Writing Portfolio - Joseph Hoye

Portfolio...

Joseph
Hoye
writer, editor, coffee fiend

© Joseph Hoye. 2011 1

The Chosen Ones
The Milk In Your Coffee 3
The pieces in this portfolio are a cross section
First appeared in NZ News UK
of some of the work that I have created since
2009. All of the writing is my own, as are the
The Butler: a review 4 photos unless otherwise stated.
A large part of this body can be found online
The Coffee Masters 5 from my time as editor of New Zealand News
UK, a publication that’s been around since
First appeared in NZ News UK 1927.

Peta Mathias: a side dish 7 But I have also contributed to magazines,
rewritten SEO product reviews, ghostwritten
First appeared in NZ News UK a non-fiction manuscript and, as seen on the
final page, edited a short story anthology.
Villa Maria 9
Each piece shows off a different style or voice.
So the first piece presents complex info in
a simplified manner, Coffee Masters gives a
Starting a Business 11 general business profile, Christchurch Re-
First appeared in NZ News UK membered is an emotive first-person account
while Step Up For Christchurch is straight
Christchurch Remembered 13 reportage.

First appeared in NZ News UK The View From... seems innocuous at first but
pays testament to some creative editing. The
Step Up For Christchurch 15 piece required 200 words max but the sub-
ject wrote 300 words per question.
The portfolio was created using InDesign -
Open House 16 take note that I can drive it, along with MS
Office and Photoshop (plus I easily adapt to
First appeared in International Paper Board Industry
new content management systems).
The View From... 17 Finally, I make no apologies for slightly over-
First appeared in A&B: ACCA magazine representing coffee in this portfolio. Coffee
keeps my world revolving, not just the im-
Camera Copy Rewrite 18 bibing but also the hunt to find or brew the
perfect cup.
Sold to writing agency
Use me when you need engaging copy for
Travel Copy Rewrite 19 your website, business, magazine or book.

Sold to writing agency Contact: joseph.t.hoye@gmail.com

All copy and images © Joseph Hoye unless stated. This portfolio was created using InDesign 5.5


The Milk In
Your
Why does cow’s milk make
Coffee
coffee taste even better than it
already does? Like love, it’s all out. Lower fat will give you
about the chemistry! easier foaming ability while
higher fat will give you a raptur-
A lot of it has to do with lactose, ous taste experience.
which is not good news for the
lactose intolerant. • More fat – less foam –
more taste
Lactose is a sugar, in this case a
combination of galactose and A good barista will be able to
glucose. For the science geeks extract foam from just about
out there, it’s C12 H22 O11. any cow’s milk. Test your local
café and see if the coffee maker
Sugar is soluble - it dissolves in can get decent foam from full
water. More so when it has been strength milk.
heated. Thus, heating milk is go-
ing to make it taste sweeter. Always make sure your barista is
making your latte, flat white or
• Milk – naturally sweet. cappuccino from scratch – with
• Hot milk – naturally fresh, cold milk.
sweeter. Why?
Milk also contains various levels As milk is heated up, the pro-
of fat. And fat is a flavour carrier. teins change shape. Remember,
It’s the troop transporter of the it was the proteins that allowed
culinary world. If you are truly the foaming to take place. If the
worried about calorie count- proteins have changed shape
ing, stick to espresso or non-fat once through heating, they
milk. If your coffee drinking is all won’t change back by leaving
about having the most pleasur- the milk to cool. It’s a one-way,
able experience possible, don’t one-time process.
quibble over full fat milk. At 4%,
it won’t harm you if you’re eat- If you suspect your coffee
ing and exercising well. professional is reusing warmed
milk, ask for the fresh moo juice.
Milk also lends itself to foam- It will taste much better and
ing – think of a cappuccino style after all, you’re the one paying
coffee. This foaming is due to for it.
the protein in milk. Remember
your mother/teacher telling So milk is all about converting
you milk is a food? That’s due to an already glorious espresso
the protein. Basically, when you coffee into a sensual delight for
steam the milk with an espresso your taste buds. Natural sweet-
wand, hot air is trapped inside ness, flavour and tiny explosions
coatings of protein. Bubbles, in of warm air are awaiting you
other words. in your next latte, flat white or
cappuccino. And now you know
Now, the protein and the fat why. Enjoy!
have a tendency to slug things

This is the tale of five dinner While the play is a New Zealand
guests and the butler who production, it is not about New

