Our Place Magazine. Issue 27 / Week 3

Issue 27 / Week 3 April / May 20

Food Lovers’ Fave Cookbooks

#wereinthistogether

The Bubble Burger by @BurgersByLex

John Blair of Happy Sunday

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Founders Rachelle & Christopher Duffy Creative director Christopher Duffy Editor Sarah Nicholson sarah@ourplacemagazine.co.nz Marketing & social media Rachelle Duffy rachelle@ourplacemagazine.co.nz Contributors Mimi Gilmour Buckley, Malika Ganley, Tanisha Kemp, Sarah Greaves (Sage & Grace), Lex Mawson, Parkby Projects (Steve Kirkby & Jill Parsons), Laura Tuck Photographers ilk, Brydie Thompson

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Cover & contents Cover & contents photography by ilk

Are you clogging up Insta with photos of your freshly baked sourdough?

Are you loving all this time to be creative in the kitchen? Or are you ALL COOKED OUT and dreaming of the day someone (ideally an amazing chef) will cook for you? Either way, some cookbook recommendations from local food lovers might be the inspo you need (page 34). We also convinced local burger king @BurgersByLex to share a recipe for these strange times — behold the Double Bubble Burger (44). And Sage & Grace's chocolatey tahini bickie (46) will be your new go-to snack for those numerous, aimless meanders into your kitchen.

We meet John Blair, the talented plywood furniture maker behind Happy Sunday, and get the lockdown lowdown from a creative bubble of six in the Mount.

We'll be back with another digital issue next Friday, so stay tuned! In the meantime, find more news, stories and recipes on our brand new website.

He waka eke noa — we're all in this together.

The Our Place Team

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Contents 5

9

Welcome

What's Up 12

The Little Big Markets Shopping Guide 18

Happy Days Furniture maker John Blair of Happy Sunday 26

The Italian Connection Italian photo essay

34

Cooking the Books Locals share favourite cookbooks 40

Life in a Bubble The lockdown lowdown from a Mount flat 44

Double Bubble Burger & Choccy Tahini Bickies 49

54

Delicious

Things to Love

B R I N G I N G S M I L E S TO T H E B AY S I N C E 2 0 0 1

WHEN YOU PRACTISE ‘SELF CARE’

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T O O T H F A I R Y D E N TA L . C O . N Z

What’s Up A Good Thing Brewing Lavina Good and Katy Martley wanted to thank the community for supporting their start-up, Brewbus, and wanted to collaborate with the clever guys at Slab Brewing. The result is the Brewbus Charity Brew — a delicious tropical pale ale with Mosaic, Galaxy, and Hort 4337 hops, which give it a “multinational fruit bowl flavour and aroma”. It’s a dead-set crowd pleaser — we’ve even seen it convert wine drinkers.

All profits go to the Te Aranui Youth Trust (tayt.org.nz), which empowers local youth to make smart life decisions and become well-adjusted community members. Slab is known for its fantastic brews and signature big cans, and the good news is, it’s delivering over lockdown. → slabbrewing.co.nz

Down to an Art

Photograph: Silas Hansen

Matt Scorringe is an Olympic surfing coach and ex pro surfer who runs surf courses and camps through his Bay of Plenty-based company, The Art of Surfing. Now Matt has put all of his years of expertise into an online membership website, The Art of Surfing Academy, so now he can coach anywhere at any time.

It includes a library of video tutorials to improve technique, and in-depth analysis of pro surfers’ techniques (for example, Kelly Slater’s carve and Filipe Toledo’s speed generation). There’s also land-based surf-simulation videos designed to help you build muscle memory and perfect your surfing movement when you aren’t in the water. → theartofsurfing.co.nz 9

What’s Up Whale of an Idea Look at this adorable whale made from an old pair of jeans! It’s the imaginative work of Amanda Matthews, who owns the fashion label KoiNo, which is all patterned, designed and made by her (and it’s plus-size inclusive). She first developed this pattern for her “just-for-fun” Instagram account @stitchsomething, but has recently put it on her site as she thought it might be a good isolation project for people with any old denim sitting around.

You can download and print the free pattern on A4 paper along with the instructions, and she reckons there’s no reason you couldn’t hand-stitch it, if you don’t have a sewing machine. → koinoclothing.com

Lest We Forget Attending an Anzac Day Dawn Service is a special tradition for many New Zealanders, to show respect for those that have served.

