southern view 23-06-14

Middleton Grange wins p11, p13

CAKED: Hillmorton High School students Jennifer Tregurtha, Sofia Romera, Hannah Schaller, and Rocio Calderon all received a muddy bath during the schools annual mud run. The team of four won the muddiest team award for their efforts on a mud-soaked assault course. More photos, p6

Beaming muddy buddies

BY MAX TOWLE

Tony Tamakehu didnt think, he just acted.

The Huntsbury construction com-pany owner was working near the Pyne Gould Corporation building when the February 2011 earthquake struck.

The father of two and his co-work-ers moved cranes and other equip-ment to the devastated site in a des-perate bid to help.

They then crawled through cramp holes through the pancaked floors

of the building searching for survi-vors.

Mr Tamakehu was able to find and help rescue several people during the teams search in the darkness.

We just wanted to help as many people as possible, he told the South-ern View.

He continued to help in the weeks after the quake, often recovering bod-ies from the flattened building.

We were lucky we were in a posi-tion to do that because we know how buildings are put together.

Mr Tamakehu has been honoured

with the New Zealand Bravery Medal for his actions three and a half years ago.

I received the letter telling me I had won it a couple of weeks ago and I was a bit humbled by it to be honest I was reluctant to accept it as I didnt think I did more than those around me, he said.

But a lot of Maori youth dont have many role models these days so that influenced me to accept it.

He said his family were stoked for him when they found out.

Also honoured with bravery med-

als this year were firefighters Kevin Crozier and Josh Kumbaroff.

Woolston senior firefighter Kevin Crozier was one of a group that took turns tunnelling into the collapsed CTV building on February 22.

He was unable to use breathing equipment or wear a helmet because of the cramped conditions, but he and his team eventually discovered and rescued a group of three students.

The teams efforts were carried out through dense smoke and the con-stant threat of aftershocks.

Turn to page 2

Quake heroes get bravery awards Seen at Rose

of Tralee national final p23

Gilbert WealleansSocial Editor021 225 8226

To get your exclusive events and parties in See Be Seen, let us know now!Email: [email protected]

Rose of Tralee National Final

The Rose of Tralee National Final took place recently at the Legends Lounge in Addington. The Rose of Tralee festival is a celebration of the women of Ireland and the vivacity of Irish culture. Started 55 years ago, the festival attracts young women of Irish decent to County Kerry in Ireland to take part in the grand nal in August. Following dinner, the ball got into full swing; guests partied with true Irish fun and enthusiasm, dancing to the sounds of The Shameless Few.

Tracy Chamberlain, Renee Esler

Pat and Paul McErlain Sherie Wright, Bridget Bazalo Robbie and Hannah Woods

Michael OConnor, David Concannon, Mark Smith

Rachel Duncan, Jenna Johnson-Aufai Katherine Brolly, Ener Doyle

Kath and Stephen Roach, Theresa Shaughnessey

Bernadette Farrell, Colm Hamrogue, Ita Gain

Nathan Waller, Sarah Madeley

[EDITION DATE]NORWEST NEWS 1

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Your views...

Debbie Costello, teacher aid: Yes definitely and I am supporting England of course because it is my ancestry and heritage. I also support West Ham.

Courtney Mulder, mother:No I havent. Football does not really interest me.

Justine McAllister, early childhood teacher: No I have not. Mainly because New Zealand is not in it, but I did watch it last time.

Kevin Cairns, call centre worker:No, soccer isnt my forte.

Rene van Dyk, truck driver:No I havent. We just havent really had the time, with looking after our children.

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From page 1 Somerfield firefighter Josh Kum-baroff was one of a team that tun-nelled into a space of around 30cm between trapped floors in the PGC building to rescue a trapped woman.

As the smallest team member, he led the crawl through the tunnel, clearing the path for those behind him.

A relatively experienced firefight-er, this was his first experience of tunnelling.

After one notable aftershock, the team reported feeling concrete pressing against their backs and chests.

When Mr Kumbaroff reached the woman, he told her an Urban Search and Rescue team would tun-nel down from above to rescue her.

Quake heroes get bravery rewards

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SOIL AND

HARDFILLDUMPING

BY GABRIELLE STUART

About 2000 submissions have been received on proposed changes to the Metro Bus Services, which will affect more than 20 routes.

General submissions closed on Monday last week [June 16], but were extended for residents in Southshore and Mt Pleasant because of problems with mailer deliveries.

Environment Canterbury spokes-woman Angela Harden said that the extension to the submission dead-line was not expected to delay the timing of the changes, which are due to be finalised and put in place in December this year.

She said that a rough count

of about 2000 submissions had been received before the general deadline last week, but more were expected from suburbs where the deadline was extended.

She said that staff would not be able to comment on any possible changes to the draft plan until they had had time to process and con-sider the submissions.

More than 160 submissions were collected by the Bishopdale Com-munity Trust alone, from a stall set up in the Bishopdale Mall.

Community development worker Tania Smith said that the submis-sions came from a variety of people and varied in length.

She said that some people were

very passionate and filled a whole page in their submissions, while others just raised a couple of points.

She said many people were con-cerned about losing services in the area, with direct routes into the city and access to services like medi-cal centres were some of the points most commonly raised.

