WINTER 09

QUEENSTOWN • ARROWTOWN • WANAKA • CROMWELL

qtmagazine

Pho

togr

aphe

r: M

iles

Hol

den,

Loc

atio

n: C

oron

et P

eak

SOUTHERN LAKES WINTER ISSUEthe latest in food, wine, fashion, shopping, skiing, snowboarding, events and adventure activities

Coronet PeakOver 60 years of passion for snowsports and a commitment to quality has created a world renowned ski area at Coronet Peak. A multi-million dollar investment last year including brand new base facilities and a fully automated snowmaking system has transformed this much loved mountain, resulting in its elevation to a true world-class winter destination. The stunning new base building provides an easy flow and has magnificent views of the Wakatipu Basin and beyond. A great sense of arrival is delivered and getting to the slopes is quick and easy thanks to a logical progression through the on-mountain services. A new industry leading, fully automated snow making system helps Mother Nature in the provision of consistently good skiing and riding from early June to the end of September.For the 2009 season, skiers and riders at Coronet Peak will enjoy improved on-trail conditions thanks to two new state-of-the-art snow groomers and families will love an overall upgrade of the children’s facilities and programmes, including a new Sun Kid conveyor lift which serves the very young skiers in the Skiwiland Early Learning Centre.Just 20 minutes drive from central Queenstown; Coronet Peak is renowned for its roller coaster terrain across a series of interconnected bowls.The day starts early here with First Tracks from 8am and on weekends finishes late with Night Skiing on Fridays and Saturdays until 9pm.A social and fun venue with regular live music and a range of world class events, Coronet Peak is rightly New Zealand’s most popular mountain resort.Coronet Peak opened on Saturday 6 June with fantastic early season conditions. Children aged six and under receive a free day lift ticket every day.

Main events include: • 26/6 – 05/7 American Express Queenstown

Winter Festival• 07 – 08/8 Coronet Peak NZ Masters• 19 – 20/8 Southern Cup FIS Races• 25 – 30/8 Winter Games NZ: alpine racing

events and closing ceremony

For your ultimate winter experience look no further than New Zealand’s premier ski areas, Coronet Peak, Mt Hutt and The Remarkables where the best snow experiences are to be found. Queenstown’s much loved ski areas, Coronet Peak and The Remarkables are just a short drive from the centre of town while Mt Hutt provides another fantastic snow holiday option further north (approximately a 4.5 hour drive from Queenstown) in Canterbury.

Continued investment at all ski areas this year includes improved facilities for children offering full day supervised kids programmes from three months to 17 - years - old and more groomers to enhance the quality and quantity of surfaces for excellent skiing and riding.

Mt Hutt Ski AreaRegarded as New Zealand’s high country ski area, Mt Hutt has a true Kiwi atmosphere and hospitality to match. At 2086m Mt Hutt has one of the largest vertical drops in the South Island and the greatest variety of terrain ranging from long, super-wide groomed runs to double black diamond chutes. And the views from the summit are breathtaking.Offering one of the longest snow seasons in New Zealand, Mt Hutt has a well developed trail network suited to all snow lovers from the total beginner through to the world’s top pro racers and riders. It is also famous for off piste chutes and powder bowls for expert skiers and riders.Facilities and service are world-class with modern, high speed chairlifts, the 10,000sqm Tararua Iced Coffee Terrain Park and beginner/novice Dirty Dog Mini Park as well as a warm, comfortable base building with expansive sun deck.An ongoing investment programme this year delivers more snow and improved trails for even better skiing and riding conditions through three new state-of-the-art snow groomers and new snow making compressors. A new cutting edge ski rental system designed by Head, will deliver brand new skis and reduce the amount of time taken during the fitting process, allowing skiers maximum time on the slopes.Expect an exciting winter in the ‘Capital of Speed’, as Mt Hutt’s race arena is known, in the lead up to the 2010 Winter Olympics. Many of the world’s fastest skiers will be training there this season offering fantastic spectator action and inspiration. Mt Hutt is a 90-minute drive from Christchurch and 35-minutes from Methven. Children aged six and under receive a free lift ticket every day.

Main events include: • 05/7, 12/7, 19/7 & 26/7 Head Sunday Series• 02/7, 09/7, 16/7, 23/7, 06/8 & 13/8 Village

Champ Series• 31/07 – 03/8 Land Rover Mt Hutt Masters• 04/8 Intersecondary school champs• 14 -15/8 Methven Big Air• 15 -16/8 Snow Jam 09• 22 – 25/8 K Cup Regionals• 26/8 – Snow/Surf Cup• 28/8 – 03/9 Spring Festival• 03/10 Peak 2 Pub

The RemarkablesFor beginners, novices, youth and entire families, The Remarkables is the natural choice. Its high alpine location, sunny aspect, wide open bowls, and progressive network of fantastic terrain parks, including the family friendly Tararua Iced Coffee Mini Park, make it a true alpine experience for all ages and abilities. And free transport departing from the Snow Centre for all those who buy a Remarkables full day or multiday lift pass or combo pack makes this alpine playground more accessible than ever. Base renovations mean visitors will enjoy improved and expanded children’s facilities catering for children aged three months to five years and more efficient access to on-mountain services.The north facing beginners’ area is equipped with three surface conveyor lifts while three chairlifts offer access to trails and terrain parks for all levels of skier and rider. The 1.5 km Homeward Run with 350 metres of vertical drop is widely considered New Zealand’s best backcountry in-bounds ski experience.The Remarkables has a progressive network of three parks promising fun for novice through to world-class expert riders and skiers. The park system is kept in great shape by a dedicated park team, snowmaking and a fleet of brand new Pisten Bully snow groomers.Non-skiers/riders will love the sensation of sliding down a purpose built trail in a tube at the Ozone Tubing Park - no previous experience required.Only 45 minutes from Queenstown, The Remarkables is relaxed and fun. The Remarkables opened June 20 and closes in October. Children 10 and under receive a free day lift ticket every day.

Main events include: • 20/6 Scheduled season open• 25/7, 15/8, 5/9 & 19/9 Tararua Iced Coffee

Slopestyle Series• 25/7 Northface Peak to Peak• 07/8 Parklife Invitational Rail Jam• 11 - 13/8 NZ Freeski Big Mountain Open• 29/8 Remarkables Rampage• 22 – 23/8 Winter Games NZ: skier and boarder

slopestyle events • 27/9 The Remarkables Spring Fling

Hit the slopes for your ultimate winter experience

For up to the minute information, web cam, snow reports and competitive winter holiday packages visit www.nzski.com

Photographer: Miles Holden, Location: Coronet Peak

For up to the minute information, web cam, snow reports and competitive winter holiday packages visit www.nzski.com

p.21

CONTENTS

p.24

this issueNews Brief6. News from around the region7. Be a winner with Cardrona Hotel and QT magazine

Local Talk8. The Ledge urban bungy 9. Innovative attitudes inspire new business

Winter Games10. Winter Games NZ programme of events13. Queenstown businessman Eion Edgar –

driving Winter Games NZ

Shopping13. Historic Mountaineer opens new chapter15. Warm winter fashion

Arrowtown16. Arrowtown’s après ski scene 17. Blue Moon Collections launched

Outdoors18. NZSKI showcases skiing and snowboarding

20. Heliskiing and scenic excursions with Glacier Southern Lakes Helicopters

21. Ohau Snowfi elds offers unique experience

Wanaka22. Family fun at Cardrona Alpine Resort23. Snowpark NZ offers fresh features

Cromwell24. Acclaimed artist Deidre Copeland plans new

exhibition25. Central Otago fare at Feast Restaurant

Café Directory26. Café reviews with Jo Blick

Taste28. Steak with style at Botswana Butchery

29. Wine expert Alan Brady – the current climate

30. Jacks Point restaurant – best kept secret

31. Wai Waterfront restaurant –fi ne dining at its best.

p.13

p.23

p.31

NEWS 6

JETSTAR TARGETS QUEENSTOWNThe leisure airline Jetstar launched operations in to Queenstown in June, and CEO Bruce Buchanan says the expansion into domestic routes in New Zealand is part of the overall vision to become the Asia Pacific’s leading value based, low fares airline.Jetstar is flying between Queenstown and Auckland and Queenstown and Christchurch and Mr Buchanan says their focus is on destination and leisure marketing. He says there are strong links between the airline and Queenstown as a leisure destination and Jetstar will market the resort throughout the Asia Pacific.Jetstar replaces Qantas which is no longer flying domestically to Queenstown. The aircraft do not currently have the Required Navigational Performance (RNP) technology operated by Air New Zealand, which allows planes to fly into Queenstown in most weather conditions. However Mr Buchanan says the technology is a priority and should be installed on Jetstar planes by May or June 2010.Queenstown Airport CEO Steve Sanderson has welcomed the arrival of Jestar. “It is not often we see the arrival of a new airline particularly one with such a ‘can do’ attitude. It is this culture which makes Jetstar so successful.”

