DECEMBER 2016
Christ mas
special
YOU magazine is a complimentary supplement of the Ashburton Guardian AS
Are you enjoying your twilight years in your own home? In years gone by, the opportunity to move into a resort of this kind did not exist. Why not enhance your lifestyle and enjoy your twilight years by becoming a resident of our wonderful community. Lochlea Lifestyle Resort is the first middle aged care facility in Mid Canterbury. A lot of consideration has gone into the design of the facility to provide an amenity that meets the needs of our ageing community. The resort will consist of 111 villas and 19 assisted care units. Radius Millstream Hospital opened in June 2016. It is an 80 bed hospital catering for aged care, dementia and respite care. The resort offers people of comparative age the opportunity of a lifestyle Where they can reside in a safe and secure, gated environment and enjoy the company of one another yet still maintain their privacy and independence. Located in a quiet, relaxed, semi-rural area to the north west of Ashburton, The resort offers a range of luxury villas with a glorious view towards the Southern Alps. Stage 1, which consists of 56 villas, is complete. The hospital and the aged Care apartments are generating a lot of interest from the general public which has resulted in people forward booking sites in the resort. Residents in the resort will have preference over beds in the hospital as and when they are available and people are already taking advantage of this option by securing a villa. Overall the response to the resort has been outstanding. Stage 1 in terms of Occupation has far exceeded expectations and already Stage 2, with the Additional attraction of the care facility, is producing similar results. Lochlea Lodge, which was especially designed for the use of residents has proved to be very popular with many happy hours enjoyed by residents attending functions and using the amenities and activities provided at the Lodge. Lochlea Resort welcomes you to call and look at the Lodge and view the Village. The decision to move to a village such as Lochlea is a personal one. It is a big transition to make and the Resort Manager, Tony Sands, is happy to discuss your personal circumstances with you in strict confidence even if you are not quite ready to make the transition right away.
BUY NOW! SECURE YOUR PURCHASE PRICE & THE FLEXIBILITY OF YOUR POSSESSION DATE! LOCK IN YOUR WEEKLY FEE FOR LIFE! To arrange an appointment contact our Resort Manager: Tony Sands on 03 307 9080 | 0800 2727 837 | A/H 03 302 6887 | tony@lochlearesort.co.nz Find us just off Racecourse Road at 25 Charlesworth Drive, Ashburton or visit www.lochlearesort.co.nz
you Welcome
Multicultural Christmas
4
Christmas lovin’
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Sarah Kingsbury’s festive faves
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Bite-sized treats
11
Who’s out and about?
12
Foodie giveaways
13
Beauty giveaways
14
Who’s out and about?
22
Things we love
23
Mad Muma battles present panic
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Fashion we love
25
Donna-Marie Lever
26
Fat loss myths
28
Jane Logie on stress-free Christmas
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Gardening dos and don’ts
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Who’s out and about?
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PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers
Editorial contact
If you’re feeling a big bah humbug about Christmas, you need to check out our Christmas edition of YOU! It’s full of Christmas treats with a difference. We welcome new chef to the YOU team, Sarah Kingsbury, who dishes up some of her favourite Christmas treats and we feature some ‘newer’ Ashburtonians who talk about Christmas for them here and back in their homelands! And don’t miss Jane Logie’s fruit-laden Christmas cake. I’m not a great fan of traditional Christmas cake, so I actually might try this recipe ... looks amazing! So from us to YOU, thanks for hanging with us during 2016 and we look forward to what next year brings. May you stay safe, be merry and have a fabulous festive season. Cheers,
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Jane Logie’s Christmas cake looks lipsmackingly good! P30
Bernie and Jennefer Juntilla, with children (from left) Abegail, Christian, Marc and EJ, will join with dozens of other family members for Chrimas this year. P5
Lisa Fenwick
Mmmmm, straw berry almond mer ingues just the right size for a m outh full of delic iousness. P11
Lisa Fenwick • (03) 307-7929 • lisa.f@theguardian.co.nz
Advertising contact
Trisha Hanley • (03) 307-7963 • trisha.h@theguardian.co.nz
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Ashburton’s Julie Crahay and Francois Paulus with daughter Denise, are looking forward to their first Kiwi Christmas.
PHOTO SUSAN SANDYS 301116-SS-019
First Kiwi Christmas for Belgium family By Susan Sandys Ashburton three-year-old Denise Paulus is looking forward to a visit from Santa Claus this year, but has already had one visit from a similar generous bearded gentleman. It is tradition in her home country of Belgium that as well as Santa visiting at Christmas, St Nicholas visits children earlier in the month. On December 6 they wake to find small gifts left in shoes they have placed at their fireplace or front door the night before. Denise’s parents Francois Paulus and Julie Crahay are happy to continue supporting the strong tradition for their daughter as they approach their first Christmas in New Zealand. The family moved to Ashburton from
Belgium in June. They are preparing to cook a ham and have a good old Kiwi barbecue this Christmas, with Crahay’s parents who will be visiting from Belgium. They are looking forward to it, but Crahay admits she will miss the postcard pretty scenes from the European Christmases she is used to. Crahay and Paulus are from the town of Nandrin, near Liege, where Christmas markets are held for several weeks. Residents do their Christmas shopping, listen to live Christmas music, enjoy ice skating on outdoor rinks, and sip warm gluhwein at night, sometimes as snow falls around. “When it’s snowing it’s even more beautiful, and you drink gluhwein because it’s keeping you warm,” Crahay said.
Christmas Eve sees a huge culinary effort for large family gatherings, with two entrees, a main, large cheese platter, all with wine and champagne for good measure, followed by dessert and coffee and liqueur. Paulus says he will miss his family a little this year, especially the tradition they participated in each year of playing cantique, or Christmas songs, around the organ at midnight on Christmas Eve. But the couple are enjoying the clean green spaciousness of their new country, and having more family time. Paulus was a robotic milking machine technician in Belgium and would have to drive one and a half hours to work each day, meaning three hours commuting per day. In his new job, also as a milk technician, he has a short bike ride to work.
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A long festive season in the Philippines By Susan Sandys Christmas joy begins to fill the air as early as September in the Philippines. When the months switch to those ending in “ber”, this signals to Filipinos that it is time to bring out their Christmas lanterns and prepare for the festive season ahead. Ashburton Filipinos Bernie and Jennefer Juntilla and their four children are coming up to their seventh Christmas in New Zealand, but have not forgotten just how magical the Christmases of their home country are. “Filipinos value strong family ties and the Christmas season brings this out even further,” Jennefer said. Residents decorate their homes with “parol”, which are Christmas lanterns, while they listen to songs of the season on the radio. By November their homes are decked out with lights, and children go door-to-door singing Christmas carols. The highlight is Noche Buena, where extended families and their helpers, such as nannies and their families, come
together in large groups to dine and share gifts on Christmas Eve. “Family is everything when it comes to Christmas in the Philippines. It does not matter if you don’t get a gift, family is definitely the greatest blessing of all,” Jennefer said. Fireworks are a big part of the celebrations and Christmas Eve is alive with their sound, as children run and play with sparklers, further lighting up the streets. Catholicism is the main religion in the Philippines, and for nine days leading up to
Christmas people attend church services each morning at 4am. Bernie and Jennefer and their four children – Mark, 16, EJ, 15, Christian, 14, and Abegail, 7 – are born again Christians, and are enjoying continuing practising their faith while in Ashburton. As much as they miss the festivities of their home country, they have kept the magic of those celebrations by continuing to emphasise what Christmas is about – marking Jesus’ birth and having happy times with family members. And with relatives in Ashburton, it is expected to be another big gathering this Christmas at the Juntilla household, following about 30 people there last year.
