youOCTOBER 13 2012

RAKAIA’SRODEOKING

Your Ashburton Guardian publication

ALAN TROTT’S 30-YEAR JOURNEY P10-11 ASPARAGUS ON THE MENU P13ALAN TROTT’S 30-YEAR JOURNEY P10-11 ASPARAGUS ON THE MENU P13

2 YOU social scene

youWhat’s in

magazineP2-3 who’s out and about

P4-6 COVER STORY:

rodeo king

P8-9 everyone has a story

P10-11 gardening: Trott’s

P13 amazing asparagus

P14-15 women in business

P23-24 latest in fashion

P26-27 do it yourself

P29 you and your toys

P30-31 who’s out and about

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Editorial contactLisa Fenwick • 307-7929lisa.f@theguardian.co.nz

Advertising contactDesme Daniels • 307-7974desme.d@theguardian.co.nz

PublisherM

aterial in YOU is copyright to the A

shburton G

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ritten permission of the publishers

280912-TM-085PHOTOS TETSURO MITOMO 280912-TM-078

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Above – Robin and Jacky Thomson, Dean Crossan, Steve and Carolyn Handley, and Nicola Crossan.Below – Jane Strong and Sita Bouchie De Belle.

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PHOTOS JOSEPH JOHNSON 051012-JJ-106

Left – Kieran Breakwell andEmma McGuigan.

Above – Nicole Johnson, Summah Ralston and Lauren Rat-tray.

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Above – Taylor Miller, Mikayla Heney and Tayla Hampton.

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4 YOU cover story

Rakaia’s

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own

5

Heaven for Patrick McCarthy is a horse, a rope and a rodeo ring.

The Rakaia man reckons he’s living the dream – a lifestyle block, a job he loves,

riding rodeo at the weekends and the woman of his dreams who is about to become his wife.

Patrick holds New Zealand ti tles as both rope and ti e and team-roping champion. They’re ti tles he’s won several ti mes and they’re ti tles he hopes he can hang on to again this year. He’s also a many-ti me winner of both events at the Methven Rodeo.

The former Hawea farm boy can’t remember a ti me when he wasn’t riding horses.

“We were lucky as kids. We did everything on the farm on horses even if we didn’t have to. I was really lucky, I grew up learning all these skills.”

His dad Pat senior sti ll competes on the rodeo circuit and it was only natural that the young Mc-Carthy and his sister Kate would follow in their dad’s footsteps.

“We were pony club kids and I used to do dressage, jumping and cross-country, games day, all that stuff and that gave me a great grounding with horses.”

His mum wasn’t so keen on rodeo, but was a great supporter, parti cularly of pony club events. Patrick suspects she might have been more than a litt le anxious when her children stepped into the tough rodeo world.

“She’s prett y tolerant, I guess she just had to accept it.”

He remembers his dad practi sing in their home rodeo ring and, as children, he and Kate were “dragged along” to rodeo events with their dad and happily competed in sheep and calf riding. It was inevitable that Patrick would want to move on to tougher stuff and at eight he entered his fi rst rodeo event, team roping with dad. The father and son combinati on scored a second placing fi rst ti me up.

For years his dad could whip him in the ring when it came to rope and ti e, but Patrick says he’s now got the upper hand.

“Dad just keeps chipping away.”He admits rodeo is one of life’s essenti als. Call

it a passion or even an obsession, Patrick doesn’t care, it’s something he can’t get enough of. Today he competes in team calf roping and as an individual in rope and ti e – he’s nati onal ti tle holder for both, but in the past he also compet-ed in the hardcore event, bull riding.

“That was great, I used to love it, but you do get knocked around a bit and eventually I de-cided I should knock that on the head.”

The brief few seconds in the ring are only a very small part of being a rodeo competi tor, Patrick said.

“You need to practi ce a lot, work with your horses a lot, at least every second night in the summer and you need to have endless pa-ti ence.”

While a good understanding between horse and rider is crucial in the rodeo ring, any rider worth his boots should be able to jump on any horse and compete and compete well, Patrick said.

He learned that the hard way during his years competi ng internati onally. He honed his skills on the rodeo circuits in Australia, Canada and the United States. When it comes to rodeo, as the home of cowboys, cows and bucking bulls, America can’t be beaten, Patrick said.

“It’s huge there. I had some wins, not on the pro circuit, but as an amateur. One event I went to there were 150 ropers in it. You go from being top of the dung heap here to the middle or bot-tom over there.”

While most rodeo riders dream of competi ng in Calgary, that rarely happens today. The annual Calgary Stampede has tough entry criteria, limit-ing places to the world’s top 20 ranked riders.

