Great local spots for all of your food and drink needs.
pg.12 Secret Coromandel
Explore some well kept secret spots around our hood.
pg.40
Kicking Back
A round up of our fave books, movies, Netflix & Neon binge watching. pg.54
Paina Lodge is a luxury escape in the heart of the beautiful Coromandel. Nestled beside Matarangi Beach, the lodge is typically only available for a few weeks per year.
Set in a beachside pine forest for added privacy, you’re just a minutes walk away from 4km of golden sands and surf, and lots of activities from golf and cycling, to nature trails and surfing.
Or, if a simple escape to solitude is what you need, you’ve found your destination. Either way, you’ll love the little luxuries and delightful surprises we provide. Discover what makes Paina Lodge so special – and unforgettable.
OUR KINDA LOCAL
Welcome to the summer edition of the Paina Lodge magazine
This edition sees us explore and support our kind of local. From the institution that is Lukes Kitchen, epic gigs at The Coroglen Tavern and crafty beers from the Blue Fridge Brewery, to more out of the way finds like cliff jumping at Opito Bay and the 309.
We’ve also round up some of our favourite summer recipes for those relaxing days spent with family and friends. And if you’re looking for a good read or a binge worthy series then look no further! You’re in for a treat.
We hope you enjoy the magazine and your summer adventures.
All the best, Russ, Naomi, Skye and Farrah
WE’RE INTO!
Supajuice
Oh, and Biggie Smalls our nutty Frenchie and his new sister Foxy Brown @biggiesmallsnz • @foxybrownnz
WHERE IT’S AT
TASTY TREATS
DAY TRIPPIN’
SECRET COROMANDEL
1. Lukes Kitchen 2. The Dunes Restaurant & Bar
Pipers Cafe
The Coroglen Tavern
Opito Bay Salt Co
Blue Ginger 7. Blue Fridge Brewery 8. Kua Kawhe
Castle Rock Preserves
10. Hahei and Cathedral Cove 11. Hot Water Beach 12. Cooks Beach and Ferry Landing 13. New Chum (Wainuiototo) Beach
14. Icecreams and Cliff Jumping at Opito Bay
15. Drive the 309 Gravel Road
Hot water beach Hahei
Opito Bay
Kuaotunu
Great Mercury Island Pauanui Opoutere
Whangamata
Hikuai
Tairua Ohui Onemana
Whenuakite
The Dunes
Pipers Cafe
Lukes Kitcken
Blue Fridge Brewery
Ginger Cafe
Eggsentric Cafe
Waiaro
Matarangi
Matarangi
A KUAOTUNA CLASSIC
Feature – Lukes Kitchen
Lukes is a Kuaotuna institution and one of our faves.
Situated in the laid back village of Kuaotunu; Luke’s Kitchen is a rustic seaside restaurant with a café & art gallery adjacent creating a hub for locals, tourists and families.
What started with just Luke, a couple of tables and a conventional oven has transformed into a space that has a traditional woodfired pizza oven at its heart, combining good honest food. If pizza doesn’t take your fancy, they have plenty of seafood choices, salads & revolving specials. The café uses local organic coffee, daily homemade cabinet food & baked goods.
LIVE MUSIC
Lukes regularly host live music for all to enjoy and offer a view that sums up the beauty of the Coromandel. Sit back, relax and relish a true kiwi experience.
Live acts roll in every summer. Check out Lukes Kitchen Facebook/ Insta for scheduled gigs.
BEER & WINE
Lukes kitchen offers a funky selection of locally brewed beers and delightful wines. They are proud to be serving local Kraft beer on tap from their very own Blue fridge Brewery brewed right there in Kuaotunu.
CATERING
A wood-fired pizza oven that comes to you! Lukes cater for weddings, birthdays, staff functions, Christmas functions… any kind of party you like! Check out their catering page.
• lukeskitchen.co.nz/catering
Lukes don’t take bookings. Just rock on up and whether you’re a group of 2 or 22 they’ll find you a table.
TASTY TREATS
Our favourite places to eat and drink locally
HOT WATER BREWING
CO. PIZZAS
& CRAFT BEER!
At the Hot Water Brewing Co. they like real food and real beer and they like it real fresh, so thats just how they do it. Whether you’re in with the crew for Friday night drinks, chilling in the sun for a long, lazy Sunday lunch or with the family for that special occasion. The patio is sunny, a playground is in clear sight and the coffee machine is always on with a selection of muffins and scones baked fresh daily.
Their knowledgeable bar staff will talk you through a tasting of our beers that they make and can on site, and the brewing process. Their team have the generously hopped Kauri Falls Pale Ale, the robust and chocolatey Walkers Porter and the refreshing Golden Steamer Ale as well as seasonal and rotating guest taps pouring the freshest and finest beers and ciders they can find.
• hotwaterbrewingco.com
PIPERS CAFE
In the heart of the village is Pipers Cafe which is open for breakfast, lunch and dinner and can also be on hand for any catering needs you might have while you stay at Paina Lodge. They also offer a great takeaway service for those evenings you just can’t be bothered and want to enjoy dinner at home in the Pines listening to the Tuis and the soft murmur of the ocean.
• piperscafe.co.nz
THE DUNES RESTAURANT & BAR
Situated a stones throw from Paina Lodge is The Dunes, an award winning golf course. Their restaurant is open to the public for lunch and dinner serving up seasonal faire and family favourites like ribeye, braised lamb shanks to good ole traditional fush n chups.
• thedunes.co.nz
CASTLE ROCK PRESERVES
For a range of gluten free chutneys, relishes, dressings and sauces just like Grandma used to make! All of the products are made in small batches, to enable tasting and to have a consistent product supplied to you, with all the jars and bottles labelled by hand which demonstrates the pride and authenticity of these delicious condiments! No artificial colouring or preservatives are used and all produce is locally sourced where possible, and always NZ grown.
• castlerockfinefoods.co.nz
OPITO BAY SALT CO
Made with sunshine, patience and love, our friends Perry and Erin hand harvest these incredible artisan sea salts. They reflect the unique characteristics of Opito Bays beautiful pristine waters. With a salty sweetness and gorgeous soft salt crystals, their gourmet finishing salt embodies the natural trace elements and minerals of the Coromandel. We love their salts and the Pinot Noir artisan salt is an awesome eye fillet rub - soooooo good!
• opitobaysalt.co.nz
BLUE GINGER ASIAN FUSION, WHITIANGA
Blue Ginger brings together Polynesian, Asian, Thai and Vietnamese flavours with fresh, delicious dishes straight off the wok. Whether you’re new to Asian flavours or an Asian-Fusion connoisseur, there’s something for everyone at Blue Ginger. Their menu includes dumplings, wontons, stir-fries, curries, soups, fresh salads and more.
• blueginger.co.nz
THE COROGLEN TAVERN
Located in the beautiful rural village of Coroglen on the Coromandel Peninsula, the tavern is one of New Zealand’s most iconic kiwi pubs. Known for their lovable locals, amazing summer concerts and tasty menu, you can be sure to have a fab day out at the Tavern with your family.
