You Magazine August , 2014

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AU

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9 2014

BEHIND A PRETTY GIRL IS A STRONGER WOMAN

PHOTO TETSURO MITOMO 290714-TM-076

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PUBLISHER Ashburton Guardian Co Ltd307-7900 l www.guardianonline.co.nz

Editorial contact Lisa Fenwick • 307-7929 • [email protected] Advertising contact Ashleigh Fraser • 307-7975 • [email protected]

Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written

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Editor’s noteWelcome to the August edition of YOU!

We have some great stories again this month.

My personal favourite is about Ashburton woman, Belinda Kirdy, originally from the Philippines, who ended up living the high life in Dubai as a dressmaker to a princess. Her story is amazing and her fight for a better life was honest, humbling and inspiring.

Thank you Belinda for sharing your life with us!

Mid Canterbury woman Neroli Davies also knows what she wants and works hard for it. One minute she’s in the business of pampering women and the next she’s flying in a helicopter mustering in high country sta-tions. Mind you, she does get a bit miffed if she breaks a nail on the job.

Not only that, we have the kick-ass karate and taekwondo-teaching team of Amanda and Nadia van Vliet.

Enjoy the read, I hope you have a fantastic month. Cheers, Lisa Fenwick

YOU editor

P2 who’s out and about?

P4 Neroli Davies: High country woman

P8 the van Vliets kick serious ...

P12 one woman’s fight for a better future

P16 seriously good bread

P20 understanding food allergies

P24 women in business

P28 what’s hot in fashion?

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P37 should men work in childcare?

P38 who’s out and about?

2 | YOU Magazine

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YOU Magazine | 3

4 | YOU Magazine

BEHIND EVERY PRETTY GIRL

strong womanIS A

When high country farmer Neroli Davies is mustering, she has to be careful she does not break a nail.

As ‘blonde’ as that might sound, the 46-year-old makes no apologies for liking a little beauty and glamour in her life.

She runs a beauty salon after all, Body Treats 4 U on Moore Street in Ashburton.

“I get toey if I do break a nail,” she says, in her trade-mark down-to-earth style.

The former sole operator of Mt Arrow-smith Station today still farms and works in the high country, fitting in the roles with her beauty salon work.

She was brought up on Mt Arrowsmith Station, where she and brother Malcolm were schooled by correspondence. Her mother, Anne Prouting, would begin les-sons as early as 7.30am, otherwise her children would be gone for the day, follow-ing their hearts to the great outdoors.

“Who wants to be inside?” Neroli says.Lessons would finish by 10.30am, giving

the siblings all day to roam the hills and help their dad with farm duties.

For Neroli, that meant catching up with her best friends, a herd of wild horses. She would muster them in across the coun-

tryside. Among them was her favourite, a 16.1-hand pacer named Bill.

Summer brought human friends, when the Lake Heron camping ground filled up with families. Neroli would play outside for hours on end – hide and seek in the tus-socks and swimming and fishing in the lake with the other children.

She would sometimes take Bill down there, but her mother had warned her that if any of the children fell off him, “they would probably take Bill away from me”. She was not one to say no to children wanting a ride and one day had six children on Bill’s back. Unfortunately, one of them starting nudging at Bill to giddy up.

“I said don’t kick him because we can’t go that fast with six of us,” Neroli recalls.

“Bill broke into an amble and from the back to the front everyone came off like dominoes.”

One of the children was screaming, ap-parently having injured himself. The adults cleaning up the situation were able to help

Both high country farmer and beauty salon manager, Neroli Davies strikes a balance between working hard and looking good. YOU’s Susan Sandys reports.

YOU Magazine | 5

strong woman

the boy, but became worried about Neroli when they could not find her.

Neroli had taken off with Bill, determined to hide him, mindful of her mother’s warn-ing. She spent the rest of the day building a tee pee of sticks and plants around him, and he was not discovered until the next day.

“I think dad must have secretly followed me there. Here were two ears sticking out of this mound of bush and scrub.

“Just the things that you remember and the things you did.”

When Neroli reached secondary school age she went to board at Rangi Ruru.

“I left when I was 15, I hated it,” she says.

It had been difficult for someone who was used to being outside after finishing school at 10.30am each day to get used to being inside.

“I felt just a bit trapped, a bit bored. I wasn’t super academic. I just hankered to get back out in the country.”

She played hockey and remembers be-

ing too embarrassed to ask what offside meant after the word had been yelled at her in many a school match.

She did, however, make great friends with women she remains friends with today.

She completed School Certificate and went off grooming polo ponies at Geral-dine. After that she began shepherding

near Kaikoura, before enrolling at beauty therapy training school in Christchurch. Her mother had suggested she do beauty school, wanting her daughter to

have a career background other than farming. It was a suggestion which

met with Neroli’s approval.

“I loved fashion and I

did love make-up, probably

because it was something we

didn’t get to wear (on the farm),” she says.In Christchurch at-

tending beauty school at the age of 17, she

could call on her old Rangi friends who were in their final year of school to act as her models.She graduated

and did her big OE, returning to muster-

ing when she got back to New Zealand.

When she was 24 she was asked if she could take on the management of Mt Ar-rowsmith.

“That was awesome,” Neroli says. “It was a hell of an opportunity. The belief mum and dad had in me was pretty special.”

continued over page

6 | YOU Magazine

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from previous pageBy this time her parents had returned to

Mesopotamia Station, where Neroli was born. She spent two years operating Arrow-smith and did just as her father had done before her, undertook all the work herself, only getting in casual staff to help out on a one-off basis when they were required.

“One time I put in 40 acres of turnips and the next day Canada geese had eaten the whole lot,” she says.

It was during this time that she met her husband-to-be Harley Davies, who was a

shepherd on a neighbouring property. He had nice dogs and good guns, something of merit when it comes to courting in the high country, Neroli laughs.

Mt Arrowsmith sold a couple of years later, and she and Harley bought a farm behind Mayfield called Gawler Downs. They married in 1996 and had two daughters, Grace and Ella, 14 months apart. The girls today board at St Margaret’s in Christ-church.

As much as Neroli loved being a mother, from the day her girls were born she re-

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YOU Magazine | 7

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members that having to stay home with a baby and a toddler was not easy.

“It was bit like being at boarding school. I couldn’t just go out and ride a horse and shift a mob of sheep.”

Four years ago Neroli bought Body Treats 4 U in Ashburton. She had been a customer there, regularly having her eyelashes done.

“I got that addicted to extensions I bought this place,” she jokes.

She loved getting back into the beauty industry.

“It was great, I would wave goodbye to the

boys doing break-fencing in a frost and I’m off to seven heat pumps.”

But while she is in the salon most days of the week, she shares the work with her other passion, that of helping out Harley and her father Laurie with helicopter work. The call is never far away, where she will be whisked into the high country for jobs such as mustering and snow raking. And she re-ally doesn’t mind too much if she does end up breaking a nail.

“If I break one I’m in a pretty good place to get them fixed,” she says.

Neroli is a self-admitted “skid-biter”, that is someone who is always hankering to go flying. Neroli often accompanies her husband Harley or dad Laurie (below) for farm helicopter work, such as mustering and snow raking.

Never break a nail, says Neroli, who will often get left on a hill for hours on end in the high country before the pilot will return to pick her up.

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8 | YOU Magazine

MOTHER, DAUGHTER TEAM –

School bullying was among factors which saw Amanda van Vliet and her two children take up karate, a decision which went on to change their lives. YOU’s Susan Sandys

reports.

When her children were aged 11 and almost 13, Amanda van Vliet decided to take them to karate lessons.

But instead of watching from the side-lines, she also took lessons, and within three years was establishing her own karate school branch in Rakaia.

Today Mrs van Vliet, head of the Ken-nedy’s Freestyle Martial Arts at Rakaia, reveals that it was school bullying which

helped lead to that initial de-cision to take her children

to karate.Her son once came home covered in bruises and she later found out he had been beaten up.

Other incidents he would deal with were

being pushed off his chair

and having a small signable

cricket bat shoved into his side.Once he started

learning karate however, his confi-

dence improved and the bullying went away.

He did not really even have to use karate moves,

although Mrs van Vliet remembers one incident where he gave a child shoving him with the cricket bat a small karate punch in his shoulder, giving the bully a dead arm.

Rakaia karate trainer, Amanda van Vliet, in action.PHOTOS TETSURO MITOMO 300714-TM-103

Bullying leads to passion for karate

YOU Magazine | 9

“It more gives them confidence to stand up for themselves, it gives them a little bit of self-esteem,” Mrs van Vliet said.

Today her daughter Nadia is a fellow karate teacher.