Conti nued over page PHOTO TETSURO MITOMO 071012-TM-185

When it comes to rodeo stars they don’t get much bigger in New Zealand than Rakaia’s

Patrick McCarthy. He’s New Zealand’snumber one rope and tie and team roping champion. Ahead of this month’s Methvenrodeo he shares with reporter SUE NEWMAN

the joy of a life where horses rule.

Patrick McCarthy, New Zealand rope and tie champion, working with one of the new stars in his stable, Zip.

6 YOU cover storyIn an ideal world, Patrick would have stayed

in North America working and competi ng, but fi nancially that would have been too tough. During his ti me on the internati onal circuit he worked two or three days a week and spent the rest of the ti me on the road and competi ng.

“You have to be well heeled to be able to set yourself up for three or four years before you make any money. I’d done my building appren-ti ceship before I left New Zealand and I wanted to come back and get something going here.”

That something was taking on a farm building franchise, buying a lifestyle block at Rakaia and winning the heart of fi ance Deanna Pitt away. It was a great decision, he says, admitti ng his life is as close to perfect as it’s possible to get.

Today he has four horses in work, but with three of those very young in rodeo terms, Patrick knows this year he might be struggling to turn out ti tle-winning results. Getti ng a good rodeo horse involves luck. He sti ll rides his team roping favourite, Chad, who at 13 knows as much about rodeo as Patrick, but for the rope and ti e he’s sti ll struggling to fi nd the right horse. Maybe young Zip will do it, but last year he won on a borrowed mount.

“They need to have a real level head for rop-ing and you can go through fi ve or six before you fi nd the right one. They also need to have a cow insti nct too.

“Chad’s awesome. He’s the best horse in New Zealand for rope and ti e. He runs on insti nct. Around the yard he’s prett y dopey but when you get in the ring he’s focused.”

For him, ti me is his greatest enemy this year. His business commitments take precedence and training for the rodeo circuit has to fi t in around that, usually during the weekend.

“I’ve accepted that this year mightn’t be as producti ve for me, that it will be about building a base.”

The amount of work involved in training cul-minates in the briefest of moments in the rodeo ring. A good rope and ti e run will be wrapped up in just over eight seconds and a team rope in around 5.6 seconds. At most rodeos there are no heats, you compete, do your best and the fastest rope and ti e wins. Done and dusted for another weekend.

Usually the guy with the best horse wins, although the temperament of the quarry also plays a part. A good roping cow is a hard, straight runner, Patrick said.

With limited ti me and 35 rodeos on the circuit, Patrick has to be choosey. Last year he rode just nine. They were all the high stake events and that meant his winnings were high enough to give him number one ranking for the year.

conti nued next pageAction man, rodeo star and Kiwi champion, Patrick McCarthy, brings down another calf in the rodeo ring. PHOTO SUPPLIED

Check out Patrick’s trophy cabinet and it’s more than impressive. He owns dozens of buckles, the traditi onal silverware handed to champions, and he owns more rodeo saddles than any man could use. Possibly they’re an in-vestment at $2500 per saddle and around $500 per buckle, but Patrick doesn’t see it like that.

Most of his championship saddles are sti ll unused, but he’s reluctant to part with any of them.

He did trade in two, however, to fund the custom-made saddle he now uses. It, like most of his rodeo gear, came from the United States. When it comes to ropes, quality is everything and what works for one rider won’t work for another. Patrick looks at the gear top American riders use and will oft en try that out to see if it works for him.

He might be a multi ple New Zealand rodeo champion, but Patrick’s modest about his suc-cess. “Yes, I take a real pride in this but I don’t talk about it a lot, I don’t want to bore people.”

It’s not all take for Patrick when it comes to rodeo skills. He’s putti ng plenty back for the next generati on of riders, holding a handful of clinics each year.

When it comes to being a successful rodeo

rider, there’s no substi tute for ti me in the saddle. “If you haven’t done the hours in the saddle you’ll struggle. It’s all about balance and not having to think about riding when you’re competi ng.”

When it comes to rodeos, Patrick rates Meth-ven as among the top three in the country. Wanaka is number one, followed by Outram in his books.

Methven’s rodeo on October 21 will be very much a McCarthy family aff air with Kate, Patrick and dad Pat all competi ng. Patrick and Kate (Haugh) will compete together in the team roping.

By the ti me next year’s Methven rodeo rolls around, a fourth McCarthy might be in the ring. Patrick and Deanna plan to marry in March and she’s now learning rodeo skills too.

Looking ahead, Patrick can’t see a ti me when he won’t be involved with rodeo.

“Will my kids do this? Hell yes, but we have to get the wedding out of the way fi rst.

