Our Place Magazine. Issue 1

Issue 1 December 17

Street Food Coming of Age

Take Me

Out & About with Avalanche City

At Home with Paper Plane

Founders Rachelle & Christopher Duffy Creative director Christopher Duffy Editor Sarah Nicholson sarah@ourplacemagazine.co.nz Design & art direction Stephen Kirkby steve@ourplacemagazine.co.nz

Contributors Molly Bridger, Sarah Bunker, Danielle Cubis, Rosie DawsonHewes, Elric James, Shaye Woolford Photographers, Katie Cox, Rachel Dobbs, Richard Robinson, Alice Veysey

Advertising enquiries Rachelle Duffy 021 032 7873 rachelle@ourplacemagazine.co.nz Hannah Wynn 027 913 6667 hannah@ourplacemagazine.co.nz

Pick up a copy from The Little Big Markets on the first and third Saturdays of every month.

Follow us @ourplacemagazine To tell us about anything new and exciting happening in the area, email sarah@ourplacemagazine.co.nz Printed by Kale Print.

Cover and contents Photography by Alice Veysey Styling by Shaye Woolford

Kia ora and welcome to our very first issue.

Our Place is a free monthly magazine designed to tell stories about amazing places and people in our area. We’ll hunt down inspiring fashion and design, put the spotlight on life-changing charities and recognise our environmental caretakers. Artisans of every kind in this super-creative region will be celebrated: the butchers, bakers and candlestick makers, quite literally. We will talk booze, feature delicious food and just spin great yarns.

We share our name with another massively exciting venture, the new container village Our Place Tauranga, which is launching early 2018 — check out page 10 for more details.

We will keep you across all the great new stores and events happening there throughout the year.

Plus, you’ll never miss a beat with our tear-out Bay of Plenty events calendar on the back of each issue.

So come on in to Our Place, put your feet up and take a look through our pages. We think you’ll find just what you are looking for.

Until next month, The Our Place team.

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Contents

3

Welcome

9

6

What’s Up

10

Christmas Belles

12

Our Place Tauranga

The Insider: Dave Baxter

14

Street Smart Street food's coming of age

23

Last Christmas Photo essay

28

At the Heart of it Life as a hospice nurse

32

Japanese Wildflowers 34

Objects with Meaning

At home with Paper Plane’s Tim & Krista Plews

43

Brew Review

44

Christmas Cookies

46

Things to Love

What’s Up

Street Appeal Street Prints Mauao is making a return on 14 –18 December. Look out for top-notch international and local street artists creating 18 murals in downtown Mount Maunganui and Tauranga (pictured on right, a 2015 work by Andrew J Steel).

Each artist will also mentor a young

person for the duration, with the hope the experience will inspire them to create their own works. Head along to watch the creative genius in action, take a tour of the finished works (free for locals), attend artist talks or get involved in a workshop. → streetprints.org

Game On One of my biggest life achievements at age 12 was clocking Double Dragon with a single 20c coin! Almost 30 years later, and the opportunity to reaffirm myself as a champ has returned, thanks to Arcade.

Creating a spacie parlour with food, beer and cocktails is a master stroke, and the on-point fit-out has a modern aesthetic, while tipping the hat to arcade game history. With more than 1000 games, I’ll definitely be ripping through my weekly pocket money! By Christopher Duffy → 315 Maunganui Rd, Mount Maunganui 6

Island Time The Papamoa Beach Tavern has a brand spanking next-door neighbour, The Island brewery. The sheltered courtyard with its colourful tables is a chilled place (especially as it’s R18) to while away the hours sampling the four introductory brews – Pony Club Pilsner, East Coast Easy Lager and Papamoa Pale Ale. Impressively, the bar also offers 100 other craft beers to boot. It’s all the more enticing with Deadly Tacos on site, offering mean taco, tequila and Corona (yes, really!) deals. There’s an open-door policy with the Pap Tav, so if the kids are cramping your style, tacos and brews can be taken through. → 20 Domain Rd, Papamoa

FREE CLASSPASS PASS or 25% off REFORMER 1:1 in to any of our classes in the Mount

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Christmas Belles

Look to our local artisans for beautiful handmade gifts.

There’s a whole lot to love about these earthenware designs that are handcrafted in Te Puna. The choices range from gold-speckled platters and sculptural handpainted vases to pastel-hued mugs and cute footed plant pots. The new summer range features this stylish white and blue speckled coffee dripper and jug set that’s bound to make someone’s morning that much lovelier. → jsceramics.nz

Don Harkess is a skilled woodturner who uses a variety of different wood, both native and exotic, in the products he creates at his home workshop.

His turned bowls (like this one in elm) will definitely add class to your table. His range also includes little boxes perfect for jewellery, trays with intricate inlays and large show-stopping sculpted spheres. → Available from The Big Little Markets & Creating Waves, 169 Maunganui Rd, Mount Maunganui A well-made belt or wallet is a good choice for a guy that’s hard to buy for, plus it’s a gift that will last as leather (hopefully like the man) just gets better with age. Mount local Byron Smith also has more niche pieces, such as impressive chef’s knife rolls and camera harnesses for photographers, as well as stylish leads and collars for man’s best friend. → theknotleather.co.nz

These artisans are all regulars at The Little Big Markets on the first and the third Saturdays of every month. Catch lots of local creatives at the Christmas in the Park market on 9 December, where you can blitz your present shopping in one day!

