Celebrating Kapiti - Autumn / Winter 2024

Celebrating Ka-piti

Nau Mai Haere Mai

It’s another packed edition with lots of interesting stories. Sit down, grab a cuppa, and enjoy.

The front cover image, beautifully captured by photographer Andy Spain, features Toi Mahara, the district’s new world-class class gallery, which is featured in an article.

We go behind the curtains at Kāpiti Playhouse, get loud and proud with the Kāpiti Brass Band, wow at the growth of Kāpiti Crop Swap, and clink glasses at Brendon Nottage’s WineCraft.

We power up with the Kāpiti Mountain Bike Club, go underground at Andy Wickens’ Das Bunker Kāpiti, and swing along to Kāpiti Golf Club.

We join the kitchen with 50-50 restaurant owner and head chef Helen Turnbull, destress with Janine Mateparae, recycle with Dark Horse Coffee, and grab some healthy fast food from Seriously Pickled owner Lucinda Caldwell.

The wide-ranging people and businesses doing great things in the community never cease to amaze me.

This is our 12th edition of the Celebrating Kāpiti magazine which comes out twice a year — autumn/winter and spring/summer.

Shout out to Roger Smith for his blackfronted dotterel photo spread, his Nga Manu Nature Reserve lake photo on this page, and Kāpiti Island photo on the next page.

And thanks to all the advertisers for their continued support, and most importantly you, the reader.

- Editor David Haxton

Contents

6 | Kāpiti Playhouse

Did you know Kāpiti has its own theatre?

If you head down to their building on Ruahine St, you may find local drama lovers practicing for their next play. This playhouse is one of the longest-running theatres in the country, and it has come a long way since it began 76 years ago. Read on as Liz Alpine talks about the history of the playhouse.

8 | Kāpiti Mountain Bike Club

Steve Lewis knew Whareroa Farm was the perfect place to create some mountain bike trails. Working closely with the Department of Conservation, and others, the club has created two purpose-built tracks with a third in the planning stages. Dust off your mountain bike and give the trails a go. Remember to test your brakes first.

12 | Seriously Pickled

Lucinda Caldwell grew up in the culinary industry – but it wasn’t until later in life that she pursued that passion. She considered it a gift when her mother left her enough money to purchase her own shop and catering business, and she has really made it her own. If you’re in the market for the coast’s best cheese scones, Lucinda said this is the place to be!

17 | Toi Mahara

The former Mahara Gallery has been transformed into a state-of-the-art Toi Mahara. Its journey was long, but the finished product is world class. Set over two levels, this beautifully designed gallery has regular exhibitions and certainly punches above its weight. It’s also home to an important art collection including Frances Hodgkins artworks.

20 | Kāpiti Brass Band

If you wanted to play in a brass band in Kāpiti more than 30 years ago, your options were seriously lacking. But thanks to Lou Moss, that’s no longer the case. The passionate musician started up the Kāpiti Brass Band, and now it’s absolutely thriving. With more than 30 members, this brass band is a staple in the community – and if you’re keen, they’re always welcoming new members.

22 | WineCraft

Brendon Nottage knows a thing or two about wine. He’s got over 30 years experience in the industry. In recent years he set up his own shop which features wines from around the globe. The boutique shop has amazing wines you won’t necessarily find in the supermarket. That’s his point of difference. Pop in for a yarn.

28 | Kāpiti Crop Swap

Have you got excess lemons growing on your trees? Or are your chickens laying more eggs than you can eat? That’s exactly what the Kāpiti Crop Swap is for. Extra produce can be swapped for something else that you could use – so less food is wasted. Read on to see how Jessica Keltie brought this brilliant idea to our district, and where you can go to get involved.

32 | Das Bunker

Andy Wickens has taken his love of collecting military stuff to the next level. Under his house is a purpose-built bespoke museum, that took him three years to build, that is dedicated to all things military. From helmets to guns, and everything between, the collection is impressive. He’s more than happy to show you around. Appointment only.

34 | Helen Turnbull

Located in Maclean St, Paraparaumu Beach, is the 50-50 restaurant owned by head chef Helen Turnbull. She’s worked in various topend restaurants before establishing her own. Her menus feature seasonal locally sourced ingredients. Her passion, dedication, and loyal hardworking team, make dining there an unforgettable experience.

38 | Dark Horse Coffee

Dark Horse is essentially a household name in Kāpiti - and not only do they make brilliant coffee, but they’re also doing their part for the planet. The roastery has made several changes to be more sustainable, including reducing emissions and changing their products to be made of more recyclable materials.

42 | Kāpiti Golf Club

If you’re keen to learn to play golf, then this club is tailor made for you. It’s a nine-hole golf course that is a good test for beginners and advanced players too. The club has been built on the back of dedicated members who created a club that is known for its friendliness and relaxed vibe. Grab a set of clubs and give it a go.

46 | Black-fronted dotterels

Local award-winning photographer Roger Smith, from Waikanae, loves photographing birds. For this edition, the avid ornithologist has taken some photos of the black-fronted dotterel. Over the summer, at a little river estuary in Peka Peka, he observed some nesting birds and their chicks. Happily, both chicks survived and fledged.

48 | Janine Mateparae

Have you heard of Bowen therapy? How about Havening Techniques? If you haven’t, you may be one of many Kāpiti residents who could benefit from these practices. Janine Mateparae has been interested in holistic well-being for many years and has recently started up a business offering these services. Her goal is simple - to inform the community about how her services can help them.

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Kāpiti Playhouse

Words by Grace Odlum

If you are a fan of all things drama and theatre, you have probably visited the Kāpiti Playhouse on Ruahine St, Paraparaumu.

While rather unassuming from the outside, inside the building you can discover worlds of imagination and creativity.

The Kāpiti Playhouse originated 76 years ago, in 1948, when John and Marjorie Brooke-White decided to form a group of local theatre lovers.

At that point meetings were held at John and Marjorie’s home in Raumati Beach, but only a year later they found the group to be so popular that they simply could not fit everyone in their home any more, so they made the Raumati Community Hall their new venue.

“People love our shows. I’m always getting people saying, ‘I’ve never been to a dud one’.”

Just a few years later the Kāpiti Playhouse staged its first production, Kenneth Horne’s A Lady Mislaid, over two nights, and after receiving an encouraging reception from locals it decided to put on more shows.

