Her Magazine is New Zealand’s only women’s business lifestyle magazine! Her Magazine highlights the achievements of successful and rising New Zealand businesswomen. Her Magazine encourages a healthy work/life balance.
Issue link: https://viewer.e-digitaleditions.com/i/134780
Let's hear it from the BOYS Ben Angel Ben Angel, the 'Agent of Influence' is Australia's number #1 personal branding and influence specialist. Ben will reveal to you step-by-step strategies for becoming more influential through his unique style of marketing, profile building, personal branding and self mastery based on scientifically proven techniques you can apply for rapid results in every area of your life, to transform your profits, yourself and your team into peak performers. The one thing I wish I knew about women: How to multi-task as well as they do! 9-5 you will find me: Working on clients projects or writing, either in my home office or in funky coffee shops. After 5 you will find me: Hitting the weights at my local gym. Why I like living in: Melbourne because I'm one street back from the beach and overlook palm trees and a swimming pool with the city in the backdrop. It feels like I'm on holiday. It's my little retreat that keeps me centred. I can't do without: Lately… "Botox!" When I'm tired, it's usually the only thing holding my face up! Celebrate: I've just celebrated signing a book deal to write my third book, which will be out in February 2014. Under-rated: Self-mastery. I listen to hypnosis programs before I go to sleep almost every single night to let go of any of the day's stresses and focus on what's coming up in the coming days, months and weeks. This helps me stay on top of my game. My favourite things: My Passport because it allows me to travel and experience different cultures. Last Movie/Book: The Life of PI. All-time favourite CD: Okay, so this is sad. It's Ace of Base, Happy Nation. The one's that sang, "I Saw the Sign" and "All That She Wants." Next holiday: I love the Big Apple, the bright lights and the opportunities it presents to those that dare. Although, this time I hopefully won't get stuck in another hurricane like last year!!! Guilty pleasure: What I call my 'Fat Day,' which is once a week when I allow myself to eat whatever I want to. Best advice: "Don't argue with an idiot, you'll never win." Woman you admire most: Margaret Thatcher. She broke through barriers that many could only dream of. Your mentor: Shivaya Reo, who is a flow coach. She keeps me in sync with myself and my goals. Best health tip: Exercise at least six days a week, if only a walk. It helps keep the mind active and reduces stress. Favourite saying: "If you're going to do it, do it properly." Thanks Dad! Best life balance tip: Find 5-10 minutes at the end of each day to visually rehearse how you see the next few days positively unravelling in great and unexpected ways. Worst moment: Losing my dad to brain cancer. He taught me to live life every second and be unapologetic for who I am. What's next? World domination. I'm watching Pinky and The Brain as we speak. Favourite recipe: My favourite receipt is a Margaret Fulton rich Christmas cake. My mum makes me two every year. One for Christmas and one for my birthday. Christmas Cake 375g chopped raisins 250g sultanas 125g currants 125g glace cherries, cut in half 3 tablespoons each brandy and sherry 125g dried apricots, chopped 2 tablespoons hot water 250g butter 1 ¼ cups brown sugar Grated rind of 1 lemon 1 tablespoon golden syrup 2 tablespoons marmalade 5 eggs 2 ½ cups flour 1 teaspoon cinnamon ¼ teaspoon salt 125g blanched almonds, chopped Extra almonds to decorate (if cake is not being iced) 1 tablespoon brandy The day before baking, mix the raisins, sultanas, currants, cherries, brandy and sherry in a bowl. Soak the apricots separately for 1 hour with the hot water, then add to the other fruit. The next day, line a deep 23cm square cake tin with two layers each of brown and greased greaseproof paper. Set the oven to slow, 150C. Beat the butter and sugar with the lemon rind until fluffy. Beat in the golden syrup and marmalade. Then add the eggs, one at a time, beating well after each. If there are signs of curdling, stir in a spoonful of flour with each additional egg. Sift the flour with each additional egg. Sift the flour, spices and salt and fold into the butter mixture alternately with the fruit and chopped almonds. Turn into the prepared tin, and decorate the top with almonds if you don't intend to ice the cake. Bake in the centre of the oven for about 4 hours, or until the skewer inserted in the centre comes out clean. Remove from the oven and sprinkle with brandy. Remove from the tin, leaving the paper on, wrap in a teatowel and cool. Store in an airtight container. www.h e rmagaz in e .co.n z | 87