“Growing up I had so many oppor-tuniti es as a kid and I’d love for my kids to be able to do the same thing.”

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Above – The look of love: Patrick McCarthy and fi ancé Deanna Pittaway.Top right – The sweet shine of success, the winner’s spoils, a tray of rodeo belt buck-les.Right – Rope, man and horse, perfectly in tune.

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PHOTOS TETSURO MITOMO 071012-TM-219 071012-TM-061

8 everyone has a story YOU

Ten-week-old Tanner is the centre of the world for Methven’s Lou Main.PHOTO TETSURO MITOMO 260912-TM-060

YOU 9

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Motherhood ‘intoxicating’If there was one thing Methven’s Lou Main

was certain about when planning her life, it was that motherhood would be a priority.

Lou is married to Mt Hutt Ski Area groomer Todd Main, and the couple had welcomed their fi rst born, son Tanner, into the world 10 weeks ago when the Guardian visited last month.

Tanner is a bonny lad by anyone’s stan-dards. Lou has been told by his Plunket nurse that he was tracking well in the weight gain stati sti cs, so well he was the size of an average fi ve-month-old.

“He’s absolutely thriving,” Mrs Main said. “He’s just powering along, he’s been piling on the weight, he’s just gorgeous.”

But it wasn’t an easy start, with Tanner’s delivery having required an emergency dash to Christchurch Women’s Hospital.

Mrs Main said everything had been going well during the delivery at Ashburton Hospi-tal, up unti l Tanner became stuck and she had to go by ambulance to Christchurch.

“They were ready to give me a caesarean, but thank goodness they didn’t have to,” she

said. Tanner required a forcep delivery in the-atre. He received bruising to his head in the process, and ended up with severe jaundice, requiring a three-day sti nt in the hospital’s neonatal unit in an incubator.

Lou said motherhood was something no-one could prepare you for, and the fi rst two weeks she suff ered from sleep deprivati on and found it quite challenging. Tanner was a sett led baby, but not yet into a routi ne.

“Last night he slept for six hours in a row, we’ll take that,” she said.

Lou said she once wanted “a dozen” chil-dren, but now thinks she’ll sett le for three. It

had taken three years to become pregnant with Tanner, a journey that had included some trips to a ferti lity clinic in Christchurch.

“So it was quite a struggle.“ I think the harder you have to try and the

longer it takes the more you think ‘I really want this’.”

“The only thing I have really ever known about my life is wanti ng to be a mum,” she said.

And she had found the eff ects of having a small baby to dote over and spend all her ti me on “intoxicati ng”.

“I’m completely oblivious to the outside

world at the moment, anything that doesn’t revolve around nappies or when I fed him last ... you are so in love with them and you don’t mind they are taking up your whole world.”

In early December she and Todd will be whisking their new son off to Russia, where Todd works each Northern Hemisphere win-ter as a groomer.

He will be preparing freestyle slopes for the Winter Olympics.

“I think it will be a challenge, but it’s more important that we are all together, especially with Tanner at this young age when he’s de-veloping and changing so much, I don’t want Todd to miss out.”

The couple met about eight years ago in Methven and married at Trott ’s gardens in Ashburton four years ago. Todd is from Whakatane orginally, while Lou is from Nelson.

Lou is a keen snowboarder and started visit-ing the ski town each winter, working in retail for the ski season, 10 years ago.

They don’t have family in Methven, but love the community feel of the town.

YOU magazine writer Susan Sandys randomly chooses a number from the phonebook and tells the story of the person who answers.

EVERYONE HAS A STORYBY SUSAN SANDYS

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12 YOU foodies10 gardening YOU

nissan.co.nz

Alan Trott’s 30-yeBy Sue Newman

It would be fair to say that Alan Trott lives and works in paradise.

For him that paradise is a four-hectare block of land that he’s taken from barren,

windswept paddock to a garden of internati onal renown. And that has been achieved in less than 30 years by a man who is a self-taught plantsman, and who has carried out most of the work involved himself.

For Alan it’s been a long and tremendously sati sfying journey. Trott ’s Gardens today bear absolutely no resemblance to the paddock and derelict house Alan and Catherine Trott bought in 1978.

“Looking back, it certainly wasn’t easy. It was a home that no-one wanted to live in,” Alan said.

They found themselves with a heft y mortgage, a house that needed urgent repairs and two small sons. The old stable was quickly con-verted into a home for 100 hens, with the eggs providing a small income, they ran sheep, raised

chickens and pigs and between that income and Alan’s work they survived.

As he was developing his garden Alan was also propagati ng thousands of plants each year, creati ng a workload that would have felled all but the most determined and dedicated.

