Rural Living June/July 2013

www.ruralliving.co.nz

June/July 2013

SUITS and GUMBOOTS

Our new look Rural Living

LEAVING EARTHTALKAwhitu couple ready to uproot

Win! Loads of prizes up for grabs

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2

Pukekohe 09 238 7019

4 — Rural Living — June/July 2013

From the editor...Welcome to our new look Rural Living – firmly pitched at the ‘suits and gumboots brigade’ that make up our wonderful community.

I’m hoping our first revised edition will give ‘farmers’ and ‘townies’ a thirst for more because the team here is full of enthusiasm for this new direc-tion which provides us with greater scope to inform and please our lifestyle market.

While the primary focus will remain on rural matters, the ‘living’ section will encom-pass a range of other topics of interest to our readers. These will include the likes of health, beauty, fashion, food, motoring and travel.

There will be an array of monthly competitions for those who love to be winners and a sneak look into the lives of many local personalities.

Of course, that’s just the start.

Every month, Rural Living will bring you our regular ‘coun-try lad’ and ‘city girl’ columns from the magazine’s owners, Brian and Reay Neben, who are, themselves, small block owners in Runciman.

And we will still feature Ditch Keeling’s invaluable pest control column which this month looks at pesky possums.

In this first new look issue we continue to tell you all about the good life as we see it with articles on horse syndication, growing hops, home orchards, stamping out evergreen buck-thorn and hints for what to do on the land during July.

Our feature stories focus on the maturing of Earthtalk@Awhitu and its proposed sale by owners Charmaine Pountney and Tanya Cumberland and also on a Franklin man who has made a business of grow-ing vanilla in Tonga.

Finally, looking ahead, I’ll be giving you my regular spin on the month and what we have in store so, I do hope Rural Living, in its new set of ‘over-alls’, provides ample reading and gives you all a great deal of pleasure.

The team and I have had loads of fun putting it together and we offer a big thank-you to our advertisers for their support and to the many oth-ers that have encouraged us in this new direction – now, just enjoy!

Helen PerryEditor

covershot

[email protected]

Editor: Helen Perry DDI 09 271 8036

Email: [email protected]

Sales Consultant: Maree Aucamp DDI 09 271 8090


Classified Advertising: 0800 456 789 Email: [email protected]

Art Director: Clare McGillivray DDI 09 271 8067, Fax: 09 271 8071


Manager: Karla Wairau DDI 09 271 8083, Fax: 09 271 8099

[email protected]

Publisher: Brian Neben

50 Stonedon Dr, East Tamaki, AKLD PO Box 259-243, Botany, Auckland 2163

Telephone: 09 271 8080, Fax: 09 271 8099

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

freephone: 0800 456 789 Ph: 09 271 8080


brian pitches inRural Living publisher, Brian Neben, is a classic ‘gumboots and suits’ kind of guy who typifies Rural Living’s market. He swapped city living and a professional career for a rural lifestyle block at Runciman. His ‘country lad’ column features in Rural Living every month.Photo Wayne Martin

rUraL

page 6-7Earthtalk@Awhitu – end of an era in sight

page 8Brian’s Diary – a country lad’s perspective

page 10-11Syndication – your entry into harness racing

page 12-13Farming chores for July

page 16Producing premium avocado powder using 100% natural New Zealand-grown fruit

page 19-21Fieldays – round up of New Zealand’s best for the farm

page 26-27Growing your own hops for homebrew success

page 28Call to dob in drink/drivers on rural roads

Living

page 29Competitions – prizes galore for everyone

page 30-31Heilala Vanilla plantation has local roots

page 32Reay’s Diary – our city lass does the social rounds

page 33Race day lunch – chance to shine

page 34Fashion brings out the animal in us

page 35Jon Rawlinson discovers The Lost Springs

page 36Now’s the time for orchard planting

page 42Roast Day goes global

page 45Motoring – Kia Sorrento R

inside

The Lost Springs – hidden paradise in Whitianga.

Rural Living — June/July 2013 — 5Rural Living — June/July 2013 — 5

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It’s often said that learn-ing is half the fun; but, for Charmaine Pountney and Tanya Cumberland, teaching is also in the blood.

Since settling on their 28-acre block on the Awhitu Peninsula, the couple’s skills, gleaned from educational and social institu-tions, has provided the basis for developing their own piece of paradise.

Tanya says the property now features cottages for farm or home stays, orchards, a timber plantation, an expansive veggie garden and native wetland.

“When we first started, 21 years ago, my brother said we’d never make a sustainable living from selling fruit and vegetables on a small holding, so we would have to sell knowledge,” Tanya says.

“We set up our business, Earthtalk@awhitu, to manage

visitors for tours and courses. This was necessary to make the property economically, as well as environmentally, sustainable. These days, however, because our orchards are so productive and there’s a bigger market for organic produce, a family could

actually make a living from it.”Prior to moving to Awhitu,

Charmaine was principal at Auckland Girls’ Grammar School, and later, principal at Hamilton Teachers’ College. Then, following a merger, she was appointed dean and princi-pal of the School of Education, Waikato University. Tanya was previously assistant regional director of social welfare in Auckland.

“Originally, we both came from Auckland,” Tanya says. “I had a cottage in Laingholm and Charmaine was in central Auckland before shifting to Hamilton. We decided to pool our resources and live a healthy life. It was quite a change for both of us after years of work-ing in institutional industries in big cities.

“Both our families had gar-dens, growing their own veggies.

I had about 20 years experience in gardening, although it was in backyard and community gardens. It was all small scale; this was a much different pros-pect!”

Before purchasing the prop-erty, the pair hit the books. They enrolled in the Open Polytechnic with Tanya studying Farm Forestry and Biological Husbandry and Tree Crops, and Charmaine study-ing Farm Machinery, Farm Water Systems, and Farm Bookkeeping.

“They were excellent courses and helped grow our knowl-edge. If you like learning, you can learn anything, and there are so many resources available to lifestylers these days,” Tanya says.

However, on their first morn-ing at the property, Charmaine says the pair was still over-

‘Growing’ up the countryWhile making a living from the land is usually reserved for the big boys, even small lifestyle block holders can turn a little green into gold by working smarter, as JON RAWLINSON recently discovered.

RURAL��

Charmaine, left, and Tanya adjusting garden sculptures in celebration of Matariki, Maori New Year.

Rural Living — June/July 2013 — 753318-v2

whelmed by the scale of the project that awaited them.

“The fi rst morning was daunting, we woke and it was pitch-black and there was a wild south-westerly. There was a huge puddle in the middle of the paddock and a dead pine tree; that was about it. We won-dered what we had done!”

After enlisting expert assist-ance, their dreams soon began to take shape.

“We asked Permaculture designer, Kay Baxter, to put together a design plan,” says Charmaine. “It was a sensible approach. After planting a shel-ter belt, we developed the parts that were basic to our needs, starting, as permaculture does, close to the house with the herb and veggie gardens, then the fi rst orchard and the chooks, slowly developing outwards.”

Today, Charmaine and Tanya continue to work closely together, accentuating one another’s strengths.

“Although we do the deci-sion-making together Tanya has concentrated on the land management, and I’ve focused on the administrative work, including accounts and commu-nications,” Charmaine says.

“We used to have a joke that Tanya did the propagation and I did the propaganda, but that’s not strictly true anymore. Because we are looking to sell the property, we both take care of propaganda and neither does much in the way of propaga-tion!”

��RURAL

INDEPENDENCE DAY LOOMS FOR EARTHTALK FOUNDERS

Although Charmaine Pountney and Tanya Cumberland have enjoyed almost 21 years at their Earthtalk property in Awhitu – since July 4, 1992 – the time has come to move on.

“The property has been on the market,” says Tanya, “We’ve had three open homes and a lot of interest, but purchasing a property like this is a big decision, people need time to think about it.”

The 28-acre property has a lot to offer, including from organic vegetable gardens and orchards, to cottages, a timber plantation and native wetland.

“We hope people with a commitment to organics or healthy growing will take over, but they could do it differently from us, perhaps running a café or a learning centre; all the options are there.”

Tanya’s partner, Charmaine, adds the pair is ready to embark on a new direction in life.

“It’s a question of age and development, both for us and the land. We want to start the next stage of our lives while we’re still young and fi t enough to enjoy it.

“Also the land has reached a point where people could

do a variety of interesting, new things, we don’t have the energy to take forward any of those projects.

“Of course we’d love to fi nd people who will love and cherish the property but it will be their land and their responsibility. There are lots of things new owners could do that we haven’t even thought of, or they might just come as a family, enjoy the lifestyle and have great pleasure being part of this wonderful community.”

For more information about Earthtalk, visit www.awhitu.co.nz.

8 — Rural Living — June/July 20138 — Rural Living — June/July 2013

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Once again I start the diary with comment on the weather. In fact, because we rural peo-ple are so dependent on rain-fall and the sun and also need to know what the wind is doing and to avoid frosts, the weather is one of our most talked about subjects.

This year, after one of our worst droughts in several years, the rain arrived just in time to get the grass growing followed by mild conditions which, so far, have made it ideal to carry out all those chores and to again ensure the property is in good order.

At present, we are cleaning up the last of the leaves from our London plane trees, which is one of my worst annual jobs.

A few years ago we built two large compost bins next door to each other.

They are three metres by three metres and 1200mm deep. Because we dug the compost bins out of a sloping piece of land it means we can back in the

trailer and drop the contents straight into the bin.

When it is time to empty them, we remove the timber planks from the truck and, with the assistance of a neighbour and his front end loader, we empty out the bins which will have been composting for about 12 months.

Ultimately we end up with high grade soil which is used to complement our gardens.

As well as raking up leaves there are lots of other projects under way. For example, I have been running my harrows over the paddocks while the grass is wet with really good results.

And, while we have a plenti-ful supply of water, it is a good time to clean out the troughs. It’s surprising the amount of debris one fi nds in the bottom of them not to mention all the green, slimy algae fl oating on the top at this time of year.

I noticed a dairy farmer up the road applying fertiliser last week so this is a job I hope to undertake before the spring.

I also have to adjust gate catches at present as many of the posts have moved during the drought. There is nothing worse than dealing with catches whilst lifting hay and buckets of feed.

I am also about to start spray-ing several of my paddocks for

broadleaf. I notice that wher-ever the horses have grazed they leave the weeds. I think this is the ideal time for tackling this project as the grass is still short and the weeds are fl our-ishing.

Other tasks on my list are to clean out the breeding boxes for my teal ducks and on top of that my chook house needs a good clean too. All this seems to fi ll in my busy day which makes it all worthwhile.

A quick update on Elsuduko – he was getting ready to head off to the races two weeks ago but we noticed he had a slight dose of colic.

Thankfully, the vet was able to attend to him quickly and within an hour or two he was back to normal.

He is now back in work and should be racing in the next two weeks. Will give you an update on this next month.

Chat to you then, Brian

Staying on top of chores

Brian Neben publishes

Rural Living and is also an avid

lifestyle farmer

COUNTRY LAD

RURAL _______________________________________________________________________________

Brian sweeping leaves into his compost bins.

Once again I start the diary with comment on the weather. In fact, because we rural peo-ple are so dependent on rain-fall and the sun and also need to know what the wind is doing and to avoid frosts, the weather is one of our most talked about subjects.

This year, after one of our worst droughts in several years, the rain arrived just in time to get the grass growing followed by mild conditions which, so far, have made it ideal to carry out all those chores and to again ensure the property is in good order.

At present, we are cleaning up the last of the leaves from our London plane trees, which is one of my worst annual jobs.

A few years ago we built two large compost bins next door to each other.

They are three metres by three metres and 1200mm deep. Because we dug the compost bins out of a sloping piece of land it means we can back in the

trailer and drop the contents straight into the bin.

When it is time to empty them, we remove the timber planks from the truck and, with the assistance of a neighbour and his front end loader, we empty out the bins which will have been composting for about 12 months.

Ultimately we end up with high grade soil which is used to complement our gardens.

As well as raking up leaves there are lots of other projects under way. For example, I have been running my harrows over the paddocks while the grass is wet with really good results.

And, while we have a plenti-ful supply of water, it is a good time to clean out the troughs. It’s surprising the amount of debris one fi nds in the bottom of them not to mention all the green, slimy algae fl oating on the top at this time of year.

I noticed a dairy farmer up the road applying fertiliser last week so this is a job I hope to undertake before the spring.

I also have to adjust gate catches at present as many of the posts have moved during the drought. There is nothing worse than dealing with catches whilst lifting hay and buckets of feed.

I am also about to start spray-ing several of my paddocks for

broadleaf. I notice that wher-ever the horses have grazed they leave the weeds. I think this is the ideal time for tackling this project as the grass is still short and the weeds are fl our-ishing.

Other tasks on my list are to clean out the breeding boxes for my teal ducks and on top of that my chook house needs a good clean too. All this seems to fi ll in my busy day which makes it all worthwhile.

A quick update on Elsuduko – he was getting ready to head off to the races two weeks ago but we noticed he had a slight dose of colic.

Thankfully, the vet was able to attend to him quickly and within an hour or two he was back to normal.

He is now back in work and should be racing in the next two weeks. Will give you an update on this next month.

Chat to you then, Brian

Staying on top of chores

Brian Neben publishes

Rural Living and is also an avid

lifestyle farmer

COUNTRY LAD

RURAL ��

Brian sweeping leaves into his compost bins.


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By Dr Ilyse Jennens Franklin Vets

Rural living this time of year brings the excitement of see-ing newborn lambs and calves.

However it can also be chal-lenging even for the most expe-rienced farmers. It is important to be well prepared to prevent problems occurring and to quickly identify and deal with these as they arise.

While the vast majority of animals give birth on their own without hassle, it pays to know what to expect and when to intervene or call for help:n First stage labour (vague colic, restlessness) lasting longer than 6 hoursn Second stage labour (active pushing) lasting longer than 2 hours

When intervening, it is important to stay clean and to use plenty of lubricant to avoid

damaging the mother. If unfa-miliar with the process, call your vet for advice or assistance.

Late pregnancy and early lactation places a huge meta-bolic demand on the mother.

There is a large requirement for energy and minerals such as calcium and magnesium. In cows, metabolic problems are often seen soon after giv-ing birth, the most common of these being milk fever (calcium deficiency), whereas ewes may present with pregnancy toxae-mia (sleepy sickness) or milk fever in late pregnancy.

Heavily pregnant and animals that have recently given birth should, therefore, be monitored closely for signs of depression, loss of appetite and any other unusual activity. Contact your veterinarian early for advice if you have any concerns.

The most important thing you can do to prevent illness

in young animals is get enough colostrum into them early.

Calves and lambs get no immunity from mum while in the womb, and rely on good colostrum intake in the first 12 hours to develop an immune system. Human intervention may be needed if newborns do not feed from the mother.

Equipment to have on hand:n Lubricant and antisepticn Ropes to attach to the legs and/or headn Metabolic solutions – energy drenches and calcium injec-tionsn Iodine solution to spray navelsn Feed bottles/stomach tubes

��RURAL

Animal talk from the vetFranklin Vets is offering a FREE spring first aid seminar for lifestylers with preventative and treatment advice. n The normal birth process

– when to intervene or call for help

n Metabolic diseases – what to look for, treatment and prevention

n Rearing healthy young animals

Thursday July 18, 7pm.Franklin Vets Pukekohe, 86 Harris StreetTo register your interest RSVP to 09 2382471 or [email protected]

Spring firSt Aid SeminAr for lifeStylerSBy Dr Ilyse Jennens Franklin Vets

Rural living this time of year brings the excitement of see-ing newborn lambs and calves.

However it can also be chal-lenging even for the most expe-rienced farmers. It is important to be well prepared to prevent problems occurring and to quickly identify and deal with these as they arise.

While the vast majority of animals give birth on their own without hassle, it pays to know what to expect and when to intervene or call for help:n First stage labour (vague colic, restlessness) lasting longer than 6 hoursn Second stage labour (active pushing) lasting longer than 2 hours

When intervening, it is important to stay clean and to use plenty of lubricant to avoid

damaging the mother. If unfa-miliar with the process, call your vet for advice or assistance.