Since TVs were rare in those days, theatre was a popular form of entertainment, with 1200 Kāpiti locals attending each show, which typically ran over four days.

At that point, most of its plays were comedies, due to audience appeal – compared to the variety of genres performed nowadays.

Just over two decades after the playhouse was started, the group bought its own building.

In 1972 the construction company Fletcher Building stopped using its warehouse premises on Ruahine St, and after a lot of effort from members of the playhouse, they were able to buy it for $10,500.

Many years of renovations and improvements followed, made possible by grants from the Todd Charitable Trust, Regional Arts Council, and Kāpiti Coast Community Arts Council which helped cover the costs.

One of the most significant improvements occurred in 1985, when a new curtain was installed, and it wasn’t replaced until 33 years later.

Liz Alpine got involved in the Kāpiti Playhouse about 30 years ago when her daughter, Natalie, wanted to audition for a show at the playhouse.

Liz had studied to be a primary teacher, with a focus on drama, so when her daughter auditioned, she had some pre-existing knowledge.

Both she and Natalie secured roles in that production, and Liz found she enjoyed it so much she wanted to stay.

“The hair lady at the time said, ‘you’ll like it here’ - she knew,” Liz remembers.

Since then, she’s had a couple of stints as president of the playhouse, but nowadays she mainly works backstage.

All the members are volunteers, and Liz says they are all there because they share the same passion –theatre.

“We just want to enjoy it and have fun – and put on good shows.”

And she says they certainly do put on good shows.

“People love our shows. I’m always getting people saying, ‘I’ve never been to a dud one’.”

Kāpiti Playhouse puts on three shows a year, picked from several different places.

Sometimes the director of a show will approach them, and the playhouse committee will decide whether to put on the play – although Liz says they approve most things.

Other times a member of the playhouse will have an idea for a show.

The playhouse’s smaller shows are typically self funded, and they apply for grants for the bigger ones, although sometimes they get sponsors.

Kāpiti Playhouse also hosts other events, such as Drag Bingo, which was done earlier this year.

But if there is one thing Liz is sure of, it’s that the playhouse will continue to host brilliant shows for Kāpiti.

“We’ll continue to do great shows and involve the community – and entertain the community.”

Kāpiti Mountain Bike Club

Words by David Haxton

With a final adjustment of the helmet, a brakesqueeze test, and a deep breath, the rider powers down on a pedal and sets off on one of the challenging purpose-built mountain bike tracks in Whareroa Farm.

It’s an exhilarating experience as the rider whooshes around bends, dives into dips, whizzes up rises, and soaks up the delights of the natural environment.

The farm has become a favourite destination for mountain bikers near and far because of the efforts of the Kāpiti Mountain Bike Club committee.

The committee, featuring about a half dozen people, has a clear overriding vision to create an outstanding mountain biking destination.

Judging by the number of riders attracted to the farm every week, it’s clear the vision is working.

That evolving vision has involved a lot of planning and a heck of a lot of hard graft and dedication over the years.

The club used to operate in Otaihanga in a pine forest, close to a landfill, until the Mackays to Peka Peka Expressway construction meant it would have to close or find another venue.

Step forward Steve Lewis, who suggested Whareroa Farm could be an ideal place for the club.

“You couldn’t find a better place to put a mountain bike park.”

The farm was “an absolutely amazing resource” as it has its own interchange off State Highway 1, is connected to Queen Elizabeth Park, connected to the backcountry in the Akatarawas, and is “right on our front door”.

It also has quite a bit of history attached to it, starting with Māori who used it for horticulture and had their pā sites on the flat land until 1850, then it was first farmed by Alexander Mackay, before being passed to the Wellington Hospital Board as a potential site for a chest hospital.

By 1942, with World War 2 raging, it was acquired for defence purposes and became a training and recuperation camp for United States Marines fighting in the Pacific.

After the war, it was developed by the Lands and Survey Department as a public recreation and education farm park.

The department was restructured in 1987 to form Landcorp and the Department of Conservation (DoC), which saw the farm managed by Landcorp and closed to the public.

By 2005 the government purchased the land, to be managed by DoC, especially after the community rallied to keep it in public ownership when a proposal to sell it off for private development arose.

The club formed a memorandum of understanding

Steve Lewis ready for another mountain bike adventure in Whareroa Farm.

with DoC which saw various reports submitted.

While the MOU was being created, the club helped DoC create the Link track in about 2010 which went up to Campbells Mill Rd.

“That was like the chair lift from Queen Elizabeth Park and the roads at the bottom, to Campbells Mill Rd,” said Steve who has been the club’s president for many years.

“It connected people easily into the backcountry, and got us onto Campbells Mill Rd which allowed us to go along it and then come down and create the other trails.”

The first trail the club started, in early 2012, was called Red Tape, and involved going through a bush-laden gully.

There was a bit of a kerfuffle at the time regarding the resource consent but it was eventually issued, hence the name of the track.

“You couldn’t find a better place to put a mountain bike park.

Interestingly, when the land was surveyed in the 1890s, a paper road was created through where Red Tape would later be. A metal surveying peg was found during the track construction.

Creating the 2.5km Red Tape track involved a lot of route-finding days, scrub clearing days, digger work and hand digging.

The club, which received a grant from Transpower, does maintenance of the track three or four times a year in conjunction with The Coastal Crew, a group of local mountain bikers.

A second track, created in recent years, is called Cash Flow (aka Bath Tub) which comes off Campbells Mill Rd too and joins Red Tape about halfway down covering a distance of about 1.3km.

“It was a similar sort of thing involving a lot of route finding and clearing before we got a digger operator in again as well as hand digging.”

The club got a grant from DoC’s Backcountry Trails Trust to help build Cash Flow.

A third trail is in the planning stages with families in mind.

“We’re going to start one about a kilometre up the Link track and then down the side of one of the ridges — a smaller loop.”

While the club’s committee was focused on track creation, it was getting ready to “take it to the next level” by developing a website to create a strong membership which could help with funding stuff like a bike bath, signage, and more.

The farm was also part of a wider project where it would become one of the key links for the Kāpiti Trails Network, from North Manakau to Battle Hill, featuring various trails along the coastal plains, middle and backcountry.

“It will be one of the biggest economic drivers we will have on the coast if we do it right.”

But in the meantime, the focus is very much on looking after the farm’s mountain bike trails and getting the new track to fruition.

“Ultimately it’s all about people riding it and hopefully enjoying it.”

