Your Ashburton Guardian publication

World famous World famous in Ashburtonin Ashburton

youMAY 2012

P12-16

40-YEARLOVE AFFAIR

IS IT A CAR?

P19

2 YOU social scene

youWhat’s in

magazineP2-3 who’s out and about

P4-5 COVER STORY:

Chantelle O’Brien – life-changing

P6 unsung hero

P7 all that sparkles

P8-9 a love of chrysanthemum

P12-13 DIY

P14 Gallipoli for Anzac Day

P16-17 from the Philippines

P18 weddings

P19 when’s a car not a car?

Editorial contactLisa Fenwick • 307-7929lisa.f@theguardian.co.nz

Advertising contactNancye Pitt • 307-7974nancye.p@theguardian.co.nz

Ashb

urton G

uard

ian C

o Ltd

307-7900 l ashb

urtong

uard

ian.c

o.nz

Above (from left) – Sam Mathieson, Belinda Smith and Tania McGee at the What A Woman Wants Plunket fundraiser recently with stylist Lisa O’Neill.

Above – Irene and Stephen John-ston.Below – Kylie Burrowes, Debbie Arnold and Sarah Jessep.

Above – Bronni Dunlop, Donna Wilson, Sharon Tourle and Carol Aberhart.

Above – Nicky Harvey and Steph Cairns.

Above – Jennifer Harrison and Marie Askew.Below – Jan Dynes, Jodie Monk and Virginia Mangin.

Above – Rachael Edwards.

Above (from left) – Margaret Penny, Joan Ross and Avis Kingsland.Below – Sue Stratford, Jude Thornley and Judy Moore.

Above (from left) – Tony and Faye Watson, Edna and Jim Burgess.

140512-TM-117PHOTOS TESURO MITOMO 140512-TM-118

140512-TM-109

140512-TM-109

140512-TM-113 140512-TM-115

140512-TM-116

140512-TM-114

140512-TM-117

011011-SC-190

140512-TM-111

eeeeeeeeeeeeeeeeeeeeeeeeeeiiiiiiiiiiiiiiiiiiiiiiiiiiilllllllllllllllllllllllllllllllllllllllllllllWWWhhhaaaattt AAAAAAAAAAAAA WWWWWWWWWWWWWWWoooooooooooommmmmmmmmmmmmmmmmmmaaaaaaaaaaaaaaaaaaaaannnnnnnnnnnnnnnnnnnnnnnnnnnnnn WWWWWWWWWWWWWWWWWWWWWWWWWaannnnnnnnnnnnnnnnnnnnnnnnnntttttttttttttttttttsssssssssssssssssssssss wwwwiiiitttttttttttttthhhh LLLLLLLLLLLLLLLLLLLLLLLLLLiiiiiiiiiiiiiiiiiiiiiiiiiiiissssssssssssaaaaaaaaaaaa O’N

PublisherM

aterial in YOU is copyright to the A

shburton G

uardian and can not be reproduced without the

w

ritten permission of the publishers

YOU social scene 3

Above (from left) – Mary-Anne Stock, Guyon Cameron, Fiona Cameron and Tracy Wilson enjoy Longbeach Playcentre’s Starry Night Ball recently.

Above (from left) – Nicky Lamont, Angela Bellew and Amie O’Neill.

Above (from left) – Karen Burrowes and Mary Pearson.

Right – Kenneth and Catherine Pottinger.

Above left – Liz Ridder and Stephen Ridder.Above right – Murray and Corriena Price.

Above – Colin and Kate Rotch, Daniel and Tash White.

Above left – Mathew and Julia Paton.Above right – Angela and David Keating.

PHOTOS JOHNNY HOUSTON 280412-JH-256

280412-JH-257

280412-JH-250

280412-JH-255

280412-JH-244

280412-JH-253

280412-JH-252

280412-JH-246 280412-JH-243

LLoonnggbbeeaaaccchhhhhh PPPPllaayyyyyyyyyyyyyyyyyyyyyycccccccccccceeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnttttttttttttttttttttttrrrrreeeeeeee bbbbbbbbbbbbbbaaaaaaallllllllll

Jenny Constable & Gabrielle Ward, B.Des Interior Consultants

East to Burnett Street Ashburton Phone 308 5269 www.redmonds.co.nz

Redmonds offer a full decorating servicefor Furnishings, Flooring, Curtains, Blinds and Bed Linens. Our qualified interior consultants will help you decorate your home beautifully.

In home consultation

Call today for an appointment.

4

MasterChef cFor three months Chantelle

O’Brien put her life on hold, left her four-year-old daughter Bella behind and moved to Auckland

to become a star. She shares with reporter Sue Newman the

excitement of thatMasterChef journey.

PHOTOS KIRSTY GRAHAM 030512-KG-208

Chantelle O’Brien has learned so much from her three-month stint on NZ’s MasterChef.

YOU cover story 5

She might not have won MasterChef New Zealand, but in the words of judge Ray McVinnie, the experience has changed her life.

A self-confessed foodie from way back, Ch-antelle O’Brien’s prime moti vator in entering MasterChef was to learn new skills that would benefi t her Ashburton business; the downside was always going to be leaving her four-year-old daughter Bella behind.

She had friends who were chefs, had worked as a waitress who helped out with food, but had never had an opportunity to test her culinary talent.

Applying for a slot on MasterChef was not something Chantelle went seeking. She came across the website and for a “bit of a giggle” fi lled out the applicati on form, sent it away and forgot about it.

The MasterChef team didn’t forget about her. They came back with lists of questi ons about herself, her life and her atti tude to food.

“It was like a job interview, sending away your CV and your photo. It was a massive chance really just getti ng to this point.”

It was only later she realised how hard it was just to make the interview cut. More than 1000 applicati ons were received and from those around 150 people were interviewed. She was one of about 40 lining up in Timaru on day one.

“The producer guy said to me, so, apparent-ly you like a good wine and you talk too much – I think we’ll get along just fi ne. They then said, if we gave you some prawns, what would you do with them. It was scary but when you do anything in life you have to have a certain amount of nerves in your gut.”

She’d done enough and was invited back with more than half the interviewees to cook for the judges on day two. That’s when the doubts set in.

