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Cover & contents
Cover photography: Shona Tāwhiao by Adrienne Pitts (page 53).
Contents photography: Franky the dachshund by Katie Cox (page 67).
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Glassblowing, gin making, raranga, sex talk and cute wee sausage dogs... All in a day’s work at Our Place magazine!
If our team’s drink preferences are anything to go by, gin’s popularity is showing no signs of waning, so it was great to meet the teams behind two new local brands, Dabblers Gin and Clarity Distilling Co (page 41). With very different end products — Clarity specialises in London Dry style and Dabblers is all about fruit infusions, both companies have their roots in enthusiastic home distilling. The various methods used to extract the complex flavours gave us a new appreciation for our G&Ts.
We also take in the alchemy of glassblowing at Heather Kremen’s Amokura Glass (29). Behind the delicate glassware there’s the brutally hot furnaces, huge, expensive equipment, and highly orchestrated teamwork that’s required to avoid any collisions with scalding hot glass.
Our team head over to Matakana Island to visit the whare of designer and raranga (weaving) artist Shona Tāwhiao and printmaker Paora Tiatoa (53). They’ve created a life that allows them to make art daily, and to also live at a slower island pace. This story is the first in our Kōrero series that’s supported by the Creative Communities Scheme.
We tag along with the Tauranga Dashchund Walking Group (67) — who knew such cuteness existed? Plus, Sarah Bunker talks about her Libido Liberation (63) and we share Tauranga Arts Festival highlights (81).
We hope you have as much fun reading this issue, as we did making it. The Our Place team
Kimberley and Matt Hayward, owners of Mount Brew Co and Hide Thirst & Hunger have been busy of late, tasking exec chef Perrin Yates to refresh both menus. Now they’ve opened Sailor Galley & Rum Bar, their most upscale offering, with a menu inspired by an adventurous sailor who’s collected dishes on their travels. We’re talking a superyacht sailor, not a peg-legged pirate, so the plush interior is all dark teal leather, oiled cedar walls and brass details. Fine wines and Caribbean-inspired rum cocktails (Jamaican daiquiri, pictured) accompany a menu featuring, XO clams, burnt butter crumpet with blue swimmer crab, and venison backstrap with smoked beets, plus a sour lemon tart.
→ 107 Maunganui Rd, Mt Maunganui (former site of Fish Face) @sailor_mount
Much-loved fashion brand Nyne has now opened a flagship store in the Mount, inside its HQ. Nyne is locally designed and made in Aotearoa, and the new shop will allow you to peruse its entire collection, with expert stylists on hand should you need any advice on mixing and matching. You can even book an after-hours appointment (including weekends) for a private styling session. A clickand-collect service is also a new addition. Pictured right: A look at Nyne’s lovely spring/summer 2024 collection, Forge.
1/3 Newton St, Mt Maunganui @nynethelabel @nyne
Te Wiki o te Reo Māori (Māori Language Week) runs 11–17 Hepetema (September), and continues the theme of Kia Kaha te Reo Māori (make the language stronger). Get involved in this annual celebration, which is a piece in the puzzle to achieving the goal of one million speakers of te reo Māori in 2040. One fun way to participate is Te Wā Tuku Reo Māōri (Māori Language Moment). At 12pm on 14 Hepetema, you, maybe with your workmates or whānau, all commit to kōrero (speak), waiata (sing) or pānui (read) — as long as it’s in te reo Māori.
→ To learn more & sign up, visit reomaori.co.nz
TLBM is a thriving community hub on a Saturday. This issue we meet a diverse range of local stallholders with an array of talents, from creating vegan food and wellness tonics to sourcing crystals and healing tools.
Mount local Tarina Millar (left) holds a degree in criminology and started Sweet Threads while on hiatus from her social work with youth. “I loved my job, but it had a big impact on my own wellbeing,” she says. The idea of selling Turkish towels and throws was born from that time of introspection.
“I’ve always loved textiles and admire people that are so creative,” Tarina says. She started working with family-run businesses in the Denizli region of Turkey, who work with locally grown chemical-free cotton. Some Sweet Threads pieces are still made on looms, using a mix of automatic and traditional techniques that are rooted in centuries-old traditions. At her TLBM stall you’ll find thoughtfully crafted, high-quality throws and towels (classic, luxe and roam) in various colours. “Every year I change my style of throws and towels because it keeps it interesting for me too, but there are a few favourites that I like to keep,” she says. “Last year, I did really bright colours because I felt like we needed it after such a tough few years.”
Tarina works with families to ensure ethical sourcing, fair wages and safe working conditions — a people-focused outlook, reminiscent of her past.
sweetthreads.co.nz @sweetthreads_nz
Argentine Corina Herschlik (right) travelled the world before settling in the Mount. “It’s the first time I feel this sense of community because I come from a big city.