Late pregnancy and early lactation places a huge meta-bolic demand on the mother.

There is a large requirement for energy and minerals such as calcium and magnesium. In cows, metabolic problems are often seen soon after giv-ing birth, the most common of these being milk fever (calcium deficiency), whereas ewes may present with pregnancy toxae-mia (sleepy sickness) or milk fever in late pregnancy.

Heavily pregnant and animals that have recently given birth should, therefore, be monitored closely for signs of depression, loss of appetite and any other unusual activity. Contact your veterinarian early for advice if you have any concerns.

The most important thing you can do to prevent illness

in young animals is get enough colostrum into them early.

Calves and lambs get no immunity from mum while in the womb, and rely on good colostrum intake in the first 12 hours to develop an immune system. Human intervention may be needed if newborns do not feed from the mother.

Equipment to have on hand:n Lubricant and antisepticn Ropes to attach to the legs and/or headn Metabolic solutions – energy drenches and calcium injec-tionsn Iodine solution to spray navelsn Feed bottles/stomach tubes

��RURAL

Animal talk from the vetFranklin Vets is offering a FREE spring first aid seminar for lifestylers with preventative and treatment advice. n The normal birth process

– when to intervene or call for help

n Metabolic diseases – what to look for, treatment and prevention

n Rearing healthy young animals

Thursday July 18, 7pm.Franklin Vets Pukekohe, 86 Harris StreetTo register your interest RSVP to 09 2382471 or [email protected]

Spring firSt Aid SeminAr for lifeStylerS


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EQUESTRIAN SURFACING

53421

Syndication or shared own-ership is fast

b e c o m i n g the most p o p u l a r means for

people to race horses.In the har-

ness racing code (pacing and trotting), the most successful in this area, has been the Auckland Trotting Club syndicates.

In fact, the syndication of yearling pacers over a 15-year period, has been called, “the most successful horse racing syndication programme in the world”.

The club has had 31 winners from 36 horses to the races (an amazing 86% winners-to-start-ers), for a total of 173 wins and 266 placings, with $5,304,557 in stake earnings – truly a phe-nomenal success story.

As an authorised syndica-tor of standardbreds (harness racehorses), The Auckland Trotting Club has over the last 15 years formed 14 syndicates, each comprising either 40 or 50 shares and each racing two, three or four horses.

These horses were all pur-chased by the respective selected prominent trainers

at the yearling sales and have been, or are currently, raced by the various ATC syndicates.

To date, all 14 syndicates have proved very successful. From the very first ATC Trot Power Syndicate, to the most recently formed Auckland Trotting Club 2013 Syndicate, they have raced such successful horses as:n Midknight Rumpus (6 wins, $41,215, winner of the NZ Sires Stakes Three & Four Year Old Series Final)n Matai Mackenzie (6 wins, $302,676, winner of the Group 1 NZ Two Year Old Championship, Group 2 NZ Welcome Stakes, Group 1 NZ Sires Stakes Two Year Old Final, Group 1 Great Northern Derby, and named 1999/2000 NZ Two Year Old of the Year)n Linford Christie (6 wins, $72,732, including 2nd plac-ing in a heat of the 2005 InterDominion Series)n Awesome Armbro (19 wins, $648,754)n Changeover (29 wins, $2,426,765 – winner of $1.2m 2008 NZ Cup, named NZ Three Year Old & Five Year Old of the Year and then sold to stand at stud)n Spy (10 wins, $102,431)n Kobe Bryant (7 wins, $123,700)

n Tintin In America (16 wins, $934,305, including five Group 1 wins, the NZ Sires Stakes Two Year Old Final, the Three & Four Year Old Harness Jewels, the Australasian Breeders’ Crown Three Year Old C&G Final and the NZ Messenger Championship, setting an incredible five NZ records)n Charge Forward (8 wins, $97,413, winner NZ Sires Stakes Heat, setting a NZ Two Year Old Record)n Major Star (2 wins, $29,910 mainly as a 2YO in NZ & Australia).

Once the last horse in each syndicate is sold they are dis-banded but currently there are three ATC syndicates in exist-ence with all horses showing potential. Each of these syndi-cates is looking forward to fur-ther promising results in the near future.

Already last year’s syndicate has two 2-year-old workout winners and all three of their horses have qualified to race as two year olds.

By being part of a syndi-cate, members enjoy the thrill of owning and racing harness racehorses and of being very involved in harness racing, ini-tially at Alexandra Park but also the Auckland/Waikato area.

Syndication – way For many years owning any type of racehorse fell mostly into the

domain of the wealthy, but now syndicates make it possible for people of various means to enjoy racehorse ownership as this article on harness racing syndicates explains.

RURAL��

Rural Living — June/July 2013 — 11

Phone: 09 238 5226 Fax: 09 238 5206

Mobile: 0274 990 652Email: [email protected]: gsmallharness.co.nz

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Patumahoe — New Zealand

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They may even venture fur-ther afield in New Zealand and Australia.

Advantages of being part of a larger syndicate include the comparatively low costs; an opportunity to share in the ownership of well bred horses trained by some of the coun-try’s best trainers; making new friendships with like-minded people; total involvement in the harness racing industry and the chance to participate in social events and travel throughout the year.

This year the Auckland Trotting Club has again fol-lowed its successful formula by purchasing three richly bred yearlings for syndication.

At this year’s Australasian Classic Yearling Sale, the Auckland Trotting Club 2014 Syndicate’s three yearlings were selected by top trainers Tony Herlihy, Barry Purdon, and Geoff Small.

The horses are Bettor’s Pocket (Bettor’s Delight – Pocketfullofposies); The Faithfull (Bettor’s Delight – Running On Faith) and Major Change (Art Major – Dancingonmoonlight).

The share price of $1,964.04 provides a 1/50 share in the ownership of the three year-lings and the monthly fee of only $160.00 (less than $37/week) per share, covers all costs.

Also, this year, the North Island Standardbred Breeders’ Association has launched a new initiative in syndication.

Through the Auckland Trotting Club, as an author-ised syndicator, the association is forming a syndicate to allow people to race two well-bred fil-lies with members of the cham-pion Chiefs Super Rugby team.

You can join Liam Messam, Aaron Cruden, Brodie Retallick, Bundee Aki, Michael Kainga, Nick Crosswell, Lelia Masaga, Solomona Sakalia and Asaesli Tikoirotuma in racing the fillies.

After this year’s Australasian Classic Yearling Sale, held at Karaka in February, the NISBA were successful in arranging to lease the two well-bred fillies from their respective breeders.

These fillies did not reach their reserves of $30,000 each but their respective breeders

while wishing to retain the fil-lies for future breeding, agreed to lease both without a right of purchase to the NISBA Breeders No.1 Syndicate.

Hence, there is a chance to race the fillies selected by the current two leading North Island trainers Steven Reid and Geoff Small. They are Unforgiving (Art Major – Pure Envy) and Everlasting Grace (Bettor’s Delight – Jessie Grace).

As there is no right of pur-chase in the lease of the fillies, there is no purchase price to buy into this syndicate, just a monthly contribution payment of just $147.50 (approx. $34/week) per month.

This will cover a 1/40 share in

the racing lease of the two year-lings and all the training and associated ongoing costs.

Also included with each share is one annual subscription to the NZ Standardbred Breeders’ Association for the life of the syndicate. If you are already an association member, this will pay your subscription for that period.

Involvement in either of these syndicates will provide many hours of fun and entertainment.

If you wish to join or obtain further information, contact manager, Rob Carr phone (09) 291-9034 or mobile: (021) 227-6444; email: [email protected] or post to PO Box 202101, Southgate, Takanini, Auckland 2246.

forward in horse racing

You, too, could part-own a trotter or pacer. Photo supplied

��RURAL


RURAL��

July usually means winter is well and truly here and if tem-peratures have been relatively mild up until now it doesn’t mean there isn’t some pretty nasty weather to come.

Spring may seem some way off but now is the time to check machinery is serviced ready for spring when it does arrive.

Check fences and water sup-ply, clean out all troughs and put mesh over them to prevent young lambs drowning, but secure in a way that young live-stock can drink from them eas-ily.

Check your farm security systems – rural areas are not immune from crime.

Here, in northern parts, it won’t be long before we see the first lambs being born and that means ensuring you have enough feed (for all livestock) especially after summer’s drought.

Animal welfare should be top priority for people of the land and this year, because feed may be short, keep an eye out for any stock that may look too lean. Seek advice if unsure about ani-mal health on your property.

On smaller lifestyle blocks, grazing may not be a problem but, for those who do keep live-stock, it’s always wise to rest paddocks, giving them time to recover – you can’t leave stock in the same paddock and expect the grass will keep growing or grow fast enough to provide sufficient sustenance.

If applying dressings, be sure to apply in smaller quan-tities rather than in one big hit and keep the spreader clear of streams or wet, boggy parts of the paddock.

On properties where livestock is minimal, pugging may not be such a big problem but it should still be avoided at all costs.

On the farm this month

Ensure fencing is up to scratch and repair if necessary.

Phone 0800 456 789 • [email protected] • www.ruralliving.co.nz

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Ewes coming up to lambing may be thin and need extra feeding. Thin ewes mean low lambing percentages, lower birth weights and more lamb deaths due to exposure and starvation.

Check with your vet about the equipment needed for lambing, and make sure you know how to use a stomach tube correctly to feed a starving lamb.

Save and freeze some colostrum from early lamb-ing ewes (or a cow) for emergencies. There are also some good proprietary products available.

Have an old electric blanket handy to warm up starved lambs as it’s more effective than dunking in warm water, which was the old trick.

Erect some small lambing pens to hold ewes with mul-tiples, to make sure they get properly bonded and fed in the fi rst 12 hours.

Use lamb covers for twins and triplets and check them regularly to see that their tummies are full. Feed any individuals that are not get-ting their share.

As a ewe reaches peak lactation 2-3 weeks after lambing the best feed should be kept for then, and any late-lambing ewes should be put on short feed. It’s a risky time, as a spell of cold winds can cut feed drastically at this time.

Be alert for metabolic dis-eases in ewes that are thin,

or you can see from the size of them that they are carry-ing multiples.

Close to lambing, a ewe’s appetite always drops and she may be prone to sleepy sickness if the weather turns rough. Watch for caste ewes that get on their backs and can’t get up again, as they can die fast if left there over night.

Check with your vet about vaccinations needed before lambing, and any worm drenching of young sheep that may be scouring on any new fresh feed.

Be on the watch for abor-tions (which are often hard to fi nd) and consult your vet if there is more than one.

A ewe with a prolapse or “bearing” can ruin your day, so consult your vet quickly on how to treat it. They need urgent help to prevent infections and suffering.

Dag and crutch all ewes before lambing. If you pre-lamb shear then make sure you have extra feed and shelter available and use snow combs to leave more wool on the sheep.

– Courtesy of Dr Clive Dalton

www.lifestyleblock.co.nz

SHEEP

If heavy rain is on the horizon take livestock off the pasture. Better still, here’s hoping you used all that fi ne weather to prepare a proper stand-off pad with good drainage so effl uent won’t run into waterways.

Ensure electric fences are working well. This will prevent stock breaking out on to saved pasture. Electric fences can also be used to create strip grazing while resting large paddocks.

For those expecting some young to be born on your prop-erties in spring be sure you have built up enough feed including supplementary feed such as hay or silage.

When feeding out silage or hay keep waste to a minimum. Consider feeding out in two lots so stock make a good job of cleaning up what they are given otherwise some will go to waste and that’s costly.

Young cattle will need prior-ity feed and this should not be neglected because if they stop growing it will take a lot more feed for them to catch up. Loss of condition can have a lasting

effect on their eventual weight and size.

Those lifestylers expecting calves should have all gear ready and be prepared for early deliv-eries – that’s not uncommon. If calves and yearlings have dull coats and start scouring, then check with your vet before buy-ing drench. Worms may be the cause, but it may be something else too.

If you intend to rear calves, make sure everything is ready for the new season and if you haven’t reared calves before, then talk to an experienced calf rearer.

Don’t rear more than 10 calves to start with although it could be that most lifestylers will be considering only one or two as a life experience for children in the family.

So, if buying calves get them from one farm in one consign-ment rather than buying them in ones and twos from saleyards.

– Content courtesy Dr Clive Dalton www.lifestyleblock.co.nz

■ See free fi rst aid seminar to lifestylers on page 9.

Be prepared for early delivery of calves.

Got something to say?

RL-JuneJuly-2013 p12-13.indd 13 6/20/2013 2:18:12 PM

��RURAL

Ewes coming up to lambing may be thin and need extra feeding. Thin ewes mean low lambing percentages, lower birth weights and more lamb deaths due to exposure and starvation.

Check with your vet about the equipment needed for lambing, and make sure you know how to use a stomach tube correctly to feed a starving lamb.

Save and freeze some colostrum from early lamb-ing ewes (or a cow) for emergencies. There are also some good proprietary products available.

Have an old electric blanket handy to warm up starved lambs as it’s more effective than dunking in warm water, which was the old trick.

Erect some small lambing pens to hold ewes with mul-tiples, to make sure they get properly bonded and fed in the first 12 hours.

Use lamb covers for twins and triplets and check them regularly to see that their tummies are full. Feed any individuals that are not get-ting their share.

As a ewe reaches peak lactation 2-3 weeks after lambing the best feed should be kept for then, and any late-lambing ewes should be put on short feed. It’s a risky time, as a spell of cold winds can cut feed drastically at this time.

Be alert for metabolic dis-eases in ewes that are thin,

or you can see from the size of them that they are carry-ing multiples.

Close to lambing, a ewe’s appetite always drops and she may be prone to sleepy sickness if the weather turns rough. Watch for caste ewes that get on their backs and can’t get up again, as they can die fast if left there over night.

Check with your vet about vaccinations needed before lambing, and any worm drenching of young sheep that may be scouring on any new fresh feed.

Be on the watch for abor-tions (which are often hard to find) and consult your vet if there is more than one.

A ewe with a prolapse or “bearing” can ruin your day, so consult your vet quickly on how to treat it. They need urgent help to prevent infections and suffering.

Dag and crutch all ewes before lambing. If you pre-lamb shear then make sure you have extra feed and shelter available and use snow combs to leave more wool on the sheep.

– Courtesy of Dr Clive Dalton

www.lifestyleblock.co.nz

sheep

If heavy rain is on the horizon take livestock off the pasture. Better still, here’s hoping you used all that fine weather to prepare a proper stand-off pad with good drainage so effluent won’t run into waterways.

Ensure electric fences are working well. This will prevent stock breaking out on to saved pasture. Electric fences can also be used to create strip grazing while resting large paddocks.

For those expecting some young to be born on your prop-erties in spring be sure you have built up enough feed including supplementary feed such as hay or silage.

When feeding out silage or hay keep waste to a minimum. Consider feeding out in two lots so stock make a good job of cleaning up what they are given otherwise some will go to waste and that’s costly.

Young cattle will need prior-ity feed and this should not be neglected because if they stop growing it will take a lot more feed for them to catch up. Loss of condition can have a lasting

effect on their eventual weight and size.

Those lifestylers expecting calves should have all gear ready and be prepared for early deliv-eries – that’s not uncommon. If calves and yearlings have dull coats and start scouring, then check with your vet before buy-ing drench. Worms may be the cause, but it may be something else too.

If you intend to rear calves, make sure everything is ready for the new season and if you haven’t reared calves before, then talk to an experienced calf rearer.

Don’t rear more than 10 calves to start with although it could be that most lifestylers will be considering only one or two as a life experience for children in the family.

So, if buying calves get them from one farm in one consign-ment rather than buying them in ones and twos from saleyards.

– Content courtesy Dr Clive Dalton www.lifestyleblock.co.nz

n See free first aid seminar to lifestylers on page 9.

Be prepared for early delivery of calves.


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WORKINGDOGS

It’s often said success starts at breakfast and, as many lifestylers know, producing strong stock as pets or for the pot begins with the right advice.