“At that point I just about didn’t go. I had a moment where I was freaking out and starti ng to wonder if I could just up and leave my life. I knew I’d been presented with an amazing opportunity and I knew it wouldn’t be just about fun.”

Chantelle was torn. She knew that if she didn’t take up the challenge, it would be something she’d always regret, but could her family cope without her?

She went, she cooked and she made the cut. Why, she’s not sure, but her wild venison dish won high praise from the judges.

Both days during the auditi ons, Chantelle said the judges were constantly testi ng can-didates’ culinary knowledge, asking probing foodie questi ons.

“They obviously wanted to make sure you weren’t a one-dish wonder, that you could produce lots of diff erent dishes. I found I was pushing myself way outside the square.”

Making the top 16 and sharing a teary farewell were just the beginning of what would be a huge rollercoaster ride that was to absorb almost three months of her life. It would also see her celebrate Bella’s birthday on Skype.

One thing the MasterChef kitchen taught Chantelle was how high you can ride one week and how far you can fall the next. Fresh from winning in week seven and earning a place in a Master-class fi lmed in Australia, she came home and made the bott om two the following

week. The frozen and canned food challenge proved to be her undoing and she knows she owes her survival to a cunningly-contrived dessert.

“There was so much pressure because you were in a working TV studio. Not only were there up to 16 cooks in the kitchen there were 20 crew, judges and everything that goes into a producti on. And when they say go, it’s go.”

One of the keys for success in the Mas-terChef kitchen is to be a cook who doesn’t rely on recipes; you need to know the basics, to have a base that you can build dishes on, Chantelle said.

Living with fellow contestants in the Mas-terChef house was a great experience and

during the weeks of fi lming, many enduring friendships were made and there was always a bit of sadness when someone left , she said.

Inevitably food formed a large part of their shared conversati ons and with stacks of cookbooks lying around, there were plenty of opportuniti es to brush up on ideas ahead of whatever challenge the next day might throw up. There were also endless guessing games on what the next day’s challenge might be.

Some contestants, while all were amateurs, had huge food experience and knowledge and that was prett y daunti ng, Chantelle said.

“When I fi rst went into the top 16 people were talking in big chef words and I freaked out. Some of them had very strong foun-dati ons and that was a bit daunti ng. I was

blown away by some of their skills and that’s defi nitely showing now.”

And if that was scary, putti ng your com-pleted dishes in front of the judges was the ulti mate fear factor.

“When you put a dish up they take so long to eat, they’re tasti ng and they’re thinking. Your adrenalin is really pumping. The fi rst couple of ti mes I was scared, but it’s really about wanti ng to know their feedback. When you get it you have to listen and take on board what they’re saying. “

Refl ecti ng on her ti me on the show, Chan-telle said it gave her confi dence as a café and bar owner a huge boost.

“I’d been through a bit of a tough ti me with TweLve, but doing MasterChef gave me the push to realise that Chantelle O’Brien doesn’t

give up, she doesn’t hide in a corner.”Sitti ng back and watching the show

months aft er it was fi lmed was quite sur-real, she said.

“I had a real fear of looking like an idiot, but when I watched the episodes I’m so proud of myself. I made the top nine and I got to cook in Hawke’s Bay.”

That challenge was her undoing, when she opted for pure and simple, letti ng the core ingredient be the star, while her fel-low competi tors added luxury to pure and simple ingredients.

“But I’m okay with that. The judges said it was the best cooking they’d seen to date so it was a good one to go out on. On the day it’s anybody’s day to be good or bad. What you take to the table on your plate is what you’re judged on.”

As she watches the episodes fi lmed aft er her eliminati on, Chantelle said she sti ll feels part of the show.

And has it changed who she is and how she approaches life?

“I’d like to think I’m sti ll Chantelle O’Brien who’s lived in Ashburton forever. I’ve always liked to be part of the town and that’s sti ll just the same. Shopping at Countdown was great when I was on the show because kids would say to their mums, that’s the lady from MasterChef and old ladies would come up and talk to me.”

And the future?Who knows, but what Chantelle does know

is that future will involve food.“You put yourself out there on television

and you never know what can happen. I’m up for giving anything a whirl. I’m only 30, who knows where this will lead to.”

Mid Canterbury inspired her business TweLve and that won’t change. Her focus might now be more on the food side, but she’ll sti ll be out front whipping up cocktails from ti me to ti me.

She’d love to take ti me out to study cooking but above all else, Chantelle said she’d love to teach people food basics, how to create good, simple meals on a budget, using good ingredients.

For a couple of weeks when fi lming ended, she felt as though she was on a rollercoaster as she sett led back into life at home, but today Chantelle is happy with her multi ple roles as businesswoman, partner and mum.

The hardest part today is having to remain ti ght lipped about the results.

“It’s hard not to talk about stuff , and there’s oft en a lot of banter in here, but my smile doesn’t give anything away.”

changed my life

Jax’s journeyIf Chantelle O’Brien wondered what life would be like post-MasterChef New Zea-

land, she need only ask last year’s runner-up, Jax Hamilton.Jax was in Ashburton recently as host at an Age Concern cooking-entertainment fund-raiser. That’s her new life and looking back over the months since last year’s series wrapped up, said she’s over the disappointment of not winning and getti ng on with building her Jax brand.Life for the woman whose MasterChef dream ended in a shower of collapsing mac-aroons, just couldn’t be bett er. When food’s your passion, what more can you ask for than to spend almost every hour of every day, dreaming, talking and cooking food?

Her love aff air with food goes back to her childhood, but it took the mum of two unti l last year before she decided to take a serious ti lt at turning passion into business. MasterChef provided that chance. And while she was gutt ed not to win, that’s behind her as she focuses on carving out her niche in the foodie world.“I’m ready to see a new winner and a new runner-up take over the mantle; I’m keen to step away, but when I watch the show now I sti ll get really stressed.”

Like Chantelle, she wanted to win, and like Chantelle, she values the experience for the things she learned along the way and the doors MasterChef has opened.

