Our Place Magazine Issue 42

The Trials & Tribulations of WFH

Bat Man: Colin from Centurion Cricket Co

Eat the Rainbow! Spring Salads

Immerse yourself.

Live your own way, at Bode.

Bode is the new blueprint for stylish urban living, in the Bay’s coolest and most characterful little village. right to vary the price notice.

For all sales enquires please contact us on 0800 154 488 or scan the QR code

Discover what’s new, what’s on right now, where you haven’t been, and what you just have to try.

HEY GIRLS, LET’S PARTY

We’ve curated some stunning ideas for a great night in the city centre. Check out our Girls Night Out page on the website.

SOAK UP SOME ART

From pottery classes and mural gazing to gallery wandering, discover the best on our For the Art Lover page on our

From restaurants to bars and shopping, there’s exciting new places to go in the city centre. Discover them on our What’s New page on the website.

LOVE TRYING NEW THINGS? FOR THE BOYS

From a stag do to whiskey tasting for just a great mates night out, there’s some cool options on our For the Lads page on our website.

Excellent stories about locals doing excellent things is really the cornerstone of Our Place.

We’re here to celebrate our people, whether they’ve come from afar or are born-and-bred locals. We want to highlight and support good people and businesses. This issue, we continue the Our Community series about immigrants to our area with Rodolfo García and Dulce Gonzalez (page 45). They tell us about arriving in Aotearoa from Mexico, about the challenges of putting down roots in a foreign country, and how they came to open a taqueria here. In our TLBM profiles (25), we meet a diverse bunch of stallholders, from Brazilians serving delicious Japanese to a horticulturalist growing house plants and a chef who’s now a nut butter specialist.

If you’re a cricket fan, you’ve probably heard of Centurion Cricket Co (34), and may well have owned one of its bats. We meet bat craftsman Colin Henderson who, at 71 years old, now works alongside his children.

In Grow Together (81), organic gardener Jim Annear visits a thriving community garden, sees Crop Swap Tauranga in action, and gives us a rundown on where to buy local organic produce in the Bay.

You’ll see in the events guide (104) that there’s a whole lot going on in our area, so get involved! If you’re quick, you might still be able to nab tickets to the Escape festival (it only runs every second year) and Vegan Vibes is on 22 October in the Mount, so we’ll see you there.

Mā te wā, The Our Place team

What’s Up

Surf’s Up

Saltwater Seafood Grill & Oyster Bar is slated to open late October (artist’s impression, left). Owners Nick Potts of Solera and Jay Thomas want it to be about great food and wine at an affordable price point, so there are fish and chips and bowls of mussels, as well as more luxe offerings, such as Singapore Chilli mud crab and oysters from the raw bar. The seafood boil is inspired by an American crawfish boil — seafood and veges are cooked together, then strained and tipped onto the table. Plus, seafood platters and paella for two (and yes, some non-seafood options). The margarita menu and spritz choices are bound to be summer hits.

→ 203 Maunganui Rd, Mt Maunganui (former Mexicali Fresh site) saltwaterseafood.co.nz

Baking for Good

Tauranga-based Heilala Vanilla, grower and creator of quality vanilla products, has been certified as a B Corporation. The global certification is about being a responsible, sustainable business that makes a positive impact on the world, from its teams to the environment. For Heilala CEO Jennifer Boggiss, this has always included improving the livelihoods of its Tongan growers. So next time you’re in the baking aisle, remember this company is a great one to support.

→ heilalavanilla.co.nz

Worth Toasting

Want to make your next wine tasting a contribution to a social enterprise? A Unicef statistic estimates 1.2 million children are sold into slavery every year, when you break that down it works out to be one every 27 seconds. Alanna and Pete Chapman wanted to do something about that, so set up 27 Seconds, which makes sauv blanc, pinot gris, riesling, rose and pinot noir. When you buy the wine, all profits go to helping slavery survivors. You can throw a tasting party — just buy a wine party pack that comes with tasting booklets and a video guide. If you and your guests like what you taste, and want to support a great cause, you can order more wine.

→ 27seconds.co.nz @27secondswine

Out to Brunch

Does a kicking breakfast martini and an indulgent smoked beef hash with poached eggs, mustard greens and hollandaise sound like your way to kick off the weekend? If so, you’re in luck as they both star on Picnicka’s new weekend brunch menu, served 9am–2.30pm. It’s the perfect place for a catchup with friends — dishes can be shared and it caters for wide-ranging tastes, from granola, coconut yoghurt, roasted pineapple and Kaimai honey, to oysters, steak bavette, greens with lemon ricotta and smoked chilli, and a burger. Plus, there’s a stellar lemon tart to finish.

→ L1, Elizabeth Towers, 38 Elizabeth St (free onsite parking) picnicka.com @picnicka

Bringing Sexy Back

Christine Deacon was living in Vancouver when she went to her first Heels dance course — dancing to modern music wearing heels. ”I was mortified; it was very sensual,” she recalls. She stuck with it as the music, company and teacher were great and, in time, ended up in a performance group. She says the confidence gained from Heels has flowed through her whole life. Moving to the Bay, she put a call out for people to join her on Mount Maunganui Noticeboard Facebook. She was shocked to get 100 responses overnight. She now runs classes at Bay Heels (less than half the dancers wear heels) — no experience needed and all body types celebrated!

→ bayheels.co.nz @bayheels

Body & Soul

All Bodies Pilates Co is a new Reformer Pilates studio in the Mount with a focus on creating classes that are inclusive for all body shapes and sizes, as well as fitness levels. Owner Kiara Knollys is aiming to lower the rate of mental health concerns and levels of obesity, so intends for the studio to be a welcoming, safe space for everyone to enjoy. She says the benefits of her low-impact Reformer Pilates classes include getting a fullbody workout, improved flexibility, lower stress levels and improved balance. An intro special of a 5-class pass for $50 is on the Gym Master app.

→ 379 Maunganui Rd, Mt Maunganui @allbodiespilatesco

The Little Big Markets

Photography by ilk Art direction by Maddie Banks

TLBM is a thriving community hub on a Saturday. In this regular feature, we meet a diverse range of local stallholders with an array of talents, from making nut butters to growing plants, which make the markets so great.

Ichiban

The distinct black Ichiban caravan, serving up donburi and poke bowls, has been a fixture at TLBM since it was launched in 2019 by Brazilians Diego Pires and wife Karen Onishi (pictured left).

The couple met in Queenstown, later moved to Christchurch where they fitted out the caravan (still not quite sure what they would be serving), before coming to the Mount. “We researched the market here, so we’d fit in and weren’t competing,” says Diego. Ideas varied from temaki to coffee and dumplings. But donburi and raw salmon poke bowls finally won out.

Karen’s parents are Japanese, and although Japanese food is popular in Brazil, donburi wasn’t usually on menus. “My mother would make it for us at home though,” she says. “We believed that with fresh ingredients and Karen’s family recipes for the chicken and sauces, we couldn’t go wrong,” says Diego.

Ichiban donburi comes with rice or quinoa, slaw, fried shallots and toppings such as jackfruit, fried chicken, prawn tempura or calamari, perhaps with Mama’s Sauce, a garlic and ginger-infused soy sauce. Aside from markets, they do private events while juggling time around their cute son, Nathan, who’s one.

@ichiban.caravan

Remy&Co

Taylor Ratlidge knows the hassle of trying to get a brush through a child’s tangled hair in the morning.

Her daughter, who is three — the youngest of her three children, has a halo of curly locks that looks gorgeous but presents a challenge. “It was hard to manage, and there were tears in the morning when I would try to brush out her messy hair,” says Taylor.

It got her thinking, “Why aren’t we offering silk pillowcases for children?” And so Remy&Co was born. While researching, Taylor discovered other benefits of sleeping on silk, including for your skin, so she launched SilkyHead pillowcases for the family (she’s pictured with them, right). A range solely for kids is also planned. They’re top quality, made of Mulberry Silk that’s OEKO-TEX certified (free of toxic chemicals).

Taylor’s other products are inspired by finding solutions to issues she’s faced as a mum, including organic stretchy swaddles (and cute matching beanies and topknot headbands!), and muslin wraps.

Her lovely designs across the range are exclusive — she either creates her own looks alongside a graphic designer or works with local artists.

remyandco.nz

@remyandco.nz

Small Batch

Name a nut, and you’ll probably find that Nick Parker transforms it into a delicious nut butter.

Small Batch was launched in 2012 by Nick and Elaine Delaney, and subsequently the two Nicks, both chefs, became mates. “I always believed in the Small Batch products — I’d been buying Super Butter for years,” says Nick. So in 2020, when he sold his organic bakery Flaveur Breads, he bought Small Batch and set up a new kitchen in the Mount.

