Tagged: Auckland

img_8701

Father Rabbit Co-Op Event: Wine & Chocolate

Does a “wine glass” make all the difference when drinking red or white wine? 
Conclusion: Yes, 100% when it’s Plumm glassware.

I attended Father Rabbit’s 1st Co-Op event hosted by Claudia ZinZan; Johnny from Red & White Cellar who showcased the stunning Plumm glassware with delicious NZ wines from Lake Hayes, Quarter Acre & Amisfield. Who knew pouring Chardonnay into a ‘Plumm’ White(a) glass would alter the aroma and taste opposed to a White(b) glass? Gobsmacked. Really.


On the left – White(a) On the right – White(b).

My personal favourite was Plumm glass Red(b) with the Pinot Noir (tasting) which dazzled and delighted my palate.


Bennetts (chocolate) of Mangawhai didn’t disappoint -suitably milk or dark chocolate that complimented the wine pairings with gusto.


What an education. What fun. ‘Father Rabbit’ exceeded my expectation to experience something distinctive. From now on – I can appreciate a Plumm wine glass in an erudite way. My friend and I purchased a few ‘must-haves’ before dashing off into the Jervois Road. Looking forward to the second Co-Op, it can’t come soon enough. 

David Blyth

Interview with Filmmaker & Director: David Blyth

1. Tell me about your latest project?

I have been working on a feature film project with writer Thomas Sainsbury

over the last couple of years. It’s not horror, more a continuing

interest/exploration of characters on the fringes of society.

 

2. Who is your greatest inspiration in film and why?

Luis Bunuel, a Surrealist film maker. Because his films reveal that the

unconscious plays a huge role in our conscious lives and his stories move

seamlessly between dream, fantasy and reality. Bunuel’s first film with

Salvador Dali, Un Chien Andalou, was an inspiration for my own first short

film Circadian Rhythms and the follow up feature film Angel Mine.

 

3. Is horror your preferred genre, as a filmmaker?

Horror is a genre that encompasses a wide range of approaches to telling

stories. I am interested in the psychological and supernatural/magical

elements of our consciousness and the horror genre best describes the

exploration of these areas.

 

4. What do you love about directing?

I love the process of working creatively with others to organically

manifest emotional atmospheres which audiences can engage and resonate

with. Creativity requires participation without fear, and directors role is

to enrol cast and crew into a shared vision that ultimately takes on its

own reality.

 

5. What lessons have you learnt as a prolific filmmaker?

Communication skills are very important at all stages of the film making

process. You have to give yourself permission to make films, if you wait

for “others” to bestow permission, you may be waiting a long time. Most

importantly don’t project your vision on the universe, rather see your

vision in what the universe is showing you.

 

6. Tell me about your most successful film?

Death Warmed Up, 1984, is likely the film that has travelled the world most

successfully and continues to be requested Internationally for relicensing.

Unfortunately this film has a backstory that is tragic. The original film

negative was burnt mistakenly by the Lab in Wellington. The 35mm Inter-

negative is lost in America. No complete 35mm prints exist, and over 32

cuts were made to one of the few one inch tape copies of Death Warmed Up to

survive. So Death Warmed Up has a very bitter sweet place in my life.

 

7. What is the most memorable film you have seen and why?

Ridley Scott’s Blade Runner would have to be the ground breaking film along

with Sam Raimi’s Evil Dead that fuelled certain elements of the vision

presented in Death Warmed Up.

 

8. Do you think the dvd is now redundant?

DVD’S will have an on-going role in private collections and specialised

lending institutions. Mass consumption is moving with the digital times

towards watching online and downloading. I am sorry to see the DVD lose its

position and predict there will be no DVD stores left within two years.

 

9. What makes a good story?

Anything that engages one emotionally that allows universal

truth/understanding to emerge, exploration of the microcosm allows

reflection on the macrocosm.

 

10. Lastly, any advice for emerging filmmakers?

Stick with your vision of the project. It’s a marathon not a sprint. You

need to pace yourself through the inevitable highs and lows. Time is the

micro budget film makers biggest supporter. Flexibility around cast and

crews life commitments, allow a window of opportunity, that ensure you get

the best from everybody whether they are being paid or not.

img_5611-1

Theatre review: ‘Gorge’ by Virginia Frankovich & Phoebe Mason

  

Walking into a ‘fairyland’ of gluttony made me reminisce my childhood birthday parties. A space over-flowing with green jelly, decadent cupcakes, salty popcorn, chelsea buns, chocolate cornflake slice, iced-pink biscuits & sugar aplenty – a feast for queens and the audience, of course. I did not see the first season of ‘Gorge’ that showcased at Auckland Fringe Festival in March 2013 – however it was worth the wait. ‘Gorge’ is storytelling at its finest – about gluttony. Virginia Frankovich and Phoebe Mason were majestically outstanding as they played different characters, engaged with the audience, stimulated our imagination and questioned our relationship with sugar. Apparently ‘we are what we eat’. I love sugar – don’t you? Give me some tiramisu any day.  I applaud the ‘Gorge’ girls. See you again in 2016.