“I was sti ll working at the works and growing lots of cutti ngs at the weekend. Initi ally I was working three jobs because I was also in the bar at the hotel just to make enough money to keep things going. It was ridiculous really.”

Finally something had to give and that was his clerical job.

The departure kick-started his next venture, a general nursery which provided a new source of revenue for what had become a family of fi ve.

It would take another six years before Alan’s dream of a large garden would start to take shape, but plot by plot he began to create the garden that today att racts visitors from around the world.

In all those years of building, he has remained faithful to his original plan.

Alan’s love aff air with plants started early. He

moved on to chrysanthemum plants. His next phase was dahlias and then it was on to lilies.

When he began to dabble in rhododendron Alan knew he’d found what would remain for many years, his ulti mate plant.

“Most people rubbished us when we fi rst started out here. It was just a paddock. They said we’d never grow rhododendron in the open, but that’s where they grow in nature. I only grow plants that are hardy. I don’t grow anything that’s marginal, why waste your ti me?”

No matt er how established a garden, it sti ll conti nues to consume cash and ti me, Alan said.

“I have a guy who comes in and mows lawns and removes rubbish, but I do the gardens be-cause I know where the bulbs and things are.”

Through his garden, Alan said that he and Catherine had met some amazing people, famous people and people whom they admire for the beauti ful gardens they have created in other parts of the world.

Over the years his ideas have changed, his passion for various plants has waxed and waned

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YOU 11

year labour of loveand he says he’s sti ll learning and sti ll gathering new ideas.

“I sti ll love rhodies but not as much now. Today I’m more interested in how plants work together, but I guess if I’m honest, I’m interested in anything to do with plants. If there’s anything I’d like to be known as, I guess it’s as a plants-man.”

Alan has a simple philosophy on gardening.“If you do a job you have to do it properly,

that’s where a lot of people fall down with their gardens, they worry about the price of things too much. You have to buy quality, well grown plants if you want to get good results. Look at the quality of the plant you’re buying and see how you can make use of it rather than just looking at the price. ”

He’s made changes over the years, but the essence and basic layout of the garden is un-changed. One change he has made is creati ng his ‘red’ garden. That’s his pride and joy and he sti ll gets a buzz walking into it when it’s in peak bloom.

“And I love my knot garden. I like to have something in my garden that’s unique and that’s the knot garden.”

As all top gardeners and plantsmen do, Alan has the gardens he admires. He rates the English gardens of Hidecote and Wisely as being among the best.

This week Alan achieved a goal he’s been dreaming of for years, having the story of the journey of his garden, published in a book.

He is both the author and photographer for From Pasture to Paradise, the story of Trott ’s Gardens. And while it’s taken a long ti me in the writi ng, as a passionate photographer, Alan already had a photographic record of the devel-opment of his garden through the years and in all seasons to draw on.

“This is a story I believe will have some appeal to people who love gardening. It’s a coff ee table book.”

His book, launched at a special celebrati on on Wednesday night by former Prime Minister and Rakaia MP Jenny Shipley tells of the journey of Trott ’s Garden from its very humble beginnings to its positi on today as one of New Zealand’s top heritage gardens.

If Alan had to choose his working life over, the

only thing he’d change would be starti ng his gardening journey earlier.

“I love this. The people we see are always so positi ve. I live in my workplace, it’s paradise really, but I have so much on my plate most of the ti me I don’t oft en think how lucky I am to have this. It’s been an amazing journey.”

Alan knows a ti me will come when he won’t be physically able to care for a 4ha garden, but that’s well into the future. None of his three sons are interested in trading their careers for caring for a garden and Alan’s philosophical about that.

“It’ll get sold one day I suppose. That doesn’t bother me but when it does, I’ll never come back.”

PHOTOS TETSURO MITOMO 011012-TM-099

Alan Trott, plantsman, author and a man for whom the creation of an internationally recognised garden has been both a passion and a labour of love.

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YOU food 13

Be in quickit’s

seasonasparagus

Few vegetables can compare in fl avour with tender, freshly picked asparagus; its season is short and its arrival in shops (or if you’re lucky in the garden) is eagerly

awaited.Asparagus originated in the Eastern Mediter-

ranean and was a favourite of the Greeks and Romans who used it as a medicine. In parts of Europe, Turkey, Africa, Middle East and Asia some varieti es of asparagus grow wild.

Choose straight fi rm green stems. You know it’s fresh if the spears squeak when they’re gently rubbed. The purists insist the only way to eat asparagus is lightly steamed with a litt le butt er and pepper, but it’s equally at home in omelett es and risott os, soups and pasta dishes, sauces, salads and souffl és.