“I learnt a lot during years of travelling. And now, I’m ready to start my business and share what I learnt.” In Spain, Australia and New Zealand, Corina worked her way up in kitchens from dishwasher to chef, spending years behind the scenes. “I felt that I was hiding behind the kitchen, so I wanted to show my face, to challenge myself... and tell my story.”
In November, Corina launched Tiny Seed, a company specialising in vegan food that’s free of gluten and refined sugar: cakes, biscuits, sandwiches, scones and platters. She aims to plant a “tiny seed” — the idea that real, delicious food can be aligned with the wellbeing of humans, animals and the environment. “People relate healthy food to something that’s boring or without flavour, so I pay extra attention to flavours, to decoration, playing with different colours and tastes. I love when people say, ‘Really, is it vegan?’”
Find her creations at TLBM and local cafes, and online sales are in the pipeline.
@tinyseednz
Grace Hodge first made crystal necklaces as Christmas presents. “I started with jewellery and then I had some leftover crystals, so I started selling them, and just kept branching out more and more,” she says. Over the course of a decade, Thieves & Co has made a name for itself as a one-stop shop for great jewellery, but also healing tools — crystals, books, energetic cleansers like homegrown smudge sticks, as well as offering Reiki services and workshops. “It’s been a really slow evolution, so as I’ve grown, it’s grown,” Grace says. Insights gained while travelling have been key, inspiring Grace professionally and personally. Seeing how spirituality is integrated into everyday life in Bali gave Grace the push to hone her craft. “It’s naturally such a spiritual place. In New Zealand, sometimes you feel like you can’t be super open with it, but they live and breathe it, so it gives you confidence around it,” she says. “In Bali, giving crystals was like giving people gold — in Hindu culture, they have so much meaning.
“I didn’t set out to be a crystal seller, but I think that it was naturally there all along,” she says. Grace grew up in a holistic home, surrounded by crystals.
“My mum also had a gift shop, so I got that side of it. We’d make gift baskets and things like that.”
Those childhood experiences instilled in Grace an attention to detail, such as her lovely packaging. “It’s a full experience,” she says of her online and retail sales. “I’m literally selling energy, so I want to know that every point of that process has been a nice exchange.” And whether you’re buying Grace’s aquamarine, pink amethyst or bloodstone, all her crystals are thoughtfully sourced, often through her travel contacts. “I make sure that [sales] go directly to the family; you’re not going through millions of channels.”
Thieves & Co also brings family vibes to TLBM. “There’s something about having my parents at the stall that creates this open space for people to come in and ask questions. Everyone knows my dad — he’ll help people put up their gazebo and go chat to everyone.”
Cultivating that sense of connection has created a loyal customer base over the years, not just at the markets, but also at pop-up evenings and healing services. “If people can leave feeling better than when they came — yeah, that would be success to me.”
thievesandco.co.nz @thievesnco
As if a full course load and clinical practice weren’t enough, Paige Dunlop started Honi Herbals in her final year of uni. Now, as a recent Bachelor of Natural Medicine grad, she’s on the cusp of a new chapter after seven years of studies. “I feel this degree and the knowledge that I have really backs my business and what I put out there,” she says.
Dunedin born and raised, Paige’s love of science led to a microbiology degree at Otago, followed by a job in the UK where she was introduced to the world of herbs. “It opened my eyes to the healing qualities of herbal medicine. Then I found out you can study to be a naturopath in New Zealand, so I came back to do that,” she says. “Aotearoa is filled with so many healing herbs, healing nature and healing ocean.
“In the first few weeks of my degree, we [took] a herbal manufacturing course where we got hands-on with these beautiful herbs, vinegars and honeys, and a spark kind of just went off in me,” Paige says. After two years of creating tonics for family and friends, she decided to market her products — thanks to a confidence she credits to a newfound love of surfing. “Facing fears and building yourself up, getting better at something and still being humbled — it really was the driving force just to go, ‘Yeah, let’s give it a go’.”
Paige likens her products to a cross between kombucha and immunity shots. “With apple cider vinegar, there are so many health benefits because it’s so healing, and has beneficial effects on blood sugar stabilisation and our whole digestive health.” Her concentrates are also designed to boost immunity and soothe stress-related stomach acidity. They can be drunk as wellness shots, poured over salads, or mixed with sparkling water as an alternative to alcohol.
Joining TLBM in late 2023, she introduced two products — the Ignite and Vital tonics. They are fourweek-old ferments with the addition of manuka honey that helps extract minerals, phytonutrients and antioxidants from native herbs. “Then, I very tediously hand-squeeze every last drop out [from the herbs] and that process for one batch can take six to eight hours. When I say it’s handmade, you know it really is.”
Paige prioritises working with local producers, and family-run and Maori-owned businesses, including a supplier she met at TLBM. “[The market] is a place where I get to talk about things I’m passionate about and get to grow with other people. There’s a woman [who] got a couple of my bottles, then a few weeks later, she was like, ‘I’ve never felt like this before’. This is why I’m doing this work. It’s stories like that.”
honiherbals.com @honiherbals
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 in our Events Guide (p 104).
