome with anxiety, he’d broken up with Mandy in Africa, then was back living with his parents in Richmond, completely lost. “I give credit to my family for supporting me through that tough time, allowing me to share my anxieties and concerns, and guiding me to therapy,” says Hap, who’s very open about his struggles.

“To people who think they are suffering mental health problems, if you have a trusted friend or family member, share with them, as there’s such therapeutic benefit in talking about what’s going on.

“The other piece of advice my father gave me which I’ve passed on to many people battling depression is ‘Take it one day at a time, and sometimes one hour at a time’. It’s too easy to have your mind rush into the future and get stressed out, when you really need to focus on getting yourself better before you can tackle the future.”

Hap credits the darkest times with shaping him as a person, making him stronger and more empathetic – while acknowledging that is not something you can say to anyone in the throes of depression.

“You grow so much as a person in your toughest times as opposed to a life of comfort. I learnt a lot in those dark days; lessons that I see myself using now as I’m under a lot of stress with the shop opening. I see my triggers. I’m extremely conscious of my wellbeing, how I deal with stress, and I take measures to help me stay well.” Even in a place as beautiful as Colorado – which reminds Hap a lot of New Zealand both geographically and in the open-mindedness and love of the outdoors of its people – sometimes that means taking things one day at a time, one hour at a time. One ice cream at a time.

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EVENT SHOWCASE

Evolving a lifestyle philosophy B Y S A R A H N O T TA G E | P H O T O G R A P H Y S U P P L I E D B Y E V O LV E

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he nationally renowned Evolve Festival, celebrating health and wellbeing, returns to Founders Park, Nelson from 24 to 26 January 2020. The last festival in 2018 attracted a crowd of 3000, and with an even greater focus on sustainable living this time around, you need to head along to feed your mind, heart, soul and tummy.

Yoga teachers Bex and Chaitanya (Chai) Deva have been the directors of Evolve Festival since 2010. Having both lived healthy, intentional lives long before they got together as a couple in 2003, their lifestyle philosophy underpins the event.

Bex reflects; “When Debby Verdonk asked us to take over the festival just after our third child was born, we knew it was a great opportunity. Our hearts lit up.”

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With a fantastic team of helpers at the event, but just the two of them working behind the scenes throughout the year, the couple have always had a clear vision for the festival, and the ingredients they need to achieve this.

Broadening the content of workshops and variety of music, delivering world-class musicians, paired with a great stage and sound system are priorities. “Over the years we have worked hard to create and establish Evolve as a vibrant, high-quality, yet affordable wellness, mindfulness and sustainable living festival,” says Chai.

A mix of fantastic local, national and international musicians will offer uplifting, positive, eclectic music throughout the day and into the evening, ranging from chilled ambient vibes on Friday night which aim to relax and connect festival-goers, to more of a get-up-and-dance groove on the Saturday night.

Plentiful vegetarian food carts will offer delicious local, sustainable and organic food to keep the energy up. Aiming for a zero-waste model emphasising a green future and exploring ways to minimise the impact that festivals have on the environment, they are teaming up with Waste No More Nelson Whakatū. Festivalgoers and food cart operators will be able to wash their eating and drinking utensils (either from home or hired) at an efficient, sterile wash station.

Workshops galore

Thirty-five workshops, each running for two hours at six different venues simultaneously on the Saturday and Sunday, enable participants to explore topics in-depth, with tangible outcomes.

For example, make functional baskets out of natural materials with Rekindle from Christchurch, learn and perform a song with The Voice Collective, or engage the mind at an eco-panel featuring several enthusiastic experts (including Chlöe Swarbrick, Green MP), who will discuss practical ways to live sustainably in New Zealand from a local, community and global perspective.

Body work practitioners and experts covering a range of topics from nutrition to cooking to sustainable living will be providing opportunities for relaxation and learning. The body work sessions are designed to offer festival goers affordable sample sessions; a tasting platter to nourish body and soul.

With a kids’ zone, on-site camping/live-in-vehicle options for up to 350 people and a no alcohol or drugs policy, Bex and Chai have

24 – 26 Jan 2020 A festival of wellbeing to inspire, educate, celebrate and transform A weekend of workshops, health practitioners, market stalls, live music and more set in central Nelson at the beautiful Founders Heritage Park, with & without camping available on-site.

“Over the years we have worked hard to create and establish Evolve as a vibrant, high-quality, yet affordable wellness, mindfulness and sustainable living festival.”

C H A I D E VA

taken deliberate steps to create a safe, inclusive festival culture and atmosphere for everyone. There will be a range of engaging activities for children including circus skills, rope making and yoga. If campers want to travel light, they can ‘glamp’ in Lotus Belle Tents, or bring their own camping gear. Campers will have access to environmentally friendly wood and solar-powered showers and compostable toilets.

Chai says; “The camping option is a really easy, low-cost summer holiday – if you forget your toothbrush you can pop out and get one, without losing the festival vibe. There is so much on offer at the festival, on-site camping allows people to dip in and out as they wish.”

Chai adds; “We build an environment at Evolve Festival which enables people to connect with their hearts, rather than with alcohollubricated minds. This is important, as to transform the world, we need to transform ourselves. Part of our festival philosophy is ‘get out of your head, not off your head’. People can come along and try modalities to help their bodies feel better, their minds more relaxed.

They leave feeling refreshed, inspired, revitalised, open-hearted and connected, having had the opportunity to reflect and to learn.”

A common mindset amongst Evolve Festival attendees is a curiosity and desire to create healthier, happier lifestyles for themselves, their families, workplaces, communities and for the planet.

Visit the website evolvefestival.co.nz and Facebook page for more details, including up-to-date schedule for music and workshops.

Above: Clockwise - Aromatherapy options; face painting for the children Opposite page: Clockwise - An Evolve vibe with music, nourishment and workshops all on-site; relaxing massages

www.evolvefestival.co.nz facebook.com/EvolveFestivalNelson

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Photo: Kane Hartill

Aquatic Activities

For fun, just add H20 Summer is made for splashing about in all manner of water-based activities.

Alistair Hughes dips his toes in.

T

hanks to a coastline ranked 10th longest in the world, encompassing about 14,000km, New Zealanders have a love affair with water. And if salty doesn’t appeal, we have 3820 lakes, with rivers stretching to a total length of more than 180,000km.

The Marlborough Sounds alone account for a fifth of the entire country’s shoreline, while the Abel Tasman National Park is ranked in the top seven percent of Lonely Planet’s 500 best places in the world.

Swimming spots abound across Marlborough, Nelson and Tasman, including a few hidden treasures. Whites Bay/Pukatea, 23km north of Blenheim, is an expanse of golden sand framing a spectacular view across Cloudy Bay. The sparkling waves have made Whites a long-established base for a surf lifesaving club. Local families converge on Boxing Day, with children seizing the chance to try out (and occasionally lose) new Christmas presents.

Freshwater swimming can be enjoyed nearby, from the Waihopai River at Craiglochart bridge in the west, to the Ohinemahuta River swimming hole at Onamalutu Domain.

Following SH6 north from here will take you to Pelorus Bridge Scenic Reserve, a hugely popular recreational area. The 18m-high bridge was 28

the site of the first bungy jump in New Zealand. Leaping into the river far below, without bungy, had long been a rite of passage in earlier, less safety-conscious times – before it was sensibly prohibited.

The spectacular Pelorus River gorge, more recently made famous in the second Hobbit film for the harrowing ‘barrel run’ sequence, offers a perfect environment for swimming and rafting.

Guided kayak tours are also available.

The southern part of Marlborough also offers kayaking opportunities on sections of the Wairau and Awatere Rivers, while Blenheim itself is home to a large, modern aquatic centre boasting two 25m pools (indoor and outdoor), plus activities and classes for all ages and abilities.

An aquatic playground

No mention of water activities in the region is complete without highlighting the Marlborough Sounds. A complex expanse of sunken valleys comprising Queen Charlotte, Pelorus and Keneperu Sounds, this area has always been popular for boating and fishing.

The 15th annual Picton Maritime Festival takes place on the foreshore on January 17-18. This time more than 6000 people are

Photo: MarlboroughNZ..com

Plenty to do

Photo: Hartmut Albert

The Nelson region boasts a trove of water-borne opportunities, kicking off at its eastern entrance, Cable Bay, which offers snorkelling, fishing, swimming and paddling around the cove to explore sea caves.

Moving from shingle to sand, iconic Tahunanui beach has all the attractions of a seaside break and yet is only a short distance from the

Above: Clockwise - Pelorus River; fishing in the Wairau Sounds; sea-kayaking in the Marlborough Sounds; sailing boats in the Marlborough Sounds Opposite page: Golden Bay Kayaks, Abel Tasman

Photo: Mi-chi

Photo: photo.eccles

expected to take part in commemorating Totaranui Tuia 250 Dual Heritage/Shared Future, marking the first onshore encounters between Māori and Pakeha in 1769-70.

A committee of 12 hardworking volunteers describe the event as “a professionally operated, safe, enjoyable annual event, free for the whole family, proudly occupying Wellington Anniversary weekend on the calendar”. Activities will include local entertainment, wine and food, boat rides, raft races and a closing fireworks display.

For those looking to escape the heat, nearby Waikawa Bay offers safe swimming amid impressive scenery. Numerous operators run cruises throughout the Marlborough Sounds, with a focus on wildlife and ecology, or you can join one of the mailboats for a half-day cruise to spectacular inlets, islands and bays.

Naturally, the beautiful and intricate coastline holds just as much fascination for kayakers, and tours of various durations can be joined.

Fishing charters are also available where many an eager line is cast in hopes of blue cod and snapper. Some of the best fishing and diving spots are off d’Urville Island and French Pass, and an experienced guide will make sure you find them. Diving for crayfish and paua on Marlborough’s rocky east coast is another way to catch and enjoy local kai moana.

“Thousands have lived without love, not one without water.”

W. H . AU D E N

cafés and shops of Nelson’s central business district. On a good day, Tahunanui’s long shoreline is scattered with office escapees enjoying beach volleyball, swimming and paddle boarding. Kitesurfers can also be seen carving the waves when the conditions are suitable, and the sea kayakers are ubiquitous.

Nelson has its own yacht club and sailing school, so naturally many larger boats are often seen dotting the horizon. Cruises and private charters are available, encompassing Marlborough Sounds, Abel Tasman National Park and Golden Bay. A more energetic method of traversing the waves is also based at Nelson Marina – the Waka Ama Maitahi Outrigger Canoe Club.

Waka ama has grown steadily in popularity since the late 1980s, now numbering about 1700 teams from 61 clubs nationwide.

Waka Ama Maitahi president Charmaine Payn says the club aims to promote the sport and provide opportunities to all members with resources and equipment, enhancing skills and development.

The Top of the South is also home to Whakatū Marae waka ama, Onetahua in Golden Bay, the Motueka club at Kaiteriteri, and the Waikawa chapter in Picton.

The promotion of kotahitanga (unity), manaaki (respect and reciprocity), aroha ki te tangata (caring for each other), and use of te reo Māori all demonstrate that waka ama is more than just a competitive sport. Charmaine’s advice for anyone considering joining is simple: “Give it a go – you don’t know what you’re missing out on.”

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Photo: NelsonTasman.nz Photo: Kane Hartill

Photo: Supplied

Photo: Kane Hartill

The two main lakes, Rotoiti and Rotoroa, are impressive expanses of deep water surrounded by mountains and beech forests, and very popular for boating and trout fishing.

From top: Clockwise - Waka Ama at Lake Rotoiti; Maitai River and Walkway; paddle boarding the Tata Headland; Golden Bay Kayaks guided tour 30

The Maitai River, from which the waka ama club takes its name, has various swimming spots between Girlies Hole and the motor camp. In 2014 Project Maitai/Mahitahi began with the aim of improving the environmental health of this beautiful river. Toxic algae growth and the side effects of intersecting with a city had been harming water quality, but by 2016 the Maitai had already been hailed as the second-most-improved river across the country. Funded by the Nelson City Council, the Maitai/Mahitahi project is a partnership with iwi, community groups, schools, government agencies and private companies.

In terms of other freshwater activities, travelling south brings you to the Nelson Lakes National Park, at the tip of the Southern Alps. The two main lakes, Rotoiti and Rotoroa, are impressive expanses of deep water surrounded by mountains and beech forests, and very popular for boating and trout fishing. Water skiing is permitted on Rotoiti, but not Rotoroa. Various other restrictions to boats apply – visit the Department of Conservation website. A water-taxi service is available on both lakes, and is surely among the world’s most spectacular ‘cab-rides’.

Abel Tasman a must-do

Kayaking in Abel Tasman National Park is quintessential for visitors to the region. Lisa Savage and Tony Bateup, of Golden Bay Kayaks, have just entered their ninth season as operators, but never grow tired of what they call their ‘backyard’.

“It’s stunning out there,” says Tony, “and when you get to Separation Point (a panoramic cape dividing Golden and Tasman Bays) it’s just mind-blowing. Taupo Point (the nearest Abel Tasman headland) can really turn it on too. Couples will come back and announce they’ve got engaged – and they didn’t even plan it.”

Lisa recalls another pair of overnight kayakers who ‘tied the knot’ and were so excited they left their passports behind on a remote beach. “We’ve had to sort out a lot of problems,” she laughs.

Golden Bay Kayaks are the smallest operator in the Abel Tasman, but Tony says that has its benefits. “Every year, it feels like there’s more people around. A lot more travellers seem to be focused on a quieter destination, and Golden Bay seems to be one of those places that I think is going to benefit.”

Lisa names the half-day kayak tours, both guided and freedom, as their most popular. “We’ve also just begun the eco private tour, which is for those who just want a guide to themselves and have their own little unique experience in Golden Bay. And we do a pick-up in Totaranui and take kayakers for two days in the park. A lot of travellers are short on time and want to do the Abel Tasman quickly.”

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Beautiful Homes and Creative Spaces 31

Enjoy the beauty of our waterways and beaches that visitors from other countries have to save hard and travel far just to glimpse.

Photo: Kane Hartill

Yachting New Zealand provided the programme and coaching, and now Mark is already looking at a rapidly filling second course in February/March. He puts it down to the club’s recent purchase of O’pen BIC boats, a modern recycled-plastic design that allows a helmsman plenty of room to move around in.

“I think we’ve created a demand, buying these new boats and making it appealing for the kids. A couple of years ago I coached adults, but now my whole weekend is taken up with the younger ones.”

Moving inland, picturesque swimming holes are plentiful along the nearby Takaka River. One of them, Paines Ford, is also a world-renowned rock-climbing reserve. You might find that climbers have strung a tie-down from one side of the deep, clear pool to the other. If you’re feeling brave, join them in attempting to ‘tightrope walk’ your way across – and be prepared to find yourself in the water quickly.

Totaranui is the star of the Abel Tasman’s beaches for many.

The intense colour of the one-kilometre stretch of sand, more reddish than any other in the park, adds to that distinctiveness.

It is also known for the large Department of Conservation campsite, which becomes extremely busy in the holiday season.

Water taxis call in for regular stops, making it easier for people to access the national park, and walk to Golden Bay if they wish.

Golden Bay Kayaks operates from spectacular Tata Beach, which also happens to be the bay’s best for swimming. The shallow, tidal nature of the region’s shore means that most other beaches are best swum at high tide, whereas Tata’s seabed drops away, enabling ideal swimming at any time. The slightly reddish sand also gives it more in common with bays in neighbouring Abel Tasman.

Tarakohe a boating hub

Along the coast from Tata Beach, Tarakohe Harbour shelters both a port and a marina. It is also home to the Pohara Boat Club. With more than 300 members, the club is a local hub for everything from events and competitions to cruises and classes.