A consultation mailer was redeliv-ered last week in Southshore and Mt Pleasant, where residents have until Monday next week [June 30] to send in their submissions.

More information on the routes affected by the proposed changes can be found at www.metroinfo.co.nz.

Bus plan extended

IN BRIEF

$30 million moveAround 200 staff at a Woolston manufacturing plant will move to Wigram as part of a new $30 million development. The NZX-listed manufacturing company Skellerup Group has announced it is moving from its Woolston site to a planned facility at the Wigram Business Park. It settled an insurance claim for earthquake damage at its Woolston site earlier this year. Skellerup Group specialises in agricultural manufacturing.

Cycleway pushMayor Lianne Dalziel is push-ing to get the cycleway pro-gramme completed within five years, rather than the maxi-mum of eight set out in the draft annual plan. Ms Dalziel has made the recommenda-tion to the city council, which begins its annual plan delibera-tions on Tuesday. The 13 major cycleways include the Opawaho River route along the Heathcote River, the Southern Lights from Beckenham to the central city, and the Heathcote Expressway through Woolston, Opawa, and Sydenham.

Police visitPolice community liaison officer Peter Waldron had a meet-and-greet with members of the Somerfield Residents Association earlier this month. He promoted neighbourhood support and communication between community groups, residents and police to prevent crime.

BUS ROUTES: Proposed changes to Metro Bus Services will affect more than 20 routes across the city.

THE WRITE PATH: Gail Payne is one of 10 New Zealanders in the running to win a national literature award. The St Martins commu-nity advisers first book Ageing with Meaning is up for the 2014 Ashton Wylie Charitable Trust Literature Award in the unpub-lished manuscript category. The prize is $10,000. The non-fiction book details the grace and sense of presence people can get from be-ing around older people. She hopes to get the book published once the competition wraps up in August. Also nominated is Cashmere writer Sarah Stirling for Owning Your Avatar: How Your Life Force Came to Occupy a Human Form.

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So how did this project begin?I guess it all started with a song,

which I originally wrote in response to the earthquakes. It never really went anywhere, and remained un-finished for a while, until I read a book called The Dressmaker of Khair Khana, which is the story of a young woman, Kamila Sidiqi, who secretly employed more than 30 women in Afghanistan under the Taliban rule.

One of the themes of the story was the amazing things that people, par-ticularly women, can do in the face of adversity, and the strength of people when they come together. I was try-ing to express similar themes in the song, and it reinspired me to finish it.

I sent the song to Kamila, just to say thanks for the inspiration, really, not expecting to hear anything back. Within 24 hours she had emailed back to say that she loved the song. After emailing and skyping back and forth, we came up with the idea of collaborating to create a music video for the song, and she got a local film-maker, Roya Sadat, involved.

So tell me more about these women?

They are both incredible women, who are doing amazing things in Af-ghanistan and have contacts across the world.

Kamila is a powerful enterprising

woman who is running significant programmes around Kabul. Roya is also based in Kabul, and shes incred-ibly talented. I believe she was the first person to start a creative busi-ness in the city after the fall of the Taliban.

Royas focus is on empowerment of women through creativity, and she runs several film festivals in Afghanistan. She believes that this could be part of helping to create the new image of the Afghan woman.

As you got to know these women, what similarities have you discov-ered between their lives and yours?

A lot, actually. We have young children. Were passionate about what we do. We believe in the impor-tance of empowering women, and how collaboration can create change. We think outside of the square, and were willing to take risks.

Of course, the risks I take dont even compare to what theyre fac-ing. I dont have a lot to lose at all

through this project, but they could lose everything.

Thats one of so many things that makes me feel incredibly humbled, and honoured, about getting the chance to work with these women.

I think I went into this with a degree of ignorance about the situ-ation over there. I read books and I watched movies about it, but its not until you make those real con-nections that your viewpoint really changes.

Has working with these women

changed your own work as a musi-cian?

It hasnt I think it has reinforced my approach as an artist. Ive always seen music as a way to respond to things around me in an authen-tic way, and to connect to people through that.

Ive always been interested in mu-sic and performance, since I was a young child, but it wasnt until a few years ago that I had the courage to share what I wrote.

Ive done a bit of performing

around Christchurch. We formed a band a few years ago, Duchess Swift, and performed at a lot of venues around Christchurch which no lon-ger exist! After the earthquake ev-erything changed, and a lot of people moved or moved on.

Taipei Teahouse, the duo I started with Billy Mills, emerged from that. We spent most of last year writing music, and released our EP at the be-ginning of May, but the fundraising gig were holding [this week] will be our first live performance.

Musician Kerry Coulshed has spent much of the year working with two entrepreneurs in Afghanistan to create a video project. She spoke to Gabrielle Stuart about working creatively across borders, while juggling family, study and her own work.

Musicians Afghan collaboration for

POWER OF TECHNOLOGY: Musician Kerry Coulshed has organised most of the Beautiful Beast project via Skype and email from her St Martins home.


ROADCLOSED

A year seems a long time to wait before performing any of your music!

It is a long time, and that isnt something we would normally do. But organising gigs takes a lot of time, and we thought, lets just make some music, and really focus on the music. Now were really ex-cited to be finally performing.