The pair instruct many children, some experiencing those same sorts of issues, and the mother-daughter pair enjoy see-ing their charges blossom.

“You use it in the way you carry yourself and your presence,” Mrs van Vliet said.

“If you are attacked your skills bring you up to a level where you can retaliate.”

Nadia, who is a school teacher and oper-ates the Kennedy’s club in Christchurch, said karate had been “a massive part” of her life.

“It’s kind of shaped me into the person I am, it shaped me into the career I am in,” she said.

“It’s given me the confidence to be my own person and be confident in my abili-

ties.” She has competed since the age of about 12 and particularly enjoyed the competitive side of the martial art. She today coached a 17-member taekwondo tournament team, made up of members from the Rakaia and Christchurch clubs, as well as a third Kennedy’s club at Rangiora. The team was performing incredibly well and heading to the nationals in Septem-ber.

For the mother-daughter pair, they had

found that decision 13 years ago to take classes two nights a week had become one which had changed their lives.

Martial arts was more than combative and defensive, but was a complete disci-pline in itself.

“We always talk about martial arts being holistic and being a journey, it’s a journey of self discovery in a lot of ways.

“It changes plans you may have had be-cause it opens doors,” Mrs van Vliet said.

Mum and daughter team, Amanda and Na-dia van Vliet, a force to be reckoned with.

300714-TM-175

Bullying leads to passion for karate

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12 | YOU Magazine

Life for Belinda has not been easy. She was born into a large Filipino family where love might have been in good supply but money was short.

Survival meant working long, long hours, usually for very little money, but without work, a family would starve.

“For my mum that meant being a rice cake cooker. She delivered these to other homes,” Belinda said.

As a youngster she watched her mother and knew that was not the life she wanted for herself. Sometimes it was her lot to run the deliveries, a job she hated.

“I was so embarrassed to do this, I ate them all and I couldn’t move afterwards. I hid in a banana tree and my family had to look for me,” she said.

When Belinda was 10 her mother be-came ill, but in spite of failing health, she continued cooking rice cakes, struggling to deliver these to her customers, fearing the loss of her meagre income.

Her mother’s health deteriorated, but the family could not afford medical treat-ment.

Fate stepped in. Belinda’s father worked for a New Zealander on his Filipino farm.

Knowing his son was a doctor, he begged him to help his wife. He did and today that act of generosity still stuns Belinda.

“We couldn’t afford any treatment, but he paid all the money for things like x-rays. They found out later she had cancer. After six months she couldn’t walk, she was just lying in bed.”

Her father was desperate. His wife was unable to work and his family was strug-gling. With nowhere else to turn, he again approached his boss for help.

“His son came over five days later to see my mum. He gave her some medicine,

looked at her x-ray and said that if she sur-vived the next 48 hours, then she would be safe. It wasn’t to be. After 12 hours we knew she wouldn’t make it.”

Belinda was just 11. Her father struggled to accept that his wife had died and her younger sisters – four and nine – turned to her for help. Overnight she was a child, plunged into an adult’s world, realising that hard work was the only way out of what seemed like a hopeless pit of poverty.

“I carried on at school, but I had to take two days off each week to work so I could

She’s a wife and mother, plays a mean game of golf and can turn a bolt of cloth into a dress fit for royalty. Belinda Kirdy is all of these, but she has overcome incredible hurdles, travelled long distances and taken huge risks to become the Kiwi woman she is today. She talks to reporter Sue Newman about that journey.

FROM POVERTY, TO ROYALTY ...

to Ashburton

YOU Magazine | 13

support my sisters. I worked and helped my dad’s boss too and I taught my sister to work too. She was only nine.”

The weight on Belinda’s shoulders was huge. She loved school, wanted to con-tinue studying and dreamed of graduat-ing from high school. But the more time she spent at school the less time she had to earn the money her family needed to survive.

Desperate for knowledge she spent her out-of-class time gazing through the win-dows into older students’ rooms, absorb-ing, learning whatever she could see. Like

many youngsters she knew that educa-tion was the only path to a better life.

For her, however, the needs of her fam-ily came first.

“When my sister was 12 my dad became sick and had to go to Manila. I wanted to carry on with my study but we couldn’t afford it. Then when I was in my second year of high school I went to Manila. I ran away.”

Belinda ran from the endless grind of supporting her family and she ran from a marriage her father had arranged.

“I told my dad, I don’t want to marry yet, I want a better life.”

She believed that whatever she found had to be better than what she’d left behind. Her hope was to secure work that would allow her to send money home to support her sisters.

She worked as a babysitter and then in a noodle-cutting factory.

At 16 she was young, unworldly and vulnerable. It didn’t take long before she became a sexual target.

“My boss started touching me so I ran away again. I was almost 17 then.”

She found work as a cutter to a machin-ist and while she knew nothing of the work, she watched, listened and learned. After eight months Belinda knew she was ready to take a step up and become a dressmaker. Skilled dressmakers could rise above the poverty line and secure posi-tions in wealthy households.

“I asked my cousin to see if she could help, to show me how to make a dress and I started work.”

She worked long hours, bent over a machine in poor light. With every hour

she worked her dream to escape and start a new life grew stronger.

Her lucky break came when a Saudi agent saw her working and offered her a position in his factory.

Her father had been saving money for her wedding but Belinda convinced him this was her one chance to make a new life.

With her meagre savings and her sewing machine she boarded a plane and headed into the unknown.

“It was so easy for me to go, to do this. Saudi had always been my dream. It was my dream to go outside the country so I could support my family and give my sisters a good start in life.”

That support would include not only her two sisters, but also two nieces who she arranged to live with her family so she could make sure they continued with their schooling.

“I wanted them to have the schooling that I couldn’t have myself,” she said.

Her arrival in Saudi Arabia was anything but straight forward.

Her visa had been inadvertently swapped with that of another Filipino woman who was travelling to work as a housekeeper.

Belinda’s dreams were crumbling. She found herself working at a job she hated and for an employer who did not like her. He sent her to his brother, setting the scene for an event that could have destroyed her life.

“There were two boys in their fam-ily. They tried to rape me. I had a knife and I got away and locked myself in the bathroom. I was desperate, so I rang the

man who was to be my original employer. Thank goodness he answered and he came and picked me up and finally I be-came a dressmaker.”

That was a turning point in the 19-year-old’s life.

She remained with the Saudi family working both for father and son and it was through the son that she became dressmaker to Saudi royalty.

“I worked then for a Saudi princess in her home. I’d get to go shopping with her every day. If she had a wedding or a big event to go to, we’d watch things like Miss Universe for hours and hours to come up with dress designs.”

For a young woman accustomed to pov-erty and an endless struggle to survive, this was unimaginable luxury.

“I could buy whatever I wanted and I had the third floor in her palace all to myself, a guest room just for me.”

Belinda was one of a team of four – housekeeper, cook, maid and dressmaker – who were responsible for ensuring their princess had whatever she wanted, when-ever she wanted it.

For several years she lived a dream, liv-ing in a world of plenty and working with some of the most exquisite fabrics avail-able and turning these into dream gowns.

Her princess was in her late 30s and in spite of great wealth, Belinda said she was a lovely person, a very kind woman.

The years ticked by, life was good but there was always the pull of home and family.

She felt she needed to return to the Phil-ippines to reconnect with her family.

continued over page

to AshburtonLeft – Belinda Kirdy and son Brent. PHOTOS TETSURO MITOMO 270714-TM-169

14 | YOU Magazine

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A cousin who was married to a New Zea-lander was home visiting. She talked about her new country and the opportunities there. Belinda was entranced. She realised there was still more she could achieve, more she could do with her life. Starting a new life in a new country would also provide far greater opportunities to help her Filipino family.

Fate stepped in again and through her cousin, Belinda met Raymond, the man who would eventually become her husband. It took many months before Belinda was ready to marry and move to New Zealand. That was in 1997.

Arriving in a new country was a shock – a new language, no friends and no family. Work opportunities, her husband’s support and a baby were the building blocks that made that transition easier.

“Life is so much better in New Zealand. There are lots of chances to do what you want and to be what you want to be. It’s amazing. In the Philippines I couldn’t work like I do now and earn what I do.”

In spite of all the advantages New Zealand-ers have, however, Belinda said people always wanted more. “In the Philippines people smile and they have nothing. Satisfaction seems easier to get.”

People in New Zealand have so many job opportunities, regardless of their age, where-as in the Philippines finding work is very difficult and once you’re over 35 it becomes almost impossible, she said.

It hasn’t always been easy and Belinda has worked very hard to get where she is today. The result of that hard work, however, has been success for her family in the Philippines. She bought a house for her father and has supported her sisters and her nieces and nephews, ensuring they were all well edu-

cated and launched into good careers. “This was always my goal and I feel satisfied that I have done this.”