Mark ‘Sparks’ Laycock has run learn-to-sail classes for budding mariners for the last five years. “I learnt to sail in Lyttelton Harbour,” he says, “but I’ve spent most of my years sailing up here in Golden Bay, and my ambition was to hand on my skills to kids. It’s all on a volunteer basis so you have to be quite keen to do it.”

From top: Clockwise - Beautiful view of Totaranui Bay; Takaka river; kite surfing at Wainui Bay 32

Water in our veins

New Zealanders of all ages enjoy leaving dry land. Water Safety New Zealand statistics show that annually we make 20 million visits to public swimming pools, and 3.5 million people hit the beaches. More than 700,000 of us go fishing, and according to Maritime NZ, 1.5 million enjoy recreational boating.

Ample opportunity for all of these things and far more besides are available in the Top of the South. Enjoy the beauty of our waterways and beaches that visitors from other countries have to save hard and travel far just to glimpse. And while you do, remember to protect our precious natural environment.

Above all, stay safe this summer.

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Regional Pride

Why we love the

Top of the South Island

Photo: MarlboroughNZ.com

With its high sunshine hours, a myriad of adventure and relaxation opportunities, plus some of the most scenic attractions in the world, it’s no wonder people love living in and visiting Nelson Tasman and Marlborough. Lynda Papesch explains more ‌

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Photo: MarlboroughNZ.com

Photo: Grant Stirling Images

Photo: NelsonTasman.nz

Photo: Mike Heydon, MarlboroughNZ.com

S

ome of my earliest memories are driving through the Wairau Valley in Marlborough during the height of summer, with golden bone-dry paddocks on either side. I loved the heat shimmer, the soft wheaten colours of the grass, the silvery grey river stones and the occasional green windbreaks; a lovely contrast after the wet West Coast I hailed from.

Those days we were en route to the ferry and the North Island so I also had the chance to admire the Marlborough Sounds in all their glory – both calm seas and stormy – plus the cosy boat-accessonly coastal bays that line the Sounds, like pearls on grandmother’s favourite necklace.

The scenery, the colours and the contrasts embedded deep in my memory, resurfacing when my chance came to move anywhere in New Zealand. I decided it was the Top of the South for me and still, having lived in Marlborough for 25 years, and the last 14 in Nelson Tasman, I never tire of showing off its scenic and other delights to visitors.

In that I am far from alone. While a large percentage of people who call the Top of the South home are born and bred in Nelson Tasman and Marlborough, many others are lured here after an initial holiday or visit.

One such is Nelson Regional Development Agency (NRDA) chief executive Mark Rawson who moved to the Top of the South to specifically help promote Nelson Tasman. Originally from regional Otago and South Canterbury, Mark was previously CEO at Destination Rotorua, and before that Group Manager Economic & Regulatory Services at Rotorua Lakes Council.

Above: Clockwise - Family riding the Ngakuta Bay Link Pathway; wine tasting at Rimu Wine Bar in Mapua; cyclists on the Church Steps in Nelson City; Marlborough cuisine and view Opposite page: Group lunch at a Marlborough winery

“Where else in regional New Zealand do you find this sort of collection of international business leaders with such passion for growing their own backyard so we can all prosper?”

M A R K R AW S O N , N R DA C E O

Outside of work Mark’s interests range from cycling, golf, cricket, and rugby to pretty much any sport, and part of what attracted him to Nelson Tasman was its great outdoors.

“We have such extraordinary outdoors, which are so close and easily accessible, and these combine with great weather to allow you to enjoy it.

“I came for the role, and while there were other possibilities the other major attractor was the opportunity to work for such an outstanding collection of clever people on my board,” says Mark.

“Where else in regional New Zealand do you find this sort of collection of international business leaders with such passion for growing their own backyard so we can all prosper?

“I now know it is not just the board; the positive passion for place has pretty much infected everyone – my super passionate team, our regional political leaders and most importantly for me the business community.

“Aside from the great outdoors and the people, other aspects I love about Nelson Tasman especially include the range of local artisan food and beverage producers that are continuing to pop up here and thrive.

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Photo: Abel Tasman Sea Shuttle

Photo: Tamzin Henderson

Photo: Grant Stirling Images Photo: NelsonTasman.nz

“Literally within a 15 minute bike ride from my house near Saxton Oval, I can visit Pomeroy’s for a coffee, Pic’s for some ‘Really Good’ peanut butter, grab New Zealand’s best chips from Proper Crisps, pick up some Chia Sisters beverages or grab some goodies from the Smoke House, not to mention finishing it off with a McCashins craft beer. And of course, Appleby Farms ice cream is made just around the corner.

“What’s not to love about this extraordinary part of the world which is home to so many inspirational and passionate people.”

Recently elected Tasman mayor Tim King was born and bred in the Nelson Tasman region before travelling overseas. He then returned to his roots for the lifestyle and for family.

“I love the access we have here to the outdoors and all the activities that go with it; the freedom to visit our lakes, rivers, beaches and mountains; all within close range. Combine that with our generally good weather and it’s a win-win lifestyle.”

One of Tim’s favourite areas is the Moutere with its wineries, artisan crafts and food producers. “The whole of the Moutere is pretty cool; again there is easy access to a whole number of activities and destinations, all within a small geographical area.”

Boating, hiking, fishing and mountain biking are often on his agenda, and when the family has visitors a go-to destination is St Arnaud. “Lake Rotoiti is pretty awesome and so too are places

... St Arnaud is at the northern end of Lake Rotoiti and is viewed as the gateway to the Nelson Lakes National Park.

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Above: Clockwise - Mountain bikers on Dun Mountain Trail; hiker crossing Bridge on Abel Tasman Coast Track; scenic cruise at Split Apple Rock in Abel Tasman; people fishing at the Nelson port

such as Mapua village and wharf area, and let’s not forget the Abel Tasman National Park. We are truly spoilt for choice.”

A small alpine village within easy distance from Nelson Tasman and also Marlborough, St Arnaud is at the northern end of Lake Rotoiti and is viewed as the gateway to the Nelson Lakes National Park. Fishing, boating and kayaking are popular summer activities, while in winter it’s a base for skiing at nearby Rainbow Skifield. Tramping is popular all year round. Originally named after Lake Rotoiti, the town’s name was changed in 1951 to St Arnaud after Jacques Leroy de Saint Arnaud who was the French Commander in Chief during the 1853-1856 Crimean War.

Scenic Abel Tasman

Taking a boat trip from scenic Kaiteriteri to Awaroa or Totaranui then boating or even walking back along the Abel Tasman track is popular with locals and visitors alike. New Zealand’s smallest national park, Abel Tasman National Park is perfect for both relaxation and adventure, for families and couples, groups and friends.

The coastal Abel Tasman track is a long winding trail that snakes along beaches and ridges from Marahau in the south to Wainui in the north, with access to fur seals (Separation Point headland), little blue penguins and also bottlenose dolphins (Tonga Island Marine Reserve) and a wide variety of native flora and fauna on land and water. Kayaking is especially popular around the park.

Marlborough’s stand-out attractions are just as awe-inspiring and accessible. Marlborough mayor John Leggett moved with his family to Blenheim from North Canterbury in the mid-sixties.

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Photo: NelsonTasman.nz

Back in Nelson, Ali Boswijk is just as enamoured of life in Te Tauihu.

“I have lived in Te Tauihu now for 23 years, and the longer I am here the more I appreciate it,” says the Nelson Tasman Chamber of Commerce chief executive officer.

“Having grown up on a small (25 square mile) island, crowded with 65,000 people, one of the most obvious joys of this place is the space and lack of crowds. The fact that even on Boxing Day you can find a great spot on the beach at Rabbit Island is gold.

“I love how we can see our food growing in the place where we live and the seasonal rhythm to what we eat. I still get a tad excited, some might say over-excited, when the first asparagus and blueberries appear in the market. In fact I love the Nelson Market and the creative food artisans who provide Saturday morning treats.

“The joy of cycling home along Rocks Road and seeing dolphins in the Haven; how amazing is that?”

Ali is also a big fan of the region’s accessibility. “Literally minutes from the centre of town you can swim in the sea, swim in a river, or climb a hill steep enough to get the heart rate up.”

The multi-cultural dynamic also rates high on her list of favourite aspects. “The growing mix of cultures reminds me there is a big wide world out there and we also have the opportunity to see great art, go to the theatre or see world-class opera while enjoying a picnic as the sun sets.

“And of course it (almost) goes without saying, I love the local beer.”

Join the crowd

“My brothers and I did our growing up here, educated at Marlborough Boys’ College. We were very active, participating in all sports, particularly tennis, rugby and swimming,” he recalls.

“The Taylor River was a playground on our back doorstep, and swimming and diving in the Marlborough Sounds was a regular thing.”

John moved south for tertiary education, studying law at Canterbury University, but returning to Marlborough proved an easy decision when he was offered a partnership in an established law firm.

“The work was varied and offered the kind of broad experience that’s not easy to get in the big city law firms. And Marlborough is an inviting place – the climate and lifestyle makes it pretty difficult to leave! When you do want a taste of the city it’s not a problem as we’re so centrally located – on the road to Christchurch, the Wellington ferry at our door and direct flights to Auckland.”

He adds that Marlborough is a large and diverse region that boasts an authentic aesthetic. “People are friendly and always seem to have time to stop for a yarn.”

Additionally, as the centre of the country’s wine industry, Marlborough has a multicultural flavour that has developed during the last few decades. “On the back of the wine and the aquaculture industries we also have small and clever businesses emerging – signalling the future potential of this region.

“And all that while the sun, the wine and food, the Sounds seascape and the adventure sport opportunities keep the visitors coming.

“Tapuae-o-Uenuku te maunga Ko Wairau te awa Ko Zealandia te waka Ko Aotearoa tōku iwi Ko Omaka tōku marae Nō Raetihi ahau Kei Waiharakeke tōku kāinga ināianei.”

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Craft and boutique beers are a growing part of the Nelson Tasman and Marlborough demographic and an increasing visitor attraction. Locals have ample to choose from by either visiting a pub such as The Free House in Central Nelson, the Eddyline Brewery and Pizzeria in Richmond, McCashins at Stoke, The Workshop in Nelson’s CBD or the Golden Bear at Mapua. Fans of the Sprig & Fern can enjoy their favorite brew in Nelson, Richmond, at Tahunanui, Mapua and Motueka to name some outlets. Motueka is also home to Townshend Brewery and Tap Room, and let’s not forget Hop Federation at Riwaka and the iconic Mussel Inn at Onekaka in Golden Bay. Both Marlborough and Nelson Tasman are also home to a multitude of award-winning wineries, producing a wide variety of mainly aromatic vintages. Key among the varieties produced locally are sauvignon blanc, chardonnay, pinot noir, pinot gris, riesling, and increasingly various emerging European varieties such as montepulciano, pinot blanc, viognier and albarino.

Nelson Tasman’s boutique wineries and cellar doors range from the hills to the plains yet the region’s wine trail is compact enough to experience both sub-regions in one day. As with Marlborough, many of the cellar doors showcase local artisan products including food and art creations.

Wine trails in both regions are popular with visitors, who are often taken there by locals.

Visitors form a major source of income across the Top of the South, especially during the festive season and summer months.

Takaka and the rest of Golden Bay are much-loved holiday destinations, with the population there swelling by thousands as regulars return and visitors become entranced by the easy-going lifestyle.

Yes, there’s plenty to love about our regions and the next few months of warmer weather will be a great time for you too to get out there and re-discover what you love most about the Top of the South.

Above: Clockwise - Scenery at Mapua waterfront looking toward Rabbit Island; craft beer selection

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Photo: Ray Salisbury

Outdoor Tracks

Runs of good fortune

A tough run where you will stray far beyond your comfort zone. GRAMPIANS RESERVE

NELSON TASMAN

Route: The classic start is from the Botanics sports field.

Run along Milton St towards Atawhai Drive, where the small, well-maintained track starts directly opposite Founders Park.

Zigzag uphill for 15 minutes through shading gum trees, with 11 switchbacks. This steep climb will have your blood coursing through your veins. The air at the very bottom of your lungs will be replenished with every stride.

Dig deep to get to the top stile, where you will be greeted by a grove providing respite from the sun. Run along the face of the Malvern Hills through Sir Stanley Whitehead Park and be rewarded with magnificent views over Tasman Bay and Nelson.

This is a tough climb on a summer’s day but try it in the cool evening and the twinkling Nelson lights will be your gift. After the last ‘kissing gate’, loop around the Centre of New Zealand to take in the view up the Maitai Valley. You will soon descend back to the Botanics, to be greeted by dog owners, soccer players and the glorious sports field where, on Saturday, May 14, 1870, New Zealand’s first recognised game of rugby took place.

The Gum Tree Climb

Outcome: Consider yourself enlightened.

Kick up your heels and run in and around Nelson, Tasman and Marlborough. Keen runner Stuart Bathan finds the Top of the South has ample tracks for those inspired by fitness, nature or both.

N

elson Tasman is known for its outstanding mountain biking, laid-back beach days, accomplished arts and crafts, scrumptious food and classy craft beers. It also has amazing running and walking opportunities. Here are my top running/walking route suggestions for residents and visitors alike.

These tracks will put you in touch with the wonderful Top of the South rivers, beaches and amazing vistas. They are all low-traffic routes. Some have a gradient but don’t be deterred – see the changes in slope as a frontier for growth and strength.

This is a run that can be done once a week and allow you to train hard for any upcoming events. An old Chinese proverb says, “Before enlightenment: chop wood, carry water. After enlightenment: chop wood, carry water.” This loop will remind you that sometimes the best run happens on a day you didn’t feel like running. Allow 50 minutes.

Highlights: Spectacular views over the Boulder Bank (Te Taero o Kereopa) and Port Nelson. A well-maintained track of tall, shady gum trees.

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Grampian Reserve

A tough run where you will stray far beyond your comfort zone. Sam Harris, American neuroscientist/philosopher, argues that there is no such thing as ‘free will’. Fundamentally, your unconscious brain makes decisions. So this is a run where your conscious brain has told you to avoid the peril of a long, steep climb but one day your unconscious brain will decide that you are ‘ready’ to run. Accept that you are merely a passenger in this process. Allow two hours.

Photo: Supplied

Highlights: Transmission tower at the top of Grampian Reserve, a.k.a. a running bliss-point. Spectacular views over Tasman Bay, Nelson Haven and the Waimea Plains.

Route: Starting from the top of Collingwood St (named after Cuthbert Collingwood, second-in-command at the Battle of Trafalgar), take your time to amble up the short tarmac road.

Through the gate you follow a few switchbacks, which gets your running head in the game.

At the top enjoy the short, flat track because from here on your aching legs will need to dig deep for the ascent. Keep going past the fig trees and up through the pines, where you then hit the gravel track that eventually meets tarmac (Grampian Rd) to take you over the judder bars right up to the summit tower.

If you can do it without stopping, you’ll have reached a blissful equilibrium of mind and body. B-r-e-a-t-h-e. On a wet day you’ll be thankful for the rain on your face and shoulders to cool you down.

The return trip can be varied. You can loop back to Collingwood St or try running via The Brook, descending a grass track where you will eventually pass a couple of humble-looking donkeys. From the road it’s a steady jog back to where you started.

Outcome: Hope has triumphed over experience.

Tantragee Saddle

A run to make you feel revitalised and replenished. This operatic route offers you the chance to whoosh past mountain bikers on the ascent, with a beautiful Maitai River route on the return leg. Allow 90 minutes and try to do this at least once every couple of months.

Highlights: Maitai River on a summer’s day. Views to Brook Sanctuary. Glimpses of Maungatapu.