So tell me more about Billy. Where did you meet?

Billys a really interesting guy. Hes doing honours studies in bio-chemistry at Canterbury Universi-ty at the moment, and hes also an incredibly talented musician.

We met while he was working in a music shop about four years ago. We had a few days to find a bass player for a gig, and I went in there to ask if they knew of anyone who could do it. He said yeah, I could do it.

Weve come together with quite different skills and backgrounds. He focuses more on the produc-tion side of our music.

Tell me about your experiences with past bands. What genres have you experimented with?

Oh, some of them have been awful, I dont really want to talk about them! It has been mostly blues, pop, folk music. Genres are difficult to define, because when you sit down to write music you never really know what will come out of it. We define ourselves as indie-tronica, but that is more de-fined by the way we make our mu-sic than the way it sounds.

Tell me about the process of writing your music?

Ill usually come up with an

idea, a couple of lines or a har-mony, with an idea of the sort of emotion Id like to portray. Then Billy might come up with some chords, and it can all progress pretty quickly from there.

Sometimes well end up in a philosophical debate in the mid-dle of the session, which is actual-ly how we came up with the name Taipei Teahouse.

I spent some time in Asia, and the teahouses there were where people came to connect, but also where politic leaders had histori-cally come to put their weapons aside and debate issues openly and honestly. Then theyd pick up their weapons and start fighting again!

Thats what were trying to achieve with our music. Its not a collection of love songs, were trying to say something

through each piece.Youve spent the last year at the

CPIT jazz school. What inspired you to go back to school?

The most amazing part of it was just being overloaded with music. I have a passion for learning all there is to know about music, and it has been a great experience. Ive got two kids, so it is a big juggle to make it all happen, but it has reinforced to me the importance of following things that light your fire.

Tell me about your family.I have two boys, who are five

and seven. Theyre awesome, re-ally active and creative boys who love adventures and are learning how to challenge and question the world. My husband, Mike, runs a business dealing with rockfalls, so he works in a lot of remote areas

and is an amazing problem solver.Have you always lived in Can-

terbury?No, Im from the North Island

originally. I grew up in Hamil-ton, and we lived in Auckland for a while. We moved here about 11 years ago, mostly to get away from Auckland! We loved the moun-tains, and all the opportunities for outdoor adventure here.

With so much going on in your life, how do you fit everything in?

Im also working this year, so it is a challenge. We dont watch TV. There are enough hours in the day, but you just have to make the time for whats important. These things, family and learning and creating, are all things that Im re-ally passionate about, so it works. Sometimes its a bit too busy, but its really just about finding that balance.

So whats next on the agenda for you?

The big thing right now is fun-draising for the Beautiful Beast project. Weve got until September to raise $9000 for the filming. Pre-production is already happening over there, and theyll have about 30 actors in the script filming across four locations.

Weve got our first gig at the Dux Live next week, which Im really excited about.

After this project, do you plan to continue to work with these women?

Weve got no plans for further projects, but I would love to. This project has evolved so smoothly and naturally, it leaves me with a sense that anything could happen.

new video project

PRODUCTION: Afghan film director and producer Roya Sadat is work-ing on pre-production for the Beautiful Beast project, which will be filmed at four different locations across Afghanistan.


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SLIPPERY SLOPE: The Horomaka Mudslayers team won the mixed section.

HATS OFF: The Ho-romaka Mudslayers of James Adams, Teck Yew Soon, Aimee Green, and Alicia Northe emerging from the trench.

Hillmorton High School recently held its annual mud run where students entered teams of four to compete on a mud-soaked assault course.

Hillmortons muddy good run

CULTURAL: The World Runners team of Jennifer Tregurtha, Hannah Schaller, Sofia Romera, and Rocio Calderon before the race.


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SKILLED: Jeremy Garth, Woolston New Worlds only butcher, was recently named the joint winner of the Alto Young Butcher Upper South Island Regional and winner of the Allenton Meat Centre Bruce Wing Memorial Best Practical Trophy. He will compete at national finals in Auckland.

MEATY TASK: Jeremy Garth at work during the competition.

Best butcher

NEW ENTRANTS

Connor Pearce-Johnson started at Spreydon School on Monday.

Has your child recently started school? Send your photos to [email protected].

Riley Winter has started at Opawa School.

ROLE MODEL: St John Cashmere youth divisions Mark Holdaway has been named the St John Christchurch district cadet of the year. Mark, 16, is also a student at Riccarton High School. Mark has been a member of St John youth for 12 years and said the programme helped him develop self-discipline and management skills. As district cadet of the year, he said he wanted to help promote the youth programme to more young people and encour-age current cadets to stick with the programme to get maximum benefit from it. Emma Columbus, Cashmere divisional manager, said Mark was an exceptional cadet and a role model to other St John cadets.

Cadet on topMonday June 23 2014SOUTHERN VIEW 7

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Past and present members and friends of the Rotary Club of Christchurch Sunrise came to-gether on Friday, June 13 to celebrate 25 years of service to the community.

The club, which holds early Friday meetings in Bealey Ave was joined by friends from as far away as their sister club in Frankston, Mel-bourne for the evening celebration.

The group has volunteered time to help thousands of residents with events including childrens entertainment, rugby car parking, film festivals, house auctions and telethons.