• coroglentavern.co.nz
KUA KAWHE
Situated right next door to Luke’s Kitchen the cafe serves great food and the best coffee in the region. We love popping down here for their breakfast croissant. Yum!
• facebook.com/kuakawhe
BLUE FRIDGE BREWERY KUAOTUNU
Blue Fridge’s sustainable nanobrewery launched in 2015, in a shed nestled in Coromandel bush, as the passion project of head brewer Adam Coleman-Smith.
Blue Fridge Brewery stays true to its roots by minimising their environmental footprint as we craft our beers: they use quality local ingredients, sell locally, reduce waste by giving their spent grain to animals on their lifestyle farm, and clean their equipment and brewery with eco-friendly products.
• bluefridgebrewery.co.nz
SUPPORTING OUR HOMETOWN LOCALS
PARIS
BUTTER
Nick, Sam and the team at Paris Butter have been awesome hosts for our regular personal and business nights out. Nestled in the heart of the Herne Bay, Paris Butter is a charming neighbourhood restaurant that puts a creative spin on refined, seasonal fare. We love it and our first restaurant visit after over 100 days of lockdown was Paris Butter. Say no more.
• parisbutter.co.nz
TWELFTH HOUR GIN
Andy is a close friend who’s ventured into the gin industry and is smashing it, being awarded at the Australian Gin Awards, The NZ Spirits Awards and Juniper NZ Gin Awards. Twelfth Hour Distillery was born from their desire to fuse fresh, tantalizing, exotic botanicals from around the globe with premium New Zealand gin.
• twelfthhourdistillery.co.nz
DEVONPORT CHOCO TES
Devonport Chocolates hails from the seaside village of Devonport, Auckland New Zealand, where we are based. As a family business they take pride in making the most delectable and delicious New Zealand chocolates and truffles you could imagine. They use the finest ingredients they can and their international team of chocolatier’s mix, concoct and labour over every single chocolate and truffle. Whether you are looking for a treat for yourself or an unforgettable chocolate gift Devonport Chocolates have you covered.
• devonportchocolates.co.nz
GO TO SUMMER RECIPES
NEAPOLITAN PIZZA BASE
JAMIE OLIVER FROM JAMIE COOKS ITALY
Based on a lot of research, this is Jamie’s take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in the BBQ gives fantastic results.
Makes 6 pizza bases
Ingredients: For the dough
• 1kg Tipo 00 flour, plus extra for dusting
• 1 x 7g sachet of dried yeast
• Olive oil
Method
Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough).
Preheat the BBW to full whack and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a flat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place it on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings (see my favourites below). Quickly shunt onto your pizza stone and close the lid to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.
CLASSIC MARGHERITA
JAMIE OLIVER FROM JAMIE COOKS ITALY
The Neapolitans don’t mess around - they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned Mutti Cherry Tomatoes in your clean hands until smooth, then spoon over your base. Top with a few fresh basil leaves, some torn mozzarella cheese and finely grated Parmesan cheese. Drizzle with a little olive oil, bake, and finish with a few extra basil leaves. Boom!
LEMON MERINGUE PIE
GORDON RAMSAY FROM COOKING FOR FRIENDS
I loved lemon meringue pie as a kid. Gordon’s version uses a rich French-style lemon tart as the base, topping it with a generous pile of pillowy white meringue. Irresistible.
Serves 6
Ingredients
• 300g sweet tart pastry
• Lemon filling:
- Juice of 2 lemons
- 175g granulated sugar
- 6 large egg yolks
- 250ml double cream
• Meringue:
- 175g caster sugar
- 4 large egg whites
Method
Roll out the pastry on a floured surface to about 1/8-inch thickness. Use it to line an 8-inch-diameter tart pan with a removable bottom. Leave a little excess pastry hanging over the sides of the pan. Let rest in the refrigerator for at least 30 minutes.
Preheat the oven to 190°C. Line the tart shell with foil and fill with pie weights. Bake until set and lightly golden, 15-20 minutes. Remove the foil and weights and return to the oven to bake until golden brown, about 5 minutes longer. Remove from the oven and let cool slightly. Reduce the oven temperature to 140°C.
Whisk together all the ingredients for the filling, taking care not to aerate the mixture too much.
Trim the edges of the pastry shell level with the rim of the pan. Place the pan in the oven, then pull the oven shelf halfway out (the pan should still be level). Pour the filling into the pastry shell, then carefully slide the oven shelf back into the oven. Bake until the filling looks slightly set, about
30 minutes. Turn off the oven and leave the tart inside to cool slowly. It will continue to set as it cools. Take the tart out of the oven only when it has completely cooled, after a few hours or overnight.
For best results, make the meringue 10-15 minutes before you are ready to serve. Preheat your grill. Toss the sugar in a pan over low heat—you do not want to melt the sugar, just heat it until it is warm to the touch. (The warmth of the sugar helps to stabilise the beaten egg whites.) Beat the egg whites to stiff peaks in a greasefree bowl. Gradually beat in the warm sugar, then continue beating until the meringue has tripled in volume and is firm and glossy.
Spread the meringue over the filling and grill, 4-5 inches from the heat source, until browned around the edges. 2-3 minutes. Alternatively, run a blowtorch over the meringue until it is nicely caramelised. Let cool briefly, then serve.
GRANNY DOUGLAS’ CREME CARAMEL
GRANNY DOUG S
An all time favourite and a dessert we relished on trips over to Edinburgh when we were kids. Second helpings were always on offer!
Serves 1-12
Ingredients:
• 3/4 cup white sugar
• 1/2 cup water
• 2 cups milk
• 1/2 teaspoon vanilla essence
• 4 eggs
• 2 tablespoons white sugar
Method
Preheat the oven to 180ºC. Combine the first measure of sugar with the water in a heavybottomed saucepan. Gently heat, stirring constantly until the sugar has dissolved, then bring to the boil. Leave the syrup to boil without stirring until just golden, about 10 minutes. Working quickly, divide the syrup evenly between six individual ramekin dishes. Set aside.
Heat the milk until almost boiling, then remove it from the heat. Add the vanilla. In a separate bowl beat together the eggs and the second measure of sugar until pale. Pour the heated milk into this egg mixture and stir to combine. Strain.
Divide this mixture evenly between the caramel-lined dishes. Place the dishes in a roasting dish filled with enough water to come halfway up the sides of the ramekins. Bake for 35 minutes or until the custard is set. Remove the ramekins from the roasting dish and allow the custards to cool. Chill overnight, then tip from the moulds onto serving plates.
PAN TOASTED SANDWICH WITH TOMATO & FONTINA
BILL GRANGER FROM SYDNEY FOOD
A go to when you want an easy lunch that’s delicious and quick to make.
Serves 4
Ingredients:
• 100ml extra virgin olive oil
• 4 cloves garlic, chopped
• 1 red chilli, chopped
• 1 teaspoon salt
• freshly ground black pepper
• 4 tomatoes, cut into 1/2cm thick slices
• 8 large thick slices wholemeal bread
• 75g fontina cheese, finely sliced
• 16 basil leaves
• 50g butter
Method
Place, oil, garlic, chilli, salt and pepper in a shallow dish and mix well, add tomatoes and marinate for 2 hours. Brush one side of each slice of bread with the oil from the tomatoes. Place the cheese evenly on top of half the bread slices on the oiled sides. Top with basil, tomatoes and a 2nd slice of bread, oil side down.
