Celebrating Kapiti - Spring / Summer 2023

Kapiti Celebrating

Business and Lifestyle Magazine | Spring/Summer 2023

Nau Mai Haere Mai M

eeting people in their workplace, and seeing their passion, is the best part of creating this magazine.

Take George Duncan, for instance, who has built a fantastic craft beer brewery.

There’s a lot of hard mahi involved, but he’s having heaps of fun doing it, and is looking forward to an important milestone soon.

Or his next-door business neighbour Eloise Helms who is showcasing the best of sweet Dutch street food in a converted caravan.

Another shining example is Rhys Mills who is a very valued and respected member of the Ngā Manu Nature Reserve team.

It has been great to find out about people’s career journeys such as Fi Greig who has turned her love for cooking into a thriving business and more.

Or how Scott Bowman has turned a childhood interest in kit sets/miniatures/games into a business alongside his pharmacist wife Tracey.

We tour the Waikanae Community Market to find out what makes it so successful.

I’m sure you’ll enjoy reading the Q&A with Andy Ross who gives an insight into his barbering career.

We also celebrate Good Bitches Baking Kāpiti whose volunteers are baking treats for people who are going through a tough time.

There were a couple of ‘wow that’s cool’ moments when creating this magazine.

One was at Janine Sudbury’s wedding and events venue where the ceremony backdrop is massive, majestic, and almost like a postcard scene.

Another was at the Tunapo Escape tiny house, near the summit of the Paekākāriki Hill Rd, which is perfectly nestled into the mountainside, offering privacy, protection, and priceless vistas.

Big shout out to the many advertisers who have continued to put their faith in this well-read and muchanticipated magazine.

Thanks to photographer Roger Smith, who has been a regular contributor throughout the years, for his front page photo looking south from Waikanae Beach.

And thanks to you, the reader, for taking some time out of your day.

We hope you enjoy it just as much as we have creating it.

- Editor David Haxton

EDITOR

David Haxton david.haxton@nzme.co.nz

SENIOR WRITER

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Grace Odlum grace.odlum@nzme.co.nz

Ali Drury alison.drury@nzme.co.nz

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Contents 8 Ngā Manu Nature Reserve

Set in a lowland swamp forest is this special and important nature reserve which celebrates its 50th anniversary soon. The reserve has continued to advance the pioneering vision of increasing our awareness and appreciation of the natural world as well as conservation of our plants, animals and ecosystems.

A key member of the team is Rhys Mills.

14 Sunday Cantina

This cafe is a Raumati South icon. Read on as Fi Grieg tells her inspirational culinary journey, describing how she got to where she is today, and the things she’s learned along the way. From her first job at The Front Room, starting her first business, breathing life back into the Marine Parade Eatery, to where she is now, Fi’s story is absolutely inspiring.

20 Duncan’s Brewing Company

He is known for creating unique flavoured beer, but did you know how George Duncan started his successful Paraparaumu brewery? He thought it was a crazy idea when it was first suggested to him but hasn’t looked back after taking the risk. George has established himself as one of the country’s foremost craft beer brewers. Imbibe some of his beers to see why.

26 Montfoort

Most people probably don’t know about the little caravan on Sheffield St, Paraparaumu, that sells Dutch treats. But if you walk down this street on a Friday morning, chances are you’ll smell the mouth-watering Dutch pancakes cooking on the grill. Read on as Eloise Helms tells the story of how her small business came to be.

30 Sudbury

Janine Sudbury didn’t want to sell her Te Horo farm when she became a single parent but needed a reliable income pronto. After crunching the numbers with the bank, she created a wedding and events business which has exceeded all expectations. Hundreds of weddings have taken place on the farm as well as countless leadership courses too.

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Celebrating Kāpiti | Spring/Summer 2023

Paraparaumu Beach. Photo / Roger Smith

37 Kāpiti Hobbies

When Scott and Tracey Bowman moved to New Zealand from England, they had no idea they would end up owning one of the district’s most successful hobby shops. But when they noticed a gap in the market, the couple took the leap and transformed their existing business into an incredible hybrid of a pharmacy and a hobby store.

42 Andy Ross Q&A

In Maclean St, Paraparaumu Beach, is a small barbershop where an engaging quick-witted Englishman has been cutting hair for more than two decades.

Andy Ross hails from Norwich, England, but has carved, or rather clipped, a successful lifestyle on the coast, where he lives with his wife and children. Check out his collection of Formula 1 caps next time you’re in Andy’s Barber Shop.

48 Waikanae Community Market

The usually quiet Waikanae Park comes to life on a Saturday morning, when locals come together for this popular community market. Buy anything you could possibly need, including fruit and vegetables, second-hand books, flowers, honey, crocheted items, bacon and egg sandwiches, olive oil, cards, and so much more.

54 Tunapo Escape

In need of a recharge but want to go somewhere different? Then take your partner to this awe-inspiring place. Hannah and Chris Thornton have created this extra-special place tucked into a mountainside. It’s spectacular. Fill up the outside bath, clink the champagne glasses, and soak up this rugged environment with your loved one.

59 Good Bitches Baking

Sometimes all it takes to make your day better is a sweet treat, and no one knows that better than the team at Good Bitches Baking Kāpiti. These home bakers create delicacies for those who need them most, to try and make a difference. Therese O’Sullivan oversees the Kāpiti branch and tells of how this amazing charity benefits the community.

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Ngā Manu Nature Reserve Words by David Haxton

R

hys Mills always had an interest in the outdoors, especially flora and fauna, when growing up.

After finishing school he did a year-long conservation and ecology course through Manawatū Polytechnic.

But it was out and about in the bush where his nature education really blossomed.

He started out doing voluntary work at Pūkana National Wildlife Centre, in the Wairarapa, and other parts of the country.

Then he became a full-time volunteer at the Ngā Manu Nature Reserve, in Waikanae, for the Department of Conservation.

“I gradually got myself known and eventually landed a job here.”

Rhys has worked at the reserve for more than 30 years and is part of a small dedicated staff and its team of willing volunteers ensuring the vision of founder Peter McKenzie lives on.

A wealth of flora and fauna knowledge has been acquired by Rhys over the years, and he is more than happy to share it with visitors.

“I’ve got a real fascination with any underdog species. I was very passionate about New Zealand

“If there’s anyone who can help, in any shape or form, please come forward.”

– Rhys Mills

orchids for a long time, and now my strength is with New Zealand’s parasitic plants like mistletoes, woodrows, and that sort of thing. I’m also interested in reptiles, invertebrates, fish, you name it — I’m into it.”

His days are varied from office work, talking to customers, leading tours, plant and animal work, to working with rangers and volunteers to ensure the reserve is in good shape.

Asked what he enjoyed about his role, Rhys said, “I guess the variety and the conservation outcomes. A lot of what people see, when you visit here, is only a drop in the bucket of what we actually do. We’re involved in quite a lot of captive breeding and breed-for-release programmes.”

Ngā Manu Nature Reserve, a non-profit charitable trust, celebrates its 50th anniversary in February 2024.

It will be a time to enjoy the various festivities as well as a chance to reflect back to the beginning and salute those who have helped along the way.

The origins of the reserve started when Peter was a young man working at Wellington Zoo. Various discussions with colleagues led to a desire to create a special place with indigenous, rather than exotic, species.

Rhys Mills with a kea called Jimmy.

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Celebrating Kāpiti | Spring/Summer 2023

The idea was put on ice because they didn’t have the capital to get it off the ground, but a few weeks before his 21st birthday, Peter learnt he would receive an inheritance from his grandfather Sir John McKenzie — founder of McKenzie’s chain stores and one of New Zealand’s early philanthropists.

Some of the money was set aside for his vision, a board of trustees was formed, before a suitable lowland swamp forest site in Waikanae was located for the reserve.

The trust leased a 14-hectare site from farmer Moss Smith and took it over in April 1978 which led to a lot of work creating major ponds, wetlands, planting of indigenous trees and shrubs, building aviaries and animal enclosures, and lots more.

