Bay Harbour News 13-01-16

INSIDE: • Hobbiton ale, p3 • Using sea for business and pleasure, p6-7

Water quality of estuary revealedFRASER WALKER-PEARCE

Popular windsurfing areas and some shellfish gathering spots in the estuary are riddled with disease-causing bacteria.

Latest research released by Environment Canterbury has shed light on the state of the es-tuary – including where is safe to swim and to gather shellfish.

The estuary by Humphreys Drive, a popular windsurfing area received a “fair” grad-ing – as did the estuary by Mt Pleasant Yacht Club.

This means the site is “gener-ally satisfactory” for swim-ming, but there are “many” potential sources of faecal material.

Beachville Rd jetty, Spit Tip and Moncks Bay faired slightly better, with “good” grades,

which means “satisfactory” for swimming with an exception after rainfalls.

But it was a mixed bag for safety of shellfish for human consumption from the estuary.

Cockles and pipis are regu-larly collected from the estuary.

According to the ECan report, shellfish filter water to get food, ingesting bacteria and viruses form the water that can accumulate in their gut.

The report said it is unsafe to consume shellfish in the estuary by Humphreys Drive.

It was safe to consume shell-fish at Shag Rock at high tide, but not at low tide.

Shellfish could be consumed safely in the estuary by Beach-ville Rd jetty.

In spite of this, Canterbury Medical Officer of Health Dr

Alistair Humphrey said no one should consume food from the estuary – especially after rainfall.

Heavy levels of excrement from ducks and canadian geese were the main culprit, with storm wa-ter runoff flush-ing dog and hu-man excrement into the rivers and estuary, Dr Humphrey said.

“E.coli levels usually exceed recreational water guidelines during normal weather condi-tions, and after rainfall the

water is always unsafe. No one should swim in, or consume food from, these waterways,” he said.

Redcliffs Residents Associa-tion chairman Fletcher Stanton said in spite of these results, he still felt it was okay for people to swim, especially by the Mt Pleasant Yacht Club over the weekend.

“There were lots of families swimming out there, which was great to see. I think that’s because there’s a good tidal

flow which clears it out quite regularly.

“A few years ago when they used to dump the sewage in there fair enough, we should stay away. But now I feel it’s a lot safer,” he said.

Avon-Otakaro Network co-chairman Evan Smith (left) said he was not surprised at the state of the rivers near the estuary as Christchurch’s “Victorian” wastewater system was only being restored to pre-quake levels.

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NEWS NEWS ADVERTISINGBridget Rutherford. Ph: 371 [email protected]

Fraser Walker-Pearce. Ph: 364 [email protected]

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ADVERTISINGJavier Balcazar. Ph: 982 [email protected]

ContaCt usGeneral Manager: Steve McCaughanCommunities Editor: Shelley RobinsonSales Manager: Joan SmithCirculation: Mark CoulthardP: 379-7100

Summertime Reading ClubRuns until January 18The annual summertime read-

ing club is back, and the school holidays are the perfect time for fun, play and sweet summer stories. Keep track of how many minutes you read each day until January 18 and be in to win. Prizes include iPads, books, pool passes and movie vouchers. For more information, or to get a special challenge card, drop into any Christchurch City Library or visit www.christchurchcityli-braries.com

Lyttelton Library, 35-37 London St. Free entry.

International Akaroa Music Festival

Akaroa’s international music festival began on Friday and will run until January 20.

The festival is designed to stimulate, educate and enthuse young musicians from all over the country. Tutors and musi-cians will provide inspiring daily lessons, masterclasses and concerts.

Visit http://akaroafestival.org.nz/ for details.

Lyttelton Pool PartySaturday, 11am-1pmMake a splash in Lyttel-

ton as part of the city coun-cil’s series of pool parties. Join MORE FM for games, inflatables and more as you

cool down by the poolside. Norman Kirk Memorial Pool.

Dragon Boat Racing in Akaroa

Sunday, 9am-3pmOnce again, the Aoraki Drag-

ons bring the colour, noise and excitement of dragon boating to Akaroa Harbour this weekend. It will be a fun day out with teams competing in 10-man boats. The teams will be based in tents and shelters near the boat ramp. Head along and watch the ac-tion.

Childrens Bay, Akaroa

Little River A & P ShowJanuary 23The annual show will be held

at Awa-iti Domain. It is the highlight of the year for many local farmers, growers and pro-ducers, giving them the chance to show the very best of what the district has to offer to the rest of the rural community. The popular Peninsula to Plate Com-petition is once again being held as part of the show. Schedules for entries to all sections can be obtained from the Little River Service Centre, Information Sta-tion or from the Show website www.littlerivershow.org.nz

Gates open 8am, Awa-iti Domain, Akaroa highway, www.littlerivershow.org.nz adults $10, children under-12 free.

Summer of Fun – Diamond Harbour Music Series

Every Sunday, 1-3pmThere will be local bands

playing music, with local people and community groups holding stalls every Sunday at Godley House. It is a free event for people of all ages to go and enjoy the relaxed afternoon entertainment.

Godley House, Waipapa Ave, Diamond Harbour, free.

Lyttelton SummerFestJanuary 24-February 22The Lyttelton SummerFest

will draw together a wide range of activities on offer around Lyttelton Harbour – most of them arts or music events.

MarketsMt Pleasant: Every Saturday,

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Lyttelton: Every Saturday, 10am-1pm, London St.

Sumner: Every Sunday, 10am on the corner of Esplanade and Marriner St.

Akaroa: Every Sunday, 9.30am-1pm, the Madeira Hotel car park, Rue Lavaud.

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EMMA-JANE MCLENNANLocal beer barons John and Val Harrington have mass-pro-duced the beer that they made for the actors and crew in The Lord of the Rings Trilogy.

The St Andrews Hill couple who own Harrington’s Brewer-ies have released ‘SobeRing Thought,’ a dark low-alcohol stout which the company first created for Peter Jackson’s smash-hit film series.

This comes only weeks after Harrington’s released its line of Mt Pleasant-inspired brews, to help raise money for the re-build of the community centre.

The partnership started more than 15 years ago, when the brewery was approached by Weta Workshop.

“They said they needed a beer they could drink on set without getting intoxicated – hobbits can’t handle their beer that well you know,” said brewery business direc-

tor Carl Harrington.A one per cent alcohol brew

was concocted and used in the fist movie – it became so popular that Harrington’s took over all brewing for the rest of the series.

“That was more than 30,000-litres over the whole lot of the movies, it was endless really. When the hobbits turn up to the Prancing Pony [an inn in the movie] to have a pint – that’s ours,” Mr Harrington said.

After the series became a worldwide success, Har-

rington’s applied to Warner Brothers for the rights to release the beer to the com-mercial market. They were suc-cessful.

“It’s been so popular on two different sales factors, one, the fans love it, and two – it’s a tasty low-alcohol craft beer in its own right,” said sales man-ager Dan Patrick.

The bottles are selling at select South Island New World and Fresh Choice supermarkets and bottle stores, for about $14.99 per four-pack.

The brewery is looking to

launch into duty free stores, the North Island and Australia, Mr Patrick said.

Busloads of tourists visiting Hobbiton and other filming sites are also turning up at the breweries’ doors in Phillips-town and Wigram.

• Big expansion plans brewing, p12-13

PROUD: Harrington’s Breweries director Carl Harrington, sales manager Dan Patrick and production manager Mark White show off some of The Lord of the Rings beers just relaunched to market.

SWIMMERS INJUREDA man in his 20s was taken to hospital after being injured while swimming at Sumner recently. St John sent an ambulance to the Sumner Surf Life Saving Club. He suffered moderate injuries. A man was also taken to Christchurch Hospital after he was injured while swimming in Clifton recently. St John sent an ambulance to the scene at the Sumner Surf Life Sav-ing Club. The man in his 20s was taken to hospital with moderate injuries.

WATER RESTRICTIONSAkaroa continues to have level two water restrictions in place. The level two restrictions were introduced on January 1 and mean residents and visitors can only water their gardens using hand-held hoses. City council water and waste unit manager Tim Joyce said the demand on Akaroa’s water supply increases as people occupy holiday homes for the summer. He said level two restrictions were needed so there is a fair supply for every-one over the summer months.

Hobbiton ale on market

‘It’s been so popular on two different sales factors, one, the fans love it, and two – it’s a tasty low-alcohol craft beer in its own right.’ DAN PATRICK

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FRASER WALKER-PEARCE

Three people from the Bay Harbour News area have received New Years honours, including an All Black forward pack coach who lives in Gover-nors Bay.

Mike Cron (right), who has been involved with the All Blacks since 2004, is now a member of the New Zealand Order of Merit.

Little River’s Kevin Blogg and Sumner’s Darren Wright join him.

Mr Blogg has spent the past 20 years assisting people with disabilities in the Canterbury region to find employment, and founded the Catapult Employ-ment Services Trust in 2003.