QUEENSTOWN AND ASPEN RELATIONSHIP REVIVEDQueenstown’s long standing sister city relationship with Aspen in Colorado is being revitalised with an emphasis on community exchange programmes.Queenstown Aspen Sister City committee’s new chairman Vickie Hill says the sister city connection was set up in 1992 and for the past three years has been overseen by the Queenstown Lakes District Council. However after community consultation earlier this

year, it was agreed to appoint a new committee to spearhead the on going relationship.“We have so many opportunities at all levels, including the obvious skiing and marketing links,” she says. “We want to re-establish the high school exchange between the two resorts and encourage like minded people in both communities to take advantage of what they can offer each other. Aspen has several sister city relationships with key ski resorts around the world including Bariloche Argentina, Chamonix France, Davos Switzerland, Garmisch Partenkirchen Germany and Shimmukapu Japan.Ms Hill says Queenstown can also be involved with these areas. “There really is a much bigger picture than just the Queenstown- Aspen connection and we will be looking at all the possible opportunities.”

WINTER OLYMPICS HOPEFUL RECOGNISEDTwenty-one-year-old Queenstown skier and New Zealand representative Tim Cafe is the inaugural recipient this year of the Queenstown Winter Festival Bruce Grant Trust Special Achiever Award. The Bruce

Grant Trust is a charity commemorating the sporting and adventurous achievements of Queenstown man Bruce Grant who died after summiting K2 Mountain in 1995. More than $200,000 has been distributed in his name, and Tim has been selected to receive the first special achiever award, with funds raised during a winter festival event donated towards his campaign, to ski for New Zealand at the 2010 Winter Olympics in Vancouver. Tim will compete in all the alpine events

at the inaugural Winter Games NZ at Coronet Peak in August.

PINOT OFF PISTEThe Arrow Brewing Company in Arrowtown has come up with an innovative initiative believed to be a New Zealand first – mulled pinot noir brewed on the premises.Spokesman Darryl Jones says they picked, crushed, fermented and pressed two tonnes of Central Otago pinot noir grapes and turned them into wine, using their own beer brewing facilities. Some of the resulting wine has been mulled with a “secret” blend of spices and is being sold from a hot urn at their Oak Bar.“As far as we know we are the first ever to do this and with the left over skins we have created our own grappa.” Darryl says the public response has been fantastic. “We are novice winemakers but the mulled pinot noir is definitely not a bad drop. We now plan to age some of the wine in oak barrels and see how it goes. You never know!”The venture has an historic link as well. “We used the crusher and wine press from Anne Pinkney’s Taramea Winery in Speargrass Flat. She was the first modern day winemaker in the region and it seemed appropriate to restore and use her equipment to make our mulled wine.”Taramea’s restored press is now on display at the Arrow Brewery.

with Jenny McLeod

Tim Cafe

Photographer: Michael Thomas

7 LEISURE

Published by QT Publishing PO Box 799, Queenstown Ph 03 442 6430 Fax 03 442 9386

Managing Editor/Sales Margo Berryman margo@actiontvnz.com

Editor Jenny McLeod mcleod@queenstown.co.nz

DesignJo Ruthven jo@fetchnz.com

Accounts info@actiontvnz.com

Print Otago Daily Times www.odt.co.nz

Contributors Jo Blick, Alan Brady, Jane Brooke, Naomi Castles, Andrea Deuchrass Penny Simpson and Aimee Wilson

www.qt.co.nz

qtmagazine team

WIN A LUXURY STAY @ CARDRONA HOTELEnter this competition to win dinner for two at the historic Cardrona Hotel with two night’s accommodation and breakfast included as part of the package. This is a delightful country retreat to be enjoyed at your leisure.

The Cardrona Hotel has an enduring history of high country hospitality, dating back to 1863, and is well known for its charming accommodation, superb dining, traditional surrounds and historic artifacts and memorabilia.

Peter and Vicki Bryne have been at the helm for the past five years and have a reputation for the welcoming and relaxed atmosphere they have created amongst the historic surroundings.

“This is one of New Zealand’s oldest hotels and people enjoy the fact that much of what they see here is original,” says Peter. “ There are plenty of great stories about the hotel and the Cardrona Valley and visitors really enjoy the traditional type of hospitality we serve up.”

Winter is an ideal time to visit the Cardrona Hotel with its comfy leather sofas in front of the large schist fireplace. A great spot to sample the diverse range of local Central Otago wines in the cellar.

The hotel is open daily for breakfast, lunch and dinner with an appetising menu filled with winter warming foods such as soups, hearty lamb shanks, crusty homemade bread, beef and lamb dishes and delicious old fashioned puddings. The Cardrona Hotel has 16 attractive, well appointed ensuite rooms with delightful cottage garden views. They blend modern comfort with a nostalgic ambience to create an outstanding visitor experience.

Terms and conditions:Dinner for two to the value of $150 including drinks. Accommodation for two in an ensuite room including breakfast subject to availability. Advance booking required. Special offers will not apply when redeeming the prize.

HOW TO ENTERTo enter this competition, simply tell us where you collected your copy of QT Magazine. Email to margo@actiontvnz.com or mail to Margo Berryman QT Magazine, P.O. Box 799, Queenstown.

Entries must be received by the September 1 and the winner will be notified by the of September 10 2009. No correspondence will be entered into and the prize cannot be redeemed for cash.

Jo Blick

Andrea Deuchrass Jo Ruthven

Rich Bayley

Naomi Castles

Margo BerrymanJenny McLeod

Aimee Wilson

ADVENTURE 8

FOR MORE INFORMATION AND BUNGY BOOKINGS GO TO THE BUNGY CENTRE, CNR SHOTOVER AND CAMP ST OR PHONE 0800 286 495 WWW.BUNGY.CO.NZ WWW.NEVISARC.CO.NZ

There’s no getting away from it; when visiting the adventure capital of the world, Bungy is a must do experience. But with my days being filled with snowboarding and skiing I found there was only one way to experience Queenstown’s best thrill.

It’s called The Ledge Bungy and it’s the only urban Bungy in Queenstown. Imagine this. Night sky, bursting with stars, and my heart trying to pulse its way out of my mouth.

There I was, heart racing, and all I can see are the sparkling lights of town. For a moment I look down and think of the crazy night out in town ahead, but then reality hits, first I must manage to get myself off this launch pad. Right now the inside of a pub seems a thousand miles away as the countdown begins.

Strapped into the harness, my choice of a straightforward head first bungy seems pure, virginal and quite tame compared to what else is on offer. You can be as extreme

as you want at The Ledge, flipping and twisting to your heart’s content.

Someone just before me jumps in the infamous “flying squirrel” style and squeals like a pig. I snigger quietly to myself before all of a sudden, it is my turn and the only sound I can hear is my own voice….and it’s deafening.

Everything’s happening so fast that before the countdown has finished I’m leaping off into the darkness. What a surreal feeling not to be in control of my body, rushing through the night sky and before you know it I’m bouncing up and down. I’ve done it!

Exhilarating, scary, and why can’t I wipe the smile off my face? The Ledge Bungy captured the essence of Queenstown for me. Don’t leave town without doing it.

A STARRY NIGHT FOR BUNGY

No trip to Queenstown is complete without taking the plunge!

kawarau bridge bungy

Kawarau Bridge Bungy - World Home of Bungy. A beautiful 43-metre Bungy Jump that can be done tandem. Attached by your feet, you can choose to bob above the water, touch it, or be dunked!

nevis bungy

Nevis Bungy - Australasia’s Highest Bungy, with a 134m drop and 8.5 seconds of freefall it is a serious ground rush! Not for the nervous, this is one truly unforgettable experience.

Nevis Arc - The World’s Highest Swing! Located next to the Nevis Bungy. Forwards, backwards, alone or with a friend. Experience a massive rush of adrenaline as find yourself accelerating through the valley at mind blowing speeds in a 300m Arc!

nevis ARC

Ledge Bungy - Located at the top of the gondola, this purpose built jump pod is designed to provide the maximum rush, you choose to flip, spin, run or jump. Doing it at night heightens the thrill.

LEDGE BUNGY

AJ HACKETT BUNGYLEDGE SKYSWING

Ledge Sky Swing - At 400m above Queenstown The Ledge Sky Swing takes swinging to a whole new level. For the truly twisted experience, try it at night!

By Penny Simpson

9 LOCAL TALK

D-fa Dog Technical GearA unique family enterprise based in Wanaka and Hokitika is creating innovative gear for “man’s best friend.” The company, D-fa, (as in D-fa Dog) is inspired by a Wanaka based and “thermally fragile” Rhodesian Ridgeback called Jack, and like many great New Zealand ideas was literally conceived in the back shed. “What we have done is provide a technical edge and Kiwi ingenuity to the dog accessory market,” says spokesman Angela Hook. “This winter’s range includes the 100 per cent Merino Ice-Barker® which provides warmth, odour resistance, softness and breathability meaning it’s always toastie and seldom stinky! Then there is the softshell Sub-Woofer® designed as an activity coat for cool and wet weather.” It has been through stringent Lab testing on Wanaka skifields by Southern Alpine Search dogs and emerged with a top rating. “The Sub-Woofer® is great for any wilderness adventure,” says Angela.The Ice-Barker® targets dogs who feel the cold, or older dogs, but the company says it is also just the ticket to wear after swimming, particularly during duck shooting when dogs are retrieving ducks from chilly water.D-fa gear was first designed with larger dogs in mind, but Angela says it now comes in seven sizes to fit Jack Russells to Rhodesian Ridgebacks and “most shapes in between.” “The gear is tested in more extreme environments, and like outdoor-wear for people, it is just as comfortable in less adventurous settings,” she says. “We design gear that makes it feel good to be a dog, wherever their adventures may take them – around the block, to the park or into the wilderness.” JM

