Our Place Magazine. Issue 2

Issue 2 January 18

Tripping out to White Island

Take Me

Mount Eliza: The Raw Deal

Goodwood Chips In

Our Place Events Guide January 2O18 Thurs

Dinner in the Domain

5.

Food trucks, local beer and entertainment. Every Thursday, 5.30 – 8.30pm, Papamoa Domain

Fri

Sat

1.

2.

8:30pm – 12am, The Barrel Room, Tauranga, eventfinda.co.nz

Gourmet Night Market

Waihi Beach Summer Fair

Every Friday (except 19 Jan), 5pm, Coronation Park, Mt Maunganui

10am – 4pm, Wilson Park, Waihi Beach

Tauranga Farmer’s Market

6.

8:30am – 12:30pm, Ōhope Hall, Bluett Rd, Ōhope

Blackcaps v West Indies 7pm, Bay Oval, eventfinda.co.nz

South Pacific Super Saloon Car Championship

Interislander Summer Festival

6:30pm – 10pm, ASB Stadium, Baypark, eventfinda.co.nz

The Little Big Markets

Ōhope Beach Festival

9am – 2pm, Coronation Park, Mt Maunganui

Mahy Reserve, Ōhope

Blackcaps v West Indies

6 – 7.

7pm, Bay Oval, eventfinda.co.nz

4.

Beast of a Feast Craft beer & food festival.

Soper Reserve, Mt Maunganui, eventfinda.co.nz

5.

Ōhope Craft Market

Every Saturday, 7.45am – 12pm, Tauranga Primary School, 5th Ave

10am – 5pm, Tauranga Racecourse

3.

Cheshire Grimm, Violet Highway, The Eternal Sea

Bad Company, Foreigner: Rock Steady Supergroup

Main Beach, Mt Maunganui

11.

4pm, ASB Baypark Stadium, ticketspace.co.nz

Six60: The New Waves Tour with Nico & Vinz 6pm, Wharepai Domain, Tauranga, eventfinda.co.nz

11 – 13. The Mount Comedy Festival

8pm, Totara Street, eventfinda.co.nz

Bryan Adams (plus Dave Dobbyn & Jordan Luck Band)

National Beach Volleyball Championships

8 – 10:30pm, Totara Street eventfinda.co.nz

13.

Katikati Avocado Food & Wine Festival 11am, Katikati A&P Showgrounds, Uretara Domain, Katikati

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

er

kburger + weddings + private functions truck + weddings + private functions

Contributors Sarah Bunker, Sam Cummins, Rosie Dawson-Hewes, Denise Irvine, Dave Wylie Photographers Victor Alexeyev, Erin Cave, Katie Cox, Richard Robinson, Alice Veysey Advertising enquiries Rachelle Duffy 021 032 7873 rachelle@ourplacemagazine.co.nz Hannah Wynn 027 913 6667 hannah@ourplacemagazine.co.nz Ashlee Campbell 022 407 8217 ashlee@ourplacemagazine.co.nz Pick up a copy from The Little Big Markets on the first and third Saturdays of every month, plus at selected cafes, restaurants and shops 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 & contents White Island, photography by Victor Alexeyev

www.tagburger.co.nz 0276473369

Happy 2O18! We’re back and badder than ever.

The craziness of Christmas has passed — frenzied last-minute gift buying, angst-ridden catering for the family’s dietary requirements, and keeping weird habits in check for the visiting inlaws. Now we can seriously concentrate on the glory of summer, with no further distractions.

The Bay has never been more vibrant — check What’s Up (page 7) for the latest openings and see our events guide (page 45) for all the best envelope-openings to attend.

Also this issue, we visit the artisans from Mount Eliza, who have battled long and hard to be certified to produce raw-milk cheese. If you’re a Tauranga Farmers’ Market regular, you’ve probably tasted their amazing cheese. We meet the folks at Goodwood, who are also on a mission — to get people to recycle untreated timber, rather than let it rot in landfill. Their planet-saving plans don’t stop there, either. And we were so captivated by the White Island images in this month’s photo essay by Victor Alexeyev, we had to put one on the cover.

Thanks for all the fantastic feedback about our first issue.

We love hearing from you, so keep it coming!

Enjoy the sunshine, The Our Place team 3

Contents 3

7

Welcome

What’s Up

14

Out of the Woods

Goodwood’s mission to save our timber

20

Acid Trip Photo essay

26

Of Two Minds

Marilyn & Kimberley Cleland

30

The Raw Deal

The pioneers behind Mount Eliza Cheese

36

Money or the Beach 39

40

Brew Review

Summer Smoothie

42

45

Things to Love

Events Guide

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

What’s Up Suns out, buns out Palace has seriously lifted the burger bar in the Bay. The menu stars a killer fried chicken burger with corn and jalapeño slaw and chipotle mayo; a top-notch beef version with housemade pickles, ketchup and smoked cheese, and a delish vegan offering.