Seriously Pickled

Growing up, Lucinda Caldwell always had an interest in culinary arts.

In the 1980s her mother, Barbara, owned a cafe in Maclean St, Paraparaumu Beach, called The Good Life, where Lucinda and many of her friends worked as teenagers — and that was where her interest in food originated.

When she turned 19, Lucinda moved to Australia for a bit, before returning to New Zealand, meeting her husband, and then living overseas in London, Paris and Hong Kong for many years.

While living abroad, she took some cooking classes to hone her skills. When she returned to New Zealand, her friends loved her food so much, that she started selling meals to them.

“I started selling meals out of the boot of my car at primary school pickups.”

Since her food was so popular among her friends, she started a catering business from her home kitchen, which she got verified, and for a while business was good — until Covid hit in 2020 and the business folded.

When her mother passed, she was left enough money to buy Coast Kitchen and Catering in Seaview Rd — which included everything she would need to get started, including fridges, ovens, a coffee machine, utensils and more.

“That was considered a gift from Mum.”

Lucinda changed the business model from what was purely a catering business to having a shop aspect too

“My life changed — instead of waiting for people to come to me with orders of food, all of a sudden I could take my food to people.”

and renamed it Seriously Pickled. She didn’t realise how lonely catering was until she had a shop.

“My life changed — instead of waiting for people to come to me with orders of food, all of a sudden I could take my food to people.”

That was in September of 2020 — and now, nearly four years later, the business isn’t just surviving, but thriving.

Seriously Pickled has many returning customers, and Lucinda says there are a variety of reasons it appeals to so many people.

Nothing it sells costs more than $15, 95 per cent of the food is gluten-free, it can also cater towards dairyfree and other allergens, and it has a healthy takeaway option.

She can also proudly say she’s got some of the best cheese scones on the coast.

“When you see people looking for the best cheese scones, we’re probably in the top two.”

For Lucinda, the community aspect is the best part of running Seriously Pickled.

“The human interaction has been the most rewarding aspect.

“It’s a real hub of interacting with people.”

The positive feedback she gets really helps keep her going when running the business gets difficult.

And with the rising price of raw ingredients, there have been a lot of challenges in owning a hospitality business recently.

Words by Grace Odlum

Seriously Pickled owner

Lucinda Caldwell inside her Seaview Rd store.

While the price of food is rising, Lucinda says it’s unrealistic to raise her prices to match inflation, as people simply wouldn’t buy it.

“I’m working twice as hard to get the same kind of money coming through the door.”

She’s trying to combat that by having a huge variety in what she sells.

“If you’re not a fussy eater, you’ll have a great time here.”

Seriously Pickled is open during lunchtime hours, 10am-2pm, from Tuesday to Friday — and Lucinda is helped by her two part-time employees, Kelly Robbers and Michelle Henderson.

“I can’t do this without them.”

On Saturdays, the store is open from 9am-1pm in line with the Paraparaumu Beach Market, and her 16-year-old daughter, Elodie Craig, assists her in the shop — Lucinda says she’s a natural cook.

“To have my daughter doing what I was doing at that age is quite special.”

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Toi Mahara

Kāpiti’s world-class new art gallery, Toi Mahara, is a testament to the many people who helped make the dream a reality.

Situated in Waikanae’s Mahara Place shopping precinct, the gallery was officially opened late in 2023 to a lot of well-deserved fanfare.

The two-storey gallery replaces the former Mahara Gallery and, while built on the same footprint as its predecessor, it provides double the number of exhibition galleries and almost three times the exhibition space.

The idea of Toi Mahara started in earnest many years ago when Kāpiti Coast District Council confirmed it as the district gallery, and the fact the former gallery building needed upgrading to house an art collection of regional and national significance permanently or risk losing it.

The Field Collection Trust had gifted 44 artworks including 24 by celebrated expatriate artist Frances Hodgkins, on the proviso the gallery was upgraded to professional standards.

Peter and Dorothy Field, who lived in Otaihanga, had kept the collection for many years and it would have been passed down to their son Peter Jnr, who managed the family farm, but he was tragically killed in a motor vehicle accident.

The elderly couple asked Simon and Kay Brown, who were friends of their son, to help look after the farm, and discussions about what to do with the collection of artworks arose.

The Field Collection Trust was formed around the time Peter Snr died in 1991.

The collection was exhibited in Mahara Gallery in 2000 and, at that stage, the Browns were concerned about how to care for the collection, especially after Dorothy died in 1998.

The problem was solved when the collection was offered to the gallery, which made sense as it had been Peter Snr’s wish that the collection stayed in the district and be accessible to the public.

The Mahara Gallery Trust Board raised two-thirds of the $6.5 million project cost — including substantial grants from the Ministry for Culture and Heritage and the NZ Lottery Grants Board — while Kāpiti Coast District Council contributed the remaining third.

Crowe Construction started the rebuild November 2021 and the new building, designed by Athfield Architects, was blessed in April 2023 before it officially opened in October.

On the ground floor is the large Te

Manawa Toi |

Words by David Haxton

Toi Mahara is a world-class art gallery. Photo / Andy Spain.

Coastlands Gallery where various exhibitions are held as well as a multi-purpose Waipuna Toi | Community Space, reception and retail area.

And on the first floor is the Taonga Tuku Iho | Heritage Gallery where various Hodgkins and other artworks are on display, and a dedicated Ringa Toi | Artists’ Gallery for solo and small group shows of contemporary art.

It’s the fourth-largest collection of Hodgkins’ works in public ownership outside Te Papa and the Auckland and Dunedin art galleries.

Hodgkins (1869-1947) had a close connection with Waikanae as her oldest sister Isabel married local farmer Will Field.

She referred to the coast as her ancestral home after their mother Rachel was buried here; her ashes are interred with family in the Waikanae cemetery.

Toi Mahara director Janet Bayly says it has been beautiful to give the building new life.

“While it’s not a large gallery, it’s precious, and that’s the way people have responded to it.

“People find it has international quality.

“It’s a combination of the architecture, the interior and graphic design and fittings, the sense of history that it embodies, and how it has come to life with the various exhibitions reflecting the whole community.

“We’re thrilled with how people have embraced it.”

Inside photos by Ryan B McCauley

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Kāpiti Brass Band

Words by Grace Odlum

More than three decades ago, Lou Moss moved to Kāpiti and was rather dismayed that there wasn’t a brass band for him to join.