Parmesan crumbed asparagus with mayo

250 g fresh asparagus spears 1/2C fl our 1 egg, lightly beaten 1/2C shredded Parmesan cheese 1/2 C breadcrumbs Sunfl ower or vegetable oil for frying Garlic and herb mayo: 1/2 C of mayonnaise 1 clove of garlic, fi nely chopped

1 T fi nely chopped parsley 1 T fi nely chopped chives

• Wash asparagus and pat dry with paper towel

• Combine the bread crumbs and parmesan cheese together in a wide bowl

• Mix well with a fork. Set aside• Combine mayonnaise, garlic and herbs in a

small bowl. Mix well. Cover and set aside• Lightly coat asparagus spears in fl our• Dip in egg and coat evenly in breadcrumb

mixture• Heat enough oil in frying pan to come 1cm

up the side of pan• Cook asparagus unti l golden. Transfer to a

plate lined with paper towels• Serve immediately with a side of herbed

garlic mayo for dipping

Barbecued prosciutt o wrapped asparagus

2 bunches asparagus spears (approx 14 spears)

150 g prosciutt o, thinly sliced Olive oil for brushing Freshly cracked black pepper

• Heat the barbecue or grill to a medium-high heat

• Wrap a strip of prosciutt o around each stalk. Brush with a litt le olive oil

• Barbecue or grill the asparagus, uncovered, turning for 5 or 6 minutes.

• Arrange asparagus on a serving plate and sprinkle on freshly cracked black pepper

Oven baked asparagus and chicken risott o

Olive oil 500g boneless chicken breasts, cut into thin

strips 1 onion, fi nely chopped 1 garlic clove, crushed 1 t lemon zest 250g arborio rice 750ml chicken stock 1 bunch asparagus, sliced diagonally 1/4C parmesan cheese plus extra to serve sea salt and ground black pepper

• Preheat oven to 180°C• Heat olive oil in a large fl ameproof casserole

over high heat• Add chicken and cook, sti rring frequently for

3-4 minutes or unti l golden brown• Remove from the casserole and set aside• Add more olive oil and onion to the casse-

role and cook, sti rring occasionally for about 5 mins

• Add the garlic and lemon zest and cook, sti r-ring, for 30 seconds

• Add the rice and sti r to coat in the oil• Add the stock and bring to the boil, sti rring

occasionally• Cover the casserole and put in the oven for

15 mins• Add the asparagus, return the chicken to the

casserole and bake for a further 6 minutes• Sti r in the parmesan and season with salt

and pepper before serving with extra par-mesan

Asparagus and red pepper salad

1 bunch asparagus 1 red capsicum, cored and diced Dressing: 1 T vegetable oil 2 T white vinegar 1 t prepared wholegrain mustard 1 t sugar• Cut asparagus into 5 cm lengths• Blanch in boiling water for 2-3 minutes. Cool

under cold running water. Drain• Place cooled asparagus and capsicum in a

serving dish• Blend oil, vinegar, mustard and sugar to-

gether• Pour over the asparagus mixture. Mix well

12 YOU foodie14 woman in business YOU

Balancing work with theFor many women, the decision to go from

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by Carol Moore

What a great weekend it was twoweekends ago for me. It was just amazing seeing so many peopleachieving their goals. These

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Express on Friday night when wereawarded the Ashburton Business

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being open for seven months. We’ve beenfocused on the business and achieving somuch for our members it was great to be recognised.

The other goal achieving event that weekend was, seeing so many women

smiles and looks of achievement was sorewarding, not only for me, but them as

members taking part. These girls had allbeen working hard in the gym to achieve

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12 YOU foodies18 mt potts YOU

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Mention you saw this ad in the Ashburton Guardian and get a 10% Discount!

Contact Bob 03 303 9060 to discuss your optionsbob@mtpotts.co.nz

MT POTTSLOD GE

BAR CAFE

Now open for dinner service – bookings essential.We will be OPEN LABOUR DAY WEEKEND!

by Amanda Wright

Ithe upper reaches of the Rangitata River to

promotion

YOU christmas functions 19advertising feature

successfulThe ABCs of aChristmas party

Mini OlympicsJet BoatingGolf Spa Treatments River YakkingHelicopter Rides

Only $80 per personClaybird shooting, archery & closest

to the pin.

Helicopter Rides Combine any of these

activities with a heli ride from the resort.

River Yakking River Yak combined with

a jet boat ride on the Rakaia River.

From $75 per person30min back, head or

foot massage at the day spa.

From $50 per person18 holes of golf on our championship

golf course.

