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8 2014

Triple the blessings

PHOTO JOSEPH JOHNSON

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PUBLISHER Ashburton Guardian Co Ltd307-7900 l www.guardianonline.co.nz

Editorial contact Lisa Fenwick • 307-7929 • lisa.f@theguardian.co.nz Advertising contact Ashleigh Fraser • 307-7975 • ashleigh.f@theguardian.co.nz

Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written

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Editor’s noteWelcome to the November edition of YOU! We are gearing up for Christmas as I am sure you are doing too, so check out our barbecue recipes inside, and Jane Logie has brought us a recipe for super-tasty fish cakes.

The Back to Basics team have put forward some gift ideas you can make out of recycled materi-als.

And we’ve got our usual Dal-ton’s gardening pack giveaway, as well as some fantastic Christmas prizes.

All you have to do is send in a recipe, and you may win a Cro-zier’s turkey, a Christmas ham or a gift voucher.

But whatever you’re doing to prepare for Christmas, spare a thought for the subjects of our cover story this month, the Lawson family with new trip-lets. Not only will the parents be exceptionally busy and tired this Christmas, but exceptionally blessed as well!

Santa’s going to be working hard in their household this year!

Cheers everyone and enjoy November’s YOU magazine.

Lisa FenwickYOU editor

P2 who’s out and about

P4 triple blessing

P8 taking on the gruelling Camino Trail

P11 it is not your shame

P12 the colourful, flamboyant Peta Mathias

P14 six stunning BBQ recipes

P22 Jess Harper at the Braided helm

P24 Jane Logie gives allergy advice

P28 what’s hot in fashion?

P32 the joys of the spring garden

P36 B2B: Christmas ideas

P38 who’s out and about

2 | YOU Magazine

An evening with Robbie Deans

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YOU Magazine | 3

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4 | YOU Magazine

Nicole Lawson was convinced she was having twins.

But she was wrong. She was having triplets.

Now, those triplets – Ashton, Jaxson and Zac – are 11 weeks old and life in the Law-son household has changed forever.

Nicole and husband Michael already have two-year-old daughter Zara, and Michael’s two daughters Kalani, 11, and Shania, 5, to a previous relationship. Mi-chael was outnumbered, but the arrival of Ashton, Jaxson and Zac has evened things up.

It’s also made life incredibly busy. Some-times it can feel like an endless stream of feeding – each baby needs to be fed on average seven times a day and around eight nappy changes a day, equating to 24 a day or 168 a week.

Sleeping – in an ideal world all three at the same time.

And three times the tears.But Nicole, despite running on an

average of six hours’ sleep most days, wouldn’t have it any other way.

Already they’re learning which cry be-longs to which baby and they’ve worked out that although he may be the smallest, Jaxson’s not silly. He knows already that if his brothers are crying, he doesn’t need to waste his energy – he’ll start when his brothers stop.

Initially, each of the boys had their own colour palette when it came to clothes and blankets in order to tell which was which, but now Nicole and Michael are confident enough to dress them in the same clothes and still be able to tell them apart … most of the time.

The boys were conceived naturally and in the early stages, their egg split, meaning Jaxson and Zac look like they’re going to be identical, while Ashton – who already has more and darker hair than his brothers – looks like he’ll be the easiest to identify in years to come.

THE LAWSONS’triple blessings

Right – Nicole Lawson is breastfeeding Ashton, Jaxson and Zac, but at times calls on some help from the family – husband Michael and daughters Zara (on Michael’s knee), 2, Shania, 5, and Kalani, 11.

PHOTOS JOSEPH JOHNSON

Nicole Lawson went for a 12-week scan hoping for twins. She reckons she would have been disappointed if it had been just one baby. She never expected the news she got though. Erin Tasker reports.

YOU Magazine | 5

For now, the boys are easily pleased – feed them, change them and cuddle them and they’re happy. Nicole knows the fun will be in the future when she’s got three teenage boys on her hands.

She’s a relaxed person though and always has been. Her friends told her if anyone could handle triplets, it was her. So far, she’s proving them right.

From the day she found out she was pregnant, Nicole – whose mum was a twin – was convinced it was twins. She reckoned she would have been disap-pointed if she’d gone to the 12-week scan and found out it was just one, but she never dreamt it would be three.

The sonographer asked the couple if there was a history of multiples in their families.

“Then she introduced us to A, B and C and I think I almost dropped Zara,” Michael said.

For Nicole, the news brought a mixture of shock and excitement.

The reactions of friends and family were mixed; about 90 per cent had an ‘oh, you poor thing’ reaction, while the rest thought they were lucky. For Nicole, her triplets are a blessing and she doesn’t want anyone’s pity; she doesn’t need it.

Michael found many thought he was joking.

“My reaction from everyone was pretty much they laughed at me,” Michael said.

It was no joke though, it was reality, and the family had less time than they thought to prepare for the new arrivals, as Nicole’s health started causing prob-lems.

Nicole has MS, so her mum was worried about how she would handle multiples, but her biggest problem during the preg-nancy turned out to be liver related. She spent the last month of her pregnancy – from 28 weeks – in Christchurch Wom-en’s Hospital. Her liver wasn’t coping.

Life had to carry on as normal, Michael

had to work and Zara had to be looked after, while Nicole spent a long month staring at hospital walls, broken by the odd outing.

Finally, on August 21, at 32 weeks and four days, the triplets were born by cae-sarean section at Christchurch Women’s Hospital. Ashton arrived first, weighing 2.03kg, followed by Jaxson at 1.83kg and Zac at 1.96kg (all over 4lb in the old system).

Nicole said she worked out that with the placenta taken into account, there was 15lb worth of babies and placenta in her belly. Not surprisingly, her belly was big.

“At 26 weeks with the boys I was getting bigger than with Zara full term,” Nicole said.

For babies born at 32 weeks, the boys

were a good size and their health was good. Ashton spent about 11 hours on a breathing machine and his brothers were taken off their machines the next morn-ing. They spent 10 days in incubators and continued to graduate up the neo-natal chain over five weeks, to the point where Nicole and Michael were able to head back to the hospital to start “rooming in”.

Up until then, Nicole had been staying at Ronald McDonald House and visiting every day, while Michael juggled visit-ing his sons and working. Their last four nights in Christchurch though were spent back at Christchurch Women’s, sleeping in the same room as their boys for the first time.

It was a shock to the system; their new family was suddenly real.

“It felt like they were up all night the first night; they were tag-teaming it,” Nicole said. For the first weeks of their lives the boys had lived – awake and asleep – in a busy, bright, noisy neo-natal unit. They were thrown by the darkness and the quiet of the room with their parents and needed light to sleep.

Things have gradually improved though and after five weeks at home they’re sleeping and feeding well, with each of the boys now around double their birth weight.

There’s no routine, but Nicole never expected there to be. It’s hard enough to get into a routine with one baby, let alone three.

continued over page

triple blessings

One big happy family. Ashton, Jaxson and Zac are surrounded by mum Nicole, sisters Zara, Kalani and Shania, and dad Michael.

6 | YOU Magazine

from page 5Last weekend they had their first, full

family outing. They went to the Ashbur-ton A&P Show, where the Lawson boys took out the multiple birth title in the baby show.

Getting there wasn’t easy. They had to take two cars – just before they found out they were having triplets the Lawsons purchased a seven-seater vehicle, but they now need eight seats and room for five car seats. It was also the first time they’d used the buggy – a quad buggy with two seats up top, and two down the bottom. The buggy – which would have cost around $1100 new – was one of the many things that have been kindly given to the young family.

The Lawsons do receive help. They have nannies 30 hours a week – 9am-3pm Monday to Friday – and most of that is funded.

Without that help, they’d be struggling to keep their heads above water. The nannies not only help with the babies and give Nicole a break, they even get the veg-etables ready for tea – anything to lessen Nicole’s load.

The couple has also been helped im-mensely by friends and family. From their parents looking after Zara during the nine weeks Nicole was away from home, to the countless people who have brought or donated clothes and other necessities. They’re forever grateful for all the sup-port.

For the first nine days of their lives, the boys also received a mixture of donor milk and what Nicole could produce.

Nicole was determined to breastfeed for the first three months and, mostly, she’s succeeding.

They have the odd bottle of formula and she expresses when she can, but the majority of the time she feeds them herself. It’s time consuming and tiring, but Nicole knows it’s best for the babies and cost effective.

Children are expensive, even at such a young age and Nicole is dreading their grocery bill in years to come.

She knows her boys are special. Triplets aren’t common; the Lawson triplets were the first born in the South Island this year.

Another set has been born in Nelson since and Nicole’s aware of another three sets due around New Zealand next year.

Life has changed incredibly since Nicole and Michael – who met on the mat at indoor bowls – started dating in 2010. Nicole lost her home and her job as a result of the Christchurch earthquakes so did something she never thought she’d do – moved to Ashburton.

She’s never looked back though. It’s their home and the place they’ll bring up their combined six children.

Will there be more children to come? Nicole answers with a shake of the head, but then smiles. She never dreamt she’d have triplets. No-one knows what the future might hold.

A peaceful moment. Triplets (from top) Ashton, Jaxson and Zac spend some quality time together.

Timeless classic with a twistEven the most steadfast of styles

conti nue to evolve. The way we interact with our homes has changed over the years and out of this evoluti on comes the “new traditi onal.”

Updated takes on ti meless looks provide classic sophisti cati on. New materials also bring old design into the new world. For example, the Midori Ariana lamp shown here. A traditi onal glass lamp base teamed with a modern print. This design is the perfect combinati on of contemporary and classic.

Lamps can really complete a room, creati ng a diff erent mood or ambience when lit and complementi ng your existi ng décor to fi nish off an area.

There are lots of table decor ideas out there, but one of the most obvious - and functi onal - is the table lamp. They can be pricey, making them investment pieces, so you want to spend wisely. Choosing just the right one takes ti me and a strong sense for the look and feel of your space. A well-chosen lamp can be a capti vati ng centre piece or blend subtly into the background. It can mellow the mood or light things ablaze. And as an arti sti c statement, it can be edgy, classic or quirky. Some lamps are so eye-catching you’ll want to display them on their own. Others may complement other table top items like books, clocks, vases and more. With so much variety today, there’s no need to sett le for an old standard so shop around to fi nd the one (or pair!) that’s perfect for your home.

From contemporary table lamps to traditi onal looks, quality lighti ng is always in style.

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If your home decor style is hard to categorise, a lighti ng fi xture with mixed materials may be the decorati ng soluti on you need.

These innovati ve and minimalist designs off er functi onality and high style.

Industrial chic This trend is one of the biggest right

now. Metal cage shades, concrete shades, exposed cords and bolts bring this urban theme to residenti al homes. These lamps can add an urban edge to almost any room, but should be uti lised diff erently in diff erent spaces. In kitchens and studies, smaller hanging lamps can be eff ecti ve when rigged in a line above a breakfast island or bar, while oversized standing lamps will be best suited to lounges or entrance halls.