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Our Place Tauranga

Brace yourself Tauranga, we’re coming for you...

Tauranga CBD is getting a huge injection of life with the opening of Our Place Tauranga container village in early 2018.

It’s the brainchild of Rachelle and Chris Duffy, the powerhouse couple behind all the very best community focused gatherings in the area, including the monthly Little Big Markets and summer’s weekly Dinner in the Domain, plus Christmas in the Park, Tauranga Coffee Festival, Beast of a Feast and Vegan Vibes.

“From the outset, we’ve wanted to create events that help communities tell better stories about themselves,” says Rachelle. And they have done just that, with their events providing an invaluable platform for many local businesses, artists, musicians and food vendors to flourish.

Our Place Tauranga will be no different.

When the council buildings at 91 Willow Street were slated to shift to a new location, the couple knew this was the opportunity to create a community heart that beats seven days a week, and the idea for the container village was born. It aims to enhance the work of the council’s Heart of the City program — a range of projects designed to create a thriving CBD. “Our shared aspiration for Tauranga is to be an internationally competitive city,” says Chris. “Great cities have vibrant centres, so Our Place Tauranga will partner with the Council’s Heart of the City program to create a 10

vibrant, safe and successful city centre, where more people want to live, work, learn and play.”

“Our events have always been intertwined with the social fabric of the community and they aim to improve our surroundings,” explains Rachelle. Our Place Tauranga, with a lifespan of at least 12 months, is set to expand on that. “There are great benefits to the community in creating an inspired environment for local entrepreneurs to showcase their skills, whether it’s launching a micro diner or a pop-up for an indie label,” she says.

So what to expect? Firstly, loads of independent retailers, including organic produce, handmade ceramics, fashion and, of course, dumplings. You’ll be entertained by live gigs and inspiring outdoor cinema. You might want to catch a yoga class and grab a coffee before you start the day or recharge after work with some meditation.

A diverse events calendar will run from kids’ art classes to adult craft sessions. And did we mention the rooftop community garden? You might want to take a horticulture workshop there or just sit around and enjoy the serenity.

In a nutshell, expect laughter, deliciousness, inspiration, education, meditation, libations and lots of life! Are you ready for us Tauranga?!

By Sarah Nicholson

coming soon...

@ourplacetauranga

The Insider

Dave Baxter

Dave Baxter, the super-talented musician behind Avalanche City, lives with his wife Sharanna on a small avocado and lime orchard in Whakamarama. We chatted with him at one of his fave spots, Folk Espresso Bar in Tauranga, to find out what he digs about this area. You can catch Avalanche City at Christmas in the Park on 9 December.

As told to Sarah Nicholson

Photography by Katie Cox

→ Check out @falafelmetro @folkbrewers @lucacoffeeshop @taurangafarmers market @thelittlebigmarkets @therisingtidemt @vetro.tauranga

Favourite cafe?

I meet up with friends here at Folk. Hans the owner is a friend and his coffee is really good, but I am a tea drinker. For the record, I love coffee, but I used to be addicted. I am reformed now, but you can’t totally stop drinking it so whenever I smell good coffee, I have to have a sip! The other amazing coffee place around here is Luca in the Mount.

Fancy any local markets?

We often go to the Tauranga Farmer’s Market — we buy Flaveur Breads, and the Wholesmoked NZ manuka-smoked Kaimai Red cheese is great. We also go to The Little Big Markets in the Mount — I’ll definitely be heading there for Christmas presents.

Top lunch spot?

Falafel Metro — it’s legit, really good. They always sell out though — the last two times we’ve been, we’ve arrived too late.

Joint for weekend drinks?

We head to The Rising Tide for dumplings and drinks. I’m vegetarian so I get The Tiki dumplings. And I always read through the giant beer menu for five minutes before ordering Mermaids Mirth every time.

Pick of outdoor spots?

There’s an epic swimming hole just near us in Whakamarama.

You have to jump a fence, go through a paddock, then along the path there are blackberry bushes, so in summertime you can pick them all the way down.

Best-loved shop?

Vetro — we discovered it a few months ago and it has changed our lives! They have really good-quality imported produce. I like baking things like sourdough and a rye loaf, and this is the one place I’ve found good specialty flours, like Italian 00 and semolina flour. We bought a great smoked butter there the other day and the canned tomatoes from Italy are really good.

Most relaxing place?

We go sailing a lot. We have a 25ft trailer sailer — the boat is new to us, so we’re still finding our feet, but we will do an overnight trip to Mayor Island soon. I love the water — there’s just something about getting out of the channel, hauling up the sail and being in complete silence. It’s pretty amazing. Ⓟ 13

Street From authentic noodles to Caribbean-influenced burgers, the next gen of food lovers are jumping behind mobile stoves to drive an exciting coming of age for Tauranga’s street food.

Smart

Story by Christopher Duffy Photography by Alice Veysey

If you haven’t noticed, there’s been somewhat of a food revolution taking place in our streets, alleyways and green spaces — a Che Guevara figure in the form of food trucks migrating from location to location. An attempt to overthrow the capitalist exploitation of fast food chains?

An overstatement, possibly, but there has been a change in what we eat and the way we eat it. And the ingredients have been sitting in the proverbial chilly bin just waiting for it to happen.