Green Tiger Interiors is passionate about colour, texture and great design. It believes in fair trade and only sources exceptional quality, handmade items. Check out the range and support traditional arts. greentigerinteriors.co.nz
@greentigerinteriors
La Brisa Tapioca is a delicious gluten-free crepe made with cassava flour, a superfood that helps maintain a healthy digestive system. La Brisa recipes are crafted with love for our beautiful community.
@labrisatapioca
With delicate, romantic themes and vintage influences, Claymore pieces bridge the gap between soft expressions of femininity and the more daring and iconic styles found in modern polymer clay jewellery.
claymorenz.com @claymore.nz
Beautiful 100% 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
Nana Dunn + Co was started in 2019 by cousins Heidi and Laura, to keep Nana Dunn’s pickled onion magic alive. Now the handmade range has grown to also include Red Onion Jam, Curried Onion Chutney, and Tomato Onion Relish. nanadunnandco.co.nz
Liam Makawe specialises in hand poke tattoos, and is always working to have less impact on Papatūānuku: “That’s how our tūpuna lived, it’s a way of sustaining our traditions and our world.”
whai.tohu
imajoker_smoker_imahandpoker
You’ll fall in love with these topquality nut butters that are freshly crafted right here in the Mount. Also, check out Small Batch’s innovative spreads. smallbatch.co.nz
@smallbatchnz smallbatchedibles
Defy is a New Zealand owned and operated brand that prides itself in creating high-quality, functional clothing with a distinct street aesthetic — think hoodies, tees, shorts and activewear. defyclothing.co.nz
@defy_clothing_nz
100% cotton hooded poncho 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
Support little businesses and let everyone know about it! Get yourself one of these stylish TLBM totes and fill it with the brilliant, creative products you pick up from locals at the markets. Check out all the cool tees too. thelittlebigmarkets.co.nz/shop
Stick Hunters is a local clothing range for adventurous kids who live an outdoorsy lifestyle. From puddle jumping to beach play, it’s all about exploring and having the most fun. Join the hunt. stickhunters.co.nz
@stick.hunters
PĀPĀMOA’S BEST COSMETIC AND SKIN CLINIC
Heather Kremen’s love of glassblowing was set alight as a teen at her first class. After establishing Amokura Glass in 2017, she’s not only still innovating but also set on training future artists.
Heather Kremen has her father to blame for where she’s ended up.
The founder of Rotorua’s Amokura Glass studio and gallery had an interest in arts and crafts while growing up between Aotearoa and the US, but had never really considered it a solid career option. It was when her arts-loving dad (a psychiatrist who liked to weave blankets on a loom in their lounge) signed her up for a glassblowing class at the age of 18 that she started to fall in love. “The first time I got glass out of the furnace, I knew this was exactly what I wanted to do with my life and now, 16 years later, here I am. I remind him all the time that this is his fault!”
Even after that three-day course, it took a while for the head to catch up to the heart in terms of career goals. Heather was on her way to a career in international relations, “in one of those serious, adulty jobs,” when she stopped to ask herself if she’d ever have time to work in diplomacy and work with glass. The answer was no. So the serious jobs were not applied for and an altogether different future started to take shape.
While living in Japan in 2010, Heather took classes at the Tokyo Glass Art Institute, and upon returning to the US she attended various institutes and workshops before purchasing what’s now Amokura Glass, sight unseen, in 2017. “I’d always envisioned setting up a glass studio in Central Otago or Marlborough because wine and glass just go together so well!” she laughs. But while chatting with fellow glass artist Evelyn Dunstan, Heather heard tell of a hot shop that was up for sale.
Just two weeks after getting in touch with the seller, Heather was the proud owner of the studio. Within a few months, she had fired up the reheating chambers (also called glory holes) for the first time — rather poetically, with her dad by her side.
The team at Amokura Glass create a wide range of items from
fine art and decorative through to functional, and it’s this variety that keeps them excited. “I like really complex patterns and find a lot of inspiration in nature,” says Heather, who says she especially loves making murrine, an Italian term for coloured patterns made in glass canes (long rods), which are revealed when cut in cross-sections.
“I like making fused glass murrine using sheets of glass, which you then cut up into strips that will form a pattern. I put that into a kiln to heat up and melt the slices of sheet glass together so it’s like taffy and I can pull it from the ceiling. It’s a really long process, but it creates these intricate patterns on the outside of a vessel.” The more
detailed murrine might have so many layers that it can take up to three months to form the patterns before the final piece even gets made. “I love the intricacies. I love the detail of that type of work. It’s unlike anything here in New Zealand.” And then there are cups. “Lots and lots of cups!” says Heather. “We have three lines of cups that we sell out of constantly in our shop, and they also go to different stockists around the country. Everyone likes a glass cup but you can go to Kmart and buy one for like $2, so sometimes people don’t understand why it costs $52 to buy a cup from us.”