The pink and white interior is Miami Vice-chic, cocktails are 80s-inspired and there are boozy slushies and craft beers. → 217 Maunganui Rd, Mount Maunganui

Good as New Everything old is new again in Maunganui Road. Salvage Co-Op (above), which specialises in vintage US industrial-style pieces, has moved to a new space until end of February 2018. Bluesy music will get you in the mood to peruse treasures such as a pinball machine, hefty steel tanker desk, baseball bats and large metal neon

letters. Nearby, Wear Together offers quality pre-loved designer clothes and accessories in a charming shop. Give your wardrobe a spring-clean and owner Yajna Morris will sell pieces on your behalf. → Salvage Co-Op, 325 Maunganui Rd; Wear Together, 379 Maunganui Rd, Mount Maunganui 7

Your Local Fish and Chips Restaurant LICENCED D I N E I N O R TA K E AWAY F R E S H F I S H E V E R Y 2 DAY S

34 Gravatt Rd, Papamoa Open 11am – 8.30pm (Closed Tuesdays) Ph 07 574 9887 @thefncpapamoa

OK NEW LO

400 wines in stock.

Over 60 cold beers

Over

& a wide range of spirits.

10am - 9pm

423 Maunganui Rd, Mount Maunganui. Locally owned & operated

What’s Up Word on the Street Cultivate — Immersive Art Experiences is a newly launched walking tour focused on Tauranga's rapidly growing artistic and cultural scene. During the two-hour stroll downtown, you will encounter murals, interactive art, pop-up galleries and cool cafes, getting a firsthand look at what makes the cultual heart of the city tick. Your guide, artist Millie Newitt (pictured right), has created some public artworks herself, as well as being a born-and-bred local, so she certainly knows her stuff. → Facebook @cultivate.art.tours Bookings: email cultivatenz@gmail.com

The Sweet Spot Mama's Donuts have expanded from the Waikato, bringing their sugary rounds of handmade joy to Tauranga. There's trad ring offerings, think glazed or cinnamon sugar; beauties with lush fillings of blueberry custard or lemon and passionfruit; plus flavours of the month, such as strawberry and cream. Clinch an office promotion by ordering a box for pick up the next day, or impress your mates by using the take-home mix to whip up afternoon tea. Open Thursday to Saturdays. → 763 Cameron Rd, Tauranga, 07 262 0047

The Cider Factorie Rules The Cider Factorie has been producing a range of lovely drops in a former avocado packhouse in Te Puna for several years. In response to requests from cellar-door fans, they've now added a restaurant. Dine alfresco with shared plates of cumin-roasted pumpkin salad, Spanish chorizo with lemon, and pork rillette, plus there's a menu for young 'uns. A paddle of four ciders will give you a taste of the diverse range that includes Feijoa with Apple Cider and Perfect Pear Methode Traditionelle. → 50 Oikimoke Road, Te Puna, 07 552 4558 9

What’s Up

Spice temple The Mount was long overdue for a stylish mod-Asian restaurant, so we're rolling out the red carpet for Bamboo Eatery. The cuisine-hopping menu covers faves as varied as bao, Korean pork belly, beef pho, papaya and prawn salad, and red duck

curry with lychees. It's designed to share so rustle up a crowd and order a selection.

The cocktail list is irresistible and there are smart wines, too. Takeaways available. → 317 Maunganui Rd, Mount Maunganui Bookings: bambooeatery.co.nz

We believe that everyone has the right to cruisenz@classicescapes.co.nz | www.classicholidays.co.nz

the heart of papamoa east

NOW POURING NITRO COLD BREW & Organic Mechanic KOMBUCHA (ON TAP) Opening doors in the Bay of Plenty Whether your cafe is still a dream or you’re a bit further along your coffee journey, get in touch. Cole’s our guy on the ground and is always up for a chat – the coffee’s on us.

cole@allpress.co.nz

Open 7 Days . LicenSed Facebook.com/henryandted . instagram.com/henryandted

07 542 0106

What’s Up

Our Place Tauranga Things are shaping up well for the Our Place Tauranga container village (artist's impression, top of page). Opening February 2018 in Tauranga's CBD, it will be the seven-day-a-week pitstop for all things great, from drinks and dinner to yoga and craft workshops. Watch this space! → @ourplacetauranga 12

Opening doors in the Bay of Plenty Whether your cafe is still a dream or you’re a bit further along your coffee journey, get in touch. Cole’s our guy on the ground and is always up for a chat – the coffee’s on us.

cole@allpress.co.nz

Out of the Woods Story by Sarah Bunker Photography by Katie Cox

Depressingly, New Zealanders are dumping tonnes of untreated wood in landfills every week. Goodwood is on a mission to recycle that wood and put it to good use.