As the company name infers, freshness is key. “We don’t hold a lot of stock, and because we make our products in small batches, it tastes so much better,” says Nick. “There’s a whole raft of innovation in our product range, and our speciality is the amazing peanut butter derivatives.” Top-notch ingredients are key and peanut butters are teamed with the likes of Solomon Gold chocolate (made in the Mount) and rewarewa honey from Pāpāmoa’s The Sweet Life. The super-popular Super Butter adds in almonds, cashews, Brazil nuts, chia seeds and flaxseeds.

Ever the innovator, Nick has recently launched the Occasionally Nuts range — jarred nuts dressed up with spices and aromatics. It includes Just Add Beer (almonds, cashews and peanuts with a spice blend with a little kick), and Salad Sprinkles (lightly spiced toasted nuts and seeds). Organic Activated Almond & Vegan Chocolate is another newbie: “I’ll be showcasing it at Vegan Vibes, so come along for a taste,” says Nick (for festival details, see event listings).

Streichcreme is another product you’re unlikely to see elsewhere. “It’s a traditional German spread made from sunflower seeds, cashew nuts and eggplant; we flavour it three ways,” explains Nick. “It’s vegan, gluten-free, high in magnesium, and great on crackers with avo, or in wraps, and on cheese platters.”

As well as attending TLBM, Nick’s also a regular at the Tauranga Farmers Market. “Markets are about authenticity; meeting the person who has made the product and getting to try it. If you say you’re a local company, it’s important locals can interact with you.”

The Houseplant Wife

Sarah Ferguson named her sustainability-focused indoor plant business The Houseplant Wife. I get tongue-tied and say, “The Housewife Plant” and Sarah laughs. “The name came about when I was setting up the business. I was a stay-at-home mum and was too busy with all the plant care to do housework, so I figured I was a houseplant wife.”

A horticulturalist and long-time plant lover, Sarah began planning her business in 2020 and launched a year later. She grows plants in earthfriendly pots in her small backyard nursery in Pāpāmoa. When choosing what to grow, she’s guided by what’s trending in the online plant community, so she can supply customers with in-demand varieties.

The Houseplant Wife website is a resource for those wanting to grow plants more sustainably, offering plastic-pot alternatives, organic plant food and a range of growing mediums. She has eliminated plastic in the growing and potting process by using Fertilpots that are made primarily of wood fibres, therefore 100 percent organic and biodegradable. Terracotta and punga pots are also available.

Sarah’s always on the lookout for other sustainable innovations. She’s currently partnering with local entrepreneurs to look at the use of wool

pots which, like Fertilpots, allow a plant to be put directly into the ground in its biodegradable container. Jute pots are also in the pipeline.

She’s also interested in nourishing plants with environmentally friendly substances and currently uses a biostimulant, a type of plant tonic designed to boost growth, that’s made from coconut water from green coconuts, in a concentrated powder.

Sarah likes to think of plants and people growing together as a community, and once you’ve bought a plant, she offers ongoing care. She can diagnose what ails a plant via a photo or, better still, at the workshops she runs for people with struggling plants.

Since starting her business, Sarah regards her greatest achievement as keeping all the balls in the air. “Running a new business is up and down, and always demanding. This year I was pregnant with my second child, sick and exhausted, but I persevered.”

A regular at the TLBM, Sarah was busy at the market when she went into labour. Surrounded by her plants and the market community, she felt nurtured and comforted, and she figured it would all be ok. And indeed it was — she made it home for the birth, and both child and business are thriving.

thehouseplantwife.co.nz @thehouseplantwife

↑ Sarah (also pictured on opener) with Kingsley, holding a fiddle-leaf fig (left) and a monstera in a jute pot.

Words by Julie Clifton

When you buy local, it has a positive impact on the whole community. Check out these fantastic products from The Little Big Markets and see all the market dates on our events calendar.

Miss Maia

Miss Maia sees traditional Māori designs reimagined in bold, modern ways. A passion for design and Māori culture results in futurist designs awakened by ancestry, helping others to express a cultural connection. (Earrings pictured.)

@missmaiadesign

Bit by Bit

Create a clean and sustainable home using Bit By Bit eco-friendly and refillable cleaning, body and organic tea products. Doing Bit by Bit for yourselves, your home and your planet.

@doing_bitbybit @bitbybit doingbitbybit.co.nz

Chill Hut

Stay Chill this summer with a beach shade you can rely on. These huts provide maximum shade with minimum effort. Protecting your loved ones has never been easier. chillhut.co.nz

@chill.hut

@chillhut

Kid’s Busy Bag

Bags full of screen-free activities, ready to go. They help kids to develop their skills while having fun. Great for keeping children busy while out for dinner, visiting a friend or on holiday. kidsbusybag.co.nz @kidsbusybag

Enkindler

It’s time to up your shade game! Visit us at the Little Big Markets for beautifully handcrafted eyewear made from natural woods, carbon fibre and stainless steel. Plus a range of awesome hemp hats. enkindler.co.nz @enkindler

@enkindler.eyewear

Forage

Gorgeous wreaths made by foraging in the local area. Forage florists see beautiful things on roadsides, farms and sometimes even friends’ gardens, and it all comes together to make pieces that are unique to the Bay of Plenty. @forage.flora

Inspired by Jett

Inspired By Jett specialises in children’s clothing that’s fun and funky, including vintage inspired rompers, bloomers and more. Handmade locally by a mum with your children in mind. inspiredbyjett.co.nz @inspiredbyjett

Me and the Brave

Beautiful 100 percent wool, wide-brim fedoras, plus jewellery and apparel for all those brave, authentic and fearless souls. Showroom at 12b Kopukairoa Boulevard, Pāpāmoa. @meandthebrave meandthebrave.com

Noxen

100 percent cotton hooded ponchos towels, surf accessories and custom apparel for everyone in the whānau, from groms to grandparents. Call in to the showroom at 12b Kopukairoa Boulevard, Pāpāmoa. noxen.co.nz @noxensurf

Luna Loom

Luna Loom is an eco lifestyle collection of Turkish textiles, including versatile pestemal towels handcrafted by Turkish artisans. Plus, muslin beach robes, dresses and hooded towels for kids, baby goods and more. lunaloom.com @lunaloom.nz

The Good Baker

Looking for freshly made, delicious plant-based pastries? The Good Baker has you covered with flakey pastries without the butter! Visit online, at farmers’ markets around the bay or TLBM. thegoodbaker.co.nz @thegoodbakernz

Story by Sue Hoffart Photography by Adrienne Pitts

The Bat Man

Colin Henderson learnt to shape cricket bats 20 years ago, and over the years has kept returning to the craft he loves so much. Now, aged 71, he’s still hands-on creating his quality Centurion bats in Tauranga.

Cricket bat craftsman Colin Henderson can’t seem to stay away from willow.

The Tauranga builder already had two runs on the board when son Kayne nudged him back into the workshop, to relaunch a long-held passion project. Now, Colin is doing what he loves for a third time and all three of his children are involved in the family’s Centurion Cricket Co business.

The 71-year-old learned to shape bats almost 40 years ago, while working for the Mount Maunganui franchisee of renowned cricket manufacturer Newbery. Hands-on practical skills came naturally to the former farm boy who already had a carpentry background when he began gauging the shape and weight of a new bat, fashioning and splicing handles then binding them with string, or transforming rubber latex into grips.

“It’s very labour-intensive but it’s satisfying,” he says of his chosen craft. “It’s a lot of fun. And I like working with wood, I suppose.”

So, when the franchise folded, Colin decided to launch his own brand. He headed to the United Kingdom to visit manufacturers and began importing his own wedges of English willow alongside the

Indonesian cane destined to become handles. The lower level of his Pillans Point house was converted to a workshop and he set to work, sawing and sanding into the night with wife Allison and three young children — Kayne, Mat and baby Erika — upstairs. Cricket players would also visit for repairs of old favourites, as well as customised bats that may be heavier or lighter or longer to suit an individual player’s needs. Colin outgrew the home based premises and two subsequent locations before settling into a commercial building in Greerton, where he made up to 400 bats a year.

In mid 1980s New Zealand, the national cricket team was enjoying a golden era and Centurion Cricket Co’s fortunes were rising alongside. “Once the national teams starts to go well, everyone wants to play.”

Unfortunately, the reverse is true, too. By 1990, interest in cricket had waned and demand for handmade bats had dropped away. This was despite 19-year-old Jeff Wilson taking the New Zealand team to a One Day International win against Australia in 1992, wielding a Centurion bat.

↑ Top to bottom: Sanding a bat to create a smooth finish; many tools and machinery have been used since Centurion began in the 1980s; Colin checks his craftmanship.

Left: Colin begins the refurbishment of a bat, startings with a new handle.

Opener: Colin in his Judea-based workshop with two of his Centurion cricket bats.

