You magazine, saturday, june, 13, 2015

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JUN

E 13 2015

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Editor’s noteWelcome to the June edition of YOU magazine and winter.

While we all whinge about the cold in winter, but I truely love having a fire roaring and weekends at home wrapped in comfort food and some loud Pictionary games.

The sight of snow on Mt Hutt makes for a gorgeous Mid Can-terbury back-drop and Methven comes alive in winter. Make sure you check out Methven’s food guide on pages 23-25.

We also have amazing winter comfort food recipes from chef Marg Brownlie, winter health advice from Jane Logie and some gardening tips from Wendy Mil-lichamp.

Enjoy the June edition of YOU and we would love to hear your ideas!

Cheers, Lisa Fenwick YOU editor

P2 who’s out and about

P4 top fashion designer Brian Molyneux

P11 all about apps

P12 passion for fashion

P14 the ultimate comfort food

P17 superfood, is it really super?

P20 women in business

P23 Methven food guide

P26 this year’s must-have colour

P30 winter gardening meanderings

P33 crazy mother

P34 build up your energy reserves

+P38 who’s out and about?

2 | YOU Magazine

Heartland Bank gathering

Above – Bruce and Audrey Leath.

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Above – Cliff and Cindy Begg.

Left (from left) – Mark and Mandy Halliday, Lorraine Ward and Phyllis Bishop.

Right – Paul and Sue Houston and Graeme Church.

Above (from left) – George Spencer, Barrie Hunt and Len Murdoch.Above – Robert Harnett (left) and Matt Egan.

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Above – Michael Jonas (left) and Jono Blyth.

YOU Magazine | 3

4 | YOU Magazine

IF THE CAP FITS ... WEAR IT, BUT MAKE SURE YOU LOOK GOOD

Brian Molyneux believes he got his creative streak from his mum, and his capacity for hard work from his dad.

He was brought up in the small north English town of Holmes, and decided early on that he wanted to follow in the footsteps of a much-respected art teacher. But once he got to art school and started working for the first time in his life with fabric, fashion designing became his new career goal.

“It got me kind of hooked,” Brian said.His art school education set him up for

a lifetime of doing what he loved, and at the age of 21 he took his passion to the big city of London. He may well have had the words of his dad ringing in his ears, who believed fashion designing was not a real job, but with a suitcase full of clothes he had made, and a heart full of hope and promise, he went door knocking in the city’s West End.

The answer to his request for work was always in the negative, but he would strike up conversation with the fashion house personnel, and get them to look at his port-folio. Next thing he had five job offers.

He chose to work at a smallish company, Dandelion Fashions, to ease himself into it, and soon he was seeing his collections in all the big name stores such as Selfridges and Top Shop, and in top fashion maga-zines such as Vogue.

It was the early 1970s and heady times for fashion; London was quickly becoming an emerging fashion capital and there was a “rock star” buzz around young design-ers. The creative vibe was helped by the fact that in the same vicinity the likes of Mick Jagger, Twiggy and Bryan Ferry would lunch, their stars on the rise.

“So the whole thing was really like far out, it was fabulous,” Brian said.

“Every design student would dream of working in London, so it was just the best.”

After three “full-on” years in the city – where he annually designed four col-lections, one for each season – he moved back to the north and began designing for a larger fashion house just outside Liver-pool.

continued P6

It may not have been a “proper job” according to his lorry driver dad, but fashion designing has served Brian Molyneux well. He and partner Arthur Ferguson live in the small South Canterbury town of Woodbury, near Geraldine, and took time out to talk to YOU’s Susan Sandys.

Brian has converted a stand-alone garage at his Woodbury home into a thriving fashion design and workroom. PHOTO AMANDA KONYN 190515-AK-005

doing it

YOU Magazine | 5

IF THE CAP FITS ... WEAR IT, BUT MAKE SURE YOU LOOK GOOD

Right – Model Bailey Weston, wearing Molyneux, shows ruffles never looked so good. PHOTO RACHEL CALLANDER

doing it

6 | YOU Magazine

From P4One of his colleagues in the design room

talked about his days working in New Zea-land, and it got Mr Molyneux dreaming.

“I looked into it and ended up coming to New Zealand in 1980.”

He settled in Auckland and it was the start of new beginnings – he met the love of his life and established his own busi-ness.

Arthur Ferguson was originally from Scotland and operating New Zealand’s largest arts and crafts shop in the city centre. Arthur’s head for business was a

good complement to Brian’s creativity, and soon the pair were operating their new fashion design business, Molyneux.

Molyneux quickly made a name for itself among high-end clientele, such as dignitaries, businesswomen and television hosts.

Television One weather and news presenters, including Judy Bailey, were wearing the label on screen each night, as well as April Ieremia when she hosted the sports awards, Allyson Gofton when she presented Food in a Minute, Hilary Timmins on the Lotto draw and Lana Coc-

Kroft on Wheel of Fortune. Following a change in policy by the

television company to buy off-the-rack clothing, he designed for TV3 personnel such as Carol Hirschfeld.

He made outfits for Governor-General Dame Catherine Tizard to meet the Queen, Dame Malvina Major to wear as she made an opera appearance in Spain, and Joan Collins to attend a New Zealand book launch.

Designing clothing requires close and trusting relationships, and in the case of Ms Collins, Brian and one of his senior

seamstresses visited her in her hotel suite in order to alter a gown she had brought with her from Hollywood.

In the late 1990s Brian and Arthur decided they wanted to downsize after Arthur suffered a small stroke.

They had been regular visitors to Ger-aldine as Arthur’s sister lived in the area, and one Christmas they found themselves accompanying a real estate agent to look at houses in nearby Woodbury. It was an idyllic spot, a small village similar to the one that Brian grew up in.

continued P8

Brian met the love of his life, Arthur Ferguson, after moving from England to Auckland in the 1980s. PHOTO AMANDA KONYN 190515-AK-001

YOU Magazine | 7

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Tekapo Springs Skate NightsBelow – It’s amazing what can be made out of old denim jeans, as this outfit worn by model Bailey Weston shows.

PHOTO RACHEL CALLANDER

8 | YOU Magazine

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From P6But they had not seriously thought they

would move there, until they walked into the modest house with a large garden that they still own today.

“We walked around this place and more or less bought it straight away. It was home,” Brian said.

They converted the standalone garage into Brian’s designing and sewing studio, and while the idea behind coming to Woodbury was to semi-retire, they have found themselves as busy as ever.

Brian has continued with many of his Auckland clients and has also built up a core of clients around the South Island through word of mouth.

He makes clothes to order for high-end businesspeople and farmers, as well as for special occasions such as weddings and balls.

One of his jobs was for Lynda and Donna Topp’s wedding.

He likes to experiment and his latest pas-sion is making a range of denim clothes from old jeans. He has taught designing at CPIT and Timaru Polytechnic, as well as surrounding secondary schools including Mount Hutt College, Ashburton College and Craighead Diocesan.

The country location is perfect, the couple said. They love their large garden with the sound of bellbirds, fantails flut-tering about and silvereyes (wax eyes) drinking from sugar water they put out for them. They even have a resident turkey which they have named Gladys.

They don’t miss Auckland at all, and Brian said people in the South Island countryside dress just as well as city folk.

“You don’t need your six-inch heels and

your business suit. It’s just an easier look, but people still know how to dress up,” Brian said.

He did admit that he could himself be

guilty of the odd fashion crime. Once while popping into the supermarket to buy a couple of grocery items, he had seen a client of his who introduced him to

their friend.“And there’s me in my track pants and

old top, I had just been in the garden and rushed in for something,” he said.

Some of fashion designer Brian Molyneux’s tools of the trade. PHOTOS AMANDA KONYN

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10 | YOU Magazine

LIGHTINGdesignWith the number of lighti ng opti ons available these days it can be quite confusing, not to menti on ti me consuming, when it comes to selecti ng them.

That said, wouldn’t it be great if there was somewhere local that off ers customers the ability to purchase from any number of retailers in one place. No need to travel to Christchurch or Timaru so you save on petrol too!

In the four years that Laser Lighti ng has been established they have forged strong relati onships with all of the well known lighti ng retail outlets as well as a large range of wholesalers/importers. With this relati onship comes the ability to off er customers the same competi ti ve pricing that is adverti sed whether it be on sale or at normal recommended retail.

“We work closely with the team at Laser Lighti ng to ensure that they are able to off er their customers the best sales and service when it comes to Lighti ng Direct products. It is great that there is somewhere in Ashburton that recognises

how important it is to off er this type of service” Erica, Store Manager, Lighti ng Direct Hornby.

“At Lighthouse Lighti ng we see ourselves as leaders in lighti ng design and supply of quality luminaries, developing and delivering innovati ve soluti ons to our customers. Working alongside Laser Electrical Ashburton, one of our invaluable partners, we guarantee a soluti on tailored to your needs with the best design to compliment your living and working environment.” Marc, Lighthouse

Lighti ng Christchurch

If you have you seen something in a magazine and would like to fi nd it, bring in your picture or product style name and leave it to the girls at Laser Lighti ng. They have access to hundreds of opti ons and will endeavour to fi nd your dream feature light to complete your new home or renovati on. Keeping up with the latest trends is also paramount so they are constantly looking at new design opti ons to make sure their customers have access to the latest styles available.

Home lighti ng is oft en a highly involved process and a diffi cult decision for many home owners and whilst you house plans may include a lighti ng plan, they oft en do not provide a suitable amount of lighti ng or take into account lighti ng for specialised purposes. For this reason, Laser Lighti ng off ers a comprehensive lighti ng plan service where a knowledgeable home lighti ng designer will:

• Review your current house plan• Determine both your interior

lighti ng and exterior lighti ng requirements

• Provide suggesti ons for light sources and lighti ng styles

• Determine any specialist lighti ng requirements

We also provide a no obligati on appro service where you may take lights or lamps home to see how they fi t with your decor and colour scheme.

Visit Laser Lighti ng at 726 East Street for the best advice on all aspects of lighti ng.