Bernie and Jennefer Juntilla, with children (from left) Abegail, Christian, Marc and EJ, will join with dozens of other family members for Christmas this year.
PHOTO SUSAN SANDYS 011216-SS-0004
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Love for Christmas: how the silly season as a n What happens when you start dating someone whose festive routines are different to your to own? How can you both have a happy Christmas? Falling in love during the festive season often involves compromise – so Sophie Watson looks at expert advice to discover the best ways to navigate Christmas as a new couple.
People wish for many things at Christmas, and a recent EliteSingles survey uncovered the one thing bound to be on the wishlists of many Kiwi singles: love. The survey asked 200 New Zealanders to name the day of the year when they least wanted to be single and it seems men and women are of one mind: 52 per cent of women and 45 per cent of men think being single on Christmas Day is worse than being single on Valentine’s Day or on New Year’s Eve. However, Kiwi men are more inclined to Christmas romance overall. The singles in the survey were also asked who they most wanted to spend time with at Christmas and, while the majority of Kiwi women (48 per cent) chose a small family gathering as their preferred way to celebrate, men were more smitten with the idea of celebrating as a couple; 44 per cent want to spend Christmas with a romantic partner. In comparison, 38 per cent of men pick family and 26 per cent of women prefer romance. Furthermore, men are also more likely than women to think of Christmas Day as the perfect occasion for a new partner to meet one’s family, with 69 per cent agree-
ing that everyone being in one place makes it easy. Women were more divided: 51 per cent agree with the men while 49 per cent believe that there’s too much pressure at Christmas. So, men and women seem to take a different approach to romance in the silly season and that’s worth bearing in mind if you want to create feelings of love for Christmas. Happily, it’s easy to be thoughtful: if you’re dating a man, make sure to take a little time out from the family fun to let him know that he is special to you, while, if you’re dating a woman, be aware that she will have a lot to juggle, so see what you can do to help her take it easy. NZ’s most beloved Christmas traditions Not all festive friction has to involve romance. Indeed, some conflicts can be over simple little details – you might, for instance, have different ideas about how the house should look, what you should eat and who you should see. This is a balancing act for any couple, but especially for those newly in love; for Christmas routines are deeply personal and, if you’ve never seen your partner’s before it can be hard to know what they deem important. Happily, our survey gave us some insights into the fun Christmas traditions Kiwis hold dear and would find hard to give up, even for love. It would seem that two of NZ’s most beloved traditions are putting on a barbecue instead of a traditional roast dinner and having a Christmas tree: 15 per cent of Kiwis pick the barbecue as the one fun festive thing they’d find hardest to give up, while 14 per cent opt for the tree. The third-hardest thing to change is the Christmas present schedule – 12 per cent would hate to change the time of day they open gifts. Navigating different beliefs It can be especially tricky to please everyone when two people’s festive routines are in direct opposition with each other (eg wanting to eat turkey with the in-laws versus wanting to go camping). Sometimes this can have its roots in cultural differences, for instance when one partner is Christian and wants to celebrate
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Christmas, and the other is Jewish, or Muslim, and feels strongly that this is not a part of their culture. So what can a couple do when this is the case? It may sound like a slightly hand-waving answer, but the solution is that there really is no one right answer: couples instead have to talk through their opposing views respectfully and find a solution that works for them both. For some couples this will involve fully celebrating one partner’s Christmas on the 25th and also fully observing the other partner’s important days when they come around. Others might choose to emphasise the religious aspect of one partner’s celebrations in particular, while still others might opt to mix and match the secular aspects both parties enjoy. There are even couples who choose to both keep to their own traditions and to celebrate their days separately (In fact, 6 per cent of people in the survey chose this as their preferred conflict solution!) The most important thing is to talk about it and don’t just assume you know what your partner wants to do. Instead, listen to what they want, let them know your preferences, and work together to find a mutually satisfying solution. As marriage therapist Tom Kersting told CNN, “neither party should ‘win’. What couples must avoid is trying to force their partner to their way of thinking. It never works and never will. Acceptance is the key
term here – accepting that your partner’s family and traditions are different than yours and that this is okay.” Why traditions are important So, with all these sources of Christmas conflict, is there any way to keep the peace? The first step is to understand why we hold traditions so dear. Michele L. Brennan Psy.D. sums it up nicely in Psychology Today when she says “holiday traditions are an important part to building a strong bond between family, and our community. They give us a sense of belonging and a way to express what is important to us.’’ In other words, whether a tradition is as meaningful as religion, or as small as preferring white to multi-coloured fairy lights, it can still carry sentiment behind it that symbiotically anchors our traditions to our sense of identity. Once we understand that tradition and identity can be tied up in one another it can be easier to understand why people can be so rigid when it comes to changing their festive routines – and why, if you want love for Christmas, finding a way to compromise is so important. Solving Christmas conflicts Happily, this is a lesson understood by our New Zealand members. The survey asked respondents what they would do if faced with a disagreement over how to spend the holidays. As it turns out, Kiwis are all about com-
promise – 38 per cent would choose to compromise on the day itself, with each person picking a few must-have traditions (and letting go of the rest). A further 29 per cent would choose to take it in turns each year to pick the plans, while 23 per cent want to divvy the silly season up, with one half of the couple making plans for Christmas Day and the other planning Boxing Day or New Year’s Eve. Paul Bisacre, an expert on remarriage, explains to SheKnows that perfecting this compromise means being prepared to be less rigid about certain aspects of the day. “Concentrate on how the holiday celebration will end up and let the little things slide. If we don’t open gifts after a Christmas Eve dinner taking place on December 24, it will be all right. “If December 26 is when everyone can get together, the world will not fall apart. Pay attention to creating a good memory, and not the perfect memory.” For, in the end it’s these good, shared memories that matter. So, if you’re newly in love for Christmas, know that the name of the game is compromise. This might require changing up some of your routines and adopting new ones, and yes, this may mean that your identity as a single person might be changing – but it also means your new identity as one part of a loved up couple is just waiting to be written.
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8 | YOU Magazine
FOR FOODIES with Sarah Kingsbury
When you’re a kid. Christmas is all about the presents – the anticipation and excitement of who has the biggest present under the tree. Then you grow up and the excitement shifts to food. Mmmmm ... all those special once-ayear Christmas treats. For some of us busy women (and men) it might be the one time of the year we make an extra effort, or maybe not. You could just be looking for a bit of inspiration so you don’t show up to the
Christmas treats for the whole fam The YOU team welcomes qualified chef and baker Sarah Kingsbury, owner of Reflections Café & Catering, as a bimonthly recipe columnist. Sarah has been working in the hospitality industry for 16 years and her passion is for creating delicious food with Kiwi flair. We are rapt to have her on board, so enjoy this month’s recipes from Sarah! family gathering with bean salad again. I am excited to share some of my Christmas favourites with you all. These are easy recipes. The Xmas truffles are a fun one to do with the kids and
could easily become a family tradition. Give the broccoli salad a go! I give my chef guarantee that the family will be scraping the bottom of the salad bowl at Christmas lunch.