In the early 90s, I remember being conscious of a gastronomic wave of change. Cafes were experiencing a resurgence, and the humble salad and its essential components of iceberg lettuce, tomato and grated cheddar was being outshined by adventurous successors with exotic ingredients such as sundried tomato and brie. This was no doubt influenced by a generation of 16

well-travelled, largely middle-class proprietors, who saw cafes as a lifestyle choice as much as a business.

Fast forward to 2017, and the growth in Tauranga’s population over the past five or so years has similarly played a big part in the metamorphosis of its food scene. There’s an array of ambitious new cafes, bars and restaurants, all with their own unique proposition. This changing landscape has had an influence across all facets of life — not only behind the newly signwritten windows but also on the streets, at events and community gatherings and, in particular, what we affectionately refer to as street food.

The early concept of street food in New Zealand may trigger memories of eating potentially carcinogenic meat, lovingly impaled on a stick, deep fried and laid to rest in a bag of tomato sauce. And maybe limp hot chips with enough salt to

catapult your blood pressure beyond the stratosphere. You’ll still find these stalwarts at the usual haunts of sports grounds, fairs and A&P shows, but they are being challenged by a new wave of nomadic adventurers on wheels.

One of the first out of Tauranga’s taxi rank was a graffitied Nissan Atlas going by the name of Tag Burger. A slick, almost military approach to managing the various cooking stations within about 3sqm was something to be admired, not to mention the calibre of product that was coming out of the gas-axed opening.

Throw in some cool kids behind the aprons and an innovative approach to marketing that screamed street cred, and people’s imaginations were captured.

Charaine Hadeed, co-creator of Tag Burger, knew the monumental challenge would be changing local

perceptions of value, as their burgers were worth at least three punnets of salt-laden chips. But their vision of restaurant-quality burgers utilising locally sourced ingredients and never compromising on quality won them an impressive following, not only here in Tauranga, but beyond the Bombays at Auckland’s Silo Park Markets.

Charaine hails from the Caribbean, which is a melting pot of cultures, including Indian, African, Middle Eastern and Asian. She drew on these roots when creating her menu — the Tag Burger sauce, for example, is a barbecue sauce recipe passed down like a family heirloom from her grandmother. And although she has now sold the business, this cosmopolitan condiment is still a hook that keeps fans coming back in droves.

Unsurprisingly, multiculturalism is one of the major influences in the rise of

↑ Johney Zhou, of Johney’s Dumpling House, pan-frying up a storm at The Little Big Markets. ← Opposite page: Tag Burger was a pioneer in quality street food offerings in The Bay of Plenty.

Opening image: Jesse Jackson and Sarah Chase, of Lucky Lucky Noodle, in their custom-made cart.

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When Luc ky Luc ky Noodle pops up around town, you can be sure their online fans are in hot pursuit. street food. Johney Zhou, for example — the face and personality behind Johney’s Dumpling House — is of Chinese descent. He’s taken his ancestral dumpling mastery to new levels by frying and steaming his way to the Bay Hospitality Awards hall of fame, where he’s won the Outstanding Street Food/Takeout category two years on the trot. Using his business nous, he’s ensured his tried-and-true selection, including pork and vegetable and The Tiki (kale and shiitake), have genuine mass appeal.

“The dumpling’s aren’t just a food, they’re a feeling,” says Johney. And with that passion, you can understand how he’s been able to successfully expand from a solely mobile business, to also having a fixed abode, with the perfect marriage between Johney’s Dumplings and his craft beer spouse, The Rising Tide in The Mount.

The culinary identity doesn’t necessarily need to match your bloodlines though. Aaron Kirkland, from Paella Pan, originally moved to Southern France from New Zealand to pursue a career in professional league, but he soon discovered that, due to the limitations of the human body, the high-impact sport would likely restrict his earning ability beyond the age of 35.

He understood he needed to bring a new skill home and it started with him knocking on the door of the local horse butcher, who was also a Spanish chef.

Aaron points out that big fast food chains struggled in French society due to the way of life — eating traditional 18

foods readily available at weekly markets was more appealing than the all-too-familiar glow of the golden arches or any of its equivalents. This inspired him to master traditional paella (pronounced ‘pie-yay-ahh’) and bring it back to our shores in an attempt to plant that same seed in local psyches.

Aaron fired up the gas burners for the first time eight years ago and, with his ‘honest food’ mantra, soon turned humble beginnings at Auckland’s La Cigale market into a fully fledged street food business. The aromas of saffron, rosemary and paprika soon drifted down the country and he’s since become a regular at Dinner in the Domain.

Lucky Lucky Noodle owners Jesse Jackson and Sarah Chase are well travelled through mainland Southeast Asia and, rather than the ubiquitous holiday bracelets and sarongs, brought the taste of Asia back with them. Their traditional street food cart was made locally, but it might as well have arrived off the back of a Thai long-tail boat, such is the authenticity of the design.

The pair have approached their honest-to-goodness business by embracing the reverberating theme of fresh, locally sourced products, using them to create a simple, effective menu, then dropping it all into a pot of boiling hot social media. When they pop-up with their massaman curry noodle soup with braised free-range pork shoulder, bok choy and roasted peanuts, you can be sure the crowds of online fans are in hot pursuit.

