Southern Attitude

Have just read your first issue of Southern Attitude. It is a real credit to you and full of interesting things. Having shifted from Palmerston in 1962 I still enjoy catching glimpses of people I knew then and through your paper that is going to continue.Tricia McNight, Poolburn

CONGRATULATIONS!!! What an excellent little paper you have sent into our letterboxes, I enjoyed it from cover to cover as did the girls. Lots of relevant stories, photos and information. Well done and keep up the hard work.Maria Collins, Palmerston

I have just finished reading your new magazine and am impressed with its interesting local content and the quality of the print and colour. Keep up the good work.Grahame and Liz Jones, Oturehua

Contents

Cover storyThe Maniototo: One big team 4CommunityKaren and her girls feature in food show 5Taking the classroom outdoors 6An award-winning brigade 7HArD CAseHazel Bisset 8ProFiLeKieren’s Transport 9FAmiLySouthern mum 10

sunDAy DriveCoasting it 11HomeThe value of keeping it local 12GArDeninGSpringtime at Blueskin Nurseries 13ArtThe magic of pottery 14CuisineVisit “Little Italy” 15snAPPeDOut and about photos 16

Editor/Publisher: Alice Winmill

Contributors:Jane GreerLynnaire JohnstonMaria BartaPeter GregoryVicki MurrayLynnore Templeton

Proof readers:Caroline MartinLynnaire Johnston

Editor’s letterFELLOWSHIP, camaraderie and community spirit, it’s the stuff small towns are made of. It’s what gets people volunteering their time to community groups, fire brigades and committees. It gets ideas off the ground and turns them into tangible buildings. And it’s the loyal and devoted force that gets behind local sporting teams, fuelling the players’ enthusiasm and being right there behind them as they celebrate their victories – not just on the playing fields, but off them too.This, our second issue of SouthernAttitude, pays tribute to the unsung heroes and heroines who make this region such a wonderful place to live. We are proud of them and we celebrate their southern spirit.

–– ––Some people say New Zealanders can suffer a bad case of tall poppy

syndrome every now and then. This certainly hasn’t been the case for us here at Southern Attitude.We had an extra spring in our step following the launch of the September issue and enjoyed receiving the lovely emails and

phone calls that came through. People are keen to see something fresh in the area and SouthernAttitude was a welcome newbie in their letter box.Cheers to all who wrote in. A selection has been printed below. Please continue to send your feedback and story ideas. We love hearing from you.

Alice WinmillEditor/Publisher

116 16

Contact us:Editorial and Advertising enquiries

Alice WinmillP: 03 482 1163C: 027 220 2105E: [email protected]

Maniototo/Central Otago:Jane GreerP: 03 444 9393C: 021 1318 774E: [email protected]

Opinions expressed or information given in this publication are not necessarily those of Winmill Media. Southern Attitude (ISSN 1179-8890) is subject to copyright in its entirety. The contents may not be reproduced in any form, either in whole or in part, without permission of the publisher. Advertising terms and conditions can be viewed at southernattitude.co.nz.

Welcome Jane GreerJane Greer is a true blue Maniototo local. She

was born in Ranfurly and raised in the Maniototo. Jane volunteers her time to a number of committees and she’s the talented photographer you will see at many an event around the region.

Southern Attitude is thrilled to welcome Jane to the team. She’s not only contributing stories and photos, but is also working in an advertising sales capacity for the Maniototo and Central Otago areas.

Your feedback

The above three letters have each won two bottles of Pick & Shovel Central Otago Pinot Noir. Thanks to everyone who wrote in.

Check out the online edition:

www.southernattitude.co.nz

QuiCk FACts:

CiRCuLAtiON: 5,000 copiesDistRiButiON: Free to homes in East Otago, Maniototo and Strath Taieri. Outlets in Dunedin and North Otago and AlexandraFREQuENCY: MonthlyPuBLishED BY:

2 i

Name: Ewan Cameron

Age: I feel 25 but I’m not (he’s 36)

Grew up in: Waikouaiti

Lives: Edinburgh, Scotland

Occupation: Senior investment manager (Lloyds Banking Group).

Marital status: Living with partner.

What high school did you attend? EastOtago High School and Otago Boys High School.

What have you been doing since you left school? Getting away with all sorts of mischief ... Most of the time! Other than that, some study, travel, work and keeping myself well hydrated.

As someone from the younger generation, do you think you have it easier or harder getting ahead in life than the generations before you? I can’t really speak for my parent’s generation. I suspect there are always barriers in the way regardless. It’s true in this ‘technological age’ there are perhaps more accessible avenues i.e. internet, global travel, emerging economies but as most of your readers will

know, there’s no substitute for hard work, regardless of generation.

What’s your fondest memory growing up in this area of Otago? Well, I spent more or less 27 years there so there are quite a few but the things that stand out the most I guess are really simple things like camping out with my mates, diving for paua at Red Sand Beach and setting the record for the fastest milk delivery round Waikouaiti residents have ever seen.

Do you have any advice for the young people of this area? Enjoy the rural lifestyle as much as possible, plenty of time for an urban shift later – if that’s what you want. Be as active as possible and above all, don’t take yourself too seriously!

I 3

Where arethey now ...

Quick 5 Questions

Adrian Bardrick (aka “Min”)of Clarks Junction Hotel, Clarks Junction

1. Outside of work I am usually ... Playing golf.

2. One thing I can’t go without ... Probably, out here, a car.

3. To me, springtime means ... Lambs and a new start.

4. My ultimate holiday would be ... A cruise around the islands. We have done it once and I wouldn’t mind doing it again.

5. Words of Wisdom ... Take time for relaxation.

what’s on this month:

October 7, Golden Fleece Tavern, Waikouaiti: Golden

Fleece Speedshear, Starts 7pm. Join in the fun and watch our locals go up

against some of NZ’s top shearers.

October 8, Ranfurly Town Hall: Introducing the new

Ranfurly Frontier Lager and Ranfurly Station Pale Ale – an exciting tribute to the

town of Ranfurly.

October 20, Kissing Gate Cafe: Middlemarch Branch Rural

Women NZ present Beef + Lamb cooking demonstration. Enjoy a complimentary glass of wine and

nibbles and get some great tips and recipes from Palms Restaurant chef Logan McPherson. Tickets $15

RWNZ members or $25 for non members.

October 22-24, Community Art Centre, Ranfurly: Clay

Art Exhibition. If you’re planning a weekend to

the Maniototo this Labour weekend, check out this

group’s unique collection of clay art.

October 17, Palmerston: Kelly’s Canter - get your fitness gears on and take part in this fantastic annual event. Run

up Puketapu and back down again. Registration ($5) at the railway station 1pm, race starts at 2pm. Any questions phone

James Chisholm 03 4651 282.

October 22-24, Waikouaiti: Waikouaiti School 150th Reunion. Mix and mingle with your old school peers and enjoy the organised events. Register

online at www.waikouaiti.school.nz or phone 03 4657 225

Have just read your first issue of Southern Attitude. It is a real credit to you and full of interesting things. Having shifted from Palmerston in 1962 I still enjoy catching glimpses of people I knew then and through your paper that is going to continue.Tricia McNight, Poolburn

CONGRATULATIONS!!! What an excellent little paper you have sent into our letterboxes, I enjoyed it from cover to cover as did the girls. Lots of relevant stories, photos and information. Well done and keep up the hard work.Maria Collins, Palmerston

I have just finished reading your new magazine and am impressed with its interesting local content and the quality of the print and colour. Keep up the good work.Grahame and Liz Jones, Oturehua

Contents

Cover storyThe Maniototo: One big team 4CommunityKaren and her girls feature in food show 5Taking the classroom outdoors 6An award-winning brigade 7HArD CAseHazel Bisset 8ProFiLeKieren’s Transport 9FAmiLySouthern mum 10

sunDAy DriveCoasting it 11HomeThe value of keeping it local 12GArDeninGSpringtime at Blueskin Nurseries 13ArtThe magic of pottery 14CuisineVisit “Little Italy” 15snAPPeDOut and about photos 16

Editor/Publisher: Alice Winmill

Contributors:Jane GreerLynnaire JohnstonMaria BartaPeter GregoryVicki MurrayLynnore Templeton

Proof readers:Caroline MartinLynnaire Johnston

Editor’s letterFELLOWSHIP, camaraderie and community spirit, it’s the stuff small towns are made of. It’s what gets people volunteering their time to community groups, fire brigades and committees. It gets ideas off the ground and turns them into tangible buildings. And it’s the loyal and devoted force that gets behind local sporting teams, fuelling the players’ enthusiasm and being right there behind them as they celebrate their victories – not just on the playing fields, but off them too.This, our second issue of SouthernAttitude, pays tribute to the unsung heroes and heroines who make this region such a wonderful place to live. We are proud of them and we celebrate their southern spirit.

–– ––Some people say New Zealanders can suffer a bad case of tall poppy

syndrome every now and then. This certainly hasn’t been the case for us here at Southern Attitude.We had an extra spring in our step following the launch of the September issue and enjoyed receiving the lovely emails and

phone calls that came through. People are keen to see something fresh in the area and SouthernAttitude was a welcome newbie in their letter box.Cheers to all who wrote in. A selection has been printed below. Please continue to send your feedback and story ideas. We love hearing from you.

Alice WinmillEditor/Publisher

116 16

Contact us:Editorial and Advertising enquiries

Alice WinmillP: 03 482 1163C: 027 220 2105E: [email protected]

Maniototo/Central Otago:Jane GreerP: 03 444 9393C: 021 1318 774E: [email protected]

Opinions expressed or information given in this publication are not necessarily those of Winmill Media. Southern Attitude (ISSN 1179-8890) is subject to copyright in its entirety. The contents may not be reproduced in any form, either in whole or in part, without permission of the publisher. Advertising terms and conditions can be viewed at southernattitude.co.nz.

Welcome Jane GreerJane Greer is a true blue Maniototo local. She

was born in Ranfurly and raised in the Maniototo. Jane volunteers her time to a number of committees and she’s the talented photographer you will see at many an event around the region.

Southern Attitude is thrilled to welcome Jane to the team. She’s not only contributing stories and photos, but is also working in an advertising sales capacity for the Maniototo and Central Otago areas.

Your feedback

The above three letters have each won two bottles of Pick & Shovel Central Otago Pinot Noir. Thanks to everyone who wrote in.

Check out the online edition:

www.southernattitude.co.nz

QuiCk FACts:

CiRCuLAtiON: 5,000 copiesDistRiButiON: Free to homes in East Otago, Maniototo and Strath Taieri. Outlets in Dunedin and North Otago and AlexandraFREQuENCY: MonthlyPuBLishED BY:

2 i

Name: Ewan Cameron

Age: I feel 25 but I’m not (he’s 36)

Grew up in: Waikouaiti

Lives: Edinburgh, Scotland

Occupation: Senior investment manager (Lloyds Banking Group).