He has since retired from the trust, but continues his involve-ment as a patron.

In addition to the services he has helped form, Mr Blogg spends many hours supporting and mentoring individuals in his own time.

Mr Wright, Sumner’s Volun-teer Fire Brigade deputy chief fire officer, received his award for services to the community.

He has been chairman of the

Christchurch Community Fo-rum since 2011 and has made a significant contribution in this role to the Canterbury Earth-quake Recovery Authority for the Greater Christchurch area.

Previously Mr Wright was the chairman of the Sumner Community Residents Associa-tion and has been the trustee of the Sumner School Board of Trustees since 2006.

Mr Wright ia also a past president of the Mid Canter-bury Fire Brigades Sub Asso-ciation.

your local Views Something on your mind? Email [email protected] in 150 words or lessFacebook us on https://www.facebook.com/starmediabayharbournews

SOAP BOX

Making a difference is funMargaret Jefferies – Chairwoman of Project Lyttelton

I am very aware with all the many changes that surround us – climate change, TPPA craziness, financial crises, increased gap between rich and poor, the polluting of our water systems, cut backs on essential services – and these are just for starters – that we (and in this case me) need to look at what can be done individually that makes a difference to the way we treat our planet and the various species on it (us included).

I don’t believe this has to be a sack cloth and ashes sort of thing, we can have fun while making a difference.

So one thing I am doing along with my friend Lucette, is address carbon emissions from our transport.

I am in a two-person household with two cars. I can manage with less with a bit of planning. One car for the household? How about 1.5? That seems about right!

So Lucette and I decided to car share. We have just bought an all electric car, a Nissan Leaf. Lucette found it in Auckland, the car has now been shipped down, and is now parked at home. It is so fun to drive.

I must admit that buying a near new car is way out of my

bracket, but this again is an example of how with creative thinking we can solve such issues. Hence the car share idea. We both belong to the Harbour Pool – a savings pool where people get to use money without having to pay interest on the capital. (Why have banks grow rich on my back!) The pool was happy to forward me some of the money for my part of the car.

Of course the days I don’t have the car I can use the excellent bus service that our city provides.

The Bay Harbour News asked readers whether they thought Lyttelton-Mt Herbert Com-munity Board member Adrian Te Patu should step down from his role on the board.

Mark Whyte, of Lyttelton – Adrian Te Patu has given many

years of service both formal and informal to the local community and continues to do so even though he now lives in Wan-ganui.

I think he should certainly stay on the Lyttelton-Mt Hebert Community Board as a member

until the next elections. I for one support his view that spending $25k of public money on an early by-election makes no sense whatever.

Thank you Adrian, for all your good work, and the best of luck in Wanganui.

HAVE YOUR SAYDo you agree with Margaret Jefferies? Should everyone be doing their bit to cut down on carbon emissions? Email [email protected]

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Lyttelton’s Oxford St over-bridge will be closed while re-pairs are being made to a nearby wharf this year.

A Lyttelton Port of Christchurch spokeswoman said the port needed to repair part of one of the inner-harbour wharves.

This required the temporary closure of the bridge to public vehicles, she said.

The bridge is the main access way to catch the Diamond Har-bour ferry.

The spokeswoman said al-though a contract for the work had not been awarded, the work was expected to take place some time in the first or second quar-ter of this year.

It is not known how long the work would take, she said.

“However, pedestrians will be able to continue to use the over-

bridge to access the Diamond Harbour ferry.”

Environment Canterbury pub-lic transport manager David Stenhouse said ECan was work-ing closely with the port and other stakeholders on solutions to the closure.

ECan was expecting detailed information early this year, then it would be able to work through solutions to ensure public trans-port will continue to run effec-tively in the area.

neighbourhood NEWS News tips? Email [email protected] or phone 371 0778, [email protected] or phone 364 7424

Bridge to close for wharf repairs

TEMPORARY: The Oxford St overbridge will be closed to public traffic, although it will remain open for pedestrians to use.


A Facebook post has helped the Sumner SuperValue identify three shoplifting suspects.

Owner Nick Brown said about $60 of alcohol and groceries was stolen last Tuesday.

It wasn’t until later when Mr Brown looked at CCTV footage that he realised what had hap-pened.

Mr Brown posted the CCTV footage on Facebook and within a few days he received about 25 messages and phone calls with

names and information of who people believed the suspects were.

He said the response from the community was “amazing.”

The footage on the supermar-ket’s Facebook page has received more than 20 comments and has been shared almost 200 times since its upload last Wednesday.

Mr Brown has given police the CCTV footage and passed on in-formation from the public about the suspects.

Mr Brown has yet to hear from police if they have found the sus-pects.

EVIDENCE: The identities of these two suspects were caught on this CCTV footage.

Suspected shoplifters identified by community

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Hi Seb. Did you compete in the Waimairi Beach competition on the weekend?

Hi. Yes I did, I went pretty well so I’m very happy. I won the under 19 ironman, and came second in the board race and the swim race.

Wow nice work. What schools have you been to?

I started off at Star of the Sea school, and now I’m at St Bede’s – been there since Year 9, and I love it there.

Nice. Do you have a favourite subject?

Probably geography – I love learning about the world around you, it’s pretty cool, and I’ve got this great South African teacher, his accent makes the classes.

Tell me about how you started out surfing and surf life saving?

I started both with my parents’

help. They chucked me on a surf board at age four and started nippers at age seven at Sumner SLSC.

It’s got a pretty flash clubhouse these days, it used to be quite rough to say the least.

Is it hard to train on the

really cold days when everyone else is warm on-shore?

Yeah, it can be pretty rough

with some of the early morning starts knowing others are still warm in bed! It’s just a case of staying focused. It’s funny be-cause all of my mates just say if it’s too hard just don’t do it, and I think that drives me to keep going.

Have you had many memo-rable rescues?

Yes, I have made a few. The most memorable rescue was last year when I was 15, it was right in front of Cave Rock, where three guys were caught in a rip and they didn’t realise that. I had to go out on the rescue board which was pretty exhausting tugging them back into shore for about 100m. I had to tell the others to stay calm and I’d come back for them.

That’s pretty awesome! What did your parents think?

Mum and Dad (Murray and Andrea) are kind of used to it, being lifeguards themselves. They were both at the club for the annual ‘grey patrol’ (a lifeguard patrol by the older members of the club) and it just so happened that day they had to do a lot of rescues, pretty much in the exact same spot as mine were.

Would you say they were the drivers for you to start your life saving?

our PEOPLE > Do you know someone who should be our next Our People? Nominate them now by emailing [email protected] Seb Johnson

Using the sea for businessSeb Johnson, 16, is a member of the Sumner Surf Life Saving Club and an up-and-coming surfing talent. Fraser Walker-Pearce talks to him about early morning training and memorable rescues

AT HOME: Seb Johnson takes to the waves at the GoPro Canterbury Championships.

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Yeah, they were the ones that pushed Lucy (my sister) and I into the sport. Lucy is pretty good as well, she’s made multiple Canterbury teams as well as rep-resenting New Zealand before.

Where in your opinion is the best place to surf in Christ-church?

Taylors Mistake is always great for a short board ride, and I love the Scarborough waves, they’re always good. There are a few rips out there but if you know what you’re doing, they can take you out to the deeper waves.

What’s the best place you’ve competed in?

Last year when I was repre-senting Canterbury, we went to Ruakaka in Northland, it was such a beautiful place. The water was about 23 deg C! We got some awesome waves there and the team did quite well. For at-mosphere, you can’t beat Mount Maunganui.

Did you have any main com-petitors when you were young? Any mates you competed against?

Not so much rivals, but it was always against my mates, but back in the day it was just a way of socialising and hanging out with my mates.

What’s your first memory at the beach?

There’s only one that really

stands out. When I was surf-ing at age 5, I got completely barrelled by a wave, and I was held under the waves for what I thought was ages. It almost put me off surfing, it was probably the most freaked out I’ve been on the beach.

Are you close to your family?Yes, really close with them.

It’s a bit hard to be when you’re

training two times a day, but we always make time to sit down and have dinner together.

Who is your go-to person if you need to talk to someone about something?

Probably the old man – he’s always got good advice, and he always knows the right thing to say or do. I’m pretty close with everyone in the family and the

extended family because we all live in Christchurch.

What did you get for Christ-mas?

I caught up with everyone from both sides of the family which was great. I got a new wet-suit, a board bag, some money, just the usual stuff as well – like clothes (laughs).

How did you spend New Year?

It was really fun, a group of about six of us went down to Wanaka and a mate has a house down there, so we went out on his boat and swam and all of those good things.

Get up to much mischief?Nothing too serious!Good to hear. What are your

goals for this year?I really want to do well in my

final year of school. I also want to achieve all my goals for surf life saving. If I can get good results at nationals and regionals and improve my surfing I will have achieved my goals.

What would your dream job be?