↑ Goodwood Director Richard Hutchinson at Goodwood's yard in Mount Maunganui.

Opening image: Discarded wood being transformed into useful woodchips at Goodwood.

Piles of discarded wood languish in stinking landfills under mountains of plastic bottles, old electronics and decaying food. That wood took many years to grow and has played a vital part in everything from sheltering families to transporting food, but it has now been broken, battered and left to rot. However, there is another way...

Goodwood is saving our wood.

The Mount Maunganui company is recycling 60 tonnes of untreated timber every week, preventing it from going to landfill. And someone needs to be — New Zealand buries a shocking 2.5 million tonnes of waste in landfills every year, one third of which could have been reused, recycled or composted.

The idea for Goodwood came about when the Hutchinson family was looking for a sustainable wood source for its timber animal-bedding company, 16

Bonnie the Cow. As owners of The Relocatable House Co., the dots quickly connected and the family’s focus became creating businesses that do good.

“We believe the world deserves to be looked after by each and every one of us,” says Goodwood Director Richard Hutchinson, who joins his wife Claire, and parents Chrissey and Bill, in the business.

“Our family’s been farming for generations with a strong connection to the land, now it’s our chance to give back to our land by doing good with wood.”

Goodwood’s solution is simple — give unwanted wood a new life. The company takes wood waste from growers, corporates, construction companies and others to create playground surfacing, coloured garden mulch, firewood, and animal bedding that’s chemical-free and affordable. Not only are they preventing wood going to landfill,

“Most people picture plastic bags floating in the ocean and want to do something about it, but when it comes to a big pile of wood, it doesn’t seem to matter.”

they’re helping people and businesses achieve sustainability goals.

Since they launched two years ago, Goodwood has received backing from the Tauranga City Council, a cash injection from the Government’s Waste Minimisation Fund allowing them to invest in specialised machinery, and it has tripled its staff. Combine this with a consistently growing client base and you have a recipe for success, right?

Well, sort of.

“Our big challenge is getting businesses to treat wood the same way they treat other waste. Most people picture plastic bags floating in the ocean and want to do something about it, but when it comes to a big pile of wood it doesn’t seem to matter,” explains Mike Fisher, Goodwood’s General Manager, who is stoked to be working outdoors for a great cause after returning from five years abroad. “There are enormous piles of wood wasting away,

releasing methane gas into the environment, and costing businesses time and money, when it could all be turned into something useful.”

Paper, plastic and garden waste can easily be dumped at a cost. When it comes to wood waste, Goodwood foots the bill. Its two large trucks collect untreated wood from large wood manufacturers and private industry across the Bay of Plenty, Waikato and Auckland, five days a week.

“People are happy to pay up to $250 to put stuff in landfill and we’re taking wood waste off their hands for a fraction of that! We’d love to see the mindset change around this. With the money we can invest in more machines and recycle more,” says Mike.

He says they’re lucky to have set up in Tauranga because the city council has been proactive and enthusiastic from the start. Goodwood also works with other government bodies 17

↑ Goodwood General Manager Mike Fisher (left) wants businesses to treat wood waste the same way they would treat other waste.

to prevent old houses from ending up in landfill. Working in conjunction with the Relocatable House Co., houses are moved to new sites where possible, or if they are deconstructed, the good wood (such as native timber) is recycled and sold; other wood is mulched for use in alternative products. “The average three-bedroom home produces 25 tonnes of mixed waste.

We can give a lot of this wood new life.” says Richard Hutchinson.

He says while it’s encouraging to have councils reaching out, he wants to see action on a national level. “The cost of doing the right thing is almost prohibitive,” he explains. “There’s talk of the waste levy going up, which is great because then people would recycle and councils across the country would have to create public waste facilities. New Zealand isn’t set up for it yet, but we’ve already seen massive changes in awareness so we have high hopes for the future.”

18

Having owned farms in the Waikato and Whangarei, the Hutchinsons have seen first hand the implications of dirty farm runoff. That’s why their next environmental crusade involves applying for a research grant for Goodwater — a woodchip aquifer that filters runoff so it’s clean when it hits our streams and rivers.

