WildTomato November 2020

Nelson Tasman and Marlborough’s magazine /

ISSUE 170 / NOVEMBER 2020 / $8.95

Ōra King Dine Out Awards 2020

- BEST LIFESTYLE MAGAZINE APAC INSIDER BUSINESS AWARDS 2020 -

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Design Trends The ‘D’ Word Sea Shuttle Founder Water Buffalo Nectaron Brews Cloud 8

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JACQUI MILLER jacqui@debbiecooper.co.nz • 027 327 3619

Jacqui has been so helpful and professional selling our house quickly and efficiently at a great price for us. Jacqui explained the process clearly and got us the results we wanted making the sale as stress-free as possible. I would happily recommend her for anyone thinking of selling or buying property. – Sally & Marc Barron

View some of our beautiful properties for sale

debbiecooper.co.nz

Jacqui Miller jacqui@debbiecooper.co.nz 027 327 3619

Debbie Cooper Real Estate Ltd (Licensed under the REAA 2008)

Features Issue 170 / November 2020

Nelson Tasman and Marlborough’s magazine

34 Dine Out Awards Editor Lynda Papesch announces the 2020 Ōra King Dine Out Awards

42 Design Trends From shabby chic to industrial, interior design styles ebb and flow regularly like the tides.

Ivy Lynden looks at some of the best and worst trends

48 End of Life Previously a subject largely discussed behind closed doors, death is now a more acceptable topic for all manner of arenas, as Annabella Garwood found out

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INTERVIEWS

12 My Big Idea Look after your hearing is the advice from Tracy Dawson, Education and Communication Manager, Hearing Nelson

20 The Interview Jacquie Walters profiles a Takaka-born engineer celebrating 20 years with Abel Tasman Sea Shuttles

24 Local Connection Flamedaisy glass artist Anthony Genet has a sideline in touching memorials, Renée Lang discovers

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26 Rising Star Holly Osmond has a simple recipe for making Takaka’s iconic Roots Bar the success it has become. She explains it to Alistair Hughes

28 Farming Focus Most people when they want cheese just pop down to the local supermarket. Businessman Nick Clifford bought a herd of water buffalo.

Frank Nelson reports

30 Creative Couple Post-pandemic Wilderness Guides couple Juliet and Steve Gibbons are re-inventing how they operate. Juliet talks to Brenda Webb

32 Event Showcase The Adam Summer Celebration will bring classical music to our ears this February. Frances Wilson expands on the programme 4

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Columns Issue 170 / November 2020

FASHION

53 Swinging summer style Warmer days mean outdoor picnics and embracing nature. Photography

by Aimee Jules and styling by Amy McLeod

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LIFE

60 My Home Rebecca Pflaum and Christian Lichtenberg like to put their creative stamp on houses they live in. Brenda Webb looks at their latest project

66 My Wellbeing Eating healthy at work is essential, says nutritionist Emily Hope

67 My Garden Bloom in the Boom is here. Brenda Webb checks out the 2020 Rapaura Springs Garden Marlborough activities and events

68 My Education Jonathan Carson talks with Chris Hodson about NMIT’s horticulture course

70 My Kitchen Sautéed spring asparagus with a creamy garlic sauce makes a simple yet beautiful dish from Madame Lu’s Kitchen

71 Creative Chef Frank Nelson catches up with a chef whose journey has stretched from India to Nelson Tasman

72 Wine Check out the world’s top 50 vineyards, says Lynda Papesch

73 Brews Nectaron is the new hop in town, writes Mark Preece ACTIVE

74 Destination Wellington The nation’s capital city has much to offer in the way of food, drink, shopping and other attractions, according to Ivy Lynden

76 Sports Covid-19 stalled Nelson rower Zoe McBride’s Olympic dream, but the breather has been good for her soul, Annabella Garwood reports 6

78 Sports Club Profile Nelson Tasman offers so many opportunities to take to the water.

Ivy Lynden backgrounds what’s available locally

79 Sports Photo Essay Photographer Alex Mahrla caught the action at the Nelson Yacht Club’s opening day

80 Motoring Honda’s revised CR-V is great for a spot of sport, writes reviewer Kyle Cassidy

81 Torque Talk A bright red 1958 MGA Roadster and the wind in his hair prove an irresistible combination for Neil Robertson

89 Film The Top of the South Film Festival is in its sixth year with several creative offerings, Eddie Allnutt finds

90 Books Renée Lang catches up with author Ian Trafford, and looks at some of the latest book releases

92 Music In 1992 music stores changed forever. Eddie Allnutt catches up with Beggs Music owner Tim Babbage about the decades since

REGULARS CULTURE

86 Art Nelson Tasman artist Caroline Bellamy is keeping landscape art’s venerable lineage alive and well, writes John Du Four

8 Editorial 10 Opinion 11 Noticeboard 14 Snapped 88 Galleries 94 Events

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Editor's letter

Editor

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CEO

e don’t often blow our own trumpet, however there are always exceptions and winning an international business award is one of those times. Those of you who receive our e-Magazine will already know that WildTomato has been judged Best Regional Lifestyle Magazine 2020 for the Asia Pacific region in the 5th annual APAC Business Awards.

Hosted by APAC Insider, the awards recognise expertise in the industry, alongside dedication to customer service and a commitment to promoting excellence. APAC Insider carries out a rigorous internal vetting procedure, with extensive research and a judging process driven by merit and centred around an indepth evaluation of skills and services on offer, and contributions to relevant industries.

The judges noted that WildTomato has a strong track record in delivering innovative products, services and solutions, including the development during Covid-19 lockdown of the WildTomato e-Magazine to ensure its brand stayed out there. They added that WildTomato has a positive effect on the local community and the environment, while supporting diversity in local organisations.

WildTomato will be featured in this year’s APAC Business Awards magazine; which will be digitally distributed to its 160,000 leaders and decision-makers from across the Asia-Pacific region.

Naturally our whole team is wowed by the win, and yes, we want to shout it from the rooftops! We recognise this award is a tribute not just to our hard work and passion for our iconic lifestyle magazine, but also to our readers, advertisers, contributors, those who allow us to tell their stories and the many peripheral supporters we have.

The fact is that while there are other local lifestyle magazines, WildTomato is the only one that covers the entire Top of the South, which includes Nelson Tasman, Marlborough and Golden Bay. We take pride in the consistent quality of our writing, photography, graphic advertisement design and our overall design, going to exceptional lengths to ensure these.

The addition of the WildTomato monthly e-Magazine is an added bonus with its “give-back” content for regional businesses, organisations and events.

Like the monthly print issue, our e-Magazine has gained a reputation for quality, readability and overall excellence.

And let’s not forget Team WildTomato; all my colleagues who are so passionate and dedicated to keeping our iconic magazine’s quality and readability at the forefront across the Top of the South. Thank you one and all for helping to make this happen.

LYNDA PAPESCH

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

Lisa Friis 021 0879 4411 lisa@wildtomato.co.nz

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

Contributors

Eddie Allnutt, Alicia Ambauen, Cathie Bell, Jonathan Carson, Kyle Cassidy, Chelsea Chang, Elora Chang, Tracy Dawson, Maureen Dewar, Carrie Dobbs, John Du Four, Annabella Garwood, Charlotte Goodman, Emily Hope, Alistair Hughes, Steve Hussey, Bob Irvine, Aimee Jules, Renée Lang, Michele Lines, Ivy Lynden, Alex Mahrla, Brent McGilvary, Amy McLeod, Poppy McPhedran, Frank Nelson, Mark Preece, Neil Robertson, Ray Salisbury, Adena Teka, Jacquie Walters, Brenda Webb, Dominique White, Frances Wilson

Advertising manager Carrie Frew 021 190 7120 carrie@wildtomato.co.nz

Business development Marlborough Mark Brown 027 438 2388 mark@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 wildtomato.co.nz/read WildTomato magazine is subject to copyright in its entirety and its contents may not be reproduced in any form, either wholly or in part, without written permission. The opinions expressed in WildTomato magazine are not necessarily those of WildTomato Media Ltd or its principals.

Cover photography supplied by Ōra King Salmon of a dish by Australian chef, Nic Backhouse from The Stables at Stones

The WildTomato team

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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 AMY MCLEOD

Fashion stylist (page 53) I have had an interest in styling since I was a little girl and would change my outfit three or more times a day. I still find myself doing that some days. I love to see aesthetically matched clothes, make-up and accessories and I’ll be looking to bring you these in everyday settings in fashion features to come. In my spare time I love getting outdoors and going for runs, kayaking and hikes with beautiful views. It’s not only what looks good on our bodies that appeals to me, but also taking an holistic approach to what we put in our bodies. Reading about nutrition is a regular habit and I often watch out for my favourite health and nutritional speakers, Dr Libby and Ben Warren. Yoga and art are also hobbies of mine and I try to do these as much as I can, either on the beach or at home with music in the background.

AIMEE JU LES

Photographer (pages 53) I’m just a Nelson girl trying to find my way into the photography business and being my own boss.

Working nine-to-five has never been something that I aspired to, and although creating my own path is daunting 60 percent of the time, the other 40 percent is the greatest thrill. Whether it’s building a studio in my room for product photography or getting into freezing water for an amazing adventure shot, I am always eager to bring visions to life. Creating and capturing the beautiful moments is what makes me happiest and I am determined to make my dream of living a life doing things I am passionate about a reality. One of my latest challenges is taking on fashion photography for WildTomato magazine. Turn the pages and see!

RENÉE LANG

Books (page 90) An Aucklander now resident in Nelson, for the last 15 years I’ve run Renaissance Publishing, a small book publishing business specialising in non-fiction.

Previously I worked for several well-known publishing houses including Penguin and New Holland.

As an author I’ve written and contributed to various books, including Frommers New Zealand Guide (Frommers US), 101 Must-do Weekends and Auckland Harbour Bridge: 50 Years of a City Icon (both Random House NZ). I’ve also written for various Auckland-based magazines on a variety of subjects.

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OPINION

Working together for Marlborough

BY MARK PETERS, MARLBOROUGH DISTRICT COUNCILLOR, CHAIR PLANNING & FINANCE, CHAIR TEAM GROUP

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ike Nelson Tasman’s Project Kōkiri, referred to in the September issue Editor’s letter, Marlborough has had its own group working flat out since Covid-19 hit back in March. Called The Economic Action Marlborough (TEAM) Group, it was set up by Marlborough District Council (MDC) as soon as it was clear that Covid was going to affect so much of what we all thought was “business as normal” in our province.

TEAM’s mantra is ‘Mahi Tahi’, or work together, and the first phase was set up quickly with councillors, management, industry representatives, Iwi, professionals and government people.

The first task was to ascertain the required data to see where help, assistance and just plain money were urgently needed to smooth out business downturn and job losses as much as we could. Council in April allocated $2.2 million from its Emergency Events Reserve so that TEAM could give immediate support where it was urgently needed. This, among other things, helped key facilities and community groups, provided free parking in Blenheim and Picton, waived footpath licence fees

Love local Top 10 NZ views include two locally

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photograph of Hooker Lake in Canterbury has been judged New Zealand’s most beautiful view.

The picture was one of over 500 entries submitted of stunning vistas from across the country to a competition held by eye health charity Macular

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for cafes etc, provided business assistance directly through a voucher scheme, funded business survival webinars and set up buy local and promote Marlborough campaigns.

These were seen as quickly needed after an economic report commissioned from Infometrics painted a pretty bleak outlook.

Sixty projects TEAM’s first report – Phase 1 – was published in May this year and it identified 60 projects seen as urgently needing to be started to keep people employed, help local businesses and contribute to generating cash flow and economic activity in Marlborough. For its part MDC softened its procurement policy to allow management to allocate projects up to $1 million in each case without usual long processes involved, and brought forward a number of large projects to let out to Marlborough Contractors through normal tender process. In all around $65 million of works and projects had by early October been allocated and are in various stages of progress.

New normal A smaller TEAM group since July has commenced work on Phase 2 of the work.

This will involve concentrating on the businesses and industries which will be affected for longer term. Clearly that will be a lot around tourism, hospitality and retail. Again, we will collect as much data as possible and react as quickly as possible to allocate further funding and promote more projects which will assist in those areas most in need. This will include funding new initiatives, events and projects, and providing

Degeneration NZ. Images of Pouakai Tarns in Taranaki and Riwaka Resurgence (pictured) in Nelson Tasman complete the top three, with Lake Rotoiti at St Arnaud in 10th place.

The competition forms part of a campaign to highlight what New Zealanders risk losing if they don’t take their eye health seriously, ahead of Macular Degeneration Week which runs from 2 – 9 November. Those aged over 50 are most at risk, with one in

Mark Peters

training and job opportunities for the youth of our district who have taken a large brunt of job losses. The good news is that following phase 1 initiatives, job losses have been lower than Infometrics predicted. We want that lower still as we go into post-wage subsidy and post-Covid benefit times.

Already we are beginning to re-imagine what the new “future normal’ might be. In the short term this might include things as simple as those of us, young and old, who normally travel overseas, and cannot for some time, realising what amazing attractions, facilities and scenery we have around us. Maybe we all need to look, firstly at Marlborough and Nelson Tasman and then our whole country, through the eyes of the four million tourists normally attracted to our shores annually – perhaps they know something some of us don’t – yet!

seven affected, rising to a quarter of people over the age of 80.

Visit www.mdnz.org.nz to find out more.

NOTICEBOARD

Winning wines

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Little Shop of Horrors

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elson Musical Theatre ends its 2020 season with the iconic and cult classic musical Little Shop Of Horrors. Join accidental hero Seymour and the gutsy yet adorable Audrey as they fight for love, their lives and the very future of planet earth!

Little Shop of Horrors stars Daniel Allan, Laura Irish, Jonathan Moffat, Charles Anderson and Steve Hussey along with Sophie Mccarlie, Mackenzie Gardner, Aimee Borlase and Chris Fitzgerald. The season runs from 19 November to 5 December at Nelson Musical Theatre.

Tickets: www.iticket.co.nz

elson Tasman and Marlborough wines all feature in the Top 50 of this year’s New World wine competition winners.

Middle-Earth and Seifried Estate in Nelson Tasman, along with Sugar Loaf Wines, and Mount Riley Wines in Marlborough made the list with many more wines from all around the country.

Local wines to check out include Mount Riley Marlborough Riesling 2020, Seifried Nelson Gewürztraminer 2020, Villa Maria Cellar Selection Marlborough Riesling 2018, Lawson’s Dry Hills Reserve Chardonnay 2019, Stoneleigh Wild Valley Marlborough Chardonnay 2019, Wither Hills Marlborough Pinot Gris 2019, Sugar Loaf Southern Valleys Pinot Noir 2019, Framingham Nobody’s Hero Pinot Noir 2019, Middle-Earth Pinot Meunier Rosé 2020, Mount Riley “The Bonnie” Pinot Rosé 2020, Stoneleigh Marlborough Pinot Noir Rosé 2020, Mount Riley Limited Release Sauvignon Blanc 2020, Two Rivers Convergence Sauvignon Blanc 2020, Squawking Magpie Reserve Marlborough Sauvignon Blanc 2020, Villa Maria Cellar Selection Marlborough Sauvignon Blanc 2020, and Rapaura Springs Classic Sauvignon Blanc 2020.

New school for Richmond West

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he Ministry of Education has bought three hectares of land in Richmond West for a new primary school on Berryfields Drive.

The Government has not yet made a decision to proceed with the school and is currently consulting on the options of

Student film festival

Proposed changes to Tasman’s freedom camping bylaw

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he public has until Monday 16 November to make submissions on the Tasman District Council’s proposed changes to its Freedom Camping bylaw.

The changes are aimed at addressing the main concerns from the community and protecting the rights of residents and the health of the environment without putting a blanket ban on freedom camping.

Submissions close at 4.30pm on Monday 16 November. The full Statement of Proposal is available on

growing existing rolls, relocating Ranzau School to the new Berryfields site or building the new school.

A community survey concluded in mid-October and schools had until the end of October to submit input. A report by the facilitator Janet Kelly is due with the Ministry of Education by the end of this month.

the website, www.tasman.govt.nz and at all council offices and libraries.

Following the consideration of submissions, final changes will be considered by the Taman District council at its 3 December meeting, to allow any changes to be in place for the rest of the summer camping season.

t’s movie time. The 18th Briefs 2020 Student Film Festival airs at Nelson’s Suter Theatre on 4 November. This year’s exciting programme is spread over two sessions; documentaries from 6pm and drama films from 8pm. This year’s offering include a selection of creative and thought provoking films created by Media Studies students from Nelson College for Girls, Nelson College and Nayland College.

Tickets are available from the Finance Office at Nelson College for Girls or by emailing: anna.hickman@ncg.school.nz

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Photo: Dominique White

MY BIG IDEA

Look after your hearing B Y T R A C Y D AW S O N , E D U C AT I O N A N D C O M M U N I C AT I O N M A N A G E R , HEARING NELSON

What is your Big Idea?

Hearing loss in our youth is on the rise.

We need a community-wide approach to encourage our young people to preserve their hearing through self-regulation. Port Nelson has agreed to sponsor the Hearing Nelson Dangerous Decibel workshops to schools. This means that from September 2020 and throughout 2021, Hearing Nelson can significantly increase the number of young people receiving vital information about why it is so important to preserve their hearing. Many young people do not appreciate that when you lose your hearing it doesn’t come back.

The Dangerous Decibel workshop to school children is very interactive and gives students an appreciation of how easy it is to damage the tiny hair cells within the inner ear.

They get to understand ‘dangerous decibels’ and how long they can listen for at different levels. For example, traffic noise can be up to 85 decibels; this means you can listen for eight hours before the hair cells become damaged.

The top of an iPhone is 100 decibels; this small increase in decibels has a significant effect on the listening time as every three Above: Tracy Dawson takes a workshop with students at Victory School in Nelson 12

decibels it rises, it doubles in its force. You would only get 15 minutes before the hair cells come under strain. A speaker can be 115 decibels and you would only get 15 seconds.

Safe listening guidelines: • Listen at half volume for no more than 90 minutes (headphones or ear buds) • Wear ear protection when using power tools

Manager for Hearing Nelson, I facilitate the workshop for students at primary and intermediate schools across the region and assembly talks for college students. The aim of the Dangerous Decibel workshop is to increase the awareness of how easy it is to damage hearing, what are the causes of hearing loss, how to recognise signs of hearing loss and how to prevent hearing loss.

Who does it benefit?

• Walk away from loud sounds • Invest in a set of washable ear plugs and wear them at noisy events such as speedway, concerts or when partaking in noisy recreational activities • Enjoy quiet time

How did it eventuate?

Auckland University is running hearing screening tests in pilot schools around the country. The results are indicating that one in three of our youth is showing signs of hearing loss due to unsafe listening habits such as listening to their music too loud for too long!

How does it work?

As Education and Communication

School children from age eight to 18.

How do people become involved?

Hearing Nelson encourages families to talk about hearing-related issues, to encourage screening hearing tests, to monitor the volume and time spent listening to music through headphones and ideally, to buy their children a set of washable ear plugs so that they can get into the habit of self-regulating and wearing the ear plugs at any event that is over 85 decibels. The earplugs typically reduce the decibels by 20dB. For more information about where to buy ear plugs email Tracy at Hearing Nelson on education@hearingnelson.nz. www.facebook.com/hearingnelsonnz. www.hearingnelson.co.nz

Little Bird Audiology is Nelson Marlborough’s only independent and locally owned hearing care provider. Jackie Clemmer brings 15 years of experience and a commitment to our community.

Hearing House, 354 Trafalgar Square, Nelson Please contact Jackie via email @ jackie@littlebirdaudiology.co.nz 021 612 473 or 03 539 1466 Find out more @ www.littlebirdaudiology.co.nz

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Snapped WildTomato goes out on the town…

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Vic Public House Re-Launch Trafalgar Street, Nelson PHOTOGRAPHY BY STEVE HUSSEY

1. Brennan Geddes & Janet Watt

5. Graeme & Jess Davidson

2. Carolyn Columbus & Stephanie Drury

6. Al Columbus & Chris Butler

3. Rachel Hellyer, Angie Wentzell, Breffni O’Rourke & Lynn Hellyer

8. Samuel Johnson & Paul Vining

4. Sally & Ian Williams, Fiona & Rob Oliver

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7. Kim Odendall & Simon Duffy 9. Alex Ridsdale & Howard Williams

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SNAPPED

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Jack’s Netball 40th Celebration The Boathouse, 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. Angie Scoble, Mel Ramsay, Robyn Leonard, Erika Newport & Dallas Ward 2. Charmaine Nicholls, Kimberly Morrison, Maree Claridge & Chris Garner

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5. Marie Davidson & Jan Willcocks 6. Leesa Gibbons, Toni Burn & Lara Goulding 7. Faye Eden & Lindsay Hikuroa

3. Poppy Taggart, Alesha Oakley, Brylee Orpwood & Sophie Mellor

8. Helen Marnank, Sandra Coles & Fiona Black

4. Ani Waitai, Hannah McCulloch & Claudia Wood

9. Michelle Hunt & Joanne MacDonald

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RE-DESIGNS ARE OUR SPECIALITY

Let us create something new from your old pieces of unworn jewellery

Find our studio & workshop at 238a Queen St, Richmond | Ph 03 544 9293 | Visit www.rocs.co.nz | Follow us on 15

SNAPPED

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Dr Feelgood Launch Tasman Bay Food Company, Brightwater P H O T O G R A P H Y B Y R AY S A L I S B U R Y

1. Marcelo Flamini, Debora Lopez & Julieta Lator 2. Lynette & Brian Hirst & Rob Murdoch 3. Zoe Alderson, Marina Hirst Tristram & Nic Rossiter 4. Kelly McLeod

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5. Sarah Allen & Ian Collier 6. Abby Logan & Zoey Mills 7. Ainslie & Mahe Pomeroy & Marina Hirst Tristram 8. Keegan Jordan & Nathan Baird

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welcomes Mark Brown to the team as our dedicated Marlborough representative.

It has never been more important to connect with your clients.

Contact Mark and find out how we can help.

Increase your business visibility to build your sales.