That’s a tough one. I’d prob-ably want to be the surf com-missioner for the World Surfing League. They get to do the world surfing circuit without having to do too much work, that would be awesome.

and pleasure

Firefighters were called to a “mysterious” incident where playground equipment was set on fire over the weekend.

Fire communications shift manager Andrew Norris said a Sumner fire crew was called to Sumner School on Colenso St, after an alarm activation.

“There was a window open in a classroom that smoke had drifted through, activating the alarm,” he said.

The playground equipment, which was smouldering by the time the fire crew arrived was quickly dealt with, but firefighters soon became sus-picious.

“Suspicions were raised that a burglary had taken place, especially with the window being open in the classroom so we passed the incident on to police. Before our guys left they discovered a burnt soccer ball, a pottle of sour cream and some chilli sauce, so things got even more mysterious,” Mr Norris said.

Playground equipment burnt at sumner school

PRACTICE MAKES PERFECT: Seb Johnson moulds his trade at Scarborough and Taylors Mistake. Inset: He was named the top competitor at last year’s GoPro Canterbury Championships

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FESTIVE: The Hagley-Ferrymead ward had the highest expenditure on installing Christmas decorations in 2013, which covers the central city including Re:Start Mall. PHOTO: GEOFF SLOAN

BRIDGET RUTHERFORD

Take a look around Banks Pen-insula in the festive season and what do you see?

Fewer Christmas decorations.Banks Peninsula, which

includes the Akaroa-Wairewa and Lyttelton-Mt Herbert wards, has the lowest figures spent on installing Christmas decorations in the city.

A city council spokeswoman said in 2012, it spent $637 on installing decorations and banners on streetlights in the ward.

That compared with $6470 being spent in the Hagley-Fer-rymead ward the same year. The ward does, however, cover the central city.

Spreydon-Heathcote had $8894 spent, however, some of the Christmas trees which were usually installed in the central city were put up in Sydenham as a result of the earthquakes.

In 2013, the city council spent $540 on Banks Peninsula Christ-mas cheer, while $36,610 was spent in Hagley-Ferrymead, $758 on Burwood-Pegasus and $2195 in Fendalton-Waimairi.

Decorations are installed in key entry points and high traffic sites.

If a particular location or ward does not have many banner sites, it will have fewer decora-

tions installed.Individual community boards

can also choose to spend some of their funding on decorations for their ward, which the Akaroa-Wairewa Community Board did last year.

The city council did not have to put up decorations in 2014, because it did not want to pay the $55,000 installation cost.

However, City Care came to the party, and offered to foot the bill.

Costings for the 2015 Christ-mas period are yet to be con-firmed.

In 2012 the city council spent $31,718.50 on buying new decorations and $23,187.31 on installing and removing them.

The following year it spent $30,000 on decorations and $44,494.21 on installation and removal, while in 2014, $86,473.33 was spent on decora-tions while City Care paid for the installation.

In 2014 the city council sent 125 Christmas cards to various institutes, supporters and con-tractors which cost $150.

The same year, Mayor Lianne Dalziel sent 250 cards, costing $350.

But if you want to receive a card from the mayor, you might be out of luck – Ms Dalziel only sends cards to those she receives them from.

The amount the city council has spent on installing Christmas

decorations by ward

Hagley-Ferrymead: 2012: $6470, 2013: $36,610, 2014: free, 2015: TBC

Spreydon-Heathcote: 2012: $5890 (on central city Christmas trees in Sydenham), $3004 (on banners/decora-tions), 2013: $2060, 2014: free, 2015: TBC

Fendalton-Waimairi: 2012: $3091, 2013: $2195, 2014: free, 2015: TBC

Riccarton-Wigram: 2012: $1365, 2013: $1015, 2014: free, 2015: TBC

Shirley-Papanui: 2012: $1820, 2013: $1316, 2014: free, 2015: TBC

Banks Peninsula: 2012: $637, 2013: $540, 2014: free, 2015: TBC

Burwood-Pegasus: 2012: $910, 2013: $758, 2014: free, 2015: TBC

Xmas decoration expenditureLeast amount spent for Banks Peninsula


A horse drowned in Akaroa Har-bour last week after it bolted from its paddock during a routine vet check-up.

The horse could not be saved from drowning, in spite of the ef-forts of the Akaroa Volunteer Fire Brigade, last Monday.

The brigade was called by two Akaroa residents, who owned the horse.

A vet was trying to determine why the horse was becoming in-creasingly sick, while it was be-ing looked at it bolted through the open paddock gate, onto the road and into the water.

Akaroa Volunteer Fire Brigade chief fire officer Mark Thomson said: “The horse was in a pad-dock and it bolted – ran to the sea and we only just arrived when it died.”

The fire crew arrived at Akaroa Harbour to find a group of men in the water, trying to hold the horse’s head above the water line.

He said: “There was a vet on the scene as well as the men in the water. We had only just ar-rived when it passed away, which is very unfortunate.”

The owners of the horse did not want to be identified, and made no comment to questions from the Bay Harbour News.

Horse drownsin seaafter escaping

Cnr Blenheim & Curletts Rds, Christchurch Ph: 03 343 3204

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Rare conditions affecting sheep on a Little Akaloa farm have brought together industry specialists to help solve the problem.

A combination of rare conditions have troubled Hamish, Annabel, Alastair and Sue Craw’s sheep on their farm, Longridge Agriculture Ltd, for the past 10 years.

The animal health issues have yet to be explained.

To start with, their sheep were wasting away with an extreme case of wearing teeth.

In 2013 an extremely rare cal-cium deficiency was causing their lambs’ legs to fracture, and in 2015 milk fever issues also arose in their ewes.

Alastair Craw said in the begin-ning the situation was having a significant economic impact on the business, with the more productive animals faring the worst.

“We battled for a number of years to get to grips with what the wasting and starvation was about,” he said.

The rare conditions have brought together vet Richard Bishop, Massey University senior lecturer Dr Anne Ridler, Massey Univer-sity vet pathologist Dr Keren Dit-tmer, Ravensdown’s animal health manager Julie Wagner and Agri manager Rangi Holland.

Dr Wagner said there were a va-riety of complex issues going on that needed to be addressed and further investigated.

“Because the fractured bone condition is so rare and the teeth wear is a major economic issue in New Zealand, Ravensdown de-

cided to fund some of the research to help the Craw family and see if we could discover something use-ful for the national issue of teeth wearing.”

Richard Bishop from Vet Life in Little River said they were using three points of monitoring (blood

testing) at pre-weaning, mid-lac-tation and weaning to analyse the results and identify any patterns or anomalies.

“We’ve been monitoring the ewes and lambs in different groups, on improved pasture and native improved pasture. We’re

reviewing that information and ap-plying it to any conditions to see if it is relevant.”

Dr Wagner said the group was working as a team to monitor the situation.

It was the beginning of an in-vestigation that may take several years, she said.

Hamish Craw said the situation had been extremely challenging.

“At the start you blame your-self, wondering what you’ve done wrong or what you’ve mucked up. It can really knock your con-fidence.”

He said if the teeth wear gets worse it may impact more on pro-ductivity in the future, but he was

finding it easier to handle with the industry support behind him.

“Even with all this research we’re still not sure what is caus-ing our sheep to have all these problems on this property. But the backing of the scientists and the industry is making it a lot easier for us to cope with. It’s good to know at least that it’s not a result of anything we’re doing wrong,” he said.

“Finding the solution is very im-portant, not just for us, but for all New Zealand sheep farmers who experience teeth wear and other health problems in their stock that impact on animal well being and productivity.”

Bid to beat problems with peninsula sheep

SUPPORT: Hamish and his father Alastair Craw are working with industry experts to try and find out what is causing the rare conditions affecting their sheep.

TESTING: Ravensdown animal health manager and vet Julie Wagner, farmer Alistair Craw, Longridge Agriculture’s vet Richard Bishop, and Hamish Craw take blood samples from sheep.

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Harrington’s Breweries is already in full swing for the year, churning out beers from its Wigram and Phillipstown sites at full bore – and for good reason.

It’s got plans to double its bottling capacity, expand into the North Island and ramp up overseas exports this year, punching well above its weight as a local Christchurch brewery.

It’s an ambitious set of goals, and timely too, business partner Craig Harrington said.

“We’re celebrating 25 years this year, which is pretty significant. Hopefully we can take the business to the next level.”

The business had its beginnings on July 11, 1991, when John and Val Harrington and their sons, Craig and Carl, opened up their first brewery on Kilmore St.

What started as a humble microbrewery soon became so popular it outgrew its site, and another was opened on Ferry Rd.

Almost 25 years and multiple sites later – one in Ferrymead having been closed after it was badly damaged in the February 2011 earthquake – the business operates out of two breweries.

Its Ferry Rd site is still going strong, while a second in Waltham has taken over the majority of beer making.

In May-March, its new $2 million bottling line will arrive, almost doubling processing capacity. The specialist equipment has been ordered in from Italy and the Wigram brewery, just off Parkhouse Rd, will be expanded to accommodate it. It’s “very exciting” for Carl Harrington.

