Capital 63 by Capital

CAPITAL TA L E S O F T H E C I T Y

FEASTS & BEASTS AU G U S T 2 0 1 9

ISSUE 63

EMOTIONAL EATING

$5.90 BOOKS & COOKS

GOING ON A BEER HUNT

Th e food i s s ue

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BEYOND KÄ&#x20AC;PENE KUKU / CAPTAIN COOK 1 - 31 AUGUST 2019 Derek Cowie Paul Dibble Andrew Drummond Dick Frizzell Max Gimblett Marita Hewitt Michael Hight Karl Maughan Sarah Munro Heather Straka Elizabeth Thomson Jasmine Togo-Brisby John Walsh Emily Wolfe Toss Woollaston

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CAPITAL

Made in Wellington A

nother food month is upon us. This time we at Capital wanted to show our support. We have taken a ladleful of risk and are promoting an event of our own: the story of Te Wheke narrated by well-known actor Rachel House. We are looking forward to a fun-filled evening or two shared with foodies, readers, and friends and families. Do join us. See iticket.co.nz/events/2019/aug/woap-te-wheke to book. Food is definitely on our mind, and bloggers Tessa Manch and Beth Brash have given us their recommendations for local dining out in various circumstances. Sharon Greally, a foodie, musician, writer, and sound therapist, has sought out a well informed foodie who transforms into a super-secretive forager, a man who finds those special extra taste flourishes beloved of fine chefs. She coaxes from him some details about his exotic searches. Interest in beer continues unabated and our annual Beer Necessities tasting provides beer ‘experts’ with a guide to best beers from all around New Zealand. Our expert judging panel have selected their best in category to give us a top six and their thoughts on the best of all the others. My thanks to Parrotdog for hosting the tasting and to our team who made it all happen on the day. And while food may be top priority in August, we know more is required to make a fine city. Public transport observer Tony Randle gives us his assessment of the long awaited Let’s Get Wellington Moving plan, while Roger Walker remains firmly in the private car camp and extols the lifelong driving pleasure provided by Audi. International book designer Vida Kelly talks to Sarah Lang about living and working remotely while enjoying life on the Kapiti Coast. And in time for summer, the katipo spider has been rediscovered on Wellington beaches. Fear not, it’s just one beach. William Brockelsby details the Great Katipo Hunt to Francesca Emms. See you all in September.

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C O N TA C T U S Phone +64 4 385 1426 Email editor@capitalmag.co.nz Website www.capitalmag.co.nz Facebook facebook.com/CapitalMagazineWellington Twitter @CapitalMagWelly Instagram @capitalmag Post Box 9202, Marion Square, Wellington 6141 Deliveries 31–41 Pirie St, Mt Victoria, Wellington, 6011 ISSN 2324-4836 Produced by Capital Publishing Ltd

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Alison Franks Editor

The opinions expressed in this magazine do not necessarily reflect those of the publisher. Although all material is checked for accuracy, no liability is assumed by the publisher for any losses due to the use of material in this magazine. Copyright ©. All rights reserved. No part of this publication may be reproduced, stored or transmitted in any form without the prior written permission of Capital Publishing Ltd.

CONTRIBUTORS

Staff Managing editor Alison Franks

FEATURED CONTRIBUTORS

editor@capitalmag.co.nz

Campaign coordinators Haleigh Trower haleigh@capitalmag.co.nz Lauren Andersen lauren@capitalmag.co.nz Lyndsey O'Reilly lyndsey@capitalmag.co.nz General factotum John Bristed

john@capitalmag.co.nz

Art director Shalee Fitzsimmons shalee@capitalmag.co.nz Designer Luke Browne

design@capitalmag.co.nz

Writer Francesca Emms

journalism@capitalmag.co.nz

Editorial assistant Benn Jeffries

hello@capitalmag.co.nz

Accounts Tod Harfield

accounts@capitalmag.co.nz

Contributors

BRITTANY HARRISON Ph oto g r aph er Britt uses her studies in design at Vic to dabble in whatever is chucked her way. Taking photos of food is a happy accident generated by two passions of hers. You can catch her hanging out wherever the coffee is good.

ANNA BRIGGS Ph oto g r aph er Anna is a young freelance photographer. She has a love for photographing her surroundings, showcasing their natural beauty in a stylish and tasteful way. You can check out her work at annabriggsphoto.com

Stockists Pick up your Capital in New World, Countdown and Pak‘n’Save supermarkets, Moore Wilson's, Unity Books, Commonsense Organics, Magnetix, City Cards & Mags, Take Note, Whitcoulls, Wellington Airport, Interislander and other discerning region-wide outlets. Ask for Capital magazine by name. Distribution: john@capitalmag.co.nz.

Submissions We welcome freelance art, photo and story submissions. However we cannot reply personally to unsuccessful pitches.

NIKKI & JORDAN SHEARER Fo o d c olum n i st s

LUKE BROWNE D e si g n er

Nikki and Jordan began their cooking journey on MasterChef NZ. Their Kiwi food philosophy is based on sharing, and cooking from the land using local, seasonal produce. As busy mums and businesswomen, they strive to serve up no-fuss meals to feed the whānau.

Luke is a Capital designer by day and owner of skateboard brand Daylight by night. Originally from Hastings, England, he immigrated to Hastings, New Zealand as a wee lad. He now lives in Lyall Bay with his girlfriend and cat Chewy.

P R O U D LY P R E S E N T E D BY

CAPITAL Told by

Rachel House (Thor: Ragnarok, Hunt for the Wilderpeople, Moana)

Prefab Hall 5 August 6:30-9:30pm 6 August 6:30-9:30pm visawoap.com & search Te Wheke for tickets

Te Wheke The story of

Enjoy a four course pacificinspired menu

With wine matched to each course

While Rachel House narrates the legend

CONTENTS

12 LETTERS 14 CHATTER 16 NEWS BRIEFS 19 BY THE NUMBERS 20 NEW PRODUCTS 22 TALES OF THE CITY 24 CULTURE

FOOD MOODS

D E L E C TA B L E D E T E C TA B L E S

Two bloggers share their top spots for any food-occasion

A mysterious man and his forager finds

THE GO OD, THE BAD AND THE UGLY Tony Randle isn’t sure if Let’s Get Wellington Moving is moving fast enough

BEER NECESSITIES

40 GREASED BEAST Jade ‘The Beast’ Priest: Panel beater by day, pro-wrestler by night

Our annual beer tasting with the Six Pack (the top six beers as judged by our panel) and notes on heaps of other sweet brews

129 Willis Street BurgerLiquor.co.nz 11:30 - Late Everyday

CONTENTS

STEEP E X P E C TAT I O N S

SHEARERS’ TA B L E

Beals, Gilmour and the almost impossible house on the hill

Fish tacos with red cabbage and tangerine slaw

64 67 69

SPIDER MAN

LIVING L A VIDA

Bug enthusiast William Brokelsby is going on a Katipo hunt

59 60

GOOD SPORT BY THE BOOK RE-VERSE

BUG ME EDIBLES

Children’s book designer Vida Kelly on working with Quentin Blake and the Gruffalo

82 TORQUE TALK 85 WELLY ANGEL 86 CALENDAR

NEW

88 UPSKILL Cake-maker Vicki Young shares some insider knowledge

LETTERS

IN THE HUTT VALLEY

Orongorongo Valley

STARRY EYED I found fascinating the story about night-time photographer Mark Gee in one of your recent issues (CAP#62). I had no idea that photography by night had become a speciality nor that Martinborough was wanting to be designated a special Dark Sky area. I hope the idea succeeds and look forward to the extra business it might generate for the Wairarapa region. The photographs were beautiful and your cover was stunning. Thanks for a great read. S Douglas, Wairarapa (abridged)

Mountain biking adventures Pakuratahi Forest suits all rider abilities, with a range of tracks, from leisurely smooth gravel tracks with the family, to downhill singletrack to get the adrenaline flowing. Tunnel Gully Recreation Area, Upper Hutt

KIA ORA CAPITAL, I was surprised and delighted to see your translated story about the Hetets in the winter issue. (CAP#62) I can’t read te reo, but my kids were able to recognise many of the words. We had fun flipping back and forth between the English and the Māori versions. You’ve inspired me to finally get to night classes. Ngā mihi nui Megan, Wellington (abridged) IT’S BUGGING ME Long-time reader, first-time writer. Love your mag but something’s been bugging me. Why don’t you have a photo or image of the bug in the Bug Me column? It would be very handy to see a flax weevil (or whatever) on the page. I had to get on the computer and google it. Nit-picker, Upper Hutt (abridged)

Family fun and adventure Visit Aston Norwood to harness your inner Katniss Everdeen or Robin Hood and get firing those arrows! Continue your adventure at Staglands

Send letters to editor@captalmag.co.nz with the subject line Letters to Ed

Wildlife Reserve. Aston Norwood, Upper Hutt

huttvalleynz.com/wild

www.thehudson.co.nz VISA WELLINGTON ON A PLATE 2019

www.arcadeburger.co.nz

Lambton Square & Eatery

RD E R S E C TCI H OA N THT EE A

INK INC.

One

Māori jam Wellington’s first indigenous ‘Creativetech hub’ is now open. Āpōpō, on Wakefield St, is a space that ‘supports the growth of Māori and indigenous peoples’ participation, success and leadership in the commercial design and creativetech industry.’ It offers work spaces and meeting rooms, internships, wānanga (specifically in the

areas of visual, UX, digital and communication design) and events. ‘It’s been a long time since we first dreamed of a place where rangatahi and Māori digital creatives could come together to jam,’ says co-founder Miriame Barbarich. ‘Now the dust has settled we’re excited to see what amazing projects will grow in Āpōpō.’

ROWAN MCINT YRE Favourite tattoo and why? My first – a Jean Paul Gaultier bull on my shoulder. I got it from Roger’s Tattoo Art, back when it was pretty much the only place around. I like that its from an original tattoo parlour. They used to be like going into an old grungy pool hall or bar, now they’re clean and sterile like a hair salon. Why you choose the design? I saw the design in a Jean Paul Gaultier advert for Le Men cologne in a magazine, tore it out and kept it in my wallet for a year before getting it. Gaultier has the same tattoo. Least favourite? A red nautical star on my leg. Red ink doesn’t agree with everyone, and it definitely doesn’t agree with me.

Four S l ee p ea sy A new sustainability partnership between Zealandia eco-sanctuary and James Cook Hotel Grand Chancellor will see $2 Tw o of every Wellington room night booked via grandchancellorhoW h a t ’s t h e b u z z ? tels.com donated to conservation efforts in the sanctuary. Youvisitors have until 6 August to Packs. The competition ‘Our will be supporting find the five bugs hidden conservation even while theyin is running to celebrate shop says windows Upper sleep,’ Stevealong Martin, the the opening of Bugs! Hutt’sgeneral Main St. Find them Our Backyard Heroes at hotel’s manager. all and you could win one Expressions Whirinaki Arts of three family fun Bug and Entertainment Centre.

S E C TCIH OANT H ADER TER

NEW IN TOWN

Little Sprig Big Flavour The Little Sprig Seatoun is packing some big flavours this winter. The new menu is perfect for sharing with friends. It includes lamb koftas, homemade flat bread and Portobello mushroom fries. Match them with a pint of their multi-award winning Harvest Pilsner or limited release California Common.

Three

F e e d yo u r s e n s e s Rachel House is in the house! The Thor:Ragnarok actor is the celebrity narrator of Te Wheke, Capital's offering for Visa Wellington on a Plate. Listen to her tell the tale of mighty Kupe and that sneaky Te Wheke while Egmont St Eatery keeps your taste buds tingling with courses themed to different parts of the story. All at Prefab Hall. With only two performances, don’t let Te Wheke get away! Book at iticket.co.nz/events/2019/aug/woap-te-wheke

Four

Wo u l d n o t recommend

F i ve

New Wellington-exclusive dating app Citrus markets itself as the feminist alternative to Tinder, allowing users to be reviewed and recommended by friends and previous dates. Founder Nathaniel Sokoll-Ward says it ‘incentivises people to be nicer to each other’, by holding users accountable for their behaviour. Female users have expressed concern that scorned suitors will use this function as an opportunity for public shaming and abuse.

O l d a n d n ew The original Sarjeant Gallery building, sitting atop the hill at Pukenamu Queen’s Park in Whanganui, is currently closed for earthquake strengthening and the construction of a new wing. The site was once home to a Māori pā, a stockade and soldiers’ settlement, and a series of schools. This year the Sarjeant Gallery Te

Whare o Rehua will turn 100. To celebrate the milestone Sarjeant in the Quay will host the Sarjeant Centenary Exhibition. During Whanganui Heritage Month (2 August to 15 September) the gallery team are also offering the public their last chance to see inside the old Sarjeant Gallery before the redevelopment begins later in the year.

IT'S COOL TO KORERO Ā hea e tunu ai te kai?

When’s dinner?

NEWS BRIEFS

POOL PROBLEMS Naenae pool has been closed since April when Hutt City Council became concerned about the building’s performance in the event of a significant earthquake. The council says the options for the pool range from a new integrated pool and community hub, to refurbishment of the pool only. A decision will be made by the new council after the local body elections in October.

J UM P I N G THE GUN

R E ST YOU R W E A RY H E A D

WO R D O N T H E ST R E E T

Presents came early for Aratoi Wairarapa Museum of Art and History. Their birthday isn’t until October but last month a benefactor committed to a three-year gold sponsorship. Briar Toop, Senior Associate at Provincial Insurance Brokers, says, ‘Director Mike Weeks and I are passionate about our community and feel that art and history bind a community.’ Aratoi celebrates its 50th birthday with an exhibition showcasing 50 years of collecting opening 16 August.

Thousands of trampers walk the Powell-Jumbo circuit in the Tararuas every year, and now the most popular spot to rest, Powell Hut, has been reopened. The original hut was built in 1939 by the Hutt Valley Tramping Club. In November last year, it was closed. Kathy Houkamau from DOC says the new hut has been designed to withstand extreme weather, to meet the needs of modern users, and to make the most of the spectacular views.