Unfortunately, services are cancelled this year, but the RSA is encouraging people to #StandatDawn. On Saturday 25 April at 6am, Kiwis can stand at their letterbox, the front door, on the balcony or even in their lounge and observe one minute’s silence — as long as you’re staying in your bubble and adhering to lockdown rules. Tune into Radio NZ National for the official dawn service broadcast commencing at 6am.

Veterans are encouraged to wear their medals, as usual. The new website includes activities, such as making poppies and decorating letterboxes with Anzac themes. → standatdawn.com 11

If you buy from a local business, it has a positive impact on the whole community! Check out these fantastic products that are regulars at TLBM.

Cook & Nelson

Earthly Elements

Cook & Nelson has five new gift boxes that are all killer, no filler: the excitingly combustible BBQ box, the Designer selection, Entertainer, alcohol-free Cocktail kit and the Victory box. RRP $79.95–$199.95. cookandnelson.com

Earthly Elements brings you the best quality and selection of lush indoor plants, ranging from just $22 to $130. Private consultation available too — free for the first hour, then $25 per hour after that. earthlyelementsnz earthly_elements_

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Best of Bay of Plenty

Sweet Dough Co

Best of Bay of Plenty gift boxes are filled with locally crafted goodness. Every time you gift one, you share a taste of this sunny area as well as support local makers. From RRP $52. bestofboxes.co.nz bestof.bop

Love American-style treats? Sweet Dough Co has you covered with its famous Slice & Bake Cookie Dough, baked cookies and more! Find them at Dinner in the Domain and The Little Big Markets or order online. sweetdough.co.nz @sweetdough.co

Appleby Farms

Little Beauties

Appleby Farms premium ice cream is made with A2 milk. It’s created in Nelson where the whole process — from cow to cone — is an absolute labour of love.

You’ll taste the difference! RRP $11.99. applebyfarms.co.nz

Kiwis’ favourite fruits are now available year round: Gold Kiwifruit and Boysenberries.

The delicious range of Little Beauties dried fruit slices burst with goodness! RRP $6 packet but get the market special: 4 for $20. littlebeauties.kiwi 13

Aloha Poke

Sage & Grace

Aloha Poke is a local food truck serving colourful, nutritious and tasty Hawaiianstyle poke bowls. Think flavours such as salmon, tuna or vegan, with deliciousness like charred corn, avo and edamame. @alohapokenz

These Sage & Grace cake kits make it easy to create a delicious cake using organic, unrefined and nutritious ingredients. Perfect as a gift or just for yourself. Most dietary requirements are covered within the kits. sageandgrace.co/cakekits

The Snag Co.

Sandbank Superfood Smoothies

The Snag Co artisan sausages are 100 per cent real meat, real flavour and no nasties.

Shop is currently closed but they are delivering to your door during lockdown!

6/5 York Ave, Mt Maunganui @thesnagcompany  @thesnagco

Sandbank’s frozen and read-to-blend smoothie packs are a delicious combo of fruits and superfoods. Simply add liquid and blend! Tues and Thurs delivery to BOP (Coromandel coming soon). Order online. sandbanknz.com

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merakihoney.com

Machup Burger

Meraki Honey

After many burger tastings over ten years and trips through the States, Machup Burger was born. Try the 100 per cent pure beef patties in the classic smashed burgers with house-seasoned fries. @machupburger

New to the market is Meraki Honey, which is all about 100 per cent New Zealand honey and bee products. There’s lovely raw honey (RRP $10 per jar), honey fudge and beeswax to choose from. merakihoney.com @Merakihoney

Head Loco

Ethnic Jewellery

Head Loco food truck serves delish food at events around the city. After lockdown, they’ll open Head Loco Kitchen “cafe, dining and takeaway” at Matua, just before Fergusson Park. Expect fun, tasty Japanese. @headloco2019

Ethnic Jewellery imports amazing pieces from all over the world and most are striking one-off designs. Pictured necklace or bracelets, RRP $30. @jewelleryethnic @tethnicjewellery 15

mount maunganui,nz

hand pressed

Screenprinting Workshop,

www.plastisolbeach.co.nz

On the hunt for custom-made wooden furniture? From kitchens and beds to lamps and shelves — you dream it, and John Blair of Happy Sunday makes it.

Happy Days Twenty-four-year-old John Blair has been an “unlikely business owner” for more than four years now.