There has also been sadness. The need to spend her adult life far from home has been very difficult and the years between return visits home are also tough. She would love her sisters to experience the Kiwi lifestyle.

Today she’s happily married with a 13-year-old son, Brent. The lifestyle she enjoys is light years away from the lifestyle she would have had if she had married young and remained in the Philippines.

As life has changed, the one constant in Belinda’s life has been her love affair with dressmaking. Today she may not be making gowns for Dubai’s rich, famous and titled, but she said there is just as much pleasure in making ball gowns and wedding dresses for her Kiwi clients.

She has achieved so much, but admits there are gaps she’d love to fill.

“I still dream about seeing my family again. I miss the happiness of my family in the Philip-pines. The last time I went home was 2009 and now I dream of bringing my dad to New Zealand for a holiday. My life is otherwise where I want it to be; I’m contented and I’m happy.”

At 47, Belinda looks back at the distance she has travelled since she ran away from home as a 16-year-old. Today she barely recognises that teenager but knows that she still shares with her that same drive and desire to suc-ceed. “I am quite a determined person. If I want to get something or somewhere I will. You have to be strong within yourself. I’m very happy to be alive, to have such a lovely life. If I still have a dream in my life, it is for my boy, for his life. That is what is important to me now.”

Belinda Kirdy in her dressmaking studio, the place that is her second home.270714-TM-185

VietnamYOU Magazine | 15

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TRAVELEXPOUK EUROPE&



EXPO vONLYxDEALS

House of Travel Ashburton | 03 307 [email protected] facebook.com/HOTAshburton*Terms and conditions apply. Please ask your House of Travel consultant for full details.

Come instore | 03 307 8760 | [email protected]

TRAVELEXPOUK EUROPE&



EXPO vONLYxDEALSHouse of Travel Ashburton | 03 307 8760

[email protected] facebook.com/HOTAshburton*Terms and conditions apply. Please ask your House of Travel consultant for full details.

Hi, I’m Maxine Chisnall and I’m a travel consultant at House of Travel. In the July school holidays I headed over to Vietnam with my husband and two teenage boys for a family adventure. My husband and I had been to Vietnam in 1996 and were a bit apprehensive about how it may have changed. We didn’t need to worry, it was just as amazing. The people, food and culture hadn’t changed at all just the development of the citi es.

Our fi rst port of call was Ho Chi Minh. This hustling bustling city is the home of the motorbike with no road rules apparent, crossing the road was a mission but we soon learnt that their road rules were similar to snow skiing, don’t worry about what goes on behind you just keep an eye on the guy in front.

Best advice – walk with certainty and they’ll keep an eye out for you, hesitate and you take your life in your own hands.

Our plan was to travel from south to north, so aft er four nights in Ho Chi Minh we took a domesti c fl ight up to Da Nang, central Vietnam. Just 30 minutes south of Da Nang is the most gorgeous ancient town of Hoi An.

We chose to stay at the beach side of town just 6kms out of the Old Quarter of Hoi An. Most resorts have free shutt les but a taxi is only $10.00 to the middle of town. Hoi An is well known for its dress making.

With a choice of beauti ful fabrics and leathers, you can’t go wrong getti ng your favourite dresses, suits and even shoes made.

Tip• Be prepared before you go. • Take your favourite dress to get made

there, or a picture, and know your fabrics – especially if you are limited with ti me.

Hoi An was incredibly hot, and aft er an early morning bicycle tour through the outskirts of Hoi An, a dip in our pool when we got back was greeted with unexpected surprise of the resort management heaving huge blocks of ice into the pool. Hilarious! Never seen this before, didn’t take long

for the kids to grab a block each just to cool down (a yummy cocktail can help too). Hoi An at night is just magical, lanterns light up the sky, local buskers entertain on the corners, market stalls off er local wares along with some of the best food Vietnam can off er.

The next part of our journey was great fun, an overnight train from Da Nang to Hanoi. We all waited eagerly for our train to arrive in the sweltering heat to be greeted by a ti ny four berth cabin and a bott le of water each.

The trip took 16 hours, 12 hours of card

playing and eye spy and about four hours shut eye.

There is no food on board the train so take snacks, but we enjoyed bartering out of our train window the local sellers for bananas and pot noodles along the way.

We arrived at 4am into Hanoi and headed straight out to Halong Bay, a World Heritage Site. Here we took a two-night cruise on a ‘junk’ boat circling the magnifi cent lime stone creati ons that Halong Bay is famous for.

The highlight for me here was a 7am start, up on the top deck of our junk, doing Tai Chi overlooking the most serene scenery in the world. Spiritual Paradise! Our days were fi lled with kayaking, bike riding and swimming in the emerald green sea, not to menti on the fi ve course meals and happy hours. When planning a Halong Bay trip, if you have the ti me, I would recommend two nights on the cruise as you get to head further out away from the mainstream and truly relax.

The fi nish of our trip was spent in Hanoi with a last bit of shopping and a rickshaw ride through this vibrant city.

If anyone is planning a trip to Vietnam, come in to the offi ce and together we can put an iti nerary together.

Adverti sing feature

DESTINATION

MAXINE CHISNALL

When planning a Halong Bay trip, if you have the time, I would recommend two nights on the cruise as you get to head further out away from the mainstream

“

16 | YOU Magazine

Anything lemon juice or vinegar can do,

7 Guinness Street, Highfield, TimaruPh. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected] out my website for delicious recipes � www.jennydewarsverjus.co.nzPh. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected]. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected]. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected]. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected]. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected]. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected]. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected] out my website for delicious recipes � www.jennydewarsverjus.co.nzCheck out my website for delicious recipes � www.jennydewarsverjus.co.nzCheck out my website for delicious recipes � www.jennydewarsverjus.co.nzCheck out my website for delicious recipes � www.jennydewarsverjus.co.nzCheck out my website for delicious recipes � www.jennydewarsverjus.co.nzCheck out my website for delicious recipes � www.jennydewarsverjus.co.nzCheck out my website for delicious recipes � www.jennydewarsverjus.co.nzPh. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected] out my website for delicious recipes � www.jennydewarsverjus.co.nzCheck out my website for delicious recipes � www.jennydewarsverjus.co.nzPh. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected] out my website for delicious recipes � www.jennydewarsverjus.co.nzPh. 03 683 1722 � Mob. 027 232 6936 � Email. [email protected]

Product of South IslandNEW ZEALAND

Nutrition Information:Average QuantityServing size: 200ml

Servings per bottle: 3.8 Per 100g Per serveEnergy 169kJProtein 0.3gFat Total 0.1gSaturated 0.0g

9.4g9.2g

3g

339kJ0.5g0.3g0.0g

18.9g18.5g

6g

Carbohydrate TotalSugarsSodium

Produced by: Jenny Dewar,7 Guinness Street, Timaru.Ph: 03 683 [email protected] www.jennydewarsverjus.co.nz

Bottled by: Lone Goat, Burnham

JENNY DEWAR’SMARLBOROUGH PINOT GRIS VERJUSHandpicked from Pinot Gris grapeson the high sunshine, north facingMarlborough Blind River Vineyard.A sustainable vineyard ownwed byGraeme & Annie Giles.

Picked at a brix level of approximately14, the verjus is high in acid and low in sugarThe term Verjuice derived from Verjus,pronounced VAR-ZHOO, the French term forjuice of green grapes, dates back to medievaltimes. Verjus is now enjoying a worldwiderevival in cooking, replacing vinegar andlemon juice being a natural flavour enhancer.Verjus is versatile, delicious and refreshing.Uses are many including adding flavour tored meats, chicken, fish, vegetable dishesand desserts. A wonderful addition tosalad dressing, sauces and marinades.It makes a refreshing non alcoholic beverageserved on ice with soda.

Once tried you won’t be withoutJenny Dewar’s Verjus.Refrigerate after opening, it will keep for 4 weeks

MarlboroughPinot Gris

750mlNon alcoholic

Best Before: July 2015Non AlcoholContains: Pressed Grapes, SulphurDioxide (220), Ascorbic Acid, Tartaric Acid,No Sugar Added.

This is an averagemay changeslightly withseasons.

‘Home Chef’sUltimate Secret

Ingredient!’

180.00mm

100.00mm

Client:Corner Radius: 1mmDate:

Customer Sign-off:

Date:

Jenny Dewar’s15-07-13

Label Size: 180 x 100mm

Colour List:

Colours are indicative and should not be relied upon for colour matching

Description: Marlborough Pinot Gris Verjus 750ml Label

Please examine this proof carefully and mark whichever action is required.