“It’s a fully automated, high-speed bottling line. You forklift a crate of bottles on and take a packaged crate off.”

It will be able to process 2500-litres per hour, packaging 7000 stubbies.

The brewery is hoping to use it to go from 1.6 million-litres a year to a rate of three million by the end of the year.

Its annual turnover of around $11-12 million will be dramatically raised by this.

But that’s just the start of plans – the bigger picture is where the beer is actually going.

While Harringtons is already selling on the North Island market, it has just started distributing on a much larger scale through major supermarket chains, Foodstuffs and Progressive, as well as all major bottlestores.

Then there’s plans to boost

exports into Australia, where New Zealand craft beers are very popular at the moment.

There’s also the Asian and American markets, which Harringtons is hoping to crack with its SobeRing low-alcohol beer – originally created for the filming of the smash-hit trilogy, recently re-released in New Zealand.

While all this expansion is going on, Harringtons continues to be a family-owned brewery, the largest of its kind in New Zealand.

Three generations are work-ing there now – John and wife Val taking more of a backseat role as Carl and wife Trudy take the reins. Carl’s sons, Mason and Bo are also coming through the ranks, learning the business from the brewery floor up.

As for larger companies swooping in to take over, while Harringtons has been “ro-manced” a couple of times, Carl said it’s going to stay a family business for a while yet.

“We just see so much more potential. Here’s to another 25 years.”

Harrington’s brewing bigHarrington’s Breweries has expansion plans in the pipeline – plans that will see the Christchurch company taking on the North Island and overseas beer markets. Emma-Jane McLennan looks at the breweries’ proud history, and where it could be going

NZ BRANDS’ CRAFT BEER MARKET SHARE

• Epic: 2.2 per cent• Harrington’s: 5.5 per cent• Moa:10 per cent• Panhead: 2.5 per cent• Sprig & Fern: 1.5 per

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Alcohol available for cunsumption in New

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• Wine: 102,218,000 litres• Beer: 279,934,000 litres• Spirit-based drinks:

62,006,000 litres• Spirits: 12,885,000 litres• Total: 456,044,000 litres

GENERATIONS: John Harrington with his son Carl (left) and grandsons Quinn and Mason, who are both learning the trade from the brewery floor. PHOTO: EMMA-JANE MCLENNAN

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plans for future expansionThe story of successful Christchurch brewer and businessman John Harrington began with a 15-year-old boy driving a food truck on the West Coast.

That’s where a young John grew up – the middle child of seven – going to the local state school, roaming the town with friends and play-ing rugby at the weekends.

His family did pretty well for themselves considering their size, he said: “My Dad

was a very good provider. We always had open doors and even my mates today, who used to come around for a feed after footy, remember the table was always laden with mum’s baking.”

But life was to change drastically for John – when he was 15 his father became ill, and decided it was time for him to take over driving the family food truck (below).

“It was just the right time,” he said.

So he left school and took over the business, driving

around the West Coast selling

meats,

seafood, pies and the like door-to-door.

“Those days ladies never had cars so they’d just wait at home for me to come around with their food. They’d come out with their plates, buy what they needed and serve it up to their families that night,” he said.

When he was 19 he met “the most gorgeous girl,” Valerie, in town. The two courted for three years, got married, and John turned 22 on the honey-moon.

The Harringtons went on to have two healthy baby boys – Craig, born in 1967, and Carl, born in 1968.

When the youngest was about five-years-old, a local noticed the family was do-ing well for themselves, and

offered to buy the food truck business.

It was on his dad’s advice that John did so: “He said, ‘You sell it up and go to Christchurch and buy a pub.’ And that’s exactly what I did.”

The Harringtons bought the West Melton Tavern, then moved onto the Hillsborough Tavern, then the Grenadier – which was close to Christch-urch Hospital before it was demolished in the earthquakes.

Each they owned and oper-ated with pride. “I loved run-ning up and down the bar,” John said. They did well out of the business, set a freehold agreement on the pub and retired with a steady stream of income.

Retirement sounded like

bliss, but after four years John decided enough was enough.

“Waking up every morning with nothing to do was not my style. So we started a little brewery, as a hobby.”

The Harringtons opened their doors at the old Wards Brew-ery site on Kilmore St, on July 11, 1991.

It was a family business with all hands on deck. Craig and Carl helped with all aspects of beer making – brewing, filling kegs and distributing the bot-tles.

Demand soon exceeded sup-ply and in 1993 they moved to their Ferry Rd site – which they still brew out of today.

The business grew exponen-tially from there, and as his son and daughter-in-law Carl and Trudy take over John is more than happy to take a back seat: “I’m the chief taster and it’s a wonderful job,” he said [laughing].

John and Val live in a “love-ly” home on St Andrews Hill, “just doodling around” keeping the grounds tidy, enjoying time with his seven grandchildren and popping in to taste some beersies as often as he likes.

“I’m 74-years-old now, but I still think like a young person,” he said.

CELEBRATING: The launch of Harrington’s Breweries in 1991, from left: Head brewer Mike Holling, Mae Fisher (nee Harrington), John and Val Harrington and their sons Craig and Carl.

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PAGE 15WEdnEsdAy JAnuAry 13 2016 BAY HARBOURPAGE 14 WEdnEsdAy JAnuAry 13 2016BAY HARBOUR


DAY OUT: More than 5500 race-goers turned out for the Motukarara Interislander Summer Festival on December 29. The More FM Kids Go Racing area provided a range of free entertainment for under 12s including colouring competitions, sack races, face painting, and a goodie bag for every visitor. Kids also had the chance to meet Hopples and Stirrup, the friendly Interislander Summer Festival mascots. Racing manager Geraldine Stanbury said the festival was a success and families stayed for the entire day. “It was a really good day. We had a great turn out, great racing and some really good bets,” she said. “The weather was really pleasant and the kids had a ball which meant families could stay and enjoy the whole day of entertainment.

A day at the races

Le Bons Bay artists Siene de Vries and Saskia van Voorn are opening their Summer Exhibition on January 24. Paintings, woodcuts and sculptures will be on display and available for purchase. Their studios at 123 Dawbers Rd, Le Bons Bay, will be open 11am to 4pm Tuesday to Sunday. Ms van Voorn specialises in woodblock prints inspired by the old Japanese masters while Ms de Vries paintings and sculptures are largely figurative in style.

Art on show at Le Bons Bay exhibition

book release

We have one copy of Ashley Bell by Dean Koontz to give away, courtesy of Take Note Ferrymead. To be in the draw, email [email protected] with Ashley Bell in the subject line or write to Take Note Book Giveaway (Ashley Bell), Star Media, PO Box 1467, Christchurch 8140. To be eligible for the draw, all entries must include your name, address and contact number. Entries close Tuesday, 26 January, 2016. Winner of ‘Six Days in Leningrad’ by Paullina Simons is Catherine Haenga of Hillsborough.

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HOLY GRAIL: Chief executive officer of Living Springs Denis Aldridge, Raphael Aldridge (left) and Jekabs Jakstin had a look at the Webb Ellis Cup on its travels around New Zealand. Each member of the All Blacks squad chose a place to take the cup, when they returned as champions of the Rugby World Cup a few months ago. All Blacks scrum coach Mike Cron nominated Living Springs as his choice, and next to the World Cup is his winning medal. It will be returning to England in the coming weeks until the next World Cup, which will be held in Japan in 2019.

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yourLOCAL

SportsChristchurch triathletes have a new race on the horizon in 2016.

The Sea 2 Sky challenge race has been officially added to the calendar for April 2 starting at Scarborough Beach.

Race organiser John Newsom said he hopes the race will put Christchurch back on the triathlon map.

“It is a unique course . . . we are filling a gap in the triathlon sea-son but also offer a race like no other in New Zealand.

“We also want to make it an international event in the years ahead and bring international athletes back to Christchurch,” he said.

Newsom who also heads the House of Travel Festival said this new venture will be a nice contrast to the flat and fast course at Pegasus.

“Not only is the bike a brilliant scenic and challenging course but the run is something else. The Godley Head trail sweeps along the coast before tackling Scarborough Hill,” he said.

Entries opened last week and numbers will be limited due to re-strictions placed by the Department of Conservation.

