Judy Kingsbury: Christmas crazy

youDECEMBER 14 2013

Crazyabout Christmas

15+ CHRISTMAS RECIPESCHEF’S TAKE ON FESTIVE CAKECOMMENT: DON’T BE A GRINCHTIS THE SEASON FOR BERRIES

Your Ashburton Guardian publication

2 YOU social scene

youWhat’s inmagazine

P2-3 who’s out and about?

P4-5 COVER STORY:

Crazy about Christmas

P6-9 Favourite Christmas recipes

P10-11 Chef’s recipes

P12 Berry recipes

P14 Naturopath column

P18-20 Find a great Christmas present

P21 Watch out for barley grass

P25-26 Gardening with Roger Martin

P30-31 who’s out and about

PUBLISHERAshburton Guardian Co Ltd307-7900 l www.guardianonline.co.nz

Editorial contact Lisa Fenwick • 307-7929 • lisa.f@theguardian.co.nz Advertising contact Desme Daniels • 307-7974 • desme.d@theguardian.co.nz

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

permission of the publishers281113-DW-028 281113-DW-043

PHOTOS DONNA WYLIE 281113-DW-023

Above – Trish and Pierre Kickhefer.

Left – Alison Lilley (left) and Biddy Hud-dleston.

Right – Lorraine Tew (left) andAnnette Hunt.

NNNNNNNNNNNNNNNNNNNNZZZZZZZZZZZZZZZZZZZEEEEEEEEEEEEEEEEEEEEEEEEIIIIIIIIIIIIIIIIIIIIII ddddddddddiiiiiiinnnnnnnnnnnnneeeeeeeeeeeeeeeeeeeeeeeerrrrrrrrrrrr

GIFT GUIDELooking for a little gift-giving inspiration? We have put together a selection of stylish gifts that are sure to please that special someone this Christmas.

Editor’s noteWelcome to YOU magazine’s

Christmas edi on!I know you’re all

fran cally busy with work par es, shopping and planning, but I hope you can take me out to sit down and relax and be inspired by our very food-orientated Christmas YOU!

While our naturopath columnist, Jane Logie, of Methven, shows us how to fi nd a place of calm in all the madness, we feature someone who loves the craziness of Christmas and goes all out to make it a special me for friends and family!

Whichever way you plan to spend Christmas, have a fantas c me, don’t stress and stay safe everyone!

Merry Christmas from the YOU team and Lisa Fenwick, YOU editor

281113-DW-040

3

281113-DW-031

The Fitness Shop

Ashburton: 161 Tancred St, 03 307-1600 www.fitbiz.co.nz Timaru: 84 Stafford St, 03-688-8200 0800-348-249

$50

FITZBIZ ARE HAVING A SHORT HOLIDAY FROM 5:30pm MONDAY 24 DECEMBER 2013 til 10am FRIDAY 3 JANUARY 2014

20kg weight set

$99

3ft Boxing Bag

$99

Gift Vouchers

$5$20$50 New Zealand’s

lowest prices!

GREAT CHRISTMAS GIFT IDEAS FROM FITBIZ!

The team at Fitbiz wishes everyone a Merry Christmas and a Happy New Year

NN

3333BBBBB

$$

Above left (from left) – Claire McKenzie, Mary Wise, AndreaDavies, Barbara Shaw, Mel Sloan and Samara Brown.

Above right – Karen Hooper, Andrea Small, Debbie Lamont and Jackie Proudman.

Left – Cathy Langley, Anna Lischnerand Nina Kickhefer.

Right – Mel Oakley, Mel Cruickshank and Andrena Skinner.

281113-DW-029281113-DW-045

Porcelain nativity scene dolls have been handmade by Judy.

Left – Just one of the many Christmas-themed fi gurinesin Ashburton woman, Judy Kingsbury’s home.

PHOTOS DONNA WYLIE 101213-DW- 076

4 YOU Christmas crazy

It is no wonder family members and others fl ock to the Ashburton home of Michael and Judy Kingsbury at Christmas me, it’s a Christ-

mas wonderland. Five Christmas trees, handmade Santa and

na vity scene porcelain dolls, quilted wall hang-ings, wreaths and candle arrangements galore adorn the home’s interior.

“There’s so much more to go on that tree,” Judy says of the main Christmas tree, a 2.2m green lounge-room centrepiece, when the YOU reporter visited earlier this week. Dozens of par ally completed outgoing Christmas cards and quilted advent calendars sat on the long dining room table, and the kitchen awaited a hive of Christmas baking and cooking ac vity.

The main Christmas tree was already deco-rated with large gold and red bows, white doves and small fl ashing lights.

It was just one of the items Judy was part way through adorning, as part of her annual decora- on mission, which usually takes one week. “There’s no way I’m going to be ready by

Wednesday,” she said, referring to the day that a endees of the Park Street daycare cen-tre were to visit.

“I have to make the cupcakes yet.” But she had Michael helping her and planned

to get a lot done that day, so she would indeed be ready for that group, as well as another

group, of resthome residents, on Friday.

The couple have been decora ng their house for

Christmas ever since they moved there a er re ring off their farm

18 years ago. Michael is a member of the Ashburton

Keyboard and Organ Club and he will some mes play music for a endees. The Mr and Mrs Claus and na vity scene

porcelain dolls were made by Judy and a col-lec on of chorister dolls and angels are among cherubic pieces adding to the tradi onal and fes ve feel of the home.

Closer to Christmas, family will descend on the house, including the couple’s two sons and their wives and six grandchildren aged 10 to 26. They will stay throughout the fes ve season, and be treated to all manner of fare which Judy bakes at this me of year.

A Kingsbury It is a time of family and festivity, but Christmas also means hard work for JudyKingsbury. The Ashburton grandmother has spent the past week decorating her home and has many hours in the kitchen to come. YOU’s Susan Sandyspaid her a visit this week.

C

101213-DW- 052

The Christmas stockings are up at the Kingsbury household and ready for the big day. 101213-DW-089

Choristers in the hallway.101213-DW-049

5

Christmas extravaganza

It includes a Christmas cake, shortbread, Belgium biscuits, caramel square, rice bubble square, Christmas mince pies, Christmas pud-dings, rolled pavlovas, trifl e and fresh berries.

Christmas breakfast was usually waffl es, maple syrup, strawberries and cream, “and some mes we have a tar n as well”.

This year the children will be treated to a day me visit from Santa Claus himself, courtesy of one of the couple’s daughter-in-law’s family members, who will arrive in a classic car before lunch.

Judy is very much looking forward to the me with her family, especially a er having spent her fi rst Christmas last year without her children, when both her sons and their families were away.

She said other family members also generally joined celebra ons at the home, and she and Michael always made sure any rela ves likely to be on their own were invited. “You just try and make sure everyone you know has someone with them for Christmas,” she said.

Christmas is an excuse to go all out with decorating and baking for Judy Kingsbury of Ashburton. 101213-DW-018

This recipe book is precious to Sue New-man and her family. It is around 80 years old, was started by Sue’s mum and contains many old and treasured recipes, including frosted sandwhich.

6 YOU Christmas crazy

Frosted sandwich

The origins of this recipe are a mystery and its peculiar name is a

mystery, but it was one of the must-haves on our family Christmas baking list.

Mum would make sev-eral batches of her specialty that was consumed with endless cups of tea (for the adults) the rare treat of fi zzy for us on Christmas a ernoon, at Boxing Day picnics and again at our big family New Year picnic at Caroline Bay.

Made by mum it was s cky, crunchy, gooey perfec on; love and memories in every mouthful.

– Sue Newman

170g bu er 2 eggs 85g sugar 2C fl our 1t baking powder Pinch of salt

– Cream bu er and sugar– Add fl our and baking powder– Roll out to fi t oven tray and cover with fi ll-

ing:

Filling: 2T golden syrup 2T bu er 3/4 n condensed milk 1 1/4 C sugar 4 egg yolks 1t vanilla 3T fl our

– Put in saucepan and heat un l thick

Meringue: 4 egg whites 4 T sugar Whisk un l fi rm

– Cover paste with fi lling– Spread with meringue– Bake in moderate oven– Cut when cold using a damp knife

BBQ salmon This recipe may be decep vely simple, but

it is a special treat Guardian rural reporter Michelle Nelson looks forward to every Christmas.