OK to proceed OK to proceed with corrections as noted on proof Further proof required

Yellow Magenta Black Gold Foil Diecutonly

Cyan

“Oh darling you must throw out the lemon juice and get onto Verjus!”

“It’s made from the juice of unripe grapes. It’s gently sweet and sour and has a thousand different uses.

I use it for vinaigrettes, marinades, preparing mustards and condiments, in pesto’s, salsas, and poaching fruit amongst other

things! And it’s a drink as well.

It’s so refreshing splashed on the rocks , great with soda as a spritzer and terrific in cocktails.

It’s also fabulous with gin or vodka, just ask my neighbour, tiddly Tania.’

“Oh darling you must throw out the lemon juice

It’s gently sweet and sour and has a thousand different uses.

I use it for vinaigrettes, marinades, preparing mustards and condiments, in pesto’s, salsas, and poaching fruit amongst other

Available from: Salmon Tales and Lushingtons

Finalists in the 2014

South Canterbury business excellence awards

‘EMERGING BUSINESS CATEGORY’

BREAD MAY BE BAD FOR WAISTLINES

In my opinion, bread gets a bad “rap”. I can give up just about any type of food, but I really struggle with putting restraints on my bread intake ... oh whoops, did I forget to mention coffee as well?

There are so many store-bought alternatives to a wheat flour bread out now, but seriously, do they taste anywhere near as good as fresh, warm homemade bread? Hell no!

In our house as littlies, our mother always graced us with homemade wholemeal bread fresh out of the oven. That smell will never leave me.

I love having a bit of fun with breadmaking and this potted cheese and herb bread is always a show-stopper.

It’s not hard, but if you can’t be bothered making it from scratch, just make a basic white bread dough in the breadmaker and add the other bits later.

FOR FOODIES

Marg Brownlie

but it’s good for my soul

Potted cheese and herb bread.

YOU Magazine | 17

123 Main South RoadAshburton 03 308 5774

Come instore and try our tasty gluten-free breads.

Fresh, soft and newly improved gluten-free breads from Sims Bakery.Fresh, soft and newly improved Fresh, soft and newly improved

PLAIN WHITE - $5.80APPLE & CINNAMON - $6.10 SAVOURY - $6.10

Potted cheeseand herb bread 2t dried yeast 1C tepid water 3C flour 1/2 C grated tasty cheese 1T olive oil 1/2 t sugar 1t salt 1/2 C of chopped fresh herbs such

as parsley, rosemary, thyme, mint, oregano

about 1T pumpkin seeds and sunflow-er seeds

– Grease then soak four 10cm diameter terracotta plant pots in water.

– Combine yeast and sugar. Sprinkle yeast mixture over the tepid water. Set aside till frothy.

– Sift 2 1/2 cups of the measured flour and salt into a mixing bowl. Stir in herbs and chesse.

– Make a well in the centre of the dry ingredients. Pour yeast mixture into the well. Stir to combine. Lightly knead dough until smooth and elastic, adding more flour if necessary. Shape dough into a round. Place into a lightly oiled bowl.

– Cover and place in a warm place until double in size. While dough is rising, remove pots from water and leave to drain. Punch dough down, knead again lightly. Divide dough into quar-ters. Shape into rounds.

– Place one portion of dough into each pot and brush top of each dough round with a little olive oil then sprinkle with pumpkin and sunflower seeds. Cover and set aside in a warm place until double in size. Bake at 190°C for about 15-20 mins or until bread sounds hollow when tapped on the base. Remove from pots and set aside to cool.

– I didn’t have sunflower and pumpkin seeds at home so have used nigella (onion) and sesame seeds.

Pesto bread twists

This is really simple to make for a nibble if you have guests for a pre-dinner drink.

– Make a small quantity of white bread dough in the breadmaker.

– Roll out to about 1/2cm thick and spread generously with basil pesto (or any pesto or your choice). Sprinkle with some grated parmesan cheese.

– Cut into strips about 3cm wide and twist and lay on to an oven tray.

– Bake in a preheated oven at 200°C for about 15 mins.

Wholemeal bread

This is such a quick bread to make if you are caught short for kids’ lunches.

1 1/2 C of boiling water with 1T golden syrup dissolved in it. Add to water mix-ture: 1 1/2 C cold milk and then 1 sachet of yeast and leave until

bubbles appear (usually about 5 mins)

Add to the yeast mixture: 450g white flour

450g wholemeal flour 1T bran 3t salt

– Mix together well with the wet ingredi-ents, then knead for about 5 mins.

– Put mixture into a greased loaf tin or whatever you want to cook your bread in.

– Put into a cold oven and turn it to 100°C for about 1 hour then turn oven up to 200°C for 30 mins or until bread sounds hollow when tapped on the bottom.

but it’s good for my soul

PHOTOS AND RECIPES MARG BROWNLIEPesto bread twists.

Visit the Ashburton Guardian Facebook page, comment under our post about the Braided Rivers Degustati on event on August 28 and you could win two ti ckets to this delightf ul dining experience.

WIN A DOUBLE PASS

18 | YOU Magazine

DEGUSTATION – OPEN UP YOUR TASTEBUDS

to a feast of wine and food

Meet the chef

by Lisa Fenwick

Braided Rivers’ staff and head chef, Dean Robinson, are on an Ashbur-ton taste mission and it will be an “awesome food experience” not to be missed.

If you love fi ne food and wine, step outside your comfort zone and come with an open mind and adventurous spirit to Braided Rivers’ special degus-tati on evening on August 28.

Don’t be put off by the word “de-gustati on”, it may be French but it’s not scary and there will be no snails on the menu.

It is a chance to open your mind and tastebuds to new fl avour sensati ons. It’s just a taste, and in Braided Rivers’ case, a taste of things to come. It’s not about going along and having a huge meal. It’s an all-night feast of the senses and “showcasing some of the foods we can present,” says Dean.

Dean reckons that the night is ideal for anyone where good food and wine is a must. “It’s a fantasti c night for family/friend groups, business cli-ents, date nights. It’s a great evening out, a real social evening. And while it’s fun, it’s also an educati on on fi ne wine and fi ne dining.”

“It’s about what fl ows on the palate and we will be matching wines and food that fl ows throughout the whole menu,” says Dean.

The evening will consist of fi ve courses, with palate-cleansing sorbets in between, wine and grapes to com-plement the fl avours and, with every course, a special wine will be paired up to enhance each experience.

“We also want to use local produce as much as possible,” says Dean

August 28’s degustati on evening features wine from Villa Maria.

And there are other fantasti c winer-ies to come.

With a huge new wine list, gorgeous new menu and enthusiasti c, profes-sional staff Braided Rivers is raising the bar in local dining.

So if you love fi ne wine and food, don’t miss out on an evening that will be a feast in every way.


Braided Rivers’ head chef Dean Rob-inson has been a chef for 22 years.

He has been at Braided Rivers for six months, having previously been at Peppers in Tekapo.

Dean’ infl uences include South American food, aft er spending fi ve years as a chef in Chile where he met his Chilean wife, who is also a chef. He also credits other chefs he’s worked with, including Japanese, French, Spanish and Italian, with giv-ing him a love of full-fl avoured dishes, variety and making use of local, fresh produce.

Dean aims to make the Braided Riv-ers degustati on evening interesti ng and fl avoursome. He also loves wine and making sure wines stack up with food for maxi-mum taste sensati on.

“The whole meal will be orchestrated for overall pleasure.”

Dean loves degustati on evenings because a “chef can be

more creati ve”. It’s great for chefs to come

up with fresh, creati ve ideas and it’s great for staff too.

Dean hopes feedback from patrons will let him know what Ashburton wants from his new menu.

Head chef Dean Robinson.

The Tea Rose was fi rst published in 2004 and has been on my must read list for some ti me. I have

fi nally read it and it is my favourite book so far this year.

Set in 1888 in the small town of Whitechapel, East London, Fiona Finnegan is a seventeen year old girl with big dreams. Fiona and her boyfriend Joe are saving every spare penny to put towards starti ng their own Tea Shop. Life is good for Fiona, a loving family, the

promise of marriage to the man she loves and a dream to save for.

But Fiona’s life and dreams take a nasty turn. Her father is killed in a workplace accident, Jack the Ripper takes her mother and Joe is forced to leave her to marry someone else. Convinced her father’s death wasn’t an accident she goes to her father’s employer and takes some money to make up for it. When they fi nd out, Fiona and her young brother Seamus must run for their lives.

They escape to New York where her Uncle Michael owns a rundown shop. Michael is a drunk and Fiona must convince him to help her get the shop up and running before it is sold to someone else.