Marital status: Living with partner.

What high school did you attend? EastOtago High School and Otago Boys High School.

What have you been doing since you left school? Getting away with all sorts of mischief ... Most of the time! Other than that, some study, travel, work and keeping myself well hydrated.

As someone from the younger generation, do you think you have it easier or harder getting ahead in life than the generations before you? I can’t really speak for my parent’s generation. I suspect there are always barriers in the way regardless. It’s true in this ‘technological age’ there are perhaps more accessible avenues i.e. internet, global travel, emerging economies but as most of your readers will

know, there’s no substitute for hard work, regardless of generation.

What’s your fondest memory growing up in this area of Otago? Well, I spent more or less 27 years there so there are quite a few but the things that stand out the most I guess are really simple things like camping out with my mates, diving for paua at Red Sand Beach and setting the record for the fastest milk delivery round Waikouaiti residents have ever seen.

Do you have any advice for the young people of this area? Enjoy the rural lifestyle as much as possible, plenty of time for an urban shift later – if that’s what you want. Be as active as possible and above all, don’t take yourself too seriously!

I 3

Where arethey now ...

Quick 5 Questions

Adrian Bardrick (aka “Min”)of Clarks Junction Hotel, Clarks Junction

1. Outside of work I am usually ... Playing golf.

2. One thing I can’t go without ... Probably, out here, a car.

3. To me, springtime means ... Lambs and a new start.

4. My ultimate holiday would be ... A cruise around the islands. We have done it once and I wouldn’t mind doing it again.

5. Words of Wisdom ... Take time for relaxation.

what’s on this month:

October 7, Golden Fleece Tavern, Waikouaiti: Golden

Fleece Speedshear, Starts 7pm. Join in the fun and watch our locals go up

against some of NZ’s top shearers.

October 8, Ranfurly Town Hall: Introducing the new

Ranfurly Frontier Lager and Ranfurly Station Pale Ale – an exciting tribute to the

town of Ranfurly.

October 20, Kissing Gate Cafe: Middlemarch Branch Rural

Women NZ present Beef + Lamb cooking demonstration. Enjoy a complimentary glass of wine and

nibbles and get some great tips and recipes from Palms Restaurant chef Logan McPherson. Tickets $15

RWNZ members or $25 for non members.

October 22-24, Community Art Centre, Ranfurly: Clay

Art Exhibition. If you’re planning a weekend to

the Maniototo this Labour weekend, check out this

group’s unique collection of clay art.

October 17, Palmerston: Kelly’s Canter - get your fitness gears on and take part in this fantastic annual event. Run

up Puketapu and back down again. Registration ($5) at the railway station 1pm, race starts at 2pm. Any questions phone

James Chisholm 03 4651 282.

October 22-24, Waikouaiti: Waikouaiti School 150th Reunion. Mix and mingle with your old school peers and enjoy the organised events. Register

online at www.waikouaiti.school.nz or phone 03 4657 225

cover story

4 I

Tap in www.maniototorugby.com and you won’t just discover updates about a team of high calibre sportsmen who managed to take out the Central Otago premiership this 2010 season. You will also find a website rich with photos, videos and stories archiving not just sports matters but also the arrival of new babies, weddings and other major milestones in the lives of those proud to be affiliated with the club.

Maniototo Rugby Club president paulDougherty says it is the positive team culture and devoted support of the community that helped the team win the premiership this year.

He says: “Since the Ranfurly and Gimmerburn clubs amalgamated about 10 years ago, the team has enjoyed good success as a Maniototo side. We have played in a few finals now and the team seems to have a good momentum going.

“it’s great how the whole community gets right in behind us, travelling to our games and what not.”

Paul’s mother, Carol, is the person behind the comprehensive website. “Mum is pretty mad keen on the game. She’s the one to talk to about anything to do with Maniototo rugby.”

Carol says: “i guess being a mother of four boys who are all very much into their rugby, I couldn’t help but get involved in

a club which I love. I find the website is well-read by the young ones overseas doing their OE and keen to read stories about home.

“We have a very fertile team,” she laughs. “There are babies everywhere in the Maniototo so there’s always a new photo to share. and the album of local weddings, well that’s just because I am a mum and i love sharing such lovely news.”

One big team

Ross Graham, Matthew Scott and Willy Clouston. Ryan Dowling with the ball, supported by Paul Dougherty, playing Arrowtown.

Proud new Dad, Quinton Smith, with baby Amelia Paige.

Chips and fizzy is what Saturday rugby is all about.Photos: Supplied

Some of the many new faces popping up on the Maniototo side.

Project Maniototo ProgressBy Amie Pont

Congratulationsto Alice and team on the creation of SouthernAttitude and for the opportunity to bring readers this monthly column.

As the Maniototo prepares for the busy events season, Project Maniototo is encourageseveryone to check out our online event calendars: www.maniototo.co.nz. Why not plan your trip to the Maniototo in October around the Burn 729am Maniototo Markets, the Naseby Car Show, our Young Farmers Ball, a local clay art exhibition or the New Zealand vs. Australia Curling Test Series?

Last month Independent Liquor began consultation with community members then presented an exciting proposal

to a working group within Maniototo Promotions.

So, this month is the international launch of Ranfurly Frontier Lager and Ranfurly Station Pale Ale.

These two beverages will enter the market amongst nationwide television and global online campaigns as well as strong

point of sale promotions. The timing of this beer

launch couldn’t have been better.

We’ve just completed our tourism strategy and one of our key priorities is to build awareness of Ranfurly as a tourism destination.

The scale and scope of this beer launch will definitely go a long way to assisting us in us in achieving this goal.

Until next time...

I 5

community

Events aplenty this October

Amie Pont

TheY dIdN’T have to put on make-up or brush their feathers, but the hens at eastOtago’s Glenpark Free Range farm experienced a day in front of the cameras recently when destination Television paid a visit as part of the filming for this season’s New Zealand on a Plate television series.

The programme features 11 of New Zealand’s top chefs sourcing and preparing local food from all around New Zealand. Chef Matt Bouterey uses Woodland free range eggs as the star attraction in a nicoise salad, teamed up with tempura cockles, then followed by an upside-down caramelised apple and lemon thyme sour cream cake.

Glenpark farm manager Karen Kelly says it’s an exciting wait to see the show air on national television and Air New Zealand inbound flights. “As far as branding goes, it’s great coverage for Woodland and it really puts east Otago on the map as a leading free range egg producer.”

Karen refers to the hens at the Glenpark farm as her “girls”.

She says: “They all have their own unique

personalities. We have 47,000 free range hens here and each flock is different.

“Most of the staff here will have a pet hen or two; they are the ones that will follow you around and cluck away. There’s a hen that will come out by the fence during smoko time and chat away to us every day.

“The hens really enjoy being outside. They always have their heads down, scratching and foraging away. They love dust bathing under the trees. They have favourite spots and if someone thinks someone else has got a better spot, they will try and claim it for themselves. You certainly can spend a lot of time watching them. It’s very entertaining.”

As for enjoying the odd egg or two herself, Karen says she loves them. “I’m keen to cook some of the dishes they demonstrate in the series; we’re always looking for new ways to enjoy them.

Screening of New Zealand on a Plant beginsthis month (TVOne, Saturdays, 5.30pm) and the Woodland free range segment will screen december 11.

Karen’s girls feature in food show

Glenpark Free Range Farm manager Karen Kelly and her hens are set to feature in this season’s New Zealand on a Plate food show.

Smart thinking brings visitors curlingIF he wasn’t the development officer

at Maniototo’s International Curling rink, Nelson ede would have made a very good public relations consultant; he has his finger on the pulse and a proactive approach to media coverage. he’s an ideas man; his job is to think outside the square and come up with events and promotions in an effort to get people coming to the Maniototo and throwing stones – curling stones that is.

And it’s working. The curling complex in Naseby turned over as much in March this year as it did for the first season it was open in 2005.

The building of the complex got the nod

from the World Curling Federation. It chose the Naseby location over dunedin and Auckland alternatives. Manager Sam Inder says: “This complex was built with volunteer labour and was run at the beginning by volunteers. We now have a paid staff of five and we will possibly need more as we head into the busy rail trail season. It’s a real sentiment to the Maniototo community who saw potential in this complex and worked hard to make it happen.

“We are fairly busy all year round with national and international competitions, school groups, corporate functions and other social occasions like hen parties

and stag dos. It’s a great social game. One particular promotion we have found quite successful is the ‘Address to the haggis’,where people come and have a curl, enjoy a roast dinner and then we put on a traditional haggis ceremony complete with bagpipes and a wee dram of single malt whisky.”

Nelson adds: “It’s a matter of ‘watch this space’ for the curling complex as more and more people find out we’re here and realise it’s a game for everyone, whether they are able-bodied or not. From five-year-olds to elderly people, we see all sorts giving it a go and all of them with a smile on their face.”

Ideas men: Manager Sam Inder and development officer Nelson Ede are positive about the future of the Maniototo International curling rink.

cover story

4 I

Tap in www.maniototorugby.com and you won’t just discover updates about a team of high calibre sportsmen who managed to take out the Central Otago premiership this 2010 season. You will also find a website rich with photos, videos and stories archiving not just sports matters but also the arrival of new babies, weddings and other major milestones in the lives of those proud to be affiliated with the club.

Maniototo Rugby Club president paulDougherty says it is the positive team culture and devoted support of the community that helped the team win the premiership this year.

He says: “Since the Ranfurly and Gimmerburn clubs amalgamated about 10 years ago, the team has enjoyed good success as a Maniototo side. We have played in a few finals now and the team seems to have a good momentum going.

“it’s great how the whole community gets right in behind us, travelling to our games and what not.”

Paul’s mother, Carol, is the person behind the comprehensive website. “Mum is pretty mad keen on the game. She’s the one to talk to about anything to do with Maniototo rugby.”

Carol says: “i guess being a mother of four boys who are all very much into their rugby, I couldn’t help but get involved in

a club which I love. I find the website is well-read by the young ones overseas doing their OE and keen to read stories about home.

“We have a very fertile team,” she laughs. “There are babies everywhere in the Maniototo so there’s always a new photo to share. and the album of local weddings, well that’s just because I am a mum and i love sharing such lovely news.”

One big team

Ross Graham, Matthew Scott and Willy Clouston. Ryan Dowling with the ball, supported by Paul Dougherty, playing Arrowtown.

Proud new Dad, Quinton Smith, with baby Amelia Paige.

Chips and fizzy is what Saturday rugby is all about.Photos: Supplied

Some of the many new faces popping up on the Maniototo side.

Project Maniototo ProgressBy Amie Pont

Congratulationsto Alice and team on the creation of SouthernAttitude and for the opportunity to bring readers this monthly column.