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YOU Magazine | 11

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Keeping track of your period can be a pain (literally). However it is important to do so, as any changes can be symptoms of potentially serious health problems. That’s where Period Tracker Lite comes in handy. The app allows you to record the start and end dates of your period, and you can add notes about any changes you notice. You can also record your mood, any weight or temperature fluctuations, and any other symptoms you experience. Tracking those changes over time can help you understand your body more clearly, which is also helpful for any visits to your GP. Some people may be un-comfortable having such personal information stored on an app, but Period Tracker Lite lets you add a passcode to the app, so the information is for your eyes only.

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12 | YOU Magazine

AIMING FORbest dressedDoes this look good? Should I buy it? Two questions nearly every woman (and prob-ably, man) has asked themselves at one point or another.

Someone who helps people answer these questions for a living is Barbara Hibell – wardrobe assessor and personal shopper.

Born in Argentina, Barbara has always

had a passion for fashion.Her studies took her to the world of

dairying and she eventually became a qualified dairy technician.

A relationship between dairying in New Zealand and Argentina led to a trip to Mid Canterbury, where Barbara embarked on a working holiday.

It was like something out of a romance

novel, she made the trek to New Zealand, worked on a dairy farm, and met the love of her life.

She was only 23-years-old when she decided that New Zealand was where she wanted to settle down.

Barbara returned home with her hus-band to be, Trent, and the two came back to New Zealand only a short time later.

The couple have since had two girls – Catalina, 5, and Violetta, 15 months.

After having Violetta, Barbara said she wasn’t happy with the way she looked, or felt.

“It was a really difficult time,” she ex-plained.

continued next page

YOU’s Caitlin Porter sat down with fashion stylist Barbara Hibell to chat about how she is making it her mission to help dress people all over the district.

Barbara Hibell is a qualified fashion stylist who is growing her business, Renew You, in Mid Canter-bury. PHOTO JOSEPH JOHNSON

YOU Magazine | 13

From P12She soon became part of a parents’

coffee group, which she said was great, except for the fact that she found it hard to communicate with her limited English.

To boost her confidence with the English language she attended a business man-agement course and up-skilled on the language with a tutor from Methven.

“I always struggled with English at school.”

“I always said ‘why do I have to learn it when I’ll never speak it’?” she joked.

After a while, Barbara got so comfort-able with her second language that on trips home with her husband she became a translator of sorts.

Then Barbara thought it was time to turn her life around, she had started meeting new people and made the deci-sion to join up with Weight Watchers.

The more confident Barbara became, the more she wanted to experiment with fashion.

Her sister had studied towards a fashion degree at home, and Barbara decided she would like to do the same.

Unfortunately, she ran into a few hurdles. The toughest part was finding a fashion course that suited her needs in New Zealand.

“But I was quite determined,” she said.Barbara was finally was able to find

something suitable in Christchurch and she studied under fashion stylist, Angela Stone.

“She put me into it and showed me everything – she opened my mind.”

Barbara worked with Angela for a short period of time earlier this year – it was a three-day course but the two have kept in touch since – and now Barbara has launched her own career.

As well as operating her styling business Renew You, she works as a clothing mer-chandiser for a department store.

With Renew You, Barbara sees clients from all over Mid Canterbury.

“I go with my clients and sometimes they do want to change something, or maybe something happened in their life, good or bad,” Barbara said.

She talks to her clients – male and female – and also can make trips to their homes to help them sort out the clothes they already own.

When it comes to the cull, people do find it difficult to let go of their clothes Barbara said – but it’s all part of the process.

“It’s more about their personality than the clothes.”

The first thing Barbara tackles is colour matching – the most important part.

“Then you know what colours suit and

you just go for it.”Something that Barbara has noticed dur-

ing her time living in New Zealand is that Kiwi women have a strong inclination to don the colour black.

“Busy women wear black but it just doesn’t suit everyone,” Barbara laments.

Blue is a great alternative, or other darker hues, she recommends.

“My mum always said ‘don’t wear black, don’t wear black’.”

Barbara said what outfits she wears depends on how she feels.

Personality and your body and the style of clothes works as a team, she explains.

“Don’t forget who you are.”Something else Barbara drills into

people is that clothes don’t have to be

expensive.People that stick to a budget need not

worry – Barbara can work with people’s individual needs.

“I also teach them how to wear clothes to best fit their body shape,” she said.

Size shouldn’t be a worry either – the reason the clothes sizes varies is because people’s bodies are different, she said.

Since educating herself in the world of fashion, Barbara has become more experimental with her own style.

14 | YOU Magazine

MORE COMFORT TO keep you warmMy current repetoire doesn’t venture much past comfort food at this time of the year.

Even though it was a food subject I was trying to avoid, it just has to be done; so I have compiled the ultimate winter dinner menu for you.

One of my favourite meals involves the humble lamb shank.

I have done this recipe to death in the past and never got sick of its unctious-ness. It’s mildly spicy and takes a little bit of preparation, but it’s well worth the ef-

fort when the meat falls off the bone and melts in your mouth.

But first up, I have a pumpkin soup recipe that is pretty hard to beat.

FOR FOODIES

Marg Brownlie

For the spice blend: 2T coriander seeds 1/2 T yellow mustard seeds 1/2 t fennel seeds 1/2 t cumin seeds 1/2 t celery seeds 1/2 t sweet smoked paprika 1t hot curry powder 1t ground turmeric 1/2 t ground nutmeg 1/2 t ground 2y 1cm. Cover the pan

and cook gently until the pumpkin is soft.

– Blend everything together with a stick blender or food processor. Add the rest of the coconut cream and the ca-shews and continue to blend to a thick creamy consistency.

– Add the coriander and adjust the flavours to taste using salt and maybe a little lemon juice if it requires more acidity. Garnish with extra fresh cori-ander, roasted cashews and a dollop of sour cream.

– Serves 8-10 people.

Pumpkin, cashew and coriander soup

YOU Magazine | 15

keep you warm

Marinade: 1t cumin seeds 1t coriander seeds 1/2 t fennel seeds 1 star anise 1/2 cinnamon stick 2 kaffir lime leaves 1 fresh red chilli 1 clove garlic, peeled 8T olive oil

8 lamb shanks

Casserole stock: 2 carrots 3 stalks celery 2 med onions, unpeeled 1 whole head of garlic 1 lemon 3-4C beef stock

2 sprigs rosemary 3 sprigs mint 2t tomato paste salt and pepper

– To make the marinade, put all the seeds, star anise and cinnamon stick in a small frypan and fry until aromatic. Be very careful not to burn them.

– Add them, along with the lime leaves, chilli and garlic with half of the olive oil to a mortar and pestle and grind until you have formed a paste.

– Smear all over the lamb shanks, cover with cling film and refrigerate over-night.

– To make the casserole stock, add roughly chopped onions, carrots, celery, garlic and the lemon cut into halves into a pan with the other half of

the olive oil. Fry until all the vegetables are golden brown and caramelised.

– Pre-heat the oven to 200°C and cook the shanks for about 1/2 hour, to give them some colour.

– Take out of the oven and add vegeta-bles to the large roasting pan.

– Pour over enough beef stock to almost cover the shanks and throw in the fresh herbs and tomato paste. Cover with foil and cook on 160°C for about another 3 to 3 1/2 hours.

– Remove the shanks, strain the veges and herbs from the stock and discard.

– Squeeze the whole garlic clove into the sauce and reduce in a saucepan over a medium heat until the sauce has thickened.

– Serve with a nice creamy potato mash and lashings of vegetables.

Spiced lamb shanks

Spiced lamb shanks.PHOTOS MARG BROWNLIE

Garlic and chillis from my garden, ready to be part of the spiced lamb shanks marinade.

And the comfort goes on ...Never underestimate an oldy like bread

and butter pud. Rejuvenated with a salted whiskey

caramel sauce, this combination is totally heady and made even scrumier with the addition of a good-quality vanilla bean ice cream.

100g raisins 120ml Irish whiskey 400g unsalted butter, at room tem-

perature, plus extra for greasing 5 large eggs 480ml double cream (or normal if you

can’t find double cream)

225g granulated sugar 1/2 t ground cinnamon 1/4 t ground nutmeg 1t vanilla extract 8–9 slices of firm white bread, crusts

left on For the salted caramel whiskey sauce: 110g unsalted butter, cubed 225g sugar 1 1/2 t sea salt 600ml double cream – In a medium mixing bowl, combine

the raisins and whiskey, and leave to soak for an hour.

– Butter a 22cm square non-reactive

baking dish. In a large bowl, whisk together the eggs, cream, sugar, cin-namon, nutmeg and vanilla to make a custard. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the prepared baking dish, overlapping the slices.

– Drain the raisins, reserving the whis-key, and sprinkle half over the bread. Repeat with the remaining bread and raisins.

– Pour the custard over the bread and let it soak for 30 minutes.

– Preheat the oven to 200°C. Place the baking dish in a large pan. Add enough

hot water to come halfway up the sides of the dish. Bake for 50–60 min-utes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and leave to cool slightly on a wire rack.

– To make the salted caramel whiskey sauce, melt the butter in a small saucepan over a medium heat. Whisk in the sugar, salt and cream, and the whiskey from the raisins. Reduce the heat and simmer for 10 minutes, or until the sauce thickens. Serve warm with the sauce spooned over the top of the pudding.

– Serves 6.

Bread & butter pud with a salted whiskey caramel sauce

Salted whiskey caramel sauce gives traditional bread and butter pudding a heady edge. PHOTO MARG BROWNLIE

16 | YOU Magazine

super foodsHOW SUPER ARE THEY?

By Susan Strongman of the New Zealand Herald

Many foods lauded for their health benefits, like quinoa and acai berry, are imported, meaning they can be expen-sive and their transportation can leave a bigger carbon footprint than buying local foods.

The Herald spoke to two experts about what’s good for New Zealanders’ bodies, pockets and the planet.

When choosing what to eat, Plant and Food Research scientist Carolyn Lister says it’s important to compare things that

are nutritionally significant in a typical serving.

Turmeric, for example, may have a great nutritional profile, but few people would have more than a spoonful of the ground spice daily.

“To be nutritionally significant a food should deliver a minimum of 10 per cent of the recommended daily intake (RDI) of the particular nutrient.”

