rural living november 2012

YOUR RURAL LIFESTYLE MONTHLY HANDBOOK – VOL. 7, ISSUE 10, NOVEMBER 2012

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A WILD RIDEPHOTO BY SARAH IVEY - COURTESY KAIMANAWA HERITAGE HORSES

2 — Rural Living — November 2012

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Rural Living — November 2012 — 3

53311-V2

By Anna McNaughton

Pukeoware couple, Marilyn and Elder Jenks have become synony-mous with the Kaimanawa horses, their Kaimanawa journey beginning back in 1995 when they obtained a young fi lly, Kaimanawa Holly.

Holly was actually born at the Mamaku Stud, Masterton, her dam having been swept up in the fi rst 1993 muster of Kaimanawa horses.

Marilyn had a long background with horses while Elder became entangled over time, a move to Franklin in 1995 sealing his fate!

The Jenks family currently share their lifestyle property with eight Kaimanawa horses, two of which attend Pony Club with local riders.

At the time of their move to Franklin, The Kaimanawa Wild Horse Preservation Society had been formed and became instrumental in preventing the complete extinction of the wild herd in the North Island.

DOC at that time was determined to completely eradicate the horses – a la Enderby cattle – to protect the high country’s rare ecosystems.

Over time, meetings between the society, DOC, Iwi and New Zealand Army representatives from Waiouru, were able to work out a compromise. This meant horses would be com-pletely eradicated from the main army exercise area but allowed to remain in much smaller numbers over their other favoured ranges.

Small bands of horses, mainly fam-ily groups, form the distinct herds within each zone, showing the dif-ferent characteristics of the breeds

which have contributed to the gene-tics. For example, one mob shows more size and the splashy white markings of their Clydesdale herit-age; another group are true ponies in type with the mealy (light) muzzle of the Exmoor pony often seen.

Yards for the musters were con-structed and the mustering tech-niques were improved and refi ned allowing complete family groups to be yarded together prior to sorting.

Inevitably, Elder and Marilyn became involved in the long fi ght to gain the survival and status of the wild horses in the central North Island tussocklands.

“Reducing the herd from more than 1000 to the current 300-500 involved plenty of heartache,” they agree. “The big early musters saw large numbers of still-wild horses sent out to sta-tions and farms where follow-up care did not always happen. As a result welfare cases and slaughter for dog-

tucker was a too-frequent sequel.”A new society, “Kaimanawa

Heritage Horses” grew from the original preservation society. The new committee, built around Elder and Marilyn, is now concentrated in Franklin with many Kaimanawa horses being settled in the area.

One of the fi rst priorities of the new organisation was the setting-out of a strict set of criterion for prospective Kaimanawa horse owners. “Facilities, level of expertise and commitment are carefully assessed with the result that re-homing and welfare disasters are avoided,” Marilyn says.

The committee is still active in meetings with DOC and the army, ensuring management of the horse herds is kept fi rmly on the agenda.

One positive spinoff, after the upheavals and sadness of large mus-ters and culls, is the greatly improved health, growth and vigour of the smaller groups.

“There is more grass to go around and less internal parasite build up,” Marilyn explains. “At muster time, the health and soundness of the ponies is readily observed and very few major injuries are incurred despite the rug-ged terrain the horses range over.”

The new society has proved suc-cessful in promoting the placement of the ponies from the musters, which now take place every second autumn.

A census by helicopter is also taken over each horse zone; areas with large numbers are mustered. Priority is given to homing the foals and year-lings as the youngsters are usually quicker to adapt to captivity and, being smaller, are easier to handle.

One special category which Marilyn has prioritised is homing mares with foals at foot which are not as easy to place. “However, with many foals being late-born and therefore immature at muster-time, it is ideal for mother and foal to be kept together

until weaning time,” she says.The last muster saw 100 ponies

placed in great homes with the soci-ety following up training and turnout days with a special Kaimanawa Show held every year at Pukekohe.

“We are moving away from ‘adopting a Kaimanawa’ to ‘buying a Kaimanawa’ and training the horses for useful and successful working lives,” Marilyn says. “Increasingly, these horses, whose days of survival in the wild have honed surefooted-ness and agility, are coming through in top level competitions.”

And indeed, The 2012 Horse of the Year saw Kaimanawa, “Watch Me Move”, ridden by owner Tegan Newman, take out the Pony of the Year Showjumping title.

The combination is trained by the Wilson sisters from Northland, who are putting their horse handling skills to great effect with a team of older ponies from the 2012 muster.

A popular addition to the calendar-and a big fundraiser for Kaimanawa Heritage Horses are spring/autumn trips to view the herds in their natural environment.

“This year’s spring trip was fi lled within days, the fi rst people to book being a young German couple who were planning their fi rst big over-seas holiday,” says Elder. “The couple found details of the trip on Facebook, confi rmed their places then booked their trip to New Zealand.”

One way and another, Elder and Marilyn have taken on a “job for life” spending many hours on Kaimanawa horse business...but getting a great result which makes it all worthwhile.

Kaimanawa King…

Left, Elder Jenks with Tiki Tane – a rescue horse; right Zoro at a previous Kaimanawa National Show. Photos suppplied\

Kaimanawa horses in the wild. Photos suppplied Beth Judson


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DISCLAIMER: Articles published in Rural Living do not necessarily reflect the views of the publishers or editor. All material is provided as a general information service only. Times House Publishing Ltd does not assume or accept any responsibility for, and shall not be liable for, the accuracy or appropriate application of any information in this newspaper. All the material in this newspaper has the protection of international copyright. All rights reserved. No content may be reproduced without the prior written consent of Times House Publishing Ltd.

A Publication of Times House Publishing Ltd

Ph: 0800 456 789 Ph: 09 271 8080 www.ruralliving.co.nz

Customers at Franklin Country Meats aren’t telling porkers when they say the Pukekohe butchery is absolutely ‘tops’.

But for those who may be scepti-cal, look here – Franklin Country Meats has just outdone itself by scooping multiple awards including the People’s Choice Award in this year’s Devro New Zealand Sausage Competition.

Of the 450 entries from around the country, the list was narrowed down to 10 for the Supreme judg-ing round, from which Franklin Country Meats’ smoked paprika and cheese sausage emerged the winner of both the People’s Choice Award and a gold medallist.

Franklin Country Meats’ owner David Crosbie says he is ecstatic.

“The awards will definitely be great for business and winning the People’s Choice Award is an espe-cially big deal for us.

“Only the very best were short-listed and hundreds of people voted for our smoked paprika and cheese sausage. We’re very happy.”

In addition, the award-winning store received a silver medal for its Moroccan lamb sausage and two bronzes for its spicy BBQ skinnies and beef wasabi offerings.

And the awards go to... Franklin Country Meats

book giveawayMost everyone loves a meal of sausages, whether it’s the good old Kiwi-style bangers and mash variety, a snarler from the bar-becue, burnt offerings from the school sausage sizzle or gourmet sausages from local butchers such as our own award-winning Franklin Country Meats and Pokeno Bacon.

Some go for vegetarian snags and others for chicken but what-ever one’s choice, sausages are a staple in the New Zealand house-hold and a favourite with men, women and children.

In Bangers to Bacon (a New Zealand guide to making, cook-ing and using sausages and cured meat), author Jeremy Schmid demonstrates step-by-step proc-esses to make fresh sausages; hot

smoked, cured, dried and veg-etarian sausages; dry cured and wet brined meats.

He also includes delicious reci-pes for homemade (or bought) sausages, from hum-ble Toad in the Hole to more elaborate meal options, such as Hot-smoked Pork Sausage Salad with Eggplant Relish.

Jeremy also includes loads of useful tips, information about equipment and an excellent list of stockists and suppliers.

The book is set to appeal to a wide audience – hunter, home cook and foodies, or anyone look-ing for new self-sufficiency skills to add to their repertoire.

Flying in the face of quick con-venience food, Bangers to Bacon, with photography by Devin Hart, is about honouring age-old tradi-tions and natural ways of prepar-

ing meat to provide a satisfying taste experi-ence.

And to celebrate the successes of local butcheries at the Devro New Zealand Sausage Competition Rural Living has a copy of Bangers to

Bacon up for grabs. Simply visit www.ruralliving.co.nz then click on the competitions link and fill out the form. One entry per per-son, entries close December 14, 2012. Winner notified by phone or email.

These accolades make a total of 16 awards for the local meat special-ists since their opening in 2003.

And sharing the spotlight was well-known local pork specialists Pokeno Bacon who were honoured

with a bronze for its spicy Italian sausage.

The annual Devro New Zealand Sausage Competition is organised by Retail Meat New Zealand and

has been running since 1994. This year’s supreme sausage winner was smoked kielbasa from Island Bay and Strathmore Butcheries in Wellington.

The winning Franklin Country Meats team – Cameron Dardsley, Rick Dunn, Steve Forsyth and Errol Mausell. Photo Wayne Martin


53318

By Helen Perry

Pukekohe has long been acknowl-edged a king in the world of hor-ticultural, its rich soils producing a cornucopia of vegetables.

So, when the executive chef at Novotel Auckland Airport opts to purchase most of his vegetables from the Puke area he can legiti-mately claim to be reducing carbon footprints.

In fact, Ajay Zalte’s quest to source and use the best of New Zealand’s land and sea, has resulted in an intriguing menu with a refreshing take on many recipes.

Sensibly he has put a great deal of emphasis on tasting platters to cleverly showcase this variety of New Zealand flavours and ingre-dients.

“In this way guests can sample a cross section of our country’s finest; they don’t have to make a choice between this dish or that,” he says pointing to the four-piece tasting platter featuring herbs such as locally-grown horopito, sea-soning such as karengo and chilli and lime kelps harvested from Wairarapa; grass-fed Angus beef, duck from Cambridge, king salmon from the Marlborough Sounds and, of course, vegetables from Pukekohe.

“I believe good food promotes well being; hence the kitchen team here is dedicated to showcasing the best of New Zealand.

“For example, I’ve been experi-menting with New Zealand saffron and I’m delighted with its delicate flavour – this country abounds in home grown goodness from virtu-ally every quarter. We should all be making more of it.”

With this kind of commitment to local cuisine, it could be said Ajay is a tasty mix of Kiwi ingenuity, European pragmatism and Asian spice. The meld makes him formi-dable in the kitchen and a delight to dine with.

To explain ‘formidable’ – he is

highly skilled, highly experienced, goes the extra distance to attain perfection and is passionate about embracing the cuisine culture of the country in which he is based. And he has been based in many countries, hence his vast knowl-edge.

No need to explain ‘delight’. When chatting about his career, his travels, his kitchen team, his family and, of course, food, Ajay is relaxed, smiling. He doesn’t seem at all formidable. Rather, he is affa-ble and well grounded even taking genuine interest in home-grown recipes from this journo’s youth.

But perhaps it is this ease in the kitchen, and also with customers, that makes him deceptive. It takes a special chef to lead a team to suc-cess including at competition level. And at this year’s New Zealand Culinary Fare, in August, Ajay’s Novotel team took out a multitude of awards including two silver medals and second place overall in

the New Zealand Regional Team Challenge 2012.

It is this kind of excellence, and a creative, locally-rich menu, which makes Ajay, now living in Pakuranga, a good choice for Novotel Auckland Airport, a major entry or exit point for many New Zealand visitors.

