Guest

As New Zealand celebrates Matariki, Paula Hulburt discovers what makes the Top
of the South so special when it comes to stargazing and why the night skies here
are so alluring.

The Janie Seddon shipwreck, captured under the night sky in Motueka. Photo by
Jack Burden.Dawn is several hours away. Puffs of warm breath hitting the cold
night air briefly bloom and disappear as stargazers point telescopes skyward.
The Wai-iti dark sky park near Wakefield is almost silent as, above, the Milky
Way dazzles.

Once a popular recreation reserve for day trippers from Nelson in the 19th
century, the whispers of picnics past hover in the peace, the echoes of laughter
just out of reach. The Top of the South Dark Sky Committee have helped make the
domain a popular haunt once again. The clear winter nights at the domain are a
welcome sight for members of the Nelson Astronomical Society, a time of wonder
as the clearer skies reveal more of their secrets than any other time of the
year.

For long time astronomer and society secretary Dennis Goodman, the colder nights
are special. “Winter is definitely the best time as you get the clearer skies in
the middle of winter, bringing parts of the Milky Way directly overhead. It’s
just magnificent. “When you look up at the Milky Way, you’re looking at the
centre of the galaxy.”

Dennis is fascinated by the sky. As a keen 16-year-old he first became secretary
of the society, a role he has gravitated back to.

He has spent decades studying the night sky and fondly remembers saving to buy
his first telescope for $400 in the 1970s. “I got my first telescope in 1970
from proceeds of my job at the Watties factory.”

You can hear the warmth in his voice as Dennis recollects his early days as a
stargazer. “I remember taking my telescope out as a kid between 7 and 8pm on a
winter’s evening, but you wouldn’t see much because of the haze from the fires.
It’s much better now, you get a lot of clear nights in the Top of the South but
now the problem is light pollution.”

Dennis Goodman, Secretary of the Nelson Astronomical Society.“If you want to see
the night sky at its pristine best, you need to go to the country, to Wai-iti.
“We are also in a fortunate position in the north side of Nelson, being so far
away from the main town, and from out there the sky, on a very clear moonless
night, can be just magnificent.”

Winter in New Zealand signals the beginning of Matariki, the Māori New Year and
the rising of the seven sisters, or the Pleiades. During the months of June and
July, the Matariki star cluster reappears above the horizon, ushering in a new
year according to the Māori lunar calendar.

While navigators followed these stars to guide them across the Pacific centuries
ago, the cluster are relatively new in terms of stars, explains Dennis. “The
Seven Sisters are significant as in stellar term they’re very young, so young
that if you take photos, you can see remnants of the dust cloud where the stars
were formed.”

Dennis is looking forward to seeing the rising of Matariki in the dawn skies and
is set to attend a dark sky retreat in Otago. While Nelson city is too close to
the hills for a crystal-clear view, Rarangi and Seddon in Marlborough are ideal,
he says.

But wherever he is in the country, Dennis keeps a keen eye on the night skies.
“Sometimes I just go out at night and stand on my doorstep and have a look at
what’s up there. The northern hemisphere don’t see it like we do, we get unique
views that are really special.”

For Ralph Bradley, chairman of the Top of the South Dark Sky Committee,
protecting the pristine night skies that offer such rewards is of vital
importance. While he says the Wai-iti Dark Sky Park has been created for pure
enjoyment, it has a more serious function too – preserving the night sky for
future generations.

He was instrumental in helping the 135-hectare park gain sought-after Dark Sky
status. The park is one of just four in New Zealand to achieve this.

Wai-iti Dark Sky Park has achieved international recognition, being endorsed by
the International Dark Sky Association (IDA). It includes the Wai-iti
Recreational Reserve and Tunnicliff Forest, just south of Wakefield.

“This is a small step to preserve the night sky for future generations. It is a
place to teach and educate the community about the importance of the natural
dark night sky for our own health and well-being, and that of plants and animals
in our environment.”

Cawthron Atkinson Observatory director Brent Nicholls, Dennis Goodman and Jake
Beemeyer at the Cawthron Atkinson Observatory.Ralph’s fascination with astronomy
began when aged 11, he witnessed an unusual event for the Top of the South, a
full-scale aurora. Then living in Golden Bay, he was shaken awake by his father
who got up at 1am to ready for work at the local exchange. What Ralph saw that
night made a huge impact. “It was very, very rare that far north. The sky was
dancing with blues and greens. It made such an impression on me and started my
interest in the night sky.”

Over the last four years, Ralph has painstakingly built an observatory on his
farm near Wakefield. It has been a labour of love for the one-time automotive
engineer. He hopes to soon open it to members of the public to help educate
people about the importance of preserving what he explains is a precious
commodity. “Our propensity of lighting up the night is damaging; we’re going
away from soft light and candlelight to LED, and the blue light is causing
serious damage. You lose the view of the stars, that treasure that we really
must preserve. A world without stars is like a world without flowers.

Talented Nelson-based Astro photographer Jack Burden is preserving the night
skies too, capturing them through a lens. While he has never owned a telescope
his fascination with the dark skies quickly become a passion.

After many years of stargazing, the hugeness of space is still a concept he
struggles to comprehend, he says. “I think the thing that attracts me to
photographing the night sky is the peacefulness when standing under a sky full
of stars. It is like a little reset for me, to get away from the city lights and
remind myself that many of our day-to-day stresses can be very trivial.

“After many years of stargazing, the vastness of space is still something I’m
trying to get my head around. I don’t think I can ever comprehend it. Space is
quite the leveller.”

A camping trip with his dad to Motuihe Island in the Hauraki Gulf as an
eight-year-old is recalled when Jack is asked when his interest in stars began?
He remembers gazing up, neck tilted back and eyes wide in wonder. “Dad was
pointing out the Southern Cross and “The Pot” (Orion). I think I always had an
interest from that point on and would always look up when camping in Coromandel
with my family.”

His interest grew, and when he first started photography in 2014, it was the
skies he was attracted to. Self-taught, he laughs as he recalls his first
attempts. “The first time I attempted to capture the stars was on Whangamata
Beach in the Coromandel. I wasn’t even sure which settings to use or how to
focus on the stars.”

Since then, Jack’s photos have garnered international interest and he holds
beginners’ workshops in Mount Maunganui, attended by up to 50 people. “It was
such a buzz seeing these folks smile from ear to ear once they captured a sharp
photo of the night sky.”

Like other stargazers, Jack looks forward to winter, the very early wake-up
calls now two-fold with a new baby in the house. “I absolutely love capturing
images in autumn especially. It means a pretty obnoxious wake-up time to shoot
the Milky Way - around 3 or 4am.

“My latest purchase was an astro tracker, which rotates at the same speed as the
earth, so I can capture longer exposures of the stars at a much lower iso,
making the image a lot cleaner and less grainy.

“I feel very lucky to be living in Nelson and to have world-class dark skies
within an hour’s drive. This winter is a bit different for me however, as we
have a three-month-old. I’m still getting sleepless nights, just unfortunately
not under the stars as much as usual.”

So, what is it about the night sky that fascinates us so much? For Jack, it’s a
sense of connection. “I feel like it might be because you can look up and see
the same stars that your ancestors saw once upon a time.

“We have certainly lost our connection with the stars for the most part. In
Maori culture, the stars play an important role, in the past being used for
navigation as well as an indicator of when to hunt certain species and many
other uses. It is a shame, but I think with more emphasis being placed on
Matariki, we can all use it as a chance to learn more about the heavens above.”

Stargazers

Simon Duffy has been the manager of Uniquely Nelson for eight years, in charge
of marketing and promoting Nelson City. Although he loves his job, if he had the
choice, he’d be a helicopter pilot.

If I could spend a day with anyone, it would be...

Without hesitation, David Attenborough. He is a true statesman of our current
world. He has a depth of past experiences to know where we are truly going
environmentally.

If I could tell my younger self one thing, it would be...

Slow down. My father, who was a headmaster, always used to say to us kids,
“always practice the three R’s in life.” Being kids we hopped on our bicycles
and headed off to the river only to return at dinner time. He was right though.
It wasn’t until later in life that I started to understand his wise words.
Respect yourself, respect others and take responsibility for your actions. If
you don’t get the first R, you will not get the other two.

If I could be Prime Minister for a day, I would…

Buy every 18-21 year old a one-way ticket to go and see the world. 94% of New
Zealanders return home culturally broadened, with a wealth of knowledge and
wisdom to be a better person.

If I could travel anywhere, it would be… 

South America. I worked in travel and tour guiding in my early days all around
the world and I never went to South America. It would have to be on a motorbike
because that’s where the adventure would begin, top to bottom.

If I could have any job, it would be…

A helicopter pilot. Comes with a lot of responsibility, you can work around the
world and every day is different on so many levels. Like any job, it has its ups
and downs!

If I could only eat one meal for the rest of my life it would be...

I’ve cooked all my life, so this is a tricky one. It would have to be an Asian
dish due to so many flavour combinations that covers the diversity of over 48
Asian countries. Lots of spices, and garlic, and make it hot!

If I could only take one thing to a desert island, it would be…

Interesting question. It’s similar to - if you had to parachute into the middle
of the Amazon jungle and spend six months walking out, what would you take with
you? The answer for me would be a survivalist. Someone with a different skill
set to get collectively to an end goal.

If I could be on a reality TV show, it would be…

If I had the misfortune to be on a reality TV show, it wouldn’t be reality.

If I could donate $1m to any charity it would be…

Having worked in Vietnam with the Christina Noble Children Foundation, that
would be the one. Rescuing children off the streets and assisting families whose
children have many complications due to Agent Orange.

If I Could

You only need to stand in front of Melrose House to appreciate the magnificence
that is one of the premier grand old dames of historic Nelson homes. Built in
the late 1870’s it has stood the test of time remarkably well thanks to the
loving care bestowed on it by the early families that lived within its walls.
Today, the trustees of the Melrose Society ensure Melrose House retains its
Heritage New Zealand status to provide a unique venue for weddings and events.
With modern updates in keeping with the house’s heritage that include heating
throughout, the grandeur of the past can embrace new generations of Nelsonians
while offering beautiful spaces that can be hired for all manner of occasions.

Enhancing the Melrose experience are the grounds with sweeping lawns, heritage
trees and the onsite café. Open daily for breakfast, lunch, high tea and
delicious coffee, it also caters for events. With a reputation for excellence,
catering can be as low key or as extensive as those using the house require.

The drawing room with its magnificent high windows is the perfect setting for
weddings, corporate functions and celebrations of any kind. Able to seat fifty
for dining, ninety for cocktails, it is a room with an adjacent parlour that
enhances any occasion, while up the beautiful curving staircase on the second
floor are the boardroom and library also used for meetings. These rooms have
splendid views over the gardens and beyond.

Melrose House is open daily during the hours the café is open. There is a
visitor guide available and anyone is welcome to wander through the rooms and be
whisked back to days of old while planning their next event.

As trustee Sylvia Wesney says, “Melrose House belongs to all Nelsonians, so the
more people who can use and appreciate it, the better.”