8 | YOU Magazine

WALKING THE WALKon the Camino Trail

Walking an average of 25km a day, for 33 days in a row, with a 13kg pack on your back might not sound like a holiday to everyone.

But for Ashburton women Sue Cromie and Philippa Waters it proved to be one of the most memorable trips they’ve ever had.

The pair travelled to Spain to walk part of the famous Camino Trail (the Way of St James) – a 786km section called Camino Frances which saw them start in France, walk the width of Spain and finish in San-tiago sore, exhausted, but happy.

Neither had heard of the trail until Philippa’s brother-in-law decided he wanted to do it. He and her sister sug-gested Philippa could come too. She said no initially, but they pestered her until she said yes, and then she pestered Sue until she agreed to go too.

It was something out of all of their comfort zones. Sue and Philippa were both walkers, but not of great distances. Philippa had never even really done a tramp before.

It was a trip that was going to need a lot of preparation, but between work and family – both women have children and grandchildren – that wasn’t always easy.

They tried their best to prepare, but they

weren’t prepared for what they were to face. “There were things I knew I would struggle with, being away from home and the mental fitness of it. I knew it would be hard, but it was physically a lot harder than I thought it would be,” Philippa said.

“We coped physically really well I thought, but there were times … and the

drinks at the end of the day helped,” Sue said.

They’d heard stories of people in their 70s walking it. But they were probably do-ing five or 10km a day – not up to 30km a day like they were – and allowed more time.

For Sue and Philippa, they had to do the

long days because they had a schedule to stick to. They had to arrive in Santiago on a certain day because they were flying out the following day.

Their feet paid the price for the hectic pace. They were sore, they got blisters, and towards the end Sue had to miss four days because of a foot injury. They

Philippa Waters and Sue Cromie got up before dawn for 33 days straight to walk a total of 786km across the width of Spain. Erin Tasker reports.

YOU Magazine | 9

on the Camino Trail

were the only rest days they had between them though; for Philippa it was 33 days of constant walking.

“Sometimes it was a bit like groundhog day, really,” Philippa said.

Their focus every morning, was walking. They walked, much of it in silence and at their own pace, knowing that in a few

hours there was a nice cold drink waiting for them.

“Mentally and emotionally it was really hard getting your head around it every morning,” Philippa said.

“Some days you would just think ‘I don’t want to do this today’,” Sue said.

They’d start walking every day at around

5.30am or 6am, to miss the heat of the day – up to 40°C some days – and stop for breakfast along the way. Most days they’d walk four to five kilometres an hour, three if steep hills were involved.

The terrain was varied and the early stages of the trek were among the hard-est. Their walk began in St Jean in France,

at the bottom of the Pyrenees where it was green, misty at times, and steep. But it took them through alpine landscapes, and sealed and dirt roads, depending on what part of Spain they were in.

continued over page

Above – One of the many fields of sunflowers Sue Comie (left) and Philippa Waters found along the trail.Left – Philippa Waters and Sue Cromie, counting the many kilometres to go.Below – At times it could feel like the road was never-ending.

Sue Cromie (left) and Philippa Waters stop to take in the early morning sights on their walk along the Camino Frances – part of the Camino de Santiago. PHOTO SUPPLIED

10 | YOU Magazine

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from page 9

They came across some beautiful sights, not least the many paddocks of bright and cheerful sunflowers.

In the early stages they could walk for hours and not see anyone else, but over the last 100km – the minimum that must be done to get a certificate of completion at the end – they saw more.

The trail might have religious ori-gins and for many it’s a religious or spiritual experience, but for Philippa and Sue that wasn’t the case and neither felt any more “spiritual” when they finished. They were just glad they could say they’d finished.

“The first few days we just ached all over,”

Philippa

said. “But it’s an experience I feel glad I did. There are absolutely no regrets about the trip whatsoever.”

For 33 days, they counted down the days to the end.

“The last day we walked really slowly. I think it was the slowest we had walked

on the Camino Trail. I think it was be-cause we knew it was coming to an end,” Philippa said.

It’s a trip they’ll remember forever.It gave them a new appreciation for

things like open spaces and showers you don’t have to queue for.

Some may say they’re mad and there were probably mo-ments that Sue and Philippa thought the same over those 33 days, but it’s also some-thing they can say they’ve done; something not many others can say the same about.

The Camino de Santiago is also known by a range of other names, including the Way of St James, St James’ Way, St James’ Path, St James’ Trail, the Route of Santiago de Compostela and the Road to Santiago.

It’s the name of any of the many pilgrim-age routes to the shrine of the apostle St James the Great, in the Cathedral of Santiago de Compostela in north-western Spain.

Tradition has it that the remains of the saint are buried there and for many, the trail is a spiritual path or retreat – one of the most important Christian pilgrimages of the Middle Ages.

The most common path is the ancient pilgrim path known as the Camino Fran-ces – the one which Sue and Philippa did.

Left – Still smiling – Philippa Waters (left) and Sue Cromie part-way through their 33-day, 786km, journey on foot.

What is the Camino Trail?

YOU Magazine | 11

REPEAT AFTER ME: THIS IS NOT MY shame“Touch me again, you bastard, and I’ll call the police.” It was an empty threat, time and again, until the day I just walked up to the phone and called for help.I must have said it to myself so many times, like a mantra, that I just did it, automatically.

At the Mid Canterbury launch of the White Ribbon campaign recently, Ash-burton’s top cop Scott Banfield expressed concerns about the lack of reporting that continues to dog the fight against family violence.

That people find it embarrassing to report and find it hard to ask for help.

I have had a violent partner and I under-stand this shame, this feeling of power-lessness. As I write this column I feel really strange; a bit vulnerable, pretty stupid and weirdly shaky. And what I don’t want is any sympathy and certainly no pity, this is not the point of this article.

I have never hidden this part of my past, I talk about it quite normally if it comes up person-to-person. But putting it down on paper is not something I’ve ever done ... I am doing it now because I need to say that if you are a victim of violence, it is NOT YOUR SHAME.

You have a right to receive help, you have a right to not be put down physi-cally or mentally. You have a right to make your own decisions and expect support from your partner! And you have a right to express anger, without violent conse-quences.

It is not your shame.My relationship with a violent partner

was a very long time ago, but certain things stick out in my mind now, if I ever think about it, which is rare.

One is the time I was being strangled in the hallway and I heard one of my tod-dlers crawling towards the hallway door. I remember thinking ‘oh no, please don’t let them see me strangled to death’.

Or the time my mother was sleeping in the bedroom next to ours while staying with us, and I couldn’t make a noise while my head was being rammed and held in a pillow so I couldn’t breath. I was scared I would wake my light-sleeping mum up and get her involved.

I remember clinging to a door-frame so tightly that one angry male had to prise my fingers off one by one before he could throw me to the ground for a smacking.

I remember every birthday and Christ-mas being ruined because he had to perform about something.

I remember biting my tongue and stay-ing calm 99.9 per cent of the time so that

things were calm for the children.Getting them bathed early, so they

would be done when he got home so he didn’t scare them by yelling at them.

I could talk about so many other times, but it just gets boring and repetitive to be honest. My point is this, I can be excrutiat-ingly annoying, I can chuck my toys out of the cot, I can be a terrible tease, I can be a lot of things ... but no-one deserves violence.

I hate the word victim, loathe it, in fact I struggle to put it in any sentence relating to myself.

And every now and again I got my own back, in the most sneaky, childish way possible too. It made me feel less of a “victim” I think, took some kind of weird control back.

He hated the thought of breast milk, so once I squirted it into his coffee and sat and smiled at him as he drank it.

We had a cellar under the house where we stored our wood. It had no lights and was really creepy.

One night he went out to get wood from there and I crept down the stairs with a torch under my chin and scared him so badly he threw a massive load of wood in the air. I can say, with no humour involved, that I realised the error of my ways really quickly and moved so fast Flash Gordon would’ve been proud.

When I was around friends and people I knew cared about me and I was safe with, I was slightly smart-arse and sarcastic

towards him. I’m not sure why I poked the tiger like that, it was really stupid, and even as I was doing it I knew it was stupid. Friends couldn’t understand why I was be-ing so rude to him.

I think sometimes I just got fed up with shutting up and I wanting to express some of my loathing and anger in a safe environment.

Whatever reason he or she has for be-ing violent towards you, it is not a good enough one. Please, seek help!

Why should some control-freak, bully-ing, violent A-hole have any control over you or your kids’ lives at all?

Yes it’s hard to leave. Yes it’s frighten-ing. And, in my case, the crap went on for years. Some of the most harm was done after separation. I guess when you live with them, you can guess/judge when the attack is coming.

When you are apart, there is no warn-ing.

But for now it’s great. I’m confident he’s getting on with his life, instead of obsess-ing over how much he wants to end mine (or maybe not if he somehow reads this; I may have to talk to my editor about not letting it go online).

At the end of the day, I can’t control his behaviour, I can only control my own. I can’t control my children or even keep them safe now that they are teenagers. But I’ve given them over 12 years where they could be in their homes without constant fear of putting a foot wrong.

MUM ON THE RUN

Lisa Fenwick

Left – Peta Mathias may be a pensioner, but her joy of life, her colour and her passion keep her young and loving what she’s doing. PHOTOS SUPPLIED

12 | YOU Magazine

BRING ON THE COLOUR, BRING ON THE ZEST FOR LIFE ...

bring on PetaInvisibility might be the curse of middle age, but that’s a curse Peta Mathias has escaped.

Dye your hair red, follow your instincts, NEVER consider yourself old and the world is yours, says the woman who has become a national icon.

She freely admits to being a pensioner but says age is just a number, it’s what you did with those years and what you do with the rest of your life that counts.

Next month Ashburtonians will be able to share Peta’s unique take on life when she brings her new one-woman show – A

Woman’s Recipe for Life – to town.She might have come from a

conventional background, but it didn’t take Peta long to

decide the conventional route wasn’t for her. As

the eldest of six chil-dren, she’d had her fill of childcare, but followed the expected

path, training as a nurse and then working

as a counsellor.The claws of conventiality

and mediocrity were clos-ing in. She knew marriage and

maternity weren’t for her. The world was beckoning and she responded, heading to Europe

“I was about to marry a lawyer when I left New Zealand. I suddenly thought ‘I’m not

going to be a very good wife and mother. I thought no, I can’t get married, I have to go off and have adventures, see life.”

That was in the heady days of the ‘60s. Peta describes herself as a hippy, living a free lifestyle.

“We had the pill, there was the rise of feminism and at the age I became a woman it was at the time when everything changed, everything opened up. Once the pill came along, there was no excuse to get pregnant,” she said.

It was a time of total liberation, a time when old ideas were cast out and the desire to be free was driving a generation. She knew her road in life could take her wherever she chose.

She lived recklessly, loved recklessly and reinvented herself.