– Get a salmon and a load of fresh dill and some sliced lemons.

– Spread half the lemons and the dill on a big sheet of oiled n foil, place the salmon on it, and the rest of the lemons on top .

– Wrap it around the salmon, add a few more layers of n foil, chuck it on the bar-becue for about 10 minutes on each side (if it’s a big salmon or less if it’s a smaller fi sh).

Mushrooms withblue cheese Our resident Dutchman/Kiwi editor Coen

Lammers reckons this is an easy appe ser to make the mouth water. Coen reckons it’s one of the simplest recipes to make an impression with. Even those among us who are horrifi ed by the smell and taste of blue cheese will like this as I found out at a friend’s place recently.

6 large fl at mushroomsSmall block of blue cheese

– The easiest way is to simply cook the fl at side of the mushroom on the fl at plate of your BBQ fi rst for 5 minutes, then turn and cook the round part of the mushrooms.

– As you cook the round part, put a thin slice of blue cheese inside the fl at part of the mushrooms

– Wait un l the cheese has melted and

serve. The cooking appears to take away the sharp, harsh taste of the blue cheese that many people dislike. Mixed with the mushroom fl avour, this combina on cre-ates a wonderful taste sensa on that does not fi ll you up before the main meal arrives.

– You can also add some spinach with the blue cheese as fi lling to add to the fl avours.– If you prefer cooking inside you can do the same in a large fl at kitchen pan, with the op on of grilling the cheese in the oven.

Christmas puddings Guardian circula on manager Joyce Bingham has a great, fun and simple Christmas treat for the kids to make: The ingredients are: Marshmellows, spearmint leaves, jaff a lollies and melted chocolate. Just dunk the marshmellows in the melted chocolate, assemble as per photo, and voila. Enjoy.

Lemon meringue pieThis recipe is adver sing rep Ashleigh Fraser’s favourite at Christmas ...

– crush 175 grams of malt biscuits, add 75g of melted bu er, put into a greased dish and chill in fridge

– 1 n of condensed milk, 2 egg yolks, 1/2 cup lemon juice, mix all that together and pour over chilled biscuit base

– beat 2 egg whites ll s ff , add 1/2 cup of sugar, beat again. Pipe on to the top of mixture

– Bake for 40 minutes at 180-190°C

Cheese ball The Guardian’s Sue Durry reckons Christ-

mas is just not Christmas in her household without cheese balls and home-made chocolate ice cream.

100-200g fi nely chopped ham 250g tasty cheese (grated) 250g cream cheese 2-3 fi nely chopped gherkins 2T mayonnaise Chopped nuts

con nued next page

From us to you! The team at the Guardian loves food, esof their favourite festive foodie treats this month. Our ffavourite

n, ain cnic

y, ove and .Newman

7

The Christmas pudding, sent in by Joyce Bingham, is great fun for children to make.

28 Barnard Street, Timaru | (03) 684 5004feels like home

Ashley Milliken

for your home at affordable prices.for your home at affordable prices.Accent chairs

Palo Chair 3 colour options

$849.00

Bella Tub NZ Made, Wide

fabric choice from $999.00

Tyler French Chair $719.00

Sherwood Chair NZ Made very

comfortable from $1399.00

Wing ChairSmart & well

priced at $719.00Dalila - Makes a statement - $999.00

Talk to us about FREE delivery to Ashburton See us for a wide range of furniture

od, especially at Christmas time, so staff have provided some

– In a bowl mix cream cheese, grated cheese, chopped ham and gherkins together.

– Use mayonnaise to combine ingredients and form one large ball or two smaller balls.

– Roll in chopped nuts and refrigerate. – Pineapple can be used instead of gherkins if

preferred.

Chocolate ice cream(gluten free) 175g (7oz) semi-sweet chocolate (chocolate

bu ons) 1t vanilla 225g (9oz) cream cheese (so ened) 2 eggs 125g (5oz) sugar 1 cup cream

– Melt chocolate pieces over hot water. Com-bine cream cheese and half the sugar un l smooth, add vanilla and beaten egg yolks.

– Beat egg whites un l s ff , then beat in the other half of the sugar. Whip cream. Combine cream cheese mixture and the melted choco-late. Fold in the whipped cream and beaten egg whites.

– Pour into an air ght container and freeze.– This makes approx 1 ½ litres of very rich ice

cream.

Kiwi Christmas turkey The Guardian’s Eden Kirk-Williams found this

recipe in her faithful Jamie Oliver cookbook. Having mastered the recipe with roast chook, she moved on to the roast turkey. She reckons it turns out “YUM” – a moist and fl avoursome bird every me.

1 sprig fresh sage, leaves picked 12 strips streaky bacon 1 bulb garlic, broken into cloves 4 medium red onions, peeled 2 s cks celery, trimmed and chopped 1 big handful breadcrumbs 1 handful dried apricots 300 g high quality minced pork zest of 1 lemon 1 pinch grated nutmeg 1 large free-range egg sea salt freshly ground black pepper 12 small sprigs of fresh rosemary, plus a few

extra 4-4.5 kg higher-welfare turkey, at room tem-

perature 2 carrots, peeled 1 large orange olive oil 2T plain fl our

con nued over page

festive foodie treats

8 Christmas crazy YOU

Has your windscreengot a chip or a crack?

Need to fix it quickly and effectively!

Call Owen or Wayne at Wilson’s Windscreens and get the best advice to repair or replace your windscreen.

They’re here for your emergency!Your premises or ours!

152 Wills Street, AshburtonPh 03 308 8485 Mobile 0274 345 636 322 East Street, Ashburton | 03 307 1951

New summer styles in store now

1.1 litres organic chicken or vegetable stock

– Preheat the oven to as high as it can go. Heat a saucepan un l medium hot and add a splash of olive oil, the sage leaves and 6 of the bacon strips. Peel and chop 2 garlic cloves and 1 onion. Add the garlic, celery and onion to the saucepan and fry every-thing gently un l so and golden brown.

– Take the pan off the heat, add the bread-crumbs and, while the mix is cooling down, chop the apricots roughly and s r them in.

– When the stuffi ng has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.

– Slice the remaining strips of bacon in half and slice 1 peeled garlic clove into thin strips. Place a rosemary sprig and a garlic sliver on one end of a halved strip of bacon and roll it up ghtly. Repeat with the other pieces of pance a un l you have 12 li le rolls

– Stab the thighs and drums cks of the turkey in 6 places on each side. Push a li le bacon roll into each hole un l it just peeps out. This’ll give your turkey thighs a fantas- c fl avour and will keep them moist while

they cook– Chop the remaining onions in half and slice

the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you

– Find the edge of the skin that’s covering the turkey’s breasts and gently peel it back. Work your fi ngers and then your hand under the skin, freeing it from the meat.

– If you’re careful you should be able to pull all the skin away from the meat, keeping it a ached at the sides. Go slowly and try not to make any holes

– Li the loose skin at the neck end and spoon the stuffi ng between the skin and the breast, tucking the fl ap of skin under-neath to stop anything leaking out

– Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuff ed turkey and calcu-late the cooking me (about 20 minutes per 500g/1lb 2oz)

– Place the bird on a large roas ng tray, rub it

all over with olive oil and season well. – Surround with the chopped carrots, onions,

remaining garlic, cover with nfoil and place in the preheated oven

– Turn the heat down right away to 180°C/gas 4, and roast for the calculated me, or un l the juices run clear from the thigh if you pierce with it a knife or a skewer.

– Remove the nfoil for the last 45 minutes to brown the bird. Carefully li the turkey

out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you fi nish off the veg and gravy. Skim the surface fat from the roas ng tray and add the fl our and stock

– Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl

– Carve your turkey, serve with the gravy and dig in!

Susan Sandy’s Christmas cake is moist and tasty every time.

YOU 9

Francoise Belpadrome’s Buche de Noel recipe is French to the core.

Let Sims’ Bakery do your

· Christmas fruits mince tarts· Christmas cakes· Meringues· Short bread· Christmas puddings· Truffles

Sweeten the season and put your Christmas order in today!Main South Road, Tinwald - Ph 308-5774

Salmon delight (Serves 8 to 10 people) Guardian adver sing rep, Frenchy Emma

Jaillet-Godin, loves salmon and while her’s is not a ‘tradi onal’ French recipe, her family has it for Christmas every year. It’s defi nitely a family favourite.