“We know this works, it’s been proven time and again overseas. We really want to crack into it now but we need more monitoring proof, which is very costly,” says Richard. “The benefits will be huge — for farmers and the environment — so we’re willing to wait.”

A collection of second-hand clothes destined for the op shop in the corner of the office, a meeting room table made from salvaged timber and the kitchen’s four-bin recycling system shows these guys are walking the talk.

And while it could be more of a marathon than a sprint before they achieve their vision of zero wood waste, they’re certainly on the right track.

“We know people can feel a bit helpless when it comes to waste but everyone has the power and the responsibility to step up,” says Richard.

“Every little bit helps.” Ⓟ

Want to help the ‘do-wooders’? → Drop excess untreated timber at

Goodwood’s yard in Truman Lane, Mount Maunganui. → Know a landscaper, school or grower? Tell them about Goodwood’s certified mulch. → Follow on Facebook @goodwoodwoodwastesolutions or visit goodwoodnz.co.nz

Acid

Trip

White Island, or Whakaari, is 48 kilometres from the Bay of Plenty coastline but its fascinating landscape makes it feel like a world away...

Words & photography by Victor Alexeyev

I am a high school science teacher, so I went to White Island to gain firsthand experience of a volcano before we explored geology in class.

It’s New Zealand’s most active volcano and it feels like being on another planet. The geology is classically volcanic with a diverse range of igneous rocks and an ever-changing acidic crater lake.

A highlight was the active sulphur vents that hiss and spew out elemental gases from the guts of the earth — the acidic gas stings your eyes and irritates your

throat. The gases can reach extremely high temperatures, and stunning yellow deposits and crystals of pure sulphur form around the base of the vents.

A gannet colony lives here and there are also trees growing on one side of the island — it blows my mind to know things can still find a way to live in such a raw, hostile environment. ↑ White Island is a privately owned scenic reserve, and public can visit on a boat tour.

← Opposite page: A close-up of the vibrant yellow sulphur deposits.

21

↑ Clear blue waters teeming with marine life surround the island and its steaming crater lake. → Helmets and gas masks are part of the dresscode on White Island.

Previous page: The other worldly landscape.

Of Two Minds

Kimberley & Marilyn Cleland As told to Rosie Dawson-Hewes Photography by Katie Cox

Tauranga Arts Festival producer and Night Owl Cinema founder Kimberley Cleland, 32, has always had a close bond with her mother, interior designer, Marilyn Cleland, 69.

Kimberley My mother’s always been hugely generous — our whole lives she was always giving everything when she had so little.

She is really open with people. She’s had various people live with her when they needed a place to heal and she does so without judgement. People love her, she’s very easy to be around and doesn’t take anything too seriously.

Growing up, my memories of Mum are always around food and bringing people together — there were always parties and gatherings of people. It definitely influenced me and what I do now. And I remember her always being there for us, that was a big thing for her — she was always there when I got home from school. She moved her life around us. I grew up with her running a catering business, and by the age of 10 I was in the kitchen with her, cooking and cleaning. Mum instilled a sense of independence in us. She was always very independent because Dad wasn’t around.

Well, she is an independent woman anyway, so she taught us to do things we believe in.

She’s my best friend, so if I want to have a wine with someone after work, I call Mum. We share our lives really intimately.

She is there whenever I need her, whether it’s for a chat or to support something we are doing in the community.

When I was promoting an event at university, she even came and put up posters with flour/water glue until the wee hours.

More recently, she was part of the team that supported the birth of our daughter

Florence at home. We were conveniently living next door to her at the time, so she played host to the midwife, my husband’s parents and my sister. She cooked, kept things jovial and even helped during the labour. As soon as we opened the curtains the next day, she was over with food and refreshments.

It’s so beautiful seeing her as a grandma now, and how much she loves and adores Florence and wants to spend time with her.

She taught me that food is the best medicine, and to be generous and kind.

She’s also always showed us how to have a good time! And how to be the last person on the dance floor in high heels! My favourite times are when we are dancing together — it’s the ultimate moment of happiness.

My mother’s a creative and very much a style guru. She does everything with grace and style (except break into a cheese packet!) and I think that makes people gravitate to her. She knows how to cut through bullshit and get to the point. She lives to the beat of her own drum.

Marilyn Kimberley has a huge fearlessness

and that’s something I absolutely admire.

There’s always a solution or the courage to make the decision needed to make things work. I think that’s incredible.

She went to Papua New Guinea with Volunteer Service Abroad for a year after university, which was a very brave call. She had to go out to islands that were miles out 27

↑ Marilyn Cleland with her daughter Kimberley.

in the sea, over some of the deepest water in the world, to relocate people to the mainland. She seemed to excel at what she did there. We were in constant contact, my phone bill was colossal! Kimberley would be outside on the road to get reception, which was probably the worst place you could be in Bougainville late at night!