Route: From the Botanics sports field, you can take 15 minutes to mooch up to Codgers Park on Brook St. From here the well-formed track will get your legs into the habit of being in sync with the environment around you, and the steady climb eventually brings you to the gate by the water treatment plant. You soon find yourself at the saddle under the auspices of Fringe Hill. Take a few moments to savour your surroundings since you have opened a gateway to internal happiness.

Above: View across to Nelson’s Grampians Opposite page: Runner on Sir Stanley Whitehead Track, Nelson

Take a few moments to savour your surroundings since you have opened a gateway to internal happiness. TANTRAGEE SADDLE Over the saddle, head down towards the Maitai River. After a right turn at the water settling ponds, you will descend to the river track at Pipeline Bridge – welcome to the delightful Maitai walkway. Follow the river back to Nelson, passing the Maitai Arboretum on your left.

Notice the sound of the river and the dappled sunlight together with your running steps in rhythm with nature. The run through Waahi Ta Akaro reserve back to the Botanics is a meditative canter broken only by the laughter of swimmers at Dennes, Girlies and Black Hole. Enjoy.

Outcome: Life has been contemplated.

Tamaki Steps

Alfred Hitchcock, once said, “There is no terror in the bang, only in the anticipation of it.” This ‘lollipop’ route will make you run in fear, knowing that a series of uphill ‘bangs’ will fray the nerves, but with a much-needed denouement to recover. Allow a good hour.

Highlights: Views of The Cut, Tahunanui and Fifeshire Rock.

Beach swim.

Route: Start running anywhere from Tahunanui knowing that alongside the views, your journey will allow you to focus on your entire body: legs, arms, toes and fingers. Cross at the lights and keep a steady pace heading away from Nelson. Opposite the motel there is a small series of steps, which is the start of something special.

As you get to the top of these steps keep nudging up Tamaki St, where after a grim 10 minutes you eventually hit the infamous steps.

The technique here is to count your steps. Try eights: 1, 2, 3, 4, 5, 6, 7, 8, and then 7, 6, 5, 4, 3, 2, 1. Rinse and repeat as necessary and you will soon come to the top of Princes Drive.

Cross the road immediately and you can offload the stress of the climb in a 15-minute session of ‘secret’ tracks down to Emano St, with a zigzag return climb back up to Tamaki. Descend back down the steps, take a right and follow your nose to the beach, where you can reward yourself with a refreshing summer swim.

Outcome: The voice inside your head that said ‘You can’t do this’ is a swindler.

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Photo:Ray Salisbury

This undulating track will get the legs working in tandem with the rhythm of the fabulous scenery and glimpses of Picton life. SNOUT TRACK here you have a choice of routes, including the run to Bobs Bay and then on to the car park at Victoria Domain where the Snout track starts. This undulating track will get the legs working in tandem with the rhythm of the fabulous scenery and glimpses of Picton life.

Make time to take in the scene at the viewpoint, and you still have a half-hour run right out the tip of the Snout, where more exquisite views offer a chance to slow your breathing and savour the trees, shrubs and blue of the ocean. The return trip could be made via the biking tracks and then onto the beach for a quick dip before heading back to the car.

Outcome: This could be the high point of your day.

BLENHEIM Airport Run

At last a flat route. This 6km trot may seem pedestrian but time targets will keep you pushing yourself. And be aware – for every expectation there is resentment waiting to happen. Allow 45 minutes.

Highlights: Waimea Outlet with views to Rabbit Island. Fitness stations. Views of the upgrade to Nelson’s airport.

Route: Park just by the airport, warm up under the trees and then make a crisp start to this tarmac, gravel and grass run. Feel free to stop at the fitness stations overlooking the Blind Channel to make this a cross-training session. As you carefully loop back along Bolt Rd you might experience the yin and yang of this route where the sounds of the sea complement the roar of aircraft to create a run greater than the assembled parts.

Outcome: Do again – but faster.

MARLBOROUGH A huge number of fabulous running and walking routes await you in Marlborough, especially out in the Sounds where wellmaintained short trails can be picked up anywhere along the Queen Charlotte Track, particularly if you can get access by boat.

From the heart of town, the Taylor River Reserve offers a flat run along a dappled path by the meandering river. At just under 5km, this run will add some ginger to your day and is just the right length to satisfy your running schedule. Enjoy. However, the real test is Wither Hills Farm Park, where you can run all day long if the mood takes you.

Wither Hills Farm Park

This is a working farm so treat it with your usual high respect. No dogs are allowed and take care around stock, walkers, bikers and vehicles.

Highlights: Rolling hill country with views over the Richmond Ranges and Wairau Plains. Mt Vernon summit.

Route: Wither Hills Farm Park has more than 30km of marvellous running tracks so just choose one and go for it. The trail up to Mt Vernon requires patient determination as well as water and sun protection since in the summer it can be very hot and dry.

Start from the Redwood St parking and make steady progress up the Mt Vernon Track ridge trail. As you climb higher the views become transformational. After meeting bikers and walkers, you arrive at the lookout. Take time to look out to the Richmond Ranges and Wairau Plains and experience a wonderful sense of awe.

Returning via Covenant and Sutherland Stream tracks will make this a gratifying hour and a half loop.

Outcome: Return for more trails to run.

The Snout Track, Picton

Highlights: Watching the boats come and go in Picton Harbour.

Views of the Sounds from Queen Charlotte Viewpoint.

Route: There are a lot of ways to get onto the Snout. Starting from town, run over the delightfully curved Picton Marina pedestrian bridge and head towards the Yacht Club by Shelley Beach. From Above: Clockwise - Nelson Airport perimeter track; Wither Hills, Marlborough 42

Photo: MarlboroughNZ..com

If you are waiting for the ferry back to Wellington, a peach of a canter starts right from the centre of Picton. The entire Snout run can take well over an hour but with stunning views over the fabulous Marlborough Sounds, this is a definite treat. Factor in an additional exhilaration with this run – as your ferry comes into view you might need to dash back to your vehicle in good time to board.

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Fitness

Creating healthy, fitness habits

New Year is often the time for resolutions such as getting fit (and maintaining it), eating better and generally looking after oneself. Ivy Lynden checks out some of the options.

K

eeping fit means different things to different people.

Being Olympic fit for instance is a far cry from hitting the gym three times a week, or for that matter being a dancer with the Royal New Zealand Ballet. They say the fitness routine of a prima ballerina would test even an All Black.

As a nation, New Zealand is known for breeding super fit sportsmen and sportswomen from a young age. Rugby, netball, sailing, squash, cycling … you name it, Kiwis excel at sports. We’re also big on outdoors activities such as tramping, mountain biking, skiing and water sports. Some partake for fitness, others for recreational enjoyment, and yet others a combination of the two.

The Heart Research Institute of New Zealand rates exercise as one of the best ways to boost your heart health and overall wellbeing. How much and what type depends on a variety of factors. People have different health goals, abilities and limitations, so there is no one-size-fits-all answer. At the end of the day, each person has to choose the right exercise for them, but this may be a daunting task given there are so many options out there.

“Everybody is unique, so how they respond to exercise will depend on many factors including age, gender, genetics and current 44

physical fitness,” the foundation says. Its advice: In general, if somebody wants to exercise to stay healthy, choosing an activity that challenges their aerobic capacity and also allows them to build lean muscle is a good choice for both men and women.

Starting to exercise regularly isn’t usually a problem for people; but maintaining a fitness regime is where many fall down. Regular exercise is essential to keeping in good health yet sadly too many – young and old – do not have the discipline or the inclination to stay fit. Lack of exercise along with other habits such as eating the wrong food groups has been scientifically proven to cause and contribute to heart disease, diabetes and a wide range of life-threatening medical conditions.

New Zealand – along with many other countries – has for instance a high incidence of obesity. The 2018/19 New Zealand Health Survey found that around one in three adults (aged 15 years and over) were obese. The prevalence of obesity among adults differed by ethnicity, with 66.5% of Pacific, 48.2% of Māori, 29.1% of European/Other and 13.8% of Asian adults obese.

Obesity is recognised as a national problem, with central government subsidising and health authorities rolling out exercise and fitness programmes to try and combat it.

Yoga, tai chi, pilates and stretching routines are among the types of exercise that will help improve flexibility and also balance.

So how do you decide what type and how much exercise is right for you? Experts agree there is no one answer; the solution lies in what fitness level a person wants to achieve, and their body type.

That said, exercise falls into five main categories:

Aerobic

Aerobic exercise is the kind that makes you breathe harder and builds your fitness up. Very beneficial; even at moderate intensity aerobic exercise such as a brisk walk or a steady cycle ride will improve your health.

Strength Building

From the age of 30, people can lose up to eight percent of their muscle strength every decade, so by the time they reach 80, they have the potential to have lost 40 percent of muscle strength. Some exercise specifically helps you build muscle. This includes weight lifting, pilates, physiotherapy-type exercise and other fairly low-intensity activities.

Balance Training

Some exercise helps build up core strength and balance, which is good for everyone, but especially the elderly. These include tai chi, dance and playing bowls.

Endurance

You can improve your endurance by doing an activity for increasing periods of time. For example, if you can only walk for 10 minutes without needing to rest you can improve your endurance by walking as far as you can several times a day and increasing how far you go over time. The increases can be small; if you walk for 10 minutes several times a day soon you’ll find you can walk for 15 minutes, then 20 minutes, and so on.

Flexibility

Flexibility is important yet often overlooked when people think about exercise. Yoga, tai chi, pilates and stretching routines are among the types of exercise that will help improve flexibility and also balance.

Above: Clockwise - Running on the treadmill at the gym; dumb-bell weight lifting at the gym; stretching out with a yoga class Opposite page: Stretching in prepartion for a physical workout

When deciding what form of exercise you prefer also take into account that there are high, medium and low impact options, which again give different end results.

Low impact exercise such as yoga, tai chi, cardio on an elliptical machine and pilates are typically less hard on the body, especially joints and are usually a good way to get a heartpumping workout while reducing the risk of injury. Most trainers define low-impact exercise as motions where one foot stays on the ground at all times.

Moderate-intensity exercise is usually one that increases your breathing rate slightly and makes you a bit warmer and your heart beat slightly faster. Such activities include walking at a steady pace, hiking, cycling, dancing, swimming and various exercise classes and routines.

Vigorous or high-intensity exercise is the kind that gets you sweaty and out of breath, for example running or playing sport.

Another frequently posed question is: “How long do I exercise for?� Again there is no one answer. Exercise can be done at different levels of intensity with differing end results so the time spent may depend on the specific type of exercise. As a general rule, however, the experts suggest at least 150 minutes of moderate aerobic activity or 75 minutes of vigorous aerobic activity a week, or a combination of moderate and vigorous activity.

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Reducing sitting time is important, too. The more hours you sit each day, the higher your risk of metabolic problems.

From top: Clockwise - Walking up stairs; personal trainer session; BMI calculations; exercise gear at hand 46

Greater amounts of exercise will provide greater health benefits, but even small amounts of physical activity are helpful. Being active for short periods of time throughout the day can add up to provide health benefits. This includes walking or cycling to and from work, and also housework such as vacuuming. Any activity is better than none at all and it is important to make regular physical activity part of your lifestyle. If you can’t fit in one 30-minute walk during the day, try a few five-minute walks instead.

Aim for at least 30 minutes of moderate physical activity every day, but if you want to lose weight, maintain weight loss or meet specific fitness goals, you may need to exercise more.

Reducing sitting time is important, too. The more hours you sit each day, the higher your risk of metabolic problems.

Sitting too much can negatively impact your health and longevity, even if you get the recommended amount of daily physical activity.

Body mass index, or BMI, is one way to help you figure out if you are at a healthy weight for your height. BMI is a number based on your weight and height. In general, the higher the number, the more body fat a person has. BMI is often used as a screening tool to decide if your weight might be putting you at risk for health problems such as heart disease, diabetes and cancer.

BMI is used to broadly define different weight groups in adults 20 years old or older. The same groups apply to both men and women. A healthy weight is considered to be a BMI of 24 or less. A BMI of 25 to 29.9 is considered overweight. A BMI of 30 and above is considered obese.

All this sounds daunting, but regular exercise needn’t be. Sometimes a helping hand is the answer, such as seeing a personal trainer, joining a gym or heading along to weekly yoga classes. Many gyms these days offer casual rather than locked-in memberships and a variety of regular cardio, strength, yoga and adaptable impact classes along with help and advice from professional personal trainers.

Another option would be to join a regular walking or cycling group or, for those who are good at self-discipline, to go it alone.

And if getting fit is on your New Year wish list, remember fitness and exercise should add to your life, not take it over completely.

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Willow Bank

A blast from the past Fancy a cuppa while dressed in full Victorian garb? The woman behind a booming historic village near Nelson is determined to keep the past alive – and entry free, Britt Coker reports.

PHOTOGRAPHY KARAENA VINCENT

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“There was already a cottage and stables on the property, so I thought, ‘Why not keep going?’”

CHRISTINE GRIEDER

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village is growing on the outskirts of Wakefield, which is itself a thriving community. The difference with Willow Bank Heritage Village is that the human population remains small while the building count booms.

Swiss-born Christine Grieder bought the property in 2002 and originally ran an antique shop on the site. For several years she would travel back to Switzerland to buy European antiques for our local market, but as more people began selling their possessions on Internet auction sites, it became harder to source appealing pieces, she says.

About the same time, Christine happened to buy and relocate an old jail cell to her property. Then before she knew it, an old church was settling in as well.

“It started looking like a village. When I stopped the antique shop, I said, ‘What will I do with all those buildings?’ There was already a cottage and stables on the property, so I thought, ‘Why not keep going?’ More and more buildings turned up or I moved them to my place and that’s how it started.”

By ‘it’ she means an historic village of renovated small buildings.

In all, a total of 25 old businesses, not all just to walk in or look at, but some where you can enjoy a cuppa while dressed in vintage garb.

They include Victorian and Viennese cafés, a 1950s burger bar selling milkshakes and spiders, a 1970s RSA, and a haberdashery with an H&J Smith’s shop counter that is nearly a century old.

Many people come kitted out in Victorian costume in keeping with the era, but a dress-ups building is available in the village for those who don’t. Christine reckons it’s the younger visitors who most enjoy transforming themselves, some with mischief in mind.

“I saw, two or three months ago, a guy dressed up in a wedding dress. We even had a couple dressed properly in [wedding outfits] with flower girls and everything. They took photos and said they wanted to surprise their families, as a joke. I like it when people have fun.”

Christine admits some patrons might love the outfits so much they forget to take them off – she had to buy back one of her dresses from a secondhand shop in Nelson. No hard

Above: Dressing up is popular Below: The photographic studio with its old fashioned setting Opposite page: Exiting the dress-up studio. Everyone can dress up and walk around the village in costume

feelings though. “I don’t think it’s often but because everything is touchable, that can happen and we accept it in a way.”

The most popular spots at the village are the church for the older generation who enjoy the Edwardian and Victorian music, while the 20-somethings are drawn to the burger bar. The café inside the converted church serves homemade cakes and slices based on traditional Victorian recipes.

Focal point

The church was one of Christine’s first village purchases. It was built in the 1880s in Collingwood St for use by the Open Brethren and paid for by philanthropist Thomas Cawthron. Christine bought the church in 2003 from Palmer & Palmer Architects in Nelson , who admitted that her bid was not the highest but her desire to preserve the building won them over. Higher tenderers planned to pull it apart to use the native timber for other projects.

Now completely renovated, refurbished and resplendent in blue, the church does seem to cast a gravitational pull on people. Or perhaps the smell of fresh coffee entices high tea worshippers inside.