The Butler
serves and observes them. As Zealand. Writer Joe Bennet said
the evening party progresses, “Its subject matter, the stuff it
two other guests arrive unbid- addresses, is not especially NZ.
den. Much of the play revolves Nor is it especially anywhere.
around how they fit into the It is, we hope, universal… the
a review party mix. Be warned - there is
some nudity and simulated sex.
Butler is concerned with social
rules, with the gulf between
public and private behaviour.”
The cast are all members of the
Loons Circus Theatre Company. The Butler evolved through
Their athleticism is astound- director Mike Friend. Tasked
ing, combining tumbling and with showcasing Christchurch’
circus skills with more conven- CircoArts school, an early The
tional acting. To say they bring Butler was born. A revised show
high energy to their roles is not was staged at The Loons in Lyt-
hyperbole, it is an understate- tleton and then just carried on
ment. gaining momentum to reach
the Pleasance theatre in Lon-
It is unfair to draw attention to don.
particular cast members of The
Take a 2 pound Butler because each occupies The Butler is a powerful, rau-
a unique role, with specific skill cous juggernaut of a produc-
ball-peen ham- sets. The ‘Twisty Twinz’ Jola tion firmly aimed at adults. This
and Nele Siezen, are partner is not a production suitable for
mer and ask a acrobatics specialists, twirling children or the moral minor-
from high wires and bending ity. The script often leaves the
friend to smack in ways that the human body is audience howling with laughter
probably not meant to. Pascal while the action leaves them
you on the fore- Ackerman is an accomplished gasping for breath at the sheer
musician amongst other things. power of the human body. It
head with it. That’s However, two performances did will make you uncomfortable
how stunned you’ll be after stand out. as it pricks your illusions. It will
watching The Butler. make you reassess how you
Tom Trevella brought an ex- behave publicly. And it will
Penned by NZ columnist and tremely world-weary view to undeniably entertain you. See it
writer, Joe Bennet, this is thea- the title role. “And I, a butler in at the Pleasance before it closes
tre on speed. Muscular, in your the night, have seen it all.” Per- on 31 July.
face and highly entertaining, haps he has but the audience
The Butler tears away the fa- probably has not. He brings to
çade of pinot pretensions to mind the melancholy Jaques
reveal the grotesqueries of our
What:
from ‘As You Like It’, complete
social interactions in a way that with glimpses of mischief when The Butler
leaves viewers both uncomfort- he can’t help but interact with
able and in awe of the visual his diners. Where:
spectacle.
Sophie Ewert sings gospel A Pleasance Theatre, Isling-
Think of the opening scene of Capella. But not in this show. ton, London.
Kubrick’s 2001 and cross it with Here she is the attention seeker,
Jackson’s Meet the Feebles. Toss using all the tricks possible to When:
in a good measure of Cirque du draw focus to herself. Her laugh
Soleil and just the smallest hint would strip the Sistine Chapel
July 9-31
of Play School. That’s the start- and could possibly be mistaken
ing place for The Butler. for a character on its own.

The Coffee
The Guardian is better in-
formed, flying a reporter to
Auckland to learn how to cre-
ate the perfect flat white with
Allpress Coffee. Four weeks

Masters delay would have saved them
the price of an airfare, with Tony
Papas about to open the All-
press coffee roastery and café in
Shoreditch.
Business Profile: - better than almost anywhere
The belief is that London already else in the UK. Why is London But it is not just about the flat
has good coffee in Starbucks, so open to Kiwi coffee culture at white. It is about the quality
Costa and the other chains. It the moment? of coffee and the social scene
doesn’t and it’s up to us to edu- surrounding it that London is
Part of the current interest in latching on to. Tim Ridley and
cate. New Zealand coffee knowledge
Richard Reed partners will be opening Coffee-
and coffee in general lies with smiths in the coming months,
the humble flat white. Tubbs a joint Anglo/Kiwi venture, and
Wanigasekera of Sacred Café have done the hard yards in
London, once a world hub in
market research. Tim points
coffee houses, with a coffee his-
out that there
tory dating back
is a growing
to the eighteenth
awareness
century and
in London of
predating Paris’
quality coffee
coffee culture, is
and that the
rising up from a
New Zealand
long, dark age -
style is seen
an age in which
as head and
greasy spoon
shoulders
diners were
above the rest.
the only places
He talks about
available to grab
people want-
a cup of coffee.
ing places to
Now, as London-
socialise that
ers are beginning
aren’t pubs or
to accept that
bars and that
there is an explo-
this is some-
sion of flavour
thing that New
waiting for them
Zealanders al-
inside a cup of
acknowledges that the big ready do with
well made coffee, Kiwis are tak-
chains needed something new coffee shops.
ing up the challenge of provid-
to promote and the flat white fit
ing that high quality shot. Chris Ammerman and Miles
the bill. Staff at the High Street
chain EAT will tell customers Kirby, partners at Caravan in
Drop into a packed café in
that a flat white is just an Ameri- Exmouth Market, agree. “We’re
London to order an espresso
cano with hot milk. While any just emulating what we did
and chances are great that the
coffee connoisseur will cringe at back in NZ… we believe in
establishment is owned and run
that description, it’s an improve- quality over quantity and would
by New Zealanders. The service
ment. Two years ago, the same rather take a little longer mak-
will be excellent, the food fresh
staff would have just stared ing an excellent cup of coffee
and driven by taste while the
blankly at any customer order- than rushing a customer out
coffee itself will be outstanding
ing one. the door with something barely

adequate.” Their head barista,
Daniel, calls a good espresso
“love in a cup” and in tasting
his ristretto, it becomes easy to
understand why. The warmth of
red stone-fruits lingers on the
palate, long after the cup has
been drained.

One of the factors that is surely
contributing to the Kiwi con-
nection is the willingness of
New Zealanders to roast their
own beans and in smaller
batches, instead of relying
on wholesalers who are only
interested in volume sales. The
coffee is fresh and the quality
reaches the high standards and Richard Reed
tastes set by each café. Sacred,
Coffee Shop of the Year finalists
in this year’s London Lifestyle
Awards, will look at roasting
next year, Allpress opens in
the next couple of weeks and
according to Tony Papas, their
café is just a working billboard
for the beans. Caravan have
been roasting since February
and Nude Espresso built a sepa-
rate roastery a block away from
their café near Old Spitalfields
Market.