How to choose a bat

Every would-be Centurion Cricket Co purchaser is encouraged to whack a ball into a net in the converted workshop next door. “Too many people look at a bat and say, ‘oh I like the look of that’,” Colin says. “I say it’s not what it looks like, it’s the way it sounds and the way it feels. Every bat sounds different when you put a ball on it. Some will go clunk. Other bats will ping and the ball will jump off it. “People have to pick out three or four bats that they like, then take some old balls next door and we let them hit the ball until they find the one they like. Suddenly they’ll twig and you can see a smile on their face and you know that’s the one they’re going to take.”

So Colin returned to building, took a bread run for six years, did odd jobs and largely shelved his business until 2015, when son Kayne returned from Europe where he had worked for sporting giant Adidas.

“The boys weren’t really involved in my business before but they both played First XI cricket at Tauranga Boys’ College and loved it. And while he was in Germany, Kayne was heavily involved with cricket around the world, spending a lot of time with cricketers. When he came home, he said ‘we’re going to revive Centurion’.

“I was thrilled,” the lifelong cricket fan says. “I said, let’s get back into it.”

This time around, the father and son have opted for a business model that has slashed prices while offering the same high quality workmanship and the same personalised service. So, rather than

importing blocks of wood and painstakingly shaping each bat from scratch, Centurion buys English willow from India as pre-shaped blanks. Colin then customises and finishes the blanks in his Judea workshop, rasping the handle to perfectly fit a hand or shaving weight from the lower back of a bat so it “picks up” well. Every bat is run through a knocking in machine that delivers 10,000 thumps in half an hour, to break down wood fibres, then oiled and finished to ensure it is game-ready. And the master craftsman continues to repair, rejuvenate and reshape old or damaged bats, while making just a few bespoke specialty bats on the side.

The pair have visited their Indian suppliers east of New Delhi and watched workers shaping the blanks using planes and other hand tools. Centurion also imports Indian-made cricket pads and gloves.

↑ If Colin is on form, he can bind a handle in as little as 10 seconds while the binding machine spins the bat. Left: Much of the work at Centurion is done by hand.

Meanwhile, daughter Erika has taken on the marketing and administration roles while photographer son Mat is in charge of imagery and carries out some hands-on repairs in his own New Plymouth workshop. It’s an effective formula.

“In business, you’ve got to look ahead and see what more you can do or how you can do it

← Colin in his happy place. At 71, he has no plans for retirement.

differently. That’s where the kids come in. They’re changing things, working on new things, keeping the website up to date. We’ve all got our different parts to play. It’s just satisfying to have all your family involved with you in something they enjoy, too.”

Colin is quick to point out his wife and his children’s partners all chip in and support, too. He is content to remain among the glue and timber and tools in his Judea workshop, or talk with customers in the adjacent showroom.

“As long as my hands stay in shape and I can still work, I’ll stay here and be part of it.” Ⓟ

centurioncricket.co.nz

@centurion_cricket_nz

Colin is content to remain in his Judea workshop. “As long as my hands stay in shape and I can still work, I’ll stay here and be part of it.”

Rodolfo García

As told to Clarissa van Emmenes Photography by ilk

Why did you first come to New Zealand?

Rodolfo We’ve been here about six years now, since March 2016. My job as a chef meant that I could look for potential opportunities working overseas, and we decided that we wanted to travel a bit and see where that took us. We initially had some issues with our visas for America, so started looking at other places. My sister is a big Lord of the Rings fan, so she got me into New Zealand, and then when we started looking at it a bit more, the landscape and everything seemed really beautiful so we decided to come here.

Were you just coming for a holiday?

Rodolfo We were on a tourist visa and just cruising around the North Island without any set ideas of whether we wanted to stay. When we got to Tauranga, we saw the Barrio Brothers restaurant in the city centre and went there for dinner to just see what the vibe was and what Mexican food is like in New Zealand. It was actually very serendipitous, as the owner was there that night and started talking to us in Spanish, and then he told us he was looking for a new head chef. We traded contact details and started talking over email, then he offered me a role. I took the job of course and spent the next six years working there.

Dulce We were at that age when we just realised we wanted to travel a bit and do something exciting, and when you have a partner to do it with, it’s easier to take that leap. So we came over with the idea to travel but also thought we’ll just see what happens — I feel like everything just fell into place when Rodolfo got a job at Barrio Brothers.

How did you find the immigration process?

Rodolfo The visa application was quite straightforward because we worked with an immigration advisor. I was also on the skills shortage list and Dulce and I had been in a relationship for a while, so while it was a lot of admin, it was a pretty slam dunk in terms of applying and getting our work visa approved. It did

have conditions that I had to work for Barrio Brothers, so we had to commit to settling here. That sometimes made it a bit difficult as we didn’t have as much flexibility to move around or explore as much, but we were very fortunate to get it approved.

Dulce It’s definitely been a journey. In the beginning it was really exciting and new, but then it starts sinking in that you have to start over. It hasn’t been easy, but it got better with time and we’ve been really lucky that we’ve always been able to connect with good people, which has made it so much easier to settle in.

Have you returned to Mexico?

Rodolfo No, we haven’t unfortunately. We were planning on going back to get married. We got engaged in Rotorua in 2019 and we wanted to go back and have a big wedding with the family but then Covid happened just before we bought our tickets. We ended up getting married here, a small ceremony with just our friends.

Has the move impacted your relationship?

Rodolfo Yeah, immigration was really a journey, that’s probably a whole conversation for another day. But especially going from work visas to residency visas during Covid, which meant there were lots of delays, like I waited three months just to get a police report from back home. There were some really stressful times where we were waiting on things to get approved and times when we just thought it would never happen. That waiting puts a lot of stress on your relationship because of the uncertainty, not knowing whether you’re staying or going, or potentially will need to start over again.

When we were able to apply for the special 2020 residency visas it ended up going a bit quicker and we finally got our residency approved — funnily enough while we were both bedridden with Covid.

Dulce It’s another relationship, definitely, it’s changed so much. I feel like our worst periods were when we were waiting on immigration and visas, when we

They came for the adventure and stayed for the community. Inspired by stories and photos of Aotearoa, Rodolfo García and Dulce Gonzalez left their home of Tijuana, a coastal city in Mexico, for Tauranga. They weathered the unsettling immigration process, married here during the pandemic, and have recently opened an authentic taqueria.

Right: Dulce and Rodolfo say the immigration process was hard, as was the reality of being separated from family longterm, but being surrounded by good people in Aotearoa has always got them through.

were really stressed and unsure of what would happen. I like certainty, so it was really difficult not knowing when you’d be hearing back. It really got me down, because your whole life is basically in someone else’s hands.

Why did you decide to open Tacos Tocayo?

Rodolfo As we travelled a bit, we saw an opportunity for this kind of restaurant. Initially we wanted to do it in the South Island, as there’s not a lot of Mexican food around. But the opportunity came for me to partner with Jo [Thompson] from Avenue Pizza, who

was excited about my idea to start an authentic Tijuana-style taqueria, and we kind of just went for it. What I love about tacos is just the culture and vibe around it as a street food. In Mexico, food is really at the heart of our culture; it’s everywhere and it would be exciting to see more of that vibrancy and variety here.

Have you had to adapt your cooking style?

Rodolfo Yes, I definitely had to adapt to a certain way of doing things initially that was not necessarily very authentically Mexican, or like what I was used to. It’s

also been an adjustment working with different ingredients, so I’ve had to learn to adapt my recipes a lot and work with what I can get here. But it’s been good for me to learn about the different tastes and textures, and experiment a little.

How do you find working together?

Rodolfo We both come from hospitality backgrounds but Dulce does more of the administration and social media. I like to put my head down, and she’s more bubbly and engages with the customers. I’m very much a creature of habit and she likes to get me to see things differently. We do sometimes get into little arguments, but it’s good. I know I need a bit of a push to do new things sometimes, so she helps me get out of my shell a bit.

Dulce I actually work another job as a forklift driver, which I find really good, just the physical aspect of it. I find it almost therapeutic. It’s also a good balance for me, because we have quite different personalities. He is laid-back and I like to have control, and I realised it was exhausting for him hearing me talking all day, throwing around ideas, thinking out loud and pointing out things that needed to get done. So the fact that I’m not in here every day, and I’m mostly working on weekends, has helped.

Was it difficult adapting to the Kiwi culture?

Dulce In the beginning maybe. When I worked in cafes, I felt like people sometimes underestimated me or talked down to me, maybe because I was an immigrant.

There’s definitely more of a consideration here for wellbeing, like in Mexico, you were just expected to fight through things, you wouldn’t

Left: The couple have brought a taste of authentic Tijuana street food to Tauranga with their new joint, Tacos Tocayo.

really think to call in sick if you were not feeling well. Here, you’re expected to stay home if you’re sick. Small things like that.

What has been the biggest challenge moving here?

Rodolfo Definitely being away from my family. I was brought up in a family that was really close, especially with my brothers, and you kind of take it for granted. So it was an exciting opportunity but when you’re young, you don’t realise how much it means, and it gets hard seeing your parents get older and feeling like you miss out on their lives.