Melt half the butter in a large frying pan over medium heat and add the sandwiches, cover with a plate and weigh down with some cans. Cook until golden brown, flip and repeat. Serve hot with extra basil leaves.
FARFALLE WITH BACON, PEAS AND SAGE
GORDON RAMSAY FROM COOKING FOR FRIENDS
This is an easy pasta carbonara, without any egg yolks, so there is no chance of splitting the sauce. The kids absolutely love this and regularly demand it!
Serves: 4
Ingredients
• 400g dried farfalle
• 3 tbsp olive oil
• 150g bacon lardons or 8 rashers of streaky bacon, chopped
• 1 large garlic clove, finely chopped
• 300ml double cream
• 150g peas, thawed if frozen
• 60g freshly grated parmesan, plus extra to sprinkle
• Small handful each of sage and flatleaf parsley, leaves only
Method
Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente.
Heat the oil in another pan and add the bacon. Fry over high heat for 3 – 4 minutes until the bacon is golden brown. Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning. When the pasta is ready, drain it in a colander and immediately tip into the sauce. Add the herbs, then toss the pasta until well coated with the creamy sauce. Divide among warm plates and sprinkle over a little more parmesan to serve.
GRILLED CORN WITH CHIPOTLE CHILLI BUTTER
GORDON RAMSAY FROM GORDON RAMSAY’S ULTIMATE COOKERY COURSE
We thought this looked ‘so so’ but when we tried it oh my gawd. It’s delicious. Grilled corn is served on every corner in Mexico and this recipe is to die for. Chipotles are smoked and dried jalapeno peppers with a sweet, earthy flavour, and Lancashire cheese has just the right milkiness to tame the mild heat.
Ingredients:
• Olive oil, for frying
• 4 whole corn on the cob, husks removed
• 80g butter, softened
• 1–2 dried chipotle chillies, rehydrated and finely chopped
• 2 tbsp chopped coriander leaves
• 4 tbsp crumbled Lancashire cheese
• Sea salt and freshly ground black pepper
• Lime wedges, to serve
Method
Heat a large, heavy-based frying pan over a medium heat. Add a little oil and gently cook the cobs in the pan for about 5 minutes until coloured and lightly charred all over. Add 3–4 tablespoons of water to the pan and continue to cook over a medium heat for about 8 minutes until the liquid has evaporated and the corn is cooked through (turn down the heat if it starts to colour too much).
Meanwhile, mix together the butter, chillies, coriander and a little seasoning.
Once the corn is cooked, remove and cover with knobs of the chipotle butter, allowing it to melt over the corn. Sprinkle over the cheese and serve with wedges of lime.
THE ULTIMATE BURGER
DJ BBQ FROM FIRE FOOD - THE ULTIMATE BBQ COOKBOOK
We looooove this burger recipe and whilst there’s a bit of faff in asking your butcher to prep the ground beef if you can it’s really worth it. We’ve used the beef for other recipes like chilli con carne and it’s outa this world. Obvs if you’re at the lodge just grab some regular ground beef from the super but take a snap of this and try at home. It makes a huge difference.
The DJ BBQ crew cook a lot of burgers. I reckon each summer we grill around 8,000 burgers over live fire. I’ve hosted many burger competitions and food festivals and seen many different techniques, ranging from classic to downright weird. I’ve spent the last 40 years perfecting this burger. I hope you are ready to achieve awesomeness because you are about to invite a wonderful cheeseburger to that party in your mouth. This is the blend that we believe is perfect. Many people won’t have access to a butcher or these cuts of meat, so just go for a decent fatty ground beef. The more fat, the better. Minimum 20% fat.
For the ground beef:
You can ask your butcher to prepare this mix of cuts but if you want to do it yourself, here are the weights as well as the percentages to make 1kg (2lb 4oz) ground beef. Simply put all the meat through a coarse grain meat grinder.
• 450 grams (1 lb) chuck (45%)
• 150 grams (5 1⁄2 oz) Flank (15%)
• 150 grams (5 1⁄2 oz) Brisket (15%)
• 100 grams short rib (10%)
• 100 grams aged beef fat (10%)
• 50 grams bone marrow (5%)
For the smoked garlic mayo:
• 2.5 cm (1 inch) fresh horseradish root, grated
• 4 smoked garlic cloves, peeled and crushed
• Juice of 1/2 lemon
• 100 ml (3 1⁄2 fl oz/1⁄2 cup) mayonnaise
For the dirty onions:
• 1 big dirty onion, chopped
• 2 tablespoons cider vinegar
• Pinch of sea salt
• For the seasoning salt
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1/2 teaspoon onion granules
• 1/2 teaspoon garlic granules
For serving:
• 4 slices Monterey Jack cheese
• 4 slices burger cheese (the orange stuff)
• 8 slices smoked dry cured streaky bacon
• 4 brioche-style burger bun, halved
• 1 romaine lettuce, separated into leaves
• 1 ripe tomato (preferably beef), sliced
Method
First, get all of your toppings ready. Start by making the smoked garlic mayo by mixing the grated horseradish, smoked garlic, lemon juice and mayonnaise in a bowl. Set aside.
Mix the chopped dirty onion with the cider vinegar, then season with a pinch of sea salt and set aside. (See below for dirty onion instructions).
For the seasoning salt, mix all the dried ingredients together in a bowl. Get all your veg prepped and have your cheese ready. Finally, get your grill going with a medium hot heat.
Now, it’s patty time. You don’t want a super-dense patty. A coarse grain on the mince means the fats can render down and flavour the beef patty. Divide the mince into four equal piles. Carefully sculpt each pile into a patty. I like my patty to be about 2.5cm (1 inch) thick. make sure it is even all round, so there aren’t any bits that are fatter than the rest. When creating the patty, I like to see cracks around the edge of the burger – I call these ‘fjords of flavour’. As the fats render down, they will cascade down these fjords and flavour the patty.
Sprinkle the seasoning salt onto both sides of the patties and place them over direct heat. When the patties come away from the grill easily, then it’s time to flip. Flip again when the grill releases your patties on the other side, and keep flipping every 1–2 minutes until the burgers are cooked through.
If you get flare-ups and it’s getting out of hand, move the patties to the indirect side, so you can calm things down. Plus, this gives the burger a chance to do some more cooking on the inside.
Once the burgers are about three-quarters done (about 50oC/122oF), lay a slice of both types of cheese in a cross on each patty and place the cloche over the burgers to melt the cheese quickly.
Move the burger to the indirect side just before it’s hit the internal temperature you are after. I like my burger to be cooked medium-rare (55°C/131°F).
As soon as you move the burgers over, get the bacon on the direct heat along with the bun halves, cut side down. When the bacon and the buns have a nice crispy char, remove everything onto a board ready to assemble.