“I wouldn’t say I’m killing it just yet,” he laughs. “But I couldn’t be happier with where I am right now. Running a business was never my intention, so it’s been an interesting journey.”

John is the owner of Happy Sunday — a local company that makes bespoke plywood furniture. Think coat racks, draughtsman tables, kitchen shelves, desks, shoe racks… “Our standard products are almost like tools for everyday life,” he explains. “Although paper towel holders and shoe racks are really popular, I’d say custom work is about 70 per cent of my business — and about 90 per cent of my time!”

Luckily for John, creativity seems to run in the family (you might recognise his 18

sister Jen’s brand, too. She’s the talented potter behind JS ceramics). “Custom designs take ages, but I find it really hard to say no because that’s where my passion lies. I love the challenge of designing something special. It’s great having Jen to talk to — our studios are close together so we’ll often get together and brainstorm.”

The three huge lampshades (standing almost one-metre tall each!) that he built in December for Southern Cross Horticulture are a great example of John’s ‘why not?’ attitude in action. “I’d never done anything like it before, but they were really keen to work with me, so I went and saw the space. I tried to imagine what I’d want it if it were my own environment, then went away and came up with a design. It was such a cool opportunity to try something different, and the team was stoked with the end product.”

Photograph: ilk

Story by Laura Tuck

Previous page: John at his workshop in Tauranga.

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Photograph: ilk

↑ Cupboards lined with locally grown and milled blackwood. ↗ Looking up to one of the lamps made for Southern Cross Horticulture.

John launched Happy Sunday during the summer of 2015/16, after sharpening his skills for a few years under the tutelage of renowned local design studio George & Willy. “I took woodwork at school and really enjoyed it, but never really thought of it as a career option until I got the call from George Wilkins [co-owner of George & Willy].

“I went to school with George’s younger brother, Guy. When we were kids, we’d spend heaps of time playing in their workshop at home. I remember George making these remote control jet boats…

I thought he was so cool.

“George launched his business when I was 17 and when Guy heard he was looking for a local person to help him out, he suggested he give me a ring — the little kid who used to tinker in their workshop!”

John got the job and worked with the George & Willy team for about three years, learning the ins and outs of custom woodwork. “It was my dream job,” he says.

“I was doing custom orders and absolutely loved it. I’d take days off school to go and work for them, I couldn’t get enough. They also taught me a lot about business in general. One day, George suggested I start my own business. He said they’d send some work my way to get started – all I had to do was find a workshop and buy some tools.

It all just fell into place from there.”

Fast forward a few years and Happy Sunday now has customers all over New Zealand and abroad. “I send heaps of products down to the South Island,” says John. “Some things are flatpack assembly, but packaging can sometimes be a bigger job than building the item in the first place!

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↑ Tables are one of John’s favourite things to make — this one was a wedding present for his friends.

The plans for some of his most loved projects are hanging on the wall behind.

“I try to hand deliver whenever I can, because I not only get to relax knowing the product is safe and sound, but I love seeing the reaction on people’s faces. I once made a super king bed for a guy who lived at the highest point above Muriwai Beach. It was epic being able to see exactly where the bed would go and the views you’d be able to see from it.”

John’s favourite job so far? “It’d have to be the kitchen fitout I did in Auckland.

It was my first time doing a kitchen, and it was a big one. It took a few months to complete but that’s the thing about bespoke designs, it’s just me on the tools, so customers are usually happy to wait.”

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Although he’s a one-man band, John has a team of other tradies to help with things like metal work and powder coating.

“It’s good being able to support other local businesses,” he says. “I try to keep everything as local as possible — the plywood I use is from the Hawke’s Bay and I was stoked to get this supplier on board, because it’s really hard to find decent plywood.

“The other wood I work with is birch plywood, which has such a great finish.

It’s a very pale, very hard wood. Sometimes I get asked to make things out of other woods or metals too, which I enjoy for a switch up. But I always put quality first.

I want my products to be around in 100 years — there shouldn’t be anything that

Photograph: ilk

↑ John at work on his DeWalt drop saw.

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↑ Drawers and cupboard units are some of Happy Sunday’s most ordered pieces, and John reckons they’re extremely rewarding to make, with uses varying from entertainment units to bedside tables.

can go wrong with them. Once I’ve sorted the functionality aspect, I can figure out how to make them look good.”