Hire/group tour enquiries: 03 548 7269 email: melrosehouse@gmail.com

Melrose House

If you have a keen eye, you may have noticed another logo appearing alongside
NMIT’s.

This addition signals the start of the transition into the national tertiary
provider, Te Pūkenga— the organisation responsible for delivering vocational
education and training across New Zealand.

From next year, all ākonga (learners) at NMIT campuses, and our online and
in-work students, will be enrolled with Te Pūkenga. Te Pūkenga brings the
Institutes of Technology and Polytechnics (ITPs) and Industry Training
Organisations (ITOs) together to create a national network. This will give
learners more choices and flexibility in what, where, and how they learn.

Learning that fits around life, rather than having to fit life around learning.
Te Pūkenga will use its size and scale to strengthen the quality and range of
education delivery throughout Aotearoa. By bringing together on-the-job, on
campus and online learning, Te Pūkenga supports learners, employers, and our
communities to gain the skills, knowledge, and capabilities Aotearoa needs now
and for the future.

Being part of Te Pūkenga enables NMIT to incorporate best practices from across
the network, creating strong, fit for purpose, programmes. However, partnerships
at a local level will be critical to meet our specific regional needs. NMIT has
recently gained approval to deliver several new programmes, starting soon, which
will upskill and enhance employees in our regional industries.

These include:

Graduate Certificate in Management (Level 7)

NZ Diploma in Primary Industry Business Management (Level 5)

NZ Diploma in Horticulture Production (Winegrowing) (Level 5)

Leadership for Primary Industries (micro-credential) (Level 4)

Project Management for Primary Industries (micro-credential) (Level 4)

NZ Certificate in Apiculture (Queen Bee Rearing) (Level 4)

New Zealand Certificate in Joinery with strands in cabinetry, timber door and
window, timber stairs, and laminate fabrication (Level 4)

See more upcoming programmes and options to partner with on the business and
employers’ section of the NMIT website: nmit.ac.nz/upcoming-intakes

Get a feel for tertiary study and student life at NMIT’s free Taster Days: 27
June – 1 July. These are an opportunity for schooler leavers, and anyone wanting
to change direction or upskill, to have a taste of the course content, and get
the skinny on what it’s like to study on one of our campuses.

New co-branded look for NMIT

We all need a bit of gardening advice now and then. The Daltons experts are here
to help!

We live on a riverbank with very acid soil which is fantastic for growing fungi
pretty much all year round but our lawn, if you can call it that, is quite
something else, everything but lawn! Can I change this at all, or do I accept
defeat?

Many grasses prefer an acidic soil, so it may well be worth experimenting with a
few different grass species instead to see if one is significantly more
successful in your property. Always remember that preparation before sowing is
absolutely key to establishing a successful lawn. It may be necessary to import
some weed-free fresh soil into your property and a free-draining loam (a soil
composition of equal parts of sand, silt, and clay) is preferable. In spring,
carefully divide your lawn into areas and sow a number of different grasses
e.g., rye, brown top, fescue. As the seeds germinate, irrigate to encourage
strong, vigorous grass growth. Hopefully this experiment will provide some
answers enabling you to establish a lawn the neighbours will envy!

Once you have established your lawn, feed with Daltons Premium Lawn Fertiliser
every 4-5 weeks from October until Christmas (do not fertilise over the hot
summer months). Then begin applications again from late February to late April.

You may also find it helpful to read our free How To Grow Lawns Guides for more
gardening advice: daltons.co.nz/how-to-guides.

Gardening advice with Daltons

The regional Joinery and Design Awards (JADA) 2022 offer local Master Joiners
the opportunity to showcase the very best of their work in front of their peers.
Registered Master Joiners bring innovation to the joinery industry. They
encourage competition and the pursuit of excellence between, and from, its
members, their employees, and apprentices.

Emerging designer - Grant Pyne, Complete KitchensFirst held regionally in 2015,
to help boost the confidence of local joinery companies prior to entering
nationwide events, the awards recognise local excellence in joinery, innovation
and design, and encourage the use of best sustainable practice. Philip Thompson
who established the awards back in 2015 is the association secretary of Nelson
Marlborough Master Joiners and branch manager of Laminex NZ, and says the awards
are about recognising quality and innovation in the industry of which members
can then celebrate with customers. “Exterior and interior joinery are premium
products which require a level of protection to enhance the properties of the
products. It is therefore important that you take your time in selecting who
designs, manufactures, and advises on care and maintenance. Master joiners bring
that to the construction industry.”

Best biophilic design - Cooper WebleyPhilip says since its inception the awards
have been going from strength to strength. The event has grown in numbers from
just 14 entries in its first year, to 158 entries in 2022, “Both the numbers and
the quality has increased year after year.” Entries are considered by three
carefully selected and independent judges. They are critiqued on the level of
workmanship displayed, the use of materials, the complexity of the project, and
its overall visual appeal. The winner of each category was announced and
presented with an award at the event on May 14, at The Granary at Founders Park
in Nelson which was attended by many from the local building industry, joiners
and designers.

Best spatial solution - The Custom SpacePhilip is proud of the level of
craftsmanship being created in the region. “It continues to amaze me the
standard of work across the industry, true craftsmen, amazing designers, and
such innovative cool stuff being made. The concept behind the awards was to get
the local industry to peek their heads over the parapet and celebrate what
amazing work they do. I had no idea that the industry would grow and gain such
confidence in what they do and how they celebrate their work. The
professionalism and the attention to detail is truly recognised as the best in
New Zealand. Nelson Marlborough performing so well on a national scale - it is
great to be a part of.”

Best kitchen $20,000 - $50,000 - Bays JoineryOnce again, the quality of entries
for the 2022 round of awards has been outstanding. Sustainability came to the
fore with the use of materials sourced in New Zealand that still provided a
global feel.

Most outstanding kitchen renovation, judge's commendation - Cantwell JoineryBays
Joinery won the Myles Sellers Supreme Award for their kitchen renovation which
brought new life to a 15-year-old home, creating visual interest and impact by
using a combination of contrasting materials and textures. This kitchen also won
the award for Best Kitchen, while another Bays Joinery entry won the award for
Best Kitchen under $50,000.

Best kitchen design - Cooper WebleyA touching tribute in honour of a great
master craftsman

A special mention about this year, is the renaming of the original Supreme Award
to The Myles Sellers Award. The award categories cover all aspects of joinery
including spatial solutions, creative lighting and colour use, kitchen design,
best apprentice, emerging designer, and customer journey, and the most poignant
one of the evening is the Myles Sellers Supreme Award, sponsored by Nelson Pine
Industries. Only a category winner can compete for the Myles Sellers Supreme
Award.

Most outstanding kitchen renovation as well as Best Creative Lighting - The
Sellers RoomHugely talented and dearly loved by all, Myles Sellers was greatly
passionate about the industry. He worked tirelessly with Philip to bring
much-needed recognition, appreciation and change to the industry. He was
involved in developing the concept of the awards and supported the idea of JADA
to help lift the standard of local joinery and help give members a much-needed
boost in confidence.

Widely respected both personally and in his chosen field, Myles was appointed to
National Education Strategy Leader for the New Zealand National Master Joiners
Association in August 2020. This was a role where he excelled immensely, using
the opportunity to exhibit his dedication to apprenticeship training and setting
higher standards for business learning opportunities tailored to the joinery
industry. “The Supreme Award has been renamed in Myles’ honour, says Philip, “It
is something he loved and promoted.”

Best use of colour - The Sellers RoomMuch thought and care went into creating a
trophy for the Myles Sellers Supreme Award, ensuring that it reflected Myles’
personality, his values, the respect he had for the joinery industry, and the
respect those in the building industry had for him.

Made of rimu, and sitting on a totara base, it was created to simulate a
traditional mere - a symbol of chieftainship; a chisel to represent his craft;
and a paddle to recognise his association with rowing.

Myles often referred to joiners as ‘the rock stars of the building industry’ and
so a five-pointed star sits prominently on the base. Made from Corian which was
Myles favourite benchtop choice, the two black arms of the star represent a
balance of work and life, while the three white arms represent the three most
important things in his life – his girls; wife Margarette and daughters, Olivia
and Hollie.

Excellence in joinery design and craftmanship

Photos by George Guille Media Ltd

Some house builds come with waves of stress and endless anxious moments but not
so for a homeowner in Richmond. For her, building was a joyful experience thanks
to the care and consideration shown by her chosen builder, Tasman Homes. “From
the first meeting with the owners, Garry and Paulette Nott, learning about their
building team and experience, I felt completely at ease,” she says.

Her dream was for a home that was beautiful, would sit comfortably in the
environment and enabled planting around it so that she would always hear
birdsong and feel like she was in her garden. She wanted three pods, a central
living area with bedrooms on either end that are reached through glass walkways,
and for the house to be bathed in as much sunlight as possible from dawn till
dusk. “I liked the idea of a restful, resort style with clean lines,” she says,
“filled only with things that I use or love.”

“Garry understood what I wanted right from the start. It was a real joy to go
onto the site because he and his team are such good communicators and there is a
real team culture. It felt like being part of a happy family. All the way
through they were particular about every detail and they welcomed my input. It
was exciting to see the progress.”

The central living pod has exterior cladding of vertical New Zealand larch
weatherboard, not an easy material to work with but the resulting warm, golden
effect was just what the owner wanted. Despite being a relatively simple design
the house is packed with special features, most notably, structured insulated
panels (SIPs) made by Formance. A revolutionary product that can be used for
roofs, walls and floors, they offer superior strength, flexibility and far
better insulation than standard batts. Easy to work with, the pieces were
supplied ready-cut, considerably reducing the time it takes to build a home with
less construction waste. The owner is thrilled with the 67 result of using this
method. Independent tests have shown that compared with a standard concrete
floor/ timber framed house, the system gives a seventy-five per cent saving in
energy costs. She can certainly attest to its benefits. “The house is warm and
dry and comfortable to live in all year round,” she says. In the cooler months
the only heating is a gas fire that is more for its ambience than for actual
heating.

Another special feature of the home is use of locally grown elm on the ceilings
and floor. Its honeyed warmth contrasts with the simplicity of the white walls
and the greenery in the landscape outside. The spectacular bank of folding doors
allows for the whole front to be opened up which is a much loved feature of the
owner’s. “There is barely a day that goes by when those doors aren’t open,
leading out to the garden and the view over the plains” she says.

A favourite aspect in the kitchen is the splashback. A picture of dandelion seed
heads, carefully chosen by the owner, printed on glass forms- a lovely and very
unique backdrop to the food preparation process. Directly behind is a large
walk-through pantry with extensive bench space for appliances and plenty of
storage.

Wanting the look of schist but not the price, the owner opted for engineered
stone pillars. Installed expertly by a block-layer, they provide another point
of difference and, like the ceramic kitchen island, act as a heat sink, heating
during the day when the sun comes in and warming the house at night.

Each bedroom has its own ensuite where the timber look is carried through and
contrasts with carefully chosen tiles and exquisite hand basins. “I wanted the
master bedroom to feel serene which is why I chose the blue wallpaper,” she
says. “Blue always feels like a calming colour and I love this feature wall.”