Ngā Manu [which means birds] was officially opened to the public in late 1981, with the trust buying the site shortly after.

Countless people have enjoyed visiting the reserve over the years and enjoyed a variety of bush walks, accompanied by a symphony of birdsong, where they’ve encountered majestic examples of kahikatea, puketua, rimu and swamp maire. Climbing a massive fort to get an overview of the reserve and beyond has had wide appeal too.

They’ve seen tuatara basking in the sun, watched kiwi rummaging around in their nocturnal house, marvelled at the daily eel feeding time, and walked through aviaries to get up-close-and-personal with kākā, kea, kākāriki and whio.

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A former classroom has been converted into an educational building called Robin’s Nest where events have been held and people married, and many have stayed overnight in Theo’s Cottage.

Peter died in 2012, after a battle with cancer, but would have had a sense of pride about the hard mahi that has been carried out by many at the reserve.

Rhys said there would be “a lot of changes” over the next 50 years but it was too early to be specific.

“The main thing is we’re looking for support to move forward.

If there’s anyone who can help, in any shape or form, please come forward. One of ways of helping is partaking in one of our tours [seeing kiwi, tuatara, eels and more] or coming through as a standard visitor. All that money goes towards helping grow the reserve.”

In the meantime, the reserve team would carry on “preserving what we’ve got and maintaining the reserve” as well as “introducing people to wildlife on a level which can pique their interest and get them further involved down the track”.

Moreover, it was about staying true to Peter’s vision.

“Our kaupapa is conserving and preserving New Zealand’s native flora and fauna, and connecting people with nature through education programmes and visitor experience.”

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Celebrating Kāpiti | Spring/Summer 2023

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Sunday Cantina Words by Grace Odlum

Sunday Cantina owner Fi Greig.

Photos / Shelley Down

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F

i Greig was always a natural cook, so it was no surprise when she started a chef training course at Whitireia Polytech.

Originally, she wanted to be a social worker, but wanted the more hands-on learning that cheffing provided.

Durning her study she competed in a cooking competition in Wellington, where she won a bronze medal.

The course only lasted a year, and when she left polytech Fi started her first hospitality job (other than the part-time work she did as a teenager) as a day chef at The Front Room, Waikanae Beach.

“Back in those days [17 years ago] it was the best place on the coast.”

She said it was there she learned everything she knows, and all the grounding skills required for cheffing.

But after six years working there, she stopped learning new skills.

She had obtained all the knowledge she could from The Front Room, and so she partnered up with one of her colleagues and started a business called Macaroon Catering.

“I got to a point there where I stopped learning, and I was on autopilot, and I just knew I was destined for more.”

Eventually Fi wanted to branch out on her own though, so at a friend’s request, she bought into the Marine Parade Deli in Paraparaumu Beach, which wasn’t doing well at the time, with two partners.

“I took a leap and bought into that, and worked

really hard, and turned that place around.”

Before Fi got involved, the deli was mainly selling pizzas and items out of a cabinet, but when she took over, she completely overhauled that by developing a full-blown menu, opening nights, and changing the name to Marine Parade Eatery.

About six years into owning that business she was offered an opportunity to cater for the wedding season at the Sudbury wedding venue in Te Horo.

And then, to ensure all the earnings from the wedding season went to her rather than the business she shared with her two partners, the Sunday Cantina was born.

In 2018, Fi opened the first Sunday Cantina cafe in Mahara Place, Waikanae.

It was the perfect location – Mahara Place was a bustling hotspot at the time, and the Sunday Cantina was busy.

Fi decided to sell the Marine Parade Eatery in 2019, after six years, to focus solely on the Sunday Cantina, and she opened a second Sunday Cantina in Raumati South.

She was also continuing to offer a catering service, and started doing cooking classes, teaching around 700 people a year.

“We have people come from Hawke’s Bay, and a huge crowd from Wellington now that the motorway has been finished.

“We get them from all over.”

But nothing lasts forever, and the hustle and bustle of Mahara Place died out when the Waikanae Library closed due to poor air quality.

“What I really love is inspiring people and empowering them.”

- Fi Greig

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That, alongside the effects of Covid, greatly affected business in the Sunday Cantina, so Fi sold up the Waikanae cafe.

“I put on Facebook that I was going to sell, and I sold it that afternoon, and I was out two weeks later.

“Sometimes things are just meant to happen.

“Letting go of Waikanae, I became very invested in this place [Raumati South branch].

But the Raumati South branch was busy... that is until the lockdown forced businesses to close.

The lockdown occurred just a week after the Raumati South cafe opened, so Fi said she had a lot of food and nothing to do with it.

Her online cooking classes were still a big hit, though, and she quickly burned through the food she had, and then had food donations coming in from the community.

Members of the community were also giving her money to keep the business afloat, and in return Fi gave them credit for the cafe.

“Lots of people gave me like $500, and when we reopened, they would have $750 they could use here, so they got 25 per cent more.

“Some people still haven’t even used it; some people obviously just gifted me the money.”

This allowed her to raise $13,000, which really helped her get through Covid, and when the cafe eventually reopened Fi said it was busier than ever.

“I think we were really lucky because we were new, so when we reopened everyone just came back.

“We were the first place everyone wanted to come to, because we had only just opened.

“We were really lucky in that aspect, and honestly we pretty much got through Covid unharmed.”

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Celebrating Kāpiti | Spring/Summer 2023

Fast forward to today, Fi said the recession was really hitting the business hard, since fewer people have disposable income, and can afford to eat out.

“People just don’t have the money, and the first thing that’s going to go is eating out.”

But while business may have slowed down in the cafe, Fi’s catering services and cooking classes have skyrocketed.

There are also plans in the works for a new eatery next year, which Fi is really excited about.

Fi said the Sunday Cantina’s fresh, healthy approach is what sets them apart from other cafes in the district.

They offer different menu items to other cafes, and “you won’t find anything on our menu that you’ll find anywhere else”.

“You would never go somewhere else and find any one of our salads on the menu.”

She created all her recipes herself, and even wrote two recipe books – Sunday Cantina, and Fi Greig.

Sunday Cantina is completely sold out, but her second book is still available online, and Fi said both books have sold internationally, including to Australia, Chile, and Ireland.

Outside of work, Fi is a facilitator of the Rebel Business School, and started the Wahine Society, which promotes holistic wellbeing for women, especially women in business.

“What I really love is inspiring people and empowering them.

“I am still 100 per cent on this hospitality journey, but I have really enjoyed having a mixture of business, holistic wellbeing, and food, because I think it all comes into one thing.”

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Duncan’s Brewing Company Words by David Haxton

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Celebrating Kāpiti | Spring/Summer 2023

O

ne day, like so many before him, George Duncan bought a homebrew kit and started to make his own beer.

He loved the science behind the beer-making process, got heaps of satisfaction from creating something unique, and importantly - stuck to it.

His love of craft beer increased when, with wife Wai Familton, they toured the United States, and Canada, and tasted various craft beer.

He was so passionate that when they got home to New Zealand, he decided to get into contract brewing.

George, who back then was a carpenter by trade, would travel to an established brewery to brew his beer.

“It was like a hobby on the side.”

He did that for about four years.

“It was fun and a good way to learn about the industry as well as making beer commercially.”

Things were going well with his brews getting a following among craft beer connoisseurs.

One evening, George was invited to be the guest speaker event at Te Newhanga Kāpiti Community Centre, in Paraparaumu, to talk about his beers and others.

Among the assembled guests were the landlords of a warehouse in an industrial part of Sheffield St, Paraparaumu.

“Afterwards they approached me and inquired if I had considered starting my own brewery.

“I said, ‘No that’s a crazy idea’ but then I went

“It’s always nice creating something, and then seeing people enjoying it.”

– George Duncan

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and had a talk to Carl Vasta, who started Tuatara, and asked what he thought.

“Carl had a bunch of old gear that he was willing to get rid of.