Xmas truffles Makes approximately 40 truffles 1kg dried fruit mix – soak in 1/2C orange juice and 1/2C of rum overnight 500g peanuts 500g walnuts 200g condensed milk 150g butter 1C vanilla biscuit crumbs 1C coconut – Mix soaked fruit, peanuts and walnuts together in a food processor. – Add fruit and nuts mix to remaining ingredients and roll into small balls . – To give a finishing look, coat the truffles in coconut.
s amily Gluten-free brownie 400g melted butter 4C sugar 8 eggs 1 1/2 C gluten-free flour 4C chocolate buttons 1 1/2 C cocoa 1/2 t salt 2t vanilla essence 1t baking powder – Mix butter, cocoa, sugar and salt together. Add eggs one at a time. – Add the vanilla essence, beat on high for 5 minutes. – Gently mix in the rest of the ingredients and once thoroughly mixed, pour into a tin. We use a 33x26cm tin. Bake at 150°C for 50 minutes. – Served warmed or cold with cream and berries.
It’s all about service… Heartland Design and Print can help with all your personal or professional printing needs this holiday season. Open through the Christmas and New Year period, apart from stat days, we’re here to help our valued customers. P 03 308 9160 A 285 Havelock St, Ashburton E ashburton@heartlandprint.co.nz heartlandprint.co.nz
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This will be the dressing. – Cook the streaky bacon, and cut the broccoli into small pieces. – Then mix all of the ingredients together including the dressing.
Reflections mayonnaise Broccoli salad Makes 1 large salad bowl 6 heads of broccoli 300g streaky bacon 2 red onions, caramelised in brown sugar and balsamic vinegar Handful of pumpkin seeds 1C mayo (recipe below) 1/4 C red wine vinegar 1/2 C parmesan cheese Salt and pepper – Mix mayo, red vinegar, cheese and garlic.
4 egg yolks 2C olive oil Garlic Salt and pepper 1/4 C seeded mustard Warm water (1/8 C) Dash of white vinegar – Whisk egg yolks on high for 2 minutes in an electric mixer. – Slowly add the oil. Do this very slowly to ensure the mixture does not curdle. – Add all of the other ingredients while whisking. – You can add some warm water to thin out the mixture if you need to. – Season with salt and pepper.
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Naughty, but nice
At a recent Somerset Grocer Christmas event some tempting sweet treats were passed around and Grocer owner Nicky Milmine assured us they were easy to make.
Jaffa choc reindeers PHOTOS JAMIE ADAIR
Strawberry almond meringues
5 egg whites from No.7 free range eggs Pinch salt 1/8 t lemon juice 300g caster sugar 3/4 C roasted almonds, coarsely ground 3T Fresh As Strawberry Powder 300ml cream, whipped 250g strawberries, hulled and sliced, plus extra for serving if desired 30g Fresh As Strawberry Slices, crumbled coarsely Icing sugar for serving – Preheat the oven to 140°C. Line two baking trays with non-stick baking paper. – Beat egg whites, salt, juice and 50g of the sugar together until you have a stiff foam. Add another 150g of the sugar, slowly, large spoonful by spoonful, beating well after each addition. Fold in the remaining 100g sugar and the almonds. – Fold in the strawberry powder so it is “rippled” through the mixture. – Spoon on to tray to make bite-size meringues and leave the tops bumpy. – Place in the oven for one hour or until dry and slightly browned. Remove from the oven and cool. – Fold the Fresh As strawberries into the whipped cream and place a spoonful on each meringue and top with a fresh strawberry slice. – Dust the top with icing sugar and place in the fridge for 30 minutes to one hour to soften a little. – Serve with strawberries on the side if desired. – Serves 6.
1 box dessert cups, dark choc (24 for $14 Somerset Grocer) Chocolate mousse (either packet mix or from chiller, $2 to $5) Packet of Jaffas ($4) Chocolate chips ($4) – Draw 48 antlers on to the wax paper roughly as a guide if needed. – Take chocolate chips and put them in a Snap Lock bag. Microwave until melted. – Cut a hole at the corner of the bag and pipe out antlers on to wax paper. – Chill until set. – Take your 24 chocolate cups and fill with chocolate mousse. – Pop one Jaffa in each choc mousse-filled cup and chill for 10 minutes. – Remove antlers from wax paper and place into cups and chill until ready to serve.
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OUT AND ABOUT @ the Methven High Country Fete Hundreds flocked to the inaugural Methven High Country Fete last month. The event was deemed a success and organisers are planning another for next year. PHOTOS SUSAN SANDYS 231116-SS-054
Above (from left) Vivienne Lamb, Martin and Jenny Nordqvist.
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Above – Monique Luff (crouching), Sandra Weir and sixmonth-old Summer Weir.
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Above – Paul and Nicky Washington.
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Below (from left) – Lisa Lloyd, Rebekah Hill and Abi Rackham.
Above – Ken Arthur (left) and Michael Hughes.
Below – Pam Holmes and four-year-old Charlie Drake, with Skye the horse.
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Above – Jo and Butch Stern. Below – Guy Gunn.
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YOU Magazine | 13
Foodie giveaways FARRAH’S Farrah’s Super Duo wraps are the healthy ones to go for! With all the latest healthy bits in them – sprouted grains, chia and quinoa – it’s all about balancing indulgence and healthy eating. We have three packs to give away and each includes: • Farrah’s tote bag • Farrah’s Sprouted Grain wraps • Farrah’s Chia & Quinoa wraps RRP of each prize pack is just over $20.
HOW TO ENTER: Email your name, address and phone number to goodies@theguardian.co.nz Or Send your letter to L. Fenwick, PO Box 77, Ashburton Please include YOU Farrah’s somewhere prominent, ie in the subject line or on the envelope.
RULES AND ELIGIBILITY: One entry per person and per household. Guardian staff and immediate family members are not eligible for entry. All entries must be received by 9am, December 30. NOTE: PRIZES WILL BE SENT OUT TO THE WINNERS
Check out these great recipe ideas for Farrah’s wraps below:
Avocado summer roll Serves 1-2 2 Farrah’s Chia & Quinoa wraps 1/2 avocado, peeled and sliced into thick strips 1 medium tomato, sliced thick (red works too) 1 small sweet onion, sliced 4T lime juice (or lemon) 6T spicy bean or nut spread (see below) 1C shredded carrots Fresh ground black pepper Optional: pumpkin seeds or raisins Spicy bean/nut Spread You can either use a spicy hummus from the store or make your own by blending beans and nuts with chipotle spices and salsa or harissa. – Slice your avocado, tomato, onion. – Shred/grate your carrots. – Spread your bean/nut spread on to wraps. Layer the shredded carrot, tomato, onion, and then avocado. Squeeze over lime juice, add a sprinkle of black pepper, and pumpkin seeds or raisins. Roll up and cut in half. Tips and tricks: Add pumpkin seeds for crunch, or raisins for extra sweetness.
Summer vegetable roll Serves 1-2 2 Farrah’s Sprouted Grain wraps Cucumber, cut thinly Red cabbage, cut thinly Carrot, cut thinly Capsicum, cut thinly Handful of spinach leaves 1/2 avocado, mashed Sweet chilli sauce – Thinly slice cucumber, cabbage, carrot and capsicum. – Spread the mashed avocado on your wrap and then lay out vegetables lengthwise. – Pour over sweet chilli sauce. – Roll up and cut in half. Tips and tricks: Add prawns cooked in chilli and lime for an extra flavour punch!