Having worked predominantly in some of the world’s leading hotel restaurants including in England, Europe and Dhubai, not to mention his country of birth, India, he says his career has given him a taste for many different cuisine styles and also for food and wine matching; the latter an optional part of the Novotel’s platter menu.

“I’ve also been fortunate to work with some leading international chefs and to have served some very food-savvy celebrities – it has not only provided experience but allowed me to enjoy so many dif-ferent cultures and culinary pref-erences.”

I note Ajay is modest about those celebrity chefs – I have it on good authority he has worked with Gordon Ramsay but, thankfully, he displays none of Ramsay’s bite; rather I sense his geniality seems to inspire his team which delivered me an excellent lunch on the day I visited the hotel.

However, now married and with a five-year old son, Ajay said it was time to settle and he and his wife have made New Zealand, home.

“I was in Australia when I received a call inviting me to come and set up the kitchen for the new Novotel Auckland Airport. I had just four weeks to oversee a role which would normally take eight to 10 weeks but thanks to a fantas-tic team we were ready on time for the opening earlier this year.”

What’s more, Ajay says the team is going from strength to strength, and to his credit, no one has moved on.

“I believe each team member brings something of value to our menu and to the dining experience here at Auckland’s international airport. Importantly, I believe Novotel has a responsibility to New Zealand to showcase the best of the country to guests, many of whom will take those first or last impressions with them to other parts of the world.”

Other awards won by Airport Novotel at the NZ Culinary Fare 2012 included:

�NZ�Commis�Chef�of�the�Year�■■

– silver, two bronze and second runner up NZ Commis Chef of the Year �Hot�Main�Presented�Cold■■ – silver, third place overall Beef�Dish■■ – bronze NZ�Shellfish■■ – merit certificate �Pasta�Dish■■ – bronze, third place overall �NZ�Service�Professional�of�■■

the�Year – bronze Classic�Cocktail■■ – silver �Magarine�Carving�Buffet�■■ – bronze.

Ajay Zalte slices his way to success at Novotel – Auckland Airport.

A man for all seasonings...

Feeling a little

left out?While we do deliver to RD addresses in our area and some

town drop boxes too, our ‘paper boy’ is not

perfect. So, we’re thinking outside the

box.

If you don’t already receive Rural Living

each month but would love to get it regularly, please register today to access our easy-to-read, digital version emailed directly to your inbox.

Why not visit www.ruralliving.co.nz

to subscribe and keep up with news,

interviews, tips, competitions,

advertisements and more – page by page,

online.

Remember, Franklin is your district, so turn on, tune in and open up to

the country with Rural Living.


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Well, we’re still waiting for summer to arrive. Although there have been some nice, fi ne, summery days, there have still been lots of cold, wintery days, however, I shouldn’t complain because the weather has been ideal for those who rely on grass to feed their animals.

On our property we seem to have more grass than we’ve had for the past few years.

I wasn’t going to make any hay this year as I still have some left from last year due to not needing much over the winter. But because I have so much grass, it seems a pity not to make use of it.

In our parts, the spring weather has been ideal for the garden and we are struggling to keep up with our hedge trimming and general garden maintenance.

But the veggie garden is looking great – can’t wait to enjoy summer salads all from our own patch.

Once again Guy Fawkes night has come and gone and I feel rather remiss as I was going to make a stand against the private lighting of fi reworks.

I aim to keep on with this project

as I feel so strongly about this mat-ter as do the many readers from whom I have received letters dur-ing the past year.

It seems to me that explod-ing crackers seem to be getting louder each year or maybe it just seems that way because I’m getting older!

Nevertheless, they cause so much stress to the animals, espe-cially my horses, causing them to run into fences and trees, resulting in injuries to themselves.

One of the main diffi culties I see with fi reworks is that while they can be purchased on only a few set days, they can still be set off at

any old time. If there was a set day each year – such as November 5! – we should keep to that day and that day only.

Or better still, if each district had a council-controlled public night for fi reworks displays, it would make a lot of sense and a dollar sav-ing for most families.

This year, during a lull in the loud bangs around our area, I wandered outside and the noise surrounding us coming from dogs, cows and other animals was quite scary.

Guy Fawkes aside, I had a great surprise last week when I received an email from Mildura, in Victoria, Australia.

It came from some very nice people who had just had a foal from a mare I bred, raced and sold to Australia some years ago. The mare was called Spanish Rain and her owners just love her. (See let-ter right).

They also mentioned reading my column – I presume online. It seems we’re becoming famous everywhere!

Still on the subject of horses, I have received about a dozen names for our colt but I could do with a lot more.

I want to choose a name by next month so, please, keep the emails and letters coming.

Post to: Naming Competition, Rural Living, PO Box 259 243 Botany, Auckland 2163 or email [email protected].

I look forward to the results, until then have a good month.

Letter brings back fond memories

Brian Neben – knee-high in lush pasture.

Brian Neben

publishes

Rural Living and

is also an avid

lifestyle

farmer

COUNTRY LAD

Dear Brian and Reay

I’m quite sure that this letter will be a lightning bolt out of the blue, for you.

I am bursting with excitement and pride, and have been for the past four weeks. The reason being, that our beautiful, sweet mare, Spanish Rain has given birth to a fi ne, strong colt. So there lies our allegiance.

Some time after Spanish Rain came to Australia, she entered the harness racing stable of my brother and sister-in-law, Terry and Jacinta Gange, who reside near Mildura in Victoria. Later they purchased the mare, and after she had fi nished racing, she came to Swan Hill (where my husband Paul and I have 20 acres) to rest and hopefully enter motherhood.

On October 7, 2012 a rainy Sunday morning, a colt, to be known as ‘Billy’ arrived. Spanish Rain is a calm and trusting mother. Billy now four weeks, is progressing well.

Paul and I have known of you, since watching Spanish Rain’s early races in New Zealand.

Then, we stumbled across “Brian’s Diary”, which we read with interest. Much of what you write relates to our lifestyle, the difference being the lushness in your part of the world compared to the dryness in ours!

I hope this news brings a smile and you enjoy the photo.

Kind regards, Leonie Carr


53876A

It’s that time of year when everyone is revelling in the

fi rst real taste of summer and excitement is building

at the prospect of Christmas shopping, socialising, feasting, holidays and generally having

a great time. To kick off the festive season,

Southgate Takanini recently hosted its annual Market Day

aimed at celebrating local families and local talent.

The sun shone and families turned out to steal a march on

buying Christmas ‘pressies’ and to enjoy a wide range of talent from local performers, schools and groups who helped make

the day a huge success.Pony rides and animals on

Old MacDonald’s Farm kept youngsters captivated, Popcorn

the clown produced plenty of laughs with his crazy jokes,

magic and balloon-twisting skills while face painting went down a treat with the little ones.

Performers from the Stewart Dance School and Takanini School’s cultural groups showed appreciative audiences that the district has plenty of upcoming talent amongst its young people – skill, enthusiasm, pride and showmanship had the crowd applauding.

And more than a few people had fun exploring the colourful craft stalls to discover hand-made gifts, novelties and baking to complement bags full of shopping from Southgate retailers who turned on some great Market Day specials.

Southgate management was so delighted with the outcome, it’s now considering hosting regular shopping centre Market Days – yes, please!

Market Day resounding successMarket Day resounding success

laughs with his crazy jokes, laughs with his crazy jokes, laughs with his crazy jokes,

buying Christmas ‘pressies’ and

youngsters captivated, Popcorn

shopping, socialising, feasting,

Days – yes, please!laughs with his crazy jokes, Days – yes, please!Days – yes, please!

it’s now considering hosting regular shopping centre Market regular shopping centre Market

Market Day resounding successMarket Day resounding successMarket Day resounding successMarket Day resounding success

53876A

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November already and Santa has started to arrive. Last month I was raving about the superb holi-day we had and now it is all but a memory.

I can’t believe that Christmas is just around the corner and there is so much shopping needing to be done.

We now have a kitten. He is a lilac Burmese called Billy and is awfully cute. We took him down to Town and Country Vets for his injections and while there I told Paula about the issues we have had with blackbirds.

When we had our last cat, Fitzpatrick, the blackbirds would come in the house and eat his cat biscuits. Fitzpatrick was never a bird hunter so they were quite safe as he would just roll over when he saw them walk inside.

Then recently, when Brian was getting quite agitated by the bird droppings all over the wooden fl oor, the new kitten attacked – Mr Blackbird did not survive!

Then later, when I rang Brian from work, he told me that Mrs Blackbird had met the same fate.

I have since visited the vets

again and this time bought a collar with two bells on it. This may give the birds some warning but I’m not sure it will be enough.

On the other hand, our old cat was a great rabbiter so here’s hoping that Billy’s energy can be diverted from the birds to those pesky rabbits blissfully playing on our lawns.

Driving around Puke township I see lots of changes going on.

The Farmers building is nearing completion and how great it will be not only to have Farmers in town but also lots more parking.

We are so lucky in our area with the choices we have especially in

dining. From Pukekohe to Waiuku, Tuakau Patumahoe and Drury we have the best of food. It is good to see that the restaurants and cafes are all busy too.

My daughter is selling her house and is keen to live in Pukekohe so in the weekends we have been driving around all areas looking at houses. It seems that many places have ‘sold’ stickers on them and I have also found little places I never knew existed.

Properties certainly look good at this time of the year with every-thing fresh and green from all the rain. And, of course, fl owers every-where are in full bloom.

But what a tiring job it is selling a home. My daughter Emma says it is like living in a fi sh bowl and she daren’t cook in the oven as it may make a mess.

Fingers crossed that her place will sell and she can continue her dream of becoming a Puke resi-dent.

However, right now, many of you will be preparing for seasonal festivities.

Happy Christmas shopping and keep shopping locally. Our retail-ers, in all communities, sell prod-ucts so wide and varied that there is something for everyone.

See you in December.

Billy: Bye, bye blackbirds! Reay Neben is a

Franklin resident

and publisher of

Rural Living.

CITY LASS

Billy makes himself at home.


52

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Some of the comments Timberline Contracting hear regularly:• Lack of sun – “The trees have grown too big and I’m losing light/production.”• “Shaun has got the tree on the ground quicker than I could get my ladder up, let

alone get the chainsaw going!” And it is all done in the safety of the machine cab.Shaun Chisnall is owner/operator of Timberline Contracting, who specialise in the safe, controlled topping/felling of trees. Often shelterbelts are removed when they get too big, as there wasn’t an alternative, but now you can still have the advantage of having shelter, but at a manageable height. Timberline Contracting’s specialty is those shelter belts that have been left too long and are now too big for shelterbelt trimmers to handle. Controlled removal along driveways, boundaries and close to buildings are a big part of Shaun’s work.

• Shelterbelt Topping • Shelterbelt Removal • Difficult & confined space tree removalVisit our website to view a video of our services “Locally owned and operated”

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For an obligation free quote, call Shaun on 027 354 5475or for more information www.timberlinecontracting.co.nz

53853

As lifestylers well know, when it comes to getting on the grass, sometimes it’s best to get the flock out of there.

For thousands of years, sheep have shown how lawns and pas-tures should be mown, grazing a little and often in a random pat-tern, keeping grass at a manage-able, yet healthy height. However, sheep require vet care, water, and they’re inclined to produce not so eco-friendly ‘emissions’!

After some time spent flock-watching, one outdoor power prod-uct provider has turned nature’s lawn mower into a faster, funk-ier version, with its Automower range.