“So it kind of went from there.”

George signed a lease on the warehouse, and did a major conversion, by himself and with the help of others, to create his bespoke brewery which he owns with wife Waimatao Familton.

“We got the brewery off the ground and then Duncan’s, as we know it, was really born.”

The focus was simple — pale ales, Pilsner and stout.

“It was about nailing the basics.”

And then George decided to do something that would really start to put the brewery on the map.

He started to make some very unique beers using flavours not normally associated with beer.

“The real starting point was the Whippy IPA which we did for Beervana.

“It was almost like pre-hazys in a way.

“It was something I had heard about and wanted to try because I like to experiment.

“That was the beginning but the real thing that set us on our way was the Raspberry Ripple which we launched at Beervana a year later.

“It really pushed us in the direction that we’re going in now.

“It was super well received and was about second overall for the popular vote.

“That was the point when we knew we had direction in the brand, and what we were making.

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George Duncan and wife Waimatao Familton.

“Since then it has really grown.”

It will be 10 years in 2024 that Duncan’s Brewing Company has been in existence with about six of those years based at the warehouse.

Duncan’s is producing about 150,000 litres of beer a year.

About a third is exported to Singapore (its largest customer), Australia, China, Hong Kong, Malaysia, Thailand and Europe.

It’s a sizable operation which has seen George employ various people as the brewery has grown.

“It’s pretty good having staff, and definitely a better way to be, because for the first three years I did everything and it was mental.”

Moreover, he has a hand in every aspect of the business, which is important, not to mention growing his own skillset.

The brewery is a sizable business operating in a relatively small space.

“The warehouse is too small, but it’s nice, and I like being here.”

It isn’t about trying to dominate the beer market anyway.

“We’re about servicing a niche well, which has been really good for us.”

The brewery has also hosted numerous pop-up bars “which have been hugely successful and a really good way to connect with the local community as well as showcase what we do very well”.

George is working towards obtaining a fulltime on-licence too.

“That’s the next step for us.

“We’re probably going to work with local food trucks … but we’ll see how that goes.

George Duncan inside his brewery.

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Celebrating Kāpiti | Spring/Summer 2023

“At the moment it’s about getting the on-licence across the line.”

While owning his brewery, and seeing it succeed, had been “great” there had been “some real ups and downs” too.

“Obviously being a new business is always difficult and then hitting Covid was a curve ball but we managed to sort that via online sales and export.”

Asked what he enjoyed about owning a brewery, George is quick off the mark.

“It’s the community.

“It’s always nice creating something, and then seeing people enjoying it.

“That’s a big part of what I enjoy in the beer industry.

“It’s also fun coming up with new beers, new flavours.”

And while his work day was “like working in a chocolate factory” his beer consumption is pretty low.

“At first it’s like ‘wow free beer’ but then it became normalised.

“I actually don’t drink a lot of beer.”

If he does imbibe it’s normally new flavours as part of the research and development, or lighter refreshing beers.

Who knows what would have happened if those landlords weren’t at the public meeting and got George thinking about creating his own brewery.

Whether it was fate or just being in the right place at the right time, the main thing is it happened, and a lot of people are appreciative.

There’s only one thing to say: cheers and good luck for the future.

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Eloise and Andrew Helms with their daughter Bonnie.

Montfoort Words by Grace Odlum

N

estled between two coffee shops in Sheffield St, Paraparaumu, is a small caravan, with the aroma of sweet treats wafting from it.

It’s a small family-owned food truck, specialising in Dutch desserts.

Eloise Helms started Montfoort about a decade ago due to her love for Dutch food.

Her father, Gerard, made the move to New Zealand from Montfoort, Netherlands in his early 20s, largely due to poverty in Europe that made jobs harder to get.

Eloise grew up on Dutch food, and after working in hospitality since her teenage years she wanted a change, so she decided to start a Dutch food business, which she called Montfoort.

“I luckily had a job that allowed me to just drop a day to do this.”

Gradually, she started focusing more on growing her business, and about 10 years ago she took the leap and started doing it full time.

When the business first got started, Eloise and her husband Andrew, who lived in Wellington, were exclusively selling their desserts at the Chaffers Dock Market, but after relocating to Kāpiti they wanted a spot to base their business.

That’s when they found the vacant spot in Sheffield St and, when the Dark Horse roastery was built next door, the area got a lot busier.

Now they’re open in Paraparaumu every Friday and Saturday from 9am to 12pm, and

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Celebrating Kāpiti | Spring/Summer 2023

they attend the Harbourside Market every Sunday.

Eloise said they have a “really good following” at the Harbourside Market, but she wants to grow her Kāpiti customer base.

“We’re just trying to build that up here and gain a Kāpiti following too.”

She bought a rundown Anglo caravan off Trade Me to turn the business into a food truck and convinced her father to gut it and do it up for her – which he managed to complete in under six months.

“My dad probably didn’t agree to doing the entire project, he probably said ‘I’ll do

“People are surprisingly willing to try things they haven’t seen before.” Eloise Helms

the flooring and the walls and someone else can do the rest’, but he got roped into doing everything.

“Before [the caravan] we were in a marquee, so we were very grateful.”

Eloise originally learned how to make poffertjes (Dutch pancakes) from her Dutch aunty Greet, but adapted the recipe for a larger quantity, and taught herself to make stroopwafels (Dutch biscuits with a chewy caramel centre).

While she only sells the poffertjes to order in the caravan, the stroopwafels are sold both wholesale and made to order.

The poffertjes come with your choice of topping - banana butter, salted caramel, lemon curd, or chocolate fudge and the stroopwafels are one flavour.

And during the cold winter months, a third item is added to the menu – oliebollen (fruitfilled Dutch donuts).

Eloise doesn’t see her menu changing too much either, and said over the years she has narrowed it down to just those three items to avoid “spreading herself too thin”.

And running a food truck also comes with its fair share of challenges.

For Eloise, the weather is the biggest one.

When it rains, fewer people visit the food truck in Paraparaumu, and the market isn’t as busy when the weather is bad.

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.

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There’s also an endless supply of new things to learn, and Eloise said, “You don’t always know exactly what you’re doing, but you learn.

“Over time I’ve learned to work with those challenges.”

But despite those challenges, she said the best part of running the food truck is the customers.

Eloise’s favourite part of her job is customer interaction, and seeing the customers enjoying her food, and she finds that despite people being sceptical of foreign foods, most people are convinced when she tells them how simple the recipes are.

“People are surprisingly willing to try things they haven’t seen before.”

She really struggled during the Covid lockdown, because she missed running the store and seeing people.

She’s also got a lot of regular customers, some of whom have been visiting her food truck for 14 years and whose “kids have grown up eating our poffertjes”.

And Montfoort gets a lot of Dutch customers too, most of whom Eloise said are “second generation, who have grown up with an oma (grandmother) and opa (grandfather) that have passed away, and no one in the family is making the food any more”.

“They really come out of the woodwork when there’s Dutch food around.”

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Celebrating Kāpiti | Spring/Summer 2023

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Glamroom - it started with a dream....

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Celebrating a year in business, Glamroom started as a dream when makeup artist and skin consultant of 20 years Chloe Thompson moved to the Kapiti Coast. After many journeys into Wellington city for beauty and skin appointments, Chloe realised there was a need for a local specialised skin and cosmetic clinic in Kapiti. A year later, Glamroom was born.

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Janine Sudbury at her Te Horo farm.

Sudbury Words by David Haxton

J

anine Sudbury was at a crossroads when she suddenly found herself as a single mother living on a 20-hectare farm in Te Horo with a one-year-old son.

She wasn’t keen to move away from the idyllic Te Hapua Rd property but needed an income. What to do?

“I decided to start running weddings and events.”

She named her business Sudbury, as per her surname, and it has been incredibly successful with over 500 weddings held, countless leadership sessions, work Christmas parties, boutique accommodation, and lots more.

It’s a testament to Janine’s vision, strength of character, forward focus as well as those who have helped her along the way.