On Saturday, July 6, advice is set to be served in large por-tions, with a side of Popcorn, to boot!

Debbie Kidby, Takanini Feeds’ Drury store manager, says the upcoming Animal Stuff Fun Facts Day (9am-2pm) at the business’ Drury location (222 Great South Road) will offer fun, facts, goodies and giveaways, as well as a special appearance by Popcorn the Clown.

“We have many prominent spe-cialists on hand to share their k n o w l e d g e while the kids are entertained with balloon animals, magic and more by Popcorn, who’s also an expert, in his own field at least!”

Heading the bill is Robyn Mauger from Nutritech, who will be answering equine- related questions.

“Robyn is a qualified vet nurse, registered thorough-bred trainer and came through a pony club system in her

youth,” says Debbie. “In fact, she even worked for Blyth Tait as a groom in the run up to the Sydney Olympics.

“She’s pas-sionate about h o r s e s and loves solving nutrition problems, so it’s a wonderful

opportunity for visitors to ben-efit from her vast expertise.”

Virbac, will be represented by Terry McCathie who will present the animal health

product provider’s new horse drench, Strategy T.

The Natural Product Company will offer free sam-

ples of its most popular horse supplements, while Paul from Pet Express will discuss halters and leads for lambs, calves and other pets ahead of this year’s calf club season.

In addition, Dale from Acres Pet Products and

a representative from Purely Pets will

demonstrate their locally produced

pet food alter-natives.

“It’s quite the expert

lineup. Both new small block

farmers and vet-erans alike will ben-

efit from this event, and maybe have a few

chuckles along the way, too. So, come join us, Saturday,

July 6, from 9am-2pm, at 222 Great South Road.”

Facts and snacks on Takanini’s menu

There’s noThing like a dame!There was none more wor-thy of being made a Dame Companion of the New Zealand Order of Merit than Nganeko Minhinnick whose services to Maori and Conservation were recognised in this Queen’s Birthday honours.

Rural Living acknowl-edges and commends Dame Nganeko’s contribu-tion to her people and the land and joins with others in saluting her achieve-ments. We wish her well and to all other Franklin residents who received awards – well done!

dig This greenie!Congratulations to green-fingered Ryan Ward, the Pukekohe-based student, who has just won a $2,500 horticultural scholarship from Agcarm.

The 20-year-old, who is studying for an Agricultural Science degree at Massey University and just loves to get dirt under his finger-nails, will spend his grant on living expenses, study and travel. When he fin-ishes his studies next year, he’s looking to a career in the great outdoors.

Appreciative of organi-sations such as Agcarm which support horticulture at a tertiary level, Ryan said this support encouraged people to get involved with the industry.

biTes

Popcorn the Clown will keep youngsters amused at the Animal Stuff Fun Facts Day.

RURAL��

It’s often said success starts at breakfast and, as many lifestylers know, producing strong stock as pets or for the pot begins with the right advice.

On Saturday, July 6, advice is set to be served in large por-tions, with a side of Popcorn, to boot!

Debbie Kidby, Takanini Feeds’ Drury store manager, says the upcoming Animal Stuff Fun Facts Day (9am-2pm) at the business’ Drury location (222 Great South Road) will offer fun, facts, goodies and giveaways, as well as a special appearance by Popcorn the Clown.

“We have many prominent spe-cialists on hand to share their k n o w l e d g e while the kids are entertained with balloon animals, magic and more by Popcorn, who’s also an expert, in his own field at least!”

Heading the bill is Robyn Mauger from Nutritech, who will be answering equine- related questions.

“Robyn is a qualified vet nurse, registered thorough-bred trainer and came through a pony club system in her

youth,” says Debbie. “In fact, she even worked for Blyth Tait as a groom in the run up to the Sydney Olympics.

“She’s pas-sionate about h o r s e s and loves solving nutrition problems, so it’s a wonderful

opportunity for visitors to ben-efit from her vast expertise.”

Virbac, will be represented by Terry McCathie who will present the animal health

product provider’s new horse drench, Strategy T.

The Natural Product Company will offer free sam-

ples of its most popular horse supplements, while Paul from Pet Express will discuss halters and leads for lambs, calves and other pets ahead of this year’s calf club season.

In addition, Dale from Acres Pet Products and

a representative from Purely Pets will

demonstrate their locally produced

pet food alter-natives.

“It’s quite the expert

lineup. Both new small block

farmers and vet-erans alike will ben-

efit from this event, and maybe have a few

chuckles along the way, too. So, come join us, Saturday,

July 6, from 9am-2pm, at 222 Great South Road.”

Facts and snacks on Takanini’s menu

There’s noThing like a dame!There was none more wor-thy of being made a Dame Companion of the New Zealand Order of Merit than Nganeko Minhinnick whose services to Maori and Conservation were recognised in this Queen’s Birthday honours.

Rural Living acknowl-edges and commends Dame Nganeko’s contribu-tion to her people and the land and joins with others in saluting her achieve-ments. We wish her well and to all other Franklin residents who received awards – well done!

dig This greenie!Congratulations to green-fingered Ryan Ward, the Pukekohe-based student, who has just won a $2,500 horticultural scholarship from Agcarm.

The 20-year-old, who is studying for an Agricultural Science degree at Massey University and just loves to get dirt under his finger-nails, will spend his grant on living expenses, study and travel. When he fin-ishes his studies next year, he’s looking to a career in the great outdoors.

Appreciative of organi-sations such as Agcarm which support horticulture at a tertiary level, Ryan said this support encouraged people to get involved with the industry.

biTes

Popcorn the Clown will keep youngsters amused at the Animal Stuff Fun Facts Day.

RURAL��


It wasn’t roosters crowing in Rural Living’s Franklin backyard last month – it was the paper’s combined editorial, sales and production teams that were shamelessly preening their feathers and making more than a bit of noise about the five awards won at this year’s annual New Zealand Community Newspapers’ Association conference.

The Prime Minister, John Key opened the conference at the Mercure Hotel in downtown Auckland where the awards dinner was held that night with more than 50 newspapers competing for accolades. Entered as an associate member of the CNA, Rural Living took out the following awards in associate categories:

n BEST HEADLINES – Winner – Helen Perry, editor, Rural Livingn BEST ADVERTISING PORTFOLIO – Winner – Rural Livingn MOST IMPROVED NEWSPAPER FRANK VEALE MEMORIAL TROPHY – 1st equal – Rural Livingn BEST SENIOR JOURNALIST – Winner – Jon Rawlinson, senior journalist, Rural Livingn BEST PHOTOGRAPHER OF THE YEAR – Winner – Wayne Martin, photographer, Rural Living

Afterwards managing director, and Franklin resident, Reay Neben, said she was absolutely delighted by Rural Living’s success.

“With several of the paper’s team, including Brian and I, living in Pukekohe or surrounds, we have a strong affinity with local businesses and residents, especially other lifestylers, and believe that the paper can offer not just sound advice on living in the country but provide a fun approach to rural news.

“Rural Living’s raft of awards reflects the very hard work and dedicated dynamic talents of all the team and has confirmed our faith in the product and the wonderful district we serve.”

Cock-a-doodle do!

From left; Karla Wairau, Wayne Martin, Helen Perry, Reay Neben, Brian Neben, Emma Smith, Jon Rawlinson and Maree Aucamp


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Consulting a higher ‘pow-der’ is a new priority for The Waikato Innovation Park.

Following trials, the country’s only open access product devel-opment spray dryer is now set to help Bay of Plenty company, Avocado Oil New Zealand, dry avocado pulp into a high value powder for use in cosmetic, nutriceutical and food prod-ucts.

The dryer – known as FoodWaikato – is part of the New Zealand Food Innovation Network, a national network of science and technology resources.

Plant manager Dave Shute, says drying fruit is just one example of the diverse nature of the FoodWaikato facility.

“Our plant has been up and running for one year now and we’ve primarily been drying milk products. So, drying avocados – in fact fruit of any kind – is new ter-ritory for us.

“Although quite challeng-ing, we learned a lot during the trials and we’re now gear-ing up to help Avocado Oil New Zealand with commer-cial production of the avocado powder.”

He says avocados are just one example of food prod-ucts that will go through the FoodWaikato plant this year.

“We are talking to around 10 different companies at the

moment who want to do trials with us and several of those are fruit and vegetable products,” says Dave.

“We want to get the word out to food innovators within New Zealand and throughout Australasia that we’re here to help. If you have a great idea

for a new dairy, fruit or vegetable product that requires drying, come talk to us!”

Executive director of Avocado Oil

New Zealand, Brian Richardson, says it had been a long process to prepare for commercial production of its new avocado powder, Avopure.

“With access to FoodWaikato’s product devel-opment spray dryer, it has finally become possible,” he says.

“The powder we have devel-oped will be the first premium avocado powder available which contains no added fillers or carriers and contains higher levels of potassium, fibre and energy.

“Avopure uses 100 per cent natural New Zealand-grown avocados, ensuring all the nutri-tional and skin benefits of avo-cados are retained.”

Avopure will be sold initially in the US, Japan, China and Australia.

Shute’s fruit high and dry

Dave Shute with the new avocado powder. Photo supplied

RURAL��

Consulting a higher ‘pow-der’ is a new priority for The Waikato Innovation Park.

Following trials, the country’s only open access product devel-opment spray dryer is now set to help Bay of Plenty company, Avocado Oil New Zealand, dry avocado pulp into a high value powder for use in cosmetic, nutriceutical and food prod-ucts.

The dryer – known as FoodWaikato – is part of the New Zealand Food Innovation Network, a national network of science and technology resources.

Plant manager Dave Shute, says drying fruit is just one example of the diverse nature of the FoodWaikato facility.

“Our plant has been up and running for one year now and we’ve primarily been drying milk products. So, drying avocados – in fact fruit of any kind – is new ter-ritory for us.

“Although quite challeng-ing, we learned a lot during the trials and we’re now gear-ing up to help Avocado Oil New Zealand with commer-cial production of the avocado powder.”

He says avocados are just one example of food prod-ucts that will go through the FoodWaikato plant this year.

“We are talking to around 10 different companies at the

moment who want to do trials with us and several of those are fruit and vegetable products,” says Dave.

“We want to get the word out to food innovators within New Zealand and throughout Australasia that we’re here to help. If you have a great idea

for a new dairy, fruit or vegetable product that requires drying, come talk to us!”

Executive director of Avocado Oil

New Zealand, Brian Richardson, says it had been a long process to prepare for commercial production of its new avocado powder, Avopure.

“With access to FoodWaikato’s product devel-opment spray dryer, it has finally become possible,” he says.

“The powder we have devel-oped will be the first premium avocado powder available which contains no added fillers or carriers and contains higher levels of potassium, fibre and energy.

“Avopure uses 100 per cent natural New Zealand-grown avocados, ensuring all the nutri-tional and skin benefits of avo-cados are retained.”

Avopure will be sold initially in the US, Japan, China and Australia.

Shute’s fruit high and dry

Dave Shute with the new avocado powder. Photo supplied

RURAL��


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ORGANICFERTILISERPROVEN OUTSTANDING RESULTS!

IT WORKS! Red Dirt Farms NZ have hadgreat success using the fertiliser on their cropsof Coriander and Runner Beans, receiving high praise from Turners & Growers and high demand to sell as much as possible! “The beans were larger thannormal and had none of that ‘stringy’ effect...Flavour, texture and extended storage timeswere also enhanced.”

It’s often said ‘there’s money in muck,’ and perhaps none know this better than Stuart Keven, founder of Bio-Cosmo Technologies.

However, the local business-man is more interested in devel-oping technology to help grow a better world.

“New Zealand may project itself on the world stage as being ‘clean-green,’ but, in a lot of ways, that’s little more than a marketing ploy. We send a lot of waste to landfills, because dumping charges here are low and price simply rules the day.

“Landfills are an okay system, but one of the greatest down-sides is the release of methane gas into the atmosphere, which is ultimately more damag-ing than CO2. And, it’s a waste sending so much recoverable material to a landfill when it is a valuable resource.”

While green waste can be composted in any backyard, pro-tein is difficult to break down. However, the Bio-Cosmo proc-ess can tackle food waste that many other processes can’t.

“Hatcheries and poultry farms, for example, generate huge quantities of waste, includ-ing birds and offal, to landfills. But, thanks to our process, and some very willing microscopic workers, that’s not necessary.”

Accepting such food waste, Bio-Cosmo has undertaken suc-cessful trials at its Wiri plant, transforming materials into fer-tiliser which would otherwise go to a landfill. Providing the

right conditions, within closed digesters, it is rapidly biode-graded using special bacteria.

“The results are promising. Hopefully, we can move to a more commercial model soon.

“Not only will customers save on waste management, because waste can be transformed into highly effective fertiliser, our process will also be a boon to farmers and gardeners.”

Bio-Cosmo’s small pack fer-tiliser (Outcrop) is available for gardeners from its Wiri plant. Detailed information about its effectiveness is available online (www.biocosmo.co.nz).

Stuart says Outcrop seems to act as a ground conditioner and plant stimulant by activat-ing soil microbes; however, the proof really is in the eating.

“I had some strawberry plants recently. I weeded them out, loosened the dirt and added our product,” Stuart says. “I just couldn’t believe it! Within a week they were away, with flowers almost the size of coast-

ers. That’s just one example.”While the Bio-Cosmo proc-

ess is already used to a limited degree in New Zealand, Stuart has received keen interest from abroad. He says feasibility stud-ies are underway with a view to setting up large plants offshore.

“Governments and busi-nesses are increasingly realis-ing that we can’t go on the way we have; thanks to Bio-Cosmo, we don’t have to. We have been most fortunate to have the serv-ices of Terry Atkinson BSc in spear-heading the testing pro-gramme. Technical information is available on our website or by contacting Terry.”

Stuart, also owner-operator of Keven’s Department Store in Pukekohe, was inspired to develop the technology during a visit to Japan in the 1990s.

“The Japanese were looking at in-home composting, but it really wasn’t tenable. I saw that, if employed on a larger scale, it could be very effective.

“However, Bio-Cosmo really is a labour of love. I just can’t stand to see this beautiful world become a dumping ground when, with a little hard work from a lot of microscopic help-ing hands, we can turn waste into fertiliser that can ultimately feed millions.”

�� RURAL

Waste stops Want

Gary and Bev Malone from Waiuku planted this Fuji apple tree in May 2012 and fertilised

it with Outcrop Organics. Look at the prolific yield after just 11 months! (Photo taken April 4, 2013)

Stuart Keven

It’s often said ‘there’s money in muck,’ and perhaps none know this better than Stuart Keven, founder of Bio-Cosmo Technologies.

However, the local business-man is more interested in devel-oping technology to help grow a better world.

“New Zealand may project itself on the world stage as being ‘clean-green,’ but, in a lot of ways, that’s little more than a marketing ploy. We send a lot of waste to landfills, because dumping charges here are low and price simply rules the day.

“Landfills are an okay system, but one of the greatest down-sides is the release of methane gas into the atmosphere, which is ultimately more damag-ing than CO2. And, it’s a waste sending so much recoverable material to a landfill when it is a valuable resource.”

While green waste can be composted in any backyard, pro-tein is difficult to break down. However, the Bio-Cosmo proc-ess can tackle food waste that many other processes can’t.

“Hatcheries and poultry farms, for example, generate huge quantities of waste, includ-ing birds and offal, to landfills. But, thanks to our process, and some very willing microscopic workers, that’s not necessary.”

Accepting such food waste, Bio-Cosmo has undertaken suc-cessful trials at its Wiri plant, transforming materials into fer-tiliser which would otherwise go to a landfill. Providing the

right conditions, within closed digesters, it is rapidly biode-graded using special bacteria.

“The results are promising. Hopefully, we can move to a more commercial model soon.

“Not only will customers save on waste management, because waste can be transformed into highly effective fertiliser, our process will also be a boon to farmers and gardeners.”

Bio-Cosmo’s small pack fer-tiliser (Outcrop) is available for gardeners from its Wiri plant. Detailed information about its effectiveness is available online (www.biocosmo.co.nz).