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Beauty giveaways L’ORÉAL PARIS AGE PERFECT BY EXCELLENCE Don’t let blondes have all the fun – discover a brown hair colour for mature hair with Excellence Age Perfect Brunettes Hair Colour, now available in three stunning, warm brown shades. Transform your tresses; greys are 100 per cent covered, regrowth is beautifully blended and hair is renewed with volume and shine. Colouring is made easier than ever with the exclusive application brush for hard-toreach spots, making it easy to pull colour through the hair lengths. It’s as easy as brushing your hair and delivers precise results every time. Keep your colour longer with L’Oréal Paris Elvive Colour Protect Shampoo & Conditioner – an advanced formulation designed to nourish and protect coloured hair from root to tip. The UV filter wraps around the hair shaft to absorb these rays and protect the colour. Hair is left nourished, beautifully shiny and the colour stays truer for longer.
We have two L’Oréal Paris hair colour and care packs worth more than $85.00 to give away (each with all three shades and some Elvive Colour Protect shampoo and conditioner.
L’ORÉAL PARIS GIVEAWAY HOW TO ENTER:
RULES AND ELIGIBILITY:
Email your name, address and phone number to goodies@ theguardian.co.nz Or Send your letter to L. Fenwick, PO Box 77, Ashburton
One entry per person and per household. Guardian staff and immediate family members are not eligible for entry. All entries must be received by 9am, December 30.
Please include YOU L’Oréal Paris somewhere prominent, ie in the subject line or on the envelope.
NOTE: PRIZES WILL BE SENT OUT TO THE WINNERS
16 | YOU Magazine
Customised louvre solutions our specialty Louvre Solutions offers a complete design, engineering , manufacture, and installation service of customised opening louvre roofs, gates, fences and chimney cowls. They offer a wide range of customised Louvre Solutions for both the residential and commercial sectors. With 10 years of industry experience they have worked alongside a large number of clients, building companies and architects to create and design a product which fulfills and exceeds the client’s expectations. Craig Rogers, from Louvre Solutions explains, all of their products can be customised to operate remotely or manually, making it easy to open or close your louvre roof or drop down screens from one central point.
With such easy operation, the homeowner has considerable control over the temperature, which can reduce heating and cooling costs, reducing emissions caused by unnecessary heating and cooling.
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Passionate about engineering We are a small but passionate engineering company based in Ashburton who started selling our products in 2011 with the creation of our popular wood stackers, a great alternative if you are tiring of looking at the untidy wood basket in your lounge. Since then we have supplied our wood stackers to homes all over the country as a stylish and tidy alternative to stacking wood, both indoors and out.
Our collection now includes outdoor corten fire pits. Our fire pits are perfect for a night out under the stars with friends and family and they are a wonderful addition to any outdoor patio, deck or garden. Creating warmth and ambience to your home’s outdoor area. Our large columnar, cubic, and tapered outdoor Corten steel planters create a bold decorative touch to your residential
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The Shade House team wish you a safe and enjoyable Christmas and New Year. Closed from Friday 23rd December and looking forward to seeing you from Monday 9th January. OFFICE OPENING HOURS: Mon-Fri 8am-5pm 61 Church Street, Timaru www.theshadehouse.co.nz E-mail: sales@theshadehouse.co.nz Phone: (03) 684 9000 | 0800 10 27 10
18 | YOU Magazine
A la mode alfresco A pergola can often be freestanding, situated in the back of a yard, or as a central focal piece. They can be an area used for outdoor entertaining, but serve mostly an ornamental function. They are usually constructed from wood, adding natural aesthetic appeal. A pergola can be attached to a home, and often a patio and a pergola can be combined. The pergola section will usually be open, with climbing plants growing over the beams, and is an effective way to showcase a garden at the end of a patio. The word verandah comes from India, and is translated as a place that leads outdoors. Where a patio is usually a spacious entertaining area, a verandah is a long and narrow structure, which can be located around a large proportion of the home. The option which will best suit your needs will come down to purpose, whether you intend on using the space frequently for entertaining, or if you are looking for a private and relaxing retreat for yourself. When it comes to furnishing your outdoor entertainment area, quality is key. With harsh weather extremes, a quality set of outdoor furniture can last in excess of 10 years, however a cheaper imitation set may not see you through the season. Teak and wicker outdoor furniture make a functional and attractive combination. When put together, these two all-weather materials create some of the most hard-wearing and visually appealing patio furniture. Whether you want an extension to your home or a freestanding style structure, these shade solutions can give you a viable and attractive way to improve your outdoor space, while increasing the value of your home. Advertising feature
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20 | YOU Magazine
Ashburton Pre-Schools’ Directory
At Jigsaw Preschool children are given the opportunity and time to discover and explore, to question and predict, to wonder, to imagine and to dream. The wider world becomes the child’s world. At Jigsaw Preschool we see ourselves as an extension of the child’s home life. We in partnership with families, support children to grow, play and learn in a supportive, caring, safe and stimulating environment. Our philosophy reflects the importance of respectful and reciprocal relationships, and commitment to inclusive practice and teachings. Our Infant and Toddler programme is a strength of the centre. We have two classrooms dedicated to this age group as their needs are so diverse and this provides high quality care for our youngest children. All our infant and toddlers teachers are
fully qualified and we practice primary care giving. “Under twos programme - responsive to the needs of infants and toddlers, small group sizes, consistent teaching staff maintained ensure familiar relationships, calm programme, children given ample time to follow their interest, make choices, become involved and complete activities and routines at their own pace. “Very respectful, sensitive and nurturing interactions between teachers and children to support babies and toddlers wellbeing and sense of belonging.” - Education Review Office In our Pohutukawa room our older children are immersed in our exciting environment which includes our School Readiness Programme so we are ensuring all our children are ready for the next stage in their education and learning.
Jigsaw Pre-school
• High Quality Teaching Staff • We provide Healthy and Nutritious Meals in conjunction with the Healthy Heart foundation • 4 purposely designed rooms to provide age appropriate learning activities • Specially designed School Readiness Programme 80-82 Peters Street, Ashburton Phone 308 1379 ashburton@jigsawpreschools.co.nz www.jigsawpreschool.co.nz
30 Free Hours www.ashburtonkindergartens.org.nz
03 308 3954
Taking enrolments now
This programme has been created for children aged four years and is designed to prepare children for school life. Here at Jigsaw Preschool we provide all food for the children, we prepare healthy and nutritious meals daily by our talented cooks/chefs in our own kitchen. We use ‘in season’ produce and our weekly menu will reflect this. The children experience some of the processes of making and preparing the food, such as baking and some of the meals quite often contain fresh produce from the centre’s vegetable garden which the children have grown themselves. Through this all children will be introduced to new and healthy foods. We have limited spaces available so contact Kim on 03 308 1379 for further information. Advertising feature
Limited spaces available for 2017 www.phoenixpreschool.co.nz
174-176 Chalmers Ave, Ashburton 03 308 0380 info@ashburtonmontessori.co.nz
Providing quality early childhood education and care for the preschool-aged children of our community; based on Christian values and principles.
Phone (03) 308 8461 27 Walnut Ave, Ashburton
Boost your enrolment this year by advertising in our Pre-Schools’ Directory. Contact Trisha today on
03 307 7929 Phone us today on 03 308 2325 8 Eton Street, Ashburton
YOU Magazine | 21
Gifts for Your lips’ your pets best friend KONG cat wubba
by Frances Cook We all know the pain of that person who's impossible to buy for - but what about the furry companion in your life? Well, not to worry, because Pet Insurance Australia has released its list of the best pet Christmas presents money can buy.
Nerf dog tennis ball blaster Throwing the ball to the dog with your own hand is for schmucks. Get serious about fetch by shooting a tennis ball over 15m in the air. Then avoid touching the ball upon its slobbery return, by using the barrel's hands-free option.