Once visitors have donned their borrowed Victorian outfits, logic decrees the moment should be recorded for posterity. Since Christine is the kind of person who thinks of everything, a replica Tyree Studio is available for selfies. William Tyree set up his photographic studio in Nelson in 1878. More than 107,000 of the studio’s glass-plate negatives are now in the care of Nelson Provincial Museum.

Two of the backdrops that William Tyree used have been replicated by local painter Pete Madsen for Willow Bank. Now the only incongruous object in the Tyree Studio is the 21st century phone used to capture the moment. The backdrops are so effective that one was borrowed recently by the museum to use in its photographic exhibition A Century of Saying Cheese.

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“We managed to get the boiler fired up but it was pretty hairy to start with.”

TO M C A N N Y A N D H I S T E A M R E S TO R E A N ANTIQUE COFFEE MACHINE

If you’ve forgotten what an old telephone looks like, 20 of the buildings contain functioning antique versions. A simple directory shows visitors how it all works. Children, in particular, relish the novel experience, setting phones trilling all over the village.

The DIY outdoor puppet theatre is another popular set-up for kids, who make the most of on-site puppets to perform for their parents and anyone else who stops to watch. “I even had someone who especially made puppets to bring here for their child to play with.”

Volunteer helpers

Perhaps the most unusual aspect about a privately owned business like Willow Bank is that there is no entry fee. Open days are in the summer and restricted to one day a month (usually the first Sunday). Christine relies on volunteers to help run the village, but wants to keep admission free to give everyone the chance to enjoy it, particularly people on low incomes.

“We have donation boxes and we hope that people who have fun put a bit of money in and support us, but otherwise selling our food is our fundraiser. We don’t want to [charge an entry fee].

We want that everyone is able to come. Families with children can come. They can even bring their food and we have a free tea/ coffee area.” A donation box usually covers those provisions.

The latest addition to the village might boost patronage. It’s a coffee machine patented in 1907 by London’s W.M. Still & Sons, which for many years was one of the world’s leading water-boiler makers and pioneers in coffee/tea technology, with a number of inventions and patents to their name.

Christine bought the machine, not in working condition, from the Nelson Recycling Centre. She handed it to the team at Sublime Coffee Roasters to restore, which first involved figuring out how the heck it actually functioned – instruction manuals for vintage coffee apparatus are in short supply.

Christine contacted machine-makers in England hoping for answers, “but no-one knew”. In the end, the guys at Sublime used a bit of Kiwi ingenuity and old-fashioned trial and error to work it out.

Tom Canny, Sublime’s factory manager, suspects the machine may be the only one of its kind in the Southern Hemisphere.

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Above: Clockwise - Beautiful Victorian and Edwardian buildings at the scene; events such as vintage car meets are held regularly at Willow Bank

“It’s a pretty rare machine these days. We managed to get the boiler fired up, but it was pretty hairy to start with. There were a few sparks and glowing red-hot terminals, but they [Electrical Service Centre] managed to get it all safe for us and once we pressurised it all up, we figured out roughly how it worked.

“The first few attempts we had were shocking but we think it was down to the cleanliness of the machine because it hadn’t been used for a while. Once we cleaned it, the coffee that came out tasted quite good – surprisingly so, actually.

“It’s a bit like a cross between a stovetop and an espresso machine so you end up with a quite strong stovetop-type flavour … you don’t get the intensity or the crema that you get on an espresso but it’s still got a nice full-bodied richness that you’d get on a decent stovetop.”

Ironically, the oldest building at the village is not accessible to the public. It’s the original 1870s cottage – reclad and insulated – that Christine and partner Scott Anderson live in.

The property was most likely bought by early pioneer Joseph Hoult, who arrived in the district with his family in 1842 and set up a sawmill business. Scrawled on the back of an old photo of the cottage given to Christine by a local historian were the words ‘Willow Bank’. It seemed impolite not to keep the name.

With five more buildings in a state of metamorphosis, including a hospital and school-house, Christine plans to share this historic labour of love with visitors for many more years to come.

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176 Bridge Street, Nelson benjaminblack.co.nz

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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.

VISITORS WELCOME – OPEN DAILY 10 TO 5 (closed on public holidays)

52 Lansdowne Road, Appleby, Richmond Ph 03 544 6500

www.hoglundartglass.com 52

Splash out in

summer style P HO T O G R A P H E R , I S H NA JAC OB S S T Y L I S T, A M Y MC L E OD MODEL, AMY TOUGHEY OF PORTFOLIO MODELS HAIR, MICHELE LINES HAIR DESIGNER M A K E - U P, P R I C E S P H A R M A C Y WITH THANKS TO THE FIRESTONE/TURNER FA M I LY F O R T H E U S E O F T H E I R MODERNISED CITY VILLA

Sunglasses, Kuske Earrings, Benjamin Black Top, skirt and shoulder bag, Now Now Shoes, Taylors… we love shoes

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Earrings and necklace, Black Matter Bikini top, Amazon Pants, Rogue Linen Bag, Stacey

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Hat and tote bag, Amazon Sunglasses, Kuske Earrings, necklace, bangle and rings, Jens Hansen Dress, Now Now Shoes, Taylors‌we love shoes 55

Earrings and pendant necklace, Black Matter One-piece swimsuit, Amazon Kimono, Stacey Sunglasses, Kuske

Earrings, bangle and rings, Jens Hansen T-shirt, Amazon Shoulder/bum bag, Amazon Jeans, Stacey Shoes, Taylors‌ we love shoes

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Hat, Now Now T-shirt and jumpsuit, Amazon Studs, necklace, bracelets and ring, Jens Hansen

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MY HOME

Sleek, modern & minimalist B Y I V Y LY N D E N | P H O T O G R A P H Y D O M I N I Q U E W H I T E

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The end result is a striking open-plan, contemporary home featuring high-impact glass panels to make the most of the outstanding scenery, especially the sea views.

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hancing on a hilltop section overlooking Ruby Bay set the scene for a relocated Christchurch family to build their striking modern, minimalistic dream home.

The family – mum, dad and two young sons – arrived looking to buy a house but after three to four months of unproductive searching they opted instead to buy the large section with stunning vineyard views in one direction and Tasman Bay in another.

What followed was a three-and-a-half year process to design and built their new home. Business owners with busy work and travel schedules and limited knowledge about the ins and outs of building, they took their initial architectural plans to Nelson consultant and project manager Phill Krammer of PK Design. He took it from there and they’re glad he did.

1. Open-plan living design, single spine stairs with American ash timber treads, high studs with mono pitch ceilings 2. A galley-style kitchen with wood accents and a textured paint finish to the cabinets 3. A central through-wall gas fire by Escea with a raised hearth as additional seating 4. The resort-style dining room with concrete-look tiles, pedestal- style timber dining table and leather moulded dining chair 5 The scullery and hob splash in a grey sand ripple-like textured tile 6. Single spine American ash tread staircase featuring bespoke design steel rods 7. Large windows and doors open up for alfresco dining at a dualsided breakfast bar 8. A private deck off the master suite

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The layout has been designed so the bedrooms are sectional with the master and ensuite at one end of the house and the boys’ bedrooms, bathroom and private deck at the other end.

“Without him, the home certainly would not have turned out as it did,” explains one owner. “We’d never built a house before and had no idea it would take so long or be so involved,” she says, adding that there are still some finishing touches such as a swimming pool to complete.

The end result is a striking open-plan, contemporary home featuring high-impact glass panels to make the most of the outstanding scenery, especially the sea views.

With five double bedrooms, four bathrooms and five toilets there’s plenty of room for family, friends and maybe sometime in the future an Airbnb business. The layout has been designed so the bedrooms are sectional with the master and ensuite at one end of the house and the boys’ bedrooms, bathroom and private deck at the other end.

Another wing comprises two guest bedrooms with a shared bathroom and separate lounge. Elsewhere there is a games room with another bathroom, situated for easy access from the future pool and spa, and also loads of storage space.

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9. Alfresco dining, seamless bench tops and sleek, dark window joinery 10. A relaxing living space looking out to sea 11. Luxury and comfort in the guest suite

PlaceMakers are proud to be the main supplier for the Ruby Bay Home

With many years of experience we have composed a selection of subcontractors that offer a high level of work worthy of our PKDesign brand. At PKDesign we offer a full design service including architectural and customised interior designs.

Our broad spectrum of knowledge allows us to offer a total package covering all aspects of the build while working closely with our clients. We take the stress out of the process by taking care of your subcontracting requirements such as tilers, builders, electricians and plumbers.

Bl The region’s leading timber and building materials supplier

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Contact Phill and book a consultation

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We build beautiful, high-quality homes and structures for people to live, work and play in.

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MOBILE: 021 2212 806 www.embuilders.co.nz

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Accents such as in the kitchen add warmth and light, while elsewhere the almost monochromatic interior hues form a perfect foil for artworks.

The amazing sea aspect was part of the initial attraction of the section, and the house was designed to make the most of the views with vineyards to the west and Tasman Bay to the east. “We can look through glass from one side of the house to the other and see the sea, people boating and we can open the bi-fold doors to have breakfast (and lunch and dinner) overlooking the Tasman. It’s a wonderful feeling to see what you visualise come to fruition,” the owner adds.

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Resort-like feel Project manager and designer Phill Krammer says tweaks to the original plans resulted in a build with a resort-like luxury and feel to it; open, breezy and with a lot of glass. He also designed the interior and the colour scheme and project managed the build.

Mono pitch, dark, modern and sleek are the hallmarks of the design. “It has an industrial, modern minimalist approach in the design, but it is still a family home,” he adds.

Inside, the colour palette is muted greys with occasional darker elements and wood features factored in. Accents such as in the kitchen add warmth and light, while elsewhere the almost monochromatic interior hues form a perfect foil for artworks.

The uncomplicated colour palette is enhanced by added details such as in the kitchen and bathroom tiles; the former rippling across the wall like sand at the beach, and the latter sparkling under the lights.

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12. A resort-styled home with inner and outer courtyards, including an adjoining swimming pool enclosure 13. Making the most of the Tasman Bay vista 14. The master suite with views for sliding doors opening on to a private deck and stunning sea views 15. A guest bathroom featuring heavy textured tiles as accents

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M Y H E A LT H

Democratising health

BY CINDY DE VILLIERS, GP

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hh, the promise of science and healing; science and medicine that have respectively proven that the world is round, and that consumption is caused by a microbe named M. tuberculosis.

The general public and health-care practitioners are constantly told that health interventions should have scientific evidence of effect. This is a noble and justifiable position, especially with regard to treatments that are used acutely for the treatment of infections, injuries and other emergencies and where the treatment might cause harm eg a sleeping tablet for insomnia after a traumatic event.

Applying this type of methodology to wellbeing and chronic lifestyle conditions ignores the fact that humans are not genetically identical and are influenced by a myriad of varying environmental factors affecting genetic expression. Studies across populations attempt to research lifestyle interventions and adjust for known factors that may be affecting the outcome of the study, such as smoking and exercise. However, lifestyle and nutritional interventions remain complex to study, let alone provide usable conclusions to the individual.

For example, researching whether magnesium is useful for sleep without first assessing and adjusting for the participant’s magnesium levels would be illogical, but is common practice in nutritional studies.

Considering magnesium supplementation is much less likely to cause harm than a sleeping tablet, trying magnesium for sleep may be justifiable, even though the existing evidence for magnesium may be less robust than that for the sleeping tablet.

It has been said that if doctors read two clinical papers per day, by the end of the year they will be 55,000 years behind in their medical reading. Doctors generally take advice from guidelines and organised ongoing education. Guidelines and education are often compiled by professional organisations consisting of doctors themselves, who may also rely on experts and specialists.

As medicine follows demand to move from treating mainly acute illness and injury to chronic disease and unwellness, an alternative model of enquiry and research is needed.

For example, N-of-1 trials are studies where there is only one person being

Health technology is moving at a great pace with affordable wearable devices providing accurate feedback regarding the overall health of an individual.

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studied. While previously dismissed, this type of research is gaining interest as possibly the ultimate strategy for individualising medicine.

Taking charge yourself What if this was taken further? What if you, the individual, is the scientist and the subject (apologies to all researchers who are shuddering at this heresy)? What if you can take control? What if you can assess your health, experiment with an intervention, observe the effect and then decide whether the intervention is useful?

This sort of research is ironically already being undertaken by academic institutions with interesting examples like Swarthmore College (www.mementolabs.io) and Salk Institute (www.mycircadianclock.org).

Health technology is moving at a great pace with affordable wearable devices providing accurate feedback regarding the overall health of an individual. Examples include the Oura Ring that measures Heart Rate Variability (HRV) – refer the May 2019 edition of WildTomato.

As an individual, you may choose to monitor your HRV or simply score your energy out of five. Add an intervention such as eating before 6pm and see what your HRV or energy does.

I am personally experimenting with the not-so-humble vitamin B3. Vitamin B3 is a precursor to NAD, a critical compound for cellular function and of interest in longevity.

We can now all be the experts for our own health.

Observe, Experiment, Implement.

MY GARDEN

The zen of flower arranging

BY BRENDA WEBB

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nhurried, meaningful, restorative – three words that Wairau Valley farmer/florist Jeanine Wardman uses to describe her floral workshops that couldn’t be more apt.

After spending time at her intensely planted small holding, looking over an impressive selection of spring flowers while creating my own arrangements, I felt truly relaxed and certainly inspired to do more with flowers than simply plonk them in a vase.

Jeanine specialises in growing beautiful blooms to sell via her website and at the Marlborough Farmers’ Market. She also designs and creates displays for a small group of local businesses, including Cloudy Bay, and supplies flowers and bouquets for weddings.

More recently she has been holding workshops in a rustic barn at her farm Verve, passing on her skills to those keen to be more adventurous and creative with their floral arrangements.

Seeing her flower-filled beds and tunnel houses and propagation areas is motivation for many who head away determined to increase their own flower production. Others find inspiration from the peaceful setting and buckets of sumptuous foliage and gorgeous blooms.

Jeanine has no formal training but has worked in florist shops and says she was always drawn to flowers. “Flower arranging is so within reach – it’s so intuitive and a very calming and relaxing way to spend time,” she says.

She particularly enjoys big, architectural and sculptural arrangements, but creating small hand-tied gift bouquets for people is also rewarding. Jeanine gets a huge thrill delivering them and seeing the delight in the receiver. Knowing she has grown the flowers organically, from seed or bulb herself, makes that moment extra-special.

A barn full of blooms The day I was lucky enough to do one of Jeanine’s workshops the barn was overflowing with spring foliage and flowers – tulips, kowhai, elm, hellebores, ranunculi, anemones, irises and stocks. There were Above: Jeanine Wardman and some of her blooms

“Don’t think of it as a container having to contain, which means you squeeze and force.

It’s more of a gentle layering of form.”

J E A N I N E WA R D M A N , F L O R I S T

also large sprays of citrus, including lemon and mandarins, plus greenery foraged from the roadside.

Jeanine and farmer/florist-in-residence Laura Smith don’t so much teach as encourage participants to be creative. While Jeanine tells us to disregard colour and focus on form, plus concentrate on putting textures together, Laura is busy preparing bunches of spring blooms for the following day’s market.

We are given a Grecian urn and free access to the gorgeous flowers and foliage, but we persuade Jeanine to go first, watching as she creates an asymmetrical display.

“I spend a lot of time looking and holding the branch or stem and thinking, ‘Where does this want to be’,” she says.

“You need to let the flowers transcend the vessel. Don’t think of it as a container having to contain, which means you squeeze and force. It’s more of a gentle layering of form.”