Richard Reed of Nude Espresso
invokes the “can-do” attitude
that New Zealanders pride
themselves on - that knowl-
edge that if something is bro- Miles, Chris and Daniel of Caravan
ken, we have to fix it ourselves. Like all his compatriots, Rich- are ever likely to taste. With a
He sees New Zealand’s isolation ard’s enthusiasm for coffee is texture like molten honey and
as a key to the growth of a kiwi infectious. “Coffee education a deep, almost chocolate taste,
style of coffee. That if New Zea- begins as soon as a customer his ristretto will still conjure a
landers wanted products that enters the premises.” He grins. smile weeks after tasting it.
the rest of the world had, then “If they’re unlucky, I’ll talk to
we had to adapt the ideas and them about coffee for hours” . And that’s what good coffee is.
techniques to our marketplace. It’s this kind of “bad luck” that Not an acrid shot of pick-me-
He also believes that the evolu- needs to befall London’s coffee up caffeine but something that
tion of coffee culture that took drinkers more often, because lingers, that brings back good
place in New Zealand during talking about coffee with peo- memories and keeps us com-
the Eighties is happening now ple like Richard inevitably leads ing back for more. This is where
in London, putting New Zea- to its consumption and Richard New Zealanders excel with cof-
land baristas and roasters in an roasts and makes some of the fee. As Daniel said, it’s love in a
enviable position. most amazing espresso you cup.


Peta Mathias
“Like telling the world how to
produce great kiwifruit. That
was a dumb idea.”

She has long conducted business
in France and we moved on to
the difference between setting

a side dish I’ll give you this’. For women,
relationships are at the core of
up a business there and in New
Zealand. Great food for thought
networking. Men are possibly for any Kiwi wanting to move into
In London to address more competitive in the way the French marketplace.
the New Zealand they work. Men’s relationships
“It’s like night and day. I had a
are built around doing things
Business Women’s together, whereas women’s restaurant in Paris, which drove
me insane trying to run it. The
Network about de- work relationships are built
French love bureaucracy. It’s
around talking things through
veloping relation- together. Men tend to use a lot much easier and faster to open
anything in New Zealand – a
ships in business, less words than women.
bank account, a business, a
New Zealand chef, “Successful business people relationship. It’s all hugely
these days are using a lot more complicated in France. It’s a
author and television traditionally feminine qualities, much older way of thinking. The
celebrity Peta Mathi- like negotiation and artistic Dutch are much better at doing
qualities. Masculine skills aren’t business. They’re very open, in
as made time avail- as valued as they once were. sex and business. New Zealand-
able to NZNewsUK Men are needing to learn many ers tend to be a bit the same.
more feminine skills in order to We just want everyone to do
for an interview. She stay on top of business. When well. That said, I’m not really a
shares some fascinat- you sell a product, you no business person. I’m an artist, so
longer sell a product. You sell I let other people run my busi-
ing insights into men a story. Storytelling is such a ness now. I have producers and
and women, busi- feminine skill.” publishers to do all that. They
do all my marketing and I just
ness, food and Face- We touch lightly on the New Zea- do the job.”
book. land way of business and wheth-
er Kiwis have a different attitude I mention watching her series
I ask Peta about business – what to it than other nations. Taste NZ while living in Singapore
makes someone successful and and ask how she feels about be-
what it is that women in business “We’re almost naïve in the way
coming recognized internation-
do differently to men. She be- we share and help other people
ally. And it’s now that I realise two
lieves networking is a dominant in business,” and she says this
things. The first is that there is a
part of women’s lives, particularly with some pride. “The way New
part of her that is intensely pri-
in New Zealand. Zealanders relate to other New
vate. And the second is that Peta
Zealanders in business is differ-
Mathias is becoming a Facebook
“It’s a part of our pioneering ent from the way other people
junkie.
heritage and also stems from do it. Whenever I’m talking with
being isolated geographically. I Americans who have come over “I found Facebook incredibly
think we start doing it naturally for business, they’re always helpful in terms of business.
when we’re about five. We start amazed at how much informa- That’s why I joined. Not to tell
negotiating at kindergarten. If tion New Zealanders will give people that I’d just made a cup
you watch little girls and boys, away about their business that of tea but to make professional
they play completely differently. Americans would keep to them- contacts and to let people know
Girls are already compromising selves. Of course sometimes we what I was doing in terms of
and negotiating at that age. make some mistakes with that food, writing and filming.
They say ‘if you give me that, openness. “ She grins wryly.

“Facebook is a feminine tool – is the obvious example of how “I just have so much to do.
something that women have we mix different flavours, tech- Otherwise I’d stay in bed all
always done. Now men have niques and cuisines from differ- day. I love being in bed and it’s
picked up on it. I just don’t have ent parts of the world. In fact, getting harder to get out the
the time for Twitter but I’m in a lot of the really good chefs in older I get. Sometimes I just
love with Facebook. Who would London are New Zealanders or decide not to get out. I’ll get my
have thought that someone like Australians.” newspapers and my computer
me who hid from contact with and then spend all morning still
strangers is now addicted to it. Peta pauses again to think on my in bed if I don’t want to get out.
next question: whether New Zea- The great thing about working
“Up until a few months ago, landers are innovators or adap- freelance is that you’re free -
you couldn’t even contact me tors when it comes to food. and it provides inbuilt motiva-
through my website because I tion, because you don’t have a
“… I think we have very adven-
was so overwhelmed by being regular pay check every month
turous palates, so we’re a bit of
a high profile person. I spent to cover your life.
both. We try anything and if it
a lot of time keeping people
works then great. If it doesn’t
away from me. Then my pub- “Sometimes, when the sero-
we move on and try something
lisher talked me into joining tonin levels are low at 5 am, I
else. New Zealand is very lucky
Facebook. Suddenly, all these ask ‘What have I contributed,
with all the different immigrant
fans who might have sent an really, to anyone or anything?
communities because the first
email to TVNZ, who might have Am I a waste of space or is all
thing we do is start eating their
forwarded it on to me, found of this worth it?’ That’s my Irish
food. Sometimes they can’t get
me and were able to say what side, which is very dramatic.
a job in their chosen profession,
they felt about Taste NZ. It was Then my feet hit the ground. I
simply because they’re over-
the first time I’d had contact have something to eat and the
qualified. So they open up a
with international viewers. It’s serotonin levels are back up and
restaurant and we get to profit
cute and wonderful because all life is fantastic. I think most art-
from that.”
sorts of people write to you on ists and freelancers spend a lot
Facebook.” Music also plays a large role in of time asking themselves “Am
Peta’s life. I on the right track? Can I do it
No conversation with Peta a better way’.” She shrugs and
Mathias can ever overlook food. “It stems from studying it at then says, “maybe it’s the same
It is the base on which so much of school, under Sister Mary Leo for people with normal jobs.
her public life is built on. I ask her (a link she shares with Dames
if she believes there is a creature Malvina Major and Kiri Te “When you freelance, people
named New Zealand Cuisine. Kanawa). Most of my books are let you know pretty quickly if
about food and travel but I al- you’re doing your job properly.
“That’s the big question. I think
ways include a lot about music. There’s no safety at all. Some
there is. I long for New Zealand
And now that I have started up people find that very distress-
food when I’ve been away for
my own production company – ful but I find it very stimulating.
a while.” She takes a moment
Redhead Media – there’s always Sure, the freedom is great but
to think. “I think what we do
a segment on music. We just you don’t have the financial
really well is middle of the road.
finished filming a show on the security that other people have.
Our produce is sparkling and
south of France, due for release But I think you do have a much
relatively clean, although not as
early next year in New Zealand.” more rewarding life.”
clean as we like to make out.
There’s time for one more ques- She finishes with a comment that
“I think once we realised that
tion and I want to learn a touch frames her life.
we weren’t English, that we
more about what makes Peta
were a South Pacific nation, our “Success? Success is determined
Mathias tick. So I ask her what
cuisine changed dramatically, by what you think success
it is that makes her get up each
although that was a world-wide means. It’s achieving what you
morning. She laughs.
thing. Australia, America: all want to achieve.”
these western cuisines suddenly “I have to pay the mortgage.
got very good. Peter Gordon