As the Maniototo prepares for the busy events season, Project Maniototo is encourageseveryone to check out our online event calendars: www.maniototo.co.nz. Why not plan your trip to the Maniototo in October around the Burn 729am Maniototo Markets, the Naseby Car Show, our Young Farmers Ball, a local clay art exhibition or the New Zealand vs. Australia Curling Test Series?

Last month Independent Liquor began consultation with community members then presented an exciting proposal

to a working group within Maniototo Promotions.

So, this month is the international launch of Ranfurly Frontier Lager and Ranfurly Station Pale Ale.

These two beverages will enter the market amongst nationwide television and global online campaigns as well as strong

point of sale promotions. The timing of this beer

launch couldn’t have been better.

We’ve just completed our tourism strategy and one of our key priorities is to build awareness of Ranfurly as a tourism destination.

The scale and scope of this beer launch will definitely go a long way to assisting us in us in achieving this goal.

Until next time...

I 5

community

Events aplenty this October

Amie Pont

TheY dIdN’T have to put on make-up or brush their feathers, but the hens at eastOtago’s Glenpark Free Range farm experienced a day in front of the cameras recently when destination Television paid a visit as part of the filming for this season’s New Zealand on a Plate television series.

The programme features 11 of New Zealand’s top chefs sourcing and preparing local food from all around New Zealand. Chef Matt Bouterey uses Woodland free range eggs as the star attraction in a nicoise salad, teamed up with tempura cockles, then followed by an upside-down caramelised apple and lemon thyme sour cream cake.

Glenpark farm manager Karen Kelly says it’s an exciting wait to see the show air on national television and Air New Zealand inbound flights. “As far as branding goes, it’s great coverage for Woodland and it really puts east Otago on the map as a leading free range egg producer.”

Karen refers to the hens at the Glenpark farm as her “girls”.

She says: “They all have their own unique

personalities. We have 47,000 free range hens here and each flock is different.

“Most of the staff here will have a pet hen or two; they are the ones that will follow you around and cluck away. There’s a hen that will come out by the fence during smoko time and chat away to us every day.

“The hens really enjoy being outside. They always have their heads down, scratching and foraging away. They love dust bathing under the trees. They have favourite spots and if someone thinks someone else has got a better spot, they will try and claim it for themselves. You certainly can spend a lot of time watching them. It’s very entertaining.”

As for enjoying the odd egg or two herself, Karen says she loves them. “I’m keen to cook some of the dishes they demonstrate in the series; we’re always looking for new ways to enjoy them.

Screening of New Zealand on a Plant beginsthis month (TVOne, Saturdays, 5.30pm) and the Woodland free range segment will screen december 11.

Karen’s girls feature in food show

Glenpark Free Range Farm manager Karen Kelly and her hens are set to feature in this season’s New Zealand on a Plate food show.

Smart thinking brings visitors curlingIF he wasn’t the development officer

at Maniototo’s International Curling rink, Nelson ede would have made a very good public relations consultant; he has his finger on the pulse and a proactive approach to media coverage. he’s an ideas man; his job is to think outside the square and come up with events and promotions in an effort to get people coming to the Maniototo and throwing stones – curling stones that is.

And it’s working. The curling complex in Naseby turned over as much in March this year as it did for the first season it was open in 2005.

The building of the complex got the nod

from the World Curling Federation. It chose the Naseby location over dunedin and Auckland alternatives. Manager Sam Inder says: “This complex was built with volunteer labour and was run at the beginning by volunteers. We now have a paid staff of five and we will possibly need more as we head into the busy rail trail season. It’s a real sentiment to the Maniototo community who saw potential in this complex and worked hard to make it happen.

“We are fairly busy all year round with national and international competitions, school groups, corporate functions and other social occasions like hen parties

and stag dos. It’s a great social game. One particular promotion we have found quite successful is the ‘Address to the haggis’,where people come and have a curl, enjoy a roast dinner and then we put on a traditional haggis ceremony complete with bagpipes and a wee dram of single malt whisky.”

Nelson adds: “It’s a matter of ‘watch this space’ for the curling complex as more and more people find out we’re here and realise it’s a game for everyone, whether they are able-bodied or not. From five-year-olds to elderly people, we see all sorts giving it a go and all of them with a smile on their face.”

Ideas men: Manager Sam Inder and development officer Nelson Ede are positive about the future of the Maniototo International curling rink.

community

6 I

Taking the classroom outdoorsBy Lynnaire Johnston

The smiles on the kids’ faces say it all. They love being outdoors on a sunny day, digging weeds, planting vegetables and admiring the fruits of their hard work.

These kids are not only picking up valuable practical gardening skills, says their teacher, Trish Kortch, but learning about compromise and co-operation, planning and patience, and determination and discipline. And if the gods don’t smile kindly, they’ll also learn about loss – but we’ll be optimistic and hope for sunny days, gentle rain and no late frosts.

The 65 children at Warrington schoolin Blueskin Bay are among those from three area schools – the others are Waitati and Purakanui – who are benefiting from a Lotteries Commission grant, organised by the Blueskin Resilient Communities Trust and administered by the Waitati edibleGardeners group, a volunteer group growing food locally. Among other things, the money is enabling the three schools to receive expert help with their gardens.

That help is being provided by local resident and food gardening specialist Jenny haydon. she has visited each school to determine what kind of help they need and then put in place plans to make it happen.

At Waitati school Jenny is planning a series of mini-workshops on different aspects of vegetable growing. Across the bay at Warrington she has prepared a planting plan for each of the school’s six plots. The object is to find vegetables the children will enjoy eating – or at least won’t turn their noses up at – that don’t all mature at once or during the

school holidays.Trish says that with their harvest, her

pupils have had great fun using herbs in scones and making cauliflower soup, among other dishes.

Planning is currently under way for crops that will grace the table on Christmas Day. Alongside these will grow companion plants which, it is hoped, will keep bugs to a minimum and help plants thrive.

Jenny is fast gaining the nickname

‘ms Fixit’. so far she has sourced free compost and organised cheap deals with local suppliers for essential garden supplies. she’s also keen to organise a competition between the three schools to see who can grow the largest spuds, among other things.

As with any community project, this one relies on plenty of volunteer input. And while the grant money will achieve a great deal, community support will make it even more effective.

Strath Taieri’s kids have got talent

The sTrATh Taieri school has 56 pupils and about 34 played hockey this season. Add on another three from macraes school and one from lees stream school, and of these 38 players, seven have made it into Otago representative squads. For anyone handy at maths that’s an admirable 18 per cent of the players.

The strath Taieri, it seems, is the home turf of many quality hockey players – both now and in the past – who have made it into representative squads.

mini sticks coach Glenda Paul says the fact that hockey is the only children’s sports team to be based in middlemarch is the most likely reason for its popularity. “The kids are mad keen on the game and it shows in the success the teams have had in the 2010 season, and the proportion of rep players selected from the sides.

“The kids in this area are sports-minded and very keen to get stuck in to whatever they have a go at. While we do make sure it’s about having fun in the

game, a lot of our players have a competitive edge.

“The best thing about the hockey club here in strath Taieri is the support we get from the community and the parents; there was never a problem that couldn’t be fixed this season.”

hayden Gillespie (aged nine) came from lees stream school to play in the strath Taieri side, and was this year selected for the boys’ years five-to-six Otago development squad. he says he

got into hockey after his brother took up the game. “he said it was fun so i thought i would give it a go, too. i really enjoy it, it keeps me fit and I have made some new friends as well.”

With all this sporting talent coming out of the strath Taieri, Glenda says she won’t be

surprised to see at least one or two follow in the ranks of other players from strathTaieri and make national teams in the years to come.

(From left) Indy Perry, Florence Sorrel, Natasha Abbott and Gracie Lamphee working hard in their Warrington School garden. Photos: Lynnaire Johnston

Jenny Haydon (left) and Trish Kortch discuss plans for one of the Warrington School garden beds.

Hayden Gillespie

Photos: Lynnore Templeton

The sun begins to stick around longer, the sweet smell of freshly cut grass wafts through the backyard and that ice-cold lager tastes even better as you sit back enjoying the serenity of a spring evening.

Over the noise of the birds and the hum of neighbour’s lawnmower the fire siren begins to sound. The town’s volunteer fire brigade – men and women just like you – drop what they are doing and band together to help another local in need.

The Palmerston Volunteer Fire Brigade spent 3000 voluntary hours (including training nights and weekend training) helping others in the last 12 months, and it’s for this selflessness and generosity in giving of their time that has made the brigade the supreme winner at the TrustPower Waihemo Community Awards held in Palmerston recently.

The group which boasts 21 volunteers won the top award over 25 other local volunteer groups. TrustPower Community Relations Representative Melanie Tavendale says to pick a supreme winner was a tough decision. Along with a trophy and $1,500 prize money, the brigade has an opportunity to represent the district in the 2010 TrustPower national Community Awards being held in the north Island next year. The brigade has also been filmed by a TVNZ6 crew and will feature in a new series called Volunteer Power.

half an hour with this lively bunch of men and one woman is time enough to realise that the group has a strong sense of fellowship, a great sense of humour and above all else a commitment to being there for their community in times of need.

“We do it for the camaraderie and to give back to the community,” member shane Bungard says. “It’s just about helping people in general,” member Graham Robson adds.

Chief Fire Officer of the brigade Geoff Davis says the supreme award was completely unexpected as the brigade didn’t win its category award. “I was just getting on with enjoying the evening and had accepted that because we didn’t win the category award we were nominated for, that would be the end of it. I am totally blown away, we all are!

“We don’t join the fire brigade to be given these types of awards. We join for the personal development and to get out and make a difference to the community we live in. But to be acknowledged is certainly very humbling.”

The Palmerston Fire Brigade has a “good mix” of volunteers, Geoff says. The longest serving member, Alan Clearwater, has been with the brigade for 54 years and the newest member, Matt Jenkins, “six or eight months”. Caroline McKewen – the only female member – says she joined after Geoff approached her. Geoff says: “I knew she would make a good member of the brigade and I was right.”

We don’t join the fire brigade to be given these types of awards. We join for the personal development and to get out and make a difference to the community we live in.Geoff DavisPalmerston Chief Fire Officer

“”

I 7

communityCamaraderie, community makes an award-winning brigade

Like all brigades, some of the call-outs they attend make them witness to terrible and sad incidents, but there are also the lighter, almost comical incidents the group is happy to reminisce about.

Caroline says: “We helped shift a mob of donkeys near Goodwood when it flooded last year; that was quite funny.”

The brigade would like to thank the east Otago embroiderers Guild for nominating it for the award and

also TrustPower for acknowledging voluntary groups throughout new Zealand.

As for the $1,500 prize money, that’s going into a newly set-up bank account for now while the brigade decides how to put it to use.

Many would agree perhaps the brigade should treat itself to a tasty barbecue and a cold lager on a warm spring evening. Or perhaps as member Pat Chave suggested: “We could get a bigger TV!”