The club has provided community activities for youth, organising Rotary youth exchanges and being involved in courses in leadership and sciences, Outward Bound, secondary school speech contests and Special Olympics.

The club has also supported the set-up of the Rotary Club, a group of young people who

contribute in many ways to the well-being of our city.

More recently, club members have been in-volved in the clean-up of tagging from Christ-church buildings left vacant after the earth-quake and members were amongst the many helping to deliver food hampers and water to those affected immediately after the February 2011 earthquake.

Christchurch Sunrise has also been involved internationally in Polio eradication, the Tan-zania water project, a school classroom for Vanuatu, Pacific Disaster relief and help with the aftermath of the Australian bush fires.

The 25th jubilee gave the club the opportu-nity to celebrate their success and to honour several members who have had outstanding success in the work they have done through the club.

QUARTER CENTURY: Current Rotary Club of Christchurch Sunrise member Marshall Wright, left, is joined by outgoing president Sharon Woodings, past member Warner Barber and founding president Harry Wicken at a celebration of the clubs 25 year anniversary.

Celebrating 25 years of service and success


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GRASSROOTS SPORTBrought to you By

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Sunday decemBer 7th

ACHIEVEMENTS: Hillmorton High Schools Te Hepi Taukiri and St Thomas of Canterbury Colleges Taani Taufau and Klayton Waikato, were rewarded for their efforts in the latest round of The Star Cup secondary schools rugby league competition. Hillmorton were playing their first game in the cup, and put in a brilliant first-half effort against league leaders St Thomas, before fading in the last 15 minutes and eventually losing 48-0. Taukiri and Taufau were named Star players of the day, and Waikato was named man of the match.

Keri Low is representing New Zea-land at the eightball pool world championships in England, which start this weekend.

The Sydenham resident started playing competitive pool in 1995.

Over the years she has collected six Canterbury Ladies titles, and around 10 South Island Ladies titles, two of those while playing with her 14-year-old daughter, Toni Blair.

She has also claimed one national title and one North Island Ladies title.

Up until four years ago, competi-tions in the South Island were sepa-rated by gender. Low applied and was accepted to play in the mens first division in Christchurch.

The world championships are be-ing held from June 22 to July 2.

POOL PLAY: Keri Low will com-pete in the eightball pool world championships, which start this weekend in England.

World champs for pool player

DEFENCE: Kane Cooper from the Sydenham-based Academy of Combat defends against a knee strike from Keith Dube of Welling-ton who won the fight.

TRADING BLOWS: Keiran Cul-limore from the Sydenham-based Academy of Combat fought well but eventually lost to Heremaia Marks from Ashburton.

The Domanation Fight Night was held last Saturday at the Tem-pleton Community Centre. The fight card featured six Muay Thai kickboxing fights followed by three mixed martial arts fights, which all took place in a large cage. The event was Unanimous Decisions first official event, and attracted more than 400 peo-ple. Domanation II will be held later this year at Cowles Stadium. Photos: Geoff Sloan


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The comforting glow and warmth of a real wood fi re

As winter approaches, cranking up the heat and lounging around the home sounds the perfect way to spend those cool and crisp nights.While theres nothing better than the

comforting glow of a real wood re when the rain is falling and the wind is blowing, heating the home shouldnt come at the cost of the environment.

BBQs Directs Alan Wenmoth says everyone deserves clean, clear air to breathe in, and the companys Ethos brand of wood res have been specially manufactured for Clean Air compliance, with very low emissions and an exclusive and patented direct vent ue system.

Ethos wood res o er high performance, punching well above their weight for heat output while burning signi cantly less re wood, he says.

e unique Ethos advanced combustion technology ensures more complete burning of all wood and gases, increasing the wood res heating e ciency and reducing the amount of wood smoke pollution that escapes into the environment. Wenmoth says the wood res are di erent from conventional log burners in that they have much better heat exchange properties and are a great option for installation into new and renovated homes.

Drawing combustion air from outside the

home, theyre not a ected by the prohibitive airtight environment of new homes and neither is their performance impacted by the air-sucking use of home ventilation devices like range hoods and extractor fans, he says. Ethos wood res breathe easy from outside the home and simply warm the inside without interference.

BBQs Direct encourages feedback from customers and talks to current Ethos re owners about their experiences with the re.

Our feedback reveals three main points of di erence. People tell us their Ethos res didnt create cool dra s, making their home more cosy; they deliver lots of heat from much less rewood, thus saving money; and they are really powerful at chucking the heat out, Wenmoth says.

BBQs Direct can co-ordinate the complete supply and installation of the res. Easy no-deposit nance is available, with full parts back-up and replacement of re bricks and ba es.

BBQs Direct has been in the wood re heating and home leisure business for more than 15 years and aims to provide quality products at competitive prices.

e Ethos wood res are on display at the showroom on 69 Gasson Street.

For more information go to BBQs Directs website bbqsdirect.co.nz, or call 366 8808.

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Sunday decemBer 7th

SNATCHED: Middleton Grange centre Samantha Fairh-all wins the ball under pressure from her opposite Molly Simpson.

AIM: Middleton Grange goal shoot Ella Claridge prepares to shoot.