“I arrived in France in 1980 and wanted to be a cook. At 30 I was old but I went into a restaurant and asked for a job. And I got one, as a dishwasher.”

In an industry with a high turnover of staff, Peta knew if she waited and watched, opportunities would come.

“If you’re there on the spot, you’re keen and you have more than three brain cells and you say you want a job, you’ll get it and I was blind determined.”

That blind determination is a trait she says is common to Kiwis. Our privileged upbringing means we don’t think of the things that can go wrong, rather we’re con-fident that we can choose what we do and

Chef, entertainer, writer, agony aunt, tour guide, television star – there’s no one word that sums up Peta Mathias. She

talks to reporter Sue Newman about a life well lived, ahead of her A Woman’s Recipe for Life Show that hits the Ashburton Event Centre on November 22.

Cooking demonstrations are only one part of Peta Mathias’ many talents.

YOU Magazine | 13

BRING ON THE COLOUR, BRING ON THE ZEST FOR LIFE ...

bring on Petathat we can work our way up the ladder.

“After starting at the bottom, I started working professionally as a chef in 1984. I learned on the job. You can learn through the school of hard knocks or through ATI – both are equally valuable.”

Working in a Parisian kitchen meant she learned the techniques that are funda-mental tools for any chef and because she was “old”, focused and driven, she suc-ceeded.

“My goal all the way through was to be a head chef, but it wasn’t always easy. As well as learning to cook I had to learn the language as I didn’t speak French,” she said.

Ten years later Peta returned to New Zealand looking for new opportunities. She decided to use her French experiences to write her first book Fete Accomplie, a book about life in Paris, complete with recipes.

And as things do in Peta’s life, that book led to an interview for what was then a new television series, A Taste of New Zea-land that would screen for several years, opening up the gastronomic horizon for New Zealanders.

The show would be a long-runner and it would make Peta a household name and a familiar face.

That experience behind the camera whet her appetite for performance but it would take several years before she was to indulge this in a new form, on stage in a one-woman show.

The years in between were peppered with more books, more travel, cooking demonstrations and a steadily mounting list of awards. The woman who narrowly escaped a life of marriage, child raising and the trappings that go with being a corpo-rate wife, had become a Kiwi icon.

For her, change, variety, challenge and grabbing opportunities are the key to a rich and fulfilled life.

“I have a very low boredom threshold. Once a ball is kicked into your court, unless you’re really lazy or stupid, you pick it up and run with it. Age is absolutely no bar-rier. I’m not even remotely slowing down. Sixty-five is young now,” she said.

Several years ago she set up Red Head Media to make a food and travel television series. The latest in that string of chal-lenges has been her one-woman shows. They’re in their third year and she’s loving the experience.

“I had this idea when I stopped doing Taste New Zealand. I missed my audience and I thought, I can sing, I’ve been tap-dancing since I was four. I can do a few things, why don’t I do a show?”

She tours six or seven venues in succes-sion, they’re fun and don’t intrude too much on her life; they’re just one more by-way she diverts down when the mood moves.

What does take up time and where her passion lies right now are her culinary tours. They’re challenging, absorbing and take a huge amount of energy and effort, but Peta loves every moment of the plan-ning and the execution.

With foodies in tow she travels the South of France, Morocco, Spain, Italy and India exploring each culture through its cuisine, eating on the street, in top-notch restau-rants, with the odd cooking demonstration thrown in. It’s heaven and it’s exhausting, but it means there is no need to travel for

recreation. “There’s a lot of eating, a lot of laughing and having fun. India’s my favou-rite, it’s so mad, so over the top.”

And it’s from India she sourced the outfit she wears in her latest stage show – it’s large, pink and embellished with gold.

“I hope they’re ready for it.” Yes, her life is stressful, but stress is

necessary to push you forward to push you on, it’s part of what makes the beautiful rollercoaster of life, she said.

“You have many peaks in life – you peak and then you get bored and then you peak again.”

For her a holiday is simply doing nothing. She doesn’t plan holidays, her breaks are those that come naturally with freelance work.

“A holiday for me is lying on the floor at home looking at the ceiling and doing nothing.”

She’s busy, but has no plans to slow down.

“I’ll work until I drop,” she said.Physical exercise and Peta aren’t a natural

mix. She admits she hates the thought of gyms and anything that hints at a fitness regime.

“I haven’t done anything for so long

now that it won’t make any difference. I’ve gone all these years without pushing weights, getting my exercise by walking around on tours and in kitchens.”

She does, however, maintain a healthy diet, preferring fish and lightly cooked vegetables if she’s cooking for herself. The key to keeping healthy, she believes, is to stay positive.

“Yes, I do have down times, but I hide them. I don’t believe in being negative. When I’m down in the dumps I just wait, because I know it will lift.

“I really feel for people who are clinically depressed, it must be dreadful. You have to be positive.

“I always make an effort to walk on the sunny side of the street. I’ve had a lot of pain and loss in my life, but you can’t let pain and loss define you.”

She’s a sole traveller through life and while the door is not closed to a special someone, that person would have to have some pretty special qualities.

“At this point it would have to be some-one who was my twin; I’m not stopping the life I have now.”

Hormones overwhelm and drive younger people into relationships, but with age comes x-ray vision, Peta said.

“My life is full and it’s rewarding. Yes, everyone misses intimacy and having a companion, but sometimes the price is just too high.”

Peta is not long back from India, currently on her A Woman’s Recipe for Life tour, has her next book in the pipeline and more culinary tours to plan.

This year’s show takes a little bit from the four corners of her life through song, dance and in story form.

“It’s a bit different to last year’s show. It has more songs, the songs I’ve loved, it has a cooking demonstration, an agony aunt where people come on stage and tell me their problems. The story loosely follows my life.”

And for her that life just keeps rolling. New opportunities come along, new chances to do new things and that’s what keeps age and invisibility at bay.

14 | YOU Magazine

Get your free range Christmas Turkey before they are all “gobbled” up!

CROZIERS

TURKEYS

You can find us at the West street car park Farmers Market – every Saturday 9am till noon or call 308 9500 to order yours now

CROZIERS TURKEYS

Available at Ruralco and Netherby MeatsA Merry Christmas and prosperous New Year to all our customers.

03 308 5774

Looking for a sandwich

or a fil led Roll?

123 Main South RoadAshburton

Come in and try one!

You’ll love it!

Sims Bakery makes them every day!

From chicken to ham to pork riblet

and more, all our sandwiches are

freshly made daily with nice bread,

rolls and salads.

AROUND THE WORLD

barbecueby Lisa Fenwick

Many years ago, when journalists were still resistant to the lure of computers – either forging ahead or falling off, I was working at the Timaru Herald on computers.

Our editorial team was acquainted with an old-school reporter who had worked for the New Zealand Herald for many years and had in fact known my uncle, whom he called the second most boring person to drink with in the world. I think the first was the prime minister at the time.

But he invited the Herald crew to his place for a barbie. When that day rolled around, none of us particularly felt like going. We must’ve had a big night the night before because we were all hungover to varying degrees.

I remember it was a stinking hot day and we all clambered for shady spots and felt sorry for ourselves.

Well we should not have. This was no filler-filled snag waiting for its tomato sauce occasion.

He had gone all out and spent days marinat-ing and preparing a BBQ trip around the world, giving it to us in courses and explaining what country we were “visiting” this time. It was just amazing and humbling. Here are his recipes:

Garlic chicken 1.5kg roasting chicken or 1kg

chicken breasts 6 cloves garlic 2t salt 2T black peppercorns 4 whole plants coriander (or radish) 2T lemon juice

– Cut in serving pieces or halve breasts. Crush garlic with salt, crush peppercorns or blend, finely chop coriander, mix all seasonings and rub well on chicken. Cover and stand 1 hour or refrigerate over-night.

– Cook, turning every 5 mins until chicken is tender and skin is crisp.

Lamb kebabs 2kg lamb pieces 1 large clove garlic 2t salt 1/2 t grated fresh ginger 1t black pepper 1t ground coriander 1t ground turmeric

1t ground cumin 1t curry leaves 1t crushed dried oregano leaves 1T light soy sauce 1t sesame oil 2T peanut or similar oil 1T lemon juice

– Put meat in large bowl, crush garlic with salt and combine with other ingredients, mixing well.

– Pour over lamb and stir in, covering each piece with the mixture. Cover and refrigerate three hours and up to four days.

– Thread on skewers and cook about 5 mins each side.

KOREAFiery beef 1kg rump steak or fillet Marinade: 1/2 C each soy and water 4T finely chopped scallions 1t black bean sauce 2t garlic crushed 1t grated fresh ginger

1T sugar 1/4 t salt 1/2 t black pepper 1/4 t cayenne (or substitute 1/2 tsp

for black pepper) 2T sesame seed 1T sesame oil

– Cut steak into very thin slices, beat very flat and cut into squares. Soak meat in marinade at least 3 hours, or overnight in fridge. Grill briefly over coals.

INDIASkewered barbecue chicken 500g chicken breasts or thighs 1 med onion, finely chopped 1 clove of garlic, sliced 2t finely chopped fresh

ginger 2T lemon juice 1t ground coriander 1/2 t ground cumin 1t garam masala 3T yoghurt

YOU Magazine | 15

drin

ks w

ith

the l

adiesnever tasted so good!

COCKTAILS AT BRAIDED RIVERS

03 307 2541www.braidedrivers.co.nz

Christmas is around the corner so get into Netherby Meats to make your order today

Netherby Shopping Centre | P: 03 308 7354Open Monday to Friday 7am - 6pm | Saturday 8am - 12.30pm

Locally Grown and processed

on-site

Wide Range of AWARD WINNING sausages

BBQ Meats, Turkeys and

Hams in Store now

1t salt 2T chopped mint leaves

– Bone chicken and remove skin. Cut into bite-sized pieces. Blend onion, garlic and ginger until smooth, adding lemon juice if more liquid needed. Mix with spices, yoghurt, salt, marinate for at least 20 hours at room temp or in fridge overnight. Thread on skewers and cook through.

CHINABarbecued pork 500g pork belly or fillet 3 cloves garlic 1t salt 1/2 t finely grated ginger 1T light soy 1T honey 1T dry sherry 1/2 t five spice

– Remove rind. Cut into strips about 2.5cm wide. Crush garlic with salt and combine with other ingredi-ents in large bowl. Mix in pork well, allow to marinate 15 mins or longer. Cook while brushing with remain-ing marinade.

MALAYSIABeef satay 750g rump steak 2t ground turmeric 2t ground cumin 2t ground fennel Finely-grated rind of half a lemon 1 1/2 t salt 1T sugar 4T coconut cream

– Cut beef into small cubes, trim off excess fat, but leave a little on some cubes. Cut trimmed fat into thin squares.

– Combine, turmeric, cumin, fennel, lemon rind, salt, sugar, coconut milk in a bowl and stir to dissolve sugar. Add beef and mix well.