At home, John’s surrounded by his own handiwork. “I’ve got a big trestle desk that’s about four-metres long. There are wooden storage boxes, lamps, drawers… everything’s made by me. It’s hard making time to do it, but I love experimenting with new designs. Whenever I need some ‘Happy Sunday inspo’, I take a hike into the hills or get out on the water. The best ideas seem to come when I’m in nature.”

Curious to know where the name Happy Sunday came from? We were 24

too. “It’s a funny story, actually. I had a dream one night that I had a business called Happy Sunday. I woke up and wrote the name down, and I guess it kind of stuck.

“I like that it doesn’t box me in to doing just one thing, because who knows what direction Happy Sunday might take in the future. One thing I do know is that I always want to be doing something that I love, on my terms. I’d much rather be rich in time than money… although I’d love a nice boat one day!” happysunday.co.nz

_happysunday_

arleys look for h at foo d out let s

that support lo ca l pr od uc ts Stockist enquiries hello@harleys.co.nz

Local photographer Brydie Thompson has been living in Italy with her family this year. These images were taken during their travels, over a period of months, including during lockdown.

Photography by Brydie Thompson

The Italian Connection

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Previous page: Acqua alta (or high water) is the term used for the tide peaks that occur in the northern Adriatic Sea, causing regular partial flooding of Venice. (Global warming means it now occurs more frequently.) � Washing on the line in Burano, an island in the Venetian Lagoon. ↓ Strolling in safety during lockdown, Northern Italy.

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↑ A quiet corner in Burano. → Duomo di Firenze (The Florence Cathedral).

Next page: A foggy night in Venice.

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33

Have you ever cooked so much as in lockdown?! While we're hard at the pans, we asked some food lovers to share a cookbook that's close to their hearts (and tummies).

Cooking the Books Illustration By Christopher Duffy

Impressive Dinner Parties... and other tricks.

Ripe Recipes, A Third Helping by Angela Redfern (Beatnik Publishing) "Cookbooks are an art form; filled with mouthwatering pictures, and seductive words and ingredients just waiting to be devoured. This book is one of my all-time favourites, and definitely keeps me enticed time after time. It's a great all-rounder, ranging from everyday family meals, to delicious fresh salads, comfort food, baking and indulgent cakes and desserts. Plus, the recipes are easy to follow and fail-safe.

This is the third cookbook published by the popular Auckland cafe and deli, with the other two just as well loved, but what makes this a standout is the healthy, flavoursome recipes, nicely formatted into seasonal chapters. They’ve been bringing a taste of cafe life into my kitchen during lockdown.

Some favourite recipes I love to cook for my family and friends are: African Chicken & Peanut Stew or Indian Spiced Cauliflower & Lentil Sausage Rolls for a winter comfort meal, the Black Quinoa, Baby Potato & Asparagus Salad with Smoked Salmon in spring, the fresh Hawaiian Poke Salad Bowl for a taste of summer, and the Harissa Roasted Chickpea & Pumpkin Salad using autumn vegetables."

Tanisha Kemp, food lover & former MasterChef contestant.

See her latest culinary creations: @kemptanisha 35

Ottolenghi Simple, Yotam Ottolenghi (Ebury Press) “They say that some eat to live but my family has firmly believed that we live to eat. We are enthusiasts in the kitchen and LOVE cooking feasts, and what sort of enthusiasts would we be if we didn't love the master of deliciousness, Yotam Ottolengi! I've probably made everything in this book, but I'll share my top five recipes here (the pages covered in food!).

Firstly, there’s the tomato and bread salad with anchovies and capers: I don't care if you don't like anchovies, you will once you eat this salad.

The Herby Courgettes & Peas with Semolina Porridge is soul food made for a cold winter's night, and as I love eating really hot and really cold food together, the Hot Charred Cherry tomatoes with Cold Yoghurt rocks my world — I’ve made it a million times. It’s perfect with a butterflied barbecued leg of lamb and green salad. There’s also the Mustardy Cauliflower Cheese, which is a twist on a family favourite and 'healthy' comfort food, and finally the Fishcake Tacos with Mango, Lime and Cumin Yoghurt — an easy, fresh family dinner.”

Mimi Gilmour Buckley, co-founder & boss lady, Burger Burger

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My Last Supper, Melanie Dunea "This book is my absolute favourite. It was a gift from a wonderful woman who inspired and moulded my cheffing journey. I worked for her for a number of years and she shared with me, and exposed me to, some of the best dining experiences in the world. The book strips back chefs and bares their souls as they explain their last supper. If they had one meal left to eat, what would it be? Where would it be? Who would prepare it? What music would be playing? What would they drink? Who would their guests be?