PROMISING: Sumner’s Sofia Kennedy (right) has set off for the United States as a member of the Mainland Eagles girls team to compete in two tournaments. The Mainland Eagles academy was set up to give young and up-coming New Zealand basketballers a chance to experience the US basketball scene and an opportunity to gain scholarships to US universities. The team will play two tournaments in Las Vegas and San Antonio. Sofia, 15, was also named in the Canterbury Wildcats team, being one of the youngest players. PHOTO: RICHARD CONNELLY\GAMEFACENZ

sea 2 sky race set to challenge triathletes


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tasty bitesFirst harvest your own vegesChef David Haase adopted the Kiwi lifestyle by planting an extensive organic vege garden when he moved here from Germany, writes Jan Bilton

Beetroot ricotta, pan-fried asparagus and broad bean salad Chef David Haase uses olive oil pressed from olives grown adjacent to his Marlborough Vintners Hotel kitchen. – Serves 4

INGREDIENTS Roasted Beetroot Ricotta: 200g beetroot, washed 1 clove garlic, crushed few sprigs thyme 2 Tbsp olive oil 250g ricotta flaky sea salt and pepper to taste Asparagus & Broad Bean Salad: 12-14 stalks asparagus, trimmed 2 Tbsp olive oil flaky sea salt and pepper to taste 250g podded fresh broad beans 100g mixed salad leaves Vinaigrette: 3 Tbsp olive oil 2 Tbsp wine vinegar salt & pepper to taste

METHOD Preheat the oven to 180 deg C.

Place the beetroot, garlic and thyme in the centre of

a large sheet of foil. Drizzle with the olive oil. Season. Wrap tightly and place on a roasting tray. Bake for 1 hour or until a knife can be in-serted easily into the beetroot. Cool, then peel. Discard the garlic and thyme.

Whiz the beetroot in a blender until smooth. Add the ricotta and blend well. Season and chill until required.

Diagonally cut each aspara-gus spear into 2cm lengths. Saute´ in the olive oil on high heat until golden brown. Sea-son. Drain on paper towels.

Meanwhile, blanch the broad beans in boiling water for about 1 minute. Drain and refresh in ice cold water. Pop the bright green beans out of their skins. Discard the skins.

Whisk the ingredients to-gether for the dressing.

Toss the pan-fried aspara-gus, broad beans, salad leaves and vinaigrette together in a bowl. Season to taste.

To serve, spoon the beet-root ricotta onto the centre of four plates and make a well in the centre of each. Pile the salad into the wells. Serve with crostini or crusty fresh bread.

Super summer salmon salad – Serves 2A spur-of-the-moment creation I served an unexpected guest.

INGREDIENTS Dressing: 2 tbsp lime juice 1 long green chilli, seeded & thinly sliced 1 shallot, diced ¼ cup extra virgin olive oil 1 Tsp sugar Salad: 300g potatoes, peeled and cubed 100g sliced smoked salmon 2 large radishes, sliced ½ cup each: coriander & mint leaves flaky sea salt & freshly ground black pepper to taste

METHOD To make the dressing, place the ingredients in a small blender and whizz until well blended.

Steam or microwave the pota-toes, until tender. Drain. Toss in 3 tablespoons of the dressing. Cool.

Julienne the salmon and com-bine with the potatoes, radishes, herbs and seasonings. Drizzle with the dressing.

bite bite.co.nz–NZ’shomeoffood

New style,plenty ofsubstanceBy Yvonne Lorkin

Take a step sideways into twowines from brands that haverecently gone through somemajor rebranding. The labels areslick, the stories are solid andmost important, the wines areseriously good.

Bannockbrae GoldfieldsCentral Otago Pinot Noir2014, $30★★★★

This is one heck of an exoticallyperfumed pinotmade for theBannockbrae teambyworld-classwinemakingwahine, Sarah-Kate(SK) Dineen.Boasting plum,black tea,hedgerow fruit,savoury andpeppery notes anda chunk of cherryon the palate, it hasfreshness, buoyancy and realcharacter. The spice layers andsolid tannic gripmake for realinterest on the finish too. Hugepotential here.bannockbrae.co.nz

Mahana Clays and GravelsNelson Sauvignon Blanc 2014,$25★★★★

Previously known asWoollaston Estate, this issauvignon blancmade ‘off road’in that it’s about asfar removed fromthe clean, green,crispy clean stylethat New Zealandis famous for. Ripefruit was fermentedon its skins (toextract chew andastringency fortexture), then thewine was aged for12months in acombination of oakpuncheons and acacia barrelsand the lees stirred regularly toadd layers of silky creaminess.The result is a sauvignonshowing lemongrass, pepper,lime, lean acidity and toasty oakcomplexity. Outstanding stuff.mahana.nz

First harvest your own vegesChefDavidHaase adopted theKiwi lifestyle byplanting an extensiveorganic vege gardenwhenhemovedhere fromGermany,writes Jan Bilton

SalmonSalad.

Beetroot Ricotta,Pan-FriedAsparagus &Broad Bean SaladChef David Haase uses olive oilpressed from olives grownadjacent to his MarlboroughVintners Hotel kitchen.

INGREDIENTS

Roasted Beetroot Ricotta:200g beetroot, washed1 clove garlic, crushedfew sprigs thyme2 Tbsp olive oil250g ricottaflaky sea salt and pepper totasteAsparagus & Broad BeanSalad:12-14 stalks asparagus,trimmed2 Tbsp olive oilflaky sea salt and pepper totaste250g podded fresh broad beans100g mixed salad leavesVinaigrette:3 Tbsp olive oil2 Tbsp wine vinegarsalt & pepper to taste

METHOD

Preheat the oven to 180C.Place the beetroot, garlic and

thyme in the centre of a largesheet of foil. Drizzle with the oliveoil. Season. Wrap tightly andplace on a roasting tray. Bake for1 hour or until a knife can beinserted easily into the beetroot.Cool, then peel. Discard the garlicand thyme.

Whiz the beetroot in a blenderuntil smooth. Add the ricotta andblend well. Season and chill untilrequired.

Diagonally cut each asparagusspear into 2cm lengths. Saute inthe olive oil on high heat untilgolden brown. Season. Drain onpaper towels.

Meanwhile, blanch the broadbeans in boiling water for about 1minute. Drain and refresh in icecold water. Pop the bright greenbeans out of their skins. Discardthe skins.

Whisk the ingredients togetherfor the dressing.

Toss the pan-fried asparagus,broad beans, salad leaves andvinaigrette together in a bowl.Season to taste.

To serve, spoon the beetrootricotta onto the centre of fourplates and make a well in thecentre of each. Pile the salad intothe wells. Serve with crostini orcrusty fresh bread. — Serves 4

Citrus & HerbCrusted SalmonBased on a recipe from chefDavid Haase. David cooked ahalved lemon together with thesalmon.

INGREDIENTS

4 salmon fillets, skin on, pinbones removed1/2 cup extra virgin olive oil1 cup chopped mixed herbs egchervil, parsley, dill, thymefinely grated rind 1 lemon and1 orangeflaky sea salt and freshlyground black pepper to taste200g green asparagus or roundbeans1/2 cup toasted hazelnuts,optional

METHOD

Place the salmon fillets — skin-

side down — in a large bakingdish. Drizzle with 2 tablespoons ofthe olive oil. Sprinkle with thechopped herbs and citrus rinds.Gently press into the fish. Coverand chill overnight.

Bring the salmon to roomtemperature before cooking.Season.

Place the salmon — skin-sidedown — in a medium-hot fryingpan. Increase the heat and cookuntil the skin is crispy and golden,but not burnt.

Flip the salmon over and cookfor 2 minutes

In the meantime roughly slicethe asparagus or beans on anangle. Fry in olive oil in a hot pan,until crisp-tender.

Place on 2 serving plates.Drizzle with olive oil and choppedhazelnuts. Place the salmon filletson top. — Serves 2

Super SummerSalmon SaladA spur-of-the-moment creationI served an unexpected guest.

INGREDIENTS

Dressing:2 tbsp lime juice1 long green chilli, seeded &thinly sliced1 shallot, diced1/4 cup extra virgin olive oil1 Tsp sugar

Salad:300g potatoes, peeled andcubed100g sliced smoked salmon2 large radishes, sliced1/2 cup each: coriander & mintleavesflaky sea salt & freshly groundblack pepper to taste

METHOD

To make the dressing, place theingredients in a small blender andwhizz until well blended.

Steam or microwave thepotatoes, until tender. Drain. Tossin 3 tablespoons of the dressing.Cool.

Julienne the salmon andcombine with the potatoes,radishes, herbs and seasonings.Drizzle with the dressing.

— Serves 2

Jersey Benne,Tomato &Bocconcini SaladOther small potatoes could beused. Do not peel.

INGREDIENTS

500g Jersey Benne potatoes,halved or quartered, if largesalt and freshly ground blackpepper to taste1/4 cup each: buttermilk, oliveoil2 Tbsp lemon juice1 Tbsp maple syrup250g each: bocconcini balls,cherry tomatoes, halved1/2 cup small basil leaves

METHOD

Boil the potatoes for about15 minutes or until cooked. Drainand return them to the saucepan.Season.

Meanwhile, whisk thebuttermilk, olive oil, lemon juiceand honey together. Pour over thewarm potatoes.

Add the bocconcini and cherrytomatoes. Cool. Add the basil. Mixcarefully and season well.

Refrigerate for 1 hour beforeserving. — Serves 6

Jersey benne, tomato & bocconcini salad Other small potatoes could be used. Do not peel.