This spread, clockwise from left: The team warming glass in the reheating chamber; stretching glass colour into thin rods, used to decorate pieces such as the Bach Cups; cooling the tip of the molten glass. Opener: Collecting glass from the furnace.
Heather using the ‘jacks’ (a tool specific to glassblowing) to shape the glass.
Opposite page: Newspaper soaked in water allows the team to get as close as possible to shaping objects by hand.
“I knew when I returned to New Zealand that I would be the only one within about 50km that could blow glass, and that I’d have to train anyone who assists me from scratch.”
When her equipment breaks, Heather has had to learn to fix it herself. She’s even had to teach her electrician how to rewire the studio’s furnace. Then there’s the fine balance of running a business in the creative industries.
“During the pandemic, when I realised I really would have to shift to wholesale to keep the shop open, I struggled as an artist. It was hard to go into more of a ‘mechanical’ way of working, making the same object over and over again — it’s not how I like to work,” she says. “But there have definitely been things that have helped keep me interested. In our Bach cup range, we lay down lines of colour in a random way and how each cup turns out is totally up to fate. I love that.”
While it’s true that glassblowing is a lifelong learning journey, Heather’s now increasingly taking on a teaching role and
encouraging others to take up the art. The cost involved is one major hurdle. “Glassblowing as an art form is probably the most industrial art form out there, because we need furnaces that reach over 1200 degrees, we need reheating chambers that also reach 1200 degrees. You need kilns to cool down the glass and you need places to cool down the pipes. You need a lot of tools. And so it’s not something you can just get into on a whim because even one of those things will cost as much as a luxury vehicle.”
Financials aside, Heather notes that finding good people to work with is often one of the biggest hurdles. “I knew when I returned to New Zealand that I would be the only one within about 50km that could blow glass, and that I’d have to train anyone who assists me from scratch.
The process of teaching someone takes at least two years to be semi-decent, and six years to go from mastering the basics to being able to blow glass yourself,” she explains. “A lot of people compare glassblowing and assisting to a dance — where every person has their own set of moves to work around each other and [also] together. Especially in a small shop like mine — you need to know exactly where the other person’s going so you don’t run into them with hot glass.”
With trust being so important, it’s not surprising that Heather’s sister, Ann, assists her full-time in the hot shop. The pair didn’t necessarily have a great relationship before they started working together. “Ann used to live in London and I was in the US, and we kind of both agreed it was better for us to live on opposite sides of the world,” says Heather.
An illuminated spiral paperweight.
← Opposite page: The team have been working with Rukingi Haupapa from Ōhinemutu to create glass kōauau (traditional Māori flutes). Many kaumātua from the area have started playing these kōauau, which have spiritual and historical significance in this region.
“She came back to New Zealand during the pandemic and, unable to find other work, started assisting me. Reconnecting and building a better relationship with my sister has been a major highlight for me.”
Rounding out the small, close-knit team is Peraniko (Niko) McCauley, who started as gallery staff in 2022 but quickly “got the bug” and has been with the workshop team ever since.
Setting up a glass school is the next project for Heather: “I want to be able to teach people who want to do this for a living
— the glassblowing, of course, but also the business side. And all forms of glass, from flame working to fusing and cold working, maybe even neon. In the US people can learn glassblowing in high school.”
Heather has purchased a mobile glassblowing studio so she can hit the road, taking the art form to more people. She’ll also continue to mentor people and continue to bring guest artists in from overseas for Kiwis to learn from. “I’m not afraid of the competition,” she says. “I’m afraid of not having competition.”
For now, you’ll find Heather at Amokura hot shop, creating colourful, intricate pieces with her team. “No matter how many years I do this, there’s always something new to try, something new to learn and something new to make. Glass is not the static, cold, clear thing that we use every day. In the hot shop, it’s this molten beautiful mass glowing red orange, so fluid, so glowy. There’s no way I could ever get bored with this material — there are endless possibilities.”
amokuraglass.com
@amokuraglass
"Our vision is to create a new way of dining. We want to gather people together to share dishes with heady aromas and vibrant flavours. We want to take the energy, the groove, the longing, the beauty and the entire experience to a whole new level. Our set menu will change monthly and is designed to reflect countries from the Mediterranean Sea, leading to the Middle East. This food is about seasonality, about the freshest food cooked in the purest way."
Opening 1 September
Reservations:
@malka_tauranga
@malkatauranga
The Historic Village, 159 Seventeenth Ave, Tauranga
Hours: Wed-Sat, 5.30pm-10pm
0274460607
Modern Israeli cuisine by Mali and Ariel Cottan.
Words by Sarah Nicholson
Dabblers Gin got a kickstart during lockdown when Adrian Hoggard had a still, a few ingredients in his garden and time to kill.
“I bought a still at the start of 2020 with the plan to make whisky but it takes quite a long time to age and after the first batch I had a long wait!” he laughs. “So I decided to give gin a go, then lockdown happened and I had a bit of time on my hands.” Adrian’s interest lay in infusing fruits into the gin after the distilling process, so he went into flavour experimentation mode while he was stuck at home.
