Remember the name! Timaru teen Jilly James is the first Kiwi to win a globally contested acting scholarship in Hollywood. 🎬🎭💃🏼
The 17-year-old was chosen from a pool of almost 14,000 applicants. Wow! 🙌🏼
Jilly will travel to LA early in 2019 to take part in an immersive programme that includes acting classes, meeting talent scouts and networking. 🎞💫
“It’s just awesome to know it doesn’t have to be a dream. To just make stuff happen it’s the best feeling,” says the budding star. 💭
To read more about Jilly’s incredible opportunity, check out the link in our bio. 📷: Doug Field/Stuff
Want to see the world’s most dazzling skies? 🌌💫 Look no further than Great Barrier Island!
There may not be a lot to do there - but who needs elaborate daytime activities when the night sky is so incredible. 💎🔮🔭
To read more about the place where billions of stars - and the Milky Way - are visible, click the link in our bio. 📷: Mark Russell
Welcome to one of the most bizarre yet incredible places in Aotearoa. 🙌🏼🌋
Wai-O-Tapu Thermal Wonderland is unlike any other place you’ve ever been!
From the pungent smell, to the vivid colours, to the intense heat - each of your senses will be awakened as you explore 18 square km of natural wonders. 👀👃🏼💨
To read more about this NZ must-do, click the link in our bio. 📷: 123rf
Canterbury has been named one of National Geographic’s top adventure destinations! 🚵🏼♂️🌊🌌
Some of the epic offerings in the region include mountain biking, whale watching, skiing, the spectacular Aoraki Mackenzie International Dark Sky Reserve, ziplining, kayaking... and the list goes on. 🐋⛷🎿🙌🏼
What’s your recommendation for the best experience in Canterbury?
To read more about why the region won a place on @natgeo’s list, check out the link in our bio. 📷: @ben.karalus
We love this creation by Jeff Thompson, a local New Zealand artist. It was recently sold at auction. We love how Buzzy Bee is 'iconic' kiwi and how many different ways his image can be portrayed.
Hey Ed! 👋🏼
Street artist Graham Hoete, aka Mr G, is in the midst of painting a giant mural featuring legendary Kiwis Sir Edmund Hillary, Kate Sheppard and Sir Āpirana Ngata. 🎨🖌💡
The mural is one of the largest projects Hoete has taken on - he estimates each portrait will take 4 days and he will use between 15 and 25 cans of spray paint for each one. 💫
“I took on the project because it aligns with what I’m about.”
Have you spotted this incredible street art? 👀
To read more about the iconic mural, click the link in our bio. 📷: Murray Wilson/Stuff
TOASTED COCONUT LAMINGTONS
with boysenberry jelly center – makes 8 lamingtons
135gm golden caster sugar
130gm high-grade flour
1 tsp vanilla paste
5 tbsp. boysenberry jelly for filling.
Boysenberry Jelly Coating
250g icing sugar
3 tbsp. Pics Boysenberry Jelly
1 ½ tbsp. water
250gm of toasted, shredded coconut on a large plate for coating
1. Preheat your oven to 170°C. Line a square, high sided tin with baking paper.
2. Over a pot of simmering water, heat the sugar and the eggs in a heatproof bowl until they are warmed through. While they are heating, melt the butter until the solids separate and you get a burnt butter aroma. Set aside. Return to your egg mix and using an electric beater, beat for 7 minutes on high speed until the egg mixture is pale, fluffy and thick then add the vanilla paste and beat again to incorporate.
3. Sift a third of the flour into the egg mixture bowl and carefully fold through. Repeat until all flour is well incorporated. Pour in the melted butter and fold in.
4. Transfer the mixture into the prepared tin and spread out evenly. Bake for 25 minutes or until golden and the sponge springs back when touched.
5. Allow to cool down on a wire rack then cut the sponge in half horizontally. Spread the jelly over one sponge half on the cut side then place the other half on top to create a sandwich. Cut into squares or oblongs.
6. To make the coating, combine all ingredients to give an icing-like texture. But not too thick as it will be hard to coat the sponge. Use more water if need be.
7. Dip each sponge into the mixture, rotating to evenly cover the whole piece. Then roll it around in the coconut and set aside on a lined baking tray. Repeat until all lamingtons have been dunked and coated.
Best eaten on the same day.