The laundry is expansive with plenty of drawer space. “There is room for picnic
and camping gear and all the other bits and pieces it is so often hard to find
places for,” she says.

“There were wow moments right throughout this build,” she says. “Garry’s motto
that building has to be fun was true all the way along. I remember the day I
walked into the finished house and it was exactly the beautiful, happy home I’d
imagined.”

Tasman Homes Ltd 

021 226 6296 

tasmanhomes.nz

Wow moments without the stress

Simone Henbrey is passionate about extraordinary property. Several years after
launching Sotheby’s in Nelson, Simone came across Alton House in 2020 and bought
it as a project. Originally built in 1850, it was one of Nelson’s very first
homes. Now lovingly restored, the historic building is a wonderful central city
home, as well as office space and luxury accommodation.

Photos by Chocolate Dog Studio.

What four words would you use to describe your home?

Gracious, spacious, comfortable and old!

What inspired this look?

Soft colours and classic elegance. I retained the beautiful features like the
burr walnut fire surround and have tried to honour the integrity of the house.
As it has a lot of multi-purpose spaces and can be let for commercial use, I’ve
tried to keep the décor neutral for whoever owns it next.

The kitchen has an English country charm to it.What do you love about the
neighbourhood where you live?

My neighbours.

What piece would you never part with?

Sean Garwood’s painting ‘The Immigrants’. Sean is one of New Zealand’s most
talented fine artists, his work simply takes my breath away.

One of Simone’s favourite pieces in the home is ‘The Immigrants’ painting by
Sean Garwood.What’s your favourite spot in the house?

The sunny back courtyard. It’s private, leafy, and divine.

Where do you shop for homewares?

Local where possible, online if not. My background as an interior designer means
I know where to source things online... which can be dangerous late at night
with a gin and tonic and a bank card!

The upstairs bedrooms feature original 1800s style ceilings and low windows that
look out over the street.What’s your decorating style?

Perfectly imperfect. Quality and comfort. I prefer slightly worn or rustic
furnishings with patina and charm. This style only becomes more endearing with
age and use and can be enjoyed without being precious.

When it comes to homeware, do you save or splurge?

Splurge. My mother always told me to buy the best you can afford, she was right.
I remind my clients that no one ever regretted buying quality.

What’s next on your interiors list?

More local art… with so many talented artists here, it’s hard to resist.

Have you done any renovations?

Absolutely. Alton House had been well-loved when I bought it. It was ready for
re-wiring, re-plumbing, and refurbishing. From replacing floors, to fences,
gates and decking, it underwent a major renovation inside and out. Having
restored several very old historic properties for myself, and then Melrose House
for the council, I thoroughly enjoy this type of project and working with
skilled local tradespeople.

Alton House was built in 1850 and has seen a number of renovations over the
years. Simone has restored many of the original features.What should every home
have?

A garden, no matter how small. The joy and pleasure of a living garden enhances
any home.

Best budget tip?

Invest wisely. Never scrimp on horizontal surfaces, they take a hammering and
need to be resilient! Spend most on the things that give you daily pleasure.
Opulent sofas, heavenly beds and bedding, a fabulous coffee machine – coming
home should be something you look forward to.

The courtyard required extensive work and is now a lovely spot to entertain in
the summer.What is one thing you would change about your home if you could?

I would add a sea view. But the convenience of living a few minutes walk from
the centre of town, river, walkways, and marina is an excellent compromise.

My Home with Simone Henbrey

Sprig + Fern Brewing Co. beers and ciders are well known around New Zealand, and
Sprig + Fern Taverns are popular in their communities with eight in Nelson
Tasman and 14 nationwide.

This month we get to know Lee Fern who owns Sprig + Fern Hardy St.

What do you do for fun if you ever have spare time outside of running your
business?

I have taken up fly fishing again after 30 years and so far I’ve had moderate
success, which gives me lots to build on.

What made you decide to go into business with Sprig + Fern Hardy St?

I was looking for a new challenge after 11 years on the road playing music full
time. I initially came in as a manager and the rest as they say…

Favourite craft beer on tap at your tavern currently?

Harvest Pilsner™ – the fresh hops are always exciting and very palatable.

If you could only drink one style of beer for the rest of your life, what would
it be?

Cold beer. But if pushed, I guess it would be a Pilsner of some kind.

What makes the Sprig + Fern Hardy St special?

Its demographic changes through the day and through the week. It’s a bit like
the song Four Seasons in One Day, but we have four generations in one day.
Everyone gets along.

Favourite local sports team?

Not a team but a person. Jeff Rackley. Born in Nelson, Jeff has been successful
in cricket and rugby, as well as representing NZ at the famed Munich Olympics in
’72 as a welterweight boxer. Jeff has always been a big community supporter and
that fits in nicely with the ethos of Sprig + Fern.

Favourite national sports team?

Again, a person rather than a team. Annelise Coberger (the first person from the
Southern Hemisphere to medal at the Winter Olympics), I still remember watching
her in Albertville. I had only been in NZ for 12 months.

What keeps you motivated to own a business in Nelson Tasman?

Nelson is a great spot to live. Everything is on our doorstep and I have made
lifelong friends here. What’s not to like?

Favourite part of owning Sprig + Fern Hardy St?

The ability to put back into the community and see real results. The friends.
The music. The memories.

Offering 20 core beers and ciders on tap, as well as limited release products
which are often experimental in style or the hops used.

From hazys through to porter, hard seltzer and ciders, there is something on tap
for everyone.

Open 7 days Mon to Fri - 11am to late Sat & Sun - 12pm to late

Meet your local Sprig + Fern Tavern Owner

Nelson Plastic Surgery
Highly respected plastic surgeon, Dr Greg Taylor, has been performing cosmetic
procedures in the region for over 15 years. Extremely proficient in his field,
Dr Taylor has performed in excess of 3,750 eyelid surgeries and specialises in
cosmetic surgery. An active member of New Zealand Association of Plastic Surgery
and Australian Society of Aesthetic Plastic Surgery, Dr Taylor is also a
published author and was fundamental in the breakthrough of cosmetic surgery and
laser skin surgery in New Zealand.

Based in Auckland, Dr Taylor travels to the region regularly, and is available
to perform local anaesthetic minor procedures from the Nelson Plastic Surgery
rooms for one week, each month. He specialises in eyelid surgeries, management
of skin cancers, mole removal, scar revisions, dermabrasion to remove fine lines
around the mouth area and correction of prominent ears.

Eyelid surgery is Dr Taylor’s most popular surgery, where excess eyelid skin and
fatty pads are removed from upper and/or lower eyelids resulting in a fresher,
less tired look. It is a day stay procedure, taking one-to-two hours.

Dr Taylor’s expertise, skill and knowledge is an enormous asset to the region,
and he offers a friendly, comprehensive initial consultation to help ensure the
best course of action and outcome for each patient.

Dr Greg Taylor has been performing cosmetic procedures for over 15 years.New
Zealand trained plastic and reconstructive surgeon, Dr Kerri Mooney has been
performing consultations from the Nelson Plastic Surgery clinic since the
beginning of the year. Offering a multitude of cosmetic procedures Dr Mooney
brings with her over ten years of experience in her field and provides full
consultations and surgery for a range of breast and aesthetic procedures,
abdominoplasty (tummy tuck), liposuction, facelifts, labioplasty, and
rhinoplasty (nose surgery).

Dr Mooney has received a fantastic response from her local patients thus far, is
prolific in her skill set, knowledge, and expertise and prides herself on
providing a warm and caring environment for her patients, putting their needs
first and ensuring full comprehension of a surgical process.

“As a surgeon I am very aware of putting the patient’s interests first. I want
to help make them feel as comfortable as possible.”

Based in Christchurch, Dr Mooney travels to the region every month offering
consultations at Nelson Plastic Surgery’s Collingwood St rooms with procedures,
recovery and initial post-op care taking place in Christchurch. Working with
established plastic and reconstructive surgeon, Dr Jesse Kenton- Smith at
Nautilus House in Christchurch, Dr Mooney welcomes any questions and invites
potential patients to book a full consultation to discuss options tailormade to
your needs.

Christchurch based, Dr Kerri Mooney, performs consultations for cosmetic
procedures from Nelson Plastic Surgery.105 Collingwood Street, Nelson | Ph 03
548 1909 | nelsonplasticsurgery.co.nz

Chris Adams, plastic and reconstructive surgeon
Plastic and reconstructive surgeon Chris Adams, who specialises in aesthetic
(cosmetic) and reconstructive breast surgery and the surgical management of
melanoma, visits Nelson once a month.

He consults privately from Specialists @132 in Collingwood St and has regular
private operating lists offering outpatient surgery through The Rutherford
Clinic and inpatient service through Manuka St Hospital. For the past 12 years
he has been the visiting plastic and reconstructive surgeon at Nelson Public
Hospital.

Chris graduated from Otago Medical School in 1990 before training in plastic and
reconstructive surgery in Auckland, Hamilton and Wellington. In 2001 he became a
Fellow of the Royal College of Australasian Surgeons (FRACS). After completing
his training in New Zealand, Chris spent two years in the UK where he completed
fellowships in aesthetic surgery, breast surgery, hand surgery, microsurgery and
burns surgery at hospitals including the Wellington Hospital in London and
Frenchay Hospital in Bristol.

In addition to breast and melanoma surgery, Chris offers a full range of
cosmetic and reconstructive surgical procedures including non-melanoma skin
cancer management, hand surgery (especially for Dupuytren’s Disease) and
post-traumatic (ACC) reconstruction.

His practice is based at the Wellington Plastic Surgery Institute (WPSI) in
Wellington. The Wellington Plastic Surgery Institute offers comprehensive
plastic surgical care including advanced plastic surgery nurse specialists to
support Nelson patients. WPSI is an affiliated provider for Southern Cross
patients.

Experienced plastic surgeon, Chris Adams.Wellington Plastic Surgery Institute |
L6, 15 Murphy Street, Wellington

Specialists@132, 132 Collingwood St, Nelson | 04 499 7642 | wpsi.co.nz

Medical and injury centre
The Medical and Injury Centre (MIC) is Nelson Tasman’s only dedicated urgent
care centre. Specialising in patients with injuries, fractures, and any other
urgent medical needs, with extended hours of 8.00am – 10.00pm, daily. Backed by
Nelson Bays Primary Health and Nelson Bays General Practice Ltd, a collaboration
of the district’s general practices, they are well supported to be there when
needed.

MIC has just welcomed some new clinical leaders to the team. The new clinical
nurse lead, Carla Wilton, who has bought many years of experience from the
District Health Board with her and is supporting and developing the nursing
team. The fresh-faced medical director, Dr Will Parkyn, has a long-standing work
history across Nelson and Wairau Hospitals and more recently Rural General
Practice in Hanmer Springs. The seasoned general practice lead, NP Andrea
Chapman has remained the backbone of MIC and who’s sage advice is often sought.

The leadership team is proud to be surrounded by a skilled team of doctors,
nurses, health care assistants, administrators, and receptionists. People are
their main priority, and the friendly staff encourage locals and visitors alike
to pop into MIC for anything urgent.