Stuart says Outcrop seems to act as a ground conditioner and plant stimulant by activat-ing soil microbes; however, the proof really is in the eating.

“I had some strawberry plants recently. I weeded them out, loosened the dirt and added our product,” Stuart says. “I just couldn’t believe it! Within a week they were away, with flowers almost the size of coast-

ers. That’s just one example.”While the Bio-Cosmo proc-

ess is already used to a limited degree in New Zealand, Stuart has received keen interest from abroad. He says feasibility stud-ies are underway with a view to setting up large plants offshore.

“Governments and busi-nesses are increasingly realis-ing that we can’t go on the way we have; thanks to Bio-Cosmo, we don’t have to. We have been most fortunate to have the serv-ices of Terry Atkinson BSc in spear-heading the testing pro-gramme. Technical information is available on our website or by contacting Terry.”

Stuart, also owner-operator of Keven’s Department Store in Pukekohe, was inspired to develop the technology during a visit to Japan in the 1990s.

“The Japanese were looking at in-home composting, but it really wasn’t tenable. I saw that, if employed on a larger scale, it could be very effective.

“However, Bio-Cosmo really is a labour of love. I just can’t stand to see this beautiful world become a dumping ground when, with a little hard work from a lot of microscopic help-ing hands, we can turn waste into fertiliser that can ultimately feed millions.”

�� RURAL

WaSte StopS Want

Gary and Bev Malone from Waiuku planted this Fuji apple tree in May 2012 and fertilised

it with Outcrop Organics. Look at the prolific yield after just 11 months! (Photo taken April 4, 2013)

Stuart Keven


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• Survey & fence line clearing

• Hedge & shelterbelt removal

• Gorse & scrub mulching• Tree felling & removal• Tree mulching &

chipping up to 18”• Stump grinding• Gravel road and farm

race refurbishing

Evergreen buckthorn (Rhamnus alaternus) is consid-ered a serious threat to coastal areas, where it can form thick stands and interfere with native plant regeneration.

Thanks to the Waikato Regional Council, which is cur-rently working with land occu-piers to eradicate this pest in its area, we have some informa-tion about a plant that’s prov-ing a thorn in the side of New Zealand’s biosecurity efforts.

Originating from the Mediterranean, evergreen buckthorn was introduced to New Zealand as an ornamental plant. It is common in Auckland and on islands in the Hauraki Gulf. In the Waikato region, it is currently limited to a few localised sites in Hamilton city, Coromandel and Te Kauwhata.

Looking much like a shrub or small tree, standing roughly five metres tall, it can grow up to 10 metres. However, its growth may be stunted in exposed places. It has thick foliage with glossy green leaves and small, green, fragrant flowers from May to November.

Evergreen buckthorn is sometimes confused with native plants such as copros-mas, because it is a relatively nondescript plant with vari-able features, and can be hard to identify.

One way it can easily be dis-tinguished from natives is by its two small holes at the leaf base and its buckthorns – matching bumps on the top of the leaves.

Evergreen buckthorn can quickly take over stream and forest margins and disturbed forests, changing the structure of native ecosystems.

A multi-stemmed, evergreen shrub, it is tolerant of dry or exposed conditions and pro-duces a lot of berries from a young age, which are easily dispersed by birds. It may also grow from suckers.

Leaves of evergreen buck-thorn can be variable; they are dark green, glossy on top, oval to elliptic and up to 6cm long. Their edges can be smooth, or with blunt or sharp teeth.

Its young shoots are angular, purplish and hairy, while the flowers – 3 to 4mm in diameter, without petals – are greenish in colour and bloom in small clus-ters.

Fruits of the plant grow up to 7mm long in clusters. They are glossy, dark red in colour, changing to black when ripe. Individual plants are either male or female.

Landowners can choose to remove evergreen buckthorn, or, in the Waikato, they can request assistance.

Small plants up to 30cm can be uprooted, but care needs to be taken to grub out all of the roots. Physical control is inef-fective for larger plants, how-ever, as they readily grow from stems or re-sprout from roots.

Stumps can be cut and all stems from the base treated immediately with a suitable herbicide, such as Vigilant® gel or glyphosate.1.

Alternatively, spraying the foliage of small plants compre-hensively with Metsulfuron (such as Escort) or Triclopyr (Grazon, for example), can prove effective.

While councils are removing established plants and seeking out new infestations, early detec-tion of infestations of evergreen buckthorn is vital to achieve their goals. If you think you have seen this pest, contact your local plant pest contractor.

Will this buck stop here?

RURAL_________________________________________________________

Evergreen buckthorn berries, leaves and flowers. Photos supplied

win with



By Jon Rawlinson

If it weren’t for your gum-boots, where would you be? Well, Fred, I’d be stuck traips-ing around looking for my car with very sore feet!

Unfortunately, my first visit to Fieldays at Mystery Creek in Hamilton recently ended in a rut, thanks to unsuitable shoes and a flat battery when, at last, I located my car. However, with more attractions than you could shake a cattle prod at, the event itself was highly entertaining and informative.

From tractor pulls, saw skills, Suzuki Extreme Air motorcycle demo, the fencing competitions, Ag Wear fashion show and even a appearance by the Egg Man in the Kiwi’s Best Kitchen (goo goo g’joob), Fieldays certainly provided more than just a little bit of country.

It was a Mecca for farmers of every kind. The small block lifestylers I spoke to were like kids in a candy store with many practical products attracting their attention and giving them something to dream about.

Fieldays puts best foot forward

Continued overleaf

________________________________________________________________________________RURAL

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By Jon Rawlinson

If it weren’t for your gum-boots, where would you be? Well, Fred, I’d be stuck traips-ing around looking for my car with very sore feet!

Unfortunately, my first visit to Fieldays at Mystery Creek in Hamilton recently ended in a rut, thanks to unsuitable shoes and a flat battery when, at last, I located my car. However, with more attractions than you could shake a cattle prod at, the event itself was highly entertaining and informative.

From tractor pulls, saw skills, Suzuki Extreme Air motorcycle demo, the fencing competitions, Ag Wear fashion show and even a appearance by the Egg Man in the Kiwi’s Best Kitchen (goo goo g’joob), Fieldays certainly provided more than just a little bit of country.

It was a Mecca for farmers of every kind. The small block lifestylers I spoke to were like kids in a candy store with many practical products attracting their attention and giving them something to dream about.

Fieldays puts best foot forward

Continued overleaf

��RURAL

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Despite resolutely resisting delightful goodies from a myr-iad of snack stalls, in case they spoilt my supper, one scrump-tious article had a way of mak-ing me... eat.

I simply couldn’t resist the invasion of flavour offered by bratwurst from Fritz’s Weiners; well done, you!

Unfortunately, there was no likely lad from Franklin to put his foot in it and secure the Golden Gumboot trophy in the Fieldays Rural Bachelor of the Year Competition (cov-ered recently in Rural Living). Instead ‘Naki lad, Simon Washer, took home the prize.

Could this be because our boys are too busy working hard to look gorgeous or just that savvy Franklin country lasses have them all tied up?

Either way, who wants to be a bachelor boy anyway? Except

Cliff Richard, but that’s a differ-ent story!

Speaking as one who has always relied on the ‘kindling’ of strangers to fuel his fire, the

RURAL��

‘Barking Mad’ on the catwalk.

The Kindling Cracker attracts plenty of attention.

From previous page

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RURAL��



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�� RURAL

Innovations Den, and, particu-larly, the Kindling Cracker – a novel invention for splitting firewood – was of real interest.

Named Grassroots Young Inventor of the Year, Ayla Hutchinson, the clever girl behind this ‘cracker’ clearly represented the no 8 wire inge-nuity of the next generation of rural New Zealanders.

After a long, yet entertain-ing day, replete but with sore feet, and a head full of ideas, I allowed those country roads to take me home.

Next year Fieldays is set for June 11-14 and I’ll be back, armed with a better camera, more time to wander and much more suitable shoes!

A right rurAl roundupAfter four days and 125,127 visitors, the recent 45th New Zealand National Agricultural Fieldays closed its gates leav-ing organisers to celebrate a successful event.

NZ National Fieldays CEO, Jon Calder, said with 28,445 visitors passing through the gates on the final day (June 15) it was a positive conclusion to the event and an indication that the primary sector was alive and well.

“This year, as we celebrated 45 years of Fieldays, it was great to see such a large number of businesses making record sales and leads. The positivity evi-dent across our exhibitors and visitors sends a strong signal that there is confidence and a buoyant mood across our agricultural and primary sector.

“It’s likely that the most significant results though will continue long after we close our gates. The many connections that are made at Fieldays with domestic and international businesses will translate into future deals and trans-actions carrying on into the future. While it’s often hard to quantify, these are sub-stantial and valuable to our economy.”

The different faces of Fieldays.

In the fashionable Ag Art Wear competition, Joanne Bowe, ‘slaughtered’ the competition, winning the Designer Traditional category for ‘Barking Mad,’ (above left) the Avant Garde award, for ‘Butchered’ (right) and the Supreme Award. Photo supplied/NZ National Fieldays


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�� RURAL

Innovations Den, and, particu-larly, the Kindling Cracker – a novel invention for splitting firewood – was of real interest.

Named Grassroots Young Inventor of the Year, Ayla Hutchinson, the clever girl behind this ‘cracker’ clearly represented the no 8 wire inge-nuity of the next generation of rural New Zealanders.

After a long, yet entertain-ing day, replete but with sore feet, and a head full of ideas, I allowed those country roads to take me home.

Next year Fieldays is set for June 11-14 and I’ll be back, armed with a better camera, more time to wander and much more suitable shoes!

A right rurAl roundupAfter four days and 125,127 visitors, the recent 45th New Zealand National Agricultural Fieldays closed its gates leav-ing organisers to celebrate a successful event.

NZ National Fieldays CEO, Jon Calder, said with 28,445 visitors passing through the gates on the final day (June 15) it was a positive conclusion to the event and an indication that the primary sector was alive and well.

“This year, as we celebrated 45 years of Fieldays, it was great to see such a large number of businesses making record sales and leads. The positivity evi-dent across our exhibitors and visitors sends a strong signal that there is confidence and a buoyant mood across our agricultural and primary sector.

“It’s likely that the most significant results though will continue long after we close our gates. The many connections that are made at Fieldays with domestic and international businesses will translate into future deals and trans-actions carrying on into the future. While it’s often hard to quantify, these are sub-stantial and valuable to our economy.”

The different faces of Fieldays.

In the fashionable Ag Art Wear competition, Joanne Bowe, ‘slaughtered’ the competition, winning the Designer Traditional category for ‘Barking Mad,’ (above left) the Avant Garde award, for ‘Butchered’ (right) and the Supreme Award. Photo supplied/NZ National Fieldays

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RURAL��

Have you ever wondered what your dog gets up to when your back’s turned? Is he or she scratching, barking or pining for your return?

Well, now you can have all this information at your finger-tips, literally!

A groundbreaking, clever new product, designed by Kiwis and made right here in New Zealand, has just come on the market that can tell you all this and more. Potentially, it will benefit some 700,000 dogs liv-ing in New Zealand!

Heyrex is a revolutionary health-monitoring tool that watches over your dog 24/7, teaching dog owners new tricks by helping address serious, life-threatening problems that may otherwise go unnoticed.

No matter what time of day it is, Heyrex observes a dog’s behaviour, so caring dog own-ers feel reassured about their beloved hounds, around-the-clock.

This innovative device can help identify many dog health conditions, including degen-erative joint disease, cardiac conditions and behavioural dis-orders.

So how does it work?A small monitor fits com-

fortably on the dog’s collar and wirelessly sends the dog’s daily behaviour back to the Heyrex

server. This information can then be accessed by the dog’s owner throughout the day, just by logging on to the Heyrex website using a smartphone or computer.

As well as helping dedicated dog owners, it also allows vets to remotely monitor their patient’s treatment and behaviour within its home environment, from their clinic.

Heyrex CEO, Nathan Lawrence says that after seven years of product development, Heyrex’s original inventor, David Gibson, sadly passed away in 2011.

“We’re honoured to have finally been able to bring his vision to life. Unfortunately, in today’s fast paced world, a change in your dog’s behaviour can go unnoticed. That’s why

we came up with Heyrex – it will keep a watchful eye on your dog at those times of the day you can’t be by its side.

“There has never been a prod-uct like this before and we’re

confident Heyrex will revolu-tionise the relationship people have with their dogs, helping to build a closer bond between them. This amazing new prod-uct is a world-first.”

Changing way dogs and owners communicate

Keep tabs on your dog via your smartphone or computer. Images supplied


RURAL��

Have you ever wondered what your dog gets up to when your back’s turned? Is he or she scratching, barking or pining for your return?

Well, now you can have all this information at your finger-tips, literally!

A groundbreaking, clever new product, designed by Kiwis and made right here in New Zealand, has just come on the market that can tell you all this and more. Potentially, it will benefit some 700,000 dogs liv-ing in New Zealand!

Heyrex is a revolutionary health-monitoring tool that watches over your dog 24/7, teaching dog owners new tricks by helping address serious, life-threatening problems that may otherwise go unnoticed.

No matter what time of day it is, Heyrex observes a dog’s behaviour, so caring dog own-ers feel reassured about their beloved hounds, around-the-clock.

This innovative device can help identify many dog health conditions, including degen-erative joint disease, cardiac conditions and behavioural dis-orders.

So how does it work?A small monitor fits com-

fortably on the dog’s collar and wirelessly sends the dog’s daily behaviour back to the Heyrex

server. This information can then be accessed by the dog’s owner throughout the day, just by logging on to the Heyrex website using a smartphone or computer.

As well as helping dedicated dog owners, it also allows vets to remotely monitor their patient’s treatment and behaviour within its home environment, from their clinic.

Heyrex CEO, Nathan Lawrence says that after seven years of product development, Heyrex’s original inventor, David Gibson, sadly passed away in 2011.

“We’re honoured to have finally been able to bring his vision to life. Unfortunately, in today’s fast paced world, a change in your dog’s behaviour can go unnoticed. That’s why

we came up with Heyrex – it will keep a watchful eye on your dog at those times of the day you can’t be by its side.

“There has never been a prod-uct like this before and we’re

confident Heyrex will revolu-tionise the relationship people have with their dogs, helping to build a closer bond between them. This amazing new prod-uct is a world-first.”


Keep tabs on your dog via your smartphone or computer. Images supplied


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Man’s best friend is living longer thank to advances in animal health and nutrition.

However, as with their human owners, better diag-nostics mean conditions such as congestive heart disease are being seen more often.

Dr Catherine Watson from the New Zealand Veterinary Association’s Companion Animal Society, says many dog owners fail to recognise the early symptoms of heart disease in their pets, putting the signs down to ‘old age’.

“In overlooking early warning signals, they may be missing the opportunity to give their pets a better quality life as a senior ‘petizen’,” Dr Watson says.

“Heart disease can affect a significant proportion of older dogs, particularly of certain breeds.

“Behavioural changes such as a reluctance to go for a walk are often signs of an underlying condition.

“Even subtle changes in behaviour are a reason to con-tact your vet because these are the first signs of illness.”

The top ten signs of conges-tive heart failure for dog own-ers to look for include:n Coughing – minor coughs tend to last a few days but if coughing persists longer seek

advice from your local veteri-narian. n Difficulty breathing, including shortness of breath, laboured or rapid breathing.n Changes in behaviour such as tiring more easily, being less playful, reluctance to exercise or accept affection, being with-drawn. n Poor appetite especially if combined with other symptoms on this list.n Weight loss or gain – while weight loss is more common; some dogs with heart disease develop a bloated abdomen.n Fainting – seek veterinary help immediately if your dog collapses or faints. It could be a sign of one of several serious ill-nesses, including heart disease.n Weakness – while this comes with old age, if combined with other symptoms there could be something else going on.n Oedema – swelling of the body tissues particularly in the abdomen and other extremi-ties.n Restlessness, particularly at night.n Isolation – distancing itself from you and other pets.