While I love Mexico, it’s a tough place to earn a living, and sometimes can be a bit classist. It’s much easier to have more of a balance here, it feels safe, it’s so friendly and unassuming… It’s definitely home now.

Dulce After about three years, it got quite hard and we felt very isolated from our friends and family back home. Your friends start getting married and having children, your parents get older, you miss all the big events and you start really doubting if it’s actually worth it. That’s been the hardest part, and the fact that it’s just so far away, as opposed to just being in America or Canada, which is a quick flight. But the lifestyle and friends we have here has made it all worth it.

You realise at one point that people grow apart, and you can’t spend your life wondering what it would have been like living somewhere else, you need to move on and live it, you know? Ⓟ

Tacos Tocayo, 45 Grey St, Tauranga @tacostocayo_nz

Photography by Christopher Duffy

Art Direction by Christopher Duffy & Maddie Banks

It’s now just known as WFH. And sure, some people want to Work From Home, but others see it as sorrowful farewell to any shred of professionalism as they huddle over a makeshift desk in the garage, away from coughing kids. Or maybe it’s the physical suffering that comes with the poor ergonomic decision to use one’s bed as a workstation, while sheltering from flatmates. All we can say is, thank God for virtual backgrounds on Zoom.

Photograph: Maddie Banks

Hands-on History

Story by Megan Hoskin Photography by ilk

Teacher James Goatley enters his classroom with a large, grey cardboard box. A group of curious students gather around as he opens it and unwraps the first object. “This is a moa bone,” he says. He has the students’ undivided attention.

And so begins an exciting and memorable learning experience for Room 21, a group of Year 8 students at Otūmoetai Intermediate.

James has taken advantage of a service to schools, run by the Council’s Tauranga Heritage Collection team, called Hands on Tauranga (HOT). It’s a free service that provides museum objects to Tauranga City schools and community organisations. Objects from this handling collection can be touched, worn and explored by students from Year 1 right through to Year 13.

Inside the box delivered to Room 21 is a set of 14 moa bones, including ribs, vertebrae and leg bones. Moa died out in the 1400s, which means these bones are at least 600 years old and possibly much older. A reading group in James’ class learnt all about

moa last term, so when James saw that the bones were available to borrow, he took the opportunity to order them, along with other objects to ignite his student’s interest in history, such as a small dinosaur bone, typewriter, gramophone, patu muka (flax pounder) and even a meteorite estimated to be around 4.5 billion years old.

HOT was created by Fiona Kean, curator for the Tauranga Heritage Collection, around 12 years ago. Fiona, along with Tauranga Heritage Collection Manager Dean Flavell, saw an opportunity to connect tamariki and rangatahi in the city with museum objects they could touch and explore, while giving teachers the freedom to create learning opportunities using the items in their schools. “HOT was set up after we had a group of school children and their teachers visit the collection. The children were fascinated by some of the objects and, as they hadn’t seen many of the items before, were intrigued as to their uses,” says Fiona. “This got us thinking that we could create a service similar to what I had read

The Hands on Tauranga service is bringing history to life at schools. Students can handle moa bones, play traditional Māori games, explore obsolete tech, and inspect a meteorite that’s billions of years old.

Hands-on Tauranga gives students the rare opportunity to handle moa bones (above), and try their hand at traditional Māori games, such as pōtaka tā/whip tops (left).

Opposite page: Figuring out a morse code signaller.

Opener: An old school View-Master provides lots of entertainment.

about with museums overseas, called Museum in a Box. With Tauranga not having a civic museum, we thought it would be a wonderful way for students to engage with these types of objects, but in their own classrooms.”

Last year the Tauranga City Council commissioners identified HOT as being an important service to the teachers and students of Tauranga, and a position was created to run the service exclusively and assist teachers in the subjects of local and Aotearoa histories. The development of the Aotearoa histories curriculum (compulsory teaching from 2023), means that the service can help teachers with their implementation of this new content.

So what sort of things can be borrowed from HOT? Objects are grouped by curriculum areas on the website, but can also be thought of in terms of themes, including early Māori life, life and schooling in the early 1900s, the New Zealand Wars, World War I and World War II, the development of new technologies, and te taiao (the natural world).

Some of the objects that have proven most popular with students so far this year include patu muka (for pounding harakeke/flax) and pā kahawai (fishing lure), ngā kēmu Māori (Māori games), dip pens and inkwells, military objects (gas masks, bayonets), the moa bones and fossil collection, stereoscope and stereographs, telephones (such as a Magneto from the early 1900s) and typewriters.

Teachers access the service by registering online with HOT, then once approved, they can add objects to their ‘cart’ and check out, much like online shopping. A delivery day is arranged, then objects are delivered to the school.

New resources to help with the teaching of local stories are also being added to HOT, with a resource all about the 2011 Rena disaster ready to lend out. Other resources in development are a collaboration with The Elms, and a resource to assist teachers in their teaching of Te Pakanga o Pukehinahina (the Battle of Pukehinahina/Gate Pā).

As for the students of Room 21, they’re having a brilliant time examining and playing with the objects. “I was fascinated by the moa bone and the meteorite. It was amazing to think that I held something that is 4.55 billion years old!” says Paquita Newman. Classmate Mia Walker agrees, “After I took a look at the gramophone and View-Master, I had a whole new interest in how people lived in the olden days. And it was fascinating to hold grenades and cannonballs.”

And that’s exactly what HOT is for — not only exciting students about history, but also giving the young people of Tauranga an opportunity to learn more about where they come from, how people lived, and how the past influences both the present and the future.

handsontauranga.co.nz taurangaheritagecollection.co.nz

↑ Cannonballs, grenades and military uniforms are some student favourites, along with vintage typewriters.

One of the Team

Aaron Mileham is on an exercise bike, looking down through large glass windows at the busy aquatic centre below. He’s scanning the Baywave crowd for a bright red shirt and finally finds the familiar face he is looking for. Jordan Neill — his favourite lifeguard. His friend.

Aaron forms circles with both hands and holds them up to his eyes, as if focusing a pair of binoculars. Jordan spots the signal and waves back. Aaron points down to the leisure pool, and then holds up 10 fingers. He will be down in 10 minutes. “He honestly makes my day,” Jordan says. “He is one of my favourite people.”

Aaron has been coming to Baywave in Mount Maunganui for about 12 years and uses the Clubfit gym and swimming pool complex at least four days a week, often alongside his dad, John. Aaron has Down syndrome and is partially deaf. The 24-year-old is mostly non-verbal and uses sign language to communicate, which is how he and Jordan forged their strong connection.

Jordan started working at Baywave as a lifeguard in 2020 and, shortly after meeting Aaron for the first time, decided she was going to try and learn some sign language so that she could communicate with him. She got help from a friend who is fluent, and also spent time on the New Zealand Sign Language website memorising the basics. Jordan learned how to sign hello, how to spell out her name, and how to ask Aaron if he is ok. This small gesture left a huge first impression.

“I almost cried because his face just lit up, he was so excited,” Jordan says. “I could see how excited he was to be able to communicate.” Since then, the 22-year-old university student has learned a lot more. “And now we sort of have our own little sign language going on,” she says with a laugh.

Aaron and Jordan have come up with Baywave-specific hand signs so that they can refer to particular things like the blue floating mats, which Aaron likes to use in the leisure pool when the waves are turned on. They also have a sign for pool noodle, a sign for hydroslide, and a sign for jumping off the bombing platform, which Aaron does with glee.

Jordan has also taught her lifeguard colleagues how to sign hello and spell out their names, and now Aaron plays games with all of them poolside. He points an imaginary wand at the lifeguards, “freezing” and “unfreezing” them. He squirts them with a water gun. He dances with them. “Oh, we love dancing,” Jordan says.

The lifeguards put on ABBA and the Madagascar song I Like To Move It and boogie alongside Aaron, taking turns to teach each other new dance moves. Aaron goes to StarJam at Arataki Community Centre, so he always has plenty of new material. “He learns fast. He loves to dance,” John Mileham says.

John says social interaction is generally a major challenge for his son, however. “Just getting to know people, that’s the main problem for Aaron — friends and mixing. It’s quite difficult.”

While Aaron is mostly nonverbal, he does use his voice from time to time. Like when he is about to jump into the pool from the bombing platform and lets out a loud, joyful scream. Or when he picks up the lifeguard radio to have a chat. “He will talk and it will probably mean something to him, but to us it probably wouldn’t mean a lot,” John says. “But he does speak in his own way.”

Despite the verbal communication barriers, John says Aaron has got to know a lot of people at Baywave over the years, both regulars and staff, “and he’ll go over and say hi”. Those people have become his community. “It’s good for him. Aaron doesn’t have a lot of friends, he probably looks at the lifeguards as being his friends.”