“For me, it was what was growing around my house and what I had access to during lockdown, which wasn’t a huge amount. I was putting everything I could into gin and seeing how it went. Celery doesn’t work very well, believe it or not!”
At that stage, Dabblers co-founder Samuel Richardson was taste testing from a distance. “I was based in Auckland at the time, so Adrian would send me up gin and we’d try all these different recipes. It was a hobby really — that’s how it started.”
Adrian and Samuel met at Massey University when they were both studying food technology, later becoming firm friends while working together at their first job at Watties. They’ve been working in the food and beverage industry for more than 10 years.
When their side hustle of home distilling gathered momentum, they started lining up friends and family for blind tastings of gins and gin bases, taking feedback on board, reworking, refining, then finally progressing to larger batches.
They launched Dabbler’s Gin at the end of 2022 with four flavours: Lime & Mint, Summer Berry, Lemonade, and Orange, Raspberry & Rhubarb.
A couple of months after, the pair took a stand at the Auckland Gin Festival. “It was an Australian and New Zealand event, and it was massive — about 4000 people came through. We were six weeks in, we were real amateurs, not really knowing what we were doing,” laughs Samuel. “But we had an absolutely
brilliant time, the feedback was overwhelming, people had such good things to say about the brand and the gin… It was a really positive influence on us — getting that recognition we had created something really special and widely enjoyed.”
Samuel says the event also confirmed something that was also apparent in their earlier tastings: “We found out there was a real appetite for pushing the boundaries in flavours.”
Luckily the pair have no shortage of innovative flavour ideas. “We have about 30 combinations sitting around right now — we just need to decide which are the right ones to release,” says Samuel. “I think the [limited-edition] Hot Cross Bun gin will make a return as that was really popular.” Positive feedback for a feijoa gin (that’s currently work in progress) also makes it a likely contender for the still, come feijoa season.
“We use a process called natural infusion, so we’re able to extract all the flavours and colours from the fruit without the use of any added flavours or colours or sugars or anything unnatural,” explains Samuel. Unsurprisingly, given their backgrounds, the two have a very methodical and scientific approach to their infusions.
“Putting fruits into the gin is not in itself particularly unique, but the process we use is: what parts of the fruit, at what alcohol level, for what time, and how we put the different flavours together,” says Samuel. “We feel like we’ve done a really good job of getting the most flavours, and the right flavours, out of the fruits.”
“Because we use fresh fruit, the flavours are very authentic,” says Adrian, who explains they are slowly connecting with seasonal fruit suppliers, and might even be able to alleviate some food waste at the same time, given the fruit’s appearance
Gin’s moment in the sun doesn’t seem to be abating any time soon and two very different Tauranga-based brands — Dabblers and Clarity — have now launched with a range of excellent offerings.
“We found out there was a real appetite for pushing the boundaries in flavours. We have about 30 combinations sitting around right now, we just need to decide which are the right ones to release.”
↑ The Light’n Sunny cocktail features Dabblers Orange, Raspberry & Rhubarb Gin.
doesn’t matter, just what’s inside. “At the moment, the limes come from my wife’s workmate — they would’ve been wasting on the ground,” he says. During winter they’ve been tapping into lemon and orange growers, summer will be about sourcing fresh berries, and come autumn, they’ll be hunting down feijoas to make that new number.
With a plethora of flavoured tonics on the market, combined with the fact Dabblers gins have their own distinct flavours, it’s helpful that each gin has a list of recommended tonics on their site. “It really changes the experience, so we’ve tasted every gin with every tonic,” says Samuel. “We also have some cocktail recipes online, which are really easy to make at home.”
And if you are looking to dabble but can’t commit to one flavour, there are gift packs with 200ml bottles of gins — you even have the choice to mix and match your flavours. And you can always order a Dabblers at The Barrel Room in Tauranga.
“Light’n Sunny is a play on a Dark’n Stormy, which is typically made with dark rum. This is the more refreshing version. The rhubarb and ginger work well together and are complemented by the citrusy orange and sweet raspberry. To make, add 60ml Dabblers Orange, Raspberry & Rhubarb Gin and 10ml fresh lime juice to a glass with lots of ice. Top with ginger beer, and garnish with a slice of lime or rosemary sprig.”
dabblersgin.co.nz
Ironically, gin-making friends George White and Stephanie Downer met at possibly one of the least alcohol-friendly environments possible — a childcare centre. “I was working in a centre on after-school care and holiday programmes, and George bought the business,” says Stephanie. The two ended up working together for seven years in that industry, before eventually launching Clarity Distilling Co.
“George was distilling at home and I started taking a bit of an interest — suggesting ideas and flavours,” says Stephanie about their early forays into gin making. “We’re both social, both enjoy gin and good food, and Steph is very creative, so making gin was a path where we could express ourselves through recipes and different flavours,” says George.