– Cover

and leave to marinate for at least 1 hour. Longer is better. Thread on bamboo skewers soaked in cold water for a few hours, put about five pieces on end of each skewer, leaving at least five half skewers uncovered. Use squares of fat where necessary. For they keep the meat tender. Cook over hot coals until beef is well done and crisp and brown on all sides.

– Serve with chilli sauce.

youmagazine

GIVEAWAYSLast year in YOU magazine’s festive issue Guardian staff offered up their favourite festive food recipes.

This year we would love to hear from Mid Cantabrians and what your favourite Christmas recipes are, plus we

have great prizes to give away to the lucky winners.

Best Christmas Day meal recipea $130 ham from Netherby Meats

Best Christmas Day desserta free-range turkey from Croziers Turkeys.

Best Christmas mocktail or cocktaila $50 Ashburton Trust voucher and

the winning cocktail/mocktail will be showcased on the Braided Rivers cocktail menu for

the month of December.

HOW TO ENTER: Email your name, address, phone number and recipe to

goodies@theguardian.co.nzOr

Send your letter to Christmas recipes, PO Box 77, Ashburton

Please include the name of the competition somewhere prominent ie in the subject line

or on the envelope.

RULES AND ELIGIBILITY:Guardian staff and immediate family members

are not eligible for entry. All entries must be received by Thursday, November 27, 2014

16 | YOU Magazine

by Lisa Fenwick

I can’t believe that before today I hadn’t taken my family out to Terrace Downs for a classy, leisurely buffet meal in superb, isolated surroundings and gorgeous views.

Quite frankly, going out there is a desti-nation. The drive, while only 50 minutes from Ashburton, takes you past Methven, to the hills, through the Rakaia Gorge and is a fantastic Sunday drive. And when you get to Terrace Downs, you feel like you’ve just stepped into a world of isolated luxury … and you have, there’s just no place like it. A huge building of natural wood and stone, you are wrapped up in it from the minute you step through the doors (my teens were fascinated by the restrooms even).

Soloist Mandi Miller was in the corner of Hunter’s singing soulful tunes with her husky, soothing voice and is just one of several artists who take their turn to entertain diners on Sundays.

We were seated at a table by a massive window where we could see the amazing views and the wait staff, while friendly and smiling, were quiet and unobtru-sive. I was really impressed with their professionalism. It is important to resort manager Koji Kawamata that service is of a high quality, and he and his team are

certainly achieving that. As Koji says, “It’s the little things that make good service.”

FoodMy first view of the Sunday buffet spread out before us, was as simple as “wow”. It looked amazing and the array of food was stunning. At $45 a head, with three courses laid out before you, it’s a more-than-reasonable price for the quality and variety of food available.

While such gorgeous New Zealand wines

like Jules Taylor savignon blanc and Allan Scott’s Cecilia Reserved Brut NV are on the list to tempt you, I was driving so wine was out. I also had three fussy teenagers with me (one post-teen), but it wasn’t a problem. The variety ensured plenty of choice for everyone.

Starters such as succulent salt and pep-per prawns, bites of baked salmon whet the appetite and Jamie opted for a roast red capsicum and tomato soup. He loved it, saying it was full of flavour.

The Hunter’s kitchen team had laid

out crumbed hoki, a gorgeous Caesar salad, full-of-flavour butter chicken, beef strogonoff, Chinese pork, ratatouille, rich carbonara … the list goes on. And let’s not start on the freshly-made fruit salad, petite fours, lemon cheesecake, perfectly smooth meringues, brandy snaps. Noth-ing was forgotten, from the fresh bread to the many sauces on offer.

Head chef Chanaka Jayabahu from Sri Lanka wants to keep the quality and sur-prises coming. So while there will always

be say a pasta dish, vegetarian options, salads … each Sunday will have differ-ent options for people to try. Everything is made from scratch in chef Jayabahu’s kitchen (apart from gluten-free desserts) and the team always try for local produce where possible. Fresh produce is a must and often on a Sunday there will be a carvery on offer.

Chef Jayabahu and Mr Kawamata are looking forward to keeping the surprises coming. They will soon be trying some special nights, like Mexican, or Thai and

Italian, and are hoping to make New Year’s go off with a bang.

So if you haven’t been to Terrace Downs, which is just a small scenic drive away, give yourself something to remember and make sure you go with an empty stomach and plenty of time to enjoy all that it has to offer. I will certainly be going back!

Resort managerResort manager Koji Kawamata came to New Zealand from Japan a year ago especially for the Terrace Downs job, and he loves a challenge.

In Japan all golf courses are very ex-pensive and many have restaurants and accommodation like Terrace Downs, so while Mr Kawamata’s background is as a consultant on golf course management, he has had experience in the whole pack-age many times in Japan.

He wants to constantly “surprise all the guests” and aims for a high standard of food, accommodation and, of course, golf course at all times. It is, after all, a champi-onship course which means it can be used for international competitions.

Hunter’s is open Thursday, Friday and Saturday from 6-8pm. And Sundays 12.30-2.30pm. Also good to know is that Hunter’s opening hours will be extended shortly so that it is open for dinner every evening.

Advertising feature

‘IT’S A DESTINATION’Terrace Downs -

Phone (03) 318-6943–Bookings essential

The menu features your classic favourites like ham on the bone and Christmas pudding, plus special additions to delight every member of the family.

Three sittings: 11am and 2:30pm – adults $99, children U12 $39; 6:30pm – adults $79, children U12 $29 with a special visit from Santa.

for an extra-special Christmas…leave the cooking and dishes to us!

Book your table before November 25 and go into a special Christmas prize draw

JOIN US AT TERRACE DOWNSJOI

So if you haven’t been to Terrace Downs ... give yourself something to remember and make sure you go with an empty stomach and time to enjoy all that it has to offer.“

The offi ce Christmas party. Undoubtedly one of the most anticipated events of the year, one which the offi ce will continue to reminisce about for years to come.

Planning such a party can come with pressure and expectati on. You oft en need to cater to a wide demographic, but you want to avoid the safe opti on. This can result in a dull lunch where you get stuck talking to the three people you’re seated nearest to, which isn’t memorable at all.

The best events are about bringing people together over good food within an interesti ng venue, so keeping it social should be your top priority.

perfect18 | YOU Magazine

PLAN THE

YOU Magazine | 19

BOOK YOUR CHRISTMAS PARTY WITH US

(OUR FUNCTION ROOM CAN HOLD UP TO 450 PEOPLE SO IT’S EASY TO ESCAPE ALAN & ANDY FROM ACCOUNTS)

Methven Resort51 Main St, Methven

Tel: 03 302 8724 | 0800 224 440Email: booking@methvenresort.com

FREE VENUE HIRE CONDITIONS APPLY

EXCELLENT FUNCTION FACILITIES WITH STUNNING VIEWS OF THE SOUTHERN ALPS

WE OFFER FULL CATERING SERVICES WITH A COMPREHENSIVE MENU CHOICE OF FOOD AND BEVERAGES

ACCOMMODATION PACKAGES AVAILABLE PLUS USE OF THE HOT POOLS AND SWIMMING POOL

CHRISTMAS PARTY

Your function centre.Groups up to 500 people

Full kitchensCatered functions

Decor to suit your eventLicensed bars

AuditoriumConference rooms

Spacious foyersEntertainment options

Sound & lighting

Our staff are trained event organisers andwill do it all, from professional lighting and sound, down to your table centerpieces, and catering requirements.

Call Roger and his team today on 307 2010

211a Wills Street | AshburtonPhone 307 2010 | www.ateventcentre.co.nz

Start planning nowIf you haven’t booked your venue, make

it a priority to secure a locati on as soon as possible. Consider the size of the venue required for the number of guests it will need to cater for.

Lock in a budgetYour budget will determine your venue

and entertainment, so knowing this fi gure before you book is important. Consider food, drink, decorati ons, table gift s, entertainment and acti viti es.

Float ideas around the offi ce

Call for ideas from your colleagues, who may come up with an opti on you hadn’t considered. This will also give you an idea on what the majority is hoping for. While you won’t please everyone, you can go a long way in ensuring most people are going to have a great ti me.

Helpful tips to considerTry to avoid holding your party in your

offi ce. No matt er how many decorati ons you throw on a tree, the offi ce will sti ll be the offi ce, and it’s not an atmosphere which will inspire fun and imaginati on.

A responsible host considers transportati on. Organising a courtesy van or arranging taxi vouchers will help to ensure the safety of your colleagues.

Entertainment is as important as the meal. Whether you opt for fancy dress, invite a magician or hold a casino evening, your event will be remembered based on the good ti me people had. They want to be entertained, so think of a creati ve way to off er a new experience.

Remember to thank your employees during the evening. This is your opportunity to thank you team for a year of hard work, so don’t let the opportunity go to waste. A gift goes a long way to providing goodwill, even if it is a small token of your appreciati on.

If members of your staff are required to work the following day, go easy on them. Producti vity understandably won’t be at its greatest, so consider complimentary coff ee and morning tea to help them recover.

Adverti sing feature

The offi ce Christmas party. Undoubtedly one of the most anticipated events of the year, one which the offi ce will continue to reminisce about for years to come.

Planning such a party can come with pressure and expectati on. You oft en need to cater to a wide demographic, but you want to avoid the safe opti on. This can result in a dull lunch where you get stuck talking to the three people you’re seated nearest to, which isn’t memorable at all.

The best events are about bringing people together over good food within an interesti ng venue, so keeping it social should be your top priority.

perfect18 | YOU Magazine

PLAN THE

YOU Magazine | 19

BOOK YOUR CHRISTMAS PARTY WITH US

(OUR FUNCTION ROOM CAN HOLD UP TO 450 PEOPLE SO IT’S EASY TO ESCAPE ALAN & ANDY FROM ACCOUNTS)

Methven Resort51 Main St, Methven

Tel: 03 302 8724 | 0800 224 440Email: booking@methvenresort.com

FREE VENUE HIRE CONDITIONS APPLY

EXCELLENT FUNCTION FACILITIES WITH STUNNING VIEWS OF THE SOUTHERN ALPS

WE OFFER FULL CATERING SERVICES WITH A COMPREHENSIVE MENU CHOICE OF FOOD AND BEVERAGES

ACCOMMODATION PACKAGES AVAILABLE PLUS USE OF THE HOT POOLS AND SWIMMING POOL

CHRISTMAS PARTY

Your function centre.Groups up to 500 people

Full kitchensCatered functions

Decor to suit your eventLicensed bars

AuditoriumConference rooms

Spacious foyersEntertainment options

Sound & lighting

Our staff are trained event organisers andwill do it all, from professional lighting and sound, down to your table centerpieces, and catering requirements.

Call Roger and his team today on 307 2010

211a Wills Street | AshburtonPhone 307 2010 | www.ateventcentre.co.nz

Start planning nowIf you haven’t booked your venue, make

it a priority to secure a locati on as soon as possible. Consider the size of the venue required for the number of guests it will need to cater for.