↑ Adding the fresh final touches to a bowl of deliciousness from Lucky Lucky Noodle.

Of course street food vendors rely on a regular convergence of people to maintain a working model. The growth of events in the Bay of Plenty has fuelled the appetite for this mod-take on cheap eats — most notably the advent of the Dinner in the Domain in Papamoa and Mount Maunganui’s Gourmet Night Market.

An adaptation of the traditional artisan market, these highly popular food-focused events are strategically timed around the latter part of the week, when household supplies could be running

low or the thought of actually having to cook is making you sob.

These events provided Glenn Stubbs the inspiration for his popular food truck. After piloting Savoy Sandwiches at Dinner in the Domain one summer season, he spotted an opportunity. He restored an old Fiat Van and by the following summer he launched The Milk Bar Truck. It’s Mr Whippy with an artisan reboot — think locally sourced ingredients, flavourpacked handmade ice cream and thickshakes made from scratch.

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↑ Glenn Stubbs serves up one of his excellent handmade ice creams from The Milk Bar Truck.

Having worked in restaurants from London to Mount Maunganui, Glenn is well versed in the perils of the commercial kitchen; the long unsocial hours spent within the confines of a stainless-steel box isn’t for the faint-hearted. His newfound vocation, although still requiring two days of food preparation before the Fiat can even roar into life, enables him to take his waffles with peanut butter ice cream and salted-caramel sauce away from bricks and mortar and into the hands of his fans of all ages.

Without a doubt, we’ve moved beyond the greasy street food ‘science experiments’ that were mainly consumed under the influence. Just like my memories of 90s cafes and their fancy new dishes, another generation of food lovers has drawn on their experiences in other lands and, combined with a serious approach to 20

produce and preparation, has elevated their offerings to a whole new level.

They’ve seen an opportunity to not only create a more nutritious and sustainable food system, but to pursue the freedom of a mobile storefront that’s as at home in a carpark as it is at a wedding party.

Importantly, this evolution is providing the community a platform to come together, engage and express their own sense of food identity. The future of street food in the Bay of Plenty is looking very appetising indeed. Ⓟ → Check out @johneysdumplinghouse @luckyluckynoodle @paella_pan @tagburger @themilkbartruck

UNDER NEW OWNERSHIP

S U P E R B L I V E J A Z Z O N S U N D AY S 4 P M T O 6 P M DELICIOUS NEW SUMMER MENU . SPECIALIST GIN & WINE BAR

Last Christmas

Pour the cask wine, pass around the Scorched Almonds and enjoy a visit from the Ghost of Christmas Past.

Photography by Rachel Dobbs Styling by Molly Bridger Decorations supplied by Waipuna Hospice

Ahh the good old days, when the Christmas tree lights were always on the blink. Mum’s gift was a rose soap-on-a-rope, Dad was restocked with Old Spice, while the kids spent the day shredding their knees on new roller skates.

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Christmas Day always seemed to be scorching.

The Queen’s message was essential viewing, we played backyard cricket not Candy Crush and the festive pav was as reliable as sunburn. Ⓟ 26

Our bird about town

Our Organic Fairtrade coffee is served at some of the best spots along the coast

Wild One Wholefoods 9 Princes St, Mt Maunganui Serving Kōkako espresso in their sunny courtyard.

Vitality Organics 322 Maunganui Rd, Mt Maunganui Serving Kōkako espresso from their container on the main strip.

Mixture Eatery 436 Maunganui Rd, Mt Maunganui Serving Kōkako espresso & Nitro Cold Brew on tap.

Serving soon at Our Place, Tauranga

Little Ted's Espresso 30f Gravatt Rd, Papamoa Serving Kōkako espresso from their spot inside Bin Inn.

Henry & Ted 5 Golden Sands Dr, Papamoa Serving Kōkako espresso & Nitro Cold Brew on tap.

Or order our coffee online to support the work of Rotoehu Ecological Trust, which is helping New Zealand's native Kōkako thrive in the Bay of Plenty.

Use the code ROTOEHU when purchasing.

kokako.co.nz

At the Heart of it Sue Pollard wants people’s final days to be the best that they can be.

Story by Sarah Bunker Photography by Richard Robinson

Sue Pollard has spent the last 26 years with people who are dying and feels privileged to do so. She finds hope, every single day, in encouraging people to keep doing what they love for as long as they can. Sue is fulfilled knowing she’s a rock for many families who are grieving, struggling and crumbling.

Sue is a nurse at Waipuna Hospice, where she’s been supporting people in the “final stage of the game” since 1991, when hospice opened in Tauranga. “It was established on love. As nurses, we were motivated by love and relationships, rather than disease and medical procedures,” she says.

And the heart still pumps strong, more than two decades later. Sue sits with and talks to at least 10 people (and their families) a week, counselling them on a physical, social and spiritual level. It’s not just older people who are dying. Sue supports children, teenagers and young mums and dads, who are in the final stages of an incurable illness.

Sue is someone you would want by your side. She listens — really listens — and has a kind smile that instills hope, confidence and strength. It was these exact attributes that were pushed to the limits when her only daughter, Ruth, “the fit one of the family”, was diagnosed with a brain tumour at 35.