Comrades: The Palmerston Volunteer Fire Brigade won the supreme award at the TrustPower Waihemo Community Awards recently.

community

6 I

Taking the classroom outdoorsBy Lynnaire Johnston

The smiles on the kids’ faces say it all. They love being outdoors on a sunny day, digging weeds, planting vegetables and admiring the fruits of their hard work.

These kids are not only picking up valuable practical gardening skills, says their teacher, Trish Kortch, but learning about compromise and co-operation, planning and patience, and determination and discipline. And if the gods don’t smile kindly, they’ll also learn about loss – but we’ll be optimistic and hope for sunny days, gentle rain and no late frosts.

The 65 children at Warrington schoolin Blueskin Bay are among those from three area schools – the others are Waitati and Purakanui – who are benefiting from a Lotteries Commission grant, organised by the Blueskin Resilient Communities Trust and administered by the Waitati edibleGardeners group, a volunteer group growing food locally. Among other things, the money is enabling the three schools to receive expert help with their gardens.

That help is being provided by local resident and food gardening specialist Jenny haydon. she has visited each school to determine what kind of help they need and then put in place plans to make it happen.

At Waitati school Jenny is planning a series of mini-workshops on different aspects of vegetable growing. Across the bay at Warrington she has prepared a planting plan for each of the school’s six plots. The object is to find vegetables the children will enjoy eating – or at least won’t turn their noses up at – that don’t all mature at once or during the

school holidays.Trish says that with their harvest, her

pupils have had great fun using herbs in scones and making cauliflower soup, among other dishes.

Planning is currently under way for crops that will grace the table on Christmas Day. Alongside these will grow companion plants which, it is hoped, will keep bugs to a minimum and help plants thrive.

Jenny is fast gaining the nickname

‘ms Fixit’. so far she has sourced free compost and organised cheap deals with local suppliers for essential garden supplies. she’s also keen to organise a competition between the three schools to see who can grow the largest spuds, among other things.

As with any community project, this one relies on plenty of volunteer input. And while the grant money will achieve a great deal, community support will make it even more effective.

Strath Taieri’s kids have got talent

The sTrATh Taieri school has 56 pupils and about 34 played hockey this season. Add on another three from macraes school and one from lees stream school, and of these 38 players, seven have made it into Otago representative squads. For anyone handy at maths that’s an admirable 18 per cent of the players.

The strath Taieri, it seems, is the home turf of many quality hockey players – both now and in the past – who have made it into representative squads.

mini sticks coach Glenda Paul says the fact that hockey is the only children’s sports team to be based in middlemarch is the most likely reason for its popularity. “The kids are mad keen on the game and it shows in the success the teams have had in the 2010 season, and the proportion of rep players selected from the sides.

“The kids in this area are sports-minded and very keen to get stuck in to whatever they have a go at. While we do make sure it’s about having fun in the

game, a lot of our players have a competitive edge.

“The best thing about the hockey club here in strath Taieri is the support we get from the community and the parents; there was never a problem that couldn’t be fixed this season.”

hayden Gillespie (aged nine) came from lees stream school to play in the strath Taieri side, and was this year selected for the boys’ years five-to-six Otago development squad. he says he

got into hockey after his brother took up the game. “he said it was fun so i thought i would give it a go, too. i really enjoy it, it keeps me fit and I have made some new friends as well.”

With all this sporting talent coming out of the strath Taieri, Glenda says she won’t be

surprised to see at least one or two follow in the ranks of other players from strathTaieri and make national teams in the years to come.

(From left) Indy Perry, Florence Sorrel, Natasha Abbott and Gracie Lamphee working hard in their Warrington School garden. Photos: Lynnaire Johnston

Jenny Haydon (left) and Trish Kortch discuss plans for one of the Warrington School garden beds.

Hayden Gillespie

Photos: Lynnore Templeton

The sun begins to stick around longer, the sweet smell of freshly cut grass wafts through the backyard and that ice-cold lager tastes even better as you sit back enjoying the serenity of a spring evening.

Over the noise of the birds and the hum of neighbour’s lawnmower the fire siren begins to sound. The town’s volunteer fire brigade – men and women just like you – drop what they are doing and band together to help another local in need.

The Palmerston Volunteer Fire Brigade spent 3000 voluntary hours (including training nights and weekend training) helping others in the last 12 months, and it’s for this selflessness and generosity in giving of their time that has made the brigade the supreme winner at the TrustPower Waihemo Community Awards held in Palmerston recently.

The group which boasts 21 volunteers won the top award over 25 other local volunteer groups. TrustPower Community Relations Representative Melanie Tavendale says to pick a supreme winner was a tough decision. Along with a trophy and $1,500 prize money, the brigade has an opportunity to represent the district in the 2010 TrustPower national Community Awards being held in the north Island next year. The brigade has also been filmed by a TVNZ6 crew and will feature in a new series called Volunteer Power.

half an hour with this lively bunch of men and one woman is time enough to realise that the group has a strong sense of fellowship, a great sense of humour and above all else a commitment to being there for their community in times of need.

“We do it for the camaraderie and to give back to the community,” member shane Bungard says. “It’s just about helping people in general,” member Graham Robson adds.

Chief Fire Officer of the brigade Geoff Davis says the supreme award was completely unexpected as the brigade didn’t win its category award. “I was just getting on with enjoying the evening and had accepted that because we didn’t win the category award we were nominated for, that would be the end of it. I am totally blown away, we all are!

“We don’t join the fire brigade to be given these types of awards. We join for the personal development and to get out and make a difference to the community we live in. But to be acknowledged is certainly very humbling.”

The Palmerston Fire Brigade has a “good mix” of volunteers, Geoff says. The longest serving member, Alan Clearwater, has been with the brigade for 54 years and the newest member, Matt Jenkins, “six or eight months”. Caroline McKewen – the only female member – says she joined after Geoff approached her. Geoff says: “I knew she would make a good member of the brigade and I was right.”

We don’t join the fire brigade to be given these types of awards. We join for the personal development and to get out and make a difference to the community we live in.Geoff DavisPalmerston Chief Fire Officer

“”

I 7

communityCamaraderie, community makes an award-winning brigade

Like all brigades, some of the call-outs they attend make them witness to terrible and sad incidents, but there are also the lighter, almost comical incidents the group is happy to reminisce about.

Caroline says: “We helped shift a mob of donkeys near Goodwood when it flooded last year; that was quite funny.”

The brigade would like to thank the east Otago embroiderers Guild for nominating it for the award and

also TrustPower for acknowledging voluntary groups throughout new Zealand.

As for the $1,500 prize money, that’s going into a newly set-up bank account for now while the brigade decides how to put it to use.

Many would agree perhaps the brigade should treat itself to a tasty barbecue and a cold lager on a warm spring evening. Or perhaps as member Pat Chave suggested: “We could get a bigger TV!”

Comrades: The Palmerston Volunteer Fire Brigade won the supreme award at the TrustPower Waihemo Community Awards recently.

I remember the first time I came to the Maniototo, over the Pigroot, and thought, ‘I won’t be staying here for more than two years.’ That was over 50 years ago.

After three or four weeks, the school principal, Bill Hills, came up to me and asked if I would teach one of the classes and see the school year out. When he took me into the classroom that first day I was scared. Forty-four kids I had – standards four, five and six. I knew that it was either going to be me or them, so I stood up the front, and said ‘I’m the captain of this ship and you are the crew. I give the orders!’ Nowadays 30 is a big class, but not back then …

I was probably the first parent in the district to have a pre-school child

and work outside the home, and it was very much frowned upon. There was no childcare back then. I was very fortunate to have a supportive husband. Maurice was always so wonderful at helping out.

Learning experiences were practical ones that then moved onto the blackboard. We went to many places – First Church, the Court House and Dunedin Hospital. These trips were always followed up with comprehensive classroom lessons. It was a pragmatic way of learning and was wonderful in increasing the children’s vocabulary.

I am proud of those students who have gone places – proud of what they’ve achieved. Not just the bright students, but those students with

excellent attitudes who strived and had vision.

I taught at the school here for 40 years. I have a number of ex-pupils who still send me mail at Christmas and tell me about their lives and what they have achieved. Some of them visit me too – I just love that!

AS ToLD To JANe Greer

each month Southern Attitude brings you a yarn from a local character with a colourful past.hard case

8 I

Proud of students who have strived to succeed

“

”

I knew that it was either going to be me or them so I stood up the front and said ‘I’m the captain of this ship and you are the crew. I give the orders!’

Hazel Bisset, Maniototo

Kieran McataMny was born into farming and at the age of 17 he had organised the purchase of his first transporter.

nearly 20 years down the track and Kieran’s transport based at Sutton, near Middlemarch, has steadily grown. Kieran says: “My wife yvonne and i work alongside each other and my son and nephew are too young just now, but they want to learn to drive. You could say it’s a family show.”

as time has gone by, the relationship with older gear is diminishing, gradually working up into newer and larger vehicles. Competition in mainstream transporting is tough and Kieran has found a niche market by specialising in spreading fertiliser on the more difficult terrain – the only competition here being the “fly boys” (fertiliser planes). The addition of the ag-trucks to the fleet, equipped with GPS mapping and recording devices, has meant a steady stream of work. Kieran thrives on this area of the work. “I enjoy the challenge of the terrain and the fact that I don’t have to jostle with other traffic,” he says.

Kieran’s team of four full-time drivers have been on board for a number of years now. “The seasonality of the work makes it a challenge to keep everyone busy in the quieter winter season. This year we have been doing roading work for Fulton Hogan and Downer eDi, which has been really good,” he says.

topdressing in the back blocks can make access interesting and this creates more work with track renovation and creation. Sam Harris excavation is a big part of the team and in more recent times so too is Sean, of Middlemarch Excavation.

Kieran’s yards are a regular meeting spot for many in the district. Problems are solved and contracts finalised as attendees lean against a ute; the strategy often drawn up in the dust atop a bonnet. “We get visits from farmers who are living in quite isolated areas; they will come out, have a cuppa and chat about work they need done. Yvonne and I enjoy that,” he says.

a good relationship with other local transporting companies is paramount. “I’ve been blimmin lucky. We virtually work alongside almost every other transporter in the area with silage, stock and wool cartage, and the topdressing work. It works well keeping costs down and efficiencies up.

“The ag-trucks are excellent in rough terrain

profile

I 9

We get visits from farmers who are living in quite isolated areas; they will come out, have a cuppa and chat about work they need done. Yvonne and I enjoy that.

“

”

Smaller operation has its angleas with many agricultural businesses, Kieran’s transport started on the farm, for the farm, by the farm. Alice Winmill paid him a visit.

and subcontracting to neighbouring firms helps everyone out; the work is very demanding on the gear and calls for major financial outlay for a relatively short season. Working for other firms utilises the gear to its fullest,” he says.