2 cans of salmon (the big one – 185g) 4 eggs 3 pinches of grated gruyere (Edam cheese

would do too) 1t of tomato paste Béchamel sauce (50g bu er, 50g white

fl our, 1 teaspoon of salt, around 300ml milk (white sauce)

– Start with the béchamel sauce. In a pot, put the bu er and let it melt. When melted, add the fl our slowly and mix it with a whisk

– Add milk slowly and keep whipping un l smooth. Add the salt. Let it cool down

– Then add the tomato paste, the grated cheese, 4 yolks and the salmon that you have crumbled

– Mix the white together so they go up and look like foam

– Add them bit by bit to the mix and gently mix it with a spoon from the bo om of the bowl to the top

– Place the mixture in the bu ered oven dish (use a rectangle oven dish)

– Cook 1 hour and 15 minutes at 180°C in a bain marie. Check with an iron s ck if it is cooked by going through the cake with it. If there is anything on the s ck, it isn’t ready

– Let it cool down and then put in the fridge– Serve cold. Cut the cake into slices– The best way to eat it is with homemade

mayonnaise and some salad on the side with a tasty French dressing (mix mustard, salt and pepper, balsamic vinegar and olive oil)

Christmas cake Guardian and YOU reporter Susan Sandys

makes her delicious Christmas cake every year and usually brings some into work for her lucky workmates because, not only is it delicious, but it makes a huge cake. It either makes two cakes, one large cake, or six to 10 mini cakes, which are great for presents around this me of year.

1.5kg mixed fruit 450g can crushed pineapple 3C high grade fl our 1t each cinnamon and mixed spice ½ t ground cloves 225g bu er 1C sugar 1t vanilla essence ½ t lemon essence 6 large eggs

– The day before mixing the cake, put the dried fruit and undrained pineapple in a large frypan. Cover pan, heat un l liquid boils then simmer un l all juice is absorbed.

Leave overnight, or un l cold. Mix fl our and spices together and put aside. In a very large bowl, cream bu er, sugar and essences un l light. Beat in eggs one at a me, adding 2 tablespoons of the spiced fl our with each.

– S r in prepared (cold) fruit and remaining spiced fl our. If mixture seems too so , add extra fl our un l mixture will just drop from spoon. Put into baking paper-lined ns, level the tops.

– Decorate with blanched almonds and cherries if you don’t plan to ice the cake/s. Bake mini cakes at 130°C for about 1 ½ to 2 hours, depending on the size of the n used. The cakes are cooked when a skewer pushed to the base of the middle of the cake comes out clean. Take cake/s from n/s when cold.

– If you are making one larger cake, it should be baked at 150°C for 1 ½ hours, then 130°C for about 2 hours longer.

– It is said that for best fl avour and texture, the cake/s should be wrapped in grease-proof paper then in tea towels and le to stand in a cool place for a few weeks. How-ever, I fi nd the cakes just as delicious when they are fresh, and without the cherries and almonds it is a good fruit cake to have in the pantry year-round, great for school and work lunches.

– The cake/s can also be put into plas c bags and refrigerated or frozen, but do not leave in sealed plas c bags at room temperature, as they may sweat and go mouldy.

Bûche de Noël Graphic designer Francoise Belpadrome is

a French New Caledonian and her recipe is very tradi onal for French people every-where. Francoise spent a lot of me con-ver ng this recipe from French to English for our readers.

Filling 1l milk 3/4 C sugar 7T self-raising white fl our Chocolate powder (I use Nesquik: 10T) or

vanilla essence or coff ee powder 375g bu er

– Mix sugar and fl our in a pot – Pour in the heated up milk while mixing to

get a smooth cream– Heat the pot over medium heat while

whisking un l the cream thickens. Take it off as soon as boiling starts

– Leave it to cool down – Whip it up with the electric mixer while

adding the so ened bu er– Add the chocolate powder or the vanilla

essence or coff ee powder to your likingBase5 eggs 80g sugar100g self-raising white fl our

– Pre-heat your oven to 180°C– Mix together sugar and egg yolks– Whip up the egg whites. Add it to the

mixture– Mix in the fl our– Pour the mixture into a shallow rectangular

oven tray (use baking paper)– Leave it in the oven for up to 20 minutes– Take it out of the oven and immediately

put the base on a wet cloth, lightly sprinkle with sugar. Roll it ghtly

– Unroll it immediately– Spread the fi lling on top of the base and roll

it again– Cut the edges of the cake. You can use one

of the cut edges to decorate the cake by pu ng it on top (see photo above)

– Use the rest of the cream/fi lling to garnish the cake. Use a fork to draw longitudinal lines on the cream. Decorate to your liking

12 YOU foodies10 for foodies YOU

Hazelnut fl our.

Simplifood... more than just foodWe stock a wide range including brewing, cooking

ingredients, cake decorating and party lines, cleaning

products, bird seed, gluten free and organic products.

Come into Simplifood to purchase your coconut oil and hazelnut fl our

Monday - Friday 9.00am to 5.30pmSaturday 9.00am to 1.00pm

Eml: ashburton@simplifood.co.nz www.simplifood.co.nz

P 307 6077 F 307 6078105 Victoria Street, Ashburton

The Christmas fes vi es are already upon us. A me of decadence, celebra ons, family

and friends. Whether you celebrate Christmas in a tradi onal way or less

tradi onal, we all indulge at this me.Not being a great lover of tradi onal

Christmas cake I have always opted for something a li le less fruity and more nu y and chocolatey.

This Chocolate Hazelnut Torte is abso-lutely divine eaten in small quan es (very rich) a er your Christmas Day meal and not so fi ddly these days with hazelnut fl our being available now at SimpliFoods. What a delight it was to discover that having reluc-tantly made my own for many years.

A torte is a European-style cake that has a rich chocolate fl avour and a so , moist, almost pudding like texture. This cake can also be made several days in advance to take away the pressure of producing des-sert on the day.

Tart u

YOU 11

Chocolate hazelnut torte.

Chocolate hazelnut torte

3/4 C hazelnut fl our 1/4 t salt 4 large eggs 200g really good quality chocolate 200g bu er, cut into cubes 3/4 C white sugar 1t pure vanilla extract 1/4 t cream of tartar

– Pre-heat oven to 190°C. Line the bo om of a 20 x 7.5cm round cake pan with baking paper.

– Separate eggs while they are s ll cold, plac-ing yolks in one bowl and whites in another.

– It is best to work with the eggs when they reach room temperature.

– Meanwhile, in a heatproof bowl, over a saucepan of just-simmering water, melt the chocolate and bu er. Remove from heat and set aside.

– With an electric mixer, or handmixer beat egg yolks with 1/2 c sugar un l pale and thick (about 5 mins). Beat in vanilla extract then with a rubber spatula gently fold in the warm chocolate mixture and the nut fl our.

Set aside while you whip the egg whites.– In a clean bowl, beat egg whites un l foamy then add the cream of tartar. Con nue bea ng un l so peaks form.

Gradually add the remaining 1/4 c sugar bea ng on high speed un l so but not dry.

– With a large spatula, fold a small amount of the whites into the chocolate ba er to lighten it. Quickly fold in the remaining whites. Do not overmix. Pour the mixture into the prepared pan and smooth the top. Bake for 40-45 mins or un l a toothpick inserted into the centre of the cake shows moist crumbs.

– Cool torte completely on a wire rack or in the pan. Serve with so ly whipped cream or cover the torte with a rich chocolate ganache.

Hazelnut and lemon waffl es If you are having friends and family around

for brunch on Boxing Day, or any other day for that ma er, these waffl es ck all the boxes for something diff erent, especially served with fresh seasonal fruits.

3/4 C hazelnut fl our 1C plus 4T millet fl our 3/4 t baking powder 1 1/4 t vanilla essence 3 egg whites 3 egg yolks 3T coconut oil (available from SimpliFoods) 1C coconut milk 1T sugar 1t cardamom zest of 2 lemons

– Place all dry ingredients into a large bowl and combine. Set aside.

– Separate your eggs. Place egg whites into a clean bowl and beat un l they are light and foamy. Add remaining wet ingredients and the egg yolks to dry mixture and s r them gently. Fold in egg whites.

– Your ba er is ready for the waffl e maker, but if you don’t have one this ba er can be cooked like a pancake also.