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Enterprising young bakers raise money for charityWith assistance from parents, enterprising Year 2 pupils of Cathedral Grammar School have been busy baking and decorating cup cakes for the purpose of raising funds for Ronald McDonald House.The children set up shop to sell these delicious creations to staff and pupils at school on Tuesday 10th June.

The outstanding efforts of these young entrepreneurs raised a grand total of $1045.60! This was an excellent learning opportunity for the children and a great way to support the community.

Cathedral Grammar School has a strong link with Ronald McDonald House. Ronald McDonald House is a charity which provides accommodation and support for families who have relocated from

out-of-town to be with mothers, fathers or children who are long-term patients at Christchurch Hospital.

Every year, the children of one or two families join Cathedral Grammar School to continue their education while staying at Ronald McDonald House on Montreal Street.

Sales team: Eleanor Begley, Emily Fradd

Baking session: Nya Kinajil-Reding, Alfie Buttle, Ryan Gu, Jack Simpson,

Jack Buttle, Surya Kinajil-Reding (parent)

Cake sale in progress: pupils and staff


BeckenhamShopping at

At Flowers on Cashmere, the orist on the corner of Colombo Street and Fisher Avenue in Beckenham, the focus is on quality, service and exibility, says director Stuart Lowe.

Whatever the occasion or event birth, death, anniversary, someone in trouble, or just because - any event is what we are here for, Stuart says.

We are completely exible and can provide whatever kind of oral arrangement the customer wants.

He also emphasises the fact that Flowers on Cashmere o ers a range of prices for its bouquets and other arrangements, catering for everyone, from the budget-minded customer wanting to send owers to a friend, to the bride wanting the very best for her wedding.

Anyone who is not sure what they want can have a chat to one of the quali ed orists, who will put together a lovely bouquet or posy to suit their speci c requirements.

Flowers are a visual product, Stuart points

out, so customers are also invited to visit the website to see the selection of gorgeous arrangements created by the skilled orists. Orders can be placed online so people dont necessarily need to visit the shop.

While the winter season can mean fewer owers are available, there are still lovely varieties to be seen, including the popular banksia. We still do have a good range of owers throughout the year, Stuart says.

e other option to brighten the home or send as a gi in winter is potted plants, and Flowers on Cashmere has a delightful selection to choose from, including stunning orchids.

Ease of parking is another plus factor at Flowers on Cashmere.

With 10-minute parking outside the door, its so convenient for customers to just drop in and pick up their owers, Stuart says.

Flowers on Cashmere has been servicing the local Beckenham community for six years. To place your next oral order, phone 332 8833, or visit owersoncashmere.co.nz.

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www.cashmere.school.nz

There are sporting options available for all students from the traditional codes of hockey, netball, cricket and rugby through to rifle shooting, rock climbing

and multi-sports. There are teams for various levels of participation. In football, both our 1st XI Boys and Girls have already won the regional entry into the Premier New Zealand

National Tournament for this year. The Boys 1st XI are currently undefeated and hope to emulate last years final ranking of 13th in New Zealand.

This year our school won the honour to represent the Canterbury and West Coast region at the National Hillary Challenge Competition. This is a popular, but demanding, endurance event that incorporates various sports such as kayaking and running with problem-solving challenges.

Our young team missed out on a top finish this year but are keen to return and claim the top prize as our junior team did by winning the 2012 Get2Go New Zealand title.

Thank you for the large community attendance at our schools Open Day held on 3rd June. A reminder that Year 9 enrolments for 2015 close on 1st August with a ballot for limited out-of-zone places being held on 7th August.

Information about scholarships and our optional e-learning classes are in our prospectus which is available from the school office. Further information is on our website:

www.cashmere.school.nz.

Successful Start to Winter Sports

Leading in the Performing ArtsDeveloping our Future Leaders

There are a number of Leadership opportunities across the school such as captains for sports teams or Performing Arts groups.

Our Student Councils, across each year level, enable the student voice to play a key part in school decision making and in organising a wide range of school activities from lunchtime challenges to Inter-House competitions.

The Head Students from each year level attend an annual leadership camp at the Boyle River Outdoor Education Centre to help foster self-confidence, strengthen teamwork and instill a sense of community vision and spirit.

Within subjects prefect positions create leadership roles and the chance to support the wider life of our school.

Guest speakers are also brought into the school to help motivate and inspire students, for example Sir Tipene ORegan recently spoke to our senior Social Science students.

The Cashmere Boys 1st XI is so far unbeaten this season.

We are very proud of the diverse and vibrant opportunities offered across our Performing Arts, such as our excellent debating teams, regional champions in theatresports, award winning Rockquest bands, impressive exhibitions of student art work, overseas music tours, and a large range of music groups including full orchestras and choir.

Our school has consistently had students selected for the NZ Secondary Schools Orchestra, averaging six students per year over the

past four years. Our Performing Arts are all

about helping to inspire and develop the passions and skills of our young students to help them achieve their potential.

In celebration of New

Zealand Music Month, our school again hosted our annual Music in May concert. This was an outstanding showcase of the considerable talent in our school music programme.

This year, the Cashmere High School entry won third place in the highly competitive Stage Challenge open competition for the Canterbury, West Coast and Marlborough regions the highest placed school from Christchurch.