From $50 per person30 minute rides for:10- 20 Pax - $60pp

21+ - $50pp

Combine any of these activities with lunch or dinner. Buffet menus available for $55 or $75 per person.

Terrace Downs Christmas Functions

All enquiries please contact Lisa - events@terracedowns.co.nz or 03 318 6943

by Amanda Wright

B = Beverages

12 YOU foodies20 christmas functions YOU

splashAddadvertising feature

Try aChristmas Party with something extra this year

Call Kaye today to find out more about having your Christmas Party at Salmon Tales

State highway 1 Rakaia - Ph 03-303-5450www.salmonworld.co.nz - email: enquiries@salmontales.co.nz

Small and large groups welcomeWe can cater for up to 80 people comfortably.

Our outdoor decking overlooking our pond is ideal for summer evenings.

A wide range of delicious menu options available to suit all tastes.

by Amanda Wright

Sfor mouth-watering salmon, and withthe ability to comfortably cater for up to80 people, it is the perfect venue to host

Top chef Rod Paguio brings a world of

Tales’ own hot smoked salmon, which

impressive menu features decadent tastes to delight every palate, from deli-made

Dishes such as Salmon Taless own

the oven, served on a bed of mash andpeas with steamed vegetables and a

lemon parsley sauce, is just the start of an impressive array of delicious food to get

Whether it be enjoying our famous

the modern surrounds, Kaye and the team at Salmon Tales can create a memorable

a handful of friends to a large corporate

With a gorgeous outdoor dining area,

or a stop to remember on your next group

Within the same building as the Salmon

on the 4D movie experience ride, and then witness the wonder of the live marine life

opened in the evening by arrangement,

Succulent salmon, decadent dessert

of Sensational to your Christmas party

a

YOU christmas functions 21promotion

Christmas...All you want forby Amanda Wright

Whether you prefer bubbles for breakfastor crave a Christmas carvery, Ashburton is

to bring cheer to every party.

Hotel Ashburton

minimum numbers apply.

family.

Braided Rivers

Christmas.

a complementary chocolate bar with the

Speight’s Ale House

some hearty Southern hospitality – generous to a fault!

Feeney’s – at the Devon Tavern.

Feeney’s is available to hire for your

service.

Somerset Grocer

for groups with more than 10 people. Wecan also arrange special Christmas catering

suit your requirements.

Liquorland and Super Liquor

free chiller trailer*

cards are perfect for Christmas or any other special occasion.

thetrust

ASHBURTON

22 YOU christmas functions

MagicBring the

back into your Christmas

by Amanda Wright

Black Cat Cruises invites you and your

YOU living 23promotion

You LivingHOUSING & LIVING ESSENTIALS1.

2.

4.

5.

6.

7.8.

9.

6.

7.

4.

1.

5.

9.

3.

12 YOU foodies24 passion for fashion YOU

Summing up his spring-summer 2013 show for

vibrantmodernism

Hermes stylish take on

promotion

YOU passion for fashion 25

French fashion designer Christophe

presented in Paris.

– Hannah Lamborn, Depeche Mode – Hannah Lamborn, Depeche Mode as well. – Hannah Lamborn, Depeche Mode – Hannah Lamborn, Depeche Mode

promotion

26 YOU DIY

Let Shane and theInsideout teamtake care of all

your painting and property maintenance

Call Shane today on 03 307-7071

Property Services 2010 Ltd

Prep done?

Ordinary Kiwi bloke Shane ‘Woodsy’ Woods is handy

around the house with a ham-mer. Each month we’ll check in on what his latest DIY project has been.

Shane WoodsWith any job, it starts with good preparati on. Last month we waterblasted, scraped and sanded the exterior of the

home ready for painti ng.All bare ti mber or paint-bare areas should

now be primed with an appropriate primer.The kind of primer you use depends on

the kind of paint you will be using later. For water-based paint, use water-based primers; for solvent-based paints, use solvent-based primers; and for metals, use metal primers. Not only do these coati ngs provide extra protecti on against the elements, they hold on and also form a fi rm foundati on for fi nishing paints.

Once primed you get a fair idea of the fi nished surface. Now is the ti me to fi ll holes and fi ll any cracks and pay extra att enti on to any areas with extra sanding and priming.

Re-putt y any windows that have putt y loose or missing as soon as possible as this needs ti me to dry and harden off before painti ng.

Buy the best painti ng tools you can aff ord. Good brushes and rollers, properly looked aft er, will give you years of service, speed up the job and give superior results.

Likewise, a top quality roller will cover a greater area per loading, plus give a bett er fi n-ish. This saves a lot of ti me and money.

