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/76572
THE ONE THING I WISH I KNEW ABOUT WOMEN: They are an ENIGMA wrapped in a RIDDLE which is a QUANDARY! 9-5 YOU WILL FIND ME: Awake, alert and on my Blackberry – yes I still have one of those old fashioned phones! AFTER 5 YOU WILL FIND ME: Ready for a cleansing ale WHY I LIKE LIVING: On my yacht because when the going gets tough we just up anchor and move to less turbulent waters! I CAN'T DO WITHOUT: Sport, my daily crossword puzzle and good books (I read three at a time) CELEBRATE: Being alive. As Steve Jobs said, "Look in the mirror each day and face the fact that this could be the last day of your life, because one day it surely will be." UNDER-RATED: The power of love MY FAVOURITE THINGS: Being able to help others. LAST MOVIE/CD/BOOK: Movie -Ghandi CD-Bee Gees Book -The Passage by Justin Cronin ALL TIME FAVOURITE BOOK/CD: Favourite book -The Thorn Birds Favourite CD - Neil Diamond, Hot August Night NEXT HOLIDAY: March to November on my new yacht M.Y. Ubiquitous in the Caribbean, visiting 18 Islands with family and friends joining me during this time. GUILTY PLEASURE: Indian sweets, but in moderation as I am a Diabetic Type II BEST ADVICE: From my father, "Do what you think is right and let the other person worry about their conscience." WOMAN YOU ADMIRE MOST: Mother Teresa and my own mother, for her unconditional love YOUR MENTOR: GOD BEST HEALTH TIP: Listen to your doctor and your tailor. Neither can or will lie to you. FAVOURITE SAYING: 'Far better it is to dare mighty things, achieve glorious triumphs, even though checkered with failure, than to take rank with those poor souls who neither enjoy much nor suffer much, because they live in that grey twilight that knows not the difference between success and defeat.' BEST LIFE BALANCE TIP: Give from your heart not your wallet WORST MOMENT: Losing custody of my children in both marriages. Fortunately now they are now fully reconciled WHAT'S NEXT? I have plenty more to say and do, watch this space! FAVOURITE RECIPE: Thai Red Duck Curry Making a Difference Owen Glenn Random House NZ, $39.99 From humble beginnings in New Zealand Owen Glenn built up a highly successful global business empire and now he is focusing his wealth to deliver significant philanthropic benefits here and overseas. This fascinating memoir gives insight into Owen's business philosophies and commercial strategies especially with regard to international business expansion and success. It also describes how Owen is now using his considerable energies to contribute to the world in a philanthropic sense. In addition, it covers some of Owen's ideas as to the best way forward for New Zealand. He is keen to see the country he loves succeed. This is a great read, inspiring and aspirational for every New Zealander. THAI RED DUCK CURRY serves 2 Ingredients 1 400ml can lite coconut cream 1/2 Chinese barbecue duck, skin and bones removed, coarsely chopped 1 tbsp fish sauce 1 tbsp brown sugar 1 565g can lychees, drained 14 cherry tomatoes 1/4 cup firmly packed fresh Thai basil leaves 3 fresh Kaffir lime leaves, deveined, roughly torn 1 fresh red chilli, sliced lengthways 1 fresh green chilli, sliced lengthways Steamed jasmine rice, to serve Curry paste 5 dried red chillies, soaked in warm water, drained 1/4 red onion, finely chopped 3 tsp finely chopped fresh lemon grass 1 tsp finely chopped fresh galangal 4 garlic cloves, finely chopped 1 tsp finely chopped fresh coriander roots 1/2 tsp finely grated Kaffir lime rind 10 whole black peppercorns 3 tsp coriander seeds 1 tsp cumin seeds 1 tsp rock salt 1 tsp shrimp paste Method To make curry paste, place chillies, onion, lemon grass and galangal in a mortar and pestle, and pound until crushed. Add garlic, coriander roots and lime rind, and pound until crushed. Add peppercorns, coriander seeds, cumin seeds, salt and shrimp paste, and pound until smooth. (Alternatively, place in a small food processor and process until smooth.) Place 125ml (1/2 cup) of the coconut cream in a medium wok or medium frying pan over a medium- high heat and bring to the boil. Add 2 tbsp of the curry paste and cook, stirring, for 2 minutes or until fragrant. Add the remaining coconut cream, duck, fish sauce and sugar. Reduce heat to medium and simmer uncovered stirring occasionally for 8-10 minutes or until sauce thickens. Add the lychees, tomatoes, Thai basil, Kaffir lime leaves and red and green chillies and cook, stirring until heated through. Divide among serving bowls and serve with the rice. www.hermagazine.co.nz | 49 Let's hear it from the BOYS