These are questions that any chef or foodie has likely pondered over.

The chefs’ portraits are beautiful and, just like their deathbed recipes, some are opulent and others are an exercise in simplicity. You have soft scrambled eggs, and the perfect roast chicken and frites, right next to seared foie gras with freshly shaved summer truffles and duck jus.

In the book's foreword, Anthony Bourdain offers a beautiful reflection on the demands and the pleasures of his world: 'If cooking professionally is about control — about manipulating the people, the ingredients, and the strange, physical forces of the kitchen universe to do one’s bidding; always anticipating, always preparing, always dominating one’s environment — then eating well is about submission. About letting go.' It can't help but evoke thoughts of who we'd want to break our final bread with."

Malika Ganley, owner, The General, Mt Maunganui 37

The New Vegetarian Cooking for Everyone, Deborah Madison (Ten Speed Press) “Having converted our back lawn into garden beds, our meals are generally dictated by which vegetables we have successfully managed to grow.

That’s where this book comes in handy — it’s the most comprehensive vegetarian cookbook ever published, with more than 1600 recipes! It’s like an encyclopedia of all the ways to prepare and cook every vegetable you can think of, as well as many you never knew existed. No room for pretty pictures here, just 664 pages of advice and recipes.

If that sounds like information overload, don't worry — it's organised with infallible logic and ease of reference. Each vegetable has a chapter, with introduction, description, tips and suggested flavour partners, before going into a selection of specific recipes. But there are also sections on sauces, salads, soups, stock, stir fries, risotto... It's pretty exhaustive.

This book has taught us the secrets of making a great vegetable stock, how to soak and cook dried beans, about growing things like quelites and epazote, and how to utilise more than just the commonly used parts of each vegetable, like using coriander roots. In fact, it's the wealth of information and tips at the start of each section that we've often found more useful than the specific recipes themselves.

Steve Kirkby & Jill Parsons, Parkby Projects 38

Life in a Bubble

We get the lowdown from a bubble of six in the Mount: Pip (22), dance teacher and owner of Cherry Eyewear, Lulu (28), owner of Molly Perkinsons & Lulu Jackson Bridal, Viarni (25), brand manager at The Avo Tree, Jordan (23), owner of Jordan Griffin Surfboards, Patrick (27), orchard development, Torrin (29), product manager and Lady (8), flat dog.

Fun activities in lockdown?

Jordan Spending most days watching DIY campervan videos.

Viarni Creating a series of fruit watercolors and eating Lulu’s cooking.

Lulu Cooking for the bubble.

Pip Getting Jordan to join in Pilates workouts and learning the Beyoncé Crazy in Love dance.

Paddy Going out cycling everyday.

Torrin Home improvement and learning yoga.

Lady Following the best sunny spots around the house.

What have y'all been watching?

We’ve all watched the new Tiger King series, Pip committed to six seasons of Desperate Housewives, and Lulu and Paddy have almost watched the whole series of Country Calendar. We had also been playing GTA and UFC on the Xbox, until it broke...

Best lockdown dinner?

We've been cooking lots of yummy meals that we wouldn't normally have time

to cook. Some highlights include: hand-pulled Chinese noods, slow-cooked lamb shoulder, fresh pasta, burgers

by Paddy and, next week, we have homemade dumplings and butter chicken on the menu.

Dinners getting competitive?

A rating out of 10 has come about, which is a bit of a touchy subject, but we are all pretty good in the kitchen and we all love eating!

Best bubble baking?

No Biggie focaccia — you can find the recipe on their IGTV [@nobiggie.food] —it's the best!

Who has achieved the most with their time (if they aren't working their regular job)?

Torrin, 100 per cent! He hasn't sat on the couch once! If he's not working in his room in the early hours of the morning or late at night, he is sanding and repainting windows, fixing things around the house or doing yoga...

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↑ Clockwise, from above left: Jordan hits the beach with Lady; Lady has a post-beach snooze in the sun; handpulled noodles are underway; Viarni lends her hand to some home improvement.

Opening page, early morning photo call for the bubble. Clockwise from top left: Jordan, Viarni and Lady, Torrin, Patrick (getting a lick), Pip and Lulu.

