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Plant the Seed Writers' Retreat


Fri 11 May 2018, 5:00pm–9:00pm
Sat 12 May 2018, 7:00am–9:00pm
Sun 13 May 2018, 7:00am–9:00pm
Mon 14 May 2018, 7:00am–10:00am

Where: Appleby House, 305 Redwood Rd, Tasman Bay, Nelson / Tasman

Restrictions: All Ages

Listed by: subsqnr

Award-winning Australian author Jesse Blackadder will be teaching at Appleby House & Rabbit Island Huts from 11-14 May 2018.

She will focus on transforming the essence of a fact (whether it be something in the writer’s own life, or a moment in history) into a compelling narrative.

Her latest novel 'Sixty Seconds' (2017) draws on her emotional experiences as a child after her sister Lucie drowned in the backyard swimming pool and reveals there is “a legacy in grief that is also about beauty.”

Blackadder’s previous novels 'Chasing the Light' (2013) and 'The Raven’s Heart' (2011) were inspired by historical events – telling, respectively, the stories of the first women to arrive in Antartica and the imagined past of one of her Blackadder ancestors in service to Mary Queen of Scots.

The Raven’s Heart won the 2011 Benjamin Franklin Prize for Historical Fiction (USA). Proving she is a capable writer across several genres, Jesse has also published three junior novels: Dexter The Courageous Koala (ABC Books 2015), Paruku The Desert Brumby (2014) and Stay: The Last Dog in Antarctica (2013).

Kerry Sunderland, who is a part-time creative writing tutor at Nelson Marlborough Institute of Technology and has recently taken over the role of Nelson Arts Festival Readers and Writers programme coordinator, will be hosting the retreat.

Local yoga teacher Noa Parker will support writers at the retreat, offering enlivening yoga in the morning and yoga nidra (deep relaxation and intention-setting) in the afternoon. Kerry structured the retreat with yoga as, having worked as a writer and editor for more than 20 years, she knows the toll sitting for many long hours can take on the body.

Food Forest Catering will provide nourishing and delectable meals at the retreat - all created with gluten-free and organic ingredients from head chef Chloe Keylock's family land, a diverse permaculture farm in the Lud Valley north of Nelson.