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Mark Brown BUSINESS DEVELOPMENT MARLBOROUGH

027 438 2388 • mark@wildtomato.co.nz

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Bayleys Friday Night Feast Central Blenheim

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PHOTOGRAPHY BY ADENA TEKA

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1. Laure Huynen, Mike Just & Stephanie Armstrong

4. Ashley Robinson & Will Stace

2. Antony Page, Ingrid Penfold, Punit D’souza, Lauren Ellis & Jeremy Griffiths

6. Stacey Hopkins & Jessica Harnett

3. Amy McNamara, Christina Chaston & Rachel Compton

8. Andrea Harnett, Harold & Genevieve MacDonald

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5. Paul & Dee Smith

7. Viv & Nev Patchett

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#TGIF THANK GOD IT’S FRIDAY! At Quench Bar | your favourite local EVERY FRIDAY THROUGH SUMMER Happy hour from 4pm to 7pm $6 beers | $10 cocktails | $8 glasses of wine Quench is at Chateau Marlborough Hotel, Corner of High and Henry St, Blenheim. Ph: 0800 752 275

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SNAPPED

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1 Tasman Mako v Bay of Plenty Trafalgar Park, 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. Heather Bryant, Craig Burnett & Jenny Burnett

5. Syd Lambert & Dave Macdonald

2. Richard Mahood, Kevin Knapp & Kris Cumpstone

6. Sarel Nienaber & Pete Walker

3. Dave Orr, Peter MClay & Rob Gibson

7. Mary Burns & Henric Nienhuyson

4. Trent Inch & Matt Weir

8. Emily & Jay Thomas

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WildTomato Tasman Mako competition winner We are excited to announce the winner of our Mako Commemorative Jersey and two game tickets is Angela White.

Thank you to all those who entered.

Nelson Tasman and Marlborough’s magazine

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SNAPPED

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2 Marina to Marina Picton Foreshore

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. Bronwyn Scott, Pam Barker & Carol Singleton 2. Barb & Jeff Page

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3. Pam Pullar, Tony Cronin & Sarah Petersen 4. Sarah Van Dyk & Jayne Harrison

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5. Greg & Debbie Cox 6. Judith Bagley & Ann Stewart 7. Patrine & Alex Cambie 8. Lyn Talbot & Linda Thompson

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INTERVIEW

Engineering in his veins B Y J A C Q U I E WA LT E R S | 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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hen Takaka-born engineer Keith Knapp holds the cast iron punch made by his ancestor blacksmith and wheelwright Edward Arthur Knapp, two of the major forces in his life are brought into focus – the importance of a job well done and the love of family.

Edward Knapp arrived in New Zealand from Portsmouth, England with his parents in 1873. Soon after, he established a business in Motueka using his much-needed practical skills.

The intervening generations have continued to show the importance of well-honed trades applied to solving problems and empowering industry.

Douglas and Knapp coachbuilders were a feature of the Motueka High Street in the early 1900s. Keith’s grandfather then went on to have a shop where he built and repaired bicycles. Keith himself has applied his skills to the tobacco and horticulture industries, and latterly to boat building as the guiding force behind Abel Tasman Sea Shuttles.

One of seven children, Keith grew up in Golden Bay where his father leased the Upper Takaka Store before building the Swan Store by what was then the brand new Motueka High School in Grey Street.

Keith’s childhood involved a lot of time spent outdoors creating his own fun with his three older brothers.

“We spent a lot of time on Hoddy’s Hill,” says Keith. “We made sledges and we’d steal mutton fat from the fridge and run it down the runners of the sledge and come tearing down the hill. There was a fence at the bottom that caught you so you

“…we’d steal mutton fat from the fridge and run it down the runners of the sledge and come tearing down the hill.”

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couldn’t go on the road. By then the fat had run off the thing and it had slowed down anyway!

“In winter the pond would freeze over and we’d try to skate on it. We also used to make our own radios. My older brothers and I did lots of things together. I was most upset when they went to school and left me on my own with my younger sister.”

Keith got his first taste for business managing paper runs at a young age and took on his first employee to do one of the paper runs for him when he was just 11-years-old.

Next came a long association with the tobacco growing industry.

“I got a semi-permanent part-time job with a guy doing tobacco work.

It was basically year- round with him after school and in holidays. We started in the early spring putting the seed beds down and making the seed and then I’d go into ground preparation work, then we’d plant the tobacco and cultivate it and fertilise it and then we went on into harvesting. We then spent the winter grading it all.”

But it was what was going on in the workshop that really piqued his interest. Keith’s passion for doing a job correctly may well have been instilled in him as a teenager working alongside his friend local engineer John Miller while Keith was still at high school.

Finding love

Another long relationship started at that time. Keith met his future wife Heather when she was in the third form and he was a year her senior. The couple spent their time fishing and hunting with friends, with Keith involved in motorbike racing and Heather pursuing her career as a hairdresser.

Above: Keith Knapp onboard one of the 17 vessels he has built during the past 20 years Opposite page: Clockwise from top - The signature ramp Keith invented to help keep passengers’ feet dry; one of the sea shuttles

“It was a busy place, right from when we were kids. I used to help Mum feed the calves. I wasn’t even 10 at that stage.”

Like Keith, Heather came from a family that valued hard work and her childhood was an industrious one. Heather’s father had bakeries in Collingwood and Ashburton before serving in the war and taking up dairy farming near Kumara. The family sold the farm and moved to Motueka so Heather and her sister didn’t have to go to boarding school.

“He had some sheep and cattle, dry stock and he grew dwarf tomatoes. We’d have a 40-tonne contract of dwarf tomatoes to pick.

So of course we were all out there picking after school and through weekends in the heat of summer. We also grew burley tobacco, which was hand tied in those days and air dried. We also grew Cape gooseberries. We’d pick during the day and at night we’d have to sit and shuck them. It was a busy place, right from when we were kids.

I used to help Mum feed the calves. I wasn’t even 10 at that stage.”

After leaving school and serving his apprenticeship with Fairway Services, Keith worked for Baigents, and then went on to GBH Bakeries which included rebuilding the bakery in Nelson.

A business partnership

Nine years after they first met, Keith and Heather married in 1971. At around the same time Keith and his brother Roger established Falcon Engineering, which became Knapp Engineering when the company was registered in 1973. Never one to miss an opportunity for innovation, Keith built the pram for the couple’s first baby.

Keith and Roger ran their engineering business very successfully for 15 years before deciding to pursue different interests. For Keith, the years that followed featured a variety of projects, including running a tea factory when a co-op started growing green tea in Motueka.

“I had regularly visited Japan to buy machinery and bring it back,” says Keith, “and they asked if I’d go and look at the tea industry over there. So I put together the factory for them here.

They sent me out to Japan on two occasions to learn the process of tea and I ran the factory here for two or three years and trained another guy to do the other shift. We believe that we were the only people outside of Japan qualified to process Japanese green tea.”

Many of Keith’s projects involved importing and reassembling machinery and it was his ability to figure out a problem and then build a workable solution that led to the venture that has occupied the last 20 years of his working life.

“Tim Jenkins wanted a boat for a new water taxi service into the Abel Tasman National Park,” says Keith. “We couldn’t find one to buy so we decided to build one, with the assistance of boat designer Tim Barnett. My wife Heather and I went into partnership with Tim Jenkins thinking it’d be a good retirement business – little did we know what was ahead!”

Seventeen vessels in 20 years

Last month, Abel Tasman Sea Shuttles reached the milestone of 20 years in business. During those 20 years Keith has built 17 vessels for the business, along with many other pieces of equipment and innovations such as ramps to get passengers on and off the vessels with dry feet, and propellers that tilt to one side of the vessel to allow the vessels to operate in very shallow water without disturbing the sea floor.

“Heather and I went into partnership with Tim Jenkins thinking it’d be a good retirement business – little did we know what was ahead!”

Heather recalls him using meccano parts to figure out boat designs on the lounge floor before scaling his creations up to size. The creations themselves have certainly been impressive, such as their 150-seat passenger vessel Crusader and last year’s similarly-sized vessel and Keith’s pride and joy, Innovator. As part of the celebration of each new vessel, which Keith and Heather liken to the birth of a new child, Heather takes a photo of every vessel when it’s launched at Port Motueka and makes its way to the Abel Tasman National Park for the first time.

21

Photo: Supplied

When you ask Keith why he contributes to the community in this way he simply says, “Because we can.”

Community spirit

Photo: Supplied

Since 2000, the Abel Tasman Sea Shuttles business has grown to employ seven family members across three generations and a total of 45 staff during the summer peak season. Two of Keith and Heather’s children – Greg and Debbie – work in the business with their daughter Michelle pursuing land-based work interests in landscaping and gardening.

Alongside growing a successful business Keith has made an impressive contribution to the local community that he and Heather so clearly cherish. This includes contributing more than half a million dollars to the community as ‘in kind’ or donations, including raising more than $100,000 for Rotary. Despite not being a member of Rotary, Keith’s contributions have been recognised with his naming as a Paul Harris Fellow and receiving the organisation’s Sapphire Pin – both accolades that are seldom awarded and even more rarely given to people outside of the organisation. Keith also spent months relocating buildings now used by the Motueka Hospital, all at no charge to the community.

Another notable contribution Keith made more recently was by providing relief to the community of Golden Bay using

his barges to transport people, supplies and equipment and even to relocate cars during the Takaka Hill road closure due to Cyclone Gita.

When you ask Keith why he contributes to the community in this way he simply says, “Because we can.”

A passion for problem solving

Looking back on his life, Keith is somewhat amazed by the changes he has witnessed. “I’ve used horses to harvest crops, seen a man on the moon and the advent of computers, and now a pandemic.. Who knows what change is ahead, but I do feel that our generation has lived in the best country in the world at the best time.”

While Keith describes himself as lazy his lifetime of industriousness belies this description. Drill down a little deeper, and it’s easier to understand that what Keith is really talking about is his passion for problem solving. He likes to think of the best way to solve a problem and look for the easiest route to achieve a really good outcome.

“I don’t like doing anything unless I think it can be done right,” says Keith. “I hate doing unnecessary things. I think about the easiest way to do things for the best result at the end. It’s the ‘seven Ps approach’; proper prior planning prevents piss poor performance!”

As the couple contemplate the challenges the tourism industry faces in the wake of Covid-19 Keith is philosophical.

“You’ve just got to have faith and keep onward and upward,” says Keith. “It takes a while to get it in your head that it’s reality and it’s not a five minute fix and it is going to be here for a while.

I think if you can accept that then you’re most of the way there.

It’s just about adapting to the environment and adapting to suit what you can do.”

If anyone has the skills to do just that it’s Keith Knapp, and with Keith and Heather’s grandson Jackson now the third generation to hold a skipper’s ticket, the family are looking to the future with pride.

From top: Clockwise - Keith, Heather, Greg and Jackson; moving the building for the hospital

22

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0800 25 29 25 23

LOCAL CONNECTION

Ashes to beautiful ashes Flamedaisy glass artist Anthony Genet has a sideline in touching memorials, Renée Lang discovers.

PHOTOGRAPHY DOMINIQUE WHITE

F

lamedaisy is well known to Nelsonians and visitors alike for the exquisite pieces of hand-blown glass Anthony Genet creates, many of which find their way to overseas collectors of fine art. His gallery and studio are housed in an attractive art deco building at Trafalgar Square.

So how did this beautiful space come by its name? Anthony is quick to acknowledge the creativity of his ex-wife Berinthia (Berry) Binnie Genet: “She thought it would be a great name for a child, but as it happened the business came into being first.”

Flamedaisy was established 22 years ago by Anthony and Berry. Before that, he saw himself as “just a goofy artist”. Glass – neon in particular – has always been his passion.

Above: Anthony Genet in his retail outlet Opposite page: Clockwise - Anthony Genet with one of his creations; other examples of hand-blown glass 24

“The first part of making neon is manipulating the glass and so one thing led to another and 30 years later I’m still manipulating glass.”

But what is neon actually about? Anthony is happy to explain: “The technical definition is cold cathode discharge lighting, with an incredible 97 percent energy efficiency because it’s about giving off light – the remaining three percent is heat. It’s also incredibly long-lasting as there’s nothing in it to wear out.”

As a glassmaker he uses just about every material on the periodic table to add specific properties to any piece he might be working on. The three main ingredients involved in making glass are silica sand, limestone and soda ash, just as they were back in ancient Egyptian times.

Other additives give different properties, such as calcium phosphate, or bone ash, which, when melted into glass, gives an opalescent quality. “It adds an opaqueness, but it’s also able to transmit light,” says Anthony. Other colours are achieved by melting different metals into the glass.

Lasting memorial

The bone ash that glassmakers use comes from animal bones, but some years ago Anthony began wondering about the potential of human bone ash. After the death and subsequent cremation

“They give family members something to hold, which gives them a physical connection with their loved one.”

“A little bit can go a long way; it’s really just about the essence of the person.” of his grandfather, George Genet, a landscape artist, Anthony asked his family if he could use a portion of the ashes.

“They gave me a Tupperware container with some of his ashes and I did a few experiments.” The results were successful in that the pieces Anthony created were not only beautiful objects in themselves, but they preserve a cherished family member’s ashes in a unique way. About 15 years ago he used some of his grandfather’s remaining ashes to create a glass artwork depicting the Nelson landscape. He subsequently gifted the work to Nelson Cathedral, where it can be seen on display.

Anthony isn’t the only glassmaker who works with human ashes, but he says there’s a growing awareness in the community that incorporating a small portion of them into a glass artwork is an option. “I get referrals from funeral directors who will sometimes just pass on my contact details, and other times they will pass on the actual ashes.”

He also hears from people who want to send family members overseas a little keepsake and so he’ll incorporate the ashes in a series of, for example, glass koru so that everyone has the same thing.

“The main reason why people ask me to make these pieces is because they are tangible. They give family members something to hold, which gives them a physical connection with their loved one.”

Firing the furnace

Larger, more complex pieces require Anthony to run the main furnace, which is not an everyday event. He recently built a smaller furnace capable of melting up to 10kg of glass at a time, which is ideal for making glass jewellery and other small pieces.

As for how much ash is used in each piece, this can vary enormously. “It depends on the project, but often I use just a very small amount – literally a fingernail-sized portion of ashes. A little bit can go a long way; it’s really just about the essence of the person.”

Occasionally he’s asked to use all of a person’s ashes in one piece. He once created a lamp using the complete ashes plus a portion of sand from Rabbit Island, melted into the glass. “It had been a happy place for that person and part of a collective memory.”

“Flamedaisy is bigger than me and although it’s my business, I see myself as working for it.”

In any event, while people’s reactions to receiving a handcrafted glass piece are varied, they are all positive. Anthony recalls one person in particular saying the deceased had been made “beautiful again”, while others have told him they love the connection it gives them with the departed.

Anthony is also happy to create pieces incorporating the ashes of a beloved pet and has been quietly offering this service for some years now.

He doesn’t promote the memorial artworks but word travels and Anthony is now creating more and more of them. He prefers to meet family members face-to-face, rather than using an intermediary.

“The word ‘No’ is my least favourite answer to a question so if I can do what they want, I will do it. But once I’ve met them, and if I don’t think I can meet their expectations, then ‘No’ becomes the best answer.”

Cog in the machine

Anthony is also quick to acknowledge that his studio and gallery owes much of its success to the support he receives. “Flamedaisy is bigger than me and although it’s my business, I see myself as working for it. I’m just a cog in the machine. It involves more than just me to make it work and I’m really lucky to have such great people willing to give me a hand.”

Neon remains his great passion, but Anthony tends to confine working on his design projects to the winter months when there are fewer people about. Come summer, when his glass-blowing equipment is humming, he’s happy for people to visit the studio and watch him in action.

25

R I S I N G S TA R

Back to her roots

“We’re not a fancy place, but we have a standard, and we’ll deliver it the way we want.”

H O L LY O S M O N D

B Y A L I S TA I R H U G H E S | P H O T O G R A P H Y C A R R I E D O B B S

H

olly Osmond has a simple recipe for making Takaka’s iconic Roots Bar the success it has become.

“Have a bit of swagger,” she laughs. “Don’t conform your business out of fear of what people are going to think – just be whatever you want your business to be, and they will work around that.”

It sounds uncompromising, but fitting in with Roots Bar’s ethos is always a rewarding and inclusive experience, as the happy throng of farmers, families, alternative lifestylers and travellers on any given night shows.

“We’re going to give you great service, the best food in town and awesome, locally handcrafted beers. We’re not a fancy place, but we have a standard, and we’ll deliver it the way we want.”

Although only in her mid-30s, Holly has packed a lot of experience into those years, defining her and what she now provides for the community she grew up in.

Above: Holly Osmond at the Roots Bar Opposite page: Serving up good times in Takaka 26

“We moved to Takaka in 1988,” Holly recalls. “The Roots Bar building was the Department of Conservation, and I remember it was the first thing I saw as we drove into town. Who would have thought that 30 years later, I’d be running my own business from there?”

Holly left school with acting aspirations, but a retail job in Christchurch quickly led to an opportunity to move to Melbourne. It was here that she gradually gained experience in the hospitality industry.

“I worked at a café in the middle of the gardens in Melbourne, which was a happening, busy kind of place. And then I had a job controlling the door list of a nightclub, so we’d go there and party. I became involved in the Kiwi drum ’n’ bass scene, which was quite big over there, and became well-known on the events and promotions circuit.”

Making contacts in the music industry began to shape Holly’s path, and she moved to booking live events and DJs. “I was freelancing with a company called Fractured and Niche Productions, responsible for tours and events. So I would pick up acts from the airport: Erykah Bahdu, Ghostface Killah and his entourage, Fat Freddie’s Drop and the Kiwi music crews.

And I’d get free tickets to all the parties around Melbourne.”

Change of pace

Holly moved to manage the city’s iconic Section 8 bar for three years, which is still there in Chinatown to this day. But eventually even she had to concede that it was time for a break.

She took time off to backpack around South America for a year, and a few months after returning to Melbourne, her Golden Bay past finally came calling.

“My brother had bought a restaurant in Takaka and asked if I could come back and help him out for the first summer. I also worked at the Roots Bar for a couple of weeks to help out the then-owners.”

Although only returning to her hometown for a season, Holly met her ex-partner, Jamie. The couple embarked on some overseas work and travel together, and while visiting friends in Australia, they received an unexpected offer. The Roots Bar was now up for sale, and the owners wanted to know if she and Jamie were interested.

“So we made some phone calls, borrowed some money, and hopped on a flight home the next day. We opened on March 14, five years ago, and people came in to see who the ‘new face’ was behind the bar.”

And they haven’t stopped coming in since. Holly had a clear idea of how she wanted to apply her knowledge and experience gained overseas.

“You don’t have to be in a big city to be hip and have a really cool edge. And Takaka is a small town, but with the heart of a city.”

The previous owners had already established a live music aspect to the Roots Bar, which Holly was well suited to expand on.

“And Jamie is a great chef and really brought a great menu to this place. We talked a lot about the food we wanted to do.

‘Legit’, wild, actual free-range and ethical. I didn’t want to serve people food that I wouldn’t eat myself.”

“You don’t have to be in a big city to be hip and have a really cool edge. And Takaka is a small town, but with the heart of a city.”

H O L LY O S M O N D

“Legit’, wild, actual free-range and ethical.

I didn’t want to serve people food that I wouldn’t eat myself.”

H O L LY O S M O N D

Holly bought out Jamie 18 months ago, and with her new partner Chris has plans to develop the dining area outside. “There’s a beautiful view out there and it gets all the afternoon sun.”

Roots Bar enjoys a well-earned reputation for offering something special, and Holly didn’t even let the Covid-19 lockdown faze her for long. Quickly coming to grips with a takeaway delivery app called ‘Bopple’, a limited menu was once more made available to grateful housebound burger fans in Takaka. And as Covid-19 restrictions gradually eased, she was one of the first to open her doors again for socially distanced dining.

Be awesome

Holly’s return to business as usual saw her launch a successful fundraising campaign, in collaboration with The Mussel Inn, after their survival as live music venues was impacted by the pandemic restrictions. The campaign was aimed at regaining lost revenue, so they could continue to book future gigs.

The Roots Bar dance floor was finally declared open for the first time since lockdown on a riotous mid-June Saturday night which just might become part of local legend. “And THAT is how we party!” posted Holly on the bar’s Facebook page the following morning.

But she also believes in the importance of having a life outside of work.

“We’ve chickens and a beautiful garden which I’m really passionate about. I grow a lot of produce at home and I think I’m finally getting the hang of it. And we enjoy taking the dog to the beach.”

Holly admits that she’s always been lucky with the staff who have come to work for her because they like what Roots Bar is doing. And her advice for the people who come to enjoy Takaka’s best food and live music?

“I guess one of the statements that we’ve always had is: ‘Please be awesome’.”

27

FA R M I N G F O C U S

Cultivating buffalo, milk and cheeses WORDS & PHOTOGRAPHY BY FRANK NELSON

M

ost people when they want cheese just pop down to the local supermarket. However, Blenheim businessman Nick Clifford took things a bit further … he went on TradeMe and bought a herd of water buffalo.

In fact, it wasn’t really such an impulse buy. Nick is an enthusiastic cheesemaker and, when it comes to soft cheeses such as mozzarella, the experts agree you can’t do better than buffalo milk.

He had been thinking of getting just a few of the animals to start with and slowly breeding up the numbers. But when he saw this herd of 20 for sale at Maungaturoto, about 90 minutes north of Auckland, he couldn’t resist.

Buffalo can live to about 25 years – roughly twice as long as cows – and keep producing milk much longer too though the volume is generally significantly lower than that of a cow...

28

The huge beasts were already well socialised and producing milk, but the then owners became entangled in a land use dispute and decided to sell. Nick knew the herd was commercially viable and decided to take his dream to the next level.

Though he actually bought 20, by the time they reached Marlborough he had 21 after an unexpected calf was born along the way. That youngster is now about one with the others ranging up to eight years in age.

Adult buffalo can cost between $5000 and $6000, two or three times as much as a cow, and Nick hopes eventually to grow his herd to around 30 or 40 animals.

“I’ve always had a passion for cheesemaking and at some point wanted to jump into a commercial venture,” says Nick. “I didn’t want to just do the two run-of-the-mill ones (cow’s milk and sheep milk).

“I had thought about milking sheep but could never get very excited about that. I was looking for a real point of difference, a niche market.”

Nick is an experienced home cheesemaker and has some commercial training having taken classes with master cheesemaker Neil Willman, of the New Zealand Cheese School, at Putaruru in the Waikato.

For aspiring and experienced cheesemakers alike, buffalo milk is considered the ‘Holy Grail’ for a whole host of reasons; to start with its naturally occurring A2 milk which comes loaded with calcium and protein but is low in cholesterol.

“My direction for cheeses with the buffalo will be more around the soft fresh cheese market as that’s what the milk is suited to,” says Nick. “The buffalo milk is an amazing product … it makes very good soft cheeses.”

“My direction for cheeses with the buffalo will be more around the soft fresh cheese market as that’s what the milk is suited to.”

NICK CLIFFORD

He’s especially keen to begin making what he calls the “true mozzarella”, something consumers in Italy have long enjoyed but which is unfamiliar to many New Zealanders whose mozzarella is made from regular cow’s milk.