For Jordan, the feeling is mutual. “I was at Memorial Pool for a while and when I came back to Baywave, Aaron was so excited to see me again, he gave me a big hug and it was very emotional.” She says all Baywave staff like to make the experience special for Aaron. They gave him a birthday card last year, as well as a pirate hat and photos of him with the lifeguard team. He has those photos stuck on the wall at home and the lifeguards have them pinned up on a noticeboard in the staff room.

John has a lot of gratitude for the staff at Baywave, and all the support they offer. He calls Jordan “the life and soul of the party”. She is the favourite lifeguard, after all, the friend Aaron looks for every time he walks through the door. He scans the poolside crowd, binoculars at the ready.

Bay Venues aquatic centres, such as Baywave, are well set up for those with disabilities, but as member Aaron Mileham has discovered, it’s the brilliant staff that can make the experience even better.

Join the Bay Venues Community

There are currently more than 1600 active disability memberships allowing complimentary access to Bay Venues’ five aquatic facilities, including Baywave. The memberships are for Tauranga City residents with a permanent disability. Baywave has accessible changing cubicles with toilets and showers, an elevator to the Clubfit gym, hoist access to the lap pool and spa, and ramps at the leisure/wave pool and cafe. There’s also a water wheelchair available. Email info@bayvenues.co.nz for more information about disability memberships.

↑ Aaron Mileham with Jordan Neill, a Baywave lifeguard that’s now a friend. Opener: Aaron has a disability membership that offers free access to all Bay Venues aquatic centres.

Back to

Kokako Retreat is three small pods in a native bush-filled corner of a farm. It’s an ideal nature-lovers’ escape, with walking trails and lively birdlife, but it also offers a free stay for those impacted by mental health issues.

Kokako Retreat, about halfway between Rotorua and Tauranga, is not really what you’d expect on a Kiwi sheep and beef farm. Three off-the-grid architectural pods atop a hill, designed with curved timber backs and glass fronts. It’s glamping, but not as you know it.

There’s the lounging space, the kitchen and bathroom, and the bedroom pod, all off the grid. It’s nestled into native bush, which wraps around on three sides, leaving a clear view out across the picturesque land. “It’s on the back corner of our farm so you won’t see any neighbours, but you might see some cows though!” laughs Jo Wilson, who owns the property with husband Dean Dew.

The intention is for Kokako Retreat to feel like camping, like you’re really getting away from it all, and that feeling starts from the moment you pull up. “Walking is very much the camping experience,” says Jo. “So when you arrive, you drive past horses onto a farm track that undulates until you’re near the pods, then you walk the last 200 metres.”

Similarly, the pods are designed to embrace the outdoors — you have to walk outside on boardwalks to get between each one. There’s no TV or wifi, it’s run on solar power and uses only rainwater, and there are no curtains, so you wake up to views of nature.

Left: Jo and Dean on their farm.

Opposite page: The verdant view from the retreat.

Opening pages: Signs lead you across the farm to the pods.

Photograph by Brook Sabin

However, let’s not pretend we’re roughing it here. There’s a shower and flush toilet in the kitchen and bathroom pod, along with a small fridge and cooking equipment, but there are a whole lot more home comforts that mean this a world away from a regular campsite cabin.

The lounging pod has a fire burner, a couch with rugs and cushions, bean bags and a swing chair to while away the hours, soaking in the serenity. It can also accommodate an extra couple or two kids on a fold-out sofa. The bedroom has a queen size bed with linen provided. A gold-footed slipper bath sits just outside and comes with bath bombs made by Jo, so you can bathe in scented water while watching the sunset.

The retreat is self catering or, to eat out, Okere Falls Store and Rotorua are both 30 minutes drive away. There are brekkie supplies, including fresh homemade bread, butter and jam, muesli, local Volcanic Creamery milk, farm-fresh eggs, fruit and treats. Jo even puts together a s’more kit to use at the fire pit.

The pods were built by local Rotorua company The Little Big Tiny House Company, and building a

curved back wall on the pods was a first for the company. “I think the gentle corners are soothing and make you feel calm,” says Jo. “They couldn’t do enough to help us; they went above and beyond to make our vision come to life.”

An eco-friendly approach is carefully carried through the interior of the retreat, with all-natural products, such as wool duvets, bedside tables fashioned from round chunks of wood from the farm, and waste-free bar toiletries from local company Sulphur City Soapery.

Outdoors, it’s a short walk across the road to a DOC reserve, which offers a range of walking trails through beautiful native bush, including a short jaunt to a delightful waterfall. But there’s lots of wildlife action even closer to home.

Although guests might see dogs, sheep, cows, horses and even pigs, birdlife is the real attraction here: kererū, tūī, kōtare/kingfishers, korimako/bellbirds, pīwakawaka/fantails and pekapeka/native bats that swoop through the trees come nightfall. “We’ve heard Kiwis too,” says Jo.

There’s also another special resident — you may well hear the rich, sonorous notes of the

Dean and Jo trap pests and have planted hundreds of natives to keep the birds fed, happy and healthy. However, it’s actually the desire to give humans health and happiness that inspired Kokako Retreat.

endangered kōkako (hence the retreat’s name), and Jo and Dean support the nearby Kokako Trust, which has a breeding programme.

They do what they can to support all the birdlife. They trap pests and have planted hundreds of natives around the property, such as harakeke/ flax, which keeps the birds fed, happy and healthy.

However, it’s actually the desire to give humans some health and happiness that inspired Kokako Retreat. The family offer complimentary stays to people who have lost loved ones to suicide or are going through a difficult time. “For a long time, my daughter Aleisha struggled with mental health issues,” says Jo. “This was her idea and she has really driven it.”

Jo says Aleisha is aware of how her struggles also took a serious toll on her mum and Dean. “You

don’t know other families that are going through it, and there was nothing to support us. We wanted a break but there was nothing around,” says Jo. “So now, paying customers are kind of a sideline to this retreat.”

She recently had someone call just as they were being discharged from Auckland City Hospital after a mental health crisis. Fortuitously, the retreat was free and they were able to drive straight there. When people in this situation arrive, they are given space and peace if that’s what’s required, but Jo and Dean are also there for a chat and to lend an understanding ear if that’s what’s needed. Hosts that truly go above and beyond on all levels. Ⓟ

canopycamping.co.nz/kokako-retreat

Top to bottom: A soak in the outdoor slipper bath with homemade bath bombs is a must; Kokako Retreat at sunset; the welcoming bedroom pod.

Photography by Brook Sabin

Making Memories

Skyline Rotorua Gondola + Luge

Famous for a reason, Skyline Rotorua is your ticket to an unforgettable holiday. Begin with a tranquil gondola ride up Mt Ngongotahā overlooking Lake Rotorua, then wind your way down one or several of the five luge tracks. Get the adrenaline pumping even more on the Zoom Zipline and the Skyswing. Or for a more relaxed approach take a stroll through the stunning nature trails with informative and interactive panels along the way.

@skylinerotorua

@skylinerotorua

ZORB

Pack your swimwear, Supermandive into a giant inflatable ball and roll down Mt Ngongotahā with ZORB where the fun will have you laughing uncontrollably. Discover four different tracks: the world’s longest zig-zag Sidewinder Track, the smooth ‘n’ fast double Straight Track, the longest, fastest and steepest track in all the land MEGA Track, and the newest track Big Air, ZORB’s latest thrill ride.

@ZORB.RIDE

@zorb.rotorua

Polynesian Spa

A Rotorua icon, Polynesian Spa has been named among the world’s top 10 thermal, medical and natural spas six times in the past decade by Conde Nast Traveller magazine.

Polynesian Spa has 28 beautiful hot pools (14 of which have spectacular views over Lake Rotorua) in four different bathing areas: the Family Spa, Adult Pools and Priest Spa, Private Pools or the Lake Spa. Two types of mineral waters feed into the Polynesian Spa’s pools, each with their own therapeutic properties. Priest Spring is perfect for soothing tired muscles, aches and pains due to the acidity levels of the mineral water, whereas the alkaline water from the Rachael Spring leaves skin feeling silky due to the antiseptic action of sodium silica.

@polynesianspa

Scope Cafe

From Scope’s a la carte menu, to the vast selection of savoury and sweet culinary delights gracing the counter, everything is attentively prepared and made in-house. Scope’s interior pays a subtle tribute to the hunter, with a remarkable red deer antler chandelier suspended at the centre of this bustling cafe.

@scoperotorua

Paradise Valley Springs

Paradise Valley Springs is a beautiful wildlife, bird and trout park 15 minutes’ drive from the Rotorua city centre. A pride of African lions is the main attraction; don’t miss the daily feeding at 2.30pm. Visitors can interact and hand-feed a variety of wildlife such as deer, pigs and wallabies. See rainbow and brown

trout in their natural habitat (the Ngongotahā Stream that winds through the park) and get up close to friendly farm animals such as alpacas and goats.