“Ruth was three-months pregnant when we found out. It was the biggest shock of our lives. She fought and lived for two years and was so happy to be a mummy for 22 months,” says Sue, who nursed her daughter in her final months of life, even sleeping alongside her to give Ruth’s husband Harley a break. “It was hard for Ruth having a ‘hospice mum’. She always admired everything I did but struggled as the recipient. I had to focus on being the mum, not the nurse.”

“My favourite people to nurse are teenagers and people in their early 20s. I have huge respect for them. They’re gutsy and will do whatever it takes to live.”

Ruth, who was the events coordinator for Cure Kids in Auckland, always took care of the underdog, whether it was a homeless person or a friend in need.

She was someone whose face “lit up a room”. She fought positively and continued running throughout her treatment.

“She told us she had to keep her legs strong to take care of her little girl, Abigail, who is three now,” says Sue, who visits her granddaughter regularly in Auckland. “She made it so easy for us to care for her because in her mind she wasn’t dying. When Ruth’s hair fell out after radiation, her local hairdresser shaved diamonds into her head and she’d say, “I haven’t got rocks in my head, I’ve got diamonds!”

Sue feels privileged and inspired to nurse thousands of patients in the last days, weeks and months of their life. She’s joined by a small team of staff and 750 Waipuna Hospice volunteers dedicated to 24-hour medical care and holistic support for people, either at home or on-site in Te Puna.

“My favourite people to nurse are teenagers and people in their early 20s,” she says. “I have huge respect for them.

They are gutsy and will do whatever it takes to live.”

At an event a few years ago, a 19-year-old patient, an artist, was given a can of spray paint, and told to ‘go for it’.

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Despite having little energy, he spent a few hours painting large works of art on paper.

More recently, a young dying woman took her son and her Dad on a cruise, then drove her Mum around Melbourne for a girl’s week, despite being very unwell.

“I believe in respecting a person’s wishes for how they want to live their lives to the end. If that means they want to go on an adventure when they shouldn’t, we encourage them to do what’s safe but understand that taking a risk will give them quality of life,” says Sue. Everyone copes with death differently and many Waipuna Hospice patients are understandably vulnerable and grieving. Some “don’t want a bar” of Sue’s support. “I look to make a breakthrough with someone like that and gain their trust,” she explains. “We don’t always get it right. Not everyone is going to like me. Someone can take something the wrong way, it’s not their fault, they’re vulnerable. I saw it with my own daughter when people said things that weren’t in line with her fight to be positive.”

Sue’s biggest piece of advice? If a friend or family member is dying — be there, no matter what. “Many young people are afraid and withdraw from the friend who is dying. The suffering person desperately

needs your friendship. Don’t run from the pain you’re facing because you can’t cope with their pain,” she says. “The distraction of mates is wonderful. Pretend nothing’s happened and be there for them as you would’ve always been. If you’re struggling, be honest about it, share your pain.”

Suffering the heartbreak of losing her daughter has enabled Sue to empathise even more with her patients. “You always have to be professional and yet there are times when you are able to share your heart.

When I was losing Ruth I had a couple of patients, both with brain tumours and of a similar age to my daughter. I could talk to their mums on a personal level. We could compare notes and share our pain, which benefited us all,” says Sue. Waipuna Hospice has grown from a handful of volunteers to a large, thriving organisation that has to raise $2.7 million this year to care for thousands of people and their families from Waihi Beach to Paengaroa.

“Without the five charity shops, donations and volunteers, we’d be down the gurgler. People come and garden, write biographies or sit with patients,” says Sue. “Everyone who works here is an integral part. It’s like jigsaw puzzle pieces coming together to make a beautiful picture.”

Like to be part of the puzzle? Here’s how you can help... → Buy from the Waipuna Hospice charity shops or volunteer to work in one → Follow us on Facebook @WaipunaHospiceTauranga → Drive people to and from appointments or help with meals

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→ Play an instrument or sing for patients at the Day Programme held weekly at the hospice in Te Puna → Find out more or make a donation at waipuna-hospice.co.nz

Japanese Wildflowers Sometimes we need to stop and appreciate beauty, wherever it might flourish.

by Elric James

Now and again you unearth something truly remarkable whilst digging through the bargain bins of your local DVD store.

A thing of such beauty that, once free from the surrounding weeds that threatened its existence, has you wondering how it came to live in such challenging conditions in the first place. Juzo Itami’s film Tampopo has proven to be such a find for me.

Touted as the first ever ‘Ramen Western’, the film, which borrows heavily from the spaghetti western genre, follows a struggling widow, Tampopo, as she tries desperately to keep her late husband’s ramen shop in business. Her fortunes change when a noodle-loving, Clint Eastwood-type rides his big-rig into town and comes to her aid.

On the surface it’s a simple story; an ode to the perfect bowl of noodles. But like the perfect ramen broth, there’s a complexity and depth on display that’ll have you licking your lips before too long.

The literal translation for Tampopo is dandelion. We often think of a wildflower, in modern terms, as being something untamed; a free spirit, uncultivated by the mainstream. Tampopo operates in this realm.

This is apparent as early as the film’s opening scene in which a hedonistic gangster, dressed in white, stares down the 32

barrel of the camera while offering a stern warning to the cacophonous eaters in the audience: “I don’t want interruptions!”