Tail runner leash - hands free leash Keep your hands free but your dog under control with this one. Latch Fido to your belt with a bungee cord that's designed to reduce force if your dog pulls. Then your hands are free for pushing a pram, fending off branches, or just karate-chopping the air as you run as fast as Tom Cruise.
Who knows what the name is getting at, but the toy should still drive your kitty wild. It’s infused with the smell of catnip, it’s body rattles, and the tail makes a crackle sound that’s designed to reward contact and encourage continued play.
Outward hound fun feeder If your dog is giving competitive speed eaters a run for their money, try this out. The designers of the Slo-Bowl reckon it promotes natural eating habits by requiring dogs to forage for their kibble. By slowing down dinner time, your pet should also run less risk of bloating, vomiting, and obesity.
Kong kickeroo Not only is this toy getting into the festive spirit, it's also designed to send your cat into a wrestling frenzy. Its size, shape and material have all been specially chosen to appeal to kitty’s murderous instincts. - NZME
Knowing how to support healthy skin around your lips starts with understanding your skin’s biology. Collagen is a building block for happy skin and lips as it supports your skin’s strength and structure. It accounts for around 75 percent of your skin’s dry weight. Your body is constantly manufacturing its own collagen. To help create that collagen, your body uses two essential ingredients, vitamin C and lysine, both of which your body can’t create so need to be supplied through your diet. Most people know that vitamin C supports healthy skin, but few realise that skin health is also supported by a good intake of the essential amino acid lysine. Luckily, while your body might not produce lysine, it’s fairly easy to come by. Most protein-rich foods are good sources of lysine, although some foods are higher in this essential amino acid than others. For example, lean
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red meat, chicken, turkey, fish and eggs are all great lysine sources if you eat animal products. If you don’t, vegetable protein sources like soy, beans and legumes are probably your best bets. Sometimes, you might find yourself needing a little more to support healthy and tingle-free skin around your lips. If you’re tired, stressed, or your immune system is slightly under the weather, your skin could probably use a little extra nutritional support. Nutra-Life Lysine 1200 provides 1200 milligrams of lysine hydrochloride in a convenient, easy-to-take tablet. Just one tablet daily can support your body in producing the collagen needed to maintain healthy lips and skin. If you have any pre-existing medical conditions, or if symptoms persist, consult a healthcare professional prior to use. Always read the label and take as directed. Vitaco Health (NZ) Ltd., Auckland. TAPS PP8896.
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22 | YOU Magazine
OUT AND ABOUT @ Braided Rivers with Business Mid Canterbury Business Mid Canterbury’s business networking event and end-of-year drinks.
PHOTOS ASHBURTON GUARDIAN
Above – Willie (left) and Ken Meade.
magazine designer clothing
Above (from left) – René Artz, David Dynes and Phil Agnew.
Size 10 - s 26
Above (from left) – Nicole and Daniel Jackson and Neil Pluck. Right – Penny Shearer (who will be really cranky when she sees this photo in print). Below – Kylie Burrowes, Mike Johnson and Trisha Hanley.
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Shop 6 Windmill Centre 188 Clarence Street Riccarton, Christchurch Phone 03 348 6929
YOU Magazine | 23
Things we love Joe Jandals HQ is now situated on the Boardwalk at the Tannery, they a range of creatively designed home decor, artwork and furniture. Their very own cushion cover designs are bold in colour and unique in style. Their furniture has a ‘Cinderella Story” feel about it, and a colourful, distinctive vibe. Joe Jandals HQ also offers a project design service where the team can creat any space on any budget. The store is now open weekends. Advertising feature
JOE JANDALS Very not age plates from $69-99
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Showroom located at 2239 Main South Road. 03 347 6190 or browse online ynots.co.nz
24 | YOU Magazine
Christmas present panic rises
It’s now two-and-a-half weeks until Christmas and with four blessed children to buy presents for and five nieces and nephews, I can feel the panic rising. Every year, I do the same, “oh six paydays and 12 weeks til Xmas”, we all gleefully laughed at work as we discussed how much time we had left and how organised we would be, this year, for a change. Then bang, suddenly it’s days not weeks to go and only one payday left. Eek. I have tried to be organised, buying bits and bobs over the past few weeks, nothing major, just the odd thing here and there. The problem being that every year I have the same realisation when I look through the random purchases. The eight-year-old princess is the easiest to buy for. You know the one who loves pink, sparkly, crafty stuff, or books, or clothes, you name it she loves it, she ends up with mountains of presents. I know why, it’s my inner pink fluffy princess making a bid for freedom and I’m re-living it through my daughter. But come Christmas morning everything needs to be equal, god forbid you have one child with more than the other. Flashback … I recall as a teenager coming down one Christmas morning and finding a meagre three presents on my corner of the sofa, my younger sister had a full armchair, laden with presents. Three presents, seriously Santa, three presents. It was probably white musk perfume from the Body Shop, Now That’s What I Call Music 11 (Belinda Carlisle and Billy Ocean – it’s a classic ) and a gift voucher for Top Shop. I was not supposed to be jealous, but I was. I was supposed to be a grown up, but I was still miffed at the lack of excitement I felt at seeing the pitiful, pathetic, three miserly, meagre, (can you tell I’m still bitter) presents. I felt that my parents and Santa had given up on me and I was truly not
MAD MAMA with DESME DANIELS
a happy teenager. So I’m hell bent on making sure my four are equal, but, put a $150 PlayStation game, some aftershave (I am turning into my parents) and an iTunes voucher (I miss CDs). Against $150 worth of pink sparkly things for princess and herein lies the problem. Anyway, this year the teenage daughter, Miss Perfect, hit the inter-
One soft-toy gift finished ... oh wait, I forgot the back legs.
PHOTO DESME DANIELS
net with my credit card in November and bought her own clothes, make up, jewellery, and heaven knows what else – contour set (what is a contour set?) and how many sets of make up brushes does a teenage girl need – don’t ask. So she now has a pile of presents, albeit none surprises, but a stash equal to the pile of princess presents. Tick done, but ... then I have the boys, this is where I grind to a screeching HALT. Who knows what to buy boys? Last year I tried fishing. Yes, we managed a few family trips to the Groynes (caught nothing). We caught a few sharky things at the beach and then the eight-year-old Princess’ red Croc flew off her foot as she ran down the jetty, it plopped into the ocean and happily made a bid for freedom. Much to the hilarity of the teenagers and myself, not so much for Princess, who had tears and tantrums over her lost Croc (best place for Crocs to be honest) as it bobbed off towards Lyttelton. I also decided three weeks ago that I would make soft toys for all four kids and five nieces and nephews. Yes, that’s nine soft toys, I decided on a festive Rudolph reindeer and set about choosing fabric. Pinks and purples for the girls, Angry Bird-themed colours for the boys so they would not be deemed too uncool. I spent an entire Sunday making one reindeer, yes an entire day making one reindeer. And that’s where it stopped, well actually it only has two legs. So wish me luck, I have four non-working days until Christmas and eight reindeers to go and not a single boy present in the house! But I’d like to wish you all a Happy Christmas. Don’t get caught in the Christmas consumer hype, homemade presents may not be easiest option, but they are worth the effort. I hope you all have a relaxing fun-family filled Christmas spent with those you hold dear (reindeer).