– Serve with lots of fresh seasonal fruit and let’s face it, it’s Christmas, so don’t forget the whipped cream.

you

BY MARG BROWNLIE

ma

ga

zine

FOR FOODIES

t torteup a with hazelnuts

Some gorgeous berryfruit recipes to enjoy:

Raspberry, spinach andpersian feta salad withsalted candied walnuts Salad: 60ml (1/4 cup) olive oil 2T verjuice 1t Dijon mustard 1/2 t caster sugar 100g baby spinach leaves 2T chives, roughly chopped 1 lemon, coarsely zested 125g raspberries 100g feta, drained, crumbled Salted candied walnuts (or for quicker salad

serve with plain walnuts): 2T caster sugar 1/2 C walnuts, lightly toasted 1/2 t salt fl akes 1/4 t dried chilli fl akes

– To prepare salad: for the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine. Place the spinach

in a large bowl. Sprinkle over the chives, lemon zest, rasp-berries, candied walnuts and feta. Drizzle over half the dressing, serve immediately.

– To make the candied walnuts: heat sugar in a medium, non-s ck frying pan over me-dium heat. Cook, l ng and swirling the pan occasionally for 23 minutes or un l sugar melts and a light caramel forms. Working quickly, remove pan and add walnuts, salt and chilli fl akes.

– Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon. Allow to cool. Then using your hands to snap the caramel, separate the clusters.

Berry yoghurt swirl popsicles Raspberry puree (125g raspberries; 2T

caster sugar) Blackberry puree (125g blackberries; 2T

caster sugar) Vanilla yoghurt mixture (2C or 500ml Greek

style natural yoghurt; 1/4 C or 55g caster sugar; 1/2 t vanilla extract)

– To make each puree: Separately blend ber-

ries and sugar in a food pro-cessor, strain through a sieve, set aside.

– To make yoghurt mixture: Place all ingredi-ents in a bowl, whisk un l combined.

– To assemble: Pour a few teaspoons of raspberry puree into each 200ml popsicle mould, do the same with the yogurt mix and then the blackberry puree to give 3 layers. Repeat sequence to create more layers. Gently swirl the layers with a wooden skewer. Cover moulds, insert s cks and freeze for 2 hours or un l frozen.

Raspberry, blackberry and yoghurt jelly cups Yogurt jelly: 1C (250ml) thickened cream 1/4 C caster sugar 1t vanilla extract 2 1/2 t powdered gela n 1C (250g) Greek style natural yoghurt Raspberry jelly: 3C (750ml) white grape juice 2T caster sugar 3t powdered gela n

125g raspberries 125g blackberries

– To make the yoghurt jelly: Place cream, sugar and vanilla extract into a small pan over a medium heat. S r un l sugar has dis-solved and gently bring to boil, remove from heat. Sprinkle over gela n and whisk un l dissolved. Add yogurt, whisk un l smooth. Strain mixture through a sieve, set aside to cool.

– To make jelly layer: Pour one cup of the grape juice and the sugar into a small pan over a medium heat. S r un l sugar has dissolved and gently bring to boil, remove from heat. Sprinkle over gela n and whisk un l dissolved. Add remaining juice, strain through a sieve and set aside to cool.

– To assemble: Divide half the berries between eight 200ml cups or glasses. Pour over half the grape juice mixture, refriger-ate for 30 minutes or un l set. Pour all the yoghurt mixture over the fi rst layer of jelly, refrigerate un l set. Place remaining berries on top of set yoghurt mixture and pour over remaining grape juice mixture. Refrigerate un l set. Serve chilled. – AAP

Recipes source: Australian Berries

Berry,Berry,berry niceberry nice

Alan and Vicki Dobson

No Eftpos

Rasberries | Ranui | Tayberries | Blackberries | Boysenberries | Red currents and black currents

A

R a s p b e r r i e s , Ranui berries, B l a c k b e r r i e s

You can pick your own or buy from our shop ready picked!

Smiths Berry Farm90 Smithfield RoadPhone 308 3498

Closed Christmas day, Boxing day and New Years

Sm

iths Berry

Farm

Open 7 days | 8am - 6pm | until mid Januaryw w w. s m i t h f i e l d r a s p b e r r i e s . c o . n z

12 berrylicious YOU

YOU opinionated 13

your bah humbug to yourselfKeepTo me, the whole Christmas “bah

humbug” thing is just another form of nega vity.

“It’s just become so commericial” you say. So don’t be commercial then.“Kids are too spoilt, too much is spent on

them,” you say.So don’t spoil them.“It puts too much pressure on families and

domes c violence steps up several notches.”Yes it does, and it is an awful issue. But life

is full of stressful situa ons, I don’t believe Christmas is the problem, I believe it’s the way some people deal with stress.

If I don’t have the money, then I don’t spend it (now that I don’t have a Mastercard anymore).

My kids are older now, so I can explain to them that things are ght this year.

When they were young I couldn’t explain much that would penetrate their ‘I am the only person in the world’ fog ... but to be honest, they would o en be happiest with the weird $2 or $5 toy I’d picked up for an extra in the Santa sack.

I simply, maybe naively, don’t understand the stress and even distress people seem to put themselves under.

Many people seem to build up into a Christ-mas frenzy and get themselves wound up. Take some personal responsibility!

If you are stressed out ask yourself why? Is

there anything else that another family member could help you with?

Do your children REALLY need all those presents? Much of which ends up as landfi ll that doesn’t break down for some ungodly amount of me anyway.

This year myself and other family members have opted for a cruisy Christmas at Lake Clearwater. No cellphone coverage, no TV ... bliss. We will probably make day trips to othere towns from there, just to give the teens some cellphone coverage. They’ll probably camp out at McDonald’s for free Wifi while the adults have a bit of a shop and a la e and probably a wine or six (depending on who’s driving).

I can’t wait. First and foremost I look forward to seeing my kids away from the fl at screens that seem to hypno se them and secondly, just to go for walks and swims and not have to worry about anything at all.

Christmas Day will consist of anything we can throw together on a BBQ and presents will be minimal.

Me, I love buying presents, I love the par es, I love seeing family members and seeing my children (yes even the teenragers) open their parcels on Christmas Day.

I just love the atmosphere, the extra smiles I see on many people’s faces because, usually,

they have family members making the Christmas trek to see them.

This year my teens won’t be opening many presents from me because we are all saving for a trip to Fiji next year ... but they had a choice about which op on they wanted and so they’re all good about it.

I know I’m being simplis c and that there are lonely people out there for whom Christmas is

torture.Or kids whose parents are more abusive

than ever at this me.So I do know, that for many people whose

life is tough, the fes ve season is hell.I can’t cover every aspect of Christmas in

one li le column ... but when I say the “bah humbugs”, I don’t mean extreme situa ons. I’m meaning the people who choose to be nega ve about what is, or should be, a posi- ve me. You don’t have to like Christmas, but neither

do you need to go out of your way to explain to everyone you meet why it’s a terrible me of the year. News fl ash: No-one cares. Most of us just want to get on with it and enjoy the craziness.

So don’t spoil everyone else’s buzz. It’s my favourite me of year and hey, I’m sure there’s other more worthy causes to whinge about.

you

BY LISA FENWICKMUM ON THE RUN

ma

ga

zine

ggggg

14 naturally YOU

Talk to us today about a FREE ASSESSMENT

Our easy, laser eye surgery could give you A NEW OUTLOOK ON LIFE.

Visit us online and you could

Ph 0800 52 73 71www.laservision.co.nz

111 TANCRED STREET, ASHBURTONPHONE 307 6663www.uniquejewellery.co.nz

designs - manufacture - remakes - repairs - valuations

Unique Jewelleryfor a Unique you...

Still stressed?Let that ‘superwoman’ chill!

Hopefully by now you may be trying to rein in that superhero – superwom-

an or superman – by pu ng the ba eries on recharge more o en, so that they are more full than empty.

You need to make sure there is plenty of juice le in the tanks for when an unexpected stress or crisis occurs. Therefore you will have plenty of stored up energy to cope be er, for when those stressful events do occur.

It is really important to take off that superhero badge more o en than not. Who is going to pick up the pieces when the superhero falls apart for being too an a en ve a superhero?