For example, the RDI for calcium, in people aged 19 to 54, is 800mg. So a glass of whole milk, which contains 300mg of calcium, provides 38 per cent of RDI, while the same amount of boiled spinach

contains 130mg - 16 per cent.AUT University professor of nutrition

Elaine Rush stressed the importance of eating ingredients that one’s grandpar-ents would recognise.

“My approach is to encourage people to eat combinations of real foods in sensible quantities,” she said.

Emily Dowding-Smith of the Sustainable Business Network, who works to enhance access to healthy food in communities, said though many trendy “super foods” were beneficial, others less glamorous were grown in New Zealand and were therefore cheaper and more environmen-

tally friendly.“[Go for] less ‘elite’ sounding super

foods, the ones that are really good for you, and can be found or grown locally in Aotearoa.”

They included broccoli, kumara, spinach, kale, garlic and beetroot, she said.

Here’s what our experts had to say about the health benefits and environ-mental impact of food types that are popular right now.

Continued over page

Raw food diets, juice detox, super foods and ancient grains – it’s hard to tell what’s healthy and sustainable and what’s a fad.

YOU Magazine | 17

18 | YOU Magazine

Continued from P17

Fermented foodsExamples: Kimchi, kombucha and kefir

Carolyn Lister: “There is some scien-tific evidence for gut health benefits of fermented foods. Still it’s an area with gaps in knowledge and more evidence is required. Like most things it’s a matter of balance, and important to consider levels of salt, etc.”

Emily Dowding-Smith: “Fermented foods are definitely ‘trending’ these days, despite being centuries old. They are rela-tively environmentally friendly - mainly [involving] growing cabbage and eating it in small quantities for kimchi, with spices added - and for kombucha and kefir, they are rather affordable to make. Overall, they are quite low-impact and low-cost. I’d add sauerkraut to this list along with other cheap, fermented veges.”

Ancient grains and seedsExamples: Quinoa, chia, millet and ama-ranth

Carolyn Lister: “A lot of this is about the anti-wheat trend. Lots of people are saying they’re intolerant to wheat gluten when they’re not. It is really important to have a good intake of whole grains, and some of the benefits of different types are similar [to wheat] but there are differences, for example, in the amount of protein. It’s great that if people aren’t eating wheat, they do have other whole grains. It’s especially important in terms of fibre.”

Emily Dowding-Smith: “Considerations for these products, like any from abroad, is the story of food - how it is grown and whether the environment and people who made it are treated well. Third-party certification can aid with this, such as Fair Trade certification. The downside of these foods from an accessibility perspective is that they tend to be more expensive in supermarkets in New Zealand. Oats are grown in New Zealand and can be grown organically. This is a wholesome food, and a cheap and filling alternative to expensive imported grains.”

Milk alternativesExamples: Soy and rice milks and nut milks

Carolyn Lister: “The different milks will vary in their composition. They are more processed than cows’ milk, of course ... It is hard to generalise but some of these other milks do have sugar or salt added to help with flavour. Rice milk probably has the lowest nutrient value of the milks, unless vitamins and minerals are added, and has

almost no natural protein.” She said there was some evidence of

benefits of nut milks, but they did not have as extensive a range of nutrients as cows’ milk, and had lower protein.

“Soy milk is a bit controversial as there’s mixed evidence around benefits and nega-tives of soy phytoestrogens. It’s higher in some B vitamins but doesn’t have the natural calcium, and in some cases has sugar added.”

Emily Dowding-Smith: “Most of these products in New Zealand supermarkets come from Australia or further afield, again because we don’t grow such large amounts of nuts, soy and rice in New Zealand due to our climate and agricultural focus. Environmentally it’s an interesting one. The nut and seed milk products are quite processed and packaged. Sadly in New Zealand we can’t recycle TetraPak. Therefore all the UHT and nut milk pack-

YOU Magazine | 19

ages go to landfill here.” She said there was less of an environmental impact from growing plants than dairy farming, so a good alternative was for people to make their own New Zealand-grown hazelnut milk.

‘Superfoods’Examples: Turmeric, cocoa, kale and ber-ries

Carolyn Lister: “With turmeric, there is scientific evidence for some health ben-efits but the question is how much may be needed to have a benefit. There is quite a lot of scientific evidence for a range of health benefits of cocoa - which is due to the high levels of particular flavonoids. The issue with cocoa is that the amount needed to have benefit may be quite bit-ter (chocolate needs to be 85 per cent co-coa). It’s also a matter of balancing the fat and sugar consumption. There is truth to the mainstream benefits of kale. It is one of the most nutrient-packed vegetables. I do know that some places make all sorts of exaggerated claims about detox that are not based on scientific fact.

“The benefits of some berries like goji and acai are exaggerated - for example, I often see companies comparing values for dried goji with fresh blueberries. Fresh and frozen berries are more likely to retain some nutrients than dried products. Normal berries are just as good in many cases, and sometimes better. Blackcur-rants and boysenberries have high levels of flavonoids including anthocyanins that give them their red-purple colour. We are finding the particular combination of nutrients and phytochemicals in each fruit may impart different health benefits, so blueberries may be good for the brain, blackcurrants for sports recovery and cranberries for urinary tract health. This reinforces the importance of a balanced diet with a variety of different foods.”

Emily Dowding-Smith: “Turmeric grows well in the Pacific Islands, like Fiji, and is not that far away from New Zealand - it also supports the economy of a sister island.” She said the fresh root could be bought relatively inexpensively and could last a long time.

“Cocoa must come from areas where the plants grow - mainly the tropics - and is therefore imported. Traceability is a big issue for cocoa and we’re therefore seeing an increase in fair trade of organic prod-ucts so prices are starting to come down. Kale grows well all over New Zealand and is cheap and easy enough to grow to feed families. Goji and acai berries are imported and quite specialty foods from South America.”

Now, the 27-year-old carefully maintains a balanced and varied diet to ensure she gets enough of the nutrients that would otherwise come from meat and dairy - like iron, protein and calcium.

“For as long as I can remember, I had a blocked or running nose, I would always feel tired and I suffered from depression,” she said.

Ms Smith said though she never felt great after eating even normal amounts of meat and cheese, she couldn’t resist the deliciousness. But one day, post-pizza, she realised she was putting the taste ahead of her own wellbeing.

“I decided to try eating vegan the next day and have never looked back. I now think about all the nutrients my body needs and try to fit as much in as I possibly can.

“I have a list of essential nutrients on my phone and all the foods that I personally like that are high in them.

“I’ve also figured out how to ‘treat my-self’ in a way that’s not detrimental to my waistline or to animals.

“‘Pulled pork’ tacos are pretty cool. They’re made from jackfruit - a huge fleshy fruit from Southeast Asia.

“All my treat foods are jam-packed with veges.”

Ms Smith is now a much healthier weight and says she is no longer lethargic and has taken up exercise. Her nose is rarely blocked and she has seen a huge improve-ment in her mood.

The change has had a positive impact on her pocket, too.

“It’s way cheaper. I do 90 per cent of my shop in the produce section.”

It was an epiphany after eating a meat-lover’s pizza that inspired Jamie-Lee Smith to go vegan in October 2012.

20 | YOU Magazine

ashleigh’s

Rushton marketing.nz | 03 307 7274

marketing strategy brand development

websites | design advertising | social media

Giving you more time for tea parties

marketingRushtonAffordable marketing management

PERFECT YEAR

It seems the stars are aligned for Ashleigh Fraser this year with the launch of her successful marketing business and a wedding to the man she labels her biggest supporter.

by Nadine Porter


It was on a trip to the Gold Coast that fiancée Daniel Rushton, the workshop manager at Claas Harvest Centre, gathered all his gumption and asked the magic question. But it wasn’t without its hiccups.

Daniel planned to surprise Ashleigh

while attending famous theatre restaurant Draculas’ but with the ring hidden in his trousers he had to scuttle the proposal when he found they were not seated alone.

On the last night of their holiday Daniel asked Ashleigh to go for a walk on the

beach where he finally got the chance to go down on bended knee!

It has been a whirlwind since then for Ashleigh, who founded Rushton Marketing and Promotions Ltd with Daniel in January, following a career in print advertising.

Having worked first hand with businesses who were struggling to understand how best to market themselves, Ashleigh saw a need.

“Many businesses found marketing to be a hassle and quite intimidating.”

Most felt it was time consuming, confusing and yielded poor results, she said.

So she decided to do something about it, having developed a passion for marketing which she found to be captivating, exciting and crucial.

Becoming an offsite marketing manager would enable business owners to concentrate on what they were best at, particularly in the small business sector where time was even more paramount.

“I love working with small businesses especially family owned and operated enterprises.”

Ashleigh has differed to others attempting to offer the same service in the way she charges. There are no hourly rates at Rushton Marketing, no hidden costs and therefore no nasty surprises – a trend popular among marketing professionals in the United States.

Instead she works in with clients advertising budgets and offers a flat monthly rate to achieve an affordable efficient service.

“It keeps everything transparent.”She believes marketing can be achieved

on a budget.“If you’re the owner of a small business

or start up, marketing can seem very daunting. With advertising sales reps lurking in every corner and your competitors spending big bucks on their flashy marketing efforts it’s easy to feel pressured to spend money you don’t have.”

Rushton Marketing have made a conscious decision to keep their own marketing spend small, she said.

“So that we can prove to you, that you don’t need wads of cash to build your brand, you just need to market smarter”

While marketing in the technological age can be a nightmare for any business attempting it without professional help, Ashleigh has already garnered a great reputation for her personalised service.

At Rushton Marketing no one size fits all and every client is treated individually according to their personal requirements.

Clients include Methven Resort Hotel, Pegasus Golf & Sports Club, Mainland Coachwork Limited, Advanced Feed,

Harper Agribusiness Services, and Ashburton Cleaning Services.

Her enthusiasm and passion in helping businesses means her greatest joy is in seeing clients have great results.

But in November, on one special day Ashleigh will put all marketing thoughts aside as she embarks on the greatest personal journey of her life when she marries Daniel at Coniston gardens.

“I couldn’t have taken the leap to do this without him. He is my greatest supporter.”

