21 August, 2015 life+style The Weekend Sun 1

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A new dimension3D beach artSee pages 2-3

2 life+style The Weekend Sun 21 August, 2015 18 March, 2016 21 August, 2015 18 March, 2016 21 August, 2015

Jamie Harkins can spend hours on a masterpiece and in seconds it can be

gone. While paintings can last a lifetime, Jamie’s last until the next tide comes in.

The 42-year-old 3D sand sculpture artist creates optical illusions on Mount Maunganui beaches at low tide before they disappear with the waves – a concept Jamie says many can’t quite grasp.

“I get that a lot with people. I tell them what I’m doing and they still don’t understand why I do it for nothing.”

But to Jamie, it’s not for nothing. His sand crea-tions are recorded in photographs and published on his Facebook page.

“For me it adds to people’s lives, especially to mine. I just feel really good at the end of it, like I’ve accomplished something and it’s something that hasn’t been done before.

“It’s a clean canvas again you know. I’m always amazed as to how it leads to another idea. It’s quite infi nite.”

Jamie’s a self-confessed perfectionist. “I’m never really happy,” he says. But onlookers are, with many beach-goers praising his work – and the artist gets a little embarrassed about it all.

“I sort of say ‘thank you’ and run off,” confesses Jamie, who wants to make an apology.

“When I’m working, people always want to come up and talk but because I’m racing the tide and usually the sun and the wind – and the rain sometimes – I don’t really have time to talk to people, so I come off quite rude in a way and I feel quite stink about that.

“I come off really antisocial when I’m working but I’m super focused.”

In a photoshoot with Life+Style photographer

Tracy Hardy, the artist was in a rush to get to band practice.

“The thing I hate the most is being beaten by the tide or not fi nishing,” says Jamie.

From as many as 70 sand art creations, about 40 are what Jamie calls failures. What is a failure?

“It’s either washed away before I’ve fi nished, or most of the time the sun will be too hot so the top will dry out and it will fade away.

Or the sun will be on the wrong angle and it will refl ect light back at the camera and you won’t be able to see anything – or it will rain and it will disperse and just wash away.

“Or it will be too windy and the white sand that I put on top fi lls into the dark places and you’ve got nothing again.”

There’s plenty on Jamie’s mind when he’s creat-ing, so we will forgive him for not wanting to stop and chat.

It can sometimes take hours for Jamie to fi nish his sand art, but he’s very patient.

“I’m very determined too. When I see some-thing in my head and I want to see it on the beach, I’ll keep going back.”

His favourite places to draw are Mussel Rock and the Matakana side of Mauao.

“I don’t know what the bay is called but I’ve called it Canvas Bay.”

Using one bamboo stick, a bucket, a fi shing line and a beach – Jamie has created a three-dimen-sional stair case, diving board, skateparks and other geometrical shapes in the sand.

In the beginning, Jamie used hand signalsfrom the sand dunes to direct his friends on the beach where to draw the different points and parameters.

“But as times gone by I’ve become a bit more spatially aware I guess, and I can now kind of

Sands of timeGetting dirty for art

life+style The Weekend Sun 3

We’ve thrived

on word of

mouth for nearly

20 years

18 March, 2016

guess how elongated different areas are. So it doesn’t take as many times visiting the perspective point anymore, I can kind of just remember it. I’ve got a bit of a vocabulary for it now you know.”

About three years ago, Jamie was inspired by a group of artists in New York who transformed an entire street into a 3D world of chalk drawings and decided to bring 3D to the beach.

“I got some books out in geometry and read and read,” says Jamie.

“But realised I wasn’t really smart enough for the geometry side of it. It was very technical stuff and I really needed surveying gear to do it.

“So I thought there must be an easier way. So I just went out and had a go and I’ve just kind of been teaching myself ever since really.”

A Bachelor of Media Arts degree to his name, Jamie’s also studied fi ne arts and has been painting for 20 years.

“Since I was a kid I’ve always been drawing on chalk boards. I didn’t really know what I wanted to do until I was about 20 years old,” says Jamie.

“So I hid in the study world for years and sucked up as much information as I could; but this is totally me now, I’m totally involved in the creative world.

“I used to be a house painter and it was the most boring thing ever until I changed my attitude and saw the art form and I realised any job can be like that, you can turn it into your own art.”

Jamie works part-time three days a week in a café and has four days for art and music.

He’s slowly putting together creations for his upcoming paint exhibition this year.

His paintings are just as impressive as his sand art, but Jamie says it’s the sand creations that’s getting the most publicity. He was invited to an arts sympo-sium in Israel Christmas 2015.

“I got there and they’d had a big environmental

catastrophe, they’d had a lot of oil spill over one of the deserts so they were really pushing for me to tell everyone about that on the news.”

The TV interviews, showing some of Jamie’s smaller artworks in the sand, were televised through-out Israel. But unsatisfi ed with the size of the artwork, Jamie went out into the Avara Desert to create a larger sand art.

“One day I went out in the desert and it was hard as rock everywhere. I was out there for nine hours scratching with a big steel rod.