Your nervous system has two sides to it; the one that jumps to a en on when the siren sounds for ac on and then pumps out adrenaline and cor sol to get the job done at the fastest rate possible. And the other side that is relaxed and wai ng for the call up, breathing deeply, daydreaming and sipping on chamomile tea whilst diges ng your food, repairing and renewing the cells in your body for you.

It is the la er side men oned that needs to be nurtured more o en than the superhero side. If the superhero side is con nuously dominant the majority of the me, this is when the parts

start to develop wear and tear and break-down a lot quicker than is expected. And the chilled side struggles to do its job correctly when the super-hero side is always seeking the limelight.

This, in turn, leads to all sorts of diseases star ng to set in at a rapid rate. Then comes the inability to put the wheel in the cog, to stop the domino eff ects of ill health.

Nurturing the relaxed chilled side of the nervous system is of huge importance for the eff ec veness of good-quality sleep, good diges on,

a healthy immune and nervous system, well bal-anced hormones and circulatory and lympha c systems. The superhero has the inability to cope with the pressure and either needs to shut the sta on and take a LONG holiday or dish out the tasks to the companions of the superhero to ease the pressure. So the superhero can put the ba eries on recharge and let some servicing take place.

Acute stress actually has a posi ve eff ect, physically and emo onally making one stronger and a great mo vator to achieve many things.

Chronic stress has the nega ve impact that creates the havoc; such as poor diges ve func on, poor immune health, fl uctua ng

problema c hormones and poor mental health status, leaving a body struggling to repair its parts when there is constant ammuni on being fi red at it.

Taking a long holiday right now may not be a possibility, but scheduling in me out into the daily and weekly rou ne is of utmost importance to be able to let the body repair and bounce back again at a faster rate when required.

The most basic things can really go a long way. Going to bed early and ge ng at least 8-10 hours of deep res ul sleep, going for long walks or doing something to slow down the nervous system like reading a book, doing something crea ve or watching something of interest on TV to calm the red alert side of the nervous system.

Whether this is a daily ritual or repeated throughout the week or on weekends. Using the 80/20 per cent rule that the 80 is go, go, go and the 20 is the stop, stop, stop. For some it may be the 70/30 or 60/40 rule for them, to al-low where possible of course for their ba eries to recharge. Before some kind of breakdown occurs to the superhero of the 20th Century.

Remembering the basics can go a long way, such as drinking six to eight glasses of water a day. That helps to alkaline the body, therefore taking some stress off its systems.

Ea ng a predominantly plant-based diet with plenty of good fats and small por ons of protein helps the body to sustain energy for longer

periods of me. Ea ng less sugar and processed foods also helps as they only stress the acid load on the body.

You should also cut down on caff eine and alco-hol consump on, as these stress the diges ve, nervous and eliminatory organs as opposed to refuelling it; deple ng the body of its vitality at a faster rate than one would like and, more o en than not, disrup ng that good-quality night- me sleep that you may desperately need.Bear in mind though, the social nature of

drinking alcohol and caff eine on occasions can be the chance for some to stop, refocus, relax and reconnect.

Some mes the superhero requires more assistance than pu ng into prac se the basic fundamentals.

He or she may need the help and assistance of herbs, nutri on and a day off doing absolutely nothing other than having a relaxing massage and listening to calming music and taking some long slow deep breaths.

Yoga, pilates or tai chi may be a great add on when the superhero can fi t it into his/her diary to create some more calm to the chilled side of the nervous system so that the jump-to-a en- on side gets a well-deserved break!Be kind to yourself and those around you.

Hopefully your superwoman or superman can fi nd some quiet me to put his or her feet up for more than a moment’s rest.

Happy holidays, wishing you a calm, relaxed and chilled New Year.

you

JANE LOGIEis a medicinal herbalistand clinical nutritionist

ma

ga

zine

NATURALLY YOU

Healthy, clear, smooth skin is a key ingredient to looking and feeling your best. Here at the Transform Clinic we

focus on what you want and what your skin

in looking good – whether it be with treatment

products, professional treatments such as microdermabrasion, laser or IPL treatments.

Permanent hair reductionLasers and IPL (intense pulsed light) are

– body and facial hair – Lasers use the pigment

cells responsible for growth of new hair in the hair follicle. One beam of laser light will destroy

against your skin”. Most people do not consider this a problem. For those who require it, a

to the treatment.This method is now very popular and fast

becoming the preferred way to treat unwanted facial and body hair.

Volume enhancementAs we age we lose volume in our faces – the

most popular treatment of late is “volume

to replace the lost volume. Now, it is all about

volume to the loss that comes with aging as you want to get rid of a gaunt look.

Another popular treatment is the “Botulinum

are used over the face to improve the

– the small amounts guarantee the end result will be natural.

Varicose veins

treated with ultrasound guided sclerotherapy or endo-venous laser. The treatments are non-

results. This treatment is covered by many health insurers; check your policy for cover.

Cross Health Care (medical criteria apply).

Showcasing Medofl owers

series. Give your skin glowing radiance and

Formulated with a high level of New Zealand

nourishing and revitalising, Rosehip Oil -

against cellular damage caused by free-radicals.

YOU transform clinic 15

in that you’re in

Skin Rejunvenation

Fraxel Laser

Lasers & IPL

Cosmetic Injectables

Botulinum Treatments

Beauty Treatments

Spray Tanning

Make-up Wedding /Ball

Mole and skin tag removal

Varicose Veins (Southern Cross Healthcare Affiliation)

Thread lifts

Gift Vouchers

08002lookgoodSee our website for further information

www.transformclinic.co.nz

0800 453 453www.dermatech.co.nz

for your nearest stockist

Supreme natural hydration for dry, sensitive and maturing skin.

Discover the difference for yourself. Ask about Medoflowers today.

www.naturalscience.co.nz

Premium natural skincare like never before.

Infused with New Zealand Meadowfoam Seed Oil.

advertising feature

Jennifer LittleManaging Director.RGON, PG Dip Heal Sci (Otago) Nursing,

l k d

rejuvenateTime to

rejuvenate and freshen

knocksIf Tammy Kenny were Prime Minister, at the

top of her wish-list would be to give every family in New Zealand the opportunity to own

their own home. As a Westpac mobile mortgage manager,

she’s already on the path to helping many families achieve this Kiwi dream.

Tammy joined the Ashburton team in

were as a business manager, before she made a move to Westpac, where she is enjoying the

“They impressed me with the technology they have introduced to make banking easier for our clients. From the ability to complete

it makes my job a lot easier and provides an

“I have the ability to visit clients just about anywhere, to suit their working lifestyle.

“This allows me to see more people than I would normally be able to, and complete paperwork from home in the evening, rather

The change of lifestyle was appealing,” Tammy said.

as well as her knowledge and passion for property.

Her father is Phil Kenny, owner of the Harcourts franchise in Ashburton, so Tammy and her sister Lisa spent many childhood hours

during school holidays, and went to appointments and open homes with him.

industry and loved it. We would help with

where I picked up my love for design and DIY,” Tammy said.

The self-confessed lover of DIY has spent many years improving her own homes, as well

“I’m lucky to have my mum’s help and advice

around town shopping for new projects. My partner is a builder which helps too.

“I moved into my new house in February, so

Knock knock?

Introducing Tammy, one of your local Westpac Mobile Mortgage Managers for Ashburton.

To find out what I can do for you and to arrange a time to visit, give me a call today.

Westpac’s current home loan lending criteria and terms and conditions apply. An establishment fee and a Low Equity Margin may apply. An additional fee or higher interest rate may apply to loans if the application is accepted but does not meet the standard lending criteria. Westpac New Zealand Limited. JN10795

16 YOU women in business

OpportunityIf you could be our Prime Minister for just one day…what would be at the top

of your agenda?

Lower taxes?

Improve health and

public holiday?

Tammy KennyPHOTO TETSURO MITOMO 061213-TM_032

that has been my latest project. My style has been black and white with touches of silver

“I have animal print wallpaper in the entranceway, black, silver and hot pink curtains in the living rooms, damask wallpaper

head board with a chandelier in the master bedroom. I adore damask prints, the classicalness of chandeliers, and being able to use pink.

“Our current project is a house at Wisteria Place which we are building to sell. It was so much fun designing the layout and look of the house with mum, and then seeing it come to life. Being able to choose the colours, fabrics and styles as it was being built was great fun.