Cashmere has a strong and very successful involvement with Stage Challenge, and has been a regular high achiever. In addition to being placed third overall, our entry won the Excellence Awards for: Drama, Performance skills, Costume and Character, Sound Track, Visual Enhancement, Choreography and Stage Use.

Our school entry was planned, organised and choreographed by senior students: Jemima Huston, Jenny Francis, Olivia Blackie and Myah Devlin.

The performance explored the issue of deep sea oil mining and our countrys 100% pure image, and included around a hundred junior and

senior students. We are very proud of this entry, the success they have achieved and the wonderful opportunity it provided students.

Sir Tipene ORegan speaking to Social Science students.

n Superb Stage Challenge performanCe

n 2015 enrolmentS

The Cashmere 1st XV in action.

(Top and bottom): Members of the Cashmere Hillary Challenge team competing in the national competition.

(Above): Our head students at the annual leadership camp at Boyle River Outdoor Education Centre.

Cashmeres talented music groups perform in the Music in May concert.

The Cashmere Stage Challenge entry which finished third overall in the open competition for the Canterbury, West Coast and Marlborough regions.


hillmortonShopping at

Having your hair done by stylists who are passionate about their profession makes the experience so much more enjoyable, and thats exactly what you will nd at Azura Hair Studio in Halswell Road.

Salon owner Jo Fraser, who took over the premises in the complex at 6 Halswell Rd a year ago, is proud of the positive, upbeat environment at Azura, and says it comes about because both she and stylist Fiona Liley-Bamber love being hairdressers.

I love the whole consultation process and cutting and colouring clients hair to suit their face and personality. I enjoy building up that relationship with my clients, Jo says.

Jo, who lost her original Azura salon in Selwyn Village in the September 2010 earthquake, has 21 years experience in the hairdressing industry. Fiona has nine years experience. Both stylists are skilled in all aspects of hairdressing, with Fiona being especially talented at hair-ups, Jo says.

Fi is a talented stylist and an expert at hair-ups. ats her forte.

Weddings are a particular specialty for Azura Hair Studio. In addition to having their hair done, the bridal party can have

Stylists with apassion for hairdressing

their make-up done at the salon too, thanks to the services of the neighbouring beautician, Sakura Beauty.

Hairdressing is a constantly developing profession, Jo says, with new products and techniques continually being introduced. To ensure they are up-to-date with new developments and trends, Jo and Fiona undergo ongoing training.

at way, we can give our clients the bene t of our knowledge. We are very focused on doing that so we can provide the best possible service, she says.

Colour trends for winter 2014 are warm chocolate and gold tones, with people getting away from the very light blocks of colour. For long hair, the French balayage colouring technique gives an artistic, cool look, Jo says.

For shorter hair, there is a resurgence of the pixie cut - a so , textured look which can be adapted to suit the shape of the clients face.

Azura Hair Studio is open Tuesday to Friday from 10am, with late nights till 8pm on Tuesday, Wednesday and ursday, and Saturday from 9am till 2pm. Contact the salon at 339 6348.

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NICI WICKES PORK LEG ROASTED WITH APPLE, FENNEL & CRACKLE Roasting whole apples along with your pork roast is a great way to create a truly delicious apple sauce, and everyone knows nothing beats a pork roast with crackling!

INGREDIENTS 2.5-2.8kg leg pork, bone in, skin on and scored (get your butcher to do this) 1/4 cup olive oil2 tsp sea salt 2 tsp fennel seeds 2 tbsp chopped rosemary 4-6 cloves of garlic 2 large onions, peeled and quar-tered 1 and 1/2 cups Selaks Reserve Hawkes Bay Chardonnay 8-10 small Granny Smith apples (or one per person)Salt and pepper to season gravy

METHOD Set the oven to 250 deg C. Rub skin and the flesh of pork with olive oil, salt, fennel seeds and

chopped rosemary. Place in a roasting dish large

enough so theres room for the whole apples part way through cooking. Roast at a high heat to get the crackle startedbe patient, this can take up to 45 minutes before it is browned and blistered enough to make great crackling. Keep an eye on it to ensure it crackles but doesnt burn.

Reduce the oven temperature to 180 deg C. Add one cup of the wine to dish, scatter onions and garlic cloves around pork, then cover with foil and cook for 60 minutes.

Using a sharp knife, score apples around the waist to stop them bursting while cooking.

Remove roasting dish from oven and remove foil (carefully to

avoid steam burns). Add the apples to dish, baste each

one with roasting juices and add a sprinkle of salt.

Continue cooking for a further 30 minutes, uncovered, until apples and pork are cooked through. The crack-ling will crisp up again during this time, too.

Prick meat with a sharp knife. If juices run clear, its done; if not, pop it back in oven for 10-15 minutes.

Remove from oven and remove pork and apples carefully from roast-ing dish. Set aside so pork can rest for 10 minutes while you make gravy.

To make gravy, pour away most of the fat from the roasting dish and add remaining half cup of white wine. Simmer until liquid has re-duced by half. Add half a cup of wa-ter and scrape all the gooey goodness off the bottom of the roasting dish, simmer and season with salt and pepper to taste. Pass this through a sieve into a serving jug.