”I’ve now reached a point where my brand and my profi le have become the same thing. A year ago I didn’t have a credible food background, now I do, I have a brand. My cooking’s changed, I’m now a much more confi dent and much more experimental cook. The judges made me realise there are no boundaries with food.”The Jax Hamilton brand is about creati ng food that is fun, tastes great and is quick and easy to cook.“My food is about the wow without the work. It’s about the integrity of the food,” Jax said.The show that viewers see might be carefully edited, but it’s prett y much the way it rolls in the MasterChef kitchen. The emoti ons, the panic, the desperati on, they’re all real and all part of the acti on. And so is the ti cking of the clock, she said. “I used to be so involved, I’d start cooking and look at the clock and think, 40 minutes has gone, where the hell did that go?”MasterChef takes a big chunk out of your life and you’re ti ed unti l the last show ends and that’s not always easy, knowing you can’t give any hints away.She has her own

thoughts on this year’s fi nalists, predicti ng there won’t be two girls in the fi nal.

Jax Hamilton

PHOTO

TETSURO M

ITOM

O 020512-TM

-040

6 YOU unsung hero

L SECHANGE

MENU$2OR

LESSEACH

Corner Moore & West StreetsAshburton Phone 03 307 6183

Free WiFi

by Sam Morton

Take a look around Rakaia and you won’t fi nd many projects untouched by Elma and George Hobson.

The couple have been invaluable to the township since reti ring to their house in Bowen St 25 years ago, aft er calling ti me on their family sheep and beef farm in Te Pirita.

Every Saturday, rain, hail or shine, two familiar fi gures can be seen behind the conveyor belts at the Resource Recovery Park recycling plant.

The recycling plant was set up in 2000 by the Rakaia Community Associati on to make bett er use of items people were oft en throwing away as rubbish.

Between them George and Elma may have missed a couple of days, but associa-ti on chairman Neil Pluck hasn’t noti ced.

“They’re absolutely unbelievable, every week without fail they will be there. We bank on their physical presence and sup-port . . . they really are an inspirati onal couple.”

Elma chairs the Identi fi cati on and Beau-ti fi cati on Committ ee and throughout the years has proved pivotal to co-ordinati ng some major changes in the area.

Things like the round seats around the trees concept, two large pebble water features by Salmon World, clearing large secti ons of gorse and converti ng it into a pleasant arboretum on the north end of Rakaia and regular gardening around the town, among many others.

And husband George has been right beside her all the way.

George has been a loyal cog in the Rakaia Lions outf it for more than a decade, and he has always been more than willing to put his hand up for multi ple projects, including the hydrangeas fundraiser currently under way.

Through Lions, George has been respon-sible for the town’s iconic salmon statue, building a summer barbecue in the domain, fencing off the BMX track, erecti ng signage in the area and working on the 3.2km Rakaia walking track.

His understanding of business and his community focus has seen him closely involved with working bees and fundraisers throughout Rakaia, and he has become a valuable asset to the organisati on.

But just like all other unsung heroes, Elma

and George are quick to distribute the kudos to the community.

“There are many more people that make these things happen, we’re only a small part of it,” Elma says.

“The businesses in Rakaia and the people of Rakaia are fantasti c and we have a really strong community spirit here,” George said.

“Everyone pitches in when they’re need-ed and we are getti ng a good mix of skill and age groups pulling together now, which is creati ng great results around town.”

Elma has expertly led her committ ee to success throughout the years, being rated the top achievers over the four other as-

sociati on branch committ ees, namely com-munity and recreati on, liaison, business and development and community help.

Mr Pluck said Elma was oft en confronti ng major issues at associati on meeti ngs, and never held back opinion.

“She certainly speaks her mind, but she’s the sort of person that even if she doesn’t agree with something, if the majority are in favour then she will fall back in line and back the decision 100 per cent,” he said.

“Elma is certainly not the ti mid litt le woman hiding in the corner, she makes her presence known and I think that’s great. I can recall a number of ti mes she has made

me squirm in my chair at meeti ngs, because of some the issues she brings to the table.

“She’s in her 80s now, but sti ll throws herself around like a 50 something woman – her energy is fantasti c and we’re lucky to have her, we’re lucky to have them both,” Mr Pluck said.

Eastern Ward councillor Ken Cutf orth praised the couple as the heart and soul of Rakaia.

He fi rst met George through Lions and Elma through the Rakaia Community As-sociati on about 12 years ago.

“They’re the salt of the earth type people and they go about their ways very quietly,” he said.

“There’s no great big bugle or drums, they just try to do it all under the radar. I think some communiti es can take those people for granted, but not us in Rakaia, the Hob-sons deserve all the accolades that come their way.”

When The Guardian turned up to inter-view the Hobsons at their Rakaia home, they were both visibly surprised.

Despite being well-known in Rakaia and the surrounding rural fraternity, George and Elma have never been ones for the spotlight and feel uncomfortable blowing their own trumpet.

“George and I have both worked hard all our lives, and we’re sti ll fi t and healthy, so why not help out your own community,” Elma said.

“The way we look at it is, we enjoy help-ing and while we can, then we will. It’s a nice way to keep fi t too.”

And on top of all the voluntary hours George and Elma work, they sti ll fi nd plenty of ti me to keep a keen eye on their 14 grandchildren, mostly scatt ered at universi-ti es throughout New Zealand.

“They’re all studying diff erent things and doing very well,” George said.

“We have some young grandchildren in Australia too, but we’re very proud of all their achievements and we always wish them well,” Elma said.

The couple both say they are happy with the progress in Rakaia and hope to see more of the same going into the future.

Meanwhile, the couple are committ ed to helping out, but prefer to maintain their previous “under the radar” approach.

No chance Elma and George, the com-munity has their eyes on you both.

Rakaia’s inspirational couple

PHOTO TETSURO MITOMO 070512-TM-015

Elma and George Hobson have

never been shy of work, and

their community involvement in Rakaia hasn’t

gone unnoticed.

Jewelleryadvertising feature

pJJ

86 Tancred Street, Ashburton. Ph (03) 308 6722 Find us on Facebook

111 TANNCRREDD STTTTREEEEETTT, TTASHBUURRTRR ONNNPHONEE 307 666633www.unniiquuejeewellllleryy..cooo..nzzz

designs - manufacture - remakes - repairs - valuations

ffffoooooorrrrr aaaaaa UUUUUnnnnniiiiqqqqqquuuuueeeee fffffooooooo UUUUUnnnnnniiii eeeeeee

YOU lifestyle 7

Garnet & Moonstone

Pendant $250,

Chain Sterling Silver $280Available

from Unique Jewellery

9ct White & Red Gold, Price

$660Available

from Unique Jewellery

Coral & black enamel,

$380Available

from Unique Jewellery

Sterling Silver Pastiche NecklaceAvailable from Time

for Diamonds$449

Stainless Steel Pastiche Cuff

BraceletAvailable from Time

for Diamonds$89

Sterling Silver, Rose Gold Plated - Heart

PendantAvailable from Time

for Diamonds$149

Rose Gold Steel Chain

Available from Time for Diamonds

$149

8 YOU great gardens

Are you lookingfor freshly baked

bread, friandsor puddings?