MIC offers a walk-in service for medical needs, contraception, sexual health
advice, assessments of acute respiratory illnesses, access to x-ray and
specialise in minor injuries such as broken bones, sprains and cuts and provide
follow up fracture clinics.

If you are worried and cannot see your GP, visit MIC.

Andrea Chapman, Dr Will Parkyn and Carla Wilton.98 Waimea Road, Nelson | 03 546
8881 | micn.org.nz

Healthcare Feature

Served on a parsnip puree with crispy roast potatoes and rich gravy.
With rosemary and garlic infusing the lamb and accompanied with a parsnip puree
and homemade gravy, this roast lamb shoulder recipe is a favourite at The Tides.

Roast Lamb Shoulder:

1x lamb shoulder

1 tablespoon crushed garlic

2 sprigs of rosemary

Salt and pepper

Olive oil

Water

Preheat oven to 230 degrees celsius. Rub lamb with garlic, rosemary, salt,
pepper and olive oil. Place lamb in roasting tray and pour in 1 cup of water.
Roast for 30 minutes at 230 degrees celsius. Turn oven down to 140 degrees
celsius and roast for a further 2½ hours (top up with water if looking too dry).

Crispy Potatoes:

3x potatoes

Squeeze of fresh lemon juice

2 teaspoons crushed garlic

Olive oil

Salt and pepper

Slice potatoes into thick rounds. Put into a pot with cold water and bring to
the boil. Cook for 5 minutes then drain water. Toss with olive oil, lemon juice
and garlic. Season with salt and pepper then roast in oven at 200 degrees
celsius for 20 minutes.

Parsnip Puree:

2x parsnips – diced

100g butter

Splash of olive oil

1 ½ cups cream

1 cup vegetable stock

Salt and pepper

In a pot melt butter with a splash of oil to prevent burning. Once butter is
sizzling, place in your parsnips and season with salt and pepper. Cook out
parsnips in the butter stirring constantly until parsnips are soft and starting
to fall apart. Add cream and vegetable stock and bring to a simmer. Cook until
cream is slightly reduced and parsnips are fully soft. Blend until smooth.

Gravy:

In a pot place 100g butter and juices from the bottom of the lamb dish. Bring to
a slight simmer and whisk in flour until you have formed a paste. Once you have
a paste consistency, whisk in beef or liquid stock slowly until the paste is
back to a liquid, keeping on the heat the whole time. As the liquid gets hotter
it will thicken up again so add more stock as desired. Season with salt and
pepper to taste. Cook out, stirring constantly until you no longer taste flour.

Serve lamb shoulder and all ingredients with blanched seasonal green vegetables,
and a side of mint jelly!

Roast Lamb Shoulder

Staff Reporter

WILDHQ - Natural nutrition pets go wild for. 

Nelson-based petfood company WildHQ is the brainchild of local commercial
helicopter pilot Blair Chapman and ex-police dog handler Pete Kinane. 

They source the finest wild game from the mountains of New Zealand - using
concessions with DOC and private land owners - and combine that with
cutting-edge science to create natural pet food that is truly premium. 

As pet lovers themselves, they believe their pets should be eating the same
quality food as them, to put a spring in their step. 

So, using leading pet nutritionists, they create protein-powered pet food and
treats by combining pure, wild game with the freshest ingredients.

Their range of complete and balanced meals give pets the right nutrition in the
right amounts. Buy online at www.wildhq.nz [http://www.wildhq.nz] and get free
local delivery.

Visit them at their factory shop at 3 Kotua Place, Stoke and at the Nelson
Saturday Market.

PetMart Nelson & Richmond is a long-established, well-known local company. The
business originally started in 1992 in a small shop in Appleby and today it is
the largest retailer of pet accessories in the Top of the South with two
locations and plenty of onsite parking available.

Owner Graeme Lewis has over 20 years experience in the pet industry, so not only
do they stock the best pet food and supplies, customers can also come to the
store for the best knowledge and advice. 

“Our friendly staff can provide people with the help they need for all pet
owners,” says Graeme. “We have a great team and we all have a passion for
animals and a desire to help people with their pets.” 

Come in and talk to the friendly experienced team at PetMart. They can offer you
all the advice you need to help you on the journey of pet ownership. If you
can’t find what you are looking for then just ask and they will be happy to try
and order it for you. “We are local staff helping locals' pets.”

Pets Ever After is locally owned and operated by Patrick, Tracey and Christopher
Day, who between them, have been in the funeral industry for over 60 years. Pets
Ever After offers a local, after-death pet service.

“Our services are tailored to suit people’s needs, with pick-up and drop-off
available.” 

At Pets Ever After, it’s guaranteed that the ashes that are returned are those
of the pet received. 

“They come in a mauve coloured cardboard urn, with name and certificate
included. We also have wooden urns, scatter tubes and memorabilia available,
plus a range of memorial options from simple granite disks to ceramic photos and
statues.” 

Pets Ever After also has a `no ash back' service in which the ashes are
scattered in a serene garden. For more information, visit 
www.petcremations.co.nz [http://www.petcremations.co.nz]

Pet Sitters NZ are celebrating 18 years in business, so you know this is a local
business you can trust with a reliable team of experienced sitters and range of
services. 

Their daily home visits enable pets to remain in the comfort of their own home,
providing you with complete peace of mind whilst you are away. If you have a dog
that prefers indoor comforts and company, their Holiday Home service matches
your dog to the ideal family.

Maybe life is busy and your dog isn’t getting the exercise it needs or would
benefit with a walk to break up the day with other friendly dogs, with one hour
& half hour options available. 

They also have boarding facilities for small pets such as rabbits and birds. Of
course the team are police checked, trained and insured.

Love your pet

Want to know how to live a longer, healthier life? By following just a few
simple habits, we can potentially live up to 30% longer. Nelson GP Marissa
Kelaher explains.

EAT WELL. Diet is one of the greatest predictors of life expectancy - if we
follow an optimal ‘longevity’ diet from age 20 we can add on up to 10 years to
our life. This diet is mostly whole plant foods, rich in veges, fruit, whole
grains, legumes, nuts and seeds. It’s very low in red meat, processed foods,
saturated fat, and added sugar. People who eat five or more servings of fruit
and veges a day consistently live longer healthier lives. This is thought to be
partly due to nutrients that are only found in plants (phytochemicals) that are
highly protective for health. The best way to get a diverse range is to eat a
‘rainbow’ of different coloured plant foods. Coffee and tea consumption is also
linked to 20–30% lower risk of early death.

EAT MORE NUTS, BEANS, AND WHOLE GRAINS. Eating three servings of nuts per week
improves life expectancy by 39%. Two-three servings of whole grains per day
reduces the risk of early death by 20%. For every extra 20g of legumes we eat
per day, our longevity increases by 6-8%. Aim for at least 100g a day.

EAT LESS MEAT. Longevity diets contain very little red meat. Some research shows
the risk of early death directly increases with more red meat consumption. Try
to eat meat sparingly, ie a palm sized serving, maximum three times per week.

CALORIES AND FASTING. Calorie restriction improves lifespan, while excess
calories shorten life expectancy. The Japanese concept of hara hachi bu (eating
until 80% full) is good. Fasting may also help us live longer healthier lives,
ie time restricted eating or the 5:2 diet. Some people shouldn’t fast - please
check with your doctor.

AVOID ULTRA-PROCESSED FOODS, LIMIT ADDED SUGAR AND ANIMAL PROTEIN.
Ultra-processed foods (UPF) include most fast and pre-packaged foods. Eating
more than four servings of UPF daily can increase the risk of early death by
62%. Added sugar and high amounts of animal protein increase hormones that
reduce longevity (ie insulin and IGF-1), so should be limited.

QUIT SMOKING AND DRINK IN MODERATION. Smoking cuts around 10 years off your life
and makes you three times more likely to die earlier. Limit alcohol to seven
units per week for women, and 14 units per week for men.

MAKE FRIENDS. Here’s another reason to be grateful for your friends - strong
social networks help us live up to 50% longer. Having just three close friends
decreases our risk of early death by 200%. Happiness can help us live up to 18%
longer – it switches on anti-inflammatory genes and even protects DNA from
damage. People who are chronically stressed are around two – three times more
likely to die early.

GET ENOUGH SLEEP AND KEEP MOVING. Sleeping less than six hours per night long
term can shorten lifespan. Lack of exercise causes 10% of early deaths and just
30 minutes a day of moderate exercise improves life expectancy. Even 15 minutes
a day can add three years to your life.

Marissa can teach you how to live a longer, healthier life in her Reboot Your
Health course. Visit yourlifestylemedics.com for more details, and the full blog
post on longevity.

Secrets for a longer life

Nelson Skin Clinic is the amalgamation of Nelson Appearance Medicine and Nelson
Beauty Therapy. Cheena Windleburn and her team of experienced cosmetic nurses
and internationally qualified therapists are excited to announce the rebranding
of the clinic.

First purchasing the Nelson Beauty Therapy brand in 2020, Cheena, also a
registered nurse, brought with her a background of over a decade in appearance
medicine. She has built a trusted reputation, training with the best and
combining her knowledge and years of expertise with that of her team to create
the most advanced skin therapy clinic in the Top of the South. “We wanted to
rebrand the business to reflect the specialist services the clinic has to offer”
says Cheena. “We’re taking beauty and skin to a new level of care with the
combination of world class procedures and solutions, performed by highly
experienced and passionate experts in their respective fields”.

Integrating their services with Nelson Plastic Surgery (NPS), they have the
ability to provide continuity of care for their clients, working closely with
NPS, where Cheena also works, alongside specialist plastic/cosmetic and skin
surgeons. “For clients needing next level specialist skin care, we can refer
them through to NPS for further trusted consultation and advice.”

Before and after.Joining Cheena in the appearance medicine rooms is Casey Havik,
also a registered nurse specialising in skin therapy and cosmetic medicine, with
experience working in Auckland and Wellington clinics. Hollie Gordon and Emily
Tibbs are both internationally qualified senior therapists at the clinic. Hollie
has 19 years’ experience and shares Cheena’s values and client-focused results
and says, “Nelson Skin Clinic has the best equipment, including one of the
latest medical grade lasers. Its FDA approved and certified to offer the highest
level of safety and treatment. We can use it to treat skin conditions such as
redness and broken capillaries, spider veins, pigmentation, skin rejuvenation
treatments, acne and permanent hair removal.”

Nelson Skin Clinic also has the only advanced OBSERV 520x in the Top of the
South. This state-of-the-art skin analysing system comprises of eight
observational modes to show the ‘skin journey’ beneath the skins surface and
will document a client’s progress, with a visual diary as evidence of
procedure/product effectiveness.

The team are passionate about providing the best home skincare available and are
proud to stock two internationally renowned skincare product lines – ASAP - a
cosmeceutical grade brand, and the medical grade ZO Skin Health range. Both of
which are vegan friendly, cruelty-free, not tested on animals, and contain no
animal derivatives

“We are more than just a beauty clinic,” says Hollie. “And for us it is always
about putting the clients first and ensuring the best solutions are available to
support essential skin health, in the most effective and safest way.” Backing
the clinical team are the ladies behind the front desk and answering the phones,
Lily, Jade and Dana, who work hard to help provide a top-class clinical
experience from entry to exit. “We have a great crew, it’s the best place in
Nelson to work!”