Other soft cheeses might be in the style of camembert, brie and creamy blues while Nick also intends making a rich, creamy yoghurt and is eyeing the possibility of a specialist milk supply.

“I believe there’s a good market for buffalo products in New Zealand and there’s a very limited supply currently. In time I think you might see more people doing this but it’s always going to be a niche product.”

Water buffalo are a rare sight around the top of the South Island. Nick says the majority of buffalo in New Zealand are in the Auckland area with a small farm, Wairiri Buffalo, located inland west of Christchurch.

That’s why a herd of these gentle giants quietly grazing in paddocks at Rai Valley has been turning heads as people zoom past on State Highway 6 between Nelson and Blenheim.

Nick says the animals are very social and have a welldefined pecking order. They also have a very quiet temperament and, having been hand-reared and milked, are comfortable around people.

Long-living

This herd is grazing part of 85 hectares that Scott Archer leases mainly for dairy cows. And once they get to know a person, like they do Scott, they are quite mellow about having their heads scratched or their backs rubbed.

Buffalo are regarded as self-sufficient, low-maintenance, healthy and resilient animals that can graze and eat all sorts of tough plants and weeds that cows would not normally touch.

“They’re pretty hardy,” says Scott. “They’re also very inquisitive and very smart. They are very solid animals and they have those horns but they are not aggressive towards people.”

From top: Clockwise - Nick Clifford; The natural instinct of the adult females is to pack in protectively around the young calf Opposite page: - Rai Valley farmer and water buffalo minder Scott Archer with some of the herd

Buffalo can live to about 25 years – roughly twice as long as cows – and keep producing milk much longer too though the volume is generally significantly lower than that of a cow.

Nick says buffalo produce maybe five to six litres a day compared with around 20 to 25 litres for a cow but the amount of buffalo milk solids used for cheese is about twice per litre the amount in cow’s milk.

This herd came to New Zealand from Australia. Nick thinks they are probably a hybrid of two major bloodlines, the river and swamp buffalo, and that their original ancestry is likely from India.

As their breed names suggest, buffalos do like water and love to get into ponds or lie around on wet, swampy ground; Nick says they’ve already found a few favourite wet corners of the paddocks in Rai Valley.

Project in progress

The buffalo are not producing milk right now. However, Nick plans to buy a bull from Canterbury to put with them in November which would mean calves being born around next August to begin the milk production cycle.

Calves will be hand-reared after a week or so to get them used to human contact. Heifers will be kept to increase the size of the herd – they start milking at about age four and reach peak production at six – while the males will be grown for their meat.

Since 2018 Nick and his brother Darren, together with their wives Bekka and Sarah, have owned Premium Game, a business which sources, processes and sells South Island wild game meat such as venison, tahr, goat, pig, hare and rabbit.

However, he’s not sure at this stage how the buffalo meat will be processed. “They’re not easy commercially because they’re a horned animal and there are no slaughter houses in the South Island that will kill horned animals.”

That, along with handling the sheer size of these animals, makes the killing process quite a challenge. “Ideally I would love to put the meat through here (Premium Game) but there’s still work to be done on that market,” says Nick.

29

C R E AT I V E C O U P L E

Making it happen post-pandemic

BY BRENDA WEBB | PHOTOGRAPHY ADENA TEKA

I

n October 1999, Marlborough couple Juliet and Steve Gibbons took a gamble. Steve quit his well-paid job while Juliet, fresh from finishing a communications degree, gave up any chance of finding one, to buy a fledgling local tourism business called Action in Marlborough. The business was owned and operated by local identity Peter (Wally the Wonderman) Bruce and specialised in rafting trips on the Buller and guided walks on the Queen Charlotte Track.

Juliet had worked as a guide for the company and while there was no guarantee of future success and neither had business experience, the opportunity appealed. “It seemed

Above: Team Gibbons, from left,Lizzie, Steve, Juliet and Ben Opposite page: Juliet making it in Marlborough 30

like a great idea at the time – I’d fallen in love with the Queen Charlotte Track and the Marlborough Sounds and I didn’t need to encourage Steve much,” recalls Juliet. “We never realised how hard it was going to be.”

Both Juliet and Steve grew up in Marlborough and went to local primary schools and Marlborough Girls’and Boys’ Colleges respectively. An avid outdoors man and keen hunter, tramper and fisher, Steve worked at the freezing works earning exceptional money. Meanwhile Juliet had always wanted to be a writer and badgered Marlborough Express editor, the late Reg Spowart, for a job. He took her on for work experience which morphed into fulltime, including a year’s sabbatical for her to complete the Wellington Polytechnic Journalism Course.

New direction

She spent four years at the Marlborough Express then, in 1996 moved to Wellington to take up a job with Tourism New Zealand.

Realising she needed to broaden her skill base she signed up for a communications and marketing degree through Massey.

She was enjoying life in Wellington but Steve had come into her life while she was at the Marlborough Express. “Try as I might to get the mountain boy to the city I failed,” she laughs.

“He was born and bred in the outdoors.”

“It seemed like a great idea at the time – I’d fallen in love with the Queen Charlotte Track ...”

“It’s only taken 20 years but finally I get to dedicate myself to a job that is purely communications focused. I can’t wait.”

It was during university holidays that Juliet first experienced the Queen Charlotte Track through a friend, Kate Batten, a guide with Action in Marlborough. “Funnily enough, my very first walk on the track was with Kate as a journalist for the Marlborough Express,” she says. Her Marlborough Express story was picked up by the Sunday Star Times giving the Queen Charlotte Track profile a national boost. In due course Juliet became a guide with Action in Marlborough – the beginning of a long love affair with the track and the Marlborough Sounds.

Being young, enthusiastic and full of ideas, buying Action in Marlborough seemed an ideal fit for the couple’s outdoor lifestyle. Twenty years of hard slog followed as they refined the business, selling off the rafting arm to concentrate on the Queen Charlotte Track and moving from their Blenheim bedroom to, initially, the Picton Railway Station and then smart new premises on the Picton waterfront.

Juliet recalls those “hand to mouth” days when both she and Steve were crammed into the back bedroom of their George St house. “I remember we had a terracotta pot that we used to put our coins in. One particularly hard month we had paid all the bills and had nothing left so we emptied the pot and there was $200 which kept us going for another few weeks.”

Working long hours and employing good staff helped the business grow particularly in the last 10 years when the profile of the Queen Charlotte Track was raised (perhaps due in part to Juliet’s work on the Queen Charlotte Track Incorporated group) and the baby boom generation began embracing adventure tourism. “It was slow burn but eventually we got to the point where we were employing 15 staff in the high season and three to four full-time.”

Moving forwards

Wilderness Guides celebrated their 20th anniversary last October and the future was rosy. That all changed drastically with Covid-19. “We realised the seriousness of the situation pretty quickly,” says Juliet. “It really shows how fragile business can be – we’d just had our best season ever and then the phones starting ringing and people started cancelling.”

Ever the optimists, Juliet and Steve made a business plan to work on re booking people rather than cancelling and they managed to salvage some bookings but basically their business was stopped in its tracks overnight. They are forecasting a 60 percent drop for this coming summer season.

“There were tears and shock and we felt particularly responsible for our staff but we’d been in business a long time and knew that ultimately we could work through this – we’ve worked through other tough situations.”

For lockdown, Steve and Juliet and children Ben (13) and Lizzie (10) headed to their little piece of paradise, Mahana Lodge in the Queen Charlotte Sound, which their company leases for track accommodation. “We sorted the business as much as we could, we made sure our staff were okay and retreated to our safe bubble,” says Juliet.

During those long golden autumnal days they came up with a plan. “We decided there was only one way from here and that was up,” says Juliet. “Both of us had come from limited and

modest means as business owners and we’d built something significant. So we backed ourselves to do it again.”

They decided that one of them would have to go back to work outside the company and Juliet was the obvious one with her marketing and communications background, leaving Steve to run Wilderness Guides.

New roles

Juliet decided to take another gamble and launch her own business Kina Communications & Marketing and, along with Megan Boreham from Eyecatcher Designs, immediately applied for and won the Make It Marlborough campaign contract with the Marlborough District Council.

The campaign is a collective between Destination Marlborough, the Marlborough District Council and the Chamber of Commerce designed to encourage people to buy and support local and Juliet came up with the Dream It, Do It, Make It Marlborough slogan. “The only proviso for the creative bid was that it had to include the words ‘make it Marlborough’ and ‘support local’ so I came up with an aspirational statement to give it life,” she says. “It proves that out of change can come opportunities and I like to think I am giving something back to other businesses using my own experience from the past 20 years,” she says.

With her Make it Marlborough contract concluding early November and seeing an opportunity recently, Juliet applied for and secured the role of Communications Advisor for the Marlborough District Council, a full-time contract for the next 12 months. “It’s only taken 20 years but finally I get to dedicate myself to a job that is purely communications focused. I can’t wait,” she says.

Juliet and Steve are confident domestic tourism will keep them afloat and international tourism will return. They see Covid-19 as giving tourism in New Zealand a chance to reset and refocus. “All we can do as a business is focus on what we can control and not get worked up about what you can’t,” says Juliet.

31

EVENT SHOWCASE

Adam Summer Celebration hits the right note

BY FRANCES WILSON | PHOTOGRAPHY BOB BICKERTON

I

n April this year, when it became achingly obvious that live concerts and performances were having to be cancelled, the Trust of the Adam Chamber Music Festival saw the writing on the wall for February 2021. As a biennial event, the Festival features international and New Zealand musicians in a ten-day immersive festival. A large portion of the audience (also a mix of international and locals) commit to the full ten days, so that the sense of community around a central passion for chamber music is palpable. It was akin to cancelling a biennial family reunion – one in which everyone thrives on each other’s company – and so its absence was felt by many.

Within a couple of months however, the idea arose of a more intimate gathering with New Zealand musicians, and so the Summer Celebration was launched.

Co-artistic director Helene Pohl speaks with passion about the special nature of the Festival. “It’s always been about performers and audiences coming together for an uplifting

musical utopia, and we were devastated with the necessary decision to postpone the Festival until February 2022. But as soon as performance venues began reopening, we decided to start planning a celebration of the joy and potency of the shared music experience within our NZ bubble.”

As with the Festival, the Adam Summer Celebration is jointly curated by Helene Pohl and Gillian Ansell of New Zealand String Quartet. The Celebration is a compact version of the Festival, brimming with as much music as possible.

There will be seven concerts over four days, as well as artist talks, a masterclass and a workshop. While most of the concerts are in the Nelson School of Music auditorium, there are also two free concerts in Nelson Cathedral.

And as with the Festival, Helene and Gill’s absolute prowess is not only in the selection of artists, but also in the selection from the myriad possibilities of what they might perform together. The 2021 Adam Summer Celebration features New Zealand String Quartet (the core group of every Adam gathering), NZTrio, pianists Michael Endres and Richard Mapp, percussionist Naoto Segawa and singers Anna Leese (soprano) and Will King (baritone), as well as the 2021 Adam Troubadours.

The programme ranges from Bach and Beethoven, through Chopin, Brahms and Ravel, to Gershwin, Korngold and Koppel, with a healthy inclusion of past and current New Zealand composers, including two premieres.

Joint effort

Creating the programme is a collaborative process, between both the co-artistic directors, and the musicians themselves. “Having invited our artists, Helene and I draft an outline of the programme, putting in some of the special works we would like to do with them,” says Gill. “Then we ask the guests for lists of repertoire they’d particularly like to share. It’s quite a jigsaw and we do a fair amount of moving the pieces around as we iron out various artistic and practical issues before we’re satisfied we have the optimal version.

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“We have a tradition of spoken introductions by the artists in the concerts, so that even newcomers to classical music feel welcomed and included.”

“We are always looking to make balanced menus,” continues Gill, “both within the concerts and between them, so every listener can look forward to a wide variety of musical experiences. The masterclasses and interviews with artists have also become a highly valued aspect of our festivals, where audiences feel their connection with the artists and knowledge and understanding of their lives and musical outlook expand in a natural way.”

Welcoming

The family atmosphere is enhanced by the artists speaking about the works before each performance. “We have a tradition of spoken introductions by the artists in the concerts, so that even newcomers to classical music feel welcomed and included,” says Gill.

While the musicians know the programme well ahead of time, and learn their individual parts in advance, some combinations can only rehearse as a group once they arrive in Nelson a few days prior to the start of the event. This is an exciting time at the Nelson Centre of Musical Arts, with every rehearsal room in use by various combinations of musicians.

As an example, during the four days of the Adam Summer Celebration, German/New Zealand pianist Michael Endres will play solo Gershwin and Schubert, Chopin with cellist Rolf Gjelsten, Brahms with violist Gillian Ansell, Debussy with violinist Monique Lapins, Dvořák with violinist Helene Pohl and Rolf, and, as the final piece in the programme, the Schumann quintet with NZSQ. In addition, he will conduct a masterclass with local pianists. Given that variations on this scenario are repeated by all 12 artists over the four days, the Summer Celebration could be seen as an impressive exercise of versatility and agility by all the musicians.

Deep bond

When the Celebration went on sale in October, the first response was predominantly from out-of-towners, many of whom had booked flights and accommodation well beforehand. This is the expected ‘first rush’ of chamber music lovers who commit to all seven concerts, before sales were then opened up to individual ticket buyers. While international audiences will miss out this time, this allows for increased availability for locals. And while most of the artists have performed before in Nelson, seeing them within a curated series gives a deeper context to their performances. As Helene says, “Once the musicians and audience have shared this deep dive into the beauty and power of chamber music, we feel a bond that outlasts the time spent together and carries through into the next time we see each other.”

Photo: Garth Badger

G ILLIAN ANSELL

Festival Milestones

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he success and international notoriety of Adam Chamber Music Festival is due to a combination of factors: the passion and dedication from its co-artistic directors, the enthusiastic willingness of international and national artists to commit to a full ten days of musical collaboration and performance, the generosity of the Adam Foundation, the pristine acoustics of NCMA, and unwavering support from audiences for high-quality music in an intimate setting.

The Festival sets itself apart from other festivals by the fact that 20 percent of its audiences are internationals, who help to contribute more than $6 million to the local economy.

Because the Adam Chamber Music Festival is made up of internationals both as artists and audiences, it was unable to proceed as originally scheduled for February 2021. And so the Adam Summer Celebration was born – all NZ artists and audiences, more compact in just four days, but still with the exceptional performances, excitement of collaborations and community between music-lovers.

1992: First Chamber Music Festival at Nelson School of Music

1997: Adam Foundation became principal sponsor. Also the first year with international artists

2019: The 14th Adam Chamber Music Festival presented 30 artists in 48 events over 10 days, performing a staggering 91 works, including 16 by NZ composers and five world premieres

2021: The first Adam Summer Celebration (4-7 February)

Adam Summer Celebration is on 4-7 February 2021, predominantly at Nelson Centre of Musical Arts. www.music.org.nz

will present 16 artists in 14 events over four days, performing more than 40 works, including at least six by NZ composers and two world premieres

Above: NZTrio

2022: The 15th Adam Chamber Music Festival

Opposite page: Clockwise - New Zealand String Quartet; Nelson Centre of Musical Arts

(3-12 February)

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Dine Out Awards

PRESENTS THE 12th ANNUAL

2020

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JUDGING PANEL

JUDGING PANEL: Chris Fortune, Michael McMeeken, Sally Butters, Grant Rosewarne, Jane Hunter, Sam Webb, Stephanie McIntyre, Lynda Papesch

C O M P I L E D BY LY N DA PA P E S C H | P H O T O G R A P H Y B R E N T M C G I LVA RY

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opgoods Restaurant is the supreme winner of the Ōra King Dine Out Awards for 2020. Hopgoods is one of 11 Top of the South hospitality venues to win awards this year, after judges evaluated hundreds of entries from throughout Nelson Tasman and Marlborough.

This year’s awards proved popular with Ōra King as the new sponsor and a few changes to the categories, including the addition of the inaugural people’s choice section in Nelson Tasman and in Marlborough. The Hardy Street Eatery won the Nelson Tasman

BEST RESTAURANT

PA S T S U P R E M E AWA R D W I N N E R S : 2019:

2018:

2017: 2016: 2015: 2014 : 2013 : 2012 : 2011: 2010: 2009:

Urban Oyster Bar & Eatery (Best Restaurant Nelson) Al Fresco at Upper Trafalgar St (Best Music Venue) Arbour (Best Restaurant) Hopgoods (Best Restaurant) Gramado’s (Best Restaurant) Miyazu (Best Restaurant) Bratwurst Grill (Best Street Cart) DeVille (Best Café) The Free House (Best Bar) Bouterey’s (Best Restaurant) Hopgoods (Best Restaurant)

People’s Choice Award, while in Marlborough popular eatery Arbour Restaurant won the people’s vote and was also judged Best Fine Dining Marlborough.

The new partnership with Ōra King is a great fit for the Dine Out Awards which represent the best of Nelson Tasman and Marlborough’s restaurants, cafés, bars and other hospitality venues, says WildTomato CEO Lisa Friis. Ōra King is the premium food service brand of the New Zealand King Salmon Company and is used by top chefs and restaurants not just internationally but throughout Nelson Tasman and Marlborough.

Congratulations to all the winners.

SUPREME WINNER 2020

NELSON TASMAN

Hopgoods Restaurant 284 Trafalgar St, Nelson 03 545 7191 | www.hopgoods.co.nz

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multi-award-winning restaurant, Hopgoods offers modern, seasonallybased bistro-style food in a relaxing and casual environment. Based in a heritage building in Nelson’s CBD, Hopgoods hallmarks are excellence in food, service and ambience.

The restaurant was opened in 2005 by Kevin and Jane Hopgood. Its menu is deliberately kept short and changes regularly, allowing the kitchen to make the most of the great produce Nelson Tasman has on its doorstep.

“Hopgoods is all about simple food done well; we source many organic vegetables from local farmers and showcase the best wines the Nelson region has to offer,” says Kevin.

Originally hailing from London, Kevin spent more than 20 years working in some of the city’s toughest kitchens including the legendary Le Gavroche with the Roux brothers.

Runner-up: Arbour Restaurant, Marlborough

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BEST RESTAURANT

PEOPLE’S CHOICE

MARLBOROUGH

MARLBOROUGH

Arbour Restaurant 36 Godfrey Rd, Fairhall, Blenheim 03 572 7989 | www.arbour.co.nz

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o-owners and best mates Bradley Hornby and Liz Buttimore set up Arbour in 2015 with the belief that Marlborough is home to some of the world’s best wine and food producers. They love the collaborative relationship between local producers, peers and guests that has created a vibrant, regional food scene.

“Marlborough produce is something incredibly special. We have so many products here that give us a truly regional flavour. A unique regional identity is something to be celebrated,” says Bradley.

This year brought a new set of challenges seeing them put the project management side of their experience to use. They spend a lot of time serving on Covid-19 recovery groups and supporting those in the community that need it.

Liz and Bradley have a small, but strong team; wine lover Astrid Cheung who has been with Arbour for five years and sous chef Tim Chittenden who joined them over a year ago, with a group of long-standing, skilled casuals and part-timers.

“We’d like to thank our loyal team past and present, our partners who both provide support to our business, our guests, peers and the talented producers who create the inspiration for our offering,” says Liz. One to watch: Mollies at Hotel d’Urville

PEOPLE’S CHOICE NELSON TASMAN

Hardy St Eatery 136 Hardy St, Nelson 03 319 0077 | www.hardysteatery.co.nz

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reative, seasonal eats with ‘damn good coffee and booze’ is on the menu five days a week at the Hardy St Eatery. Owners James Rutherford and Louise Morten moved to Nelson two years ago from Wellington and set about creating an eatery with an atmosphere which customers can liken to dining at home.

James has had years of experience as a chef in New Zealand and internationally.

Open Tuesday to Saturday for breakfast and lunch, and Thursday/Friday for dinner, their food philosophy

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is creative, seasonal and approachable meals from a regularly changing menu, using fresh local ingredients whenever possible.

Menus can change at any time depending on the availability of local ingredients.

Hardy St eatery also caters for gluten-free and other dietary requirements.

Highly commended: The Smoking Barrel and Toad Hall Café

BEST CASUAL DINING NELSON TASMAN

Harry’s Hawker House & Bar 296 Trafalgar St, Nelson 03 539 0905 | www.hawkerhouse.co.nz

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nspired by the flavours and vibrancy of South East Asian street food and hawker markets, Harry’s is an expression of love in food form for a region and people its proprietors have come to greatly admire and respect.

Named after Harry, local raconteur and hospitality legend, the aim is to keep alive the spirit of fun that was the original Harry’s, while at the same time switching the food focus to Asia, with drinks to match.

Harry’s is owned by Tania and Matt Bouterey, the folk who also run the award winning Urban Eatery a few blocks away in downtown Nelson. Chef Riki Day has created a menu influenced by classic dishes with his own signature twist and using as many home-grown ingredients as he can get his hands on.

Highly commended: Hardy St Eatery, The Smoking Barrel, Urban Oyster Bar & Eatery and Arden Bar & Kitchen

BEST CASUAL DINING MARLBOROUGH

Scotch Wine Bar & Wine Shop 24-26 Maxwell Rd, Blenheim 03 579 1176 | www.scotchbar.co.nz

Photo: Adena Teka

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cotch Wine Bar & Wine Shop owner Jacob Anderson took over the business at the beginning of last month from previous co-owners Dan Gillett and Charlie Chilwell.

A Cuisine 1-Hat establishment in central Blenheim, Scotch is also a previous Dine Out award-winner. Its dinner menu changes weekly, sometimes daily, and sometimes mid-service depending on the availability of local seasonal produce.

It offers a tasting menu of savoury dishes, with optional desserts, in addition to snacks, small dishes and large dishes, and caters for diners’ dietary requirements.

A wide selection of wine and craft beer adds to its appeal. A special feature is its walk-through temperature-controlled, humidified cellar with more than 500 different wines on offer. The cellar provides customers with an extensive wine list that can either be enjoyed at the bar or taken home.

Wines by the glass are updated every week along with its dinner menu, which focusses on fun, fresh and seasonal produce shared plate style from small entréesized plates through to larger, main-sized dishes.

Highly commended: Grovetown Hotel, Wairau River Wines

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BEST SPECIALTY RESTAURANT NELSON TASMAN

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

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

At Wafu Bistro the menu consists mainly of raw fish sushi, sashimi and nigiri that can be ordered piece by piece or in assorted plates and platters.

Starters and hot items such as miso soup, chawan-mushi and tempura fish complement the main dishes.