As Jeanine works her magic it’s fascinating to watch as she selects a stem and holds it – sometimes at arm’s length – before trimming it to shape and size then placing it in the vase. Her final creation is arty yet fluid and beautiful.

A good part of the afternoon is spent chatting about Jeanine’s philosophy, growing techniques and the range of flowers she produces – what does best and why she has chosen to go organic. I leave with a Grecian urn containing an interesting arrangement that I’d never have believed I was capable of, and a hand-tied bouquet of spring flowers that is also much more creative than anything I’ve done before. That was influenced by the creative Laura, but the knack of getting it just right was due to some tips from Jeanine – a great team.

Spending a few hours with such clever, inspiring and talented florists/farmers is good for the soul – and I’ve already planned my new picking garden.

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MY KITCHEN

Sticky chai caramel pavlova

BY MADAME LU’S KITCHEN

Serves 8 Pavlova 5 egg whites 300g caster sugar Method:

1. Preheat your oven to 100c on bake.

2. Using a stand mixer, whisk

your egg whites until they become fluffy and do not fall out of the bowl when turned upside down.

3. With the mixer still running

on high speed, gradually add the caster sugar one heaped tablespoon at a time, whisking well after each addition. Once you have added all the sugar, continue to whisk for seven minutes or until the mixture is thick, glossy and you have stiff peaks.

4. Transfer the mixture to a

lined baking tray and shape into a round pavlova, or you can get creative and make smaller, mini ones.

5. Bake in the oven for two

hours, then turn off the heat and leave in the oven for a further three hours to dry it out a little more (if making smaller pavlovas, cook for one hour instead).

Chai Caramel 5tbsp sticky chai (local market) 300ml cream 200g caster sugar 100g butter, cubed Pinch of salt

Method:

1. In a small saucepan,

combine the sticky chai and the cream and simmer on a low heat for two minutes. Set aside and allow to infuse for 20 minutes then strain the chai, reserving the infused cream.

2. In a separate saucepan, combine

200g sugar with 100ml water and cook over medium heat to dissolve the sugar, then increase the heat to a boil and cook until the caramel becomes dark.

Carefully add the butter and stir to combine. Add the cream and stir until it is well incorporated.

3. Transfer to a container to cool, then store in the fridge.

To Assemble Handful of crushed pistachios Edible flowers Shaved dark chocolate (optional) Method:

1. To assemble, place the pavlova

on your serving plate and pour the caramel over the pavlova, allowing it to run down the sides.

You can then decorate with shaved dark chocolate, a good sprinkle of pistachios and edible flowers. www.madamelus.co.nz

DINE OUT

CBD CAFÉ

CHOKDEE

THE BOATHOUSE NELSON

S

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.

E

S

The Forum, Queen Street, Blenheim 03 577 7300 www.cbdcafe.nz

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

326 Wakefield Quay, Nelson 03 548 7646 info@theboathousenelson.co.nz www.theboathousenelson.co.nz

ADVERTISE IN OUR DINE OUT GUIDE

MELROSE HOUSE CAFÉ

KAI FUSIONZ

S

ituated in Nelson’s grandest historic home lies Melrose House Café. Boasting elegant yet uncomplicated cuisine the café caters to those with a notion for all things good in life. Open for breakfast, brunch, lunch and famous ‘High Tea’.

A visit to Nelson’s enchanting Melrose House Café is a must!

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Cnr of Brougham Street & Trafalgar Street, Nelson 03 548 9179 www.melrosecafe.co.nz

41 Halifax Street, Nelson 03 546 8118 info@kiwikainz.com www.kaifusionz.com

W

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

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

ituated over the sea on the picturesque Nelson Haven, The Boathouse is a whole lot more than a historic building. Full of history and a big part of the community, the venue also opens its doors as a café, music venue, club, community hall and function venue.

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.

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DINE OUT

A hidden food gem at Mapua

BY HUGO SAMPSON

Photo: Dominique White

F

ood truck dining is über popular these days so it’s no surprise that the gorgeous seaside village of Mapua has its very own food truck gem. It’s called The 5th Wheel. No surprises that it’s the locals’ best-kept secret.

This is serious burger territory folks, and with all great food trucks, there’s a tale behind this funky and fabulous dining destination.

South Island born Geoffrey Welham, the creative force behind The 5th Wheel, has a great cooking pedigree, both in New Zealand and at various high-end addresses in the UK, including The Ritz in London.

Eventually settling in Mapua, he wanted to marry his love of food with a family-oriented lifestyle. In the hospo industry, these two things are rarely mutually exclusive. And so the idea for the ‘truck’, as he refers to her, was born.

After some serious searching he located a gorgeous old but derelict, government purpose-built, mobile Plunket truck, which he converted into a shining bright kitchen.

Located at the gateway to the Mapua Wharf, there are tables and chairs with umbrellas to sit at, a cute sandpit for children to play in, cool music to listen to, and vege pods, which are fed by an off-thegrid water system from the kitchen. This is a truly creative and well-conceived, low impact, cool little business.

But it’s the really great food that makes this a popular go-to place for locals and tourists. The menu is interesting; the flavours are sharp, clean and delicious. Everything is home-made and made to order. Even the beef for the burger patties is ground then rolled,

The menu is interesting; the flavours are sharp, clean and delicious. Everything is home-made and made to order. not minced, on the premises (it’s all about the mouth feel and flavour I’m advised).

So, for the keto convert, or gluten-free, just request the salad burger version without the bun, a super smart order option in my book. If you’re not a meat eater, opt for the Catch 22 – fresh fish lusciously pan-fried in noisette lemon and parsley butter with crispy capers, and served, as are all the burgers, with the freshest house slaw on the planet. That was my pick and it was seriously gorgeous.

I’ve already decided on the vegan black bean and cashew nut ‘Mr Bean’ burger for my next visit, and for the vegetarians there’s the ‘Portobello Road’ with, you guessed it, Portobello mushrooms and char-grilled halloumi.

Serious meat eaters need go no further than ‘Smokin Jim’, a double whammy of char-grilled steak pattie and

smoked pulled brisket, though how you get your mouth around this monster, I’m not sure!

There are so many other scrumptious goodies on this imaginative menu (and no extra charge for gluten-free options either) but I’ll leave you to discover those when you visit. The 5th Wheel? Definitely on my happy place list.

The 5th Wheel Mapua 20 Aranui Road, Mapua Wharf.

Ph: 03 540 3579. Open: 7 days a week 12 - 8pm in January, 5 days a week from February. Out of season Thursday & Friday 4 - 8pm and Saturdays & Sundays 12 - 8pm. Cost: $47.50 for three

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

Summer on a plate

Prego banner – locked spot

Fresh Nelson mozzarella, Capri tomatoes, Nelson olive oil and fresh basil from the Saturday Market.

A caprese salad captures some of the best of Nelson — on a plate.

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Mediterranean Foods In the giant seal & squid building, Buxton Square, Nelson

WT + HUNTER’S WINES

Pioneering Hunter’s Wines leads by example

BY FRANK NELSON | PHOTO LISA DUNCAN

H

aving won hundreds of medals and other accolades over the past three decades, Hunter’s Wines continues to lead from the front by recently gaining vegan certification from the New Zealand Vegetarian Society.

Hunter’s, one of the wine industry pioneers in Marlborough and among the best-known family wineries in the country, is now rolling out a full range of 2019 sauvignon blanc, riesling, chardonnay and pinot noir vegan wines.

Certification guarantees all these wines are produced without using any animal products, do not contain any genetically modified organisms (GMOs), and have no ingredients connected with animal testing.

And that means vegans (and vegetarians) – a growing segment of the socially conscious food and beverage market – can now enjoy Hunter’s wines knowing they are completely plant-based and animal-free.

Traditionally, products derived from gelatine (extracted from animal tissues, skin and bones), fish, egg whites and milk protein have been used as fining agents to help clarify, purify and stabilise wine during production.

Now, says Hunter’s laboratory technician Rohan Shah, those animal products have been replaced by plant-based processing agents such as pea and potato protein which, after exhaustive outside research and testing, have been approved as completely vegan.

Growing awareness

“Anything and everything that we add during the winemaking process has to be thoroughly checked out to make sure it meets the vegan criteria,” says Rohan who sees the movement towards plant-based food and drink as one of the key issues in the wider debate over climate change and global warming.

“Veganism is growing in a very big way.

More and more restaurants now are completely vegan. In supermarkets and food stores you’ll find whole sections dedicated to vegan products.

“A lot of people are moving in that direction so it makes sense for Hunter’s to move forward too. We feel it helps make things cleaner and greener, and reduces our carbon footprint.”

Rohan, who joined Hunter’s about three years ago, and South African winemaker Inus

And that means vegans (and vegetarians) – a growing segment of the socially conscious food and beverage market – can now enjoy Hunter’s wines knowing they are completely plant-based and animal-free.

Above: From left - Rohan Shah and Inus van der Westhuizen

van der Westhuizen – whose first Marlborough vintage was back in 2007 – are the two staff primarily responsible for driving this initiative.

“So far it’s been very well received,” says Inus.

Vegan certification marks another significant advance by this environmentally friendly Rapaura Road winery, adding to such measures as planting cover crops in the vineyards, composting grape skins and pulp left over after pressing, recycling packaging and minimising waste.

The winery is also trying to move away from using herbicides and encourage more natural methods of disease and pest control.

Rohan says that approach is in line with becoming organic but that requires a different and longer certification process.

Having set the bar pretty high, Hunter’s now has to continue meeting the demanding standards it has established for itself as ongoing certification is carried out every year by the national vegetarian society.

“Each vintage has to have a separate certification,” says Rohan. With that comes a little symbol that can be printed on wine labels and other promotional materials letting everyone know that Hunter’s not only produces delicious, award-winning wines but they’re now also 100 percent vegan.

Contact www.hunters.co.nz

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Photo: Brent McGilvary

WINE

Blending old world styles with new B Y LY N D A PA P E S C H

G

ently letting the vineyard work for itself is a key philosophy behind the continuing success of Tasman-based Blackenbrook Vineyard.

In October last year Blackenbrook was awarded a trophy for its first vintage of pinot blanc, taking the ‘gold of golds’ Champion Trophy Medal at the New Zealand Aromatic Wine Competition in the ‘Other Aromatic’ category. Launched a mere month before the trophy win, Blackenbrook’s 2019 Pinot Blanc also earned 4.5 stars from wine critic Michael Cooper, making owners Daniel and Ursula Schwarzenbach doubly pleased.

Balance and clean varietal characters in their wines are hugely important to the couple, says winemaker Daniel. “It’s always rewarding to receive recognition for the hard work our vineyard team and family have put into creating our signature wines, like the pinot blanc.”

With only 11 hectares of pinot blanc grapes planted throughout New Zealand – and most of that going into blends – Blackenbrook knew it would be a challenge to introduce an unfamiliar wine to Kiwis, but they’ve never backed away from a wine challenge yet.

Above: From left - Thomas, Ursula and Daniel Schwarzenbach at Blackenbrook Vineyard 72

A Lincoln University graduate, Daniel believes in keeping grape-growing and winemaking processes as simple and sustainable as possible, and that success starts in the vineyard. Both winemaker and viticulturist for Blackenbrook, he says 80 percent of the end product is made in the vineyard. “I spend a lot of time there to really take care of it and produce optimum fruit. Luckily our vineyard is small and easy to move around.”

His love of wine started in childhood.

“My parents always enjoyed wine with their meals and that’s where my passion for wine and food started. It grew as I travelled around Europe and visited the many different wine regions.”

After graduating from Lincoln’s winemaking course, Daniel returned to Europe, working as a cellar hand and finetuning his skills. “I wanted to learn from old-school winemakers and incorporate those techniques into New World winemaking; bringing the best of both worlds together.”

Drawn to the Tasman region, Daniel and Ursula bought a 20-hectare sheep farm from the Greenhough family and planted their vineyard in the Moutere’s clay soils during the spring of 2001.

The first vintage was launched in 2004.

Today Blackenbrook produces 5000 cases (60,000 bottles) annually, concentrating on sauvignon blanc, pinot gris, pinot blanc, gewürztraminer, chardonnay, pinot noir and the Italian red variety montepulciano.

Blackenbrook Vineyard is accredited by Sustainable Winegrowing New Zealand, and most of its white wines are are certified vegan.

“I wanted to learn from oldschool winemakers and incorporate those techniques into New World winemaking; bringing the best of both worlds together.”

DA N I E L S C H WA R Z E N BA C H

Daniel was inspired to plant pinot blanc grapes when he judged a European wine competition in the mid-2000s and tasted some of their tank-fermented pinot blanc wines. “I was absolutely blown away by the flavour.”

His winemaking is all about the quality.

“We have stayed small so that we can be hands-on. The focus with all our wines is balance. We want you to enjoy them with or without food. You shouldn’t have to guess whether our style is dry or sweet – our style is always balanced, always drinkable.”

Being hands-on is a family affair with son Thomas (16) and daughter Isabelle (12) growing up learning about the wine industry.

“Both enjoy working in the vineyard,” laughs Daniel, “and they help with bottling during the holidays.”

What we are drinking Blackenbrook Gewürztraminer 2017: The palate is rich and powerful with an assertive structure and a lingering off-dry finish, while it seduces with its nose of rose petals, Turkish delight and star anise.

Reviews: Silver Medal Bragato Wine Awards 2017, 4 Stars Michael Cooper, Top 12 Dish Magazine, October 2018.

BREWS

One for the road

BY MARK PREECE

S

ummer holidays are on us and there’s nothing like packing the camping gear in the car, bikes and kayaks on top, and hitting the road. Even better with a map of craft breweries, so I surrender the keys to Sophie.

First stop after getting off the ferry in Wellington is Parrotdog Bar in Lyall Bay. This recently opened bar backs on to the brewery and the New York-style deli sandwiches make for a perfect brunch. But food’s not the reason I surrendered the keys, and I quickly find myself a first beer – the Hawkeye IPA, Parrotdog’s session IPA, is a delicious choice for lunch, then back on the road we go.

Since I’m in Wellington, I think it’s worth swinging by one of my old favourites – Garage Project’s Taproom on 91 Aro Street, just up from the brewery. With 18 taps and two cask lines, a myriad of cans and bottles and some special tucked-away cellar brews, there’s plenty to choose from. It’s still early afternoon, so after a couple of tastings, I choose the easy drinking Hapi Daze, their take on a Pacific pale ale, before hitting the road for a two-hour drive to Palmerston North.

It’s been a long time coming, but Palmerston North’s first brewpub – Brew Union Brewing Company which opened in 2017 – seems the perfect place to stop and re-fuel. Taupo is still a few hours away, so we decide to keep the dogs at bay and sample some of their hand-stretched pizza baked in a wood-fired oven.

There are delicious flavours – my favourite was the roasted mushroom and blue cheese pizza, though the salmon one, paired with Brew Union’s Ripper Pale Ale, was a very close second. With 21 beers on tap, this seems like a good reason to linger in Palmy.

But there is no more time for stops as we complete the final leg of our first day, arriving in Taupo to try the Crafty Trout Brewing Company’s Bier Kafe – one of Taupo’s craft breweries. I opt for the beef Wiener schnitzel and a Taupo Pale Ale, before trying its big brother the Downrigger – Imperial Lager, a 13.6% ABV hop fix. They attribute its complexity of flavours to a -20°C dry-hopping process and the Waikato glacial waters that feed Lake Taupo.

Above: Clockwise - Brews include Saltwater blonde, Mermaid’s Mirth and Dark n’ Stormy

With 21 beers on tap, this seems like a good reason to linger in Palmy.

With 21 beers on tap,this seems like a good reason to linger in Palmy.