A scenic walk that celebrates writers and playwrights from around Porirua now has a fourth sculpture. A tribute to New Zealand poet, playwright, and novelist Alistair Te Ariki Campbell is the latest addition to the Writers' Walk which skirts the edge of Wineera Drive and Te Awarua-o-Porirua Harbour. The sculpture was designed by Michael Bennington and reflects the themes of waka and ocean passage.

NEWS BRIEFS

C A P I TA L GAINS Property values around the wider Wellington region remain strong with the average house price currently at $709,803, up 7.9% since this time last year, according to the CoreLogic QV House Price Index. Nick Goodall, CoreLogic’s NZ head of research, says the high average rate of capital gain across greater Wellington can be attributed to larger increases in Hutt City (11.3%) and Upper Hutt (15.0%).

SHOW M E T H E M O N EY

STA N D UP

T R E AT M E R IG H T

Nikau Foundation’s 2019 grants round closes at 5pm on 31 August. Last year the foundation granted over $400,000 to community organisations around our region. Their money comes from individuals and families who want to make a difference to their community, now and in the future. Donations are pooled and invested. Community organisations can apply for grants via nikaufoundation.org.nz.

Nominations of candidates to stand as a councillor or mayor in the 2019 local authority election close on Friday 16 August. In Wellington City, the council consists of 15 elected members. Voters from the city’s five wards elect 14 councillors. The mayor is elected by the whole city. Nominations are also open for the Capital & Coast District Health Board, the Greater Wellington Regional Council, and the Hutt Mana Charitable Trust.

Kāpiti Coast District Council will invest $16 million in a programme of planned improvements to the water treatment plants in Waikanae, Ōtaki, and Hautere. That’s on top of the $9 million spent in 2015 on the first stage of work to upgrade the Waikanae Water Treatment Plant. Martyn Cole, the council’s Water & Wastewater Manager, says the work is already under way and is expected to be completed in 2022.

HOT SAUCE CRANKS UP THE COOL WITH ASIAN INSPIRED DISHES. SERVING UP A NEW VIBE, MENU AND LOOK; CHECK US OUT FOR YOUR NEXT P R I VAT E E V E N T.

HOTSAUCEWELLINGTON.CO.NZ GROUND FLOOR, QT WELLINGTON, 90 CABLE STREET, WELLINGTON

SB EYC TT H IO E NN H UM E AB D EE RR S

Calories, some people count them, some ignore them. Since it's WOAP month and many of us will be eating out a lot I thought it prudent to take an ascetic approach and encourage you to seek out low calorie things to consume. While you fools go do that, I’ll devour a bucket of carrot cake. And a cup of carrots only has 53 calories so shadduuup.

Current affairs

2003

12,000

250,000

calories in water. Yes – ZERO.

year the artesian well Te Puna Wai Ora, on Buick Street, Petone opened.

people visit per month

litres are drawn from the spring per month.

Hello water, let me luxuriate in your moist goodness! Have as much as you like.

45 calories 40 35 30 25 20 15 10 5 0

Wishful shrinking

calories per cup of celery

calories per cup of chard

calories per clementine

calories per cup of cucumber

Apparently its green stalks contain insoluble fibre that often doesn’t get digested, thus not contributing calories.

Chard. Let’s say it all together – chaaard. Nope, doesn’t sound any better.

You can find them in America – think of the calories you’ll burn travelling that far to find one.

Have you noticed everything so far starts with ‘c’? This bodes well for chocolate.

Gin and bare it

That’s the tonic

200

calories in one juniper berry. Ipso facto, gin is low in calories. Yuss.

number of brothers who set up Reid and Reid gin distillery in Martinborough.

litre copper pot used to distil this outrageously healthy drink.

number of distinctly Kiwi ingredients used in the process – kawakawa, horopito, and manuka.

1820

1632

1858

1850’s

the year quinine was first isolated from the bark of a cinchona tree (c’mon, I can’t mention gin and not tonic).

earliest known use of bark extracts to treat malaria.

the year commercial tonic water first produced. To disguise the bitter taste of life-saving quinine, British forces stationed in India mixed it with soda water and sugar.

time the British started adding gin to medicinal tonic, thereby fighting off malaria and creating their most important contribution to civilisation ever….unless they invented carrot cake, in which case I’m conflicted.

Compiled by Craig Beardsworth 19

NEW PRODUCTS

3. 2.

4. 7.

5. 6.

9. 12.

10.

Mix it up

11.

1. Standard Baggu - Daikon, $20, Mooma 2. Miller dinner bell, $40, Shut the Front Door 3. Areaware New York drink rocks, $65, Tea Pea 4. FALK Culinair saucepan 20cm, $420, Newtown House 5. Indiginous Reikorangi gin, $80, Indiginous 6. Red beetroot, $7.99/kg, Commonsense Organics 7. Cashew nuts, $5.99/100g, Trade Aid 8. Organic milk chocolate bar, $11, Wellington Apothecary 9. FALK Culinair saucepan lid, 20cm, $150, Newtown House 10. Kip & Co salad servers, $89, Tea Pea 11. Edit Seneca Zen dinner plate (set of 4), $80, McKenzie and Willis 12. Strawberry & cream soda syrup, $19.59, Six Barrel Soda

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TA L E S O F T H E C I T Y

F l a vo u r fo c u s W R I T T E N BY F R A N C E S CA E M M S P H OTO G R A P H E D BY A N N A B R I G G S

COLLECTS Sneakers

COOKS Crispy-skin pork belly

READING

HOLIDAY

ARTIST

The Way We Eat Now – Bee Wilson

Japan

Ellie Compton

Simon Pepping’s life is a smörgåsbord of food

imon grew up around food. His father and uncles are chefs, but his earliest memories of food come from eating with his grandparents. They were retired and grew all their own vegetables, pickling and preserving any excess. Simon remembers them picking vegetables for dinner and prepping them in the lounge ‘while watching some old-timers’ programme like Last of the Summer Wine or something. Eating fruit from their trees. Hitting surplus lemons around with a cricket bat.’ These days, Simon is a qualified chef, managing director of Egmont St Eatery and The Catering Studio, and he also manages Rogue Burger and Sterling. Those early food memories have become part of Simon’s food philosophy. Which is? ‘Keep it simple, use what’s in season, support the small guys, use every part of the vegetable or animal that you can.’ Most of Simon’s spare time is spent with his two children, boys aged three and five. Making and collecting Lego is a popular activity. Simon also collects sneakers and cookbooks. On the weekends Simon will try and cook something. He says he can ‘pull off a pretty mean crispy-skin pork belly, which I learnt from my time at Amisfield in Queenstown.’ In the summers he spends more time outside cooking on his Japanese Hibachi grill. Simon is studying for Level 3 WSET (a qualification from the Wine & Spirit Education

Trust) – he’s got a 2.5 hour exam testing his core knowledge of wines from around the world to look forward to. Eventually he’d like to take on the Level 4 Diploma, an internationally recognized professional qualification that can lead to the ultimate qualification, the Master of Wine. Simon’s absolute favourite thing to eat is noodles – Mee Goreng at home, Char Kway Teow from Oaks Noodle House, or Ramen from Piss Alley in Shinjuku, Japan. Speaking of Japan, that’s his favourite destination out of New Zealand, ‘for the culture, food, snow, and the amazing people. Closely followed by the USA (not because of the people).’ His favourite NZ holiday spots are ‘my mum’s place in Whangamata, or Wanaka, for the mountains.’ In the capital, Simon heads to Tatsushi for Japanese, Ortega for the food and service, the Larder for bread, Noble Rot for wine and Crumpet for liquor. ‘What attracts me about these places is not just the food or drinks, but the people behind them,’ he says. This year for Wellington on a Plate Egmont St Eatery will be filling the pukus of those who attend Te Wheke, a story telling performance feast, with Rachel House as narrator. The event is a collaboration with Capital magazine. Simon’s looking forward to WOAP. He’s not really looking forward to cooking five thousand burgers.

CULTURE

SOUTH’S WELLINGTON ‘Synth-pop’ musician Lake South’s (real name Luke McKenna) album Wellington: Te Upoko O Te Ika A Maui comes out on 2 August. Available through Bandcamp, Spotify and iTunes, eight of the 11 tracks are about Wellington places including Makara Beach and Aro Valley’s Holloway Rd. To find, go to one of the physical locations, use your smartphone to access Lake’s website, find the location on his map, click on a headphone icon, and the song will play. Lake’s album-release tour stops by an as-yetundisclosed Wellington venue on 31 August.

BE REASONABLE

WORK IT

BEETHOVEN BINGE

Last year, the Royal NZ Ballet’s fast-paced, edgy dance work Stand to Reason premiered as part of the Wellington-only Strength and Grace programme, to mark 125 years of women's suffrage. Choreographed by Andrea Schermoly, Stand to Reason was so popular that it’s back as one-third of the RNZB’s Bold Moves programme (16–18 August). The work is based on a suffragette pamphlet, Ten Reasons Why a Woman Should Vote, sent to MPs in 1888. These (sometimes surprising) reasons appear on a screen.

For 30 years, Peter James Quinn has photographed for NZ Geographic magazine at locations from coal mines and operating theatres to farms and fisheries. His exhibition Working Life (NZ Portrait Gallery, until September 15) displays 40 photographs that capture shifts in the nature of New Zealand work (e.g. the 'gig' economy, and more automation). Statistics New Zealand contributed data relating to each image. ‘I hope this is a catalyst for people to discuss the future of work,’ says Peter.

Binge on Beethoven at the New Zealand Symphony Orchestra’s Beethoven Festival. Music Director Edo De Waart, an authority on Beethoven, brings all nine of the German composer’s symphonies to Wellington over four nights (28–31 August). The first concert includes three symphonies and the others boast two each. De Waart says it’s a taster for more Beethoven music in 2020 (Beethoven’s 250th birthday).

Fine print, small print, or “mouseprint” is less noticeable print smaller than the more obvious larger print it accompanies that advertises or otherwise describes or partially describes a commercial product or service.[1] The larger print that is used in conjunction with fine print by the merchant often has the effect of deceiving the consumer into believing the offer is more advantageous than it really is, via a legal technicality which requires full disclosure of all (even unfavorable) terms or conditions, but does not specify the manner (size, typeface, coloring, etc.) of disclosure. There is strong evidence that suggests the fine print is not read by the majority of consumers.[2]Fine print may say the opposite of what the larger print says. For example, if the larger print says “pre-approved” the fine print might say “subject to approval.” [3] Especially in pharmaceutical advertisements, fine print may accompany a warning message, but this message is often neutralized by the more eye-catching positive images and pleasant background music (eye candy). Sometimes television advertisements flash text fine print in camouflagic colors, and for notoriously brief periods of time, making it difficult or impossible for the viewer to rea Fine print, small print, or “mouseprint” is less noticeable print smaller than the more obvious larger print it accompanies that advertises or otherwise describes or partially describes a commercial product or service.[1] The larger print that is used in conjunction with fine print by the merchant often has the effect of deceiving the consumer into believing the offer is more advantageous than it really is, via a legal technicality which requires full disclosure of all (even unfavorable) terms or conditions, but does not specify the manner (size, typeface, coloring, etc.) of disclosure. There is strong evidence that suggests the fine print is not read by the majority of consumers.[2]Fine print may say the opposite of what the larger print says. For example, if the larger print says “pre-approved” the fine print might say “subject to approval.” [3] Especially in pharmaceutical advertisements, fine print may accompany a warning message, but this message is often neutralized by the more eye-catching positive images and pleasant background music (eye candy). Sometimes television a colors, and for notoriously brief periods of time, making it difficult or impossible for the viewer to rea Fine print, small print, or “mouseprint” is less noticeable print smaller than the more obvious larger print it accompanies that advertises or otherwise describes or partially describes a commercial product or service.[1] The larger print that is used in conjunction with fine print by the merchant often has the effect of deceiving the consumer into believing the offer is more advantageous than it really is, via a legal technicality which requires full disclosure of all (even unfavorable) terms or conditions, but does not specify the manner (size, typeface, coloring, etc.) of disclosure. There is strong evidence that suggests the fine print is not read by the majority of consumers.[2]Fine print may say the opposite of what the larger print says. For example, if the larger print says “pre-approved” the fine print might say “subject to approval.” [3] Especially in pharmaceutical advertisements, fine print may accompany a warning message, but this message is often neutralized by the more eye-catching positive images and pleasant background music (eye candy). Sometimes television advertisements flash text fine print in camouflagic colors, and for notoriously brief periods of time, making it difficult or impossible for the viewer to reaine print, small print, or “mouseprint” is less noticeable print smaller than the more obvious larger print it accompanies that advertises or otherwise describes or partially describes a commercial product or service.[1] The larger print that is used in conjunction with fine print by the merchant often has the effect of deceiving the consumer into believing the offer is more advantageous than it really is, via a legal technicality which requires full disclosure of all (even unfavorable) terms or conditions, but does not specify the manner (size, typeface, coloring, etc.) of disclosure. There is strong evidence that suggests the fine print is not read by the majority of consumers.[2]Fine print may say the opposite of what the larger print says. For example, if the larger print says “pre-approved” the fine print might say “subject to approval.” [3] Especially in pharmaceutical advertisements, fine print may accompany a warning message, but this message is often neutralized by the more eye-catching positive images and pleasant background music (eye candy). Sometimes television advertisements flash text fine print in camouflagic colors, and for notoriously brief periods of time, making it difficult or impossible for the viewer to rea Fine print, small print, or “mouseprint” is less noticeable print smaller than the more obvious larger print it accompanies that advertises or otherwise describes or partially describes a commercial product or service.[1] The larger print that is used in conjunction with fine print by the merchant often has the effect of deceiving the consumer into believing the offer is more advantageous than it really is, via a legal technicality which requires full disclosure of all (even unfavorable) terms or conditions, but does not specify the manner (size, typeface, coloring, etc.) of disclosure. There is strong evidence that suggests the fine print is not read by the majority of consumers.[2] Fine print may say the opposite of what the larger print says. For example, if the larger print says “pre-approved” the fine print might say “subject to approval.” [3] Especially in pharmaceutical advertisements, fine print may accompany a warning message, but this message is often neutralized by the more eye-catching positive images and pleasant background music (eye candy). Sometimes television a colors, and for notoriously brief periods of time, making it difficult or impossible for the viewer to rea Fine print, small print, or “mouseprint” is less noticeable print smaller than the more obvious larger print it accompanies that advertises or otherwise describes or partially describes a commercial product or service.[1] The larger print that is used in conjunction with fine print by the merchant often has the effect of deceiving the consumer into believing the offer is more advantageous than it really is, via a legal technicality which requires full disclosure of all (even unfavorable) terms or conditions, but does not specify the manner (size, typeface, coloring, etc.) of disclosure. There is strong evidence that suggests the fine print is not read by the majority of consumers.[2]Fine print may say the opposite of what the larger print says. For example, if the larger print says “pre-approved” the fine print might say “subject to approval.” [3] Especially in pharmaceutical advertisements, fine print may accompany a warning message, but this message is often neutralized by the more eye-catching positive images and pleasant background music (eye candy). Sometimes television advertisements flash text fine print in camouflagic colors, and for notoriously brief periods of time, making it difficult or impossible for the viewer to rea