Serve sliced pork with cooked ap-ples, shredded red cabbage coleslaw and gravy.

Wine Match: Selaks Reserve Marlborough Pinot Gris Prep Time: 10 minutes, Cooking Time: 2 hours, Serves: 8-10

FOOD

A crackling good roastThe winter culinary calendar wouldnt be the same without Selaks New Zealand Roast Day. Kiwis are set to enjoy the fifth annual celebration of the humble roast on August 3. As a well-entrenched part of Kiwi tradition, the roast is one of New Zealands most loved meals. Selaks NZ Roast Day is about gathering loved ones together and recapturing all the fun, fanfare and good times that go with a Sunday roast. TV cook and traveller Nici Wickes has created some delicious recipes especially for our Sunday roast. Today, we feature pork.

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FOOD: Leeks, onions & shallotsFASHION: Floral tributeWINE:With Yvonne Lorkin

Acrackling good roastThewinter culinarycalendarwouldntbe the samewithoutSelaksNewZealandRoastDay. Kiwis areset to enjoy the fifthannual celebrationof the humble roastonAugust 3. As awell-entrenchedpart of Kiwitradition, the roastis one ofNewZealandsmostlovedmeals. SelaksNZRoastDay isabout gatheringlovedones togetherand recapturing allthe fun, fanfare andgood times that gowith aSunday roast.NewZealandTVcook and travellerNiciWickeshascreated somedelicious recipesespecially for ourSunday roast.Today,we featurepork.

NICI WICKESPORK LEGROASTED WITHAPPLE, FENNEL& CRACKLERoasting whole apples along withyour pork roast is a great way tocreate a truly delicious apple sauce,and everyone knows nothing beats apork roast with crackling!

INGREDIENTS

2.5-2.8kg leg pork, bone in, skin onand scored (get your butcher to dothis)1/4 cup olive oil2 tsp sea salt

2 tsp fennel seeds2 tbsp chopped rosemary4-6 cloves of garlic2 large onions, peeled and quartered1 & 1/2 cups Selaks Reserve HawkesBay Chardonnay8-10 small Granny Smith apples (orone per person)Salt & pepper to season gravy

METHOD

Set the oven to 250C.Rub skin and the flesh of pork with

olive oil, salt, fennel seeds and choppedrosemary.

Place in a roasting dish largeenough so theres room for the wholeapples part way through cooking.Roast at a high heat to get the cracklestarted be patient, this can take upto 45minutes before it is browned andblistered enough tomake great

crackling. Keep an eye on it to ensureit crackles but doesnt burn.

Reduce the oven temperature to180C. Add one cup of the wine to dish,scatter onions and garlic clovesaround pork, then cover with foil andcook for 60minutes.

Using a sharp knife, score applesaround the waist to stop thembursting while cooking.

Remove roasting dish from ovenand remove foil (carefully to avoidsteam burns).

Add the apples to dish, baste eachonewith roasting juices and add asprinkle of salt.

Continue cooking for a further 30minutes, uncovered, until apples andpork are cooked through. Thecrackling will crisp up again duringthis time, too.

Prickmeat with a sharp knife. Ifjuices run clear, it's done; if not, pop it

back in oven for 10-15 minutes.Remove from oven and remove

pork and apples carefully fromroasting dish. Set aside so pork canrest for 10minutes while youmakegravy.

Tomake gravy, pour awaymost ofthe fat from the roasting dish and addremaining half cup of white wine.Simmer until liquid has reduced byhalf. Add half a cup of water andscrape all the gooey goodness off thebottom of the roasting dish, simmerand seasonwith salt and pepper totaste. Pass this through a sieve into aserving jug.

Serve sliced porkwith cookedapples, shredded red cabbage coleslawand gravy.WineMatch: Selaks ReserveMarlborough Pinot GrisPrep Time: 10minutes, CookingTime: 2 hours, Serves: 8-10

A Classic HitService 4Try experimenting with the dress-ing on this recipe- you could add lime or chilli.

INGREDIENTS300g Green beans, trimmed600g New potatoes, small, scrubbed1 Red pepper, roasted, sliced500g Leg of lamb, or shoulder steaks

ORANGE & MINT DRESSING2 Oranges, juice and finely grated zest1 tsp Paprika2 cloves Crushed garlic2 Tbsp Fresh mint1 to taste Salt and freshly ground pepper

DIRECTIONSCook potatoes in boiling, salted water until tender. Drain, cool and slice in half.

Steam beans for 3 minutes so they stay nice and green. Plunge into cold water, then drain.

Pan-fry lamb steaks in a little oil for 2 to 3 minutes on each side for medium rare.

Place to one side to rest for 10 minutes, then slice thinly.

Blend dressing ingredients to-gether and season with salt and pep-per to taste

Toss warm sliced lamb with pre-pared vegetables in dressing and serve.


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[EDITION DATE]2

Most of us who dont hold good posture throughout the day su er from aches and pains. Holding proper posture makes us feel more con dent and reduces the likelihood of back/neck discomfort and injury. When we have poor posture, this can lead to tension, fatigue and pain, and cause wear and tear on your joints.

At Form Fitness, the expert team can work with you to improve your posture by designing a personalised corrective exercise programme speci cally for you to eliminate these problems.