Nelson Skin Clinic 

3 Alma Street, Buxton Square, Nelson 

03 546 8474

Nelson Skin Clinic

Laura loves colour. So much so that she aptly has an Instagram page by the same
name. For Laura, choosing fashion is about what makes her feel good, plus the
thrill of the chase that op-shopping provides.

What are you wearing today?

Pretty much everything I am wearing is second-hand except my sunnies (which are
Stella and Gemma) and my headscarf (from a $2 shop). My pants are one of my
current favs, bought from a seller on Instagram, my coat is from Trade Me, my
blouse is vintage from St John Community Shop in Nelson, my bag is from the
Nelson Tasman Hospice Shop and my boots are a pair I upcycled from Trade Me.
They were beige and I dyed them aqua. My necklace is from Savemart, my two-tone
bangle is mentioned below and the others are thrifted.

What is your style?

Colourful, quirky and forever-changing.

What is most of your wardrobe made up of?

Second-hand finds, me-made items and lots of colourful accessories.

What are you loving at the moment?

Headscarves and hats, an outfit always feels more complete when I have something
on my head!

What is your approach to shopping?

I am trying to take a more sustainable approach to shopping these days. I like
to update my wardrobe a lot and also change my style regularly so I’m not
someone that can buy ‘forever’ pieces, so I tend to buy second-hand to reduce my
environmental impact. To be fair it is not just that, I love the thrill of the
chase with thrift shopping!

What is your all-time favourite purchase?

Generally, my latest find is my all-time favourite purchase! However, I do have
a set of ten vintage French bangles that join in the middle with magnets so I
can mix and match the colours. I bought them in the Blue Mountains in Australia
when I was visiting one of my best friends who lives there, which makes them
extra special.

What has been your worst clothing disaster?

I’m not sure I have one. I have worn such a range of styles and genres over the
years but I don’t have any regrets, they were what I loved at the time. My only
true clothing disaster was when a pair of jeans I was wearing gave way on both
legs right beneath my bum while I was paragliding!

What wardrobe item should everyone invest in?

Good shoes and a great coat (or more than one – I love coats!).

Do you have a style rule you always obey?

There are no rules! I think the key thing is I wear what makes me happy.
Sometimes it’s out there and kind of crazy and other times it’s jeans and a
t-shirt.

If you could raid one person’s wardrobe, who would it be?

Iris Apfel - she is such an icon. Imagine it, the clothes... the shoes... the
accessories... so much fun!

Finish this sentence – You would never catch me wearing…

A grey suit.

On the Street with Laura

As winter sets in nothing warms the soul like a seafood chowder. Solander
Gourmet Seafood share this easy and versatile chowder recipe, and make creating
it even easier by offering all of the premium seafood chowder ingredients you’ll
need in a handy frozen pack that can be ordered online.

Ingredients:

1.5kg fresh whole mussels

300g seafood of your choice (eg, white fish or shellfish - frozen bluenose,
cockle meat, prawn cutlets, shrimps or use a frozen seafood mix)

300 ml cream

1 celery stalk, finely chopped

1/2 onion, finely chopped

1 clove garlic, finely chopped

1 teaspoon thyme leaves, finely chopped

2 potatoes, cubed

Method:

Steam open mussels with a little water. When cooked, strain, keeping the mussel
stock. Aim to have 1/2 a litre of stock remaining. De-shell, remove beards from
the mussels and cut in half.

Fry onion, celery, garlic and thyme slowly in butter until soft.

Pour in reserved mussel stock, add cubed potatoes and cook till potatoes are
soft.

Add mussel meat and seafood mixture, cook for 1 minute.

Stir in cream, season and reduce till desired consistency.

Garnish with chopped parsley.

Seafood Chowder Recipe

Nelson Centre of Musical Arts is excited to bring regular live music back to the
stage after a hiatus through the pandemic.

The Friday evening NBS Live Lounge series and Thursday lunchtime concerts
presented by Nelson Pine Industries have made their return to the storied
institution with a host of exciting performers poised to take centre stage.

After reducing programming and staff to a minimum to keep the doors open during
the pandemic, NCMA Director James Donaldson says it’s time to bring live music
back. “It has felt pretty lonely over the last two years, it’s about time we
celebrated the vibrant performing arts scene in Nelson.”

He says you can almost feel the anticipation building from both the public and
the musicians as they busily put the finishing touches on events that can run
safely. “Live music is about people; it’s as much about the characters in the
audience as it is the characters on stage. The calibre of performers who make
their home in Nelson is remarkable…and they’re really eager to reconnect with
their audiences.”

James says the return of live music to NCMA couldn’t have been achieved without
support from local businesses. NBS General Manager – Commercial Howie Timms says
they are excited to be working with community groups like NCMA to help reach a
wider audience.

“We’re delighted to be supporting NCMA in their vision of making music available
to as many people as possible.”

The NBS Live Lounge events are free to the public, with the bar open and a
relaxed atmosphere to kick off Friday evening in style. “All I have to do is
walk out of my office door into the bar and my weekend is underway,” says James.

Thursday lunchtime concerts bring a touch of class to your lunch break, and will
captivate audiences with the variety and poise of performers, with discounted
season passes on offer.

Live music back on stage

To help inspire and celebrate the work of our many volunteers Judene Edgar 
speaks to three people who share their stories of hope and experiences in
cultivating good.

Volunteering is something Dave Prebble enjoys doing with members of his family.
Dave Prebble doesn’t really remember when he first started volunteering, but it
goes hand-in-hand with his love of the bush, native plants, tramping, and all
things outdoors. A volunteer for Brook Waimārama Sanctuary, Dave has been part
of the track-cutting team for around 10 years, helping with track maintenance,
pest monitoring, checking trapping lines, and supporting the Wasp Wipeout
programme. But as well as being a volunteer himself, Dave has also helped
recruit the next generation of volunteers, taking his sons Thomas and Nick with
him. “We’ve always done stuff together as a family, so volunteering was just
another thing,” he says. “After school, weekends and during the holidays I’d
take the boys up the Brook with me, weeding old man’s beard.” His son Thomas has
fond memories of weeding with his dad and brother as well as tree planting with
Forest and Bird and helping with DOC’s Battle for the Bird pest control
programme. And then, once he was old enough, Thomas joined the Brook Sanctuary
as a volunteer himself, track building and pest monitoring. “It’s a pretty
special place and such a good bunch of people to work with,” says Thomas. “It’s
a good excuse to get outside, get a bit grubby, and do something positive at the
same time.”

Thomas says that it’s cool to be involved in a project that is making such a
significant long-term difference to the community and to the wildlife. He’s also
impressed with the stamina of some of the volunteers, even if they do show him
up! “It’s inspiring to see old dudes out-performing the young fit guys – it
certainly puts you in your place a wee bit,” laughs Thomas. “It’s much better
than going to a gym to keep fit!” Dave adds that despite it being pretty
physical work, it’s a lot of fun, and “we always have a good chinwag and share a
few jokes.” And while Dave spends full days with grubber, axe, and saw in hand
clearing bush, hauling rocks and track-cutting, he says that there are plenty of
different opportunities for people to join in for as little or as much time as
they want.

And now the third generation of Prebble-men has started volunteering.
Three-year-old Archie has joined his granddad Dave, uncle Thomas and dad Nick up
at the Sanctuary a few times to help with skink and lizard surveying. You can
find Dave up there most weeks, and despite currently living away from Nelson for
work, Thomas still finds time to pop up to the Brook to volunteer whenever he’s
back in the region and loves being able to create new family memories with
Archie.

Joan Dunbar has been volunteering at Nelson Tasman Hospice for 30 years.Every
week for 30 years, Joan Dunbar has been turning up to Nelson Tasman Hospice to
do volunteer work. It’s quiet, unassuming, behind-the-scenes work with little
fanfare, but critical administration work that gives the nursing staff more time
to spend with patients. But as she entered Hospice for her usual Wednesday shift
on 3 March, she was welcomed by a rousing chorus of “For she’s a jolly good
fellow” and presented with a gigantic bouquet of flowers. “I was totally
surprised and a bit overcome, but it was very thoughtful,” blushes Joan.
Normally Hospice celebrate their volunteers and recognise long-standing service
with an annual garden party, but they weren’t able to hold it this year.
However, Volunteer Programme Manager Krisca Gould says they couldn’t go without
acknowledging Joan’s contribution. “She’s gifted an amazing amount of time to
our community and we couldn’t even begin to thank her enough.”

Joan was a busy mother of five who did shift work as a telephone exchange
operator from midnight to 6am so that she could be at home with her children.
Once the children were older, she worked for Telecom before being made
redundant. She decided to take the opportunity to “do something for the
community.” She saw a Hospice advertisement seeking volunteers and having lost
her sister to cancer, she decided to apply. “48 years ago when my sister died
there wasn’t Hospice; but it’s such a wonderful service. And it’s not just about
those in the building, they do a lot of work in the community supporting people
in their own homes.”

A lot has changed over Joan’s 30 years – she started out working in an old villa
on Waimea Road near the former nurses’ home, later shifting to the two-storey
house on Tasman Street, and three years ago this month was delighted to move
into their new premises on Suffolk Road. But she says the one constant is the
number of wonderful people. “I’ve seen a lot of changes, but a lot of people
stay for a long time because it’s so rewarding.”

Joan does a variety of administration jobs from photocopying to making up
patient information packs for binding. “I don’t think people realise how many
different volunteers there are, but they’re all appreciated as it all makes a
difference.” While she says that she won’t be going for another 30 years, she’s
just taking each week as it comes. “I never thought I’d be there for 30 years,
but it’s amazing how time has flown by. I’ll just do it as long as I can.”

Gabi Melo enjoys giving back to her new hometown.Shifting to Nelson with her
husband and two young children for a sabbatical, Gabi could have been forgiven
if she’d spent her time tramping, biking and enjoying Nelson’s quiet and relaxed
lifestyle. Coming from Sao Paulo, Brazil’s largest city with a population of 13
million, Nelson has been quite a significant lifestyle change, but one which the
family has relished. Due to Covid, their year-long sabbatical has turned into
three and a half years, but she wasted no time giving back to her new hometown.
A ceramic artist, she started volunteering for the Refinery ArtSpace, welcoming
people to the gallery and helping with exhibitions. “It was a great way to be
close to the arts and artists,” she says. “Nelson is so lucky to have such a
contemporary, modern gallery.”

She’s also enjoying the connections that a small city provides, meeting new
people through her volunteering at Cultural Conversations, helping with
exhibitions and workshops. “Nelson is very small compared to Sao Paulo, but it’s
amazing how it gathers people from all over the world and gives them
opportunities to show their works.”

Used to the “crazy, wild” pace of Sao Paulo, Gabi’s version of a quiet life
involves volunteering for multiple organisations in addition to being a mum to
two children, a working artist (under the name Madame Lama), a teacher at Nelson
Community Potters and having a stall at Nelson Market. “When I see all the
struggles in the world and the poverty of others, I know I have to help, and it
makes me happy to help.”