Highly commended: East Street Café, Restaurant & Bar, Nahm Nelson and Ikko Sushi

BEST SPECIALTY RESTAURANT MARLBOROUGH

Gramado’s Restaurant & Bar 74 Main Street, Blenheim 03 579 1192 | www.gramadosrestaurant.com

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nspired by a small town in southern Brazil, Gramado’s is renowned for its fine wine, international cuisine and chocolate. Gramado’s has been working its Brazilian fusion magic successfully in Blenheim for more than seven years, and it pays to book ahead at this popular eatery.

Owner Saulo Camillo Nunes is a born showman, leading a team of good-natured staff providing timely and attentive service and great food from a varied and often exotic menu.

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A team of chefs use fresh local seasonal produce to create fusion dishes harking back to the owner’s Brazilian roots. The menu includes Brazilian and New Zealand dishes along with seafood, vegetarian/vegan and glutenfree choices.

Open from Tuesday to Saturday from 4pm until late, its prices range from $10 to $42.

Highly commended: Little Amigos and Eat Thai

BEST WINE EXPERIENCE NELSON TASMAN

Rimu Wine Bar, MÄ pua 404/6 Aranui Rd, Mapua Wharf, Mapua 03 540 2580 | www.facebook.com/RimuWineBar

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imu Wine Bar at MÄ pua is the ultimate destination for wine lovers in the Nelson Tasman region with an ever-changing range of over 50 different wines available for tasting or by the glass from all around Nelson, New Zealand and the world.

The bar also serves craft beers, premium single malt Scotch whisky, ports and spirits for those looking to explore something new as well as pizzas and platters.

The Rimu Wine Bar is open seven days from noon till late, although the kitchen closes at 9pm. It has a cosy fire to curl up

next to in the winter and a lovely outdoor area where you can bask in the sun.

It offers off-license bottle sales with expert advice available from knowledgeable and friendly staff, and also has live music on Saturday evening all year long. Special events, degustation dinners, conferences and meetings can be booked too.

Highly commended: Arden Bar & Kitchen

BEST WINE EXPERIENCE MARLBOROUGH

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

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

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

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

Highly commended: Harvest Restaurant Blenheim

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BEST COCKTAILS NELSON TASMAN

Kismet Cocktail & Whisky Bar 151 Hardy St, Nelson www.kismet.co.nz

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late night cocktail and whisky bar in the heart of Nelson, Kismet boasts what is arguably Nelson’s largest whisky/whiskey selection and carefully crafts cocktails in a slick cosmopolitan environment with deepcushioned leather sofas and subdued lighting.

A sister bar to Nelson’s premium gin bar/restaurant Mama Cod, and also co-owned by Nick and Kymberly Widley, Kismet specialises in all things aged in barrels, in an atmosphere where patrons can enjoy fate, friendship and masterful drinks. A dram of whisky can be had from anywhere from $9 to $180 top shelf, or the mixologists can whip up a spectacular cocktail from an extensive list.

Additionally Kismet always has a couple of dozen gins on rotation, ensuring that there is something new and exciting there every week.

Highly commended: Mama Cod and The Bamboo Tiger

BEST COCKTAILS

Photo: Adena Teka

MARLBOROUGH

Bamboo Tiger Jazz & Cocktail Bar Blenheim 50 Queen St, Blenheim 03 577 9945 | www.facebook.com/Bambootigerblenheim

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his 1930s Asian fusion jazz and cocktail lounge will be sure to tick many of your boxes if you’re a classic cocktail aficionado. Situated in Blenheim’s iconic Hotel d’Urville building, the Bamboo Tiger offers a menu of great tunes, vibrant staff, elegant decor, live music and exquisite cocktails.

From the same stable as Auckland and Nelson’s Bamboo Tiger cocktail bars, the Blenheim Bamboo Tiger is smaller and more intimate than the other two, but fast gaining an enviable reputation.

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The bar’s focus is on delivering an overall experience with expert cocktail-making and live music part of an overall experience. It is open from Wednesday to Sunday, from mid-afternoon until late, with live music often on Friday and Saturday nights.

Highly commended: Scotch Wine Bar & Wine Shop and The Good Home

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Design Style

What goes around comes around From shabby chic to industrial, retro to minimalist, interior design styles ebb and flow regularly like the tides. Ivy Lynden looks at some of the best and some of the worst trends.

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ike wine, beer, art and clothing, interior design and home furnishings are a personal preference so there’s no one quick fix or piece of advice.

However, there are some guidelines to be followed regardless of whether your style is eclectic, New York loft or beach vibe. One of the first aspects to be determined is exactly what style you want to achieve.

That’s easy enough in the technological day and age with quick access to all sorts of Internet sites for people to research.

Alternatively, most building companies and home-related retailers have a designer on board to help and that takes all the hassle out of it, while still allowing choices about colours, styles, accessories etc. For instance, paint outlets have colour schemes to help you choose from, textile retailers the same and even the bigger department and homewares stores go that extra mile with vignettes showing various creative options.

But how do you choose? What goes around comes around – or it certainly does for interior designs. What was once deemed the most desirable feature/style to have in your home can be easily replaced a few months later. Furthermore, design trends can often come back into fashion as consumer preferences continually change.

Above: White and clean lines in kitchens Opposite page: Clockwise from top - Stand-out splash backs in kitchens; tiled bathroom floors; exposed, re-purposed bricks 42

Worst design decade

New Zealand is a nation of DIYers so often it comes down to a combination of self-help and designer help, blended with personal taste or the desire to keep up with the Joneses. Of course there are some trends that time has shown should be avoided; trends such as toilet seat covers, inflatable furniture and wallpaper borders.

A recent survey by UK-based Wren Kitchens found that the 1970s was believed to be the worst decade for interior design styles, and that inflatable furniture and taxidermy topped the list of trends we wish we could all forget.

Asked to rank various decades in preference from worst to best, the results revealed that the 1970s with its earthy tones, dark cabinets and wooden features was considered the worst decade for interior style. The retro 1950s with its soft shades, coloured appliances and statement black and white floor tiles was revealed as the best decade for interior style. Runner-up in the best style stakes was the 1990s which saw the beginnings of minimalism with all-white furnishings and warm wooden accents.

Coming in as third best was the 2000s with excessive use of stainless steel appliances paired with granite counter tops, followed in fourth place by the 2010s when all-white kitchens bounced back with metallic accents adding a pop of colour. The 1960s ranked fifth in order of preference with antique cherry cabinets, bright colours and entertainment at the heart of design, followed by the 1980s and lastly the 1970s.

Craig and Jan Taylor

Interior design trends ranked from worst to best were inflatable furniture, taxidermy, toilet seat covers, carpeted or textured walls, popcorn ceilings, waterbeds, animal prints, beaded curtains, carpeted bathrooms, mirrored walls, wallpaper borders and ladders used as shelves. The top three trends were barn doors, painted open bricks and wall vinyls.

Frequent changes

Kitchens are a prime example of where trends change frequently and often radically. Many design fads have been and gone, including many that homeowners would rather forget! Building new appears to be a good way to get what you want, although even that is no guarantee that you won’t tire of a specific trend.

Of those surveyed, 27 percent of the homeowners were not happy with their home interiors in the first two years of moving in, compared with 15 percent of new-build homeowners.

Shockingly, only nine percent of homebuyers were completely happy with their property’s interior design after a year of moving in; suggesting there are a lot of décor trends that could be shelved.

Among the worst kitchen design trends highlighted was the use of brown granite worktops, which often feature spots of green dotted throughout (not an ideal colour combination!), and country-style kitchen favourite, distressed cabinets. These days modern wood or crisp, coloured cabinets are favoured instead.

In contrast, the top trend is subway tiling – especially on kitchen splashbacks. Whether they’re laid out in a herringbone or stacked design, subway tiles add serious New York vibes to a kitchen. Other top kitchen design trends include the classic farmhouse sink, and two-tone kitchen colour combinations.

Master bathrooms are virtually obligatory alongside a family bathroom and often a guest room ensuite too.

Bathrooms are also an area where design faux pas stand out.

Who can forget the avocado, peach and burgundy era for baths and basins? These days it is usually white all the way, but bathrooms have taken on spa-like style with deep free-standing soaking tubs, unusual tiled feature walls, framed mirrors, polished-brass finishes adding luxury, and subtle integrated lighting to create a relaxing sanctuary.

Master bathrooms are virtually obligatory alongside a family bathroom and often a guest room ensuite too.

Classic white is still in fashion but warmer, earthier tones are also being used, such as those found in travertine and limestone, especially for flooring. Framed mirrors instantly upgrade a bathroom and using unusual materials or features such as funky hexagon- and scallop-shaped tiles will add artistic flair.

Pick a pattern

Opting for a shaped tile pattern is a great way to make an impact if you aren’t willing to commit to a big colour. Rather than tiling an entire wall or just the wet areas, like the shower, bringing the tile up to a picture rail, chair rail or halfway up a wall adds an unexpected design element to a space. It can also create a ledge or shelf for bathroom accessories and necessities.

If you don’t know your contemporary from your classic, Scandi from shabby chic or modern from mid-century or minimalist, there are plenty of interior designers and design-related experts available to assist. That is if you want a specific style.

A house should be a home and therefore a reflection of the people who live in it so that should be taken into account when designing or re-doing interiors. I was once told if you are stuck, for instance, on what colours to choose, look at your wardrobe and see what colours you wear most often.

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Mid-century modern describes a style that gained momentum in the aftermath of the Second World War.

Interior design styles can be confusing with so many formats, some of which are distinct while others have the subtlest of differences.

The modernist style, for example, often comprises careful compositions and clearly articulated lines and geometry, with an emphasis on visual and functional simplicity.

Mid-century modern describes a style that gained momentum in the aftermath of the Second World War, set apart by its vivid use of colour, crisp lines and interactive dialogues with nature and the outdoors. It’s colour palette is usually hues of orange, yellow, green and brown.

Minimalist style was born out of the minimalist arts movement of the 1960s and 70s, and inspired by traditional Japanese design and Zen philosophy. Stripping things down to their bare basics, minimalism offers an aesthetic that relies on the efficiency of the design, devoid of clutter, streamlined and with concealed storage.

Interior design styles can be confusing with so many formats, some of which are distinct while others have the subtlest of differences.

Scandinavian style has become popular in modern times in another move towards simplicity, functionality, efficiency and affordability. This interior style is characterised by organic materials, bare ornamentation and clean detailing. The colour palette swims in black and white, with grays and blues or the occasional pop of colour.

Masculine and feminine

From top: Clockwise - Mid-century modern in an apartment; Scandinavian style for a more homely feel; minimalist pared back style 44

Industrial interiors celebrate the modernist eye for efficiency and functionality by transforming the working parts of a building into its primary aesthetic. Beams, columns, pipes, ducts and flanges are brought to the fore, creating a more masculine overtone with warm, neutral colours such as greys and browns with iron or steel, exposed concrete and unfinished brickwork.

The contemporary style is similar to mid-century modern but with a more gentle composition of elements, colours and lines combining visual indulgence and functional efficiency into warm, cosy spaces.

The emphasis of urban style interiors lies on elements and designs that bring the gritty vibe of the urban context indoors. This interior design style takes its pick of ideas to arrive at distinctive, and often bohemian, looks while combining structural features, industrial components and exposed ducting combined in clear open spaces. Light colours and clean finishes add a touch of feminine elegance.

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No matter what your style, it is in the mix. You just have to decide which one, and that’s where experienced designers come to the fore.

And so the list goes on. Other design styles include transitional, art deco, country, coastal, shabby chic, eclectic, vintage, Asian (Zen), bohemian, tropical, rustic and Hollywood.

I’m sure there is even a Bollywood style out there if you so desire.

So take your pick. No matter what your style, it is in the mix.

You just have to decide which one, and that’s where experienced designers come to the fore. Many building companies offer the design services as part of a contract, guided of course by clients’ wants and needs.

Add accessories

Traditional or classic style is a nod to the comforts and indulgences of classic European décor, turning to the past and using time-tested elements, motifs and proportions to fit a modern lifestyle. Traditional style interiors are set apart by their silhouettes; winged-back chairs, elaborate furniture pieces, clawfooted tables and other furniture and feature designs usually have their origins in 18th century English, neoclassical, French country or colonial styles.

The backdrops are usually pale and simple, with rich colours, lines and profiles imbibing classical opulence into the space, while delicately carved and lacquered dark wood furniture and architectural embellishments abound.

Adding to any design aesthetic are the accessories used, and again you can take your pick to suit your style and the space and purpose at hand. For instance, take vintage style which pays homage to the 1940s and 50s, where in the aftermath of WWII people mixed and matched, working with whatever was available, to rebuild their homes and create warm, loving spaces.

Bohemian style is another where accessories also play a major role in setting the scene. Associated with free-minded and free-spirited people, bohemian style or ‘boho’ combines a unique ‘mish-mash’ of items, accessories and colours that may seem to have no design or colour coherence. Furniture is an intriguing mix of old, even weathered items and more modern ones. Fabrics and accessories are in flamboyant tones, prints and patterns, creating a cheerful ambiance of the free-spirited style of life.

Tropical style is another where accessories can easily create the vibe. Tropical style interiors are all about the romantics of the endless beaches, the lush jungles and the vibrant colours of exotic destinations, inspired by nature and with an abundance of natural materials. Colour palettes are characteristic of the tropics with lush greens and shades of turquoise and blue, creating backgrounds for cheerful bursts of vibrant colours, such as pink, purple and orange displayed on various decorative items and interior textile. Exotic prints of tropical fruit and palm leaves dominate wall décor.

Lighter vibes

From top: Clockwise - Eclectic style with warm earthy hues; Coastal chic with a nautical theme Opposite page: A Bohemian almost tropical style 46

A popular style for beach homes and baches, key furniture items are of simple design and usually made of wood. Doors, tables, beds, chairs, cabinets and storage items feature royal teak, cozy bamboo or rattan, delicate wicker or majestic mahogany.

Yet another popular style is termed rustic and it imparts a warm homely feel with all the charm of a country home even though it may be in the country or urban sprawl. Rustic style colour palettes may vary from darker shades of brown to whitewashed tones of neutral colours. Decorations and accessories include handcrafted, salvaged or repurposed items made of wood, leather, natural fibres, wicker and wrought iron.

Furniture is sturdy and of classic design, mostly comprising solid, dark-stained timber matched with upholstery of natural leather and rougher fabrics. The style’s variations often include wicker and rattan furniture too.

For the drama queen in all of us, there is Hollywood Regency style which is all about the glamour of the 1930s, especially the American movie industry. It features the lavish décor style of the homes of the major film stars of those times in settings of ambience and glamorous opulence.

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At the end of the day, when it comes to interior design there really are no rules except what you want.

The Hollywood Regency style interiors are spacious, openplan and uncluttered. Furniture boasts bright, glossy surfaces, metallic finishes in brass and gold, bold art deco patterns in high contrast, and sumptuous fabrics and textures in vibrant colours.

Luxurious shiny accessories, sparkling fine crystal and rich textiles and carpets adorned with silky fringes and tassels are among the hallmarks of this style.

So many styles to choose from, but in the end it is all about you and what you like. The world will not stop revolving if you mix and match styles.

Storage solutions

Down through the decades, one design aspect that has continually evolved for the better is that of storage and in particular hidden storage. Kitchens, lounges, family rooms, bathrooms and bedrooms today feature a myriad of clever builtin and out-of-sight cupboards, cubby holes, nooks and crannies that are functional without intruding on the design style.

Of course there are styles such as the vintage and Hollywood options that call for exposed storage. Armoires, wardrobes and shelving such as in a library are all still right on trend. In the UK, for example, libraries are making a comeback with floor to ceiling, wall-to-wall shelving. Cubby holes are always popular in laundries and at the beach, while no country home would be complete without a few free-standing wardrobes.

At the end of the day, when it comes to interior design there really are no rules except what you want.

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End of Life

The ‘D’ word This year’s End of Life referendum gave rise in New Zealand to serious discussions about death and dying. Previously a subject largely discussed behind closed doors – if at all – death is now a more acceptable topic for all manner of arenas, as Annabella Garwood found out.

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he dead have been very much on the minds of many New Zealanders, as a result of the Covid-19 pandemic and also the End of Life referendum that was part of last month’s general election. Now the country has had its say about assisted dying, although at the time WildTomato went to print the referendum results had yet to be announced.

The End of Life Choice Act 2019, which may or may not become law, opened the pathway for assisted dying, also known as voluntary euthanasia, as an option to someone who ticked six boxes. These include being at least 18 years old, suffering a terminal illness with a life expectancy of less than six months and able to make an informed decision about voluntary euthanasia.

At a time when there is much precariousness even in New Zealand, one certainty is that the subject of death has become (and remains) a greater talking point, from the debated pros and cons of assisted dying to coping with Covid-19 funeral, gathering and movement restrictions.

Day of the Dead

A victim of those restrictions is this year’s Nelson Tasman Day of the Dead festival which would normally have been held in early November. For the past eight Novembers, Dia De Los Muertos, known as the Day of the Dead festival has made its bright, bold presence known in Nelson Tasman. Jesus Ruiz Lopez brought the annual Mexican event to The Free House in 2012 before Founders Heritage Park became its new home.

“We started the event to say thank you because my children grew up here and this was to give something back to the 48

community. It was a little bit scary because I didn’t know how the people were going to take it,” Jesus says.

Nelsonians welcomed the event with open arms and except for Covid-19 it would have celebrated its ninth year here this month.

“The tradition in Mexico consists of three days in November. The first day is for the children who have passed away, the second is when the spirits come and the third is when they go,” Jesus explains.

Colour, food, flowers and art are the heart of Mexico and Jesus says they all come together when remembering the dead.

“The tradition is that you need to go to the cemetery at night; that is where you celebrate it, where the family goes and that is where you take the food and put it on the grave, where the person rests in peace.

“Where I come from, the south of Mexico, you go at night and you see a lot of people in the cemetery. It’s not a religion, it’s a culture.”

Jesus’ grandmother died in Mexico recently. Unable to attend her funeral, he’s been cooking her favourite meals to help deal with his grief, and laughing too. He says it’s traditional in Mexico to laugh over the dead.

For the past eight Novembers, Dia De Los Muertos, known as the Day of the Dead festival has made its bright, bold presence known in Nelson Tasman.

Social media has played a key role in helping the funeral industry adapt.

A L I S TA I R H E B B E R D

“You cry but you need to be happy. Why? Because when I pass away I want you to stay happy, not sad. It makes sense to remember the good things about me, not the bad things.”

He’s not the only one bringing the ‘d’ word to life locally, changing the way in which we deal and discuss death.

Streamed services

Alastair Hebberd started washing hearses at five years of age.

When he was 16, he left Nelson College to pursue full-time work in the funeral industry. After working in Blenheim for a decade, he and wife Emma bought Shone and Shirley which is one of Nelson’s first funeral homes. Over the years, he’s watched a number of tables turn.

“When I was young, a funeral director would turn up and say, ‘Right, we can have the funeral on this day at this time.

Here’s a selection of hymns and I’ll get the minister or celebrant to come and meet with you’,” Alistair says.

“Now the first thing I say is, ‘Tell me what you want? How can we help you?”’

It wasn’t long before the Covid-19 pandemic hit and the business adjusted to new rules. The Government’s 4 level alert system caps funeral gatherings at a maximum of 100 people in alert level 2, 10 people in alert level 3 and cancels services at alert level 4.

Social media has played a key role in helping the funeral industry adapt, says Alistair, with Facebook becoming a popular platform for people to share memories of their loved ones.

“During lockdown, 99 percent of services were streamed.”

Major trend changes

Before the pandemic rocked the world, the funeral home created an online tributes page on its website and Alistair says it’s there for families to “upload photographs, tributes, videos, slideshows and click on the link to watch the service”.

The funeral director has witnessed some major trend changes since he was a young boy washing hearses.

“A number of people were christened in a church, married in a church and buried in a church. The latter has changed significantly.

“Cremation may have been 30-40 percent of all funerals.

Now you’re looking at closer to 75-78 percent.”

Now, he adds, it is also all about making the service as personal as possible. “Traditionally, people would always leave the funeral home in a hearse. At the moment, we’re halfway through constructing a trailer that can go behind a motorbike or a tractor or someone’s personal car.”

Alistair has also found that sharing visual memories is becoming increasingly popular. “If I go back 15 years, seldom were there photo tributes during a funeral service. Now it’s almost mandatory. Everyone has photos and music going through.”

Trends go around and come around and Shone and Shirley’s noticed that service sheets, not common 20 years ago, are making a comeback.

“We have families wanting to design their own service sheets which is wonderful because they’re the photos they want. They know their loved one. It gives them something to do as well.”

“We have families wanting to design their own service sheets which is wonderful ...”

A L I S TA I R H E B B E R D

Funeral insurance

Cost is often a defining factor in the type or size of a funeral and many people have special policies to cover such expenses.

Not all policies appear to give value for money however, and recently Consumer NZ started pushing for law changes to stop the selling of expensive funeral insurance policies. The consumer watchdog believes there are companies out there that are leaving too many Kiwis thousands of dollars out of pocket.

One of the complaints Consumer NZ received involved an 85-year-old woman who paid nearly $19,000 towards funeral insurance for herself and adult son, when the actual insurance was worth just $10,000.

Head of research at Consumer NZ Jessica Wilson says premium costs can cause big problems for Kiwis. “They put money into the policy for some years but end up finding it costs too much and need to cancel because they just can’t afford to keep up premiums. In such cases there’s no refund available or them.”

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... a lot that can be learned from traditional Maori tangihanga, commonly known as a tangi. The ceremony takes place over several days, allowing time and space for people to express their emotions.

M E L A N I E S TA N TO N

She says that a review into law insurance reform is underway.

“We want to see some better disclosure requirements on insurers.

For example, telling consumers about the claims ratio of policies – that’s the amount consumers get back in claims versus the amount that they pay in premiums.

“That kind of information can help you make a more informed decision about whether this policy is actually going to provide much value to you.”

She adds that this is an opportunity for the insurance industry to play fair by its customers, although it is sad that it will take legislative change to clean up the industry because it hasn’t shown it can keep its yard in order.

“That’s why we’re pushing for changes to the law to ensure that the market is a fairer place for consumers in the future.”

Shone and Shirley has already taken steps to ensure more clarity around its funeral costs, adding a price scenarios section to its website to make funeral costs as clear as possible. “We want to support the families that we care for. So if it’s around cost, we work with them on it,” Alistair says.

He wants people to break away from the preconceived idea that traditional funeral homes are expensive. “Price transparency to us is important because people need to be in control of finances, they need to know exactly where their money is going and it’s being spent well.”

The site displays service options with prices ranging from $2250 to nearly $12,000.