So The Tea Rose is born. It soon

becomes the hit of New York and the brave and charming Fiona is suddenly swamped by media and admirers alike. But part of her never forgets Joe or her family and she returns to London to bring her father’s killers to justi ce and clear her family name.

Taking you from the slums of London to the glossy lifestyle of upper class New York, The Tea Rose is charming, capti vati ng, and full of fortune and tragedy. I love this book with a passion and with the sequels The Winter Rose and The Wild Rose also available I am in reading heaven.


The Tea Rose

212 East Street • Ashburton• 03 308 8309

this gripping book.

Bring in this advert and get

this gripping book.


25% OFF COME IN STORE TO

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FROM AUTHOR JENNIFER DONNELLY

BOOK REVIEW

Kylie Goodwin

YOU Magazine | 19

20 | YOU Magazine

UNDERSTANDING

food allergiesFood allergies have become more com-mon for many individuals over the past few decades.

For example, a condition such as eczema can often be related to an allergy to food.

Food allergies for many individuals are often very difficult to detect. There are two reasons for this, one is that the signs and symptoms are quite varied and also there are often a variety of different foods that could be the cause.

Signs and symptoms associated to food allergy may affect any system in the body. For example – gastrointestinal system – ulcerative colitis, celiac, chronic diarrhoea, IBS; genitourinary – chronic bladder infections; Immune – chronic infections, frequent ear infections; Brain – insom-nia, depression, inability to concentrate; Musculoskeletal – joint pain; Respiratory – asthma, bronchitis, Skin – acne, eczema, hives and often headaches or migraines.

There are two types of allergies known as fixed and cyclic.

Fixed will occur when a food is eaten and the person remains allergic to a particular food for life. Cyclic are allergies formed by eating food repetitively, slowly over time. Therefore if the allergenic food is avoided for a period of time it may be re-introduced at a later date and toler-ated. Cyclic allergies are more common than fixed.

There is a close relationship between the immune system and food allergies.

Food is often a challenge to the immune and digestive systems and it is these two systems that will decide whether a person will suffer from food allergies or not.

Stress is considered a major factor in the

development of food allergies. Stress can trigger the digestive and immune systems to under-perform, creating an inability for food proteins to be digested correctly and then allowing a food allergy to develop when the protection of foreign substanc-es into the body has diminished.

Diagnosis of food allergies can be done through either a food challenge or labora-tory testing or both.

Food challenge requires time and dietary changes, whereas blood tests may provide instant food allergy detection but

can come with a cost.More often than not avoidance of a spe-

cific food for a period of time can be an easy way to identify the culprit that could be causing all the trouble. Then you can reintroduce it back into your diet further down the track to see if it still remains an offender or if it needs to be totally elimi-nated from the diet altogether.

Common foods that can cause allergies are milk, wheat, nuts (especially peanuts), eggs, yeast, tomatoes, food additives, sugar, beef and many more.

Sometimes it can be all too confusing to figure out what may be the cause of your ill health, to seek help from a professional may be more appropriate and a fast-track way to identify your food allergies, so that you can get back to good health. As for some, it can take years to figure out what their trigger foods are that may be caus-ing their long-term ill health.

With the compliments of Jane Logie, amedicinal herbalist, clinical nutritionist

and chef from Methven

NATURALLY YOU

Jane Logie

PHOTO AND RECIPE JANE LOGIE

YOU Magazine | 21

THETAHEALINGTM – unlock your potentialExperience the power of ThetaHealingTM for yourself

www.sarndrafowler.co.nz for more details and upcoming eventsFor further information or bookings phone 03 339 6406 or email [email protected]

Free 20 minute session with SarndraRegister your appointment by email or on the day Place: JFM, First Floor, Corner East and Cameron StreetsDate: 6th SeptemberTime: 10am -2pm

Meringue slice with a mixed berry coulis

Serve fresh or semi-frozen(Gluten and wheat-free dessert)

4 egg whites 1C castor sugar 1t cornflour 1t white vinegar 250g fresh or frozen raspberries (semi

defrosted) 350ml cream 1t vanilla extract with seeds/vanilla

essence. 4T icing sugar Extra icing sugar to dust dessert when

served

– Set oven temperature to 150°C on bake.

– Line a flat baking tray with baking paper, dust with 2T of icing sugar, set aside.

– Whisk egg whites to soft peaks, add castor sugar shaking gently into mix 1T at a time, on moderate to high, mixing well between each sugar addition, beat until it looks glossy and sugar looks dissolved.

– Add mixed together vinegar and corn-flour, beat well.

– Then spread mixture with a large pal-ette blade over prepared tray.

– Spread 20cm wide and 40cm long, as evenly as possible.

– Bake in oven for 20-30 minutes until firm.

– Whip cream, with vanilla and 2T of ic-ing sugar, add the raspberries, then set aside.

– When cooked, remove meringue and let cool for 10 minutes, turn over on to baking paper, allow to cool.

– Spread cream mixture over the me-ringue leaving 5mm at edge cream free.

– Fold the meringue in half, cut the unfolded edge to make a straight edge, then cover with a top sheet of baking paper.

– Place in the freezer for two hours to freeze, if wanting to serve frozen. To serve fresh, place in the fridge for 1 hour.

– To serve: Semi-frozen – Bring out for 10 minutes

before serving, so cream is slightly soft.

Fresh – Slice 2-3 slices and place on a plate to serve.

– To serve – add whipped cream on the side and a mixed berry coulis.

Mixed berry coulis (sauce) 250g of frozen berries (defrosted) 1/4 C of castor sugar (can add up

to a 1/4 C of castor sugar to taste; if required)

– Place berries in a pot with ¼ cup of sug-ar and simmer on low, until blended.

– Boil for a few minutes, add extra sugar and dissolve to taste.

– Place through a sieve, into a bowl, to rid sauce of seeds, pressing juice

through and let cool.– Cool in fridge, add

around the frozen meringue slice when

serving.

removal of

Contact Emmily Harmer 027 310 6521Email: [email protected] Mandeville St,

Christchurchwww.transformclinic.co.nz

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Abnormally dilated varicose and spider veins affect the majority of adults at some time in their lives. Associated symptoms can include aching, throbbing, excessive fatigue, itching, burning, a restless feeling in the legs and cramping.

The unsightly nature of the veins can also have a negative impact on self-image. With modern techniques and the use of the latest duplex ultrasound equipment, vein sclerotherapy and laser treatments are safe and very effective treatments for the full range of varicose veins.

Varicose veins are caused by abnormal connections from the high pressure deep venous system to the usually low pressure superficial system just under the skin.

These veins distend, overfill with blood and then cause symptoms. Most are hereditary.

Large varicose veins have abnormal valves that fail to keep blood flowing upwards to the heart. Downward flow causes the vein walls to blow out and bulge, with poor skin nutrition. Smaller dilated veins, including spider veins, can be hereditary or caused by hormonal factors (as in pregnancy).

Ultrasound guided sclerotherapy (UGS) and endovenous laser treatments (EVLT) are safe and highly effective out-patient procedures which eliminate the deeper diseased veins hidden from view that have traditionally required surgical stripping.

There are many advantages of ultrasound guided sclerotherapy:

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activities• Lower costTransform Clinic offers a variety

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VARICOSE AND SPIDER VEINS

22 | YOU Magazine

From the desks of NBS chairman Garry Dayman and general manager Ken Beams.

“Commitment to our mutual model and a blend of people with experience and experti se ensures NBS conti nues to stand strong,” said general manager Ken Beams.

NBS has had conti nued success from our branch network, driving growth of 10 per cent in total assets to $414 million as at March 31, 2014.

Residenti al, commercial, and agricultural mortgage lending also enjoyed growth of 10 per cent.

A key component of NBS strategy has involved managing costs relati ve to growth and working to both increase producti vity levels and make it easier

for customers to do business with NBS. The NBS AccessDebit MasterCard® with internati onal access, and the mobile banking applicati on - NBS Mobile, have both been successfully introduced – enabling customers to have more fl exibility and control over their banking.

“The fi nancial results have been complemented by NBS’s ongoing commitment to the mutual banking model, by defi niti on we’re here to service our customers and to work with the communiti es in which we operate,” said chairman Garry Dayman.

Through a combinati on of grants and sponsorships, the use of the NBS community vehicles, marquees and infl atables – NBS delivered $490,000 in community support for the year, with 241 groups supported across the network.

“Our steadfast, customer-focused ethos, and of course, our mutuality sets NBS apart.

This year’s results would not have been possible without the loyalty and support of NBS’s most valuable assets: our customers and staff ,” he added.


Bank with us and you can bank on our support. Talk to John, Kiley & Amanda today and see how we can invest in YOU!324 EAST STREET. ASHBURTON. 03 307 6380. www.nbs.co.nz

NBS is not a registered bank.