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IN ASSOCIATION WITH

New Zealand Herald

All nine symphonies performed over four nights

Heroic

Pastoral

Symphony No. 1 – 3

Symphony No. 6 – 7

Wed, 28 Aug, 7.30pm

Fri, 30 Aug, 7.30pm

Destiny

Joy

Symphony No. 4 – 5

Symphony No. 8 – 9

Thu, 29 Aug, 7.30pm

Sat, 31 Aug, 7.30pm

All concerts Michael Fowler Centre

NEW ZEALAND SYMPHONY ORCHESTRA PODIUM SERIES

Book at nzso.co.nz

CULTURE

YO U R OW N S I G N AT U R E Caroline O’Reilly runs Vinnies ReSew, an op-shop initiative where locals re-purpose fabrics otherwise destined for landfill. One day, Caroline had an idea for depicting the stories of some women (and men) who signed the 1893 suffrage petition. Volunteers used around 27,000 stitches in total (one for each signature) to create 546 fabric panels (one for each petition page). Suffrage in Stitches, an exhibition of the separate panels, is on at Wellington Museum (2–31 August). ‘I wanted to give untrained art-makers the opportunity to hang work in a museum,’ Caroline says.

MEANT TO BEA

BACK TO THE FUTURE

MAY I HAVE THIS DANCE?

In 2014, young Wellington writer-director Bea Joblin gathered together film students and emerging talent to shoot a feature film on a budget of just $6,000. Five years on, Births, Deaths and Marriages shows at the NZ International Film Festival (8 and 10 August). The comedy, about a large family’s chaotic weekend, was filmed in an Upper Hutt state house. It stars Geraldine Brophy (Bea’s mum), Sophie Hambleton, and Jamie McCaskill. Bea says, ‘It’s shot in the style of a 1990s home video’.

The ubiquitous Jo Randerson (CAP#54) wrote the play Lovin’ It five years ago for Long Cloud Youth Theatre. ‘It’s post-apocalyptic, with a Lord of the Flies quality,’ she says. ‘Young people at an undisclosed location – perhaps a science lab or rubbish dump – think about moments from their previous lives.’ Te Auaha graduates perform a reworked version of Lovin’ It at BATS (15–24 August). BATS also stages the Tahi Festival (13–17 August) where only one person performs in each show.

Artists Daniel James and Jess Quaid have created interactive installation Dance With a Stranger, showing on 17 August at The Hutt Winter Festival (15–17 August). Press your hand on a touchscreen ‘window’, and a stranger (well, a filmed projection of one) appears and presses their hand against the window as though pressing it on yours, then starts dancing to music. Dance too, if you want. The strangers were captured on film during earlier community workshops. ‘I hope people come away feeling we’re not that different from one another,’ says Daniel.

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䌀甀爀愀琀攀戀礀吀爀攀氀椀猀攀䌀漀漀瀀攀爀

䌀栀漀挀漀氀愀琀

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CULTURE DIRECTORY

Small World – Giant Universe Join Space Place as we Skype friends from around the world to talk black holes and astrophysics, and visit a very large telescope in Chile. Experience insider conversation with the best minds in astronomy. $15.

Wednesday 14th August, 6pm. Space Place, Carter Observatory, 40 Salamanca Rd, Kelburn. museumswellington.org.nz

100 Years of Bauhaus

Sarjeant Gallery turns 100

DMMF Wellington Aria

The Sarjeant Gallery turns 100 years old on Friday 6 September. To celebrate the gallery will host talks, tours and concerts, including the opening of a major exhibition “Turn of a Century”. For event details check Sarjeant.org.nz or call 06 349 0506 for more details.

Hear all your favourite arias in one place, sung by New Zealand’s opera stars of the future. Adjudicated by Patricia Wright and compered by Richard Greager this evening is always keenly contested with a $4000 prize for the winner. Tickets $25 at door. Concessions available.

38 Taupō Quay, Whanganui. sarjeant.org.nz

August 18th, 7pm. St Andrews on the Terrace, Wellington.

Searing NZ Political Thriller

Winter warmer

2019 marks the 100th anniversary of the Bauhaus, one of the most influential art institutions shaping the emergence of modernist art, architecture and design. In her lecture, German art historian Prof Isabel Wünsche will discuss some of the fundamental principles the Bauhaus established in art and design education.

Award-winning smash hit BURN HER is celebrating its hotly anticipated Wellington debut. Charismatic and idealistic Aria Robson clinches one seat in Parliament - that same night, she is confronted with a scandal that could sink the party by morning. “Thoughtful, engaging, absolutely gut-wrenching” – Tearaway.

Art Zone is a quality publication that stimulates the imagination and invigorates the creative. Offering a comprehensive coverage of New Zealand’s art world – it’s an ongoing exhibition in every issue. For artists, collectors, enthusiasts and gallery frequenters Art Zone is the perfect choice.

Friday 9 August, 6pm School of Architecture, Victoria University 139 Vivian Street www.goethe.de/nz

3–31 August 1 Taranaki Street, Te Aro, Wellington. circa.co.nz

A subscription to Art Zone $30.50; a year’s worth of joy – priceless. artzone.co.nz/shop

CULTURE DIRECTORY

Bugs; our backyard heroes

Movies under the Dome

{Suite}

Up close and personal with creepy crawlies who are actually superheroes in disguise! This exhibition explores the secret world of bugs and the vital role they play in our world. Until 11 September. Open daily 9am–4pm entry by donation.

Enjoy a movie in the planetarium - Hidden Figures celebrates the story of three African-American women working at NASA who served as the brains behind the launch into orbit of astronaut John Glenn. The visionary trio crossed all gender and racial lines and inspired generations. $15.

New Zealand Arts Icon photographer Ans Westra is responsible for the most comprehensive documentation of New Zealand culture over the last 60 years. The {Suite} Westra Museum is a dedicated exhibition space for Ans' photographs. Prints are available for sale.

Sunday 25th August, 7pm. Space Place, Carter Observatory, 40 Salamanca Rd, Kelburn. museumswellington.org.nz

Tues–Fri 11am–6pm, 11am–4pm Saturdays 241 Cuba St suite.co.nz

Expressions Whirinaki Arts and Entertainment Centre, 836 Fergusson Drive, Upper Hutt. expressions.org.nz

Whanganui Heritage Month

Steph Casey & Band

Ultimate Date Night

Over forty events highlight Whanganui’s built heritage including 100 year celebrations of the Sarjeant Gallery and Durie Hill Elevator – both unique to New Zealand. Whanganui has New Zealand’s highest concentration of European heritage buildings, dominating the city centre dating between 1860 and 1960. Facebook@ whanganuiheritagemonth4500/events

Award-winning Indie-folk/alt-country songwriter Steph Casey’s album release tour comes to Wellington. With a six-piece stellar line-up including Caroline Easther on drums and Alan Galloway on gritty electric guitars, Steph and the band are excited to rock out the new album at this great Wellington venue.

This is an evening at Space Place with a date, a mate or flying solo for entertainment or to learn about the skies. Enjoy a drink, nibbles and a special night sky show in the planetarium at the special Astronomy on Tap evening.

2 August–15 September. whanganuiheritagetrust.org.nz

24 August, The Third Eye, 30 Arthur Street, Te Aro, Wellington. eventfinda.co.nz

Tuesday 6 August, 8pm. Space Place, Carter Observatory, 40 Salamanca Rd, Kelburn. museumswellington.org.nz

OPINION

The good, the bad, and the ug ly In May, after four years of analysis and consultation, and more analysis and then negotiations, Let’s Get Wellington Moving announced a $6.4 billion plan to fix Wellington's traffic congestion problems. Public Transport advocate Tony Randle gives us a rundown.

he Let’s Get Wellington Moving (LGWM) plan includes about $2.2B for a rapid transit system to the airport, separating the roads at the Basin Reserve, and a second Mt Victoria tunnel. But the rest of the work of getting State Highway 1 off Wellington streets, and a second Terrace tunnel, were put on the never-ever list. Although they said they were announcing a major transport improvement plan for Wellington City, some crucial elements of the plan are still to be confirmed – including the mass transit vehicle (bus, tram, or trackless tram) and the year we could expect any of this to be completed. Since the initial announcement, LGWM has released more details, including analysis of the mass transit solution and a commitment to ‘urgently’ implementing bus priority. So what in this plan could improve things and what just ain’t gonna work?

bridge between the Mt Victoria tunnel and the Arras tunnel was rejected in 2014. The new plan has the Arras tunnel extended down the hill to also become a bridge, which joins Sussex Street to Barker Street. This will link Kent/Cambridge Terrace to Adelaide Road without an intersection, and I hope fix this terrible congestion point for cars and buses travelling to and from Wellington South. The other good news is the appearance of a ‘trackless tram’ vehicle, which promises to have all the good characteristics of light rail vehicles but at a much lower cost, and greater flexibility. It is claimed that mass transit based on a trackless tram would be built much faster than the seven years it would take to build light rail. Let us hope that champions of this alternative option, such as Wellington Mayor Justin Lester, can stop light-rail fans from eliminating consideration of this new but exciting public transport vehicle.

The Good The Bad

Let’s start with the best news, which is a promise to urgently implement some bus lanes, starting next year. Details of all the LGWM ‘early interventions’ are still sketchy, but they seem to include bus lanes on the Hutt Road, and more priority for cyclists, pedestrians and buses through the CBD. After two decades of nothing, any investment in bus priority is welcome.

On the negative side of things is the postponement of the second Mt Victoria tunnel for another decade. It seems fixing congestion to and from the Eastern suburbs for both cars and buses is just not a priority to LGWM. In fact, most of the planned ‘improvements’ rely on taking on-street car parks and road space for cycleways, bus lanes, and pedestrian-only spaces in the CBD. LGWM will actively make driving to work more difficult and expensive, especially if it’s into the CBD.

There is a commitment to ‘grade separating’ the Basin Reserve roundabout. The previous plan for a

OPINION

Next, why is the proposed CBD-to-Airport mass transit route over 10km long? The route meanders from the waterfront along Taranaki Street to Newtown, then the zoo, then Kilbirnie, then Miramar and (finally) the airport. Mass transit travel time from the airport to the railway station is promised to be about 25 minutes. This isn’t much quicker than the 30 minutes for the current Airport Flyer bus, which is no surprise considering it is only 7.4km to town via the Mt Vic tunnel. Spending $2.2 billion on a long, slow mass transit solution, when buses on bus lanes via a second Mt Victoria tunnel would be as fast or faster doesn’t sound like value for money to me. A second Mt Victoria tunnel is costed at 25% of this amount. Call me old-fashioned, but I like my transport improvement projects to actually improve transport.

•

Perhaps the most disturbing element is that the proposed mass transit is founded on a hub-and-spoke model using Light Rail Transit. LGWM have used transport consulting firm MR Cagney to design the new Wellington mass transit service. This is the same firm that designed our new hub-and-spoke bus network; and it plans to change most of the direct bus services into feeder buses to light rail stations. The MR Cagney ‘Wellington Light Rail’ presentation literally states the principle of the mass transit plan is to ‘force’ a shift to LRT through network improvements. So, after the LGWM billions are spent, it seems that Wellington East in particular could have longer travel times to work whether they drive or take the bus. Hardly a compelling vision of the future.

The Greater Wellington Regional Council has again started consulting the public about fixing the bus service as if it still doesn’t know what is wrong. Let’s Get Wellington Moving is moving slowly – and is still years away from delivering any major transport improvement. Our two councils cannot even agree on the type of bus shelters needed for Courtenay Place or whether someone should go to China and check out whether the trackless tram might work in our city.

Will Let’s Get Wellington Moving work? Looking at all this evidence, I don’t think so. The proposed programme is about imposing ‘mode shift’ away from cars – it’s full of stick with very little carrot. We need a more balanced plan that is about better travel for all suburbs, whether commuters use cars or public transport, or walk or cycle. I’m not even sure that with a good plan, our divided councils could build it. It’s difficult to see how Wellington can successfully build a multi-billion dollar transport programme when it is run by different councils with different agendas. But I also think a more balanced future could be planned. Nothing is set in stone and it is local body election year. For the next three months, I encourage you to ask your council candidates about their views on the LGWM programme and judge them against what is important to you.

The Ug ly Tony Randle is a resident of Wellington and has used public transport in the city for nearly three decades. He is a long-term public transport advocate and is a member of the Wellington Public Transport Reference Group. He works in IT and lives with his family in the suburb of Johnsonville.

Behind LGWM and Wellington city public transport in general is the ugly truth that we do not have leadership that believes that the bus service can, or even should, be improved. Every month there are more clues that our two councils simply cannot fix our public transport service: •

A year on from the bustastrophe, Metlink still doesn’t have enough bus drivers to drive the buses.

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F E AT U R E

Food moods P H OTO G R A P H E D BY B R I T TA N Y H A R R I S O N B I O S BY F R A N C E S CA E M M S

We asked two Wellington foodies to give us their top picks for a number of occasions. Aunty Sue’s in town, and she’s paying? Need a healthy post-gym energy boost? What about something indulgent for those dusty days? We’ve got you covered.

