Loved Lincoln local, Belleza has been providing women with gorgeous garments from top quality brands for years. Owner Anna Green recently opened her second store at The Crossing in the heart of Christchurch CBD. Opposite Country Road, the boutique brings a thoughtfully curated collection to the city, with plans to blend clothing with her passion for interior design.
MAKE A WISH: This Jocie Cami from Wish the Label, made from 100 percent linen, is a light option for summer. Paired nicely with jeans or culottes, add a pair of heels to go from daytime to night.
BLACK CAPS: Protecting your head from the sun will always be in fashion. But look good whilst doing so with the Ribbon Tie Cap from Antler NZ. The tie at the back makes it fully adjustable for the perfect fit.
BAG OF TRICKS: Get two bags for the price of one with the Sloane Reversible Tote from Stella + Gemma. Available in mustard (pictured), black and rose – talk about stylish storage options.
The skincare and cosmetic medicine industries have grown exponentially in recent times as technologies advance, more people want to take care of their appearance, and as stigma surrounding such procedures lifts. Metropol catches up with Transform Clinic Merivale nurse Katie Mcindoe.
WHAT IS AN APPEARANCE MEDICINE/COSMETIC NURSE AND HOW LONG HAVE YOU WORKED IN THE INDUSTRY?
“An Appearance Medicine Nurse is a Registered Nurse with specialised training in non-surgical cosmetic procedures. I completed my Diploma in Beauty Therapy and Applied Aesthetics in 2008 and and went on to complete my Bachelor of Nursing Degree in 2013. I worked at Christchurch hospital for a year to get medical and surgical experience and went on to persue my passion in the appearance medicine industry.”
HOW LONG HAVE YOU BEEN AT TRANSFORM CLINIC AND WHAT DO YOU DO THERE?
“I have been at Transform Clinic since 2015 and was lucky enough to be fully trained by Dr Ian Little, the first doctor in New Zealand to administer botulinum for cosmetic reasons. The treatments I offer at Transform Merivale are Botulinum Toxin Type A (Botox®, Dysport®,and Xeomin®), Dermal Fillers, Profhilo, Belkyra fat reduction, Liquid face lift, Platelet rich plasma, PDO threads, Sonophoresis, Dermal needling and chemical peels.”
HOW WOULD YOU DESCRIBE YOUR PHILOSOPHY TO YOUR WORK?
“Appearance medicine should enhance natural facial features, decreasing signs of ageing, without compromising the natural aesthetics of ones face. I pride myself on attention to detail, client satisfaction, safety and care, and the highest quality products and treatments.
Christchurch’s Pasta Vera not only supplies the country’s top eateries with fresh pasta, but is on a mission to help Kiwis achieve restaurant-quality pasta dishes at home. Its delicious and high-quality offering now extends to a new retail range, vegan options – and even a celebrity collaboration.
The new retail range of fresh ribbon cut, gourmet filled pasta and pesto is available at New World, Raeward Fresh and Fresh Choice supermarkets around the South Island.
This includes a smoked salmon tortellini; a mushroom, walnut and feta ravioloni, and the new vegan products made of high-protein hemp and spinach in a pumpkin and ricotta ravioli, tagliatelle and vegan pesto.
“It’s not often you see fresh vegan pasta, so we think it’s a great point of difference,” says Pasta Vera’s Tania Lasagne.
Over lockdown, Pasta Vera was an extremely popular online delivery option, with the business often being asked for cooking instructions and recipes.
This ignited a collaboration with much loved local celebrity chef, Jax Hamilton, to create high-quality gourmet dishes that anyone can make in under 10 minutes.
Browse mouth-watering recipes – like mushroom, walnut and feta ravioloni with white truffle, parmesan and mascarpone sauce or vegan tagliatelle with pesto, chilli and pumpkin – at pastashop.co.nz.
At its famous factory shop in Wigram, ready meal options are the perfect accompaniment for your summer holidays – especially the 3kg lasagne range, which can easily be popped into the oven after a long day out for a crowd-pleasing meal in minutes.