Lock in a budgetYour budget will determine your venue

and entertainment, so knowing this fi gure before you book is important. Consider food, drink, decorati ons, table gift s, entertainment and acti viti es.

Float ideas around the offi ce

Call for ideas from your colleagues, who may come up with an opti on you hadn’t considered. This will also give you an idea on what the majority is hoping for. While you won’t please everyone, you can go a long way in ensuring most people are going to have a great ti me.

Helpful tips to considerTry to avoid holding your party in your

offi ce. No matt er how many decorati ons you throw on a tree, the offi ce will sti ll be the offi ce, and it’s not an atmosphere which will inspire fun and imaginati on.

A responsible host considers transportati on. Organising a courtesy van or arranging taxi vouchers will help to ensure the safety of your colleagues.

Entertainment is as important as the meal. Whether you opt for fancy dress, invite a magician or hold a casino evening, your event will be remembered based on the good ti me people had. They want to be entertained, so think of a creati ve way to off er a new experience.

Remember to thank your employees during the evening. This is your opportunity to thank you team for a year of hard work, so don’t let the opportunity go to waste. A gift goes a long way to providing goodwill, even if it is a small token of your appreciati on.

If members of your staff are required to work the following day, go easy on them. Producti vity understandably won’t be at its greatest, so consider complimentary coff ee and morning tea to help them recover.

Adverti sing feature

This is a companion novel to The Unlikely Pilgrimage of Harold Fry - not really a sequel, but can certainly be read and enjoyed as a stand-alone novel.

Queenie has cancer and is a pati ent in a hospice in Berwick-Upon-Tweed.

She doesn’t have long to live and writes

a lett er to her old friend and colleague Harold Fry to let him know her news. Harold makes the out of character decision to walk from his home in Devon to visit Queenie - a journey of 600 miles. He tells Queenie to wait for him, but she’s not sure she can. At the suggesti on of a nurse, she decides to write Harold another lett er - a love lett er - which tells her side of their story - a new dimension to Harold’s memory of her.

As a young girl Queenie went to Cambridge and read Classics. Aft er a disastrous love aff air with a much older man, she arrives in Kingsbridge, pregnant. She takes a job in a brewery where she

meets a most decent, quiet married man, Harold Fry. They become friends and Queenie develops a deep unrequited love for Harold. She writes about the complicated and secret relati onship she has with David, Harold’s troubled son. She writes about her later years living alone on the Northumberland coast - always grieving for Harold.

The characters in the hospice add some great humour.

The novel is full of love, death, warmth, senti ment, sadness - every page is a treasure.

Adverti sing feature

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BOOK REVIEW

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20 | YOU Magazine

YOU Magazine | 21

• Mole Mapping• Dermatech Skin Care• Beauty Treatments• Evening Make-up

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Skin CANCER

The majority of skin cancers can be prevented by careful skin protection (including sunscreens) from a young age. Early detection by regular self-examination, mole mapping and also dermoscopy may be of benefit to many who have atypical moles. (Atypical moles or naevi may resemble cancerous moles but are usually harmless). Certain skin diseases, illnesses or genetic factors may predispose to skin cancer.

Current treatments for primary skin cancer include excision biopsy, cautery, electro-surgery, Moh’s surgery, cryotherapy, Efudix cream, Imiquimod cream, Ingenol mebutate, Photo-dynamic Therapy, radio therapy, lasers.

Being vigilant with skin protection is vital but once the damage has been done you need to be proactive in checking that the skin damage and skin changes are not dangerous to your health. There are three main skin cancers – Basal Cell carcinoma, Melanoma and Squamous Cell carcinoma.

Basal cell carcinomaBasal cell carcinoma (BCC) is the most common cancer in the world. Despite this, very few people die from BCC. The two most common types are nodular and superficial BCC which are easily treatable.

The nodular type of BCC appears as a slowly-growing, shiny white, pink or discoloured bump, most often on the face or neck. The superficial type of BCC presents as one or more irregular red scaly patches growing on the trunk or limbs.

MelanomaMelanoma is the most serious form of skin cancer and may appear without warning, but it may also begin in a mole or other dark spot in the skin. Melanoma can spread very quickly and once it penetrates below the surface of the skin it can become deadly. Survival rate is

largely dependent on the thickness of melanoma; a patient with a melanoma of less than 0.75mm thick can expect to have a 95 per cent cure rate. If left until greater than 4mm thick, the cure rate drops to less than 55 per cent, which is why it is so important to detect melanoma early.

Squamous cell carcinomaSquamous cell carcinoma (SCC) is the second most common skin cancer, typically found on the ear, face, lips, hands or lower legs. SCC is more dangerous than basal cell carcinoma because of its ability to spread to other parts of the body.

The pre-invasive phase, SCC in situ, is often called Bowen’s disease. Bowen’s disease characteristically presents with one or more dry or crusted red or brown patches. Invasive SCC usually grows within a solar keratosis (scaly spots due to sun damage) and presents as a tender scaly or ulcerated lump. Invasive SCC needs to be attended to promptly as there is a risk of secondary spread.

Early detection of skin cancer is vital, checking your skin regularly is simple – annual mole mapping is useful.

Prevention is mandatory – wear protective clothing, avoid the extremes of weather if you can, wear sunscreens. Protect yourself and your family, why wouldn’t you?

Transform Clinic offers mole mapping, mole checks, Siascopy and primary skin cancer surgery.

For further information and/or a consultation contact reception@transformclinic.co.nz; www.transformclinic.co.nz

Information websites: www.melanoma.org.nz; www.dermnetnz.org.nz; www.sunsmart.org.nz; www.sunsmartschools.co.nz; www.health.govt.nz.

Advertising feature

Jess22 | YOU Magazine

BRINGS A BIT OF

YOU Magazine | 23

Ask new Braided Rivers general manager about herself and she’ll tell you she’s not exciti ng.

But the woman who is passionate about the hospitality industry, jumped out of a plane, loves the fashion of the 1950s, paints acrylic cartoons, is addicted to American Horror Story and loves golf is far from boring.

Jess takes her inspirati on from women such as Jackie O, Marilyn Monroe and Audrey Hepburn. “I just love these strong, sassy, beauti ful women, they are so sophisti cated and the arti stry that goes along with this period is amazing, pin-up girls and strong feminine imagery.”

You can see this has moulded Jess into the woman that she is today. “These women got what they wanted, not by just being beauti ful but by working hard and making it in a man’s world.”

And make it she has, a self-confessed cheeky hospo manager, she has made major in roads into a, traditi onally, man’s world. “I fought hard and worked hard and became one of the youngest female managers in the New Zealand hospitality scene in the 2000s.”

By the same token she’s a family girl and has strong family ti es, and brings this feeling into the workplace. “At Lone Star I earned the name of Hospo Mum” taking care of people and exhibiti ng those female traits to work colleagues. “Don’t get me wrong – I’m hard, fi rm but fair and work hard to earn the respect of my peers and employees.”

It’s clear to see that Jess loves people and loves to make people happy, that’s why she’s found her niche in hospo.

It’s hard for this writer to separate Jess from her work; she’s passionate about the industry she has been in all her working life and has boundless enthusiasm

for making people’s night out a great night out. “I love my job. I just love the industry… I always end up going back to it.”

She started out in 1998 at the famous Christchurch bar Trader McKendry, famous for its “how far will you go?” competi ti ons. You could say it was an initi ati on into the industry by fi re. And her last job before Ashburton was for Lone Star, with a sti nt as a hospitality tutor in between. As a Lone Star veteran, she was based in Christchurch but spent most of her ti me travelling around New Zealand starti ng up new restaurants.

And for a while, the jetsetti ng lifestyle was great. “But I was over living out of suitcases and staying in motels. I love Lone Star and always will. I learned such a lot from working there. But it was just ti me to move on.”

So with Jess’ parents, John and Julia Harper, based in Ashburton she decided to come south and take some ti me to breathe. She’s enjoying spending ti me with and “spoiling” her parents.

“It was just ti me for family, chilling and a new adventure (Braided),” Jess says.

“She’s always been family-oriented,” mum Julia says, “and is always there for them.”

Even her love of music stems from her old-school biker dad John. She was brought up on 60s rock, listening to David Bowie and Led Zepplin.

She loves live music and bands, especially ones belti ng out Bonnie Tyler classics, and yes, you will be seeing this in the line-up she’s got coming to Braided Rivers over the next six weeks leading up to Christmas.

Ashburton is ti cking all the boxes for Jess.“I’m loving Ashburton. It’s chilled, laid-

back. No drama.” She wants to spend some of her spare

ti me on the golf course. “I play golf badly, but I like it.”

About four years ago a friend’s mum convinced her to give it a go.

Jess reckons she can hit in a straight line, but not far, although I have it on good authority that she’s a bit of a natural.

“Golf is great, I really enjoy it. And if you’re ever pissed off at life, go to a driving range.”

Jess says it’s a great place to work off your frustrati ons.

If I have to pick something quirky about Jess, I’d say it’s her love aff air with all things 1950s. This 30-something year old, enjoys the fashion, make-up styles, art and décor from three or four decades before her ti me.

She has 40-50 pairs of shoes, 20 handbags and loads of bows and headscarves.

And why does she love that era of fashion? “It’s prett y, womanly, but smart and sophisti cated all at the same ti me.”

Someti me in the future when money allows, Jess would like to buy a house in Ashburton and deck it out in 50s style. And with that commitment and sett ling down phase will come the dog. She’s aiming for a dalmati on or a pug. “Pugs are so cute and goofy looking. I love goofy-looking things,” she says, “Just look at my dad.”

And the best thing she’s done since she’s

been here? No doubt about it, a tandem jump out of a plane at the Ashburton Airport on September 9.

While dad John (scared of heights) was none too happy about his daughter taking the leap, Jess loved every minute of it.

Even while perched on the edge of the plane, ready to jump, when most people would be freaking out, she was so busy admiring the view below her that she missed hearing the “1-2-3 jump” and suddenly found herself launched out of the plane and freefalling. “It was epic. I’d love to do it again.”

Once the ripcord is pulled, you get a bit of a jolt, and you can take the glasses off and look around. “It’s just amazing.”

Jess says people here are welcoming and friendly, and while she is a woman who knows how to party and has had some wild ti mes, these days she’d rather gather at a friend’s house and have a few drinks and be able to talk.

But in all honesty, Jess just loves what she does and she’s enjoying bringing all that passion for her work to Ashburton.

Adverti sing feature

WOMEN IN BUSINESS

LisaFenwick

041114-TM-145

Jess Harper, Braided Rivers general manager. PHOTOS TETSURO MITOMO 041114-TM-127

‘50s class TO ASHBURTON

Jess22 | YOU Magazine

BRINGS A BIT OF

YOU Magazine | 23

Ask new Braided Rivers general manager about herself and she’ll tell you she’s not exciti ng.