F E AT U R E

Beth Bras h

he first five years of Beth Brash’s life were spent living among Central Otago apricot orchards. ‘Mum would make apricot leather that was literally sun-dried, I can still remember the baking trays sitting out on our trampoline. I don't think you can find anything that tastes more like sunshine!’ In 2012 Beth began a food blog called Eat & Greet with her sister. This led to them creating foodie-book The Cuba Street Project. Beth ran Beervana for three years, and is now Programme Manager with Wellington On a Plate. ‘I love beer, but I'm extremely passionate about Wellington food and the people who make it so great.’ It’s her second year with WOAP, ‘and I love every day of it.’

She says her philosophy in life – Don’t be a dick – can be applied to food in so many ways. ‘Don't be a dick when it comes to what you class as "good food" – appreciate the high brow and the low brow. Don't be a dick to your staff. I don't care how good a restaurant's food is, if I see a chef treating their staff like shit, I'm out. Don't be a dick to the planet. Don't be a dick to the animal by just eating the best bits and throwing the rest away.’ This month Beth’s looking forward to the passionate discussion about burgers and happily lining up in the middle of winter for fried chicken, hotdogs or brownies.

Instagram: @beth.brash Photo by Sean Golding

BYO w it h f r iends GEHTU MASALA Great India, Manners St The service is some of the best in town, with brothers Rakesh and Mitesh, who grew up in the place, now running the show. It’s the type of place you can take that fancy bottle of red you've been saving for a special occasion. The food is delicious, abundant and great value, and their ruby red Gehtu Masala is the jewel in the crown.

Grab and go HOT & SOUR SOUP WITH PORK WONTONS Taste of Home, Vivian St This place is no longer the best-kept-secretfor-foodies-in-the-know. You literally have to grab and go as this tiny shop has about five seats and it's always packed. It is living proof of the saying good things come in small packages.

Rellies in town TRUST THE CHEF Shepherd, Eva St Not an official dish, but it's also what I love about Shepherd – you know that whatever you get it's going to be delicious. The ever-changing, ever-evolving menu is filled with dishes that make you think, ‘How on earth did they think of that!’ It's fancy, but not pretentious. The food isn't too fussy but it's incredibly thoughtful and refined.

Hangover cure S AV O U R Y P O R K PA S T R I E S Dragon's Restaurant, Tory St Yum cha cures all. The trick is to take it slow. It's so easy to say yes to everything, fill your table, fill your belly, and go. But for the best experience get a fresh (and life-giving) pot of jasmine tea and slowly rehydrate, while these unappreciated beauties replenish you with all the things a dusty body needs – deepfried, salty, umami goodness.

After the gym PHỞ GÀ Fisherman's Plate, Bond St Some people go to the gym for the lifestyle, I go to the gym to counter my lifestyle. Being a 'professional eater' (as someone once called me) comes with its own set of occupational hazards! Phở Gà is the perfect antidote to all that ails you. It's well priced, fresh, healthy and (most importantly) delicious.

F E AT U R E

Tes sa Ede n Manch

essa Manch’s earliest food memory is a bowl of hot porridge sprinkled with brown sugar, made by her Mum on a cold winter’s morning. ‘Just like Goldilocks,’ she laughs. She describes her food philosophy as being able to fuel your body in a positive way. ‘Everyone has to eat. I just want to do so without having a negative impact on another living being. This is what I find most important when it comes to food.’ The vegan instagrammer has been posting as Eden Vegan for about 18 months. She began because ‘I wanted to show people how easy it was to be vegan. You didn’t need any special knowledge or skills and you didn’t have to meet some stereotype.’ She says the best thing about

the foodie space on the ‘gram is the sharing of knowledge and recipes. ‘You don’t have to travel far online to find ideas and inspiration.’ The only downside is ‘every day seeing new treats I want to try but aren’t available in New Zealand.’ Tessa’s tip for people thinking of going vegan is to start small. ‘It’s not always realistic to go vegan overnight. Every little change you make can have a positive impact.’ This WOAP Tessa is looking forward to Chow Veganpalooza, which is offering an eight-course meal of entirely new plant-based dishes. And the drive-in and dine at St John’s Bar. ‘I’m already looking forward to the event, the 90s movie and, of course, the vegan burger on the menu.’

Instagram: @eden.vegan

BYO w it h f r iends MASALA DOSAI Rasa, Cuba Street I've never been to India but I'm convinced this cheap dosai is authentic, right down to the metal dish. There's a nice balance between the spicy masala and creamy coconut chutney – a drawcard itself. Many people don't know that Rasa is a BYO venue. If you forget to bring a bottle, there's Indian wine on the menu.

Grab and go B E E T R O O T L AT T E Seize, Lambton Quay

Rellies in town

While everyone in Wellington is ordering a black coffee, I’m after a bright pink, caffeinefree drink made from a root vegetable. Everything about this latte is bold. It’s rich enough to satisfy my sweet tooth and a punchy aftertaste gives enough of a kick for my morning. The pink foam is delicious and looks pretty in my reusable cup.

POPCORN TOFU WITH SWEET AND S O U R P LUM S AU C E Chow Wellington, Tory Street Okay, this isn’t exactly upmarket. But this bite-sized popcorn would easily be my death row meal choice, which is why I keep finding myself at Chow. My mouth waters just thinking about the crunch and the tangy plum sauce. And it always leaves me contemplating another plate, which – greedily – I order without regret.

Hangover cure HOWLING WOLF BURGER Plant Blazed, Food truck on Dunlop Tce Hangovers are a rare occasion these days and I’m not a big ‘faux meat’ fan. But seitan isn’t exactly a sin and I’ll take the excuse for this burger. The tang of the BBQ sauce clears a headfog and the slaw means this is a health food, surely.

After the gym POWER BOWL SALAD Aroha Plant Based, Press Hall, Willis Street I’m a believer in starting the week right, though sometimes I‘m poorly prepared. On a hectic Monday I rely on this power bowl. It has every green you’d want, and a textured vege protein you probably didn’t know existed. It feels close to eating sunlight, that’s how pure this salad is.

Greased beast W R I TT E N BY B E N N J E F F R I E S P H OTO G R A P H E D BY J O R A M A DA M S

By day, Jade Priest is a panel beater, grinding away like the rest of us. As night falls and work shuts up shop he becomes someone quite different, clad in leather tights, a beast ready for battle in the ring. Jade ‘The Beast’ Priest becomes a pro wrestler. It all started when Jade was just a boy in Wainuiomata, and used to watch wrestling on television with his older brother. ‘I became hooked,’ he said, on ‘moves that were too irresistible not to try at home, as much as they always say not to.’ Jade began wrestling at twelve and it wasn’t long before The Beast was born. ‘The name was something catchy,’ he said, ‘something that flowed. Nowadays it’s literally what I get called by everyone inside and outside of wrestling.’ Pro wrestling is best described as soap opera meets martial arts. Jade says it’s a sport filled with personalities and characters, all telling a story. The crowd has someone to boo at and someone to cheer. It is highenergy and highly entertaining. Family and his culture have been a big motivator for The Beast. The tights he wears are in the colours

of the Māori flag, and his family has followed him to shows up and down the country. ‘The support from family, friends and fans motivates me to work harder in the ring. It gives me just that much more motivation and adrenaline to make a wrestling show great.’ When asked what he thought the public ought to know about wrestling, Jade says, ‘The falls we take are not fake at all.’ Injury is common in this sport, as athletes are ragdolled, flipped, and crashed. Each wrestling move has a name; Chokeslam, Fujiwara Armbar, Koji Clutch, or, Jade’s signature move, the Nui Nose Crusher. Wrestling in Wellington has long been a subculture and with a new brand, Capital Pro Wrestling, the sport appears to be growing. Jade says, ‘if word can get around to more people in Wellington… it’s bound to take off and hopefully we can grow the numbers, whether it’s fans or recruiting new trainees.’ The Beast wants to wrestle all over the world and has his sights set on Japan. For the time being, however, you can catch him and other great wrestlers live in action at Epuni community hall on 17 August.

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F E AT U R E

Delecta ble detecta bles P H OTO G R A P H E D BY J O R A M A DA M S

You may have seen him trundling the hills and vales of Wellington, hat pulled firmly over his forehead, eyes downcast. He’s a forager extraordinaire, but keeps his finds close to his chest and prefers to remain nameless. Sharon Greally met him and shares as much as she dares.

id you know ambergris, a substance with a particularly fetid smell spewed up by sperm whales, and usually used as a fixative by perfumiers, can be used in the making of Greek coffee to give it a depth of flavour? No, neither did I. This is just one of the little known food facts that are emitted from this local foragers’ vast knowledge. Fraternise with him, and it will feel like a delectable trip of discovery around the world’s culinary expanses. He talks about movie stars’ favourite delights – ‘Oh yes, Bridget Bardot’s favourite dessert was Tarte Tropezienne’ – as though he was just talking with her last week. Also known as ‘La Tarte de Saint-Tropez’, better not translated as the tart of St Tropez, this dessert pastry was created in 1955 for Bardot by the owner of a famous local patisserie, while she was filming And God Created Woman. The patisserie still exists today, and is called ‘La Tarte Tropézienne’. And Anthony Bourdain? ‘Oh yes, he was like a little boy in a candy shop when he met Thomas Keller. Did you know Keller was the food consultant for Ratatouille? Anyway, Keller could see Anthony was nervous, and needed a cigarette, so he made him a crème brulee using Bourdain’s fag of choice, Marlboros!’

So, you can see this guy is a total foodie. Food is part of his family’s lexicon. His grandparents owned a Patisserie in St. Petersburg, making ‘sugar spun delicacies, and sweets that looked like rainbows’. They also would peddle sourced goods around their domain to local homes and fooderies. Emigrating to Dunedin in the gold rush days, with the war at their heels, his Polish grandparents (of the Russian aristocracy according to his grandmother, but of Greek extraction – blame the various wars) brought their culinary skills with them, sousing anything they could find, including slippery jack mushrooms, which would end up ‘tasting like oysters’. Our super sleuth was taught how to forage from a very early age, going on urban food-sourcing adventures. He has spent many years foraging around this country, and has settled in Wellington – for now. His foraging excursions take him anything up to four hours per day, within a 60k radius, travelling as far as Waikanae for extraordinary requests, so his toils are well appreciated. He ‘barters’ his wares, exchanging them for certain luxuries; a fat Cuban cigar, a bottle of single malt Scotch.

F E AT U R E

He tells me he forages for fun, but that it’s also a ‘good little earner’. His foray into sourcing wild foods came about when he met a Michelin starred Italian chef working at an exclusive restaurant in the city, who wanted freshly foraged food – a common enough enterprise in Italy, but unheard of here at that time. So, our forager found himself engaged in a new operation. And with a lot to learn. Michelin-standard chefs are very particular about the produce they require, and also how it is picked and delivered. Google became a very close ally. He tells me ‘there is a trilogy for Michelin Chefs’ – Blue Borage leaves and flowers, shamrocks (yes, they grow here, more commonly known as oxalis), and baby nasturtium leaves. And all can be found in Wellington. As can various species of mushroom, including the highly prized porcini, at certain times of the year. ‘They’re not hard to find – you just have to know where to look.’ His herbalist ran out of linden tea, used as a sleep aid and sourced from Scandinavia, and bemoaned the fact. So he scouted round and found the plants right on our doorstep. They have ‘leaves like fairy wings’ and ‘taste better than chamomile’. Other palatable discoveries in our stomping ground include the edible fungus wood ear, also known as ‘tree jellyfish’, which is used in Chinese medicine as a detox he tells

me. ‘It’s a bit like chewing on a weimaraner’s ear’. Hmmm… Another favourite is the geranium molle, more commonly known as ‘dove’s foot’. An edible weed, it is apparently rare, and tastes like coriander. ‘I generally keep this one for myself ’. Arrowhead sorrel is another, with leaves shaped like its name, used in salads and sauces. Three types of watercress, herbs, and Piko Piko or tree fern are popular. As is Horopito, ‘tastes like bay leaves and pepper mixed together. It actually makes a great Bay Rum, which can also be used as an aftershave. Barbers should use it’. I suggest it could be a new enterprise for him, but he says he doesn’t have time. He’ll leave that to someone else. Blewit, or bluet, mushrooms look how they sound, with a slight purplish tinge. They are apparently violet-scented, but ‘imagine a bunch of rubber bands thrown in. That’s what they smell like’. Foraging is an art, he tells me, ‘like adding music to the framework of a chefs’ artistry.’ Combing the shrubbery foraging for edibles can be a risky business, involving scrambling down steep slopes, and fossicking in dark murky undergrowth. You have to be sure-footed. It’s not for those who are easily frightened. Foragers like all hunter-gatherers like to keep their special locations secret. Certain areas are closely watched .... enter at your peril.

Where community shapes the heart of your retirement A caring community is there for us in our times of need. That’s the community Bill and Leone found at their Ryman village.

Soon after moving into the village the couple experienced a deep loss. The support they received was one of genuine caring. “Well it was just the way we were taken in by the village,” Bill explains. “Yes, feeling our grief with us, but not intruding on that,” Leone adds. Since that time, they have given back to the community in abundance. Leone has brought her passion for singing to the village Glee Club, and Bill has discovered a new-found enjoyment of bowls whilst also becoming a regular at

Glee Club, “I make more noise than anybody,” he laughs.

‘come and join us’ attitude so that other residents can feel welcomed.

Seeing Bill thriving in the village community has been wonderful for Leone, “He’s done things here he would never have done before. I’m really quite proud of him,” she tells us.

For Bill and Leone, friendship and support are a big part of life. They’ve had some incredible times and some incredible laughs since moving to the village. They feel fortunate that they made the move at the right time for them and can enjoy the village community. Leone explains, “there are no strangers here, just friends we haven’t met. That’s exactly how it goes here.”

“There are no strangers here, just friends we haven’t met.” Since that caring support Bill and Leone received in their time of need, they are reaching out with that same

Ryman villages provide the setting where community spirit thrives.

For more information or for your free guide to living in one of our ﬁve villages across the Wellington region phone 0800 779 626 rymanhealthcare.co.nz

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mighty.