Stop into the store at 1/2 Musgrove Close, Wigram or ask your local supermarket if they stock the Pasta Vera range.
300g Sea Cuisine Cooked & Peeled Shrimp
250g cooked white or brown rice, or quinoa, barley, bulgur wheat or sorghum
2 tbsp avocado oil
3 tbsp Sriracha soy mayonnaise
300g fresh vegetables e.g. edamame beans, carrot, avocado, green beans, radish, corn, cucumber, blanched broccoli, seaweed. The options are endless and is really about personal taste.
Optional: Dry seasonings like sesame seeds, toasted nori, shichi-mi tōgarashi, crispy shallots etc.
Coat shrimp with the Sriracha soy mayonnaise.
In a medium bowl mix the avocado oil and lemon juice together and season to taste. Add the rice (or grain option) to the bowl and mix through, coating the rice (this adds a citrus freshness to the rice & helps stop it from sticking).
Into your preferred serving bowl layer your ingredients starting with the rice (or grain) at the bottom. Portion the shrimp in the middle on top of the rice and build your other ingredients around the shrimp. Finish by seasoning as you prefer.
Note: Poke Bowls can be a fun healthy snack or meal and this recipe offers a base to many different variations of ingredients and flavours.
It’s a hot market right now – housing market that is. Experienced real estate consultant Marijke Sheppard of Ray White in Rangiora is an astute observer of trends in real estate and shares her advice for potential sellers.
“A key reason behind the current activity is supply and demand. There had been a noticeable decrease previously in the supply of property coming to the market. People are now more confident to list their properties because all they are hearing in the media is how good the market is.
“The Waimakariri region however is still short on supply. Pressure on demand here is due to New Zealanders returning home, people moving from outside the region, first home buyers and investors. All are attracted to the good quality, reasonably priced properties in the district as well to as the lifestyle.”
Marijke adds that the situation is not what we all predicted would happen after lockdown. She says although it feels like it is a seller’s market in Waimakariri at present, buyers and sellers should be aware the market could change rapidly, without a great deal of warning.
Marijke believes the method of sale is the most significant consideration for owners looking to sell in this type of market. “It would take a brave agent to be willing to price a property in the current market without testing what the market might pay.”
Having an agent you can trust is also an even greater priority.
Preheat the oven to 150°C. Line two large baking trays. Trace three circles approximately 20cm in diameter on the baking paper.
To make the meringue nut layer, place the roasted almonds in a food processor and pulse until they are ground, and resemble breadcrumbs. Set aside. Using an electric mixer, whisk the egg whites until soft peaks form, then slowly add the icing sugar one tablespoon at a time, while continuing to whisk. Whisk for 10 minutes or until stiff and glossy. Using a spatula, fold in the vinegar, cocoa powder and the ground almonds. Use the spatula to spread the meringue inside the outlines you’ve traced, smoothing out to the edges. Bake for 45 minutes or until the discs are crisp to the touch. Place on a wire rack to cool completely.
To make the filling, whip the cream in a bowl just until soft peaks form and set aside. In a separate bowl combine the almonds and the chocolate. In a third bowl combine the berries.
To assemble the torte, place the first disc of meringue on a serving platter and top with one-third of the cream, one-third of the almond/chocolate mixture and one-third of the berries. Repeat with the remaining discs.
Recipe extracted from Now for Something Sweet by the Monday Morning Cooking Club. HarperCollins. RRP $55
A family market tucked into the quaint village of Tai Tapu is growing each month; offering a child- (and dog) friendly atmosphere which doesn’t skimp on creativity. Just months old, the Gatewood Market has over 50 stalls and vendors.
Arranged in a circle around a cluster of trees which host a coffee cart, children’s’ arts and crafts area and live music the stalls offer bespoke jewellery, homewares, cuisine and décor.
Browse the stalls while enjoying live music and fare like sandwiches, waffles, and woodfired bagels. Or, sit amongst the shade of trees on the provided picnic rugs and hay bales, or bring your own rug.