“So I jumped in the car with some locals and we went off around all different parts of the desert and loaded up with different types of sand and soils and I just laid the sand on top instead of scratching underneath.

“The Israelis I met were lovely and the part of the country I went to was nothing as scary as what is represented on news back home. I hope to return to Israel someday.” Zoe Hunter

“For me it adds to people’s lives, especially to mine. I just feel really

good at the end of it, like I’ve accomplished something and it’s

something that hasn’t been done before”

4 life+style The Weekend Sun 21 August, 2015

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6 life+style The Weekend Sun 21 August, 2015 18 March, 2016 21 August, 2015 18 March, 2016 21 August, 2015

Preparing food that children like to eat can be a challenge at the best of times, but if you have a child who is gluten-free it can

be positively excruciating.

Limited and often unpalatable choices can lead to tears, tantrums and exasperated parents.

“School lunches and birthday parties in particu-lar can be a real headache,” says Sally Holland, Tauranga author of the newly released Goodbye Gluten cookbook.

“Especially when you think that the schoollunchbox staple is sandwiches, and common kids party foods include cheerio sausages, fl avoured chippies and fairy bread, all of which are likely to contain gluten.”

It is this conundrum that prompted Sally to include a dedicated children’s section in her book, which was launched in December.

“I think it’s very important that we teach our children how to cook, and even more so when they have special dietary needs,” says Sally.

“Many of my recipes are simple and straightfor-ward, so that children can try them for themselves.”

If you are hosting a birthday party and you have a gluten-free child on the guest list, it’s easier for everyone concerned to make the whole party gluten-free, advises Sally.

“There are many party foods that are gluten-free anyway, so don’t forget about them. Popcorn, some marshmallows, meringues, jellies, ice creams and even smoothies are all good,” she points out.

“You can also make nachos with gluten-free corn

chips or homemade potato wedges with child-friendly dips.”

When it comes to school lunchboxes, a chore for even the non-gluten-free, Sally says the challenge is to fi ll it with foods that will travel well and not fall to pieces.

“There are some good commercially made, gluten-free breads on the market now that are very springy and suitable for sandwiches.

“Keep them in the freezer and semi-thaw in the microwave in the morning and the sandwiches will be great by lunchtime. Gluten-free wraps are another good option,” she says.

Coeliac disease is a permanent intestinal reaction to dietary gluten where the cells lining the intestine are damaged and infl amed. The only treatment cur-rently is a life-long, gluten-free diet.

It is estimated that as many as one in 70 New Zea-landers have coeliac disease, however up to 80 per cent of them are unaware they have the condition.

Find out more about Sally Holland and Goodbye Gluten at: www.goodbyegluten.co.nz

RECIPES:

Yummy Sticky Chicken SticksMakes 24

3 Tbsp tomato paste¼ cup tomato sauce, gluten free2 Tbsp white wine vinegar1 Tbsp tamari, gluten free100 ml maple syrup8 skinless, boneless chicken thighs

Food for thoughtGluten-free for kids

21 August, 2015 life+style The Weekend Sun 7 18 March, 2016 21 August, 201518 March, 2016 21 August, 2015

1. Mix the tomato paste, tomato sauce, white wine vinegar, tamari and maple syrup together in a bowl.

2. Cut each chicken thigh in to nine pieces and add to the marinade. Cover and refrigerate for several hours.

3. Soak 24 bamboo sate sticks in cold water. This prevents them burning during cooking. When ready to serve, thread three pieces of chicken on each skewer.

4. Either barbecue or grill turning once or twice during cooking, until the chicken is done. This will take about 20 minutes.

5. While cooking the chicken, place the leftover marinade in a small saucepan and bring to the boil. Simmer for fi ve minutes.

6. Drizzle over the cooked chicken sticks.

Warm Fluffy PikeletsMakes about 16

½ tsp baking soda1 cup milk1 large egg2 Tbsp sugar1 cup gluten free fl our mix (see below)Pinch salt1 tsp cream of tartar

1. Place the baking soda and milk in a mixing bowl and whisk to dissolve.

2. dd the egg and sugar and whisk well to combine. 3. Sift over the fl our mix, salt and cream of tartar

and whisk well to form a smooth batter. Set aside to rest for 20 minutes.

4. Spoon in to a heated greased frying pan. Cook over moderate-low heat until bubbles appear. Turn over and cook the other sides.

5. Place a clean teatowel, which has been folded in half, on a wire rack. Transfer cooked pikelets into the teatowel until all the pikelets are cooked. Serve straight away.

Gluten Free Flour MixMakes 4 cupsThis is easy to mix up and is best stored in an airtight container

in the pantry. I have used white rice fl our and cornfl our from maize not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten free baking.Tapioca fl our is also known as arrowroot.2 cups rice fl our1 cup tapioca fl our1 cup cornfl our2 Tbsp xanthan gum

Sift all ingredients in to a large mixing bowl. Using a wire whisk, slowly stir until well blended. Transfer to an airtight container.

“Many of my recipes are simple and

straightforward, so that children can try

them for themselves”

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