Lou, who passed away in 1998, had been playing in brass bands since he was a young boy, and when he served in the army during World War II, he was a member of the Wellington First Battalion Band.

After moving back home to Wellington, he was in several bands before his shift to Kāpiti where, much to his disappointment, there was no brass band.

For a few years he wrestled with that problem and, having spent so much of his life in various bands, Lou decided to start a brass band on the coast and was joined by five other like-minded music lovers.

One of those was Fred Driver (pictured second from right in the front row of the main picture) who helped found the brass band in December of 1990, which was aptly named Kāpiti Brass Band.

Fred had been in various bands throughout his life, and when he saw Lou’s advertisement in the paper, he thought it sounded great.

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“I thought ‘that’s for me’.”

Typically, brass bands have about 28 players plus the conductor, and in the beginning, they only had those six founding members and no conductor — with Lou counting them in.

Fred said the band had a slow start — they didn’t have access to good instruments, and there just weren’t enough people interested in joining.

Now the band has grown significantly, and while only two of the founding members are left, Fred being one and Jan Krimp being the other, there are now about 30 members in total.

But Fred says he, and others in the band, have never forgotten who started the band.

“We all have a lot of respect for Lou Moss.”

Brass bands typically consist of several instruments, including trombones, euphoniums, cornets and more.

Because the Kāpiti Brass Band is a fun, community band, rather than competitive, you don’t need to audition to enter — and the band’s retiring conductor Ian Imray says anyone is welcome, even if you have no prior experience.

Ian, who has been in the band on and off for 17 years, says the band is particularly focused on recruiting the next generation — even offering to teach new members with no experience how to play various instruments.

“If they have the commitment we would take them on board.”

They can also supply instruments to those who want to play but don’t own any.

For both Fred and Ian, there is a big social aspect to the band.

“It’s brought me music, friendship, and laughter,” says Fred.

“It’s brought me music, friendship, and laughter.”

Ian says he has gotten to know people he wouldn’t have otherwise met, and thinks the band is good for everyone because you can choose how involved you want to be.

“You can put into it as much as you want.”

The brass band has an agreement with the council so they can play at all the citizenship ceremonies, and they also play at charity events, like the Kāpiti Strawberry Festival, and Anzac Day ceremonies.

“You need a brass band in an Anzac ceremony,” says Ian.

If you want to join the band, you can attend their rehearsals at 7.30pm every Tuesday night at Scots Hall, Raumati Beach.

WineCraft

When it comes to wine, there’s not a lot Brendon Nottage doesn’t know.

He’s happy to discuss the topic and help you find the right wine for the right occasion.

Brendon owns the boutique WineCraft shop, in Maclean St, Paraparaumu, and has over three decades of knowledge to draw from.

The shop stocks national and international wines, including a lot that you won’t find in supermarkets.

He’s got many contacts in the industry and can source some amazing wines at affordable prices.

Brendon grew up in Whanganui and after his college years trained as a chef but changed tack as it was too stressful.

He started working as a wine steward in Cable’s Restaurant, in Wellington, before getting his “big break” at the beginning of 1989, in his early 20s, working for Peter Rumble, at Rumbles Wine Merchants.

“He was such an inspiration.”

Brendon tasted the best wines in the world, met the most remarkable winemakers and producers, and gained invaluable knowledge from Peter.

By the end of 1993, Brendon and his wife Michelle headed to London with the goal of working in the wine trade and travelling Europe.

Thanks to his contacts established while working at Rumbles, they visited the great wine

“The biggest satisfaction I get is being able to utilise 37 years of experience to help customers.”

regions of France (Champagne more than once), Italy, Portugal and Spain, increasing their wine knowledge.

The new millennium saw them living and working in Australia, with Brendon managing a speciality wine store in Melbourne before being appointed liquor operations manager in Jindabyne, Snowy Mountains.

They came back to New Zealand, with their children Rhiannon and Jay, in 2004.

“It didn’t matter where we lived as long as we lived near a good golf course.”

Paraparaumu Beach became their home base while Brendon worked in various wine trade roles in Wellington.

By 2019 he took on a job in New South Wales, and his family were getting ready to join him, but when the Covid-19 pandemic struck, he decided to come home.

When he saw a shop for lease in Maclean St, in early 2021, the idea of having his speciality wine shop took hold.

“I always wanted to be the master of my destiny.”

After discussing it with Michelle, a lease was signed, and a former kitchen shop was transformed into the stunning WineCraft.

It opened at the beginning of August, which was two and a half weeks before another Covid-related lockdown, this time because of a feared Delta strain.

Words by David Haxton

Brendon Nottage has a lot of experience in the wine industry.

Not to be deterred, Brendon pivoted and did a lot of online work, before the shop, which also sells spirits and craft beer, soon reopened.

Brendon has used all his knowledge to stock an impressive selection of wines which attracts everyone from the budget-conscious to those who have a bit extra to spend.

“My range of wines is very specialised. There are many wines you won’t find anywhere else on the coast. All come with the fact that I know what is in the bottle. There are not many questions that people can ask me that I’d be stumped on when it comes to wine. The biggest satisfaction I get is being able to utilise 37 years of experience to help customers.”

“My range of wines is very specialised. There are many wines you won’t find anywhere else on the coast.”

Because of his reputation, he often has some incredible offerings, for example when one of Italy’s most famous wines, Sassicaia, allocated three bottles to him.

“There were only about 12 bottles in the country. It’s one of the most sought-after wines in the world and this particular vintage was fantastic.”

The business has been going well despite a setback which happened one morning at the end of September 2022 when his shop was ramraided, causing a lot of damage to the frontage.

“That was stressful but the community support was incredible.”

Brendon, who works long hours, holds wine masterclasses, creates special events such as Bastille Day celebrations and more.

He’s always thinking of ways to improve the business especially as there’s been a bit of belt-tightening with the rising cost of living.

“No matter how hard it is, and how many challenges I get, I’m determined to keep the doors open and be around for a while until retirement hits me – even then I’ll probably keep on going.”

Kāpiti Crop Swap

Words

One day, almost two years ago, Jessica Keltie was walking down the streets of Raumati when she noticed an abundance of fruit on the trees in people’s yards.

She had heard of crop swaps in other areas where people take their extra fruit and vegetables and swap them for crops from others’ gardens.