E-BOUTIQUE LAUNCHEDAnna White thinks designer brands should be easily accessible and that’s the inspiration behind her innovative on line e-boutique Capolla.comAnna has ten years experience particularly as a buyer in the retail fashion industry and devised the idea of an online store while working in Spain. Her first store was an outstanding success paving the way for the exclusive Capolla.com designer e-boutique launched earlier this year.“I have studied communications with a focus on marketing and advertising and I had a clear vision of how I wanted the site to look,” she says. “All the items have been handpicked from the cream of Australian and New Zealand designer fashion.”The designers include the prestigious labels Willow, Karen Walker, Kate Sylvester, Sass & Bide and Antipodium and word of the new on line store is spreading fast with many buyers from New Zealand, Australia and further offshore visiting the site.“New Zealand and Australian designers have such a good reputation,” says Anna. “A designer like Sass & Bide, for example, is a big drawcard and brings a lot of international buyers to the website.” In tandem with the e-boutique Anna has opened a showroom in Queenstown in the Shotover Ridge Business Park in Frankton Industrial where she welcomes local residents and visitors to view some of the designer collections promoted on the website.“It’s exciting to be able to show people some of the fashion range promoted on Capolla.com and I certainly hope to expand the collection over time.” JM

LIVING THE DREAMThe Snowboard Workshop’s new premises at the back of Queenstown’s Alta Snowboard Shop, is proving to be a top location for Tom Beatson and his crew, who spend most nights waxing, tuning and repairing snowboards and skis.“It’s great for us to be hooked up with a store like Alta that has a similar attitude to us. Its more than just selling gear here, they really look after the locals and particularly young kids coming up through the scene which is very much my focus.” Tom not only employs young staff to work in the workshop, he also mentors a number of grommets, coming up through the local pro riding ranks. “In the past snowboarding and skating has often been frowned on but a lot of these young kids are talented, really enthusiastic and just need support.” A passionate rider himself, Tom is fast becoming the the “go to” person for professional technical advice, including his unique ability for restructuring and restrengthening boards. “Nowadays riders watch the pro rider videos and then push their gear to the limits. We can prevent major damage by strengthening the core and providing good care and maintenance.” At 26, Tom has spent the last eight years in the industry and credits the legendary Robert Johnston, the original Ski and Snowboard Workshop owner, as his chief mentor. “He was a magician with snowboards and we’ve picked up where he left off. We’re not in this for the money, it’s all about the snowboard community and the opportunity to ride. “Riding during the day and working at night – I’m living the dream.”

LEDGE SKYSWING

Angela Hook

Tom Beatson

Anna White

MB

A crisscross of pristine snow covered trails lead across the Garvie Mountains range a heady 1700 meters above sea level. It’s a world away from Queenstown’s busy lifestyle and the superb isolation is an awe inspiring backdrop for an adventurous afternoon on snowmobiles as Margo Berryman found out.

This is where Robert and Sandy Brown operate their Nevis Snowmobile adventure business using state-of-the-art Arctic Cat Panther 370 trail trekkers to take people on a life changing experience.

Eco-friendly and easy to ride the Panthers glide through the country side, leaving snow dust in their wake. Robert says people are often surprised at how easy the machines are to operate.

“Each tour has its own professional tour guide and the beauty is that we can go as fast or slow as the group determines making it suitable for families and a wide cross section of ages.”

The trip starts with a stunning helicopter flight over the Southern Alps to the base camp in the Old Woman mountain range. From here it is on to the snowmobiles and into the wilderness. Special thermal snowmobile suits, gloves, boots and helmets

are provided and there are plenty of scenic stops and photo opportunities along the way.

Nevis Snowmobiles has developed an exceptional

backcountry adventure excursion and the increasing demand for tours reflects the quality and exciting nature of the venture.

OUTDOOR 10

CROSS COUNTRY SNOWMOBILING

11 PROFILE

The world economic downturn could have put paid to plans for the inaugural Winter Games NZ in the Otago region but for the determination of its chairman Eion Edgar and his committed team. He talked to Jenny McLeod about the high profile new winter sports event.

WINTER GAMES NZ

While the global recession threw them a curved ball the Winter Games NZ board and chief executive Arthur Klapp, responded by carving around $700,000 from their $4m budget, and in typical southern style got on with the job.

“The recession has definitely been an obstacle and if you were a prudent person you might have given up,” says Eion who has recently retired as President of the New Zealand Olympic Committee after seven years in the role. “But we have key support from all the venues, a highly professional management team and more than 300 willing volunteers, who are just as determined as the Board to see the games happen.”

With a diverse programme now in place centring around Coronet Peak, The Remarkables, Cardrona Alpine Resort, the Snow Farm, Naseby and Dunedin the first Southern Hemisphere Winter Games will kick off from August 21-30. The featured disciplines include alpine skiing, free skiing, cross country skiing, snowboarding, curling, ice hockey, figure skating and adaptive snow sports along with natural luge and winter triathlon as demonstration sports.

Eion is upbeat about the event and the exposure it will provide for New Zealand offshore.

“Having to cut the budgets won’t affect the quality of the Winter Games and the 56 hours television coverage which will be viewed by 350 million people worldwide. We certainly expect a portion of those international viewers to be attracted to visit New Zealand.”

Support comes from local and national government , New Zealand Major Events, Tourism NZ, Sparc, Dunedin City Council and Destination Queenstown. Commercial and corporate sponsors have also weighed in and the Queenstown Resort College has been confirmed as naming sponsor for the

Big Air, the grand finale event planned for Coronet Peak on August 30.

There has also been a significant buy-in from people who will belong to the Patrons Club which will help underwrite the event. “We have had over 120 people sign up for the club as founding patrons and they will have a number of exclusive privileges including attendance at the New Zealand Olympic Team launch and VIP access to all the Winter Games event competitions. We have been overwhelmed by this support from this group of very passionate winter sports people.”

The inaugural games will attract around 800 international athletes, plus coaches and support teams, and with Continental Cup qualifying points available for the Winter Olympics, the event takes on even greater significance.

“The thing that I am most excited about is that Kiwi athletes are able to perform at home and will line up against world class fields,” says Eion. “New Zealanders will be able to watch New Zealanders compete here in our own region at top level, rather than having to fly to Vancouver to see them in action.”

The vision is to hold the Winter Games NZ every two years and Eion is confident they will grow to stage more events and attract much larger fields. “But the best thing about all this is that more and more international visitors will come to New Zealand because of the Winter Games. By 2017 we predict the numbers could be as high as 10,000 from overseas, here specifically for the games.”

The inaugural Winter Games are expected to bring an economic benefit of over $50m, according to a University of Otago audit.

“At this rate, if we hold three successive events the economic benefit will be greater than that of the 2011 Rugby World Cup,” says Eion. “The Winter Games NZ has certainly got an exciting future.”

Eion Edgar

rich

bay

leyp

ho

tog

rap

hy.

co.n

z

there are 19 good reasons to go to Jack’s Point ...we don’t mind if you skip the fi rst 18

Tel: +64 3 450 2050 www.jackspoint.com Open from 9am daily

SHOPPING 12

The Mountaineer Hotel was built in the 1880s and has been a prominent Queenstown landmark through the decades. In the 1980s it was home to a Cobb & Co restaurant and in the1990s the complex was converted to house a backpackers, restaurants and shops.

Westwood Group Holdings Ltd, owners of the building, were committed, during the $30m two year long restoration project to a conservation plan that retained distinctive original first-floor window frames, preserved original stone walls and skillfully combined the old with the new.

The result is a magnificent, restored historic façade on Rees and Beach Streets, while its Shotover Street frontage reveals a contemporary ‘twist.’

Larger ground floor windows, provide the building with a light and airy appearance and ambience, while a striking glass canopy protects passersby from the elements. Two new floors have been added to the upper level, and a new basement provides space for two ground floor retailers.

In a superb nod to last century, an ornate Victorian-style coach lamp, based on the design of the original lamp that stood in the same spot, has pride of place outside the building.

During the restoration process, a section of original wallpaper was discovered and is displayed in the new

look building again linking the past with the present.

A highlight of the development is the main entrance on Rees Street, an open, 12m-high atrium with double-glazed doors, a curving staircase to the first floor, large fireplace, vertical wooden fins and an opening glass roof at the top of the four-storey building.

Developers Johnny Stevenson and Tony Butson consider the building is one of the finest in New Zealand, providing quality office space and an innovative backdrop for a number of prestigious retail outlets.

“The finished product has exceeded all our expectations,” says Johnny. “It is a building we will be very proud of for many years to come.”

HISTORY IN THE MAKING

The Mountaineer site, as it became known in 1885, was made up of a collection of buildings developed over a 100 year period.

Malaghan’s Store on Beach Street was the first building, then came the Prince of Wales Hotel on the corner site run by John and Mary Jane Malaghan. After John died in 1884, Mary Jane appointed eminent architect Frederick W. Burwell to design a two-storey replacement building in stacked schist stone with sand and burnt lime putty mortar. The Prince of Wales was later renamed the Mountaineer, after one of the earliest paddle steamers on Lake Wakatipu.

After numerous interior refits (often ordered by members of the Hotel Licensing Commission, frequent visitors to the establishment who insisted the building be modernised) the façade was one of the few original remaining features when Westwood Group Holdings undertook their major refurbishment project in 2007.