Treat yourself and your whole family with delicious baking

from Sim’s Bakery.

Have a taste of Sim’s Bakerygoodies, you will be fond of them!

Many different flavours are available for the puddings:

Apple crumble $7.20Boysenberry $7.80

Blueberry $7.80Apricot $7.80

Lemon, apricot and blueberries friands $2.40 single, p, p

Gluten free friands available in 6 pack $12.50

Ciabatta bread $4.30Ciabatta garlic bread $5.80

by Sue Newman

Brian Glassey has been having a love aff air for 40 years. It might not be the kind of aff air that breaks hearts or does the gossip round, but it’s a love aff air that is enduring. His is with chrysanthemum growing.

Aft er 40 years, it would be fair to say there’s not much Brian doesn’t know about the autumn-fl owering plants and there are not many culti vars he doesn’t have growing in his tunnel houses and gardens.

Visit Brian at his Longbeach home and walk into a horti cultural paradise. He’s an eclecti c kind of gardener, loves all plants and grows a

litt le bit of everything. His vegetable garden is lush, packed with every kind of vegetable, rambling and it’s fair to say it’s more potager than patch.

He grows fruit and fl owers of every variety, but it’s with chrysanthemums that his heart truly lies.

“The whole thing goes back to old Leo Clark and an old lady in Christchurch who spoon-fed me and pushed me along. She’s the queen of autumn, the old chrysanthemum. They respond to so much. You can plant them and leave them or you can nurture them, disbud them and you’ll get great results.”

And then there was his grandma. She was a keen gardener who insti lled in her grandson a love of growing things.

“I guess it’s in the blood,” Brian said.As a garden fl ower they’re sti ll popular,

but the trend for smaller secti ons means the space-loving chrysanthemum is oft en bypassed in favour of ti dier, smaller-growing fl owers.

While they’ll last for years in the garden, to ensure his show bench blooms are top of the line, Brian takes cutti ngs each year from his plants and that means he always has a good supply of new plants coming on.

If you’re into showing blooms then you need to hand out a bit of TLC, like growing under cover to protect from the worst of the weather and feeding them well.

Like most passionate gardeners, Brian

doesn’t like to think about the number of chrysanthemum plants in his garden, but he knows the number of culti vars runs to well over 100. And he knows the name of each one.

When you’re working fullti me, looking aft er several hectares of garden, breeding poultry and growing prize chrysanthemum then you certainly don’t have ti me for breeding plants, Brian said.

He doesn’t chase the show circuit, limiti ng himself to just a couple each year. But even those shows take hours of preparati on and careful selecti on of blooms.

Brian doesn’t like to play favourites, but admits he has a preference for the darker, vel-vety blooms. They’re the hardest to grow and will fade with too much sunlight, but that’s the challenge. And not all chrysanthemum are alike – there’s incurving, refl ex, spray, anenome, fantasy, single, cushion and every colour imaginable.

Brian mourns the chrysantheum’s past, when it rode high as a garden and show bench fl ower. Today, as it is with most special-ist horti cultural endeavours, the day of the chrysanthemum grower is on the wane.

“Around New Zealand now there’s probably only about three growers who’re under 40.”

He’s hopeful, however, that the resurgence in vegetable gardening that’s sweeping through schools might eventually spin over into growing fl owers too.

An enduring love affairPHOTOS KIRSTY GRAHAM

YOU great gardens 9

LEFT: Brian Glassey, a passionate gardener who is equally at home in hisvegetable patch, his garden beds or his tunnel houses.

030512-KG-011

10 YOU houseadvertising feature

Meeting the needs of a growing family

Dayle and Emma PrichardBy Amanda Wright

Photos by Kirsty Graham

B

“Totally Dependable”

Heating

Proud to be the chosen electrical contractors to work with GJ Gardner on this home

0800 LASER 4 U (0800 527 374)Laser Electrical Ashburton726 East Street. Laser Plumbing Ashburton149 Cameron Street.

Plumbing & ElectricalLaser

the children’s playground and fort in the back yard, featuring a slide and swings.

“I made it for the boys for Christmas. I found a plan on the

it all together. It was a bit hard keeping it as a surprise from Ryan though; he loves to go to work with me while he’s not at Preschool. At the moment he wants to be just like dad and build

Ryan loves to roll around on his ride-on toys, so the hallway is rugged and painted in a neutral colour, so marks can be easily

The boys each have their own room, painted the same colour,

Ryan loves to roll around on his ride-on toys, so the hallway is rugged and painted in a neutral colour, so marks can be easily

The boys each have their own room, painted the same colour,

Those bedrooms as well as the master bedroom was built on the

colour and character.

turn on a harsh light that will wake others.

installed in most of the walls, so that if young Connor wakes during the night it won’t disturb Ryan.

has a classic and comfortable charm. A large walk in wardrobe gives ample space to keep the rest of the room totally clear

convenience and ease during the mornings.

always wanted to use the basin simultaneously, so the double

The master bedroom also opens up to a small concreted area and the back lawn through a sliding door. A charming wrought iron table for two is set up in this area, picture perfect for a

lawn for the boys to play in. That was one factor in choosing this

boys to be able to kick a ball around in when they get older. The

was completed very quickly. Our uncle made iron gates for us to enclose the fence. They look great at the front of the property and I don’t have to worry about Ryan running out onto the road

The family can now enjoy living in a home designed to be comfortable and spacious, designed to meet the needs of their growing family.

YOU house 11advertising feature

When design counts ...KitchensBench Tops - engineered stone, granite, timber and formicaStairsVanitiesWardrobesEntrance DoorsDouble glazed timber windowsTimber suppies & machining

Design Manufacture Installation8 John StreetAshburtonPhone 03 308 5099

Plus 25% OFF

a great selection of top

selling carpetsWe come to you with

hundreds of samples at a time that suits you.

