Pressure on council to protect Hokitika from flooding
By local democracy reporter Brendon McMahon:
Earthworks should begin along Hokitika's Gibson Quay next week on a delayed flood bank build.
The clock has been ticking on the Hokitika River protection project since last December when West Coast Regional Council awarded a contract but then had to wait on KiwiRail to sign the project off.
Council, in an extraordinary meeting on Thursday (July 4), approved extra costs in response to KiwiRail requirements above the original tender price.
Contractor Henry Adams was awarded the tender at the end of 2023 after last winter completing the first stage of the project, behind Westland Milk Products, and adjoining the river.
The new section runs along the railway line and Gibson Quay from Westland Milk Products down to the Hokitika Bridge.
It also adjoins the Wadeson Island and Hokitika River bank whitebaiting area.
Council chairperson Peter Haddock said the pressure is now on to finish the new flood bank within two months - with the local whitebaiting season due to start on September 1.
"It's been delayed and once again it's been a concern of council in getting through the project … I do understand that Kiwi Rail have to look after their asset," Haddock said.
In the meantime the community remained "vulnerable" to the river.
"The bulk of the works have got to be done before the whitebait season … that project will be underway immediately next week - that will be a good bit of protection works for Hokitika," Haddock said.
Dubbed '1B,' the project is the second of a suite of staged Kanoa approved flood resilience works costing several million dollars.
These will eventually improve protection to the entire Hokitika residential and business area from Kaniere to the CBD.
Haddock said KiwiRail had sought adjustment to the original contract scope.
"It had been let to Henry Adams Contracting subject to approval from KiwiRail, which has taken over nine months - because it was let before Christmas," Haddock said.
"They've finally come back and there's more work to do to protect their network."
The extraordinary meeting was required to tick off the cost of "more earthworks" and drainage in response to KiwiRail.
"There was a significant cost but it was below the budget that was allowed for the project," Haddock said.
This amounted to about $200,000 below their original budget contingencies.
"The contract is still under budget."
Haddock said the adjusted costs "were still competitive" and the council was satisfied with a staff recommendation on that basis.
Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
View more stories, or nominate someone: @humansofchch
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