Rise in grief counselling

Coping with the loss or impending loss of a loved one is never easy and some people find counselling helps. A counsellor in the Nelson Tasman region, Melanie Stanton says she’s had a lot of work on her plate this year.

Shone and Shirley has already taken steps to ensure more clarity around its funeral costs, adding a price scenarios section to its website to make funeral costs as clear as possible.

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She is one of three practitioners at Red Ribbon Counselling, where statistics show that between May and August this year there was a 37 percent increase in client numbers compared with the same time last year.

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The majority of clients included in this increase have been seeking help for anxiety relating to Covid-19. In particular, their fears have included the possibility of loved ones dying, the uncertainty surrounding the pandemic, and loss of employment.

“An enormous number of people who would otherwise be quite resilient and able to carry on have found that it has just been the straw that broke the camel’s back,” Melanie says. “They are reaching out for counselling.”

At a time where funeral gathering numbers are capped, borders closed and visiting loved ones overseas is too costly or not possible, she has some specific advice for those trying to deal with these hardships.

She believes that putting time aside to mourn is important and there’s a lot that can be learned from traditional Maori tangihanga, commonly known as a tangi. The ceremony takes place over several days, allowing time and space for people to express their emotions.

“This gives you time to celebrate their life and also experience the deep loss of your loved one. This gentle healing process gives the brain time to process extraordinary events like death.”

Live streaming allows people to feel somewhat ‘connected’ at a funeral, but Melanie points out that we may not be able to pick up the little sounds and tones we receive when we’re there in person.

“It’s about finding other ways to bring those senses into play,” she says, suggesting placement of sentimental objects nearby as a remembrance of loved ones. “It might be a picture, a keepsake, or maybe their perfume. These are just some ways we can feel like we are there in person.”

Nelson Tasman and Marlborough are increasingly becoming home to more older people because of the climate and lifestyle they offer. With that also comes a corresponding increase in the number of deaths to be expected.

For example, by 2038, Tasman’s 65-years-and-over population is set to nearly double and 20 percent of its residents will be 75 years or older. The Tasman District Council’s 2018 report also predicts the area will be home to more than twice as many people between the ages of 65 and 74 years than it will be to children.

Another avenue for helping people cope with passing on is a Death Café and for the past four years a group of Nelsonians have gathered at one such locally.

Death cafés

Melanie says it is important for communities to stay connected with people of all ages. “If we surround ourselves with people our own age, we forget that there are other realities out there and that’s when it can hit us.

“I think what grabs people the most with grief and death is the suddenness of it. These are a part of our journey and I encourage people to embrace the experience rather than trying to avoid it.”

Another avenue for helping people cope with passing on is a Death Café and for the past four years a group of Nelsonians have gathered at one such locally. As its website states, a Death Café is a place where people, often strangers, gather to eat cake, drink tea and talk about death; a discussion group without agendas or objectives.

The first café was set up in East London in 2011 and in less than a decade it’s turned into a social franchise. More than 11 thousand cafés have sprung up across more than 70 countries worldwide.

Although the organisers of the Nelson city group have been unable to continue with meetings during lockdown and the various Covid-19 alert levels, one of its founders Kristine Rose hopes the café has helped soften discussions about death.

“When we started running it, using the word ‘death’ publicly in conversation seemed pretty radical. We kept it going long enough to help normalise that a little, I hope.”

Kristine says that dozens of people have attended the Death Café over the years. “It is organised in a way that people can come once or regularly. It is their choice.

“Ours was run in the activities room at the library, which is private, and so perhaps allowed people to go a little deeper in their sharing. I think we provided a safe, agenda-free place for people to explore life and death.”

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Welcoming Dr Kate Ball Kate is an experienced, Canadian-trained orthopaedic surgeon joining the Nelson Orthopaedic Group. She will be operating at Manuka Street Hospital, the Nelson Tasman region’s only private surgical hospital. Her areas of surgical expertise are foot and ankle reconstruction including bunion management, orthopaedic trauma, hand and wrist surgery and primary hip arthroplasty.

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MY HOME

An artistic & tranquil oasis

BY BRENDA WEBB | PHOTOGRAPHY DOMINIQUE WHITE

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ebecca Pflaum and Christian Lichtenberg like to put their creative stamp and special flair on houses they live in.

With Christian a talented artist, he has a keen eye for design and colour while Rebecca has plenty of innovative input and endless energy to see the projects through.

Their latest home, Cloud 8 in Nelson’s Glen area, is a total transformation of a 1920s Californian bungalow including an art gallery and yoga space. Rebecca describes the finished work as simple elegance with a calming feel.

“Everyone who comes inside takes a deep breath,” she says. “It is that kind of space where you really feel like you can breathe and that’s credit to Christian who has such a great eye for design.”

The name Cloud 8 came about because Rebecca loves clouds. “They are all about transformation and change and I love that ability to embrace the beauty in change,” she says. The number eight was chosen because it is an infinity symbol representing endless and infinite possibilities.

1. Textured rug and carefully positioned art in the living area 2. The bungalow renovations have resulted in light, sunny and spacious rooms 3. Calming neutral colours are used throughout 4. An open fire adds ambience and heats the home 5 Christian’s art takes centre stage in the living room 6. An eclectic collection of kitchen utensils 7. Rugs enhance the beautifully oiled rimu floors 8. Letting the outdoors in with large sliding doors

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Their sweet spot For many years Rebecca, a native of America, travelled and lived in various cities in Asia and the Pacific while Christian is originally from Switzerland. They came to Nelson last year and felt it was a “sweet and sunny spot” with a fantastic geographical location in which to settle down.

“We believe in diving deep into nature and Nelson gives us so much of that,” says Rebecca.

First mission was to find a house they could call a home and that proved challenging. The couple looked at dozens of houses but none gave them that magic feeling they were looking for until they visited the property in The Glen.

“We were happy to take on a home that had someone else’s stamp on it provided we liked that stamp and we just couldn’t find anything,” says Rebecca. “One day our agent called me and said ‘Rebecca, I have your house’ and we came to this property. We were literally halfway up the driveway and we said we’ll take it. That was at 3pm and by 8pm it was ours.”

The bungalow was the homestead for the original dairy farm in the area and over the years various owners had modified, renovated and added on to it.

Rebecca and Christian initially thought they would do modest renovations. “We really thought we would just do this and that and before we knew it, we had done it all,” she says. “When we started to take it apart, we found so much – like three false ceilings and a door inside a wall. We just kept going and when we finished, we ended up taking it back to bare bones which happened to be solid rimu and we ended up with a 2.7m ceiling.”

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9. Lush green foliage surrounds the outdoor living area 10. Bedroom with a view over the extensive and well-developed garden 11. Neutrals offer calm relaxation in the bedroom 12. A fantastic spot to relax

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Rebecca’s previous venture was a yoga retreat in Ubud, Bali which she built from scratch and ran for six years before selling it last year.

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Carpets and vinyl were ripped up to reveal beautiful rimu floorboards which the couple chose to oil rather than polyurethane following the Japanese tradition of wabi-sabi.

“It basically means accepting imperfection and acknowledging the beauty in it,” explains Rebecca.

Colours chosen for the house are natural but rich, calming and relaxing with walls dominated by Christian’s artwork. In the yoga space Rebecca has had fun with rich and lush colours including a burnt orange and she plans to add “gorgeous” fabrics with a Moroccan and Indian feel.

The renovation process was very satisfying for both Rebecca and Christian who participated fully, being on site every day to ensure their style, vision and aesthetic were carried out.

“Being on site was the key to success for us – it saves any big mistakes because you are there all the time checking and double checking,” says Rebecca.

Christian was very involved in the construction, making the kitchen and bathroom cabinetry.

“Christian really has a fantastic eye and a great feel for design and he’s combined all the right elements – he was our guide and has delivered us a home without compromise,” says Rebecca.

Permanent residents The renovation took just over three months with builders starting work just before Christmas and the couple moving in in March – not long before lockdown.

Taking on such a challenge of renovating a home in such a short time frame didn’t faze the couple as they have tackled similar projects before. Rebecca’s previous venture was a yoga retreat in Ubud, Bali which she built from scratch and ran for six years before selling it last year.

“I believe in the field of dreams – build it and they will come and while it was challenging it was an amazing creation,” she says. “Christian and I like to go to places and put our creative stamp on them.”

Having spent many years living in various countries Rebecca and Christian are keen to settle in Nelson at least for the foreseeable future.

“I lived in Auckland when my four sons (now grown) were young and we were all very fortunate to get permanent residency … such a gift,” she says. “We love it here and intend to be here for a while.”

The house sits on a hectare and features big trees and an established and well-loved garden and Christian has already renovated an old garage into an art studio while a separate building has been turned into a yoga and meditation centre.

The couple love the home they have created and are enjoying its beautiful surroundings.

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MY WELLBEING

Eating healthy at work B Y E M I LY H O P E

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ot surprisingly, many of us spend a large proportion of our week in our place of work. In fact, on average we spend 1900 hours a year at work, but many people will spend even more depending upon their job and what’s required of them!

It is what we repeatedly do that impacts on our health the most, so it makes sense that what we choose to eat and drink while at work dramatically affects our overall health and wellbeing.

While getting ready for work, we need to think ahead and make sure we are prepared with a variety of nutritious foods to keep us fuelled over the day. This may include a main midday meal and one or two snacks depending upon individual levels of hunger. Some of us find we need snacks between meals, while others are quite content and satisfied not snacking. It’s important to find a way of eating that works for you and your body. When popping together food for your working day, think about what nutrients it is providing your body with. Some things to think about are: • Do I have a wholesome source of carbohydrates? These foods provide muchneeded energy for your brain and muscles.

Think brown rice, quinoa, sourdough, wholegrain bread or roasted pumpkin/ kumara/potato for example.

• Do I have a source of protein packed for each eating occasion (ie my lunch meal and snacks if I’m taking some)? Protein provides amino acids to help build and repair muscles while also helping to fill us up. Think eggs, chicken, meat, seafood, legumes, cheese, nuts, seeds or tempeh.

• Do I have at least a few sources of wholesome fats spread out in my meal and snacks? Wholesome fats are vital for making hormones and enabling effective communication in our brain cells. Fat also provides flavours and helps us to feel more satisfied by what we eat. Think nuts, seeds, avocado, salmon, tuna, olive oil, olives.

• And of course, most importantly, don’t forget to add colour via fruits and

Above: Protein-filled lunch goodies 66

vegetables to your day! A great practical tip is to look down at your meal and snacks and ask yourself, “Does this have any colour in it?” If not, add some! Try vegetable sticks such as carrots with hummus as a snack, or an apple smeared with nut butter.

Try adding a handful of spinach and tomatoes to salads and sandwiches or filling a pita bread with coleslaw and egg with a sprinkling of sunflower seeds.

Include variety Every different food and colour provides a different package of nutrients to the body so variety really is your friend across the week. It is also important to be prepared for after-work sporting commitments if you have any and make sure you are prepared with extra food/snacks if need be. And let’s not forget taking a suitable bottle for water across the day or a lovely cup to ensure you are well hydrated.

While what you eat at work is important, so is how you spend your day.

The potential hazards of prolonged sitting in the workplace were first highlighted as early as the 17th century when a physician reported a relationship between workers whose job required them to sit for long periods of time and deleterious health consequences. Prolonged sitting time is defined as 30 minutes or more. And while many of us will sit for much longer than this, there are some easy and practical things we can do throughout our working day to interrupt sitting time and negate any ill effects. You could try the following: • Getting up out of your chair every 20-30 minutes for around one minute. Simply interrupting sitting time by doing this activates large muscles which helps to support several benefits as listed below.

• Look into a sit/stand workstation that allows you to gradually increase the amount of time that you stand at your desk, alternating between sitting and standing throughout the day.

• Stand up each time you answer the phone.

• Walk to chat to colleagues rather than emailing them.

• Organise walking meetings with colleagues – the fresh air and vitamin D on your skin are added bonuses. All three things will work to increase productivity.

• Think about using part of your lunch break to enjoy a walk outside. Keep a pair of comfortable shoes at work with you to make this easy.

Some benefits of interrupting sitting time throughout the working day include: • Lower blood glucose and insulin levels after meals which is great for reducing your risk of diabetes • Improved musculoskeletal health (reduced upper back and neck pain) • Improved mood • Improved productivity.

Many employers are supportive of creating a workplace for their staff that fosters health, wellbeing and productivity by investing in the health of their staff and their working environment. Let’s all get in behind it! www.hopenutrition.org.nz

Photo: Supplied

MY GARDEN

Garden Marlborough a blooming success

BY BRENDA WEBB

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apaura Springs Bloom in the Boom 2020 has blossomed into a blooming success this November with all garden tours sold out and only a handful of places left in workshops.

The 5 – 8 November event event promises to bring a fantastic vibe into Blenheim as New Zealanders flock to the region to visit gardens, attend workshops, eat out and shop.

Committee member Carolyn Ferraby says organisers are fortunate and delighted that New Zealanders have supported and indeed embraced the event during difficult Covid-19 times. “We really are lucky that we have been able to go ahead and have had so many supportive emails and phone calls from people who are so positive and thanking us for our tenacity,” she says.

While other key events on the local calendar including the Marlborough A and P Show and the Marlborough Wine and Food Festival were forced to cancel, the Garden Marlborough team kept on with planning via Zoom meetings during lockdown.

It was a nerve-wracking time and there were huge sighs of relief when the country moved to Level 1.

Carolyn acknowledges the team of dedicated volunteers and the garden Above: Garden of Ian and Viv Bond from Over the Plains Tour

owners for their part in ensuring the event’s continued success along with the generosity of local sponsors including Rapaura Springs, Marlborough Lines, Churchill Private Hospital and Craigs’ Investment Partners.

“It simply would not go ahead without them and we truly appreciate their efforts and feel jolly lucky to have them on board,” she says. “We are just so lucky to have all these wonderful gardens and I think we are all proud to showcase our province and be part of such an event.”

Dedicated helpers One of the keys to Garden Marlborough’s continuing success is that it is run very much as a personal and ‘boutique’-style event.

“People are greeted at headquarters by our dedicated team of helpers, the workshops are all managed and presented by volunteers and we have couriers on the bus tours who talk about the province,” says Carolyn.

Back at headquarters the bar is open for weary gardeners to sit and enjoy a drink and swap stories about their day out.

The social highlight is always the cocktail party and this year it returns to the magnificent Fairhall garden of Rob and Lynne Hammond. Longfield grew out of a dusty, bare and dry paddock and with hard work, flair and imagination the Hammonds have turned it into an opulent and Italian-

inspired garden with statues, fountains, classic columns and formal garden rooms.

In this remarkable setting – loosely based on the gardens surrounding Hadrian’s Villa in Tivoli – Garden Marlborough workshop hosts, garden owners and festival participates can mix and mingle and enjoy Rapaura Springs wine and canapés. Tickets are usually available right up until the Saturday (8 November) event.

Keynote speaker at this year’s event is Melbourne-based garden designer, writer and blogger Michael McCoy. Due to border restrictions Michael can’t be here in person but he will be larger than life on a big screen in his two virtual workshops.

Inspiring is the best way to describe the movie Reimagining Lincoln Center and the High Line which screens on Wednesday night (4 November) kicking off Bloom in the Boom. For anyone who has visited New York, the High Line (and this movie) is a must-see.

The previously derelict railway line runs for several kilometres giving elevated views over Manhattan and the Hudson River.

Likewise, the gardens at the Lincoln Center reinvigorated a much-visited landmark building in New York. Both are examined in the documentary.

Wrapping up Bloom in the Boom is the ever-popular Stihl Garden Fete which returns to Churchill Glade in Pollard Park. With more room than its previous location at Seymour Square and still within walking distance from the centre of Blenheim, the fete has attracted some wonderful stallholders.

Full credit to all those involved who are providing Blenheim and Marlborough with a fantastic spring event – one sorely needed this year in these surreal Covid times.

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M Y E D U C AT I O N

Planting the seeds of a new career B Y J O N AT H A N C A R S O N

Above: Chris Hodson

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Photo: Charlotte Goodman

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s a nine-year-old boy, Chris Hodson won a vegetable growing competition. Now, close to three decades later, he’s come full circle.

Chris is studying horticulture at NMIT and developing a nursery on two acres of land he owns in Tasman.

He says horticulture is in his blood and the career change later in life was a “natural progression”.

His grandfather, Frank Archer, was involved with the New Zealand Fruit Growers Federation, and Chris says he’s always gravitated towards working on the land.

After working for a large company in the tourism industry in Christchurch for 13 years, Chris says he bought a property in the Nelson region in 2012.

“I really like the business I was involved in, but I wanted a clean cut,” he says.

“It’s been great to make a change.

Life’s short. You’ve got to make some things happen, you’ve got to find your passion.”

Chris says when he came across the New Zealand Certificate in Horticulture Production (Nursery Production) he became really excited about studying.

He could see that the one-year course would provide him with the knowledge and skills to develop the nursery on his land and work in the industry.

Chris says that learning alongside likeminded people at NMIT has made the switch from full-time work to study a breeze.

“I’m finding that I learn so much just by getting amongst similar like-minded people.

We all click on the same things,” he says.

Hands-on approach “There’s a good environment here that I’m enjoying. We have experts from local industry come in and we get out to places like Waimea Nurseries and people’s private gardens. It’s great to talk to so many people who have such great knowledge about gardens and growing.”

The horticulture programme covers everything from nursery operations and crop protection to plant selection and planning, business management and marketing — all of which will help Chris to start and grow his nursery business.

In keeping with NMIT’s hands-on, practical approach to education, students will spend part of the programme developing a planting plan for a growing project of their choice.

For Chris, that project will be his property in Tasman, a “blank canvas”

that he’s started planting with natives and European and Mediterraneaninspired gardens.

“Landscape design is art to me. It’s kind of like painting. It’s adding a bit of a texture and colour and it’s initially organically evolving and growing to my vision.”

Every day he’s learning something new on the course that he can’t wait to get back home and try out on the land.

“Every day I wake up excited to try something new.”

Chris says he would encourage anyone who’s interested in studying and upskilling later in life to “give it a go”.

“Just write down the pros and cons, the worst-case scenarios, work out what your passions are and give it a go,” he says. “Take a step, even make a phone call, it’s all about momentum. Just make it simple.”

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MY KITCHEN

Sautéed spring asparagus with a creamy garlic sauce A beautiful, simple dish which takes the humble asparagus into a new realm. Pair with hot or cold smoked salmon and a poached egg for a delicious, light breakfast; spring fare at its best.

BY MADAME LU’S KITCHEN

Serves 2 Ingredients 1 bunch of asparagus 1 tbsp olive oil 2 tbsp capers 1 small clove of garlic, finely chopped 1 tsp preserved lemon, finely chopped Salt & pepper to taste Creamy Garlic Sauce 1/3 cup Greek yoghurt 2 tbsp olive oil 1 tsp wholegrain mustard 1 small clove of garlic, finely chopped Salt & pepper to taste Method

1. To make the creamy garlic sauce, whisk all ingredients in a bowl to combine.

2. To cook the asparagus, heat a small

saucepan over medium heat and add the olive oil. Add the asparagus, capers

and garlic and sauté until the asparagus is slightly softened and coloured on the outside. Season with salt and pepper.

3. To serve, spread the garlic sauce over the board, top with the asparagus, garlic and capers.

Garnish with the preserved lemon.

www.madamelus.co.nz

C R E AT I V E C H E F

From Mumbai to Nelson

BY FRANK NELSON

Above: Executive chef Punit D’souza

Photo: Dominique White

A

journey that began in the crowded and colourful streets of India has now reached the more tranquil setting of Nelson with the arrival of Punit D’souza as executive chef at the Boat Shed Café.

That journey brought him to New Zealand in 2009. The then 24-year-old’s first stop was to burnish his résumé with a culinary diploma in New Plymouth followed by jobs at a number of eateries in Wellington.

He next moved to Hawke’s Bay to become executive chef at the well-known restaurant Elephant Hill but about four months later Covid-19 erupted, putting the restaurant out of business and Punit out of a job.

But it would seem everything has a silver lining, even Covid, and in August he took charge of the kitchen at the Boat Shed, an iconic coastal café which ‘floats’ on Wakefield Quay with its legs jutting into the water.

Punit is philosophical about the bumpy ride earlier this year which gave him a few sleepless nights before he landed on his feet in Nelson. “In a karmic way I think it was the essential journey to be here,” he says. “Sometimes to be somewhere you have to go through something else.”

He’s absolutely loving his job in Nelson, especially the easy access to a huge variety of locally grown fresh produce and the abundance of delicious, freshly harvested seafood.

Punit was raised by his grandfather on the west coast of India, near Mumbai. “I was interested in cooking from a very young age, at first cooking with eggs and noodles,

“I was interested in cooking from a very young age, at first cooking with eggs and noodles, and by the time I was 10 I had made up my mind I wanted to be a chef.”

PUNIT D’SOUZA

and by the time I was 10 I had made up my mind I wanted to be a chef.”

He studied hotel management for three years in India but didn’t see his future in his native country. Instead he wanted to travel and experience some of the amazing ingredients and cooking techniques happening overseas.

Award-winning His first job in New Zealand was with the Japanese-fusion chain Wagamama in Wellington. Over the next nine years he worked at other restaurants in the capital including Ortega Fish Shack, Hippopotamus, Louis Sergeant Sweet Couture and Matterhorn.

His final position in Wellington was as head chef at Noble Rot Wine Bar. It was here Punit won his second ‘hat’, a secretly judged, prestigious award honouring chefs in a similar way to restaurants earning Michelin stars.

Now Boat Shed customers can be the judges as Punit and his team deliver lunch and dinner every day plus brunch at the weekend. Menus offer a wide choice and change frequently: “I always like to keep evolving so I never stick to one thing.”

Looking ahead, Punit is excited about introducing evening tasting menus that will showcase local products, tell their story and explain their connection to the top of the South Island. He says the focus will be on seafood, plant-based dishes and game meat such as wallaby, tahr and venison.

While working in Wellington, Punit twice returned to India; in 2012 to marry his wife Michelle and later for the birth of their daughter Myra, who will be five early next year. They are still in Napier, where Michelle has a job, but they are looking forward to their new life in Nelson.

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71

WINE

The world’s Top 50 wine tourism destinations B Y LY N D A PA P E S C H

W

hile actual travel is out with so many borders closed because of Covid-19, virtual travel is increasing and so too are virtual competitions, polls and surveys. One that caught my eye is the ‘World’s Best Vineyards’ awards announced in a virtual presentation earlier this year which seeks to raise the profile of wine tourism.

Despite the difficult circumstances that the travel industry has faced this year, the organiser William Reed and 2020 host partner Sonoma County Winegrowers wanted to recognise the efforts of wineries around the globe. The announcement of their Top 50 is aimed at encouraging travel to these destinations once doors open again to visitors.