YOU Magazine | 23

NBS investing IN YOUR

COMMUNITY

Our steadfast, customer-focused ethos, and of course, our mutuality sets NBS apart

“

General manager Ken Beams and chairman of directors Garry Dayman.PHOTO SUPPLIED

by Amanda Wright

“You can conti nue to build other people’s dreams, or you can take a chance to build your own.”

These insightf ul words from a friend in-spired Cindy Meadows to create her own business, Unique Soluti ons, drawing from her extensive corporate experience.

“I am fortunate to have a supporti ve network of friends and family, whose en-couragement was fundamental in helping me to achieve my dream.

“I had spent all of my working life earn-ing a salary within a corporate environ-ment, so to make the decision to give away the security ... was a big step out of my comfort zone.

“The process took six months in the making while I explored all of the possibili-ti es to ensure it was the right decision. I had a step-by-step plan and date to work towards. On day one I had three clients,

to ensure that I had work to do.“Despite the planning, nothing really

prepares you for day one and when I fi rst stepped into my offi ce, I wondered what I was doing. But that feeling passes and I’m grateful for the community support I received to get my business under way,”

she said.Cindy grew up in Ashburton and aft er

travelling to other parts of the world, knows that it’s the best place to raise her own daughter, Emily.

Cindy’s fi rst overseas adventure was when she was at Ashburton College.

She had a passion for marching and was selected to represent New Zealand in Singapore as part of Chinese New Year celebrati ons. Her marching team was accompanied by the Timaru Brass Band, and together they marched for half an hour up Orchard Road, Singapore’s most

famous shopping and entertainment boulevard.

When the team arrived back to New Zealand, it competed at the South Island championships held in Blenheim and took out fi rst place.

Cindy was also an age-group rep for

netball and now gives back to the sport by coaching the Hampstead A netball squad, as well as the under14 Mid Canterbury team.

Aft er fi nishing at Ashburton College, Cindy travelled to Japan on her OE, to study a degree in Japanese.

It was an exciti ng experience, where just knowing where to go on the train was a daily challenge. She explored the south of Japan and was in awe of the many places to visit, but it also gave her an apprecia-ti on for home and she returned to New Zealand eager to conti nue her study.

She began her human resources degree by correspondence with Massey Univer-sity, while working at CMP Canterbury. She then moved to Palmerston North and gained a positi on with CMP Rangiti kei, which gave her further insight into HR and recruiti ng on a large commercial scale.

“I was involved with many levels of HR, from recruitment to disciplinary and development. The positi on involved stra-

solutions24 | YOU Magazine

UNIQUE

I had spent all of my working-life earning a salary within a corporate environment, so to make the decision to give away the security of having a salary, was a big step out of my comfort zone

“

YOU Magazine | 25

tegic HR initi ati ves on a corporate scale, while also including union interacti on.

“The positi on allowed me to grow in confi dence and because it tackled such a broad range of HR and health and safety facets, I felt I could tackle anything,” she said.

Cindy and her husband moved back home to Ashburton aft er they had their fi rst child Emily.

“Outside of work Emily keeps me on my toes. Between her netball and jazz, there isn’t too much ti me left in the week for much else.

Staying strong and acti ve in body as well as mind is important to me, so when I get ti me to myself, I like to hit the road and go for a run and I love interval and circuit training,” Cindy said.

Aft er moving home to Ashburton, she

took a positi on at Spray Marks as the Group Services Manager, which allowed her to uti lise her HR experti se, while intro-ducing her to a diff erent industry, with diff erent compliance requirements.

Aft er four years in this positi on, Cindy saw a growing need for HR advice in the local community and developed Unique Soluti ons.

“Unique Soluti ons provides specialist hu-man resources and safety management

advice, based here in Ashburton.“HR is unique because it covers such

a large area of business. Recruitment, performance management, training and development, policy review and imple-

mentati on, legal compliance, risk manage-ment, disciplinary procedure and more. This is why the business is named Unique Soluti ons, because each business requires a unique soluti on for their HR and health and safety requirements.

“Not all businesses fi t into the same generic mould. I treat each client on an individual basis and go above and beyond to provide soluti ons that will best meet the needs of their business.

“I don’t just meet legislati ve require-ments, I try to go further to ensure the business is operati ng to its full potenti al. Just like your business, mine aims to build strong and positi ve relati onships, and this is achieved through understanding the culture and values of the businesses I help.

“It’s about the delivery of business goals, backed up by results,” Cindy said.

Every business has the opportunity to succeed, it just requires a unique soluti on to reach its full potenti al.


Just like your business, mine aims to build strong and positive relationships, and this is achieved through understanding the culture and values of the businesses I help“

Cindy Meadows. PHOTO EDEN KIRK-WILLIAMS 060814-EKW-032

Unique

human resource & safety management specialist

SOLUTIONS

human resource & safety management specialist

28 Tancred Street, Ashburton Phone 03 423 2273 Mobile 021 850 443Email [email protected]

Cindy Meadows BBS HRM & CommMgt

Offering a personalised service that covers all aspects of human resources and health & safety management. Coaching and empowering clients to meet legal requirements and to develop a progressive and safe culture.

Policies & procedures

Employment relations advice

Training & development

Performance management

Recruitment

Auditing

Site specific hazard safety plans

Workplace safety plans

Position scoping

Specialising in:

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26 | YOU Magazine

Essentials

Fusion GalleryEast Street, Ashburton

Lock and key handbag - $129.90Set of houses - $99.90Café de la tour clock - $110 F

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Smiths City38 Kermode Street, Ashburton

Dreammode 3 Seater + 2x Lay-z boy lounge suite - $4299.99LG ultra-slim height metallic soundbar - $499Lunah fl oor lamp overhang chrome - $299.99 I

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Annies Country Quilt Store167 Archibald Street, Tinwald

Welcome to our home sign - $55Vintage buckets - $42Measuring tape bracelets from - $18

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Laser Electrical726 East Street, Ashburton

Lattice ceramic table lamp - $65 Far land lamp shade 38mm - $74.75 French 6 Light Chandelier - $569.94 L

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Consti pati on is the infrequent or diffi cult passing of dry, hard faeces. Colonic impacti on is a more severe, chronic form of consti pati on.

Both conditi ons are managed by treati ng the underlying cause and by using enemas, laxati ves, and high-fi bre dietary products.

The colons two major functi ons are absorpti on of water from the faeces and storage of the faeces unti l a bowel movement occurs. Consti pati on results when the stool is

retained for too long in the colon, which leads to increased absorpti on of water,

creati ng a drier, harder stool. Passage of a stool may be impossible.

What causes constipation?

Consti pati on is a conditi on that can be caused by many factors and diseases,

although oft en a result of a poor diet. Consuming hair and bones are by far the most common causes

along with sand and other foreign

materials. Environmental factors aff ecti ng

an animal’s daily routi ne such as hospitalisati on, decreased exercise, lack of clean water or a dirty litt er box can lead to consti pati on.

Other causes of consti pati on include aging, anal, rectal, or pelvic pain, tumours of the colon and surrounding structures, prostate gland disorders, certain medicati ons, along with disorders aff ecti ng the nerves and muscles of the colon.

In severe cases of consti pati on, we have to give enemas and someti mes if pets become impacted, anaestheti se pets so that we can physically break down the faeces and remove them manually.

If your pet suff ers from consti pati on and struggles to pass faeces on a regular basis, this could lead to stretching and a weakness of the colon making impacti on more likely.

The key to managing consti pati on is to identi fy and treat the underlying disorder. As I have already menti oned, bone, hair or fur are by far the most common in causing consti pati on.

This is easily prevented by ensuring quanti ti es of bone, skin and hair aren’t fed. Provide free access to fresh water and ideally, maintain a separate, clean litt er box for each cat in your household. Groom longhaired pets daily to help remove excess hair that might otherwise be ingested.

If diet isn’t the underlying cause we will make a diagnosis and appropriate treatments will be given.

If your pet is struggling, oft en straining to pass faeces, or you’re noti cing dry faeces, then call in for a chat and a check up to see if we can help before things become more serious.