Jessica thought it seemed like a great way to make fresh fruit and vegetables accessible to everyone, while also ensuring excess food doesn’t go to waste on trees, and she wanted to start a similar initiative in Kāpiti.

“I was like ‘it would be so easy if our community could work together to share fruit and veges’.”

So, she teamed up with Kay Fechney and Heather Horswell to start the Kāpiti Crop Swap, which was based in the Kāpiti Uniting Parish, in Weka Rd, Raumati Beach, once a month.

It would be completely cashless, with no monetary exchanges allowed, so you could only swap goods, or sometimes skills, for other goods.

“One of the ideas behind it was making fresh fruit and vegetables available to people who can’t afford it.

“It’s all about mindful swapping.”

It proved to be popular — with between 40 and 50 people turning up each month to swap lots of different things, including fruits, vegetables, homemade bread, eggs, jars of jam, newspapers and much more.

“You don’t have to have a crop to swap. You can swap something that is kitchen, garden, or produce related.”

Jessica wanted to provide the service for people throughout the whole of Kāpiti by expanding the crop swap further throughout the district, so she helped start one up in the Presbyterian parish on Ngaio Rd, Waikanae, and another in the Memorial Hall in Ōtaki.

“I was like ‘it would be so easy if our community could work together to share fruit and veges’.”

by Grace Odlum

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Tour #54 (Incorporating the 2024 Festival of Science)

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Jessica Keltie, left, and Kay Fechney.

“One of the things that I didn’t anticipate with crop swap was the connections that people are making. I’ve had people come up to me afterwards saying ‘I’ve been in this community for so long and I’ve found my people’.”

Kāpiti Crop Swap is held on three out of the four Saturdays each month, with the first being held in Ōtaki, the second in Raumati, skipping the third week, and the fourth in Waikanae.

But you don’t have to wait for one of those three Saturdays to swap — there is a Kāpiti Crop Swap Facebook page which ensures people can find swaps in their own time too, and many people form regular swaps from the crop swap.

It’s not all about the swapping of goods though — there’s also a big social aspect.

Jessica says it’s a great chance for people to meet others in the community with similar interests, and a lot of people have told her they have “found their tribe”.

“One of the things that I didn’t anticipate with crop swap was the connections that people are making. I’ve had people come up to me afterwards saying ‘I’ve been in this community for so long and I’ve found my people’.”

It’s also a good way for novice gardeners to get talking with more experienced gardeners so they can grow their gardening knowledge, and even the longtime gardeners can learn new things.

Many people show up early to help with the setup of the event for the chance to talk gardening with other likeminded people.

For Jessica’s fellow organiser Kay, building resilience within the community is a key feature of the crop swap.

“We need more things in the community where people are able to sidestep systems like supermarkets.”

The crop swap also promotes sustainability, Jessica says, since people are not needing to travel as far to supermarkets.

Another important aspect is being able to donate to charity, with swappers being given the opportunity to leave leftover items to be either donated to the Kāpiti Community Foodbank or taken to one of the various community pantries dotted around the district.

Jessica says the crop swap also runs seedling drives throughout the year, and donates all the seedlings to the foodbank, where there is a garden for them to grow their own food.

“That’s something I’m quite proud of — that we’ve been able to give back in that way.”

Das Bunker

Words

With a firm pull of the handle, a super heavy-duty door slowly opens to reveal a boutique military museum.

Das Bunker Kāpiti has been specifically created under a house in Raumati Beach by enthusiast Andy Wickens.

Stepping inside the appointment-only museum, the word wow is commonly used, as people gaze at military firearms of all types,

uniforms, helmets, equipment, blueprints and propaganda.

“My oldest item is a Brown Bess musket from the Battle of Waterloo, which was made in the Tower of London, and then ranging right up to the present day.”

Andy’s interest in military history and militaria started when he was a youngster.

Looking for somewhere unique to visit?

Then why not check out the Southward Car Museum on the Kāpiti Coast.

Located just 40 minutes north of Wellington, the museum host one of the most unique vehicle collections in the world and currently contains over 450 exhibits!

Why not make a day of it?

Bring a picnic, grab a drink from the on-site coffee shop and make the most of the extensive park-like grounds.

Open 7 days 9am to 4.30pm

250 Otaihanga Road, Paraparaumu

04 297 1221

www.southwardcarmuseum.co.nz

by David Haxton

Das Bunker Kāpiti owner Andy Wickens with an original Charlton automatic rifle.

A key influence was his grandfather Private John Nimrod Wickens who was a sniper with the Wellington Infantry Battalion in World War 1.

Private Wickens was only 15 when he went to war in 1915 but survived, albiet with a bullet wound to his right leg.

Das Bunker is dedicated to Andy’s grandfather, whom he never met, as he passed away a year before Andy was born.

Andy’s passion, further deepened by his father’s interest in aviation history, became stronger in his 20s as he started collecting various types of militaria, mainly helmets in the beginning, and having them in a secure room.

“I started off mostly interested in helmets, because as a young man you can’t do everything at once, because you don’t have the money anyway. I’ve got over 300 helmets and most of the world is represented. Then firearms and uniforms and everything that goes with it. There would be thousands of items.”

In the early days, items were bought from antique shops, other collectors, auctions, dealers overseas, and then came the internet, which opened up endless opportunities.

The key aspect, when he bought his third house, was that it had to have capacity to accommodate his growing collection.

It took three years to excavate and construct his semiunderground boutique military museum.

The secure bunker is accessed via a very heavy Chubb bank vault door from London, dating back to 1904.

There’s always a surprised reaction when people open the door and step inside. Often there’s an expletive – in a good way.

Military sound effects add to the atmosphere as people wander around agog.

One of Andy’s favourite items is an original Charlton automatic rifle.

“In World War 2 some guys turned worn-out bolt-action rifles into machine guns to give to the Home Guard against a possible Japanese invasion. The army ordered 1500 but, by the time they were made, a shipment of Bren guns from Canada arrived, so they went into storage, and were burnt in a fire, and only 13 survived. It’s one of the rarest guns in the world and it’s uniquely Kiwi. It’s significant to military history and it’s super significant to New Zealand. It looks like it’s homemade too.”

There is so much to see that it can take a few visits to truly immerse oneself in the collection.

Andy, who has all the proper accreditation to house the collection and deal in militaria, is happy to share his knowledge.

Das Bunker Kāpiti is open by appointment. Koha per head required.

Andy can be contacted via maymornmilitary@gmail.com or 0274 450 940.