The Mountaineer holds fond memories for many Queenstown locals and visitors. Graham Malaghan, a direct descendant of the original hoteliers and developers of the building, recalls some fascinating family history.

“We actually stayed at the Mountaineer as a family at Christmas 1952, when my Dad decided to investigate parts of the building and discovered behind a walled up fireplace some old ‘day’ books of his great uncle’s merchant trading activities in the 1860s.”

“I can clearly remember one of the characters of the day being Tom Hicks Robertson, a one-armed ‘rabbiter’ who lived in Thompson Street. He used to sit in a corner in the Mountaineer, where the publican would keep him supplied with five ounce ‘pony’ glasses of beer. He’d regale tourists with stories and at the end of the night the publican would put him in a cab home.”

MOUNTAINEER MILESTONE

Mountaineer RetailersQuiksilverOne of the world’s largest manufacturers of boardsport and mountain-related equipment and clothing.

KathmanduRenowned throughout NZ, Australia and the UK for quality outdoor clothing, travel and adventure equipment.

ANdREA MOORESeriously stylish NZ fashion label for women with attitude and a zest for life.

OC JewelleryA focus on custom-made fine jewellery, specialising in diamond, opal and coloured gemstones.

Betty’s LiquorStocking a full range of premium quality wines, spirits, liqueurs and chilled beer.

Night ‘n DayFull-service supermarket open 24 hours.

Rees St DelicatessenDelivering deli essentials alongside cabinet food and a breakfast, lunch and affordable dinner menu.

HeavenFun, funky and modern one-stop-shop for in-town express spa services including hair salon, nail bar, tanning and massage.

MagnoliaTakes pride in delivering fresh flowers whereby simplistic tonal selection influences our designs of mother nature.

13 SHOPPING

A “grand old dame” of Queenstown has unveiled her new “face” after a significant restoration, which has launched one of the resort’s finest original buildings into the 21st century, at the same time retaining her old world charm. Jane Brooke reports.

CARDRONA 14

The Cardrona Valley is being revitalised and its historic features preserved and enhanced in an innovative programme spearheaded by Cardrona Alpine Developments as Jenny McLeod discovered.Cardrona Alpine Developments spokesman Ross Hawkins, of Mt Cardrona Station, says the future of the Cardrona area is exciting inspired by the passion of local developers, combined with expert planning designed to protect the past.

“A Heritage Trust has now been set up, to carry on the work initiated by the Cardrona Alpine Developments team, with its trustees being members of the key families who have been part of Cardrona for five generations.”

Visitors to the Cardrona Valley can see the outstanding results which are being achieved by a group of people committed to preserving the heritage of the region.

At the Miners’ Rise subdivision at Cardrona a number of historic mining and farming items are displayed showcasing the area’s early beginnings. An original sluicing gun used by goldminers in the 1860s to blast the surrounding clay cliffs, and allow the extraction of gold, is at the gateway to the development.

Unique farm machinery used in the late 19th century is

placed strategically around the subdivision and recalls the first days of farming in the Cardrona Valley, when it was a thriving community.

Paddy Galvin’s cottage just south of the Cardrona Hotel is a restored miner’s cottage with a fascinating history. Paddy Galvin ran a gang of miners in the early days and became a substantial run holder in the Valley. His legacy lives on through the restoration of his home.

The Mount Cardrona woolshed, seen on the hillside on the approach to the Cardrona Alpine Ski Resort and the Snow Park entrance roads, has also been completely restored by the Cardrona Alpine Developments group.

“It is fully set up and operational just as it was in its hey day and has become an important icon in

Cardrona,” says Ross. “The community uses the building regularly for meetings and discussions about the ongoing future of Cardrona township and the surrounding area.”

Behind the woolshed, and visible from the Cardrona Alpine Resort access road, is another original miner’s cottage which has been beautifully restored, after falling into disrepair and used for many years as a chicken run.

“There are many projects that Cardrona Alpine Developments is working on to help revive the area and highlight the significant role Cardrona has played in New Zealand’s history,” says Ross. “The area will certainly be one to watch as it develops in the coming years.”

Preserving Cardrona Valley

Mt Cardrona Woolshed Mt Cardrona Station Miners Hut

Mt Cardrona Station Truck - Cardrona Hotel

Paddy Galvin’s Cottage

ADD AN EXTRA LAYERChoose from 100% New Zealand fine merino wool garments that offer the very best in comfort and performance. The lightweight fabric actually breathes allowing the body to ventilate while still giving the warmth and protection required during winter

temperatures. Merino fashion is instore now at Ikon, Wallace & Gibbs and WoolPress Arrowtown.

ESSENTIAL WINTER GARMENTSLooking for New Zealand’s best in winter woolies and outdoor clothing – then look no further than WoolPress Arrowtown. Locally owned and operated since 1991, WoolPress Arrowtown is the place to go on a day off from the slopes for fantastic retail therapy. The store is the original stockist of the celebrated Kiwi Icebreaker label in Queenstown. The high energy brand is one of New Zealand’s most outstanding success stories. Icebreaker is made from top quality merino wool, farmed on high country sheep stations in the South Island including properties in the Cardrona Valley, Wanaka and Central Otago regions. WoolPress Arrowtown has one of the largest selections of Icebreaker garments, with the latest 2009 winter range instore, including the limited edition Bodyfit+ garments that are only available in selected stores.

MERINOMINK A REAL SUCCESSFor added warmth during winter months, New Zealand’s Merinomink™ range provides the perfect extra layer made from natural fibres. Made from Brushtail Possum eco fur blended with fine merino wool and other luxury fibers, Merinomink™ is a unique product that is soft, light and incredibly warm. For men and women there are cardigans, jackets,

sweaters and vests in a superb range of colours from earthy tones to vibrant hues and accessories such as the cozy wrap.

PURE LEATHER FROM CAROLINE MOOREHigh fashion looks in leather jackets and coats; Caroline Moore specialises in beautiful soft lamb leather to create the very latest lines and styles. Her irrepressible leather coats espouse European styling and are timeless pieces for casual to up market wardrobes. Caroline Moore Leather garments are available at Wallace & Gibbs and WoolPress Arrowtown.

15 SHOPPING

dressing up for winter

BREAKING NEWSWatch this space for the opening of Arrowtown’s newest store ‘Te Huia’. Located on Arrowtown’s main street, Buckingham Street, and next door to WoolPress, the store will feature quality, contemporary New Zealand garments, home furnishings, jewellery and accessories. The premises will open in August.

Arrowtown fashion store Wallace & Gibbs stock smart and contemporary clothing for men and women. Showcasing a stunning range of knitwear, and beautiful clothes made from natural wool fibres, this is the place to shop for latest winter looks.

For functional style at its best Wallace & Gibbs has captured the winter story with a great range of wool knitwear, sweaters, shirts, trousers, coats and jackets from brands such as Vamp, Catalyst, High Society and Chocolat for women and Cutler and English Laundry for men.

Paddy Galvin’s Cottage

Iceb

reak

er

Car

olin

e M

oo

re

ARROWTOWN 16

After a hard day on the ski slopes Arrowtown is the perfect place to relax and socialise in one of the many cafes, bars and restaurants dotted throughout the historic town. Margo Berryman takes in the atmosphere.

Arrowtown is home to award winning restaurants and an array of different cuisine styles is available from New Zealand, French, Indian and Thai to family favourites such as pizza, pasta and seafood.

Surrounded by New Zealand’s best known ski areas Arrowtown has developed as an après ski attraction providing a superb winter backdrop for visitors.

Just 20 minutes drive from Queenstown, the town is close to Coronet Peak, The Remarkables, Cardrona Alpine Resort and the Snow Park NZ. En route from Queenstown other places well worth a visit include Amisfield Winery and Bistro, the Lake Hayes walking track and Millbrook golf and lifestyle resort.

With plenty of free parking alongside the Arrow River, Arrowtown’s schist lined streets and cobbled lanes are a delight to wander around, taking in historic churches and original “turn of the century” cottages.

Close to the main centre is the restored Chinese Village, which harks back to the 1860s gold rush, when the Chinese played an important role in the trade

and business of the town. Remnants of their market gardens and huts still stand today.

More of Arrowtown’s fascinating heritage is unveiled at the Lakes District Museum on Buckingham Street, where history really does come alive with an extensive collection of historic artifacts and photographs, providing an insight into the lives of the early Maori, pioneers and gold miners.

The Museum has extensive local information available, including walking and trail maps and gold pans are available for hire.

Arrowtown has developed into a sophisticated shopping destination with the latest international high fashion and designer clothing available in smart and stylish retail shops. The town also boasts quality outdoor gear, art galleries, gold and jade jewellers, chocolate and sweet shop, homeware and collectables, children’s wear, a boutique brewery and souvenir shops. The boutique cinema, Dorothy Browns, screens an eclectic range of art and mainstream movies.

Arrowtown is a true seasonal destination with events and activities taking place throughout the year to mark the individual seasons. www.arrowtown.com

APres skiiN ArrOWTOWN

`

17 ARROWTOWN

Two Arrowtown women have combined their talents and unique collections of home and giftware to create an exciting new shopping destination. Margo Berryman checked it out.Ann Jones of Forget me Not gifts has merged her shop with Muffy Marsden’s Blue Moon Collection, located at the end of The Arcade in Arrowtown’s main street. The result is a treasure trove of handpicked items from around the world.