To assemble, lay out the bottom half of the bun, spread a dollop of the smoked garlic mayo on it, followed by a piece of lettuce. Now it’s time for the main event! Cast that grilled, cheesy, slab of meaty beef ass down on top of the lettuce, like Thor casting thunderbolts into Hades. Finish off with the bacon, tomato and dirty onions. All you need to do now is pop that toasted bun on top to seal the deal. Then, suddenly, bam! You have made the ultimate cheeseburger!
To make the dirty onions
Make sure your coals have properly cooked down and are not too fierce. The coal bed should be evenly laid out.
Whatever you do, do not peel the onions. You need the outer casing to protect the sweet tangy flesh within. Once the coals are good to go, take a pair of tongs and carefully place the onions straight into the coals. Push the coals around the onions so that they get hit from all sides. You don’t need to cover the onions as you’ll turn them a couple of times during the cook. The big ones should take anywhere from 1 1⁄2 hours to 2 hours. The perfect dirty onion will ‘pop’ from the top. This is when the centre gets hotter than the sun and erupts like a volcano. Be careful of the lava. Not every onion will pop but the majority do. To make sure the onions are done, give them a squeeze with the tongs. They should be really quite soft. Be careful not to overcook them, as once the moisture has been cooked out, they will go hard as a rock, especially if they are small ones.
Carefully take the onions out of the coals and rest them on a baking tray (sheet) covered with foil. This helps the onions rehydrate. Be careful in case there are any coals, which can sometimes stick to the onions. You can use them right away but they are pretty hot. We normally cook onions in the morning and let them cool down for a couple of hours before handling.
The best technique for getting into the goodness is to squeeze the skin and pop the onion out. remove the ash and dried skin but don’t worry if little bits of charred skin remain – they only add flavour and texture. These can now be chopped and used in a variety of recipes or as a condiment. Soak them in a little bit of cider vinegar and a pinch of salt for next-level flavour.
AND TO DRINK
After a long hard day at the beach, out fishing, or on the golf course it’s time to kick back and enjoy a well deserved tipple. Here’s our round up of faves.
IT’S COCKTAIL TIME! CLASSIC APEROL SPRITZ
A proper Aperol spritz tastes like summertime in Italy and looks like a golden orange sunset.
Ingredients:
• Per cocktail
- Ice - 3 ounces (1 part) Aperol
- 3 ounces (1 part) dry Prosecco
- 1 ounce (a splash) club soda or unflavored sparkling water
- Orange slice, for garnish
Method
• Add ice to a wine glass until it is nearly full. Pour in the Aperol (I usually eyeball this and pour until I’ve filled about one-third of the glass).
• Pour in an equal amount of Prosecco.
Top your drink off with a splash of club soda and add a slice of orange. Enjoy!
THE ULTIMATE NEGRONI
The Negroni is, quite simply, a perfect cocktail. Maybe it’s the perfect cocktail. With equal parts Campari, gin, and sweet vermouth, it couldn’t be easier to make, proving that, like Stooges and Musketeers, the best things really do come in threes. Intended to be sipped, it’s refreshing on a hot day. It’s youthful next to an Old Fashioned. It lends the drinker a certain continental sophistication. And it doesn’t skimp on the ABV.
Ingredients
• 1 oz. Tanqueray No. Ten
• 1 oz. Campari
• 1 oz. vermouth rosso
Method
• Add the ingredients together in a cocktail shaker.
• Stir well with cracked ice.
• Strain into a glass over cubed ice.
• Garnish with a twist of orange peel.
HUNTING LODGE LIMITED SPARKLINGEDITION ROSÉ
HAWKE’S BAY 2021
$23.99
Vivacious and full of energy, the light effervescence of this Lightly Sparkling Rose will brighten any day.
From Hawke’s Bay, a selection of red grapes has been chosen to give aroma and flavour freshness. Picked early and gently squeezed to provide the vibrant colour, each component is fermented separately before being blended together.
Between the tiny bubbles of glistening light, you will find redcurrants, strawberries and grapefruit with a pinch of crushed pink peppercorns and green tea.
Seamless, pure and zesty with a mouth-tingling, off-dry finish.
• tinyurl.com/ykb9y2zf
HUNTING LODGE PROJECT X CHARDY JACK 2020 HAWKE’S BAY
$33.00
Sticking with The Hunting Lodge Project X is all about providing the wine makers the freedom to experiment. It’s a range that truly represents the innovative wine making spirit of New Zealand. Never bound by tradition, they’re always on the hunt for something new to discover more. Project X pushes the boundaries on textbook winemaking and also allows them to have a little fun.
About the wine
Where Burgundy meets Kentucky. Two cultures that couldn’t be more worlds apart, yet this cultural mash-up is a marriage of joy and intrigue and pushes the boundaries of the wine frontier. Loaded with baked apricot, citrus, fig and caramel characters up front, followed by a vanilla and coconut twist and touch of butterscotch to boot. Rich and creamy but not too buttery, with fresh acidity to lift the finish.
• tinyurl.com/4pcbd58k
BLUE FRIDGE BREWERY SWEET AS $6.05
A lightly hopped wheat beer with a delicate banana aroma true to the style, this beer has a cloudy and straw-like appearance due to the high percentage of wheat in the brewing process. Definitely a quaffable summer beer
• bluefridgebrewery.co.nz
JULES TAYLOR ROSE
$21.99
Awarded a Gold medal in the 2021 New World Wine Awards. Jules Taylor, founder and winemaker, who was born in the same year as Marlborough’s first vine planting, knows the district as well as anyone. This strikingly packaged wine tastes as good as it looks. Filled with ripe nectarine, watermelon and citrus peel flavours, offering terrific fruit purity and poise. Immensely charming and deliciously long. Available at New World Whitianga
Rings Beach, nestled between Kuaotunu and Matarangi, hosts a back country trail for walkers, runners and mountain bike users to enjoy. The Rings Loop Track can be accessed at both ends of Rings Beach and sits inside a 267ha conservation estate. There are hill climbs, one of which takes you up to the trig point with a great view overlooking Matarangi Beach. There’s native bush which is regenerating thanks to a tree-planting programme which started in 2010; and there’s birdlife and a wetland.
The track was the brainchild of the late Bruce Smith of Kuaotunu, built entirely by volunteer labour and is now managed under the umbrella of the Coromandel Peninsula Coastal Walkways Society. This trail is dog friendly but unfortunately not viable for scooters or wheelchairs. The nearest public toilets are at the Kuaotunu boat ramp or Kuaotunu tennis court reserve. Another shorter route from Rings Beach is heading along the Bluff Rd (pedestrian and bike access only) through to Matarangi return, which takes about 40 minutes. Have fun out there!
DIVING
Mercury Bay is the ideal gateway to all that the Eastern Coromandel has to offer. Within an hour of scenic boat travel from Whitianga there are miles of dive-able coastline to explore, over 30 islands including the Mercury Islands and Aldermen Islands groups, Te Whanganui-a-Hei Marine Reserve, as well as countless rocks, pinnacles, and bays.
Get your booking in with Dive Zone Whitianga, they’ll take you to some of the NZ’s best scuba diving spots. They dive the waters from Mercury to Aldermen Islands and the coastline and islands of the greater Mercury Bay and Te Whanganui A Hei Marine Reserve (Cathedral Cove) on their purpose-built dive boats The Mystery Machine and Scuba Doo. They can offer dive sites for the beginner through to the advanced. Through summer they have availability daily. Through winter they have availability on weekends and can sometimes offer midweek availability.