Itami’s eagerness to break down cinema’s fourth wall — the invisible barrier that separates actors from the audience — sets the tone for the film. He continues merrily down this path with a free-form approach, peppering his central narrative with satirical food-related vignettes; most notably a titillating episode featuring the aforementioned gangster and his young lover exploring food as a sexual aid. It’s sensual, delectable and mouthwatering.

It’s also laugh-out-loud funny.

This rebel spirit culminates in an unforgettable final shot of a young mother breastfeeding her baby on a park bench, camera zooming in tighter and tighter, as the end credits roll over top. Ahead of his time, Itami seemingly anticipates the free-the-nipple movement and the efforts to normalise the act of breastfeeding, but primarily he serves to remind us all of when our obsession with food really began.

In many ways ramen is to food culture, what genre films are to cinema: accessible, formulaic and intended for mass consumption. But just as many genre films have transcended their popularity to become culturally significant works of art, ramen

appears to be rising above its reputation as a popular fast food to being thought of as something more artisanal. One local business helping with this shift in perception is Tauranga’s Ramen Chidori Japanese Noodle Restaurant, on the upper end of Devonport Road.

It wasn’t that long ago that Chidori, as it’s known, was considered one of Tauranga’s best-kept secrets. Where mention of its name would more likely elicit a blank-face stare, than a real-life heart-eye emoji. But like the windborne seed heads of a dandelion flower, word has travelled far and the resulting Chidori fanboys and girls have grown significantly in numbers. And rightly so.

For the uninitiated, the basic Chidori experience begins with a paitan (white bone broth) simmered for eight to nine hours.

Packed with emulsified fats, minerals and proteins, it’s seasoned with a base of shoyu (soy sauce), shio (salt) or miso. After the noodles are added, the ramen is topped with a slice of chashu pork that’s fall-apart tender, a marinated soft-boiled egg, spring onions and menma (fermented bamboo shoots with a delightful sweet and savoury flavour). The fact that this dish can be had for little more than $10 is proof that quality cheap-eats exist in Tauranga.

Admittedly the decor is rather modest, but that’s partly what makes the discovery so satisfying — like noticing a dandelion bursting through a crack in the pavement. Chidori is a throwback to the pre-Insta age of authenticity. A time when you amassed an army of followers and real-world likes on account of the quality of what you offered, not your ability to create a fabricated world behind a glass screen.

There’s a lovely moment in Tampopo that serves as a reminder to slow down and really appreciate what’s in front of you.

In the scene, a young student sits alongside his grey-haired teacher, keenly querying him on the proper order in which we should consume our ramen, “Master, soup first or noodles first?” The old man pauses for a moment, answering, “First, observe the whole bowl...”

TAMPOPO (1985) Writer/Director: Juzo Itami RAMEN CHIDORI JAPANESE NOODLE RESTAURANT 130 Devonport Rd, Tauranga.

Ph 07-579 0002 Illustration by Stephen Kirkby

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Objects with Meaning Story by Rosie Dawson-Hewes Photography by Alice Veysey

At the home of Krista and Tim Plews, of renowned Mount Maunganui homewares store Paper Plane, they tell the story of their life through the objects they gather around them.

When Krista and Tim Plews opened Paper Plane store in July 2013, they set the bar for homewares retail in the Bay of Plenty. Their distinct style, strong vision and focus on quality have led the way ever since. But it’s always been about more than just products for these two — they’re drawn to items that tell a story and have meaning, and now they’re taking that same approach in renovating their Pitau Road home.

When you climb the steps to their four-bedroom, 1950s character cottage, you could be forgiven for thinking you were in one of Wellington’s cool inner-city suburbs, given the 600m2 site’s elevation. As you enter the central Mount Maunganui property, you’re drawn in by a long hallway, past the original bedrooms that sprout like limbs off the home’s spine.

Krista says its original features won them over — the wood fireplace, joinery, and dented, native-wood floorboards.

“We never felt comfortable with a new build where everything would be almost too perfect and lack the type of character that can only come with age,” she says.

As you walk down the hallway, you get the first hints that there’s something a little different in this home — a matte black, hot-rolled steel staircase leads you down into a large, open-plan living, dining and kitchen area. The space, which was an extension added in 2011, is expansive and light-filled. It is the beating heart of this home, filled with love and personality — especially from the couple’s two huge, fluffy Main Coone kittens, Ernest and Oscar. “I love it down here — it’s so big, open and light, and it’s always warm,” Krista says. “In summer, with all these

← Opposite page: Tim and Krista on the steps of their home in central Mount Maunganui. ↓ The hot-rolled steel staircase by Tim, a tuba previously used in a brass band and Tim’s Roll Fixies bike.

When Tim and Krista moved in, the first decorating decision they made was to white-out the interior to create a blank canvas. “Whiteing it out just took away all the limitiations,” says Krista. doors and windows open, it just feels like I’m on holiday all the time in this space.

It feels really fresh.”

That fresh feeling is helped by the first decorating decision they made when they moved in — to white-out the interior. It was a deliberate choice to create a blank canvas. “I didn’t want to be limited by anything coming in here, so whiting it out just took away all the limitations, in terms of colour and materials,” Krista says.

Consequently, the sparse, clean approach seen in Paper Plane is reflected 36

in their home. And although their store is setting a new national standard in retail spaces — they are finalists in the Global Innovation Awards for homewares retail and will represent New Zealand at the world finals in Chicago in 2018 — Krista says their personal style is more adventurous, pushing the limits. “Our taste at home is a lot more quirky, we’re going to take a lot more risks,” she says.