↑ Pip making some Chinese hand-pulled noodles, which were later cooked by Lulu with soy and chilli sauces, eggplant, tofu and loads of coriander.

Who's the sporty flattie? Paddy.

When he found out he couldn't surf, he bought a bike and he goes for a big, long bike ride every day.

Who misses the water the most and what are they doing to make up for it? Jordan — he's not making up for it, he's going insane!

Who is finding lockdown the hardest? Who quite likes it?

What's happening as soon as lockdown is finished?

Pip Getting back to teach my dance students and going for a yummy dinner out.

Lulu Hugging my friends and a meal we don’t have to cook.

Viarni Eating Sal's, seeing my friends and putting on cool outfits to go out everyday.

Jordan, Torrin and Patrick Going for a surf and getting salty!!!!!

Lady Going back to the orchards with Patrick.

Vee is probably finding it the hardest because she's been working really hard to help keep the country with NOWsupplied OPEN. OUR PLACE TAURANGA avos. Pip and Lulu are really quite But we're all so happy to have had enjoying lounging around, cooking, Ground Zero Coffee, 306 Cameron Rd, Tauranga, each other in such a big, lovely bubble and reading. groundzerocoffee.co.nzduring @gzcoffeenz lockdown!

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If you had a night off lockdown and could eat out, what would you choose? If your answer is BURGER, you’re in the right place.

This foolproof recipe is made with supermarket ingredients.

Serve with homemade oven fries. Stay in your bubble!

The Double Bubble Burger Recipe & photography by Lex Mawson (@burgersbylex)

MAKES 4

Loosely form beef into 70g balls and set aside.

600g beef mince (not prime mince and definitely not premium mince) 4 burger buns, halved through the middle (tip 1) 8 cheese slices Iceberg lettuce, shredded (tip 2) Pickles, sliced

For the lockdown sauce, mix all ingredients in a bowl until smooth and consistent in colour.

LOCKDOWN SAUCE ¾ cup mayonnaise ¼ cup tomato sauce ¼ cup American mustard 1 tbs paprika 1½ tbs gherkin relish

Heat pan or barbecue (flat surface) until smoking hot — you shouldn’t be able to hover your hand over the heat for more than 5 seconds. Resist the urge to apply oil.

Toast buns to your liking (tip 3). Season beef and place seasoned-side down on pan/barbecue. Take your smashing device and squash (tip 4) the two balls down onto pan (or as many as there is room, as long as they’re in pairs). Leave the patty until nearly cooked through and season again. Scrape smashed patty off the surface with whatever you have (tip 5), flip patty and immediately top with a cheese slice. Repeat with the second patty — by the time you’ve done this, the other side is probably cooked enough, depending on how smashed your patty is. Stack the patties on top of each other and leave until cheese is melted (tip 6).

To assemble, smother both the heel (bottom) and top of the bun with lockdown sauce. On the heel, add shredded lettuce, then on with the double double beef and cheese, hit it with pickles, then the top of the bun. Take the first bite with your eyes, then Gram that thing and tag me in it!

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Big Tips for Extra Flex!

1. Buns add a lot to the overall look of the burger. The cleaner they’re cut, the more evenly they’ll grill and the better they’ll look.

The sharper the blade, the better the result.

Don’t be a blunt knife loser.

2. To remove a lettuce core, strike the core with your palm. Grab, push and twist to remove.

3. I find buttering buns can sometimes squash them too much, so I use mayonnaise. Lightly coat the cut sides and place on the hot surface.

Also, supermarket buns aren’t great, but you can ‘pretty’ a bun by spreading mayo or butter on top, then adding a little heat. This gives a dry-looking bun some colour and shine.

4. A flat, solid steel surface, like a pot bottom, makes a good replacement for a burger spatula. Push down with lots of pressure and smear off the edges. If using a spatula, the end of a rolling pin can help to get a solid ‘smash’.

5. You can use a paint scraper, or barbecue or burger spatula. The edge needs to be firm and sharp, and ideally straight. The beef has most likely stuck to the cooking surface and the goal is to remove it without leaving anything behind.

6. Cheese must be melted. You can throw a small amount of water into the pan to create some steam, cover the patty with an upside-down pot or a lid, and cheese will melt perfectly.

These bickies are fudgy, not too sweet, and have a little crunch from the sesame seeds. They’re better the second day, unless eaten straight from the oven with the melted choc chunks.

Free of gluten, dairy and refined sugar, but you’d never know!