Optimal posture is when the body is fully aligned where there is little stress on the joints and nerves, and muscles work in synergy with each other. Achieving this balance is crucial to reaching your goals, whatever they are, says Janelle from Form Fitness.

Along with poor posture, muscle imbalances can also be a common precursor to injury. When the bodys muscles arent working in synergy with each other, it puts more stress on the compensating muscles and eventually leads to wear and tear of the joints.

Lower back pain is an example and commonly caused by poor posture. In most cases, by identifying the imbalances present and correcting them, the pain associated with injury goes away and the body is able to heal itself.

e team at Form Fitness undertake a full postural and muscle imbalance assessment, including strength and exibility testing, before designing your individual exercise programme to ensure they have a full understanding of how your body is functioning and can design a speci c programme to target your strengths and weaknesses.

By incorporating corrective exercise into

your training regime and improving your bodys awareness, we reduce the stress on your structure and decrease the likelihood of injury so you can reach your potential faster and do the things you want to, pain-free.

ere are no membership costs or joining fees at Form Fitness - you only pay for your trainers time. e studio is located in the heart of Beckenham and is equipped with high quality equipment and all you need to succeed and reach your tness aspirations.

Eliminate those aches and pains and learn how to live a pain-free life by contacting Form Fitness on 0800 FORM FITNESS (0800 367 634) or visit their website to nd out more at www.form tness.co.nz.

Eliminate aches and pains atlocal tness studio

fully aligned where there is little stress on the joints and nerves, and muscles work in synergy with each other. Achieving this balance is crucial to reaching your goals, whatever they are, says Janelle from Form Fitness.

imbalances can also be a common precursor to injury. When the bodys muscles arent working in synergy with each other, it puts more stress on the compensating muscles and eventually leads to wear and tear of the joints.


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To get your exclusive events and parties in See Be Seen, let us know now!Email: [email protected]

Rose of Tralee National Final

The Rose of Tralee National Final took place recently at the Legends Lounge in Addington. The Rose of Tralee festival is a celebration of the women of Ireland and the vivacity of Irish culture. Started 55 years ago, the festival attracts young women of Irish decent to County Kerry in Ireland to take part in the grand nal in August. Following dinner, the ball got into full swing; guests partied with true Irish fun and enthusiasm, dancing to the sounds of The Shameless Few.

Tracy Chamberlain, Renee Esler

Pat and Paul McErlain Sherie Wright, Bridget Bazalo Robbie and Hannah Woods

Michael OConnor, David Concannon, Mark Smith

Rachel Duncan, Jenna Johnson-Aufai Katherine Brolly, Ener Doyle

Kath and Stephen Roach, Theresa Shaughnessey

Bernadette Farrell, Colm Hamrogue, Ita Gain

Nathan Waller, Sarah Madeley

[EDITION DATE]NORWEST NEWS 1

Avocado sandwichesServes 1 We all love a BLAT sammie. Make a more refined offering by grilling streaky bacon and finely slicing avo-cado (cut avocado needs lemon juice over it to stop it browning).

INGREDIENTS1 Tbsp Mayonnaise1 to taste Chilli1 splash Worcestershire sauce2 slices Multigrain bread2 slices Streaky bacon, finely chopped AvocadoDIRECTIONSMix some butter, mayo and a little chilli and Worcester sauce in your blender to cream it.

Spread on a light-grained bread. Cover with the sliced avocado and the finely chopped grilled bacon and make a sandwich.

Cut off the crusts and then cut sandwiches into quarters. Serve as a pass-around or with a pre-dinner drink.

FOODSwedish cinnamon rollsIf you only make one yeasty scroll, make it this yeasty scroll. Scalding the milk gives a particularly soft, pillowy result, and the cardamom lends the cinnamon a whole extra dimension. Makes 24.

DOUGH300ml Milk120g Butter3 tsp Active dried yeast750g Plain flour cup Sugar1 tsp Salt2 tsp Ground cardamom1 Egg, beatenFILLING cup Sugar100g Butter, softened2 Tbsp CinnamonGlaze1 Egg2 Tbsp Water1 Sugar, to sprinkle

DIRECTIONSBring milk almost to boil, then pour into a bowl and stir in the butter until melted. When this mixture is lukewarm, whisk in the yeast to dissolve. Add remaining dough in-gredients to a mixer bowl and pour in the yeast mixture. Using dough hook, knead at a slow speed for 10

minutes to make a soft ball of dough (adjust with a little water or flour if dough is too stiff or too sticky). Cov-er dough and leave to rise at room temperature for an hour.

Roll out dough on a lightly floured work surface to a 50cm x 20cm rec-tangle. Spread softened butter evenly over dough, then mix sugar and cin-namon together and sprinkle evenly over the butter.

Starting with the long edge, roll up the dough into a scroll. Cut into about 24 even pieces. Place each roll,

cut side up, in a paper-lined large muffin tin. Cover with a clean cloth and allow to prove for up to an hour or until doubled in size.

Beat egg with water and brush tops of rolls to glaze. Sprinkle with some sugar. Bake at 200 deg C for 30 minutes until golden brown. Cool on a rack. Serve with coffee.

NoteRolls can also be arranged in 2x pa-per-lined brown

southern view 23-06-14

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