They’ve poured their creative juices into their two gins, Clarity 2023 and Clarity Dry, but when it came to the branding, Stephanie was also fully in
her element. “I loved the idea of helping to create the labels, the branding, all of that,” she explains. “I designed the logo, I hand drew that little wave you see on the bottle, I painted it with watercolours… I had to learn to use Adobe illustrator and I watched a lot of YouTube videos to work out how to do things!”
“Our gins are both London Dry style, so there’s nothing added post fermentation or distillation,” explains George. “The flavours are just the botanicals.
“Our Clarity 2023 is a classic London Dry — it’s juniper forward, but there’s great balance, he says. Their thinking behind the creation of their other gin, Clarity Dry, was twofold. “Steph and I enjoy our gin neat or with a little bit of tonic, but we know people like to add other things, so we created a gin that
would be complemented by added citrus or sweetness of a tonic,” George says.
“For the Dry gin, we toned down all the sweet botanicals and citrus elements” says Stephanie. “Then we upped those spicier elements — cassia, cinnamon, nutmeg, and there’s quite an earthy taste that comes through.” Those warming notes are their other reason to make this gin — to debunk the myth that gin’s just a summer drink. These flavours work perfectly on a cold day, especially when served neat. If the day’s warmer? The pair recommend adding some tonic and a garnish.
When it comes to the distillation process, George compares their approach to making a stew: “You don’t start your stew with everything in the same pot, you add things at different times, and we think it’s the same with gin — we don’t start with everything at once.”
“We felt that every botanical needed to be treated individually to get the best out of it,” says Stephanie, referring to the roots, seeds, berries, barks, herbs and spices they use. “Each botanical reacts
differently during distilling — if your alcohol content is high, you’ll pull different tannins out of the root, if you distil too long, your citrus can get a bit ‘cooked,” says George. “It’s obviously very time-intensive but we distil them individually to get the best flavour, then we blend all of the extracts to make the final product. It also ensures we can control our flavour profile. There’s not a lot of places in the world that do this.”
That extra effort has been appreciated. Barely five months after their launch early this year, ‘the pool room’ already has some awards on display. “We entered the first batch of our Clarity Dry to the San Francisco World Spirits Competition, the largest spirit competition in the world, and we got a Double Gold,” says George. “And the third batch of Clarity 2023 won a Gold medal at the 2023 New Zealand Spirits Awards, and trophy for best in class for London Dry Gin.”
“When we opened the email from San Fran, that was phenomenal,” says Stephanie. “And then to win the trophy at the New Zealand awards… To be honest, we can actually still not believe it.”
claritydc.co.nz
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Clubfit is a welcoming gym with a diverse community of members, including BodyBalance devotee, 93-year-old Arnold Stockdale.
It wasn’t that long ago that Arnold Stockdale ended each exercise class by standing on his head. An unsupported headstand is an impressive display of core strength and balance — especially for a man in his tenth decade of life. How could that be possible?
Well, for 55 minutes, three days a week, Arnold bends his body this way and that, twisting and turning and stretching and holding, breathing in, breathing out, smoothly transitioning from one pose to another and then remaining completely still. Quiet. Calm.
The group fitness studio at Clubfit Baywave gym in Mount Maunganui is full of people on this wintry Monday morning and Arnold is in the centre of the room, moving with the fluency and muscle memory of someone who has been doing this a long time. The bright blue shirt he’s wearing displays a (homemade) message professing his love for “BB” — BodyBalance.
This yoga, tai chi and Pilates inspired workout programme by Les Mills is one of at least a dozen
different group fitness classes that are offered at the gym every week. “What’s good about it, is it keeps your joints moving, and it’s very important for old people to have balance — this a perfect place to improve your balance,” Arnold says.
The 93 year old has been attending BodyBalance classes at Clubfit Baywave for the past 16 years. He’s hooked. “I really enjoy it and it’s a pleasure to come, so you always want to be here. You could come much more often because the classes are almost every day but three times a week is not too bad.” Arnold says the instructors are “just wonderful” and “so keen”, and he enjoys chatting to his classmates around him. “You get that feeling of camaraderie,” he says.
Cathy Burnett has been one of Arnold’s instructors from the very beginning. “He’s an inspiration. He’s just like a rock for us, he really is,” she says. “He’s been doing it for such a long time and it’s one of those things — if you do this programme long term, the benefits are huge and Arnold’s a walking example of that.”
Cathy says her classes attract a wide range of people, from teenagers all the way up. Arnold is always there and he is “goals” — someone for the young ones, and not so young ones, to aspire to.
“Everyone knows him now, because people come to this programme year after year after year, they just keep coming… so it’s quite a community here and it’s very inclusive.”
Another instructor, Toni Laurie, says Arnold brings in fruit from his trees at home — bananas, persimmons, apples. “He’s a real sweetie,” she says.
“I think Clubfit is an amazing place to be. It’s just really friendly and people connect. The range of ages here and the inspiration here is just honestly mind blowing.”