As a child she was very much like her child, Florence. She was full of energy — she would run round the room 10 times before she went to bed when she was little.

Because the girls lost their father at quite a young age, Kimberley was 4 and Sarah was 15 months, Kimberley took over quite a bit of the responsibility for Sarah — she was very protective of her. She challenged me a bit at that age, but that was fine. People said, ‘oh when they’re teenagers you’re going to have a lot of trouble.’ Well, I expected a little bit of spirit in there, because those traits develop into far more interesting people!

28

The girls didn’t have the easiest upbringing. I did catering for 10 years and that was so I could be there when the kids came home from school. That was very important to me. The girls helped — Kimberley got to the stage where she was my number one, organising and just about taking over at times. We didn’t ever really have clashes, but there was a strength coming through — she had organisational skills and an ability to make things happen.

I used to worry about the girls’ upbringing, because there wasn’t the influence of their father in the house, but I really had nothing to worry about.

Kimberley doesn’t battle people; she has a beautiful forgiveness about her.

That’s one of the things I love about her.

Some people could get confrontational, but she listens and takes people on board.

It’s usually in stressful situations, as well.

She has a laugh — I think it’s her stress laugh actually — and it’s like, well, some people could be crying here Kimberley, but you’ve got your stress laugh on!

She’s a wonderful parent. Florence is a strong little girl but she has an undercurrent of beautiful gentleness, too, which I think is a trait from both Kimberley and her husband, Ryan.

I’m extremely proud of Kimberley.

We’re friends, we share ideas. Our relationship is unconditional. I’m always interested to hear what she has to say and I always support her. If she wants help with anything, I’m always there. We just have that quiet understanding.

I adore her, obviously, but it’s more than a mother-daughter thing. It’s watching someone develop into this strong, community-minded person. She gives a lot.

We don’t necessarily tell each other we love each other all the time, but I have a deep respect for her and what she does. Ⓟ

RYE

DAILY SPECIALS

19 WHARF ST, TAURANGA

P: (07)571 4138

E: bookings@ryekitchen.co.nz

The Raw Deal Story by Denise Irvine Photography by Alice Veysey

Jill and Chris Whalley are the pioneers behind Katikati’s Mount Eliza Cheese. Their pursuit of excellence, especially the hard-fought victory to produce raw-milk cheeses, has been a real game changer for New Zealand food lovers.

Lunch at Jill and Chris Whalley’s home today is cheese toasted sandwiches. Which is pretty much what you’d expect from a couple of artisan cheesemakers.

Jill has a grated pile of their Mount Eliza Farmhouse Cheddar and Red Leicester lined up, the deeply flavoursome orange and creamy coloured cheeses mixing happily with her homemade basil pesto for a tasty sandwich filling. “A little bit goes a long way,” she says, as she layers the cheese onto chunky brown bread.

It’s an informal lunch, eaten at the kitchen bench, and cheese is the topic of conversation as well as the culinary treat.

Jill and Chris talk about qualities of the beautifully marbled melt-in-the-mouth Blue Monkey cheese they’re making today, and they’re also checking on the dispatch of their cheese orders to Canterbury and Hawke’s Bay. They’re a two-person team and this morning they’ve been up since about 5am. They’ve collected 1000 litres of fresh milk from a nearby farm, they’ve started the cheesemaking process and the milk is now in a vat looking like a vast bowl of creamy junket.

There are a few more steps to go in the process and by late afternoon a fresh batch of Blue Monkey will be packed into moulds and pressed overnight. It will then join their other cheeses in the boldly aromatic maturation room. → Mount Eliza’s Jill and Chris Whalley in their cheese maturation room.

↑ Mount Eliza cheeses, front to back: Blue Monkey, Red Leicester and Farmhouse cheddar. → Opposite page: Chris cuts the curd in a vat, during the cheesemaking process for Blue Monkey.

Jill and Chris are the owners and operators of Katikati’s award-winning Mount Eliza Cheese and their 10-year-old business is named after a prominent peak in the Kaimai Range that provides the rugged backdrop to their rolling green block. While their neighbours grow kiwifruit, olives and avocados, the Whalleys have a highly spec’d artisan dairy factory with views of lush native bush from its windows. English-style cheeses are Mount Eliza’s specialty. They do the Farmhouse Cheddar and Red Leicester, two delicious, full-bodied hard cheeses made with raw (unpasteurised) milk, and their buttery-textured Blue Monkey, based on traditional Stilton and made with pasteurised milk.