Weddings are the main focus at Sudbury with one of the features being a former stables which was transformed into the wedding reception room that designer Rachel Johnson lent her expertise to.

The room, which features polished concrete floors, has a country yet chic feel, and has various ornaments such as old saddles, chandeliers, vintage polo sticks, and more.

The reception, which also features a recently installed dessert station side room, has an intimate outside area where there’s a bespoke fireplace and long seating.

Adjoining the reception is a large covered area perfect for guests to chill out while the bride and groom get their photos taken. One of the latest features is an oak table from a French monastery. A few steps down is a hole-in-one golf tee-off area where people aim at a large plywood stag, in the distance, with a hole in its stomach. It’s a good icebreaker for guests.

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Celebrating Kāpiti | Spring/Summer 2023

Part of a wedding dining set up. Photo / David Le

A few metres away is the outside area for those all-important vows. The backdrop looks onto an expansive former trotting area. It’s a stunning view and will get better in the years ahead courtesy of 2000 recently planted mānuka and kānuka trees a long way in the distance which will become a birdlife magnet.

For those who want to get married closer to nature, a new ceremony site has been created by a pond, and will be more enticing as an aisle will lead to an island in the pond where there are 12 benches bought from Munich’s Oktoberfest beer festival.

“It will look absolutely fantastic ... it’s such a beautiful spot in the summer.”

If nature isn’t playing its part, an expanded indoor ceremony site, in a former hay barn, can be used.

“If the weather isn’t really good, people have a lovely inside option.”

On the southern side of the reception room is an outside area, with expansive farm views, where guests can dance under the stars.

It’s where a vintage caravan stage is stationed for bands or deejays to perform on.

“People like to dance outside but if it starts raining we just move the whole band or deejay to the indoor dance floor very quickly.

“It gives people peace of mind that their event will be fabulous whatever the weather.”

The music caravan is an example of the many innovative approaches at Sudbury.

Another is a champagne float that will be towed by a vintage Land Rover.

“I’m actually repurposing my horse float, which

I don’t need anymore, and it’s going to look very luxurious.”

Something that is already luxurious is a former rundown two-bedroom cottage which has been renovated into perfect bridal accommodation.

“It’s high-spec with a beautiful hot tub under fairy lights.”

Another key focus at Sudbury is service.

“I say to all my staff that I want my clients to feel the love. I want them to feel they’re somewhere exceptional.

“Hopefully, combining those two elements — innovation and service — creates a place that is very special and out of the box.”

Sudbury sells itself but and has become a destination wedding venue with people flying in from all over the world.

And it made headlines when an Australian television programme called Bride and Prejudice featured two women getting married there.

“It was the most brilliant publicity ever and didn’t cost anything.”

Meanwhile, Janine’s leadership programmes, which she started before the weddings and events, have “gone from strength to strength”.

A key aspect is using horses which give “honest and brutal feedback” and is emphasised by Janine who watches the interactions.

“That leads to transformational change in the leaders.”

Team building is catered for with one of the new exercises she’s devised called The Bear Grylls Experience.

“I want them [clients] to feel they’re somewhere exceptional.”

- Janine Sudbury

Sudbury has hosted over 500 weddings. Photo / Chris Turner

kapitinews.co.nz

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“People have to build a raft, in teams, then paddle to an island, cut down a dead rabbit, paddle back with the rabbit, skin and gut it, make a fire using a tinder box, then cook the rabbit and present MasterChef style.

“It’s absolutely hilarious but creates a very strong team.”

She’s also been doing public speaking on leadership, was master-of-ceremonies at an international leadership conference in Wellington, and has been working with two other leadership providers to bring three modalities together which was “very cutting edge”.

There is always lots going on at Sudbury with new offerings happening often.

“While everyone else is cutting back, we’re going forth.”

It can get a bit overwhelming but those moments don’t last long.

“I’ve always been a believer in keeping moving forward and never resting on your laurels.

“I want to create something very exceptional here.”

She praises her staff who have been important to Sudbury’s success too.

Gary Silverwood, who has been there since the start, manages the farm and assists with events.

Gemma Cathie is the functions manager and Lottie Elliott is the dishwasher extraordinaire.

“I couldn’t run this place without these people.

“It’s really important to have the right people behind you to enable you to fulfil your potential.”

Back when she started, all those years ago, was a tough time, and the pressure was certainly on, but the former BBC and RNZ broadcaster couldn’t be happier now.

“I’m so grateful that it has worked.”

Time to relax and enjoy company.

Inside the cottage.

Photo / Fran Parker

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Celebrating Kāpiti | Spring/Summer 2023

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Handcrafted Ceramic Fine Art for House or Garden

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Pottery Exhibition Iona Matheson

KAPITI KAITIAKI Exhibition 2 - 30 Nov

CERAMIC ARTISTS  NOV  DEC 23

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Celebrating Kāpiti | Spring/Summer 2023

Aimee McLeod Judy Page Brett Thompson Jennifer Turnbull Lindsay Hey

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36

Karen Amdal Pamella Annsouth Elisabeth Vullings Michelle Retimana Rebecca Neal Chris Dun

Kāpiti Hobbies Words by Grace Odlum

A

bout two decades ago, Tracey and Scott Bowman toured the North Island as part of a Lord of the Rings-themed tiki tour.

It was soon after the movie trilogy was released, that they wanted to visit Middle Earth from their home in England.

Once they were here, the pair fell in love with New Zealand, and decided they wanted to make the country their home.

So, in 2005 that’s what they did.

“It was like a home away from home,” Scott recalled.

They moved from their home in Washington, northeast England, to Whakatāne, with their 18-month-old son Christopher.

Both Scott and Tracey are trained pharmacists, so they contacted a recruitment agency and managed to land jobs in a local pharmacy.

Tracey and Scott Bowman inside their pharmacy/hobby shop.

But at the time, Whakatāne was pretty small and remote, which Tracey didn’t like, so after a year they moved to Kāpiti to be closer to a big city.

“We wanted to be near a city but not on top of it,” Scott said.

The couple rented a home in Paraparaumu Beach for a while but ended up building a home in Nikau Valley in 2010.

Once they were in Kāpiti, they got jobs in different places – Scott worked in an Ōtaki-based pharmacy for nine years, and Tracey worked in the Life Pharmacy in Coastlands.

Scott had plans to buy the Ōtaki pharmacy when his boss retired, but at the last minute there was an offer that couldn’t be refused, and Scott missed out.

Coincidentally, though, the Paraparaumu Beach Pharmacy in Seaview Rd came up for sale around the

kapitinews.co.nz

37

same time, and Scott and Tracey quickly bought it.

That was seven years ago, and for a while it was just a pharmacy, but Scott, who is a keen hobbyist, was struggling to buy hobby items locally, so in May of 2016 Tracey suggested getting a small display for the shop.

“There was a little store at the mall called Toyworld, and they had this stuff [hobby items] on a small scale, but they closed down.

“There was also another little hobby store that was across the railway track, and they closed down within a year of each other, so there was nothing in the town that was doing hobbies.

“I was kind of frustrated at not being able to go somewhere to pick up a paintbrush or paint if I needed it, so Tracey said, ‘why don’t you get some in’.”

That small hobby display grew quickly, and it now takes up half the store and Scott’s office was even converted into a hobby room.

Now they stock lots of different things, including roleplay games, miniature war games, figurines, model train set supplies, 3D printing materials, and more.

“We’re probably one of the best-stocked stores in the lower North Island.

“We have an online store, and we ship all around the country, and abroad sometimes.”

Scott said they also sponsor a lot of tournaments, especially in war games, by giving contestants discounts for their website.

“We also have a loyalty scheme, and the nice thing about it is that once someone comes in and spends $75, they get a $5 voucher back, so they come back.

“We constantly have a growing customer base.”

Scott’s love for hobbies started when he was young.

He recalled his father, who was in the fire brigade going on strike, and spending a lot of time at home.