No payments & no interest until 2014

03 307 7384 or 0800-106-105www.carpetone.co.nzBrent Green

On time. On budget.

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

Dayle and Emma Prichard’s new home is a modern haven built with space in mind for their two growing sons.

12 YOU do it yourself

Where will your children be studying next year?

Mr John CoardDirector of Boarding

03 433 1137johnc@waitakibhs.school.nzwww.waitakibhs.school.nz

Mr Justin FowlerDirector of Boarding

03 437 1665jfowler@stkevins.school.nzwww.stkevins.school.nz

Ms Margie BairdHostel Manager03 434 6587

mbaird@waitakigirlshigh.schoolzone.net.nzwww.waitakigirlshigh.school.nz

Consider a centre of educational excellence that provides a safe and clean environment for your kids to flourish, where they can excel in sport, culture and academia!

Oamaru Boarding Schools Information Evening

To register your interest in attendance, please contact:

Where?Methven Heriage Centre,

Main Road, Methven

When?Wednesday 23 May

7pm

Your plasterboard As tough as it is, plasterboard

can withstand only limited abuse.

A door fl ung open with too much force can produce a doorknob-size hole in the wall which although looks scary and expensive, can be repaired relati vely cheaply and easily with the right tools and instructi ons, making it the ideal DIY job.

The method of repair obviously diff ers depending on the size of the hole. If small and not broken through the plasterboard, this can be easily fi lled, sanded and painted, but if doorknob or fi st-size, it will need a backing to support the plaster. If any larger the secti on of plasterboard ideally needs to be replaced, retaped, plastered and painted.

We’ll look at the fi st to say head-size hole.

1 Prepare the area by removing loose plasterboard and cutti ng back with a uti l-ity knife to a sound surface. Keep a piece of painted plasterboard to colour-match

the paint if you have no luck fi nding any left over ti ns.

2 Cut a piece of plasterboard to slide into and behind the hole but longer on two sides to glue behind the hole. Push a nail or screw through from the back and hold it from the front.

Now glue behind the hole and hold fi rmly unti l the glue grabs. Allow to dry, then push

the nail into the wall out of sight.

3 Mix up enough plaster required to fi ll the hole or use pre-mixed, which can take a litt le longer to dry. Plaster comes in a variety of drying ti mes – 20, 45, 90 minutes etc depending on how much you are using at any one ti me.

4 Using a broad knife, fi ll the hole level with the wall and allow to dry and shrink back.

5 Apply a second coat of plaster over the hole, feathered out, and allow to dry.

6 Sand level with the wall using a sanding block or similar then, for a perfect fi nish, skim coat or plaster using a fi ne fi nishing compound to cover any sanding marks and imperfecti ons. Allow to dry fully and lightly sand with a fi ne paper or foam sanding block.

7 Remove any dust from the wall then undercoat the plastered area using a sealer

undercoat. It is important to use an under-coat for adhesion but it must be a sealer undercoat to seal the plaster. Being more porous than the painted area, it will show a diff erent sheen level when painted. Ideally the sealer undercoat should be rolled to achieve the same fi nish as the rest of the wall. Allow to dry fully for maximum adhe-sion.

8 Paint it out. If you have the paint used, lucky luke, you’re half way there. If not, most paint stores are happy to match and supply smaller amounts – usually 1 litre minimum as you need to paint the wall out to the next break or corner. Even if you have the exact paint used and only paint the repaired area, you will noti ce a diff er-ence in sheen level when the light hits the wall.

9 Cut up the ceiling, corners and fl oor of the repaired wall and roll out two top coats. When dry it should be impossible to see where the damage was. Job done.

Ordinary Kiwi bloke Shane ‘Woodsy’ Woods is handy

around the house with a ham-mer. Each month we’ll check in on what his latest DIY project has been.

Shane Woods

YOU do it yourself 13

AMAZINGOFFERMAY-i

iPad2FREEwith every studio, sleepout & garage!*

BUY ANY GARAGE, STUDIO OR SLEEPOUT AND GET A FREE IPAD 2!*

Phone 03 308 3569364 West Street, Ashburton*Terms and conditions apply. Please visit www.versatile.co.nz for full details.

0800 VERSATILE (0800 83 77 28)

www.versatile.co.nz

SEE OUR FULL RANGE OF PRODUCTS AT WWW.VERSATILE.CO.NZ

240 Burnett Street, Ashburton Phone 308 0266

SKIP-2-ITTM

*Terms and conditions apply.

d in need of TLC?

Slide a piece of plasterboard into and behind the hole and glue fi rmly in place.

Sand the repaired area to achieve a smooth fi nish.

The security of travellers cheques

» 304-312 East Street, Ashburton» 03 308 0635» bnz_ashburton@bnz.co.nz

Key benefi ts:

The Cash Passport is the secure and convenient way to manageyour budget when travelling overseas.

The harsh and hauntingly beautiful landscapes surrounding the lodge

will take your breath away.

For information and reservationsplease call | 03 303 9060

Stroll up near-by Mt Sunday, made world-famous as the backdrop to

‘Edoras’ in the Lord of the Rings films. Then come and dine in our newly

opened restaurant, experience fine dining, sumptuous desserts and a

drink whilst continuing to admire the beautiful scenery that is Mt Potts.

Bar service operating all day . Restaurant and bar service open year round,

Wednesday – Sunday, 12noon – 9pm

“Do not follow where the path may lead. Go instead where there is no

path and leave a trail”Ralph Waldo Emerson

Driving directions - Drive past Lake Clearwater village for 10 minutes and you’ll arrive at Mt.Potts

Lodge.

14 YOU and your travels

by Kayla Dynes

Arriving at Gallipoli, lining up with hun-dreds of New Zealanders and Austra-lians to spend the night under the stars,

to hear the story from start to end whilst sitti ng where our soldiers arrived on Turkish soil was an amazing experience.

Security was ti ght; we were to line up – men in one line, women in the other to go through the metal detectors and have our bags checked before entering a magnifi cent set-up which I didn’t expect. Temporary seati ng, two big screens, Turkish food stalls as well as a stage looking out over where our soldiers had arrived by sea.