They sell to cheese stores, private customers and top restaurants throughout the country. Close to home, the couple are stalwarts of Tauranga Farmers’ Market and the Katikati Plant & Produce Market.

32

“We get instant feedback at the markets,” says Jill. “People often taste our cheeses and say Oh.My.God. With full stops in between.”

Chris is a former industrial chemist from Cheshire in the UK, and Jill, an occupational therapist, was raised in Matamata, on the other side of the Kaimais.

They’ve been making cheese in Katikati since they relocated from England, with their children Rebecca and Owen, to be closer to Jill’s family.

As well as switching countries, they switched their work focus. A visit to a Welsh cheesemaker before they left the UK got them thinking about making artisan cheeses in New Zealand. It was a chance thing: “We were camping in Wales,” says Chris, “and we saw a campsite noticeboard advert about visits to a local cheesemaker.

It gave us the inspiration.”

Chris trained with British cheesemakers; as an industrial chemist,

The Whalleys stretched themselves a few years ago to pioneer the enormous complexities of becoming raw-milk cheesemakers. They are one of three in New Zealand. the science came naturally to him and he quickly learned the pleasures of making artisan products. “It’s nice to have something tangible that you’ve done, something that you can hold in your hand.”

Jill says Chris is the Big Cheese at Mount Eliza however she makes cheese too, as well as everything from marketing to milk collection and dispatch. She loves the variety of their work. “Even the most mundane jobs give you time to reflect on life, love and the universe.”

In amongst the pressure of their daily routine, the Whalleys stretched themselves a few years ago to pioneer and navigate the enormous complexities of becoming raw-milk cheesemakers. They are one of three in the country.

While unpasteurised cheeses are the norm in Britain and Europe, it is a rare

phenomenon in New Zealand and regulations were only changed in 2009 to make it possible here. Chris and Jill immediately saw the opportunity to produce cheeses with the character, texture and richly pastoral flavours that they’d enjoyed so much in the UK; that can only be found using raw milk.

“With raw milk cheese you’re not denaturing the proteins or driving off subtle flavours,” says Chris. You’re getting a more complex, more nuanced range of flavours.”

He and Jill pursued it determinedly, considering it worth the huge expense of endless research and ongoing testing. In 2015 they finally got approval from the Ministry of Primary Industries (MPI) for Red Leicester and Farmhouse Cheddar to be made from raw milk. They’re still (literally) savouring this success.

↑ Farmer Carl Williams, and his half-Friesian, half-Jersey herd that supply Mount Eliza with milk. → Opposite page: Jill Whalley holds a wheel of her sensational Blue Monkey cheese.

34

Carl’s a third generation Katikati dairy farmer who runs a half-Jersey, half-Friesian herd, and he’s become a cheerleader for Mount Eliza cheeses. “Being involved with them has enlightened me,” he says. “We produce the milk, it is great to be able to see the product. It’s beautiful. That Red Leicester really spins my wheels.”

Carl takes Red Leicester and crackers as a snack to his tennis club each week at Waihi Beach. “Everyone’s waiting for me to turn up with it.”

Says Jill: “We take great pride in what we do. When I wrap up our cheese wheels for dispatch I always do it so they look like beautiful gifts.” Ⓟ

Raw blues are considered more risky by MPI so the Whalleys are saving that battle for another time. Right now they’re lobbying for the rigorous regulations to be made more reasonable and affordable for artisan cheesemakers who come after them.

Jill made submissions to Parliament on this in 2016, pointing out to the Primary Production Select Committee that the rules for New Zealand raw-milk cheeses are 100 times more stringent than they are for imported raw-milk cheeses.

“The select committee was quite gobsmacked by this. They gave us a good hearing. The process of changing regulations takes years but our story is out there and we are showing them that we can produce good, safe raw-milk cheeses.

Our customers come back every week.”

They come back for the cheese that’s lovingly made by hand — marrying traditional methods and modern-day scientific research — using milk that’s travelled just a few kilometres from Carl Williams’ farm.

The perfect matches for Mount Eliza Cheese Farmhouse Cheddar Jill says this is her versatile go-to in the kitchen. It has a milky-sweet centre, a nutty outer and parmesan qualities on the rind. It’s perfect in toasted sammies, can be flaked into a salad of kale and beetroot leaves tossed with tomatoes, olive oil and black pepper, and it gives a lift to almost anything that requires a savoury cheese partner.

Blue Monkey This cheese, in all its rich glory, is the one to nibble with plum jam and plain crackers, with a glass of sauvignon blanc in hand.