As you look around, you can tell their home is full of things that have been gathered over time. There are collections of strange cacti, wee vignettes and much

↑ Dining chairs designed by Jamie McLellan for Resident, table and felted lights by Tim. ← Opposite page: Ernest sits pretty on Tim’s gym-mat ottoman, vintage rug from Babelogue in Auckland.

of Tim’s work — including a huge pair of felted black lightshades, made for an Urbis Design Day in Auckland, which are the biggest statement in the dining space.

Tim, who as a furniture and product designer exhibited internationally under the Timothy John brand, says everything in their home has been a process. “With my furniture, it was always about the process to come to that object, not the actual object itself. It’s about the story behind it.”

“With the store, we like all our brands and products to have a story and we applied that to the house as well,” says Krista. “If we didn’t really, really love it, then there’s no point in having it. You just end up vacuuming round it,” Tim adds.

Though Krista says their approach has shifted slightly. “We had a bit of a reality check, you know, all of our friends have kids, our family have kids, and we had to become more practical,” she says.

“While we want to invest in pieces that are beautiful, they have to be hardwearing and practical. So, for instance, there’s no black wood. If it’s black, it’s steel, so that it’s not going to get gouged out and expose light wood underneath.

And no pieces that are super-fragile, because the idea of spending thousands on a piece that’s just going to get trashed is heartbreaking.”

Krista says their dining room chairs are a great example of this.

“We really admire Jamie McLellan, who designed these chairs for Resident. We’ve always thought of him as New Zealand’s ← Opposite page, clockwise from top left: large

cactus from Monstera in Auckland, footed planter from Wellington’s Tamago Ceramics; a vintage Japanese quiver of arrows; Città oak dresser, The Boss chair by Tim uses 300 metres of bungee cord.

Tim’s handiwork imbues meaning into many objects throughout the house.

He designed the kitchen table, office desk, various chairs and even the chopping board. It’s not unusual to find Tim, tools in hand. best furniture designer and this chair is really practical — it fits any body, it’s really hard wearing and the materials aren’t going to age. It’s going to look really good in 10 years. And to really respect the designer and have history with him means it ticks all the boxes,” Krista says.

Tim says patience has been an important part of the journey. “We didn’t want to do it fast — just slowly do things over time. It’s been fun,” he says. “It’s the story of your life, in your things.” Krista adds. “It reflects your travels, your experiences, the relationships you make with people you meet.”

The pair immediately point to a collection of items on their dining table — a bowl by Holly Houston (who is stocked at Paper Plane and admired by the pair), wooden items from a trip to Japan and side plates from New York.

Tim’s handiwork imbues meaning into objects throughout the house. From the floor he laid to the hot-rolled steel staircase he designed and installed, to the vintage European gym mat (from The Vitrine in Auckland), which he designed a steel frame for to create an ottomancum-coffee table. He also designed the kitchen table, office desk, various chairs and even the kitchen chopping board.

It’s not unusual when you pop around to find Tim, tools in hand.

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↑ Krista sits in her beloved Eames chair, while Oscar and Ernest lounge on a table designed by Tim.

The statement stairs are just the start. “We’d like to see more hot-rolled black steel in this space,” Krista says.

“We want to get rid of the kitchen and bathrooms and redo them in black steel, too, so more natural, harsher elements — raw steel, concrete, brass — that sort of thing. Playing with natural materials to create contrast.”

But first? “The next big quest is to find some good art,” Krista says. “We’d really, really love one of Gavin Hurley’s portraits, so that’s something we’re going to have to save up for. And I’d really like to learn more about the up-and-coming local artists and try to invest in them.”

Her favourite piece is also one of the home’s standouts — a vintage Eames moulded fibreglass chair, from Mr Bigglesworthy in Ponsonby. “It’s from 40

the early 1950s, one of the original productions made in Philadelphia. I’ve always, always wanted a piece of vintage Eames, ever since first year of design school, so to finally have found one here in New Zealand is pretty special. I love sitting in it every day when I work.”

One of Tim’s best-loved pieces is the gym-mat ottoman. “The white-whitewhite has never really been my thing, so I love bringing those rustic elements in, to soften the space.” But the lights are also a favourite. “There’s history in them. I saved them from my collection with the idea that maybe one day I’d have a space big enough to hang them, so that is exciting,” he says. “They’re such a talking point,” adds Krista. “They’re so sculptural and a big part of our evolution — Tim’s evolution as a designer, our history. I love that.” Ⓟ

We believe Mother Nature is the greatest artist, we seek to emulate her style in our weddings Bespoke Events—Weddings—Corporate Events

www.onmyhand.co.nz

hello@onmyhand.co.nz

Heart of the City We’re proud of our place in it

WAVE24006

Brew Review

By Christopher Duffy

As this is the first of many Brew Reviews, I thought it best I prepare myself for the time-honoured custom of tasting the amber nectar by thrashing myself out in the backyard. That is, doing the lawns, clearing out the garden shed, reorganising my shadow board and doing a tip run... that sort of thing. Here’s what I reached for.