“Many people refer to it as an Aladdin’s Cave when they first step inside,” says Muffy. “It’s a delightful mix that is really like no other because we carry very different items that you won’t find in mainstream stores.”

Muffy opened Blue Moon Collection four years ago after friends launched a similar concept store in the Hawkes Bay. Specialising in items mainly sourced from Morocco, Egypt and India, the antique and reproduction furniture, vintage chandeliers, lights and mirrors are often “one offs” and made to order which she says helps keep prices affordable.

The store has one of the largest collections of Tony Sly Pottery in the South Island which is a real draw card for collectors. Exotic animal skins legally culled from African game reserves are an unusual find and one

that visitors find intriguing. There is also an extensive range of Kagi jewellery and Amber jewellery from the Baltic Sea. Both Muffy and Ann attend the annual gift fairs so they can maintain their point of difference.

“We really like to mix and match items where we can, with an eye to finding unusual pieces that people won’t find anywhere else, and that’s been a big part of our success and why visitors often exclaim they have never seen anything like this anywhere else.”

The new look store now carries kitchen, bathroom and homeware collections and Ann says she has enjoyed combining the new with the old. “This is a collaboration of beautiful and interesting products that our customers really enjoy choosing from.”

Well known brands such as Avanti, Bodum, Le Chasseur, LA Imports from Mexico and Citta have now been added to the mix with a good selection of cards, candles and bed linen.

Ann says her regular customers will find all the products they are used to and some new lines as well.

“We have some lovely, quite different homeware coming in, from kitchen utensils to napkins, aprons and glassware.”

Jewellery lines include Monsoon and Four Corners brands and there is a body care section of French and Italian soaps, Les Floralies and Pacifica toiletries.

Blue Moon Collection is open 7 days a week in The Arcade, Buckingham Street Arrowtown.

Once in a Blue Moon

Ann Jones, Olive the Schnauser, Gertie the Doberman and Muffy Marsden.

CORONET PEAK

Coronet Peak Ski Area Manager, Hamish McCrostie says after opening Coronet Peak’s new $30m base building and expanded snowmaking system last year the focus this year has been on upgrading children’s facilities and programmes in particular.

“We have upgraded our children’s area to cater for babies as young as three months old right through to teenagers up to the age of 17. The fully licensed Skiwiland Early Learning Centre is a great option for families with young ones and our dedicated snowsports programmes for young people will offer fantastic fun and learning for all ages.”

The kid’s slope attached to the Coronet Peak crèche has been doubled in size and features a new 24 metre Sun Kid surface conveyor lift designed for young beginners. It is the third conveyor lift for the mountain and Hamish says it makes learning a lot easier for children.

“We’re encouraging families to visit Coronet Peak and children under the age of six ski for free. The new Sun Kid conveyor lift is also super user-friendly for little kids, as the base of the new lift is just metres

away from the crèche and they don’t have to make a long slog, carrying their gear, to get on it.” Two new state-of-the art groomers are designed to improve conditions on the trails.

“We have two new PB600 series cats, one of which

is an additional winch cat, bringing our fleet to four PB600 machines to complement our sophisticated snowmaking system. A new snowmaking reservoir with 92 million litres capacity has also been installed which will allow better use of the fully automated snowmaking system across the entire mountain.”

OUTDOORS 18

The 2009 opening of Queenstown’s celebrated ski areas, Coronet Peak and The Remarkables provided the best conditions in many years to showcase new developments for this season’s skiers and riders with a special focus on families and children. Jenny McLeod visited the ski areas.

SKI QUEENSTOWN

19 OUTDOORS

THE REMARKABLESThe Remarkables has reinforced the importance of families and young children at the ski area this season, providing a series of new initiatives, designed to improve the overall experience for kids.

Ski Area Manager Ross Lawrence say the renovation of the ground floor of the base building, means better and larger facilities for children from three months to five-years-old. There is also improved access for children to other services and facilities on the mountain.

“All children 10 years of age and under receive free day passes at The Remarkables and the new facilities complement the dedicated beginners’ area with its three surface conveyor lifts and new specialised Kids’ Snowsports School.”

The popular Kea mascot Shred is back and joined by a new friend Spike the Kiwi in the Skiwiland Early Learning Centre.

“Skiwiland is the perfect welcoming environment for children, “says Ross. “At The Remarkables we are a family focused mountain and the investment this season in improved facilities reflects our commitment.”

The Remarkables has a range of all day school holiday programmes planned this season, including the new Kruiser squad programme for young skiers and boarders, from six to 17 years of age.

This season The Remarkables continues to focus on the freestyle market and on progression for young skiers and riders through its network of terrain parks.

The mountain’s three terrain parks are designed for novices, in the Tararua Iced Coffee novice park, through to world class experts who strut their stuff in the Dirty Dog Terrain Park and the Stash, which is a unique Burton signature snowpark and the only one in the Southern Hemisphere.

“The park system is our flagship and this year we have two new Pisten Bully snow groomers to maintain the terrain parks in top condition.”

Non-skiers are catered for at The Remarkables with the Ozone tubing park.

“People don’t need any experience,” says Ross, “and tubing on the purpose built trail is a great way to have a first on snow experience.”

MOUNTAIN TRANSPORT MADE EASY

A new transport system introduced this season to Coronet Peak and The Remarkables Ski Areas is designed to provide more efficient, user friendly and affordable access to the mountains.

NZSki CEO James Coddington says a partnership with the Queenstown company Connectabus, means the Queenstown Snow Centre at the Station complex has now been added as a bus stop, where people can then catch transport to the ski areas.

“Customers can travel by Connectabus from their accommodation to The Station stop. Then those going to Coronet Peak connect to an NZSki bus, departing every 15 minutes during peak times, for just $10 return. Those travelling to The Remarkables, departing every half hour during peak times, receive free transport with a valid day or multiday lift pass or combo pack.”

Season pass holders pay $10 return to use The Remarkables and Coronet Peak bus service or have the option of the transport season pass add on, which provides unlimited access to Coronet Peak and The Remarkables for $195.

The new service underlines the company’s commitment to the environment.

“The partnership uses the expertise of both companies. Connectabus has purpose built buses for picking up and dropping off customers around town while we have the skills to operate in a mountain environment,” says James.

He says it makes environmental sense to use buses, to transport 44 people at a time, rather than having lots of cars going to the mountains with fewer passengers.

“That’s why we have kept the system low cost and affordable.”

Safety on The Remarkables access road has been improved this year with the installation of three kilometres of barriers strategically placed on two key sections of the road.

“All children 10 years of age and under receive free day passes at The Remarkables and the new facilities complement the dedicated beginners’ area with its three surface conveyor lifts and new specialised Kids’ Snowsports School.”

OUTDOORS 20

Blue sky days, snowcapped mountains and crisp clear weather, set the scene for winter in Queenstown. What better way to immerse yourself in this spectacular environment than on an excursion with Glacier Southern Lakes Helicopters. Naomi Castles took the opportunity.The flight is simply awesome, the smooth lift off is seemingly effortless as the ‘chopper’ manoeuvres through the air. Imagine traversing the countryside to climb a tall mountain, rising over the peak to view the mountains and braided rivers below.

Admire the colours and the contrasts, from the craggy mountain ranges, to the green lushness of the Fiordland region and the stark wilderness of the West Coast.

Step out into fresh powder snow, a pebbly beach or windswept tussocks and breathe 100% pure air.

The region is has many, diverse and remote areas, mountain tops, glaciers and coastline, which can often only be accessed by helicopter. Glacier Southern Lakes has landing rights for the unique Tutoko, Clarke, Isobel and Jura glaciers, the only company with approval to land on all of them.

“The most popular trips are Alpine snow landings, Glaciers and Milford Sound,” says Sales and Marketing Manager Roz Hawkes.

“We have all types of clients. We’re really flexible and can tailor a trip to best fit peoples’ needs.”

Flights start at around $170 Remarkables Landing (20 minutes) on the Remarkables Mountains and private charters and individualised excursions are available.

Glacier Southern Lakes has been operating for over 23 years, and the six pilots, four full-time and two part-time, have approximately 120 years experience

between them. The company has recently expanded its hanger and all its helicopters are housed inside when they are on the ground.

“All our pilots are local. They grew up here in Queenstown, Te Anau, Wanaka or Southland. They are all passionate about the outdoors,” says Roz. “Our pilots are the ones who make a trip so special, they are the ones spending their time with our clients, sharing their local knowledge and enthusiasm.”

Glacier Southern Lakes is widely involved in local search and rescue work reinforcing the company’s own stringent safety standards and excellent safety record.

Glacier Southern Lakes also offer a unique helicopter and snowmobile option with Robert and Sandy Brown of Nevis Snowmobiles. This is the only snowmobile activity of its kind in New Zealand and well worth booking.

HELISKIING

This winter, experience the great outdoors with a flight experience with Glacier Southern Lakes. For the non-skiers, a snow landing is a unique way to get amongst the white stuff. For avid skiers and boarders, a heliskiing trip is the ultimate experience. No lifts, no queues - just fresh powder and long untracked trails.

Glacier Southern Lakes teams with Southern Lakes Heliski – who have access to the largest amount of terrain in Queenstown and Wanaka, approximately 5,500sq kilometers.

Glacier Southern Lakes uses B2 squirrel Helicopters for heliski trips – powerful, spacious, comfortable helicopters with plenty of space for ski equipment.