YOU Magazine | 25
Fashion we love
SPARROWS Gresham Suit $979.90
SPARROWS Rembrandt Cumbria/Broadway Suit $720
SPARROWS Staple & Cloth Lake Cami $179
SPARROWS Mira Kimono $259
STYLE FOOTWEAR Sheena by Ziera $199.95
STYLE FOOTWEAR Becca Rose Gold by CC Resorts $159.95
STYLE FOOTWEAR Fala by CC Resorts $99
THE BAG SHOP Pierre Cardin Weekender $132.50
THE BAG SHOP Cobb & Co Leather gent’s bag $272.60
The Bag Shop
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THE BAG SHOP Sabene leather bag $450
Style Footwear
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Sparrows
East Street, Ashburton www.sparrows.co.nz
26 | YOU Magazine
First rule of lamb club give them names TV reporter, journalist, mum and born and bred Aucklander Donna-Marie Lever on life after marrying a farmer and moving to rural Mid Canterbury. You’ve got to love the silly season. It also perfectly sums up my latest farming faux pas. At a recent social gathering in the country here, and possibly after a glass or two of some good old South Island plonk, I may have jokingly agreed to take in an orphaned lamb for a neighbour. Bottle-feeding one little baby lamb surely wasn’t that hard? I’d already kept two human babies alive, so this should be a walk in the park, right? And even better, it was a great project to do with my toddlers – they would love it. By the following weekend, I’d all but forgotten about my verbal contract, until the shrill beep of my phone message alert brought the conversation flooding back. Farmer Ben (his real name) had sent me
FARMY PRINCESS with DONNA-MARIE LEVER
a picture of five little fluffy lambs in his ute heading our way. Cute! I was already trying to guess from the photo which one might be mine... until I realised they all were… gulp. Five? This was real grown up farmer stuff and not for a farmy princess in training! Did five little lambs now mean I owned my very own flock of sheep? All I can say is it’s lucky for them they are exceptionally good looking little balls of fluff. The kids were interested in the lambs for all of one day before the novelty wore off and they opted to sit inside and watch Paw Patrol instead. Buggar, this was no joint project, it was now my sole responsibility to keep them alive. They needed
names, stat. So while starring into their little fur faces they became Lock-Stock (she was short and fat), Two Smoking Barrels (the twins, that aren’t actually twins, I just can’t tell them apart), Lemon Lips (based on her initial refusal to drink from the bottle), and Po (she had a large bit of pooh down her left side, and by now I was running out of names). So I’ve worked out raising and saving the lives of orphaned lambs is not the best financial investment you could make, but morally it’s a great one. So what next? Well, in the spirit of the festive season I’ve decided they will get to frolic for years to come in the little paddock by my house – and there’ll be no lamb on the Christmas menu at this farm this year either!
YOU Magazine | 27
Merry Christmas from House of Travel It’s a big ole world out there, and an ever-changing one at that. From digital wizardry to quirky ideas, the downright brilliant and the overly bizarre, the planet has taught us lots this year. As we get close to the end of 2016 we reflect back on the year and wish to thank you, our clients. We have created and planned some fantastic holidays for our clients – family holidays on the Gold Coast, sunny winter holidays on a Pacific Island to round the world dream trips and that’s just touching the surface. House of Travel Ashburton’s vision is to consistently give you, the customer, the best products and service at the best price. This allows you to book your travel how and when you want as we strive to maintain the hot culture that values you as our customer. We like to have fun and show our passion for travel with every transaction and thus ensure you have a fun and exciting holiday.
We relish every moment of time you allow us to plan your trip with you and have a strong positive culture as the founding stone to building a successful business. At House of Travel we know the right holiday has the power to enrich a person’s life and we also believe that the best holidays are created together. We love it when you bring in your ideas and research, so together we ensure you get the holiday that is just right for you. This year the team at House of Travel Ashburton have experienced Australia, USA, Hawaii, Canada, Alaska, Italy, Argentina and the South Pacific. We love sharing our experiences with you our customers and giving you details of those special little hidden treasures. It may be an amazing little restaurant down a back alley or the best sightseeing option. Between us we have flown around the world several times, cruised in Alaska and along the Western USA Coastline, hired
Wishing you a Merry Christmas. The team at House of Travel Ashburton wish everyone a very Merry Christmas and safe and happy holiday season. We look forward to creating your dream holidays in 2017. The best holidays are created together.
1 9 6 E A S T S T R E E T, A S H B U R T O N I 0 3 3 0 7 8 76 0 I A S H B U R T O N @ H O T.C O. N Z
rental cars and scooters, joined coach tours, visited National Parks around the world, fished in Alaska, relaxed in Rarotonga, fed the dolphins on Tangalooma Island, viewed the amazing Iguazu Falls to list just a few. Consultants Anna Schmack and Nathan Bartlett received awards in March for outstanding sales – an outstanding achievement for them both. A highlight for the whole the team and partners was attending Bronwyn’s wedding in November – a very special day for us all. House of Travel is proud to have been in partnership with Hospice New Zealand since 2005. Our commitment to Hospice Mid Canterbury is strong and we support them in a variety of ways including fundraising and raising awareness. We wish all our clients a very Merry Christmas and Happy and Safe New Year. Advertising feature
28 | YOU Magazine
Struggling to lose w Five myths about Fat-loss expert and London-based personal trainer Nicholas Polo clues us in on what the biggest fat-loss myths are. Are you struggling to shed those extra kilos but are unable to pinpoint why? It could well be because you’ve been sucked in by myths and have been listening to the wrong advice. Fat -loss expert and London-based personal trainer Nicholas Polo reveals the biggest fat-loss myths in a piece for Healthista – a website promoting a healthy lifestyle where he explains what advice is best ignored and the best ways to stay in shape. He says when new gym members are asked to spell out their goals the two most common answers are “lose weight” and “body toning”, but what so many of us are actually trying to say is “lose fat”. Fat loss and weight loss are not the same thing and although he presses the importance of keeping an eye on our weight, Polo believes for a lot of people dropping a few pounds may actually be sensible. He says if the real goal is to drop body fat percentage, rather than weight, it is important to follow a lifestyle that will better reflect results in a mirror rather than a scale. Polo gives an example of two people who are both female, are the same age, stand at 5’5 and weigh 57kg. He says: “Now let’s say one is retired Olympic sprinter Jessica Ennis and the other is my friend Mary, an average gym goer who joined the gym to ‘lose weight’. “There is a good possibility that if you told Mary that in 12 months she would look like Jess, chances are she wouldn’t care to ask how much Jess weighs. “Why? Because based on looks alone, the more ‘toned’ we start to look, the less concerned we become about the number on the scale.
“That toned look means lower body fat percentage. Same weight, more muscle, less fat.” He says knowing the difference is important and that, for many, fat loss is actually the destination to happiness – but that isn’t always so straightforward. Here’s the facts about those weight-loss tips you may have been conned into believing.
1. Cardio is the best way to lose fat
Polo says cardio is one way to lose fat, but compared to weight training it is not the most effective or efficient way to ditch the extra calories. For years, people associated cardio with burning calories and weight training with muscle gain, however, these days it is recognised weight training builds muscle more efficently than cardio. As well as this, weight training promotes a boost in metabolism that carries on after a workout is completed. If endless hours on the treadmill aren’t working, it doesn’t mean you need to do increase the hours. Instead push and pull some weights, or even use your own body weight and get that fat-burning furnance lit.
2. Training sessions must be an hour long
Polo says here it is important to think about quality versus quantity. The reality, he says, is that if your personal trainer wrapped up a session before the full hour was over you’d probably feel short-changed. But in his own experience he has had clients who achieved the same body fat percentage just by doing a 10-minute training session. How? Drop sets.
