Rolling Stone AU/NZ: Seven Kiwi artists feature on prestigious Future 25 list
Rolling Stone AU/NZ magazine has revealed its second annual Future 25 list, citing a diverse array of acts across Australasia and covering
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RNZ News
19 hours ago
- RNZ News
Cliff Barnes' life of fishing and misadventures
Northland fisherman Cliff Barnes has had more brushes with death than most of us have had hot fish dinners. He's fallen off his fishing boat and watched it chug off into the distance, he survived in a cave for a week with nothing to eat but rotting octopus, and nothing to drink but rusty water from his boat's radiator. Cliff's story of growing up in the fifties and sixties in a struggling Kiwi household and then making it his way in the wild west of fishing around New Zealand is told in a new book by retired journalist David Hastings 'Hook, Line and Misadventure: Stories from legendary Kiwi fisherman Cliff Barnes'. The book begins with a favourite line of Cliff's ... 'Fisherman ...are the greatest liars unhung'. Photo: Supplied
NZ Herald
a day ago
- NZ Herald
Lisa Holmes won $250,000 on Survivor NZ. Now she's trying again on Survivor: Australia vs The World
'I think it's a perfect game. There's so much depth to it. It's sort of like the ultimate social deduction game. At its core, it's about people relating to people in a variety of ways.' Lisa Holmes will face off against survivors from all over the world in the latest series of the hit TV show. Photo / Nigel Wright But the former librarian and current education adviser admits that while she became a master at social engineering during her first campaign to win the New Zealand version of the series seven years ago, the physical deprivation can break anyone at a moment's notice. 'It's not nice to be out in the rain and the cold, and even though the beach is very hot during the day, at night-time, it gets freezing,' she says, recalling the testing conditions of Thailand and its unpredictable climate. She could 'barely walk' by the end of it. '[And] towards the end there, you're just so hungry that you're not thinking. It's like your brain's just really starving for nutrients. I remember there was a puzzle towards the end, and I got through the physical part of the challenge, but I just couldn't get through the puzzle. I just looked at it, and my brain was just like, no, there's no fuel in this tank.' Lisa Holmes (far right) says Survivor is the "ultimate social deduction game". Winning Survivor New Zealand changed some parts of Holmes' life. She had never really travelled abroad before landing at Khao Laem National Park to film the series, but the $250,000 prize money has allowed her to explore the world. One trip may have even given her some good prep for the task to come in Australia Vs The World. 'One super fun thing I did was a few years ago. I went to LA for some Survivor events, and that was really nice to meet up with just a bunch of people who love the game as much as me.' She's also made sure to put the money towards 'sensible boring things' and purchased her young son a Nintendo Switch. Although more than seven years have passed since her win, Holmes keeps in contact with some of the 2018 contestants, proving the collegial nature of the game despite its often-brutal reputation. 'It's such a unique experience to go through, and you really do get close to people and care about them,' she says. "The World" contestants in Survivor: Australia Vs The World, including 2018 Kiwi winner Lisa Holmes (third left). People across the motu still comment about her time on the show, which took some time to get used to. 'Obviously, it's nice to have people say to you, 'Oh, that was cool. If I were going to do that, I would do it the same way. I think what you did was sensible',' she says. 'But as a counter to that, you also get people saying, 'Oh, you were useless, you shouldn't have won'.' Opinions aside, it's probably not a stretch to say not many Kiwis would choose to spend days on an island with few creature comforts, people they have to learn to love - or eventually hate - all while tempers boil and tensions flare. Holmes believes the people who excel on a show like Survivor are those with different strengths - and who don't have malevolent intentions. 'I think if you have too many inner demons, you shouldn't play Survivor, because there aren't many places to hide there,' she says. 'If you had tendencies to not be a good person or to want to treat other people badly, then I think this environment would be a really bad one for you to jump into.' And if that hasn't put you off, her advice for those wanting to give it a go is simple: get your ducks in a row internally first. 'Be really firm with your tūrangawaewae and know what you are, and what makes you tick.' You can catch Lisa on Survivor: Australia Vs The World, which premieres on Thursday, August 21 on TVNZ+ and TVNZ 2. Mitchell Hageman joined the Herald's entertainment and lifestyle team in 2024. He previously worked as a multimedia journalist for Hawke's Bay Today.