@paradisevalleysprings

Redwoods Treewalk

Experience the Redwoods Treewalk, a 700-metre walkway through the Redwood Forest using ecologically friendly engineering, suspended from 100-year-old majestic redwoods. The Treewalk features a series of suspension bridges and living decks elevated from 6 to 20 metres. Designed for use without harnesses or protective gear, Treewalk is suitable for all ages and provides a bird’s eye perspective of an already world-famous forest setting.

@redwoodstreewalk

@treewalknz

↑ A majestic pride of African lions live at Paradise Valley.

Rotorua is an epicentre of whānau fun. So whether you’re staying in the vicinity or just doing a day trip, here are some fantastic activities.

People often ask Neufound owner Trent Sunderland where he sources his beautiful frames, assuming they’re imported.

“I regularly have to explain that all our frames are bespoke. I design them, in conjunction with a French-based partner, then they’re made from scratch,” he says. “This means that we offer something very original.”

Another drawcard lies in Neufound’s variety. “The wide range of colourways and styles is one of our strong points,” explains Trent. When designing frames, he draws inspiration from different eras, maybe a 40’s cat eye or 70’s military issue, to create classic looks with a contemporary silhouette. Each frame is expertly handcrafted from a sustainable material, biodegradable cellulose acetate, which is derived from cotton and wood pulp. This means the frames will completely breakdown over time when buried in soil or landfill, making it better for you and the environment.

Neufound’s approach to sustainability is ever evolving, as they study the life cycle of all their products. “We’re always working through challenges to become more sustainable in our supply chain,” says Trent. “Our cleaning cloths are now made from recycled plastic PET bottles, our cases are PU leather and, in future, we’d like to use completely recyclable mineral glass for lenses, so we’re investigating that.”

A Mount-based company, the Neufound team supports the local community, as well as partnering with like-minded businesses throughout Aotearoa. “We support grassroots events, like surf and adventure sports, as well as lifestyle events,” says Trent. “We’re at The Little Big Markets over summer, and actually sponsor that team, so they all wear our sunnies. We hope lots of people drop by our stall for the chance to check out our styles.”

Visit neufound.com to shop the range (free shipping nationwide) and to find stockists.

Neufound sunnies are inspired by bygone eras but give off a very modern vibe. The effortlessly cool unisex frames are designed right here in the Bay of Plenty, then handcrafted with sustainable materials.

↑ She wears Vera in Flame Tort and he sports Raymond in Flame Tort. Left, top to bottom: McQueen (a new style), Audrey in Cookie Champagne, Vera in Tan, Freyr in Golden Syrup.

By Jim Annear Photography by ilk

I was once a night shift manager at a burger joint, fueling my every day with beef burgers, cigarettes and Redbull. I was in my early 20s and, while I knew that stuff wasn’t great for me, I wasn’t really that concerned about putting it into my body.

A few years later, you would have found me restocking the fresh produce section at our local organic store, Be Organics. Another couple of years on, you would’ve found me actually growing said produce at a local organic farm! I was preparing the soil, and planting the seeds and seedlings, then picking, processing, packing and pushing fruit and vegetables off to that very same organic store, amongst others.

I’m not saying that I’ve completely converted to consuming organic food. For me, it’s more about the journey from a place of complete disregard, to slowly learning more about what we humans eat and how that food affects our bodies and our minds. I’ve become intrigued by the substances that sustain us, and the nutrients that nourish us. After all, we are what we eat, right?

Consider these words from the late Dr Bernard Jensen, a Californian that believed that nutrition is the single greatest treatment for holistic human healing. “The basic idea to remember, for our health’s sake, is that we are made of the minerals and trace elements

present in the soil, and unless the foods we eat are grown from rich, fully mineralised soil, our bodies will become deficient in one or more essential chemical elements, and we will become vulnerable to disease.”

At the organic farm, this is something we strived to achieve in growing our produce. We wanted to provide our local customers with fruit and vegetables that were as nutrient-dense as possible. I’ve come to see that plants have the ability to mine nutrients and minerals from the soil to build themselves up in good health. Their roots sift through the soil, seeking out what they need for optimal growth. The more diversity in the soil means that plants can pull from a larger variety of nutrients and minerals to grow strong and healthy. The more rich and fertile the soil, the better quality the vegetation.

From there, it’s into the puku of animals, including us humans. Just like plants sending out roots into the soil, it would benefit us to seek out the best, most nutritious foods to nourish ourselves, making us happy and healthy.

A big part of being an organic market farmer in the Bay of Plenty is having a stall at the Tauranga Farmers Market, held rain, hail or shine every Saturday at Tauranga Primary School. This is where local producers from all over the wider Bay of Plenty area

Jim recalls his move from living on ciggies, energy drinks and fast food to appreciating the power of good food, and understanding how life-changing it is to be able to grow, and share, your own produce.

↑ At Crop Swap Tauranga, fresh fruit and veges abound, but there can also be seeds and seedlings.

← Jim at Crop Swap — the sharing of advice, tips and general encouragement is central to the morning.

Opener: Bethlehem Community Gardens (the location of Crop Swap) in its full, lush glory.

gather to proudly display their hard work. A stallholder prerequisite is to produce everything you sell. This usually means that everything is super fresh, being harvested and packed the day before. Fresh produce starts to lose nutritional value as soon as it’s picked, so the fresher produce, the more nutritious it is for us when we consume it.

Compare this to bulk-bought produce in a big supermarket, where it might’ve been harvested before it’s fully ripe and delicious, and spent days in transit. Sometimes it even travels from abroad, being exposed to chemicals, gases or waxes used to preserve food for long-distance transport. This can all lower a fresh

food’s nutritional value. If you buy local produce, then what you’re buying (and supporting) is seasonal produce. Food that is grown with our seasons — and it usually sits around the same price, or maybe even less, as the produce found in the grocery stores but it will most likely taste way better and be loads more nourishing. Buying from the growers at markets also means you meet the faces behind your food, and find out how they go about growing or making their goods.

Nowadays, even though I no longer work on the farm, I’m still putting the skills I learnt into practice, growing things to eat and sharing with the people around me, and helping others to do the same. There’s

Grow Together

← Crop Swap is mostly about likeminded people gathering together to talk gardening, food and life. You’re invited to bring whatever you can manage, and take a little of what you fancy.

something very satisfying about growing your own food and, dare I say, it’s also quite addictive!

I recently had the pleasure of attending Crop Swap Tauranga, held in the beautiful Bethlehem Community Gardens. What I found was a group of fellow backyard growers that meet up on the last Sunday morning of each month to not only share homegrown produce, but other goodies like seeds, seedlings, pots, worm farm juice, along with tips, tricks, observations and general enthusiasm. No money changes hands, you simply bring a little and take a little. Anything leftover gets donated to the Community Gardens (run by Good Neighbour).

I can see my future being filled with these types of things. I dream of neighbours, and even whole streets of people, growing food and crop swapping; every neighbourhood with a community garden as a place to learn how to grow and share top-quality fresh produce. Because turning a $3 pack of lettuce seeds into, potentially, hundreds of heads of fresh, nutrientdense lettuce, just by taking a little time and consideration, is absolutely life changing. Especially when a single head at the supermarket these days is rolling out the door at 7 buckaroonies!

Where to buy local organic produce abundantbackyard.co.nz Be Organics, 6 Tawa St, Mt Maunganui @cropswaptauranga

Good Food Market, 35 MacDonald St, Mt Maunganui luxorganics.co.nz Plum Organics, 2/22 Gravatt Rd, Pāpāmoa Simply Organic, 771 Cameron Rd, Tauranga tgafarmersmarket.org.nz wisewater.co.nz

Battle of the bugs

In Spring, everything wakes up and gets busy, and that includes a population boom for slugs and snails! Here’s a few tips to help protect your garden: Keep your seedlings well fed Healthy seedlings will have more chance of surviving. A top dressing compost, liquid seaweed brews, worm farm juice etc applied monthly should do the trick. Neem & pyrethrum Regular foliar applications [ie applied to the leaves] of diluted neem and pyrethrum extracts during the early stages growth is a great way of avoiding insect damage before it starts to happen.

Beer! Place bowls of beer in problem areas. The beer attracts slugs and snails away from your plants, where they will most likely drown in a drunken bliss. Also, a bowl with filled slugs and snails attracts birds, and having birds hanging around your garden is an excellent defence against soft-bodied pest insects.

For more gardening content, follow Jim @gardennearsy and @homefarm

The Avo Tree is revolutionising the way we think of the amazing super fruit, with a skincare line that’s deliciously moisturising, nourishing and effective for a range of different skin concerns.

By Clarissa van

↑ The Avo Tree Facial Exfoliant uses kiwifruit and ground avocado seed to work its magic; the Day Cream stars soothing cucumber and aloe vera. Opposite: The Face Oil with blackcurrant and pear.