Helen Turnbull

She is the head chef and owner of the 50-50 restaurant in Maclean St, Paraparaumu Beach. After working in various restaurants around the world, she created her own, which has established itself as a popular place on the Wellington dining scene.

What led you into the world of cheffing?

It was my love of working as part of a team and the pure enjoyment I get from sourcing great ingredients, making them shine and then sharing that experience with others.

What sort of training did you do?

To become qualified, I did an apprenticeship while working at Icon restaurant in Wellington. At the time that was considered a bit old-fashioned, but I credit this with giving me the practical skills, confidence and resilience I needed to build my career.

Who have been the main influences in your culinary journey?

Both sides of my family were keen gardeners and I learnt very early on about the strong connection between the land and what goes on your plate.

Travel has been a huge inspiration. In every country food and culture are uniquely entwined and influence how people live their lives. Of the many places I’m lucky to have visited, the culinary traditions of Japan, India and Turkey really stand out.

“Cook what you like to eat and play around with making it taste even better.”

More recently my guests and team at 50-50 drive me to keep innovating and improving on our offering.

Where have you worked?

I’ve worked in Japan, the UK, France and Italy. Some highlights include the Michelin-starred restaurants of Gordon Ramsay and Michel Troisgros, and a modern Japanese restaurant in Tokyo. Closer to home, Rātā in Queenstown and Hummingbird in Wellington were important parts of my journey as a chef.

Food photo caption is: Helen Turnbull in her restaurant called 50-50.

What have been some of the highlights of your career?

When I was younger, I won a couple of emerging chef awards, one in the UK and one in Wellington. More recently, 50-50 winning best regional restaurant at the Wellington Hospitality Awards and receiving a hat in the Cuisine Awards were huge highlights.

Outside of the kitchen, going squid fishing with the Michel Troisgros team in Japan was a once-ina-lifetime experience.

What do you enjoy about owning your restaurant?

Growing the people on my team. It’s exciting getting to know the dreams, strengths and passions of the individuals and helping them gain develop in the areas they want to grow in.

What are the main challenges of running your own business?

Being disciplined enough to be consistent in supporting the constant growth of my team towards our goals and not getting distracted with little things.

The most memorable cooking mishap would have to be ...

When I was working at Gordon Ramsay’s restaurant, and I had to clarify a lobster consommé and it all went terribly wrong and I was worried for obvious reasons. However, it worked out as in the end I learned a lot!

“In every country food and culture are uniquely entwined and influence how people live their lives.”

What are some of the things you enjoy about living on the coast?

Kāpiti’s mix of community, climate, proximity to sea and the city make it New Zealand’s bestkept secret. I’m so grateful for all of the amazing people that have supported and continue to support, our success over the last seven years.

Away from the kitchen I like to ... Relax with my family, tend to my garden that produces a lot of fun ingredients for the restaurant and dream up new travel adventures.

My key tips to the home cook would be ...

Cook what you like to eat and play around with making it taste even better. So if you like a roast chicken, read recipes on how others do it and constantly tweak your recipe, learning as you go about what you like. Maybe a higher temperature of oven, maybe lower, a marinade, spatchcocking the chicken, trying it on the barbecue?

Advice to my younger self would be?

Take more notes on how every dish I eat made me feel and why. I started this later in my career and it has been an incredibly invaluable part of my creative process when designing dishes for the menu.

Food images / Captured By Friday Photography

Blair Harley.

Dark Horse Coffee

Sustainability is a cause that’s especially important to Blair Harley — and that is reflected in the way he helps to run the business he coowns, Dark Horse Coffee.

The popular coffee roastery, on Sheffield St, Paraparaumu, has made several changes to be more sustainable over the past year, including switching to Kia Niro hybrid cars, reducing emissions by using a Loring roaster, and making its coffee bags recyclable — an initiative they are calling “leave less hoofprints”.

“We were the second roastery in the country to have a Loring, and the reason we got it is because it produces 80 per cent less emissions than traditional roasters.

“They are kind of like the Rolls-Royce of roasters.”

Blair, who co-owns and is the general manager/ director of Dark Horse, says the biggest change has been their coffee bags.

The bags were originally made with a thick aluminium foil lining (needed to keep the coffee beans fresh), but that meant they couldn’t very easily be recycled.

Now they have a thinner aluminium foil lining — and that means the bags are made of 97 per cent good materials.

While the bags can’t be reused for coffee — as they will no longer be food-grade — they can be reused in other innovative ways.

“He had a really clear view on what he thought good coffee should taste like.”

Dark Horse has been regularly collecting the used bags from cafes that buy their beans and encourages customers at its coffee kiosk to bring the bags back and drop them in a special bin.

The bags are then sent to Auckland, where they are turned into plastic fences, garden boxes and other things.

Blair said this is especially sustainable because plastic is less likely to break than wood, and if it does break, it can be and remade into something else.

This has helped save around two to two and a half tonnes of rubbish being taken to the landfill.

Not only does this initiative help the planet, Blair says, but it’s also making people feel good about what they’re doing.

“We take the view that even if you can get someone to make one little change that’s great, and you want to make them feel good about that — but don’t try and make people feel bad because they’re not leaving no ‘hoofprints’.”

This initiative has garnered a lot of support, and Dark Horse won a sustainability award at the Electra Business Awards last year, along with a manufacturing and processing award.

Dark Horse was started in 2016 by Matt Payne and his wife Rachel Deller-Picott — and in the beginning it was quite a small operation.

Words by Grace Odlum

The pair owned the Raumati Social Club for several years and had about 30 years’ experience working in cafes, so they knew good coffee.

“He had a really clear view on what he thought good coffee should taste like.”

Matt wanted his coffee to be a darker roast, compared to the typical medium style roast that is often used in other coffees, and wanted it to be rich and chocolatey.

He sold his coffee beans at the social club for a bit. Because people loved it, he started up Dark Horse on the corner of Te Roto Drive and Sheffield St, but after the business took off, they needed to expand and shifted down the road to a bigger roastery.

Today Dark Horse sells its coffee beans to cafes from as far north as Whanganui and Palmerston North and as far south as Wellington and has its stock in several local supermarkets.

“... Even if you can get someone to make one little change that’s great ... but don’t try and make people feel bad because they’re not leaving no ‘hoofprints’.”

Lily Bruce with some of Dark Horse’s recyclable bags.