Ski guides will organise a trip designed to suit a client’s level but basically the rule of thumb is “if you can handle a blue run on the mountain, you can heliski,” says Roz.

“Heliskiing has certainly becoming more accessible. It still has a certain buzz about it, and even if you only do it once this season, it will undoubtedly be a day you will remember.”

ON TOP OF THE WORLD WITH GLACIER SOUTHERN LAKES HELICOPTERS

21 OUTDOORS

The commissioning of a state-of-the-art snowmaking system at Ohau Snow Fields last year has been a bonus providing an extended season last year and an early start this year. Penny Simpson dropped into the ski field.

On crisp clear winter nights a fresh, dry layer of squeaky new snow is quietly being laid across Ohau Snow Fields.

By the time the first wave of skiers and boarders arrive in the morning, the $2.2 million dollar Techno Alpin snowmaking system has finished its daily business, and the field is set for another busy day, high up in the McKenzie Country’s Main Divide.

The installation of snowmaking ensured Ohau enjoyed its longest ski season ever in 2008 and this year the field opened in record time on June 27.

Director Mike Neilson says it’s a huge advantage to have consistent coverage for the entire winter season.

“The feedback from guests last year on the quality of our snow and the cover was excellent. The manmade snow crystal structure is more resistant to weather and usage damage which means our trails remain in good condition for the whole season.”

He says you just can’t tell the difference between machine and natural snow.

“Ohau caters for all levels of ability and we have created wider open slopes that are groomed for learners and intermediate skiers who can cruise around the Boulevard area safely and easily. Being able to have these areas topped up with both natural and manmade snow helps us to deliver a quality experience.”

The field is also well known for its backcountry hiking options around the tops of the Ohau mountain range, where the more adventurous hunt out exceptional powder snow, taking in magnificent views of the surrounding Aoraki Mount Cook National Park.

Located between Twizel and Omarama, Ohau Snow Fields offers a true mountain experience and Mike and Louise Neilson also operate Lake Ohau Lodge, just 15 minutes from the mountain access road.

The attractive 72 unit facility, on the shores of Lake Ohau, has a range of accommodation options from bunkrooms to private suites and is managed by a loyal group of staff, who return each year from the Northern Hemisphere and regard Ohau as their winter home.

“This is a family business, but we are also extremely fortunate to be part of what we call the ‘Ohau family’,” says Louise.

With its roaring open fires, fine food, bar, games room, lounge and outdoor spa pools Lake Ohau Lodge offers superb high country hospitality- the perfect winter retreat.

Snowmaking Boost for Ohau

WANAKA 22

“Cardrona is a really fun, relaxed mountain and everyone’s welcome,” says Sales and Marketing Manager Nadia Ellis.The ski area boasted its best pre-season snow in over a decade this year, with perfect conditions for snowmaking enhancing the overall snow coverage.Cardrona has invested $1m to extend its snowmaking system this season which now provides cover across all three of the resort’s main basins.“If the pre-season conditions are anything to go by then winter 2009 is going to be one for the record books,” says Nadia. “We’re certainly in for some great skiing and snowboarding at all levels.”Cardrona has also expanded its terrain creating a new trail down Arcadia Basin for more advanced skiers and boarders. The new trail is FIS certified to cater for slalom and GS races and provide an early morning

training area for international race teams. Cardrona is home to the only 22ft Superpipe in New Zealand, the same size that will feature at the 2010 Winter Olympics in Vancouver. The Superpipe will play a pivotal role in the Burton New Zealand Snowboard Open which is returning to Cardrona this year after several years at the nearby Snow Park. The event (August 11-15) is an elite level slopestyle and halfpipe event for invited riders and experienced snowboarders from around the world who will be looking for some “big air” and a piece of the $50,000 prize money.Following the Burton Open Cardrona will host several top level inaugural Winter Games events (August 22-25) including both the snowboarding and freestyle skiing half pipe events, and snowboard/skier cross.“The majority of our international events this year

will be based on the Superpipe and provide great spectator sport,” says Nadia. “It is a unique facility and sets Cardrona apart.”The prestigious LG World Cup Halfpipe championships will also be staged in September capping an international calendar of events for Cardrona.For families and children there are many opportunities to get involved at Cardrona with a range of kids ski and snowboarding programmes throughout the season and during school holidays. Lessons are taught by kids’ specific instructors who are committed to teaching the next generation.“We really want to focus on participation by everyone this season,” says Nadia, “and along with the best possible snow conditions we have everything in place to cater for our diverse range of clients.”www.cardrona.com

FUN FOCUS

Cardrona Alpine Resort will have a high profile during the inaugural Winter Games and the Burton New Zealand Open this season. But the focus will still be on families and other visitors looking for a fun mountain experience as Aimee Wilson discovered.

AT CARDRONA

23 WANAKA

The Snow Park in the Cardrona Valley is, according to Margo Berryman, considered one of the most advanced terrain parks in the world. And the super-friendly crew is just one of the many drawcards that attract locals and internationals back every winter.

As the Southern Hemisphere’s only dedicated freestyle park for both skiers and snowboarders, the Snow Park has built a solid reputation amongst top international riders who like to make it their home base during their off season.

Manager Sam Lee, whose parents John and Mary Lee have been operating their businesses in the Cardrona Valley for the past 45 years, says the family connection makes it an intimate and friendly operation.

“The Snow Park is the only family run ski resort in the Southern Lakes region and I suppose that influences on how we like to roll with the operation. We are very approachable and people love the fact that they can talk to our crew and tell us if something needs to be fixed or what they are enjoying. It’s very relaxed up here.”

With one of only two world class half pipes in the country, the Snow Park is best known for its big terrain; but this year the focus is more on delivering a

progressive style park for all ages and abilities.

“We have widened out the box run in the half pint park and the boxes, rails and features are changing on a daily basis to keep it spanking fresh. We are very much dialed into the park and what our clients want to enjoy rather than spending so much time on events as we have in the past.”

But there are still plenty of events on the 2009 calendar including the Billabong Bro Down, the Chop Barbecue, a memorial event for youth suicide, the Mountain Dew night sessions and the ever popular Maori Downhill, the Snow Park’s version of a Chinese Downhill, held each year on closing day.

“Night riding is being held on Thursday and Friday nights and new this year is snow sledding. We have 50 wooden Davos style sleds that are brilliant to ride because they are high off the ground and so easy to use,” says Sam. “Great for families who want to try out something new.”

It’s easier to stay at the Snow Park this season with the “on field” luxury style apartments and bunkhouse operating as a lodge, with accommodation packages including continental buffet breakfast and dinner.

“My father always says if you build a good product, the people will come and that’s proving to be true. We are a ‘no worries’ kind of family and that’s how we like to run the park –nothing is ever a problem and everyone is here to have a good time.”

No ‘worries’ at snow park

Jossi Wells

CROMWELL 24

Walking around Deidre Copeland’s house you can’t help but feel followed.

Large portraits of famous New Zealanders adorn her walls, their eyes watching your every move.

Controversial Invercargill mayor Tim Shadbolt is there in the corner of the lounge, cricketer Sir Richard Hadlee is in the hallway, comedian Gary McCormick looks on from the corner and jewellery magnate Michael Hill sits imposingly on the easel.

Deidre works from a small studio at her home in Old Cromwell Town, and is currently preparing for an exhibition of influential New Zealanders planned for Queenstown Airport.

The exhibition opens on September 25 and features 11 “characters”, all men, who particularly appealed to her. “They are all people, who to my mind, have had a positive impact here in New Zealand or on the world stage, and have contributed to making our country a more successful, brighter and interesting place to live.”

Some of the work required her to travel around New Zealand to track down her subjects and spend time with them, including renowned equestrian Mark Todd, at his horse stud in Cambridge.

“Some men have a lot of character in their faces and I’ve always found them intriguing to paint. Endless

stories can be told in a face.”

She says hands are also a descriptive way of showing how a life is led.

“They add impact and change the composition which makes it more interesting.”

She particularly enjoys the drama and size of her huge face portraits - “and the idea they are watching you.”

Deidre has been a full time artist for the past five years. “After seven years travelling I made the decision to commit to making a living solely from painting.”

She studied at Otago Polytechnic’s School of Fine Arts majoring in photography and printmaking. But it was a comment from a teacher in primary school that inspired her to use her talent.

“Back in school I felt I might be okay at painting after I was caught drawing by my maths teacher, when I was ten-years-old. The teacher never told me off. He just looked at it and said `never stop drawing Deidre, you’re really good at it!’ “

Her works are sought after by galleries, corporates, investors and general art lovers in New Zealand, Japan, the UK, US, Australia, the Netherlands, France and Spain.

Deidre has won a number of awards including the major South Island 2009 Aspiring Art Award. She

was also a finalist in the Adams New Zealand portrait awards.

Her Queenstown Airport exhibition opens soon after she has her second baby which means the next few months will be extremely busy.

And after the exhibition?

“I’ll be looking at a women’s series next,” she promises.

The exhibition runs for a month and along with Sir Richard Hadlee, Tim Shadbolt, Michael Hill, Mark Todd and Gary McCormick features former Stock Exchange chairman and NZ Olympic Committee president Eion Edgar, Queenstown Lakes Mayor Clive Geddes, bungy entrepreneur AJ Hackett, climber and Everest expedition leader Guy Cotter, pioneer winemaker Alan Brady and celebrated writer Owen Marshall.