Advertising feature

YOU Magazine | 21


“

20 | YOU Magazine

ashleigh’s

Rushton marketing.nz | 03 307 7274

marketing strategy brand development

websites | design advertising | social media

Giving you more time for tea parties

marketingRushtonAffordable marketing management

PERFECT YEAR


by Nadine Porter


It was on a trip to the Gold Coast that fiancée Daniel Rushton, the workshop manager at Claas Harvest Centre, gathered all his gumption and asked the magic question. But it wasn’t without its hiccups.

Daniel planned to surprise Ashleigh

while attending famous theatre restaurant Draculas’ but with the ring hidden in his trousers he had to scuttle the proposal when he found they were not seated alone.

On the last night of their holiday Daniel asked Ashleigh to go for a walk on the

beach where he finally got the chance to go down on bended knee!

It has been a whirlwind since then for Ashleigh, who founded Rushton Marketing and Promotions Ltd with Daniel in January, following a career in print advertising.

Having worked first hand with businesses who were struggling to understand how best to market themselves, Ashleigh saw a need.

“Many businesses found marketing to be a hassle and quite intimidating.”

Most felt it was time consuming, confusing and yielded poor results, she said.

So she decided to do something about it, having developed a passion for marketing which she found to be captivating, exciting and crucial.

Becoming an offsite marketing manager would enable business owners to concentrate on what they were best at, particularly in the small business sector where time was even more paramount.

“I love working with small businesses especially family owned and operated enterprises.”

Ashleigh has differed to others attempting to offer the same service in the way she charges. There are no hourly rates at Rushton Marketing, no hidden costs and therefore no nasty surprises – a trend popular among marketing professionals in the United States.

Instead she works in with clients advertising budgets and offers a flat monthly rate to achieve an affordable efficient service.

“It keeps everything transparent.”She believes marketing can be achieved

on a budget.“If you’re the owner of a small business

or start up, marketing can seem very daunting. With advertising sales reps lurking in every corner and your competitors spending big bucks on their flashy marketing efforts it’s easy to feel pressured to spend money you don’t have.”

Rushton Marketing have made a conscious decision to keep their own marketing spend small, she said.

“So that we can prove to you, that you don’t need wads of cash to build your brand, you just need to market smarter”


At Rushton Marketing no one size fits all and every client is treated individually according to their personal requirements.

Clients include Methven Resort Hotel, Pegasus Golf & Sports Club, Mainland Coachwork Limited, Advanced Feed,

Harper Agribusiness Services, and Ashburton Cleaning Services.

Her enthusiasm and passion in helping businesses means her greatest joy is in seeing clients have great results.

But in November, on one special day Ashleigh will put all marketing thoughts aside as she embarks on the greatest personal journey of her life when she marries Daniel at Coniston gardens.

“I couldn’t have taken the leap to do this without him. He is my greatest supporter.”

Advertising feature

YOU Magazine | 21


“

This book was a minor slow to start with, but then impossible to put down.

The tale commences in mid air with a sense of the characters’ unease which conti nues as the pair land in North Africa. The fi rst few chapters explain a background which doesn’t really lead you to expect the dramati c twists that befall the characters. Once the author has drawn you into camaraderie with his leading lady the story really unfolds and takes you down the dark, turning Moroccan streets, corrupt markets, judgemental authoriti es; all whilst looking for a man and being hunted yourself.

The plot conti nues to thicken with emoti onal revenge, deep secrets and old acquaintances of the missing man

as viewed from a wife’s eyes. The deep confusion about trust and love and a never- ending will to rescue the fallen is beauti fully portrayed by the authors consistent character, Robin. The unfair hand that is dealt to her is more than just the usual cliched love aff air. Be prepared for her harsh, but realisti c story of Western women in an Eastern culture, her struggles with highly emoti ve issues surrounding children, rape and violence and ulti mately, her coping methods with a spouses hurtf ul betrayal.

A very clever, well plott ed read with believable and endearingly writt en characters that draws you in to their dramati c world.

Reviewed by K HarrisonAdverti sing feature

The Heat of Betrayal

this engrossing book.

Bring in this advert and get



25% OFF

212 East Street • Ashburton• 03 308 8309

Cannot be used in conjunction with any other discount or promotional offer. Range may vary between stores.

FROM AUTHOR DOUGLAS KENNEDY

22 | YOU Magazine

This book was a minor slow to start with, but then impossible to put down.

The tale commences in mid air with a sense of the characters’ unease which conti nues as the pair land in North Africa. The fi rst few chapters explain a background which doesn’t really lead you to expect the dramati c twists that befall the characters. Once the author has drawn you into camaraderie with his leading lady the story really unfolds and takes you down the dark, turning Moroccan streets, corrupt markets, judgemental authoriti es; all whilst looking for a man and being hunted yourself.

The plot conti nues to thicken with emoti onal revenge, deep secrets and old acquaintances of the missing man

as viewed from a wife’s eyes. The deep confusion about trust and love and a never- ending will to rescue the fallen is beauti fully portrayed by the authors consistent character, Robin. The unfair hand that is dealt to her is more than just the usual cliched love aff air. Be prepared for her harsh, but realisti c story of Western women in an Eastern culture, her struggles with highly emoti ve issues surrounding children, rape and violence and ulti mately, her coping methods with a spouses hurtf ul betrayal.

A very clever, well plott ed read with believable and endearingly writt en characters that draws you in to their dramati c world.

Reviewed by K HarrisonAdverti sing feature

The Heat of Betrayal





25% OFF

212 East Street • Ashburton• 03 308 8309

Cannot be used in conjunction with any other discount or promotional offer. Range may vary between stores.

FROM AUTHOR DOUGLAS KENNEDY

22 | YOU Magazine

By Nadine Porter

Think of a charming village, a roaring open fire, snow outside and the prospect of a locally bred juicy steak washed down with pure mountain water.

A winter playpen, Methven offers quaint village life with a taste of adventure – whatever your speed, the town snugly tucked into Mid Canterbury foothills will meet it, and then some.

It begins and ends with snow and one of the most accessible ski mountains in the Southern Hemisphere. Mt Hutt caters for the professional skier and the beginner. At only a short drive from Methven village it also offers a chance for the wider fam-ily to get up close to snow and frolic in a winter wonderland.

But if skiing isn’t your thing then take to the skies in a hot air balloon. Drifting on a beautiful winters’ morning over the patchwork quilt of the Canter-bury Plains in sight of the dramatic clefts and curves of the snow crested peaks is magical.

As a romantic interlude Methven offers sublime accommodation, from luxury apartments to hotel rooms where you can cocoon yourself within four walls, shut the world away and watch the tufts of snow hedge over the windowsills.

Within ten minutes of town lies the stun-ning and majestic Terrace Downs, nestled among rolling hills, a lush High Country golf course fit for royalty, gourmet fine

dining and fun activities dispersed feelings of leaving the rat race behind. It’s a place where you can just breathe, kick back, enjoy a fine wine and enjoy each other.

The landscapes surrounding Methven once housed movie sets among the vivid flat green sheep pastures and steep tus-sock outcrops of the high country and those that worshipped at the shrine of Peter Jackson will find guides to show

them where hobbits roamed.Drink in the clean alpine air and soak up

the spray of the braided Rakaia Gorge and river while jet boat weaving the plumes of glacial water as it makes it way down to the sea Admire the historic Gorge bridge arches before heading back to town for a silky hot chocolate or a pint at the beauti-ful Blue Pub – Methven’s oldest.

Built in 1880 the pub features gor-geous Kauri decorative architecture and is considered a local icon, where many a legendary New Zealand band has played.

Next door lies New Zealand Alpine and Agriculture Encounter – a place to discover the heart of this farming region and enjoy a touch of culture within at the Methven Art Gallery.

From the pavements to the craggy outcrops lodged in snow, Methven is a feast of fantasy crouched among vivid landscapes that will awaken and refresh your senses.

Once ensnared you may never want to come home.

Advertising feature

A FEAST OF fantasyYOU Magazine | 23

At Terrace Downs Resort - Saturday, July 25, 12.30pmSunday, July 26, 11.00am & 2.00pm Adults $55 - Children U12 $20

(Includes a glass of mulled wine for adultsor hot chocolate drink)

Book today 03 318 6943 (Booking essential)

Enjoy live music & delicious foodEnjoy live music & delicious food

WinterChristmas Buffet

WinterChristmasBuffet

WinterChristmas Buffet

www.terracedowns.co.nz

24 | YOU Magazine

cuisineMOUTH-WATERING

YOU Magazine | 25

BLUE PUB

Open: 7 days for lunch and dinner from 11am

2 Barkers Rd, Methven, Mt Hutt VillagePhone 03 302 8046www.thebluepub.com

World Famous in Methven. Great food with all day pub menu plus evening a la carte dining. Make a night of it with our regular live music.Kids 10 and under eat for free* (*t’s & c’s apply)

TERRACE DOWNS

Open dailySnack menu and cabinet food 10am - 6pmLunch menu 11.30am - 3pmDinner upon reservations

623 Coleridge Road, WindwhistlePhone 03 318 6943www.terracedowns.co.nz

Enjoy a delicious meal in a rustically luxurious clubhouse with spectacular views.

THE LAST POST CAFE

Open: Tuesday–Sunday from 5 pm

Main Street, MethvenPhone 03 302 [email protected]

New Mexican MenuTry our new Mexican flavours!Gluten free & Vegetarian selections available

METHVEN RESORT

Open: 5 nights/w 6.00pm - 9.00pm Buffet: 6.00pm - 7.30pm (Closed Tuesday)

51 Main St, MethvenPhone 03 302 8724www.methvenresort.com

Authentic Chinese buffet every Monday night with a delicious selection of mini desserts. Come early and warm up in our hot pools. Restaurant open for à la carte dining Wed - Sun.

BRINKLEY RESORT

Open: June HoursThursday–Monday (inclusive) 4.30pm–late

43 Barkers Rd, MethvenPhone 03 302 8885www.brinkleyresort.co.nz

Enjoy great food and wine by the fireside at Brinkley’s and not to mention our famous friendly service. Whether you’re looking for relaxed family dining in Shackletons or a corporate event in our Alpine Conference Centre …mixing business with pleasure is our specialty!