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Introducing Paper Plus Coastlands, a cherished local establishment with a rich 44-year history of serving our community, businesses and surrounding schools We take pride in being one of the top-performing flagship stores in the Paper Plus Group across New Zealand made up of nearly 100 stores all locally owned and operated.

What sets us apart is our unwavering commitment to giving back to the community. Through a generous stationery rebate scheme all the local Kāpiti schools we service from Paekākāriki through to Ōtaki have received a combined and approximate total of $10,000 in credit towards their school accounts to fund their stationery and book needs for their school offices and libraries for this school year through this years program. We aspire to double that in the coming years as more families choose us for their children's back-to-school and ongoing stationery needs

Not only are we renowned as the beloved bookstore of the Kāpiti Coast, but we also offer an extensive range of stationery, toys, gifts, cards, magazines, and office supplies Additionally, we provide essential Domestic and International NZ Post services, making us your all-in-one destination.

Headed by Candice & Jason Els, are the passionate local owner operators having taken over the business in 2021 now leading the exceptional and talented Paper Plus Coastlands team and operations We are excited to announce that we are expanding our business-to-business Stationery and Office Supply services. For inquiries, no matter how big or small please come in, call for a chat with Jason direct in-store or reach out on coastlands@paperplus.co.nz to open a business account for effortless online or in-person shopping

If you are eager to support locally owned and operated businesses and seek a welcoming and personable touch for all your stationery and office supply needs, look no further than Paper Plus Coastlands.

Join us in fostering a stronger, more vibrant community while enjoying top-notch service. coastlands@paperplus.co.nz www.paperplus.co.nz

Kāpiti Golf Club

Words by David Haxton

After a sharp look down the fairway, the golfer addresses a ball, arches their driver back, powers it through, connects perfectly, sending it like a tracer bullet towards the green.

It’s a great start to a round at the friendly Kāpiti Golf Club, situated over the railway lines in Paraparaumu.

The nine-hole course is ideal for people learning the game and keeps those who have been playing longer on their toes too.

“There are a lot of good players through the country who learned their golf here,” reflects Stan Williams, who has been a club member since 1973.

The club has come a long way since it was formed over half a century ago.

It all started when Tom and Judy Gillman bought the land from the Howell family and continued to farm it until the end of the 1960s, when the town milk supply ended for them, so they transformed it into a golf course, open to the public, with green fees only 50c.

By the early 1970s, a small group of players formed a club, with a woolshed used as the clubhouse. The first AGM was on Sunday, July 25, 1971.

A history booklet of the club says the Gillmans maintained the course, paid a greenkeeper and collected green fees from casual players, and the golf club was levied by the couple in lieu of green fees.

By mid-1974 a lease was agreed with the new owners of the land, which saw the club take over the course and collect green fees.

Spirit among club members was strong, the clubhouse was developing, but managing the course, machinery equipment, and keeping up with the $8000 annual lease, was difficult, and not helped by poor playing conditions in the colder months.

The financial situation towards the end of the 1970s was so dire that committee meetings were held in the McKenzies department store “to save using power for lighting and heating the clubrooms” and alarmingly “had just about reached the point where the club could no longer continue”.

The pressure was eased a bit when a new reduced lease was agreed, but problems persisted with the course being unplayable for lengthy periods and high machinery costs.

Then the Crown bought the land at auction and planned to use it for an electricity substation.

In 1980 the Crown trimmed the lease to $2000, which meant a brighter financial outlook, but a tractor and gang mowers couldn’t operate during a bad winter which led to the greens being fenced off and 400 sheep used to graze the course.

But better weather, course and machinery improvements, growing membership and big increases in green fees were cause for optimism at the club’s 10th anniversary celebrations a year later.

When it became clear that owning the course could be a distinct possiblity, a range of fundraising activities were organised, which made it easier when the club entered a sale and purchase agreement with the Crown in mid-1993, and didn’t make paying off a bank debt too daunting.

The dedication of club members who went beyond the call of duty shouldn’t be underestimated.

“In the hard old days, I voluntarily mowed the fairways for 18 months with a little Fiat tractor pulling three sets of mowers,” Stan recalls.

The club has gone from strength to strength with new clubrooms built in 2004, healthy membership, dedicated committee, welcoming front of house, professional greenkeeper, team of volunteers, strong interclub teams, continued course improvements and more.

“The course has improved greatly throughout the years with very good green fee management.”

Stan loves getting out on the course and playing golf - his best round is 70 and his worst 114.

February 5, 2006, is etched in his memory because that’s when he got a hole in one on what is now the fourth hole.

The club is also renowned for coming up with novel ideas like the inaugural shoot-out championship.

“When we started it, in October 1991, we opened it up to all the clubs in the Wellington zone, and had 90 people.

“There were 10 on every tee with a referee to keep the score.”

Some of the other popular competitions that were introduced, and raised lots of funds, have been the business house and joker jackpot.

When club days are held on Sunday mornings, players are divided up via a disc draw, which helps everyone to get to know each other more.

“There’s just a friendly atmosphere to the whole place.”

“The club has gone from strength to strength with new clubrooms built in 2004, healthy membership, dedicated committee, welcoming front of house, professional greenkeeper, team of volunteers, strong interclub teams, continued course

Kapi ti Uni ting Parish

Methodist – Presby terian ChristianChurchesNZ

Raumati Church

10 Wek a Road, Raumati Beach

Sundays 10 am

Waik anae Church

9 Taiata Street , Waik anae Beach

Sundays 10 am

Minister : Rev. Anna Gilkison

www.kup.org.nz

“In the hard old days, I voluntarily mowed the fairways for 18 months with a little Fiat tractor pulling three sets of mowers.”

Who said concrete can’t be pretty?