The NZVA recommends annual health checks for pets and twice a year checks for dogs over the age of 11 (depending on the breed).

A dog’s life!

�� RURAL


Man’s best friend is living longer thank to advances in animal health and nutrition.

However, as with their human owners, better diag-nostics mean conditions such as congestive heart disease are being seen more often.

Dr Catherine Watson from the New Zealand Veterinary Association’s Companion Animal Society, says many dog owners fail to recognise the early symptoms of heart disease in their pets, putting the signs down to ‘old age’.

“In overlooking early warning signals, they may be missing the opportunity to give their pets a better quality life as a senior ‘petizen’,” Dr Watson says.

“Heart disease can affect a significant proportion of older dogs, particularly of certain breeds.

“Behavioural changes such as a reluctance to go for a walk are often signs of an underlying condition.

“Even subtle changes in behaviour are a reason to con-tact your vet because these are the first signs of illness.”

The top ten signs of conges-tive heart failure for dog own-ers to look for include:n Coughing – minor coughs tend to last a few days but if coughing persists longer seek

advice from your local veteri-narian. n Difficulty breathing, including shortness of breath, laboured or rapid breathing.n Changes in behaviour such as tiring more easily, being less playful, reluctance to exercise or accept affection, being with-drawn. n Poor appetite especially if combined with other symptoms on this list.n Weight loss or gain – while weight loss is more common; some dogs with heart disease develop a bloated abdomen.n Fainting – seek veterinary help immediately if your dog collapses or faints. It could be a sign of one of several serious ill-nesses, including heart disease.n Weakness – while this comes with old age, if combined with other symptoms there could be something else going on.n Oedema – swelling of the body tissues particularly in the abdomen and other extremi-ties.n Restlessness, particularly at night.n Isolation – distancing itself from you and other pets.

The NZVA recommends annual health checks for pets and twice a year checks for dogs over the age of 11 (depending on the breed).

A dog’s life!

�� RURAL


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By Jon Rawlinson

Since Francis Ford Coppola’s infamous film, The Godfather, horses everywhere have been racing to get a-head on screen, and that’s not just in ‘Khartoums.’

However, thanks to an article in last month’s Rural Living, the infa-mous white horse of Waiuku is set to make his debut on network television. Yes, it seems our paper has created a TV star!

And his celebrity doesn’t stop there. Officially named Charlie White, he has his own Facebook page. Owner, Billy Hol, says inter-est in this really ‘raced off’ follow-ing our article.

Often seen hoofing it through-out the Waiuku region, Charlie recently made an appearance at Fieldays, modelling Western gear, and earlier in the month, was spotted partying at the Kentish Tavern – perhaps following a win on the geegees – and even cheer-ing, ‘till he was more than just a

little horse, watching netball while wearing a team strip.

Originally named Charlie Horse by kidding Billy’s grandfather, Charlie White may be set for a new screen name, however. Following calls for readers to suggest a name, we received more than just a few proposals, but we think Rural Living reader, Stanley, has backed a winner. He writes:

“I always look out for him as I enter Waiuku on my way to our property in Awhitu. On June first, he was wearing a red scarf as he peered over the fence, facing and welcoming on-coming traffic. But, when I left Waiuku the next day, he had gone; what a mystery! So, I would like to put forward for con-sideration the name, Mystique.”

Thanks, Stanley. Billy says he is a little intrigued by Mystique (aren’t we all?), but whether or not he adopts this new moniker for his faithful steed, either way, we can now clearly assert that Billy has indeed been through Waiuku on a horse WITH a name!

Hold your HorsesRURAL��

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.

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The traditional winter pos-sum control season is now in full swing, so if you haven’t started, here’s a few pointers to help you on your way.

The autumn-spring control season is based on dealing with possums during breeding i.e. reducing numbers before new young become independent during autumn; and further control immediately prior to spring to afford the best pos-sible conditions for breeding bush birds.

This approach is well timed to coincide with the winter reduc-tion in the amount of naturally available food items, thus mak-ing baits and lures more effec-tive.

Pulsing control efforts during these two periods of the year also reduces both the level of effort required and the associ-ated costs.

Trapping, shooting and poi-soning are all viable means of achieving possum control but if you are after a standardised method requiring minimal input then establishing a per-manent bait station regime for use in autumn and spring makes a lot of sense.

The following prescription is one I have used for many years and although there are always new alternatives, this method continues to deliver results and is one of the most easily applied even by those with no pest con-trol experience at all.

Establishing a bait station pro-gramme:

Philproof mini bait stations should be placed at 100 metre spaces around bush fringes/boundaries or at the rate of 2/hectare in bush.

They can be nailed to the base of trees or attached side-on to the tree at head height.

I favour getting them as high as possible as this removes

all risk of access by pets and stock. When attaching side-on, the addition of a second nail through the centre hole at the base of the station keeps it level and allows for easy re-filling simply by lifting the base off the lower nail, tilting the station 45 degrees to the side and pouring the bait straight into the mouth of the station.

Filling the stations:Fill each station with 500

grams of pest-off Possum pellets – cutting down a plastic bottle to make a cup to hold 500grams makes this very easy.

The annual filling regime for these stations is based on three fills at or around one month intervals commencing in early autumn; and three times again at one month intervals conclud-ing mid-spring.

This equates to six fills over two pulses or 3kg of bait per station per year.

As with all toxins, follow

manufacturer’s guidelines for safe and efficient use. Removing any uneaten bait will allow you to further calculate what your property requires annually and leaves the stations empty, clean and tidy until next season.

Additional lure:For best results bait stations

should be lured with a “blaze” of scented flour (as in pic).

You can make an effective lure by adding a small amount of cinnamon and icing sugar, aniseed (or anything else that smells great) to the required amount of flour then smear a handful of this in a line leading to the mouth of the station each time you fill them.

Bait stations and bait are available from Philproof Ltd www.philproof.co.nz.

If you want to establish a bait station regime but need some help setting it up contact me through www.coastalpestsolu-tions.co.nz.

Possum control on lifestyle blocks

Ditch with a freshly filled and lured bait station.

�� RURAL


Looking to combine his love of gardening and brewing, land-scape gardener (and self-pro-fessed hop-head) Glen Brassey found a better way to get his hops off, as he explains:

Although it’s not your usual garden plant, the common hop (Humulus lupulus) is a must-have for enthusiastic home-brewers who are also keen gardeners, as it offers much to both landscape and palate.

Because cuttings – be sure these are from female plants – are mostly available during winter, now’s the perfect time to ‘hop to it!’

While I primarily grow them to use in homebrew, my hops certainly have become a talk-ing point among visitors to my garden.

How, wHere and wHen to plantCuttings are usually available online. Begin by selecting a spot in the garden that receives full sun to part shade.

Because hops require sup-port, you will need to erect a light structure, with vertical strings to support the vines – these can grow up to six metres tall. Personally, I’ve found bam-boo poles an effective option.

When cuttings arrive, they should be planted as soon as possible. I’ve found July to be the perfect month to plant.

Prepare a bed roughly one metre square and to a depth of about 12cm, with loose, free-draining soil, mulch and com-post.

Plant just a few centimetres below the surface and space about a metre apart. Provided the plants are well bedded in, once the weather warms, the shoots will come away.

CareTo help hops reach their full potential, limit leaders to four per plant.

When the vines reach 15-30cm in length, they will need to be trained to grow up the strings. In the southern hemisphere hops will naturally wrap themselves anticlockwise, so it pays to train them in the same direction.

Because some vines can grow 20cm per day during their growing cycle, they will use a lot of nitrogen, so soil may need conditioning.

From January onwards, buds will appear on female plants; these should be fed with flower fertiliser.

Water thoroughly – a few times a week should do – but, to prevent mildew from develop-ing, be careful to limit watering to just the plant roots.

And remember to apply more mulch during the summer months.

Hops — growing a better RURAL________________________________________________________________________________ _

Hop cones (flowers) should be snipped when they are thin, light green and papery. Photo supplied

While many may raise a glass of store-bought beverage from time to time, one Tuakau gardener enjoys the fruits of his own labour, downing a pint or two of home ‘grew’ beer!

Pukekohe Barfoot and Thompson, 68 King StPGG Wrightson, 153 Manukau RdPukekohe Library, 12 Massey AveKevens Department Store, 73 King StFranklin Vets, 86 Harris StTuakauH.R Fiskens, 295 Tuakau RdTuakau Meats, 23 George StProfarm Tuakau, Cnr Madill Rd and George St

rural living is available Free from selected advertisers and the following locations: Rural Living is delivered on the

first week of each month. Copies will

go quickly so be quick to collect yours from any of the following

outlets. An electronic versions is also available at

ruralliving.co.nz

PokenoPokeno Bacon, Great South RdBombayAutobahnPatumahoeThe Butchers Shop Cafe, 4 Patumahoe RdWaiuku Franklin Vets, 2 Court StKarakaAnimal stuffs, 671 Karaka Rd

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We can also supply a 50L combinedfermenting/conditioning vessel which iscapable of being pressurised if required.Cost NZ$1,450.00 + GST, plus packing andfreight if sent separately to the Brew Plant.

Farra Compact Brew PlantWe have long recognised the need for a compact and affordable brewery that meets the needs of both thehome brewer and as a trial plant for the commercial brewery, where recipes can be tested and re-testedbefore transferring to the commercial plant.

This brand new design meets that need and is based on over 25 years of experience in designing,manufacturing and installing breweries throughout New Zealand and Australia, including the awardwinning Emersons Brewery in Dunedin.

The brewery is a self-contained three tier gravity feed unit consisting of three 59L stainless steel pots anda counter flow heat exchanger, replicating the commercial process while trolley mounted. The unit isapproximately 1800mm x 1000mm x 600mm and moves freely through a door with all the pots easily

removable for cleaning. The heating required is achieved through gas burners fed from a single bottle.

The perfect brewery for the home enthusiast or a trial plant for the professional.

• Water is heated in the top vessel to the correct temperature prior to mashing.• The second vessel is the mashtun which has a removable perforated bottom plate. The wort is

drained off below the false bottom into the kettle, leaving the spent grain behind.• The wort is then boiled in the kettle and the hops are added

as required. The kettle has a fine mesh filter to retain thehops in the vessel once it is drained.

• The boiled wort is drained from the kettle through a counterflow heat exchanger ensuring the wort temperature isreduced to the optimum yeast pitching temperature as it isrun into a separate vessel for fermenting.

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HarvestWhen the cones (flowers) are thin, light green in colour, and papery in consistency, snip the vines to remove them from the strings. Unless basketball is your game, you will need a lad-der for this! I’ve grown mine next to a balcony to make access a little easier.

Cut leaders back to just above ground level with secateurs; this will allow new shoots to develop from the same root mass come spring.

ProcessingWhile the big boys may get fancy when it comes to process-ing, this can easily be done at home on the kitchen bench.

Hops can be dried by spread-ing in a shallow pile in a shel-tered area. Mix them each day to ensure moist cones are brought to the surface. This method should take a few days

to complete.Alternatively, they can be

dried in an oven; just make sure to keep the temperature low, around 50-60 degrees Celsius.

Whether air drying or using an oven, you will know the hops are ready when the inner stems of the cones break easily, snap-ping rather than bending.

storing When dry, hops can be used for brewing. However, unless plan-ning on quite the party, it’s likely you will have more hops than

can be used fresh. Fortunately, hops can be frozen; simply pack them into an airtight container first.

UsesApparently, hops can be used for medicinal purposes; as rem-edies for such maladies as anxi-ety and insomnia. Maybe there’s something in that because, after a few beers I feel at ease and, depending on exactly how many, quite ready for my bed!

In my garden, hops are grown for one reason only, and that’s

to produce an ancient and satis-fying beverage enjoyed by mil-lions.

Homebrew kits are avail-able at stores nationwide, and recipes can be easily located online; www.ratebeer.com http://www.ratebeer.com/ShowHomebrewRecipes.asp is one of my particular favourites. But, when it comes to the ‘how to do’ for my next batch, I could tell you, but maybe some secrets are best left kept!

Happy growing and brewing everyone.

��RURAL

brewSelf-confessed hop-head Glen Brassey, right, grows a hop plant near a balcony foraccessibility, far right. Photo supplied


HarvestWhen the cones (flowers) are thin, light green in colour, and papery in consistency, snip the vines to remove them from the strings. Unless basketball is your game, you will need a lad-der for this! I’ve grown mine next to a balcony to make access a little easier.

Cut leaders back to just above ground level with secateurs; this will allow new shoots to develop from the same root mass come spring.

proCessingWhile the big boys may get fancy when it comes to process-ing, this can easily be done at home on the kitchen bench.

Hops can be dried by spread-ing in a shallow pile in a shel-tered area. Mix them each day to ensure moist cones are brought to the surface. This method should take a few days

to complete.Alternatively, they can be

dried in an oven; just make sure to keep the temperature low, around 50-60 degrees Celsius.

Whether air drying or using an oven, you will know the hops are ready when the inner stems of the cones break easily, snap-ping rather than bending.

storing When dry, hops can be used for brewing. However, unless plan-ning on quite the party, it’s likely you will have more hops than

can be used fresh. Fortunately, hops can be frozen; simply pack them into an airtight container first.

UsesApparently, hops can be used for medicinal purposes; as rem-edies for such maladies as anxi-ety and insomnia. Maybe there’s something in that because, after a few beers I feel at ease and, depending on exactly how many, quite ready for my bed!

In my garden, hops are grown for one reason only, and that’s

to produce an ancient and satis-fying beverage enjoyed by mil-lions.

Homebrew kits are avail-able at stores nationwide, and recipes can be easily located online; www.ratebeer.com http://www.ratebeer.com/ShowHomebrewRecipes.asp is one of my particular favourites. But, when it comes to the ‘how to do’ for my next batch, I could tell you, but maybe some secrets are best left kept!

Happy growing and brewing everyone.

________________________________________________________________________________RURAL

brewSelf-confessed hop-head Glen Brassey, right, grows a hop plant near a balcony foraccessibility, far right. Photo supplied


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Rural residents reluctant to ‘dob in’ friends and neighbours they suspect of drink/driving could be contributing to per-sistent drink/drive offending in country areas.

Speeding and drink/driv-ing were key areas of concern among rural residents accord-ing to an online rural crime sur-vey conducted by Rural Women New Zealand.

More than 80 percent of peo-ple surveyed said speeding was a problem in their community and 75 percent said drink/driv-ing was also a problem.

Rural Women New Zealand’s national president, Liz Evans says while urban people are get-ting the message not to drink and drive, in rural communities on-going offending is having serious consequences.

At the Rural Women NZ national conference in Christchurch recently, John

Perham of Crimestoppers and Assistant Commissioner (Road Policing) Dave Cliff agreed that rural people needed to move from being by-standers to being active participants in helping police make rural commu-nities safe.

They felt that rural residents often knew who was regularly driving drunk, but were reluctant to ‘dob in’ friends and neighbours.

Mr Perham said by calling 0800 555 111 and giving infor-mation about offenders to Crimestoppers anonymously, the police could then act on tip offs.

He said in most years 80 people were killed drink/driv-ing but the numbers of people whose lives were affected was much higher.

For every 100 drink/drivers killed, 50 passengers and 20

others were

killed, and 1,000 were seriously injured.

In addition to speeding and drink/drive concerns, 70 per-cent of respondents also said that theft of fuel was a problem, while just over half saw theft of vehicles, or of items from a vehicle, as an issue.

In terms of machinery theft, such as quad bikes, Mr Cliff said it raised the question: ‘where were the keys?’ “Let’s engage in a little bit of self-protection,” he said.

Mr Cliff added that family violence was considered as the most important area when it came to crime prevention.

“When children are exposed to violence in the home on an ongoing basis, boys in particu-lar become less likely to be

empathetic and more likely to become offenders themselves,” he said.

“Whereas when girls are exposed to ongoing domestic violence they come to believe it is perfectly normal, and later, that having a partner who is violent is normal.”