With day one of our road trip in the North Island knocked off, I’m pretty pleased with what I’ve covered off so far. A quick planning session on Google next morning tells me there’s plenty more to explore, including:

Rotorua: Croucher Brewing. They say: ‘The taste of discovery from the home of adventure!’

Tauranga: The Mount Brewing Company. They say: ‘We are super stoked to be living, brewing and drinking in the best place in New Zealand.’

Gisborne: Sunshine Brewing Company.

They say: ‘Our beer is tested and tasted every step of the way to make sure it reaches you tasting as good as it can. A hard job but someone’s got to do it; makes up for missing all those surfing days.’

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RIVER RETREAT

NZ’S NATURE & WELLBEING DESTINATION 2 HOURS’ DRIVE FROM NELSON

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RELAXED LUXURY ACCOMMODATION THE PERFECT PLACE TO ESCAPE

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Land: 4.07 ha Price by Negotiation nzsothebysrealty.com/NEL00336 KYLIE JONES: +64 21 152 8195 kylie.jones@nzsir.com Each Franchise is Independently Owned and Operated. Browns Real Estate Limited (licensed under the REAA 2008) MREINZ.

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OPEN 7 DAYS www.richmondmall.co.nz

W T + S T E V E N S O R C H A R D L AW Y E R S

A provincial practice with a strong focus on rural matters

BY FRANK NELSON | PHOTO LUKE MARSHALL

“W

e’re a strong team of smart, supportive lawyers,” says Margot Harkness, one of three directors of the law firm Stevens Orchard, which has offices in Nelson and Westport.

“I think we have a lot to offer clients with a broad spectrum of skills and experience in areas that include family law, conveyancing and real estate, commercial law, trust and estate planning, employment issues, mediation and dispute resolution.”

Margot says they deliver a comprehensive service in all aspects of family law. “That’s always been a pretty strong area for the firm,” she says, ticking off topics such as parenting issues, protection orders and family violence, relationship property, and disputes over family estates.

With about a dozen legal and administrative staff, the practice fits comfortably into the small to mid-size category of Nelson and Westport law firms which has distinct advantages, according to fellow director, Tracy Sawtell.

Taking a people-focused rather than price-focused approach means the firm also works closely with clients to help keep fees to a realistic level.

“We are small enough to be agile and able to respond quickly to changing circumstances. And we also have the flexibility and capacity to bring on additional staff when needed.”

Holistic approach

The Stevens Orchard team adopts a careful, caring and pragmatic approach, outlining for clients the full pros and cons of the decisions they need to make. Taking a people-focused rather than price-focused approach means the firm also works closely with clients to help keep fees to a realistic level.

At the same time, says Tracy, who brings experience working in Sydney, Adelaide and London, the team likes to think outside the box in search of creative solutions to their clients’ many and varied needs. However, if the only way forward is to go to court, “then we’re not shy about that either,” she adds.

As it happens all the current staff are women but Margot says that’s simply a reflection of the changing face of a profession in which more than half of all law graduates are now female. There have been men on the team before and there is no reason why there won’t be again, she says.

Stevens Orchard prides itself on being a provincial practice with a strong focus

Above: From left - Margot Harkness, Tracy Sawtell and Jane Duncan

on rural matters and believes having the Westport office is hugely advantageous to the wider West Coast community.

The key figure there is the firm’s third director, Jane Duncan, who works from the Westport office where she keeps her finger very much on the rural pulse of the West Coast whether it be farming, fishing, forestry or even mining.

Jane certainly seems to have the right credentials for the job; she grew up on a farm in Wanganui and today lives on a 10-acre lifestyle block with a scattering of cattle, sheep, pigs and hens.

“I’m quite passionate about agriculture,” she says. “My idea when I moved from Wellington to Westport was to try and build this as a rural practice; to create the ‘go-to’ firm for agricultural needs on the West Coast.”

Ten years later she is still doing that, offering similar services to her colleagues in Nelson but with a decidedly rural twist. “I think one of the biggest benefits for people on the coast is the face-to-face contact that comes with our office in Westport.”

Jane says there is a wealth of work on the West Coast and she would love another solicitor or legal executive to join her.

Contact Ph 03 547 6991 www.stevensorchard.co.nz

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T R AV E L

Rest, relax & rejuvenate close to home Don’t leave home until you’ve seen your own backyard, says Justin Papesch who recently packed wife Lynda and their gear into the car and took her on a birthday road trip.

PHOTOGRAPHY SUPPLIED

W

e were long overdue for a holiday but deciding where to go proved a sticking point for Lynda (WildTomato editor Lynda Papesch) and me until we agreed on a road trip around a small but scenic triangle slightly south of Nelson Tasman and Marlborough.

It had been a fair while since we’d been to Maruia, Hanmer Springs and Reefton so we decided that these destinations – and everywhere in between – would form the basis of our two-week road trip. As usual we made a few bookings, but the majority of the trip was unstructured with stops as and when we felt like it. This was a leisurely road trip with rest and relaxation at the top of the bucket list.

My how things had changed! Our first stop was a night at the Maruia River Retreat, just two-and-a-half hours from Nelson on the Shenandoah Highway, Shenandoah. Described as a nature and wellbeing destination, it proved perfect for our first night on the road.

About 20 years ago, Lynda had stayed there on her way to the Hokitika Wild Food Festival and had regaled me with amusing anecdotes about a previous owner and the décor, so I wasn’t sure what to expect. Needless to say the retreat proved to be just perfect for rest and relaxation with recently refurbished contemporary décor, the most comfortable bed stunning scenery and great staff.

Wining and dining was a real treat, but I’ll come back to that.

On arrival we met front-of-house Alicia who showed us to our luxury villa overlooking the Maruia River. The retreat has seven such villas set in its 202 hectare nature estate and they’re all über modern and luxurious from spacious tiled bathrooms to gorgeous fur throws on king-sized beds. The former fishing lodge has undergone a full refurbishment, with impeccable attention to detail and carefully considered design led by a leading local furniture and design company, creating a space dedicated to modern-day comfort.

The Retreat is all about relaxing and nurturing your mind, body and soul which we wholeheartedly embraced. Lynda headed for a prānāyāma (yoga) breathing session with the retreat’s on-site instructor Lasse, and I settled in for a spot of nature and eye-lid watching.

… Reefton has an amazing assortment of antique and curio shops in its main street, plus some good old country-style cafés.

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I’ve not been to other spas internationally, but it would be hard to beat Maruia Hot Springs.

Other relaxation options included a visit to the spa for a massage, bespoke facial or body treatment or a sauna. Next time!

All too soon it was dusk and time to meet our fellow guests over canapes and bubbles overlooking the river. The retreat’s private resident chef Tim had been busy creating a selection of tiny, tasty treats and we nibbled these while mixing and mingling. Also there for a relaxing break was a couple who’d flown in from Auckland specially, a Wellingtonian who’d heard about the retreat from friends, and a Singaporean business woman exploring the South Island. All – like us – vowed to return.

We chatted over a gourmet dinner – another delightful repast created using fresh regional produce and the retreat’s own homegrown organic vegetables – before heading to the lounge for cocktails.

The beverage list is largely local too, with award-winning wines from Nelson Tasman and Marlborough, craft beers from the Top of the South and unique spirits from the nearby Reefton Distilling Co. I spotted a guitar propped up in a corner of the lounge and was soon happily strumming away, with Lynda singing and giving an impromptu concert for the other guests. We exited to the sound of applause and tumbled into bed, falling asleep to the soothing sound of river song. The next morning we awoke to the melodic trills of native birds overlaying the same burbling water music.

On the road again Day two we hit the road to Reefton for a spot of lunch and some shopping. Aside from being home to an award-winning distillery, Reefton has an amazing assortment of antique and curio shops in its main street, plus some good old country-style cafés.

Both the Maruia River Retreat and Reefton are central to a huge variety of outdoor adventures including mountain biking, kayaking Above: Clockwise - One-on-one yoga at Maruia River Retreat; luxury villas at Maruia River Retreat Opposite Page : Clockwise – Outdoor mineral pools at Maruia Hot Springs; indoor tranquil pools at Maruia Hot Springs

or white-water rafting, the Braeburn and Lyell tracks, Maruia Falls and the Buller Gorge so there’s plenty to do.

This was Lynda’s road trip so she called the shots; in and out of every antique and book shop she could find, until it was time to head off for our next destination. Just getting fully into relaxation mode, we headed for Maruia Hot Springs via Springs Junction. The lure was a soak in the hot pools and we were in for a real treat.

Again we’d stayed there under previous ownership but since then the venture has been substantially upgraded and won two international spa awards, plus been voted the best Luxury Mineral Spring Spa in New Zealand. Now the hot springs is an eco-friendly spa-style resort specialising in holistic relaxation in the middle of a picturesque national reserve.

Did I mention that this road trip was in September/October?

Colder temperatures and the promise of snow loomed large on the itinerary. Hence after meeting our host and checking into our luxury room, we decided to start with a soak in one of the private hot pools.

Sheer bliss from slipping into the hot mineral water to gazing in awe at the snow on the bushline outside our glass frontage. We could get used to this!

A roaring fire was blazing in the lounge when we made our way up to dinner and also to meet our host. Manager and coowner James White popped over for a chat and talk soon turned to the philosophy of the venture, which James summed up as reconnecting with nature in an holistic, relaxing way.

He’s travelled the world checking out spas, and is passionate about providing a world-class experience right here in New Zealand. I’ve not been to other spas internationally, but it would be hard to beat Maruia Hot Springs.

Emphasis is given to couples reconnecting and to wellness via the pools, the available treatments and even the dining options.

A significant point of difference between Maruia Hot Springs and other thermal properties in the South Island is that the water is 100 percent natural, and due to the sheer volume of it passing through the pools, nothing is added. The pools are cleaned regularly and include private, indoor and outdoor options. Adding to that are three saunas and a steam room plus – for the brave – an invigorating cold plunge pool. I took the plunge; Lynda declined!

We stayed three days and nights and left feeling so relaxed and indulged, having tried all of the hot pools, plus therapeutic massages, private yoga sessions and dined well at both the café there and the formal dining room. Lynda’s relaxation massage included a facial, while mine was more of a therapeutic massage. Staff members are multi-skilled, international and carefully selected for their vocations and their personal ethos as it relates to the wellness philosophy of the spa. This adds to the experience with everyone being on the same page about how guests are treated.

Because relaxation was our goal, we settled for small walks here and there, rather than tackling one of the longer bush hikes dotting the national park and all close by. Fellow guests were more adventurous hiking to waterfalls and mountain biking, but everyone relaxed with regular soaks in the pools.

Lynda took the opportunity for a one-on-one session with the on-site yoga instructor, opting again for a prānāyāma session to discipline her breathing.

These few days also provided a chance to digitally detox and we embraced that wholeheartedly. There’s limited internet and WiFi at the spa. Woohoo!

All too soon it was time to move on and we headed for Hanmer Springs with snow softly falling as we drove further south. That’s another story …

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ADVENTURE

Rock & a hard place Sarah Nottage confronts her fears to enter a subterranean wonderland.

PHOTOGRAPHY STEVE HUSSEY

I

’m perched on my haunches with my back to the dark, wet, mossadorned rock. I shake my claw-like hands, willing them, and my brain, towards a state of calm. Eyes squinting against the bright sky and ice-cold water dripping down my face, I peer upwards for a sight or sound of my companions. They are about to abseil down to join me in ‘Tomo’, a 38m hole in the ground and the starting point for our adventure through Te Tahi, a cave system in Charleston on the West Coast.

Caves scare me. The last time I tried to explore one (the Maitai Caves in Nelson), I stopped breathing and my legs turned to jelly. I refused to go past the entrance. Knowing this, I could have played it safe and never entered a cave again.

Tempting, very tempting. The problem is, the more afraid we are, the more we avoid life – and the more afraid we become. The Latin word ‘cor’ means heart. The original definition of courage is ‘to tell the story of who you are with your whole heart’. I want to live my life in a wholehearted way, which is only possible if I am courageous.

Brené Brown, research professor at the University of Houston, has spent the past two decades studying vulnerability and courage.

She says: “You have to walk through vulnerability to get to courage, therefore … embrace the suck.” She speaks of the importance of “showing up” and “putting yourself in the arena”.

“The arena is where we sweat. We feel fear, self-doubt, anxiety and uncertainty. It could go wrong, but if courage is your value, that is irrelevant.” At least you will be living wholeheartedly.

Above: Abseiling into ‘Tomo’, the starting point for the Te Tahi Cave adventure (photo supplied by Underworld Adventures) Opposite Page: Clockwise - Enjoying the fresh air along the Great Coast Road near Punakaiki; our secluded cottage at Birds Ferry Lodge; stretching our legs on Carters Beach 78

“You have to walk through vulnerability to get to courage, therefore … embrace the suck.”

B R E N É B R OW N , A C A D E M I C

A sporty ride to terror So, I decided my partner Steve’s 50th birthday was the time to show up; to ‘embrace the suck’ by signing up for a five-hour guided caving adventure. I sweeten the deal by hiring a red convertible sportscar. Some say a corny rite of passage into middle age. I say the most fabulous way to travel, especially in winter along the winding road linking Nelson and the West Coast.

Feeling like Audrey Hepburn and Dean Martin (but with much bigger hair and far less style), we arrive at a special place to stay, Birds Ferry Lodge, owned by two passionate, effervescent individuals, Alison and Andrė. Our cottage nestles amid 16ha of private native bush near Punakaiki, with panoramic mountain, bush and ocean views. Our only neighbours are the ducks on our pond, and the kiwi, their call from the distance heard late at night.

The experience is absolutely luxurious.

Alison cooks our delicious meals, with ingredients sourced from their organic garden. We soak in the outdoor bath under the moon and stars. We become, for a moment, part of the forest that cloaks the secrets of what often lies beneath us – an ancient, beautiful, complex world of underground caves, passages and sculptures formed by water seeping through cracks, slowly dissolving the limestone.

We would soon have the privilege of entering this mysterious labyrinth. As James Tabor in his book Blind Descent describes: “The subterranean world remains the greatest geographic

unknown on this planet – called ‘the eighth continent’ by some.

Caves are the sole remaining realm that can be experienced only firsthand, by direct human presence.”

The following day, Mira Schwill, our caving guide and manager of Underworld Adventures, tucks her long, athletic legs underneath the table. Smiling, she appraises us while asking a string of questions. Mira needs to know we could cope physically and mentally with the five-hour return trip through Te Tahi caves.

“Have you been caving before?”

“Yes.” “Are you fit?”

“Yes.” “Are you afraid of confined spaces?”

“No.” Two out of three of my answers are truthful. With a bundle of butterflies in my stomach, I am subtly conducting my own interview.

I recall the website description of our impending caving adventure.

Can l trust Mira to support us to climb ‘chimney’, bridge gaps and crawl through active underground waterways? To climb up and over cascades and waterfalls and squeeze sideways between rocks, with only a torch to light our way?

When she mentions that heavy rainfall overnight means we may need to submerge our heads to get through one of the passages, I almost sprint out the door. But her no-nonsense approach, confident energy, physical strength and knowledge reassure me. As does the bundle of safety equipment.

My only barrier is psychological. My inner-critic tells me that as I am scared and anxious, I should go home and watch Netflix. I tell it that although it is welcome to come along, I’m not interested in what it has to say.

We transition into a world of juxtapositions: light and dark, hot and cold, surface and subterranean, serenity and fear.

Entering a time capsule To Mira, the underground world is magical. She says: “There’s something about going underground, sharing the first light, the first breath, placing the first footprint. There’s so much unseen beauty within the caves. Cavers in New Zealand [including Mira] continue discovering new caves and passages and solving subterranean mysteries, while conserving and protecting this very special environment. Caves capture time, and quickly they can be unchangeably damaged.”