If you’ve ever seen those ornate designs on huge concrete barriers dotting Transmission Gully, there’s a good chance you’ve wondered where they came from Yet this is just one of many applications of major precast concrete projects that PreCo has helped to build across the nation in the past 30 years

Their site in Ōtaki has to be seen to be believed At a sprawling 22,000 square metres, the site has room for literally thousands of concrete castings They are currently 3,600 castings through a 10,000 casting project, with each casting weighing well over a tonne. Transporting pre-cast concrete is heavy-going, so a site in Ōtaki has opened up opportunities for them across the entire lower North Island ‘Ōtaki has allowed us to be competitive in this area,’ says Thomas Russell, Manager of the Ōtaki site

With work built up for the next twelve months, Thomas says he still wants to get the word out that PreCo can be competitive across a range of pre-cast concrete

applications, thanks to the fact that everything they do is made to order and they only do custom work Whether you are a civil contractor or a small building team of five, PreCo can bring their expertise to bear on any project that uses pre-cast concrete, from residential panels to culverts and bridges. Their input can help your staff complete the project quickly In an industry where the slightest mismeasurement can have catastrophic consequences, PreCo have built a reputation for accuracy and attention to detail Their input can have a profound impact on savings across a project: a recent project at a local port resulted in significant time savings on site for the client, thanks to PreCo’s experience and the smart methodologies they brought to the design and planning phase.

For a range of unique concrete applications, check out their website www.preco.co.nz, or call Thomas Russell, Manager of the Ōtaki branch, on 027 702 4566.

Stan Williams, right, with Paul Minnoch.

Make sure children are safe in your carcheck your car seat is installed correctly!

Did you know that emergency locking seatbelts DON’T secure a child seat? Pull out the seatbelt roll to its end and let it go - if it is quiet (no sound), it is an emergency locking seatbelt.

You must use a locking clip or locking mechanism to ensure children are safely restrained.

Kāpiti Coast District Council offers FREE child restraint checks.

Book a quick check at www.kapiticoast.govt.nz/Child-Restraint-Checks

Black-fronted dotterel

The black-fronted dotterel is a small, native wading bird identified by its black-tipped red bill, orange legs, and prominent black bands on the breast and face contrasting with the rest of the white and light-brown plumage. The juvenile birds have mostly white on their breast, with the black bands developing on maturity. There are estimated to be about three thousand birds scattered throughout New Zealand where they are most likely to be seen near waterways, lakes and coastal estuaries. We are lucky here on the Kāpiti Coast to have a regular nesting site for these diminutive and charming birds. The little river estuary at Peka Peka has been a favourite spot for the birds to nest for several years. Their nests are simple scrapings in the sand where they lay 2 or 3 olive-coloured eggs around November each year. Unfortunately, this area is a favourite place for dogs to be let off the lead, and for off-road vehicles to churn up the sand, making it a risky place to incubate the eggs and raise their young. Finding the nests is difficult, and observations must be made from discrete positions while wearing appropriate low-visibility clothing to not disturb the nesting birds. This summer I was lucky enough to be able to photograph the nesting birds and their chicks almost daily, so providing documentary records of their progress from eggs to flight. The newborn chicks are about the size of a large bumblebee on stilt-like legs. They are active almost from day one, and are soon feeding themselves on sand insects. I’m delighted to say that, this summer, both chicks survived and fledged.

Words and photos by Roger Smith

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Janine Mateparae

Words by Grace Odlum

anine Mateparae has always been interested in holistic wellbeing.

When her children were very young, she studied homeopathy, but when a friend told her about Bowen therapy®, it triggered her interest.

She took her sons to appointments with the late Pauline Senior, a Bowen therapy practitioner and instructor, and was so impressed by the changes she saw in them that she was inspired to enrol in one of Pauline’s courses.

Bowen therapy is “a non-invasive muscle and soft connective tissue release technique using a soft rolling touch over fascia, tendons, ligaments and nerves which penetrate to a deep cellular level which stimulates the body’s capacity to reset itself and heal,” Janine says.

It is safe, gentle and appropriate for all ages –restoring balance to the entire body and providing lasting relief from many types of physical pain.

That first training course in Bowen was in 2006, and more than 10 years later she discovered another passion in London – Havening Techniques®.

Havening Techniques we are changing their brains by weeding out unhelpful experiences and planting seeds to create more helpful neural pathways”.

“I get a lot of satisfaction seeing the changes in people after one to three Havening sessions.

“Seeing someone light up and laugh for the first time, or coming back for their next appointment and looking five years younger, or someone asking for a hug after a session because they are so full of joy and excitement about how different they feel, is very rewarding – and I feel genuinely happy for them.”

Her Bowen therapy sessions typically last 60 minutes, and work by addressing the mind and body through the autonomic nervous system, encouraging the whole body into a state of relaxation.

“I feel privileged to welcome people into my clinic who have often tried many other interventions to regain or maintain physical and emotional well-being. I enjoy meeting and getting to know people and being part of their healing and wellness journey.”

She was training in clinical hypnotherapy in 2018 when she heard about Havening Techniques, and she was intrigued, so she trained in it the following year.

She says Havening Techniques were initially developed to treat trauma by a United States doctorRonald Ruden.

“Trauma and unpleasant experiences create biological changes in the brain. Applying Havening Touch creates delta waves that change the brain chemistry to delink traumatic events and unpleasant memories,” she says.

“By creating new neural pathways, Havening enables people to rise above pain and past trauma. Havening can increase confidence and help balance goals, personally and professionally.”

When Janine returned to Kāpiti in 2020 after spending time in both Wellington and London, she began to develop her Havening Techniques and Bowen therapy and started working with clients in September of 2021.

She says she is currently the only certified Havening practitioner in the district.

“I feel privileged to welcome people into my clinic who have often tried many other interventions to regain or maintain physical and emotional well-being. I enjoy meeting and getting to know people and being part of their healing and wellness journey.”

Her interest is in the brain and how it works, and since Havening is a psychosensory therapy based on neuroscience research, it ticks all the boxes for her.

Each Havening session is between 90 and 120 minutes long, and Janine loves “how by using

Janine Mateparae.

“I like seeing people leave with their minds and bodies soothed by Bowen.”

When she moved back to Kāpiti she followed up on her intention to start a business, but found it quite testing, having not been involved in the community since 2011.

“As with any new business, it’s been a challenge to get my name and what I do out there as not many people know about Havening Techniques.”

Her goal is to educate the community on what Havening provides.

“Most people know what a psychologist or chiropractor does, but they don’t know about Havening and how it can change lives for the better.”

Recently Janine was invited to do a Havening presentation at a New Zealand Police Leaders wellbeing retreat, and she included practical exercises using Self-Havening to reduce stress and build resilience so they could experience it for themselves.

She says the presentation was well received and the feedback was positive, and she has also given a similar presentation at a general practitioner clinic.

“I plan to do more talks and presentations about Havening this year as I’d really like more Kāpiti people to know about it.”

You can find out more about what Janine does on her website at www.janinemateparae.co.nz

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