Red Leicester This is the full-bodied all-rounder.

It’s the perfect partner for sourdough, pickles and craft beer.

35

Money or the Beach?

The emotional rollercoaster that is renting your home to strangers

By Sam Cummins

Summer’s expensive — not just Christmas, but the whole thing. What you save in power bills, you more than make up for in sunscreen, drinks and replacement jandals. It’s definitely time to make some extra money.

I can’t find the Bitcoins I didn’t buy when I was 12, and although I think the pound is worth a little more than Nigerian naira, those currency trading platforms look a bit above my pay grade. So much for easy money online!

The closest a lot of us are going to get to easy money is engaging in the ‘sharing economy’, only that’s just a marketing term for millennials. Nobody’s sharing anything. And it’s not easy.

A lot of Bay locals (particularly those intrepid enough to pay interest on a highly leveraged ‘asset’ on a sand dune) rent their homes for the highest dollar to wealthy urbanites and bogan sharemilkers. The process of letting out a home can somewhat resemble the five stages stage of grief: denial, anger, bargaining, depression and acceptance.

Only it’s slightly altered to be the following: Elation I’m going to be rich (and sensible, pay the rates first etc).

Anticipation Do we have a booking? How many nights? More than the neighbour?

Who will be doing what in my bed?! Stalk, stalk, stalk…

Anger Cleaning. Why do we own so much crap? My children are spoilt; we are now minimalists. It’s not worth it.

Depression Who’s doing what in my bed?!

Meth! Flooding! Infectious disease!

Acceptance The money’s gone. The rates bill unpaid. But I have a new custom

surfboard that isn’t quite right. I can wash the sheets. The bogan sharemilkers broke a bed, but left three Woodies and one Purple Goanna in the fridge, so everything is going to be fine.

And as always, it’s not just money.

The transactional elements that underpin the sharing economy are changing the way we interact with each other. Put simply, Johnny from Otaki used to spend a few weeks every summer with his uncle and aunt at their place at the Mount.

Now, Johnny’s uncle and aunt are making cash and spending a few weeks with him in Otaki. No offence to Otaki, but this obviously sucks for both Johnny, and his aunt and uncle.

Everything has always been tradeable, but digital platforms have made the people/profit choice increasingly more stark. It would be cool to have my brother and his kids stay for the long weekend, but $900 is $900. In an Uber world, how long before you start charging to drop your mate off at the airport? When does a 6x9 of VBs stop being payment for borrowing your mate’s trailer?

As far as I can see, the sharing economy is anything but, a better name would be, ‘how to screw every cent out of your tradeable assets economy’.

My hypocrisy is shameless, but I’m too busy cleaning the house and putting up listing photos to care. I have the rates bill to pay. If you know anyone who’s looking for a place to stay over summer, my place is easy walking distance to the beach, Wi-Fi… Illustration by Stephen Kirkby

37

Enjoy a wide range of beautiful home baking, cabinet and menu food, as well as Kokako coffee, nitro cold brew and Organic Mechanic kombucha on tap.

436 Maunganui Rd Monday – Sunday 6.30am – 4.30pm

Our Artists : Kirky Maree Donnelly / Lou Hill / Skye Carson-Wilson

Shop 5b (Cruise Deck) 169 Maunganui Road, Mount Maunganui E : electricsoultattoogallery@gmail.com

P : 07 575 8312

w w w . e l e c t r i c s o u l t a t t o o g a l l e r y. c o . n z

Summer’s crept up on me faster than anticipated and judging by the ‘Dad bod’ remarks and ridicule I suffered during my last beachside disrobing, I’ll have to step up my conditioning regime. In the meantime, I will laugh in the face of torment, head to the beach and dig deep into the chilly bin for some summer thirst quenchers!

Funk Estate Jungle Boogie Blood Orange Sour, 5.3% I’ve already made a positive start on the ‘new me’ by blowing a small amount of froth off this zippy little ale. The bacteria set loose to bring about this creation can only but give me a leg-up with the kilo-shredding project. And the blood orange slap in the chops it delivers, before fading to a sour finish, ensures it’ll be a regular in my refrigerated summer arsenal.

Three Wise Birds Summer Fling Cider, 7% I’d usually have to search my dusty memory cupboards to remember what a summer fling feels like, but the chilly bin gods served up this cider that’s bursting with the flavour of sweet Pink Lady apples and had me reminiscing about those carefree days like it was yesterday! The balance of acidity gives it a smooth finish and the label artwork had me giggling like an 18 year old.

Ahhh, those were fun days!