You will fi rst need to mix the paint thoroughly. Use a fl at paddle sti ck or a ruler and sti r from the bott om upwards (not just around,) unti l the paint is smooth and colour is even. Use a roller if possible on fl at surfaces as paint will go Painting trim is a slow process, but if done carefully it can make the fi nished product.

YOU 27

239 Alford Forest Road, Ashburton. Phone 03 308 8541Monday to Friday: 8am - 5.30pm Saturday: 9am - 12.30pm

HAVE YOUR SECTION LOOKING GREAT WITH QUALITY GARDEN TOOLS FROM COMBINE COUNTRY!

Cub Cadet lawn mower

$949.00

Huskee lawn mower $349.00

Makita 190cc 4-stroke petrol mower

$942.00

Swisher line trimmer

$499.00

me to Combine Country today to know more Comabout these great garden tools.

240 Burnett StAshburton.Phone 308 0266www.flooringxtra.co.nz

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ooooooffffffff tttttthhhhhheeeeeeesssssssseeeeee gggggrrrrreeeeeaaaaaatttttt ssssspppppeeeeeeecccccciiiaaaaallllssss....

It’s time for the paint jobLast month Woodsy looked at preparing your house for

painting. Now it’s time to actually paint it.on faster than with a brush. Aft er coati ng, even out the paint by lightly rolling across the surface with an almost dry roller. Always work from the unpainted area back into the painted area, maintaining a wet edge to avoid lap marks. For windows, start by cutti ng in around the glass with a small brush, working inside out.

Painti ng exterior trim means you are making progress. Unfortunately, painti ng trim is a slow process, but if done carefully it can make or break the fi nished product.

When painti ng exterior trim, work from the top down; gables, facias, soffi ts and gutt ers, second-storey windows, porches and stairs, and foundati ons.

Paint exterior windows, sashes, sills and jambs in the same order as the interior ones, working from the sashes out to the frames. Be sure to pay close att enti on to the windowsills. They bear the brunt of rain, snow, and accumulated

dirt. If the windowsills look parti cularly weather beaten, take the ti me to give them two or even three coats of paint, including the underside edges. I don’t think you can ever put on too many coats.

Doors are easier to paint if you remove the knobs and latches. If possible, also remove the door from its frame, lay it fl at, and paint one side at a ti me, working on recessed panels fi rst, then raised areas. Sand the bott om and top edges, then apply a thin coat of paint to keep out moisture and prevent rot. While the door is open or off its hinges, paint the jambs and the frame.

Do not paint the hinges unless they are already painted.

Steps and stairs are the last to be painted.Mix a litt le anti -slip material into the paint to

produce a non-slip surface, and apply several coats. It looks good and lasts longer.

When painting your home, buy the best painting tools you can afford. Good brushes and rollers will give superior results.

MAIN SOUTH ROADOUTROLLESTON HOTEL

MEDICAL CENTRE

JANCRAFT CRAFT BOUTIQUE

BROOKSIDE ROADTEN

NYSO

N ST

SOUTH

Hours: Open Tuesday to Saturday 10am to 4pm and closed Sunday and Monday.

Come and visit this very beautiful craft shop, in a tranquil garden setting. Bursting with a huge product base for scrapbooking/card making and general craft supplies for all your craft projects. Also instore the gorgeous Christmas shop, which is full of festive products, is a must see all year round.

JancraftCraft Boutique

Jan McMurtrie has poured her heart and soul into her unique craft boutique in Rolleston.About seven years ago she converted and opened part of her personal premises into Jancraft Craft Boutique and she hasn’t looked back since.One thing Jan prides herself on is being able to provide her customers, many of which come from Ashburton, with “good, old fashioned, friendly, one on one service”.“I’m really passionate about my shop and it’s just progressing and expanding more and more as time goes by to the point where I have to expand my premises.“As an artist and ex-florist, this is what I do best.”

YOU and your toys 29

Cnr East Street and Walnut Avenue, Ashburton. Phone 307-5830 anytime. SALES TEAM A/H Ray Girvan - 0274 507 497, Gavin Johnston - 0274 507 544 www.ashburton.toyota.co.nz OPEN SATURDAY 9AM - 1PM

Drive the car you really want... with a flexible Toyota finance agreement.

Come meet the team at Ashburton Toyota for more details

Driveway Finance is a variable rate finance product and set by Toyota Financial Services on a monthly basis. It is based on a 33% deposit and includes on-road costs of vehicle registration and an establishment fee of $360. Does not include any accessories.