INGREDIENTS 500g Jersey Benne potatoes, halved or quartered, if large salt and freshly ground black pepper to taste ¼ cup each: buttermilk, olive oil 2 Tbsp lemon juice 1 Tbsp maple syrup 250g each: bocconcini balls, cherry toma-toes, halved

½ cup small basil leaves

METHOD Boil the potatoes for about 15 minutes or until cooked. Drain and return them to the saucepan. Season.

Meanwhile, whisk the butter-milk, olive oil, lemon juice and honey together. Pour over the warm potatoes.

Add the bocconcini and cherry tomatoes. Cool. Add the basil. Mix carefully and season well. Refrigerate for 1 hour before serving.

PASTA WITH GRAPES AND CHICKEN SAUSAGE – Serves 6

INGREDIENTS 170g spicy Italian chicken sausage, casings removed 2 tsp extra-virgin olive oil 1 large red onion, thinly sliced 3 cloves garlic, minced ¾ cup low sodium chicken broth ½ cup non-fat half and half ¼ cup grated Parmesan cheese 2 cups red California grapes, halved ½ tsp each salt and freshly ground black pepper 340g dry pappardelle or fettuccine ¼ cup chopped Italian parsley METHOD Set a large pot of water on high heat. At the same time, brown

the sausage in a large skillet over medium-high heat, breaking it up with a spoon. Once cooked, remove to a plate. Add the olive oil to the empty skillet, then the onion and cook until softened, about eight minutes. Add the garlic and cook one minute more. Stir in the broth and simmer until reduced by about half, about five minutes. Add the half-and-half, and bring to a simmer. Stir in the Parmesan and return the sausage to the pan. Add the grapes and parsley and turn off the heat. Season with salt and pepper.

Add the pasta and salt to taste to the boiling water. Cook until al dente; drain and transfer to the skil-let. Pour the drained pasta into the skillet, toss and serve.

Bubbles cause a really classic racquetF

orthe next fortnight,fans of backhands,forehands, faults andaces, loves, deuces,

advantages, serves, vollies, outsand on-court tantrumswill begoing bats and balls over theASB Classic in Auckland.Usually tennis is the domain ofPimms and cucumbersandwiches, however this yearsome seriously fine sparkles isgetting in on the action.Ticketholders this year will

be able to visit the ever-so-elegantMoet & ChandonChampagne Lounge to enjoy aflute of champagne and nibbleon fizz and foodmatchesincluding a snapper slider with

Japanese slaw and Etonmessservedwith fresh strawberries,mint andMoet and ChandonRose champagne cream. And ifthe thought of nursing a glass ofchampagne and foodie treatswhile watching the on-courtbattles of some of the world’sleading athletes wasn’t enough,you could also bag yourself a bitof statement bling. Localdesigners Naveya & Sloane havecreated just two bespokechampagne diamond rings

worth $20,000, one to give awayto one lucky lounge visitor. Theother will grace the digits ofreturning tennis star (and all-round style maven) AnaIvanovic, second seed and 2014champion. In addition tocommissioning snazzy pieces ofjewellery, the folk atMoet andChandon have also gussied upone of their bottles with gold leafto auction it off to benefitCanTeenNZ. Amassive, goldleaf-covered six litreMethuselah

bottle valued at $30,000 wasshowcased at a red carpet eventback on November 26th andrecently sold for thousands ofdollars at an online auction forthe charity, a fantasticachievement. There arerumours that the champagnehouse will create another goldbottle in 2016 for a lucky bidder.Wine companies donatingunique wines to benefit worthycauses is something I’d like toseemore of.

with GLENYS WOOLLARD

If you have a food question emailGlenys [email protected]

Q A&Do you have some ideas forusing up ham?Include in salads andtoasted sandwiches, andadd to fritters, risotto, friedrice and omelettes. Try

Ham and Egg Charlotte,which can be assembled inadvance: Roughly chop 4hard-boiled eggs and layerin a casserole dish with 250gchopped ham, 300ml whitesauce and 3/4 cup butteredbreadcrumbs, in that order.Slice a tomato on top andsprinkle with a fewmorebuttered breadcrumbs, thenbake in amoderately hotoven for 30minutes. Servewith a green vegetable.

How do I use leaf gelatine?Soak the leaves in coldwater for 5minutes, thensqueeze them and drop intohot (not boiling) liquidthat’s part of the recipe,stirring until dissolved.Note that different grades

have slightly differentsetting powers (ie goldgrade will set slightlymorethan silver), but as ageneral rule, 1 sheet of leafgelatine is equal to 1teaspoon granulatedgelatine andwill set 250ml(1 cup) liquid to a soft jelly.Each can be substituted forthe other by exact weight.

bite bite.co.nz–NZ’shomeoffood

There's something to be said for having a routine:MeatlessMonday,Wednesday leftovers, Friday pizza night. A routine helps keepplanning andshopping on track so there's less stress at dinnertime. But keeping to aroutine doesn'tmeanmeals have to beboring. Goglobal to shake things up!

Add grapes to your meal

PASTAwith GRAPESand CHICKENSAUSAGE

INGREDIENTS

170g spicy Italian chickensausage, casings removed2 tsp extra-virgin olive oil1 large red onion, thinly sliced3 cloves garlic, minced3/4 cup low sodium chickenbroth1/2 cup non-fat half and half1/4 cup grated Parmesancheese2 cups red California grapes,halved1/2 tsp each salt and freshlyground black pepper340g dry pappardelle orfettuccine1/4 cup chopped Italian parsley

METHOD

Set a large pot of water on highheat. At the same time, brown thesausage in a large skillet overmedium-high heat, breaking it upwith a spoon. Once cooked,remove to a plate. Add the olive oilto the empty skillet, then the onionand cook until softened, abouteight minutes. Add the garlic andcook one minute more. Stir in thebroth and simmer until reduced byabout half, about five minutes.Add the half-and-half, and bring toa simmer. Stir in the Parmesanand return the sausage to the pan.Add the grapes and parsley and

turn off the heat. Season with saltand pepper.

Add the pasta and salt to tasteto the boiling water. Cook until aldente; drain and transfer to theskillet. Pour the drained pasta intothe skillet, toss and serve.

— SERVES 6

CHICKEN andGRAPE AREPAS

INGREDIENTS

2 cups arepa flour (pre-cookedmasa, also called masarepa,which can be found online andin Latin specialty grocers, aswell as some supermarkets)1/2 tspn salt3 Tbsp safflower or grapeseedoil (divided)1 cup shredded cooked chicken1/2 tsp smoked paprika2 spring onions, thinly slicedSalt and pepper

1 cup sliced redand greenCalifornia grapes1/2 cup crumbledfeta

METHOD

Preheat an oven to180C. In a largebowl, combine thearepa flour andsalt. Stir in 2 1/2cups warm waterand stir untilsmooth. Let standfive minutes.

Knead the dough lightly and divideinto eight pieces. Roll into a balland then flatten to 1.25cmthickness.

Heat 1 tablespoon of the oil in alarge skillet over medium-highheat. Add half the arepas, coverand cook until golden (about six toeight minutes.) Turn and cookuncovered, another six to eightminutes, adding more oil ifneeded. Transfer to a sheet panand put in oven to keep warm.Repeat with the remaining arepas.

Once the arepas are cooked,heat the remaining tablespoon ofoil in the skillet over high heat. Addthe chicken, paprika, scallions,salt and pepper to taste and cookuntil chicken is slightly crispy andbrowned, about 5 minutes. Toserve, split the arepas and stuffwith chicken, grapes and feta.

— serves 4

■ For more grape ideas, go toGrapesfromCalifornia.com

15MINUTEMEAL

SESAME OYSTERSTEAK2 tbsp sesame oil2 x 3cm thick sirloin steaksfreshly ground black pepper totaste3 cups shredded crisp lettuce2-3 radishes, thinly sliced2-3 tbsp each: oyster sauce,sesame seedsRub the sesame oil on to thesteaks. Season. Cook under avery hot grill for 2-3 minuteseach side, until medium rare.Place the lettuce and radishes ona platter. Cut the steakcrosswise into 3cm slices andarrange on the lettuce. Drizzlewith oyster sauce and sesameseeds. — Serves 4.

take4Foodand finance gohand-in-hand. KimMcCosker, wife,mother of three youngboys andco-author of the4 Ingredientsbooks, comes to the rescuewitheasy, cheap recipes.

Choc Cherry Fudge250g dark chocolate400g can condensed milk1 cup (120g) walnuts, chopped16 marachino cherries, stalkson

In a large microwave-safebowl, melt chocolate andcondensed milk on medium-highfor 4 minutes, checking at regularintervals. Stir vigorously to

combine then add the nuts.Spread in a 16cm x 16cm bakingtray lined with baking paper.Lightly draw lines on the lid, firstin half, then quarters, eights andfinally sixteenths and into thecentre of each gently press apretty red cherry. Refrigerate toset. Remove and cut along linesto serve. — makes 16

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Experts share tips

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Worried about a MOLE?