But the woman who is passionate about the hospitality industry, jumped out of a plane, loves the fashion of the 1950s, paints acrylic cartoons, is addicted to American Horror Story and loves golf is far from boring.

Jess takes her inspirati on from women such as Jackie O, Marilyn Monroe and Audrey Hepburn. “I just love these strong, sassy, beauti ful women, they are so sophisti cated and the arti stry that goes along with this period is amazing, pin-up girls and strong feminine imagery.”

You can see this has moulded Jess into the woman that she is today. “These women got what they wanted, not by just being beauti ful but by working hard and making it in a man’s world.”

And make it she has, a self-confessed cheeky hospo manager, she has made major in roads into a, traditi onally, man’s world. “I fought hard and worked hard and became one of the youngest female managers in the New Zealand hospitality scene in the 2000s.”

By the same token she’s a family girl and has strong family ti es, and brings this feeling into the workplace. “At Lone Star I earned the name of Hospo Mum” taking care of people and exhibiti ng those female traits to work colleagues. “Don’t get me wrong – I’m hard, fi rm but fair and work hard to earn the respect of my peers and employees.”

It’s clear to see that Jess loves people and loves to make people happy, that’s why she’s found her niche in hospo.

It’s hard for this writer to separate Jess from her work; she’s passionate about the industry she has been in all her working life and has boundless enthusiasm

for making people’s night out a great night out. “I love my job. I just love the industry… I always end up going back to it.”

She started out in 1998 at the famous Christchurch bar Trader McKendry, famous for its “how far will you go?” competi ti ons. You could say it was an initi ati on into the industry by fi re. And her last job before Ashburton was for Lone Star, with a sti nt as a hospitality tutor in between. As a Lone Star veteran, she was based in Christchurch but spent most of her ti me travelling around New Zealand starti ng up new restaurants.

And for a while, the jetsetti ng lifestyle was great. “But I was over living out of suitcases and staying in motels. I love Lone Star and always will. I learned such a lot from working there. But it was just ti me to move on.”

So with Jess’ parents, John and Julia Harper, based in Ashburton she decided to come south and take some ti me to breathe. She’s enjoying spending ti me with and “spoiling” her parents.

“It was just ti me for family, chilling and a new adventure (Braided),” Jess says.

“She’s always been family-oriented,” mum Julia says, “and is always there for them.”

Even her love of music stems from her old-school biker dad John. She was brought up on 60s rock, listening to David Bowie and Led Zepplin.

She loves live music and bands, especially ones belti ng out Bonnie Tyler classics, and yes, you will be seeing this in the line-up she’s got coming to Braided Rivers over the next six weeks leading up to Christmas.

Ashburton is ti cking all the boxes for Jess.“I’m loving Ashburton. It’s chilled, laid-

back. No drama.” She wants to spend some of her spare

ti me on the golf course. “I play golf badly, but I like it.”

About four years ago a friend’s mum convinced her to give it a go.

Jess reckons she can hit in a straight line, but not far, although I have it on good authority that she’s a bit of a natural.

“Golf is great, I really enjoy it. And if you’re ever pissed off at life, go to a driving range.”

Jess says it’s a great place to work off your frustrati ons.

If I have to pick something quirky about Jess, I’d say it’s her love aff air with all things 1950s. This 30-something year old, enjoys the fashion, make-up styles, art and décor from three or four decades before her ti me.

She has 40-50 pairs of shoes, 20 handbags and loads of bows and headscarves.

And why does she love that era of fashion? “It’s prett y, womanly, but smart and sophisti cated all at the same ti me.”

Someti me in the future when money allows, Jess would like to buy a house in Ashburton and deck it out in 50s style. And with that commitment and sett ling down phase will come the dog. She’s aiming for a dalmati on or a pug. “Pugs are so cute and goofy looking. I love goofy-looking things,” she says, “Just look at my dad.”

And the best thing she’s done since she’s

been here? No doubt about it, a tandem jump out of a plane at the Ashburton Airport on September 9.

While dad John (scared of heights) was none too happy about his daughter taking the leap, Jess loved every minute of it.

Even while perched on the edge of the plane, ready to jump, when most people would be freaking out, she was so busy admiring the view below her that she missed hearing the “1-2-3 jump” and suddenly found herself launched out of the plane and freefalling. “It was epic. I’d love to do it again.”

Once the ripcord is pulled, you get a bit of a jolt, and you can take the glasses off and look around. “It’s just amazing.”

Jess says people here are welcoming and friendly, and while she is a woman who knows how to party and has had some wild ti mes, these days she’d rather gather at a friend’s house and have a few drinks and be able to talk.

But in all honesty, Jess just loves what she does and she’s enjoying bringing all that passion for her work to Ashburton.

Adverti sing feature

WOMEN IN BUSINESS

LisaFenwick

041114-TM-145

Jess Harper, Braided Rivers general manager. PHOTOS TETSURO MITOMO 041114-TM-127

‘50s class TO ASHBURTON

24 | YOU Magazine

ALLERGIES GETTING THE BETTER OFyou?Allergy season is here again and with it comes itchy, sore, red eyes, itchy skin, sneezing and streaming runny noses.

Are symptoms such as these bringing you down, when you only want to step outside and enjoy this glorious weather that we are having at present?

For those that suffer every year with allergies to pollens, grass, weeds etc. you will understand what it feels like and feel rather sick of yourself, sick of having to go through these awful symptoms season after season, wondering what you can do to combat feeling and looking so terrible.

It may be something that you have had to deal with most of your adult life or even throughout your childhood as well, and believe me this is my lot, this is what I must deal with every year depending on the season itself – with what is found floating in the atmosphere and the con-tributing weather conditions that can play havoc, such as the grand nor’west wind.

Symptomatic relief is all that ends up getting you through at this terrible time of year.

For some allergy sufferers it is just the spring-time conditions that affect them the most, but alas for others the summer season as well can be just as bothersome too, with them wishing the arrival of au-tumn was only just around the corner.

When your body is suffering so greatly due to the combination of components that can affect an allergy sufferer, it is often a sure sign that the body, especially the immune system, needs plenty of support, as it is struggling to cope with the onslaught of foreign invaders trying to attack the body and break through its defences, or that the defences are asleep on the job and not performing correctly.

Some of you may say “well I never really

get sick much at any other time of the year, so how can my immune system be down and unable to counter an attack on the foreign proteins circling the environ-ment?” But for those of you who feel this way, this is your body’s way of telling you that your immune system isn’t in as great a shape as you may have thought. Hence your body’s weakness to allergies.

Now is the time to listen to your body and what is happening and give it plenty of support, feeding and nourishing it so that is becomes more balanced into ho-meostasis, as opposed to under-par and over-reactive; the cause for the difficult and troublesome allergic symptoms one has to deal with.

What to do to get started in combating such symptoms:1. Increase the amount of olive oil in

your diet (as an anti-inflammatory mechanism)

2. Reduce some dairy consumption over the most annoying months – cow’s milk and cheese especially, natural plain yoghurt intake may be fine for some, watered down if required. (To reduce allergenic load, as dairy is re-garded as an allergenic food group for many.)

3. Increase vitamin C-rich foods in your diet, especially red berry fruit, oranges and kiwifruit to boost immunity and

help combat inflammation.4. Increase your intake of nuts and seeds

for their high amounts of zinc and vitamin E for immunity.

5. Increase green leafy vegetables and salads during the summer season, for their essential fatty acids and their anti-inflammatory properties.

6. Increase the amount of fish in the weekly diet to two to three times a week, especially the oily variety such as salmon. That helps decrease inflam-mation and replaces red meats, which can be inflammatory to the body.

7. And of course, increase your daily water intake to rehydrate from losing mucous secretions, which will in turn reduce your sugary drink intake that only fuel the allergy symptoms.

8. Avoid allergenic foods, eg wheat and eggs, that you may be allergic to. This reduces the total allergenic load on the body, which in turn will reduce your overall allergy symptoms.

Above are a few quick tips on getting started in trying to support the body, by nourishing and feeding it important nutri-ents it requires to aid the body in defend-ing itself from the onslaught of the foreign proteins circling our environment.

Those proteins only want to cause havoc to a body that is not fully armed and ready for attack. The aim is to disarm the culprits causing all the bother, leaving one more symptom free.

For more in-depth advice, perhaps seek-ing out a naturopath or medical herbalist may be beneficial to you.

With the compliments of Jane Logie, amedicinal herbalist, clinical nutritionist

and chef from Methven

NATURALLY YOU

Jane Logie

Above – Jane Logie’s fish cakes with zingy sauce, a green salad and sushi rice is full of flavour.

YOU Magazine | 25

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500g fish fillets, chopped into large dice (firm fish is best)

1 1/2 T fish sauce 2 cloves garlic, chopped roughly 1/2 fresh small chilli, chopped or 1/2 t

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1/4 C coriander, chopped, roughly 1/2 t lime zest 1/2 lime’s juice squeezed 2T of sweet chilli sauce 1/4 t salt (rock, himalayan or table) 1/4 t white pepper 3T approximately olive oil (cooking

patties in pan) Dipping sauce: 4T lime juice (you will need 3 limes for

this dish) 2T fish sauce 2T brown sugar.

– Preheat oven to 180°C.– Place ingredients – fish, fish sauce,

garlic, chilli, coriander, lime juice, zest, chilli sauce and seasoning, in food processor, blend until smooth.

Then shape the mixture into roughly tablespoon-sized small patties.

– Quickly salt and pepper patties – both sides – and cook in a pan of olive oil heated on a medium to low heat, covered with paper towel, turn as nec-essary until browned on both sides.

– Finish in preheated 180°C oven for ap-proximately 10 minutes until cooked.

– While patties are cooking in oven, make sauce, by measuring and mixing ingredients in a small bowl, set aside.

– Side salad: To make a quick and easy side salad, buy some mesculun mix, wash and add to side of plate with some sliced red pepper, thinly sliced red onion, chopped cubed tomato. Optional – diced feta cheese.

– Dress with some olive oil and balsamic vinegar (blend 3T of olive oil and 1T of balsamic vinegar, a pinch of sea salt and pepper). If not enough for two salads double recipe. Pour over salad when ready.

– Cook up your sushi rice (or jasmine rice if you don’t have sushi) as per packet instructions.

Fish cakes with zingy sauce, a green salad and sushi rice

PHOTO JANE LOGIE

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26 | YOU Magazine

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YOU Magazine | 27

by Amanda Wright

A move from one side of the world to the other, is a journey filled with uncertainty, but as Renate Haveman has discovered, you also grow in unexpected ways.

Renate moved to New Zealand from Holland, and as any ex-pat will sympathise with, moving to a new country can throw your routine out of balance.

“At home in Holland I was visiting the gym regularly, normally three times per week, but when I first moved to New Zealand, I hadn’t been to the gym for two months.

“With summer approaching, I knew it was time to get back into a fitness routine. Moving overseas is a life changing moment, which made me eager to become fit and strong. As they say, strong is the new skinny.