SKI TIME

Open: All year around

43 Racecourse Avenue, Methven Phone 03 302 [email protected]

• Conferences and weddings• Accommodation and restaurant• Family friendly

THAI CHILLI

Open: 7 days 5 pm – 9 pm

17 Forest Drive, Methven Phone 03 303 3038Find us on Facebook

Dine in or takeaway. Buffet every Sunday and Wednesday evening from 5.30 pm – 9 pm. New dishes every week.$20 Adult/children price by ages (under 10 years)Live music every Friday and Saturday night for the winter season.

BROWN PUB


Cnr Main Street & Forest Drive, Methven, Mt Hutt VillagePhone 03 302 8045www.brownpub.co.nz

Fireside Bar & Restaurant. Affordable tasty food - great value for the whole family. Kids 10 and under eat for free* (*t’s & c’s apply). Restaurant quality takeaways

by Nadine Porter

Bathe in the warmth, the aroma of newly baked bread and the tang of fi ne wine on the ti p of your tongue…it’s all waiti ng for you in Methven’s myriad of mouth-watering restaurants.

From chowing down on a quesadilla bursti ng with melted cheese, black pepper, fresh coriander and sour cream to lip licking spicy Cajun chicken wings, The Last Post will sati sfy all your Mexican cravings in front of a roaring open fi re and in the historic surrounds of Methven’s original Post Offi ce.

Or chase the baa humbug within you away at the cosy mid-winter Christmas buff et at the panoramic Terrace Downs Resort. Comforti ng Christmas fare you remember from when you were a child combined with magical decorati ons that set a jolly mood will dissipate the deepest winter chills.

When a creamy authenti c curry commands your taste buds be sure to try Thai Chilli where their lamb curry

is famous, and every dish is devoured with a smile as the herbs and spices spark your culinary senses into overdrive.

Fresh delicious Kiwi ingredients await you at the Brown Pub, as does the typically friendly jovial atmosphere. Wash tender perfectly cooked fl akes of Hoki down with a craft beer and chat the night away.

Award winning succulent seared scallops and ti ger prawns await you at Brinkley Resort. Why not follow it up with alpine Canterbury Angeau or Duck L’orange and be spoilt as your every whim is met by the fi ne dining waiti ng staff ?

Smack bang in the middle of Mt Hutt Village you’ll fi nd The Blue Pub Methven, and you can’t miss it, because it’s, well…blue. A truly gorgeous building with sweeping verandahs, and inside you’ll fi nd a warm welcome, cold beer, delicious food and relaxing, comfortable accommodati on perfect aft er a day of adventure in this awesome part of the country.

Classic New Zealand on a plate invites you in to Methven Resort where the fi nest local ingredients are treated with paramount love and care to give you a romanti c dining experience you will never forget.

Don’t stay a night – stay a week and sample all of Methven’s wondrous restaurants!


24 | YOU Magazine

cuisineMOUTH-WATERING

YOU Magazine | 25

BLUE PUB


2 Barkers Rd, Methven, Mt Hutt VillagePhone 03 302 8046www.thebluepub.com

World Famous in Methven. Great food with all day pub menu plus evening a la carte dining. Make a night of it with our regular live music.Kids 10 and under eat for free* (*t’s & c’s apply)

TERRACE DOWNS

Open dailySnack menu and cabinet food 10am - 6pmLunch menu 11.30am - 3pmDinner upon reservations

623 Coleridge Road, WindwhistlePhone 03 318 6943www.terracedowns.co.nz

Enjoy a delicious meal in a rustically luxurious clubhouse with spectacular views.

THE LAST POST CAFE

Open: Tuesday–Sunday from 5 pm

Main Street, MethvenPhone 03 302 [email protected]

New Mexican MenuTry our new Mexican flavours!Gluten free & Vegetarian selections available

METHVEN RESORT

Open: 5 nights/w 6.00pm - 9.00pm Buffet: 6.00pm - 7.30pm (Closed Tuesday)

51 Main St, MethvenPhone 03 302 8724www.methvenresort.com

Authentic Chinese buffet every Monday night with a delicious selection of mini desserts. Come early and warm up in our hot pools. Restaurant open for à la carte dining Wed - Sun.

BRINKLEY RESORT

Open: June HoursThursday–Monday (inclusive) 4.30pm–late

43 Barkers Rd, MethvenPhone 03 302 8885www.brinkleyresort.co.nz

Enjoy great food and wine by the fireside at Brinkley’s and not to mention our famous friendly service. Whether you’re looking for relaxed family dining in Shackletons or a corporate event in our Alpine Conference Centre …mixing business with pleasure is our specialty!

SKI TIME

Open: All year around

43 Racecourse Avenue, Methven Phone 03 302 [email protected]

• Conferences and weddings• Accommodation and restaurant• Family friendly

THAI CHILLI

Open: 7 days 5 pm – 9 pm

17 Forest Drive, Methven Phone 03 303 3038Find us on Facebook

Dine in or takeaway. Buffet every Sunday and Wednesday evening from 5.30 pm – 9 pm. New dishes every week.$20 Adult/children price by ages (under 10 years)Live music every Friday and Saturday night for the winter season.

BROWN PUB


Cnr Main Street & Forest Drive, Methven, Mt Hutt VillagePhone 03 302 8045www.brownpub.co.nz

Fireside Bar & Restaurant. Affordable tasty food - great value for the whole family. Kids 10 and under eat for free* (*t’s & c’s apply). Restaurant quality takeaways

by Nadine Porter

Bathe in the warmth, the aroma of newly baked bread and the tang of fi ne wine on the ti p of your tongue…it’s all waiti ng for you in Methven’s myriad of mouth-watering restaurants.

From chowing down on a quesadilla bursti ng with melted cheese, black pepper, fresh coriander and sour cream to lip licking spicy Cajun chicken wings, The Last Post will sati sfy all your Mexican cravings in front of a roaring open fi re and in the historic surrounds of Methven’s original Post Offi ce.

Or chase the baa humbug within you away at the cosy mid-winter Christmas buff et at the panoramic Terrace Downs Resort. Comforti ng Christmas fare you remember from when you were a child combined with magical decorati ons that set a jolly mood will dissipate the deepest winter chills.

When a creamy authenti c curry commands your taste buds be sure to try Thai Chilli where their lamb curry

is famous, and every dish is devoured with a smile as the herbs and spices spark your culinary senses into overdrive.

Fresh delicious Kiwi ingredients await you at the Brown Pub, as does the typically friendly jovial atmosphere. Wash tender perfectly cooked fl akes of Hoki down with a craft beer and chat the night away.

Award winning succulent seared scallops and ti ger prawns await you at Brinkley Resort. Why not follow it up with alpine Canterbury Angeau or Duck L’orange and be spoilt as your every whim is met by the fi ne dining waiti ng staff ?

Smack bang in the middle of Mt Hutt Village you’ll fi nd The Blue Pub Methven, and you can’t miss it, because it’s, well…blue. A truly gorgeous building with sweeping verandahs, and inside you’ll fi nd a warm welcome, cold beer, delicious food and relaxing, comfortable accommodati on perfect aft er a day of adventure in this awesome part of the country.

Classic New Zealand on a plate invites you in to Methven Resort where the fi nest local ingredients are treated with paramount love and care to give you a romanti c dining experience you will never forget.

Don’t stay a night – stay a week and sample all of Methven’s wondrous restaurants!


26 | YOU Magazine

100% LOCAL

• regular house cleans

• farm houses

• builders cleans

• fl oor buffi ng

• full house cleans (moving, renovations, functions)

• All staff are police vetted •Able to travel out of town

Phone us today 03 307 2656 | www.ashburtoncleaning.co.nz

EMPLOY LOCAL, ENJOY LOCAL Proud to be locally owned and operated, giving back to our community

“we clean to a standard, not a price”

I

Crosses Elsa Skirt $89.95 from Just Me (formerly Kouldja Clothing), Dunsandel Elastic Bracelet in a range of colours $24.95 from Just Me (formerly Kouldja Clothing), Dunsandel Juliet Top $129.95 from Just Me (formerly Kouldja Clothing), Dunsandel Single Button Cardi $149.95 from Just Me (formerly Kouldja Clothing), Dunsandel Essential Skirt $59.95 from Just Me (formerly Kouldja Clothing), Dunsandel Augustine One Night Only Cardi $169 from Depeche Mode Boutique, East Street IVY BLU APRIL dress $275 from Depeche Mode Boutique, East Street IVY BLU Joan dress $275 from Depeche Mode Boutique, East Street Merion Mink felted jacket $299 from Sparrows, East Street Untouched World Kahukura Wrap $249 from Sparrows, East Street Untouched World Cubic sweater $279 from Sparrows, East Street Untouched World Wairua cape $369 from Sparrows, East Street Canterbury Sheepskin Zipped Tall ‘Bella’ Boot. Full length zipper. Sheepskin wool inner $270.90 The Tin Shed, Rangitata Koru merino-possum Fancy Collar Longline Cardigan. Sizes XS to XL $410.60 The Tin Shed, Rangitata Noble Wilde Rosette Scarf. Available in red, charcoal and blue $67 The Tin Shed, Rangitata

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YOU Magazine | 27

Fashion

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Accessories:Don’t want to fully com-mit? Adding marsala with small accessories like scarves and jewellery is a great way to dabble in the new colour.

Leggings and jeans:

Go bold, and don

the mar-sala look with jeans and leggings, Mar-sala bottoms like pants and skirts, are a great way to wear this colour without wearing it anywhere near your face.

Tops: Blouse sweater and blaz-ers are an easy way to in-troduce marsala into your wardrobe. What I love about this color is how well it works with other neutrals, particularly co-lours like olive and camel. However, Marsala is also a shade that really can add some richness to black and other cooler neutral shades.

COLOUR OF THE YEAR:marsalaMarsala is the pantone colour of 2015.

A naturally robust and earth wine red.

Here are many different ways you can wear this seductive red in 2015!