His father built him a model train set, and although the trains didn’t really spark Scott’s interest, he enjoyed displaying his toy soldiers on it.

From there his passion just grew.

He was introduced to roleplay games like Dungeons & Dragons by a close friend of his when he was in university.

When he got married and had his children, he said he didn’t have the time or money to continue with

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Celebrating Kāpiti | Spring/Summer 2023

his hobby, but when he got older and had more disposable income, he got back into it.

The store really is the best of both worlds, and Scott said the pharmacy and hobby sectors really support each other.

“I always like it when someone comes in with a prescription and does a double take, and then you’ve got a prescription sale, a medicine sale, and a hobby sale.

“I’m doing what I enjoy doing and getting the war games community out there, and somewhere to come locally to get [hobby items].”

He said during the week, the hobby section “ticks along quite happily”, and the pharmacy is always busy, but during the four hours they open on a Saturday they do a day’s worth of trading and it’s 90 per cent hobby sales.

“They do support each other quite well.”

“I’m doing what I enjoy doing and getting the war games community out there.”

- Scott Bowman

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The Chatham Islands are the closest most New Zealanders can get to international travel without packing their passport.

Due to everi increasing popularity, and in conjunction iwithi Air Chathams and Hotel Chathams, , we have decided to run a tour in the Chatham lIslands for Wellingtonl folk from Wellington during January. i .

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Steam Incorporated continues it’s busy programme of heritage train experiences into 2024! Whether it’s a short shuttle train, or a full day steam train experience - we’ve got you covered! Stay tuned to our website or give us a call to BOOK your experience! www.steaminc.org.nz | 0800 783 264 40

Celebrating Kāpiti | Spring/Summer 2023

Coastlands 100% Behind Your Local Community & You Locally Owned. Friendly People. Great Advice.

Supporting you, your business and your family.

Not only is Paper Plus Coastlands your renowned and beloved book, gift and toy store on the Kāpiti Coast, we’re your go-to for all workplace, school and home stationery supplies.

What sets us apart is our unwavering commitment to the local community. Through our generous stationery rebate scheme all the local Kāpiti schools we service from Paekākāriki through to Ōtaki have received almost $10,000 in credit towards their accounts helping to fund stationery and books for their schools.

At Paper Plus Coastlands we’re expanding our business-to-business stationery and office supply services.

For inquiries big or small pop in store and see us, or contact Jason Els via phone or email.

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Andy Ross in his barber’s shop.

My Kāpiti Andy Ross has been cutting hair in his Maclean St, Paraparaumu Beach, shop for close to three decades. From Old Blighty to Kāpiti, it’s time to catch up with the barbering maestro.

What are some of the things you enjoy about living on the coast? I enjoy the wide range of recreational facilities available on the coast. I particularly enjoy the cycling, golf, river walks, and views — complimented by our balanced climate — which makes the coast even more enjoyable, as well as the many wonderful people who live in it. Accessibility is also a plus.

It’s so easy to walk, bike, or drive around, with our capital city so close. With a safe community and environment, and the best family I could wish for, I can call the Kāpiti Coast my home.

What led you into the world of barbering?

Sixteen and fresh out of high school, I applied for many jobs. One day, I was having my hair cut and was offered an apprenticeship and position as a barber. It soon became my one and only job opportunity. Over the years, everything fell into place, and I knew barbering was the thing for me.

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Celebrating Kāpiti | Spring/Summer 2023

Where have you worked and for how long?

My barbering apprenticeship started out in the outskirts of Norwich, my birthplace and where I grew up, in 1990. I spent three years there, before moving to Esher, Surrey, and working in a multitude of hospitality positions whilst continuing on as a barber. I returned briefly to Norwich for a quick stint as a chef in 1995 and then moved to Chessington, Surrey. I worked in hospitality for a time there, and in 1996 moved to Kāpiti with my girlfriend, whom I married in 1997, and began Andy’s Barber Shop and Tobacconist, later shortened to Andy’s Barber Shop.

What do you enjoy about being a barber?

People make the highlights of my career. Over 30+ years, I’ve managed to meet and interact with many amazing people, ranging from war veterans to sporting stars, celebrities, and good, honest, hard-working people.

“Over the years, everything fell into place, and I knew barbering was the thing for me.”

- Andy Ross

What are the challenges of running your own business? Post-Covid has brought some challenges along with it, and running a business in the current climate meant diversifying and changing the way we work. Over 90 per cent of our work is now booked, as opposed to the only walk-in ways of pre-Covid.

You’ve got lots of Formula 1 caps in your shop, how did the collection develop? Over the years, clients who’ve worked directly with F1 or in the motorsports industry have passed on some memorabilia, kindly and caringly donated, and from the first donation, the collection only grew larger!

Who is your favourite F1 driver and why?

My favourite has to be the second-time world champion Fernando Alonso, of Aston Martin. At age 42, he’s still competitive with the new and upcoming racers, while also managing to put up a fight with the seasoned champions.

How do you like to spend your free time? I love to spend time with friends and family, and also enjoy the recreational facilities and benefits of the coast mentioned previously, including, but not limited to, walking, cycling, Saturday football, golfing, and a night up at Club Vista playing snooker and pool. One might describe me as a very active person.

A selection of caps.

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What are your biggest pet peeves? My biggest pet peeves are people who can’t put their rubbish in a bin, or take it home with them, those who tailgate, and people who drive at night with no lights on whatsoever. Those people really wind me up.

People might not know but ... I’m a spin instructor at CityFitness, and I’ve worked in Maclean St for 27 years.

What is your guilty pleasure? I was brought up with my father working for Rowntree Mackintosh (a chocolate and sweets factory), which was famous for producing many well-known confectionery, like Kit Kat, Smarties, Quality Street and Yorkie bars, so naturally, I may have a sweet tooth.

The most memorable Norwich City FC game you’ve seen? Bayern Munich vs Norwich at the Olympiastadion (Munich) in the second round of the UEFA Cup in 1993. With a goal from Mark Bowen, and an excellent volley from Jeremy Gross, it was considered the best goal in Norwich City FC’s history, a 2-1 victory. The first time Bayern Munich had lost against an English team on home turf, a record held for a long while. I watched it in a pub.

A Lewis Hamilton signed top.

Come and celebrate the re-opening of our gallery with a festive weekend of music, performance, food, and art!

What does it take to be a long-term Canaries [Norwich City club nickname] supporter?

Norwich City and West Bromwich Albion in the last decade have both been promoted and relegated in the English Premier League so far, thus requiring a lot of patience and unwavering support and determination for the team.

Mahara Place Waikanae

Toi MAHARA Opening Festival Weekend 28–29 October, 2023

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Toi MAHARA advertising.indd 1 44 Celebrating Kāpiti | Spring/Summer 2023

21/09/23 5:18 PM

Describe competing in the Lake Tāupo Cycle Challenge enduro (320km) in 2015? It started at 1.30am. It was a mild 16 degrees, rain was light, and there was no wind. My first lap was too fast, and in a group of five, I covered the first 150 kilometres in just under five and a half hours. Due to a burst appendix three months prior, this meant my training was a little under par. It wasn’t enough to support me the last 170 kilometres. Having cycled that distance, 120 kilometres lonesome, the physical and mental challenge makes you find out a lot about your inner self. Just before Tūrangi, a 12-strong Polynesian group, raising mental health awareness, picked me up on their own enduro challenge, as one of them. We finished together in a very emotional and inspiring finish, supported by my friends and family. It was mentally and physically exhausting, to say the least.

What’s your go-to local eatery? Trusty Sunlong Takeaways next door. A bacon, egg and cheese burger, for lunch on a long day, and good old fish and chips for the family. Another trusty one is Ben’s Roasts, for my wife. The occasional Thai and Indian as well.

Advice to my younger self would be ... Embrace change. Believe in yourself. Some people aren’t always as they seem. Be ready and prepared for anything.

Andy Ross’ father John, pictured in 1986, was a truck driver for Rowntree Mackintosh Confectionary.