Through the Volunteer Nelson website, she found out about Days for Girls in
Richmond. Days for Girls is part of an international movement sewing menstrual
kits for women and girls enduring period poverty in developing countries. Being
able to speak Spanish and English as well as her native Portuguese, she was also
able to interpret for a group of Colombian women who were volunteering, sewing,
ironing and cutting fabric. She also volunteers for Kai Rescue, collecting food
from supermarkets and growers that is surplus or non-saleable that would
otherwise go to waste, and redistributing it to around 60 community
organisations that support individuals and families in need.

Last year she enjoyed volunteering for Red Cross supporting their Pathways to
Settlement programme, working with a group of four volunteers helping a family
of four former refugees from Myanmar arriving in Nelson. “It’s very important
and meaningful work,” she says. “When you volunteer, what you do has to resonate
with you and be meaningful to you.”

If you are interested in volunteering visit the Volunteer Expo on Saturday 25
June, between 10am-2pm at Annesbrook Community Church. This is a great
opportunity for anyone thinking about volunteering to have a chat with
representatives from community organisations.

The power and potential of volunteering

Sealord is one of Nelson’s largest companies, dishing up delicious fish for
families all over the world. Its CEO Doug Paulin sits down with Nelson Magazine 
to talk about the company and what’s next for it.

What makes Sealord a unique company to have based in the Nelson Tasman region?

Sealord is one of the largest companies in the Southern Hemisphere and New
Zealand’s biggest deep sea fishing enterprise. Ninety percent of our catch is
exported to forty different countries so it’s a significant company to be based
in Nelson, especially considering that many of our twelve hundred and forty
staff work here. The ownership structure is also pretty special - an equal
partnership by Māori owned fishing company Moana and global Japanese seafood
company Nissui Corporation (Nissui). Both have an inter-generational approach to
business; ensuring consideration of the present and the future, particularly in
relation to the environment and people.

What are the big challenges facing your company?

Like all other primary industries, we are grappling with major challenges thanks
to Covid. Balancing the prices we are able to get for our products against
rising costs, notably fuel, and dealing with a huge labour shortage. Normally we
would be employing four hundred seasonal workers but those people aren’t
available now and our onshore factories will be making a considerable loss as a
result.

Another challenge is meeting our responsibilities as far as carbon management
and the environment go. Our customers the world over are becoming just as
conscious as we are about how important it is to create a sustainable future and
we are continuing to evolve our business to contribute to the positive and
forward-thinking changes that are needed.

One example is bottom trawling, with much misinformation from some quarters
about the practice. Many people are unaware that only 1.1 percent of the EEZ is
trawled each year to produce 700 million servings of healthy seafood.
Regardless, at Sealord we’re focussed on the environment and looking at better
ways of doing things. I have proposed an ambitious plan for Sealord and the deep
water fishing industry to increase formal protection of seamounts (underwater
mountains) by closing 89% of them to fishing (up from 50%), balancing the need
for conservation and ongoing sustainable food production.

Can you describe the culture at Sealord?

Sealord has a very special culture. Although we are a commercial organisation,
we are also a close-knit community imbued with whānau (family) values. Many
staff have been here a long time – 140 have worked for us for more than ten
years and 95 have been here more than 20 years. We work hard to make sure that
there is a positive culture, so people feel valued and able to contribute and
share their ideas. That has paid off during Covid where people have really
pulled together to help the company continue to operate productively.

What does the next ten years for the company bring?

We need to continue to develop innovative ways of operating the business while
supporting our people and making sure that the company is sustainable long into
the future. The next few years will be tough, but Sealord is a company in very
good heart.

On the Couch with Sealord CEO, Doug Paulin

Christ Church Cathedral is synonymous with the Nelson city landscape and its
identity, but despite the church’s longstanding significance and longevity it
wasn’t always the building that stands today. Through conversations with current
cathedral staff and pouring through historical documents, Jack Malcolm pieces
together the legacy of the church from its inception as a tent on the hillside
through to the modern day.

Dean Graham O’Brien took on his new position of Dean of Nelson Cathedral in 2021
In 1842 the first Bishop of New Zealand, George Selwyn, erected a tent on the
side of Piki mai. He described it as “a most complete cathedral,” with seating
to accommodate 200 people on boards placed over felled native trees. On that
same trip, Bishop Selwyn purchased an acre of land on the hill which would
become the permanent cathedral’s site.

Prayers had been read in the open air on the hill since the first surveyors
arrived in Nelson in 1841, but without an ordained minister, it wasn’t until the
March 20 1842 that Reverend Octavius Hadfield held the first formal worship.
Now, also known as Church Hill, the site has become a rich tapestry of the
history of the settlement and the emergence of Nelson as a city.

The original design for the church. Work started on the nave, but the depression
and changing times saw the project stalled for 42 years. During which time
budget constraints saw the design be redrawn and simplified. Proposed cathedral
building. Nelson Provincial Museum, Kingsford Collection: 153635Nelson Cathedral
Dean Graham O’Brien says Nelson is in a unique position because it was a planned
settlement. “Nelson is a place where you get settler history from the beginning.
The key thing is its location... it’s such a symbol for the city.”

Through the years, the site and its buildings have transformed into what it is
today. From its humble beginnings as a tent on a hill, the Christ Church
Cathedral now dominates the city’s skyline.

Originally, Piki mai was the location of a Maori pa that was used seasonally by
Ngati Awa. Occupants of the pa would fish from the shorelines, hunt and trap
Kererū in the forests and grew crops and harakeke (flax) at Koputiraha, the area
now occupied by the Nelson City CBD. Meaning ‘come hither’, the site had
seemingly appeared to be unoccupied when the European settlers arrived, and they
quickly set up camp on the strategically important position.

Work being completed in the late 1950s. The new areas of the church and roof of
the nave were built with reinforced ferroconcrete and faced with marble plaster,
a more cost-efficient solution to marble blocks. Christ Church Cathedral under
construction, Nelson. Nelson Provincial Museum, Kingsford Collection: 163457
After the Wairau incident in 1843, the first confrontation between Maori and
settlers following the signing of the Treaty of Waitangi, residents fortified
the hill fearing retribution. Four Maori and twenty European settlers, including
several of Nelson’s leaders, were dead.

Named Fort Arthur, the hill was fortified entirely, including the use of a
drawbridge, but the retribution the settlers feared never eventuated. Residents
at the time commented on the apparent contradiction of having to cross the
bridge and enter the defences to attend Sunday services. By 1848 the church had
been granted the title to the land, and two years later they had raised funds to
start building. The build was estimated to cost £800, with work starting on June
26 1850 and finishing just in time for Christmas on December 14 1851.

The choir sings at the Cathedral during Messiah performance. Christ Church
Cathedral, 4 December 1995. Nelson Provincial Museum, Nelson Mail Collection:
C30420The first permanent church on the hill was officially opened and dedicated
by Bishop Selwyn, with approximately 600 residents in attendance. It was
described by The Nelson Examiner as a neat wooden building in the early English
Style, with approximately 40 feet to be added to complete the design. The
original structure lasted just eight years before it needed to be modified, with
the need to extend the nave, where congregants sit, to accommodate the growing
number of parishioners.

In 1858 Queen Victoria signed Nelson into cityhood, but the church would have to
wait nearly 30 years before it had its first cathedral. Work was carried out to
widen the original church and a town clock was installed before it officially
opened in February 1887. The wooden building, which was largely still the
original structure, suffered a major setback after an 1893 earthquake that moved
the spire nearly a metre out of line. In 1913 the stairs, made from Tonga Bay
granite, were built after a donation by philanthropist Thomas Cawthron. The
church steps are a synonymous part of the Nelson townscape, says Graham. “It’s
significant when we have these issues, like Ukraine, and everyone gathers at the
steps. It’s a natural gathering spot, whether it’s religious or not.”

An early picture of the first church, taken from Shelbourne Street. Dr. F. A.
Bett, A Guide To Christchurch CathedralWhile the entrance to the church had been
given a grand makeover, the building itself had fallen into a sad state of
disrepair. The spire and tower had to be removed in 1916 and it was labelled as
a “menace to the public”. A fire in 1920 served as a death knell for the
building, and plans for the new cathedral were drawn by architect Frank Peck.
They called for an extravagant church that would have been approximately twice
the size of the one that stands today, with a giant spire instead of a bell
tower. Work started in 1925 with an estimated cost of £80,000. But by 1931,
questions were already being raised about the suitability of the building after
the devastating Napier earthquake. The great depression also contributed to
slowing work to a halt in 1932 with just the nave completed and a temporary roof
erected, bandaging it together with the old church’s chancel and sanctuary.

World War II came and passed with the cathedral standing unchanged, and it
became clear that Frank Peck’s grand plans were never going to be realised.
Architect Ron Muston put forward a more modest design in 1954 and, despite the
controversy over the remodel, work began. Instead of using marble, which was
expensive and required skilled stonemasons, the new areas of the church and roof
of the nave were built with reinforced ferroconcrete and faced with a ground
marble plaster.

Reminders of the former church can be seen throughout the new church, with the
wooden cross on the northern wall built from the wood of the 1887 church and the
original lectern, pulpit, and several of the windows were kept. “They matched
two visions of architecture together,” says Graham. “What we’ve got, against the
old, original vision.”

The organ, with its 2481 speaking pipes, is an important fixture in the interior
of the cathedral. It was shipped from England and originally installed in 1871,
then rebuilt in 1968 with its original pipes.Forty-two years after the first
foundations were laid, the church as it stands today was completed. It was
opened in 1967 by Governor General Sir Bernard Fergusson, the son of former
Governor General Sir Charles Fergusson, the man who had laid that first stone.

Further changes to the sanctuary and chapel took place in 1984 and further
stained glass was installed, but the church was done.

Church bell ringer and spokesperson David Lucas says while the building is
significant, it’s what they do inside that they think is important. “In some
ways we see it hasn’t got walls. People look up the hill and think that’s just a
building, but it’s very busy.”

The cathedral as it stands today, May 2022.With a flag that was part of the
ANZAC landings hung on the wall and the chairs that were used by Queen Elizabeth
and Duke of Edinburgh during their royal visit in 1954, the interior of the
cathedral hosts just as rich of a history. Dominating the building and catching
your eye the moment you walk, standing high above the cathedral floor raised by
four massive pylons, is the massive organ and its 2481 speaking pipes.
Originally installed in 1871 after being shipped from England, it was rebuilt in
1968 but kept all of its original pipes.

The history of the cathedral of the hill will forever be linked with the history
of Nelson’s European settlement. From its first days as a tent with men and
women sitting on trees to the building Frank Peck dreamed would be built. While
the building may seem permanent now, it will always be changing with history.

Cathedral’s rich history

There is nothing like the scent of strawberries or the crunch of the first new
season’s apple and more and more Nelsonians are taking to rural shopping and
markets to get their fix of the fresh, extraordinary array of produce and
artisan food items that are now being produced here.