That sentiment is shared by Jasmine Nel. The 26 year old has been a member of Clubfit Baywave for the past four years and goes to the gym six days a week, mostly in the early morning, for group fitness classes and independent workouts.
“The diversity is what makes the gym,” she says. “In the mornings there’s a complete mix of groups, at midday you kind of get the older group and a bit of the younger ones that are kind of just waking up, and then the evening is, again, a total mix and that’s when you see the majority of people come in here.” Jasmine says working out in that environment “grounds you”.
“You see people out there that are older than you and they perform way better, and then you see people that are younger and that are coming in and trying their very best.” She says “the culture of the gym” is what keeps her coming back. “Especially the morning crew, from the staff members to the people that come here, it’s extremely accommodating, people care about you, they want to see you do good in life and in the gym, they encourage that kind of performance too.”
Arnold’s partner, Heather Ward says Clubfit Baywave is “a great gym, I think, for encouragement”. The 87 year old has been attending BodyBalance
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classes even longer than Arnold. “You do everything to music, it’s almost like dancing,” she says.
“It’s social too and it’s non-competitive, so people are very supportive. Even if you can’t do things, you don’t feel you have to do them, and they stress that all the time.”
Heather has invited along her teenage granddaughter, who’s visiting from Auckland, to try BodyBalance for the first time. She grabs a mat and sits down next to her gran, quickly and easily fitting into the class.
As for Arnold, the headstands might have stopped but he is still bending his body this way and that, three days a week, inspiring his children, grandchildren, great grandchildren and anyone who is lucky enough to find themselves in a three-legged downward-facing dog next to him. “I hope to do it for a few more years yet,” Arnold says.
That’s good news for Clubfit Baywave, because every club needs a nimble nonagenarian. Every club needs an Arnold.
clubfit.co.nz
“He’s been doing it for such a long time and... if you do this programme long term, the benefits are huge and Arnold’s a walking example of that.”
Paora Tiatoa have vastly different art practices, but both draw from Māori traditions of the past to create very modern works.
Based on Matakana Island, artists Shona Tāwhiao (Ngāi Te Rangi) and Paora Tiatoa (Ngāpuhi, Ngāti Raukawa) are living the dream. Having met on Facebook, their shared love of art and culture laid the foundations for a beautiful relationship. The couple now continue to grow their practices from the container home they’ve built on Shona’s whenua on Matakana Island.
Living from the land and sea, spending their days creating art, these two creatives have created their own pocket of paradise.
Shona, a raranga (weaving) artist and designer, was raised by her grandparents and gained so much matauranga (knowledge) being surrounded by kaumātua. Whilst she didn’t grow up with the reo, she grew up with everything else te ao Māori. “My koro was brought up when you weren’t allowed to kōrero [Māori],” says Shona. “Even though we didn’t have reo around us, everything else was very Māori — always at the marae, always with our old people, so I think that’s just naturally a part of who I am.”
Shona grew up in Kaingaroa Forest where her koro worked, she later moved to Rotorua and eventually to Mount Maunganui where she attended college. She then left the Bay for 30 years and was based in Tāmaki Makaurau.
It was never Shona’s intention to study raranga — she was searching for something else, but it was the only Māori art course available at the time. A few days into the course, she had this feeling of alignment, like it was right, it was meant for her — and now, she truly believes it was something that she was called to do.
Shona brings together her weaving skills with her love of culture and fashion to create work that ranges from catwalk-ready garments to sculptural pieces for galleries. Her most recent project, Pākākano, currently exhibited at Te Uru gallery in Waitākere, is a collaboration with her Nanny Nunu (a tūpuna, ancestor) and something that has opened up more windows into that side of her whakapapa. Shona utilised Nanny Nunu’s raranga patterns from Mick Pendergrast’s book Raranga Whakairo, weaving large-scale seed pods that she first hung at her local marae. Whilst her weaving knowledge came through
formal education and not from her own nannies, this particular show allowed her to explore that part of her heritage more fully.
Art has the ability to inspire people from all walks of life and Shona’s art practice — taking traditional methods and designs, and moulding them into new shapes and forms — has opened up opportunities for students across many disciplines. Many of them have reached out to discuss looking to the past, to traditions, to help them push past the boundaries and limitations of the modern world. “I think it’s extremely important for rangatahi to know not just where the art form can go but also where it comes from,” says Shona. “It’s important to hold those values true, and let it grow and move forward, so it’s still relevant.”
Much like Shona, Paora hadn’t intended to be a printmaker, in fact, he had never planned to do Māori art at all. Switching from shape formation
“I think it’s extremely important for rangatahi to know not just where the art form can go, but also where it comes from. It’s important to hold those values true, and let it grow... so it’s still relevant.”
Oppposite page: Paora outside his studio container on Matakana Island.
Previous spread: Shona uses her raranga (weaving) skills to create garments made from harakeke (flax) and other materials, such as the piupiu-inspired yellow skirt made from recycled vinyl.
painting to contemporary Māori art in third year of art school, Paora has combined the two styles to create what he calls Abstract Contemporary Māori Art.