Villa Maria
The 2008 vintage caused some problems for
New Zealand. An above average harvest that
season plus the recession saw the price of NZ
wine drop remarkably. For a brief while, New
Zealand wine became a mere commodity to
be traded, rather than seen as something to be
coveted. People with little interest in the New
Over a cup of Kiwi-style coffee in Shepherd’s Bush, Zealand wine industry were buying up vast
New Zealand wine marketer Bernard Budel chats tanks of NZ wine and churning it out under
about New Zealand wines in Europe and conduct- pop-up labels with little thought for Brand
ing business as a Kiwi there. New Zealand. Holland is an excellent example.
For many people, Bernard Budel has the greatest Un-storied Kiwi wines that were rushed into
job in the world. He flies around Europe market- the market and were fetching 10 Euros a bottle
ing one of New Zealand’s best wine brands while quickly tumbled to 5 Euros.
also promoting New Zealand itself. His presenta-
tions showcase the wine but also extend to 2009 was a good vintage, with New Zealand’s
the land that produces that wine usual high quality on offer. However, 2010 is
– Aotearoa. Every good wine de- something else.
serves a story. Anyone who It was that once in a lifetime season, where the
thinks wine is just about ripening time was extended by an extra month
a liquid should think due to an unexpected drop in temperatures
again. The land and at the crucial time. Mr Budel said “It’s
the story surround- just blown my mind. It’s wine on
ing the wine are steroids. Even old wine hands like
almost as im- (2007’s NZ Winemaker of the
portant as Year) Gordon Russell have
the wine been stunned by the
itself. 2010 harvest. Our
Mr Cellar Selection,
which is
one step

Budel
points at
Holland as
a great place to
market New Zea-
land wine. Little wine
is produced there and the down
Dutch are not so taken with from our
the French or Spanish styles. Their premier Re-
drinking culture is sophisticated, serve range, is
they have money to spend and are very exceptional.”
open-minded. Russia is also a market with The problem that
huge potential. They love the Western style of ph New Zealand wineries
ot
living, and wine drinking is seen as something os
up have had this year, and
very westernized. They also love anything high- pl
it’s ied a nice problem to have,
end, and New Zealand wine can be pricey. There is that the 2009 bottles in Europe
are still some legislation problems that mean it sold out, with a month’s extra wait for
is not simple to take wines into Russia but those the 2010 bottles.
problems will be smoothed out long term. Russia
is in many ways still a young market. “It’s not until you come to Europe that you re-

alise how good New Zealand Sauvignon Blanc is. ship from New Zealand filled with wine is going
Back home we just call it Sav, but here, it’s just so to leave far less of a footprint than a number of
different from anything coming out of the Loire lorries trundling through the back lanes of France
Valley or Chile, South Africa or Tasmania, that you to the UK and other markets, each only carrying a
begin to realise that New Zealand Sauvignon hundred cases.”
Blanc is THE Sauvignon Blanc. Our red wines are
good, too. They sit between the big juicy Austral- Marketing New Zealand wine is as much about
ian reds and the more earthy French wines – so marketing New Zealand as it is about the wine.
we offer the best of both worlds. Europe, with its Mr Budel speaks about European wine tasters
cold winters, needs big red wines. It’s a comfort being captivated as much by the images of the
factor, I think,” said Mr Budel. land that the wine comes from as they are by the
wines.
Mr Budel moved on to address some of the ad-
verse publicity from environmental impacting. “I But he has also identified a few key differences in
think we have got through the silly carbon-foot- the way New Zealanders and Europeans conduct
print backlash. There has been some good work business, differences that other New Zealand-
done showing rightfully that one large container ers wanting to do business in Europe should
be aware of. He believes that the
Europeans are a lot more focused
than their Kiwi counterparts, able
to plough through work very
rapidly. They know how to plan
something with great efficiency,
then just do it with limited per-
sonnel. He also admits that the
Europeans have great established
networks, sometimes centuries
old, that New Zealanders just
don’t have the history to tap into.
Having existing relationships to
call upon helps speed up the busi-
ness process. Contrasting with
that, Mr Budel points out that
European business people really
appreciate the openness with
which New Zealanders conduct
business.