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KEEPING PETSYOU Magazine | 27

VET TALK

JuanGray

regular

Thing Thing prize dress $119.99 from Undercurrent, Tancred Street Handbag from Annnova $99.00 from Che Bello, Dunsandel Ilabb I.barb-ra hood $134.90, Vangulsh pants $119.90 from Undercurrent, Tancred Street Snowy peak queen bee jacket $249.90, C.Sills crepe singlet $135.00, Pant print front panel $199.90 from Sparrows, East Street White and grey juliette dress $189.00 from Che Bello, Dunsandel Majays 7/8 pant $190, Yarra trail 3/4 sleeve $89.90, Yarra trail vest $149.90 from Sparrows, East Street Red vintage lace dress $150 from Che Bello, Dunsandel Ladakh tuck shoulder top (also available in tangelo) $69.99, Ladakh Barcelonia skirt (also available in citrus) $99.99 from Undercurrent, Tancred Street

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Thing Thing prize dress $119.99 from Undercurrent, Tancred Street Handbag from Annnova $99.00 from Che Bello, Dunsandel Ilabb I.barb-ra hood $134.90, Vangulsh pants $119.90 from Undercurrent, Tancred Street Snowy peak queen bee jacket $249.90, C.Sills crepe singlet $135.00, Pant print front panel $199.90 from Sparrows, East Street White and grey juliette dress $189.00 from Che Bello, Dunsandel Majays 7/8 pant $190, Yarra trail 3/4 sleeve $89.90, Yarra trail vest $149.90 from Sparrows, East Street Red vintage lace dress $150 from Che Bello, Dunsandel Ladakh tuck shoulder top (also available in tangelo) $69.99, Ladakh Barcelonia skirt (also available in citrus) $99.99 from Undercurrent, Tancred Street

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Red Necklace with beads $29.95 from Kouldja Clothing, Dunsandel Sass starry eyes dress $139.90, Wish eviction jacket $189.90 from Depeche Mode Boutique, East Street White 3/4 stretch pants $99.95, ‘Vintage Dawn’ dress $99.95, Blue necklace with ceramic beads $24.95, Blue chunky bracelet $24.95 from Kouldja Clothing, Dunsandel New Seasons scarves $22.95 from Kouldja Clothing, Dunsandel Augustine fl ock dress $164.90 from Depeche Mode Boutique, East Street Pink ruby kaftan dress $269.90, Pink ruby Santorini jacket $229.90 from Depeche Mode Boutique, East Street Macjays lace lined dress $350 from Sparrows, East Street.E

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YOU Magazine | 29

Oh, sleep is that elusive thing dreams are made of, literally, in the case of my won-derful manager Emma.

Emma has been unable to have a sett led sleep since being promoted to her new management role (go fi gure), so when the opportunity came up to try this product for the product review, Emma jumped at the chance (well she would have if she had the energy).

Lighthouse Sleep Support combines easily-absorbed magnesium and tart cherry to support a healthy, restf ul sleep. Designed for those who have diffi culty falling asleep, staying asleep and waking up feeling refreshed. It combines mag-nesium - a mineral that supports muscle relaxati on and stress relief, with the herb tart cherry - a herb that supports mind and body relaxati on.

So, how did this product stack up? • Night 1 – Emma too ti red to remem-

ber to take dosage, bad result.• Night 2 – Emma noti ced she slept a

litt le bett er than normal, feeling more relaxed lying in bed, feels she fell asleep quicker than normal and only woke up twice in the night.

• Night 3 – Emma slept through the night and woke up feeling less groggy than usual.

• Night 4 – Emma slept very well this night, commenti ng she felt energised and refreshed in the morning (lord help us all at work).

Although the test conducted for this is short, the fact that results were experi-enced this quick is defi nitely a bonus and a big thumb’s up from us!


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30 | YOU Magazine

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Quoi has their liquid to powder founda-ti ons and has just introduced their range of BB creams. These off er a perfectly natural look and are infused with light for a natural healthy looking glow like never before! Both contain SPF15+ and are suitable for all skin types. Ask the girls to match you to your perfect foun-dati on, whether it be a full coverage or

just a casual day look.Discover the latest must-have eye acces-

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by Amanda Wright

Do you feel 60 years old, or 60 years young?

Declining strength and daily aches and pains aren’t entirely a natural consequence of the ageing process, but often can be due to lack of movement.

Carole Gielingh isn’t sitting down to watch life pass her by. She is getting fitter in her 60s, paving the way for her golden years to be full of opportunity.

Carole joined Finesse Fitness in September 2013. Her main motivation was to lose weight for a holiday to Fiji, but her healthier lifestyle has now turned into a passion for a healthier life.

“I’ve always had a reasonably high level of energy, but I realise now that it didn’t mean I was fit. When I first joined the gym, I struggled to walk up the 63 steps to the top and often I would take the

elevator.“Being in the ‘over 60’ age bracket, my

mind and body were showing signs of struggling to get up and go.

My joints and muscles were too tired and stiff for me to get up off the floor, out of a chair or to climb stairs,” Carole said.

With encouragement from her daughter, Carole joined Finesse Fitness and took her workouts at her own pace, utilising the equipment she felt comfortable on.

“Each time I went to Finesse Fitness, I would challenge myself on the different machines.

I was amazed at how my body and attitude changed from just having energy, to actually building fitness.

“I now attend the gym five times per week and have become involved in some of the group exercise classes, such as boxing and pump,” Carole said.

Since joining last September, Carole has

lost 15kg and has maintained that weight loss, while continuing to develop a fitter, leaner body.

“Through constantly changing my fitness level, I have toned flab and built muscle. I have a totally different attitude to fitness. Instead of making excuses why I can’t go to the gym, I now make the time to exercise,” she said.

With a stronger physique and more confidence, Carole attended a six–week Street Safe programme, a course she encourages every female to do, regardless of age. With summer on the way, Carole’s outlook is much brighter.

“I’m looking forward to summer clothing shopping, because I’ll be looking at sizes and styles I never dreamed of achieving!”

You’re never too old to increase your fitness. Challenge yourself today, for a brighter outlook tomorrow.

Advertising feature

outlookYOU Magazine | 31

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A BRIGHTER

Carole Gielingh.

The improvement in nylon carpets (most common of which are the Soluti on Dyed Nylons, or SDNs) over the past 20 years has been huge and now there are just as many, if not more reasons to choose an SDN carpet. For instance, the manufacturers have eliminated the sheen which traditi onally used to be a dead giveaway of a nylon carpet. Now you would be hard pressed to know the diff erence.

In fact we have had an SDN carpet on the fl oor of our showroom for fi ve years and people sti ll think it is wool! Where the SDNs really excel though is in areas like colour fastness, UV resistance and improved appearance retenti on due to lack of shedding of fi bres.

The improvement in colour fastness is due to the fi bre being coloured as part of a producti on process creati ng a deeper colour with bett er colour retenti on as compared to a wool carpet which is a product which is dyed at the end. This ensures the colour is all the way through the yarn rather than just on the outside (think carrot versus radish).

One thing to note with nylon carpets is that you get what you pay for. Not all nylon carpets are created equal!

A cheap nylon is not designed to last 10 or 15 years (much the same as a cheap wool carpet) but the really good quality, and usually more expensive ones, will certainly do that and more.

As carpet is usually compared in ounces, a general rule is a 32-34oz will give you a good family carpet at a competi ti ve price. It pays to remember that this is not directly comparable to wool weights.

For the same quality in wool you would be looking at around 40-44oz. A 40oz SDN is similar to a 48oz wool carpet. When you get to anything 48oz or above in an SDN it is just pure luxury!

Also remember that when you are comparing quotes for carpets you are comparing the same weights (that is apples with apples).

A couple of the ranges we stock at Skip-2-It Flooring Xtra that we class as the top quality SDNs are the Irvines Premium SDN (PSDN) range and the Habitat Collecti on by Cavalier Bremworth. Both these ranges are in the more expensive end of the price range, but as with most carpets, you get what you pay for!

Irvines PSDN has been around for a number of years now and was miles ahead of the competi ti on from the start, and sti ll is right up at the top.

This is defi nitely a superior product (in fact it is what we have on the fl oor in our showroom) and one we highly recommend. This product just wears really well and will look great for years to come.

The Habitat Collecti on by Cavalier Bremworth is fairly new to the market but is of the same high standard we have come to expect from Cavalier. They spent some ti me looking for the right suppliers with the right fi bre and have now come out with a great product.

Two of their new ranges in parti cular, Woodgrain and Sandpiper, are really nice carpets that are just a litt le diff erent. Woodgrain is a textured cut and loop pile, giving almost a woodgrain eff ect, while Sandpiper has taken over from the traditi onal striped sisals, being bi-coloured but with a more subtle stripe.

So next ti me you are considering a soluti on dyed nylon carpet, come and talk to the “xperts on fl ooring” at Skip-2-It Flooring Xtra.