Words: Adrienne Matthews

The trend was underway before the arrival of Covid, but the pandemic has
encouraged a greater determination to support the region’s local growers and
producers, leading to what looks like a change in purchasing habits of food
items.

Nowhere is this more obvious than at Connings Food Market in the Old factory
Corner Complex in McShane Road. The Connings family have been market gardeners
in the region for forty years and the store is an extension of their primary
business of growing vegetables and fruit, based on the principle of ‘Our paddock
to plate.’ What started previously as a small shop to sell the vegetables that
the supermarkets wouldn’t take has been transformed into a substantial shopping
destination for people from all over the region.

Director of Connings Food Market, Simon Connings is passionate about fresh
produce and supporting localDirector Simon Connings explains, “We were having to
throw away, or not harvest, far too much of our good produce simply because it
didn’t match the exact specifications of the supermarkets. When we first set up
a shop it was to sell these out-of-spec vegetables, but as demand has increased
we have expanded to meet it. We really try to make it worth people’s while to
travel out here from wherever they live in the region and stock vegetables and
fruit from other local growers too, aiming to provide produce that is super
fresh and affordable.” Customers are voting with their feet with the carpark
generally full.

Being keen to entice other businesses on site so as to provide a “one stop shop”
experience, The Junction and Good For food stores have added to the popularity
of the site along with other non-food based shops.

Expert cheese affineur, Nicolas Morfoisse washing cheese wheels at The Junction.
Virginnia Thomas, a member of the prestigious French Guilde Internationale des
Fromagers, is proudly part of The Junction’s team which sits opposite the
Conning’s store. She has experienced first-hand the change in customer’s
purchasing habits over the last few years. “Increasingly people are more health
conscious and want to know exactly where their food comes from,” she says,
“along who it is made by and what ingredients it contains. They are also much
more conscious of packaging and appreciate that here they can bring in their own
containers for products like cheese, honey, milk, Kombucha and so on. They also
comment that they like to know that the money they spend is going to local
people.”

The region is blessed with an array of weekly markets which gives the
opportunity for urban dwellers to benefit from the local fruits of the land.
Manager of the Nelson Farmer’s Market, Miriam Clark, is excited to see the
increasing trend for marketgoers to shop seasonally and the benefits that
brings. “There is a real shift towards eating food that has low food miles
attached to it,” she says. “Shoppers are discovering that eating seasonally is
really affordable. Our stall holders are really consistent with their pricing
throughout their season, so you always know what the costs are going to be”.

Damaris Quarz of Don Rodrigo Sourdough Bakery is a familiar face at Nelson
Farmer’s MarketIn Golden Bay the manager of the local village market, Grant
Knowles says, “The quality of food producers we have in the Bay is exceptional
and people even come over from Nelson to experience it first-hand.” He quickly
reels off a volley of names of Golden Bay businesses that are based in the area.
Included among them are Kervella Cheese, one of only three accredited raw milk
cheese producers in New Zealand, Bacca Bakery who use Golden Bay grown flour,
Ellis Creek Farm who are third generation farmers focused on farming in an
ethical and environmentally sustainable way and Flower Power Honey who are
passionate about caring for bees and making honey using methods that are in
complete harmony with the environment.

Davi Maciel at Nelson Farmer’s Market creates authentic Brazilian snacks.Todd
Bray who owns Golden Bay Ferment Works with wife Kate says, “People’s habits
have changed. They want to buy food from the people who’ve actually made it.
They know they’ll get a straight answer from us about where our ingredients come
from.” Like so many other businesses based on the principles of locally-grown
and made-with-love, their business is thriving.

Todd and Kate Bray of Golden Bay Ferment Works produce lacto-fermented
vegetables packed with gut-friendly bacteriaThe Moutere contributes its own
share of food products including the well-known Moutere Gold range of jams,
chutneys and curds. Taking over the business in 2003 in the early days of
artisan food development in the region, Joanne Costar went on to establish The
Old Post Office in Upper Moutere as a place to sell her products direct to the
public. “Over the years I gradually introduced items from other local producers
such as Oakland’s Milk along with free range eggs, berries and other seasonal
goods.”

Joanne Costar with her range of Moutere Gold jams and chutneysStill producing
Moutere Gold, she has now leased the store to the owners of ‘Tasteology’, Cam
Woods and Maria Gonzales. With a passion for food and wine they are thoroughly
enjoying taking up the banner of bringing the taste of the region to the
Moutere. Along with takeaway coffee and baked treats the store has an array of
artisan foodstuffs to whet any appetite including brands such as Neudorf
Mushrooms, Kakariki Olive Oils, the Sausage Press salamis and sausages, Cranky
Goat cheeses, Yum Granola and Nutty D’Lites. “Tasteology is evolving as we
discover more artisan foods produced in the region,” explains Cam. “We are
enjoying celebrating the array of great food items available now and sharing
them with the local community and visitors to the area.”

2. Co-owner of Tasteology, Cam Woods is enjoying their new location in the
MoutereOwners of Moutere Strawberries, Sally Wishart and Barry Clelland opened a
shop last summer because of the increased interest in their large range of fruit
jams. “We found that people wanted the experience of coming out to our farm and
seeing where we grew the fruit, so we started to include tastings,” explains
Sally. “What with cycling tours growing in the area and our store becoming so
popular we are going to open a day a week through the winter months just so
people can get their jam fix regardless of the season,” she laughs.

Owners of Moutere Strawberries, Sally Wishart and Barry Cleland in their new
shop, opened last summerJust out of Motueka, Caroline and Peter Pomeroy of
Victoria Gardens know exactly how much their community appreciates being able to
buy their fruit and vegetables locally. Despite a devastating tornado in 2020
that they only survived by leaping into a container for shelter, the couple have
worked tirelessly to rebuild shattered tunnel houses and growing fields. “Our
customers are very loyal and we live in an area where people really care about
how things are grown,” says Caroline. “Everyone is looking forward to us being
able to grow our own produce again.”

The regional local/artisan food wave is being contributed to by people from
other shores such as Liezel De Wet who owns African Flavours in Landsdowne Road.
“It started with me making some of the food I missed from South Africa, biltong
and dried sausage,” she says. “In the beginning it was mostly my fellow
country-people buying the goods but now they are taking off with locals as well,
as they realise how much they love the flavours.”

The Nelson region is awash with people growing produce and creating all manner
of delectable foodstuffs and the public is lapping it up, appreciating the
effort and love that goes into making food that has heart, soul and plenty of
Nelson sunshine in it.

A fresh way to shop

“It might be a roll of the dice, but the odds are in your favour”, says Nelson
Fringe Festival director Giles Burton. Choosing a fringe festival show can
sometimes be a gamble, but with a programme packed with comedy, theatre,
cabaret, music, improvisation, dance, puppetry and more, there’s definitely
something for everyone.

Words: Judene Edgar

The Sh*t Kid, Sarah Harpur“A fringe show is life on the edge - it’s about
stories and laughs and music that is happening right there,” says Giles.
“There’s such a great mix of really exciting works. With up to three shows each
night, you can start the night with a play, then see a comedy, and end with a
cabaret.” To get the most out it, Giles recommends going to at least three
shows: one you’ll love, one you’ll like, and one that you have no idea about.
“Most shows are on multiple nights this year which means people don’t need to
miss out on any of the shows they want to see; and using three venues means that
there is a greater range of shows on offer than ever before.”

Fringe Festival director, Giles BurtonIt’s been four years since the last full
fringe festival in Nelson, so Giles is excited to present a jam-packed programme
with 38 shows. The festival took a break in 2019, and in 2020, having already
postponed the festival twice due to Covid, was switched up to a highly
successful virtual festival. In 2021 it was back in person with a smaller “best
of” festival with 13 shows including the introduction of Scratch Nights. 
“Scratch nights are an innovative way for creators to experiment with new shows,
new formats, and new characters,” says Giles. “Performers present short pieces
of work in development and take audience feedback. Some succeed, some need
development, and some might fail.”

A Little Closer to the Edge, Stephan Gilberg and Mary GlaisyerNot only is there
a Scratch Night again this year, but two of last year’s performers have gone on
to create full-length shows. Comedians Mary Glaisyer and James Murray were in
the same Scratch Night last year and both have shows in this year’s festival.
When Mary entered Scratch Night, she says that she didn’t realise how much
people would enjoy her comedy. “It’s very useful to get feedback and it gave me
the encouragement to work on a full-length show. I’m really looking forward to
presenting four shows alongside Stephan Gilberg.” In A Little Closer to the Edge
, Mary draws on her life experiences to provide humorous and sometimes absurd
stories with musical interludes from Stephan.

Eve Ruined Everything, Eve WingerathScratch Night was James’s first foray into comedy and his first time on stage
since he was nine. “I got to 40 and realised that I want to do those things I
really enjoy and give that crazy side of me a go again. Scratch Night was such a
brilliant opportunity, and the audience was really lovely.” James says that it’s
a wonderful way for people to release their creative energy, uncover their
talents, and give them the confidence they need to perform – whatever their age.
He has since gone on to perform at Backroom Comedy and to develop his new show 
Hawkman, which he describes as “a narrative comedy with a bit of a story behind
it”.

Chris Lippiatt Saves the World and Other Things I Might Get You To Believe,
Comedy ChrisImproviser Jim Risner may be a seasoned performer, but this year he
has written and is starring in his own one-person play. “I usually stay in the
comedy realm, but I’ve always liked sci-fi yet there’s never any sci-fi
theatre,” he says. Only One Choice was originally written in 2019 for the
Dunedin Fringe Festival, but due to the cancellation of the 2020 festival it
premiered to an audience of 12 people in the back of a pub. “It rolled, and I’ve
done some tweaks since then, so I’m looking forward to performing it to a
full-sized audience,” Jim laughs. Only One Choice is set 34 years in the future
where Cam is working on an energy station in the middle of the Atlantic. His
only companion, CC, the central computer, wants to be human but doesn’t know how
to achieve it.

A Nifty History of Evil, JoJo BelliniAnother one-person play is The Sh*t Kid from award-winning writer and comedian
Sarah Harpur. The Sh*t Kid is about sibling rivalry, Olympic dreams, and a sexy
horse. While her twin brother wins Olympic medals, Sharni is relegated to
teaching rich kids to ride horses. Sharni has a plan to get to the Olympics, but
standing in her way is a baby, a lack of cash, and a sh*tty temperament. Despite
being “so fictional”, Sarah says that she did grow up riding ponies and that
Mark Todd was a big hero of hers. “I find the equestrian world quite
fascinating, but underneath it all, it’s about Sharni’s drive for ambition which
comes from struggling with the drudgery of motherhood and trying to escape
that.” Sarah has performed The Sh*t Kid at the New Zealand and Dunedin fringe
festivals and is looking forward to her first Nelson Fringe Festival. “I’m
really excited that the arts are continuing to persevere through these times.
It’s always amazing to have the opportunity to put yourself out there in front
of a live audience.”