IN STYLE

Elaine Dillon

I

Crosses Elsa Skirt $89.95 from Just Me (formerly Kouldja Clothing), Dunsandel Elastic Bracelet in a range of colours $24.95 from Just Me (formerly Kouldja Clothing), Dunsandel Juliet Top $129.95 from Just Me (formerly Kouldja Clothing), Dunsandel Single Button Cardi $149.95 from Just Me (formerly Kouldja Clothing), Dunsandel Essential Skirt $59.95 from Just Me (formerly Kouldja Clothing), Dunsandel Augustine One Night Only Cardi $169 from Depeche Mode Boutique, East Street IVY BLU APRIL dress $275 from Depeche Mode Boutique, East Street IVY BLU Joan dress $275 from Depeche Mode Boutique, East Street Merion Mink felted jacket $299 from Sparrows, East Street Untouched World Kahukura Wrap $249 from Sparrows, East Street Untouched World Cubic sweater $279 from Sparrows, East Street Untouched World Wairua cape $369 from Sparrows, East Street Canterbury Sheepskin Zipped Tall ‘Bella’ Boot. Full length zipper. Sheepskin wool inner $270.90 The Tin Shed, Rangitata Koru merino-possum Fancy Collar Longline Cardigan. Sizes XS to XL $410.60 The Tin Shed, Rangitata Noble Wilde Rosette Scarf. Available in red, charcoal and blue $67 The Tin Shed, Rangitata

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Essentials

Poppy’s Craft & Gift Shop96 Victoria Street, Ashburton

Poppy-Smic-Vintage Daisy skirts from $20 Heathers Home Homemade turtles & elephants, all $10Forever Florence Gold & silver plated Swarovski crystal priced from $20 - $90

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Smiths City38 Kermode Street, Ashburton

Dimplex Mini Cube Portable Electric Fire Heater $139.99Kingsley Single Electric Blanket $49.99Ridgeline Womens 6 Pack $99.99

28 | YOU Magazine

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YOU Magazine | 29

Reading vision treatment for Presbyopic patients is now available with the South Island’s latest precision ZEISS equipment.

PRESBYOND Laser Blended Vision

The transition from spring to winter brings many things with the days getting shorter and nights getting longer our body is used to functioning in a certain temperature, so as the seasons change, your body is forced to re-adapt. This includes your immune system, making you more vulnerable to infections and viruses. We have had a fair run of colds in our office and you need your immune system to be strong enough to fight it. I already had my stint of a cold this year so I began to take olive leaf plus more than two weeks ago after every second colleague of mine came in with a snuffle. I took two capsules a day one with breakfast and one with tea. Along with eating a balanced diet, drinking

plenty of water, exercising regularly, I feel olive leaf has supported my immune system and I regained energy while taking it. Olive leaf gave my body the perfect opportunity to restore itself and I can highly recommend it to prevent that winter illness or as a boost to your immune system with the bonus that it is also a powerful antioxidant with

antiseptic properties.Advertising feature

boost

Protection against winters ills and chills

YOUR IMMUNE SYSTEM

Essentials

Poppy’s Craft & Gift Shop96 Victoria Street, Ashburton

Poppy-Smic-Vintage Daisy skirts from $20 Heathers Home Homemade turtles & elephants, all $10Forever Florence Gold & silver plated Swarovski crystal priced from $20 - $90

C

C

B

A

A

D

Smiths City38 Kermode Street, Ashburton

Dimplex Mini Cube Portable Electric Fire Heater $139.99Kingsley Single Electric Blanket $49.99Ridgeline Womens 6 Pack $99.99

28 | YOU Magazine

E

F

D

E

F

B

CHICK FLICK MOVIE REVIEW

Love, RosieFrom the much-loved writer of P.S I Love You comes Love, Rosie – a film based on a book by acclaimed author, Cecila Ahern.

Love, Rosie is a romantic comedy with a twist, I would describe it as a re-freshing tale of love gone wrong, and then wrong again, and wrong some more, and then finally – kind of right.

It’s a story of missed opportunities.Lily Collins plays Rosie and Sam

Claflin plays Alex – two best friends who make all sorts of plans, but life gets in the way.

The story flashes back and forth in the beginning and then focuses on Rosie and Sam’s antics during their final year of high school. The two make plans to move to America from the UK, but things don’t go according to plan.

The plot progresses and their lives change dramatically over the next 12 years – but they always manage to be there for one another.

Love, Rosie is pegged as a “comedy of errors” that begs the question – do people really only get one shot at love?

Reviewed by Caitlin PorterMovie kindly provided by United Video

Ashburton

30 | YOU Magazine

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.

FREEcitrus pack

Be in to win Email [email protected] with Daltons Citrus Pack

in the subject heading, or write to Citrus 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 June 30.

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

$85 value

We have one Daltons Premium Citrus pack to giveaway which contains every-thing you need to grow gorgeous, vitamin-rich citrus fruit. Each pack is valued at $85 and contains 2 x Daltons Incredible Edibles Container Mix (can be used in pots or the garden), 1 x Daltons Incredible Edibles Citrus Ferti liser (1.5kg) and 1 x Daltons Premium Planter Tabs PLUS a pair of comfortable, versati le Red Back gardening gloves from Omni Products www.omniproducts.co.nz

I have always managed to grow good shallots, but this year was awful. Are there any special things I should do to get bett er success e.g. soil wise?

It is possible that your shallot bulbs may need replacing. This can happen aft er a number of years of separati ng the smaller bulbs (or cloves as they are oft en called) and they may have simply run out of steam.

Concerning the preparati on of soil for growing shallots, it is imperati ve that it is well conditi oned before planti ng. Dig in plenty of Daltons compost and mix with existi ng soil. Then take a spade or hoe and reduce the soil to a fi ne ti lth (texture) prior to planti ng.

If there are issues with drainage in your garden, then the soil should be mounded above the existi ng level to ensure the

young shallot bulbs don’t become water logged.

Probably the most common cause of failure when growing shallots is planti ng them too deeply and in wet soils. Bulbs are best planted 12-15cm apart and should be gently pressed into the soil so that the nose (pointed bit of the bulb) is just beneath the surface of the soil.

Normally shallot bulbs are planted dur-ing the months of June and July and this is also when there is a good selecti on avail-able from garden centres. It is possible to grow them from seed (the seed is very fi ne) in seed trays and plant out as the seedlings become manageable. Shallots are ready to be harvested when the tops wither and fall over.

For more expert gardening advice on growing bulbs and ti ps check out our How to Guides at www.daltons.co.nz.

This month’s bulb pack prizewinner is Heather Wellman with the following questi on:

YOU Magazine | 31

Left – The Acer Griseum (paper bark) and (right) the Acer Capilles (snake bark). PHOTOS WENDY P. MILLICHAMP

Hi there, well winter is here, the frosts and snow-capped Mt Somers tells us so.

Yet you can’t beat the sunny winter days that follow that “parsnip loving” crisp-ness.

In some parts of our garden the frost can hang around all day.

These are the days it is bett er to read gardening magazines snuggled up next to the warm fi re.

On those other days when the weather seems perfect for a few hours, it’s a good ti me to crank out the gardening gloves, gummies and tools and plan your att ack.

I’m busy doing just the bits I can see out my kitchen window for starters.

Armed with my fabulous Stanley cart, I feel I can conquer the world of gardening.

I’ve been pulling out dahlia stalks, ligu-laria dentata seed heads and fl eshy stems and a few of the Jerusalem Sage stalks.

Some of these phlomis I leave, as they are a great structural plant on those cold winter days.

I like to allocate just a smallish area of garden to work in. It can be a discipline not to get carried away. Alas there is always something to do in le jardin.

The key, of course, is to enjoy it and not make it a chore. Some days I decide to just do two cart-loads.

The autumn leaves have been clinging on into June, but once those frosts hit they feel their grip disappear.

If you can, rake these nutriti ous morsels on to your garden beds, especially where you have perennials and roses growing.

I just let nature blow the rest away. I do

like to keep the steps and deckings free of leaves, however.

The roses up there have had their second fl owering. I fi nd the autumn roses rich in colour and a reminder that the nestling season is upon us. I prune most of our roses in July.

Last month we chatt ed about autumn colours, especially the display the many maple trees give. I’ve taken photos of the Acer Capilles (snake bark) and the Acer Griseum (paper bark) we have up here in the Lilyfi elds garden.

If you haven’t got your tulips in yet

make sure you do so over the next couple of weeks. They love being planted in clumps in the garden or you may manage them bett er in pots. I put a small amount of slow-release ferti liser in the hole when planti ng.

Lilies can be planted over the next month or so and you can sti ll enjoy them fl owering in February 2016 onwards. With gardening you need always to be thinking ahead.

Although not many fl owers are bloom-ing in our garden at this ti me, the lovely Winter Daphne at the other end of our

garden is about to burst forth.More about that next month. In the

meanti me, get those daff odils, crocuses and tulips in the ground or a pot as soon as you can.

Lily bulbs available at your local garden centre can be planted now. Whatever you fi nd yourself doing in your garden, enjoy it and make the most of the sun over the next month.

Wendy P MillichampFloral Designer & Lilyfarmerwww.lilyfi elds.co.nz

THE KEY IS TO NOT MAKE

A CHORE

SHALLOTS CAN RUN OUT OF

gardening steamGARDEN MEANDERINGS

WendyMillichamp

30 | YOU Magazine

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.

FREEcitrus pack

Be in to win Email [email protected] with Daltons Citrus Pack

in the subject heading, or write to Citrus 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 June 30.

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

$85 value

We have one Daltons Premium Citrus pack to giveaway which contains every-thing you need to grow gorgeous, vitamin-rich citrus fruit. Each pack is valued at $85 and contains 2 x Daltons Incredible Edibles Container Mix (can be used in pots or the garden), 1 x Daltons Incredible Edibles Citrus Ferti liser (1.5kg) and 1 x Daltons Premium Planter Tabs PLUS a pair of comfortable, versati le Red Back gardening gloves from Omni Products www.omniproducts.co.nz

I have always managed to grow good shallots, but this year was awful. Are there any special things I should do to get bett er success e.g. soil wise?

It is possible that your shallot bulbs may need replacing. This can happen aft er a number of years of separati ng the smaller bulbs (or cloves as they are oft en called) and they may have simply run out of steam.