[Edition datE]2

Take it easyTo help make the transition from holidays

to work, pace yourself for the first two days. Return calls, get up to speed with what has happened and ensure you go straight home to rest. “One of the reasons why some of us can get in a funk is because we return to work full bore — it’s the same syndrome as getting a cold or flu in the first week of your holidays,” says Dr Meredith Fuller, a Melbourne-based psychologist. Make sure colleagues and clients don’t bombard you, and allow yourself little breaks such as walking around the block or sitting outside to have your coffee in peace.

Remember to be positiveCount your blessings and thank your stars

for the refreshing break. Don’t think of work as a burden but a time to make a fresh start. Wear brighter colours and pop your favourite holiday picture onto your screen saver.

Let the creative juices flowWhen we are in a relaxed and alert state

— after a rejuvenating break — our creative juices flow well. “Resist the temptation to flop back into your usual chair in your usual posture,” adds Fuller. “Brainstorm, lie outside on the grass, or borrow someone else’s office and reflect on your work.” What could you do differently? How could you incorporate any aha moments from your time away? Do a mind-map, and impress everyone with your enthusiasm.

Blues are temporaryRemember that after a week, you will be

over the sulks, and ready to engross yourself in your work life again. Be easy on yourself for the first week back — watch a movie, go for a massage, sleep longer or plan your next holiday — whatever makes you happy.

How to beat back to work blues

Focus on a new projectPerhaps you simply need a fun activity one

night a week to keep your mind engaged, and your body healthy. Try dancing, fencing or something wild. It may be work related — perhaps you could join a new professional association, volunteer for a task force, or shadow someone from another department? “Keeping active is the key to feeling alive. You don’t have to go on holiday for that,” Fuller says.

Don’t make any drastic decisionsFuller advises against making any major

decisions right after a break. “Don’t resign and don’t dump your girlfriend,” she says. Your judgment could be clouded by the haze of holidays. If you’re unhappy coming back to work, examine if it’s because you’re no longer

on holiday or is it really your work. If you feel nothing’s improving even after a month or so, then that’s your clue to rethink your job or even your career.

Put your health firstGetting back to work and into healthy

patterns can be a challenge. “Start your first week back with healthy breakfasts, drink plenty of water and avoid too much tea and coffee,” says Natasha Meerding, spokesperson for the Dietitians Association of Australia. She also advises that we should incorporate some physical activity the moment we are back. Being physically active can help with alertness, improve mood and prevent weight gain.

After the fun and frolic of holidays, it’s never easy to get back into a routine.It was a free fall while you were on holidays but now it’s back to the daily grind of

rush hour and deadlines. No wonder you feel it’s all gone too quickly. Focus on the following to start a fresh.

“One of the reasons why some of us can get in a funk is because we

return to work full bore”.

34a London Street, Lytteltonp: 03-328-8859 | e: [email protected]

Welcome Jolene to

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From left to right: Jolene and Tracy

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motoring

When a car has a facelift it’s not often that the price drops as well.

Well, the reality is that you can never guarantee what surprise is going to spring up next from the Subaru stable.

The entire Subaru line-up has had a lot of changes for 2015 and, in the Forester’s case, a very minor facelift brings with it extra fitment and a drop in price. It is now a far more tempting proposition amidst the host of two-wheel-drive models which are gaining good traction (no pun intended) in the SUV market.

Notable inclusions in the facelifted Forester are a new info-tainment system, and 7in touch screen, satellite navigation on Premium grade, daytime running lights and new heater controls.

While these changes aren’t spectacular, if you add in a $4000 price decrease, down to $49,990, for the Premium model as tested, the Forester is a rather attractive purchase.

On the subject of price, all models have come down consid-erably, the range now starting at $39,990 and ending at $54,990 for the 2-litre turbo. Incidentally, the Forester is still available with die-sel power at $46,990.

The test car was petrol-fuelled, and it gets Subaru’s trademark 2.5-litre, quad-camshaft, horizontally opposed, four-cylinder engine. Even though the turbocharged

engine is very tempting, the natu-rally aspirated 2.5-litre unit is the mainstream engine, and it does a sterling job in terms of power out-put and economy.

Rated with 126kW and 235Nm (5800rpm and 4100rpm respec-tively), and listed with an 8.1-litre per 100km (35mpg) combined cycle fuel usage rating, the Forester is not short on the ingre-dients which make it feisty and frugal.

After a weekend test, the trip computer was constantly showing around 9l/100km (31mpg), and registered a 7.5l/100km (37mpg) instantaneous readout travelling at 100km/h (engine speed 1800rpm).

While 126kW is pretty much the modern benchmark for an engine of this size, the Forester makes good use of its power outputs and isn’t burdened by weight, at just 4.6m it weighs in at 1488kg which translates to a respectable power-to-weight ratio.

A lot of that is gained by the inclusion of a continuously variable transmission. The benefit of CVT is its lightweight, and the

ability to harness power without loss through a torque converter. As a consequence, the Forester has good acceleration, it will cut out a standstill to 100km/h time in under 10sec, and punches through a highway overtake in 6sec (80km/h to 120km/h). Strength for the latter is provided by the healthy torque figure and the natural force developed by horizontally opposed engines, they work tirelessly through the mid-range.

With a push towards dairying there’s not a lot of forestry left around our rural townships, but there is a short forest track near Hororata which is as yet unlogged. It includes a small river ford,

and with a generous 220mm of ground clearance the Forester is adept in the rough stuff, with fully independent suspension and permanently engaged drive to all wheels, the driver can gain plenty of confidence travelling cross-country.

Even though the tyres (Bridgestone Dueler 225/55 x 18in) don’t have an off-road tread pattern, grip is still well enhanced, and if treated sensibly the Forester will take you places well off-the- beaten-track thanks to an X-Mode driver assist function, it is there to manage engine output and drive in hilly sections.

On road handling is also keen, constant four-wheel-drive encour-

ages grip, and bearing in mind the Forester is based on the Impreza floorpan with its low centre of gravity, the Forester is an SUV which handles like the family sedan.

For its price the Premium spec Forester is incredibly well appointed; over and above the items I mentioned in my intro-duction Premium grade ushers in leather trim with heated front seats, electric seat adjustment, steering wheel-mounted paddle shifters, dual-zone climate control, electric sunroof, electric tailgate, keyless entry and ignition, radar cruise control, automatic stop start, intelligent drive systems (Si Drive), and Eyesight safety technology the latter go a long way towards earning the Forester a five-star Australasian New Car Assessment Program safety rating.

The Forester has enjoyed solid sales in New Zealand, there are many buyers who just wouldn’t

SUBARU FORESTER: $4000 price decrease.

Subaru springs another surprisePrice: subaru Forester

Premium, $49,990.Dimensions: Length,4595mm;

width, 1795mm; height, 1735mm.Configuration: Four-cylinder

longitudinal (boxer), four-wheel-drive, 2498cc, 126kW, 235nm, continuously variable automatic.

Performance: 0-100km/h, 9.9sec.

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email: [email protected]

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CAR SALESGreat range of Subarus & other makes from $5,000 - $25,000View at www.crowesport.co.nz


SUBSCRIPTIONS FREEPHONE 0800 77 77 10 [email protected]

Issue 413 | April 16 – April 29, 2015

100%

We’re for every gardener

autumn planting • moon calendar • the lone pine • plant doctor

Projects to remember

Making wreaths

and poppies

InsPIred by AustrAlIA

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International Flower

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Sumner seaside splendour 102a Esplanade, Sumner$1,220,0003 bedrooms | 2 bathrooms | 3 living rooms | 1 dining room | 2-car garage | Listing number: FM4695

Sheltered from the hustle and bustle by its position down a long drive, this immaculately presented property is spread over three levels, with the master bedroom located on the

top floor having its own ensuite, private balcony and views. The lower levels play host to a superbly appointed family bathroom (complete with spa bath) and a variety of versatile living spaces, including a separate lounge with a gas fire and an ocean outlook.

The luxurious Palazzo kitchen is a real highlight, with engineered stone benchtops, a Leisure oven all the way from the UK and compelling views back up to the valley. Other standout features inside include undertile heating in the entrance way, a powder room and a double internal access garage with laundry facilities. All EQC work has been completed.

A large balcony with outdoor lounge upstairs and a fabulous deck downstairs provides a sheltered BBQ and entertaining area, offering plenty of options when it comes to enjoying this most idyllic of settings. Of course, the location is simply superb – indulge in a morning jog along the esplanade, a surf before work, or a lazy stroll through the village on the weekends – everything you could ever wish for is right on your doorstep!

Having reached the decision to downsize, our vendors are now determined to achieve a result, so grab your surfboard, grab your chequebook and grab this life-changing opportunity!

Open Home this Saturday 16th January, 3pm – 3.40pm To arrange a private viewing or for more information contact Alison Carter of Harcourts Grenadier Ferrymead (Licensed Agent REAA 2008) on 384 7950 or mob 0274 318 960.