New Zealand wine is still very
much a niche market in Europe,
competing against wine produc-
ers from France, Spain and Italy.
In fact, just .005 per cent of the
world’s wine production comes
from New Zealand. That said, New
Zealand wines are known for the
fantastic quality they offer and
are highly sought-after and much
anticipated. With that in mind, if
you see any of the 2010 vintage
then snap it up quick and prepare
to have your mind blown.
Bernard Budel: photo supplied.


Starting a Business
So you’re a Kiwi and you have a itself if she had done the back- Her work
great idea for a business in the ground work while still in New with the
UK. Great. But before you take Zealand. police
the plunge, make sure you take and in the
some advice from those who She also fell into some difficul- navy has
have gone before you. ties when the time came to taught
renew her UK visa. After a lot Pauline a
1. Do as much research as of problems, she contacted the lot about
you can before you arrive in the New Zealand business group how vital
UK KEA in the UK who quickly put commu-
her in touch with a great UK nication
2. Make sure you are legal based lawyer who only works
and stay legal. is in business, which is why she
with New Zealanders. Problems is now moving into the use of
These are the top two tips from sorted. Neuro-Linguistic Programming
business presentation skills Maggie’s other tip is to get as a means of self-inspiration for
guru Maggie Eyre. into your own place as soon as business leaders.
possible rather than relying on She also has two further pieces
friends to give you accommoda- of advice.
tion. Having to pay the rent or
mortgage on your own place is 1. Outsource the work that
a great business catalyst. you hate doing. It has to be
done but can be soul-destroy-
“Kiwis speak the same lan- ing if you hate it.
guage. We say how it is,” ac-
cording to business coach Paul- 2. Get connected.
ine Wright. “For me, the biggest
thing would be to talk to the This second piece of advice
people that you want to sell to. is something that both Mag-
Are Britons just as passionate gie and Pauline agree on. In
about your idea or product as fact, Maggie’s next book will
you are?” Just because it was a be on networking. And while
good idea in New Zealand does there are plenty of networks
Maggie Eyre: photo supplied
not mean it will translate across for Kiwis around London – Kea,
to the other side of the world. NZ Society, New Zealand Busi-
Maggie arrived in the UK from ness Women’s Network - Pauline
a successful PR career in New “And get a business coach.”
would be interested in starting
Zealand as well as a stellar It’s the kind of advice you’d a business network for the Kiwis
career in New Zealand theatre. expect from a business coach, who live further north. Based in
This former artistic director of especially in dim economic Carlisle, she is in a perfect posi-
the New Zealand Performing times but Pauline is not some- tion to reach down into Leeds
Arts Centre arrived in the UK one to ignore her own advice. and Manchester or up into
and spent her first six months Every week she calls up her New Scotland.
learning the lay of the land – Zealand mentor to talk business
valuable time that could have and it’s an appointment she Coming up with the ideas does
been spent on the business wouldn’t dream of cancelling. not seem to be a problem for


New Zealanders. London has feels like glass and should be a on the back foot.
seen Allpress Coffee begin winner with event management
roasting coffee beans this year. companies. So, network like crazy, do your
So too are Nude Espresso. And research before coming over
this year Caravan became the Sandra points out that product (or before giving up your cur-
first restaurant in London to launches in the UK cost a lot of rent UK job), and remain legal.
roast coffee. The Sacred coffee money if you’re going to do it Three basic tips to get a new
shops are going from strength properly but also agrees that business underway. If you have
to strength while the Coffee- the connections you make can further tips, NZNewsUK would
Smith’s Collective are about greatly alleviate that. “Who you love you to share them with
to open their first coffee shop know in the UK is important,” our readers.
on Leather Lane – the Depart- says Sandra.
ment of Coffee. One would then The problem with choosing
assume London is well catered a Kiwi seasonal product like
for coffee by Kiwi businesses. wine is in guaranteeing supply
But sometimes it’s finding the throughout the year. Pukeko
quirky ideas to fill a particular Bend have a Central Otago
niche in an over-crowded mar- Pinot Noir and a Gibbston Val-
ket. ley Sauvignon Blanc bottled for
Sandra Ledger and business them but waiting on containers
partner Chris Nathan have to arrive can be frustrating.
turned to wine, with a twist to Business can be a tricky… busi-
their wine label Pukeko Bend. ness. More so when setting up
in a new country. Key advice
amongst those who have gone
before: network, network, net-
work.

Some people will always shy
away from the so-called Kiwi
Mafia, that group of New Zea-
landers who are happy to re-
main staunchly Kiwi-connected
while overseas. The problem
with staying away from them
and “making a go of it on your
Pukeko Bend: photo supplied own” is that these Kiwis are
often very well connected in a
Rather than attempting to fit diverse range of industries.
into an overcrowded market,
they have seen how highly New Britons retain ties to Old Boys
Zealand wine is thought of in networks, Working Men’s Clubs,
the UK then looked for the gap Conservative Clubs and any
in the market. number of other associations
that allow them to network.
That gap is in the single serve New Zealanders aren’t often
PET bottles ideal for sporting given the opportunity to en-
and cultural events and fully gage in these groups, at least
recyclable – without the po- not until success is proven.
tential injury that glass carries.
Their aim is to take on the High Ignoring fellow Kiwis and the
Street with a great, eco-friendly advantages they can bring is to
product. The bottle looks and put your business well and truly