Operational costs always seem to be on the increase and government legislation is one challenge Kieran says he’s constantly trying to keep up with. “Each change only seems to confirm that they don’t know one truck end

from the other.”Weather is a critical factor to the daily

operations. Some farmers, Kieran says, have an amazing knack for predicting the weather down to the nearest half-hour. This works well for the application of some fertilisers which get optimum results when applied just before rain. But it can be tricky and “bloody frustrating” trying to organise the day’s jobs to work in.

Family and the community play a

large part in Kieran’s life. The cab of his truck has been likened to the site of a day care centre. Yvonne and Kieran’s four children are often seen performing support duties and many a lime heap has been graced with the footprints of the apprentice team. He says: “The transporting game is definitely not a get-rich-quick scheme but it’s a good lifestyle. The younger ones might not be able to reach the pedals yet but they sure know how it should be done.”

Heading into a busy season: Kieran McAtamny (far left) is joined at smoko time by local farmer Hugh McKay, subcontractor Sam Harris and crew member Jock Moffit.

Working the back blocks in an ag-truck is what Kieran enjoys most.

The older days: Right – “Top driver” Rodney Ruxton drove for Kieran’s Transport in the late 1990s. Left – 1982, the D Series Ford, “thank God there wasn’t too many of those built!”

I remember the first time I came to the Maniototo, over the Pigroot, and thought, ‘I won’t be staying here for more than two years.’ That was over 50 years ago.

After three or four weeks, the school principal, Bill Hills, came up to me and asked if I would teach one of the classes and see the school year out. When he took me into the classroom that first day I was scared. Forty-four kids I had – standards four, five and six. I knew that it was either going to be me or them, so I stood up the front, and said ‘I’m the captain of this ship and you are the crew. I give the orders!’ Nowadays 30 is a big class, but not back then …

I was probably the first parent in the district to have a pre-school child

and work outside the home, and it was very much frowned upon. There was no childcare back then. I was very fortunate to have a supportive husband. Maurice was always so wonderful at helping out.

Learning experiences were practical ones that then moved onto the blackboard. We went to many places – First Church, the Court House and Dunedin Hospital. These trips were always followed up with comprehensive classroom lessons. It was a pragmatic way of learning and was wonderful in increasing the children’s vocabulary.

I am proud of those students who have gone places – proud of what they’ve achieved. Not just the bright students, but those students with

excellent attitudes who strived and had vision.

I taught at the school here for 40 years. I have a number of ex-pupils who still send me mail at Christmas and tell me about their lives and what they have achieved. Some of them visit me too – I just love that!

AS ToLD To JANe Greer

each month Southern Attitude brings you a yarn from a local character with a colourful past.hard case

8 I

Proud of students who have strived to succeed

“

”

I knew that it was either going to be me or them so I stood up the front and said ‘I’m the captain of this ship and you are the crew. I give the orders!’

Hazel Bisset, Maniototo

Kieran McataMny was born into farming and at the age of 17 he had organised the purchase of his first transporter.

nearly 20 years down the track and Kieran’s transport based at Sutton, near Middlemarch, has steadily grown. Kieran says: “My wife yvonne and i work alongside each other and my son and nephew are too young just now, but they want to learn to drive. You could say it’s a family show.”

as time has gone by, the relationship with older gear is diminishing, gradually working up into newer and larger vehicles. Competition in mainstream transporting is tough and Kieran has found a niche market by specialising in spreading fertiliser on the more difficult terrain – the only competition here being the “fly boys” (fertiliser planes). The addition of the ag-trucks to the fleet, equipped with GPS mapping and recording devices, has meant a steady stream of work. Kieran thrives on this area of the work. “I enjoy the challenge of the terrain and the fact that I don’t have to jostle with other traffic,” he says.

Kieran’s team of four full-time drivers have been on board for a number of years now. “The seasonality of the work makes it a challenge to keep everyone busy in the quieter winter season. This year we have been doing roading work for Fulton Hogan and Downer eDi, which has been really good,” he says.

topdressing in the back blocks can make access interesting and this creates more work with track renovation and creation. Sam Harris excavation is a big part of the team and in more recent times so too is Sean, of Middlemarch Excavation.

Kieran’s yards are a regular meeting spot for many in the district. Problems are solved and contracts finalised as attendees lean against a ute; the strategy often drawn up in the dust atop a bonnet. “We get visits from farmers who are living in quite isolated areas; they will come out, have a cuppa and chat about work they need done. Yvonne and I enjoy that,” he says.

a good relationship with other local transporting companies is paramount. “I’ve been blimmin lucky. We virtually work alongside almost every other transporter in the area with silage, stock and wool cartage, and the topdressing work. It works well keeping costs down and efficiencies up.

“The ag-trucks are excellent in rough terrain

profile

I 9

We get visits from farmers who are living in quite isolated areas; they will come out, have a cuppa and chat about work they need done. Yvonne and I enjoy that.

“

”

Smaller operation has its angleas with many agricultural businesses, Kieran’s transport started on the farm, for the farm, by the farm. Alice Winmill paid him a visit.

and subcontracting to neighbouring firms helps everyone out; the work is very demanding on the gear and calls for major financial outlay for a relatively short season. Working for other firms utilises the gear to its fullest,” he says.

Operational costs always seem to be on the increase and government legislation is one challenge Kieran says he’s constantly trying to keep up with. “Each change only seems to confirm that they don’t know one truck end

from the other.”Weather is a critical factor to the daily

operations. Some farmers, Kieran says, have an amazing knack for predicting the weather down to the nearest half-hour. This works well for the application of some fertilisers which get optimum results when applied just before rain. But it can be tricky and “bloody frustrating” trying to organise the day’s jobs to work in.

Family and the community play a

large part in Kieran’s life. The cab of his truck has been likened to the site of a day care centre. Yvonne and Kieran’s four children are often seen performing support duties and many a lime heap has been graced with the footprints of the apprentice team. He says: “The transporting game is definitely not a get-rich-quick scheme but it’s a good lifestyle. The younger ones might not be able to reach the pedals yet but they sure know how it should be done.”

Heading into a busy season: Kieran McAtamny (far left) is joined at smoko time by local farmer Hugh McKay, subcontractor Sam Harris and crew member Jock Moffit.

Working the back blocks in an ag-truck is what Kieran enjoys most.

The older days: Right – “Top driver” Rodney Ruxton drove for Kieran’s Transport in the late 1990s. Left – 1982, the D Series Ford, “thank God there wasn’t too many of those built!”

It was loud, chaotic and a little overwhelming but the Bluelight disco held at Waikouaiti’s Events Centre recently was a big success for organisers constable Jon-Paul Tremain, his wife Yvonne and committee member Leanne McLeod.

About 150 children aged between five and 13 came from as far north as Hampden school and as far south as Warrington to attend the disco; an event Jon-Paul says was well-overdue for the East Otago area. The local volunteer fire brigade attended, cooking the barbecue and handing out chocolate bars for the essential sugar high all kids must

Southern mum Each issue we touch base with a local mum and find out what it means to bring kids up the ‘southern way’.

family

10 I

Name: Tash Kane

Family: Partner Reon Smith, kids Jordan (15), Josh (6) and Peta (3)

Lives: Idaburn Hills, Oturehua

The best thing about being a mum is... Watching your children grow up and seeing their faces when they learn something new.

Our favourite thing to do together is... Itvaries during the year. We enjoy camping, hunting or just watching a movie.

I sometimes find myself turning into my mother when I say... “If the wind changes your face will stay like that.”

I find it hardest being a parent when... Thecooking and cleaning never ends.

We’ve made a family tradition out of... Goingcamping with friends for New Years.

To have a great holiday we need... Somewhereremote, near a river or lake. A tent and

good food.

When I get time to myself I... Go for a run.

I used to say, when I have kids I will never... Make them eat their peas.

I’m glad we live in the South because... You never have to lock your house or car. The people are very

friendly and you are never short of a helping hand.

My wish for my children is...That they are happy and follow their dreams.

Bluelight disco brings smiles, sugar highs

Bluelight disco party-goers from left: Ariana Tarapi, Sarah Broad, Gracie Woodhouse, Sophie Woodhouse and Katelyn Toomey.

endure when attending an event such as this. Jon-Paul says: Bluelight discos are a fantasic

initiative organised by local police all around the country and East Otago hasn’t had one for many years. We decided it was about time we did one.

“It gives local children an opportunity to have a positive interaction with the police, not to mention a good boogie on the dance floor.”

Nearing the end of the night, sisters Gracie and Sophie Woodhouse were looking a little tired, catching their breath in the foyer. Gracie was quick to point out that she was still having fun and her favourite part was the “good music” but she agreed she would sleep well when she got home.

Yvonne and Jon-Paul would like to acknowledge the following people: constable Stefan Witihera (Palmerston), constable Darin Lowe (Hamden), constable Lesley Eason (Waikouaiti), constable Heather Rei (Youth Education, Dunedin) and constable John Somerfield (Youth Education, Dunedin), for their presence and support, and to the East Otago community for a fantastic turnout.

I 11

sunday driveCoasting it ...

dine

shopPORT CHALMERS DESIGN STORE

Enjoying a bite to eat, an activity or two and browsing the neat little shops around our region is what taking a Sunday drive is all about.

WED - FRI 11AM - 4:30PM SAT - SUN 10:30AM - 5PMwww.portchalmersdesignstore.co.nz

do

By Vicki Murray

First impressions: Interesting, beautifully modernCuisine: Cafe styleLocation: 600 Blueskin Road, WaitatiWebsite: www.orokonui.org.nz

The Orokonui Ecosanctuary was a place I had heard of but never experienced until now. Firstly, I have to say what a place! Absolutely mind-blowing!

From the outside the huge contemporary building spreads itself like the wing of a bird. It has an amazing vista of native forest before it and on a good day you can see right down to

Blueskin Bay.The open-style visitors’ centre

and café had most of the food displayed. I first ordered the kumara and pumpkin soup which was delicate and tasty, followed by a chicken, cranberry and brie panini, very good and not too sweet.

As we relaxed, listening to different bird sounds, I was still astounded by the view and the effort that had gone into this place. I noticed children taking part in organised activities and enjoying the interactive displays.

A savoury muffin arrived with a piece of chocolate caramel slice – both delicious – and a very good cappuccino. There is no liquor

licence yet, but I was assured there will be soon; I feel this will finish the experience off nicely. The service was excellent.

I was now energised to go and walk off lunch. There are various guided and unguided walks and we decided to join a group for a guided tour. I did not realise the incredible birdlife we have here. I now know we have a 307 hectare ecosanctuary filled with indigenous plants and some fascinating and rare wildlife right at our door step.

Departing thoughts were: What a wonderful place, well thought out, very inviting and with good food. It makes me proud to be a Kiwi.