4th, 5th & 11th, 12th November 2023

kapitinews.co.nz

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Paraparaumu Hospice Shop open during roadworks!

Shop pre-loved to share the love Kāpiti Road

Road closed

p

Rimu Road

it i

Lig

ht s

New entry gate

Ihakara Street

Pop in store to shop fashion, furniture, homeware, books and more. All goods are generously donated by people in your local community, and lovingly cared for by our team.

Donations of quality goods gratefully accepted.

Thank you - your support helps keep Mary Potter Hospice’s palliative care free of charge for the people of Kāpiti, Porirua and Wellington.

9 Kāpiti Road, Paraparaumu Mon to Fri: 10am – 4pm Sat: 10am – 2pm Sun: 11am – 3pm

46

We’re open during roadworks!

While the stormwater upgrade is undertaken on Kāpiti Road, you can access the Hospice Shop through a newly installed gate via the Kāpiti Lights carpark. Drive in to drop off your donations, or park and walk through the new gate to shop.

We look forward to seeing you!

Visit us in store, call 04 298 5700, or go to marypotter.org.nz for more information

Celebrating Kāpiti | Spring/Summer 2023

Old State Highway 1

Kā

Mary Potter Hospice Shop

Waikanae Community Market Words by Grace Odlum

A

bout 15 years ago, a small group of Waikanae residents arranged a weekly gathering to sell items to each other.

There were a lot of problems with that arrangement though.

Stallholders were arguing with each other over the available space and, just before Covid hit, new government regulations were implemented, meaning local markets had to abide by national standards.

Rob Noble-Beasley, who sells home-made olive oil at the market, was one of those original stallholders and he said it was clear something had to change.

A committee was formed to regularise membership and organise the market’s operations, and Rob was elected chair.

Levi Milldove with regular customer Glennis.

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Celebrating Kāpiti | Spring/Summer 2023

“It’s about putting the community in community market.”

- Levi Milldove

From that point on, the Waikanae Community Market as we know it was born.

The aim of the market was to provide opportunities for the Kāpiti community to raise funds, promote projects and advertise facilities within a market atmosphere.

They quickly gained a renewable lease on a section of Waikanae Park to hold weekly markets, a licence to occupy and trade and a Memorandum of Understanding which was signed by members of the committee and council representatives.

Now, the market has a subscription-type service that means people can pay a yearly fee and have a guaranteed spot each week at the market.

Rob Noble-Beasley with his award-winning olive oil.

They also have spots allocated for casual stallholders and fundraisers, and if a regular stallholder doesn’t attend their spot is also given to a casual.

Levi Milldove is one of the regular stallholders.

He runs the Oxford Fresh produce stall, which supports local Horowhenua and Kāpiti growers that he said “don’t get airtime with supermarkets”.

Levi has been selling at the market since September 2021, and has never looked back.

For him, the best part of the market is the community aspect.

“You get to speak with the consumer directly and offer them ideas and recipes.

“It’s about the personal touch, where you know Mrs Jones and Mrs Smith and they come back every week.

“And they look after you and you look after them.

Mike Hart with some of his second-hand books.

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“It’s about putting the community in community market.”

The community aspect is Kylie Hogarth’s favourite part of the market too.

Kylie is fondly known as Waikanae Community Market’s “Bacon and Egg Lady” and has been a selling her bacon and egg sandwiches there since “the dark ages”.

She said there’s a good connection between the customers and stallholders, and that some of her regulars get “a bit grumpy” when she’s not there.

“I think it’s like a real community.”

Carol and John Hutchings, who have been selling greeting and photography cards at the market for several years, agree with Kylie that the friendliness of both the vendors and customers is a great aspect of the market.

It’s clear the community feel is an important part of the Waikanae Market, and beekeeper Cole Mellor agrees.

He sells his locally made honey at the market and enjoys interacting with other Waikanae locals.

“It’s like taking time off from work, coming here to see everyone.”

Hogan Gill also enjoys seeing people at the market.

Hogan, who is a marriage celebrant by career, grows daffodils in Ōhau seasonally and sells them at the market.

He also donates quite a few flowers to the Cancer Society.

He’s been selling at the market every daffodil season for the past five years and says his clientele is the best part of the market.

“They’re all darlings.”

Hogan Gill with his home-grown daffodils.

Cancer affects us all.

A gift in your will

means we can always be here to provide support.

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M 027 368 5316 | T 0800 585 944 W www.rwlevin.co.nz | E julie.judd@raywhite.com Julie Judd - Ray White Licensee Salesperson | Ray White Levin Northside Realty Ltd (Licensed REAA 2008)

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Celebrating Kāpiti | Spring/Summer 2023

“The support structure that was wrapped around me, especially post treatment, to get me through the journey was just absolutely amazing.

Without the people at the Cancer Society, I probably wouldn’t be here.”

- Pete, prostate cancer survivor Visit www.yourwillcancerwgtn.org.nz or call 0800 467 345.

Second-hand book seller, Mike Hart also says the regular clientele are what makes the market special.

He started selling his own books at the market seven years ago, but when his customers started asking for certain books, he started taking requests too.

“I looked at all the other markets and this seemed to be the best one.”

He hasn’t looked back since.

Anne Larkin started selling her crocheted creations at the market after a trip to South Africa where she saw a poached rhino.

It inspired her to sponsor two dogs at the Mankwe Wildlife Reserve, and all the money she gets from her stall goes to them to help save rhinos from being poached.

“I got upset and angry, and then I thought ‘this is all a waste of energy, what can I do that’s practical’”.

During her time at the market, she, like the other stallholders, has also developed friendships with other stallholders and customers, especially her neighbouring vendor Wendy, who also raises money for poached rhinos and other animals in Africa.

Helen Whitby was one of the very first stallholders at the market, and she’s now its organiser.

Since she organises where everyone’s stalls will go, she’s got to know a lot of the stall holder’s personally and said they’re all very close.

“It’s like a family here. Over the years we’ve had stallholders go into hospital and things like that, and everyone rallies together and sends them stuff.”

“Waikanae doesn’t have much”, she says, and that’s why it’s so important to have a communitybased event.

John and Carol Hutchings with some of their cards.

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Chris and Hannah Thornton in front of Tunapo Escape.

Tunapo Escape Words by David Haxton

N

estled in a part of a mountainside, not far from the Paekākāriki Hill Rd summit, is a luxury couples’ retreat that certainly has the super-cool factor.

The 100 per cent off-grid accommodation, featuring a highly specced tiny house that oozes charm, is called Tunapo Escape, that is owned and operated by Hannah and Chris Thornton.

The couple were coming to the family-run sheep and cattle farm, called Tunapo (meaning night eel), a lot to see and help Hannah’s mother as well as catch up with her brother who runs it.

They wondered if the farm could have another purpose and income, and that’s where the luxury accommodation idea sprung from.

There were a couple of sites to choose from with the first quickly ruled out because it was too windy.

But the second, where friends would sometimes camp, was ideal but the logistics of putting accommodation there seemed a bit hard.

Nonetheless, working with Rotorua-based The Little Big Tiny House Company, and some trucking experts, it became feasible.

The couple worked with the company on the design before three sections were trucked onsite site and placed on extremely solid prepared foundations.

Various names were bandied about but they quickly settled on Tunapo Escape — which is a

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Celebrating Kāpiti | Spring/Summer 2023

nod to the farm’s family history.

The accommodation, which has extra steel bracing throughout, comprises a bedroom, lounge and kitchen, and bathroom.

The inside has Hannah’s various interior decorating touches such as forest green splashback, upcycled furniture, a vinyl record player, to a stunning painting of a glider by artist Michelle Bryant.

There’s even a taxidermied rabbit, holding some fake mini guns, and wearing a homemade top. The farm is a favourite haunt for rabbits which are often being despatched. There’s an amusing note about the stuffed rabbit’s history.