Christchurch
Remembered
It’s a big church, the Roman ing. People we know, family the late Sir Howard Morrison.
Catholic Cathedral of West- and friends, are homeless. The We listen, but few of us sing.
minster. Big and imposing. The grief on our faces tonight can
ground level is brightly lit while only hint at the horrors that The Brigadier reads Ecclesiastes
the ceiling is dark, as if night Christchurch went through. But to us: Chapter Three, verses
and day are both present. Up they are our horrors too. We are 1-14. I do not know if the words
above, the gloom barely hints at still in shock. You can see it in are a comfort to anyone. They
the Byzantine-styled art. people’s eyes and hear it in our just seem to reflect what is - a
responses. We are hurt. We cry. time for tears - and what is to
The congregation buzz and We mourn. We are not yet ready come - a time for healing.
hum before the service, then to sing or laugh.
silence descends ten minutes Our Prime Minister has sent
before the vigil starts. It is not There is a season for everything, a message, expressing his
an easy silence. a time for every
occupation un-
It is not a congregation at ease. der heaven:
Forgive me if I do not report the A time for giving
facts. Instead, allow me to tell birth, a time for
you a story - a true story. dying; a time for
It is 2am as I write. Like many planting, a time
of London’s Kiwis, it feels as if I for uprooting
have not slept for days, staring what has been
non-stop at Twitter feeds, news planted.
websites, Facebook and a long A time for killing,
string of emails, trying to come a time for heal-
to grips with the Christchurch ing; a time for knocking down, a
earthquake. condolences and sympathy
time for building. and thanking us for gathering
I know. Better staring at a com- A time for tears, a time for together. He promises Christch-
puter than broken buildings laughter; a time for mourning, a urch will be rebuilt... best
and bodies. time for dancing. wishes, John Key.

Very few of tonight’s congrega- Brigadier Phil Gibbons will read The message is read out by
tion are Catholic - possibly not these lines from the Book of Ec- Derek Leask, New Zealand’s
even Christian. It is a congrega- clesiastes to us later in the ser- High Commissioner to the
tion of New Zealanders, gather- vice. For now, we sit in silence. United Kingdom. He follows
ing publicly for the first time to with words of his own, urg-
contemplate the Christchurch At 7pm, a bell sounds and peo- ing us to stand strong. He too
earthquake. Our grief is still raw.ple stand as Canon Christopher thanks us for gathering tonight.
Tuckwell proceeds to the front He praises the New Zealand
The earthquake tore apart a of the cathedral before wel- community for our energy and
city on the other side of the coming us. Ngati Ranana, all in spontaneity in banding togeth-
world to us but it also tore apart black, lead us in Whakaaria Mai/ er to raise money and organise
something inside of us. People How Great Thou Art, a song that events like tonight’s so quickly.
we know are dead or still miss- brings to my mind an image of He singles out this event’s

organisers for special mention hum along for a minute before one else looks despondent. Part
- Nick Mitchell, Josh Stent and everything clicks. It’s Leonard of the night’s subdued nature
Bronwen Horton. Cohen’s Alleluia. may have been the unfamiliar
Catholic words but tonight was
Before the vigil, I asked Nick and Then silence again. This time for the first time that many of us
Josh about the service and why two minutes as we call to mind had come face to face with our
they felt compelled to organise all those who have perished in own grief. We were never going
it. Nick answered with typical the quake. Two minute silences to clap along.
Kiwi straightforwardness. “It’s usually drag on but not this
kind of obvious why we organ- one. After, Canon Tuckwell farewells
ised it.” Fair play. He continued. us at the door. We are quiet. We
“If we hadn’t, someone else Paddy Austin, a former Christch- greet friends, tentatively shak-
would have done it. We just urch City councillor, reads from ing hands as if something might
wanted to do something.” And the accounts of some of the break and tumble to the floor.
that is how we feel, thousands survivors. She manages a wry
of miles from New Zealand. We smile as she fights off the tears. These are still early days for the
just want to do something. She is not the only one. “Who- New Zealand expat commu-
ever thought we’d be living in nity. Over the next few nights,
Nick came up with the idea tents and queuing for water,” we will gather in taverns and
and ran it by his old uni mate, she reads. theatres, cinemas and cafes to
Josh. They sent an email out to raise money and probably to
friends and contacts and within We sing again, this time with raise glasses; to share a tear and
three hours the feedback was Hayley Westenra leading our a smile or two, but tonight we
phenomenal, including international anthem. Even now, have acknowledged our grief
est from the High Commission. most people listen or just as a community away from its
Then Bronwen Horton put her murmur the words. It is not home.
hand up to help and the service until Hayley returns to her seat
snow-balled to an estimated to cry that I remember she’s a Tonight was a turning point
5000 people in attendance. Christchurch girl. for our community of Kiwis in
London. We have seen and ac-
Back to the service. There are prayers of remem- knowledged the shock and dev-
brance to follow. The Catholics astation in each other. We will
Ngati Ranana sing again. It’s in in the congregation give the still grieve; we will still weep.
Maori but the tune is familiar. I correct responses while every- And some time in the near
future we will come together
again and officially remember
the dead. But right now we will
start to rebuild.

To Nick, Josh and Bronwen:
thank you.

To Christchurch: we are thinking
of you, praying for you and do-
ing all in our power to help.

Kia kaha, Christchurch.