Otago Daily Times
2 days ago
- Otago Daily Times
The why of the pie
Judging the inaugural Arrowtown Lifestyle Village Pie Competition was a heart opener that made me think we are losing the point of pies — wolfing down not-so-great ones out of necessity as a meal on the go or one of convenience has given the pie a bad rap. Twenty-five pies were entered in the competition, each a winner in their own way, with the top three chosen for exceptional flavour and pastry work. Over a drink at the end of the day, I was captivated by the stories behind the pies and how they came to be. The lightest, flakiest pastry was made by Gary Mullings who once owned a bakery (one of many entrepreneurial ventures) who can't share the recipe because he "just throws things in a bowl". Wild pork was the flavour-bomb in Jo Muir's pie, which came with a swede top because their grandson, who now owns the Muirs' Mossburn farm, grows them. The pork was care of neighbouring Dunrobin Station. Lynne Fellowes brought a taste of her Tasmanian homeland to the competition through a scallop pie with a touch of curry — apparently a big deal in Tassie. Deemed a treat by the judges, two crayfish pies came about thanks to a resident's Southland connections. Fay Dodds, maker of one of the crayfish pies and an unctuous Royalburn lamb shank pie, talked of a stressful day in the kitchen. "I don't like to lose, and I am not good on home-made pastry," she said, laughing. It turned out her home-made pastry on the lamb shank pie was better than the store-bought one of the crayfish pie. At this point I need to explain we judges were instructed to deduct points for store-bought pastry. As a store-bought user, I thought that was fairly harsh but the bakers didn't seem to mind. I was hoping there would be apple pie and delighted in the cutest apple turnovers and Mary May's beautifully presented, well-spiced apple pie with walnuts. Two pumpkin pies, one with a streusel-style topping, the other (using a pumpkin grown at the village) a walnut brittle, with both toppings bringing an appreciated level of crunch. Cherries that were hand-picked, pitted and frozen by Lynne Fellowes were cooked into a pie with pastry work that presented beautifully. The reason for Carolyn Hammond's winning blackcurrant shortcake pie was the fruit, picked from her family farm, residing in her freezer. Taking out the savoury pie win, Vicci Lawrence adapted an Austrian friend's beef, mushroom and merlot casserole recipe. The surprise category (where bakers picked a recipe out of a hat) win was Adrianne Kinsey's mince potato top pie that reminded us what the humble Kiwi pie is all about — pass the Wattie's tomato sauce please. Pies are a creative way to cook ingredients to hand. There's no need for fancy fillings, but they must be well made, which means care and attention. That's the point of pies — like well-wrapped presents to share with others. Beef, mushroom and merlot pie This is my adaptation of Vicci Lawrence's adaptation of her Austrian friend's casserole recipe using accessible ingredients to produce rich and rewarding flavours that work well in a pie. I have used store-bought pastry. Please feel free to make your own, as Vicci did perfectly on judging day. Serves 4 Ingredients 1kg stewing beef (shin, cheek, chuck, blade) ¼ cup flour 2 Tbsp olive oil 20g butter 1 onion, diced 4 rashers bacon, sliced in small pieces 2 carrots, peeled and diced 2 sticks celery, diced 2 large cloves garlic, sliced 2 cups diced mushrooms 2 Tbsp tomato paste 1 cup merlot 500ml beef stock 1 bouquet garni (fresh bayleaf, sprig of thyme, rosemary, parsley tied with string) 3 sheets flaky puff pastry, defrosted Method Cut the beef into 2cm pieces and toss in flour seasoned with plenty of salt and pepper. If using beef shin leave the meat on the bone as they give the stew good flavour. Heat 1 Tbsp of the oil and 10g of the butter in a large saucepan or flameproof casserole dish over a medium heat. Fry onion and bacon for 2 minutes then add carrot, celery and garlic. Fry, stirring, for 3-5 minutes then remove from the pan and set aside. Add another tablespoon of oil and 10g butter, turn up the heat and fry the beef until browned all over. Add the vegetables back to the pan along with the mushrooms. Stir and add tomato paste and wine, stirring for 2 minutes to scrape the brownings from the bottom of the pan. Stir in the stock and the bouquet garni. Turn the heat down and simmer, with the pan lid tilted for 3 hours, or until meat is meltingly tender and the stew has thickened. If it is looking too liquid towards the end of cooking remove the lid to cook some liquid off. If it is looking too dry, add liquid. This can also be cooked, covered, in a 150°C oven. Once cooked leave the stew, preferably overnight, to settle and cool, removing any bones (if using) and bouquet garni. Heat the oven to 200°C. Line a 20cm pie dish (deep is good) with pastry, pinching extra pastry together to fill the tin with a little overhang. Spoon in the cold stew and place a sheet of pastry on top and run a knife around the outside edge of the pie to trim excess pastry. Use excess pastry to cut decorations if desired. Use a knife to poke a couple of vents into the top of the pie, brush with an egg wash (1 egg beaten) or milk, and bake for 30 minutes or until golden and hot. Blackberry shortcake pie For her winning pie, Carolyn used a recipe from Riverstone Kitchen that Bevan Smith ran in the ODT in 2012. You will find his column in the archives online. The recipe is everything I look for in a sweet bake — not too sweet, or tricky and you can taste the goodness. The recipe is easily halved and baked in a smaller tin for less time. I dusted mine with icing sugar to serve. Serves 10 Ingredients 250g unsalted butter 250g caster sugar 2 large eggs 370g plain flour, sifted 2 tsp baking powder 750g blackcurrants, stalks removed 1 cup icing sugar 2½ Tbsp cornflour 1 Tbsp vanilla essence 3 Tbsp caster sugar, to dust Cream or ice cream, to serve Method Heat oven to 170°C. Grease and line a 28cm tart tin with removable base with baking paper. To make shortcake pastry, cream butter and sugar in a mixing bowl until light and fluffy. Add eggs, one at a time, and mix well before adding flour and baking powder. Mix until combined and turn out on to a well-floured bench. Gently knead mixture to form a soft dough, dusting with a little extra flour, if required. Divide into two pieces and roll out each half between two sheets of plastic wrap to make a circle 30cm in diameter. Place each pastry sheet in the refrigerator for 5 minutes to firm up. Remove one sheet of pastry from refrigerator and discard bottom layer of plastic wrap before lining the bottom of the tin. Mix blackcurrants, icing sugar, cornflour and vanilla in a bowl. Remove top layer of plastic wrap from pastry and spoon fruit mixture on top. Remove second sheet of pastry from refrigerator, discard plastic wrap and place on top of the tart. Press down lightly on the edges to seal pastry together. Remove excess pastry hanging over the sides of the tin, lightly brush tart top with water and dust with caster sugar. Place in oven and bake for 1 hour or until pastry is a deep golden brown. Remove from oven and allow to cool completely before serving with cream or ice cream.