With triple glazing, the place has a nice temperature, but there’s a small Roaring Meg fireplace, from Arrowtown, that is ready to fireup if needed.

“It’s so warm in this house. When Hannah and I first came up here on a cold night, I lit it, but had to turn it off after half an hour because it was too hot.”

Even though it’s off the grid, there are still modern facilities, courtesy of solar energy, such as a fridge/freezer, heated flooring in the bathroom, and more.

Outside is extensive decking installed by the couple, drop-down screens if there’s rain, an enticing bathtub, and a portable fireplace.

Lots of regenerative native planting has been put in around the back of the house which in time will add to the splendour.

The beauty of Tunapo Escape is its remote location, general protection from the elements, and incredible panoramic vistas.

“It is the ideal spot because it’s sheltered from the wind in the south, and wind coming from the north hits the cliff face and goes up and over the top,” enthused Chris.

“The sunsets, straight out in front, are amazing,” Hannah added.

“And you can see Mt Ruapehu, Mt Taranaki, D’Urville Island.”

The retreat opened in April 2023 and has had solid bookings, with most weekends full, since word of mouth spread.

“We’re doing much better than we were anticipating,” Hannah said.

“Everyone loves it. They love that it’s isolated, has great views, and is peaceful and quiet.”

When guests arrive, they’re greeted at a nearby woolshed and given various tips about the accommodation and surroundings.

Most people arrive by car, but some have been helicoptered in via Kāpiti Heliworx, which would be extra special.

Once they’ve put their luggage aside, there’s a complimentary bottle of champagne to crack open, as they adjust to their new environment.

Tunapo Escape is self-catering, but if catering is required, Hannah, who used to be a chef at some of Wellington’s best restaurants, is happy to rustle up something delicious.

“It has all come together for us.”

– Chris Thornton

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The Paekākāriki Escarpment Track isn’t far away for those who want to stretch their legs.

And the couple are keen to purchase some e-bikes for guests to enjoy along the farm trails.

Hannah and Chris would like to create a mountain bike circuit to Pukerua Bay, through a forest, along Centennial Highway [part of SH59], and up Paekākāriki Hill Rd. But most people don’t venture far and simply enjoy the solitude of Tunapo Escape and embrace some time away from the pressures of everyday life.

The peacefulness has been given an extra bonus now that Transmission Gully has opened a long way away, meaning traffic along Centennial Highway has drastically reduced; the sound of the sea has replaced distant engine noise.

“It has all come together for us,” Chris reflected.

Hannah and Chris are keen to put another accommodation on the property but because it’s a ridgeline of significance they would have to jump through a lot of regulation hoops.

“A second one would be perfect and allow us to push more money into the farm,” Chris said.

“Farming doesn’t make any money and is really tough.”

Creating Tunapo Escape wasn’t cheap to create with Chris admitting “everything went over budget”.

But they have no regrets whatsoever.

“We’re just so happy with what we’ve got.

“It’s the perfect escape — it really is.”

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Celebrating Kāpiti | Spring/Summer 2023

“Everyone loves it. They love that it’s isolated, has great views, and is peaceful and quiet.”

– Hannah Thornton

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Cocktails MAI TAI Makes one standard glass Ingredients ▸ 30mls fresh lime juice ▸ 30mls light rum ▸ 8mls dry orange Cointreau, or Triple Sec ▸ 15mls dark rum ▸ Fresh mint leaves, a lime wheel or wedge, and a maraschino cherry, for serving

Directions STEP 1: Fill a cocktail shaker with ice. Add lime juice, light rum, and Cointreau or Triple Sec, and shake until outside of shaker is very frosty - about 20 seconds.

Step 2: Strain into an ice-filled rocks glass. Slowly pour dark rum on top to float. Garnish with mint, a lime wheel and a cherry.

SEA BREEZE

CLASSIC APEROL SPRITZ

Ingredients ▸ 120mls cranberry juice ▸ 45mls fresh grapefruit juice, strained ▸ 45mls vodka ▸ Ice ▸ Pinch of flaky sea salt ▸ Lime wheel and grapefruit peel for serving

Ingredients ▸ 90mls prosecco ▸ 60mls Aperol ▸ 1 splash of soda water (about 1oz) ▸ Ice ▸ Orange slice for serving

Directions STEP 1: In a cocktail shaker, combine cranberry juice, grapefruit juice, and vodka. Fill shaker with ice and vigorously shake until outside of shaker is frosty about 20 seconds.

Step 2: Strain into an ice-filled highball glass.

Top with sea salt and garnish with lime wheel and grapefruit peel.

Directions STEP 1: Fill a wine glass with ice and refrigerate until glass is chilled - about 30 seconds.

Step 2: Add prosecco, Aperol, and soda water and gently stir to combine. Garnish with an orange slice.

PIÑA COLADA Ingredients ▸ 1 medium pineapple ▸ 180mls unsweetened coconut cream ▸ 90mls sweetened condensed milk ▸ 1 & ½ cups Ice ▸ 180mls white rum ▸ 90mls pineapple juice ▸ Maraschino cherry, for serving

Directions STEP 1: Cut pineapple in half crosswise. Using a knife, remove skin from one half, then cut into quarters and remove core. Reserve remaining half that still has skin intact and reserve leaves for garnish.

Step 2: Finely chop pineapple flesh from peeled half into 1/2 pieces. Transfer 1 1/2 cups chopped pineapple to a freezer-safe bag and freeze until frozen - 2 to 3 hours.

Step 3: In a glass measuring cup, whisk coconut cream and milk until smooth.

Pour into an ice cube tray and freeze until completely firm - about 3 hours.

Step 4: Meanwhile, cut reserved pineapple half into quarters. Slice one quarter into wedges for serving and reserve remaining pineapple for another use.

Step 5: Transfer frozen pineapple and cream cubes to a blender. Add ice, rum, and pineapple juice. Blend until smooth.

Step 6: Divide piña colada among glasses. Garnish with reserved leaves, a pineapple wedge, and a cherry.

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Celebrating Kāpiti | Spring/Summer 2023

Therese O'Sullivan holds an orange cake with cream cheese icing surrounded by Te Ara Korowai members Jack Rowe, left, Arathena Kennedy, Rumki Majumdar, Shane Ford. Photo / David Haxton

Good Bitches Baking Words by Grace Odlum

I

n September of 2014, Nicola Murray and Marie Fitzpatrick found themselves discussing the woes of the world over a glass of bubbles.

It made them feel pretty helpless, so they decided to use their shared love of baking to try to make the world a better place.

That’s when Good Bitches Baking was born in Karori, with the goal to give a little bit of kindness (in the form of tasty baked treats) to people having a hard time.

But delivering kindness quickly spread throughout the country, and now Good Bitches Baking is in 30 locations nationwide, including one in Kāpiti.

“It’s a little bit of sweetness in our community and a moment of happiness to people going through a tough time.” - Therese O’Sullivan

“Our criteria are simple – we’re looking for organisations that support people who are having a tough time, who want to receive baking on a regular basis. We don’t judge why people are having a tough time,” Good Bitches Baking say on their website.

The Kāpiti branch is spearheaded by Therese O’Sullivan who joined the team about four years ago, and consists of 90 bakers and 19 organisation recipients.

“It’s about being kind to somebody who isn’t expecting it.”

Therese, who originally volunteered for Bellyful in Wellington, an organisation that cooks meals

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for families with babies who are in need, said they get a lot of inquiries from people who want baking, but Good Bitches Baking only delivers to organisations that work with people going through tough times.

Some of those organisations are Mary Potter Hospice, Kāpiti Community Corrections, Kāpiti Community Foodbank, Birthright Kāpiti, Home4All, Grandparents Raising Grandchildren, and many more.

“It’s a little bit of sweetness in our community and a moment of happiness to people going through a tough time,” Therese said.

Their baking may not be big, but Therese said it’s about showing people in some kind of crisis that someone is thinking about them, and that’s more important than the baking itself.