I’m always on the lookout for the perfect mirror

add glam and individuality to a room. “Having people come through the house and

loving it so much that they want to buy it is

and unique parts of the globe, and has already

have plans to see more of the USA when I next have the opportunity. In February I visited Las Vegas and New York with friends, so I would love the chance to see more.

“A highlight was a trip I took with friends

a few months ago in August. We travelled to Ireland, Spain, Morocco and then Dubai. I love experiences which take me out of my

anywhere I had been before.

and the poverty there was heartbreaking but

day we went to the local beauty spa, where they told us to get a Moroccan hammam. We weren’t really sure what it was, but soon found out it was an extremely vigorous, and

all over your body, leaving not a single inch untouched!

“Morocco would have to be the easiest place to get a husband, ladies if you’re looking! While we were there we received many marriage proposals, usually thrown in with a dowry of

“Another travel highlight was staying at the Marina Bay Sands in Singapore with my mum. It is an amazing hotel with a huge swimming pool, two night clubs and tropical sand and palm trees all on the roof overlooking the city. It was an amazing experience, I felt like I could

Back in the town she loves to call her home,

to arrange an appointment, and take one step closer to opening the door to your next home.

YOU 17

Westpac mobile mortgage manager, Tammy Kenny, is enjoying letting her creative side loose on a Wisteria Place house build.

061213-TM_059

18 YOU living

You LivingFASHION & ACCESSORY ESSENTIALS

promotion

u&

YSTERLING SILVER AND PEARL

EARRINGS - $60AVAILABLE FROM UNIQUE

JEWELLERYWWW.UNIQUEJEWELLERY.CO.NZ

STERLING SILVER AND IOLITE BRACELET - $150

AVAILABLE FROM UNIQUE JEWELLERY

WWW.UNIQUEJEWELLERY.CO.NZ

STERLING SILVER ENAMEL RING - $85AVAILABLE FROM UNIQUE JEWELLERY

WWW.UNIQUEJEWELLERY.CO.NZ

STERLILINGNG SILVER AND PES EARLSTERRLIL NGG SILVER AND PESTERLING SILVER ENAMEL RING - $85NGAVAILABLE FROM UNIQUE JEWELLERYBL

CCESSORY ESSEN

WWW.UNIQUEJEWELLERY.CO.NZW

RED BAG - $79.99AVAILABLE FROM KOULDJA CLOTHING

MAIN ROAD DUNSANDELWWW.KOULDJA.CO.NZ

SASS CORAL DRESS - $154.90AVAILABLE FROM DEPECHE MODE BOUTIQUEWWW.FACEBOOK.COM/DEPECHEMODEASH

ENCHANTED PANT $169.95AVAILABLE FROM DEPECHE MODE BOUTIQUEWWW.FACEBOOK.COM/DEPECHEMODEASH

TRIUMPH JACKET $169.95

AVAILABLE FROM DEPECHE MODE

BOUTIQUEWWW.FACEBOOK.COM/

DEPECHEMODEASH

SUMMER SHIFT / DRESS - $139.95AVAILABLE FROM KOULDJA CLOTHING

MAIN ROAD DUNSANDELWWW.KOULDJA.CO.NZ

STRETCH BLACK BUTTERFLY BRACELET

- $12.95AVAILABLE FROM KOULDJA

CLOTHINGMAIN ROAD DUNSANDEL

WWW.KOULDJA.CO.NZ

GAZMAN EASYCARE CHECK SHIRT $109.90

GAZMAN CLASSIC WASH DENIM $109.90

AVAILABLE FROM SPARROWSWWW.SPARROWS.CO.NZ

GAZMAN GINGHAM CHECK SHIRT $119.90

DIESEL LARKEE JEANS $319.90

AVAILABLE FROM SPARROWSWWW.SPARROWS.CO.NZ

GAZMAN STRIPED POLO $109.90

GAZMAN ANTIQUE WASH SHORTS $119.90

AVAILABLE FROM SPARROWSWWW.SPARROWS.CO.NZ

YOU living 19

You LivingHOME & LIVING ESSENTIALS

SANTA TREE DECORATION - $21.50AVAILABLE FROM PAPER PLUS

SANTA TREE DECORATION GOLD + WHITE - $25

AVAILABLE FROM PAPER PLUS

CHRISTMAS TREE ANGEL - $28.95AVAILABLE FROM PAPER PLUS

AVAILABLE FROM PAPER PLUSAVAILABLE FR PAPER PL SEL LELEL

RETRO RED PHONE - $189AVAILABLE FROM FUSION GALLERY

LOCALLY MADE TIN CHRISTMAS TREE - FROM $85 AVAILABLE FROM FUSION GALLERY

FISH COAT HOOK - $46.90AVAILABLE FROM FUSION GALLERY

GLASS HEART WALL ART - $34.90

AVAILABLE FROM ASHBURTON AND METHVEN I SITES

RED PENDANT NECKLACE - $30AVAILABLE FROM ASHBURTON AND METHVEN I-SITES

SLICE OF HEAVEN PICTURE FRAME - $64.90AVAILABLE FROM ASHBURTON

AND METHVEN I SITES

INTERACTIVE DISNEY LAMPS - $39.90

AVAILABLE FROM LASER ELECTRICAL

PIANTO RED TABLE LAMP - $185.85AVAILABLE FROM LASER ELECTRICAL

HUGO CHROME PENDANTS - FROM $333.50AVAILABLE FROM LASER ELECTRICAL

SILVER TEA LIGHT LANTERN- $24.90AVAILABLE FROM ANNIES COUNTY QUILT STORE, TINWALD

CHRISTMAS WINE CHARMS - $16AVAILABLE FROM ANNIES COUNTY QUILT STORE, TINWALD

ANTIQUE STYLE SILVER FRAME - $32AVAILABLE FROM ANNIES COUNTY QUILT STORE, TINWALD

20 YOU feature

You LivingCHRISTMAS BAKING & GIFT IDEAS

promotion

GREEN & RED CHERRIES - $1.50 PER 100GAVAILABLE FROM SIMPLI FOOD

FRUIT MIX - $1.05 PER 100GAVAILABLE FROM SIMPLI FOOD

CRYSTALLIZED GINGER - $1.05 PER 100GAVAILABLE FROM SIMPLI FOOD

ARTESIAN CHRISTMAS CAKE - LARGE $31.99AVAILABLE FROM

SOMERSET GROCER

MRS. BRIDGES COLLECTION - $25 EACHAVAILABLE FROM SOMERSET GROCER

CHRISTMAS HAMPERS - FROM $35 EACHAVAILABLE FROM SOMERSET GROCER

uY

FRUIT MIX $1 05 PER 10100GERFR X CRYSTYS

SODA STREAM GENESIS - $99.99 AVAILABLE FROM SMITHS CITY ASHBURTON

30 L, LG MICROWAVE IN STAINLESS STEEL AND WHITE- STAINLESS - NOW $209.99

WHITE - NOW $149.99AVAILABLE FROM SMITHS CITY ASHBURTON

BISSEL POWER FORCE VACUUM CLEANER - $169.99AVAILABLE FROM SMITHS CITY ASHBURTON

HEIRLOOM EMBROIDERY ACCESSORY SET $172.00

AVAILABLE FROM THE YARN BARN

WIDE SELECTION OF HIGH QUALITY WOOL FROM $4AVAILABLE FROM THE YARN BARN

CHRISTMAS TAPESTRY FROM $53.50

AVAILABLE FROM THE YARN BARN

Barley grass and foxtail awns are abundant at this

trips to the vet. Long haired

retrievers and working dogs. Barley grass awns

pass easily through the skin

barley grass untreated. Your

to do this.

Ways to prevent your

grass, regular brushing and

YOU vet talk 21

BY JUAN GRAYVET TALK

yo

RiversideRi id

Early detection of disease and protection against life threatening infections is vital for the health and wellbeing of your pet.

*Not redeemable for cash or credit. $15 discount applies to cat,

vaccination combo only. Bookings are essential. Valid until 31/12/2013.

on Vaccinations*

Pets age more rapidly than people. Major health changes can occur in a short period of time, so a yearly check up is like us visiting the doctor every 5-8 years!

puppies

barley grassThe

‘dreaded’

squirrel

4.20%P.A.12 MONTHS*

Term Investment

Term Investments

Home Loans

Transactional Accounts

Small Business Banking

Agribusiness

Foreign Exchange

*Rate current at 10/09/13 and is subject to change. A Prospectus, Disclosure Statement, and Investment Statement for Term Investments are available upon request, free of charge from any NBS Branch or may be viewed at www.nbs.co.nz. NBS Terms & Conditions apply, Minimum deposit $5,000.00.