This stunning forest is now almost pest free and many native birds, animals and insects have been reintroduced to their new home. Some have even found their own way to the ecosanctuary and taken up residence.

The Orokonui Ecosanctuary is open to visitors from 9.30am to 4.30pm daily except Christmas Eve and Christmas Day. Entry into the Visitor and Education Centre is free of charge. Guided tours are offered twice daily, morning and afternoon, and group bookings are recommended. Three of the tracks are now open for non-guided walks, allowing you to explore at your own pace.

OROkONuI ECOSANCTuARy FOREST WALkS

OrOkOnui ECOsanCtuary CaFE

Photos: Dave Curtis

Blueskin Bay/Port Chalmers

It was loud, chaotic and a little overwhelming but the Bluelight disco held at Waikouaiti’s Events Centre recently was a big success for organisers constable Jon-Paul Tremain, his wife Yvonne and committee member Leanne McLeod.

About 150 children aged between five and 13 came from as far north as Hampden school and as far south as Warrington to attend the disco; an event Jon-Paul says was well-overdue for the East Otago area. The local volunteer fire brigade attended, cooking the barbecue and handing out chocolate bars for the essential sugar high all kids must

Southern mum Each issue we touch base with a local mum and find out what it means to bring kids up the ‘southern way’.

family

10 I

Name: Tash Kane

Family: Partner Reon Smith, kids Jordan (15), Josh (6) and Peta (3)

Lives: Idaburn Hills, Oturehua

The best thing about being a mum is... Watching your children grow up and seeing their faces when they learn something new.

Our favourite thing to do together is... Itvaries during the year. We enjoy camping, hunting or just watching a movie.

I sometimes find myself turning into my mother when I say... “If the wind changes your face will stay like that.”

I find it hardest being a parent when... Thecooking and cleaning never ends.

We’ve made a family tradition out of... Goingcamping with friends for New Years.

To have a great holiday we need... Somewhereremote, near a river or lake. A tent and

good food.

When I get time to myself I... Go for a run.

I used to say, when I have kids I will never... Make them eat their peas.

I’m glad we live in the South because... You never have to lock your house or car. The people are very

friendly and you are never short of a helping hand.

My wish for my children is...That they are happy and follow their dreams.

Bluelight disco brings smiles, sugar highs

Bluelight disco party-goers from left: Ariana Tarapi, Sarah Broad, Gracie Woodhouse, Sophie Woodhouse and Katelyn Toomey.

endure when attending an event such as this. Jon-Paul says: Bluelight discos are a fantasic

initiative organised by local police all around the country and East Otago hasn’t had one for many years. We decided it was about time we did one.

“It gives local children an opportunity to have a positive interaction with the police, not to mention a good boogie on the dance floor.”

Nearing the end of the night, sisters Gracie and Sophie Woodhouse were looking a little tired, catching their breath in the foyer. Gracie was quick to point out that she was still having fun and her favourite part was the “good music” but she agreed she would sleep well when she got home.

Yvonne and Jon-Paul would like to acknowledge the following people: constable Stefan Witihera (Palmerston), constable Darin Lowe (Hamden), constable Lesley Eason (Waikouaiti), constable Heather Rei (Youth Education, Dunedin) and constable John Somerfield (Youth Education, Dunedin), for their presence and support, and to the East Otago community for a fantastic turnout.

I 11

sunday driveCoasting it ...

dine

shopPORT CHALMERS DESIGN STORE

Enjoying a bite to eat, an activity or two and browsing the neat little shops around our region is what taking a Sunday drive is all about.

WED - FRI 11AM - 4:30PM SAT - SUN 10:30AM - 5PMwww.portchalmersdesignstore.co.nz

do

By Vicki Murray

First impressions: Interesting, beautifully modernCuisine: Cafe styleLocation: 600 Blueskin Road, WaitatiWebsite: www.orokonui.org.nz

The Orokonui Ecosanctuary was a place I had heard of but never experienced until now. Firstly, I have to say what a place! Absolutely mind-blowing!

From the outside the huge contemporary building spreads itself like the wing of a bird. It has an amazing vista of native forest before it and on a good day you can see right down to

Blueskin Bay.The open-style visitors’ centre

and café had most of the food displayed. I first ordered the kumara and pumpkin soup which was delicate and tasty, followed by a chicken, cranberry and brie panini, very good and not too sweet.

As we relaxed, listening to different bird sounds, I was still astounded by the view and the effort that had gone into this place. I noticed children taking part in organised activities and enjoying the interactive displays.

A savoury muffin arrived with a piece of chocolate caramel slice – both delicious – and a very good cappuccino. There is no liquor

licence yet, but I was assured there will be soon; I feel this will finish the experience off nicely. The service was excellent.

I was now energised to go and walk off lunch. There are various guided and unguided walks and we decided to join a group for a guided tour. I did not realise the incredible birdlife we have here. I now know we have a 307 hectare ecosanctuary filled with indigenous plants and some fascinating and rare wildlife right at our door step.

Departing thoughts were: What a wonderful place, well thought out, very inviting and with good food. It makes me proud to be a Kiwi.

This stunning forest is now almost pest free and many native birds, animals and insects have been reintroduced to their new home. Some have even found their own way to the ecosanctuary and taken up residence.

The Orokonui Ecosanctuary is open to visitors from 9.30am to 4.30pm daily except Christmas Eve and Christmas Day. Entry into the Visitor and Education Centre is free of charge. Guided tours are offered twice daily, morning and afternoon, and group bookings are recommended. Three of the tracks are now open for non-guided walks, allowing you to explore at your own pace.

OROkONuI ECOSANCTuARy FOREST WALkS

OrOkOnui ECOsanCtuary CaFE

Photos: Dave Curtis

Blueskin Bay/Port Chalmers

home

12 I

The value of keeping it localIt can sometimes be hard for businesses in

small communities to compete with their larger city counterparts, so it is nice to share the story of one Maniototo couple who have stayed loyal to their local tradespeople and received great results.

Max and Joanne Paterson are nearing the end of their home renovation; the diggers are still landscaping the driveway and paintings wait

to be hung, but all in all the house is complete. the couple used a variety of local contractors throughout their renovations including the architect, builder, plumber, earth movers, electricians, joiner, tiler and bricklayer. Builder Greg Baddock also acted as project manager. Being in a small town, this made his job a lot easier; sometimes he would organise work with the other contractors during fire

By Jane Greer

brigade practice.During the renovations the

couple continued to live in the house. although trying at times, this also proved greatly advantageous as they could be consulted immediately on any problems and any changes could be made on the spot.

Joanne gives credit to previous owners Marjorie and Laurie Falconer who built the house in 1976. “the house was beautifully set up, particularly in regard to the trees and the outlook. It had great features but we wanted to make more use of the sun.”

Warmth was a major factor in the redesign of the home. It is insulated with wool and a variety of heating methods are used. In the kitchen, a Rayburn log fuel cooker provides not only heat, but hot water for the radiators and is excellent for cooking hot

scones and delicious casseroles. Solar heating, a heat pump and double-glazed windows were also introduced.

although the house has been enlarged, many of the original features have been kept. the open fireplace in the lounge, made from schist rock, still remains. the rimu shelving and panelling in the office gives the room a masculine feel.

Wood brings character to the home. the rimu doors have elegant lintels and the bathrooms have wooden cupboards and panelling. Many items of furniture have a story behind them – the wooden dining table was rescued from a woolshed and beautifully restored. the light above the stairwell came from the Maniototo Hospital.

As the couple put the finishing touches on their home, they look forward to enjoying many warm winters in front of the old fireplace.

By Sally Brown,Blueskin Nurseries

Late LaSt year I returned home to work for my parents, Mark and Clare. after four years of studying landscape architecture and partying at Lincoln University, I travelled overseas for three years, mainly around Great Britain and europe.

I am really enjoying being back, and have been working on the marketing side of things. and I’m also helping staff member Stuart Brown and Clare with my computer skills. as a result, the creation of our Blueskin website www.blueskinnurseries.co.nz. there has also been a complete change of layout in the garden centre over the winter, which came as a very big surprise for Clare and Mark who were visiting the Chelsea Flower Show and other amazing gardens in england at the time.

With the days getting longer, all of our spring flowers are in full bloom. Spring has arrived! Many little treasures which have been dormant all winter are showing their pretty faces – trilliums, primulas, pulsatillas and the beautiful blue Himalayan poppy (Meconopsis).

Lilac (Syringa) – their vibrant spring flowers capture your attention and the delightful perfume lures you closer.

Lilac grows into a lovely bushy shrub. the colder the winter the better show you will get. the Maniototo has some of the best lilac in the country, as they love the winter weather. Plant in alkaline-rich soils that maintain moisture.

these delicate shrubs are cold-hardy but prefer full sun and a sheltered position in your garden, and grow to about 3m. We have seven varieties in stock. Some favourites are Karl Hoffman, with double, rich plum-purple flowers and Madame Lemoine, with double pure white blooms.

Living in one of New Zealand’s best rhododendron growing climates, we can all enjoy the vibrant colours in our gardens, along roadsides and in the fantastic Rhododendron Dell at the Dunedin Botanic Gardens, which is

definitely worth a visit! Dunedin showcases the Rhododendron Festival from 17 to 25 October. there are plenty of interesting events and over 20 local gardens are open for viewing. So make sure you take part. I am going to visit a few gardens and am also going to a cooking demonstration with Sally Cameron. Rhodo Festival pamphlets are available here at Blueskin Nurseries.

La tomato! Good mix, disease management, regular water and fertiliser are the key to successful tomatoes. If not in a glasshouse, a sunny and sheltered position is essential. Some trusty, traditional types are taupo, Money Maker, Sweet 100 and Beefsteak.

tumbling toms are great in a hanging basket on the deck.

If you have any questions come in to see us, email us at [email protected] or find us on Facebook.

I 13

October’s top tipsRhubarb – With a little sun, moisture, compost and a spoonful of fertiliser, you will be harvesting it fresh for dessert. Dispose of leaves when cutting the red stems as they are poisonous.1

2 Vegetables – transplant your seedlings from your glasshouse into the garden. Wait until Labour weekend to make sure Jack Frost doesn’t get them.

3 Companion plants help feed pollinators and predators around your edible garden. Planting marigolds in your glasshouse around tomatoes, and scented herbs around your veggies, help achieve this.

4 Camellias – tidy up all the fallen blooms to help prevent the annoying fungal disease which turns the petals brown. Good housekeeping helps with the prevention as there is no cure for this.

5 Slimy slugs and snails – Lay Squash Slug Bait around your seedlings. Put it in a jar lying on its side to prevent animals from getting into it.

Above: Beautiful spring flowers at Blueskin Nurseries. Below: Rhododendron Kaponga.