“For us who bake it’s not big, but for the people who receive it, it just means someone is thinking about them. It’s not about the baking, it’s about the kindness and the intention.”

The baking is a pretty simple process, with bakers choosing how often they want to bake, whether that’s once a week, once a month, or something else, and then a roster is created.

While the bakers can’t choose which organisation they bake for, they are able to choose what they want to bake, whether that be cakes, muffins, biscuits, scones, slices, or anything else.

Bakers also contribute all their own ingredients, but if someone can’t afford to bake there is a ‘Cup of Sugar’ fund on Good Bitches Baking’s website which means they can get a supermarket voucher to support them to buy ingredients to bake.

“It’s for if people want to bake but can’t afford it, because ingredients are very expensive at the moment.”

Once the baking is done, it’s packed into food grade boxes with an ingredients list in case of allergies or preferences.

The bakers often leave little notes with the baking as well, to try and brighten the recipient’s day, and Therese said often people will hold onto those notes and reread them.

Then each baker makes their own deliveries.

Once the baking is in the hands of the organisation, they can choose how they distribute it to the people they work with.

“They really look forward to it.”

Therese said many people have never had home baking before so they “really love it”.

And because Good Bitches Baking is a charity and don’t sell any of their food, they’re exempt from commercial food preparation standards, meaning they are allowed to make food at home in non-commercial kitchens to donate.

Therese said the chapter is always looking for more bakers, especially in Ōtaki, and “it’s absolutely not all women – Good Bitch is a gender-neutral term”, so if you want to join Good Bitches Baking, you can sign up on their website at www.gbb.org.nz/volunteer

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BE SAFE, BE SEEN BRIGHTEN UP YOUR WALK, SCOOT OR RIDE TODAY

Back in the Day

Beach Rd Paekākāriki 1929

Maclean St Paraparaumu Beach January 1975

Holtom’s building Paekākāriki 1922 Goat derby Ōtaki Racecourse 1947

Paraparaumu Beach Maclean Park lake Paraparaumu Beach

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Celebrating Kāpiti | Spring/Summer 2023

Bathing beauty contestants, Paraparaumu Beach, December 29, 1958 Paraparaumu Beach Bowling Club 1956

Cockrell’s general store 1919 View of Paekākāriki from hill above railway 1929

Skate rink Paraparaumu Beach 1950s Paraparaumu Beach Golf Club Caltex tournament prizegiving late 1950s

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EIGHTEEN YEARS OF PROVIDING INCOME STREAMS FOR REMOTE COMMUNITIES

The last few years for Caravan & Co have been some of the busiest since the business opened its doors some eighteen years ago. With a store in Kāpiti and a recent new store opened in Levin Mall, Emily and her team have been proud to offer a wide range of fashion items and accessories that have gained a store a loyal following among people in Kāpiti & Horowhenua.

As well as their range of garments, the team at Caravan & Co have been introducing new and exciting accessories that can complement each customer’s unique sense of style, and that also have the effect of providing a new income stream for a remote community half the globe away.

Exquisite sterling silver jewellery from the nomadic desert Each product at Caravan & Co has a story. These beautiful, exquisite sterling silver jewellery pieces were sourced from the Tuareg tribe, a nomadic tribe that travels the area from Mauritania to Morocco. The pieces have resonated with people who have travelled to Morocco before – the sophisticated minute designs evoke memories of Morocco, through their distinctive lines and etchings.

The pieces, distinguished by their traditional hooks and fasteners, are part of a tradition of age old artisanship that has been shared from generation Many of the links were sourced to generation. The close-knit, by Emily and her close friends hand-made qualities make them on their travels. utterly distinctive.

The pieces are comfortable to wear and complement many of the unique dresses that can be found in the Caravan & Co store. The rings in the collection have even been used as wedding bands. Buying jewellery for some people can be a real difficulty – and this collection might just be ideal for the person who is difficult to buy for.

Argan oil in its purest state from the forests of Morocco What started as a small item for sale at the counter at Caravan & Co has become a local sensation, resulting in an extra income stream for a small tight-knit community in Morocco.

Argan nut foraging has long been a part of the economy for Hassan El Kour and his family. The trees, which come from this region of Morocco, produce a nut which has become popular over the years for

a wide range of uses. The oil, with its distinctive nutty aroma, is now often used as a component in cosmetics and haircare. Nourishing without being oily, this oil is held locally to be great for scarring and tissue regeneration.

Many people within the community grew up with the health benefits – at the village the nuts are roasted and often eaten for breakfast. But the sourcing of the Argan oil direct from the community in its purest state is what helps to provide a vital income stream for a remote community.

Emily and Hassan met while on their travels, and it was this relationship that eventually sparked the idea to trial the oil in the store in New Zealand.

The trial on the counter at Caravan & Co’s Kāpiti store quickly proved a hit – so much so that the supply was recently exhausted. Now back in stock, Caravan & Co are once again stocking the range, and giving small tester vials to people who shop in-store.

Caravan & Co was started eighteen years ago and since then has grown into a brand Argan oil being harvested and focused on helping remote communities become more prepared at a village in Morocco.” self-sufficient. As well as this, Emily hopes that the store can gradually introduce lines that give New Zealanders an experience of a faraway culture.

Argan oil is available directly through Caravan & Co’s Kāpiti store.

As a special separate promotion, 100% of the revenue for every purchase of Moroccan slippers from Caravan & Co will go to support communities dealing with the devastating recent earthquake in Morocco.

100% of the revenue for every purchase of Moroccan slippers from Caravan & Co will go to support communities dealing with the devastating recent earthquake in Morocco

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Our Lady of Kāpiti Parish mantled by Our Lady of Kāpiti on the hill at Paraparaumu Our Lady of Kāpiti Church 1 Presentation Way Paraparaumu 04 902 5815

Mass Times Saturday Vigil 5.00pm Sunday 9.30am Visitors always welcome

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The building company with a nice family feel

H

aving reached six years in business, one Kāpiti-based building company puts their success down to having a personal touch and keeping things small.

The business has grown predominantly through word of mouth, according to coowner and director Ruth Roberts. ‘We have really strong relationships with our clients and a lot of clients are returning customers that go on to be friends, basically.’

Keeping things small allows for focus and forward planning as well as high attention to detail. During Covid, when materials became scarce, it was Steve’s forward-planning that enabled the team to get the supplies they needed, which ultimately inspired a lot of confidence in clients.

Working closely with architects and other businesses, Steve’s knowledge base gives the firm the ability to problem solve, by spotting issues before they become issues.

Despite their high level of activity, ranging from renovations and extensions to new builds, the firm’s ethics means that they never want to say no to the small stuff.

People like the fact that Legacy Building is a family business with a husband and wife dynamic. Wherever possible they will go and meet new clients together. ‘I can’t imagine that some of the bigger players have that,’ says Ruth.

Over six years the business has built into

66

an incredibly close-knit team. For their sixth anniversary earlier this year they attended a local pottery workshop, which Ruth says was the perfect team building exercise as it was a bit out of the comfort zone for some of the team. Everyone had a great time making their own mugs. It was also a great way to support another local business, CM Pottery. The team also socialise outside of work: ‘We all went to Guns N’ Roses together.’

The company make it a focus to give back to the local community in various ways, ranging from regular donations to one-off sponsorships. Legacy Building has supported Kāpiti Run for Youth for two years, and also makes monthly donations to Surf Life Saving NZ. They have sponsored a young man with his stock car and a local boy who races karts.

Over the years they have supported young people fundraising from their chosen sport, from touch rugby to ten-pin bowling to basketball. They were proud to contribute to the funding of the installation of batting cages for Kāpiti Softball Club, and their biggest annual contribution is to the Special Children’s Christmas Party, a spectacular Christmas party for special children who live with life threatening illness, physical or intellectual impairment, domestic violence, or are in underprivileged circumstances.

To find out more about their services, contact Ruth on 020 4004 6900.

Celebrating Kāpiti | Spring/Summer 2023

BUILDING YOUR LEGACY

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