Concerning the preparati on of soil for growing shallots, it is imperati ve that it is well conditi oned before planti ng. Dig in plenty of Daltons compost and mix with existi ng soil. Then take a spade or hoe and reduce the soil to a fi ne ti lth (texture) prior to planti ng.

If there are issues with drainage in your garden, then the soil should be mounded above the existi ng level to ensure the

young shallot bulbs don’t become water logged.

Probably the most common cause of failure when growing shallots is planti ng them too deeply and in wet soils. Bulbs are best planted 12-15cm apart and should be gently pressed into the soil so that the nose (pointed bit of the bulb) is just beneath the surface of the soil.

Normally shallot bulbs are planted dur-ing the months of June and July and this is also when there is a good selecti on avail-able from garden centres. It is possible to grow them from seed (the seed is very fi ne) in seed trays and plant out as the seedlings become manageable. Shallots are ready to be harvested when the tops wither and fall over.

For more expert gardening advice on growing bulbs and ti ps check out our How to Guides at www.daltons.co.nz.

This month’s bulb pack prizewinner is Heather Wellman with the following questi on:

YOU Magazine | 31

Left – The Acer Griseum (paper bark) and (right) the Acer Capilles (snake bark). PHOTOS WENDY P. MILLICHAMP

Hi there, well winter is here, the frosts and snow-capped Mt Somers tells us so.

Yet you can’t beat the sunny winter days that follow that “parsnip loving” crisp-ness.

In some parts of our garden the frost can hang around all day.

These are the days it is bett er to read gardening magazines snuggled up next to the warm fi re.

On those other days when the weather seems perfect for a few hours, it’s a good ti me to crank out the gardening gloves, gummies and tools and plan your att ack.

I’m busy doing just the bits I can see out my kitchen window for starters.

Armed with my fabulous Stanley cart, I feel I can conquer the world of gardening.

I’ve been pulling out dahlia stalks, ligu-laria dentata seed heads and fl eshy stems and a few of the Jerusalem Sage stalks.

Some of these phlomis I leave, as they are a great structural plant on those cold winter days.

I like to allocate just a smallish area of garden to work in. It can be a discipline not to get carried away. Alas there is always something to do in le jardin.

The key, of course, is to enjoy it and not make it a chore. Some days I decide to just do two cart-loads.

The autumn leaves have been clinging on into June, but once those frosts hit they feel their grip disappear.

If you can, rake these nutriti ous morsels on to your garden beds, especially where you have perennials and roses growing.

I just let nature blow the rest away. I do

like to keep the steps and deckings free of leaves, however.

The roses up there have had their second fl owering. I fi nd the autumn roses rich in colour and a reminder that the nestling season is upon us. I prune most of our roses in July.

Last month we chatt ed about autumn colours, especially the display the many maple trees give. I’ve taken photos of the Acer Capilles (snake bark) and the Acer Griseum (paper bark) we have up here in the Lilyfi elds garden.

If you haven’t got your tulips in yet

make sure you do so over the next couple of weeks. They love being planted in clumps in the garden or you may manage them bett er in pots. I put a small amount of slow-release ferti liser in the hole when planti ng.

Lilies can be planted over the next month or so and you can sti ll enjoy them fl owering in February 2016 onwards. With gardening you need always to be thinking ahead.

Although not many fl owers are bloom-ing in our garden at this ti me, the lovely Winter Daphne at the other end of our

garden is about to burst forth.More about that next month. In the

meanti me, get those daff odils, crocuses and tulips in the ground or a pot as soon as you can.

Lily bulbs available at your local garden centre can be planted now. Whatever you fi nd yourself doing in your garden, enjoy it and make the most of the sun over the next month.

Wendy P MillichampFloral Designer & Lilyfarmerwww.lilyfi elds.co.nz

THE KEY IS TO NOT MAKE

A CHORE

SHALLOTS CAN RUN OUT OF

gardening steamGARDEN MEANDERINGS

WendyMillichamp

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YOU Magazine | 33

A MOTHER IN FULL-ON panic modeNot so long ago, the inner crazy mother in me burst free with a vengeance, and I was shocked by its intensity.

So in the interests of “science” and my own humiliation, here’s what happened: I go to pick my daughter up from Dracula rehearsals. It’s 8pm and dark ... and no daughter to be seen.

Instantly I imagine she’s been abducted ... she’s lying somewhere, she’s hurt.

I quickly haul back the crazy-lady thoughts and think ‘oh, she’s finished early, her cellphone’s run out of battery, so she’s wandered down the road to a friend’s house’.

So I pop to the friends’ house and no they haven’t seen her.

By this stage, I’m incapable of being po-lite or even rational. Just five wee words: “No, we haven’t seen her” and my world starts imploding.

By the time I get to my car I’m starting to hyperventilate and a stream of tears are running down my face and by the time I get home, literally a couple of min-utes away, oxygen is at a premium and I’m gasping for breath.

The worst thing though is that some poor man, innocently walking down the road from the direction of the Ashburton Domain, was the target of my suspicions.

I stared at him and memorised his facial features ... wait for it ... just in case he had

done something to my daughter. As I said, all rational thought just disap-

peared, but there’s still that cold inner core that’s going “if you’ve hurt my daughter sunshine, there’s nowhere in this world you can hide”.

It’s like being turned into a lethal weap-on. Can I understand how people murder in the midst of grief? Hell yes I can.

Are any of us capable of murder? Of course, anyone can be pushed too far.

And does that make murder right? No it doesn’t and certainly not in the eyes of the law ... but that night, I actually felt like I could commit it if my worst fears were realised. It was a hideous feeling.

To put it in perspective, I ran over a cat one night and cried. I can’t kill mice, even though I’m not dead keen on the little buggars when they move like grease-

lightning in your peripheral vision.In rational moments I would tell you I

am not capable of murder.But I am fiercely protective of my family.

When it comes to the crunch I believe most people will do what it takes to protect what’s theirs. But vengeance, well that’s another matter.

So as a last resort, I rang her work, and there she was.

I began to breathe again, albeit with a lot of swearing involved, and tried to bring that surge of adrenalin under control.

Afterwards I felt like I had been physi-cally battered – tired, old, sore.

In comparison, a week later I got a phone call telling me my son had been hit by a car in the dark and knocked off his bike.

The guy on the phone immediately as-sured me that he was okay, but was being taken to St John, who then took him to the hospital after suspecting concussion.

The man who hit him was shocked and just didn’t see him biking along in his dark clothes (yes, he had a bike light on).

I couldn’t have been any calmer if I tried. I knew where he was ... I knew he

wasn’t in imminent danger of dying and I knew that no-one deliberately tried to

hurt him, that it was an accident. So there was no anger, no panic ... just a

very strong urge to get there and be with him while the nurses did all their tests.

The hospital staff were lovely – kind, friendly and thorough.

But, for some reason, hospitals make me nervous, always have, so I’ll either have embarrassing verbal diarrhoea or crack inappropriate jokes.

When two policemen turned up to talk to No.1 son, I immediately A) Wanted to bolt (must be a guilty conscience from impure thoughts) and B) Informed teen-son that the police had finally turned up to take him away.

We finally left the hospital at 2am, happy to be out of there, feeling lucky that things weren’t worse than they were and dog tired.

And today? Today I feel physically bat-tered – tired, old, sore.

Being a mum is a privilege ... but at times it can test your sanity.

And yet, touch wood, we are lucky. My children don’t have any nasty illnesses, our worst accident was a broken leg, when they get the dishes done they usu-ally get a healthy meal, they have a warm house, warm clothes.

All is right in our wee world.

MUM ON THE RUN

Lisa Fenwick

34 | YOU Magazine

ENERGY-BOOSTING NUTRIENTS AND HERBS

With the change of the seasons and the re-cent snow on the mountains, this is a time of year when the weather is cold and our energy reserves are starting to run low. For many the change in the seasons can have a real effect on our energy levels.

Here are some herbs and nutrients that you may be able to add into your daily or weekly routine that can help in boosting your waning energy. You may be able to add them into your diet via nutrient con-sumption or take them in a supplemental or herbal form.

Iron – is a great nutrient that can often be forgotten about, even though we feel like we may be eating plenty of meat in our weekly diet. Often vitamin C is required alongside this nutrient, to enhance its absorption. Ensure that you are eating at least two to four red meals per week. Food sources: beef, lamb and almonds.

Vitamin C – is a nutrient that can be only obtained through the diet, therefore it is very important that you are getting ample amounts on a daily basis. It is important for the functioning of the adrenal/stress glands and when these are under par our energy levels may then be effected, leaving us feeling sluggish and tired all the time. Food sources: citrus fruits, such as oranges, and berries, such as cranberries.

Zinc – is also an important to help in aiding sleep. So when this nutrient is low our sleep can be affected, sleep de-prived and hence low on energy. Food sources: pumpkin seeds and sunflower seeds.

Magnesium – is a vital nutrient that

needs replenishing on a daily basis, as we tend to use up large amounts physically and mentally. Aids with good- quality sleep and maintaining our energy levels throughout the day. Food sources: oats and almonds.

B vitamins – are important for the

central nervous system and maintain-ing our stress response. When they are low we tend to feel more stressed, are tired and have a tendency to feel unable to cope so well. Food sources: oats, almonds and coconut.

Oats – are a valuable nutrient source

for nourishing the central nervous system and our energy levels, and con-tains a high source of magnesium and B vitamins.

Probiotics – without a healthy diges-tive system we can tend to feel rather terrible and sluggish with no or low en-

for winterNATURALLY YOU

Jane Logie

Energy-boosting balls.PHOTO JANE LOGIE

YOU Magazine | 35

ENERGY-BOOSTING NUTRIENTS AND HERBS

ergy, so it is really important to eat the right foods that promote the essential growth of the probiotics in the diges-tive system. Food sources: yoghurt and prebiotics, such as honey, help to promote probiotic growth.

Withania – is a great herb that is

considered to be a restorative to the central nervous system during times of stress, as well as being a great adrenal tonic, nourishing the adrenal glands when they are being pushed with the busy lives we lead.

Rhodiola – is another wonderful herb

when we are physically and mentally pushed. It is great when we are starting to feel burnt out.