Tahini Choccy Bickie Recipe & photography by Sage & Grace

MAKES 24 SMALL BISCUITS

Preheat oven to 180°C. Line a baking tray with baking paper

½ cup dates, soaked in boiling water for 5 minutes, then drained ¾ cup tahini ½ cup coconut oil, melted 3/4 cup coconut sugar 3 eggs 1/2 cup brown rice flour 1/2 cup almond meal 3/4 cup cocoa 11/2 tsp baking powder 1/2 tsp salt 100g dark chocolate, chopped (minimum 70%) ½ cup walnuts, chopped (optional) Sesame seeds, to coat

In a food processor*, blend dates, tahini, melted coconut oil and coconut sugar until well blitzed and creamy. Add eggs and pulse until just incorporated — minimal mixing is best. Add all the dry ingredients, except the chocolate, and blend until combined.

Take your processor blade out, add chocolate and walnuts (if using), and stir to incorporate.

Use a tablespoon of mixture to form a ball, then roll in sesame seeds and press down with two fingers. Bake the tray of biscuits for about 8 minutes or until nicely cracked on the top (slightly undercooked is better), then place on a wire rack to cool for 15 minutes. Best eaten within two days. Store in an airtight container. You can freeze any dough in balls, and bake them fresh when you want a warm chewy cookie. * If you don’t have a food processor, you can mix with a fork or whisk — just ensure the dates have been soaked in hot water for 5 to 10 minutes and are mashed really well.

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UBX AT HOME TRAINING PACK GET INTO PEAK FIGHTING SHAPE WHEREVER YOU ARE

YOUR PACK INCLUDES: The UBX AT HOME TRAINING PACK includes everything you need to get into peak fighting shape wherever you are.

GET STARTED TODAY AND RECEIVE:  Live-streamed workouts with your local UBX coach  Workout guidance in every session

“WE FIGHT AS ONE” eBOOK

4 x World Champion Boxer DANNY GREEN

A daily workout program with challenges, warm-ups, mobility exercises and a guide to meditation and nutrition.

THE UBX “TRAIN” APP An interactive way to complete your daily workouts, with a new workout automatically uploaded each day, simply open the app and start your workout.

WEEKLY CHALLENGES

 Ongoing motivation through club challenges and coach support  Flexibility to train wherever and whenever you want with the “Train” app PLUS, get connected with our community of members and be a part of our social activities, club challenges and MORE!

To keep you connected with your club community, we will run weekly online challenges. This is a fun way to help keep each other accountable and continue seeing results!

TEAM FIGHT CARD You will join our digital Team Fight Card for members to ensure you stay on top of your training, MEPS and Challenges, and most of all we can keep you accountable!

COACH IN YOUR CORNER You will be assigned a coach who will help set your goals, keep you motivated to train and hold you accountable!

We’re all in this together #WEFIGHTASONE

SMS YOUR NAME AND EMAIL TO FIND OUT MORE. 027 839 9566 48

Delicious

Osteria

Recipe by Osteria Recipe photography by Ilk

Delicious The osteria originated in 13th-century Venice as a place where you could drink wine and enjoy simple food. Osteria in Mount Maunganui is a modern-day take — you’ll definitely find lots of great wine (along with plenty of other drink options), plus a menu based around simple Italian-inspired dishes starring top-notch fresh ingredients.

Osteria is a family-run restaurant with a relaxed and welcoming ambience, including a warming fire in the cooler months. It’s the perfect choice for groups both big and small, young and old. You’ll find other branches in Matamata, Taupo and Ohakune.

91 Maunganui Rd, Mt Maunganui 07 07 574 1574 osteria.co.nz Dinner Mon-Thurs; lunch & dinner Fri-Sun @osteria_group @osteriamountmaunganui

↑ Osteria has menu and drinks list packed with favourites. → The cosy dining room Previous page: beef tagliata (recipe on opposite page).

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Beef Tagliata SERVES 2 2 handfuls rocket leaves 1/2 green pear, thinly sliced Gorgonzola, crumbled Pistachio nuts, roughly chopped (optional) Squeeze of lemon juice 1 tbs Italian extra virgin olive oil, plus extra to drizzle Dash of balsamic vinegar Parmesan, to serve Sliced radish and microherbs, to serve (optional)

For the steak, place frypan over high heat and add oil.