Deidre is excited about the exhibition and the opportunity to showcase her distinctive work.

“The expectations are so much higher this time round because all the subjects are well known,” she says.

But expectations aside, her reputation will undoubtedly go before her, and the series of fascinating profiles will be a significant talking point amongst both locals and visitors to Queenstown Airport.

Deidre Copeland’s fascination with hands and faces has made her an accomplished New Zealand artist. But it’s the story behind the face that really makes the portrait, as the Cromwell-based artist explains to Aimee Wilson.

Acclaimed artist

Ph

oto

gra

ph

er: S

uel

len

Bo

ag

25 CROMWELL

Central Otago is fast becoming a foodie’s delight and devotees of locally grown food and wine are relishing the provincial fare at Cromwell’s Feast Restaurant as Penny Simpson reports.Feast co-owner and host Paul Stevenson opened the restaurant two years ago in the heart of the Cromwell Mall.

“The timing was excellent because of a growth in the numbers of people moving into the region for business, particularly viticulture, and we have really benefited from that.”

Paul is well known locally having pioneered Queenstown’s successful Fishbone Bar and Grill back in the 1990s. His warm and sociable personality makes him an appealing host, and people who frequented the Fishbone in Queenstown, often seek out his new venture.

Recently Paul introduced a new partner to the business, chef Joshua Hill, who moved to Cromwell last year with his partner Emma, when his family established Locharburn Vineyard Estate. At 21 he is making a name for himself as a talented young chef.

Clean, fresh and tasty food is the backbone of his menu that includes a tantalising array of seasonal products and game meats such as rabbit, venison and hare.

“I like to cook food quite simply, and not over the top, but with the modern palette that is interesting. I think particularly when people are visiting Central Otago they enjoy eating foods from this region, and so dishes like the rabbit entrée reflect that.”

A must to try the rabbit loin is pan seared with caramelized onions and served with a carrot puree and mustard sauce – a complete meal where all the flavours combine perfectly together.

After working through the ranks of New Plymouth’s McFarlane Group of restaurants which include the well known Arborio, Elixir and Fredric’s establishments, Joshua is well skilled in all aspects of the kitchen. He prides himself on cooking most of the food at Feast, apart from having the very odd day off.

“Consistency is key to 99% of the success at Feast and I like to do all my own prep using only the very freshest of ingredients. I have a very good pizza chef in Karl Legget who is actually still at school here in Cromwell. Paul’s area of expertise is with the food and wine matching. So we really do have the complete package with some very good local wines to complement our food.”

Feast is spearheading a new style of eating out in the Cromwell area and its reputation for fresh, consistent and innovative meals is taking off.

“This is friendly relaxed dining at its best,” says Paul. “We have a nice homely ambience that our customers enjoy and that’s reflected in the number of local people who make Feast a regular social experience.”

FOODIES FOCUS ON FEAST

Paul Stevenson and Joshua Hill

CAFE 26

JOE’S GARAGEIt really did start out in a garage! In 2000, this cool, vibrant café opened in what was essentially a shed at the back of the Post Office in Queenstown. The café has since moved to Searle Lane but Joe’s offbeat charm remains the same. Other Joe’s Garage outlets have opened up around the country but this remains the first and the best.We love the food. It’s quick, it’s tasty and manages to redefine Kiwi classics without being precious. Try the Tuska (bacon in a bun $8), the Sweetie (bacon and egg in a bun $10) or the Brat (bratwurst sausage in, you guessed it, a bun $7). If you have a sweet tooth, check out the pikelets ($10-$14). These mini sweet pancakes, topped with jam and cream, are the perfect morning or afternoon tea treat. Joe’s even does that masterpiece of Kiwi comfort food - savoury mince on toast ($13.50), the perfect Sunday morning pick me up after a big Queenstown Saturday night.They’re particularly proud of their coffee. Joe’s Garage uses its own blend, roasted medium dark and displaying a smooth, intense complexity teamed with a full, earthy body. Unbeatably memorable.Great news for those who can’t get there during Joe’s Garage normal opening hours - 7am - 3pm. This winter for the first time the café is opening at night.Overall: Joe’s Garage is a local legend with a well deserved, award winning national reputation. Don’t miss the experience. JB

27 CAFE

cafe directory‘

Bonjour

We love the way of the French for their beautiful fashion, their petite dogs and their sumptuous food. The owners of Bonjour Café in Arrowtown are committed to maintaining the tradition of fresh, simple French fare and this ‘cute as a button’ café is humming with regulars because of this.Easy to find in Ramshaw Lane - just look for the red checked table clothes and tables outside. Bonjour is open everyday from 8.30am and for dinner from 5.30pm on Thursdays to Sundays. The European style breakfast with fresh bread and pastries is a marvellous way to start the day before heading up the slopes.The lunchtime set menu is a nice balance of three courses including a glass of French wine - a superb option at just $29 per person.Affordable French home-style cuisine sums up the dinner menu, that much to our delight, includes a French cheese fondue which is the perfect social meal to enjoy with friends. There are some interesting French wines to choose from and also homemade mulled wine – a delicious hot toddy to warm up a winter’s evening. Bookings are advisable for dinner.Oh la la the crepes are tantalisingly good and made the old fashioned French way with both savoury and sweet options. The savoury is made from buckwheat flour, perfect if you want great gluten free. Crepes are also available on the dinner menu.Overall: Owners Olivia, Gerard Wolfgang and their team deliver a truly authentic French experience with flair and flavour which has put Bonjour on the local map. Bon Appétit.

Halo

This heavenly café’s name comes courtesy of neighbour and landlord, St Peter’s Anglican Church. Halo occupies a prime space right beside this picturesque stone church overlooking its beautiful grounds.Halo has a great reputation for daytime dining. Start your day with bacon and eggs ($12.50) from the breakfast menu ( available from 7am-3pm).The brunch menu comes on line at 3pm offering everything from garlic bread and toasted sandwiches through to more substantial meals. There is a great salad selection including Caesar and Grilled Chicken and Cashew ($15 – $17.50). The brunch menu is added to after 5pm with a night time specials menu which had a delicious sounding Mushroom Stroganoff the night we were there.The burgers are brilliant. The spicy Mexican-style burger is a treat but the Kiwi Burger is even better. A large puffy bun, a perfectly cooked pattie and of course the ubiquitous slice of beetroot; it was Kiwiana on a plate. Teamed with big, chunky chips it is good value at $16.50.Thirsty people can choose from a full range of beverages, including Gravity Coffee. The café is licensed and offers a good selection of Central Otago wines and both local and imported beers (wine from $8 per glass, beer from $5). Check out the fabulous juice combos including the Zinger (lime, orange and passionfruit).Overall: Halo is a godsend whether it’s breakfast at 7am or a late supper before it closes at 10pm.

Patagonia Chocolates

Patagonia Chocolates is a chocoholic’s dream destination. They’re dedicated to making chocolate in classic Patagonian style, the hardest part is choosing which of the delicious delicacies to sample.Unassuming from the outside, inside the sleek, modern décor is the perfect counterpoint to the richness of the product. If you’re unfamiliar with what Patagonia offers, a good starting point is Patagonia’s rich, dark, hot chocolate, luxury in a cup ($6 large). There’s also an excellent selection of coffee, teas, smoothies and juices.It’s not just about liquids. Patagonia’s main business is chocolate in solid form, all handmade on the premises. Try the delicious Milk Chocolate and Hazelnut bar or the classic South American combination of Dark Chocolate and Chilli (all $3.00).Pre made boxes start at $8.Patagonia Chocolates concentrates on the sweeter things in life so it’s a great place for morning and afternoon tea or for a post dinner dessert stop. Make a selection from the splendid menu featuring such delights as the Hot Chocolate Brownie ($10) or you can choose cakes and pies sold by the slice ($9).There’s a breakfast menu too, including croissants ($2 each or a croissant breakfast at $7) and homemade muesli and yoghurt ( $8). Is there anything we’ve forgotten? Everything is homemade on the premises and that includes 22 flavours of icecream. Oh, and there’s also free WiFi for customers.Where are they? On the lakefront, 50 Beach Street , Queenstown and also in Ramshaw Lane Arrowtown and a new location this winter, the Queenstown airport.

with Jo Blick

` `

TASTE 28

Diners at Queenstown’s Botswana Butchery may be surprised to find a meat cleaver wedged in the front door but as Andrea Deuchrass learned it is the sign of a premium cut steak.

In chef Leungo Lippe’s home country of Botswana goat and beef are food staples, eaten up to three times a day, everyday. But the inspiration behind the chic Botswana Butchery restaurant, is more about meeting the demand for a premium, fine cut steak.

“We wanted to attract the average Kiwi bloke’s love of a good cut of meat, while offering the full package a la carte menu as well,” he says.

Since opening in Queenstown in August last year, following on from a thriving business in Wanaka, Botswana Butchery has become a local lunch and dinner favourite and a popular choice for visitors, as an elegant restaurant with an individual, fun atmosphere.

“We’ve had a really good reception, it’s been going well,” says Leungo. “Every now and then we even get people coming in and asking if we’re an authentic butchery!”

Set in Archer’s Cottage, a renovated historic villa on Queenstown’s lakefront, the large meat cleaver used as a front-door handle makes its own unique statement.

“The cleaver is a statement and part of the Botswana Butchery brand. We’re more about fun dining than fine dining.”