• divezonewhitianga.co.nz
TENNIS
Paina Lodge comes with access to the Private Pines Tennis Courts, where we’ve provided you with tennis rackets, balls and towels for you to make use of this amazing facility. There are a total of 5 tennis courts in the Matarangi area, 3 of these are public and 2 are private, so you’re spoilt for choice!
FISHING
For the avid anglers… the word on the street is… aka the Matarangi Community Facebook Group... Warfish Fishing Charters is your go to for your fishing adventures, with Captain Tony Marsters, this guy knows all the spots!
Tony’s been fishing for years around the peninsula and we reckon there’s nothing like local experience to get the punters to the spots to make sure they have the best chance of making their experience one of the best fishing experiences they will have. Tony has over 13+ years fishing charter experience, where he started chartering in the Cook Islands where he targeted Mahi Mahi, Wahoo, Marlin, Sailfish, Tuna and Giant Trevally.
He’s been in Whitianga 4+ years now and has over 1000+ hours on the water fishing as far North as Great Barrier Island and as far South as Tauranga. He’s also fished Waihou Bay and Gisborne to Mahia.
When he’s not fishing you will often find him behind the helm of Whitianga Coastguards Rescue Vessel Te Morehu. Rest assured you and your mates are always safe fishing with Warfish Charters. Book your own customised fishing experience with Tony, from Kingfish/Snapper to Hapuka, Spear Fishing or Game Fishing!
• warfish.co.nz
BOWLS AT THE DUNES
Roll on up and make Friday and/or Sunday an afternoon out with Bowls, a drink and a light tea at the Dunes!
All other times: Bowling Green and Bowls are available for hire. $5 per person (Golf & Community Club Members-no charge) – book via the Golf Shop.
• www.thedunes.co.nz
GOLF AT THE DUNES
Originally designed by New Zealand golfing legend Sir Bob Charles, The Dunes has been a must-play course on the serious golfers’ itinerary for almost three decades.
Originally a 9-hole course it was expanded to full 18-hole championship status 16 years ago and has played host to a NZPGA pro-am event.
The Dunes is a true golfing experience – bordering the tranquil Whangapoua Harbour and a beautiful 4km sandy Matarangi beach, the course is set in glorious surroundings, moments from Paina Lodge, with sea and harbour views from most holes and the Coromandel Range and Castle Rock forming a spectacular backdrop.
It’s sand base provides the ideal all-weather facility and when combined with the challenging layout, the course is one every golfer should put on their bucket list.
The Dunes is one of the most picturesque courses in New Zealand today. It will test even the very best and, if the golf is only average, the walk is still fantastic.
• www.thedunes.co.nz
PAINA LODGE
THE LOST SPRING WHITIANGA
Journey to Whitianga, New Zealand’s Geo-Thermal Ocean village. There you will discover The Lost Spring; a perfect retreat for you and your special someone. It’s been described as an experience and indulgence in an oasis outside the real world. Discover a paradise where the 16,000 year old mineral water springs from 667 meters below ground to emerge pure and sterile, soaking away the everyday.
Indulge in a rejuvenating spa treatment, losing yourself amongst the sound of flowing water and birdsong that fills the lush native bush surrounding you. Enjoy all day dining in their historic schoolhouse restaurant, on their beach deck or poolside.
The Lost Spring is that perfect retreat for anyone seeking some magic in their lives. We highly recommend indulging yourselves.
• thelostspring.co.nz
CATHEDRAL COVE
CATHEDRAL COVE
Located on the edge of the great Mercury Bay, close to the village of Hahei, famous Cathedral Cove is one of the “must visit” places in The Coromandel. There are several scenic tracks on land adjacent to the reserve, including the 1.5hr return walk, which gives walking access to Gemstone Bay, Mare’s Leg and Cathedral Cove. But the very best way to experience the magic of this place and to discover the secrets of the volcanic coastline from which it is formed, is to approach on the water, by boat or by kayak. You can also book guided trips with local Boat, Kayak & Taxi Operators.
Located on the edge of the great Mercury Bay, close to the village of Hahei, famous Cathedral Cove is one of the “must visit” places in The Coromandel. There are several scenic tracks on land adjacent to the reserve, including the 1.5hr return walk, which gives walking access to Gemstone Bay, Mare’s Leg and Cathedral Cove. But the very best way to experience the magic of this place and to discover the secrets of the volcanic coastline from which it is formed, is to approach on the water, by boat or by kayak. You can also book guided trips with local Boat, Kayak & Taxi Operators.
The jewel of a seaside town on the leeward shore of the Mercury Bay, Hahei harbours one of Aotearoa/New Zealand’s natural treasures. This small and charming village is a favourite with Kiwi holiday-makers, with a long stunning white sand beach and clear calm waters. Hahei is also the kick-off point for walks and tours to the world-renown Cathedral Cove.
Situated in Te Whanganui-a-Hei Marine Reserve, the abundance of wildlife, the protected status of the land and sea and the sheltered aspect of the volcanic coast make this a year-round playground.
Within two hours either side of low tide visitors flock to the usually deserted Hot Water Beach to find hot water bubbling through the golden sand. Families, kids and couples can be seen digging their own spa pool in the sand and relaxing in the natural springs. Often rated as one of the world’s most renowned beaches - this is one experience that should be on your bucket list. A truly unique Kiwi experience that every New Zealander should experience at least once in their lifetime!
The beach also boasts some great surf, cruisy cafés and art galleries and is only a 5 minute drive to another Coromandel ‘must do’ – Cathedral Cove.
While you can drive to Cooks Beach, another option for an experience is to catch the Historic Ferry from Whitianga to Ferry landing, the ferry runs every day of the week.
You’ll arrive at Ferry Landing is the oldest stone wharf in Australasia, built in 1837. A short distance away at Ferry Landing is one of New Zealand’s oldest Maori pa sites with Kupe, the famous Tahitian explorer & his people setting foot in Whitianga in 950AD, for our historians this is definitely worth the visit!
Then head down to the Maramaratotara Bay for a fun day at the beach, which is less than a 5 minute walk from the ferry! You’ll be welcomed by an absolutely stunning white sand beach. It has pohutukawas providing shade, is great for swimming and is the perfect plan to spend a day at the beach.
Venture a bit further to the famous Cooks Beach a quick 5 minute walk from Shakespeare Cliff, Lonely Bay - it’s well worth the visit! This long sandy beach which caught Capt Cook’s eye is an ideal place to unwind and explore beautiful Mercury Bay. Cooks Beach is flanked
by Shakespeare Cliff to the west and sheltered and picturesque Purangi Estuary to the east
The area boasts some of NZ’s oldest history - Capt James Cook sailed on the HMS Endeavour into Mercury Bay in 1769 and made anchor at Cooks Beach off Purangi.
Located between Cooks Beach and Ferry Landing are the sheltered and white, sandy beaches of Front Beach & Flaxmill Bay providing a captivating walk along the water’s edge to Shakespeare Reserve. Bush tracks over the reserve lead to a vantage point with memorable views of Mercury Bay and where you can view the Cook Memorial.