“We love avocados. We eat them, drink them and put them on our skin. When it comes to innovating and creating new products at The Avo Tree, we focus on how we’re able to get more goodness out of the fruit that is so abundantly available to us,” says Shannon Mitchell, The Avo Tree Sales and Marketing Manager.

The Avo Tree ethos is very much about using every element from the tree, which Shannon explains not only helps minimise waste but also enables them to further support local growers. From using ground avocado seed in an exfoliating scrub, to luxurious cold-pressed extra virgin avocado oil that nourishes skin from the outside in. “We’re even investigating how we can use the wood from the trees for packaging, which will really see us close the loop from root to pip.”

The benefits of using avocado in skincare go beyond moisturisation. The Avo Tree skincare range combines the goodness of avocados with other trusted ingredients to create pure, nourishing products that also address concerns such as ageing, acne and pigmentation.

The range includes formulas for different skin types and preferences, ranging from a lightweight eye cream and serum to an ultra-rich night cream. “It never leaves an oily residue on your skin, purely based on the fact that the oil itself,

The power of avocado oil

→ Cold-pressed avocado oil is a natural antioxidant, emollient and anti-inflammatory agent. Loaded with nutrients, it’s a moistureboosting, skin-strengthening solution to a healthy, youthful-looking face.

→ Its anti-inflammatory effects soothe blemishes and acne, and vitamins C and E join forces with antioxidants like lutein and zeaxanthin to fight free radicals, and increase suppleness to treat conditions like eczema, seborrheic dermatitis and psoriasis.

→ For those looking to address ageing skin, avocado oil is extremely high in vitamins and can be used with retinol, allowing for optimal absorption and reduced irritation.

→ Carotenoids help the skin build stronger structures while improving brightness. And oleic acid, vitamins D and E, and a nutrient called D-mannoheptulose encourage cell turnover and collagen production, processes that slow down with age.

especially if cold-pressed straight from the fruit, is ultra-lightweight and easily absorbed,” says Shannon.

The Avo Tree’s plant-based skincare formulas also incorporate other ingredients to boost the benefits of cold-pressed extra virgin avocado oil, such as vitamin C, manuka honey, eucalyptus and kawakawa. “We hand-pick the ingredients and work closely with our local manufacturers to ensure, like with all our products, we’re consistent with our quality and always focused on supporting local growers,” says Shannon.

Although the range can be used for many skin concerns, they are careful not to overwhelm people with too many options. If you’re new to avocado oil skincare, The Avo Tree hand cream and lip butter may be the perfect introduction to the impressive properties of this super fruit.

“We want to help people elevate their skincare journey by making sure our products are accessible, educating people on the endless benefits of this amazing fruit and ensuring we continue to support local growers and a zero-waste economy.”

The Avo Tree range is available at theavotree.co.nz or at Farmers, in-store or online at farmers.co.nz

Pizza Pasta People

Words & Recipes by Holly McVicar

Seasonal Kitchen

With the winter months behind us, the garden at our new home has doubled in size and is ready for the abundance that spring brings. I’ve added a number of fruit trees to my blank canvas of a garden with fig, orange, peach and feijoa. The latter is a must after missing this wonderful fruit while living abroad. I’ve also added every edible flower I could get my hands on — violets, borage, marigolds and more, hoping they’ll grace the tops of cakes and summer drinks. Vibrant vegetables have been such a focus in our household after the cold months and all the illness that school and workplaces have thrown at us.

←I’m a firm believer that fresh seasonal produce supports our immunity with what we most need at the time. Even better if it’s locally grown. This issue features plant-based salads that are great as a side or divided into lunches for busy people. And now’s the best time to harvest (or buy) those sweet late-season ruby-red rhubarb stalks to make this delicious syrup that can be used in a refreshing family drink or a grown-up gin fizz.

For more recipes and local produce inspiration, follow @madebyhollys and visit ourplacemagazine.co.nz

← Clockwise from far left: Edible flowers grow in Holly’s garden; a lush patch of mesclun and spinach; Holly picks avocados for spring salads. Previous page: Carrots ready for the picking.

Spring days bring an appetite for fresh, light and vibrant food. Holly has created vege-packed salads, bursting with goodness (high fives for the return of asparagus!), plus a refreshing rhubarb drink.

I was lucky to get my hands on season asparagus and beans an early morning trip to the market. Simply paired with edamame and peas from the freezer, toasted almonds and a tangy dressing, the just-cooked greens are the hero of this dish. 6 AS A SIDE AS A LIGHT LUNCH

Large handful green beans,

Bring a saucepan of salted water the boil and blanch all the greens for 2 minutes or until tender, then plunge into ice-cold water to stop the cooking process. with Orange Mustard Vinaigrette & Toasted Almonds

Dressing tbs wholegrain apple

Just before serving, scatter the almonds across your greens and lightly drizzle the salad with the vinaigrette. frozen edamame

Drain well and arrange on a large serving platter.

In a dry pan, toast almonds until light golden, then place in a cold bowl to stop the cooking process.

To make the dressing, combine all the ingredients and season with sea salt and black pepper to taste.

The syrup Add 500g white sugar, 500ml water, and 500g chopped red rhubarb stalks to a saucepan and simmer for about 15 minutes until sugar has dissolved and fruit is soft and pale. Avoid stirring the fruit to retain clarity. Skim off any foam that rises up while cooking

Seasonal Kitchen

Rhubarb Syrup

and discard. Strain into a bowl through a fine mesh sieve. Refrigerate in a sealed container for a fortnight or freeze. Family friendly rhubarb sparkler Combine one part syrup to five parts sparkling water and pour into a glass with ice.

Rhubarb gin fizz (pictured) Add a nip (30ml) of gin and a nip of rhubarb syrup to a glass. Top with chilled soda water and serve with a slice of lime (for this photo, I got my hands on some fantastic calamansi limes, though any tart citrus will do).

Cocktail photography by ilk

In the Pink

Recipe by Ian Harrison Photography by ilk

Introducing BM Rosé 2022 — the debut rosé from the coveted own-label range by Black Market, wine and spirits retailer. This delicious drop was carefully crafted using 100 percent pinot noir grapes, and shows off a super-crisp flavour palate brimming with fresh stonefruit, citrus zest, soft florals and a mouth-watering off-dry finish.

Kitchen Takeover Head Chef Ian Harrison created this carbonara as the perfect food match. “The natural sugars in the rosé work perfectly with

the creamy, peppery pasta, and its balanced acidity complements the paua,” he says.

Kitchen Takeover’s secret supper experience — a palate-popping Parisian adventure, Joyeux Noël, will be held from 10 November to 16 December at a Tauranga location as secret as Santa’s grotto. Jump online now to get your tickets as they sell out fast! Visit kitchentakeover.co.nz/joy

blackmarket.co.nz @blackmarketnz

Creamy Paua Carbonara

The key to this dish is to have everything prepared and ready to go, as the final (fast-paced) steps take mere minutes.

SERVES 4

2 tbs canola oil

1 raw black foot paua in the shell

6 large free-range egg yolks

100g grated parmesan

300g dried pasta (we used fettucine)

Ice 2 garlic cloves

200g pancetta, diced

Extra virgin olive oil, to drizzle

→ Preheat oven to 90°C.

→ Heat a non-stick ovenproof frypan over medium heat, add

canola oil and a little flaky salt, then place paua in pan meat-side down. Place straight in the oven and bake for 60 minutes.

→ While paua is cooking, combine egg yolks with 75g parmesan and set aside. Follow packet instructions to cook pasta until al dente, then drain (reserving 300ml of cooking water), dress in a little olive oil and set side.

→ Once paua is cooked, remove from pan and allow to cool slightly. Remove meat from shell, discard roe and beak, then chill meat in iced water for 15 minutes.

Half paua lengthways and thinly slice with a sharp knife.

→ To finish the dish, heat a non-stick frypan over medium heat. Crush garlic cloves with the palm of your

hand and add to the pan with pancetta. Fry for 4–5 minutes or until pancetta starts to crisp up.

→ Remove garlic from pan, add cooked pasta and about half (150ml) the reserved pasta water and mix well. Add sliced paua and mix for 45–60 seconds to reheat the pan and paua, then remove the pan from the heat. Add your egg mixture and combine well. You’re aiming for a glossy sauce, so you can add more water if needed, but add it gradually — you can always add more, but can’t take it away. Add black pepper to taste.

→ Divide between 4 bowls. Shave the remaining 25g parmesan over the top along with black pepper and a drizzle of olive oil. Enjoy with rosé and good stories.

Yes way, BM Rosé! With the return of sunny, warm days, everyone is getting out and about — let this superb wine be your companion, from casual drinks and beachside barbecues to smart dinner parties.

Island

Take a jaunt to enjoy the great outdoors on Waiheke Island and you’ll be rewarded with spectacular natural surrounds, plus the chance to get your big-city fix in Auckland on the way through.

