NZ Life & Leisure - - Letters -

I’VE NOT LONG dis­cov­ered your mag­a­zine and its sto­ries that cap­ture the very essence of New Zealand. It has great ar­ti­cles on peo­ple who are pas­sion­ate about liv­ing here, those who de­light in this beau­ti­ful, ma­jes­tic land­scape, and are in­volved in niche in­dus­tries. They are ar­ti­cles to in­spire those who don’t want to miss a sin­gle mo­ment of life. Read­ing June Peka’s let­ter on Christchurch’s water­ways and wa­ter-bot­tling plants in the March/April is­sue was thought- pro­vok­ing and re­minded me of Christchurch’s crys­tal- clear, pure and, even en­vied drink­ing-wa­ter qual­ity drawn from aquifers. How­ever, due to a re­cent in­spec­tion in pre­ven­ta­tive main­te­nance of the bores, it is now to be chlo­ri­nated – how ut­terly dis­ap­point­ing and sad that our Gar­den City should find it­self in this po­si­tion. Barb Smith, Christchurch

THERE’S A SE­CRET part of New Zealand that your read­ers may not know about. Un­der a bridge in Ro­torua, un­seen by the con­voy of tourism buses that drive over it without notic­ing, there is a place where two rivers meet: one hot, one cold. This place is, in my opin­ion, the best thing about Ro­torua. The rivers merge and cre­ate some­thing al­most mag­i­cal. Bathers sit side by side in a nat­u­ral pool. You can sit there all day, ad­just­ing your po­si­tion to your own ther­mo­stat. Without phones and tablets to rob us of the abil­ity to iso­late our­selves from the im­me­di­ate world, bathers ac­tu­ally talk. Back­pack­ers, lo­cals and in­ter­na­tional tourists alike sit to­gether and chat. Se­crets are ex­changed and bonds form. It is a must when vis­it­ing the area. Colin Tavui, One­hunga

I HAVE A query re­gard­ing the recipe for Red Pep­per Rel­ish ( page 121 of the March/ April is­sue). Once all the in­gre­di­ents are bought to the boil, then the heat is re­duced to low, but there is no time­frame as to how long to leave it sim­mer­ing. Most other rel­ishes re­quire about an hour yet this recipe in­di­cates that the corn flour and cold wa­ter mix should be added im­me­di­ately after re­duc­ing the heat to low, and it then only re­quires an­other 2-3 min­utes sim­mer­ing. Can you please con­firm that is cor­rect; it seems very quick to me? Mar­cella Thomas, Auck­land

Ruth Pretty re­sponds: I’m thrilled that you are busy cook­ing. Yes the recipe is cor­rect. A rel­ish such as the Red Pep­per Rel­ish is a game changer. In the States they might call it a fridge pickle. Old- style chut­neys, rel­ishes and pick­les (which I still love) re­quire long cook­ing and can be stored at room tem­per­a­ture for of­ten more than a year. I can re­mem­ber when I was a child, Mum and Dad cut­ting a gap in the bench to fit in our first-ever fridge. There is no way fridge space would have been wasted on a rel­ish.

I READ MY first is­sue of your mag­a­zine last year when on hol­i­day in the Ruahines. The hol­i­day house I stayed in had a huge pile of them in the lounge and I could not stop read­ing. Luck­ily for me, my amaz­ing part­ner got me an an­nual sub­scrip­tion. I am orig­i­nally from the Czech Repub­lic and have been liv­ing in New Zealand for al­most four years now. I have just re­turned from a long visit back home; it is al­ways hard leav­ing my fam­ily and friends, and I could not chase away doubts about my de­ci­sion to live here. For­tu­nately, your lat­est is­sue was al­ready wait­ing in my mail­box. I left my suit­case in the cor­ner and sat down to read in­stead of un­pack­ing. It re­minded me why I de­cided to stay as this is such a beau­ti­ful coun­try with so many friendly, in­spir­ing peo­ple. Thank you for help­ing me to re­al­ize that I am in the right place. Ka­te­rina Valova, Hamil­ton

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