Yelping @ The Kapiti Store With Wild Side Cider

Happiness is cheese, right? Last night I attended the “Yelp’s Powerhouse Pairing: Kapiti & Wild Side” event which was outstandingly sumptuous. I had never even heard of ‘Wild Side Cider’ until yesterday; now it’s my favourite (low alcohol) beverage. No spoilers – however the winning cider/cheese combination (for me) has to be ‘Wildberries’ paired with glorious grilled (Tuteremoana Aged Cheddar) cheese. Just wow. I then sampled the refreshing ‘Feijoa & Passionfruit’ cider with Kanuka Waxed Havarti. Apparently this is the most popular cider, however it is a little sweet for me, just saying. The Havarati was extraordinary: rich, dense & creamy. Next up is the ‘Strawberry & Lime’ cider with Kikorangi Blue. This cheese is my favourite, by far. Smells divine & is explosively flavoursome. ‘Blackberry & Plum’ cider with Tuteremoana Aged Cheddar was delightfully paired with fruity & sharp flavours to satisfy. Lastly ‘Apple & Pomegranate’ Cider poured over Spicy Apple Crumble ice cream was orgasmically exciting. I wanted more – a lot more. Meg from ‘Kapiti’ was extremely erudite about cheese, which made me smile ear-to-ear. Andy from ‘Wild Side’ knew a thing or two about cider – loved their logos and each back story behind the animal – especially the ram. There was also a special treat on offer from ‘Chuffed’: Ginger crunch, chocolate fudge and gluten-free bread I think! Truly a flawless ‘Yelp’ event that showcased some of the best & ‘hot’ NZ brands in the market.   
    
    
 

IMG_3460

Photography Project: Four Corners of New Zealand 

  
Recently I went to the opening of #fourcournersofnz by Richard Hodder: photography (at its’ absolute best) featuring landscapes of rich and wholesome ‘Kiwi’ land. By that I mean – Richard has captured the idyllic surfing waves in motion’, the uninterrupted countryside, majestic lakes, rugged ‘off the beaten track’ roads to paradise from Cape Reinga, Northland to Lake Hawea, Otago. Allpress roastery was brimming with friends & strangers eager to see what lined the walls. The ‘open’ and ‘limited’ edition works are available for sale from $300 upto $1350 (The Scoop @Allens Beach) to the general public. There are 23 works on exhibition from 15 – 25 July. I found out about this extraordinary photography project via Instagram @inthedrink. You need to go before it disappears – just saying. 

Yelp Event: #Aucklandmade with “The Lucky Taco” at Lot 23

As luck is on my side – I was recently invited to attend the first series of ‘Artisan’ talks hosted by Yelp Auckland at Lot 23. First up (of these talks) was Otis & Sarah Frizzell who founded, own & presently operate “The Lucky Taco”, since May 2013. I was intrigued to hear all about their entrepreneurial journey and their ‘go to’ product; so far they have collaborated with the likes of Nice Blocks, The Collective NZ (no bull yoghurt), BMW and endless others. Like all start-ups – Otis & Sarah – have had an action-packed ride on the path to success. I was delighted to try some of the ‘hot’ sauces on offer including Halanero, Jalapeño & Chipotle. Now stocked in 60 ‘New World’ supermarkets across New Zealand, so you can now have this on tap in your pantry! I purchased some (not on the market yet) ‘Chilli Salt’ which I can’t wait to try on poached eggs! ‘Auckland in a box’ were showcasing too – with a giveaway of local artisan products. Lot 23 is an exceptional space for events, executed to a high standard.  The crowd finished off all the sample tacos in record time. Impressed. Nice one Yelp: Gold. That’s all.

  

IMG_1973-1

#Yelp Event: So Fresh & So Clean

Yelp Auckland – you did good. Thievery studio is an understated, urban, artist’s ‘dream space’ for photographers (namely Garth Badger), filmmakers, event producers, fashion designers and anyone wanting a creative hideaway on the infamous Karangahape Road. Attending ‘So Fresh & So Clean’ last night was an outstanding event showcasing ‘Honey Trap’ (Hummingbird Cake & Mini chicken club sandwiches), ‘Cocoloco’ (Pure coconut water & Spiced Stolen Rum with coconut water) – truely orgasmic. ‘Room by Room’ (affordable & accessible) interior design consultation, who gave away gorgeous cacti wrapped in recycled brown paper. ‘Invivo’ sampling delicious red wine, ‘Garage Project’ with their array of craft beer from Te Aro, ‘Antipodes’ sparkling & flat water that I can never drink enough of. ‘Bird on a Wire’ with paleo-style fare. The dip was heaven. ‘Little Eats’ was sampling a deconstructed creme brûlée-like sweet & a bite size spicy pastrami treats, ‘Bluebells Cakery’ offered ginger crunch, chocolate brownie, mini jammy donuts & more gastronomy! I drunk the Clasico & Rose Cava and nibbled on most of the above. The highlight was the Spiced Stolen Rum Cocoloco, the carefully positioned life-size zebra mounted on the wall, ‘Honey Trap’ clubs and Yelp for always exceeding my expectations – Yelp me!