A highlight of the walk is the walk down to beautiful Lonely Bay - an artist’s dream - with its white sand of crushed shells and enormous limestone boulders!
Like Capt Cooks once discovered, Cooks Beach is one of The Coromandel’s best kept secrets!
Rule 1: A great Kiwi trip must have a great ice cream shop. You’re in luck, as your journey starts at Kuaotunu Village General Store. If you want to lean into our Kiwi summer tradition order the Kuaotunu Killer, the king of ice creams, has five scoops of ice cream ladled into a double cone!
Time to lick your fingers clean and get back on the road, because there’s still a way to go to Opito Bay. The only way to get to Opito Bay is via the Kuaotunu Village, following Black Jack Rd, through Otama Beach (which is a stopover all of its own) continuing along the gravel road another 20 minutes to get to Opito Bay.
OPITO BAY
For our adventurers, you are just there for the cliff jumping - park midway then walk down to the beach, once you get past the beautiful beach front houses, head into the farmland. You’ll find an animal track you can follow to a secret cove. You’ll spot rocks sticking out like diving boards! Get the adrenaline pumping and get jumping!
At the northern end of the beach you can see Skippers Ridge – along with nearby Sarah’s Gully – both sites of archaeological excavations in the late 1950s, which first found evidence of early Polynesian settlement in the North Island.
Another significant historical site is the pa at the southern end of the beach. To take in the full experience, park at the northern end of the beach at the Skippers Rd reserve, making your way along the beach to the southern end where there is another public reserve and toilet.
Just past the reserve continue along the beach to ascend the 196 steps up to the pa site where you get sensational views across Mercury Bay. You can carry on back down to the beach and around to Crayfish Bay, a small horseshoe-shaped bay. The walk is approximately three hours without stops and features regularly in the ECHO Walking Festival, which is held in April every year.
• coromandeltown.nz/opito-bay-beach/
DRIVE THE 309 GRAVEL ROAD
Parts of The Coromandel invoke an atmosphere of timelessness. The 309 Road is one such place. Twenty two kilometres of unsealed road cut a serpentine path through the scenic Coromandel forest, linking the eastern seaboard to the west. Ideally suited to those who enjoy a selfguided road trip, the 309 Road delivers a taste of New Zealand nature at its untouched best.
The 309 Road presents a largely unpeopled landscape, bordered by river, backdropped with birdsong. It is a place to slow down and soak up the sensory experience of a subtropical rainforest, with plenty of places to pause along the way.
For a stand-out start to your ‘309’ road trip, a trip to The Waterworks is a must. The Waterworks is an extraordinary eco-amusement park near the start of the western Coromandel end of the road. It is a place where nature and innovation combine to create wonder, laughter and learning for people of all ages.
Traveling east along the 309 Road, be sure to stop at Waiau Waterfall. The entrance is marked by a small sign and vehicle parking area not far from The Waterworks. A five minute walk down a gently sloping dirt track will bring you to a pristine waterhole surrounded by boulders, with the Waiau stream splashing over rocks from high above.
Next must-see stop is the Waiau Kauri Grove. Don’t be fooled by the unassuming signage. This is a spectacular short walk (20-30 minutes round trip). It is easy to overlook, but will surely become a highlight. The track has boardwalks, small staircases and gravel pathways lined with hand rails and informative signs. The Waiau Kauri was mysteriously spared from the 1880-1930 era of Kauri tree felling, however after World War Two the government wanted to use the timber to aid the war effort.
What else will you find on your adventures? Have fun!
A place that is good for your soul, a place where it’s entirely possible to witness Orca or Dolphins swimming the length of the beach. They are languid beasts, possessing that same New Chum quality of stillness, even when moving. A solitary Dotterel can twitter and skittle safely across the sand. These delicate birds are free from the threat of dogs and hoards of people at New Chum.
You would expect New Chum to reward you with a challenging hike, white sand, Instagram views. Yet it gives so much more than you can imagine. Time ceases to exist once your feet hit the beach at New Chum. There is a quality of stillness and silence to this place. It is a quality that has become so rare in today’s noisy cluttered world, that you may not know you’re craving it until you get there. New Chum beach, hidden away on The Coromandel is a prehistoric piece of paradise. It is off the beaten track. You do have to go out of your way to find it. But like anything worthwhile, the effort is worth it.
We’ll let you in on the secret to get there, Whangapoua is the gateway to New Chum beach and is equally as beautiful. Whangapoua is the half way point on a Coromandel road trip - taking the same time to travel via the Thames Coast or Pacific Coast. Once you reach Whangapoua;
• Head to the car park at the north end of the beach
• After checking the tides cross the stream
• Walk across the rocky boulders
• Follow the path over the saddle into the Nikau palm grove
Once there please stay on the track and the beach.
If you’re left wanting for more, and a bit of an adventure… Taking a detour on the walk back is a hands and feet climb; not for the faint-hearted but worth it for the view. At every quarter turn there is something new and startling to see. To the west, great bush-clad ranges lurch up steeply from New Chum Beach, the bush giving way to pasture at its peak. To the north, the curved tip of The Coromandel peninsula. The hulking shadows of Great Mercury Islands dot the seascape of the eastern horizon. The blonde beaches of Whangapoua, Matarangi and Kuaotunu stretch southeast as far as the eye can see.
It’s a fifteen minute rock hop back to William Mangakahia Lagoon Reserve from the bottom of the track. By that final slippery stream crossing, your footsteps will be more certain. You are likely to be more relaxed and more observant, noticing all the details of the stunning natural environment surrounding you.
If you want the perfect sounds to relax to (according to us!) checkout our Paina Lodge playlist
A BIT OF CULCHA
ALAN RHODES POTTERY WHITIANGA
A cracker wee gallery based 30 mins away in Whitianga. Alan and Julia Rhodes kicked off the gallery in 1977 and produce some lovely pieces with incredible glazes entirely unique to the Coromandel. Pop over if you get the chance.
• thecoromandel.com/explore/ alan-rhodes-pottery
IAN PREECE PHOTOGRAPHY KUAOTUNU
Ian is principally a nature photographer who explores all aspects of the natural world including the tiniest flowers and insects, forest and rivers, wildlife, amazing sea and mountain scapes and the starts. Ian also runs photography workshops for those wanting to give it a go.
• ianpreecephotography.com
THE BREAD & BUTTER GALLERY KUAOTUNU
Bread and Butter is an online art gallery. They create lasting connections between artists and individual collectors, interior designers and organisations looking to enhance their environment with original works. Check out some of the artists they represent on their website.
• breadandbutter.co.nz
COLIN VERNER WOOD AND CERAMIC ARTIST KUAOTUNU
Colin is just around the corner in Kuaotuna and constructs and carves wall mounted relief sculptures from recycled wood and other materials. You’ll see one of his pieces in the lodge. Inspired by native orchids the piece is stunning and we love it.