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Gardening & Supplies

If you need help getting your garden back in order after repairs, need anytype of landscapeconstruction work or garden restoration.

Ph 021 272 0303

Landscapeand Garden Services

A GARDEN OR LANDSCAPING TIDY UP? Shrub, hedge & tree pruning, Lawns, Gardening, consistently reliable general property upkeep, Dip. Hort. 10 yrs experience, One off tidy ups or on-going service. Nick’s Property Maintenance. Keeping your garden beautiful. Free Quote. Ph. 942-4440GARDENER - Need your home or commercial garden tidied up or renovated or require long term assistance. Phone Ruth 326-6663 or 021 272-0303SECTION CLEARANCE, MAINTENANCE & tree removal, Hill sections a specialty competitive prices, ph Ewan 03 326-5009 or 027 201-5150

Gardening & Supplies

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Holiday Accommodation

PLUMBINGFOR ALL YOUR

NEEDS

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• Bathroom repairs• Renovations• Leaks• Tap Repairs• Gas and Drainage

Your local professional

Carol and Chris

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Professional and honest team with a great network of sub-contractors available

We specialise in EQC repairs, painting, plastering, house

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truck hire

Call today 03 329 9997

[email protected]

Trades & Services

ROOFING

Robinson Roofing Ltd

- Re-roofing and new roofing

- Quality roofing at the best price around- Licensed building

practitioner

Call Hamish for a quote 03 347 90 45

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ANDREWS TREE CARE Services, tree removal, trimming, stump grinding, shelterbelt clean up, section clearing, rubbish removals, excavation work, ph 027 728 5688 BRICKLAYER George Lockyer. Over 30 years bricklaying experience. UK trained. Licensed Building Practitioner number BP105608. Insurance work. EQC repairs. Heritage brickwork a speciality. No job too small. Governors Bay. Home 329-9344, Cell 027 684-4046, email [email protected]

FURNITURE REMOVALS Large Trucks $95 + GST per hour 7 day NZ wide, packing & moving, Professional Company, Professional Service. Canterbury Relocations Ltd. ph 0800 359 9313GAS PLUMBING,DRAINAGE & HEATING. 24/7 service. Ph Mike Cairns Gas & Plumbing 021 132 8929 or 03 326 7949LAWNMOWING CLEAN CUT GARDEN SERVICES: Independant Owner / operator. Lawns, Section Clear, Refuse Removal, Ride-on, commercial and private work, Free Quotes. Pensioner Rates. Ph Henry 328-8997 or 027 288-9973PAINTER Experienced tradesman, quality work, free quotes, ph Simon 027 389-1351 or 03 328-7280PAINTING SERVICES Mature, reliable, conscientious & experienced, reasonable rates, no job too small!, call Ron 027 434-1400 or 03 384-2885PAINTER Top quality work, interior/exterior, pensioners discount, free quotes, 30 years experience, I stand by Canterbury, ph Wayne your friendly painter 03 385-4348 or 027 274-3541ROOFING Qualified & Licenced Practitioner. Re-Roof & Repairs, all types. Member New Zealand Roofing Association. Over 35 years experience. Phone John 027 432-3822 or 351-9147 email [email protected] Sharpening service, Knives, scissors and garden tools. See www.fitch.nz or contact Cyril 021 1660613 local resident.STONEWORK LANDSCAPING All forms of landscaping, fences, decking and paving. Ph Mike at StoneAge Landscapes 021 1499-733VHS VIDEO TAPES & all camera tapes converted to DVD, video taping, weddings, twenty firsts, special occasions, www.grahamsvideo.co.nz ph 03 338-1655WINDOW CLEANING “Your Windows are the eyes of your Home”, for a free no obligation quote, call Greg Brown, Crystal Clear Window Cleaning ph 384-2661 or 027 616-0331 Local Resident

Trades & Services

A RECORDS and Hi-Fi gear wanted, excellent prices paid for good records especially kiwi and overseas 60’s - 90’s PennyLane 430 Colombo St Sydenham 7 days 3663278 or 021 2226144BUYING NOW, old gold, broken and unwanted jewellery, coins, watches, bank notes, antiques and interesting things, ph Jim 027 254 5444

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Public Notices

watch local | support local | shop local

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Offers available from 4th January to 14th February 2016 unless otherwise stated or while stocks last.

TN B

TS 2

016

CALL 0800 TAKE NOTE (0800 825 366)

TERMS & CONDITIONS: Offers available from 4th January to 14th February 2016 unless otherwise stated or while stocks last. Range may vary between stores. Trade not supplied. We reserve the right to limit quantities. We will meet all our obligations on products we sell under the Consumer Guarantees Act. Full Postal Services available at selected Take Note stores. All accessories photographed with product are not included.

AUCKLAND/NORTHLAND: Mairangi Bay - Malcolms, 360 Beach Rd St Heliers, 28 St Heliers Bay Rd Papatoetoe, Hunters Plaza

BAY OF PLENTY/WAIKATO: Paeroa, 46 Belmont Rd

LOWER NORTH ISLAND: Ohakune, 5 Goldfinch St Havelock North, 8 Te Mata Rd Pahiatua, 85‑89 Main St Foxton, 22 Main St Carterton, 9‑11 High St Karori, Karori Shopping Centre Tawa, 181 Main Rd

SOUTH ISLAND/CHRISTCHURCH: Takaka, 29 Commercial Rd Picton, 28 High St Rangiora, 199 High St Kaiapoi, 115 Williams St Ferrymead, 1005 Ferry Rd Leeston - Curly’s Last Post, 76a High St Hokitika, 1 Weld St

*AA SMART FUEL TERMS & CONDITIONS: All AA Promotions and point offers do not apply to Gift Cards, Pre paid postal products and stamps, Kiwibank products, Lotto, phone cards, account payments, newspapers and any other agency services or products.

All advertised items in this flyer are available from the following stores.

DISPLAY BOOKSA4. 20 Pocket. Assorted colours. 2000000195681RRP $5.49 each

A4. 40 Pocket. Assorted colours. 2000000195766RRP $7.49 each

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INKJOY 100RT PENMedium. Assorted colours. 2000028545383RRP $1.00 each

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Offers available from 4th January to 14th February 2016 unless otherwise stated or while stocks last.

TN B

TS 2

016

CALL 0800 TAKE NOTE (0800 825 366)

TERMS & CONDITIONS: Offers available from 4th January to 14th February 2016 unless otherwise stated or while stocks last. Range may vary between stores. Trade not supplied. We reserve the right to limit quantities. We will meet all our obligations on products we sell under the Consumer Guarantees Act. Full Postal Services available at selected Take Note stores. All accessories photographed with product are not included.

AUCKLAND/NORTHLAND: Mairangi Bay - Malcolms, 360 Beach Rd St Heliers, 28 St Heliers Bay Rd Papatoetoe, Hunters Plaza

BAY OF PLENTY/WAIKATO: Paeroa, 46 Belmont Rd

LOWER NORTH ISLAND: Ohakune, 5 Goldfinch St Havelock North, 8 Te Mata Rd Pahiatua, 85‑89 Main St Foxton, 22 Main St Carterton, 9‑11 High St Karori, Karori Shopping Centre Tawa, 181 Main Rd

SOUTH ISLAND/CHRISTCHURCH: Takaka, 29 Commercial Rd Picton, 28 High St Rangiora, 199 High St Kaiapoi, 115 Williams St Ferrymead, 1005 Ferry Rd Leeston - Curly’s Last Post, 76a High St Hokitika, 1 Weld St

*AA SMART FUEL TERMS & CONDITIONS: All AA Promotions and point offers do not apply to Gift Cards, Pre paid postal products and stamps, Kiwibank products, Lotto, phone cards, account payments, newspapers and any other agency services or products.

All advertised items in this flyer are available from the following stores.

DISPLAY BOOKSA4. 20 Pocket. Assorted colours. 2000000195681RRP $5.49 each

A4. 40 Pocket. Assorted colours. 2000000195766RRP $7.49 each

VIVID RINGBINDERSA4. 2 ring 26mm. Assorted colours. 2000004326524RRP $9.49 each

INKJOY 100RT PENMedium. Assorted colours. 2000028545383RRP $1.00 each

BLU TACK75g. 2000009559576RRP $4.99 each

FX82AU SCIENTIFIC CALCULATOR 2000027453153RRP $33.99 each

PTH105 LABEL MACHINE Assorted colours. 2000035415068RRP $59.99 each

4 COLOUR PENMedium. 2000001037232RRP $5.99 each

PENCILS2000000050164

CORRECTION2000008839921

BOOK COVERINGAssorted designs.2000000562926

hotdeal$399

EACH

hotdeal$399

40 POCKETEACH

$24920 POCKETEACH

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50%

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hotdeal$599

EACH

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33%

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20%hotdeal$1199

EACH

save

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Documents

Bay Harbour News 13-01-16