NEW.

RANGE.

F E AT U R E

Special tasting guide

Beer Necessities CO N V E N E D BY ST E P H A N I E CO U T TS T H A N KS TO PA R ROT D O G B R E W E RY FO R H O ST I N G

F E AT U R E

Va r i e t y, style and taste Our judges tasted their way through 142 beers to bring you their top six. Another 77 beers were also judged to be well worth imbibing. They’ve chosen a wide variety of styles. There’s something for everyone in these pages. Stephanie Coutts introduces our annual beer tasting.

ale Ales and India Pale Ales (IPAs) remain popular. This year they were joined by lots of 'hazies.' Hazy or New England IPAs are all the rage at the moment. But the number of lager-styles also grew. It’s reflective of an emerging trend towards the style in the craft and independent beer scene. Lagers are defined by the yeast used, not the colour. We had two deep brown Baltic Porters and an amber-coloured Dopplebock. But the lighter, more straightforward lagers were most plentiful. They are best known to drinkers. Think Japanese Lager, Premium Lager and Pilsner. These beers are challenging to brew, as faults are hard to hide. A good lager is truly the mark of a good brewer.

The beers judged came from 26 different breweries and brands from Northland to Dunedin. The trend towards more breweries and brands, particularly in the regions, continues. Growth and competition should help ensure that we get to drink beers of the highest standard – others should fall by the wayside. The judges were focussed on high standards. They looked for fault-free beers that they could happily recommend to both the seasoned beer drinker and those looking for something new. Enjoy their choices. Steph Coutts, Convenor, Beer Necessities 2019.

SECTION HEADER

The judging panel Denise Garland

Emma Bell

Nisha Pullan

Colin Mallon

Denise has been involved in beer for 10 years as a writer, home brewer, consumer, judge and drinker. She’s recently returned from Scotland, where she worked at a cask and craft beer bar.

Emma is a brewer at Kereru Brewing Company, and has a wide range of brewery experience including hosting, tasting, and tours. She’s judged a number of beer awards.

Nisha is a Certified Cicerone and is working towards a beer judge certification qualification. She has worked in beer bars and breweries, and at Regional Wines and Spirits. She’s also a home brewer.

Colin is Operations Director of the Malthouse and the Fork and Brewer, and Head of Sales for Fork Brewcorp. He has judged multiple beer awards including the World Beer Cup in the USA.

Stephanie Coutts

Dale Cooper

Jono Galuszka

Steph owns Craft Beer College and is a Certified Cicerone. She runs beer tastings and tours, sharing her passion for all things beer.

Dale is Head Brewer at Fortune Favours. Before becoming an award-winning brewer, he was an awardwinning home-brewer and committed beer taster. He has a BJCP qualification.

Jono was the Brewers Guild of New Zealand 2015 Beer Writer of the Year and a correspondent for The Crafty Pint (craftypint.com). He’s written for online and print publications and judged many beer awards.

F E AT U R E

The six pack Every one of the top six beers rated a mention last year, and here they are again. Great breweries and brewers constantly look to improve their brewing processes and beers. And they understand how to respond to the nuanced changes in their base ingredients. The grains that are turned into malt, and the hops that provide flavour and aroma, vary slightly each season. The top six are presented in a recommended drinking order. Just in case you want to buy all six. Why not? What a great way to spend a few hours.

Longboarder Lager – New World Lager

Hefe – Hefeweizen

McLeod’s Brewery

Tuatara Brewery

This is the best lager on the market in New Zealand. As a ‘New World Lager’, it is defined by hops with a unique mineral and tropical fruit character. It’s also defined by its balance. The aroma, appearance, mouthfeel and flavour all work together in perfect combination. The judges said they would easily drink a few pints of this beer. This brewery, McLeod’s (in Waipu, in Northland), has recently won Champion Small International Brewery at the Australian International Beer Awards. They deserved it.

Hefe is known for bubble gum and banana aromas coming from the yeast, and a smooth texture from the wheat malt. They’re easy, enjoyable drinking. This Tuatara Brewery Hefe, from the Kapiti Coast, is true to style. It pours with a solid head and gives off strong banana-like aromas. It has a well-rounded mouth feel and slightly soapy finish. This is New Zealand’s most awarded Hefe, rarely failing to impress judges at beer competitions since its creation in 2007.

F E AT U R E

XPA – New Zealand eXtra Pale Ale

Billfish – American Pale Ale

Strung Out On Lasers – Gose

The Darkness – American Stout

Sawmill Brewery

Bach Brewing

Choice Bros Brewery

Boneface Brewing Co.

This beer from Sawmill Brewery in Matakana is a classic New Zealand representation of the XPA style, which has no ‘official’ definition. It was described by the judges as balanced. They were impressed by the beer’s clarity, and its bold hop aromas. It had lemon and orange citrus flavours and blackcurrant notes. This is an easy-drinking beer with a dry finish, making it one that you should buy in a sixpack. You’ll want to drink more than one.

Last year, this beer scored a three out of five, but this year it really wowed the judges. Even though it has ‘American’ in the name, there are also hops from Australia and Aotearoa. Combined, they make for a dank and catty beer, but with fruity notes, that finishes bitter on the palate. The judges said it was everything you’d want in an APA. Bach is a contract brand, brewed in Auckland, and a solid bet when you’re shopping for a tasty, hoppy number.

This beer from Choice Bros in Wellington is gloriously pink in colour and comes with a hit of raspberry on the aroma that follows through on the flavour. It has a dry, slightly tart finish and citrus character from the added lime. The judges said that it had great balance for the style. This is a beer for people who want something different and for mixologists. It pairs excellently with gin. Trust me. Give it a go.

Boneface, from Upper Hutt in Wellington, is new to the Beer Necessities competition, but their brewer has a solid pedigree which shows in the quality of the beers and in the food at the brewery. The brewer often can be found in the kitchen, slinging burgers. This dry American-style stout impressed our judges with its ruby hue, and bright hops with citrus and resin notes. It was integrated and balanced, with one judge describing it as ‘tasty as’.

F E AT U R E

Session pale ales and India Pale Ales (IPAs)

Sawmill Brewery – The Doctor − Doppelbock This beer pours a deep reddish brown and has caramel and nutty aromas and flavours. It is an approachable interpretation of the style.

These beers are ‘mini’ versions of the more traditional style, being low in alcohol by volume. They are hard to balance, and pale ales and IPAs will be bitter.

Napier Brewing Company − Sugar Loaf − Vienna lager Although it is not really true to the Vienna lager style, the judges enjoyed this sweet amber lager with a bready finish.

McLeod’s Brewery − Heathen − Session Pale Ale This beer has great clarity, and a floral aroma. It’s low ABV so has a light mouthfeel. It finishes with a hint of bitterness.

British ales

Sawmill Brewery − Session IPA This beer is golden and light on the palate. It has lemon and lime citrus flavours and is an easy drink.

British ales have a focus on balance and drinkability, regardless of the alcohol content. There’s quite a lot of variability within the styles.

Pale lagers

Emerson’s Brewery – Bookbinder − English Ale This classic ale rarely fails to impress. It’s lower in ABV but has solid body, fruit characters, and a balanced finished.

The pale lager style is straightforward. The beer should be crystal clear with light biscuit malt characters and generally low levels of hopping.

McLeod’s Brewery − Traders − Scotch Ale This is a New Zealand interpretation of the style, with a deep amber colour and complex dried fruit and anise characters.

Tuatara Brewery − Helles This beer poured with a firm head, and had a hint of biscuit malt on the aroma. It is light, easy drinking.

Pale ales

Duncan’s Brewing −Yum Yum Yuzu − Japanese Lager This Yuzu-flavoured lager has a dry, citrus finish, after pouring with a firm, white head and a slight haze.

Pale ales should have a solid malt backbone to balance out a decent whack of hops. They should be well-balanced and drinkable, allowing you to drink more than one.

Duncan’s Brewing − Pilsner – New Zealand Pilsner This is a classic representation of New Zealand pils, with a mineral and tropical New Zealand hop aroma and clean finish.

Parrotdog Brewery − Deadcanary − New Zealand Pale Ale This is a vibrant-looking, balanced beer with sweet malts balanced by New Zealand hops imparting stone fruit characters.

Sawmill Brewery − Pilsner – New Zealand Pilsner Sawmill Brewery is in Matakana. The judges described this beer as having a juicy character and citrus and stone fruit notes.

Emerson’s Brewery − Big Rig − American Pale Ale This beer is slightly hazy and has lots of tropical fruit and resinous characters on the aroma. It is well-balanced on the palate.

Parrotdog Brewery − Pandemonium – New Zealand Pilsner This beer nails the New Zealand pils style. It pours bright with a nice head. The judges called it vibrant and resinous.

Tuatara Brewery − Hazy Pale Ale This new Hazy from Tuatara Brewery is a juicy little number that is soft on the palate and has an easy drinking sweet finish.

Dark lagers There is quite a range of dark lager styles. The beers listed below are amber to black, and more flavourful than a pale lager.

Sawmill Brewery − Pale Ale – New Zealand Pale Ale Another winning beer from Sawmill. It is light amber and clear, with a slightly resinous hop character. Straightforward pale ale drinking.

Sawmill Brewery − Baltic Porter This is a complex beer, pouring a deep brown with a solid head, with raisin, chocolate, and nutty aromas and flavours.

Tuatara Brewery – Aotearoa Pale Ale – New Zealand Pale Ale This beer has a solid malt backbone and tropical hop aromas. It has an enjoyable rounded, bitter finish.

Tuatara Brewery − Midnight Sun − Baltic Porter This new beer from Tuatara Brewing is slightly light for the style, needing more body. It has anise and nutty characters.

McLeod’s Brewery – Paradise Pale Ale – New Zealand Pale Ale Lightly carbonated, this beer is fruity and flavourful. The New Zealand hops were evident. It finished a touch sweet.

F E AT U R E

XPA

Duncan's Brewing – Uncharted IPA Pouring crystal clear, this beer gave off aromas of citrus fruit and earthy pine. It was a well-balanced tasty drop.

Overseas, XPAs usually sit somewhere between a pale ale and IPA, but here in New Zealand they are often lighter in style and designed as a

Emerson’s Brewery – Bird Dog

refreshing drop to showcase our local hops.

This beer is slightly hazy and gave off some hints of caramel combined with fruity and blackcurrant notes from the hops.

Three Sisters Brewery – Feast XPA

Sawmill Brewery – IPA

Three Sisters Brewery is in Taranaki. They produced a golden, juicy XPA with passionfruit notes and a clean finish.

This beer poured with a firm head and gave off pungent stone-fruit and citrus aromas. It is rounded and dry on the finish.

Panhead Custom Ales – Quickchange XPA

Bach Brewing – Kingtide IPA

The Panhead Custom Ales XPA is a classic. It is bright and has tropical and passionfruit notes. Get it fresh.

This beer looks beautiful and presented with citrus and blackcurrants. It finished a little sweeter than expected for the style.

New England IPA

Croucher Brewing – Ultra IPA

Cloudy with big juicy hop aromas, these beers

This deep golden beer poured crystal clear. It is well-balanced and easy drinking with moderate citrus-focussed hop bitterness.

have low bitterness levels and are best drunk fresh off tap. They are very on-trend at the

McLeod’s Brewing – Great Migration

moment.

There is a citrusy, sherbet-like hop aroma to this beer. It has a balanced bitterness on the palate.

Panhead Custom Ales – Rat Road Pouring pale, with orange and mandarin aromas, this beer has a roundness and sweetness in the finish.

Parrotdog Brewery – Bitterbitch Pouring a deep golden colour, there are hints of caramel on the aroma and flavour of this beer, combined with some tropical hoppy notes.

Parrotdog Brewery – Keith This beer has mango and pineapple aromas and tropical fruit flavours. There’s a touch of bite from the yeast on the finish.

Urbanaut Brewery – Gastown Red IPA This Red IPA from Auckland has a deep but bright amber colour. There’s a solid malt base and slightly sweet finish.

Three Sisters Brewery – Sup Bro This is a slightly malt-forward version of the Hazy IPA style, with tropical and citrus characters and a slight sweetness.

Black Dog Brewery Company – Hop Boxer – Fresh Hop IPA It may be too late to get this beer fresh – hurry! It has some mango and passionfruit aroma, grassiness and a bitter finish.

Choice Bros Brewery – Hazy Cosmic Jive Originally a collaboration with McLeod’s, this beer is dark yellow and has lemon and lime citrus characters and a slightly bitter finish.

Urbanaut Brewery – Copacabana – Brut IPA Pouring clear and with light carbonation, this beer is dry and has a mineral aroma and flavour, with some citrus notes.

Emerson’s Brewery – Hazed and Confused This beer presented with citrus and herbal aromas and flavours. It is an easy-drinking representation of the style.

McLeod’s Brewery – Tropical Cyclone – American Double IPA This is a big but balanced beer with some sweet malty aromas giving in to bold orange and mandarin hops.

IPAs IPAs generally have high levels of hop aroma and bitterness, with a solid malty backbone to

Kettle sours

provide some balance. They’re a favourite with

We had a range of kettle sours entered this

numerous entries in this broad style.

year, most with fruit and spice additions along with the acids and bacteria that give them a

Parrotdog Brewery – Vivian – West Coast IPA

tart acidity. ‘Kettle’ refers to the fact that they

This beer from Parrotdog Brewery has great clarity, a rounded mouthfeel and a fruity, hoppy flavour with the bitterness you want from an IPA.

are soured as part of the brewing process, not in a barrel.

F E AT U R E

Parrot Dog Brewery – Glen – Boysenberry Sour

McLeod’s Brewery – Pioneer Porter This beer has coffee and vanilla on the aroma, and a hint of hops which also contribute to a slightly bitter finish.

This is a beautiful beer with a pink head, boysenberry and earthy aromas, and spritzy sourness on the palate.

Forgotten 43 Brewing Ltd – Black Gold – Milk Stout This brewery from Stratford has made solid milk stout with a sweet milk aroma and hints of coffee and chocolate.