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CARPETS

32 | YOU Magazine

START A NEW CHAPTER

WITH A WEALTH OF OPPORTUNITIES

Entrance off Racecourse Rd or Hanrahan St, Ashburton Phone 03 307 9080Email [email protected] www.lochlearesort.co.nz

To organise a personal tourcontact Tony on 0800 2727 837

TONY SANDS - Resort Manager

Lochlea Lifestyle Resort - Ashburton’s fi rst complete lifestyle

resort, providing luxurious two and three bedroom villas,

recreational lodge, and soon to be built 80 bed hospital with

aged care and dementia facilities.

Life just gets better.

Moving wasn’t an easy decision we made with our family, but it has been the best. Our new home is warm, modern, spacious, and everything we need. The secure resort community will allow us to continue living our life in style whilst retaining our independence.

Graham and Shona Deaker - Lochlea Lifestyle Resorts fi rst residents.

34 | YOU Magazine

GIVE IT THE

It all started some 28 years ago when I asked husband Dave to partner me to a wedding.

After the nuptials a group of us went out for dinner to a local restaurant. When the meals arrived they had been garnished with parsley. This herb was used liberally in the 70s and 80s. Quite a retro herb really.

Remember the waterlily tomatoes we did in our cooking class with a delicate piece of parsley to finish the gourmet dish off! This started a love of herbs for me.

Dave, always the horticulturist, told me the botanical name for that curly leaf parsley is Petroselinum Crispum. I made a point of remembering that, however I couldn’t tell you the botanical name of any other herbs I love.

A year later on our wedding day, as part of the celebrations we had a high tea at my parents’ home. My ever-loving sisters decided to decorate all the food both savoury and sweet with parsley. They had dubbed me The Garnish Queen. They are often seen at family do’s haphazardly throwing herbs at dishes in the name of garnishing while saying “we’re just doing a Wendy”. Nice.

The existing herb garden when we purchased Lilyfields was around the back and a short walk from the house. As I love picking fresh herbs not only for “garnish-ing with flair” but also for cooking, I could feel a new herb garden coming on. The once fabulous view from my kitchen window of both Mt Somers and Mt Hutt had become increasingly obscured by the yellow tree paeony and tourtured kowhai and taller trees in the garden.

I had a plan. With the help of an unex-pected visitor, who looked a little nervous

but came to the herb party. He ma-noeuvred his amazing little Dingo digger around the side of the house where he proceeded to start wrenching the kowhai and paeony trees out. It took a while and apart from bursting the main waterpipe to the house it went relatively smoothly! Now I could clear the area and with the help of friend and neighbour Caz we cre-ated a fabulous herb garden.

Caz is an import from Australia, Can-berra in fact. She is a kitchen wizz, garden wizz, floral and computer wizz. She should have been called Wizz.

Firstly the buxus hedge plants were dug in to give definition to the area. Today the hedge stands just above knee height.

Although Wendy and symmetrical don’t really go together, I was keen to buy two bay toparies to give height and interest.

At the back of this herbal haven, stand-ing tall against the clinker brick wall, two varieties of rosemary were planted. One of them great for flavour and the other for garnishing.

French lavender basks in the sun as an underplanting. A clump of chives enjoys the protection of the buxus hedge and two clumps of purple sage make their statement. I like using the sage and rosemary in bridal bouquets, the tussie mussie kind.

Thyme nestles down next to the purple sage and then, closest to the decking

from the kitchen for easy access, is the French and Italian parsley. Yes, Petroseli-num Crispum in all its glory.

This has been a much-loved garden, the parsley plants coming from Grandad Mil-lichamp and the other herbs all potted by my dad, Stan.

Not to be forgotten, however, is a beau-tiful miniature mauve rose that quietly and demurely reveals her true self every summer, flowering into late autumn.

She refused to be dug up with the kowhai and tree paeony and continues to be a garnish of beauty for those sweet culinary delights. If you want to improve your kitchen-outdoor flow then, as my dad would say, “Give it the herbs!”

GARDEN MEANDERINGS

Wendy Millichamp

herbs

Above left – Some mint happily grows in a pot. Above right – A bay topary gives height. Below – A clump of purple sage.PHOTOS WENDY MILLICHAMP

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published.Daltons post the prize to our lucky winner.

We have one Daltons Premium Citrus pack to give away that contains everything you need to grow gorgeous, vitamin-rich citrus trees. Each pack is valued at over $50 and contains 2 x Daltons Nutrient Enriched Compost, 1 x Daltons Incredible Ed-ible Citrus Fertiliser and 1 x Daltons Premium Planter Tabs.

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YOU Magazine | 35

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WILSON’SINDSCREENSAND PANEL REPAIRS

I have an old Margaret Merril rose bush which flowers really well, but at the top only. If I prune it back very low to the ground would it survive and be better, or would I lose it?

Margaret Merrill is a wonderful rose that has incredible longevity, so you definitely have many more years to enjoy its blooms. Now is a good time to prune, plant, or relocate roses – just wait till leaves have dropped before you begin pruning.

Because of the Margaret Merrill’s vigorous growth habit, it does requires substantial pruning. This involves the removal of any inward growing branches and branch-es smaller than the thickness of a pencil. Also look to remove one branch of old wood per year, so that over time you are completely renewing the plant.

Feed your rose bush with rose fertiliser from mid-late October through to early December – fer-tiliser designed especially for roses helps provide good bloom strength, co-lour and vigour.

Citrus fruit are nutritious, easy to grow and a great addition to your garden. Now is the best time to plant citrus trees, preferably in a warm, sunny, sheltered spot. Make sure you choose the right variety for your region, especially if you live in a colder climate as citrus are quite frost tender. Feed them with Daltons Incredible Edible Citrus Fertiliser to ensure healthy delicious fruit.

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YOU Magazine | 37

JFM

SHOULD MEN BE BANNED FROM WORKING IN

childcare?I recently read a story on the South Aus-tralian government looking into radical laws, including banning men from work-ing as child carers, after such a carer being accused of horrific child sex abuse.

I abhor any abuse, whether it be to-wards animals, children, elderly ... anyone (apart from my editor, I abuse him on a regular basis), but banning men from looking after children? Are we crazy? Are we going to ban men from coaching our rugby teams? Leading scouting groups? What about swimming coaches ... they get to see children in next to nothing. Oh hey, and should male nurses be banned from working on paediatric wards? Seri-ously?

I’m not wanting to make light of a ter-rible, hideous situation and crime, but I’m sorry, it’s possibly one of the most sexist, unfair suggestions I’ve ever heard of in the 2000s. To even consider it is, to me, the ultimate knee-jerk reaction and a sponge finger in the dyke, instead of a real/realis-tic fix.

While I know that the majority of abus-ers are men, women are not exempt from abusing, and anyone that knows me knows that if a man looked like abus-

ing one of my children, or any child, his voice would become magically higher in seconds. I didn’t take risks with my chil-dren, yet I would like to see more GOOD men (not sure how you ascertain that) in

teaching roles. We have so many children without good male role models in their lives. Personally I think 90 per cent of men would sooner cut off their right testicle than hurt a child, there are so many fan-tastic men out there, we just don’t hear about them, because they don’t turn up

in the media for doing negative newswor-thy stuff, they are busy earning a crust, building tree huts for their children, play-ing soccer with them and teaching them how good men respect their partners and families.

Many years ago, pre-children, I had a couple of male flatmates. One of them loved children, was great with them and considered training to be a preschool teacher. When he went along to find out all about it, he was told not to bother. It was not long after the Peter Ellis case in Christchurch and he was told he would A)

Probably not get a job and B) Be looked upon with suspicion, that he was better off staying away from that area. He be-came an electrician. It was such a shame because he was fantastic with children.

I have heard that most abusers are people you know and the family trusts.

Are you going to ban uncles from babysit-ting?

Honestly, I don’t know what the answer is, but tarring every male with the paedo-phile brush is hideous. There will always be sickos out there, but how far are we, as a society, going to go to stop it? If we are worried about stranger danger, should we not make sure that our children aren’t allowed to wander the streets at the age of seven? Shouldn’t we always make sure that our children are not left alone with people we don’t know? And how does that protect them from fathers who have unnatural, sick inclinations? Maybe, like some of the childcare centres in New Zea-land, making toileting at childcare facilities a two-carer job, and make sure there are cameras in all rooms, apart from toilets of course. And that’s good protection for the majority of staff as well.

It’s such a huge topic and I don’t think there is any one answer. Harming inno-cents is, to me, the ultimate sin, but let’s not put stupid, sexist and harmful policies in place to try and rectify something that could, in many cases, come down to other sensible, common-sense and caution-based measures.

MUM ON THE RUN

Lisa Fenwick

... but tarring every male with the paedopphile brush is hideous. There will always be sickos out there, but how far are we, as a society, going to go to stop it?“

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You Magazine August , 2014

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Transcript of You Magazine August , 2014