YOU Magazine | 29
weight? t fat loss Drop setting is a means of weight training for fat loss and a technique where you can perform an exercise at the maximum possible resistance before dropping the weight immediately without a break. By eliminating the rest time between sets and exercises you can save all the time you would otherwise use for chatting, mirror staring or liking posts on Instagram. Polo says to apply drop sets on a leg day and you could finish your leg presses, curls and extensions in just 10 minutes – which is all you need for fat loss.
3. Lifting weights will bulk you up
Not too worry, you won’t become Arnold! That takes a lot of testosterone, a specific type of weight training and a supplement ofrtwo better left unmentioned. Bulking up is a concern for many female gym goers when they think about lifting weights. Polo says putting aside the methods of weight training that would bulk someone up, it is better to focus on what would make you fit and toned instead. He says: “Applying the idea of drop sets again on your exercises, perform three to four sets and limit the reps of each set to six to ensure body definition and strength increase rather than bulkiness. “That means that the weight you start on your first set should be heavy
enough so that you will not be able to do more than six reps without reducing the weight.” Once you finish one exercise quickly proceed to the next one. “When reps are limited to six you are more likely to increase your strength, see muscle definition, increase your heart rate and burn fat in a way that lasts all the way to your couch and then more.”
4. Eating low fat is best
According to Polo, eating fat does not make you fat. He says according to a recent study which looked at the top 10 healthiest diets around the world that included the Greek, Italian, French, Icelandic and Korean it was concluded that all performed great regardless of their different splits between carbs, proteins and fats. It was found the Icelandic diet is rich in protein from meat and fish but it includes very little fruit and vegetables. The Korean diet has a lot of rice but it’s believed its combination with pickled veggies on the side helps its absorption. The French diet is heavy in fat (not to mention red wine) but this doesn’t mean it translates to fat gain. The Greek and Italian diets are not short in carbs but when it comes to dressings they are usually pure vinegar and olive oil. So what’s the common theme through all these diets that keep them healthy? They are all based on whole foods.
These diets did not include cereal, sodas, canned food, fast food fries, prepackaged dressing or added sugar.
5. Supplements don’t work
It is definitely better to get your vitamins and minerals from whole foods, says Polo. A balanced diet is a good start, however, it is not likely to cover all your body’s nutritional needs, especially when training a little more intensively. Age, stress, limited sleep, health and intense training can change our nutrient requirements. Supplements are not intended to replace food but instead offer extra support so we feel stronger, healthier and more energetic. Polo says: “Although not all supplements are of equal quality – sometimes it is better to spend an extra penny to get your money’s worth, the benefits of taking some supplements are not to be dismissed and this goes from protein powder to fibre. “Nutritionist Amy Leung said that everyone is biochemically unique so it is worth working with a qualified nutritional therapist to identify your own personal needs. “When choosing a multi-vitamin, I would go for one that is made for women and it is geared towards females’ needs to avoid missing out on vitamins and nutrients that matter to women more than men.” – NZME
30 | YOU Magazine
Have a cracker Christm this year everyone
Christmas is a time of year for many that becomes more stressful than it really needs to be. There seems to be so much pressure on having the perfect Christmas every year and to better the last year’s Christmas. We tend to get so caught up and forget what Christmas is really all about. It’s not about the Christmas giving and Christmas spending, or even the high consumption of Christmas food that make us all feel like we are going to burst at the seams and wonder was all that gorging on Christmas stuffing really worth it. Christmas needs to be simplified, with the stress taken out and the fun, family, friends and joking about brought back in. Let the hot summer days be a reminder to keep everything low-key and free and easy. The less stress involved in this whole Christmas process the better. Many will already be feeling burn-out with the year coming to a close. Let the recent earthquakes be a reminder to us all of how precious life is and the importance of its simplicity to get through each day and that being with one another counts the most. Crack open a Christmas cracker this year and have a laugh with a family member, close friend or even a stranger. Here are 10 cracking good jokes for the Christmas cheer ahead: 1. What do you call an elf who sings? A wrapper.
NATURALLY YOU with Jane Logie
2. Why is Christmas just like your job? You do all the work and the big guy gets all the credit. 3. What does one ho plus two ho make? A jolly Santa. 4. Who doesn’t eat on Christmas? The turkey because it is always stuffed. 5. Why is Santa’s little helper depressed? Because he has low-elf esteem. 6. Why did the Grinch go to the liquor store? He was looking for holiday spirit. 7. Why won’t Santa ride on his sleigh? For health and safety concerns. 8. Why does Santa Claus go down the chimney on Christmas Eve? Because it ‘soots’ him 9. What do elves learn at school? The Elf-abet. 10. What do you get if you deep-fry Santa Claus? A crisp cringle.
and a fun-filled way to enjoy one another’s company over the silly festive season. How about turning your Christmas cake into logs and wrapping them up with a Christmas joke placed on the outside of each Christmas cracker. Put them on your dinner plate at the Christmas table to have a crack-up time with those who you will be sharing Christmas with this year. It could be a gift to be taken away, or eaten at the end of the meal with a hot beverage. Have a crack-up Christmas everyone and a jolly good New Year.
Laughter is considered one of the best medicines and therapies there are to lift your spirits, a great way to get the endorphins flowing on Christmas Day. So it seems only too fiting to crack a few jokes with your family and friends this year
With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven
Treat your loved ones to luxurious pampering this Christmas
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MAS
YOU Magazine | 31
tmas
Christmas cake
225g currants 225g sultanas 125g cranberries 1/2 C port (can substitute with rum or whiskey) 1/2 C pure orange juice (2 oranges) 2t lemon rind (1 lemon) 1t orange rind (1 orange) 225g butter 225g soft brown sugar 225g plain flour 1/2 t baking powder 1/2 t mixed spice 1/2 t cinnamon 125g finely chopped almonds 25g ground almonds 4 eggs (medium size) 1/2 t vanilla bean essence 1/4 t almond essence
– Place the currants, sultanas, cranberries, port, orange juice, orange rind, lemon rind in a bowl and marinate for 48 hours. Then add the vanilla and almond essence. – Prepare cake tin, butter and flour tin, then add three layers of baking paper inside, one on top of the other, in a criss-cross fashion. – Cream the butter and sugar until light and fluffy in appearance. – Sift together the flour, baking powder, mixed spice and cinnamon. – Mix together the chopped almonds and ground almonds. – Whisk together two eggs in a bowl, and another two eggs in a bowl set aside. – When butter and sugar is fluffy, slowly add the first two eggs, one by one,
– –
– –
making sure it doesn’t curdle, then add the other two eggs, one by one, if it curdles add a small amount of the flour mix. Blend together the almond and flour mixtures. Into the mixing bowl add the fruit mixture and the flour/almond mixture and blend well, with a soft spatula or wooden spoon. Place the mixture into the prepared cake tin. Bake at 150°C, until thoroughly cooked through, and skewer comes out clean (takes 2-3 hours). This cake can be made at three weeks before Christmas, as it improves with keeping. RECIPE AND PHOTO BY JANE LOGIE
32 | YOU Magazine