Emerson’s Brewery – Umeboshi Gose This seasonal release pours light yellow and tart with salty, citrusy, and floral notes. The plums are not really evident.

Emerson’s Brewery – Bluffie – Oyster Stout This beer with oysters added has a deep brown colour and real briny notes on the aroma and in the flavour. It is balanced and drinkable.

Funk Estate Brewery – Jungle Boogie – Blood Orange Sour Ale This beer has a peachy colour and a subtle orange aroma. It has a puckering, tart mouthfeel and light finish.

Emerson’s Brewery – Southern Clam Stout – Clam Stout This Emerson’s beer pours a dark brown colour, and has a slightly smokey, briny character and is rich in flavour.

North End Brewery – Petit Luna – Hibiscus and Lime Sour Pouring with a hazy pink hue, this beer has a lime and cranberry aroma. It has a robust tart mouthfeel.

Bach Brewing – Velvet Marley – Fruited Sweet Stout This beer is sweet. It has all the aromas and flavours of a cherry ripe: cherries, coconut and chocolate.

Belgian The Belgians brew a huge range of beer styles,

Fortune Favours Brewery – The Necromancer – American Stout This Fortune Favours beer is well-balanced. Pouring deep brown, it has an aroma of caramel and chocolate, and a hoppy finish.

and many are known for their interesting yeast characters and often their ABV. The beers below are quite diverse but definitely delicious.

Barley wines

Choice Bros Brewery – Sun Machine – Saison

Some suggest that this beer style was created by

This is an interesting and complex beer with absinthe spices on the aroma and palate. It is minty and

the British to compete against French wine. The style is defined by high ABV beers with lots of

rounded.

complex malt characters

North End Brewery – Grisette Brett Reserve – Farmhouse Ale

McLeod’s Brewery – Smugglers Bay – American Barley Wine This beer pours deep brown and has rum and raisin characters and finishes sweet. Pair it with some flavourful cheese for balance.

North End on the Kapiti Coast have made a lovely, spritzy little beer with a soft acidity and some tropical notes. Emerson’s Brewery – JP 2018 – Golden Strong Ale

North End Brewery – New Reserve – English Barley Wine Put this barley wine in the cellar to mellow and age the hops, and allow the sweet marmalade characters to shine.

Emerson’s Brewery release a JP beer annually. This release is spritzy with a hint of spice. It’s just starting to show some age. North End Brewery – Oude Draak – Flanders Brown Ale

The others

This beer has a rich garnet colour. It is a barrel-aged sour with assertive acidity, which has woody and red fruit notes.

There are always a couple of beers that don’t fit into the broad categories we’ve used to group the

Dark beer

results. We’ve a stand-out Brown Ale and a White

There were a range of darks entered this year,

Coffee Stout below!

and quite a few had ‘adjuncts’ – additional

Choice Bros Brewery – Power of Voodoo – White Coffee Stout This beer from Wellington has all the coffee and roasty characters of a stout but pours golden in colour. Beguiling and fun.

ingredients adding to their aroma and flavour. The dark colour comes from dark malts. Emerson’s Brewery – London Porter

New New New Corporation – Sun Sun Beer – Brown Ale This beer from Dunedin poured brown with a solid head, and had some spicy, nutty character and a strong bitter finish with roasty notes.

This beer is a classic, pouring with a lovely head. It has aromas of chocolate and vanilla, and hints of roast.

1 6 TA PS C 0 2 P U RG E D + P R E S S U REF ILLE D G R O W L E RS A VA ILA B L E FOR B O O K ING S + P R IVA T E F U N C T I O NS

B L A C K D O GB RE WE RY . C O . NZ

2 1 6 C U BA S T R E E T

C H AS E U S

EXPAND YOUr MIND ONE CAN AT A TIME

MALTY

HOPPY

LIGHT

DArK

sweet

bitter

F E AT U R E

Spider man P H OTO G R A P H E D BY J O R A M A DA M S

A colony of Katipo spiders have been found at Baring Head reserve. It’s big news as the native spiders are vulnerable, declining, and haven’t been found in the Wellington region for some time. Francesca Emms asked spider man William Brockelsby about the discovery, and about his unusual pets.

t all began on a very windy Sunday morning, ‘when I wasn’t really expecting to find anything!’ says William. He’d spent the previous night in the old lighthouse buildings at Baring Head with his girlfriend, French for Rabbits front-woman Brooke Singer, and Paula Warren, Friends of Baring Head trustee and ‘all round champion of the environment.’ William is on the committee of the recently relaunched Wellington branch of the Entomology Society of New Zealand. ‘We have big plans to grow interest and the study of bugs and other invertebrates across the city.’ One of these plans was a small field trip looking for Katipo out at remote, wild, and windy Baring Head reserve. The Friends of Baring Head have restored the buildings out there, as well as undertaking weed control and planting alongside the Greater Wellington Regional Council. ‘I have done a few trips out that way for fun, and we had made vague plans to survey the coast for spiders while doing a bit of weeding. We had unconfirmed reports of them being there in the past but we weren’t sure where.’ The three sidled down the steep slopes to reach the southern coast, hoping to get out of the wind a bit, ‘futilely – when it’s windy there is no escape’. They turned over wood and poked around the dunes, finding many of the introduced spider Steatoda grossa. ‘A really bad sign as these spiders have replaced Katipo across their range and have been implicated in their decline.’ They moved along the beach and found ‘a nice dry dune with heaps of sand-binding plants above the high-tide line.’ And turning over wood there they found their first Katipo, and then a patch of female Katipo along a 20m stretch of the beach. ‘They seemed to really like the drier driftwood, which must provide some important habitat for them. Apparently they nest in the grass in other sites, but at Baring Head I am yet to see them in the grass there at all.’ They came back with some keen volunteers a couple of months later, and surveyed other areas of the beach

for several hours. ‘We only found Katipo in that same one small stretch of beach as the first time, and heaps of the introduced spider everywhere else. It was pretty neat to find a previously unknown population in the Wellington area. I’ve been told they used to be common out Makara way in the 80s, so who knows whether there are other remnant populations in Wellington. I am keen to try and find out.’ Most weekends find William out with his head-torch and camera, exploring the bush at night. ‘All kinds of creatures come out at night in New Zealand, and each night is a little bit different. I like to take photos of the things I see and upload them to the website iNaturalist. org and learn more about what I see each night.’ It began as an outlet for his curiosity, but he now has over 2,000 photos from the Wellington region on that site. ‘Night time is a totally underrated time to go and explore our unique biodiversity, though I’d recommend taking a friend along with you,’ he says. By day William is a librarian, and he is also in the middle of a Master’s thesis looking at the ecology and spread of the native flax weevil on predator-free Mana Island. ‘Flax weevils are amazing invertebrates that used to be common all over New Zealand before the spread of rats, but very little is known about them as they only come out at night and tend to only survive in alpine areas or on predator-free islands offshore.’ A number of weevils were reintroduced to Mana Island in the 90s and are doing so well that they are destroying all flax plants on the island (CAP #62). Does William bring his work home with him? Not the spiders: ‘Katipo are protected under the Wildlife Act (one of only two spiders that are, alongside just a handful of invertebrates) and it is an offence to harass or disturb them so we were careful to replace their homes carefully!’ But ‘I currently have a pet stick insect named Sticky and a caterpillar named Gerry. We are hoping Gerry will turn into a moth shortly, as s/he is getting pretty big. They are very low-maintenance pets but not really affectionate.’

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BUG ME

White-ta iled Spider

Name: White-tailed Spider

other spiders like the grey house spider.

Scientific name: Lampona murina and lampona cylindrata are both found in New Zealand

Look/Listen: The trademark white ‘tail’ is the best way to spot one of these spiders, though it’s not always present. A good dose of fear (perhaps unfounded, read below) will help you to spot their trademark shape regardless. If your house is prone to white-tailed spiders it pays to keep clothes off the ground or else give them a good shake on picking them up – this is a favourite hiding place.

Status: Introduced, not threatened. Description: Slender spiders with a dark body and legs, a couple of pairs of faint white spots on the abdomen in juveniles and a distinct white patch at the end of the abdomen (this is what ‘white-tailed’ refers to). L. Cylindrata is slightly longer but to be sure which species you’re looking at you’d need a microscope. Habitat: L. Murina was first recorded in New Zealand in 1886, in Waiwera, and is now well established in the North Island. L. Cylindrata appeared in the South Island around 1980 and has become widespread there since (but given how good the spiders are at stowing away in clothing there is likely some travel between the islands too). White-tailed spiders live in gardens, beneath bark and rocks and in leaf litter, and are most active at night when hunting

Tell me a story: White-tailed spiders are not considered poisonous to humans. While early studies appeared to link their bite to necrotic ulcers (where flesh around a bite starts to die as a result of infection from the bite), not one of the cited cases involved a positively identified spider. Subsequent studies of confirmed spider bites (where a white-tailed spider was seen biting and was captured afterwards for identification) show no link between bites and necrotic ulcers, leading scientists to conclude that public fear of white-tail bites is misplaced.

EDIBLES

M E D I C I NA L MUSHROOMS Herbalist Rachel Dawson will cover the basics of the funghi kingdom, and the five key medicinal mushrooms and how they can benefit your mind, body, and spirit in a workshop hosted by Wellington Apothecary this month. The course will also involve tasting mushroom elixirs and treats. Leave with take-home notes, recipes, and a head full of mushrooms. 7 August, 6.30pm.

TRUE BREW Tuatara Breweries have launched five new beers: an IPA, a Hazy Pale Ale, a Hazy IPA, a Baltic Porter and a NZ IPA. Head Brewer Brayden Rawlinson says the Hazy IPA is based on the crowd favourites Suspense and Kilmog Fog. He describes the IPA as the beer he’s most excited by. ‘It’s got big tropical flavours and a beautifully balanced bitterness – kind of a Frankenstein beer, in the best way.’

TASTE MAKERS

COME FLY WITH ME

To celebrate the release of its sixth Experimental Range, Bean Me Up mocha stout and Lone Wolf Citra IPA, Black Dog held a one-off tasting event with Wellington Chocolate Factory. Exploring the pairing of chocolate and beer, Top Dog, Adrian Klemp, and Wellington Chocolate Factory’s Co-Founder Gabe Davidson took guests through an interactive tasting where they got to create their own beer-infused chocolate.

Wellington airport have partnered with Again Again to offer reusable coffee cups at the airport. Passengers can return the cups to participating cafes or drop them in receptacles around the building. The airport donates the $3 deposit to native tree regeneration programme Trees that Count. The airport has also collected and sent 30,000 kg of coffee grounds to Zoo Doo to be turned into compost.

130 TORY ST, WELLINGTON | WWW.MEANDOSES.CO.NZ

EDIBLES

IN IT TO WIN IT Put yourself and your foodie friends to the test in the Big Foodie Quiz of the Year, hosted by Havana Bar. Bring all your senses to the table or you’ll never pass the blind taste test or the ‘name that ingredient’ round. The Havana team say the event is supposed to be fun – open to food aficionados and cuisine newbies alike – but the Capital team is planning to bring their A-game, so watch out. See WOAP for details.

POLLY WANTS A CRACKER Parrotdog brewery in Lyall Bay have spawned a curious creation for Wellington on a Plate. Their tempura-smoked eel patty with pickled vegetables, ginger, wasabi pearls and dashi mayo on a squid ink bun will be sure to turn heads. Enjoy this curious creation with lotus root crisps and, of course, a beer. The LB range, brewed in small batches, is available only at their cosy bar and brewery.

PRESSING MAT TERS

SOUL BROTHER

The latest research shows that the phenols and antioxidants in olive oil have powerful anti-inflammatory properties, which may be used in the treatment of arthritis and Crohn’s disease, said Pablo Voitzuk recently. The international judge, consultant, and oil maker for The Olive Press of Greytown, was at the Martinborough Hotel to host tastings of single varietals showcasing local characteristics. Pablo talked about optimising options for blending or infusing the oil, in food and nutriceuticals.

Previously a food truck tucked away on Leeds Street, Soul Shack is now a permanent resident of Dixon Street. Owner Rick Umuia brings Nashville-style fried chicken to the capital with a serious kick. Their chilli choices run all the way up to the Carolina Reaper, one of the hottest chillies in the world. Rick says the new menu has all the favourites and some new additions.

Brewery, Roastery, Eatery

Try our 12pm-2pm $15 weekday lunch specials:

Southern Fried Chicken Cheeseburger, Smashburger, and Reuben

S H E A R E R S ' TA B L E

Fish tacos with red ca bbage and tangerine slaw BY N I K K I & J O R DA N S H E A R E R

here is something drool-worthy about a good fish taco. When you need a break from testing out all the WOAP meals and burgers this year, this is a quick and easy recipe for the most delicious tacos, which will make you still feel part of the action at home. We have crumbed and fried our fish, but feel free to season and grill for a healthier version. Tortillas are also easy to make if you would like to give it a shot – get your hands on some masa harina (which is a corn

flour). Two cups masa, ½ tsp salt and 1 ½ cups warm water are all the ingredients needed, and some excellent techniques are available online to perfect your pressing. We have kept these tacos fresh and citrusy, using tangerines from our back yard which are in abundance at this time of year. Tangerines can be peeled and eaten straight from the tree, have a strong and sweeter flavour than an orange, and are great added to salads as here, mains, desserts, or baking.

METHOD

INGREDIENTS

In a large bowl toss together cabbage, radishes, spring onion, chervil, tangerines and lettuce greens. Set aside. 2. In a jar with a lid, add all ingredients for the dressing (except the salt and pepper) and shake well until dressing combines. Taste and season with salt and pepper. 3. Cut fish into 4cm chunks. 4. Squeeze juice of one lime over fish (you will have to work quickly from here as the acid in the lime begins to cook the fish). 5. Heat oil in a large frying pan. 6. Season flour generously with salt and pepper. 7. While oil is heating, dip each piece of fish first in flour, then egg, then panko breadcrumbs. 8. Fry until golden. 9. Warm the tortillas. 10. Drizzle slaw with dressing. 11. Assemble tortillas by dividing the fish between them and topping with 2–3 Tbsp of the tangerine slaw. Demolish!