You’ve really hit the jackpot when you can commune with nature in all manner of ways, from swimming at pristine white sand beaches to hiking in native bush, yet still be close to civilisation (aka fine wine, food and accomodation).

Welcome to Waiheke.

The Fullers ferry from Auckland will seamlessly deliver you to Matiatia Ferry Terminal and from this western end, you can walk from Matiatia to Oneroa via the Lower Wetland track. (It’s an alternative to the track that takes you via the main road to the village.) It’s 2km (about 30 minutes one way) and leads you through the Forest & Bird-owned Atawhai Whenua Reserve. This land used to be bare and degraded, but has been transformed since 1993 and you can now relish the thriving bush filled with birdsong.

You’ll eventually meander your way to the delightful Oneroa

Village, which affords a sweeping view out to Oneroa Bay and beyond. There’s a small collection of boutique stores and eateries, from the award-winning Island Gelato Company to mindfully made casual wear from WE-AR, and Greatest Friend, a clothing and accessories store that specialises in items that are thoughtfully created or vintage. Secluded down a short walkway is Vino Vino, owned by chef Connie Aldao, who has worked under the internationally celebrated Argentine chef Francis Mallmann, a master of open-fire cooking. Take in the stunning vista from its hillside balcony, where you can feast on Argentinian chipa (delicious tiny cheese scones), pan-fried chicken Milanesa (schnitzel) with Dijon mustard and mashed potatoes, or pan-fried tarakihi with pilaf rice. The uncomplicated, delicious food comes with very warm service.

After lunch, you may well be ready to walk off a few courses and your choices abound. Whether you want to explore beaches, vineyards, ancient forests, historic sites or coastal trails, and whatever your fitness level and age, Walk Waiheke (walkwaiheke.co.nz) has all the info you need. You can use the site to specify your preferred grade, terrain and duration, then view the listed options.

Back in Auckland, and a short distance from the ferry, is the harbourside hotel QT Auckland (qthotels.com/auckland), which offers luxuriously quirky stays with a focus on art and design.

Head straight to Rooftop at Q for a drink and to take in the city and harbour views. The signature restaurant Esther specialises in flavours of the Med served from a theatrical open-style kitchen. It offers excellent food all day, which is no surprise given the head chef is the renowned Sean Connolly.

Left to right: Sean Connolly in the open kitchen at Esther; talented chef Connie Aldao at Vino Vino.

← The re-established native bush on the way from Matiatia to Oneroa via the Lower Wetland track.

Starting this

Our Place Events Guide

Sat Tauranga Farmers’ Market

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

Sun Mount Mainstreet Urban Farmers Market 8am–12pm, Te Papa o Ngā Manu Porotakataka, 137 Maunganui Rd, Mt Maunganui

October 2O22

5. Hot Pink Walk

5.30–7.30pm, Masonic Park, 73 The Strand, Tauranga, eventspronto.co.nz

7. Demi Lee Moore Tour

7.30–11pm, Trustpower Baypark Arena, ticketfairy.com

Skatescool — School Holiday Roller Disco

10am–12pm & 1–3pm, Queen Elizabeth Youth Centre. Visit skatescooltauranga.co.nz for other Bay school holiday discos. Door sales only.

8. Garageland — Last Exit to Garageland 25th Anniversary Tour 8.30pm, Totara St, Mt Maunganui, tickettailor.com

Sun to Surf Run & Walk Events

10am–8pm, Mahy Reserve, 5 Pohutukawa Ave, Ōhope, eventfinda.co.nz

The Little Big Markets 9am–2pm, Coronation Park, Mt Maunganui.

9– Postmodern Jukebox

10. 8pm, Baycourt Community & Arts Centre, eventfinda.co.nz

12. The Artist*

6.30–7.30pm, Baycourt Community & Arts Centre, ticketek.co.nz

12– Chaos*

15. 10am–4pm, Baycourt Community & Arts Centre. Free.

13. Greta and Valdin* 6–7pm, Books A Plenty, 28 Grey St, Tauranga, ticketek.co.nz

14. Connected 2 — Mac Summer DJ Set 9pm–1am, Totara St, Mt Maunganui, eventfinda.co.nz

Wham Bam Tauranga Poetry Slam* 7–9pm, Baycourt Community & Arts Centre, ticketek.co.nz

14– Fife Lane + Greystone Wines

15. Winemakers Dinner 5.30–10pm, Fife Lane, eventfinda.co.nz

15. News News News* 6–7pm, Baycourt Community & Arts Centre, ticketek.co.nz

Tauranga Diwali Festival 4–9pm, The Historic Village, Tauranga. Free.

Tauranga Zinefest* 10am–3pm, Tauranga Art Gallery. Free.

The Little Big Markets 9am–2pm, Pāpāmoa Pony Club, Pāpāmoa

One in Four* 3–4pm, University of Waikato, Tauranga, ticketek.co.nz

Wawata: Moon Dreaming* 1.30–2.30pm, University of Waikato, Tauranga, ticketek.co.nz

16. How to be a Bad Muslim with Mohamed Hassan* 3–4pm, University of Waikato, Tauranga, ticketek.co.nz

20. BLACKCAPS v India 2nd T20 7.30–10.30pm, Bay Oval, tickets.nzc.nz

22. Vegan Vibes 10am–3pm, Soper Reserve, Mt Maunganui, ticketfairy.com

28– Tauranga Home Show

30. 10am–5pm, Trustpower Baypark Arena. Door sales only

29. The Little Big Markets 9am–2pm, Coronation Park, Mt Maunganui.

November 2O22

2. Sculpt & Sip — Pots, Dishes and Trinket Trays 6.30–8.30pm, Pizza Library, 314 Maunganui Rd, Mt Maunganui, paintvine.co.nz

3. Dinner in the Domain 5–8pm, Pāpāmoa Pony Club

3– New Zealand Festival of Squash

13. Trustpower Baypark Arena, iticket.co.nz

4. Tauranga Singles Night 6.30–10.30pm, Tauranga RSA, 1237 Cameron Rd, Tauranga

5– Crankworx Rotorua 2022

13. 10am, Skyline Rotorua, 185 Fairy Springs Rd, Rotorua, crankworx.com

6. Dinner in the Park 5–8pm, Matua Park, Tauranga

Mitre 10 MEGA City to Surf 7am–2pm, eventpromotions.co.nz

9– Dancing Queen: A Tribute to ABBA 10. 8–10.30pm, Baycourt Community & Arts Centre, ticketek.co.nz

10. Dinner in the Domain 5–8pm, Pāpāmoa Pony Club

Fashion for a Cure Tauranga Lunch or dinner, Clarence Bistro, 51 Willow St, Tauranga, breastcancercure.org.nz

11. Arthur Ahbez — The Reckless Tour 8pm, Voodoo Lounge, 315 Maunganui Rd, Mt Maunganui, banishedmusic.com

12. SIX60 2022 — Rotorua 5pm, Rotorua International Stadium, Devon St West, Rotorua, ticketmaster.co.nz

13. Dinner in the Park 5–8pm, Matua Park, Tauranga

17. Dinner in the Domain 5–8pm, Pāpāmoa Pony Club

17– Bay of Plenty Garden & Art Festival 2022 20. 9.30am–5pm, regional gardens and art displays, gardenandartfestival.co.nz

19. World Naked Bike Ride — Waihi Beach 10.30–12.45pm, Bowentown, Waihi Beach

19– Tauranga Go Green Expo 2022 20. 10am, Trustpower Arena Baypark, gogreenexpo.co.nz

20. Dinner in the Park 5–8pm, Matua Park, Tauranga

GENX Homes/Marra Construction Tinman Triathlon 6am–1pm, Pilot Bay, Mt Maunganui, eventfinda.co.nz

21. World of Musicals 7.30–9.45pm, Baycourt Community & Arts Centre, ticketek.co.nz

24. Dinner in the Domain 5–8pm, Pāpāmoa Pony Club

25. The First Year Workshop with Nutritionally YUM 12.20–1.30pm, Waipuna Park Pavilion, 25 Kaitemako Rd, Welcome Bay eventfinda. co.nz

26. Oempa Festival Tauranga 1–9pm, Soper Reserve, 95 Newton St, Mt Maunganui, eventfinda.co.nz

Polo in the Bay 2022 1–7pm, Trustpower Baypark, polointhebay.co.nz

27. Dinner in the Park 5–8pm, Matua Park, Tauranga

Heart and Sole Run Series — Event 4 3–4.30pm, Fergusson Park, eventfinda.co.nz

Mount Maunganui Weet-Bix Kids TRYathlon 8am–1pm, Mt Maunganui, tryathlon.co.nz

*These events are a selection from the fantastic Escape readers & writers festival, 12–16 October. For full listings of events, visit taurangafestival.co.nz

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Our expert tutors are well connected with local employers and are here to empower your learning and guide you every step of the way. Now’s the time to enrol – apply now for courses starting in February.