KEY POINTS:
Michal Haines is a chef who thinks nothing of whipping up a feast from her repertoire of family Chinese recipes in her head, many of them dating back to her inspirational late grandfather who was a chef in Christchurch.
Haines' famously creative family includes her musician brothers Nathan
and Joel and father Kevin, whose appreciation for food all came from their mother (and wife) Elaine, a jewellery designer and interior designer working in the kitchen with Michal.
She started a sculpture major at Elam School of Fine Arts, before realising "sculpture wasn't going to pay the bills" - unlike cooking. Her mother, a great cook, served a lot of Chinese.
"I remember at school we had to talk about last night's dinner and it was 'well, last night we had pigs' ears'.
"I've always been really proud of my dual Chinese-New Zealand heritage."
Her creativity is in her cooking and in the Asian-themed home that she and her husband, Chris Unkovich, coffee roaster for Chiasso Coffee in Devonport, and their fat cat Vespalina, have created in their rented, former mechanics' workshop in Kingsland, where she's working on a cookbook that will be published next year.
Why was this place such a great fit for you both?
We used to live in Chris' tiny place in Westmere but we ended up with little pathways through the house among far too much stuff. It was ridiculous! We love everything Asian and I love the really homely feel that we've created.
How has a former motor mechanics' workshop been turned into a home?
This had already been converted long before we moved in and we've used our furniture and stuff to create separate areas within the one big living area. The hallway off the front door opens into one big living with our bedroom behind doors to the right. There's a spare room and a good-sized bathroom. In the living area we've used our furniture to create the separate spaces.
How do your friends respond when they walk in?
When people come over for the first time, they'll go 'Hey I want to have a look around first!' It can be overwhelming and a bit like a museum, but it's a real conversation starter ...
What is your design style?
Eclectic, I guess. I don't have one really. I wouldn't define our style as anything in particular because we're just hoarders and collectors.
What inspires you?
We both watch a lot of Asian cinema and read a lot. It comes back to us being hoarders and collectors. We tend to collect things that we like and then fit them in, rather than looking in magazines and creating a look.
Your favourite spot?
I love the feeling around the dining table when we've got lots of guests. If we've got 20 people for dinner we'll bring the outdoor table in as well. In summer there's quite a different feeling when we're all outside, because the courtyard is so full of big tropical plants.
Your favourite piece of furniture?
I love my grandfather's lamp that was in his restaurant and then in his home. When he died Mum asked me if there was anything I wanted, and I really wanted to keep this. It's only plastic but I had a friend who works at the museum restore it for me. I like it sitting beside the big Chinese camphor chest because it reminds me so much of him.
Your favourite stores?
I love Wah Lee, the Asian supermarket for all the produce and objects. That's probably our biggest influence. Then there's Xia down Mercury Lane, off K Rd, that has lots of Chinese stuff such as the bamboo wall-screens by the rock garden.
How special are all your pieces?
We've got things here that we've each carried around for 15 years and we love it. I know where every one of those rocks come from that make up the central garden in the lounge. We use everything we have and I've broken some things that have been special to me - but what's the point of having things and not using them and enjoying them?
How well does this place work for your style of entertaining?
We entertain a lot and will often have "Open Door" on Sundays, which is a chance for friends and family to pop round at, say, 4pm for drinks and food. If it's 11 o'clock and people are still around, I'll just keep cooking.