We watched and listened to the New Zea-land and Australian army bands and watched documentaries.

Some of the documentaries included History in the Depths, where a Turkish cameraman takes you underwater in the Dardanelles and beach around the Gallipoli peninsula.

Gallipoli the New Zealand Story was surviving New Zealand soldiers telling stories of their ti me at Gallipoli (fi lmed in 1984). Gelibolu – The Landing was about the soldiers landing at Galli-poli, Gelibolu – Lett er to Loved Ones was about a lett er from a Turkish soldier to his wife from Anzac, the longest lett er to survive the batt le; and Australians at War.

We listened to interviews with the Governor General of New Zealand, the chiefs of the Aus-

tralian and New Zealand Defence Forces as well as messages from John Key and Julia Gillard.

I went to Gallipoli not really knowing the full story of the 1915 war. I was able to sit, take it all in and learn all this whilst sitti ng at the base of the hills they climbed.

Listening to the New Zealand Army band with the ocean all lit up behind them was truly breath-taking.

Just before 2am while most were asleep I went down to get some photos of the band while they were playing, the lights suddenly came on lighti ng up the water behind, I felt a tap on my shoulder and a Turkish lady was tell-ing me to turn around just as the cliff s and ter-

rain were suddenly lit up with blue and green lighti ng, it was such a special moment with the music slowly fading behind me and the whole area around everyone brightly lit up.

We watched the dawn services from all over New Zealand and Australia on the big screens, read through epitaphs of some that had died at Gallipoli, including one from Ashburton.

The service started with an amazing Maori call by a member of the New Zealand Defence Force.

At 5.30am, as light hit, the service fi nished and we started our trek to Chunuk Bair for the New Zealand service.

It was so warm and we walked over 6km of

beauti ful scenery. At the top of the hill it was breathtaking to stand and look over all of Anzac Cove, over grave sites, many amazing memori-als and watch everyone walk the hill from the beach where the soldiers arrived past Lone Pine where the Australian service was held, and then slowly on to Chunuk Bair.

The New Zealand service didn’t start unti l 11.30am which gave us ti me to stop at each memorial site to read through names and messages left from families and walk through the trenches that had been dug back in 1915 before reaching our service.

At Chunuk Bair there was a huge monument with seati ng around it, then further down the hill an open grass area with a large screen. All seats fi lled up quickly and we listened to readings, everyone sung How Great Thou Art, watched the offi cial wreath laying and listened to prayers before singing the nati onal anthem.

The experience was a huge learning curve. I’ve now seen Anzac Cove, slept under the stars where our soldiers had, listened to lett ers soldiers sent to loved ones, sat in awe watching the NZ Army Band as the sky and water lit up around me, read names of those who lost their lives and the messages their families left for them.

I’ve walked the hills they climbed and stood at the monuments put before us to read of the courage and bravery our heroes had gone through back in Gallopoli, an extraordinary place to be whilst surrounded from so many from home!

the soldiers of AnzacA day remembering

One of the many war memorials on the Anzac peninsula.

Looking out over Anzac Cove. The main NZ monument at Chunuk Bair.

Turks march to attend the ceremonies along-side the Anzacs.

Ex-pats at Anzac (from left) Kirsty Naish, Lucy Ewing, Kayla Dynes, and Nicole Thorpe.

15 YOU toyota

Cnr East Street and Walnut Avenue, Ashburton. Phone 307-5830 anytime.

www.ashburton.toyota.co.nz OPEN SATURDAY 9AM - 1PM

One of the secrets to a farmer’s success

is the Toyota behind them

CELEBRATING 30YRS OF HILUX AT

Call Ray Girvan or Gavin Johnston for more information on this great value deal.

advertising feature

By Amanda Wright

water, Irishman Enda Hawe travelled from the rolling hills of four leaf clover to the land of the long white cloud in pursuit of dairying excellence. Even he would not have

were very similar, other than that in New

cows.

He started in New Zealand’s industry as assistant in Dunsandel, then as lower order

three years ago where he ran a large farming

cows in two sheds.

from Christchurch and the couple now have two girls, Niamh, four years old in June, and

requirements and human resources, while

to succeed that has led to them winning

the Year and the New Zealand Dairy regional awards held earlier this year in Ashburton.

their Toyota Hilux to get the job done, while

in their Toyota Highlander.

horse to get us around the farm day to day. Our girls love riding with us, being amongst

reliable and powerful enough to get through

impressed with its performance.

comfortable to drive over long distances and

need for the trip” they said.

Ashburton Toyota is thrilled to have Enda

New Zealand is their pot of gold

16 multi-cultural YOU

Philippine family adjusting to life

by John Donnachie

Swapping the busy urban landscape of the Philippines for the tranquil rural setti ng of Mid

Canterbury was just one of many surprises awaiti ng the Pantaleon family.

The change from tropical to temperate climate goes without say-ing, but neither mum Jochie or dad Dodge met New Zealand qualifi ca-ti on standards in their respecti ve occupati ons either.

“We did not know where New Zealand was; I remember I had to Google it to fi nd out about the land and its people. It was not our fi rst choice,” says Jochie.

The couple and their four children however have happily sett led in Ash-burton since leaving behind Cebu – a city of 2.6 million inhabitants. Nurse Jochie arrived on a visitor permit in November 2007.

She has the disti ncti on of being the fi rst registered Filipino nurse working at Ashburton Public Hos-pital.

While the majority of fellow nati onals tend to work as carers in resthomes or opt to leave the district aft er becoming qualifi ed, Jochie has stayed.

She says becoming a fully regis-tered nurse in New Zealand was a challenge.

Aft er graduati ng as a nurse in her homeland in 1992, she left the profession three years later to teach young children.

It was only when the family decided to emigrate she decided to return to nursing.

“I had not done it for 10 years and I had to sit competency tests. I then worked at Rosebank (nursing home) for two years before I got the job as staff nurse at the hospital.”

Jochie vividly remembers the monotonous journey involved in qualifying for a work permit. It took virtually a year to have her papers verifi ed by Filipino government agencies.

Then upon entering this country she was given a “big package” which required of her transcripts, registra-ti on and three references.

Despite this bureaucracy she sailed through the process and gained her qualifi cati on papers to nurse in just six weeks. The much-anti cipated work permit followed.