• mercurybay-artescape.com/colin-verner
CONNECTING HEARTS & MINDS
We talk to Scott Lawrie of the Scott Lawrie Gallery
Scotty is a dear friend and from kicking to life the Vivian Gallery in Matakana he’s now looking after The Scott Lawrie Gallery in Auckland and representing some of the most exciting artists this side of the globe. From the incredible work of Sally Gabori and the now rare as hens teeth Betty Muffler to the beautiful, Japanese inspired work from Aaron Scythe - we’re big fans. We spoke to Scotty about the journey to owning and running his own gallery, surviving lockdown and his aspirations for the future - oh and a few art tips too!
Q When was the moment you fell in love with art?
A I had a fantastic art teacher at high school called Jim Dalziel – he made art so engaging. He used to talk about how there are ‘no rules’ in art and made art history an adventure story as opposed to a dull academic thesis. The other thing that happened was at the age of 16, as a young lad growing up in the mining belt of Edinburgh, I somewhat naively wrote to the artist David Hockney – and he sent me back a hand written letter with a book! He told me to stick in at art, and encouraged me to go to the Edinburgh College of Art, which I eventually did. It’s been a lifelong passion ever since.
Q When did you realise you could run it as a business?
AHaha, I still haven’t! Art is a really tough business – particularly if you’re doing it for a love of art rather than money. I want to help collectors fall in love with art which opens their hearts as well as their minds – long before opening their wallet. I didn’t take a salary for 3 years, and even now I don’t really pay myself a wage as such, the costs are just so high. I studied for 7 years though (training as a Painter and Printmaker, then doing my MPhil) so I do feel at least a little bit qualified to dip my toe in to the gallery business. I love it. No two weeks are the same and I’ve met some amazing people while continuing my passion for art.
AQ‘Buy what you love’ is a cliché, but it still has truth to it. That said, it’s also not going to challenge you or necessarily open your mind to new experiences. I see the role of art as essentially allowing you to experience a worldview that you’ll never have – whether that’s through the eyes of an 80-year old senior Australian Aboriginal healer and artist like Betty Muffler, or a confronting, strangely compelling ultra-real creature from the mind of Patricia Piccinini.
APeople have different tastes and I think it’s important that a collection demonstrates breadth as well as depth. Most recently, a single art collection just sold for around $15 million in New Zealand – it was one of the dullest things I’d ever seen. Young artists can be really exciting –but nothing beats senior artist who has been doing their thing for over 50 years. You can feel the nuance and experience in those works. Like anything though, don’t put your eggs in the one basket. Have a split of emerging, mid-career and senior artists and you’ll never look back.
When was the moment you fell in love with art?
Betty Muffler
QCan you please explain NFT’s to us?
ANon Fungible Tokens aren’t really artworks per se. They’re just a unique digital certificate of ownership locked in to a secure blockchain. So you can never really ‘own’ a digital artwork as it can be infinitely copied and replicated. This is no bad thing however – look how instantly recognisable Andy Warhol’s Marilyn Monroe painting is. You WANT your NFTs to be well known, as that’s where the desire for ownership comes from. NFT artworks are interesting in that they offer up new frontiers for collectors and especially younger artists, who can sell their work direct without a gallery commission – and even ‘bake in’ a resale commission so they get paid every time it changes hands.
Sally Gabori
QWhat’s exciting you about the future of the art world?
A The idea of the old ‘art dealer’ models being taken over by new modes of collecting and creating – from NFTs and digital artworks to the Metaverse. Art collecting and art appreciation will never be the same. We’re beginning an entirely new chapter now, and I’m excited to see where it goes and even help shape it if possible.
Aaron Scythe
WHAT’S ON
check out these links for the latest events on in the area
• thecoromandel.com/events/
• coroglentavern.co.nz/coming-up
• Lukes Kitchen’s Facebook page
WHAT’S ON
check out these links for the latest events on in the area
Having now lived in New Zealand for over 11 years and hailing from the Scottish Highlands Russ has been enjoying JD Kirk’s DCI Jack Logan crime novel series. Based in the Highlands they’re a series of cracker crime novels and He’s on his 6th!
THE SENTINEL LEE CHILD
We love our crime thrillers, you can’t go past a Lee Child’s page turner if you want to immerse yourself in a good read. This is an action packed thriller where Lee Child collaborates with his younger brother, Andrew Child in this new Jack Reacher novel.
THE BEACH ALEX GAR ND
An oldie but Russ re-read it recently and it’s a classic summertime read. Well worth dusting it off. Actually, we’ve left it in the lodge in the office nook. Grab it and head to the beach!
THE VINEYARDS OF CENTRAL OTAGO
VIV MILSOM
We’re lovers of our famous Pinot Noir from the Central Otago region. This book was given to us as a gift, which we used to plan our itinerary for a winter holiday in the magical Queenstown. We’ve left it here for you to plan your winter escape.
We highly recommend a trip out to the magical Lake Hayes to visit the delightful Amisfield, which has an award winning bistro and cellar door. Make sure you book in the full degustation lunch menu, it will provide you and your family and friends an experience of a lifetime, with dishes that have been designed to perfectly complement the wines on offer. Get planning your winter escape! There are so many incredible vineyards for you to choose from, you’re spoilt for choice!
ORPHAN X #01 GREGG HURWITZ
Continuing on the theme, this is an outrageously good thriller - if this is your sort of thing, then look no further. This may be the best thing to arrive since Jack Reacher came along!
Evan Smoak was plucked as a child from his orphanage, and put through a rigorous training programme to make him into one of the world’s best assassins. But he broke away and now lives reclusively, using his undoubted skills on an occasional basis, and always as a force for good, but then of course…
SPIRIT, CONVERSATIONS WITH CREATIVE WOMEN
Passion, courage, resilience, dedicationthese words characterise the stories and artworks of the brilliant woman featured in this book, in this lovely representation of our woman artists in New Zealand. We’ve left this coffee table book for you to enjoy and engage with the stories and the artistic work of these creative women, which may in turn inspire more people to do as they have done, to overcome their own challenges and achieve their dreams! Enjoy!
MOVIE NIGHT
if you’re looking for a great way to escape - these titles are some of our favourites!
JAWS
Probably not the best choice for a beach side holiday town but Russ’ favourite movie is Jaws so it’s taking its spot in the line up of films! Stella Artois ran a series of outdoor cinema gigs in London years ago and they had a pontoon on the Thames where you could dangle your feet in the water while watching Jaws. Classic!
THE GENTLEMEN
He gets a good bashing by the press but Guy Ritchie movies, in our opinion, are hilarious. From Lock Stock & 2 Smoking Barrels to Snatch and now The Gentlemen - they’re fun.
Mickey Pearson is an American expatriate who became rich by building a highly profitable marijuana empire in London. When word gets out that he’s looking to cash out of the business, it soon triggers an array of plots and schemes -- including bribery and blackmail -from shady characters who want to steal his domain.
FERRIS BUELLER’S DAY OFF
An ‘80’s classic! Ferris Bueller (Matthew Broderick) has an uncanny skill at cutting classes and getting away with it. Intending to make one last duck-out before graduation, Ferris calls in sick, “borrows” a Ferrari, and embarks on a oneday journey through the streets of Chicago. On Ferris’ trail is high school principal Rooney (Jeffrey Jones), determined to catch him in the act.