Zuccardi Valle de Uco in Argentina has been voted the World’s Best Vineyard and Best Vineyard in South America for the second year running. Bodega Garzón in Uruguay came in second place for a second consecutive year and Domäne Wachau in Austria jumped 16 places to take the third Above: Craggy Range Te Muna Road Vineyard Lower Terrace 72

spot. The 2020 Top 50 vineyards represented 18 countries and included first-time winners from India, Bulgaria and Japan.

In an opening speech during the virtual ceremony, founder Andrew Reed praised the wine industry for its quick adaptability to current restrictions on travel: “It is testament to this amazing community of winemakers and wineries that your flexibility and speed of response has allowed you to adapt your business model to survive, and even thrive!”

He also highlighted how, as the world comes out of lockdown, vineyards must be ready to re-engage with customers.

Wine tourism destinations The World’s Best Vineyards list also seeks to recognise the diversity across established and emerging wine tourism destinations. Overall there were 17 new destinations in this year’s Top 50. Château Mercian Mariko Winery marked a first-time entry for Japan coming in at number 30 and Best Vineyard in Asia.

Other continent winners included Zuccardi Valle de Uco (1st and Best Vineyard in South America); Domäne Wachau in the Wachau region of Austria (3rd and Best Vineyard in

Europe); Robert Mondavi Winery in Napa, California (5th and Best Vineyard in North America); Rippon in New Zealand (13th and Best Vineyard in Australasia); Delaire Graff Estate in South Africa (14th and Best Vineyard in Africa). KRSMA came in at number 46 and marked a first-time win for India.

Moving forward Karissa Kruse, president of Sonoma County Winegrowers shared: “We were looking forward to welcoming guests to Sonoma County, the most sustainable winemaking region in the world, but we were thrilled to be able to carry on with the unveiling of the Top 50. This year’s virtual announcement is a reflection of the ways in which wineries around the world, and not least our own here in Sonoma County, have so skillfully adapted to the current situation. Many wineries in Sonoma County are once again opening their doors to visitors and we look forward to another great season.”

Karina also announced the highest ranking vineyard in Sonoma County, Francis Ford Coppola Winery. The winery is every bit as immersive as Coppola’s unforgettable films and features an extensive array of attractions from a landscaped park to restaurants, swimming pools with poolside cabanas, a cinema, a film gallery, bocce courts and a performing arts pavilion. www.worldsbestvineyards.com/top-50

BREWS

Long haul to hop heaven Plant & Food Research head scientist Ron Beatson talks to Mark Preece about the journey to develop New Zealand’s latest hop cultivar.

H

ome-grown success stories don’t come much better than a 17-year quest culminating in NZ Hops’ latest creation, Nectaron®.

Dr Ron Beatson, a plant breeder and geneticist by trade, describes himself as “a champion for the hop”. Motueka born-andbred, he grew up around hop vines in the Motueka Valley area. Ron has worked in hop breeding for more than 30 years, as part of a team delivering some of the unique cultivars New Zealand is renowned for.

Hop breeding takes time. “Each year we cross between 50 and 70 females to selected males, to create new seedling families, and will grow them for two years until they are ready for evaluation,” Ron explains. The best-looking plants are chosen based on general appearance, yield, agronomic performance, chemical make-up and brewing properties. Further trials are made. “By years four to five there will only be a few cloned plants remaining and they will be eventually whittled down to only one or two plants, or genotypes.”

Ron’s research site not only focuses on plant growing. A recent grant from the Ministry of Business Innovation & Employment (MBIE), in collaboration with NZ Hops Ltd, helped to develop an on-site brewery “perfect for evaluating hops”, he says.

Above: Plant & Food Research head scientist Ron Beatson

Ron describes Nectaron as having hints of tropical fruits, peach and citrus – pineapple, passionfruit, grapefruit and orangey tastes. “It’s a big, bold, flavoured hop that’s suitable for well-hopped IPAs, and perfectly suited for riding the wave of hazy IPAs.” Nectaron is owned

by NZ Hops, who named it “using a combination of ‘nectar from the gods’ and my first name”.

Coveted worldwide Craig Orr, CEO of NZ Hops, says the local product is in high demand, with 85 percent of New Zealand-grown hops being exported, and a company turnover of almost $40 million.

While the rest of the world’s been waiting, New Zealand brewers have had a head start. Here’s my choice on some brews that showcase Nectaron:

Sprig & Fern’s Nectaron Pale Ale, ABV 6.0%. They say: Seventeen years in the making, NZ Hops newly launched

Nectaron hop is sure to be a hit with brewers around the world. Nectaron has intensely tropical, citrus and stone-fruit characteristics – perfect for our strong pale ale.

Eddyline’s Tantric Haze, ABV 7.0%.

They say: Tantric Haze, a sensual hazy IPA that will tantalise your tastebuds when the tropical fruit hits. Mosaic, NZ Nectaron, El Dorado and Citra round out the hop profile. This double-whirlpool and tripledry-hopped hazy beer is dangerously easy drinking with a mild bitterness. Let Tantric Haze massage your senses.

Moa Brewing’s Wildcat Strong Pale Ale, ABV 6.0%. They say: Named after the mysterious big cat occasionally spotted in the South Island, Wildcat is a strong pale ale featuring a blend of NZ and USA hops – Azacca, Nelson Sauvin, Riwaka and Zeus, along with the recently named new NZ variety Nectaron. Aromas and flavours include passionfruit, tropical melon and stone-fruit notes, underpinned by a clean bitterness.

Contact sales@nzhops.co.nz 73

D E S T I NAT I O N W E L L I N G T O N

A capital vacay feast – food, culture and adventure Visiting Wellington is a feast for all the senses, with something for everyone, Ivy Lynden discovers as she explores our inner capital city.

W

ellington is so close to Nelson Tasman and Marlborough that it is a popular destination for young and old alike.

Not just the nation’s capital and home to our Parliament; it also has a vibrant creative culture, not to mention great food, wine, craft beer, coffee and some amazing events.

Known as the culinary capital of New Zealand, Wellington is internationally famous for its tucked-away bars, quirky cafés and award-winning restaurants. New venues are popping up all the time so it’s easy to try something new each visit. Dining in Courtenay Place or Cuba Street is a must for brunch, lunch or dinner or all three if you’re staying in the heart of the city.

Timing your visit to an event adds even more attractions to the list. Take last month for instance. During October each year Wellington becomes even more of a foodie’s paradise with its Wellington on a Plate festival. This year’s festival featured more

Above: View of the Wellington Cable Car Opposite page: Clockwise from top - Café culture; view of the harbour from Mount Victoria 74

than 120 events plus extensive menus of Dine Wellington dishes, burger and beer matches, and Cocktail Wellington libations and 20 chef collaborations, with talent from across the country including Auckland, Christchurch, North Canterbury and Napier, joining local chefs to create exciting new culinary experiences.

You’ve missed it this year but keep it in mind for 2021.

No need to wait to visit, however. There’s so much happening in Wellington that it is always a good time to visit, whether it’s for a weekend, a week or longer.

Cultural and history buffs might like to visit our national museum Te Papa which has been rated by Lonely Planet as one of its top 500 places on earth. Te Papa Tongarewa is six storeys of cutting-edge interactive exhibitions housed in an architectural wonder of a building. It’s open every day except Christmas Day and general entry is free. I could have easily spent a week there, not just a day.

Of course one of the most iconic ways to explore is by taking a trip on Wellington’s iconic cable car. Every 10-15 minutes the historic bright red Wellington Cable Car departs from Lambton Quay and makes its way up into the hills of Kelburn.

One of the best ways to get your bearings of the city is to take a trip up to the top of Mount Victoria in Hataitai and check out the 360-degree views.

On the five-minute journey upwards, the Cable Car rises 120m over a length of 612m, travelling through tunnels and offering spectacular views of the city below.

Originally steam-powered when it started in 1902 – the red cable cars have trundled up and down the hill, through three tunnels and over three bridges, multiple times every day since – stopping only once for an upgrade break.

One of the best ways to get your bearings of the city is to take a trip up to the top of Mount Victoria in Hataitai and check out the 360-degree views. Fondly called Mt Vic by locals, it is part of the Southern Walkway Trail so you can actually walk to the top if you so wish.

Rising 196m above the city, the Mount Victoria Lookout has stunning panoramic views of Wellington city, harbour and hills; the perfect spot for a picnic while watching the ferries and cruise ships sail into the harbour and planes. It’s also a great spot for taking sunrise and sunset photos.

All that tripping builds up an appetite and there’s no shortage of eateries in central Wellington, ranging from cheap and cheerful to gourmet and fine dining. Check out Hannahs Laneway which boasts artisan bakeries, chocolatiers and heaps of foodie gems in what was a former shoe factory.

I love Cuba Street and could happily spend all my visits exploring, eating and shopping there. One of Wellington’s bestloved and best-known streets, Cuba Street is one of those places where everyone finds something they enjoy.

You can savour delicious $10 dumplings or try a degustation at renowned restaurant, Logan Brown; see the Bucket Fountain and street art or cutting-edge contemporary art at one of the street’s art galleries. Wellington’s home of the unexpected, the quirky, the alternative and the fun – there’s always something new to discover on Cuba Street.

Waterfront wonders And let’s not forget the Wellington waterfront. Locals flock there and so do visitors, myself included. With a wide footpath that stretches from the Railway Station around to Oriental Bay and beyond, it’s a perfect trail for walking, jogging or cycling. Along the way you’ll find sculptures to admire, spots to sit and places to dine.

If walking ticks your must-do list there are plenty to choose from. Visit Wellington Regional Trails for options.

Weekends are a special treat in Wellington, especially if they include a visit to the Sunday morning waterfront market in Barnett Street. Between 15,000 and 25,000 people visit the market every Sunday to enjoy its food stalls and artisan goodies and crafts. Everything there is fresh and as local as possible, including German-style meats and craft cheeses.

My final must-do was a visit to Weta Workshop. An unabashed Lord of the Rings enthusiast, taking a tour of the workshop and Weta Cave proved a memorable experience.

Photo: Stefan Mokrzecki

Head out exploring

Weekends are a special treat in Wellington, especially if they include a visit to the Sunday morning waterfront market in Barnett Street.

Tucked away in Miramar, a short drive from Wellington’s city centre, Weta Workshop crafts physical effects for some of the world’s most renowned films and TV shows.

The design and manufacturing facility combines cuttingedge technology with handcrafted artistry to serve up Oscarwinning props, costumes and creature effects. And, best of all, they open their doors to fans who want to see exactly how the magic is made.

Wellywood beckons The Workshop is best known for its Academy Award®-winning work on the Lord of the Rings and The Hobbit trilogies, but you certainly will have seen plenty of movies and shows they’ve had a hand in. Weta Workshop has a constantly growing list of blockbuster credits to its name, applying its craftsmanship to Blade Runner 2049, Avatar, The Chronicles of Narnia and more.

The Weta team shares the products of its labour on several Weta Workshop tours, ranging from 45-minute experiences to full-day tours for full-on enthusiasts.

Now what to do on my next visit, I wonder?

75

SPORTS

Blessings in a roadblock Covid stalls Nelson rower Zoe McBride’s Olympics dream, but the breather has been good for her soul, Annabella Garwood reports.

PHOTOS SUPPLIED

I

f 2020 had gone to plan, Zoe McBride would have ticked ‘Compete at the Tokyo Olympics’ off the list and she’d now be taking a break from the rowing world. But the coronavirus pandemic has forced the lightweight double world champion to keep the cap on her pen and make this whirlwind year work for her.

What the 25-year-old hasn’t achieved in Japan this year, she’s gained in other ways, including a new sense of gratitude for what she’s accomplished. This dates back to her primary school years where she spent many lunchtimes on the

Above: From left - Zoe McBride with Jackie Kiddle at the World Championships, 2019 Opposite page: Clockwise from top - An emotional moment after the win; on the water training 76

netball court at St Joseph’s School in central Nelson.

“It was so fun playing sport with our friends, training during the week then playing our games on the weekend. That sense of friendship and teamwork and all the really cool skills you build from sport, not only in fitness and health, but the relationships with people, are what I’ve always loved about sport.”

Zoe also credits the school’s teachers for encouraging students to stay fit.

“We had fields and obviously the weather in Nelson is amazing, so we were always outside and being active and having those role models around us to be active with us.

“I remember we’d have our roster on the PE shed and everyone would come and get their activities for lunchtime. I guess that starts to build an enjoyment of being outside and moving your body.”

Inspired by Kiwi greats Fast-forward a few years to the televised

2008 Beijing Olympics, when Zoe first became interested in rowing.

“I remember watching the EversSwindell twins [Caroline and Georgina] racing and then winning their gold medal and it was the tightest of margins – they didn’t even know they had won. I also remember watching Mahe Drysdale when he raced and still won a bronze medal when he was critically ill.”

Zoe and her family moved to Dunedin at the end of 2009. She remembers watching rowers on the harbour basin while heading to school, and hit the water herself at the end of the year. “I thought I may as well give it a go … and it turned out to be more than just a go.”

Competing in the Maadi Cup, Zoe soon made the junior women’s quad in 2012 and 2013 while she was still at high school. She then competed as a lightweight and won gold in the women’s double at the World Rowing U-23 Championships in 2014 and 2015. She continued to win gold

“I remember watching the Evers-Swindell twins [Caroline and Georgina] racing and then winning their gold medal and it was the tightest of margins – they didn’t even know they had won.”

“I thought I may as well give it a go … and it turned out to be more than just a go.” and silver medals on the world stage and was a reserve at the Rio 2016 Games.

Despite the large number of postponed sporting events this year, the Nelsonian still holds the 2019 lightweight double world champion title with Jackie Kiddle. Zoe laughs and looks on the bright side: “Technically we’re still world champions; still unbeaten.”

Precious family time This year was all about the Olympics – at least that’s what Zoe thought. Instead of four to five hours of daily training in Cambridge, she found herself hunkering in a six-week lockdown with her family in Dunedin. “I really, really appreciated the ability to go home and just spend time with them.”

It was an unexpected opportunity to reconnect and turned out to be the longest stay with family since her high school days.

“I do miss being at home and I do miss the South Island.” Her enforced break was an opportunity to pause a constantly busy schedule. “I could appreciate the smaller things.” Lockdown and the postponement of the Olympic Games aren’t the only curveballs Zoe has dealt with. She suffered a stress fracture in the neck of her femur while she was at home. She believes it was triggered by temporarily switching from rowing to running while maintaining her bodyweight, necessary for lightweight rowing.

The world champion says getting race-ready is stressful on the body.

“Not training and having to prioritise my healing through resting and making

sure I ate the right amount of food was definitely really hard. I had to be nonweight bearing for a really long time and have crutches for a while, so I was pretty much confined to a few steps.”

“We don’t know what’s going to happen. We just have to prepare like it’s going to happen.”

Changing down a gear Zoe admits that life outside the fast lane isn’t all bad news. “I’ve definitely learned a lot more about how to move slowly and how to feel okay with feeling fit or not feeling fit, and just going through the different stages of healing and how your body can change.”

She also found the strength to knock down some mental barriers. “I guess I have a new appreciation for my body as well. I don’t have to beat it up all the time or I don’t have to train so much all the time to be able to eat heaps of food.”

Zoe graduated from Massey University earlier this year with a business degree.

She’s still working out what she’ll do after the Olympics but one thing is certain – she wants to help young women create a healthy relationship with body image.

“I feel really passionate about that, I guess through sport, and part of what I’ve been doing has had a lot of weight focus and body focus.”

It’s early days but McBride says she wants to help in a holistic way by addressing all areas of health.

The postponed Tokyo Games are set to go ahead in July 2021. Although Zoe’s determination to compete hasn’t faltered, she says the pandemic has given her Olympic dream a shake-up.

“You get so caught up in the Olympics and what you’re going to do to get to the Olympics and you have your blinkers on a little bit.

“I realise that I am in a really cool position and a really cool place to be able to train to be as fit and strong as I can to try and go to the Olympics, and I think I will never take that for granted.

“We don’t know what’s going to happen. We just have to prepare like it’s going to happen. I would be grateful if the opportunity did come for us to go to the Olympics in the hopes that I can prepare better and appreciate it more.”

While the ‘Games’ box waits for its tick, McBride knows she can cross off a new one – remaining upbeat, grateful and resilient.

77

SPORTS CLUBS

Taking to the water in Nelson Tasman B Y I V Y LY N D E N

Above: Commodore Geoff Pitcaithly sounds the hooter during the Nelson Yacht Club’s opening race day last month

Photo: Alex Mahrla

S

ummer is the time for recreational boating and also for a flotilla of sail boats to take to the water. The Nelson Yacht Club and the Queen Charlotte Yacht Club service the respective Nelson Tasman and Marlborough regions, with members often participating in each other’s events.

Of course the defence of the America’s Cup in Auckland waters in March next year will generate a boost in sailing, but with the Tasman Sea and the Marlborough Sounds as their playground, the Top of the South already has hundreds of keen yachties from wee nippers to weather-beaten old sailors.

Nelson is New Zealand’s oldest yacht club, established in 1857. A “family-friendly” club it focusses on providing educational, recreational and competitive sailing and water sports opportunities and hosts regional, national and international sailing regattas.

With one of the best locations of any yacht club in the country, combining water’s-edge facilities and easy access to fantastic sailing waters, the club also has one of the busiest Learn to Sail programmes in the country.

Various other sailing organisations operate in Nelson Tasman too.

One of these is the Nelson Bays Youth Teams Racing Association (NBYTRA).

Through grants and subscriptions the association maintains a fleet of 13x 420 dinghies and contracts a coach to provide a coaching and racing programme for secondary school age students in Nelson.

Nelson Watersports Ltd. operates a small windsurfing and stand-up paddleboarding school from the Nelson Yacht Club facilities. The company recruits a team of up to 10 part-time/casual instructors and coaches made up of locals or internationals on working holidays, as well as providing a training programme for young sailors to develop leadership skills and work towards being an instructor.

The Nelson Yacht Club’s facilities and patrol boats are also used to support the work of the Sailability Nelson Trust providing fortnightly sailing experiences for Nelsonians with disabilities, with its fleet of purpose built Hansa yachts.

TS Talisman, the local Sea Cadet unit, operates a number of ‘Crowns’, with a very much seamanship orientated programme.

The unit also owns two RS Fevas, and cadets compete in them at national events.

Numerous options The local Iron Duke Sea Scouts group provides a seamanship orientated programme of sailing in cutters, and also sail sunbursts at regattas.

The Tasman Bay Cruising Club is the keelboat/yacht club in the Nelson region, based in ‘The Red Shed’ in the Nelson Marina. It is another Yachting New Zealand affiliated club, and as well as cruising and social programmes, organises a year round programme of racing. Interested people can contact the club to be put in touch with skippers who are looking for crew, and can normally find a spot on a boat.

Sail Nelson Ltd is the local RYA (Royal Yachting Association) sailing school, which offers practical yachting courses from Competent Crew up to Yachtmaster exam prep weeks.

Last but by no means least, NMIT in Nelson is home to the maritime school which offers training for commercial Maritime NZ certification, RYA powerboat courses, and a programme of Superyacht Crew Training.

Enjoy Nelson’s iconic café 204 Hardy St, Nelson 03 545 8555

www.lambrettascafe.co.nz 78

Photos by Alex Mahrla of the Nelson Yacht Club Opening Day

P H O T O G R A P H I C E S S AY

79

MOTORING

A spot of sport

BY KYLE CASSIDY

H

onda has recently revised its CR-V, improving the safety and specification levels across the board. Prior to this, the main reason to opt for the top Sport model, shown here, was its safety fit-out, being the only variant to offer Honda’s suite of active features.

These include AEB, lane keeping, auto high beams and active cruise.

However, Honda has now done the good thing and made these standard on all variants. There are other things to tempt you into spending up large on the $51,790 Sport Premium, like the 19-inch alloys, panoramic sky roof, LED lights, privacy glass and leather trim with seat heaters up front.

Along with improved refinement levels thanks to additional sound deadening and chassis modifications (which all revised CR-Vs gain), Honda says it has added sport suspension to the Sport Premium model.

However, the ride quality doesn’t suggest Honda has rammed the shocks with stiffening agents but it’s a keener steer than we remember. The tyres might generate a mild hum at speed, but make sure it sticks in the bends.

80

The CR-V’s 1.5-litre turbo (now standard fitment across the range) won’t challenge the traction, as AWD is a feature of the top model.

The turbo generates enough power but you’ll never accuse it of having too much.

Various updates The engine has been tuned to deliver decent low-end torque, with much of the 240Nm being on stream before it peaks at 2000rpm. And around that point is usually enough for mooching about in town.

If you’re in a genuine hurry, the turbo can seem lethargic until it hits 3500rpm; it’s not a stop light racer this Sport.

Consumption wise, it’ll return between 7 and 8l/100km as an average, depending on how many highway miles you can include.

And it only requires 91 octane.

As mentioned, the sports suspension doesn’t ruin the round town ride; it’s still passable given the 19s. Do you need AWD? Probably not. There’s minimal torque steer to quell and the benefits of AWD would only be required where snowy weather is a possibility.

Some of the updates for the Sport include a Qi pad, though a decent-sized

phone won’t quite fit. There are some easy-to-get-at USB charge points as well, but not the USB C ports newer devices require. But best to leave your cell in one of the generously sized storage locations about the cabin and minimise the distraction. The infotainment system is still a sore point – the less said about it the better – but it does allow for smartphone link up.

CR-V is still a good size, with generous back seat room. Load space is a selling point; the boot floor at a low load height, and the area is well shaped. Fold the rear seat (split 60/40) and the squabs sink down so that when stowed, you’re presented with a flat load area. And a big one at that; it’s cavernous for this class of vehicle.

It’s always nice to go for the top model, but if your budget doesn’t allow, there are many things going for the $39,990 entry-level Touring, which is now a great-value machine given the specification they have thrown at it, including the 1.5 turbo engine.

Review supplied by NZAutocar

Photo: Dominique White

T O R Q U E TA L K

The wind in his hair Music, dancing and classic cars invoke passions in Annesbrook resident Neil Robertson. He tells us about his love for the latter.

What type of vehicle do you own?

I own several vehicles but my favourite is a bright red 1958 MGA Roadster.

How did you come to own that particular make and model?

It’s my second MG. I really love the design and style of it. I already owned a 1954 MG TF, but when I saw this one on TradeMe I fell in love with it. It was in the North Island, but I bought it sight unseen and had it shipped down to Nelson Tasman.

Both the MGs are red so they make a nice matching pair.