Springtime at Blueskin Nurseries

Right: Lilac Madame Lemoine

home

12 I

The value of keeping it localIt can sometimes be hard for businesses in

small communities to compete with their larger city counterparts, so it is nice to share the story of one Maniototo couple who have stayed loyal to their local tradespeople and received great results.

Max and Joanne Paterson are nearing the end of their home renovation; the diggers are still landscaping the driveway and paintings wait

to be hung, but all in all the house is complete. the couple used a variety of local contractors throughout their renovations including the architect, builder, plumber, earth movers, electricians, joiner, tiler and bricklayer. Builder Greg Baddock also acted as project manager. Being in a small town, this made his job a lot easier; sometimes he would organise work with the other contractors during fire

By Jane Greer

brigade practice.During the renovations the

couple continued to live in the house. although trying at times, this also proved greatly advantageous as they could be consulted immediately on any problems and any changes could be made on the spot.

Joanne gives credit to previous owners Marjorie and Laurie Falconer who built the house in 1976. “the house was beautifully set up, particularly in regard to the trees and the outlook. It had great features but we wanted to make more use of the sun.”

Warmth was a major factor in the redesign of the home. It is insulated with wool and a variety of heating methods are used. In the kitchen, a Rayburn log fuel cooker provides not only heat, but hot water for the radiators and is excellent for cooking hot

scones and delicious casseroles. Solar heating, a heat pump and double-glazed windows were also introduced.

although the house has been enlarged, many of the original features have been kept. the open fireplace in the lounge, made from schist rock, still remains. the rimu shelving and panelling in the office gives the room a masculine feel.

Wood brings character to the home. the rimu doors have elegant lintels and the bathrooms have wooden cupboards and panelling. Many items of furniture have a story behind them – the wooden dining table was rescued from a woolshed and beautifully restored. the light above the stairwell came from the Maniototo Hospital.

As the couple put the finishing touches on their home, they look forward to enjoying many warm winters in front of the old fireplace.

By Sally Brown,Blueskin Nurseries

Late LaSt year I returned home to work for my parents, Mark and Clare. after four years of studying landscape architecture and partying at Lincoln University, I travelled overseas for three years, mainly around Great Britain and europe.

I am really enjoying being back, and have been working on the marketing side of things. and I’m also helping staff member Stuart Brown and Clare with my computer skills. as a result, the creation of our Blueskin website www.blueskinnurseries.co.nz. there has also been a complete change of layout in the garden centre over the winter, which came as a very big surprise for Clare and Mark who were visiting the Chelsea Flower Show and other amazing gardens in england at the time.

With the days getting longer, all of our spring flowers are in full bloom. Spring has arrived! Many little treasures which have been dormant all winter are showing their pretty faces – trilliums, primulas, pulsatillas and the beautiful blue Himalayan poppy (Meconopsis).

Lilac (Syringa) – their vibrant spring flowers capture your attention and the delightful perfume lures you closer.

Lilac grows into a lovely bushy shrub. the colder the winter the better show you will get. the Maniototo has some of the best lilac in the country, as they love the winter weather. Plant in alkaline-rich soils that maintain moisture.

these delicate shrubs are cold-hardy but prefer full sun and a sheltered position in your garden, and grow to about 3m. We have seven varieties in stock. Some favourites are Karl Hoffman, with double, rich plum-purple flowers and Madame Lemoine, with double pure white blooms.

Living in one of New Zealand’s best rhododendron growing climates, we can all enjoy the vibrant colours in our gardens, along roadsides and in the fantastic Rhododendron Dell at the Dunedin Botanic Gardens, which is

definitely worth a visit! Dunedin showcases the Rhododendron Festival from 17 to 25 October. there are plenty of interesting events and over 20 local gardens are open for viewing. So make sure you take part. I am going to visit a few gardens and am also going to a cooking demonstration with Sally Cameron. Rhodo Festival pamphlets are available here at Blueskin Nurseries.

La tomato! Good mix, disease management, regular water and fertiliser are the key to successful tomatoes. If not in a glasshouse, a sunny and sheltered position is essential. Some trusty, traditional types are taupo, Money Maker, Sweet 100 and Beefsteak.

tumbling toms are great in a hanging basket on the deck.

If you have any questions come in to see us, email us at [email protected] or find us on Facebook.

I 13

October’s top tipsRhubarb – With a little sun, moisture, compost and a spoonful of fertiliser, you will be harvesting it fresh for dessert. Dispose of leaves when cutting the red stems as they are poisonous.1

2 Vegetables – transplant your seedlings from your glasshouse into the garden. Wait until Labour weekend to make sure Jack Frost doesn’t get them.

3 Companion plants help feed pollinators and predators around your edible garden. Planting marigolds in your glasshouse around tomatoes, and scented herbs around your veggies, help achieve this.

4 Camellias – tidy up all the fallen blooms to help prevent the annoying fungal disease which turns the petals brown. Good housekeeping helps with the prevention as there is no cure for this.

5 Slimy slugs and snails – Lay Squash Slug Bait around your seedlings. Put it in a jar lying on its side to prevent animals from getting into it.

Above: Beautiful spring flowers at Blueskin Nurseries. Below: Rhododendron Kaponga.

Springtime at Blueskin Nurseries

Right: Lilac Madame Lemoine

Three children visited the studio recently and watched me make a pot on the wheel, one little boy danced around excitedly and said to his two friends, “Look..., oh look... it’s magic!”

By Peter Gregory

It Is nearly 7.00pm in the evening and I am putting the finishing touches to a large earthenware planter that I have been working on through the day. Some jobs in pottery simply have to be worked on until they are finished, and my working days usually extend into the evenings, no matter how early I start. The potter’s day is governed, not by time, but by the moisture content of the clay. You have to look after a pot right from the time you get your hands in the clay, until you unload the pot from the kiln, maybe several weeks later.

I often talk with people who do not realise that pots have to be fired in a kiln. I think that many people assume that clay just sets like concrete and that it is coated with some sort of paint or varnish. People who know nothing about making pots are not silly, it is just that pottery is one more skill that our society has almost lost touch with. These days there are few potters making their living in New Zealand, and not many people learning pottery at evening classes.

When I can, I like to demonstrate how I make pots on the potter’s wheel. Three children visited the studio recently and watched me make a pot on the wheel, one little boy danced around excitedly and said to his two friends, “Look..., Oh Look... it’s Magic!”

To make clay into a permanent material that will not crumble or wash away, it has to be fired to a high temperature. I will be firing my large earthenware planters in a wood fired kiln that I have made myself. These pots are far too big to fit into my electric kiln, and I much prefer the natural look of earthenware pots that have been licked and toasted by real flame, rather than grilled by electric elements.

The pots will be fired to about 1120 degrees centigrade, and the firing will take 12 hours of careful stoking to get up to temperature, and about two days to

“

”

art

14 I

The magic of pottery

cool down. When people ask me about my wood fired kiln,

probably the most common question is: What sort of wood do I use? I think people are surprised that wood is capable of producing enough heat to take a kiln to such high temperatures. The answer is that pine is probably best, but I fire with just about any wood that is really dry.

The pressure is on at the moment, I have a lot of work to finish in the next couple of weeks. As this goes to print I will be travelling to North Carolina, USA to attend the opening of an exhibition that I have four pots in. The exhibition features the work of 50 potters from around the world, and I am the only one taking part from New Zealand. The exhibition is a little unusual, probably a world first, it is called Clay and Blogs: Telling a Story. I was invited to take part, because potters in America knew about me and my work from my blog site www.opopots.blogspot.com.

I hope to keep adding new posts to my blog whilst I am away in America, and will try to interview some of the potters that I meet there, and cover the exhibition. There are about 100 potteries in the area where the exhibition is being held, so it will be a very interesting time for me!

The Waikouaiti Old Post Office is both home and studio to Peter Gregory and his artist wife, Laura.

By Maria Barta

Samantha Charlton fell in love with Italy on her overseas experience in 1997 while visiting Florence in winter. the combination of vivacious people, a buzzing street life with scooters zipping by, and everywhere the irresistible scent of coffee and delicious food sealed the affair.

In Italy food is an integral part of life. meal times are celebrated and enjoyed as social occasions, rather than mechanically eaten in front of the telly. Even though Samantha’s mother is a good cook and still makes her own bread and cheese, she had a ‘no-frills’ approach to cooking, no different from that of countless other Kiwi families.

rome became Samantha’s base for most of her ten-year stay, although she did spend some time in Spoleto, just south of assisi in Umbria. roman cuisine is more meat-based, particularly veal, chicken and pork. Small cuts are used, often thinly sliced, and there is a great variety of sausages and smoked meats such as pancetta.

rome is only 15 kilometres from the coast so seafood is also popular, particularly clams (with pasta), anchovies (on pizza) and baccalà, which are pieces of salted cod dipped in batter and fried, and served as a starter.

another speciality, bottarga, is tuna roe mixed with pasta. the locals also eat a lot of offal, such as tripe. This reflects the history of Rome as a city of the working class and the need for cheaper cuts of meat. From early times romeused to have a large abattoir in the centre of the city to serve the population. rome is also the home of the thin-crust pizza (the thicker crust belongs to neapolitan cuisine) and the pizzeria are always noisy and lively meeting places.

Soups are not served often and desserts are often a piece of seasonal fruit. Considering that it was the Italians who gave European cuisine such dessert treats as ice cream, there is little use of butter or cream in roman cooking today. Dinner guests may bring a platter of sweet pastries, bought at a bakery, to serve with

I 15

cuisineVisit “Little Italy” in Port Chalmers

coffee, rather than a bottle of wine.Samantha has brought her

love of Italian cuisine right to our doorstep, so it is not difficult to be ‘un po’ italiano’! Sourcing the right ingredients is easy, especially as new Zealand now produces excellent olive oil, while suitable herbs can be grown at your back door.

We also produce some of the best meat, vegetables and fruit in the world. We can shop for our food in the Italian way, using farmers’ markets where produce is fresh and seasonal.

Shopping for the right ingredients is only part of the recipe to experience authentic Italian cuisine. It is also important to know what the dishes should taste like.

Samantha offers a series of

cooking classes (www.gusto-italian.co.nz) at the Port Chalmers library, where up to 15 can participate in a very social atmosphere. as Italian recipe books assume everyone can cook, and methods and amounts can be rather vague, Samantha has made her recipes more detailed.

While she does not change recipes to suit the Kiwi palate, Samantha does adapt ingredients and uses ones readily available locally – silver beet, which is sweeter, for spinach; lamb for veal; rhubarb for ligonberries. a proper tomato sauce (no, not Watties!) needs long, slow cooking until it is dark in colour and velvety in texture. Using canned tomatoes is quite acceptable, especially the chopped Italian tomatoes available in our major brands.

Samantha Charlton has brought her love for Italian food home to New Zealand, teaching others how to make real Italian fare.

Students in Samantha’s Italian cookery class enjoy learning how to make real Italian pizza.