Hawkes Bay Brewing Company Ginger Fusion, 4% The sun’s pretty high now and after reapplying SPF50 to avoid looking like a plate of butter chicken, it’s almost ironic that I pull out a ginger number. It’s the perfect way to taper off a couple of cheekies on the beach. The combination of this medicinal root with cold-infused mandarin flavours has given me a newfound confidence, as I stride back up the sand in my smugglers.

Re-stock your chully with any of these thirst quenchers at Super Liquor, 107 Newton St, Mt Maunganui.

39

Delicious smoothies are the easiest and most enjoyable way to start feeling good from the inside out! This version is a fresh, energising brew for those long, hot summer days.

Essential Greens Summer Smoothie Recipe by Dave Wylie, Vitality Organics Photography by Erin Cave

SERVES 1 1 frozen kiwifruit 2 cups liquid, such as coconut water, rice milk or filtered water.

1 tbsp chia seeds, soaked in a little water for 5 minutes 1 handful spray-free leafy greens, such as kale, spinach, silverbeet or chard  1 tsp Vitality Organics Essential Greens Mix (optional)* 1 tsp coconut oil

40

Chuck the frozen kiwifruit into a blender. With a steady hand, cascade the liquid majestically into the blender, giving the kiwifruit a frothy bath. Add the soaked chia seeds, chuck in your handful of leafy greens, and plop in the Essential Greens Mix and coconut oil. Blend!

Inside your cauldron, you now have an energising, uplifting and refreshing smoothie packed full of vitamins, micro-nutrients and healthy fats. Enjoy! *Vitality Organics sell chia seeds and Essential Greens Mix at their Shake Shack at 322 Maunganui Rd, Mt Maunganui, plus at health food stores.

The Essential Greens Mix contains New Zealandgrown organic wheatgrass and barley grass.

Things to Love

Your cup of tea Thirst things first! If you’re looking for a delicious way to hydrate this summer, Webster’s Tea Blood Orange Rooibos is just the ticket. Naturally sweet, organic rooibos tea from the Western Cape of South Africa is hand blended with juicy blood-orange peels and hibiscus. It’s deliciously tangy and epic as an iced tea! $17.

From websterstea.co.nz

Starring role

Take the plunge

These stunning Karen Walker Navigator and Ballistic Rings feature rutilated or smoky quartz. The Galactic Collection takes inspiration from celestial travel and the writings of Jules Verne. From $329 in sterling silver and $1139 in 9ct gold.

From Hammon Diamond Jeweller, 16 Grey St, Tauranga, 07 578 8591

The Seiko Prospex PADI Turtle watch is a vintage reissue of Seiko’s classic 6309 series day-date divers. Limited-release SRPA21K PADI-partnership blue-dialled model with pepsi bezel is 200m water-resistant and automatic movement. RRP $799.

From Hammon Diamond Jeweller, 16 Grey St, Tauranga, 07 578 8591

42

Quality time

Table talk

The Te Reo Clock is perfect for any home in New Zealand, and an even better gift for Kiwis overseas! Made from beautiful ecofriendly, sustainable bamboo, the clocks are dipped in a variety of colours. It also features a silent quartz clock mechanism.

Measures 40cm across. $120.

From inscribedesign.co.nz

Oxides and foraged sands are incorporated into the Pink Sand Tableware clay to give the ceramics soft, salmon-pink tones. Handmade by local artisans JS Ceramics, each piece is partially dipped in transparent glaze, making it suitable for everyday use. RRP $27 – $48.

From jsceramics.nz

Keep your cool No3 Underbalm is a natural unisex deodorant that contains no aluminium or nasty chemicals, just organic ingredients. There are three scents to suit the whole family. One application usually lasts all day, and a pot lasts three months. Works in any extreme condition, no matter how hot! $18.99.

From no3.co.nz, The Little Big Markets Papamoa and Mt Maunganui, or locally from Be. Organics or Float Fitness 43

FRESH ASIAN FUSION

WE ARE OPEN 1 1 A M - L AT E

FOLLOW US FOR A W E S O M E G I V E A W AY S @eatatbamboo

/eatatbamboo

B A M B O O E AT E R Y.C O.N Z

TA K E AWAY S AVA I L A B L E

07 925 0301

2 / 217 Maunganui Road, Mt Maunganui, Bay Of Plenty, 3116

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

ORGANIC WHOLEFOODS GROCER fresh, local, organic goods 6 Tawa Street, Mount Maunganui • 07 262 0185 hello@beorganics.co.nz • @beorganics.mountmaunganui shop online at www.mountwholefoods.co.nz fresh organic produce • organic g roceries • bulk bins • holistic health products • ve gan & gluten free goods