We transition into a world of juxtapositions: light and dark, hot and cold, surface and subterranean, serenity and fear. Confined by a labyrinth of rock and water, we are forced to explore those same juxtapositions within ourselves – where is the light? Where is the darkness?

We notice the details – the dank, musty smell; the deep, resonant roar of the sometimes-unseen water; the cold, smooth, slippery feel of the rock beneath our fingertips as we scramble up, over and between it.

We notice the myriad shades and layers of cream and brown rock, telling the story of the 200,000 years it took to create them and the space between them. We hear the sound of Mira’s voice, constantly reassuring us; constantly checking in with us.

Re-emerging to the ‘Aboveworld’, our eyes gradually adjust to the light. Facing our fears is scary and makes us feel vulnerable, but also exhilarated. And it is nowhere near as scary as getting to the end of life and wondering what might have been.

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Photo: Art of Rowing

SPORTS

Chathams powerhouse hell-bent on Olympics

BY PHIL BARNES

B

lenheim-based rower Tristan GregoryHunt’s dream of representing New Zealand at this year’s Tokyo Olympics is on track following some impressive results, a challenging training programme and help with sponsorship.

Tristan, 24, who was born and part-raised on the Chatham Islands, gave notice of his potential after beating 62 other competitors to win the club singles race at the New Zealand Rowing Championships in 2017.

Last year he travelled to England to compete in the Henley Regatta. It was his first experience of competing overseas and he was pleased with the outcome. Rowing under Wairau Rowing Club colours with a borrowed eight-man boat, he says his team did really well for the first two days before eventually being knocked out on the third day.

Tristan left the Chathams as a youngster to attend secondary school in Hawke’s Bay. His beloved sport brought Above: Tristan Gregory-Hunt 80

him to Blenheim, where he trains with other elite rowers at the Central Regional Performance Centre and where he represents Wairau.

Such is his determination to compete in the Olympics that Tristan leads an incredibly busy lifestyle. He manages between 12 and 13 training sessions a week – most of which last for two hours – as well as working full-time in a combined engineering and welding apprenticeship.

Tristan is also an accomplished musician. He attended the NZ School of Music at Victoria University and finds time to tutor saxophone after hours at Marlborough Boys’ College.

This packed schedule leaves little time for socialising and not even much time for sleeping. “I get up each day at 4.30am, get to the rowing club at 5am and am on the water by 6am.” He trains until 8am before heading to work, then is back at the club training from 4.30pm to 6pm.

“We get Sundays off, which is fantastic.”

If the weather is too rough to row outside, he trains indoors on a rowing machine.

Widening horizons Tristan was raised in Owenga and lived on the Chathams for his primary school years. With a population of just 650, sporting opportunities were limited on the island – apart from rugby, he says.

The Chathams has no secondary school so his family moved to mainland New Zealand, enrolling Tristan at St John’s College in Hastings. When he was

“I get up each day at 4.30am, get to the rowing club at 5am and am on the water by 6am.”

T R I S TA N G R E G O RY - H U N T

14 his parents suggested he attend a ‘Give-it-a-try’ rowing course.

“From that time on I was totally hooked. I love the sport and technical side of rowing.”

Tristan originally planned to compete in the lightweight double sculls at the Olympics but as this event will be dropped after Tokyo, the New Zealand selectors decided he would be better off competing in the heavyweight sculls division. Tristan says this means he will have to ‘bulk up’ an extra 10kg – he intends to ensure most of this will be muscle.

This year he plans to compete in several regattas, including the South Island champs at Twizel and the nationals at Lake Karapiro, near Cambridge, in February.

He’s uncertain at this stage whether the selectors will choose to put him in the quad- or eight-man boat. “They may even select me for the singles.”

Tristan still has strong connections with his island roots and as such Air Chathams has offered to support him.

Tristan has his own singles boat, the cost of which was subsidised by the airline. It provided his training suit and will also help out with the air-travel costs to regattas, although how much and how often have still to be negotiated.

What’s on 4 January Bay Dreams Festival 1 February Crusaders vs Waratahs 15 February Opera in the Park

For more info and tickets visit:

itson.co.nz

/trafalgarvenues

trafalgar_venues

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MOTORING

Focus shows a wild side

BY GEOFF MOFFETT

W

hat a difference a few centimetres make. Well, that’s what Ford is banking on with its new Ford Focus Active. Ford has taken its all-new Focus hatchback and given it crossover/SUV pretensions by increasing its height by 50cm (1502cm v 1452cm for the Hatch model) and fitting other bits and pieces to add to a more rugged look and enhanced trail capability.

It’s a smart move by Ford to give it a presence in the most popular car category. The Active carries over the Hatch’s handsome, sculpted lines but stands taller and makes a statement with its extended black wheel-arch mouldings, scuff plates, black grille, black roof rails and larger 18-inch wheels. Park it next to the Focus ST-Line and the differences in height are stark, with the ST-Line lowered 10cm below the standard Hatch. The Active is also a little wider and longer.

Closer inspection shows the Active is more than just a jacked-up Hatch; 35mm higher in the front and 30cm at the back. A multi-link rear suspension and transmission modes for ‘Slippery’ and ‘Trail’ driving are an invitation to adventure. The multi-link (versus the Hatch’s beam suspension) does make a difference on tight, twisty driving. The Active’s rear end feels glued to the road and the set-up gives a more compliant ride over uneven surfaces.

The Active is part of the all-new Focus generation, powered by the fabulous 82

3-cylinder, 1.5-litre turbo petrol engine matched to an eight-speed transmission.

Apart from the growly sound you get with odd-numbered cylinders, you’d never know it’s a three-potter.

The EcoBoost engine is a gem, delivering oodles of power and surprising on-tap torque. And although it can rev to 7000rpm, it delivers power without a lot of thrashing and raucous behaviour – maximum torque arrives from 1750rpm.

A delight to drive The Active is a terrific cruiser, quiet and well-insulated from noise and harshness.

And true to Ford’s form over the past decade or so, it’s a delight on any trip, with the steering just right for feel, giving the driver confidence to place the car on the road. Wheel-mounted paddle shifters add to the sporty nature.

The new Focus has no gear shifter.

Instead, there’s a rotary controller. You get three driving modes with it – Normal, Sport and Eco – as well as the trail options.

The dial for the gears is typical of the clean look inside the cabin. There’s a simplicity about the whole cockpit that’s appealing, and the soft-touch plastics and absence of lots of buttons add to the smart appearance.

The Active is blessed with room, front and back, and the extra height makes getting in and out easy. This new generation Focus is also stacked with driver aids, including adaptive cruise control,

speed limiter, pre-collision assist with pedestrian and cyclist detection, lanedeparture warning and lane-keep assist.

The 8-inch touch screen is bright and responsive and the Active has Ford’s Sync3 voice communications system, which is easy to use.

The Active model simply adds to the appeal of the Focus range, starting with the Hatch and then the sportier ST-Line, and while it has some SUV features, it feels more like a higher-riding hatchback.

The 3-cylinder turbo petrol engine hooked up to an 8-speed transmission is a terrific combination but there’s also a diesel option, the top-of-the-range Trend wagon.

Tech spec Price:

Ford Focus Active $36,990 (Hatch $31,990, Focus T-Line $36,990, Trend wagon $37,990).

Power:

1.5-litre, 3-cylinder petrol.

136kw @ 6000rpm, 240Nm @ 1750-5000rpm.

Fuel:

Combined cycle, 6.4l/100km.

Carbon emissions:

148g/km.

Vehicle courtesy of MS Motors Nelson

Cnr Champion & Salisbury Roads, Richmond OPEN 7 DAYS 8am–6.30pm Ph: 03 544 0824 | raewardfresh.co.nz

83

ARTS

Tapawera sculptor’s continuing evolution

BY JOHN DU FOUR

Minimal processing In 2005 Dave opened a sculpture garden on his farm. Along with two on-site galleries it remains one of the region’s lesser known artistic gems, allowing visitors to meander through a beautiful expansive landscape to discover his idiosyncratic art forms, some as high as four metres.

Photo: Dominique White

O

n a small 50ha farm near Tapawera in the Motueka River Valley lives Dave Carson, one of New Zealand’s most distinctive sculptors. Navigating the long drive into his property, you enter a hidden, richly-wooded rural idyll.

“I love that I can use material from the farm for my creations,” he says. “That it’s close to hand and personal.”

The material is timber. It has informed the artist’s creative journey since he first worked as a young cabinet maker. He then became a sawmiller, and it was while pondering the growing detritus of discarded saw blades that ‘Dave the sculptor’ was born.

He wove the long steel blades into a striking two-metre high amphora-shaped vessel. “It was my first ‘useless’ creation,” he says, tongue-in-cheek. “I played around further with saw blades, then I realised I could take things back to the wood itself, to the cuts the blades made into it.”

The cuts became the process; the design determiner. It was Dave’s ah-ha moment.

He quit sawmilling and began sculpting full-time in 2000. His pieces were celebrations of the miller’s craft, finely considered cuts that turned the ends of unyielding pieces of timber into something far lighter, more ephemeral. It was a unique juxtaposition that quickly caught the imagination of New Zealand’s art scene.

“I first exhibited publicly in 2001. In the early years to 2008 that was primarily in Auckland and Wellington. I was better known as an artist up north than locally.”

“I’m drawn to minimal processes, the shortest route to the end piece.” This pared-back purity of thought runs through most of Dave’s pieces.

He often uses only off-cuts from the pieces to adorn his sculptures. “The more it’s just the material, with minimal added extras, the better,” he says. “In the purest sense even proximity plays a part. I really like it when there’s no need to move the piece from where I found it.

“I spend a lot of time making things look like I haven’t needed to do much at all.”

Dave also downsizes his pieces, creating smaller, more accessible assemblages that still retain his distinctive aesthetic. And he’s explored burning wood into pure carbon, the best example being his popular takeaway ‘chip pottles’ filled to overflowing with cinder chips.

In 2005 Dave opened a sculpture garden on his farm. Along with two on-site galleries it remains one of the region’s lesser known artistic gems …

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Above: Dave Carson in his sculpture garden

“My ‘Sleep Walking’ pieces came from allowing the timber to lie on its side, using off-cuts as legs,” he says. He takes this concept even further in this month’s ‘Walking the Plank’ series in Parker Gallery. The exhibition also sees Dave exploring a contradictory new direction.

“In art it’s easy to get ‘stuck’ in what you’re doing,” he says. “I like to think I can always be brave.” Brave indeed when you’ve built your entire reputation on a mantra of purity of material, simplicity of process, only to throw bronze production into the mix.

“It’s incredibly complex,” Dave says.

“There are so many steps to capturing my wooden aesthetic in bronze. I’m doing all the manufacturing here on the farm.”

Simplicity it is not, but the final look meticulously retains every nuance of Dave’s hallmark timber minimalism.

He shrugs and smiles, “I’m excited.”

The evolution continues.

IN THE GALLERY

January’s top creative picks A new year and a chance to acquire stunning new art works and pieces from our talented local artisans. Check out these from our latest gallery must-haves.

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1. Roz Speirs, Swirling Blues, fused glass, Wall to Wall Art, 112 Bridge St, Nelson, 027 500 5528, www.clarityglass.co.nz, $345 2. Jens Hansen, The Silver Kiwi ring, www.jenshansen.co.nz, $399 3. Russel Papworth, The Early Bird, Forest Fusion, Mapua Wharf, 03 540 2961, www.forestfusion.com 4. Peter Geen, Ebb and Flow - Tata Islands, 2019, acrylic on canvas, 1200 x 1000mm, EarthSea Gallery, Clifton, Takaka, Ph 03 525 7007, Mob. 027 525 7007, www.earthseagallery.com 5. Rebekah Codlin, Phini, oil on canvas, 1000 x 800mm, The Gallery Havelock, 60 Main Road, Havelock, 03 574 2821, www.facebook.com/TheGalleryHavelock, $9,500

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85

BOOKS

Day Walks in New Zealand:

Holiday Reading

100 Best Short Tracks Shaun Barnett Available now, $49.99 Potton & Burton

COMPILED BY RENÉE LANG

W

herever you are in the country, summer holidays are great for catching up with all those books you meant to read during the year. But when you’ve finished with them, here are some more that are well worth your attention. Holidays are a great time to catch up with the latest titles or old favourites, and don’t forget to pass them forward.

C

ould this be the perfect book for you if you like to get out and about but not necessarily for more than a day at a time? This revised edition, including updated maps and illustrations, covers north to south so there truly is a track for just about every location. Short walks are fun for the whole family and there are numerous noteworthy options scattered throughout these pages.

Eat Your Heart Out

Chances Are Richard Russo

Peta Matthias

Available now, $32.99 Allen & Unwin

Available now, $35.00 Penguin Random House

A

wonderfully indulgent read, Peta Mathias’ latest book combines almost everything you need to know about love including tales of romance, poetry, passion, lust and murder from all over the world. She also throws in some of her own experiences of the heart (and how they more often than not involve food). It’s entertaining, informative and, as you might expect, just a little bit wicked.

I

f you’re looking for a novel written by someone who has the ability to write about the foibles of everyday life (think Patrick Gale or Anne Tyler), particularly from a male perspective, then look no further. Chances Are follows the lives of three men, from their university days in the early 1970s through to the present day, developing the theme of “what are the chances?” as it goes.

CSIRO Low-Carb Diet: Quick & Easy

How to Walk a Dog

Professor Grant Brinkworth & Pennie Taylor

Mike White Available now, $35.00 Allen & Unwin

C

hances are you know someone who got a puppy for Christmas or you’ve already got one. In either event this story, written with wit, wisdom and heart-breaking poignancy, is likely to make you laugh as well as cry. It’s packed full of the secrets of living with these amazing animals from one of New Zealand’s best-known journalists and it’s illustrated with drawings from acclaimed cartoonist Sharon Murdoch. What’s not to love?

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Available now, $39.99 Macmillan Publishers

M

ost of us are guilty of over-eating during the silly season but this fully researched approach to better eating from Australia’s peak science organisation can help deal with that expanded waistline. It includes an update on the science, answers to FAQs, two-weekly meal plans with shopping lists along with plenty of ideas for meal builders, drinks and snacks. Just what you want to know at this indulgent time of year.

Akin

Caging Skies

Emma Donoghue

Christine Leunens

Available now, $34.99 Macmillan Publishers

Available now, $38.00 Penguin Random House

F

rom the bestselling author of Room comes this funny, yet heart-wrenching, tale of a retired New York professor and his 11-year-old great nephew. Their relationship begins with a trip to the French Riviera where the old man hopes to uncover his mother’s wartime secrets. But things are never that straightforward and after the two unpick the painful story that brought them together, they start to write a new one together.

A

gripping novel that follows an avid member of the Hitler Youth in 1940s Vienna, Johannes Betzler, who discovers his parents are hiding a Jewish girl named Elsa behind a false wall in their home. His initial horror turns to interest – then love and obsession. And although this book inspired the movie Jojo Rabbit, they really are two very different works.

Jacinda Ardern:

Scented

The Story Behind an Extraordinary Leader

Laurence Fearnley

Michelle Duff Available now, $38w.00 Penguin Random House

Available now, $39.99 Allen & Unwin

D

uff tracks Ardern’s political career, from being dismissed as a “show pony” to her compassion during one of New Zealand’s biggest tragedies, the Christchurch mosque terror attack of 2019.

In its aftermath, Ardern has become a global icon for her strength and decisiveness while uniting a country in shock and mourning.

It’s an engrossing and powerful exploration of one of the most intriguing political stories of our time.