Serves four (about three tacos per person) Tangerine slaw

1 cup shredded red cabbage 3 radishes, finely sliced 1 spring onion, finely sliced 1 handful chervil, roughly chopped 2 tangerines, peeled and cut into segments 1 cup your choice of lettuce greens

Dressing

1 kaffir lime leaf, finely sliced juice of 1 lime juice of half tangerine 2 tsp runny honey 1 tsp apple cider vinegar ¼ cup rice bran oil salt and pepper

Fish

oil − for frying 2 big fillets of white fish (we used tarakihi), cut into 4cm portions juice of one lime ½ cup flour salt and pepper 2 eggs, beaten 1 cup panko breadcrumbs

To serve

12 corn tortillas

GOOD SPORT

FO OT TRAFFIC

PLAY BALL

HURRICANE SEASON

Kicking off the road racing season, the Bays Relay is the most fun and exciting road relay in Wellington! The relay involves five legs, each between 3.5km and 5km, around Wellington's beautiful southern and eastern coasts. The race begins at Island Bay, runs around Lyall and Breaker Bay, through Seatoun to Scorching Bay, around the Miramar Peninsula and finishes at the Evans Bay wind needle.

The Wellington Softball Association is inviting parents and athletes to offer their input on the building of a youth softball talent development programme. Organisers are looking to establish a funded programme in conjunction with Sport Wellington and Wellington Softball Association. An information and input session will be held at Pelorus House Sport Trust in Lower Hutt on 20 August.

After narrowly missing out in the super rugby finals in a 30â&#x20AC;&#x201C;26 loss to the Crusaders, the Hurricanes took stock at the 2019 Hurricanes award night. Veteran players TJ Perenara (pictured) and Ardie Savea were named joint winners of the Player of the Year award. And the club bid farewell to seven players, including Beauden Barrett who makes the move north to the Blues.

GOOD SPORT

PUSH IT REAL GO OD

FIRST FIFTEEN FINAL

HOME PRIDE

The Wellington Buggy Walk is held on the first Thursday of every month. The buggyfriendly tracks are safe for pushchairs and families, and take walkers to various locations around the greater Wellington region. Walkers receive free coffee from L’Affare and treats from the Southern Cross Garden Bar & Restaurant. The next buggy walk is through Bothamley Park, following the Porirua Park Run trail.

Wellington’s top first fifteens go head to head at Porirua Park on 18 August, in this year’s schoolboys’ final. St Patrick’s College Silverstream wants to make it a three-peat while other contenders seek to write their own ending. The game will be televised and the winners go on to the national competition.

The Wellington Lions will battle it out at the Westpac Stadium this August against Canterbury on 23 August and Counties Manukau, on 29 August. As the men come to the business end of the season, the women’s Farah Palmer Cup will kick off on 31 August. The Wellington Pride moves up to the Premiership after winning the 2018 Championship.

It’s not without a

at TSB Bowl of Brooklands

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O rg a n i c , E c o l o g i c a l & S u s t a i n a b l e I n t e r i o r s , H o m e w a r e s & Te x t i l es 2 7 a We b b S t , T e A r o , We l l i n g t o n

v e r dCAPITAL a n tMAG.pdf d e s 1i 4/07/2019 g n . c 2:46:23 o . np.m. z ART ESSENTIAL

BY THE BOOK

A L L E Y S - WAY In 1927, 30-year-old New Zealander Rewi Alley (a WWI veteran) arrived in Shanghai to ‘take a look at the Chinese revolution’. He stayed until his death aged 90, becoming arguably China’s best-loved foreigner: a social/political activist, humanitarian, educator, fireman, writer, translator, and artist. In 2017, Alley’s author cousin Elspeth Sandys (CAP#45) travelled to China to attend an official event celebrating the 90th anniversary of Rewi’s arrival. Her new book A Communist in the Family: Searching for Rewi Alley is partly a biography of Rewi, and partly Elspeth’s own travelogue.

ABOUT TIME

DOUBLE WHAMMY

NEW HEIGHTS

It’s surprising that no one has produced a reorua (bilingual) book about the Treaty of Waitangi until now. Te Tiriti o Waitangi is a graphic-novelstyle ‘flip-book’ (halfway through the book, flip it over and read it in the other language). Beginning as a comic for the Ministry of Education’s School Journal, the book was written by Ross Calman and Mark Derby, translated by Piripi Walker, and illustrated by Toby Morris.

Wellington illustrator Kimberly Andrews is having quite a year. Her adorable Puffin the Architect (Penguin), which she wrote and illustrated, is up for Picture Book of the Year, and the Russell Clark Award for Illustration, in the NZ Book Awards for Children and Young Adults. She’ll attend the ceremony in Wellington this month. Kimberly recently illustrated a new edition of Joy Cowley’s 25-year-old Song of the River (Gecko).

When he worked for GNS Science, photographer Lloyd Homer often flew in to cover disasters including earthquakes, volcanic eruptions, and landslides, building a collection of 100,000 images of New Zealand’s natural environment. Flying High: The Photography of Lloyd Homer is published this month by the Geoscience Society of New Zealand, with text by geologist/science writer Simon Nathan. Lloyd, who grew up in the Hutt Valley, later specialised in aerial photography.

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SEB CY T I TOHNE HBEOAODKE R

Re-verse I N T R O D U C E D BY C H R I S T S E

About the poet: Paula Green is a poet, anthologist and vocal champion of New Zealand poetry. In 2017 she received a Prime Minister’s Award for Literary Achievement and was admitted to the New Zealand Order of Merit for Services to Poetry.

THE FIRST APPLES OF A NEW SEASON

In brief: Oh to be a tui perched on a branch observing this party of poets and thinkers enjoying a picnic on a crisp summer’s day. In this poem, Paula Green pulls together an intriguing gathering of real-life personalities for an outing that would no doubt be filled with wonderfully thoughtprovoking conversation. This seemingly straightforward picnic scene is a chance for Paula to dig deep into what it means to read a poem, while also acknowledging that every reader’s individual interpretation of a poem is just as valid as someone else’s. It’s very meta, but playfully so.

Gertrude Stein entertains everyone on the picnic blanket by talking like one of her poems. ‘Rhubarb is single not fish not single in bunch fish not eggplant and single not in little fish not in sight and sweet not in win coal less not noisy,’ she says. Albert Einstein watches the clouds overhead and thinks he sees goldfish in a goldfish bowl. Simone de Beauvoir watches the clouds and thinks she sees the Eiffel Tower on its side. I pass the first apples of the season around and I listen to Gertrude make sparks between nouns fly. I think I saw a monarch butterfly land on her shoulder but that would make no sense at all.

Why I like it: Poems are containers for ideas and allusions, even when the label on that container at first appears fanciful or whimsical. Paula’s allusions to the works of her picnic pals are like little winks to the reader, drawn from different philosophical and academic canons. In this poem these references come from a place of celebration and joy, as is often the case with Paula’s own writing about poetry. The subjectivity of reading and interpreting poetry is emphasised with the appearance of the American poet Gertrude Stein, whose famous 1914 collection Tender Buttons experimented with language to make mundane everyday objects unfamiliar. In this poem, Paula has conflated two of Stein’s actual poems (‘RHUBARB’ and ‘SINGLE FISH’) to give life to the imagined dialogue. By choosing to use Stein’s ‘difficult’ poetry as a case study, Paula questions the value placed upon sense-making in poetry as a measure of enjoyment.

By Paula Green, from The Baker’s Thumbprint (Seraph Press, 2013)

Best quotable line: The phrase 'make sparks between nouns fly' is an electrifying description not only of Stein’s work, but what really great poetry does with words. Read more: Paula runs two blogs dedicated to New Zealand poetry where you’ll find her reviews as well as contributions from other poets. This year she’s publishing three books: two poetry collections (including one for children) and the non-fiction work Wild Honey: Reading New Zealand Women’s Poetry (Massey University Press).

BY THE BOOK

Living la vida P H OTO G R A P H E D BY SA K U R A S H I BATA

Award-winning children’s book designer Vida Kelly tells Sarah Lang about working with Quentin Blake, how she met her husband, and moving from London to Wellington.

s I walk up Vida Kelly’s drive in Raumati South, three beady-eyed chickens dart towards me and I freeze, then bolt past them. Emerging from her design studio in the garden, Vida laughs when I explain my chicken phobia, and offers to be a human shield when I leave. The 49-year-old – who is slight, sweet, softlyspoken and self-assured – has baked banana bread to have with a cuppa, while husband Luke (also a designer) is at work and their three children are at school. When the 2019 Publishers Association of New Zealand Book Design Awards finalists were announced, Vida discovered she’d nabbed an unprecedented three of the nine finalist spots in the Scholastic New Zealand Award for Best Children’s Book. ‘Books are such a team effort, so it’s lovely to get the recognition,’ says Vida. What she doesn’t say is that authors and illustrators tend to get public attention, while the designer’s role is often overlooked. Vida attended the awards in Auckland on 25 July. She didn’t win, but was happy to simply be a finalist, and to catch up with and meet people in the industry. Her three finalist books are, of course, all beautifully designed. The first is picture book Oink by David Elliott (Gecko), in which a pig farts to evict the animal friends who invade his bath. The second is The Cook Who Cooked For Captain Cook by Gavin Bishop (Gecko), about the challenges of cooking for The Endeavour’s crew. The third is Dear Donald Trump (Millwood Press) by Hawke’s Bay farmer Sophie Siers: a boy writes to Trump, wanting to build a wall between him and his brother in their bedroom. Vida, 49, isn’t just one of New Zealand’s best children’s book designers. She works internationally, too. Before moving here 11 years ago, she had inhouse jobs as a book designer for large London-based

publishing houses – Penguin, HarperCollins, and Pan Macmillan. For three years she was Pan Macmillan’s Art Director of Picture Books and Gift Books. How did she end up on the Kāpiti Coast? By falling for a Kiwi. When she was visiting New Zealand in 2001, she and Luke were introduced by a mutual friend who’d made so many matches he was called Cupid. When Luke visited London later, he suggested that ‘Cupid’ invite Vida to a gathering, but not to let on that he’d asked. ‘When I got to this pub, Luke said “Hi, what a surprise.” He’ll hate me saying this!’ After two years together in England, they moved to Wellington in 2008. Vida knew that most New Zealand book designers were freelancers, rather than in-house staff. ‘I thought “Will I get any work?”' An editor at Penguin UK introduced her to Ann Mallinson, who published the Hairy Maclary books. Word of mouth did the rest. ‘Freelancing was a big change, but I’ve enjoyed the variety.’ ‘It was a real wrench leaving my family and friends, but it was a new adventure. I’d already been to New Zealand as my best friend Lucinda moved here when I was 16. We’d save up and visit each other regularly. Very sadly, she died aged 25. I miss her very much, but her mother and sister are like my other family. And Luke’s family lives nearby. Plus, Luke said if things were too hard, we could move back. The hard thing is that my parents aren’t really getting to know my children.’ They’re now 7, 10 and 12. ‘Luckily I met Luke in time to have kids.’ Wanting more space, the family moved from Vogeltown to Raumati in 2012, when their youngest was a week old – ‘Not the best timing!’ Vida and Luke both worked from home for 11 years, which was handy when the kids were young. Luke, who designs books,

BY THE BOOK

corporate logos, business resources, and film and TV props, currently works at graphic-design company Tangerine in Whitby. The couple have collaborated on children’s books. ‘But mostly we have our own projects and give each other advice.’ Vida works from her studio during school hours and, if a deadline’s looming, sometimes in the evenings. She enjoys baking, gardening, walking on the beach, attending a book group, visiting neighbours. After the bustle of London, does she get bored? ‘No. We enjoyed London but we’re not city people at heart.’ Often, people she meets aren’t sure what children’s book designers do. ‘Some ask “Do you write the book? Do the illustrations?”’. She explains she lays out the book as a graphic designer, and is an art director of sorts. ‘I guide the illustrator with the story’s pacing and flow, so the illustrations and text work together on the page. When a designer isn’t involved from the beginning, the text often feels “plonked on”.’ Gecko Press publisher Julia Marshall commissions Vida for all their local picture books. ‘I like having the illustrator, author, Vida, our associate publisher and myself around the table early on, to talk about the book’s feel, vision and mood. Vida is gentle, never pushy. She has an eagle eye for consistency and “trueness”: whether a child feels the right age, for example.’ Vida also works with children’s book publisher Scholastic, and New Zealand’s largest publisher Penguin Random House (both based in Auckland). ‘We usually work via email, phone, sometimes Skype.’ She’s about to work with animation studio Pukeko Pictures as it begins publishing picture books. Vida isn’t intimidated by big names. While working for Macmillan in London, she designed The Gruffalo’s Child and other books for picture-

book luminaries Julia Donaldson and Axel Scheffler. ‘Axel, Julia and I met to discuss things like what the Gruffalo’s child would look like – her horns would still be little buds, and she wouldn't have a wart on her nose yet!’ Vida also does ‘colour treatment’. Essentially, she colours black-and-white illustrations (usually using watercolours) – for books including new editions of the Milly-Molly-Mandy series. While she was designing new editions of Roald Dahl’s books at Penguin UK, she became Quentin Blake’s ‘watercolour treatment artist’. ‘Quentin didn't have time to colour all his illustrations, so a few people tried, and he liked mine and gave me painting lessons. He’s just lovely.’ What happened when she moved Down Under? ‘Quentin said “So what?”.’ The distance hasn’t mattered. She’s coloured Quentin’s illustrations for new editions of The Witches, The BFG, Matilda (and the recent ‘sequel’ Matilda at 30), her childhood favourite Danny the Champion of the World – plus Quentin’s sketches for two David Walliams books. ‘My children think I have the world’s easiest job: “colouring in”.’ Vida grew up the fifth of six children on an acre in Kent, with fruit trees and chickens. Her mother was a nurse, her father a patent attorney. ‘When my sister went to art school, my parents said, “Will this get you a job?” and it did. So they were resigned to me going.’ In 1990, Vida graduated with an honours degree in graphic design, then became a picture-book designer at HarperCollins. Vida says the children’s book industry is thriving – and not just because more parents (like her) are limiting screen-time. ‘E-books might be all right for a novel, but not for children’s books. The illustrations, the smell, the texture. And nothing beats reading a book to a child on your lap.’