TOYOTATT COROLLA GLX 2012Ex Demo 2332km

$32,995

TOYOTATT CAMRY GL 2012Y Ex Demo 2,720km

$37,995

TOYOTATT HILUX SR5 2011 Ex Demo 2755km

$51,995Deposit $10,890 $674 per month

Deposit $12,540 $775 per month

Deposit $17,160$1056 per month

Hooked on car restorationby Jonathan Leask

Michael Kingsbury can’t remember exactly how he got hooked. He even managed to quit for a

decade, but he got lured back in.Car restorati on can do that to a

man. “It just happened.“I got into vintage cars. I had a Gra-

ham Paige before I got the Model A, so I always had vintage cars, but then I moved into the classic sports cars.”

An owner to start with, he quickly progressed to restorati on, but was just as quickly turned off .

“I put the Model A together in the 1980s and that was enough.”

The ti me-consuming obsession of putti ng a car back together took its toll and Michael swore off restora-ti on. For 10 years.

“I was talking to a friend who told me about kitset cars and how easy they were and so I put together an MGB kitset car.

“Then I got the Austi n Healey.”Aft er giving up the ghost, the

simplicity of a kitset car lured Michael back into business, but was quickly reminded of why he vowed the Model A was to be his last project.

“Aft er the ease of the MGB the Aus-ti n Healey was the just the opposite

and was quite the challenge.”From the outset Michael knew it

would be challenging, but a moment of weakness had him hooked in.

“A pilot from Auckland had im-ported two of them, one to restore and one for parts. This one was for the spare parts.

“I had heard it was up for sale and went up to Auckland to take a look at a rusted, stripped down car.

“In a weak moment I bought it.”It took a couple of years for Michael

to take his spare-part Austi n Healey even more apart and put it back together.

“Aft er taking it apart I had it sand-blasted and then there was a fair bit of work for the panel beater before I assembled it all back together.”

Aft er the ordeal of restoring the Austi n Healey, Michael opted for an easier starti ng point.

“I was getti ng a Mercedes imported in and a friend was getti ng another car imported and there was room in the container, so we had an MG thrown in which we planned to sell.

“Upon arrival the Mercedes was rusted and the MG was in much bet-ter conditi on so I decided to restore it and sold the Mercedes.

“It was imported in 1996 from Cali-fornia, just a typical ready-to-restore rust-free car, and I took it apart and

restored it. Again I had the panelbeat-ing and paintwork done in pieces and then I put them all back together, and did the upholstery myself.

“If you don’t know the fi rst thing about doing the panel and paintwork, it’s far easier to get someone who does to do it.

“It took a few years, but I fi nished it in 2000, so it has been running around for 12 years, but only done 5200 miles.”

Aft er completi ng several restorati on projects Michael has some simple words of advice for any prospecti ve car restorati on.

“It’s all hard work.“If anyone is planning on taking a

car apart and putti ng it back together, they can’t take enough photos, of everything, every detail.

“The manuals help but photos prove invaluable when you put it back together.”

If he hadn’t learnt his lesson already, Michael has an MGB ready to restore sitti ng in the garage.

PHOTO JOSEPH JOHNSON 031012-JJ-06

Some assembly required. Michael Kingsbury in his MG convert-ible, with his Austin Healy (back).

30 YOU social scene

PHOTOS KIRSTY GRAHAM 270912-KG-115

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Above (from left)– Greg Wall, Steve Carr and SharinShaik.Below – Becky Lash, Catherine Nguyen and Dionne Fossey.

Above (from left) – Josh Kingsbury, Nathan Roberts and AmyMcFadden.

Below – Kylie Copland, Rosie Todhunter and Kim Grayling.

Above (from left) – Angela McKay, Tracey Mills and Rosemary Breakwell.

Above (from left) – Michael Robins, Sam Stretch, Rachel Aitken and Alastair White.

Young profeessssiiooonnnaaals meeeettiiinnnnnnnnnnnngggggggg

270912-KG-113

270912-KG-120

YOU social scene 31

PHOTOS TETSURO MITOMO 071012-TM-407

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071012-TM-404

071012-TM-411

Above – Sandra Shipley (left) and Julie Goodwin.

Above – MurrayMcLeod (left) andMonk Fitzgerald.

Right (from left)– Ron Shortus,Bernard Davidsonand GregTrudgeon.

Above – Robert and Lyn Fensom.

Above (from left) Tom Harrison, AllanGawn and Ron Thomas.

Share the joy of childhood

New Zealand Certificate in Nanny Education (Level 5)

Ph 03 983 3747 www.rangiruru.ac.nz

- a one-year programme recognised internationally.

A career to many opportunitiesWe are a small friendly college with a big international reputation.Our college is set in spacious grounds close to the centre of Christchurch and we have wonderful facilities, including an on site pre-school, technology centre and fitness centre.

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

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