Above: Neil Robertson with his 1958 MGA Roadster

As a teenager I fell head over wheels for an MG TF in British Racing Green!

It cost $1500 at the time and I was still at school so couldn’t afford it. Instead I bought an old home-built sports car and that was my very first vehicle.

I think my passion for classic cars goes back to when I was much younger and owned a dinky toy version of the E-Type Jaguar. Then I dreamt about owning one, as I do now.

What makes it special for you?

Driving down the road with the top down and the wind blowing through my hair puts a smile on my face every time.

The roadster was fully restored in 1990 and has low mileage so it is still in top condition. Getting behind the wheel and going for a drive takes me back to another era. It’s about the look, sound and feel of the car. I love it all; the smell of the oil, the sound of the engine and the way it drives.

The MGA was produced by MF from 1955 to 1962, and when it first came out the test car cost £844 including taxes. It’s a twodoor coupe, weighs 902kg and is 3.9m long.

It replaced the older model TF which is my other MG, and is completely different in design and looks. During the eight years it was produced, a total of 101,081 MGAs were sold with the majority exported. After July 1962 the MGA was replaced by the MGB.

What’s under the bonnet?

Originally it had a 1489cc engine fitted with twin H4 type SU carburetors, but mine has a 1600cc engine from a later model fitted in it. The gearbox is original though.

The MGA was raced extensively in America with considerable success, winning numerous regional and national championships. It has also been a favourite choice of those competing in vintage racing, and was used in America in NASCAR from 1960 to 1963 in the Grand National Series, although it didn’t win a single race.

How often do you drive it and where?

I take it for a drive during the weekend, for an afternoon cruise usually up the Motueka Valley. That’s weather dependent however.

Enjoy 150 classic cars in immaculate condition from 100 years of motoring.

Open 7 Days 10am-4pm Little Engine Eatery Museum Store www.nelsonclassiccarmuseum.nz

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Creating a safety culture – Kaituna Sawmill shares its journey

BY SANDRINE MARRASSÉ | PHOTOGRAPHY TIM CUFF

I

mproving safety and maintaining high safety standards is critical for OneFortyOne, a forest and timber industries business with softwood plantation forests and sawmills in New Zealand and Australia. Safety for the company’s people, contractors and partners is the top priority. Physical changes to the workplace and changes in behaviour lead to improved safety, however the real driver of sustained safety improvements for all is creating a cultural shift.

Health and safety always comes first at OneFortyOne’s Kaituna Sawmill, says Kaituna General Manager Tracy Goss. Tracy and his team are creating a shift in health and safety Above: Kaituna Sawmill General Manager Tracy Goss Opposite page: Bright signage, walkway railings and LED traffic lights are some of the visual safety reminders at Kaituna 82

culture at the mill by striving for improvement and involving the whole team so that there is a shared accountability for everyone to go home safe and well at the end of each working day.

Tracy says it’s just “the tip of the iceberg” on their journey of improvement, culture change, and development but they can already see the shift having an impact on their people, on their productivity and on the workplace as a whole.

The initial step OneFortyOne took was to invite independent external and internal assessors into its Kaituna sawmill to observe and recommend improvements and enhancements to systems and processes.

The assessors’ areas of focus were leadership, engagement, new government

legislation and compliance, and risk assessment. Several reports were prepared, including a safety and guarding [barriers] report, a safety behaviour and site culture report, and a safety direction and implementation report.

A shift in on-site culture

As part of the improvement process Kaituna introduced an auditing system that defines areas of focus and effectively targets areas of opportunity within the operation.

“We integrated people, maintenance, plant and equipment into the review process,” says Tracy. “We have very specific measures for performance but the culture element is difficult to measure and it’s hard to determine whether or not you have the right culture.

“Safety isn’t just about compliance,” he says. “Safety is about everything we do day-to-day. A safe site is a productive site so what we’ve also seen is an increase in productivity due to the safety improvements that have been made.”

Tracy and the team understand that the development of a team process

Health and safety always comes first at OneFortyOne’s Kaituna Sawmill.

TRACY GOSS

WT + ONEFORTYONE NEW ZEALAND

requires empowering individuals to bring forward their ideas, with the confidence that they will be heard and responded to.

“Ultimately, we can’t do anything without our people, so the most important thing has been to engage them at every step of the change process. By doing this we have empowered them to take ownership of certain elements of the project and this has enabled them to be part of the process. For instance, as we’ve gone through and put new physical barriers throughout the site, all of a sudden people’s perception of risk has started to change. We’re starting to see people applying awareness of risk on a day-to-day basis. They’re being empowered to speak up and say ‘hey, that’s not right’.

“The culture shift is slowly developing and is offering people the opportunity to challenge each other in a ‘courage to intervene’ way. This means that our people can both look after each other and hold each other accountable. They’re taking an action or raising an issue because it’s the right thing to do and they’re invested in reducing risk.

You need a trusting environment to affect this type of change so that people feel comfortable enough to bring these issues forward and so that they can trust that the business is going to react in an appropriate way.”

Hayden Watty, an apprentice timber machinist who started working at Kaituna

“We look after our team mates, but not only that, we are all talking about safety more.”

H AY D E N WAT T Y

as a stacker five years ago, describes a massive shift in culture at the mill. “We look after our team mates, but not only that, we are all talking about safety more.”

Hayden says that the changes he has experienced make him feel more valued, and that it is clear that production is second to safety. The changes to the forklift safety and the guard rail changes in particular have made a big impression on Hayden.

“When I first started here there was more of a culture of ‘she’ll be right’,” Hayden says. “The culture is a really big thing for me because once upon a time it was rush, rush, rush, whereas now we’re told slow down, work out the hazards, and then fix it. It’s all changed now and everyone looks after each other.”

Home safe and well – a powerful pledge

OneFortyOne’s company-wide Home Safe and Well programme is a key platform for culture shift.

Launched in January 2020, the programme invites team members, including contractors visiting the company’s sites, to sign a pledge, and

people who have signed have also received a badge to wear to indicate they have endorsed the pledge.

“The pledge is to ourselves, to our families, and to one another,” says Tracy Goss. “It’s a way of signalling to everyone that we are working towards our common goal of doing all the things in our control to go home safe and well every day.”

New ways of involving the team

Two other key initiatives have been increasing the length of the induction process to a full week for each employee, and introducing a voting system to elect site-wide health and safety representatives.

“About a year ago we changed how we appointed the Health and Safety Representatives (HSRs) by calling a site-wide election,” says Kaituna Sawmill Health and Safety Facilitator, Cilla Ivory.

“People that were interested in becoming HSRs had to submit a bio and photo with their registration of interest, and then everyone voted via a single transferable vote system.

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“I’ve never worked for a company so into their safety, and I think that’s helped by the long induction process for new people starting work here."

B O B WA R D

“Since then we have two key safety meetings each month – a health and safety site-wide meeting and a Health and Safety Representatives meeting where we look at different projects that we will be focussing on. Each area now has their own Health and Safety Representative that they can go to with any issues or ideas that they want raised at the monthly meetings.

“There’s been a huge change,” she says. “Individuals are coming up with ideas and they’re recognising hazards and risks.

They will question it themselves and raise it with the HSRs. We’ve always had HSRs, but until now there hasn’t been this level of engagement with them.”

Above: 1.8m guarding fences throughout the mill create an instant, tangible reminder that there is heavy duty machinery nearby Opposite page: Clockwise - pedestrian-only bridges and walkways throughout the mill are a very visual reminder of where to walk; Hayden Watty, apprentice timber machinist 84

The change has been very well received

by Kaituna staff members, including Bob Ward, (a member of the dispatch team) who put his hat in the ring for the election and got voted in as a HSR about a year ago. Bob says it’s important that he was voted in by his colleagues and he thinks this has helped to shift the culture in a positive way. “I’ve never worked for a company so into their safety, and I think that’s helped by the long induction process for new people starting work here. On a day-to-day level for every process you have to go through the safe operating practices so you’re aware of how things work. It’s very good.”

A very visual and constant safety reminder

Ultra-bright yellow railings that guide staff and visitors on pedestrian-only walkways through the Kaituna site are a very visual reminder of where to walk, and new 1.8m guarding fences throughout the mill also create an instant, tangible reminder of the fact that there is heavy duty machinery and plant nearby.

“It’s all designed to slow you down in a good way, by creating a constant visual reminder that there are hazards,” says Cilla.

“Another visual change that visitors might notice when they walk around the site is that on the other sides of the fence lines where we store stacks of timber, the stacks closest to the walkway are now only two packets high, the second row is three high and then the third is four high. That way, people are only ever walking closest to the shortest stack of timber.

“Carrying on with the high-impact visual theme, while we’ve had signage for a long time, there is now an extra emphasis sitewide on new, more eye-catching signage.”

Increased safety around forklifts and moving plant

Safety around forklifts was identified early on as a significant issue. “We started by looking at the issue of mobile plant vs pedestrians and involved our site health and safety representatives,” says Cilla. “It was a really positive exercise and everyone had information to give.”

Cilla says that the key area of focus was forklift separation from pedestrians.

“Some of the walkways used to cross over areas where forklifts went, so now we have guided walkways that keep the pedestrians away from forklifts and other moving plant,” says Cilla. “In a couple of really busy forklift

locations where there is also intermittent pedestrian activity there are sensor-activated super bright LED traffic lights at safe points to alert people that a forklift is in the vicinity.

They must wait in the safe area until the light turns green before proceeding.”

There have also been improvements that have provided clear, highly visual reminders of the exclusion zone around forklifts that benefit the drivers and pedestrians.

“We now have red lights on the side of the forklift that show a three-metre exclusion zone around the forklift. The machine has to be turned off and the forklift driver has to be out of their machine and come over to the pedestrian to talk to them. The exclusion zone is particularly visible when it is darker, during the early morning hours, and this striking visual reminder of what three metres around a forklift actually looks like has proven to be extremely effective.”

Forklift operators at the mill have embraced the changes. “They do feel that it’s keeping pedestrians out of their operational areas and that their work space is safer. They really appreciate that people are respecting their work zone.”

Increased productivity

There is an old adage – you have to go slow to go fast – and this is at the heart of increased productivity at the mill despite the increased safety measures and improvements.

“You have to solve problems at their root cause,” says Kaituna’s Green Mill Manager Chris Lambert. “It’s human nature to try to solve or find a ‘work around’ for small problems by effectively utilising what’s in front of us. One of the aspects of our safety work is to stop the ‘work arounds’.”

Increased fencing and guarding has meant that changes have been implemented that address core problems.

“For example some areas in the mill might be areas where the timber traditionally bunches up or moves off its runners,” says Chris. “The fix has always been for someone to manually stand on the sidelines and flip the timber with a metal pole. The new, increased safety measures have meant that we have looked at ways of improving the performance of the machinery itself so that it no longer allows timber to become bunched up or flipped on the wrong angle. As a result, it’s safer and we have

"... we have actually been smarter because we fixed the root problem."

C H R I S L A M B E RT

actually been smarter because we fixed the root problem.

“Not all of these improvements have been an easy journey. When you’ve got a way that you’ve done something for years and then it gets taken away from you it can be a bit frustrating. That’s until you work out as a team how to do it, and then it feels easier.”

Constantly evolving

Continuous improvement in health and safety is a constant process in a sawmill environment but the Kaituna team are confident that they have the full support of their colleagues to keep everyone safe and well at work and protect everyone’s right to go home to their families at the end of each working day.

“The team at the mill are continuing to look at ways to reduce and eliminate critical risks, to record what they’re doing, and to encourage a culture that keeps themselves and contractors visiting the site safe,” says Tracy Goss.

“We need people working together to make this happen and we’re proud of the collaboration here at Kaituna. Safety is never a job that’s “finished”, and we keep ourselves in check by remembering that we are always only as good as our last day’s performance.”

Contact www.onefortyone.com

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ARTS

Young local artist continues New Zealand’s landscape painting heritage

painting and art history. She even went for scholarship with them all. It’s telling that she obtained an Outstanding in painting.

“My father’s a sign writer and painter and Mum’s a medical illustrator,” she says, “so I guess I’ve been surrounded by it from an early age.”

BY JOHN DU FOUR | PHOTOGRAPHY DOMINIQUE WHITE

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ew Zealand has a long relationship with landscape painting, stretching all the way back to Isaac Gilsemans’ on-board sketches from Abel Tasman’s visit in 1642-43. Over a century later, in James Cook’s three voyages between 1769 and 1779, expedition artists like Sydney Parkinson, William Hodges and John Webber faithfully captured many aspects of our country’s natural beauty.

From there grew a steady list of recognised New Zealand landscape artists, including Charles Heaphy, William Mathew Hodgkins, John Gully, Petrus van der Velden and James Nairn.

By the mid-nineteen-hundreds the torchbearers featured such celebrated names as Toss Woollaston, Rita Angus, Evelyn Page, Olivia Spencer-Bower, W.A. Sutton and Colin McCahon. And in more recent times artists like Don Binney, Michael Above: Two of Caroline’s works Opposite page: Clockwise: In her Richmond studio; Artistic sleight of hand 86

Reading and research Smither, Robin White, Brent Wong and Grahame Sydney all put their unique spin on representing New Zealand’s landscape.

Certainly today the genre proliferates, with styles ranging from hyper-realism to abstraction. It seems we Kiwis just can’t get enough artistic expression of the stunning natural beauty we live in.

One young local artist, Caroline Bellamy, not only is keeping landscape art’s venerable lineage alive and well, but doing so in such an assured way, and with a style so distinctive and utterly pleasing, she is enjoying the kind of success many a career artist would give their right leg for.

Caroline is only four years out of Canterbury University’s Ilam School of Fine Arts, having graduated with a major in painting in 2016.

“But I’m Nelsonian through and through,” she says. “I was born and bred here and attended Nelson College for Girls.”

As a Year-13 student Caroline was the only one to take on the load of five art folios: graphics, photography, design,

Caroline went straight from high school to Ilam. “It seemed the next step. I really wanted to develop my work in another place, with different people, encountering new influences to grow my art’s direction.”

She valued the encouragement the tutors gave her to explore for herself, and appreciated the peer review process, but also felt a lack of opportunity to ground herself in traditional techniques.

“I mean, the old masters were pretty spectacular! So I worked hard to teach myself the painting practices of the past. I researched a lot, read heaps of books and practised constantly.”

Through her research Caroline discovered George Wesley Bellows, an American painter in the late-nineteenth century. “I really liked the gestural brushstrokes he used to describe characteristics of the landscape; the way his energetic strokes help reveal the process of his paintings.”

Given Caroline’s passion for the great outdoors, it’s no surprise landscape became her chosen subject matter.

Suddenly you realise you’re facing a landscape of such boldly rendered accuracy it could only ever be the New Zealand we all know and love.

“I’ve always been into tramping and hunting, so it naturally fed into my work.

All the wilderness places I paint, I spend time in. I immerse myself in that environment. I think paintings have a special way of taking you to that place.”

Caroline’s works vary in size from small right up to 1m x 2m. “Generally I work bigger,” she says. “It allows me freer movements and greater brush flourishes.”

It’s those very brush flourishes that make her paintings so arresting. Energetic, broad and boldly rectilinear, their crisp edges clearly define start and end points, enabling a complexity of colours to lie alongside one another in banded layers.

Viewed up close, you lose yourself in the colourful linear abstractions: lush summer greens punctuated by pitchperfect hues of yellow or brown or peach, trees reduced to simple geometric forms; or rugged winter whites, popping brightly against shadowy swathes of blues and greys, large colour-blocked suggestions of rivers meandering out of frame.

Move backwards and you soon appreciate the artistic sleight of hand; how supremely considered and perfectly placed everything is as it all begins to merge and blend. Suddenly you realise you’re facing a landscape of such boldly rendered accuracy it could only ever be the New Zealand we all know and love.

Caroline eschews heavy blacks, revelling instead in highlighting colours that realistically exist within shadows. “I paint in low-angled morning light to really bring out the shadows in the landforms. I want to capture all the light, all the mood.

“And I like to amplify my process,” she explains. “You can clearly see how I assemble my visions. The visible layering is intentional. It’s one of the ways I moved beyond Bellows.”

Learning from the past Caroline sources her palette strictly from nature, but she also heightens colours if something stands out in a scene, amplifying that feature’s presence to make a stronger statement.

Although she finishes off her paintings in her home studio in Richmond, Caroline spends days out in her landscapes, observing, sketching, taking photographs – and wherever possible working ‘en plein air’, painting

literally on the spot. Her most recent alpine depictions come from five days spent in the wilderness of Dobson Valley, up behind Twizel.

She laughs: “I stood there working away, with snow and ice literally under my feet.”

Oils are her preferred medium. “Unlike acrylics, they don’t dry darker, or too quickly, and they hold their shapes better.”

And she paints on board; “The smooth surface allows me to apply my brushwork freely and capture every stroke faithfully.”

Each landscape invariably communicates an emotive atmosphere. “I take great care to capture expressions of my feelings,” says Caroline, “like calmness, stillness, control.”

Caroline’s latest paintings can be seen this month in a group exhibition at Parker Gallery from 12 November. Her work is also represented by Parnell Gallery in Auckland and Gallery De Novo in Dunedin, and she’s currently showing at Wanaka Fine Art Gallery.

Make sure you catch these local examples of Caroline’s compelling contemporary New Zealand landscape art, because after November she’s spending the following six months in Queenstown.

“I want to really explore and immerse myself in all its outdoor magnificence!”

No doubt the time away will serve as powerful inspiration for an artist who’ll clearly do the great southern landscapes justice.

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GALLERIES

Your local Gallery Showcase Your local Gallery Showcase is sponsored by WildTomato as its way to support and encourage our local artisans and galleries. Contact info@wildtomato.co.nz to be featured.

CRAIG POTTON GALLERY + STORE

RARE CREATIONS, INTERACTIVE WOODEN ART GALLERY

ANNA STICHBURY PARKER GALLERY

255 Hardy Street, Nelson 03 548 9554 | www.craigpottongallery.co.nz

152 Mapua Drive, RD1, Upper Moutere, Nelson 03 540 2225 | www.rarecreations.co.nz

90 Achilles Avenue, Wakatu Square, Nelson 03 539 4280 | www.parkergallery.nz

HÖGLUND ART GLASS GLASSBLOWING STUDIO

JOSH BASHFORD THE DIVERSION GALLERY

EWAN MCDOUGALL QUIET DOG GALLERY

52 Lansdowne Road, Appleby, Richmond 03 544 6500 | www.hoglundartglass.com

10 London Quay, Picton Waterfront 027 440 8121 | www.thediversion.co.nz

33 Wakatu Lane, Nelson 03 548 3991 | www.quietdoggallery.co.nz

JANE SMITH CHOCOLATE DOG STUDIO

RENATE VON PETERDORFF CERAMICS BY RENATE

JENS HANSEN GOLD & SILVERSMITH

9 Te Aroha Place, Mapua 027 695 4433 | www.chocolatedog.co.nz

810A Queen Charlotte Drive, RD1, Picton 021 124 1779 | www.ceramicsbyrenate.co.nz

320 Trafalgar Square, Nelson 03 548 0640 | www.jenshansen.co.nz

MARTHA BLANCHE SIDONIE CERAMICS & ILLUSTRATION

PETER LANYON THE SUTER ART GALLERY

THE GALLERY HAVELOCK

027 516 3982 | www.cargocollective.com/sidonie

208 Bridge Street, Nelson 03 548 4699 | www.thesuter.org.nz

60 Main Road, Havelock 03 574 2821 | www.thegalleryhavelock.com

88

FILM

Get your shorts on!

BY EDDIE ALLNUTT

S

top your reels, Cannes, Sundance and Berlin. It’s showtime for our region to project its panache. The Top of the South Film Festival is in its sixth year and was created as a platform to showcase local work with the added vibe of an event.

This year it runs from November 14 to 29 in Blenheim, Nelson, Motueka and Kaikoura and promises to be the biggest and best yet. The festival not only covers short films to provide entertaining viewing, it importantly gives talented local filmmakers something to strive for and in this region, there’s no shortage of passion, stunning backdrops, resourcefulness and a collaborative spirit.

Tyler Redmond, a 17-year-old filmmaker from Blenheim who already owns and operates his own business, warmly accredits the TSFF for his success. He says, “It gave me inspiration, it gave me the drive and it got me where I am today.

I thought it was a great platform to use to push yourself as a filmmaker.”

Festival director Emily Thompson is excited about this year and says a lot is happening out there with many people making short films.

Most genres will be accepted including animation, action, fantasy, adventure, science fiction, drama, comedy, documentary and music and dance videos. Films must be a maximum of 15 minutes or less.

Putting on the Ritz Whether you’re into the intricacies of film or would just like to attend an event with a difference, there’s plenty for everyone when the red carpet gets rolled out on certain evenings. Emily says, “Guests can dress up – really dress up. It’s kind of like the Emmy awards. It’s glitzy, a wonderful way to have fun before you watch the films.”

This year the festival has extended its boundaries and has created a section called ‘Aotearoa National Entries’, so short films can be submitted from Slope Point to Cape Reinga.

Along with the national entries, there’s the inaugural ‘Young TS Filmmakers’ Above: A scene from Death Round Every Bend

screening which is pitched to local schools between Years 3 and 10, and is intended to be an annual event. Emily says, “It’s gone crazy. Schools are all over it.”

Paranormal activity When Ouija boards, demonologists and found footage fuse together, you’re in for a supernatural mockumentary of the spookiest proportions.

Paranormal Activity (2007), one of the most profitable movies of all time, was created, written and directed by Oren Peli who now lives in Nelson after falling in love with the country while he and his partner were travelling here in 2004.

He finds New Zealand ‘very mellow and peaceful’ and Nelson a great place to be a dad to raise a family.

Incidentally, Paranormal Activity cost $15,000 to produce and went on to make 200 million. Oren is looking forward to being in the audience and says, “It’s a rare opportunity to see my film again in a theatre with a crowd.”

Who knows, as the tension rises, he might just see a few viewers jump, scream or curl up in their seats or even embrace someone next to them they’ve never met before!

If you’re not too shaken after the horror, you’ll be able to stay to join Nelson filmmaker Doug Brooks for a Q&A session with Oren.

A hairpin and a flotilla To whet your appetite about the quality of the shorts in store, last year’s festival winner was Death Round Every Bend

Another bonus of the film festival this year will be a free screening of Tuia 250 Voyage. written by Justin Eade, directed by Aaron Falvey with cinematography by Daniel Allen. This eight-minute gem was well worked and acted to set us back to 1866 when the Burgess Gang committed the bloody Maungatapu murders. Being under 10 minutes, the short focuses on the crux of the story – the ambush.