QUINCY
We happened across this documentary, simply titled Quincy, and recommend it as a must watch. This 2018 Netflix documentary is an intimate look into the life and career of Quincy Jones. The movie hit big and even won the Grammy for Best Music Film at the 2019 Grammy Awards. Co-directed by Jones’ daughter Rashida Jones, the movie tells the immense story of the 27 Grammy awardwinning industry giant.
From his early days in childhood to his rise in music, the movie tells it all. Viewers get to see the artist in his prime to his more personal battles with health issues and the industry. There are even heartwarming interviews and stories of Hollywood’s and the music industry’s finest, depicting him as one of the greatest of all time.
PULP FICTION
A cult classic where in the realm of the underworld, a series of incidents intertwines the lives of two Los Angeles mobsters, a gangster’s wife, a boxer and two small-time criminals. Quentin Tarantino really lets his imagination go wild for this heck of a ride.
Jules Winnfield (Samuel L. Jackson) and Vincent Vega (John Travolta) are two hit men who are out to retrieve a suitcase stolen from their employer, mob boss Marsellus Wallace (Ving Rhames). Wallace has also asked Vincent to take his wife Mia (Uma Thurman) out a few days later when Wallace himself will be out of town. Butch Coolidge (Bruce Willis) is an aging boxer who is paid by Wallace to lose his fight. The lives of these seemingly unrelated people are woven together comprising of a series of funny, bizarre and uncalled-for incidents.
SKYFALL
We’re massive James Bond fans, Skyfall is an immeasurably satisfying Bond film. Sumptuously photographed and terrifically executed, this film is a perfect valentine to the world of 007.
When James Bond’s (Daniel Craig) latest assignment goes terribly wrong, it leads to a calamitous turn of events: Undercover agents around the world are exposed, and MI6 is attacked, forcing M (Judi Dench) to relocate the agency. With MI6 now compromised inside and out, M turns to the one man she can trust: Bond. Aided only by a field agent (Naomie Harris), Bond takes to the shadows and follows a trail to Silva (Javier Bardem), a man from M’s past who wants to settle an old score.
DUVET DAYS
Binge watch some of our favourite Netflix & Neon classics
THE UNDOING (NEON)
From writer David E. Kelley (Big Little Lies), this limited series is the binge-worthy show you’ve been looking for. It centres around Grace Fraser (Nicole Kidman), a successful therapist, her devoted husband, Jonathan (Hugh Grant), and their young son who attends an elite private school in New York City. But the plot twist occurs when a cheating scandal, a violent death and a missing spouse comes to light.
FORMULA 1 - DRIVE TO SURVIVE (NETFLIX)
The drivers, managers and team owners in Formula 1 live life in the fast lane -- both on and off the track. This docuseries gives viewers exclusive, intimate access to the people in one of the world’s greatest racing competitions. “Formula 1: Drive to Survive” reveals the true story of the high-octane sport, which goes beyond the fight to be No. 1. There’s also a battle for the heart, soul and direction of the multibilliondollar business. Storylines include changes that a team undergoes after an ownership change and the pressure felt to outperform other drivers.
CHEF’S TABLE (NETFLIX)
As massive foodies, this is one of our most favourite series. Some of the most renowned chefs in the world share their deeply personal stories, inspirations, and unique styles. Each chef’s discipline and culinary talent is explored while he or she prepares an awe-inspiring creation.
One of our favourite episodes was Will Golfarb’s story about his journey, which ultimately led him to opening the acclaimed Bali restaurant, Room 4 Dessert, which we’ve had the pleasure of visiting. Will recommended Paris Butter to us, which has now become our favourite restaurant in Auckland!
THE WHITE LOCUS (NEON)
Taking place at a swanky Hawaiian resort, The White Lotus follows the exploits of various guests and employees over the span of a week. Despite everyone’s happy exteriors, there’s a simmering tension waiting to explode. There’s a newly married couple on their honeymoon, a widower who comes to spread her late mother’s ashes, a young family with a famous mother and angsty teens and a hotel manager who’s constantly on the edge expertly played by Aussie actor Murray Bartlett. Expect plenty of cringe-worthy moments interspersed with black comedy gold and a soundtrack that’s next-level. This series gets our pick as one of the best shows on Neon NZ and with season 2 out too you’re in for a binge watching treat!
SUCCESSION (NEON)
This award-winning series has two juicy seasons for you to binge-watch and trust us, once you start, you won’t stop. Succession follows the uberwealthy Roy family, known for controlling the biggest media and entertainment company in the world. However, their world changes when their father looks to step down from the company and the fight for power begins. With characters so well drawn, you’ll be utterly and immediately entranced by their Machiavellian schemes and often hilarious family dynamics. There’s a good reason this is one of the best things to watch on Neon NZ right now.
BILLIONS (NEON)
Wealth, influence and corruption collide in this drama set in New York. Shrewd U.S. Attorney Chuck Rhoades is embroiled in a high-stakes game of predator vs. prey with Bobby Axelrod, an ambitious hedge-fund king. To date, Rhoades has never lost an insider trading case -- he’s 81-0 -- but when criminal evidence turns up against Axelrod, he proceeds cautiously in building the case against Axelrod, who employs Rhoades’ wife, psychiatrist Wendy, as a performance coach for his company. Wendy, who has been in her position longer than Chuck has been in his, refuses to give up her career for her husband’s legal crusade against Axelrod. Both men use their intelligence, power and influence to outmaneuver the other in this battle over billions. The high-profile cast is led by Emmy winners Paul Giamatti (“John Adams”) and Damian Lewis (“Homeland”) as Chuck Rhoades and Bobby Axelrod, respectively. A must watch series on Neon!
One day we’ll be able to travel again, right? when you do, check these places out!
LAAX SWITZER ND
Ski holidays to Laax were epic and no more so than at Riders. It’s edgy, cool and has its own gig venue in the basement. It’s also right on the slopes. Nice.
• en.ridershotel.com
ONE & ONLY MALDIVES
As a keen diver in Russ’ 20s and 30s the Maldives was a regular trip down from London to enjoy some of the world’s best diving. The One & Only is an incredible resort - welcome to one of the world’s most magical destinations. A place where turquoise clear waters meet cloudless azure skies. Where Indian Ocean breezes sway lush palms. A tropical paradise fringed with 12 pristine beaches. Your very own private island escape. It’s truly an incredible experience.
• oneandonlyresorts.com/reethi-rah
ARDANAISEIG HOTEL, TAYNAULT, SCOT ND
If remote Scottish baronial properties are your thing Ardanaiseig is for you. Russ has loved visiting this incredibly special place over the years. The property dates back to 1834 and has a rich history. Its stunning setting it’s the perfect place to explore the incredible Highlands and the NC500 (Scotland’s Route 66) or just take time out and enjoy this beautiful property.
• www.ardanaiseig.com
CHAPUNG SE BALI UBUD
We absolutely love Bali and all it has to offer, from the amazing food from restaurants like Mosaic, Locavore, Hujan Locale and Room 4 Dessert to the temples, amazing beaches and incredible diving. Chapung se Bali is a haven for relaxation and recharging the mind, body and soul. We’ll let their website tell the story...