With models ranging from the

recently-released Automower 305, for smaller sections, and the 220AC and 230AC models for larger lawns, these mowers are designed to operate rain or shine and, unlike woolly jumpers, they won’t shrink away from the weather!

Following guide wires, Automowers can work their way around obstacles, handling slopes of up to 35% and providing an even cut before returning to their dock-ing stations when battery power runs low.

What’s more, the larger models can even be set to work remotely via text message.

However, for those with larger pastures to manage, Husqvarna has a new range of walk-behind

lawn mowers, consisting of the LC18, LC19A, and LC19AP models. Available in both steel and alloy chassis, these mowers are designed to tackle a wide range of lawn types – from front yards to back pad-docks – even in the most extreme conditions.

Another recent addition, is the Accu Hedge Trimmer, HighCut 48 Li model, from Husqvarna’s sis-ter company, Gardena. Thanks to its telescopic handle, this electric trimmer certainly offers a better way to hedge those bets!

With many new product addi-tions, it seems that the central question regarding garden and pasture management has become, which one is right for… ewe!

An easier row to mow

Testing the Automower 305.

On the hunt fOr a great pressie!

If your man about the house can’t get enough of the out-doors then Rural Living has the perfect suggestion for Christmas giving – a copy of Tony Orman’s A Hunting Life.

Released last year Orman’s 23rd book reflects on more than 50 years of mountain recreation and hunting in New Zealand.

Immensely readable, with some great yarns, A Hunting Life takes a look at changes and trends in hunting, gear and atti-

tude. Orman also asks some challenging questions regarding the environment and the debate over access to resources.

A well known advocate of the public’s hunting and fishing resources, this former surveyor and town planner has been a journalist and editor of vari-ous magazines such as Straight Furrow, Alive and NZ Hunting and Wildlife.

His book was such an enjoy-able read Rural Living managed

to secure a copy to give away as part of our Christmas prize pool.

To enter the draw for A Hunting Life, simply visit www.ruralliving.co.nz then click on the competitions link and fill in the form.

One entry per person, entries close December 7, 2012. Winner notified by phone or email.

A Hunting Life■■ by Tony Orman, Published by New Holland. RRP $39.99. Available at all good bookstores.


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52480

By Rebecca Glover

Just like Christmas, Equidays comes but once a year. And like the festive season, Equidays offers lots of choices, temptations and opportunities for SPENDING!!

Held at the Mystery Creek National Fieldays site, the extrava-ganza of all things horsey included a three-day line-up of clinics and displays to challenge the best organised – even without being sidetracked by numerous long lost friends I kept encountering and just had to catch up with.

Equidays had so much to see that it would have been impossi-ble to cover everything. Western, dressage, polocrosse, endurance, vaulting, mounted games, jumping, handling, hoof trimming, heavy horses – there really had to be something for everyone.

Breed demonstrations included some old favourites and some interesting new ones. The myriad of trade stalls enticed hard-earned dosh with saddles, feed, supple-ments, snake oil.

New float anyone? Some luxury models were on offer, none more impressive than the giant Wade Equine mansion on wheels.

It not only accommodated four horses but also expanded into a home away from home for their attendants with pop-up penthouse and pop-out sides, as well as full size shower, cooker, dishwasher and even a special alcove for a mini quad bike. At $650,000 plus, have house, will travel!

Clinics were many and varied, featuring top talent from here and overseas. In one, three leading practitioners of their discipline were taken out of their comfort zone by three international train-ers.

First to show their skill with indi-vidual demonstrations of stunning horsemanship, Mark Chamberlin (western), Charlott Bayliss (dres-sage) and Matthew Grayling (jump-ing) swapped horses and were put through their paces by trainers Jen Hamilton, Julie Goodnight and Brett Parbery.

Interestingly, the well trained horses’ performances were notice-ably less perfect than with their

normal riders. It’s heartening to see even the best riders don’t do miracles......or at least not immedi-ately.

Wrapping up Friday and Saturday a spectacular night show highlighted many of the disciplines featured during the day.

Perennial crowd pleasers, the Topp Twins, got the audience going. They sang with Teresa Trull, an American now resident in New Zealand and working with Jools Topp at her Liberty Circle Ranch.

The Dunstan Kapiti Vaulters showed breathtaking skills and agility that few have the opportu-nity to see and even fewer attempt,

let alone master. They certainly had ‘know how’ to take the ‘vault-ing horse’ out of the gym!

But Vicki Wilson’s jumping show provided the ultimate in heart-in-the-mouth bravado. With nothing more than a rope round his neck, she jumped her palamino over obstacles including several comprising only banners held up by pairs of brave helpers – not only the rider required courage! One ‘jump’ was formed by two girls holding their arms out at shoulder height.

Then Vicki changed to her other mount, this time with saddle and bridle. After a couple of jet-pro-

pelled rounds over the human ‘jumps’, it became apparent why there was a car parked in the mid-dle of the arena. As Vicki sped toward it I wasn’t sure whether to screw my eyes shut or watch...but the pair cleared it easily. Then did it again!

How marvellous to see complete fearlessness and political correct-ness tossed to the wind – took me back to being a 12 year old, 10 foot tall and bulletproof.

Barrel-racing topped off the Friday night show, and show jump-ing completed the Saturday show. Equidays are definitely on my cal-endar for next year.

No end of exciting highlights at 2012 Equidays spectacular

Above, Wade Equine’s mansion on wheels, complete with mini quad bike. Left, Teresa Trull works with a horse at the NZ Horse Help clinic. Below, Clydesdales patiently wait between wagon rides. Photos Rebecca Glover


52767

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Once popular as shade-loving ground cover in the garden, tradescantia has proved to be a major plant pest when it has escaped into bush land, as ANNA MCNAUGHTON explains:

A member of the spiderwort family, tradescantia fl umensis is native to South America; its name commemorates the dis-coverer of the species, John Tradescant, a 16th century English naturalist, gardener, and intrepid plant collector.

Although this plant is also commonly known as wander-ing Jew or wandering Willie, these names are considered no longer politically correct – so, tradescantia is the name to remember.

The succulent green stems and oval leaves of this plant are accompanied by simple white fl owers, but no seeds are produced. Instead, the tiniest stem or leaf is capableof sprouting leaves, and form-ing a new plant which grows rapidly.

Garden waste heaved over a fence into pasture, bush, or a damp gully has created many an invasive weed problem(and, on occasion, stock poisoning), which takes a focused effort to remedy.

Tradescantia plants thrive in solid shade and form a dense mat completely inhibiting the survival of native plant seed-lings or ferns. So, for healthy functioning bush, the eradica-tion of the plant pest is essen-tial.

Streamside infestations readily spread when tiny frag-ments are carried downstream. A biological control agent is

being trialled, but in the mean-time there are several options for control, all of which require vigilance for up to a few years to complete eradication.

Chemical-free options can be successful, and near water they are the best option as the heavy-duty sprays required are not suitable for use close to waterways or springs.

Sheep have been used effec-tively to graze out infestations. However, the animals need to be fenced in tightly so that they become hungry enough to chew down to the plant’s roots. No ill effects to sheep have been noted from consum-ing this plant.

Chickens have also suc-cessfully completed tidy-up operations once the thick car-pet developed by the plant has been removed. The chickens seek out and eat the tiny rem-nants, which are the bane of hand-weeders. They also keep turning the soil in the process, preventing re-establishment of the weed.

Hand-weeding is straight-forward with light infestations in dry areas, but care is needed

to remove every stem, leaf and root. All plant parts should be bagged and burnt to prevent future infestations.

Awhitu environmentalist Jack Harper has had success hand-weeding small infesta-tions but has had to resort to spraying larger, dense areas.

Triclopyr, used according to manufacturers’ instructions, together with Pulse penetrant, has proven most effective against tradescantia.

Use of herbicide can result in the loss of desirable native seedlings; however, this is generally a short-term trade-off which may be required to combat extensive infestations.

A repeat spray may be needed six months after the fi rst followed by regular check-ups over the next two years; small areas of re-growth can be hand-weeded. As with most weeds, diligent follow-up is necessary.

In restoring a 17-acre gully, Rex and Parvati Erikson, had a major streamside infestation in their mature bush remnant. They rolled the thick mat of tradescantia like a carpet then followed up with more hand weeding. Areas away from springs and the stream were successfully sprayed with Victory/Pulse.

Having seen an arbore-tum successfully tidied up by chooks, Rex is now planning to utilise chickens if he has any further weeds to clear.

Tradescantia may be prob-lematic, but thanks to a few good measures and a little elbow grease it can be compre-hensively treated and its inva-sion effectively repulsed.

Tradescantia – shady invader

Tradescantia fl umensis.

Rural Living regularly looks at plants that are most welcome in Kiwi gardens. However, this month we enlighten readers about a ‘shady character’ that’s long been the bane of gardeners and farmers alike.


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ClevedonIn rural parts of Franklin, farming and the fatted calf (or one of a number of other animals) tend to go hand in hand but at Kawakawa Bay the McCallum family have made a marriage of farming and seafood – namely oysters.

Just 10-minutes drive from Clevedon township, Clevedon Coast Oysters has impacted not just locally but on restaurants, cafes and supermarkets throughout the country.

Started in 1985 by John McCallum and his son Callum, the business today yields some 200,000 dozen Pacifi c oysters for nationwide and export markets every year. They are grown in the clean waters of the Hauraki Gulf being harvested from two farms, one on the Clevedon coast; the other at Waiheke Island.

But for locals there’s nothing better than whipping out to the plant on the Clevedon Kawakawa Bay Road to buy fresh one’s own selection of these fat,

juicy shellfi sh. And with pre-Christmas socialising underway, plus many special events falling over the summer period, now’s the time to place an order if you know guests will just love being served fresh oyster platters.

For those who haven’t visited the plant before, it is open to the public Monday to Friday, 8am-5pm and Saturday 9am-2pm.

Oysters are packaged in one and two dozen lots and come in a variety of sizes on the half shell. Other shellfi sh are also available and, for a real treat, try the freshly made oyster soup – fantastic on colder days!

Clevedon Oysters are also available nationwide from St Pierre retail outlets among other places but if you live in the area visit the shop and take your pick – remember the shop is open on Christmas Eve 7am-12noon so you can have oysters on the festive table.

Oy! ster yourself for the best shellfi sh in town

Caring for the green, green grass of home may be as easy as bringing the cows home for farmers to whom pasture management is a practice they grew up with.

But new owners of lifestyle properties, with little knowl-edge of pasture management, may fi nd that the grass always seems to look greener on the other side of the fence.

And that may be due to not fully realising that pasture is not a static thing but a live community comprising vari-ous grass varieties, clovers, herbs, weeds and bare ground.

The right blend of grasses will grow and regenerate rap-idly after grazing and cutting. Grazing management will also alter the proportion of these plants in the paddock.

Furthermore, paddocks are generally home to a whole ecosystem of insects, slugs, bacteria and fungi that feed on living plants and dead matter and even on animal droppings.

Plants, including grasses, start off as small seedlings and spread by branching. These branches are called tillers in grass – leafy shoots growing from buds near the plant base.

It is vital to encourage til-lering with regular controlled defoliation by grazing or cut-ting for silage or hay in order to maintain top quality feed.

Lightly topping paddocks, leaving the cut pasture to mulch in, can be a great man-agement tool in a ‘growthy’ season.