Ginsengs – Pananx ginseng is a known herb in aiding the body when it is feeling flat and on the slow road. It is helpful in picking up energy levels in

the short term. Siberian ginseng is an important herb as a long-term ap-proach to replenish energy levels.

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

and chef from Methven

The following is a recipe that includes many of the nutrients for boosting energy that are listed in my column.It is a healthy treat or snack that can be eaten any time of the day. Fast and easy to make and stored in the fridge, it is a quick and easy nutrient-packed

snack.

1/4 C pumpkin seeds 1/4 C sunflower seeds 1/2 C almonds 1/2 C cranberries 1/4 C honey, slightly warmed 1/4 t cinnamon Zest of a mandarin Juice of a whole mandarin 1C whole oats 1/4 C coconut shreds Pinch of salt

– Measure into food processor the pumpkin seeds, sunflower seeds, almonds, cranberries, honey, cinnamon, mandarin zest and mandarin juice, pulse until smooth.

– Then in another large bowl, measure into bowl, the oats, coconut and salt. Add all the other ingredients from the food processor. Combine all together until adequately mixed through.

– Roll mix into small balls and place on a plate and refriger-ate for one hour. Makes 12 balls.

– Eat as a snack on the run.

for winterEnergy-boosting balls

36 | YOU Magazine

Many people like the ti meless look of ti mber fl oors and there are now a range of products to give you the look you are aft er no matt er what your budget. Here are just three of your opti ons.

Timber look sheet vinyl is one of the most common opti ons, due to it being very well priced. It is also easy to clean and with a range of colourways and ti mber designs to suit any décor. Vinyls range from soft cushiony ones to more rigid harder backed sheet vinyl which is ideal for higher traffi c areas.

Vinyl planks are a really good opti on now too, especially if you would like to add a litt le bit of individuality to your design. However like most fl oorings, you get what you pay for, so if you want something that will last be prepared to pay a litt le more. There is a great range of planks which capture the look of real ti mber in a variety of colours and designs from traditi onal rusti c to cool contemporary. In some of the ranges the plank has a disti ncti ve grain detail, subtle texture and bevelled edge making it hard to believe it is not real ti mber. The plank also gives you the opti on of personalising your fl oor by using diff erent laying patt erns, such as the herringbone design. Vinyl planks are laid individually giving you the freedom to uplift one plank at a ti me to replace if required due to damage. Regular cleaning with a pH neutral cleaner will help keep your fl oor at its best.

Laminate fl ooring has increased in popularity lately and with increasingly superior products available it is easy to see why. The advantages of laminate fl ooring are its durability, ease to clean

and colour stability in high sun areas. Laminate is much harder to mark than solid wood and stains can be removed with a specialist cleaner. The planks come already pre-fi nished which means no smells and waiti ng around for layers of polyurethane to dry! You can walk on them the very same day. A foam underlay provides cushioning and sound absorpti on, then the tongue and groove joints are clicked together to form a “fl oati ng” fl oor over the top. The appearance of laminate fl ooring has become so realisti c that it is oft en

mistaken for real hardwood. To make a great product even more att racti ve it is now available in the next generati on in technology, we fi nally have a laminate fully warranted for use in wet areas – bathrooms and laundries. However the real advantage is that laminate fl ooring is one of the easiest fl oors to care for and maintain that you can fi nd. It doesn’t easily stain, is fade resistant, never needs waxing or polishing and it takes a lot of wear. The superior wear surface with which most modern laminate fl oors are provided means that they resist normal wear and tear with ease.

So next ti me you are thinking about wood look fl ooring in your home, come and see the friendly team at Skip-2-It Flooring Xtra and let us show you the opti ons available for any budget!


f looringTIMBER LOOK

INTERIOR TALK

SKIPMUIR

Top quality laminate flooring available at SKIP-2-IT Flooring Xtra.

WEAR-RESISTANT, EASY TO MAINTAIN, LAMINATES ARE A GREAT FLOORING

OPTION FOR YOUR HOME.

Come instore and see our great range oflaminate colours to choose from.

240 Burnett StreetAshburton

Phone 308 [email protected]

www.� ooringxtra.co.nz

CARPET VINYL TILES CURTAINS BLINDS

Laminate f looring has increased in popularity lately and with increasingly superior products available it is easy to see why.

“

36 | YOU Magazine

Many people like the ti meless look of ti mber fl oors and there are now a range of products to give you the look you are aft er no matt er what your budget. Here are just three of your opti ons.

Timber look sheet vinyl is one of the most common opti ons, due to it being very well priced. It is also easy to clean and with a range of colourways and ti mber designs to suit any décor. Vinyls range from soft cushiony ones to more rigid harder backed sheet vinyl which is ideal for higher traffi c areas.

Vinyl planks are a really good opti on now too, especially if you would like to add a litt le bit of individuality to your design. However like most fl oorings, you get what you pay for, so if you want something that will last be prepared to pay a litt le more. There is a great range of planks which capture the look of real ti mber in a variety of colours and designs from traditi onal rusti c to cool contemporary. In some of the ranges the plank has a disti ncti ve grain detail, subtle texture and bevelled edge making it hard to believe it is not real ti mber. The plank also gives you the opti on of personalising your fl oor by using diff erent laying patt erns, such as the herringbone design. Vinyl planks are laid individually giving you the freedom to uplift one plank at a ti me to replace if required due to damage. Regular cleaning with a pH neutral cleaner will help keep your fl oor at its best.

Laminate fl ooring has increased in popularity lately and with increasingly superior products available it is easy to see why. The advantages of laminate fl ooring are its durability, ease to clean

and colour stability in high sun areas. Laminate is much harder to mark than solid wood and stains can be removed with a specialist cleaner. The planks come already pre-fi nished which means no smells and waiti ng around for layers of polyurethane to dry! You can walk on them the very same day. A foam underlay provides cushioning and sound absorpti on, then the tongue and groove joints are clicked together to form a “fl oati ng” fl oor over the top. The appearance of laminate fl ooring has become so realisti c that it is oft en

mistaken for real hardwood. To make a great product even more att racti ve it is now available in the next generati on in technology, we fi nally have a laminate fully warranted for use in wet areas – bathrooms and laundries. However the real advantage is that laminate fl ooring is one of the easiest fl oors to care for and maintain that you can fi nd. It doesn’t easily stain, is fade resistant, never needs waxing or polishing and it takes a lot of wear. The superior wear surface with which most modern laminate fl oors are provided means that they resist normal wear and tear with ease.

So next ti me you are thinking about wood look fl ooring in your home, come and see the friendly team at Skip-2-It Flooring Xtra and let us show you the opti ons available for any budget!


f looringTIMBER LOOK

INTERIOR TALK

SKIPMUIR

Top quality laminate flooring available at SKIP-2-IT Flooring Xtra.

WEAR-RESISTANT, EASY TO MAINTAIN, LAMINATES ARE A GREAT FLOORING

OPTION FOR YOUR HOME.

Come instore and see our great range oflaminate colours to choose from.

240 Burnett StreetAshburton

Phone 308 [email protected]

www.� ooringxtra.co.nz

CARPET VINYL TILES CURTAINS BLINDS

Laminate f looring has increased in popularity lately and with increasingly superior products available it is easy to see why.

“

Dubai – WOW! The city of Guinness World Records including biggest mall (Dubai Mall), tallest building (Burj Khalifa) & tallest hotel on an island (Burj Al Arab), and many others! And it’s not stopping there, with the build-up to the World Expo in 2020 there are plans for more records to be smashed! No longer just a 2/3 night stopover but a

holiday desti nati on in its own right, from shopping to cultural experiences, theme parks for the kids (and kids at heart) and with a side-trip to Abu Dhabi or an overnight stay in the desert, it has so much to off er!

No visit to a new city is complete without a city tour, Dubai has a few opti ons to choose from depending on your interests. Our tour included a visit to the old Souk area where we walked through the fragrant alleys of the Spice Souk on the Deira side of the Creek and then to the Gold Souk which fl aunts dazzling displays of jewellery – a chance to barter with the shopkeepers and get a bargain! For lunch we headed to the Sheikh Mohammed Centre for

Cultural Understanding, set in a typical wind tower house, in one of the oldest Emirati neighbourhoods in Bur Dubai, we enjoyed a traditi onal Emirati lunch while hearing from UAE nati onals about UAE culture, customs, traditi ons and religion.

A desert safari is a must and was a highlight of my trip, we were picked up from our hotel in late-model 4WDs and taken out to the entry of the Dubai Desert Conservati on Reserve. Here, they let the tyres down and off you go on the thrilling ride over the sand dunes! Along the way there is a photo stop and falcon show, before arriving at your dinner desti nati on, a camp in the desert. Enjoy a quick ride on a camel, a belly dancing show and get painted with intricate

henna designs.Dubai has two waterparks, we visited

the Aquaventure Waterpark on Palm Jumeirah, this is great for all ages with 42 rides of diff erent thrill levels, the most thrilling (or scary) being Poseidon’s Revenge, where you step into a transparent capsule and wait, the fl oor falls out from beneath you and you plummet to the bott om at around 60 km/h!

Dubai was an amazing experience that is always changing, so for a long ti me, it will have new experiences every ti me you go back!


DESTINATION

NATHAN BARTLETT

CITY OF CONSTANT CHANGE

DubaiYOU Magazine | 37

Burj Khalifa

The Sheikh Mohammed Centre for Cultural UnderstandingDune Desert Safari

Sheikh Zayad Road from Burj Khalifa

The Dubai Fountain

Spice Souk

Jumeirah Beach Hotel and Burj Al Arab

38 | YOU Magazine

Extensive range available now Sheepskin Uggboots: Tall and short boots, fashion and utility styles. Traditional Classics: The ‘Paddy’ slipper and the Mocassin for indoor and occasional outdoor use. Sheepskin and Possum-fur Clogs: For indoor/outdoor wear. Indoor Slippers: Scuffs, travel slippers, and non-slip house socks. For sore or swollen feet: The ‘Vinny’ adjustable opening slipper. For babies and children: Sheepskin and lambskin booties, uggs and house slippers.

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YOU Magazine | 39

FURNISHINGS | FLOORING | BEDS | CURTAINS

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You magazine, saturday, june, 13, 2015