SUMMER 2019 EARLY ARRIVALS

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Steep expectations P H OTO G R A P H E D BY A N N A B R I G GS

When a young couple saw a listing for a section on TradeMe headed ‘Challenging But Not Impossible, they readied themselves for disappointment. In the end, navigating the challenges of the site was what got them the home of their dreams. They told Melody Thomas about it.

rom the street, you might not even know this house is here. But pass through a small gate, clamber down a whole lot of narrow concrete steps and there it is – nestled among 30 years’ worth of native bush, its back to the hill and its face South West. This is the home of musician and composer Grayson Gilmour, industrial designer Holly Beals, and their five-month old daughter Billie, a dream that somehow became their reality, though they’re still getting used to it: ‘For a long time it’s felt like, “How have we managed to pull this off? How is this actually ours?”’ laughs Gilmour. They’re good questions – many of the couple’s friends have been locked out of Wellington’s expensive housing market. Those who can afford to buy are either doing so well outside of the city, investing in old houses requiring significant renovation, or pooling resources with others for a co-housing solution. For a creative couple in their early 30s to be living in an architecturally-designed new build with a view to die for 10 minutes’ drive from the city seems, well, pretty near to impossible. Getting here has required a spot of luck, some daring, a little patience and compromise, and happening to know exactly the right people. First came the fortuitous spotting of a blink-and-miss-it listing on TradeMe: a grainy, single photo of tangled bush taken on an overcast day with a headline that was more warning than incentive. ‘There was no “stunning views of the South Island!” or anything like that, it was just “here’s this dog of a site”,’ says Gilmour.

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Nevertheless they decided to check it out, driving to the listed address and staring up at an over-grown cliff face with no obvious means of entry. Not to be deterred, Beals returned on a lunch break to meet the agent – this time at the top of the section. The agent, who was ‘hocking the section off for a friend’, was unable to offer any insights into access or even what the terrain might be like under the canopy. Beals left him on the street in his suit while she bushwhacked down. Underneath the overgrown vine and weed was a forest of native tree growth, including kanuka and ngaio, and through the canopy was a perfect view of the sea and the South Island. ‘But the “yes!” moment was realising I was standing on flat ground on a site that was otherwise steep as Hell. There had been earthworks carried out decades earlier – which made the concept of building here suddenly possible,’ she says.

Before they made an offer, Beals and Gilmour called in a couple of talented friends, Caro Robertson and Tim Gittos of Spacecraft Architects, who visited the site and noted both slope and access difficulties but decided both were surmountable. They advised their friends to buy. Knowing that whatever money was saved on the site would quickly disappear into groundworks, retaining, and managing difficult access conditions, Beals and Gilmour made a brazenly lowball offer. After a quick haggle, the land was theirs. ‘Then it got really real all of a sudden,’ says Gilmour. The new landowners got busy mucking in, visiting the site most weekends to clear away weeds and laboriously unwind the vines that were choking native trees. It was hard work, but the period also provides some of the couple’s fondest memories. ‘We got to know so many little things about the site… like where the sun falls at what time of day

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and how the wind works,’ Beals reminisces. All this time, Beals’ design brain was taking notes, considering how the house might work on the site to make the most of sun and view while also providing protection from the wind. Over a week or two, the couple and the architects entertained a few options for the final shape of the build – including an L and a T. ‘But they were keen for something more out-there and encouraged us to keep pushing it,’ says Robertson. Eventually Gittos and Robertson suggested an ‘X’, with a top storey facing North West and the bottom reaching out towards the view. The intersection of the two volumes is where the benefits of the design are most apparent, with the top storey sheltering two verandahs below on either side, which offer respite from Wellington's notorious wind no matter the direction. ‘You can open up on whatever side the wind is not, and you have ventilation on hot days. Being able to have that level of control is lovely. And being able to enjoy the outside on a terrible day. Even when it’s raining we can have the doors open,’ says Beals. The versatile central space with its large sliding doors, coupled with the impressive corner and picture

windows in the lounge, brings the outside environment firmly in. The lounge is essentially a small square, yet it feels open and light, the view stretching to both Owhiro and Island Bays and out over Cook Strait. Freed from weed and vine, the surrounding native trees have been returned to full health, and just outside the window piwakawaka and tui flit and flutter. ‘The view is so amazing,’ says Beals. ‘It still takes my breath away.’ ‘And it’s always a different hue and depth,’ adds Gilmour, ‘Sometimes there are clouds over the South Island and other times it just reveals itself in a really grand way.’ Bar the laundry and kitchen, every room in the house enjoys some aspect of the view. In the couple’s upstairs bedroom it’s mostly huge skies and treetops. In the bathroom, Beals and Billie enjoy a nightly soak with a view to the mountains. In his studio, Gilmour has been known to compose while wrapped in fog. It hasn’t all been smooth sailing. There were accessibility challenges and a lack of space to store building materials on site. There were times when the builders were reluctant to approach some of the less

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traditional design details, and Gittos and Robertson – who have built houses as well as designing them – had to provide both reassurance and solutions on the fly. There were timeline blowouts due to weather and a booming building market, making some subcontractors hard to pin down – which also affected quotes for building materials. And when they moved in, a year after the build began, it was into a liveable but unfinished house. This was a conscious decision made alongside Gittos and Robertson who, because they often choose to work with clients with smaller budgets, are open about the fact that such tradeoffs might be necessary. ‘Generally that comes in the form of deciding whether they prefer more volume to start with, and fit-out being finished or upgraded over time, or a smaller more finished project from the get go,’ says Robertson. What this meant practically was a year of dishes stored in a makeshift frame under the sink while the joinery was designed and, just recently, installed. Open wardrobes where shelves and curtains will one day be. Books in storage awaiting their bookcases. Music gear on the floor in Gilmour's studio while he dreams up the perfect places for it on the walls. But while there are still decisions to be made regarding the interior of the house, the objects in place are beautiful,

and say a lot about the family that lives here. The record player and crates of records, for a home that is rarely without music. The beautiful ‘gallons table’ in the dining room, designed by Beals for hosting family dinners and pot lucks with friends, along with its 'little brother’ in the lounge – a low table with a glass top and mesh shelf beneath, of which there are only a few in the world. Framed pictures by Henrietta Harris, an Auckland artist and illustrator who designed two of Gilmour’s album covers. As for the rest, Gilmour and Beals are happy to add it as they go. In fact the more time they spend living in the house, the better informed they find their decisions to be. For example, the space under the stairs separating living room and kitchen, which they had planned to fully enclose, will now remain open, providing a cubby hole for Billie to explore as she grows. It’s been a long time in the making, but now, three and a half years after that brazen offer was accepted, Beals and Gilmour are finally settling into the idea that ‘the project’ is their home. ‘And it’s beautiful. We’re just so aware of the luck and privilege that has allowed us to be in this position,’ says Beals. Gilmour agrees: ‘It’s still a dream, but it’s one we’re living in. It’s worked out in ways that are greater than I’d imagined.’

ADVERTORIAL

Nelson Arts Festival 18—28 October

Art Expo Nelson 6—8 September

Discover the heART of Nelson Tasman Based in the beating heart of the country, Nelson City is renowned for its boutique, urban vibe. It’s a place where quirky artisan studios, spectacular wall murals and deliciously delightful markets are discoverable around every corner. A place where creativity flows through the veins of the locals, and where historic theatrical venues are juxtaposed alongside some of the country’s most modern art establishments. Stretching from the City through to the bay is a diverse creative community, and the region arguably has more artists and galleries per square kilometre than anywhere else in New Zealand. As such, it’s not surprising that the artistic essence of Nelson Tasman is celebrated with a vibrant annual events calendar, with the upcoming Art Expo and Arts Festival heralding the welcome of Spring.

Swiftly shedding the cloak of winter, this year’s Art Expo runs from the 6th-8th September at the Trafalgar Centre and is set to see a spectacular array of art from all around the country descend upon the sunshine capital. With over a thousand artworks on sale by more than 100 artists, visitors to the threeday show will absorb a constantly changing artscape as works sold are replaced by other unique creations. From paintings to ceramics, jewellery to photography, and printmaking to sculpture, each day promises new delightful discoveries for artlovers looking to revitalise their flat, house, bach or office space. Initially intended as a one-off event, the Art Expo is now in its 8th year and has become a staple in the region’s annual event calendar. The showcase of unique, affordable artwork from emerging and established artists attracts art enthusiasts from all around the country for a brief but fruitful long weekend in sunny Nelson Tasman. Find out more on the @ArtExpoNelson Facebook page.

But that’s not all. The midst of Spring also brings a fantastic selection of theatre, music, dance, circus, visual arts, talks and community events as New Zealand’s longest running regional festival returns for its 25th year. This year, the Nelson Arts Festival begins with the much-loved Mask Parade & Carnivale.

From whole schools of littlies in self-decorated masks, communities in national dress, through to wild and wondrous costumes worn by famous townsfolk in disguise, the Mask Parade is a heart-bursting spectacle of creativity, colour and music.

What follows is an eleven-day programme running from 18th-28th October boasting everything from slapstick buffoons to Scottish music icons, and intriguing dance to gaspinducing circus. Key highlights include Pukapuka Talks over Labour Weekend, which will present the best and brightest of New Zealand’s literary minds, and Cultural Conversations, a place for Nelson Tasman’s surprisingly diverse Sri Lankan, Bhutanese and Columbian communities to share their cultural treasures. Plus, back by popular demand after an eight-year hiatus is Pic’s Piki Mai, an awe-inspiring (and free) nightly lightshow projected on the Cathedral and Church Steps. From the 8th of August, you can purchase tickets and view this years Nelson Art Festival programme at www.nelsonartsfestival.nz This Spring is set to accelerate the creative energy of the region in a way that’s not been seen before, and anyone with a passion for the arts won’t want to miss out on these two extraordinary events. What’s more, with Nelson Tasman only a hop, skip and a jump away (okay, more like a half hour plane journey), its never been easier to get yourself across the ditch to join in on the celebrations.

T O R Q U E TA L K

The littlest Audi W R I TT E N BY RO G E R WA L K E R P H OTO G R A P H E D BY LU K E B ROW N E

hen my marriage unfortunately collapsed, and after the mortgage was repaid, I used my share of the house to buy myself a car that I had always loved, a new, hot off the press, Bauhaus inspired, Audi TT. Its design was such that that model is now an auto art classic. The launch version had tan coloured upholstery. There was also a grey/blue body colour option called ‘denim’. ‘I’ll have that combination,’ I said to the salesman. Surprisingly, he replied, ‘You can’t be serious, if you are going to have a tan-coloured interior, the exterior should be silver or grey. Conversely, if you want the denim body you should have a grey interior.’ Somewhat miffed, I replied ‘Look here my friend, I make my living making aesthetic judgements and I’ll have my choice please.’ Humbly, I came to realise that the design aura of the Audi brand is such that he was right to protect its purity from the insensitive. Naturally I can’t mention his name for fear of litigation. Years later, here I am being introduced, by a handsome young salesman called Brodie at Armstrong Motors, to Audi’s newest model, a beautiful Turbo Blue (much brighter than denim) shiny new Audi A1 Sportback 5-door hatch. It comes with a choice of motors in three guises, all with 7-speed S-tronic gear boxes. Although electric power is humming in the wings, these cars are petrol powered. (For smaller vehicles brother diesel seems to be packing his bags). The ‘littlest’ is the 30 TFS1 with a 1.0-litre 3-cylinder turbo petrol engine producing 85kW and 200Nm of torque sitting on 16-inch wheels, next the 30 TFS1 Advanced with the same engine, and featuring 17-inch wheels. I am entrusted with the top-of-the-line 35TFSI S Line, with 1.5-litre 4-cylinder turbo petrol 110kW/250Nm and really grown-up 18-inch wheels. She (I have decided she is female) also has adaptive cruise control, and body tweaks including contrasting coloured mirrors, side skirts, and a rear spoiler. Titanium black headlights, more aggressive front bumper and LED taillights are completing touches. Her interior offers a lot: top-of-the-line sports seats, steering wheel with paddle shifters, keyless entry, wireless phone charging, LED ambient interior lighting, and an auto-dimming rear-view mirror. All models have a multi-

media screen sitting in a central panel, and in the way of other modern vehicles the instruments in front of the driver are ‘virtual’ which means they’re images on a screen rather than actual instruments. Phew. She also has the option of a $2,200 B and O premium 3D sound system. Three slots above the grille and the blister wheel arches reference the awesome Quattro Sport rally champion car. Yes, let heritage speak, I say. If there was such a thing as automobile archaeology, the primitive Model T Ford was perhaps the first ‘people’s car’, followed fifty-odd years later by the Beetle. This lovely looking A1 Sportback is a premium fiveseater with a bigger and more functional interior than its Audi predecessor. As a contemporary ‘people’s car’, this vehicle will appeal to all ages and family arrangements who appreciate tasteful style. More than that, she is an affordable ‘designer’ car. Yes, it’s true that cars from other manufacturers around the world are growing in stature, with great engineering, build quality and efficiency, but it will be many years before they have the provenance and soul of Germany, that wonderful place from which the car began its carwinian evolution. Automobilia’s Olduvai Gorge. I happily start my time with the A1 Sportback through the stop-start city grid, up the challenging Brooklyn hills, onto the sweeping ribbon of road from the airport around the bays, and to the motorway. Her gear changes are smooth, settling to the optimum rev count for low speeds. Her supple auto box holds the gears longer on the motorway to give the best driving condition. Her controls are intuitive, simple to operate and reassuring, with enough safety features to soothe the worry of the random danger caused by the many daft road users, but respectful enough to reassure you with the basic controls that make you the driver and not a passenger. Much later I check out ease of parking outside my favourite café and can report rear-view vision (and camera) excellent, as was the provender. It is many country-miles/car generations better than those early predecessors. A number of modern offerings, the poise of chassis, smoothness of drive train, subtlety of cornering, and comfort of travel, make the Audi A1 a huge pleasure.

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