Once established, pasture plants remain leafy until warm temperatures and longer days

induce them to fl ower – the perfect time to cut your hay is at fl owering time, but the weather can be against you at this stage.

It is noticeably more diffi -cult to get busy contractors to do early season hay, because of the huge increase in demand for silage and wrapped baleage for dairy cows.

Remember, the plant’s nutri-tive value decreases once seed heads appear with these help-ing to protect the plant from grazing so it can reproduce.

Annual plants die off once seeds are produced, while perennials resume vegetative growth until the next year.

Cellulose, a major carbo-hydrate in plants that humans cannot digest, can be eaten by animals.

Plants also have a fi brous carbohydrate called lignin, which is too tough for even farm livestock to digest so this passes through their systems.

Grasses, such as ryegrass and cocksfoot, are bulky food and are high in fi bre when fl owering. Legumes – clovers and lotus for instance – have three times the protein con-tent of grasses.

Grazing herbs, such as chic-ory and plantain, offer essential minerals and even medicinal properties.

Importantly, trees and shrubs can offer shade and feed in hot, dry summers and pinch periods. Placed strategi-cally around fence lines they won’t interfere with general growth and pasture health.

What stock requires from pasture will vary over the sea-

son. While reproducing and lactating stock need top qual-ity feed nutrients, lower qual-ity feed will be suffi cient when animals are not lactating, are mature or when putting on excessive fat.

Just like us, farm animals have a well-developed sense of taste and smell and don’t like eating pasture contaminated by dung and urine, particularly their own.

Sheep and horses are espe-cially selective and will usually graze the most palatable plants (such as clover) before other species and, of course, fi bre is a natural choice for most rumi-nants – cattle, sheep, goats as well as llamas, alpacas and horses.

Rotational grazing, rather than set-stocking gives pasture time to restore between graz-ings; tidying up with a fresh species i.e. sheep behind horses helps with pasture quality and parasite control.

Traditionally, fertiliser was applied in the autumn and lime in the spring but with many options and opinions on best practice, this subject bears careful study before setting up an individual property plan.

Finally, talking of growth, this spring has seen grasses grow to ‘nearly as high as an elephant’s eye’ in some parts of the district.

This means many land own-ers will be looking to make hay when the sun fi nally shines for a few days on end.

A good thing, for sure, espe-cially because one never knows what the weather will bring by next winter.

Attraction to members of the opposite sex has seen many a romantic end up with a bro-ken heart. However, possums on the prowl may fi nd unre-quited love to be the least of their worries thanks to a new TB control initiative.

As part of a two-year study, the Animal Health Board (AHB) used sex pheromones from female possums to lure possums of both sexes.

AHB chief executive, William McCook, says the study, fea-tured in the organisation’s recently released annual report and research report, shows sig-nifi cant progress in the control and eradication of bovine TB in New Zealand.

“Having succeeded in reduc-ing infected herd numbers

by 96 percent since 1994, we are supremely well placed to eradicate the disease from many areas known to contain TB-infected wildlife, particu-larly possums which are the main culprits in transmitting the disease to cattle and deer herds,” he says.

“In late 2011 we reached our infected herd target some 18 months ahead of schedule and this leaves us well placed to begin a concerted effort to ban-ish TB from wildlife.”

Routine livestock testing, herd movement restrictions, use of portable electronic devices capturing data on TB in wildlife, along with better methods of possum control will continue to improve control of the disease, says William.

Also covered in the research report is work undertaken in Southland and near Lake Taupo where AHB-commissioned researchers are exploring new control techniques in diffi -cult terrain. “We are now in a strong position to prove we can rid New Zealand of TB in dif-fi cult forest terrain such as the Hauhungaroa Range and the Hokonui Hills,” William says.

“When you see what is hap-pening elsewhere in the world, it is important to ensure we have a highly effective TB control programme which is delivering on its promises and protecting premium export market access for dairy, beef and deer products and the $14 billion per year they contribute to the economy.”

PLAYING POSSUM NO ROMP IN THE DARK

Keeping pasture from going to seed


Same place, same great team… NEW NAME!Fabulous selection of stylish clothes for real women.

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New stock arriving November & December too!Watch out for some exciting instore changes…

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profile

Avid foodies are pretty discern-ing when it comes to food that claims to be different or innova-tive so when those same food-ies shop at Albert’s Kitchen in Pukekohe it can be taken as a real compliment when they say the food is “remarkable!”

A year since opening in West Street, Albert’s Kitchen has won over locals with its outstanding selection of artisan breads, superb pastries, dessert slices and mouth-watering counter lunches.

The latter are entirely different from the usual lunch bar fare.

Where else do you find won-derful hand-made rustic rolls crammed full of Greek meatballs, salad and yoghurt dressing; brus-chetta topped with bacon, tomato cheese garlic and herbs or the likes of Albert’s baguette, chocker with sautéed mushrooms, onion and bacon?

South African-born of Greek heritage, owner Albert Psaros came to New Zealand with his Kiwi/Dutch wife and before long had discovered an unused bakery in the Ramarama backblocks.

He quickly put his baking skills and foodie instincts to the test making European-style breads for the wholesale market.

Then, a spur of the moment deci-sion, saw him set up shop in vacant Pukekohe premises and before

long Albert’s Kitchen was the talk of the town.

Within days of opening people were clamouring for his fabu-lous, syrup-soaked baklava, sticky lemon slice, REAL chocolate-filled pain au chocolate and other pas-tries as well as those ‘to die for’ handmade breads such as fig and walnut, raisin and caraway, cheese and onion focaccia, German-style sourdoughs and more.

With his famous vanilla slice in constant demand and other sweets treats such as plum and strawberry explosions; classic, cream-filled éclairs and banoffie pie, all sought-after, this is a bakery on the rise.

From the beginning, the quality and creativity of Albert’s products have made an impact. One cus-tomer has labelled them ‘phenom-enal”; another, “just so deliciously naughty!”

However, a modest Albert just laughs and says he gets a lot of satisfaction out of creating whole-some, taste-challenging and truly flavoursome food that pleases people.

“I’ve been baking for many years and never tire of it. I love it that customers love our products but I also personally enjoy the physical work of creating unusual breads and pastries.”

But there’s more. Albert’s Kitchen also carries locally pro-duced condiments, fresh and cured grass-fed meats, fabulous Mercer cheeses in the Dutch style of cheese-making – a must for festive tables – fresh eggs, pasta from Italy and a selection of luscious vegetables from the hothouses of Albert’s father-in-law – the auber-gines are just magnificent!

“With our first year now behind us, it’s a big thank to all the bakery and shop staff and to our custom-ers,” Albert says. “My aim is to keep producing top quality prod-ucts and to keep creating new taste sensations.”

Pukekohe bakery on the rise!Talk of the town – Albert’s Kitchen owner Albert Psaros and manager, Sandy Williams, are impressing the locals with their fresh baked products. Albert recently opened a second shop in Remuera.


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PaPakUra Santa ParadeSaturday, December 1, 2-3pm

Central Park, PapakuraE: Peter McInnes [email protected]

PUkekoHe cHriStMaS ParadeSunday, December 2, 2-3.30pm

King St, PukekoheE: Ray Johnston [email protected]

new ZeaLand SteeL waiUkU cHriStMaS Parade

Saturday, December 8, Market at 11am, Parade 2-3.30pm (rain date Dec 9,

parade only, no market)King St, Queen St, WaiukuP: Sharlene 021 082 75 763

cLeVedon cHriStMaS ParadeSaturday, December 8, 3-4pm

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christmas

Which Christmas camp are you in? The “Bah, humbug, it’s Christmas” camp and all you want to do is hide under the duvet until the silly season has passed? Or are you thinking, “Goodie! It’s Christmas again! I’m all organ-ised and I can’t wait!”

If you’re in the first camp and the sound of the second camper makes you feel sick, Rural Living has com-piled some tips which will happily transform you from a reluctant participant to delighted carouser.

You really should know the first tip by now. You have to be organ-ised.

Find a quiet moment, sit down and compile a list of those lucky enough to benefit from your gener-osity this year. Try to go the extra mile and pop a gift suggestion next to the names.

If you have the time and the con-stitution to devote one whole day to shopping, mark that day in your diary now and stick to it.

However, if short bursts of shop-ping suit better, have your list on hand, so when that perfect gift or shop comes along, you’re ready for action.

Seize every opportunity to bump up the Christmas gift tally. Recognise a great bargain when you see one, such as beautiful olive oil going out at $10 a bottle.

Buy half a dozen and you’ll have some lovely presents for “drop in” friends, those people who turn up on your doorstep with a gorgeous gift all wrapped up for you, but you forgot all about them.

With your stash on hand, it’s easy to then offer your friend a gift all wrapped in anticipation. But per-

haps keep the “drop by” gifts out of sight, so friends don’t detect they are part of a ‘multiple gifts’ cam-paign, which of course they are.

Being organised also means mak-ing a list of goodies that would also please YOU no end. Give it to the husband and the children, those who earn money that is!

Don’t appear too eager, but do list all your heart’s desire start-ing with the smaller items such as hand cream (ideal for hard work-ing farmers and lifestylers among others), choccies (great comfort food after a day’s work in the gar-den or down the paddock), or bot-tle of your favourite tipple (you’ll forget all the jobs that have to be done over summer).

Then get down to some serious business – all those gifts you’ve spent 12 months dreaming about

starting perhaps with a weekend escape to a fab hotel with champers on arrival, swimming pool, spa, candle-lit dinner and lazy lie-in next morning (husband optional).

Of course you could list a seven day holiday in the sun come winter, a diamond dress ring, or statement jewellery that might only come out a few times a year but will make you feel a million dollars or, possi-bly, a sporty new car instead of the family SUV.

Well that’s the ladies done. For you men the small stuff might be of the undies, singlets and socks variety – thermal quality for those freezing winter days in the cow shed – but to your luxury list add tractor with ‘cruise’ control, a dia-mond bladed chainsaw, or a rol-licking day at the races – Bathurst perhaps (wife optional).

Counting down to Christmas


58 King Street, PukekohePh 09 239 1355 • Open Mon-Sat

Miss New Zealand, Collette Lochore, chose Sheryl at Pukekohe’s Catwalk Clothing again to style her

for the Melbourne Cup Day at Ellerslie Racecourse.

Collette wore a fl oral fi tted dress, complemented with a beautiful handmade headpiece.

Photo courtesy of www.kentonwright.co.nz

5332

0-V

2

Ciao BellaKITCHEN AND STORE

Discover the very best country farein a delightful rural location.

53157

Ivana and the team wish you a Merry ChristmasPre-order your beautiful

Christmas Hams, Cake, Turkeys & Strawberries (before the rush)

Sit back and enjoy freshly roasted coffeeor shop for fresh market produce,

local wines or European specialty goods.

We are open for breakfast and lunchdaily from 9am.

439 Clevedon-Papakura Road, Clevedon. Phone 292 9229.

53169

Everything a woman wants for Christmas is at

Change of Address

52 Edinburgh Street, PukekohePh 09 238 3933

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Cosmetic Tattooing

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★ Upper and lower eyeliner★ Eyebrows

Wake up with perfect makeup!No more smudges,

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5318

6

All December bookingsgo into the draw for a

Christmas basketvalued at $200.

Client loyalty cards and eftpos available.

Phone Robyn or Deniseon 09 235 2173 to book

your appointment.