NBS is not a Registered Bank. NBS has a BB+ (stable) credit rating from Fitch Ratings.

324 East Street. 03 307 6380. www.nbs.co.nz

you

BY JOHN MOORE

ma

ga

zine

BRANCH MANAGER

The22 YOU nbsadvertising feature

Middle aged Joséphine has hit rock

book and pocket the

byadvertising feature

The Yellow Eyes Of Crocodiles

Katherine Pancol

Bring in this advert and get 25% off

this satisfying and warming

book

BY KYLIE GOODWINBOOK REVIEW

i

YOU paper plus 23

YOU and your gardens 25

December in the garden

I always think that December is one of the most rewarding months in the garden, not just for the wealth of greenery and colour

but the richness of succulent green and root vegetables just wai ng to grace the Christmas table. It is a month where one can truly be rewarded for one’s hard work.

Probably the most important thing is to pay a en on to watering to keep all this lush growth going but as sure as the sun rises in the east the pests and diseases will be wai ng their chance to enjoy the fruits of your labours!

I am a great believer in “preven on is far be er than the cure”, so it is impera ve that a basic spray programme be adhered to.

THE ROSE GARDENRoses are plants that many gardeners have

problems with especially during the high sum-mer months. When watering try to do this in the early morning so as the plant’s foliage and fl owers dry out before it gets too hot, which will lessen the spread of fungus diseases such as mildews, rusts and black spot. Regular fer lising with a slow release fer liser like Nitrophoska or NovaTec with encourage good plant vigour which in turn makes for a healthy plant far less likely to succumb to these nas es. Fortnightly sprays of Shield alterna ng with Bravo will give you good control but this must start in the early spring. Shield is a combina on insec cide / fungicide targe ng both insect pests and fungus diseases whereas Bravo is a protectant fungicide.

Red Spider Mite is a pest that usually appears post New Year causing spo ng and bronzing of the leaves with premature leaf fall. Mites are not insects so you need to use a Mi cide such as Mite Killer or Mavrik. Your winter spraying of Conqueror Spraying Oil will get rid of over wintering egg infesta ons.

De-heading of the spent fl owers is important to encourage re blooming and if you are target-

ing a specifi c event such as a wedding, you need to allow 6 – 8 weeks for another fl ush of fl owers. Always de-head back to strong buds with 5 leafl ets as these will produce be er fl owers than those with 3 leafl ets and always cut back to an outward facing bud making sure the sloping cut does not extend below the bud.

THE VEGETABLE GARDENPotatoes and tomatoes are probably the

two most widely grown vegetables and the two that cause most gardeners to most angst! They are both related to each other so many of the cul va on prac ses can be used on both crops. Blight is a term most commonly used to describe a number of fungus diseases causing death and decay of leaf ssue but more specifi -cally it is a wet weather disease. Late blight (Phytophthora ) fi rst appears as pale areas on leaves and stems which spread gradually. A white fringed growth may also be present. As the lesions spread the foliage collapses. Early Blight ( Alternaria ) usually a acks later in the season with small angular, blackish lesions that

gradually enlarge. Subsequent a acks may cause the leaves to fall. Control with fortnight applica ons of Bravo or Copper Oxychloride during periods of warm, wet weather.

Irregular watering of potatoes causing varia- on in the growth rate is the biggest factor

aff ec ng the quality and cooking performance of this crop. Keep the soil moist par cularly at fl owering me. The major pests of potatoes are Aphids and Potato Tuber Moth both of which are easily controlled with Insec cides such as Confi dor, Target and Carbaryl.

Tomatoes tend to be more tricky and are subject to a number of pests and diseases but regular sprayings of Confi dor or Target insec -cides alternated with fungicides such as Copper Oxychloride or Bravo should prevent infesta- ons from occurring. Both crops are gross feeders but require

low nitrogen, medium phosphorus and high potash levels so once again Nitrophoska and NovaTec are ideal for this. Too much nitrogen and overwatering will cause excessive foliage

growth resul ng in poor fl ower ini a on and poor fruit set.

Seedling tomatoes need to have their laterals removed when small otherwise the plant will not support the excessive leaders that result. Gra ed tomatoes are designed to carry a much heavier load so several leaders can be used as long as suffi cient support is given to the plant by way of stakes or wires. Gra ed tomatoes are gra ed onto a rootstock so by their very nature their vigour is very strong requiring regular feeding and support.

I cannot stress enough the value of home grown vegetables to a family’s health and well-being and with a li le bit of eff ort anyone can produce fresh veg to enhance their diet and involve the family in a healthy, fun and reward-ing pas me.

Christmas is almost upon us so I would like to take this opportunity to wish you all a happy Christmas and a prosperous New Year.

With the compliments of Roger Mar n of Mar ns Garden Design and Maintenance

you

ROGER MARTINgives us some

gardening advice

ma

ga

zine

DIG THIS

If you look at the fantastic gardens above you can see why disease and pest prevention is better than the cure.101213-DW-256

PHOTOS DONNA WYLIE 101213-DW-264

26 YOU and your gardensAlison Early is this month’s tomato pack prize winner with the following ques on:

My sturmer apple tree has a powdery appear-ance on some of the growing ps. The leaves aff ected aren’t thriving whilst the rest of the tree where unaff ected is doing well. What is this and how do I deal with it please?

It’s hard to be absolutely sure without seeing the plant, but from your descrip on it does sound like an insect called mealy bug is the

cause.Many varie es of apple trees, and par cularly

the older varie es such as sturmer, are very suscep ble to this problem.

It can be hard to treat and with it producing

edible fruit it’s important to be careful what you use. In the fi rst instance, where feasible and once the new growth has hardened (is no longer so ) get the hose out and set it on a fi ne mist with high pressure and direct it at the infected part of the plant – you may need a ladder for this job.

Be very thorough, as a small amount le be-hind can re-infect the tree again quickly. If you have further problems you can also try spraying the tree with Neem Oil. Healthy trees are less prone to pest and diseases, so regular feed-ing and a en on is important to improve the plants’ vitality and fruit cropping.

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.

Healthy trees are more disease resistent

Be in to winBe in to win Email goodies@theguardian.co.nz with

Daltons Premium Tomato packs in the sub-ject heading, or write to Tomato Pack giveaway,

Box 77, Ashburton.

CONDITIONS OF ENTRY:• You must provide a gardening question for the Daltons’ experts to answer. • Please include your address and phone number in email and letter options!• Giveaway entries must be received by December 31.

For more information on Daltonsproducts visit www.daltons.co.nz

Tomatoes are versa le and easy to grow.

Whether you prefer heirloom, cherry, beefsteak or low acidic, there is something

for everyone.

Keep tomato plants healthy and produc-ing an abundance of fruit by using Daltons incredible edibles® Tomato Fer liser. We

have a Daltons Premium Tomato packs to give away which has everything you need to grow delicious healthy tomatoes. Each pack is valued at over $60 and contains 2

x Daltons incredible edibles® Tomato Mix, 1 x incredible edibles® grow bag, and 1 x

Daltons Daltons incredible edibles® Tomato Fer liser.

FREEtomato tomato packspacks

When Health 2000 said we will be reviewing the new ‘eco tan’ range I thought, great, I can do that. They

then told me that the main ingredient is cacao (chocolate) and I thought, hell yes I don’t mind lathering myself in chocolate for the good of our readers!

Now, I like to think I am a bit of a tan know-it-all. I have tried the DIY

-

tans my wobbly bits, I have even

while laying in a sunbed and I’ve got to tell you, I think I’m hooked on Eco-tan!

The Eco-tan, invisible tan

It felt like moisturiser

quickly - no awkward “sit-

dry” moments neces-

the smell, who knew tan could smell so good!

without staining your linen or clothes.

my fresh tan on. I rolled around for a minute, went back and checked later on that day and, good news, no stains!

Within an hour I could already no-

Within eight hours the tan was at

some tan on before work in the morning and by night-

So there you have it, I

dries quickly, isn’t going to stain my new white dress and is totally organic. It’s a winner!