“On the first of August I decided to get back on track, and started the Summer Body Challenge with Finesse Fitness,” Renate said.

Renate started the 12 week transformation programme, which included two group fitness training

sessions per week.“I enjoyed these sessions because we

could see the progress we were making as a group.

It was a motivating programme with enthusiastic trainers, which was just what I needed to stay focused.

“I met a lot of lovely people, and the times that I wasn’t working out with the group, I would push myself in the aerobic classes.

They were hard, but I enjoyed pushing myself. It was incredibly rewarding and I felt fantastic,” she said.

The challenge inspired Renate to return to healthy eating habits, which has enhanced her results. She has increased her muscle toning while elevating her fitness.

“The feeling of fitness is incredible. I look at how far I have come in 12 weeks and am grateful I started getting back on track when I did.

“My goal now is to stay active and motivated, to continue to build the fitness I have.

“When you get into it, it becomes an addiction, and it’s been a really good one,” Renate said.

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30 | YOU Magazine

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AmazingSHUZI

by Sue Newman

Would you voluntarily sign up for one month of nano vibration technology that promised you exceptional health benefits?

If you had a hip that has replacement written all over it, x-rays that show a bed of coral where joints used to be and you lived with constant nerve pain, then anything that promised non-surgical relief has to be a winner.

Enter the Shuzi band, but is it a hoax or is it the real deal?

One month ago pain killers and anti-inflammatories were my personal friends. I avoided going to bed because lying down meant my nerve endings came out to play.

My friends signed me up for the Ministry of Silly Walks and my golf game had gone to hell.

A work mate offered me the chance to test drive a Shuzi band. She’d been wearing it, but after a couple of weeks, the young, healthy, fit woman who clearly had no ailments or illnesses, found it didn’t change a thing and handed it on to me.

It came with warnings. Things could get worse for a while before they improved.

Or nothing might happen. For the desperate, however, anything

that promised some pain relief is seen as an opportunity.

Initially there was little change in pain and discomfort but within a few days my pain levels had lowered.

And they continued to lower. Today nagging hip pain is a rarity; previously it was the norm. A night with red hot nerve pain might only occur once every two weeks and then generally after vigorous exercise. Previously it was a nightly occurrence.

I no longer take anti-inflammatory pills as the norm, no longer have a packet of pain killers at the ready.

Is it mind over matter, am I simply deluding myself?

The answer could be yes to both but I’m a convert.

One month later I might still have a bed of coral in my hip joints but today pain is an irregular visitor, sleep without nerve pain a regular feature and while my gait might still not win any prizes on the catwalk, it’s largely a comfortable one.

My Shuzi band is on my wrist to stay.

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32 | YOU Magazine

When it comes to art, I always am intrigued by paintings of an empty chair or seat, whether

it be indoors or out in a garden. I think it may be because I would love to be the occupant of that there chair. To be seated indicates that one may be relax-ing; an activity I would like to partake of more.

I have just been wandering around my garden and, yes I agree with Dave, we really have a spring garden. Some of the tulips are still looking fabulous, especially the ones in close to the shelter of the house.

As I write this article, the spring nor’westers are blowing through our garden. The swirling of the maples, birches and other taller trees stops every now and then, perhaps to see if anyone is watching like an over-excited child dancing around.

When I look around there are some beautiful specimens out there that are worthy of praise. Of special mention would have to be the Dogwood, Cornus Eddies White Wonder, with his bows of white blooms cascading like a waterfall. Sitting adjacent to Ed stands the King of the Castle the Copper Beech and the Acer Beni Komachi bows courteously at its feet. To top the scene off, we delight in a coral/pink rhododendron. Truly a visual symphony.

Wouldn’t this be a perfect place to position a favourite chair, pop on the sunglasses and read a magazine.

Not to be outdone, we come across a mellow-coloured pale pink/green mag-nolia. If you walked too fast you’d miss it, as it doesn’t leap out at you.

The magnolia is underplanted with a rare crinkly-leafed green maple. Along

from this quiet beauty we spy two hand-kerchief trees with their white funeral hankies drooping sadly. Next to this we see the tiny purply-pink flowers of the Judus Tree. We also have the white flow-ered variety at the back of the garden.

Last year when my parents shifted from their lifestyle block on the outskirts of Christchurch to their new home, they gave me a brown wooden garden seat. I thought it would look great painted duck-egg blue, so I set to with my spray can of paint and stressed the seat out no end giving it a whole new lease of life.

During the winter I also painted an old wooden vase and filled it with the seed heads of a flax bush.

Looking back towards the house from this resurrected siege de jardin one can see a small concrete patio.

This area I refer to as my “beach scene”. As a child, the Christchurch beaches played a huge part in our active play and recreation.

Our maternal nana lived in New Brigh-ton for a time and our regular visits were memorable outings.

Over the years, whenever I am on a

holiday, I like to collect shells, stones, pumice and driftwood, while out walk-ing.

Standing on a taller hypertufa pot I have a mute wooden seagull. Two orna-mental fish are attached to a pole. The two chairs adorned with the red cush-ions and table are the perfect place for a morning cuppa and calorific delight or that late-afternoon chilled pinot gris.

At this time of year the blue forget-me-nots ripple closely to the steps like waves washing up on to the seashore. I particu-larly enjoy this space in the summer.

But before we get too excited about summer, we have had snow on Mt Somers this week.

Careful with your new plantings, we can have late frosts in November.

Get some nice pots and potted colour from your local garden centre, grab your favourite chair and cushion and sit and enjoy your garden, your friendships and a good book!

Until next time,Cheers (chairs)

Wendy P Millichampwww.lilyfields.co.nz/ floral

THREE CHAIRS FOR THE

gardener ...GARDEN MEANDERINGS

Wendy Millichamp

There’s nothing more enjoyable than a warm spring day relaxing in my garden with a book or friends.

PHOTOS WENDY MILLICHAMP

YOU Magazine | 33

100 Grahams Road, Ashburton03 308 9950

Mon - Fri │ 9am - 5pm Sat │ 9am - 5pm

Sun │ 10am - 4pm

COME ON OUT AND HAVE A LOOK!

BIRD BATHS

New stock just

arrived

CHRISTMAS GIFTS

ALL BUSH ROSES 20% OFF

D. Gibson is this month’s gardening prizewinner with the following question:

How often do you need to replace straw-berry plants?

To ensure a continual succession of crop-ping it is good practice to replace plants within three years, as their fruit produc-tion can start to slow down.

When replacing your existing plants, check what variety you are planting next. There are “short day crop” varieties available which require winter light levels to initiate flower and fruit production. If you plant them too late eg: October, you will not get fruit the first year. To have strawberries this summer, try replacing your existing plants with a variety called Temptation. This is a day neutral variety which means it will flower and fruit, while

the temperature and conditions are suit-able, eg between 0 to 30 degrees. This variety can be found in your local garden centre, but get them in the ground soon!

When planting strawberries, always choose a warm, sunny, sheltered spot for maximum exposure to sun and heat. Use a good strawberry mix when plant-ing and feed plants with a side dressing of strawberry fertiliser in October and November, to encourage good strong growth. But be careful not to over fer-tilise them as this can lead to too much green leaf growth instead of fruit.

STRAWBERRY TIME?

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.

We have one Daltons Premium Vegetable pack to give away valued at over $90 and contains 1 x Daltons Premium garden mix,

1 x Daltons Incredible Edible Vegetable Mix, 1 x Daltons Incredible Edible Vegetable Fertiliser, 1 x Daltons Organic Bio fungicide granules, PLUS a pair of comfortable, versa-

tile Red Back gardening gloves from Omni Products www.omniproducts.co.nz.

FREE vege packsBe in to win

Email goodies@theguardian.co.nz with Daltons Vege

packs in the subject heading, or write to

Vege pack giveaway, Box 77, Ashburton.

CONDITIONS OF ENTRY:• You must provide a gardening question for the Daltons’ experts to answer. • Please include your address and phone number in email and letter options!• Giveaway entries must be received by Novem-ber 28.

For more information on Daltonsproducts visit www.daltons.co.nz

Cnr East & Burnett Street, Ashburton | 03 307 7411

COLOR EXTEND MAGNETICSCOLOR CAPTIVATING CARE FOR COLOR-ADDICTED HAIR

UV PROTECTION

With summer upon us, now is a great time to start thinking about protecting our hair and hair color from the elements. Sun and heat can fade your colour and dry hair out very quickly.

The greatest defence is by using the best in haircare products. Redkens Color Extend Magnetics range offers a UV filter protection in their products. The sulphate free shampoo gently and effectively cleanses the hair without causing colour to fade.

Colour treated hair will look salon rich with a smooth shiny finish. To complete your haircare regime Redkens Color Extend Magnetic Radiant 10 is the icing on the cake. This is a multi-benefit

lightweight spray treatment that will not only protect from the harsh

elements, but will also provide nourishment, reduce frizz, increase manageability all whilst giving you a head-turning shine and finish.

The Redkens Color Extend Magnetics full range is now exclusively available at Minx Hair Spa, on the corner of Burnett and East streets, Ashburton.

Advertising feature

SuperchargeYOUR COLOUR CARE

Prostati ti s or infl ammati on of the prostate is a bad thing for boys. As the supersti ti on suggests we have seen three cases of prostati ti s in the past 10 days! The prostate is a gland that many male mammals have, producing fl uid to help keep sperm healthy on their journey.

As we and our dogs get older the prostate can cause us problems. It can become enlarged, infl amed, infected and therefore very painful! Symptoms that are oft en associated with prostati ti s are: reduced appeti te, changes in drinking, re-duced energy, signs of discomfort, peeing more frequently, a weaker urine stream, a smaller volume of urine produced each ti me, blood in the urine or straining to pee.

A vet can oft en diagnose prostati ti s on physical examinati on alone. Diagnosti c tests such as ultrasound or blood sam-pling can help.

Prostati ti s normally responds well to medical treatment, this can involve some intensive nursing depending on how sick the dog is.

Early castrati on prevents prostati ti s in dogs. Castrati on can also be used to prevent the reoccurrence of prostati ti s. There are alternati ves to surgical castra-ti on, these can be discussed with the vet to fi nd the best opti on to suit.

MicrochippingI have writt en several ti mes about the

benefi ts of microchipping. There are oft en stories in the media of pets being

reunited with their families aft er being missing for long periods of ti me, because they were microchipped.

Microchipping is cheap, really cheap! A microchip permanently identi fi es your pet with no ongoing cost for the rest of its life.

We had a beauti ful black cat brought in earlier this week with a broken pelvis. If he was microchipped we could have scanned him and contacted his owners to ensure his future. He is sti ll waiti ng for his owners to fi nd him. This kind of situati on happens frequently, parti cularly over the summer months with cats. Not all cats have unpleasant accidents like our wee friend; some are just too curious, go wandering and get lost. I think owners oft en suspect the worst, as we seldom get phone calls regarding these missing cats. Microchips will change this!