T

he chief character in award-winning New Zealand novelist Laurence Fearnley’s new book is a university lecturer by the name of Siân. While she didn’t need a signature scent to know who she was, things changed when she lost her job following the restructuring of the humanities. The effect this has on her identity leads her to begin to construct a perfume of herself. Along the way she discovers the people who matter in her life – and those that don’t.

Towards the Mountain:

The Giver of Stars

A Story of Grief and Hope 40 Years on from Erebus

Jojo Moyes

Sarah Myles

Available now, $38.00 Penguin Random House

I

n a stuffy little Kentucky mountain town in the late 1930s, five extraordinary women change their own lives and those of the people around them when they establish a library with a difference. Each day they set out on horseback, trekking through wild forests, in order to lend books to the largely uneducated and scattered families that live high up in the mountains and in the process discover the power of freedom and friendships.

Available now, $39.99 Allen & Unwin

M

arking the 40th anniversary of the Erebus disaster, this is the first book on that tragedy written by a member of one of the affected families. The surrounding media storm at the time drowned out the stories of those at the heart of the tragedy: the families who lost someone.

Writer Sarah Myles’ book is about her grandfather’s journey home as well as a reflection on the legacy of grief, and the possibility of healing, 40 years on.

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Give a man a gun and he can rob a bank.

Give a man a bank and he can rob the whole world.

www.fico.co.nz

EXCEEDING YOUR EXPECTATIONS EVERY TIME

Kitchens Bathrooms Renovations Exceptional Design & Craftsmanship

021 190 3544 • www.welldesignz.co.nz ASSOCIATE

88

FILM

Dry Pommy humour and a magical ending

BY EDDIE ALLNUTT

91 Trafalgar Street, Nelson - Ph: 548 3885 Happy New Year, Colin Burstead Drama Written and directed by Ben Wheatley Starring Neil Maskell, Sura Dohnke, Bill Paterson, Hayley Squires, Sam Riley 1h 35min

H

ere’s a fitting title to start 2020, however, don’t take your seat expecting a festive family scenario because it’s anything but. Instead, expect misanthropy, masochism and malevolence with a touch of Pommy humour, drier than last year’s summer.

Colin (Neil Maskell) probably considers himself as the unofficial head of the family and although these chameleon kinfolk portray themselves behind a semi-civil façade, they certainly have their share of drama queens, octogenarians and those embroiled in inner feuds over borrowed money along with additional trivialities. Col, ambitiously, splashes out and arranges the family to get together for a New Year’s bash in a swanky country manor. Most of the family begrudgingly attend, including Col’s estranged brother David (Sam Riley) who’s secretly been invited by their sister Gini (Hayley Squires). David is certainly cast as the black sheep and tends to irk everyone, especially Col who finds him about as welcome as a fart in a spacesuit. Like two roosters in a coop, these brothers square off in front of the rellies, and that leads to a chain of events which gives the drama some needed narrative and changes in character perception.

If you’ve ever seen the 1998 Danish black comedy Festen (also known as The Celebration), you’ll likely find some similarities that echo in HNY, Colin Burstead. However, the former tends to make the latter into a milder Coro Street version.

That’s not to say it hasn’t its share of tension and unease as it has – almost right from the get-go. Most of the family can swear like a bailiff and this drama has a Christie-esque whodunit feel so a murder wouldn’t be out of the question.

The cast is strong with the standout being Maskell. He plays an ensemble of feelings from the funny family guy, to a jittery host, to an aggressor full of toxic hate.

It’s shakily filmed by a hand-held and although in some places the cinematography comes across as very budget, it adds to the rawness and the almost ad-libbed feeling of the script amongst the actors.

This film will divide the critics. What director and writer Ben Wheatley (Free Fire, Kill List, Sightseers) has done is to show that dramas don’t need to be overdone and simplicity matters.

The film is fluid and keeps interest through its duration.

The manor might remind you of Cluedo and has a lord who is kept busy in a humorous way by the guests. Just down the road is a famous tavern (which actually was frequented

by King George III) where a welcomed swift half or two are chugged down.

The ending turns up a musical surprise and leaves you thinking; should auld acquaintance be forgot?

It is that time of year again when we bring you a veritable smorgasbord of movies - it is the 2020 Summer Film Festival at the Suter!!

This year, there is focus on New Zealand titles and films that have not previously screened in Nelson. However, and in case they have been missed, we are also screening some of the best of the last 12 months.

For more information, go to our website:

www.statecinemas.co.nz

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EVENTS

Regular Markets

Nelson Tasman Wednesday 1 to Sunday 19 April

Every Saturday morning

Our Moon: Then, Now & Beyond

The Nelson Market 8am to 1pm Photo: Courtesy of Canterbury Museum

Our Moon is a Nelson Provincial Museum major exhibition. Lunar flow yoga, moon soundscapes, collective singing, torch-lit storytelling, silent reading and an array of musical events, workshops and talks are waiting to be explored. Two key features include art pieces, the giant moon and Hannah Beehre’s Tunnel (pictured).

THE NELSON PROVINCIAL MUSEUM, PUPURI TAONGA O TE TAI AO

Thursday 9 to Friday 10 Gary McCormick and Tim Shadbolt The dynamic duo rides again! Join Shadbolt, New Zealand’s longest serving politician and mayor of Invercargill, and McCormick, surfer, poet and funny man.

Dinner 6pm, show from 8pm.

THE PLAYHOUSE CAFE AND THEATRE, MAPUA

Friday 10 and 17 Tahuna Summer Sounds Live music with local musicians performing across two different stages. Interactive beachthemed games and competitions as well at this family-friendly festival. 3pm to 9pm.

TAHUNANUI RESERVE, NELSON

Thursday 16 to Saturday 1st February Nelson Summer Shakespeare – Romeo & Juliet Nelson Summer Shakespeare returns with the greatest love story. Professional performances at outdoor venues across Nelson and Tasman. Bring a picnic and relax. Food also available to purchase. 6pm. www.facebook.com/ nelsonsummershakespeare/ VARIOUS VENUES, NELSON TASMAN

Saturday 18 Queens Gardens Art Exhibition Displayed under the shady trees at the Hardy Street entrance, local 90

QUEENS GARDENS, NELSON

Saturday 25 Tata Titanic Cardboard Boat Race Come and join us for this epic event. Build your boat from cardboard and race others around a short course. Will you finish?

Or will you sink and swim? 9am.

Registrations on the day. Rules available from recreation@ recparkcentre.co.nz TATA BEACH, GOLDEN BAY

Sunday 26 Pipes in the Park 2020 Exciting news! The City of Nelson Highland Pipe Band brings you Pipes in the Park, the Celtic music and dance extravaganza for its fourth year. There will be traditional Scottish food,

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

Monty’s Market 8am to 1pm MONTGOMERY SQUARE

including shortbread and haggis!

5.30pm to 7.30pm.

Every Wednesday Nelson Farmers’ Market 8.30am to 1.30pm

FAIRFIELD HOUSE, NELSON

KIRBY LANE

Thursday 30 to

Every Thursday

Sunday 2 February

Isel Market 4.30pm till dark

Nelson Buskers Festival Some of the best buskers from around the world will entertain and amaze you in the very heart of Nelson. Events include Buskers on Trafalgar, Buskers at The Boathouse, (R18) and Buskers on the Church Steps, when the buskers perform a family-friendly variety show.

VARIOUS - TRAFALGAR STREET, THE BOATHOUSE, CHURCH STEPS, NELSON

Wednesday 5 February Paul Bosauder Tierra y Mar Paul Bosauder is a Kiwi flamenco guitarist and composer, who in many respects is a cultural ambassador, performing around the world. Tierra y Mar includes the talents of award-winning flamenco dancer, Triana, talented percussionist Lito Manez and

ISEL HOUSE AND PARK, STOKE

the cante (singing) of Thais Hernandez. 7.30pm.

NELSON MUSICAL THEATRE, ATAWHAI DRIVE, NELSON

Thursday 6 February Waitangi Day, International Kai Festival 2020 Founders Heritage Park and Whakatu Marae are working closely together to present a huge range of traditional and international foods to enjoy.

Whakatu Marae will host a powhiri, a traditional welcome for visitors to the marae. 10.30am to 3.30pm, powhiri 11am. Koha entry.

FOUNDERS HERITAGE PARK, NELSON

Sunday 2 February Sarau Festival The Sarau Festival has something for everyone. Bouncy castles, cooking demonstrations, photography competition, animals to pet, a photo booth, and nearly 200 market stalls selling nearly everything! This year we are aiming to be a waste-free event, so please bring your reusable plates and cups. 3pm to 9pm.

MOUTERE HILLS COMMUNITY CENTRE, UPPER MOUTERE

Photo: Ana Galloway

JANUARY-FEBRUARY

artists exhibit a wide variety of beautiful work, all of which will be for sale. Come and talk to the artists about their work and find that little treasure you have been looking for. 10am to 5.30pm.

MONTGOMERY SQUARE

EVENTS

Regular Markets

Marlborough

Every Saturday Artisan Market 9am to 2pm

Saturday 18 Family Fishing Day

QUAYS, BLENHEIM

Come and have a go at trout fishing at one of the region’s best fishing destinations, Lake Argyle. There will be fishing guides there to help you set up your gear and teach you all you need to catch fish.

BBQ provided and a fish smoker on hand. 10am to 2pm.

Every Sunday Marlborough Farmers’ Market 9am - 12pm 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.

LAKE ARGYLE, WARD

A&P SHOWGROUNDS

JANUARY-FEBRUARY Friday 10 to Sunday 12 Geisen Wines New Year Regatta One of the longest running and largest keelboat regattas in the country, this regatta attracts boats from all parts of New Zealand.

Sailed in five divisions, it offers everything from high performance ‘round the cans’ racing to longer ‘cruising’ type courses.

WAIKAWA BOATING CLUB, PICTON

Saturday 11 FreshChoice Picton Rainbow Run A chance to walk or run along with your family and friends, get a bit messy and have a laugh while our team douses you with lots and lots of colour. Once everyone has

Saturday 18

completed the course there will be a synchronised colour powder throw, a great end to the party atmosphere. 10am to 12pm.

PORT MARLBOROUGH PAVILION, PICTON

Saturday 11

Marlborough their home, coupled with superb food and drink from the region.

Saturday includes a classic launch sail-past, interactive family area, artisan and food stalls, entertainment and fireworks spectacular.

King & Queen of the Withers

LONDON QUAY, PICTON FORESHORE

Run or walk this popular 10k hill race through the Wither Hills Farm Park. With great views over the town across to Taylor Pass and a challenging but fun course, this event attracts participants of all abilities. 7am to 10.30am.

Sunday 19

RIFLE RANGE CAR PARK, BLENHEIM

Friday 17 to Saturday 18 Picton Maritime Festival Friday will highlight talented musicians and artists from the different cultures that make

Interislander Summer Festival Blenheim Trots A stunning setting, relaxed atmosphere and fantastic live entertainment – this is summer NZ! Escape with friends and family to enjoy an unforgettable day on-course with great food and drink, entertainment and exciting racing action. 10am.

WATERLEA RACECOURSE, BLENHEIM

Wednesday 22 to Sunday 26 Permitted Activity A satirical comedy in which Ordinary Kiwi Bloke, Brian, finds himself pitted against the might of his district council in a quest to repair a leaky bathroom tap.

Great entertainment for the family with something for everyone to laugh at. 8pm.

Sunday 4pm.

HAVELOCK TOWN HALL

Saturday 1 February Renwick Summer Concert Summer fun for the whole family, complete with live music, food stalls and refreshments and plenty to keep the kids entertained! Pack a picnic blanket and settle in for a summer evening out in the park. 4pm to 7pm.

GIESEN SPORTS AND EVENTS CENTRE, RENWICK

Crop Swap Crop Swap meetings share garden and kitchen surplus – produce, preserves, plants, garden books and magazines and baking. Connect with like-minded people and help foster local, sustainable food production. 2pm to 3pm.

CROSSROADS CAFE, BLENHEIM

Wednesday 5 February Te Pātaka o Wairau Māori Night Market This popular event showcases Māori businesses and products and has a great variety of stalls, for example the taamoko, taonga, rongoā and mirimiri as well as all the kai stalls. 4pm to 8pm.

SEYMOUR SQUARE, BLENHEIM

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DIRECTORY

Keep doing what you love

plumbing heating solar MARLBOROUGH

Plumbing&Heating

PLUMBING • HEATING • SOLAR

ROB MARSHALL PO Box 5140 Springlands Blenheim 7241

 All aspects of plumbing  Underfloor heating  Repairs & maintenance  Heat pump hot water Underfloor heating aspects of plumbing AllRepairs New house plumbing  Solar Heat pump hot water & maintenance Tel: 03 577 9278 Solar New house plumbing Diesel boilers& repairs  Diesel boilers waterwater cylinder installs & repairs Fax: 03 577 9276 Hot Hot cylinder installs Gas Bathroom and kitchen renovations Mob: 027 218 2329 RELIABLE, EFFICIENT FRIENDLY renovations  Gas  Email: Bathroom &&kitchen plumbingandheating@xtra.co.nz EMERGENCY OUT OF HOURS SERVICE

03 577 9278 027 214 1366

307 Queen Street, Richmond

www.marlboroughplumbing.co.nz

COV E R E D BY T H E M A S T E R PLU M B E R S G UA R A N T E E

www.marlboroughplumbing.co.nz

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M Y E D U C AT I O N

Wine & wisdom Kirsty Marsden is studying towards a Bachelor of Viticulture and Winemaking at NMIT, as well as working part-time at both Vavasour Winery and Brancott Estate. She speaks to Chloe Marer about the ins and outs of the winemaking world.

PHOTO BY LISA DUNCAN

Was winemaking your first career choice?

No, in fact I started out studying physio.

Then I helped some friends of mine make a wine vintage back in 2006.

Afterwards I went back to physio, and continued to do that for about 10 years.

But after some reflection I decided I wanted a break, a change of scenery.

And I thought back to that vintage. It wasn’t long after that I discovered the Bachelor of Viticulture and Winemaking at NMIT, and I’ve been enjoying the journey ever since.

What interests you about the winemaking process?

I’m really into the science of the winemaking, it’s amazing how if you just squish some grapes and put them in a jar that natural sugars and yeasts will ferment into wine. Winemaking is more about how you manipulate that natural process to get the taste and flavour you want. Such as, with red wine, you leave the skin on to get that colour and tannins in the wine.

Whereas, with white wine, you want to take the skin off and keep it as clean as possible to get the crisp flavours of the grapes coming through. And I’ve always been into plants. The history of wine is really amazing as well, including all of the different wine districts in France, and other wine districts from all around the world.

How has the Bachelor of Viticulture and Winemaking helped with your endeavours?

I didn’t pay much attention to the winemaking back when I created that vintage, so I really had no idea about what went into it until I started

studying, and it was certainly a steep learning curve. But, the lectures here are amazing. We have great tutors, who have a lot to share with us, as well as guest speakers from people in the industry.

Everyone is really passionate and knowledgeable about winemaking, as well as the business side of things. Studying in a classroom with a group of people has loads of benefits compared to doing it all online. As a small class, we have lots of really engaging discussions about the different things we are working on in class, and can bounce ideas around and learn from one another.

What type of industry experiences have you enjoyed?

We get lots of hands-on work experience as part of the course which is really valuable. Marlborough being a hub for many different winemakers, there is lots of knowledge here, and so many people who know so much about the industry. The viticulture community here in Marlborough is really fun and welcoming, and everyone is very keen to share what they know, and what they’ve learned.

We go on great field trips, and get to see the process firsthand.