146 Craig Rd, WaiukuHours: Tues-Thurs 9-8, Fri 9-5, Sat 9-3

53185

SJ STONEX JEWELLERS175 Great South Rd, Papakura Ph 09 296 6136

5389953900

christmas

Succulent crozier’S roaSt turkey

1 Crozier’s TurkeySaltOlive oil1 C red wine1 C chicken stock or waterA few sprigs of fresh rosemaryBaking paper and foil

Pre-heat the oven to 180°C. Remove the bag of giblets and the neck from inside the tur-key. Set these aside for use in making the stuffing (orange macadamia nut stuffing or sau-sage meat stuffing) and stock for the gravy.

Wash the turkey and pat dry with a paper towel. Season inside and out with salt.

If cooking with the stuffing inside the bird, lightly pack the stuffing into the main cavity and the neck end. Secure the openings with skewers or sew closed with cotton string (not plastic; it melts).

Place the turkey breast-up on a rack in a roasting pan and brush it with oil.

Pour the red wine with the chicken stock into the roast-ing pan with the rosemary. This will provide a flavourful steam during roasting to keep the turkey moist. Top up with stock or water as needed dur-

ing cooking. Place a square of baking

paper over the breast and then cover the bird with a layer of foil. The foil will trap moisture while the baking paper will prevent the foil from sticking to the bird.

Roast the turkey for about half of the estimated cooking time. Remove the foil and bak-ing paper.

Spoon or brush cooking juices over the bird and con-tinue cooking for another 1½ to 2 hours, basting regularly until the turkey is golden

brown and cooked throughWhen the turkey is ready,

remove it from the oven. Carefully transfer it to a warm dish and loosely cover it with foil to keep it warm. Allow it to rest for 10 minutes while the gravy is prepared.

Estimating cooking times ■■

– We recommend a total cook-ing time of 15 minutes per 500g plus an extra 15 minutes when cooking at 180°C. A 5kg tur-key takes approximately 2¾ hours. A 5½ kg turkey takes approximately 3 hours.

Gobble up festive fare

Dress the Christmas table in fitting style to serve seasonal turkey.

christmasRural Living — November 2012 — 15

107 King St, Pukekohe. Ph 09 238 757553326

Pure silk nightie with delicate lace,perfect forChristmas

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STRAWBERRY

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LOCAL PRODUCEOpen daily 9am-5.30pm

217 Alfriston-Ardmore Rd, ArdmorePh 298 8563 • www.strawberrycorner.co.nz

149 Manukau Rd, cnr Glasgow Rd, Pukekohe

Ph 09 238 5670www.imagesmedispa.co.nz

5316

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fabulous ootlooseSHOES BOOTS BAGS ACCESSORIES

Pukekohe 98 King Stph 09 238 7161

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Gorgeous new styles in store from Jantzen Palazzi

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Michele Ann WOOL SHOP

46 Lake Side Dr, PapakuraPhone 09 298 8100

Mobile 021 0244 2002

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Christmas ain’t Christmas without roast turkey.

Rural folk are renowned for having a menagerie of animals not the least a few chooks, some of which make their way to festive tables.

But for those catering for a crowd there’s nothing like a turkey to feed family and friends and the team at Crozier’s Free Range Turkey has the answer for a bigger, merrier Christmas.

The New-Zealand owned family business, based in Ashburton, is run by the Crozier family which raises about 20,000 turkeys every year on an 80-acre property.

These birds are raised free range and are able to enjoy their lives outside on the

sunny Canterbury plains, consuming a variety of foods, creating the flavour and ten-derness Croziers are famous for.

Unlike other turkeys they are not washed in chlo-rine during processing and surprisingly are often less

expensive than barn-raised turkeys!

To celebrate the upcoming season, Rural Living courtesy of Croziers is giving readers a chance to win a 4.5kg free range turkey. Simply visit www.ruralliving.co.nz then click on the competitions link and fill in the form. One entry per person, entries close December 7, 2012. Winner notified by phone or email.

To learn more about Crozier’s, visit their website for easy to follow recipe tips and cooking ideas. Crozier’s Free Range Turkeys aren’t available from supermarkets but can be obtained from selected butchers and spe-cialty food stores nationwide: www.croziersturkeys.co.nz.

Orange macadamia nut stuffing

Makes approx 5 cups

3 tbsp olive oil1 large onion, finely diced2 celery stalks, sliced lengthwise and chopped1 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried rosemary)1 turkey liver (from giblets supplied inside the turkey),

diced (optional)2 cloves of garlic, crushed3 C (1-cm) cubes of day-old crusty bread (e.g French stick)1 C toasted macadamia nuts, roughly chopped1/3 C chopped parsley2 oranges, zest and juice2 eggs, lightly beaten1 tsp salt½ tsp black pepper

Heat the oil in a frying pan. Add onion, celery and rose-mary and cook gently until softened.

Add the (optional liver), gar-lic and cook for a minute or two without browning.

Turn mixture into a large bowl. Mix in the remaining ingredients.

For more stuffing recipes, please go to www.crozierstur-keys.co.nz/cooking/recipes/stuffing

All cooking tips and recipes ■■

by Lesley Christensen-Yule, Author of The New Zealand Cook’s Bible – Penguin 2010.

win a turkey


118990

The Shoe Gallery

2/239 Burswood Dr,East Tamaki.Ph 272 2697.

Mon-Fri 9.30am-5pm; Sat 9.30am-4pm

Importer’s Shoe Clearance Store

Men’s and Women’s quality fashion and casual footwear at unbelievable prices

★ Wide variety★ Great prices★ End of lines★ Some samples available

Advertise in our next

Factory Shops feature

Ph 09 271 8062

www.ruralliving.co.nz

53053

Factory Shops and Outlet

Stores

FactoryMeat & Deli Shop

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22 Ra Ora DriveEast TamakiPh 274 4160

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Mary had only a little lamb to follow her to school. However, in Franklin not only sheep, but calves, chickens, piglets and goats were among the many animals which fol-lowed local primary pupils to school Calf Club and Ag’ Day events in recent weeks.

Always popular with both country folk and townie cous-

ins, these annual events are embraced by a large number of local schools. Children, even those not living on lifestyle or farming blocks, experience a side of life that most city youngsters envy.

With schools across the dis-trict having worked hard to organise their particular calf club days, this year’s efforts

were again a credit to the staff and parents who helped to make them a success.

This month Rural Living again showcases a few school agricultural days and applauds the efforts of the children, parents, staff, sponsors and other supporters who helped contribute to some great days out!

Calf Club Day success

mauku school

kaiaua school

brookby school


121553

5375

1

The team at Lamp Replacements was

proud to provide the lighting solution at Jean Jones and wishes them all the best.

We offer superior expertise and knowledge in energy efficient

Lighting Design, Installation, and Maintenance for either Industrial,

Commercial or Domestic installations.

Call us on 263 6847 or Free Phone 0800 5267 74Email [email protected] Web www.lamps.co.nz

Congratulations to Jean Jones on the opening of your 2 new storesin Howick and Papakura

4/21 Ronwood Ave, ManukauPhone 262 0048

www.fl ooringxtra.co.nz

Free measure and quote

We are happy to assistin your next fl ooring purchase

53752

53753

53755

Colonial Corner, Shop 4,299 Great South Road • Ph 09 299 9562

www.allurehairstudio.co.nz

TREATMENT SERVICE

ONLY $15

Steaming up AllureCall TODAY to book with

our lovely stylistsTasha-Maree & Natasha

Congratulationsto Jean Jones

on your brand new storeWe offer:

PRIMARY SCHOOL/INTERMEDIATEMaths, Reading, Spelling and Comprehension

English, and English as a second language

SECONDARY SCHOOLMaths, Science, Physics, English, and

English as a second languageOther subjects may be arranged as needed

Shop 3,299 Great South Road, Papakura

Phone 09 298 5791 Email [email protected]

www.kipmcgrath.co.nz53754

business update

Summer is finally on its way and with the opening of iconic New Zealand fashion house Jean Jones’ new store in Papakura, there’s reason to celebrate!

Despite opening just two months ago, the shop has already received two achievement awards for both months running as the best-per-forming Jean Jones store nation-wide.

With 19 stores around the coun-try, this is no small feat. Jean Jones owners Keri Condon and Gina Caulfield, who live in Papakura, are pleasantly surprised at the store’s success.

Keri says the location was par-ticularly suitable. “We felt that the area could do with a burst of colour and a designated shop for women’s fashion. And we were right, the shop has completely exceeded our expectations!”

The bright and attractive store sits right at the roundabout linking Great South Rd and Wood St and has been receiving plenty of foot traffic since opening.

Part of Jean Jones appeal is also the fact that the latest fash-ion styles and everyday essentials are designed to fit New Zealand women. Made in New Zealand means the garments are top quality at an affordable price, while sup-porting local businesses.

Keri attributes many of the one

of a kind designs to Gina, who has been based in the fashion industry for more than 16 years.

“We make all our own clothes and you won’t find our designs any-where else. Our stores carry differ-ent ranges and we are refreshing stores with new styles daily so there’s always something new.”

Store manager Jennie Wall who is responsible for the daily chang-ing face of the store, says locals love the new addition to the com-munity. “There’s nothing like Jean Jones in this area and we get so many people with positive feed-back – it’s about creating a great shopping experience in Papakura.”

The enthusiastic Drury resident, who has worked in retail and fash-ion for more than 30 years, now enjoys working at the new store.

“I just love being here. It’s the clients and people who make it really rewarding. Helping people look and feel good is great – I’m really passionate about fashion!”

Jennie says she is only too happy to go the extra mile for customers who can’t make it during the nor-mal hours of the store.

“We’ve had late nights before where people were rushing back from Hamilton and if I have noth-ing planned, I’m happy to wait for them!”

This can-do attitude coupled with the top quality clothing and accessories are a winning formula.

From bright and colourful print dresses, tops, wraps, boleros, scarves, to all-important basics and trendy jewellery, Jean Jones has everything to make this summer a memorable one.

Of course, there’s stylish Jennie ready to help with style advice of any kind. So visit the new store today to update your summer wardrobe at:Jean Jones299 Great South Rd (parking available on Wood St opposite New World), PapakuraPh 299 7293 www.jeanjones.co.nz

Keeping up with Jean Jones

Bright and breezy – summer colours afresh at new Jean Jones store in Papakura. Below right; store manager Jennie Wall. Photos Wayne Martin


18 Elliott St, Papakura.Ph 09 298 7767.Mon-Fri 8am-5pm;

Sat 8.30am-2.30pm

Cnr Madill & George St, Tuakau.Ph 09 236 8228.Mon-Fri 8am-5pm;

Sat 8.30am-12noon

20kg Pal Meaty Bites3 fl avours availableRetail $76.26

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53165

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ALL PRICES GST INCLUSIVEVALID UNTIL DEC 31, 2012

John Bull Raptor BootsSlip-on Safety ToeRetail $153

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Bubbles and BlingShop Warming Party

Thursday, November 29Open till late

Mention this advert to receive your FREE gift on the night

60A George St, Tuakau.Ph 236 8883

www.flowerbiz.co.nz

Anita’s Flowerbiz & Gifts

53166

Anita’s Flowerbiz & Gifts

5317

6

53174

Congratulations on the new shop opening of Anita’s Flowerbiz and Gifts

— our premium stockist

PicassoThe Art of Beautiful Hair

19 George St, Tuakau.09 236 8376

CongratulationsAnita on your

new store!