She said the decision to return to nursing was family orientated. More pay would go towards getti ng her children into university. Besides, educati on costs in the Philippines were expensive and there was more

opportunity abroad. However, to achieve this she made the ulti mate sacrifi ce of being apart from her family for seven months. Skype was her only link.

“I cried every night. When you go to sleep alone it is diffi cult.

“I worried about my children, especially when they were sick,” she recalls.

Husband Dodge, a qualifi ed electrical engineer, stayed behind in Cebu to care for their young family. Jochie was joined by an agent but found the experience in a foreign country an eye-opener. Road eti -quett e was diff erent.

“I was not sure what the pedes-trian crossings were for.

“One ti me I stepped out on to the road not realising I was standing on one.

“I could not understand why all the cars were stopping. I was lost and I must have been there a while when a boy on his bike went by and asked ‘are you going or what’?

In the Philippines zebra cross-ings are rarely observed and can be dangerous to negoti ate.

Just as challenging for the Panta-leons is the Kiwi twang and jargon. They didn’t know what loo meant and the terms dinner and tea ti me baffl ed them as those expressions had the opposite connotati ons in their homeland.

The Kiwi diet has also taken a while to adjust to.

The family reckons Kiwi food is fat-tening as the big porti ons were usu-ally followed by puddings. But with Dodge busy holding down two jobs at the meat works and Countdown the Kiwi-type cuisine was oft en a convenient family choice.

Aft er becoming residents in 2009 the Pantaleons have few regrets. While they miss family, the hot weather and the beaches, they say the biggest asset of living in Mid Canterbury is the people.

“The people here are very friendly. My children did not speak any English when they fi rst came but ev-eryone, including the teachers, were so supporti ve and they have made friends very easy,” Jochie said.

Being part of the New Life Church has helped to lessen the homesick-ness and brought the Pantaleons closer to locals and the Ashburton Filipino community.

They are planning their fi rst visit back to Cebu later this year. In the meanti me they have aspirati ons just like any other Kiwi family.

“We want comfortable life and hope for a house here. It is so quiet here you can hear your neighbour’s breath,” Jochie says.

in Ashburton

‘We did not know where New Zealand was; I remember I had to Google it to fi nd out about the land and its people

PHOTO TETSURO MITOMO 060512-TM-010

The Pantaleon family, originally from the Philippines, relaxing in their Ashburton home before heading off to church. Jewel Ira, 12 (from left), Kimberly Anne, 5, with Dodge, son Penuel, 10, Jochie and Gabrielle, 8.

multi-cultural YOU 17

Tinolang manok

(chicken ginger stew)

Method• In a stock pot, heat oil and sauté

garlic, onion and ginger.• Add chicken and water.• Bring to a boil and simmer for about

20 minutes or unti l chicken is tender.• Season with pati s• Add papaya and conti nue to simmer

for an additi onal 5 minutes or unti l papaya soft ens but not overcooked.

• Add sili leaves/spinach then turn off the heat.

• Serve steaming hot on a bowl with plain rice on the side.

Esti mated cooking ti me: 45 minutes

Ingredients 1kg chicken pieces 1 small green papaya (pawpaw)

cut into cubes 2T ginger, crushed and sliced into

strips 1/2 cup dahon ng sili (chilli leaves)

or spinach 1 litre of water 5 garlic cloves, minced 1 red onion, diced 4T oil 2T pati s (fi sh sauce)

Bibingkang galapong

(for dessert)

Method• Add sugar to beaten eggs.• Combine salt and fl our; add to egg

mixture.• Add melted margarine, coconut milk,

and baking powder.

• Pour into banana leaf-lined mould.• Bake in 190°C oven.• When half-done, take it out from the

oven and brush top with coconut cream and sugar and bake unti l golden crust is formed.

Yield: 3 large bibingkas.

Ingredients 4 eggs, well beaten 2 cups coconut milk 1 cup sugar 1/4 cup melted margarine 2 cups rice fl our 2 tablespoons baking powder 1/2 teaspoon salt 1/4 cup coco cream, 1/4 cup sugar

for topping

TTTTTaaaaassssstttttyyyyy tttttrrrreeeeeaaaattttssss

ssssiiiiinnnncccceeeee 111199999666699999..

TTTThhhhheeeeeyyyyy’’’rrrrreeeee aaaaallllllllll

hhhhheeeeerrrreeee fffffooooorrrrr

sssssaaaaammmmmpppppllllliiiiinnnnnggggg aaaaatttt oooouuuuurrrrr

GGGGGeeeeerrrraaaaallllldddddiiiiinnnnneeeee sssshhhhooooppppp....

FoFoFFoFouruururuu PPPPPeaeaeaeaeaaksksksksk PPPPPlalaalalal zazazaaza TaTaTaTaTalblbblbbototootot SSSSStrtrtrtreeeeeeeeeet,t,t,t, GGGGGerererrereraalalaaa didididddineneeeene

OpOpOpOpOppenenenenenen 77777 DDDDDDayayayayyys s ss 9.9.99.0000000000 amamamamm tttttooooo 5.55.5.55.3030303030pmpmpmpmpmPhPhPhPhhPhononononone/e/e/e//FaFaFaFaFaax:x:xx:x 03030303033 69696969699333 9797977972727277277

EmEmEmEmmE aiaiiail:l:ll bababababarkrkrkrkrkerereee s.ss.s.s shhshshhopopooop@b@b@b@b@b@ arararaarkekekekekeersrsrsrs.cc.c.cco.o.oo.oo nznznzn

wwwwwwwwwww.w.www.w babbabarkrkrkrkrkerererers.s.s.s.ss cococcococ .n.n.n.nzzz

TALBOT STOT

TO TEKAPO

TO CHRISTCHURCH

TO TIMARU

Recipe of the monthCongratulations to last months winner

Sue Stewart, Geraldine

Anathoth gift boxTo enter the draw, please postyour details to:Barkers Competitiony

Attn: Amanda Wrightpp

PO Box 77Ashburton 7700Or email:Amanda.w@theguardian.co.nz

Only one entry per household please.

Winners will be notified by phone or email and name published in our next edition

y py p

of YOU.