Patrons can choose their preferred meat, breed and cut, either seared or wood-grilled. Sauces and vegetable accompaniments are similarly varied for personal taste.

The a`la carte menu features time honoured favourites with quirky names such as “arrogant French Onion soup” and “Granny’s paua patties”.

The cuisine is simple, done well. “Our philosophy is all about classical marriages of food,” says Leungo.

“Our motto is ‘less is more’. We’re not trying to re-create the wheel.”

The result is great taste. “Our flavours are clean and not too laden with butter or cream. All of the meal is made from scratch.”

Food is sourced as regionally as possible, never further afield than the South Island.

The feature wine cellar, though stocked with local labels and strongly showcasing New Zealand wines, begs to differ with a stunning range of more than 1,000 bottles from around the world.

For a special occasion or a unique experience, diners can reserve one of four individual rooms, located upstairs. Each area has its own character, from a cosy two-person room to boardroom style, but each has its own fireplace and a sense of intimacy.

“It’s a perfect setting for a winter meal,” says Leungo. “Because we’re open from midday until 11pm diners can visit us anytime –when they come off the ski fields or later in the evening.”

Botswana Butchery has added a new meaning to the Queenstown and Wanaka dining experiences and its strong local following reflects its reputation for quality food, wine and service.

BOTSWANA BUTCHERY The Steak Specialists

29 TASTE

Along with other industries and society in general we have been buffeted by the economic turmoil of the past year, bewildered by the speed at which the rules for doing business have changed, and confused by the contradictory messages of hope and gloom coming from the same “experts” who failed to see

the crash coming in the first place.

Several vineyards and wineries in Central Otago are in receivership and others are hurting. Storage tanks are full and large quantities of wine are being offered on the bulk market at very reasonable prices.

In spite of all that we remain optimistic – it’s in our nature as people who work with the soil and the seasons. We know that come spring the buds will burst on the vines growing into canes each of which will carry two bunches of grapes. We will drop the excess bunches, remove basal leaves to allow sunlight

to caress the berries and, at the precise moment of ripeness, we will harvest the fruit and begin the process of turning it into wine.

That’s the way it always has been in the vineyards of Europe and the new world through wars, depressions and disasters. And here in Central Otago where grapegrowing is a mere 25 years old, the vines are equally oblivious to the economic uncertainties swirling around them.

Providing we look after them in the next ten months, they will deliver the goods come April next year – whatever the economic climate. The problem is, and this is the only catch, we then have to sell the product that results.

Right now the first wines from our largest ever vintage, achieved in 2008, are going into markets that have been severely affected by the economic downturn. Around the world restaurants have closed and consumer spending is down. Are we going to be able to sell a record quantity of wine which goes on the retail shelves of wineshops in London, New York and Tokyo at anywhere between NZ$40 and $60 a bottle?

The answer is probably “yes,” but it will take patience and persistence and longer than usual to empty the warehouses of wineries around the region.

Feedback suggests that while the importers are cautious, they are buying. Established exporters with a track record are finding the going easier. New players are having to work harder to break into an already tight market where confidence has been dented.

Total wine exports from New Zealand were worth $930 million in the 12 months to the end of February 2009 and by the end of the year the 12 month figure

is expected to exceed $1 billion for the first time. Exports have grown at a compound rate of nearly 24% each year for the past 20 years – four times the growth rate for all goods exports.

We are an industry with a huge amount of self-belief based on the knowledge that in New Zealand we have the conditions to grow very good wine. Here in Central Otago our reputation is firmly based on the quality of our pinot noir, a niche in most marketplaces, made up of extremely demanding and discerning consumers. Providing we don’t cut corners and continue to deliver quality during hard times, like Jasper Morris, I believe they will remain loyal.

CENTRAL OTAGO WINEMAKERS OPTIMISTIC ABOUT OUTLOOK

It’s a funny old time to be involved in the wine industry, writes wine columnist Alan Brady, pioneer of the Central Otago wine industry.

“All that really matters is that

everybody pulls together,

everybody works on maintaining

quality levels. In these

difficult economic circumstances

it might be tempting to

cut a few corners to get the w

ine on the market at

a cheaper price, but that would

be disastrous for the

region. You have to identify your

selves, as indeed you

already do, as being one of the

world’s quality pinot areas.

ALAN BRADY

JASPER MORRIS, MASTER OF WINE AND BURGUNDY

SPECIALIST SPEAKING AT THE 2009

CENTRAL OTAGO PINOT

NOIR CELEBRATION.

Crackling fires, cosy armchairs and jaw dropping views of the surrounding landscape - it’s the mix of contemporary setting and casual smart dining that makes this restaurant the ideal spot to enjoy one of Queenstown’s best kept secrets – Jack’s Point. Jane Brooke takes a visit.Designed around the concept of a modern day woolshed Jack’s Point Restaurant blends seamlessly into its natural setting. Nestled beside the spectacular Lake Tewa, the restaurant has expansive views of the Remarkables Mountain range, Coronet Peak and the surrounding rural landscape, including the 18 hole championship Jack’s Point golf course.

Restaurant Manager Ana Tonkin says it is the beautiful location that really wows first time visitors. “People walk in and just can’t believe the views. It’s a pretty special place to enjoy and the atmosphere here is

very welcoming and friendly which people instantly appreciate when they arrive.”

Ana leads the front of house team of local women Katrina Arnstead, Petra McCallum and Hannah Wood who are all equally passionate about the environment.

“Our style of service here is very relaxed and nothing is a problem for our customers. We really love having people just come out and enjoy this space and our team delivers very good quality care and service.”

Open from 9.00am daily, the restaurant’s emphasis is on serving naturally good, seasonal food using fresh local produce, organic where possible. The menu changes daily and there is a refreshing mix of simple snacks and light meals through to warm, hearty comfort dishes.

Head chef Rob Hope’s team includes specialist baker Penny Kamper and sous chef Sebastian White who produce a exceptional array of fresh bread and traditional Kiwi baking each day.

A range of the Central Otago based Amisfield Wine Company’s superb wines complement the menu alongside boutique New Zealand beers and organic juices. The restaurant also caters for private celebrations, special occasions and functions.

Jack’s Point‘s secret is now out there. Locals and visitors are encouraged to visit the new restaurant during the winter and enjoy first hand the impressive setting and distinctive ambience which has been created.

WALKING AT JACK’S POINT

Jack’s Point has an abundance of walking trails for people to enjoy. Build up an appetite by walking to Lake Wakatipu (45 minutes return) or take an even more leisurely amble around Lake Tewa (20 minutes).

A great option is to walk or bike from Frankton or Jardine Park in Kelvin Heights along the beautiful lakeside trail for lunch at Jack’s. Depending on your pace it takes an hour or so to walk and you can always get a taxi back.

Mountain bikers are also welcome to ride the trails and Ana says walking and mountain biking attire is welcome in the restaurant – “Jack’s Point is all about comfort – come as you are and enjoy.”

TASTE 30

PURE INSPIRATION AT JACK’S POINT

31 TASTE

EXCLUSIVE FINE DINING AT WAIWai Restaurant on Queenstown’s Steamer Wharf is widely regarded as one of the resort’s leading fine dining establishments. Jo Blick sampled the hospitality.Wai is the flagship restaurant of the 4 front Dining empire, a four way partnership between Alex Boyes and Jan Rae-Robertson and Megan and Martin James. The group has set the Queenstown dining scene alight in recent years with their seafood restaurant Finz, also on the Steamer Wharf and their newest outlet Bella Cucina in Brecon Street. But it is their original investment, Wai that is the stand out venture. I was lucky enough recently to share a table with Martin who is also Wai’s head chef. It gave me the chance to find out more about Wai’s philosophy and what it is that earns this restaurant such an enviable reputation both here and overseas. “Wai is our passion” says Martin. “It’s difficult to run a fine dining establishment because it requires chefs with a certain skill level and excellent service staff as well. Wai might very well be the last fine dining restaurant in Queenstown. There are places that are great places to have dinner but at Wai, we bring you the theatre of dining.”Martin considers that while the food is super-important, much of Wai’s success is due to consistency, which he attributes to his staff. “We have been very lucky

in that many of our staff have been with us from the beginning.”“Our sous chefs Stephen Clayton and Justin Craig were here when I arrived in 2003 and that’s the basis of our consistency. As an owner I could quite safely not be on the premises, as the staff members are so into it, passionate and mature. It’s their vocation.” The skills and knowledge of the staff are evident as head waiter Teo Sel, who Martin describes as a “living legend,” and sommelier Neil Taylor glide in and out, bringing one divine dish after another and seamlessly introducing glorious wines to complement the food. They are the masters of the dining room, know when to make suggestions, when to step back and how to ensure diners have the dining experience they deserve.Some of the dishes are miniature artworks, with the crab entrée resembling a plated Mondrian, the dish’s marble sized tomato orbs exploding in my mouth with a powerful surge of flavour that both stuns and delights. “Every forkful is a different experience” said Martin, “It’s minimalist but the flavours are huge. Our goal is to leave you wanting more.”Mission accomplished. I leave Wai aware that this has been a hard to repeat individual experience and I will be back. Fully recommended for lunch and dinner and the location and views across Lake Wakatipu backdropped by The Remarkables are exceptional.

Fresh made pasta, Carbonara, at Wai Waterfront Restaurant