Look who’s back!Ella, back at

Picasso Hair Studio.

53173

Caring service to Franklin families since 1935

Phone

(09) 236 8919www.grahamsfunerals.co.nz

Wishing Anita all the best!53177

For all your tax and accounting requirements

DRK congratulate and wish Anita all the best in her new premises

83B Ingram Road, Bombay | Ph 236 043753183

53184

business update

Country shopping is always sure to turn up a stockpile of goodies and in the heart of Tuakau, Anita’s Flowerbiz and Gifts is an Aladdin’s Cave bursting with beautiful fresh flowers for every occasion and a whole lot more to cap-tivate visitors.

Having just relocated from her former site a few doors down the road, owner Anita Nichol says the new premises are so much bigger, allowing her to comfortably display a sumptuous range of not just stunning flowers and potted plants but home décor items, novelty gifts, toiletries, nursery items, shoes, scarves, jewellery and much, much more.

In fact, it’s easy to get car-ried away in this colourful and exciting shop. Indeed, it’s hard to look past the fabu-lous Morris and James pots and platters and other New Zealand-made and inspired giftware ideal for one’s own home or sending overseas.

And with Christmas nearing, Anita has been selective in her range of charming Christmas decorations. In particular, giant mice dressed in Christmas fin-ery, have won hearts.

“We have also made a spe-cialty of our one-sole shoes, an easy-wear scuff for which

customers can buy a range of uppers to match virtually any outfit,” Anita says. “And do check out our beautiful, yet affordable dress jewellery; the perfect gift for women who like to add style to an outfit.”

A florist for more than 25 years, Anita says there is nothing more satisfying than putting together arrangements for those special occasions – “flowers always please and cheer; even the simplest bou-quets will delight.”

Ably assisted by Donna Hair, Anita provides a service which has attracted clients from far and wide.

“And now, the new shop

has given us room for a wed-ding consultation area where brides can come and discuss their needs both for the bridal party as well as venue and table decorations. Today’s brides are extremely discerning and usually have a firm idea of the colours and flowers they want for their big day.”

Open six days a week – Monday to Friday 8.30am-5pm; Saturdays, 9am-12.30pm and consultations by appoint-ment, call in and discover a world of flowers and gifts.Anita’s Flowerbiz and Gifts,60A George St, Tuakau,Ph (09) 236 8883E: [email protected]

Of flowers and gifts...

Anita Nichol (left) and Donna Hair – florists extraordinaire.


Breakfast • LunchMorning/Afternoon Tea

Out Catering

Large covered outdoor area and sunny courtyard

We have a high teaevery third Wednesday

of the month

OPEN 7 DAYS

THE BUTCHER’S SHOP CAFE

4 Patumahoe RoadPhone 09 236 3213

Closed from Monday,December 24 until

Sunday, January 6, 2013

5316

1

53160

New and Preloved Designer Labelsand Shabby Chic

Home & Giftware5 Mauku Rd, Patumahoe.

Ph 021 811 457.www.newtoyou.co.nz

Hours: Monday-Friday 11.00am-5.00pm,Saturday/Sunday 11.00am-3.00pm

Cavalli Interiors@ Patumahoe

1 Woodhouse Road, PatumahoePhone 09 236 3205

Open 7 Days [email protected]

Gorgeous items for the home

...from furniture andlighting to dinnerware, linen, glassware, gifts and antiques

53162

Find that perfect giftfor Christmas

PATUMAHOE CABINETMAKERS

DB & JZ UPFOLDCommerce Street

Ph/Fax (09) 236 3694

Manufacturers and Designers of custom-madeKITCHENS – VANITIES – WALL UNITS – ETC

FREE QUOTE!Suppliers of TURBOAIR appliances

5318

1

Accommodation

Great Rates

Restaurant

T.A.B.

Gaming Machines

Patumahoe Hotel

17 Mauku Road, Patumahoe

Ph 09 236 378353180

Tania Loveridge Hair DesignSPECIALISTS IN HAIR

AND BODY TREATMENTS

Village Corner, Patumahoe RoadP 09 236 3735 M 027 722 2778

www.tanialoveridgehairdesign.co.nz

Hair Colour & Cut

Permanent Make-up

Lip Procedure

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53182

patumahoe

Charming Patumahoe village is fast becoming known as a rural treasure trove where shoppers looking for the extraordinary can find some real gems.

Beautiful, new giftware shop, Cavalli Interiors, recently made its home in the village occupying the former Patumahoe garage. Access is from the Woodhouse Rd side of the intersection and the shop enjoys plenty of parking.

Its focus on French country col-lections, ceramics, decorative fur-niture, antiques, art deco, giftware and more, are right at home in this lovely rural setting.

Owner, Susanne, who spent many years living in Europe, recently said goodbye to her Parnell home, happily exchanging city life for country comfort. Delighted to find ‘the perfect location” for her new venture, she has sourced products from throughout New Zealand and around the world.

For example, stunning hand-painted Italian pots and planters have been a huge hit together with antique silver and furniture, chan-

deliers, Venetian mirrors, quality bed linen, lamps, jewellery and gor-geous decopage trays, writing paper and novelties.

Of course, it’s hard to pass by the fragrant array of quality Dunbar Sloane toiletries from London or the enticing French Côte Noire range.

“A selection of Italian artisan pastas, olive oils and tapenades are also expected any day and new florist, Flowers on Woodhouse has just moved into the shop offering

floral arrangements for every occa-sion,” Susanne says. “We also have a series of events planned in the coming months including food tast-ing and Christmas shopping nights. The shop’s regular hours are seven days, 9.30am to 4pm but during December we will operate extended hours each evening.”

Of course, there are plenty of rea-sons to visit Patumahoe. For exam-ple, just a step away, The Butcher Shop Café has become a favourite

with locals and visitors, its whole-some food, covering everything from a delicious breakfast/brunch menu through to mouth-watering cakes and slices – a ‘must visit’ café.

Then there’s the New to You Boutique, where owner Megan Wilkinson-Michie is renowned for her range of vintage clothing, qual-ity labels with little or sometimes no wear at all, accessories and great champagne and shopping sessions. Check out the range of beautiful accessories – shoes, bags and jewel-lery – as well as new gift items.

If a colour and cut or new hair image is the order of the day then pop into Tania Loveridge Hairdressers, where all your hair dilemmas will be solved, while a spot of after work socialising at Patumahoe Hotel will see work tensions disappear.

Finally, don’t forget Patumahoe Cabinetmakers who can provide customers with a new kitchen, van-ity, wardrobe, entertainment unit or other cabinetry. And with the company set to celebrate 30 years of business, it really does know what it’s about!

Interiors shop brings Euro style

Susanne (left) with Shantelle Kern at Cavalli Interiors. Photo Wayne Martin


For a free quote please contact 0800 TREEWORK (0800 87 33 96)Take a look at what we do at www.treescape.co.nz

Call Chris Sheffield direct on 0276 108 540

• Free quote on all aspects of Vegetation Management

• Anywhere in the country

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Transplanting

Mulch sales/delivery

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Consultancy

Mulching/stump grinding

VegetationManagement

52548

You can be in to win any of these fabulous

prizes plus loads more, simply by going

to www.garden-nz.co.nz and clicking on

the competitions link to enter.

■ Win! Dig This Fertiliser – When it comes to

gardening, former Dig This presenter, Eion

Scarrow, certainly knows

his... stuff!

Specially formulated by

Eion, with advice from the

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this liquid organic fertiliser

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lucky readers.

■ Win! A copy of The Tui NZ Flower Garden by Rachel Vogan

– Essential

summer reading,

The NZ Flower Garden contains

everything you

need to know

about the fl owers

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grow and care for fl owers, selecting the

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this book is loaded with stunning

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BE IN TO WIN

garden-nz.co.nz

Win! Dig This Fertiliser

Scarrow, certainly knows

Eion, with advice from the

about the fl owers

By Jon Rawlinson

When it comes to gardening or garden design, some may trum-pet that the more we know, the better. However, a little knowl-edge can go a long way, providing that knowledge is backed by the careful guidance of the ‘Jules in the crown’ of Kiwi gardening.

As soon as visitors set foot on Jules Moore’s property in Kumeu, west of Auckland, they are faced with a unique, creative style.

Fashioned from wrought iron, her front gates depict plants, including nikau palms, taro leaves and ponga fronds, blending man-made form with natural function.

An award-winning landscape designer, with accolades such as Gold and People’s Choice awards at the Ellerslie International Flower Show under her belt, Jules has grown successful businesses, including Edible Gardens (nurs-ery) and Plantet Earth (landscape design), from the notion that beauty can be more than skin deep.

Shes says, as her gates suggest, even the most immaculately land-scaped garden can also yield fruit.

“Our gardens can be designed to look beautiful and be rich larders

producing a wealth of edible treas-ures at the same time.

“I incorporate plants with style, so they’re not just sticks in the lawn. Working to a theme, I develop a whole concept to produce land-scaped gardens that feature edible treasures. With me it’s a balance of both the aesthetic and function.

“It really is a marriage, bringing together all of the best elements. Some designers are not gardeners and some gardeners may not under-stand the intricacies of design, I try and offer the best of both worlds.”

Feeding the mind as well as the body, gardens can promote healthy living in more ways than one; a principle that Jules says is crucial to her varied garden designs.

“Gardens actually trigger the brain to release endorphins, the same kind you experience right after running a big race. So, when you’re out there relaxing, or even digging up horse manure full of worms, it’s a real buzz!”

Although best known for Edible Gardens, which provides both common and unusual edible plant varieties, Jules also offers design services through Plantet Earth.

“Plantet is Latin for ‘to plant it in the earth’,” she says, “We thought

this was a fitting name for the busi-ness but people just didn’t get it! As a result we’ve rebranded to Planet Earth and now offer design serv-ices under the name Landscape Designer as well. Plantet Earth is focused more on hard landscaping, while Landscape Design concen-trates on planting design.”

Nevertheless, producing gardens is not just a case of all work and no play for Jules.

“The hunter and gatherer instinct in all of us is actually sat-isfied by gardens. When we gather food, cook or harvest, we feel satis-fied and on a high. But even if we’re just relaxing, we still get a kick.”

With more than 30 years’ hor-ticultural and landscape design experience, Jules discovered her love of plants at an early age.

“Mum had a massive garden which she would occasionally open

for tours and I would dig plants out of the garden to sell to visitors. Most kids would go down to the dairy and spend the money on lol-lies; I headed to the nursery to buy unusual plants.

“I still have the same passion for unusual and rare plants today; they’ve become a part of my land-scaping style, which is more quirky than that employed by most.

“To me, designing anything is about being creative and if you’re just doing the same thing as every-one else, that’s not very creative! If you can’t be ‘out there’, don’t be a designer!”

In gardening terms, Jules is a genuine auteur, with an under-standing of facets ranging from flo-ristry to building work. “Starting with my love of plants, I’ve made it my business to learn as much as I can about all aspects of the garden.

All about the Moore we know

enhance your home

Multi-talented Jules Moore in her garden. Photos Jon Rawlinson


ASK FOR YOUR FREE PLATINUM BOOK SHOWCASING NEW ZEALAND’S MOST POPULAR PLANS

0508 PLATINUM (752 846) local 09 296 0177 or 09 238 7777www.platinumhomes.co.nz • Showhome: 38 Toscana Drive, Karaka HarboursideSales Centre: 11 West Street, Pukekohe

CALL TODAY FOR YOUR FREE B

5316

4

Platinum Homes would like to wish all loyal clients an outstanding Christmas and a joyous

New Year.Thank you for all your support in making this year a fantastic one and we look forward to

seeing you next year!We will be closed from December 21, 2012 until January 7, 2013.