Danny Bent

Warming ip
The Gherkin

Step Up For
Christchurch
1037 steps. One grey step after dominantly walkers, late entrant what we could do,” he said.
the other. That is the number of Danny Bent broke through the “Today, you’ve shown them.”
stairs it takes to climb London’s five minute barrier. His 4:56 mark When Mr Gardner spoke, the
Gherkin. was the best of the day. Mr Bent total charity funds raised had
adds the StepUp4 crown to his exceeded £275,000 and was ex-
On Sunday, 22 May, 1000 en- three World Champion titles in pected to go beyond £300,000.
trants raced up the Gherkin to Bog Snorkeling Triathlons.
help raise funds for Christch- For those disinclined to exer-
urch. A charity adventurer, he has also tion, there was also an option
recently completed a 15,000 km to pay to take the lift to the top
Major sponsors of the race bike ride from England to India. floor.
and Gherkin co-owners Evans His book chronicling the trek,
Randall hosted a day of racing, You’ve Gone Too Far This Time, Back on the ground, performers
music and Kiwi food and wine Sir, is just short of best-seller kept a party-like atmosphere
in an effort to raise £250,000. status. He plans to cycle to the going. Opera trio Elysium 3
North Pole in 2013. wowed the crowd throughout
Running in the first wave, Ru- the day. Maori performance
pert Sanford-Scutt set the time First woman to the top, in an im- group Manaia coaxed volun-
to beat of 5:02 minutes. The pressive 5:46, was Gillian Banks. teers on stage and led them in
newly qualified teacher had re- the haka Ka Mate. Troubadors
cently returned from Auckland Kent Gardner of Evans Randall Laura Tapp and Matt Mitchin-
and was delighted to head the addressed the crowd, thank- son also produced sterling sets
leader board. ing them for their support. “We filled with some classic Kiwi
wanted to show Christchurch songs.
In the penultimate wave of pre-
Rupert Sanford-Scutt

Kent Gardner


Open House
32 Italian heading
Article Open House

OPEN HOUSE IN
LUCCA FOR SCA
CELEBRATING ONE MILESTONE MAKES FOR A GOOD EVENT,
CELEBRATING SEVERAL MILESTONES MAKES THAT EVENT SPECIAL.

A
A report by fter a couple of tough years, SCA SCA for making its home in Lucca. He stated that
Joseph Hoye Packaging in Lucca, Italy have plenty to businesses like SCA played a great part in alleviating
celebrate and did so in style during their the effects of poverty felt in the region by the
recent open house. Customers, suppliers and special downturn of the economy.
guests were invited to the event in Lucca, Italy’s Signore Stefano Bacelli, President of Lucca
traditional heart of paper-making, for presentations, province, related how he had been present at the mill
interactive modules and an exclusive walk-through when its roof had collapsed in 2009. He mentioned
of the paper mill. that he was both amazed and impressed by how the
The event acknowledged the complete staff of SCA Lucca managed to turn the disaster
refurbishment of SCA’s PM2 and celebrated the around, returning to peak productivity in just four
return of their mill to full productivity after the roof months. He too thanked SCA for its continued
INTERNATIONAL PAPER BOARD INDUSTRY JULY 2010

caved in one year ago. The introduction of two new presence and economic input into the area.
products to roll off the paper machines was also The open day was was also attended by Michael
greeted with enthusiasm by customers. Cronin, President of SCA Packaging. Mr Cronin
Participants gathered at the stylish Villa Rossi just opened with the concept of sustainability and what it
outside the city of Lucca. Introductions and means to SCA. At heart, sustainability came down to
congratulations were held over a light lunch before a three factors: environment, cultures and profitability.
range of speakers addressed the participants. After a “Without these three significant ingredients, we don’t
general welcome by the Managing Director, Claudio have a successful business for the future,” he said.
Romiti, the audience listened to two of Lucca’s He went on to say that SCA is fully committed to
leading public servants. Signore Alberto Baccini, minimising its environmental footprint by leaving
mayor of the Porcari municipality of Lucca, thanked the least footprint behind and maximising the scarce


The View From


Camera Copy Camera Copy
Supplied Rewrite
Original text supplied by writing agency. Title: Casio Exilim Pro EX-P700
Keyword: Casio Exilim Pro EX-P700 Subtitle: Room for growth
The $599 Casio Exilim Pro EX-P700 has much to Summary: A solid effort by Casio that has some-
offer users who want lots of features and relatively thing for everyone.
good ease of use. And despite its poky performance
and inconveniently scattered analog buttons, Keywords: Casio Exilim Pro EX-P700
there’s a lot under the hood to appeal to serious
amateurs and point-and-shooters alike. The Casio Exilim Pro EX-P700 is not the greatest
performing 7MP around but it gets the job done.
The all-metal, dark grey and nickel-trimmed EX-
P700 is light, slim, and generally well built; despite Press the power button and the Casio Exilim Pro
its lack of an effective non-slip grip or surface and EX-P700 boots up in 3.1 seconds, which isn’t too
a flimsy plastic door concealing its ports, it’s easy bad but recycling click to click with flash and LCD
to hold and operate, even one-handed. The optical enabled drops the performance to a poor 4.6
viewfinder is more accurate than those on many seconds. That’s a long time to wait before tak-
comparable cameras, but it lacks a focusable diop- ing another photo. Thankfully shutter lag is just
ter, essential for eyeglasses wearers. On the other 1/10th of a second.
hand, its 2-inch LCD is bright, and the text menus
The lens is a Canon f/2.8 to f/4, 33mm-132 mm
are highly readable and well organized. The select
equivalent and will take additional auxiliary
dial can be easily rotated by thumb, but many of the
Canon lenses if an adapter is fitted. The Casio
analog buttons require both hands to access. Oddly,
Exilim Pro EX-P700 is capable of 4x optical zoom-
several of the buttons are on the side, rather than
ing plus 4x digital zooming but I’d rather not use
the back of the camera, forcing the user to tilt the
the digital, preferring to crop on my PC at a later
camera to read the abbreviations. While the camera
stage. With 7MP to play with and an average
has a PC connector for attaching an external strobe
resolution of 1475 lines, cropping is definitely the
with bracket, it doesn’t have a more convenient hot
better choice.
shoe.
Like its predecessor, the 6MP EX-P600, the EX-P700 Daylight images are good, though they can be a
has a Canon f/2.8 to f/4 4X optical zoom lens, which fraction underexposed. Indoor flash images are
has slightly wider angle coverage 7.1 to 28.4 mm excellent up to 12 feet but beyond that, the Casio
(equivalent to 33 to 132 mm in 35-mm) than most Exilim Pro EX-P700 will struggle. The Casio Exilim
comparable cameras. It has virtually the same Pro EX-P700 also struggles a little in low-light
feature set as the EX-P600, including aperture and conditions, providing some decidedly grainy
shutter priority, manual exposure mode, Best Shot images. Generally, I couldn’t wish for sharper im-
Selector, and visual help cues that pop up when you ages in standard conditions. The colours are also
press the Set button, as well as exposure, white bal- very good with surprisingly realistic flesh tones in
ance, and focus bracketing. One feature we found indoor flash portraits.
disappointing is the camera’s video mode: It can Unfortunately, there is no RAW format available
only shoot 320-by-240 video, though it can shoot in the Casio Exilim Pro EX-P700 but the JPEG and
until memory is full. TIFF formats are more than adequate. The aver-
It does, however, have some nifty (but less critical) age file size is about 4.5 MB large so it’s really
features, such as a world alarm clock with voice important to purchase a large SD card.
message capability, a self-timer that shoots three
The lack of a diopter adjustment makes the opti-
consecutive images and lets you select the best, and
cal viewfinder difficult for people with glasses but
a month calendar that displays a thumbnail of the
while the LCD screen does chew through power,
first shot taken on each date. On the LCD, users can
it is thankfully both bright and crystal clear...
select a variety of views, including grid lines and...