Funk Estate Soul Train, 6.8%

Mount Brewing Co Mermaids Mirth, 6%

Mount Brewing Co The Kraken, 6%

Soul Train is a Webster’s Peach Tea-infused IPA. It weighs in at a hefty 6.8% — although it drank like it was only 5% in my garage. It definitely has peach in there, but don’t let that spook you; fruit flavour lingering about in the liquid bread isn’t new, the Belgians have made kriek lambic since the early 1900s. But it’s 2017 Chris! And we’re 18,704 kilometres away from Belgium! The question is, does the balance between the malt character, hop character and fruit work?

Yeah, it does!

Maybe it was the 6.8% peachy prelude talking, but I found myself reciting, “I’m not a mermaid, I’m a merman”, when the harmonious sound of pshewww detonated from Mount Brewing Co’s new vessel. The brewers seemed to have snake charmed this American pale ale into the can when it was at its freshest, and like an admiring passerby I’d like to flick them my loose change. Not just for their ability to hypnotise the suds, but for cramming a bit of summery citrus in there too.

That’s two deep with a wax and polish yet to do in the schedule, so I’m reaching around for something that’s going to give me a slap in the face! The kind of drink that says get a grip! It’s no coincidence that I pull out yet another Mount Brewing Co issue with The Kraken IPA. It would’ve been a perfect match with spicy food had I not already had a cheese sandwich, but I’m already talking to a broom and there’s nothing an octopus or its light malt or balanced bitterness can do about it.

Buy all the beersies I tasted during the heat of day at Super Liquor, 107 Newton St, Mt Maunganui.

Plus, they are currently on tap next door at The Rising Tide.

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These cookies are simple to make and really delicious. Edible homemade gifts always go down a treat. Anything made with love outshines run-of-the-mill gifts with big price tags. You could attach the recipe — it’ll be the gift that keeps on giving!

Ginger Christmas Cookies Recipe, styling & photography

by Danielle Cubis, Spongedrop Cakery

MAKES 30 275g unsalted butter, softened 150g brown sugar 150g white sugar (plus extra for rolling) 1 tsp vanilla extract 2 eggs 1/3 cup golden syrup 450g plain flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 tbsp ground ginger

Using a cake mixer or hand-held beater, place the butter, both sugars and vanilla in a large bowl and beat until pale and fluffy. Add the eggs, one at a time, beating well after each addition, then mix in the golden syrup.

In another bowl, whisk together all the dry ingredients.

Using a wooden spoon, fold this into your butter and sugar mixture. When it’s combined, cover with cling wrap and chill for 30 minutes (or longer if you like).

When ready to bake, pre-heat the oven to 180ºC and line some baking trays with baking paper. Roll the dough into balls roughly 3.5cm in diameter (like a ping-pong ball).

Roll each ball in sugar — this gives it a sugary crust — and place on the trays about 5cm apart.

Bake cookies for 15 minutes. Cool, then store in an airtight container or package up into cute gifts to bestow upon your best pals and family.

Clip Top Christmas Storage Jar, $3, from Kmart 45

Things to Love

Stepping out in style Lulu Avarcas are gorgeous leather sandals for the fashion savvy.

Handcrafted on the Spanish island of Menorca using traditional methods, Lulu’s are made from gorgeous soft leathers, high shine metallics, natural nubucks, sparkly glitters and stunning fabrics. The creative range of styles means they are the perfect go-to sandal for every day and any occasion.

From The Little Big Markets & luluavarcas.co.nz

Throwing shade

Future’s so bright

These beach umbrellas combine vintageinspired patterns and colours with modern construction that stands the test of time.

Finished with natural cotton tassels, solid beechwood and custom hardware, they’re perfect for the beach, pool or garden.

From Paper Plane, 99 Maunganui Rd, Mt Maunganui & paperplanestore.com

These killler square-frame Gucci sunglasses have a light tortoise acetate frame, glitter green and red temples with an interlocking G, and offer 100% UVA/UVB protection. The Italian-made shades arrive in a suitably stylish velvet hard case. $520.

From Sisters & Co, 208 Maunganui Rd, Mt Maunganui & sistersandco.co.nz

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New lease of life Theo Spargo specialises in unique products he’s created or found in the Bay of Plenty. He makes jewellery and prints, and sources a collection of highquality, pre-loved clothes from op shops (supporting worthwhile organisations and reducing waste). He also offers a range of charming second-hand pottery vessels (example pictured). Paired with a flourishing indoor plant, they will add life to any room in the house. Prices range from $15 – $35.

From The Little Big Markets & theospargo.com

Silk, spice, all things nice Judge Bao’s artisan house-blend Chinese condiments — Five Spice, Silk Road Spice, and Peppersalt — are the secret weapons in their famous dishes. Lovingly handmade in small batches, they are a great addition to any great cook’s pantry! $8 each.

From judgebao.myshopify.com Judge Bao pop-up stall Come and see us at Christmas in the Park on 9 December. See our upcoming schedule at judgebao.co.nz/find-us

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r, Beer, Over Thirty Taps of Craft Beer Garden Bar, Off Licence ’s Dumpling House, Johney’’s Brewery Tours, Tasting Paddles And We’re Family Friendly!

The Rising Tide, 107 Newton St, Mt Maunganui 11am til 11pm . Happy Hour 3pm til 6pm www.therisingtidemt.com . facebook.com/therisingtidebrewhouse . instagram.com/therisingtide