Following a ‘tumultuous’ November of heavy rain, gale winds, frosts, high temperatures and scary earthquakes in some parts of the country, hopefully, December will bring a more settled summer month in the garden. In the veggie garden, try to avoid crops maturing at the same time and in the early January period when many of us are away on holiday. As soil begins to dry, plan your irrigation programme that will encourage strong plant growth, while avoiding wasting water, and don’t forget to mulch! Hopefully early planted potatoes can be harvested for Christmas Day. Remember to mound up around plants as they mature. The first beans planted should also now be ready for harvesting. With tomato plants, continue to remove lateral growth until the plants have reached around one metre. This is especially important with varieties like sweet 100 which are vigorous growers. This is probably the prime month for harvesting strawberries in home gardens. Cover plants with bird netting to avoid sharing the crops with feathered friends. Place pea straw or crushed bark around
Calmer times ahead plants to provide a clean bed for ripening strawberries and keep a close watch for botrytis (grey mould). If spotted, remove fruit or leaves immediately. To help the prevention of pathogens such as grey mould, apply Daltons Bio Fungicide granules or powder. If looked after well, you should be picking strawberries well into January. Early stone fruit will start to ripen toward the end of December with some fruit trees needing a little fruit thinning and removal of some new growth to help promote heavy cropping. Newly planted fruit trees require regular watering to help promote strong vigorous growth. All fruit trees should be mulched to reduce water loss as soils begin to dry. Boysenberries, black currants, gooseberries, and raspberries should be ready for harvesting by mid-December. These plants will also be developing new canes that should be tied down or removed when there are too many. It is important to continue ‘dead-heading’ roses (removal of finished flowers). This will encourage continuous flowering. Side dressings of Daltons Premium Rose
Fertiliser should be applied at regular intervals to help maintain strong healthy growth. Some summer pruning may be necessary, especially with some varieties where growth is excessive and can lead to wind damage. Check your rose bushes regularly for outbreaks of blackspot and rust,and instigate a regular spraying programme to control these diseases. Lawns will be drying out and require some irrigation to maintain full health . Avoid mowing lawns too low over the summer months and avoid applying lawn fertiliser during this time. Where bare patches may develop, they should be re-sown in the cooler autumn months. Remember achieving and maintaining a near-perfect lawn is a very difficult and often expensive task. As most herbs grow very rapidly given warmer summer conditions, many herbs should now be ready for harvesting. When not using herbs, it is still recommended to clip plants to stimulate fresh young growth. For more gardening advice visit: www.daltons.co.nz/home-gardening
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FREE
Daltons Premium Flower Pack
Growing flowers adds colour, beauty and fragrance to your garden. There are many varieties available from your local garden centre including perennials, annuals and biennials in different colours, shapes and sizes and to grow in traditional gardens, or in pots and containers to brighten up decks or courtyards. We have a Daltons Premium Flower pack valued at $80 and it has everything you need to get your flowers blooming. The pack contains 2 x Daltons Premium Flower bed mix (40 litre) and 1 x Daltons Premium Potting mix (15 litre), 1 x Daltons Premium Rose and Flower Fertiliser. PLUS you’ll receive a pair of comfortable, versatile Red Back garden gloves from Omni Products www.omniproducts.co.nz.
Repelling butterflies
Be in to win Email goodies@theguardian.co.nz with Daltons Premium Flower Pack in the subject heading, or write to Premium Flower Pack giveaway, Box 77, Ashburton.
Trish Heney is this month’s winner with the following question: Could you tell me if there are any flowers or plants I could put in my veggie garden that would help to repel white butterflies, please? I’ve seen marigolds in veggie plots before; could you tell me if there is a purpose to this? Unfortunately, there are no flowers or plants that will completely repel the white butterfly. However, plants that have a strong scent will, to a certain extent, discourage the white butterfly. Some herbs that you may wish to grow in your veggie garden that have a particularly strong smell are basil, sage, thyme, borage, rosemary, and hyssop. Marigolds are commonly grown by organic gardeners to help defend their plants from the white butterfly. Marigolds are often referred to as the workhorse of pest deterrents. As the white butterfly is particularly attracted to cabbage plants, you may wish to not grow them for a season or two and monitor if there is a significant difference in the white butterfly population. For more advice, read How to Grow Vegetables Guide at www.daltons.co.nz/home-gardening/how-to-guides.
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 January 6, 2017.
For more information on Daltons products visit www.daltons.co.nz
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.
34 | YOU Magazine
YOUR FOOD GUIDE in Ashburton Dunsandel Country Cafe & Bar
With the recent change of ownership has come many improvements. It’s been gutted and modernised to include a welcoming Café and Restaurant with a country charm, and a pleasant shaded outdoor area to dine in on the long summer nights. Locals Karen and Kieran took on the premises back in March 2016 and it is very much a family run business, and it’s clear that they enjoy what they do. Bar meals are available daily from midday and they also offer a choice of cabinet food to light snacks and platters to a full menu in the evening. Evening menu includes a 300g steak, pork belly and the Dunsandel Deluxe, angus beef topped with bacon, eggs, cheese and onion rings. Check out Facebook for the full menu.
DUNSANDEL COUNTRY CAFE & BAR
THE BROWN PUB
Conveniently located on the main road of Dunsandel is the newly refurbished Dunsandel Tavern. Cafe by day restaurant by night, there is something for everyone from 8.30am til late. Whether it’s coffee and cake or a hearty country meal you won’t be disappointed. With a family friendly atmosphere we look forward to seeing you soon. Bookings are recommended.
The Brown Restaurant & Fireside Bar offers more than one would expect from your standard pub fare with classic country favourites and a range of tasty mains dishes to suit all tastes. Extensive restaurant quality takeaway menu. Kids 10 and under eat for free in our family friendly spaces. (T & C apply) Fantastic new outdoor space available to hire.
Open daily from 8.30am Main South Road, Dunsandel Phone 03 325 4007 facebook.com/ DunsandelCountryCafeandBar
THE LAKE HOUSE
RAILWAY TAVERN
Fun at The Lake House at Lake Hood. Enjoy a coffee and cake, a cool beverage on the deck with one of our platters or stay and enjoy a full dining experience over lunch or dinner. You can even pull up to our dock on your boat from the lake and enjoy our hospitality. Excellent kids menu. Open 7 days.
The Railway Tavern has charm, It’s not often you come across a family run pub with such a relaxing atmosphere, providing traditional pub fare. There’s pool tables and gaming machines and a beautiful garden bar to chill out in.
Open
Mon - Fri 10am - til late Sat - Sun 9am - til late
Lake Hood Drive, Lake Hood Phone 302 6064 or book online at www.lakehouselakehood.co.nz
Open:
Mon 3pm - Close Tues – Sat 11am – Close Sun 3.30pm – 9.30pm
124 Railway Terrace West Rakaia Phone 03 302 7005
Open:
7 days for lunch and dinner
Cnr Main Street & Forest Drive, Methven, Mt Hutt Village Phone 03 302 8045 www.brownpub.co.nz
THE BLUE PUB Extensive all day menu plus a selection of tasty mains and house made desserts for relaxed evening dining. Also offering Samuels Summit Venue for your next corporate function or Christmas party. Regular live music in the main bar if you chose to make a night of it. Above all else, we aim to please. Open: 7 days for lunch and dinner 2 Barkers Rd, Methven, Mt Hutt Village Phone 03 302 8046 www.thebluepub.com
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OUT AND ABOUT @ The Somerset Grocer Ashburton went festive at the Somerset Grocer recently when crowds turned up to sip and nibble a large range of foods and drinks to give extra pizazz to Christmas gatherings. PHOTOS JAMIE ADAIR
Above – Carol Johns (left) and Vicky Smith. Below – Jenna White.
Above – Peter Vandetti. Below – Nicola Winestone (left) and Deirdre Moses.
Above (from left) – Jayde Inwood, Tarryn Aberhart and Andrea Hodzelmans.
Above – Rosemary Case. Below – Renee Haliday (left) and Katie Norman.
Above – Matthew Harvey and Emma Haliday.