“Straccetti con Rucola e scali di Parmeggiano”(Beef strips on a bed of rocket with parmesan shavings)

Ingredients (4 servings)2 large rump steaks4 generous handfuls of rocket (wild rocket is best as it has a peppery taste)4 tbsp of extra virgin olive oil1 clove of fresh, crushed garlic2 tbsp of balsamic vinegar½ cup of parmesan cheese shavings1 lemonSea salt and freshly ground black pepper

Method1. Wash and dry rocket and divide between four dinner plates in neat piles.2. Slice the two steaks into thin strips. Place in a mixing bowl with the olive oil, balsamic vinegar, crushed garlic, ½ tsp of sea salt and freshly ground black pepper and leave to marinate for 10 minutes (longer if you have the time).3. heat up a frying pan on high. Wait until the pan is very hot before throwing in the marinated beef. toss in hot pan until beef strips are browned on the outside but slightly rare in the middle.4. arrange beef strips over the four plates of rocket and pour any beef juices over the top. Sprinkle the parmesan shavings over the beef, season with more salt and pepper and a squeeze of lemon juice.

Samantha’s recipe

Three children visited the studio recently and watched me make a pot on the wheel, one little boy danced around excitedly and said to his two friends, “Look..., oh look... it’s magic!”

By Peter Gregory

It Is nearly 7.00pm in the evening and I am putting the finishing touches to a large earthenware planter that I have been working on through the day. Some jobs in pottery simply have to be worked on until they are finished, and my working days usually extend into the evenings, no matter how early I start. The potter’s day is governed, not by time, but by the moisture content of the clay. You have to look after a pot right from the time you get your hands in the clay, until you unload the pot from the kiln, maybe several weeks later.

I often talk with people who do not realise that pots have to be fired in a kiln. I think that many people assume that clay just sets like concrete and that it is coated with some sort of paint or varnish. People who know nothing about making pots are not silly, it is just that pottery is one more skill that our society has almost lost touch with. These days there are few potters making their living in New Zealand, and not many people learning pottery at evening classes.

When I can, I like to demonstrate how I make pots on the potter’s wheel. Three children visited the studio recently and watched me make a pot on the wheel, one little boy danced around excitedly and said to his two friends, “Look..., Oh Look... it’s Magic!”

To make clay into a permanent material that will not crumble or wash away, it has to be fired to a high temperature. I will be firing my large earthenware planters in a wood fired kiln that I have made myself. These pots are far too big to fit into my electric kiln, and I much prefer the natural look of earthenware pots that have been licked and toasted by real flame, rather than grilled by electric elements.

The pots will be fired to about 1120 degrees centigrade, and the firing will take 12 hours of careful stoking to get up to temperature, and about two days to

“

”

art

14 I

The magic of pottery

cool down. When people ask me about my wood fired kiln,

probably the most common question is: What sort of wood do I use? I think people are surprised that wood is capable of producing enough heat to take a kiln to such high temperatures. The answer is that pine is probably best, but I fire with just about any wood that is really dry.

The pressure is on at the moment, I have a lot of work to finish in the next couple of weeks. As this goes to print I will be travelling to North Carolina, USA to attend the opening of an exhibition that I have four pots in. The exhibition features the work of 50 potters from around the world, and I am the only one taking part from New Zealand. The exhibition is a little unusual, probably a world first, it is called Clay and Blogs: Telling a Story. I was invited to take part, because potters in America knew about me and my work from my blog site www.opopots.blogspot.com.

I hope to keep adding new posts to my blog whilst I am away in America, and will try to interview some of the potters that I meet there, and cover the exhibition. There are about 100 potteries in the area where the exhibition is being held, so it will be a very interesting time for me!

The Waikouaiti Old Post Office is both home and studio to Peter Gregory and his artist wife, Laura.

By Maria Barta

Samantha Charlton fell in love with Italy on her overseas experience in 1997 while visiting Florence in winter. the combination of vivacious people, a buzzing street life with scooters zipping by, and everywhere the irresistible scent of coffee and delicious food sealed the affair.

In Italy food is an integral part of life. meal times are celebrated and enjoyed as social occasions, rather than mechanically eaten in front of the telly. Even though Samantha’s mother is a good cook and still makes her own bread and cheese, she had a ‘no-frills’ approach to cooking, no different from that of countless other Kiwi families.

rome became Samantha’s base for most of her ten-year stay, although she did spend some time in Spoleto, just south of assisi in Umbria. roman cuisine is more meat-based, particularly veal, chicken and pork. Small cuts are used, often thinly sliced, and there is a great variety of sausages and smoked meats such as pancetta.

rome is only 15 kilometres from the coast so seafood is also popular, particularly clams (with pasta), anchovies (on pizza) and baccalà, which are pieces of salted cod dipped in batter and fried, and served as a starter.

another speciality, bottarga, is tuna roe mixed with pasta. the locals also eat a lot of offal, such as tripe. This reflects the history of Rome as a city of the working class and the need for cheaper cuts of meat. From early times romeused to have a large abattoir in the centre of the city to serve the population. rome is also the home of the thin-crust pizza (the thicker crust belongs to neapolitan cuisine) and the pizzeria are always noisy and lively meeting places.

Soups are not served often and desserts are often a piece of seasonal fruit. Considering that it was the Italians who gave European cuisine such dessert treats as ice cream, there is little use of butter or cream in roman cooking today. Dinner guests may bring a platter of sweet pastries, bought at a bakery, to serve with

I 15

cuisineVisit “Little Italy” in Port Chalmers

coffee, rather than a bottle of wine.Samantha has brought her

love of Italian cuisine right to our doorstep, so it is not difficult to be ‘un po’ italiano’! Sourcing the right ingredients is easy, especially as new Zealand now produces excellent olive oil, while suitable herbs can be grown at your back door.

We also produce some of the best meat, vegetables and fruit in the world. We can shop for our food in the Italian way, using farmers’ markets where produce is fresh and seasonal.

Shopping for the right ingredients is only part of the recipe to experience authentic Italian cuisine. It is also important to know what the dishes should taste like.

Samantha offers a series of

cooking classes (www.gusto-italian.co.nz) at the Port Chalmers library, where up to 15 can participate in a very social atmosphere. as Italian recipe books assume everyone can cook, and methods and amounts can be rather vague, Samantha has made her recipes more detailed.

While she does not change recipes to suit the Kiwi palate, Samantha does adapt ingredients and uses ones readily available locally – silver beet, which is sweeter, for spinach; lamb for veal; rhubarb for ligonberries. a proper tomato sauce (no, not Watties!) needs long, slow cooking until it is dark in colour and velvety in texture. Using canned tomatoes is quite acceptable, especially the chopped Italian tomatoes available in our major brands.

Samantha Charlton has brought her love for Italian food home to New Zealand, teaching others how to make real Italian fare.

Students in Samantha’s Italian cookery class enjoy learning how to make real Italian pizza.

“Straccetti con Rucola e scali di Parmeggiano”(Beef strips on a bed of rocket with parmesan shavings)

Ingredients (4 servings)2 large rump steaks4 generous handfuls of rocket (wild rocket is best as it has a peppery taste)4 tbsp of extra virgin olive oil1 clove of fresh, crushed garlic2 tbsp of balsamic vinegar½ cup of parmesan cheese shavings1 lemonSea salt and freshly ground black pepper

Method1. Wash and dry rocket and divide between four dinner plates in neat piles.2. Slice the two steaks into thin strips. Place in a mixing bowl with the olive oil, balsamic vinegar, crushed garlic, ½ tsp of sea salt and freshly ground black pepper and leave to marinate for 10 minutes (longer if you have the time).3. heat up a frying pan on high. Wait until the pan is very hot before throwing in the marinated beef. toss in hot pan until beef strips are browned on the outside but slightly rare in the middle.4. arrange beef strips over the four plates of rocket and pour any beef juices over the top. Sprinkle the parmesan shavings over the beef, season with more salt and pepper and a squeeze of lemon juice.

Samantha’s recipe

SNAPPED ...

POWA Swing into Spring Fashion ParadeWaikouaiti Events Centre

Highlight: Besides the gorgeous fashion, particularly by our local designers, the Waikouaiti School Kapa-Haka was fantastic and childrenswear model Callum Simpson was a natural on the catwalk! Jackie Matheson, Jan Jones, Pam Dempster, Di Gorman and Pat

Sivertsen.

Lois Tod and June Rapson. Wendy Phizacklea, Hayley Shaw and Bridget Martin.

Waipiata Country Hotel Dirty Dozen Critter HuntHighlight: The ‘hedgehog’ added to the collection made from a potato and toothpicks and the live rabbit that nearly got away during judging.

Grant Geddes, Dave Barton and Steve Jones.

Bern Lucas and Andrew Sutton.Will Becker and Josh Inder.

Eastern Rugby and Netball Prize GivingWaikouaiti Rugby Clubrooms

Highlight: Richard Robinson’s rendition of You’ve lost that lovin’ feelin’ with back-up vocals by the Eastern Seniors team to long-time club supporter Sue Lee.

Scott Rowland, Henry Matheson and Aaron Rae.

Tom Lindsay, Isaac Williamson, Caleb Neilson, Andrew Grubb, Michael Lister, Auslyn Templeton and Logan Howick.

Rachel Scott, Yvonne Tremain, Megan Woodcock and Stephanie Scott.

Michael Park, Danny Watson and Peter Smith.

Maungatua Parish Spring Flower ShowOutram Church Hall

Highlight: The excitement on the kids’ faces when they discovered their entry had won a prize.

Left: The Woodcock family – Mum Melanie holds their youngest, Tim. Beside her is Dad Geoff and from left at front – Keziah, Gabby and Jacob.

Left: Zoe Flockton, Thomas Sime, Cheyenne Flockton and Jessica Sime. Below: Beth Daniell and Noeleen Wilson.

A day on the conveyorJohn Sainsbury’s farm, ‘The Ring’, Maniototo

Highlight:Working on a stunning spring day in the Maniototo. Beats any office job.

The Central Otago Sheep Handlers: Left side front to back – Tim McMillan, Tash Kane. Right side front to back – Stacey Weir, Georgia Gilchrist and Lyndsay Fairweather.

Waitati Fireworks NightWaitati School

Highlight: Band ‘Strange Brew’ was excellent and the fireworks were awesome. Great to see this event back up and running!

JANe GReeR PHOTOGRAPHY

From left: Greta Norish, Patrick Oxley, Tamsi Norish (on shoulders), Peter Norish, Natasha Abbott, Dion Abbott, Mireka van Looy and Shea Abbott.

James Cheesman, Johnny Appleby, Chucka Phillips, and Lishana Lewis.

Georgie Oxley and Autumn Scarf-Matthews.

Marie Bennett, Carol Still, Perry Scott, Bridget Meyer and Graeme Bennett.