Our new Pukekohe showroom will be opening early next year.

53159

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“I’m also a florist albeit with no formal qualifications. I wanted to be a florist so badly that I went to a lot of weddings, looked at the bouquets and arrangements and saw how they were made. I would take them apart and put them back together; that’s how I learnt.”

Jules also undertook a hor-ticultural apprenticeship and studied building. This taught her a great deal.

“I was very fortunate to be trained by certain people in the park’s department who knew a lot about plants.

“Later, studying building, I learnt how to design to build, which has given me a decided advantage. I know what can realistically be achieved before I start work and, by having hands-on building experi-

ence, I can be more precise with my quotes.”

Although she has a string of qualifications to her name, Jules says formal education has only provided the tools, it has always been down to her to get the work done.

“The most important thing I ever do is roll up my sleeves and get stuck in.

“The best way to learn is to do something first to then make a mistake and realise what not to do again! If you have a passion for gardening and design, a creative flair and some basic skills, the sky’s the limit really!”

Once Jules has produced a landscaped garden, complete with edibles for a customer, she says clients are not left on their own. Good advice is

just a phone call away.“We’re happy to provide

instructions covering such tasks as when to pull out cer-tain plants and when to put others in.

“Because I’m a horticultur-alist as well as a designer, I can design a garden and also ensure customers are able to keep it looking and producing the best it can. Not all design-ers offer that.”

After a hard day’s work Jules says she always returns to her own garden for a little solace and relaxation.

“After ten minutes in my gar-den I feel completely at peace, it absolutely revitalises me. Life’s too full of stress but our gardens can be places of refuge from the rat race and you can’t really put a price on that!”

A visit to Edible Gardens reveals a world of rare plants and practical assistance.


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Visit us at our new showhome - 17 Mark Ball Drive, Pokeno Village EstateVisit us at our new showhome - 17 Mark Ball Drive, Pokeno Village Estate

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It seems garden dreams really can come true, thanks to the beautifully arranged pages of Contemporary Gardens of New Zealand.

Showcasing a spectacular range of unique gardens from some of the country’s foremost landscape designers, this book is an ideal gift for those inter-ested in gardening or design.

Utilising an exciting range of planting styles and archi-tectural forms, the gardens featured include native, exotic and subtropical plant species, combined with structural and water elements, lighting and artworks.

Transformed into archi-tectural statements in their own right, these stunning city, coastal and rural gar-dens range from the coolly minimalist to the delight-fully diverse.

Large or small, they fre-quently blur the distinction between interior and exte-rior living arrangements, continually enriching the lives of their occupants.

Comprising text by acclaimed gardening writer, Carol Bucknell, and photos by Sally Tagg, Contemporary Gardens of New Zealand will certainly make itself at home as a coffee table book or refer-

ence guide and will certainly inspire the astute gardener, with an eye for style, to con-sider new home and garden challenges.

Wonderul news – Rural

Living has a copy of this book to give away to one lucky reader!

Simply visit www.rural-living.co.nz then click on the competitions link and fi ll in the form. One entry per per-son; entries close December 14, 2012. Winner notifi ed by phone or email.

Contemporary Gardens ■

of New Zealand by Carol Bucknell and Sally Tagg, pub-lished by Penguin Books (NZ)RRP $65.00

enhance your home

Book has wow factor

combined with structural and

rior living arrangements, continually enriching the

Comprising text by acclaimed gardening writer, ence guide and will certainly


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KITSETS

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35 years working with Hinuera Stone.

We offer a full supply and lay service,

plus additional services:

• Stone cleaning • Sealing and grinding

• Restoration work

Steve O’ConnorMob 0274 965 466 ~~• Ph 09 294 7325www.hinuerastone.co.nz

HINUERAS T O N E

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14 Stadium Dr, Pukekohe

Ph 09 238 487919a Ronwood Ave,

ManukauPh 262 0979

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enhance your home

The craft of stonemasonry is an ancient one, and one that the O’Connor family has known for more than 30 years.

Hinuera Stone Specialists owner and founder Steve O’Connor has perfected the art of working with Hinuera stone, a native New Zealand stone, and his sons, Josh and Simon, are craftsmen in their own right too.

Simon, who lives in Brisbane, works with Hinuera Stone as well as other Australian materials, and Josh, managing director of Ramarama-based Stone Creations, specialises in other types of stone available locally.

Josh will also source undiscov-ered stones to ensure his work blends in with the natural sur-roundings of his clients’ proper-ties.

In contrast, Steve who is based in Drury sources the distinctive Hinuera stone from the ignimbrite cliffs near the Waikato River.

Ignimbrite is a deposit formed as a result of a volcanic eruption and the Hinuera stone is marked with unique patterns that make it a highly sought-after, premium product.

Known for its durability and abil-ity to add value to any property, it has become the material of choice for many home and property own-ers.

As a result, Steve’s handiwork is evident in some of the North Island’s most prestigious proper-ties including the old chapel in St Cuthbert’s College, Craggy Range Winery in Hawke’s Bay, a house on prestigious Paritai Drive in Orakei, and many other discerning projects.

However, through experience, Steve has found that people need to be educated on how best to handle the Hinuera stone once it has been

installed on their property.The natural qualities of the softer

ignimbrite masonry can often be damaged by poor care and mainte-nance, he says.

“Clients often find it therapeu-tic to get up on a Sunday morning and waterblast everything in sight. This can damage the softer aggre-gates which make up the Hinuera stone and affect its quality.”

To avoid this, the qualified tradesman advises homeowners to

enlist the help of masonry experts.“We have a team of knowledge-

able staff who will inspect the stone and give advice on a mainte-nance programme that suits peo-ple’s needs.”

He adds that even simple steps can make a huge difference. “Sometimes all the stone needs is a clean using safe and suitable prod-ucts.

“Grinding the top surface of the tiles can also be a cost-effective way of maintaining the stone – it can look brand new again!”

Those looking to build a new home would do well to consider Hinuera stone, Steve says.

“It has been used extensively as a non-leaky house veneer and is particularly practical for landscape situations around pools, giving it a non-slip surface.

“Because of its natural compo-sition, the Hinuera tiles do not heat up under foot giving them an advantage over most porcelain tiles – they are great for children’s feet!”

So take advantage of the beauty and reliability of Hinuera stone and call Steve today to enhance your home.Steve O’ConnorHinuera Stone SpecialistsPh 294 7325/ 294 7328steve@hinuerastone .co.nzwww.hinuerastone.co.nz

Family tradition set in stoneClockwise from top; stone pool coping for a Drury residence; St Cuthbert’s College chapel; Craggy Range Winery fireplace in Hawkes Bay.

All products are of NZ standard

East Tamaki Branch • 212B Burswood Dr, East Tamaki • Ph 273 8128Hours: Mon-Fri 9am-5pm • Sat 10am-3pm • Email: [email protected]

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Rabbit Control

is fast, efficient and achievable

Coastal Pest Solutions are working in your community – trapping,

shooting, poisoning and dog work. Non toxic rabbit control is available.

Protect your land and environment from all animal

pests, call us today!

www.coastalpestsolutions.co.nz

Coastal Pest SolutionsWild Animal Control

& Biosecurity Services

18 Years’ Professional Experience

Tel: 09 536 6020Mob: 027 393 2125


31563-V5

WALKERSPEST CONTROL• Insects & rodents• Domestic & commercial• Consultancy work

YOU NAME IT – WE’LL KILL IT!Controlling your pests for 18 years

Phone 238 9885Mobile 0274 789 857Main Highway, Paerata

32654-v2

52772-V2

Marketed by: CHEMSAFE MANUFACTURING LTDTelephone: 09 238 5959

Buy online: www.homesafeproducts.co.nzor visit our new shop

Unit 8/16 Alpito Pl, Pukekohe — 9am-3pm

TRAPINATOR –A revolutionary possum trap, a new design as a

result of 2 years consultation with DOC.A better, more effective, light weight and easy

to use trap, that anyone can set.For use wherever possums are present - and it is toxin free. From the manufacturers of the DOC

series 100, 200 & 250 traps.Meets Nawac humane standards.

To place your order or to request more information email: [email protected] or ph: 09 579 4089

52814

For happier, healthier more productivechooks, contact us:

Ph 07 552 5225 or 027 276 9794,Mob 027 497 6021

Email: [email protected] Web: www.grandpasfeeders.co.nz

Postal: Windsong Enterprises,364 Whakamarama Rd,

RD7 Tauranga 3179

Love your chooks?

But hate being tiedto daily feeding?

Rodents & birds eating their food?

Love yourLove your chooks? chooks?

But hate being tiedBut hate being tiedto daily feeding?to daily feeding?

Love yourLove your chooks? chooks?

But hate being tiedBut hate being tiedto daily feeding?to daily feeding?

GRANDPA’S CHOOK FEEDERS are made to save you time and money by eliminating the need for daily feeding and stopping the signifi cant amount of food lost to rats, mice and wild birds. This is the ideal feeder for 1-50 chooks, allowing you to enjoy the goodness of your own farm fresh eggs without attracting pests and their associated diseases.GRANDPA’S FEEDERS – developed and sold in NZ for over 15 years have become hugely popular and are now considered standard equipment for keeping poultry.

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Large holds 18kg $250 + ppMedium holds 9kg $195 + pp

5375

6

By Ditch Keeling Coastal Pest Solutions Ltd

We have received a steady number of pest-bird calls over the last few weeks, signalling the bird-breeding season is now in full swing.

Sparrows, starlings, mynas, pigeons and doves will often move into buildings and other structures for the nesting season and com-mon problems associated with this are bird droppings/nest debris and excessive noise.

Damage to light fittings and modern heat-pump/ventilation ducting from birds pecking their way through the vents and foil to get to a new nest site is also fairly common.

Add to this the very real disease risks associated with wild birds around stock feed and it’s not hard to see why pest bird control is so often undertaken in and around buildings.

Whichever of these species you have, the issues are pretty much the same and it revolves around access and usable nesting area.

Access to birds is often diffi-cult to remove as many buildings favoured by birds are completely open by design, or have their doors open all day, every day.

If access is gained only through small holes e.g. gaps around beams,

then covering these with mesh will obviously help but completely stop-ping access is not often possible.

Useable nesting areas consist of any elevated, small, flatish sur-face. Ledges, light shades and the tops of exposed beams are all com-mon places for birds to nest, and it can be incredible just how many birds will use a few short metres of space.

Exploring your options with regards to making these areas unusable to birds is well worth-while e.g. covering exposed beams with mesh or timber and the trick is to remove all flatish surfaces.

If this is not possible, then smear-ing them with Eatons Bird gel can work really well. This product is non toxic and works by making the

surface too sticky for the birds to use, for more information on this product go to www.nopests.co.nz

There is another similar prod-uct called Hotfoot that produces a mild burning sensation on the feet and this works well also visit www.crt.co.nz

I have seen many situations where the area to be treated is sim-ply too vast or too high to realisti-cally apply any deterrent products and in these situations physical control of the birds is required.

The most commonly used prod-uct is Pestoff Bird Paste (active ingredient Alphachloralose); this can be applied to bread or grain and once eaten the birds become drowsy and fall unconscious.