YOU health 2000 27

Eco-tan

Lochlea Lifestyle Resort - Ashburton’s first 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.

Lochlea Lifestylefirst completeproviding luxurious t

recreational lodge, and

with aged care and de

Entrance off Racecourse Rd, AshburtonEmail tony@lochlearesort.co.nz | www.lochlearesort.co.nz

TONY SANDSResort Manager

chapterStart a newwith a wealth of opportunities

Provisonal member of RVA.

To organise a personal tour, contact Tony Sands on 0800 272 7837

Product review

For a beautiful tan with no hidden nasties.

Enquire at Health 2000 today!

Ashburton Arcade308-1815www.health2000.co.nz

Bring this advert in and receive 10% off our Eco-Tan products.

advertising feature

28 YOU house of traveladvertising feature

A

Anna Schmack

Maxine Chisnall

Bronwyn Wooding

Aimee Mangin

Mandy Reid

House of Travel Ashburton | 03 307 8760ashburton@hot.co.nz facebook.com/HOTAshburton

We wish all our new and existing clients a safe and happy holiday and look forward to helping you plan your holidays in 2014.

Merry Christmas from the team at House of Travel

Merry Christmasfrom House of Travel

YOU confi gure express 29

Offer applies to new and exsisting customers.

11 month membership for $995 PLUS get a Christmas cracker to receive an

additional 12 to 26 weeks FREE!PLUS No joining or admin fee!!Only 15 memberships available!

Confi gure Express has gone crackers for Christmas!

The Gym for Women Level 3, Somerset House on Burnett Street 03 307 7030 | www.configureexpress.co.nz

advertising feature

P

Choosing the traditionaltreadmill instead of technology

PHO

TOS

SUPP

LIED

30 YOU social scene

240 Burnett Street, Ashburton

Phone 308 0266

The team at SKIP-2-IT wishes everyone a Merry Christmas

and a Happy New Year!

We look forward to seeing you next year!We are closed from Friday 20 December,

12 noon to Monday 6 January.

ST DAVID’S Community ChurchMerry Christmas

St David’s in Allenton Warmly welcome you to celebrate

Christmas and the birth of Jesus with us

Christmas Eve6pm Children’s Christmas Celebration

8pm Greenstreet Christmas Service11.15pm Carols by Candlelight

Christmas Day9.30am Christmas Day Service

Everyone WelcomeFind us at 48 Allens Rd. Ashburton |Phone us at 03 308 5174

Email us at minister@st-davids.org.nz

141113-DW-106

141113-DW-113PHOTOS DONNA WYLIE 141113-DW-111

Left (back row, from left) Gerard Callaghan, Gail Brewer and De-nis Callaghan. Front: Anwyl Rees-Williams, Elizabeth Callaghan and Wendy Callaghan.

Right – Rob (left) and Leilani Lobb.

Below left – Wendy Lennon, DiTatana, Alli Robinson, MaxineHooper and Jim Robinson.

Below right – Brad Abbott (left) and Matt Purcell.

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAsssssssssssssssssssssssssssshhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbuuuuuuuuuuuuuuuuuuuuuuuuuuuuurrrrrrrrrrrrrrrrrrttttttttttttttttttttooooooooooooooooooooooooooooooooooooonnnnnnnnnnnnnnnnnnn rrrrrrrrrrrrrrrrraaaaaaaaaaaaaaaaaaaaaaaaaaaaacccccccccccccccccccccccceeeeeeeeeeeeeeeessssssssssssss

141113-DW-119

YOU 31

www.anniesquilts.co.nz

Open 7 Days 9.30am - 4.30pm167 Archibald Street - Main South Road

Tinwald, Ashburton - Ph 03 307 6277

Step into our 100 year old cottage and be inspired

Have you ever wanted to make a

quilt?Join our classes every Tuesday evening or

every second Thursday morning.

Just $7.50 per class

rachel@anniesquilts.co.nz

251113-337

Left – Alan McQuarters and Esther Taylor.Below – Graeme and Sascha Kingan.

Left – Larraine McQuarters and Gary Leech.Below – Joan Hardy (left) and Ann Woodham.

Above – Hazel Waters and Jack McQuarters.Above – Lynette Leadley (left) and Margaret andDerrick Cullimore.

251113-335251113-336

251113-331

eeeeeeeeewwwwwOffi cial opening of Aerovie

251113-330

251113-330

Jo Foster

EVERYTHING FOR YOUR HOME38 Kermode St, ASHBURTON Ph: 307 9110EASYPAY® OPTION MEANS ALL YOU PAY IS THE ADVERTISED PRICE PLUS INSURANCE & CREDIT FEES. EASYPAY® IS A REGISTERED TRADEMARK OF SMITHS CITY (SOUTHERN) LIMITED. MINIMUM PURCHASE FOR EASYPAY® OPTION IS $499 (OTHER PAYMENT OPTIONS ARE AVAILABLE FOR PURCHASE LESS THAN $499). ALL FINANCE OFFERS ARE SUBJECT TO NORMAL CREDIT GRANTING PROCEDURES. AN INSURANCE CHARGE AND CREDIT FEES ARE REQUIRED. A DEPOSIT MAY BE REQUIRED ON COMPUTERS, MOBILE PHONES, CAR AUDIO PRODUCTS AND NEW ACCOUNTS. INTEREST IS CHARGED FROM THE DATE OF PURCHASE, HOWEVER IF YOU COMPLETE THE ACCOUNT IN FULL WITHIN THE EASYPAY® OPTION PERIOD ALL YOU PAY IS THE ADVERTISED PRICE PLUS THE CREDIT FEES AND INSURANCE CHARGE. WEEKLY PAYMENTS IF STATED ARE BASED ON A 36 MONTH TERM AND INCLUDE BOOKING AND CREDIT FEES, INSURANCE & INTEREST CHARGE. APPLE PRODUCTS, SELECTED COMPUTERS, GAME CONSOLES & SOME PROMOTIONAL ITEMS ARE NOT AVAILABLE IN CONJUNCTION WITH DISCOUNT OR EASYPAY® OPTIONS OFFERS. UNLESS OTHERWISE STATED, DISPLAY ACCESSORIES ARE NOT INCLUDED. DEPENDING ON COLOUR AND COMBINATION, SOME LOUNGE FURNITURE MAY HAVE TO BE ORDERED TO CUSTOMER REQUIREMENTS. ALL OFFERS AND PRICES IN THIS ADVERTISEMENT ARE VALID FOR A MAXIMUM OF SEVEN DAYS FROM THE DATE OF PUBLICATION OR WHILE STOCKS LAST. SOME PRODUCTS MAY NOT BE AVAILABLE IN SOME STORES.

www.smithscity.co.nz Purchase Online I Latest Catalogues I Store Information I Apply for EasyCard I Sign-up for Emails Like us on Like

1865

CHRISTMAS

SHOPPINGMADE EASY

EASYPAY

EASSYPAY OOPTION MEANS AAALLL YYOUU PPAAY ISS THHHEE ADDVVVERTTTISSEEDD PPRICCEEE PPLUUSSS INNSSUURRAANCCE AANND CRREDDITT FEES. COONDITIOONNS AAPPPPLLYY. SSEEEE BEEELOOWWW FOORRR DDDEETAAAILLLS.

HWMP65-918 6.5KG TOP LOAD WASHER

BEC600MR NESPRESSOSKU: 8395667

KM330 KITCHEN

MIXERSKU: 7911910

SKU: 8030033

GALAXY TAB3 7” TABLET HOTPRICE! CAPRICCIO PLUSH QUEENSIZE MATTRESS & BASE

PROUDLY MADE IN NEW ZEALAND

that’s less than 1/2 price!

LESS THAN $8 PER WEEKwe believe this is new zealand’s

best bed for under $1000

WAS $219999

NOW

$99999

SAVE $1200

HURRY MUSTEND SUNDAY!

HOTPRICE!

32”

UA32F4000MXRD 32” HIGH DEFINITION LED/LCD TV

WOW! ONLY

$39999

WOW! ONLY

$29999

BONUS$50 surf detergent

bY REDEMPTION

WAS $69999

NOW

$54999

SAVE $150

LESS THAN $7 PER WEEK

WOW! ONLY

$39999

HOT PRICE

$39999BONUS

$50 CASH BACK bY REDEMPTION