On the Woodgate family property, the Woodgate and Mckenzie families organise the entire affair themselves, and strive to create a homely, relaxed and vibrant community market.
Since its inception in February, the market has attracted a strong following of locals and abroad who enjoy the breadth of its offerings.
The next market, on December 20, is going to be even more special than usual – with a bouncy castle, pony rides and face painting.
Held the third Sunday of every month in spring and summer, the Gatewood Market is at 788 Old Tai Tapu Rd, next to the Tai Tapu Hotel, from 10am to 2pm.
A delicious stop-off on any drive through Springfield, Taste of Kiwi café is a new venture for Cam Clark and Kristina Squires. And the couple are overdelivering on their pledge to serve the best of Kiwi cuisine, community, and hospitality.
Not only are the couple determined to create a hub for the community to gather and host events, but they have created a mouth-watering menu and tempting cabinet food offerings, all within a fresh and modern new space.
“Taste of Kiwi was born through a love of travel and a passion for people,” says Cam.
“Kristina and I have travelled throughout the world, and everywhere we have been Kiwi hospitality has been famous for its genuine people, tasty food, and beautiful coffee. We have aimed to create a space for locals and visitors to come together, enjoy good food and relax.”
Serving a full breakfast and lunch menu – which includes the famous Kiwi Breakfast, classic eggs benedict and a modern take on mince on toast which consists of house-made beef mince, rosemary potato cake, free range poached egg and toasted ciabatta – the café has a tempting selection of cabinet food, too. With fresh baking daily, gourmet pies, and many gluten free, vegan and vegetarian options.
Kristina, who grew up in Springfield, says her and Cam are enjoying supporting local events, supplying catering and bringing new passion to the community. They enjoy meeting travellers from Christchurch or further afield.
Stop into Taste of Kiwi at 5666 West Coast Road, Springfield, follow them on Instagram @tasteofkiwi_nz or visit the Facebook page below for more information about opening hours, events and the menu.
As Michelle Freeman and her daughter Charli began to expand their pet family, they became increasingly concerned about the unnecessary and extensive use of plastic packaging particularly with regards to pet food and treats. And as a result, Charli & Coco was established.
As a way of reducing waste, the luxury pet boutique offers customers a pet grocer and refillery.
“The raw food products we are stocking are all New Zealand sourced, have no preservatives, no artificial colours or flavours and are hormone and antibiotic free,” says Michelle.
Coco (pictured) and her pet siblings are raw food diet converts after noticing the benefits such as a better coat condition, healthier skin and cleaner teeth.
But it is the store’s dry food and treats pet refillery that is a head turner for the city.
“Customers have the option to bring their own containers to refill or purchase some of our stylish and functional vessels for long term storage all of which cuts down on unnecessary packaging,” says Michelle.
The advantages? Customers are only purchasing what is necessary and pets can try a variety of new products without wastage.
From a background of working within a prominent New Zealand communications company, Hayden McKenzie had often pondered the question of how real estate could be done differently here. He decided to put it to the test and Ngātahi Real Estate was launched post-lockdown.
“It started as a throwaway idea for a laugh, but then it just took off and became a very real reality,” says Hayden.
And, with two more agents recently brought aboard, things have never been busier.
Hayden says the over-arching philosophy at Ngātahi is to bring about togetherness throughout the whole buying and selling process.
“We ask the questions, ‘what do agents want? What do vendors and purchasers want?’ This is real estate that’s totally local and connected to New Zealand. Clients feel as if they are part of the family, not just another number in a real estate deal to be quickly expedited.”
As the business grows, Hayden plans to recruit more of our best and brightest people to join his exceptional team.
“Property sells itself, but it’s the brand and customer service that goes with it that makes all the difference.”
Visit Ngātahi Real Estate at 267 St Asaph Street, Christchurch, phone 0800 4 NGATAHI (0800 464 282) or email firstname.lastname@example.org.