Any unintentional victims can

often be safely revived by putting them in a box in the hot water cup-board.

If applied correctly the level of control achieved in a short time-frame is often impressive. There are pre mixed Alphachloralose peas and wheat available off the shelf and these also work well.

The trick is to establish a solid feeding regime over a few days prior to poisoning; this is critical as it gives the birds time to get accus-tomed to the pre-feed, and observ-ing their feeding often gives us valuable insight into how success-ful the control will be.

As always, follow all manufac-turers’ instructions for safe and efficient use.

For more information on the Pestoff range of bird control prod-ucts go to www.pestoff.co.nz .

Shooting is seldom the most effi-cient tool in reducing general pest bird issues around buildings but does have its place as a follow up control method. When done right it can be particularly effective for removing roosting pigeons in large buildings.

For detailed instructions on how to deal with individual situations please feel free to call me anytime. Please help us to provide the advice you require by sending all pest ani-mal questions to: [email protected].

Long term property protection

Late night work controlling pigeons in a factory. Photo supplied

pest control


Get your traditional handmade bacon,

sausages & ham fromour friendly staff at

20 Subway Rd, Pukekoheand

Great South Rd, Pokeno

Phone 09 239 2086www.pokenobacon.co.nz

35 years family owned and operated53882

Order a Pokeno Bacon Ham now for your Christmas Lunch

FRANKLIN MARKET

Affordable Fresh Fruit and Veges, Fish, Vege Plants, Honey, Jam, Green Valley Milk, Tartan Farms (Beef), Farmhouse Bacon, Donuts, Jewellery, Tools, Rawleighs Products, Nellys Cakes & more!!

Enquiries: Phone Roger 09 238 8831Mobile: 021 230 3172


Your community meeting placePukekohe Saturdays 8am-12noon

Pokeno Sundays 9am-4pm

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5298

3

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smileWhy us?• Free consultation• Repair and relines service• Professional care guaranteed• Winz/Insurance quotes welcome

accepted here

PHONE OR COME IN AND SEE US FOR AN APPOINTMENT TODAY

0800 66 44 86OR 09 238 9944

58A King St, Pukekohe52592

1. Who offers Great Finance Rates?

2. What is Pukekohe Golf Club’s phone number?

3. Who does septic tank cleaning?

4. Where can you get affordable fresh fruit & veges?

5. What does The Topiary Place specialise in?

6. Who sells Sleepmaker NZ Made Mattresses?

7. Where can you get traditional handmade bacon, sausages & ham?

8. Whose phone number is 0800 80 84 85

9. Whose address is 58A King St, Pukekohe

10. What is Crosbies Colourplus website address?

11. Who stocks Spas and Baths?

READWINREADWINWIN&

All correct entries go in to the draw to win a $100 voucher to spend at one of the advertisers featured on this page! Post to: Read & Win Competition, PO Box 259-243, Botany, Auckland 2163. Entries close midday, Wednesday, December 12, 2012.

Name

Address

Phone No.

Crosbies Colourplus are specialists in:

Paint & accessoriesWallpaper Curtains

Blinds Automotive Paint

53868

CROSBIES COLOURPLUS204 King Street, Pukekohe

09 238 7489www.colourplus.co.nz

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53869-V2

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VISIT US AT 10/2 BISHOP DUNN PLACEHOMEBASE BOTANY (NEAR MITRE 10 MEGA)PHONE 271 3773 www.furniturepoint.co.nz

play golfat

PUKEKOHEGOLF CLUB

the hidden jewel of auckland

18-HOLE CHAMPIONSHIPGOLF COURSE

For bookings ph09 294 8810

Check our website www.pukekohegolf.co.nz

52625

Great Prices!Great Finance Rates!

Great Cars!

219-229 Manukau Road (old Mitre 10 building)

Ph 09 239 1799 Open Sat & SunFax 09 239 1798 Mob: 027 282 6459 Geoff Dickey - Director

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5253

0

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SPECIALISING INSHAPED PLANTS

Plant Hire AvailableWeddings & Functions

Phone 09 239 0128202 Manukau Road,

Pukekohe52264 11

6632

-V2

For a free, no obligation quote

PH 0800 80 84 85Registered Master Tinters and

Members of WFAANZwww.abee.co.nz

NEED HEAT & FADE REDUCTION?

3 ABEE Window Coatings can install an MEP Solar Film to provide excellent solar protection.

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SEPTIC TANK CLEANINGWAIUKUWASTE

DISPOSAL

SUCKASUCKA

0800 SUCKA10800 782 521

Alan Wilson Plumbing 235 906652610

Or:132E Cavendish Drive, Manukau. Ph 263 0145.

www.bathandtile.co.nz

Stockists of:➤ Sanitary Ware➤ Bath Accessories➤ Floor & Wall Ceramic Tiles➤ Showers➤ PVC Waterproof Vanities➤ Porcelain Tiles➤ Spas & Baths

53863-V3

DEAL OF THE MONTH

$1350

BASH GJ-8015Square shower enclosure6mm NZS/AS toughenedSafety glassSwinging door(900 x 900 x 1830mm)Includes: tray and fl at liner

EMILLIA TOILETP-Pan: 180mmS-Pan: 140mm

BASS 005Square Shower Slide (Mains pressure)

POP-UP WASTEVanity waste with overfl ow 32mm

EASY CLEAN WASTEWaste for shower tray

BASM 8843Square shower mixer (Mains pressure)

BABM 213SSquare basin mixer (Mains pressure)

ESPIRA PV900Waterproof PVC2 soft-close doors3 drawersSquare ceramic basin(915 x 465 x 850mm)


CLAS S I F I ED S

We supply a wide range of commercial & domestic:� Carpets � Vinyls � Auto & Marine carpets � Cork, Porcelain & Glass Tiles

Our services include:� Mat overlocking � Floor preparation � Concrete grinding � Quality installation

Holmes Flooring Ltd, 1 Mellsop Ave, Waiuku.Ph 09 235 0586, Fax 09 235 0589, Mobile 0274 990 298

Email holmesfl [email protected]

1851

69

For a FREEno obligation quote contact ourfriendly team

FLOORING & SERVICES

SPECIALISEDCOATINGS

� Airless Spraying � Roof Painting � Exterior PaintingTextured Ceilings

� Re-sprayed � Removed and PaintedIndustrial and Epoxy Coatings, Floor Coatings etc

Bruce Cameron 0274 988 412acrafl [email protected]

CD

185024

PAINTERS & DECORATORS

CD

1508

18

DOES YOUR ROOF LEAK?Leak diagnosis, repairs and maintenance.

ALL ROOF TYPES20 years’ experience

CALL MARK BAKER 0800 767 626

ROOFINGAG157024

Ph/Fax: 09 238 4047 or 021 987402600 Buckland Rd, RD2, Pukekohe

Experienced Operator 24 years

Craig NicholsonEarthmoving & General Cartage

� 20 tonne diggers� 4.5 tonne digger� Tip trucks & trailers� D8 Bulldozer & scoop� Low loader� Grader� Excava� ons� Dams� Tree Removal

� Drainage� Roading� Stopbanks� Building sites� Demoli� on� Horse arenas� Metal/sand/slag

supplied� General cartage

TRADE SERVICES

Luxury Portable BathroomsSimple to set up, pleasure to use.For all ocassions where a portable toilet just won’t do!Ideal for:• garden weddings• extra guests• family occasions

www.bathroomsforhire.co.nz • 027 282 5856

RE

1888

91

FOR HIRE

OPEN 7 DAYS

Shop 2, 33 Edinburgh St(next to Pizza Hut) Pukekohe

Phone 09 239 2964

Monday-Friday 7am-6pmSaturday 8am-6pmSunday 9am-5pm

CLOSED PUBLIC HOLIDAYS

RE188578

LAUNDROMAT

CHICKEN MANURE FERTILISER

www.bennettfertilisers.co.nz

A natural, cost-effective all-year round

N.P.K. fertiliser for pasture, maize crops,

market gardens & small blocks. We supply, cart

& spread

We also supply:• Lime • Metal

• Sand

Neil 021 724 327 orBruce 021 270 6828Offi ce 09 299 64 86

JH168747-v2

FERTILISERSPOUTING REPLACEMENTS

AND NEW HOUSESManufacturer and installer of internal & external gutter systems.

Celebrating 37 years in business

Ph: 267 3030 Fax: 267 7709Email: [email protected] Website: www.taylorfascia.co.nz

Taylor Internal Colour Steel Taylor External Colour Steel

CD

159229

SPOUTING AND ROOFING

HOUSE WASHINGSoft Washing • All Exterior Washing

FREE QUOTES • Ph Bob Wilson:

09 277 9089 • 021 977 344email [email protected]

CD182211

WATERBLASTING

Concrete Pipes used2.40 x 1350 Dia (7) $600 ono2.57 x 730 Dia (1) $300 ono2.53 x 680 Dia (1) $250 ono

Concrete Barriers3m L x 850 H x 150 T (12) $120 ono

Landscaping Rocks numerous sizes $60 ton

Crushed Concrete $15m2

RE189731

PETERSONS ROAD CLEANFILL

For Sale

Ph: 021 3666 29

FOR SALE

� targeted skin treatments� ipl laser hair removal� appearance - botox fi llers moles� makeup boutique� nail & body spa� beauty & grooming essentials149 Manukau Rd cnr Glasgow RdPh: 09 238 5670 www.imagesmedispa.co.nz

CD

191717

HEALTH & BEAUTY

Ph Neil for a quote: 021 794 148 anytime, A/H 09 232 8540Ph N il f t 021 794 148 ti A/H 09 232 8540

DAVIS TANKS• For all your concrete tank requirements.• We build 3000 – 8000 gallon water tanks.

Water tank repair and recondition specialistConcrete Tanks Tried & True

ENVIRONMENTALLY FRIENDLYWater - Septic - Retention - Specialty Tanks

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WATER

If you would like to

advertise in our

December issue of

RURAL LIVING

please contact us

today:

09 271 8055email:

classifi [email protected]

Got a green thumb?To advertise phone the Rural Living advertising team on 0800 456 789 • Check out our next issue for helpful information.

www.ruralliving.co.nz • 0800 456 789

gard

en_3

x8

Phone: 0274 796 827Email: [email protected]

NZHCS (NZ Highland Cattle Society) registered.Name – Mac of Buoldhu.

Sire – Fineal of Auchnacraig.Dam – Fiona Morean of Trossachs.

CD187312

Fullbloodstudbull

BULL FO

R SALE

FOR SALE

TRADE SERVICES

MR CLIP LTDTotally mobile shearing service.

Bombays to Kaiwaka.From One Animal Upwards

EXPERIENCED NZ WOOL BOARDCERTIFIED SHEARERS (MACHINE & BLADE)

Ces & Jan MayallPh w/w (09) 425-7104or Ak (09) 276-1219

or mobile 0274-853-234

Sheep, Goats, Alpacas, Llamas AG147338

To advertise your Christmas

Services, call us on 271 8055 or

email: classifi [email protected]


Takanini

89 Great South Road, Papakura

Ph: 09 296 2880229 Manukau Road, Pukekohe

Ph: 09 238 695153179

Massive new fl ooring storeLargest in Auckland

Massive new fl ooring store

GRANDOPENING

Friday November 30, 2012

211 GREAT SOUTH ROAD, TAKANINI


53171

rural living november 2012

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