For full survey results visit: w w w . r u r a l w o m e n . o r g . n z /news-and-inspiration/rural-crime-survey-results.

Dousing drink drivingRURAL________________________________________________________________________________ _


Win! To enter the draw for any of these competitions visit www.ruralliving.co.nz click on the competitions link then fill in the form. One entry per person/ email address; entries close July 30, 2013. Winner notified by phone or email.

________________________________________________________________________________LIVING

WIN! $50 ANImAl Stuff VoucherHere’s a handy prize for lifestylers and farmers short on feed this winter. Animal Stuff, which has branches at Takanini, Karaka and Pukekohe has given us a $50 feed voucher to give away to one lucky reader. It can be used against any kind of feed depending on the winner’s particular needs – a great prize to bag at this time of the year – thanks Animal Stuff!

WIN! photogrAphy SeSSIoNHere’s your chance to win a one-hour portrait session at a venue of your choice – studio, at home, or a rural setting around or close to Pukekohe (conditions apply). You can choose to keep the session for yourself or make it a family event. This prize package, valued at $310, includes a 5x7 inch print – what a wonderful way to grab a snapshot on life!

WIN! ultImAte fAce & BoDy cAre pAcK from JohNSoN’S®Thanks to Johnson’s® we have one amazing face and body care pack to

keep your skin glowing all winter long! Featuring a wonderful array of Johnson’s products to cleanse, exfoliate, moisturise, hydrate and

nourish the skin, this superb prize pack contains: Johnson’s® Body Care Extra Rich Moisturising Cream Body Wash and Body Lotion along

with Johnson’s® Face Care Daily Essentials Gentle Exfoliating Wash, Nourishing Cream Wash, Refreshing Gel Wash, Moisturising Day

Cream and Nourishing Facial Cleansing Wipes.

WIN! $50 Voucher from cAfe KAoSWho in the district doesn’t love Café KAoS in the

heart of Pukekohe? It’s a rare retro treat with novel décor, convivial ambience and superb food. And,

now, thanks to KAoS management, Rural Living is giving devotees and the uninitiated a chance to win

a KAoS voucher to the value of $50 – your chance to enjoy one of the best.

WIN! A copy of WIlD KItcheNSWhile some of us may prefer not to tread softly and shoot a big gun to bag bounty for the table, we can still delight in wild food dishes encompassing the best meat – boar, venison, goat, tahr and turkey – our country has to offer. Head judge and creator of the Monteith’s Beer and Wild Food Challenge, Kerry Tyack, includes recipes from past competitions, as well as innovative new dishes from Kiwi chefs in his new book, Monteith’s Wild Kitchens: The Best of Monteith’s Beer and Wild Food Challenge. Published by HarperCollins. RRP $44.99

WIN! looBIe’S Story fANfAre SIlK ScArfThis summer, a new chapter of Loobie’s Story is about

to be told. Discover a fresh narrative inspired by the brilliant, light, bold colours and vividly uplifting atmosphere of Bali. Titled Yin & Yang, this collection illustrates the label’s central design philosophy of balance, with a renewed focus on the wardrobe as a whole, ensuring the collection has a perfect mix of timeless basics and stand out pieces. To celebrate the launch of Yin & Yang we have one Loobie’s Story

Fanfare Silk Scarf RRP $149 to give away. www.loobiesstory.co.nz


When a devastating cyclone ripped through Vava’u in Tonga, some 10 years back, former Paparimu farmer John Ross lent a hand with an aid project which would evolve into a new family business, Heilala Vanilla.

Now, as the company launches its new Heilala Vanilla Foundation – which aims to further John’s charitable work – company director and John’s daughter, Jennifer Boggiss, says her father’s philanthropy stems from the family’s rural roots.

“My father spent all his life at the farm [in Paparimu] and my mum was born and raised in Ararimu. It was the most per-fect place for me to grow up, in a secure, safe and very tight rural community,” she says.

“Dad started the vanilla plan-tation in Vava’u as part of an aid project he initiated after the cyclone. We holidayed there each year for a few years and the entire family fell in love with the people and the place.”

In developing Heilala Vanilla – which takes its name from the national flower of Tonga – John established more than just a company growing beans in Tonga to be processed in New Zealand, he also formed a

partnership with the people of Vava’u.

“Dad was a dairy farmer, however, he also grew corn and squash, and vanilla grow-ing was an expansion on this,” says Jennifer. “He visited vari-ous vanilla-growing countries to gain a better understanding of this unique crop.

“He’s a man of many talents, incredible energy, and has a calm, yet entrepreneurial spirit.

“He worked incredibly hard and, as a retired dairy farmer, wasn’t about to head to the bowling club! Instead, at 72 years old, he became instru-mental in re-building the vanilla industry in Tonga.”

Established on the principles of fair trade, the Heilala Vanilla Foundation is a registered char-ity which, on completion of harvest, donates a percentage of sales of vanilla beans from Vava’u to worthy causes.

Jennifer says each year trus-tees will decide on a new project to support, the first benefici-ary being the home economics department of the Vava’u High School.

Although John now lives in another Franklin suburb, Maraetai – while Jennifer lives in Tauranga – he is actively

Business ‘bean’ growing LIVING________________________________________________________________________________

Jennifer Boggiss – driving vanilla growth in Tonga. Photo supplied

While Paparimu may be a long way from tropical isles in the sun, the close-knit Franklin community has had a growing influence on the people of one Tongan island as JON RAWLINSON discovered.


When a devastating cyclone ripped through Vava’u in Tonga, some 10 years back, former Paparimu farmer John Ross lent a hand with an aid project which would evolve into a new family business, Heilala Vanilla.

Now, as the company launches its new Heilala Vanilla Foundation – which aims to further John’s charitable work – company director and John’s daughter, Jennifer Boggiss, says her father’s philanthropy stems from the family’s rural roots.

“My father spent all his life at the farm [in Paparimu] and my mum was born and raised in Ararimu. It was the most per-fect place for me to grow up, in a secure, safe and very tight rural community,” she says.

“Dad started the vanilla plan-tation in Vava’u as part of an aid project he initiated after the cyclone. We holidayed there each year for a few years and the entire family fell in love with the people and the place.”

In developing Heilala Vanilla – which takes its name from the national flower of Tonga – John established more than just a company growing beans in Tonga to be processed in New Zealand, he also formed a

partnership with the people of Vava’u.

“Dad was a dairy farmer, however, he also grew corn and squash, and vanilla grow-ing was an expansion on this,” says Jennifer. “He visited vari-ous vanilla-growing countries to gain a better understanding of this unique crop.

“He’s a man of many talents, incredible energy, and has a calm, yet entrepreneurial spirit.

“He worked incredibly hard and, as a retired dairy farmer, wasn’t about to head to the bowling club! Instead, at 72 years old, he became instru-mental in re-building the vanilla industry in Tonga.”

Established on the principles of fair trade, the Heilala Vanilla Foundation is a registered char-ity which, on completion of harvest, donates a percentage of sales of vanilla beans from Vava’u to worthy causes.

Jennifer says each year trus-tees will decide on a new project to support, the first benefici-ary being the home economics department of the Vava’u High School.

Although John now lives in another Franklin suburb, Maraetai – while Jennifer lives in Tauranga – he is actively

Business ‘bean’ growing LIVING________________________________________________________________________________

Jennifer Boggiss – driving vanilla growth in Tonga. Photo supplied

While Paparimu may be a long way from tropical isles in the sun, the close-knit Franklin community has had a growing influence on the people of one Tongan island as JON RAWLINSON discovered.

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Valuations of your antiques available from 10.30am-2pmSaturday & Sunday at $5 per item (max 3)

Drury School HallYoungs Crescent, Drury - off Great South Road

Southern Motorway - Drury / Pukekohe exit - follow the signs

Admission $5 at doorREFRESHMENTS AVAILABLE ~ PROCEEDS TO COMMUNITY PROJECTS

OPENING NIGHT & REFRESHMENTSFriday, July 12 ~ 7.30pm ~ $20

Available from Country Floral & Gifts, The Wardrobe, Papakura, or at the door.

Enquiries to (09) 298 7793 or (09) 298 3854

Charities Commission RegistrationNo. CC23580

24th Annual

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Quota International of Papakura Inc.

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involved with both the com-pany and the charity.

“When the dairy farm sold, my parents wanted to move to the seaside – Dad’s boat was kept at Pine Harbour and Maraetai appealed – while still retaining ties to the Papakura community,” Jennifer says.

“Because Dad now looks after the growing and crop supply in Tonga, he spends up to six months a year in Vava’u and the balance here.”

The year her father’s farm sold, Jennifer and husband moved from Auckland to a semi-rural Tauranga property.

“We have a small greenhouse on our property in Te Puna, with approximately 20 vanilla plants – the greenhouse needs to be heated and humidity cre-ated. Vanilla grows typically 20 degrees either side of the equa-tor so Vava’u Tonga is the per-fect environment.”

And success certainly runs in the family, Jennifer’s brother, Geoff Ross, built a successful global brand with 42 Below.

“Having witnessed his jour-ney over those 10 or so years from garage to the Bacardi boardroom was probably my greatest inspiration. I think if I can do with Heilala Vanilla what he did with vodka, although obviously in a smaller way, I will be proud. However, vanilla will never move as fast off the shelf as vodka.”

However, the vanilla company’s products have experi-enced their share of notoriety.

“Seeing Heilala Vanilla in the Masterchef pantry on TV recently made my heart sing,” Jennifer says. “I have also been delighted to see our products named on the menus of some award-winning restaurants around the globe and on the shelves of prestigious retailers.”

��LIVING

John Ross works on the plantation in Vava’u. Photo supplied / Jason Burgess

real good


involved with both the com-pany and the charity.

“When the dairy farm sold, my parents wanted to move to the seaside – Dad’s boat was kept at Pine Harbour and Maraetai appealed – while still retaining ties to the Papakura community,” Jennifer says.

“Because Dad now looks after the growing and crop supply in Tonga, he spends up to six months a year in Vava’u and the balance here.”

The year her father’s farm sold, Jennifer and husband moved from Auckland to a semi-rural Tauranga property.

“We have a small greenhouse on our property in Te Puna, with approximately 20 vanilla plants – the greenhouse needs to be heated and humidity cre-ated. Vanilla grows typically 20 degrees either side of the equa-tor so Vava’u Tonga is the per-fect environment.”

And success certainly runs in the family, Jennifer’s brother, Geoff Ross, built a successful global brand with 42 Below.

“Having witnessed his jour-ney over those 10 or so years from garage to the Bacardi boardroom was probably my greatest inspiration. I think if I can do with Heilala Vanilla what he did with vodka, although obviously in a smaller way, I will be proud. However, vanilla will never move as fast off the shelf as vodka.”

However, the vanilla company’s products have experi-enced their share of notoriety.

“Seeing Heilala Vanilla in the Masterchef pantry on TV recently made my heart sing,” Jennifer says. “I have also been delighted to see our products named on the menus of some award-winning restaurants around the globe and on the shelves of prestigious retailers.”

________________________________________________________________________________LIVING

John Ross works on the plantation in Vava’u. Photo supplied / Jason Burgess

real good


This month has fl own by and we have celebrated a family birthday every week which, of course, has meant buying lots of gifts.

Over the past month we have also wined and dined all over the city; sometimes in new places, sometimes in old favour-ites. One major event was the wedding of our sales consultant Maree at Beaufords in Totora Park.

I had forgotten all about this fabulous setting and its lovely old house in the middle of the bush. The drive in through native trees was beautiful and, with the sun shining, the setting was unique.

Maree and Johann had a small intimate ceremony and I must say that the service and meal at Beaufords was lovely. A perfect venue for weddings or any other small function.

Now, back at home the deck is at last fi nished. The tiles are laid and the builder has nearly completed his task.

What a procedure but we now have an outdoor room where the fl oors need vacuuming and washing after we have been out there. Before the alteration we

could sweep crumbs etc through the gaps in the decking!

Actually, we have created a whole new room. Not sure how to describe it, really; calling it a deck is not at all refl ective of the large (and expensive) indoor/outdoor area we now enjoy.

However, the renovation has put out of my mind any thoughts of other alterations, for the time being at least.

We have been into the city a few times lately and I must say I do love it or I did.

While we are so lucky to have everything we need out here, occasionally a trip to the city is like a holiday. It had been so

long since we last visited the lower end of Queen Street and surrounds.

So many changes and not so many of the iconic buildings we used to know.

I was keen to visit the new (to me) Britomart precinct think-ing it would be like any other big city train station area.

Well, it was Sunday and there were no trains so, that was that but the shopping around about was exquisite and the cafes and bars really trendy.

However, much as I enjoyed the visit, I must admit that when we headed for the motor-way I thought to myself, “glad I

don’t have to do that again for a while!” I think that’s called, fi nding one’s comfort zone.

Another visit to the city was to attend our national newspaper conference which was held at The Mercure in Customs Street. Rural Living won numerous awards and I must congratulate the members of our team who were recognised by the indus-try. We enjoyed a wonderful night as you should when you win prizes.

I hope you enjoy the new look Rural Living and that readers continue to support the adver-tisers who support us.

See you next month – Reay

Socialising around townLIVING _______________________________________________________________________________

Reay Neben is a Franklin resident and publisher of Rural Living.

CITY LASS

Johann and Maree Aucamp with wedding guests from left, Tony Dawson, Dave and Karla Wairau, Reay and Brian Neben and celebrant Kathy Bigwood. Photo supplied

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Ladies’LunchWednesday, July 10

Pukekohe ParkFashion & Beauty Display8 Live RacesSpot Prizes & GiveawaysBuffet Lunch & Dessert

Tickets $65pp. To make a booking contact the ClubP: 09 238 8049. E: [email protected]

www.countiesracing.co.nz

Tickets $65pp. To make a booking contact the Club

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Artisan Dress $149

Findings Necklace $34.99

Penne Royale Hat $101.50

Event Hire Available

52 Edinburgh St, PukekohePh 09 238 3933www.change-of-address.co.nzOpen Monday 10am-4pm Tuesday, Wednesday and Friday 9.30am-5pm Thursday 9.30am-5.30pm Saturday 9.30am-2pm

New and resale items – clothing, daywear, formal, ball gowns, bridal and accessories

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

We are now designingour own range of beautiful

garments under theCatwalk label.

Specialising in raceday wear and headpieces to match.

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Back from warmer parts and finding the cold weather a bit bleak? Well, cheer up ladies, the sun’s about to shine on your day.

Yes, the Counties Racing Club annual Ladies’ Lunch with its meld of fashion, food and racing fun is all set to go on Wednesday, July 10.

Aimed at those with a passion for excitement and a yen to win big time, this well supported event is a seasonal date local socialites never miss.

Not only is there a chance to collect off one of the eight horse races but there are spot prizes, giveaways and displays not to mention a welcome drink on arrival and a mouth-watering

buffet lunch from a foxy chef...oops, I mean master chef M.C. Fox.

What’s more, the best dressed female will go home with an Annah S voucher valued at $3500 to host an in-store event for 10 people – now how good is that?

Whether you are a guest of one of the many compa-nies involved, or just intend-

ing to join a friend for a day of girl talk and titivation, there’s ample opportunity to forget the weather and relax in style.

Companies behind this fun-filled day include Annah S, Catwalk Clothing, Phoenix Make-up, Scent, Michael Hill Jewellers, Adberry Equine Services, Caci Clinic Pukekohe, Diosa Hair Salon, Louie Thomas Jewellery, Change of Address,

Footloose and Preview.So don’t waste a minute, grab

your tickets from the Counties Racing Club office in Manukau Rd – $65.00 per person includ-ing race book, reserved seating, welcome drink and lavish lunch plus all day tea and coffee.

Cash bar and tote facilities available in the Oaks Lounge. For enquiries ph 09 238 8049.