Season steaks with sea salt and freshly ground black pepper, then place in the pan and cook for 1 minute each side. Add garlic and thyme, cook for 1 minute, then add the wine to deglaze the pan. Once wine is reduced, add the butter and give the pan a shake. Remove steak from the pan and allow to rest for 5 minutes.

In a bowl, toss together the rocket, pear, gorgonzola and pistachios (if using) with the lemon juice, olive oil and balsamic vinegar until well combined.

Thinly slice the rested steak and arrange on plate, then arrange salad on top. Grate parmesan over the salad, then add sliced radish and microherbs (if using). Finish with a drizzle of olive oil and a sprinkle of flaky salt.

FOR THE STEAK 1 tbs olive oil 2 scotch fillet steaks 1 clove garlic, crushed 1 tbs chopped fresh thyme 2 tbs dry white wine Knob of butter 51

Church has never been easier to be a part of.

WE’RE NOW GATHERING ONLINE! Sundays 8.30am 10am 11.30am 4pm 6pm 8pm curatechurch.com

Easter…. Covid….

So what?

Curate Church Promotion

There are good sorts all around New Zealand doing their part to make our country a better place. It’s in times like these that we need all the good sorts we can get; people who go out of their way to give others a hand up when the going gets tough. In the middle of a worldwide pandemic, and with Easter around the corner, there’s no better time to spread some love.

Curate Church is a good sort. It’s a group of everyday Kiwis with a mission to see people loved and see needs met. Curate means ‘to care for the soul’ — the soul of each person and the soul of their city. At the beginning of 2020, The New Zealand Herald ran an article about Kiwi kids who either weren’t allowed or were too embarrassed to start school because of a lack of school supplies. School starting back can be a financially tough time for many Kiwi families, so when Joel Milgate, the Lead Pastor of Curate heard about it, he jumped on the opportunity to do a bit of good in the hood.

Over the following weeks, Curate came together and gave hundreds of back-toschool items to three Bay of Plenty schools in the most need.

It’s not just a one-hit-wonder though; Curate is always on the lookout for ways it can lend a helping hand to those in need. Some other

excellent Curate initiatives are: - The support of Awhina House — a house for women experiencing homelessness.

- Warm Up the Streets partnership with Stoney Creek, which provides 2500 kids with new, warm clothes for winter.

- Gift of Groceries initiative, which provides food gifts to 1200 homes every year.

- Serve our City days, where hundreds of people get together to do practical work in local neighbourhoods.

Curate has some pretty cool new initiatives brewing, with its goal being to invest more into communities every year.

Joel says: “Curate Church is about keeping it real — building authentic communities that help people from all walks of life connect to God through the message of Jesus, a message that invites people to genuine love, genuine acceptance and genuine care.”

So whatever your go-to is: a creamy egg, hefty hollow egg, luxe Lindt mini... As we watch Netflix in isolation and partake in some chocolate goodness this Easter, let’s be inspired to be a good sort ourselves and spread some love to those who need it most.

Curate will be streaming their Easter gatherings online at www.curatechurch.com

Things to Love

Mum’s the Word Mother’s Day is coming up on Sunday 10 May. We figure some gift inspiration wouldn’t go astray, and you may just be inspired to get something for yourself too...

Vivo Vivo is here for you — at a safe, online distance. All of your hair and skin essentials are now available for purchase online!

Now, more than ever, is an important time to take care of ourselves — take 10 per cent off your online product purchase with code SELFCARE. Deliveries are made under contactless delivery guidelines. vivo.co.nz @vivohairnz

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Zen Float Spa At Zen Float Spa, you’ll experience ultimate relaxation.

With more than 500 kilograms of Epsom salts, your body will become weightless with no effort whatsoever. Let your body be free of gravity while absorbing all the goodness from the salts. You’ll leave feeling relaxed, rejuvenated and ready for a blissfully deep sleep. zenfloatspa.co.nz 07 562 0833

Zeneden Eden Moana Taingahue is a tattoo artist with a Bachelor’s degree in graphic design and photography.

Eden is based in Mt Maunganui and says: “Zeneden Art is a place where I can share my passion for tattoos and creativity everyday.

If you’re thinking about getting a tattoo, I hope we can work together to create a piece that’s special to you.” zenedenart.com hello@zenedenart.com Studio at The Beauty HQ, Level 1, 276 Maunganui Rd, Mt Maunganui @zeneden_art 55

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Learn by doing 0800 86 46 46 · toiohomai.ac.nz