Another bonus of the film festival this year will be a free screening of Tuia 250 Voyage. This documentary is by local filmmaker Keelan Walker and follows the story of a flotilla of historic vessels in Marlborough Sounds’ Ship Cove to commemorate the first encounters between Māori and Pākehā and shines a light on the diversity of the region and the unique Māori history and culture.

Volunteers run the TSFF and all proceeds go to support and nurture local filmmakers to enable them to keep producing quality films in this region and create employment opportunities. Oren is also contributing the ticket sales of his movie’s screening.

Tickets can be purchased at Blenheim ASB Theatre, Suter Nelson, State Cinema Motueka and at the Mayfair Theatre in Kaikōura.

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BOOKS

Plenty of new books to choose from ...

COMPILED BY RENÉE LANG

T Ian Trafford

More than one string to his bow

he holiday season is fast approaching and for those of us that like a good book, it is time to start stocking up to cater for the ‘silly season’ and the relaxing times that hopefully lie ahead.

Reading material is such a personal thing that it’s sometimes hard to pick what will appeal out of the dozens of books published each month world-wide. This is a selection of some of the most recent offerings and I will have more for you during the next few months.

That said, nothing beats having a good browse through your local book shop and seeing exactly what is available so you can tailor your reading to your own taste. Or, maybe step outside your reading comfort zone and discover a new author or genre. There are plenty to choose from.

BY RENÉE LANG

B

ack in the early days of the 20th century it wasn’t common for men to keep diaries. But for many of those who crossed the world to fight in World War I it was the only way to deal with the emotions they felt during that devastating experience.

On their return home, most soldiers would put their diary away and do their best to forget about what they had been through. However, subsequent generations have brought a number of them out into the light so that all these years later we now have the opportunity to find out what war was really like.

One of these diaries belonged to Alick Trafford, who went to war back in 1915, little realising that more than 100 years later his grandson, Ian, would transcribe his war experiences and publish them as Into the Unknown, recently published by Penguin Random House.

Ian, who’s been firmly ensconced in Marahau for a number of years now, has always enjoyed writing but is equally committed to an outdoors lifestyle. Although he started his working life as a teacher, over subsequent years he’s run a whitewater rafting and sea kayaking company as well as developing a successful adventure tourism programme at NMIT. “I also morphed into a photographer, but it was leaving teaching that disgusted my mother. In her day, you didn’t do that; you stuck it out until you got the gold watch.”

In between times he honed his writing skills, initially by writing a number of adventure stories aimed at boys that were published by Learning Media. Then, a few years later, he started penning material for Tourism New Zealand to accompany his photographs; this was followed by Day Walks of Nelson, which he wrote and photographed for Reed Publishing.

As for the process of turning his grandfather’s diary into a book, it wasn’t an overnight decision. “It had been simmering in the back of my mind for quite a while and as the birthdays stacked up, I thought now might be the time – and two years later here’s the book.”

That’s never the end of it, of course, as he has discovered.

Which is why he’s devoting the next few months to travelling the country, attending literary events and making sure the book gets as much attention as possible. After that, he has two other projects that he hopes to develop – one of which is closely related to Into the Unknown – but until then, it’s a matter of ‘watch this space’.

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Two Raw Sisters: All Eaters Welcome Rosa and Margo Flanagan Available now, $39.99 Bateman Books

W

hether you’re a meat and/or fish eater, glutenfree, dairy-free, vegetarian or vegan, these two Christchurch sisters once again prove that plant-based dishes are not only good for you, but are also affordable, easy to make and bursting with flavour. Think crispy smashed potatoes with pesto, dukka-roasted cauliflower, miso caramel banana muffins – just a few of the 100+ recipes on offer here.

The Girl from Revolution Road Ghazaleh Golbakhsh Available now, $36.99 Allen & Unwin

T

old with humour and self-reflection, this collection of essays from a young Iranian-born writer, filmmaker and Fulbright scholar is based on her experiences as an immigrant growing up in New Zealand. They cover her childhood in Iran, how she learned English so she could make friends through to dating in the time of Covid-19. All in all, they’re about growing up torn between her immigrant roots and her desire to be like everyone else.

Guiding Lights:

The Silence of Snow

The Extraordinary Lives of Lighthouse Women

Eileen Merriman

Shona Riddell

Available now, $36 Penguin Random House

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his thoroughly gripping and readable medical drama set in Nelson Hospital written by an Auckland haematologist will appeal to fans of Jodi Picoult.

Essentially the story of two young doctors beginning a relationship while trying to keep in control of their lives, there is actually much more to this novel so that the characters and their journeys will linger long after you’ve finished reading.

T

he illustrated stories in this collection from Wellington author Shona Riddell come from different parts of the world and cover different periods of history, but what they have in common is courage and dedication. They also explore our perception of lighthouses: are they romantic beacons symbolising hope and trust or are they storm-lashed and forbidding towers with echoes of lonely souls?

Supergood

Down South

Chelsea Winter

Bruce Ansley

Available now, $50 Penguin Random House

Available now, $49.99 HarperCollins

I

t’s always a good day when the ever-popular Chelsea Winter releases a new cookbook and this, her sixth, is no exception.

This time her theme is that ‘you don’t need meat for it to be a “real meal”’ and she goes on to prove it with an abundance of hearty, tasty and family-friendly meals for everyone, regardless of their status as meat-eaters or otherwise. Baking aficionados need not panic as there are plenty of recipes to fill the tins, including her famous Internet-breaking Lockdown Loaf.

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Available now, $39.99 Exisle Publishing

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hristchurch-born writer Bruce Ansley, author of 11 books and a well-known New Zealand Listener columnist, finds the south and its people endlessly fascinating. In this new book he visits the places and people who hold clues to the south’s famous character largely formed back in the day when the South Island had most of New Zealand’s people and just about all of the money. But where now lies the South Island’s golden fleece? And what is its future?

The Book of Two Ways

Searching for Charlie

Jodi Picoult

Tom Scott

Available now, $36.99 Allen & Unwin

Available now, $49.99 Upstart Press

ith 25 adult novels now under her belt plus several for young adults, this popular American author needs no introduction. Her latest book deals with the subject of life, death and missed opportunities and deals with some often-unanswered questions, including what does a well-lived life look like? What do we leave behind of ourselves and who would we be, if we hadn’t turned out to be the person we are right now?

T

he only combat soldier ever to win the Victoria Cross twice, Charles Upham may have actually deserved more for his acts of bravery during World War II. The story of how this somewhat reserved and modest farm valuer went to war, turning into a ferocious and fearless soldier who was reluctant to take credit for his actions has always intrigued cartoonist and political columnist Tom Scott, who travelled and researched extensively in order to learn about the man behind the myth.

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MUSIC

Beg, borrow or steel string

BY EDDIE ALLNUTT | PHOTOGRAPHY DOMINIQUE WHITE

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n 1992 music stores changed forever. The thrashed intro to Stairway to Heaven became taboo and hairy guitarists had to find new riffs like Layla from Clapton’s Unplugged when trying before buying. That corny scene from Wayne’s World (1992) was the catalyst, and I bet there are plenty of instrument gurus thankful, including Tim Babbage and his team at Beggs Musicworks Nelson.

Charles ‘Chas’ Begg, a piano maker and tuner – with a remarkable ear – opened the first store in Dunedin in 1864 shortly after he emigrated from Scotland. At one stage there were about 40 stores across New Zealand, with Nelson opening a branch on Trafalgar Street in the early 1900s, which later relocated to its current location, Hardy Street, in the 70s.

Babbage started working for Beggs in 1986 on the hi-fi side and jokes that it’s one of the last times he ever used a CV. He did leave the business for a while to work in radio and manage a Dick Smith store, but returned in 1995 to buy the business. He says, “Selling instruments is fun. People get joy out of playing music. People get relief out of playing music. It’s really nice to Above: Tim Babbage Oppposite page: Drumming up business 92

be able to help people do that. It’s different from selling a fridge.”

Born in Timaru in 1966, the youngest of eight in the ‘Babbage patch’, he moved to Nelson when he was 14 and went to Nayland College where he says the music department was very good back then, and still is. His wife Sandra also works in the business to look after the finances and they have two children. Babbage describes his wife as a “very good pianist who plays almost every day”. They met through rowing, which he’s still involved with today, being the head coach for the Nelson women’s team.

LPs on the rise Babbage always had a love of music and plays the guitar; “Badly,” he says. These days he listens to many genres thanks to streaming. “The thing about streaming music is that your collection has just got fricken enormous. Streaming has just absolutely killed CDs. Vinyl is for an enthusiast and purist, streaming for everyone else including me. I very rarely play a CD.” He adds, “We sell LPs. LP sales have just surpassed CD sales worldwide for the first time in 30 odd years and that’s not to say LP sales are big.”

“Selling instruments is fun. People get joy out of playing music. People get relief out of playing music. It’s really nice to be able to help people do that.

T I M BA B BA G E

“Home recording is huge. You can get stunning results at home, without spending a lot of money.”

T I M BA B BA G E

He finds music powerful because it’s nostalgic. “When a musician dies what’s the first thing you do? You pick up your phone, pull up one of their albums, and play it.”

While some businesses struggle during winter, it usually isn’t a bad time for instrument sales because it’s quite an individual hobby and something that can be done inside.

Babbage says, “Post-Covid has actually been really, really good.

The NZ market has been nuts. Getting stock is our full-time job at the moment, finding good stock to buy. Worldwide it’s gone nuts.

Some markets worldwide are triple their normal sales!”

Home recording is huge “If you had told me during lockdown what business would be like after lockdown, lockdown would have been quite pleasurable. But being in business, as most business people will tell you, lockdown was very stressful.”

He says that their customers range from four-year-olds to 84-year-olds. “We have multiple customers who are retired who have more time to do what they want.”

According to Babbage, acoustic guitar sales have been really strong over the last six or seven years. “You know, the Ed Sheeran, Taylor Swift influence.” It also seems the 80s are back, with synths popular and people into looping. He says, “Home recording is huge. You can get stunning results at home, without spending a lot of money. You can spend 500 bucks on some gear and plug it into your computer and you’d be staggered just how good a recording you can create.”

NZ music – and film – is much bigger than it used to be, he says and it now “cracks the world”, and he’s noticed that perceptions have changed. “I think parents now, if their kids say ‘I want to be a musician’, would be less horrified than they would have been 30 years ago.”

Okay, so Layla replaced Stairway, but these days almost anything goes in store with YouTube tutorials having a big influence. “What you are seeing now are 14-year-old kids, with serious chops. So many talented kids in this town, who come in and sit down and play and you just go, geez, where did you learn to play?” Babbage adds that musicians are into gear and gizmos.

“If they’ve played in town, they’ve probably been in. Dave Dobbyn, Flight of the Concords …”

Ones I can remember After 25 years of working at Beggs, Neville Harris is retiring although you could still catch him there on the odd day when help is needed.

Karl Stubberfield who’s been working at Beggs for seven years says, “Neville’s a top bloke and the best work mate I’ve ever had.” He also reckons that everyone’s “absolutely going to miss him”, and all that knowledge and experience can’t be replaced without doing that time. Stubberfield reiterates, “I tell you what, this phone is going to ring for years with people going, is Neville there?”

Harris was born in Hillcrest Hospital, Richmond in the early 50s. He started his career as a music teacher in 1969 and has

“I’ve played in a lot more bands than I can remember ...”

NEVILLE HARRIS

been playing in bands – mainly bass although he does play keys and guitar – since 1970 including Forum, Gemini, Sweetwater, Sirocco, The Boulder Bank Band and his latest, Juke Joint. Harris says, “I’ve played in a lot more bands than I can remember, but those are some of the ones I can remember.”

Rocking on “In Gemini, we were the backing band for KEA, Kinray Entertainment Agency. Lance Kinray was a local guy and we would back all the New Zealand travelling artists and also some overseas ones. We backed Eddie Low, Bunny Walters, Suzanne Prentice, Marcus Craig – who was Diamond Lil – Billy T. James and Brendan Dugan. ‘Here’re the songs boys, learn ’em quickly, ’cause you’re playing tonight’, Lance would come in and say.”

When asked if there’s anything he’ll miss: “I won’t miss some of the technology.” He says he’ll leave it to the young bucks like Robbie Sissons who moves to full-time.

Stubberfield, also a photographic artist, has been a musician for 30 years plus, playing drums from Bluff to Omaha. He worked out that between him and ‘Nev’ and Warren McLew who also works at Beggs, they have ‘140 years of gigging experience’ between them.

Rock on, fellas!

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EVENTS

Regular Markets

Nelson Tasman Saturday 7

Every Saturday morning

The NZ Cider Festival

The Nelson Market 8am to 1pm

Back for its fifth year, a festival to celebrate all things cider. Nelson produces 60 percent of the country’s cider, making it the optimum place for a cider festival!

1pm to 7pm.

MONTGOMERY SQUARE

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

Monty’s Market 8am to 1pm

FOUNDERS HERITAGE PARK, NELSON

NOVEMBER Friday 6 Mountain Film Festival This festival showcases the best locally made adventure films across New Zealand. Proceeds donated directly to the Nelson Marlborough Rescue Helicopter.

Join us to celebrate the short films created by talented Kiwis. 6pm.

THE SUTER ART GALLERY AND THEATRE, NELSON

Saturday 7 Seals to Eels From Mapua to St Arnaud and return, participants will ride 50cc motor scooters an estimated distance of 225 kilometres as a fundraiser for the Nelson Marlborough Rescue Helicopter. Meet at the Golden Bear for the ‘aftermath’! 8.30am.

MAPUA WHARF, TASMAN

Saturday 7 Undercurrent Celebrating its 35th anniversary, renowned national dance company Footnote New Zealand Dance presents two absorbing new dance works that are rich in detail and grand in scale. 7pm.

THEATRE ROYAL, NELSON

Sunday 8 Michael Houstoun and Rodger Fox in Concert Enjoy this acclaimed concert from the superb combination of two of New Zealand’s preeminent musicians – outstanding classical pianist, Michael Houstoun, and foremost jazz 94

MONTGOMERY SQUARE

trombonist, big band leader, jazz educator, arranger and producer, Rodger Fox. 2.30pm.

NELSON CENTRE OF MUSICAL ARTS, NELSON

Friday 13 Te Huinga Whetu Regional Kapa Haka Competition The top primary school kapa haka from throughout Te Tau Ihu o Te Waka a Maui will battle it out to see who qualifies for the national championships in 2021. Also showcasing the best of our secondary schools’ kapa haka talents, an event you won’t want to miss! 9am to 6pm.

TRAFALGAR CENTRE, NELSON

Friday 13 The Music of Leonard Cohen: A Journey 1967 to 2016 Imperfect Offering presents the music of the great singersongwriter-poet Leonard Cohen, performing a full range of Cohen’s best-loved songs and

Sunday 29 The Great Christmas Market Enjoy the beauty and charm of Founders as it hosts over 100 of the region’s finest boutique makers. You’ll find unique handmade gifts for all of your loved ones this Christmas, as well as food stalls and music.

10am to 4pm.

FOUNDERS HERITAGE PARK, NELSON

focusing on Cohen’s life journey through his music. 7.30pm.

THEATRE ROYAL, NELSON

Saturday 14 Loop the Lake Nelson Events began looping the lake back in 1996. Run around New Zealand’s best alpine lake circuit. 7am.

ST ARNAUD, NELSON LAKES

Every Wednesday Nelson Farmers’ Market 8.30am to 1.30pm KIRBY LANE

Every Thursday Isel Twilight Market 4.30pm to 8.30pm ISEL PARK

2nd Sunday of the month Cars & Coffee 9am to 12pm CLASSIC CAR MUSEUM CARPARK, CADILLAC WAY, NELSON

Friday 20 Reid & Ruins Fellow songwriters and long-time friends Nadia Reid and Hollie Fullbrook are hitting the road together. Their songs start their lives as lyrics carried simply by their guitar melodies and voice.

to equestrian events to market stalls to musical entertainment and more. 9am to 5pm Saturday, 9am to 4pm Sunday.

RICHMOND PARK SHOWGROUNDS

NELSON CENTRE OF MUSICAL ARTS, NELSON

Thursday 26 to Saturday 28

Saturday 21 to Sunday 22

This new family pantomime has all the traditional fun and audience interaction you’d expect; there will be singing, dancing, terrible puns, mermaids and a camel. 7pm Thurs to Sat and 2pm Sat.

Nelson A&P Show With so much to see and do you won’t be bored. Come celebrate our 126th show with events ranging from a doggy fashion show

Sinbad the Sailor (Retired)

THEATRE ROYAL, NELSON

EVENTS

Regular Markets Photo: Richard Briggs

Marlborough Saturday 7 The Garden Party – Bloom in the Boom For many, the annual Garden Party is the absolute highlight of the weekend. For garden lovers, people lovers and party lovers this is the chance to change out of your gumboots into something glamorous and enjoy this perfect garden location.

6.30pm.

Thursday 5 to Sunday 8 Rapaura Springs Bloom in the Boom 2020 NZ’s premier garden event is a celebration of Marlborough’s stunning landscape, showcasing everything the region has to offer with garden tours, garden-themed workshops and social events. The festival culminates on Sunday with the Stihl Shop Garden Fête with over 200 stallholders offering the best New Zealand produce.

VARIOUS VENUES, MARLBOROUGH

Saturday 7 Anthonie Tonnon’s Rail Land Tour Equal parts tragedy, comedy and personal memoir, Rail Land weaves the songs of Anthonie Tonnon with new material, historical records

Saturday 21 The Molesworth Run This 84km-ultra-running event runs through Molesworth Station, New Zealand’s largest high-country station. The race can be completed as a solo runner or in teams of two or four runners. This is the 25th running of this event, something to celebrate! 8am.

MOLESWORTH STATION, ACHERON RD, MARLBOROUGH

QUAYS, BLENHEIM

Every Sunday Marlborough Farmers’ Market 9am to 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.

LONGFIELD, FAIRHALL, MARLBOROUGH

NOVEMBER

Every Saturday Artisan Market 9am to 2pm

A&P SHOWGROUNDS

and meticulous notes on the railway systems of New Zealand.

The result is a journey of the mind through New Zealand’s on-and-off again love affair with passenger rail. 7.30pm.

community has a lot to celebrate, and this dinner is a great way to mark the depth of aviation activities in the district, including the launch point for the first air crossing of Cook Strait. 6pm.

PICTON LITTLE THEATRE, PICTON

OMAKA AVIATION HERITAGE CENTRE, BLENHEIM

Saturday 7 Houstoun – Fox Project Erna Ferry & Rodger Fox Rodger Fox and Michael Houstoun are names that have been synonymous with music in New Zealand for many years. Together they blend the best of classical with the best of jazz. 8pm.

Saturday 14 Say it with Flowers (Uber Arts)

Marlborough Aviation Centenary Dinner

A poet laureate, a storyteller and a musician ‘Say it with Flowers’.

David Eggleton, the official Poet Laureate of Aotearoa, presents his own wry, comic take on Kiwiana, alongside stand-up storyteller and former Bard of Christchurch, Steve Thomas. They will throw words, sometimes barbed, and often beautiful, or beautifully barbed, with the aim of emphasising our common humanity. 7.30pm.

The Marlborough aviation

PICTON LITTLE THEATRE, PICTON

ASB THEATRE MARLBOROUGH, BLENHEIM

Saturday 14

Saturday 14 Lights Over Marlborough 2020 Lights Over Marlborough is a spectacular annual fireworks display, one of the biggest in the region. Bring a picnic to enjoy the pre-show atmosphere and entertainment, or purchase food from the various food carts.

5.30pm.

MARLBOROUGH A & P PARK, BLENHEIM

Wednesday 18 An Evening with Peta Mathias Peta will entertain in her iconic style as she shares stories of her culinary adventures, life, love and of course, food. Respected chef, traveller, author and irreverent Kiwi TV star, Peta has entertained us over the years with awardwinning TV shows and travel food books. 6pm.

ASB THEATRE MARLBOROUGH, BLENHEIM

Saturday 28 Heath Franklin’s Chopper – The Silencer In amongst all the noise and hysteria and angst, and snowflakes and trolls, who will give us a bit of bloody shush?

Chopper is here to machete our way through the jungle of bullshit. 7.30pm.

ASB THEATRE MARLBOROUGH, BLENHEIM

95

DIRECTORY

MICHELE LINES HAIR DESIGNER

MICHELE LINES

hairdesigner75@gmail.com 021 339 231

HAIR DESIGNER

027 779 0235 aimeejules@gmail.com aimeejulesphotography TROUBLEANDFOX.CO.NZ • BANK LANE, NELSON • 03 548 4303

www.aimeejules.com

TROUBLEANDFOX.CO.NZ • BANK LANE, NELSON • 03 548 4303

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Allow us to help you to connect you to your customers.

Carrie Frew 021 190 7120 carrie@wildtomato.co.nz

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Mark Brown 027 438 2388 mark@wildtomato.co.nz

www.wildtomato.co.nz

DIRECTORY

AIIRR S HA DH R RD SAA A A O LLO BO B

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FOR THE LOVE OF WINE

HAIRLINER

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Nelson-Tasman 104.8 • Nelson Central City 107.2 Takaka 95.0 • Blenheim 88.9

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Hear Kirsten Roedsgaard talk all things wine to passionate members in our region’s industry Sunday at 5pm and Tuesday at 6:30am

www.freshfm.net

Treat your family to the exquisite and delicious flavours of Thailand. Our food is prepared from scratch, the traditional EXPERIENCE THE TRUE TASTEWe OFhave THAILAND! way, using only the freshest ingredients. something for everyone as we cater for a vegan, vegetarian or gluten-free diet, along with your choice of heat.

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delicious flavours of Thailand. Our food is prepared from scratch, the traditional way, using only the freshest ingredients.

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CONGRATULATIONS TO THE 32 TEAMS WHO PARTICIPATED IN

YOUNG ENTERPRISE 2020 HAT TIP TO THE FOUR FINALIST TEAMS FOR TE TAU IHU, WE ARE VERY PROUD OF WHAT YOU HAVE ACHIEVED DURING THIS DIFFICULT YEAR.

Natures Hands – Marlborough Girls College

Pathways to Primary – Waimea College

Attyr – Nayland College

Knotted – Nelson College for Girls

The Team at Nelson Tasman Chamber of Commerce would also like to thank the schools, teachers and 75 local business people who encouraged, mentored, cajoled and supported the future entrepreneurs of Te Tau Ihu.

If you want to find out how you can be involved in 2021, contact Trina Zimmerman at the Nelson Tasman Chamber of Commerce

trina@commerce.org.nz

SPECIAL THANKS TO OUR NELSON TASMAN MARLBOROUGH REGIONAL SPONSORS