No! I’m not Australian, Ocean DenhamAnother show hot off the fringe festival
tour is Ocean Denham’s R18 cabaret No! I’m Not Australian! The part comedy, part
musical, feminist extravaganza is inspired by Ocean’s own somewhat bizarre, and
often cringeworthy experiences as a Kiwi in the UK. “I had an idea of what my
trip was going to be like before I left, but the reality wasn’t nearly as
glamorous as how other people paint their experiences.” Sharing the amazing and
crazy events from her trip, she’s realised that she’s not alone, with audience
members coming up to her afterwards sharing their stories, and happy that
they’re not alone either. “I like the idea of making things more acceptable. I
strip away and talk about things people wouldn’t want to talk about, especially
taboo subjects or things women aren’t always meant to talk about.”

The Margaret Project, Kiwi CoreAlso weaving songs and true-life stories together
is Jess D’Ath in her show Break which tackles the topic of postnatal depression.
Jess takes the audience on a journey through the strange dual-reality of
millennial motherhood in the age of social media – the most connected yet
ironically unconnected generation. Eight years in the making, Jess says that she
wanted to put it into the fringe for the last four years, but finally decided to
this year. “I’ve never performed it before so I’m nervous and excited to see how
the audience react to it.”

The Up Late Cabaret is back again bigger and better than ever, taking over the
Red Door Theatre for more R18 late-night action. Curated by Jasmine Tease, the
cabarets feature a hand-picked itinerary of musical, burlesque, comedy and lip
sync talent. With a different line-up each night, there’s every reason to go
twice! Jasmine says that she’s super excited to present Up Late Cabaret as it
gives local and visiting artists a chance to showcase some of their other
talents.

“It’s time to get back into theatres and enjoy live entertainment again,” says
Giles. “You never quite know what you’re going to get but take a risk and see
something you may not normally see.”

The 10-day festival runs 23 June – 2 July at Red Door Theatre, Studio One and
the Refinery Artspace. The full programme is available online at
nelsonfringe.co.nz.

From the fringe to centre stage

Your four-legged friend may not love a trip to the vet, but veterinarian Todd
Field and the dedicated team at Richmond Town and Country Vet certainly make
sure they’re in safe hands. Todd shares with us what he gets up to in a day as a
small animal vet.

Dr Todd Field of Richmond Town and Country Vet.6.00am - Our youngest kids Louis and Georgia come to check if it is ‘up time’
yet. My wife Kate manages to convince them to go back to bed, every minute of
sleep counts.

6.15am - Alarm goes off, snooze it once before getting up to have a shower.
Georgia and Louis manage to organise their own breakfasts while I make some
toast and a coffee. Then we make the dreaded school lunches, which are usually a
team effort in our house.

7.15am - Head into work. Lower Queen Street isn’t clogged today so get to work a
little earlier to do some research and catch up on notes.

8.00am - Team huddle to make sure we are aware of what is on that day and what
everyone will be doing. A great chance for us all to say hi as our team changes
face day-to-day.

8.15am - The awesome nurse crew admit the surgical patients for the morning, we
check them over to make sure they are healthy, and surgery can go ahead as
planned. Each patient has their own anaesthetic, nursing and surgical plan
checked.

8.45am - The order of the day is planned. Fixing an ACL/cruciate ligament is
first up. We get Ted the labrador to sleep and then spend the next couple of
hours operating on his shin bone and realign everything with a plate and screws.

10.45am - Grab a quick coffee before the team have a beautiful one-year-old
boxer all prepped and ready for her spay.

11.30am - Next up is Beau, a pug that is in for his castration and surgery to
open up his airway. Pugs are all personality, and this guy is no different.
Waking up from airway surgery can be stressful so Beau has a small team watching
him very closely – he wakes up like a champ!

1.00pm - Time for a lunch break today. Often we miss out on lunch. We have a big
team, so getting a chance to catch up is great.

1.30pm - A quick chance to call clients and give updates on their pets, let them
know lab results and answer questions.

2.00pm - Consults start for the afternoon – we see a huge range of pets with
lots of different health issues. The afternoon rushes by with skin problems,
vaccinations, sore legs and red eyes.

6.00pm - This is catch-up time where we can finish phone calls, notes, plan
bookings and surgery slots over the next few days.

7.30pm - Home to see Kate and the kids. The hectic time of the day where Kate
has far more skills at corralling the kids towards bed. Dinner and then story
time for Georgia and Louis. Ems our oldest, reads Morrigan Crow to us.

8.30pm - Relax and catch up with Kate, often case study fits in here but not
tonight.

10.00pm - Sleep time!

A Day in the Life of Dr Todd Field

When was the last time you had a food craving? You know that feeling when you
can’t stop thinking about something sweet at 3pm or a late night snack on a bag
of potato chips is too tempting to resist? Have you ever stopped to ask yourself
what your food cravings actually mean? Dr Marissa Kelaher explains how our
hormones can help, and hinder us.

Part of the reason for those annoying food cravings lies in our hormones - in
particular, our hunger hormones. While we’ve been taught to believe that hunger
is as simple as calories in and calories out, it’s actually far more complex
than we think. Hormones control a huge part of how much we want to eat, when we
feel hungry, and even what food we choose (or crave). Leptin and ghrelin are the
two main hunger hormones. Leptin makes us feel full and ghrelin makes us feel
hungry.

Leptin is made by fat cells, meaning our fat stores affect how much leptin we
make.

It’s part of the body’s control mechanism to regulate our weight. Leptin
controls hunger, satiety, and even affects our willpower. It speeds up
metabolism (via our thyroid) and tells our muscles to burn energy. Leptin also
helps immunity and rapid weight loss, or being underweight makes our immune
system weaker, making us more prone to infections. Plus, when we lose weight
rapidly, leptin levels drop, making it progressively harder to lose more.

It’s why crash diets always fail and we end up often regaining more weight, as
our hormones start to work against us. Leptin is also suppressed when we don’t
get enough sleep - research shows we eat significantly more calories when we’re
sleep deprived. To optimise leptin, getting enough sleep, managing stress, and
avoiding crash diets are all key.

Ghrelin does the opposite, it makes us feel hungry and stimulates our appetite.
It’s normally released when our body needs more energy, but it’s also released
when we see pictures of high calorie food or even imagine this food, which
triggers cravings - so don’t shop while hungry. When we eat ultra-processed
(junk) food, this stimulates ghrelin release, making us more likely to overeat
and think the food we’re eating won’t fill us up. This means ‘diet’ foods often
make us feel less satisfied even if they have similar calories. Ghrelin also
acts when we are stressed or sleep deprived. Those carb and fat cravings when
you’re tired are real!

Ghrelin is suppressed, helping us not overeat, when we eat food we think will
fill us up, or eat whole foods (unprocessed - especially high fibre plant foods,
these fill us up faster than high fat, high sugar foods) or eat off a smaller
plate (this tricks our brain into thinking we’re eating more.) Wait 15 min
before going back for a second helping.

If you struggle with overeating or controlling those cravings, remember your
hunger hormones and try to use these tips to have a healthier relationship with
food - they really do work.

Dr Marissa Kelaher is a GP based at Nelson Family Medicine. She also runs online
wellbeing courses via yourlifestylemedics.com. Check out Marissa’s health and
wellness tips on Facebook or Instagram @thesimplicitydoctor.

The facts about food cravings

Imagine stepping through your front door and kicking off your shoes, feeling a
sense of calmness wash over you and letting all the stresses of a hard day’s
work melt away. That is the feeling the team at Mike Greer Homes Nelson have
managed to capture with their brand-new, high-spec show home on Hart Road,
Richmond.

Owners of the company, locals Trevor Lineham and Ben Malthus, are excited to be
presenting this to the public and say the collaboration has been a great
experience.

In late 2020 they took a leap of faith and purchased the business, continuing to
provide top-quality homes to the region, built with purpose and passion. “Ben
and I have known each other and worked together for years,” says Trevor. “We
thought, why not us? It was a great opportunity and it just made sense.” 

The hands-on operators are no strangers to the industry. Both have extensive
building backgrounds and have managed a multitude of builds in Nelson-Tasman
over their many years in the trade. Their styles and strengths truly complement
each other, which unquestionably shines through with their latest build. They
are justifiably proud of their tight-knit team, saying they integrate well
together, creating a perfect combination of a relaxed working environment with a
professional attitude. 

“Our design team are pivotal to the success of Mike Greer Homes Nelson and
Marlborough,” says Trevor. “It starts there and we are able to provide full
support to our clients with our energetic sales team, dynamic design team,
construction through to completion via our project managers, along with vital
support from our dedicated admin team.” 

Every aspect of colour and design is covered during a detailed in-house colour
consultation, and there are co-ordinated client meetings with kitchen, wardrobe,
lighting and electrical designers which sets the company apart from others. “We
have the ability to walk clients through every stage of the build, and we are
committed to designing and building a home perfectly suited to your needs. Our
rule is, ‘It’s your home.'"

The 208m2 four-bedroom show home with soft cedar and schist feature cladding
sits quietly on the 559m2 section, surrounded by a tropically-inspired
landscaped garden, strategically planted to ensure maximum privacy. The front
door opens to vaulted ceilings which run the entire length of the home; and
there is stunning use of neutral colours. Peaceful and serene open-plan living
spaces make the most of the views to the Western Ranges which are visible from
many rooms throughout the home. 

There are clean lines and ample natural light. Attention to detail has been paid
to every corner of this home. Corner, floor-to-ceiling glass stacker doors
cradle the recessed alfresco deck, bringing the outdoors in by being gently
nestled between the living room, family room and open plan dining and kitchen
areas, creating a perfect place to unwind and enjoy the sunset. A full-length
window seat in the dining area includes clever additional storage and invites
you to relax and switch off from the world. A separate lounge with gas fire is
tucked away, providing peace and solitude when you need it. “It’s a good spot to
curl up with a Sav,” says Ben.

The superbly designed kitchen boasts a Caesarstone wrap-around island counter
which integrates beautifully with the stainless-steel worktop, functional
high-end cabinetry and appliances. There are high-tech features and a hideaway
walk-in pantry showing the level of passion and excellence the experienced team
possesses. Full height skylights provide an abundance of natural light to the
kitchen and dining areas and draw the eye to the stunning mountain views. 

Further skylights flood ambient, pure light throughout the hallway, and the
ensuite is fitted with a solar-powered skylight that can open at the push of a
button. The family bathroom with separate WC showcases standard fittings, while
the stunning tiled ensuite created an opportunity to feature upgrades. A ducted
heat pump ensures everyone remains warm and cosy. Ample storage, a separate
laundry, and large double garage complete this modern, easy-to-live-in home.

The Mike Greer Homes Nelson new show home highlights the company's quality range
of high-spec products and finishes, detailing standard features through to
upgrades, giving a bricks and mortar insight into what is possible. “Our brief
was to showcase the range of endless possibilities for a potential client's new
home”, says Trevor. “Every home we build is designed for the section. Every home
is individual.”

The Mike Greer Homes Nelson show home is open every day from 1pm –4pm at 35 Hart
Road, Richmond, and they welcome the opportunity to show you around.

For more information on how the team can help you, phone 03 544 7873 or email:
nelson@mikegreerhomes.co.nz

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