Travel Copy Travel Copy
Supplied Rewrite
Keyword: Los Abrigados Resort & Spa Title: Los Abrigados Resort
I have noticed that a lot of members write reviews Subtitle: A place to recharge and revive.
on Travel and Hotels and I have ruminated, it must
be fun to able to travel so extensively. I'm afraid Summary: This family and pet friendly resort goes
working in the building trades doesn't allow our out of its way to provide every facility you could
family to get away for vacations. Therefore I decid- hope for.
ed to write reviews on some of the popular aspects
Keyword: Los Abrigados Resort & Spa
of Arizona, not as a visitor but as a resident. I will
start with my very favorite part of Arizona, Sedona. The Los Abrigados Resort & Spa is set in the stun-
Los Abrigados, more than any other Sedona hotel, ning red rocks of Sedona, Arizona. This is a great
epitomizes what Sedona has to offer. Los Abrigados place to bring the family AND get some much
in located right in the center of Sedona on twenty- needed pampering. The spa part of the resort
eight prime acres, partially located on state route offers massages, hot stone treatments, exercise
179, partially on Oak Creek and strategically ad- regimes and full body skin treatments.
jacent to Tlaquepaque, a wonderful collection of Surrounded by 22 acres of land, the Los Abriga-
boutiques, art galleries and restaurants set within dos Resort & Spa caters for all but the most
a cluster of architecturally innovative, classically snobbish of holidaymakers. The buildings are
designed buildings. Tlaquepaque, which started out in a Spanish style, reflecting some of Arizona’s
as a artist colony in the seventies, has transmogri- heritage. Each unit comes with at least two large
fied over the years into a quaint, aged, old world screen TVs, a balcony, mini-kitchen and a wet bar
appearing, commercial dynamo, which, settled plus space to comfortably accommodate four
among ancient sycamore trees and other indig- people. The larger units contain full kitchens,
enous vegetation, the babbling of Oak Creek and dining rooms and in some cases a Jacuzzi. But
towering red cliffs, itself, has become the destina- the Los Abrigados Resort & Spa isn’t just for self-
tion of many artists and the subject of numerous catering holidays, with several on-site restaurants
paintings. Fascinated by this intriguing, faux aged available.
relic, I myself, have dabbled in painting Tlaque-
paque. I admit to a certain amount of awe, when Children will have an amazing time here at the
visiting Tlaquepaque, maybe even envy, that I, a Los Abrigados Resort & Spa. There is a fantastic
designer/builder, have never created anything this kids club available to dispel even the slightest
clever and wonderful. But I digress. Back, to Los hint of boredom as well as giving the adults the
Abrigados. Los Abrigados and Tlaquepaque seem opportunity to make the most of the spa ameni-
to be enjoying, a very successful symbiotic relation- ties. The club generally meets poolside most
ship. Tlaquepaque provides the atmosphere and days.
shopping while Los Abrigados has the lodging and
restaurants. While I have not tried all the restau- For the really energetic guest, the Los Abriga-
rants in the fast growing community of Sedona, I dos Resort & Spa provides basketball and ten-
have tried several and have come to the conclusion nis courts, Bocce courts, a well-stocked weights
that restaurants are not one of the towns strong room and many other activities.
points. However, Los Abrigados features three fine
But staying at the Los Abrigados Resort & Spa
restaurants, a classy sports bar, an Italian restau-
isn’t just about frenetic activity or even treating
rant and a steak house. I gravitate to the sports bar.
yourself to some pampering. There are plenty
I have stayed at Los Abrigados only once, in the win-
of quiet secluded spaces to just get away from
ter, in a standard room with two queen size beds.
everything.
The room rate was above average (about $185)
and that was several years ago. Remember, tourist The Los Abrigados Resort & Spa is part of the
season in Arizona, is fall through spring.... Tlaquepaque community, full of great...


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