– H. Perry

Race on foR lunch tickets

��LIVING

Last year’s Ladies’ Lunch was enjoyed by all. Photo supplied


Papakura |299 Great South RdPukekohe | 90 King St

New Dressesarriving in store

Papakura | 299 Great South RdPukekohe | 90 King St

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16 WEST STREET PUKEKOHEPhone 238 7690 Fax 238 7603

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Animal instinctsAnimal accents are huge and we think that everyone should unleash a little leopard or giraffe this season. It can be a jungle out there so, there’s no better way to roar through those winter days than putting on a little python and stepping out into the wild with your animal instincts...

1. Calliope – Peplum Leopard $239

2. Miss Wilson – Camelia Heel $239

3. Saben – Laney in Giraffe $4954. Karen Walker Eyewear –

Northern Lights Crazy Tort $349

5. Saben – Dita $3306. Capture Printed Cardigan

from Ezibuy $69.997. Storm – Animal Sweater $139

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Hidden away on Cook Drive, surrounded by its residen-tial neighbourhood, The Lost Spring is easily missed. However, those who find their way through its palisade-like gates will soon discover an oasis where luxury is available on tap.

On the invitation of the Lost Spring team, my partner and I recently stopped by for a quick dip; instead we found ourselves immersed in luxury that kept us swimming past sundown.

At the heart of this mini resort are its two geo-thermal pools – one hot, one soothingly warm. Temperatures, I understand, can range from a mild 32°, to a scintillating 41 degrees C.

Surrounded by beautifully maintained native bush, it was easy to forget that the busy ‘metropolis’ of Whitianga was just a stone’s throw away. Clever landscape design shields visitors from the world, allow-ing romance to flourish.

Due to the chill in the air, partner and I were most reluc-tant to leave warm waters to

experience The Lost Spring’s other offerings.

Fortunately, as meals and opulent cocktails were served poolside, we didn’t have far to travel.

After a morning of strenuous relaxation, we both felt a little peckish. Generally speaking, The Lost Spring Café menu is well priced, with mains aver-aging around the $20-30 mark, however, we opted to share the Mixed Grill Platter ($44).

Featuring organic lamb kof-tas, organic razorback wild boar sausage, organic steak, free-range chicken, prawns and a stuffed jacket potato with dip-ping sauces, this platter fairly

had our taste buds tingling. Although the portions weren’t enormous, all items were loaded with flavour and a delight to partake.

Following another leisurely swim, my partner booked for an Island Facial treatment. At $150, the hour-long pamper-ing session left my wallet a lit-tle worse for wear. But a happy lady makes for a happy life, so in that respect, it was worth every cent!

Partner returned, to find me relaxing in the hotter of the two pools with a good book. She extolled the virtues of therapist, Nadya van Amelsfort and her practised hands.

Just when we thought we had had at least glimpsed everything The Lost Spring had to offer, the sun set and we were left bathed in excellently appointed lighting.

It must be said that, due to the price tags accompanying the spa treatments, The Lost Spring is probably not an anytime retreat – at least not for poor, starving journalists.

But with one-hour swim passes available for $35 ($60 for day passes), professional serv-ice, reasonably priced food and beverages, and package deals on offer, it seems a basic taste of opulence doesn’t have to cost the... earth.

Paradise found...While the beaches of the Coromandel may prove quite the attraction during summer, when the sun doesn’t have its hat on, what does the town of Whitianga have to offer? JON RAWLINSON found a haven that proved a pleasure, despite the weather.

Secluded pools in native surroundings complemented by gourmet food.

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Winter time to get fruityBy Anna McNaughton

Winter is perfect for planting your home orchards and there is still time to plan, prepare and purchase trees suitable for your property and the area in which you live.

If you live in a townhouse there may only be room out-side for a feijoa hedge, a cou-ple of espaliered apples and a lemon tree in a tub. However, if you are lucky enough to have land there could be scope for the wide range of fruits which thrive in our district.

Choosing varieties to plant are limited only by your taste-buds and whether you need to stick to easy-care, low mainte-nance varieties or are happy to cultivate plants which require special conditions plus tender, loving care.

The first consideration is the site. Ideally, the sunniest, most sheltered spot will be perfect. Most of Franklin is blessed with good, free-draining soils but prevailing south-westerly winds can be problematic.

If you don’t have a sheltered nook, planting a shelter belt or erecting a windproof shelter will be necessary.

In most cases, staking at planting time is essential while pruning is a skill which will pay dividends. Right at the start begin training and shaping trees so that they are easy to harvest and do ensure you are promot-ing fruiting growth, not remov-ing it!

When it comes to mulching, be careful not to heap mulch against the bark of the trunk but be aware that mulching is a great way to protect the tree’s root zone from drying out.

Well rotted lawn clippings or animal manure make ideal mulches.

Sprinkle fertiliser onto the mulched root zone for best utilisation of plant nutrients – fruiting plants will need to be well fed if they are to be top producers.

Grassed areas between trees can be mowed (plan tree spacing around this). If you don’t have a ride on mower, small livestock

can usefully mow for you!We have a no.8 wire stock-

proofing system (pictured) which effectively sheep-proofs trees. Geese and ducks can be effective ‘mowers’ too as long as they are fenced in.

Traditional orchards will have a mix of deciduous fruiting trees such as apples, pears, peaches, plums and perhaps a quince or persimmon for variety.

In addition, consider a range of evergreen citrus and feijoas.

If you can provide a really sheltered environment, the subtropicals – tamarillos and bananas – will cap off a fine orchard.

Obtain trees from a spe-cialist nursery or at least one where you can discuss your

requirements. Ensure varieties available will perform in your district and that pollinators are available where required.

We have found a great website www.tastytrees.co.nz which has a fantastic range of apples – heritage and new; des-sert and cooking varieties; early mid and late season and even cider apples.

The site offers climatic rec-ommendations enabling the choice of the best for the dis-trict in which growers live.

Another great website is www.edibles.co.nz. This com-pany, Incredible Edibles, propagates a huge range of fruit trees offering many of the “new” superfruits including some smaller, shrubby varieties which will fit into a garden.

Lemons are probably the easiest and most versatile cit-rus fruit to grow. At our place we have three varieties to give a year-round supply as well as being an insurance against borer, the main enemy of spray-free orchards.

Grapefruit are equally hardy and are great producers. Oranges, tangelos and manda-rins need maximum shelter and sunshine to produce quantities of sweet fruit.

Feijoas must be the ultimate, easy-care fruit tree, happily working as a living hedge or shelter belt while producing, producing, producing.

We invested in a mixture of hedging and grafted named varieties, which gives us great pollination and fruit set, and a long, long fruiting season.

This versatile fruit can be eaten fresh, frozen, baked, chutneyed and jammed as well as juiced or made into wine. We never have a problem finding a home for spare fruit.

Guavas are another favourite not just with us but with the native pigeons too so, collecting ripe fruit for jelly making is a race against the local birds.

Once established, a home orchard can supply the recom-mended “five-plus a day” fruits most of the year, saving on the food bills.

Eat fresh-picked, while fruit still has maximum goodness and flavour or, alternatively, pro-duce home-grown preserves, baking and desserts. These old fashioned pleasures never pall.

Finally, don’t delay, plan your orchard – mini or maxi – now and head to the nursery. In the next two or three years, you’ll be reaping the rewards.

Above, a well-planned orchard will provide five-plus a day; left, No. 8 wire protects trees from loose livestock.

LIVING________________________________________________________________________________


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By Jon Rawlinson

Words often carry more than one meaning. Even a little word, such as ‘perk’, can mean different things to different people. Similarly, ‘free’ and ‘fee’ are very alike in look, yet worlds apart in terms of mean-ing.

While the dictionary defi nes ‘perks’ as: ‘money, goods, or other benefi t to which one is entitled’, power company, Mercury Energy, it seems has a whole new meaning in mind.

Moving to a new home in Pukekohe, we received our ‘Perks’ programme booklet, with discount vouchers and a ‘welcome to the neighbourhood’ letter. However, the welcome was short-lived; a few months on I’ve discovered there’s no such thing as a free ‘perk.’

Noticing our Mercury account had been debited – with no explanation, online at least – to the tune of $2.50, I requested an explanation, expecting this to be a simple oversight. Seven days later (after I had paid our bill) I received a rather vague reply:

“With reference to the Perks rewards programme, the dates for the fi rst debit is to take place on the due date of your bill… this will take place each month where the Perks fee is applied to your account and debited on the due date of each invoice.”

My response was to access Mercury’s Perks’ website to unsubscribe. Considering dis-count vouchers are so com-mon these days – particularly through sites such as GrabOne, Yazoom and Dailydo – I sim-ply don’t wish to pay for ‘perks’ that can be obtained elsewhere without charge.

However, the website shows no obvious way to unsubscribe from the programme and, when trying to log in, using my Mercury username and pass-word, access was denied.

I contacted Mercury again, asking to be released from ‘Perks’, and received the

following response: “You were signed up for Perks

when the account was opened for your property... this particular offer was for a 3 month free trial and after that ended the member-ship fee of $2.50 would have been charged on a monthly basis. All of this information should have been made clear by our staff.”

The missus was told about ‘Perks’ and explained we didn’t wish to sign up, but was told, following the trial, the company would contact us to confi rm whether or not we wished to continue; they didn’t!

However, to Mercury’s credit, this issue was swiftly resolved. The representative went on to say: “I have removed the Perks from your account and also credited your account with the $2.50 Perks fee you were charged for this month.”

A good result, but still, I am at a loss to understand how Mercury could have the audac-ity to call a programme ‘Perks’ and then charge a fee.

I benefi t from perks at work, including coffee, newspapers, and the use of the ‘net to write angry letters to certain organi-sations, but have never had a ‘perks’ fee deducted from my pay packet. In light of recent events though, maybe I best check with the boss!

POWER COMPANY ‘PERKS’ SPARK DEBATE

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LIVING _________________________________

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��LIVING

Most households have inherited or collected antiq-uities which are sometimes displayed in china cabinets but more often than not are stashed away in cupboards, their value usually unreal-ised.

But once again members of Quota International of Papakura are giving locals a chance to have their treasures valued and also put on sale at the club’s annual Antiques Fair this month.

From Friday to Sunday, July 12-14, the Drury School Hall will be packed with a huge variety of antiques all in aid of the Middlemore Foundation and ultimately, Kidz First Hospital.

First held 24 years ago, the

Antiques Fair is Papakura Quota’s major annual fund-raiser with well over $220,000 having been raised for various worthy causes since the event began.

With some 11,000 children being admitted to Kidz First every year and many thou-sands more treated in hos-pital support situations, this year the focus is on the health needs of South Auckland chil-dren.

Funds raised will assist family support areas at Kidz First and help in the purchase of specialised equipment.

The fair kicks off with a gala night on the Friday giv-ing guests a first look-see and an early chance to purchase items that take their eye.

Tickets for this event are $20 each from The Wardrobe, Country Floral & Gifts, Papakura or at the door.

Some 20 dealers from all over New Zealand attend the fair and this year, antiques valuer, Norman Young, will also be available during the weekend to value family treas-ures – cost, $5 per item with a maximum of three items per person.

A cafe bursting with deli-cious food baked by Quota members will operate all weekend providing fair visi-tors with plenty of sustenance while they dig and delve for personal treasures.

Tickets to enter the fair on Saturday or Sunday, 10am-4pm cost $5 at the door.

antique fair to benefit kidz First

Everyone wants to be a life-style farmer – well not quite but the lifestyle property mar-ket saw a 16.4% (+260 sales) increase in sales volume in the three months to May 2013 compared to May 2012.

According to the Real Estate Institute of New Zealand, 1844 sales were recorded in the three months to May 2013 compared to 1,584 sales in the three months to May 2012.

Ten regions recorded increases in sales compared to May 2012. Auckland recorded the largest increase (+152 sales), then Waikato (+58 sales).

The national median price for lifestyle blocks rose from $475,000 for the three months to May 2012 to $509,500 for the three months to May 2013.

The median price for life-style blocks in Auckland rose by 12.6% in the year to May 2013, and rose by 9.7% in Waikato.

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RL-JuneJuly-2013 p38-39.indd 39 21/06/2013 10:48:36 a.m.


44 EDINBURGH STREET, PUKEKOHE. PHONE 09 239 0331

BURGER NIGHTS @ KAOS EVERY FRIDAY“SAME, SAME, DIFFERENT, DIFFERENT."

IN PUKEKOHEFor the original taste of KAOS come and check us out

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By Jon Rawlinson

Roll over Ponsonby, and tell Remuera the news! If Kaos in Pukekohe is anything to go by, there’s a new destination for the cafe sect that’s spinning a record all of its own!

East Auckland born and raised, I was lucky to have some of the country’s finest cafes right on my doorstep.

However, after recently moving to Pukekohe,

I discovered this Auckland satellite town is

alive with cafe culture.Setting the benchmark, to

my mind, is the eclectic Cafe KAoS on Edinburgh Street. When plates were laid on the table before us recently, our order – big breakfast ($18.50) and eggs Benedict ($17.50) – was right on the money.

The eggs were cooked to perfection and our plates heaving with fresh good-ies, without a tinned baked bean in sight! But there’s no need to rave, suffice to say that KAoS served us simply

the best cafe breakfast I can recall.

But it’s the extra touches that really add to this cafe’s flavour, including record sleeves lining the walls, an old TV as a menu board, plastic animals as table markers, and even the back room doubling as a picture theatre.

If the devil’s in the details then so are the saints; KAoS exemplifies how the right impression can turn a quick bite to eat into a dining experience.

LIVING________________________________________________________________________________

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The mad scramble of planning activities for the last school holiday break may still be a fresh memory but it doesn’t have to be déjà vu all over again thanks to an easy online programme for the family.

Helping take the load off par-ents’ shoulders, It’s My Turn to Cook Tonight is a FREE nation-wide programme that teaches children ages 5-16 all about cooking, food and nutrition.

And because everyone needs to eat anyway, how about mak-ing it a fun and rewarding expe-rience?

Participants stand to win a range of attractive prizes including Hoyts movie passes, Stevens giftware and Crayola packs, iPod shuffles as well as a top of the range Bosch mixer.

Hosted by bubbly Tauranga teenager Claire Gourley, who’s had her fair share of “been there, burnt that” and whose motto is, “I don’t do complicated”, the interactive programme runs during the upcoming school holidays from July 15-17.

What’s more, mums, dads, caregivers and grandparents are all welcome to participate and supervise so they can embark on the same journey and hand the apron over to the little ones!

So how does it work? Head to www.itsmyturntocookto-night.com where a wealth of information is available.

Watch step-by-step YouTube videos, participate in live chats, upload images, attempt chal-lenges, and download tips and

recipes – the website is your oyster!

The broad-ranging pro-gramme covers everything from good food choices and reading labels, to kitchen safety, budg-eting and nutrition tips – all of which help children gain confi-dence in the kitchen and on the web.

The challenges are fun, prac-tical and designed to teach children practical food skills necessary for adult life.

For example, ‘over-the-top’

table settings and ‘random acts of food kindness’ as well as achievement certificates, are all motivational and inspirational ways of helping children build a healthy relationship with food and instil a lifelong love of cooking.

Everything is monitored to ensure a safe and constructive environment in which children can learn and interact.

Thousands of children and their families who have partici-pated in past programmes are

raving about the yummy dishes they have whipped up in the kitchen.

Ten-year-old Rebecca is now “totally hooked” on cooking, and Wendy Campbell says how “spoilt” she and her husband feel, coming home to cooked dinners and having gorgeous meals as well as dinner parties.

So, join the It’s My Turn to Cook Tonight team and go on a rollercoaster culinary ride come the July holidays. You and the children will be inspired.

Cooking up holiday funClaire Gourley with proud participants of the online

programme.

��LIVING

The mad scramble of planning activities for the last school holiday break may still be a fresh memory but it doesn’t have to be déjà vu all over again thanks to an easy online programme for the family.

Helping take the load off par-ents’ shoulders, It’s My Turn to Cook Tonight is a FREE nation-wide programme that teaches children ages 5-16 all about cooking, food and nutrition.

And because everyone needs to eat anyway, how about mak-ing it a fun and rewarding expe-rience?

Participants stand to win a range of attractive prizes including Hoyts movie passes, Stevens giftware and Crayola packs, iPod shuffles as well as a top of the range Bosch mixer.