Please take advantage of this great off er and get your pets, parti cularly your cats and kitt ens microchipped today.

Adverti sing feature

VET TALK

JUANGRAY

34 | YOU Magazine

$40Microchipping

SAVE UP TO

for cats and dogsVetEnt knows how important your pets are to you. Take advantage of the amazing special.

Conditions apply. Bookings essential. Mention this ad when booking. Offer expires 30th December 2014.

Microchipping now only $20

threes!BAD THINGS COME IN

START A NEW CHAPTER

WITH A WEALTH OF OPPORTUNITIES

Entrance off Racecourse Rd or Hanrahan St, Ashburton Phone 03 307 9080 Email tony@lochlearesort.co.nz www.lochlearesort.co.nz

To organise a personal tour contact Tony on 0800 2727 837

TONY SANDS - Resort Manager

Lochlea Lifestyle Resort - Ashburton’s first complete lifestyle

resort, providing luxurious two and three bedroom villas,

recreational lodge, and soon to be built 80 bed hospital with

aged care and dementia facilities.

Life just gets better.

36 | YOU Magazine

LET’S GET BACK TO BASICS

Rei Couch

UP-CYCLE YOUR

ChristmasRei Couch, from Poppy-Smic in the Triangle, Ashburton, has a passion for creating crafts from pre-loved materials. All items she uses are purchased from local charity shops or items lying around at home. A few easy and affordable gifts that your families can make for Christmas are:

Hot tip 1:Story cards made out of your old favourite books.

Hot tip 2:Old wool blankets make gorgeous cushions and playmats.

Hot tip 3:Beautiful retro sheets become super special little girls’ dresses and aprons for mums.

Hot tip 4:Those special vintage buttons are given new life as gorgeous frames or necklaces.

Make new from old and give these vintage, retro or shabby chic pre-loved items a new home in your life!

CaribbeanYOU Magazine | 37

CRUISE AROUND THE

House of Travel Ashnurton03 307 8760 | ashburton@hot.co.nz

GRAND SLAM®GRAND SLAMGRAND SLAMGRAND SLAMGRAND SLAM®AUSTRALIAN OPEN

GRAND SLAMGRAND SLAMTheofGRAND SLAMGRAND SLAMGRAND SLAMGRAND SLAMof Asia-Pacific $2899

SEMIFINALS & FINALS - FINAL FIVE SESSIONS

from

pp share twin Airfares are additional

Travel: 28 Jan-02 Feb 15INCLUDES: 5 nights accommodation at the 3 ½ star Mercure Welcome Melbourne, five tickets to the tennis semi-final & final sessions and entry to the exclusive Game Set Match Lounge.

CONDITIONS: Valid for sales until 19 Dec 14 or until sold out. All travel must be commenced and completed between 17 Jan -03 Feb 15. Prices are per person in NZ dollars and are subject to availability at time of booking. Airfares are not included and are an additional cost. Minimum stay is 3 nights on packages between 19- 28 Jan 15. N on refundable deposit of $100 per person plus full payment which is non-refundable on all Australian Open sessions chosen. Minimum stay for Semifinals and Finals is 5 nights between 28 Jan and 01 Feb 15 inclusive. Non refundable deposit of $750 per person for the Semifinals and Finals package. Full payment on all packages is required by Wednesday 12 Nov 14. Any bookings received after this date are payable in full immediately. No refunds once fully paid. Australian Open tickets cannot be purchased separately and must be purchased with a minimum 3 night package. We strongly recommend travel insurance – please refer to your House of Travel consultant.

Make sure you are in Melbourne to see the world’s top tennis players battle it out for Grand Slam® glory. The stakes are high as Australian Open 2015 enters its final days.

©visionsofvictoria

5 night land package

DESTINATION

MAXINE CHISNALL

Hi, I'm Maxine Chisnall, I work for House of Travel in Ashburton and I had the wonderful opportunity recently to experience a cruise around the Caribbean. I had never been to the Caribbean so I grabbed this chance with both hands, and what an incredible experience.

The fl ight to Miami was broken in Los Angeles for the night which cut down the journey nicely and gave us all the chance to head to Disneyland for the aft ernoon and view some of the beauti ful beaches in Orange County, California.

Once we got to Miami the next day, aft er a much needed Cuban coff ee we headed to our ship, the MSC Divina. MSC are an Italian family owned cruise company which brings a European charm and elegance to Caribbean cruising. Check in was smooth and eff ortless, passport shown, our credit card swiped and our cruise card for the next seven days handed over for their charge back facility - and we were set. First impressions? Wow!

Swarovski crystal-covered glass staircases, glass elevators and dramati c lighti ng and fl oors upon fl oors of acti viti es including swimming pools, restaurants, casino and numerous bars, even an Italian coff ee shop designed to make you feel like you were sitti ng outside in the Piazza San Marco in Venice (I love great coff ee!).

As we left Miami at dusk with amazing views of the lights of the city, we headed to Jamaica which took us 36 hours of sailing. Our fi rst day at sea was spent exploring this vast ship of 18 fl oors, admitt edly getti ng lost at ti mes, but there

was never a dull moment. MSC has the whole day covered for those that want to be kept busy, a ti metable full of bingo, line dancing, trivia games and pool acti viti es just to name a few, or you can just lay on a pool lounger or browse the many duty free shops on board. Not once did we ever feel like we were on a ship, the sea was fl at and the ship was moti onless.

Our ports of call were Jamaica, Cayman Islands, Cozumel in Mexico and fi nally the Bahamas. Booking the shore excursions on our fi rst day at sea proved to be effi cient and worth doing some

homework before you leave home as they do have a lot of choices. Considering there were more than 3000 passengers on board it took only 30 minutes to get from the ship to the shores of the islands and off on our merry tour. Very impressive. The shore excursions varied from swimming with dolphins, feeding sti ngrays, tequila factory tours and 4x4 driving to name just a few. Amazing days, glorious weather and perfect hospitality (I can now speak fl uent jive, thanks to the friendly Jamaica the tour guide, yeeeaaah man!).

Our evenings were spent dining at our set dining table of six at 6pm or choosing one of many specialised restaurants. The shows were incredible and we usually fi nished the evening with a cocktail in one of the bars with some great bands playing into the small hours of the morning.

Most cruises have a drinks package you can pre-purchase at the beginning of your cruise which makes having some wine with your meal or a cocktail by the pool easy and aff ordable.

Our cabin was a balcony cabin, highly recommended for the extra room and to have a quiet moment now and again enjoying the ambiance of cruising, perhaps reading your favourite novel.

Would I cruise again - you betcha. Adverti sing feature

38 | YOU Magazine

COME AND VISIT AND SEE WHAT’S IN STORE Charitee & John Adams 03 324 3605

www.ellesmeredrapery.co.nz 74 High Street, Leeston Mon-Fri 9am -5pm & Sat 9.30am-1pm

Like us on Facebook - Ellesmere Drapery 2013 Ltd

Want to look and feel great this summer?

when you bring this advert in store!

Above – Keith Pickford (left) and Richard Joseph.Below – Craig Hansen (left) and John Falloon.

Above – Peter and Toni May.Left – Gordon Mockford (left) and David Hensen.

Above – Linda Joseph (left) and Linda Blackmoore.

PHOTO TETSURO MITOMO 211014-TM-164

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Above – Nicky Trainor and Sheile Shewry.Right – Tom Krieger (left) and Daryl Young. Above – David and Claire Stevens.

Launch of Business Mid Canterbury

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YOU Magazine | 39

East to Burnett Street, Ashburton | Phone (03) 308 5269 | www.redmonds.co.nz FURNISHINGS | FLOORING | BEDS | CURTAINS

Be quick and come instore today.

NEW SEASON outdoor selection has just arrived

FURNISHINGS | FLOORING | BEDS | CURTAINSFURNISHINGS | FLOORING | BEDS | CURTAINS

Above – Mike Preston (left) and Andrew Quigley.Below – Kerry Clough (left) and Hamish Niles.

Above (from left) – Tom Evatt, Andrew Leete, Duncan Garner and Tim Silva.

Left – Kelvin Hore and Grant Polson.

Above – Alistair King and Tim Silva.

PHOTOS SUPPLIED

Above (from left) – Alana and Scott Crampton, and Duncan Garner. Above – Jon McAuliffe and Gilbert Butterick.

Left – Christina Clarke and David Caldwell.

Tavendale and Partners and Cooney, Silva, Evatt merger

EVERYTHING FOR YOUR HOME38 Kermode St, ASHBURTON Ph: 307 9110EASYPAY® OPTION MEANS ALL YOU PAY IS THE ADVERTISED PRICE PLUS INSURANCE & CREDIT FEES. EASYPAY® IS A REGISTERED TRADEMARK OF SMITHS CITY (SOUTHERN) LIMITED. MINIMUM PRODUCT VALUE FOR EASYPAY® OPTION IS $499 (OTHER PAYMENT OPTIONS ARE AVAILABLE FOR PURCHASE LESS THAN $499). ALL FINANCE OFFERS ARE SUBJECT TO NORMAL CREDIT GRANTING PROCEDURES. AN INSURANCE CHARGE AND CREDIT FEES ARE REQUIRED. A DEPOSIT MAY BE REQUIRED ON COMPUTERS, MOBILE PHONES, CAR AUDIO PRODUCTS AND NEW ACCOUNTS. INTEREST IS CHARGED FROM THE DATE OF PURCHASE, HOWEVER IF YOU COMPLETE THE ACCOUNT IN FULL WITHIN THE EASYPAY® OPTION PERIOD ALL YOU PAY IS THE ADVERTISED PRICE PLUS THE CREDIT FEES AND INSURANCE CHARGE. WEEKLY PAYMENTS IF STATED ARE BASED ON A 36 MONTH TERM AND INCLUDE BOOKING AND CREDIT FEES, INSURANCE & INTEREST CHARGE. APPLE PRODUCTS, SELECTED COMPUTERS, GAME CONSOLES & SOME PROMOTIONAL ITEMS ARE NOT AVAILABLE IN CONJUNCTION WITH DISCOUNT OR EASYPAY® OPTIONS OFFERS. UNLESS OTHERWISE STATED, DISPLAY ACCESSORIES ARE NOT INCLUDED. DEPENDING ON COLOUR AND COMBINATION, SOME LOUNGE FURNITURE MAY HAVE TO BE ORDERED TO CUSTOMER REQUIREMENTS. ALL OFFERS AND PRICES IN THIS ADVERTISEMENT ARE VALID FOR A MAXIMUM OF SEVEN DAYS FROM THE DATE OF PUBLICATION OR WHILE STOCKS LAST. SOME PRODUCTS MAY NOT BE AVAILABLE IN SOME STORES. CARPET & INSTALLED HEATING AVAILABLE ON A MAXIMUM OF 18 MONTHS EASYPAY®.

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