Garlic, Chilli and Tomato Relish mussels

WIN

Preparation time: 10 minutesCooking time: 10 minutesServes 4

Ingredients1kg Mussels (cleaned and de-bearded)3/4 cup Anathoth Tomato Relish1/4 cup apple cider or white wine2-3 tbsp Sambal chilli paste (or 1-2 finely chopped long, red chillies)2 cloves garlic, crushed1 tbsp oil

MethodPlace mussels in a colander and rinse under cold running water for 2 minutes, removing any shell bits and impurities. Shake off excess water.Heat oil in large a heavy-based pan or wok until hot. Add garlic and mussels. Stir fry for 1 minute. Add cider, Anathoth Tomato Relish and chilli paste. Stir for another minute, then cover and cook on high heat for a further 3-4 minutes, or until most mussels have opened up (discard any that don’t open). Transfer mussels and sauce into serving bowls and serve with crusty sourdough bread rolls (gluten free).

A classic in its own right, made that much easier and more delicious with our Tomato Relish.

FOOD FROM THE PHILIPPINES

Tinolang manok

Bibingkang galapong

A moment that lasts a lifetime

advertising feature

P| 03 308 9505 M| 021 270 5305

Weddings Portraiture - classic

& contemporary Studio Photography On location

Wishing you had better photos?You can’t control the weather on your special day, but you can have better photos. A professional studio shoot in a controlled environment with perfect light will ensure you capture the look you desire.

18 YOU lifestyle

Wedd ings

The wedding party pictured at a rustic homestead in Woodbury.From left: Julia Smith, Melissa Girvan , Jonathon Moore, Jacqueline Hooper, Kirsten Sanson (Nee Hooper), Gareth Sanson, Bryan Sanson, Phillip Murdoch

Kirsten Sanson (nee Hooper), and Bryan Sanson outside St Thomas Church Woodbury. Married Saturday 10th March.

Glenda McCarthy (nee Reid) and Wayne McCarthy were married on the 7th April 2012 at the Hotel Ashburton. It was a lovely, relaxing celebration with family and friends.

The McCarthy wedding party. The best man was Wayne’s son, Brad McCarthy, Matron of honour was Glenda’s eldest daughter Mel Lemm and the fl owergirl was Mel’s daughter, Sam Lemm. It was fantastic having Glenda, Mel and Sam, three generations together.

After spending 14 months together in Calgary, Canada, Kirsten and Bryan brought a love of the rodeo home with them.

Bride and Groom with their parents, outside St Thomas Church, Woodbury. From left: John Hooper, Karen Hooper, Kirsten Sanson (nee Hooper), Bryan Sanson, Patricia Sanson, Mayor Allan Sanson

Mid Canterbury(A member of the First National Group)

Licensed Sales Person (REAA 2008)

Margaret WilsonSelling homes just like yours

M: 021 221 2544P: 03 307 8317

www.margaretwilson.co.nz

When you buy or list your home with Margaret Wilson you get all of the above

best hands for a successful outcome.Margaret Wilson – Consistently the top performer forFirst National Real Estate Mid Canterbury.

car mania YOU 19

Is it a car? Is it a bike?by Jonathan Leask

Dianne Peters has a Spyder with a personality complex.

To start with it has three wheels not eight legs, but is it a motorbike or a car?

“It’s a mixture of the best bits of both.” Dianne said.

“It is like a three wheeled converti ble.”Offi cially the Can-Am Spyder RT Limited

roadster is a three-wheeled motorbike.Essenti ally it is a mash up of a motorcycle

and a car but designed on something com-pletely diff erent.

“They are Canadian made and take their design from snowmobiles,” husband Frank said.

The Spyder has a single rear drive wheel and two wheels in front for steering, similar to a snowmobile but replacing the skis with front wheels.

Frank is motorcycle man and long-ti me Harley-Davidson rider but Dianne grew ti red of sitti ng on the back or being left behind.

“I started to get my motorbike licence so had the learners but I never felt safe on the roads. I always felt vulnerable.”

Frank had the same concern for Dianne, so found a soluti on.

“She had a 250 Boulevard but she wasn’t very confi dent on the road. When you’re not comfortable it makes it dangerous.

“I had seen a few of (Spyder’s) around the place. They looked nice and safer so looked into it.”

Aft er being given the Spyder as a surprise birthday present, Dianne hopped on and aft er a fi ve minute tutorial took it on the road and hasn’t looked back.

“It didn’t take long for me to get the hang of it,” Dianne said.

“I feel a lot more comfortable and confi -dent on the road. The front profi le is bigger than my car (Holden Barina) so it’s not as inti midati ng on the road.”

It is a motorcycle but requires only a driver’s licence, which begged the questi on – do you need a helmet or a seatbelt?

“I’m not enti rely sure on the legal side of it but I would sti ll feel safer with a helmet. It is a motorcycle so I always wear a helmet.”

It has an ATV type chassis but comes with all the mod-cons of a small car.

“I have a stereo, a GPS so I can’t get lost and I’ve got hand warmers on the

handle bars. The only thing lacking is a seat warmer.”

It also comes with tracti on and stability control , power steering and is quiet, making it an idyllic cruiser.

“I’ve taken it round corners and it handles bett er than a motorbike, more like a car, but on the straights it has the advantage of being more like a motorbike but just needing a bit more room to manoeuvre.”

However, Dianne’s favourite feature makes it more like a car but sets it apart from motorbikes.

“It has 155 litres of storage space so I can

sti ll take it shopping.”As well as a storage space up the front,

the bike has several storage spaces – saddle bags and top boxes – and they are lockable making it as safe as a car.

But there is no denying the Spyder is an open vehicle, under threat from the elements, but Dianne’s touring model has protecti on from the wind.

And when Diane and Frank double, the rules are simple.

“When we both go on the Spyder, he sits on the back. I have to sit on the back of his so it’s the same rule for mine.”

PHOTOS JOHNNY HOUSTON 110512-JH-059

Ashburton woman Dianne Peters has a three-wheeled Spyder that suffers from an identity crisis.

110512-JH-051

The Spyder is a motorbike with boot space.

Cartridge Plus at Paper Plus

We’ve made our Ink Jet We’veve made our Ink JeJetetetRefilling service even Refilling service even

JJRRefilling servrvirvvice eveven

easier to use!easier to use!gg

easier to use!

www.paperplus.co.nz