Hosted by bubbly Tauranga teenager Claire Gourley, who’s had her fair share of “been there, burnt that” and whose motto is, “I don’t do complicated”, the interactive programme runs during the upcoming school holidays from July 15-17.

What’s more, mums, dads, caregivers and grandparents are all welcome to participate and supervise so they can embark on the same journey and hand the apron over to the little ones!

So how does it work? Head to www.itsmyturntocookto-night.com where a wealth of information is available.

Watch step-by-step YouTube videos, participate in live chats, upload images, attempt chal-lenges, and download tips and

recipes – the website is your oyster!

The broad-ranging pro-gramme covers everything from good food choices and reading labels, to kitchen safety, budg-eting and nutrition tips – all of which help children gain confi-dence in the kitchen and on the web.

The challenges are fun, prac-tical and designed to teach children practical food skills necessary for adult life.

For example, ‘over-the-top’

table settings and ‘random acts of food kindness’ as well as achievement certificates, are all motivational and inspirational ways of helping children build a healthy relationship with food and instil a lifelong love of cooking.

Everything is monitored to ensure a safe and constructive environment in which children can learn and interact.

Thousands of children and their families who have partici-pated in past programmes are

raving about the yummy dishes they have whipped up in the kitchen.

Ten-year-old Rebecca is now “totally hooked” on cooking, and Wendy Campbell says how “spoilt” she and her husband feel, coming home to cooked dinners and having gorgeous meals as well as dinner parties.

So, join the It’s My Turn to Cook Tonight team and go on a rollercoaster culinary ride come the July holidays. You and the children will be inspired.

Cooking up holiday funClaire Gourley with proud participants of the online

programme.

________________________________________________________________________________LIVING


Thanks to Selaks, Rural Living is giving away THREE Roast Day celebra-tion packs containing two bottles of Selaks Wine and a NZ Roast Day apron.

And courtesy of Croziers we have a voucher for a turkey up for grabs.

To be in the draw to win either prize sim-ply visit w w w .ruralliving.co.nz and click on the com-

petitions link then fill in the appropriate form.

One entry per email address/person; entries close July 30, 2013. Winner notified by phone or email.

LIVING��

A roast dinner is as much a part of the family dining table in New Zealand as it is in Britain, home of the early colonists who came here for a new life bringing with them this oven baked tradition.

What’s more, over the years other immigrant nationalities have adapted the roast to their Kiwi way of life with Croatian immigrants, the Selaks family, a case in point.

The family’s original vineyard in west Auckland was frequently the venue for large family and industry celebrations where the roast took centre stage, very often cooked on an outdoor spit over glowing coals.

Today, the humble roast, be it beef, lamb, pork or chicken, is a favourite in rural districts,

and enjoys wide ranging ethnic interpretations.

So, for this year’s celebration, the 2013 Selaks NZ Roast Day is going international.

The annual acknowledge-ment of New Zealand’s favourite Sunday meal will explore roasts of the world with ambassador Nici Wickes bringing together a selection of recipes influenced by international tastes and flavours.

And with the upcoming global roast feast set down for early August, the aim is to cel-ebrate the important things in life – friends, family, the art of conversation and a tradition of amazing food and wine – not hard for country folk.

So, save the date – Sunday, August 4, 2013, nationwide, in

your dining room or someone else’s. Be sure to make it a fam-ily event or one you share with good friends.

For recipes, meal inspiration, expert roasting tips and compe-titions visit www.selaks.co.nz/roastday

Year of the global roast

Here on the right side of the world, we don’t cel-ebrate Easter at the begin-ning of spring, or May Day in November, so why is mid-win-ter Christmas so popular?

Well, in mid-winter we don’t need to fork out savings on gifts that go unappreciated, or be sub-jected to 30 days of the Twelve Days of Christmas. Instead we can gobble down our favourite fare and forget the stress.

And, at the centre of the Christmas feast, any time of year, is the humble turkey.

But, while everybody’s heard about the bird, here are a couple of things you may not know:

n Talking turkey: this adage means to speak plainly. It is thought to have originated back when the sound of turkeys gob-bling on US frontier farms was common, and where people had no time for idle chitchat.

Another story tells of a pil-grim sharing the proceeds of a hunt with a Native American, offering him two buzzards while he kept an ‘equal’ share of birds – two turkeys for himself.

The Native American announced his displeasure by stating: “Stop talking birds, let’s talk turkey!”n Cold turkey: this expres-sion has come to mean ‘to quit

abruptly and without assist-ance.’ It owes its existence partly to people’s bad habits. It first gained use among those suffering withdrawal symptoms from certain substances, where blood is drawn away from the face, making their skin reminis-cent of cold, plucked turkeys.

These birds are perfect Christmas fare and for three generations, Crozier’s has raised approximately 15,000 free-range turkeys on 80 acres in Ashburton every year.

Famous for their flavour, Crozier’s turkeys can be ordered from butchers nationwide. www.croziersturkeys.co.nz

Win! Crozier’s free range turkeY

be in to Win


June/July 2013

SUITS and GUMBOOTS

Our new look Rural Living

LEAVING EARTHTALKAwhitu couple ready to uproot

Win! Loads of prizes up for grabs

subscribe to rural LivingRural Living is a stimulating magazine delivered to RD addresses in the Franklin district. It is designed to provide readers with varied rural information, which is both informative and helpful to the lifestyle market, as well as a ‘Living’ section providing for all aspects of living.

HOW TO SUBSCRIBE:For your free e-edition of Rural Living delivered straight to your inbox go to www.ruralliving.co.nz/subscriptions/e-edition For a copy of Rural Living mailed to your letterbox go to www.ruralliving.co.nz/subscriptions/print subscriptions. Postage costs $49 inc GST per annum.


PHONE 0800 405 050Cnr Edinburgh & Tobin Sts • Pukekohe

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Holden’s mid-size Malibu, which goes on sale this month, has been engineered to suit rough kiwi roads.

As a global vehicle, Malibu is sold predominantly in left-hand drive markets.

Not only has Malibu been re-engineered in right-hand drive, Holden Vehicle Dynamics Specialist Engineer Michael Barber and his team have devel-oped a local tune for the car’s suspension.

“The challenge with adapt-ing a global car for our local markets often begins with the tyres,” he said.

“As a global vehicle, sold pre-dominantly in left-hand drive markets, Malibu was originally specced with a left-hand drive tyre.

“As we’ve found through testing for Cruze (and Barina CDX), we can get much greater handling performance that meets Holden’s characteristics by choosing a right-hand drive bias tyre.

“We’ve specified a super strong 17-inch tyre for the CD and the Malibu CDX is equipped with the same 18-inch Bridgestone performance tyres that are fitted to the VF SV6 and SS Commodore.

“This simple tyre change helps us deliver a superior driv-ing experience on the right hand drive roads around New Zealand.”

In addition to tyres devel-oped specifically for Holden’s requirements, the engineering team was also able to create a

new suspension set up with a unique damper tune to deliver a comfort-oriented ride.

Malibu combines sharp exterior styling with a highly-specified interior and technol-ogy package that includes the innovative new Holden MyLink infotainment system as stand-ard across all models.

Available in two trim levels, CD and CDX, with either a 2.4 litre DOHC petrol engine or optional 2.0 litre common rail turbo diesel, all Malibu models feature a standard six-speed automatic transmission with Active Select.

Recommended retail price ranges from $42,900 for the petrol CD model to $45,900 for the premium CDX sedan with the same powertrain.

Malibu’s all right

MiLestone for jeepTHE Jeep Wrangler is one of the most iconic vehicles in the world, and its endur-ing popularity has been made clear with the one-millionth JK model rolling off the assembly line at the Chrysler Group’s Toledo, Ohio assembly complex.

The Jeep Wrangler is the latest descendant of the original Jeep which was born in the heat of war in 1941. It’s starred in count-less films and TV shows and became the original sport-utility vehicle (SUV), representing freedom, authenticity, adventure and passion.

hard CoreChrysler is going hard core with its muscle car 300 SRT8.

SRT8 Core puts the focus on the core values of American muscle car motoring – the intoxicating driving experience that can only come from a 347 kW 6.4 litre V8 Hemi engine and the performance value for money that made US muscle cars auto legends.

300 SRT8 Core acceler-ates from zero to 100km/h in under five seconds, has a 280km/h top speed, and a tarmac shredding 637Nm of torque.

Backing up the grunt is a unique performance suspension system, with 245/42ZR20 Goodyear Eagle RS-A tyres and ‘launch control’.

bites

Malibu shares styling cues with the new VF Commodore which also launches this month.


HOT SPRINGS100% NATURAL MINERAL POOLS

Come and relax with us at Miranda Hot Springs in our thermal fresh

mineral water. Centrally located, we have three pools to suit all swimmers.

We are closed on Christmas Day.Miranda Hot Springs –

100% Natural Mineral Pools595 Front Miranda Rd, R.D.6, ThamesPhone: 07 867 3055 | Fax: 07 867 3187Email: [email protected]: www.mirandahotsprings.co.nz

100% Natural Mineral Pools

53796

Luxury Portable Bathrooms

Simple to set up, pleasure to use.For all occasions where a portable toilet just won’t do!

Ideal for:• garden weddings• extra guests• family occasions

www.bathroomsforhire.co.nz 027 282 585650389 53793

5379

4

DIRECTORY��

“IT’S FIXED or IT’S FREE”

DENTS REMOVED -NO PAINTING

Phone 027 235 8271

53422

Neville Your Local Technician

Saves time, money andaggravation

Vehicle remains original Enhanced resale value Typical time taken to

remove dents (30 mins) All work guaranteedMobile service Free quotes

Paintless Dent Removal

Andrew Laker Area ManagerM 021 855 858 E [email protected] www.provista.co.nz

53644

We supply a widerange 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]

5343

5

We supply a widerange of commercial

For aFREE no

obligation quote

contact ourfriendly team

OPEN 7 DAYSfor lunch and dinner

Fully Licensed~ Bar snacks ~ Takeaways

~ TAB facilities ~ New menu & dining lounge

13 Mauku Road, Patumahoe

Phone 09 236 3783

53438

OPEN 7 DAYS

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

PukekohePhone 09 239 2964

Monday-Friday 7am-6pmSaturday 8am-6pmSunday 9am-5pmCLOSED PUBLIC

HOLIDAYS53

800

Environmentally safe, non-caustic cleaningOvens, Hobs, Extractors, BBQs, MicrowavesFully trained, experienced personnelMinor repairs undertaken

53437

0800 OVENCO(0800 683 626)

www.ovenco.co.nz

The eco-friendly way to clean your Ovens, Hobs, Extractors and BBQs

BOOK YOUR OVEN CLEAN WITH THE PROFESSIONALS NOW BY CALLING

53430

Get your traditional handmadebacon, sausages & ham

from our friendly staff at20 Subway Rd, Pukekohe

orGreat South Rd, Pokeno

or420 Mt Eden Rd, Mt Eden

Phone 09 239 2086www.pokenobacon.co.nz 53

429

53427

09 295 10000800 66 00 44

The only 24-hourTaxi Servicecovering thewhole of the

Counties Manukaudistrict.

5379

5

Professionally designed flower bouquets and arrangements

Lovely gifts including chocolates, soft toys, Italian soaps and balloons

Daily deliveries Mon to Sat throughout Auckland

Ph (09) 2929 54017 Papakura-Clevedon Rd (Main Rd)

Clevedon [email protected]

Order online www.clevedonflowers.co.nz

Wedding, funeral and event flower

specialist

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5385

0

MIKE JULIANFreephone (0508) RURAL H20

(0508) 787 254Mike mobile 021 765 629

Water Tank Cleaning (While full or empty)Tank Repairs & Maintenance

Water Deliveries ~ Swimming Pools Filled

For happier, healthier more productive chooks, contact us:

Phone 07 552 5225,027 276 9794 or 027 497 6021Email: [email protected] Web: www.grandpasfeeders.co.nz

Postal: Windsong Farm,364 Whakamarama Rd,

RD7 Tauranga 3179

Rodents & birds eating their food?

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.

SATISFACTION GUARANTEED OR MONEY BACK!

Strongly constructed with galvanised steelFeeder lid opens when chook stands on platform Waterproof Two sizes

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

5379

1

Nowavailable at Farmlands stores

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:

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

50387

Grant Escott FENCINGCONTRACTOR

[email protected]

Free quotes – Competitive rates

5384

6

53407

WALKERSPEST CONTROL

work

Phone 238 9885Mobile 0274 789 857Main Highway, Paerata

ANIMAL BURIAL

BURIED ON YOUR LANDHorses ~ Cows ~ Sheep ~ Etc

Phone Richard Logan

Mob 0274 976 058a/h 09 233 4446

www.animalburial.co.nz

5341

4

Ph/Fax: 09 238 4047 or 021 987402 600 Buckland Rd, RD2, Pukekohe

Experienced Operator

28 years+Craig NicholsonEarthmoving & General

Cartage

Tree Removal Drainage Roading Stopbanks Building sites Demolition Horse arenas Metal/sand/

slag supplied General cartage

20 tonne diggers 5.5 tonne digger Tip trucks

& trailers D65 Bulldozer

& scoop Low loader Grader Excavations Dams

5039

0

0800 SUCKA10800 782 521

Alan Wilson Plumbing 235 9066Or:

53420

�� DIRECTORY

FREEPHONE

0800 826 525

PUMP & WATERSPECIALISTS

Farmtech Services

– Sales & Servicing

5342

3

Ph Neil for a quote:021 794 148 anytime, A/H 09 232 8540

DAVIS TANKS

Ph Neil for a quote:

Water tank repair and recondition specialistConcrete Tanks Tried & True

Water - Septic - Retention - Specialty Tanks

ENVIRONMENTALLY FRIENDLY

5342

6

MR CLIP LTDTotally mobile

shearing service.Bombays to Kaiwaka.

EXPERIENCED NZ WOOL BOARDCERTIFIED SHEARERS (MACHINE & BLADE)

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

or mobile 0274-853-234Sheep, Goats, Alpacas, Llamas

53436

From One Animal

Upwards

BOBCAT &TRUCK HIRE

Building Site Preparation

Site Cleaning and Base Filling

Driveways and Landscape Shaping

Free Quotes

KEVIN PLATT BOB CAT SERVICES

0274 928 701 ah 09 238 6923

53434

@53797

5342

8

Great Prices!Great Finance Rates!

Great Cars!

219-229 Manukau Road (old Mitre 10 building)Ph 09 239 1799 Open Sat & Sun

Fax 09 239 1798 Mob: 027 282 6459 Geoff Dickey - Director

JUST BLOODY GREAT CARS LTD

TRADES WELCOME

RL-JuneJuly-2013 p44-45.indd 39 6/21/2013 9:11:00 AM

5340

6

53432

phone 09 238 1888151 Manukau Road, Pukekohe

www.countiesfi tness.co.nz

GET FIT, STAY FIT ATCOUNTIES FITNESS

phone 09 238 1888151 manukau road

www.countiesfitness.co.nz

Don’t like gym contracts?WE DON’T HAVE ANYMembershipsFROM $9.95 weekly*

n 35 Les Mills classes weeklyn Crechen Cutting edge cardio equipmentn Huge amount of premium

strength equipmentn Personal trainersn 12week challenge and boot campn Discounts for family membersn Sky TV

:24/7 THAT’S RIGHTWE’RE NEVERCLOSED:24/7

Don’t like gym contracts?WE DON’T HAVE ANYMembershipsFROM $9.95 weekly

n 40 Les Mills classes weeklyn Crechen Cutting edge cardio equipmentn Huge amount of premium strength equipmentn Personal trainers n 12 week challenge and boot campn Discounts for family membersn Sky TV and free Wi-Fi

THAT’S RIGHT WE’RE NEVER CLOSED

GET FIT - STAY FIT -AT COUNTIES FITNESS

:24/7Don’t like gym contracts?WE DON’T HAVE ANYMembershipsFROM $9.95 weekly












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Rural Living June/July 2013

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