Inspired by a book he was reading at the time, Tāonga Māori in the British Museum by Dorota C. Starzecka, Roger Neich and Mick Pendergrast, he was drawn to a heru — an ornamental comb traditionally used to hold long hair in place. This design now adorns his prints in art galleries around the motu. Interestingly, the only documentation of the heru’s origins state that it was from the Whanganui district, which he’s connected to through his mother’s whakapapa.
There’s something magical about art and its ability to connect people and places across the ages — for these two artists, the spiritual connection between their personal journeys and their practices cannot be denied.
Paora and Shona have separate spaces for their art making in their container home, but they’re able to weave together and support each other’s practice. Whilst there can be ups and downs between
the two creatives, Paora says there are elements of support and critique. “We sort of filter through what we like the most, or what is working best...”
Going from the “big city” to island life, Shona reflects on how the stress of a busy lifestyle and the cost of living really changed when they came back to the Bay. Living on Matakana, their lives are filled with the old ways of living — something Shona learnt from her koro who lived until he was 90 years of age. He always said to her that if you can grow your own kai and catch your own fish, then you’ll be fine.
“I’m allowed to make art all day, everyday… To come here and grow my own food, go fishing whenever I want to, is pretty special. Even more so that we are able to make art full time. Yeah, we’re pretty lucky.”
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“Four years ago, I found myself standing in front of my husband thinking; I’m so in love with you, I’m really attracted to you, but nothing is going on downstairs. Fifteen years together, three kids under six, and a writing agency and landscaping business to run, sex felt like a ‘to do’ rather than a ‘hell yeah’. My husband Lane and I always had a really amazing sex life but the sleepless nights, breastfeeding, and well, adulting, took its toll on my desire to get between the sheets. While we were still intimate, I never thought about sex, initiated it, or made it a priority.
Then one day, I asked myself: is this how I want it to be from now on? And when the answer was no, I started doing the work. Within a year, I went from zero spontaneous desire to feeling turned on watching Lane mow the lawns with his shirt off.
First things first, we set an intention to move towards having a more passionate, more connected sex life. The biggest challenge? Moving from mother to lover mode. Because, let’s be honest, when you’ve had kids clinging off you all day and you’re covered in god-knows-what, it’s a far cry from feeling like a sensual goddess.
Yoga, meditation, massage, light touch, a 10-minute share of the day’s events, a bath, spa or walk on the grass — these are all techniques we use to transition from our busy day (and distracted minds) to a place where we’re relaxed, present, and can welcome connection and pleasure. Find your motherto-lover method and you’ll be amazed how quickly you can move from ‘I’m too tired’ to ‘Yes, please!’.
When you decide to make your sex life a priority, there’s one thing you just can’t avoid — honest conversations. While Lane and I have always been good communicators, we’ve seen how stories we carry about sex and pleasure can manifest as triggers or negative self-talk, which dwindles desire. That’s why it’s so important to allow your partner the freedom to express their feelings without judgement — in and out of the bedroom. Communicating your needs and wants is key to giving and receiving
pleasure. And, keep it light — sex can be fun! Change takes time, patience and practise. And practise may as well be enjoyable, right?
By opening up the conversation about sex and shedding old stories, more cheeky moments of connection emerged (think random kitchen snogs and saucy texts). When you can do little things to show your partner you love and desire them, without any expectation of sex, it puts a spring in your step, generates more desire and can be the foreplay needed to wake up your post-kids libido. Having the freedom to instigate ‘random acts of hotness’, knowing it didn’t need to go any further, has been incredibly liberating for both of us.
Slowly, I noticed shifts in my libido. The changes inspired me to learn more about desire, relationships, pleasure and sex. I immersed myself in podcasts and books (spiritual and practical), which led to eyeopening conversations with Lane and close friends. Lane went on his own learning journey, discovering the benefits of breathwork, energy circulation and visualisation. The more we learned, the more we shared and the better, more connected sex we had.
Pāpāmoa’s Sarah Bunker is on a mission to help women in long-term relationships get excited about their sex lives again. Here’s her story.
↑ Above (and opener): Honest communication has been key to improving Sarah and Lane’s sex life. Left:
Reawakening your libido isn’t a quick fix nor does it need to be overwhelming — but it does require committing to regular connection and pleasure. So, Thursdays are Naked Night (my parents will never turn up unannounced again!) and the rules are: be naked, stay curious, go slow, explore each other’s bodies and see what happens. Oh, and no phones in the room, a lock on the door and no expectations or end goal.
Sex isn’t a given on Naked Night; if you’re cranky after a long day, you can always just lie down with your hearts together and breathe. And then when you do have energy, well, the world’s your oyster! Naked Night has been a game-changer for us when it comes to maintaining desire and pleasure in our marriage.
After discovering how common low libido is for women in long-term relationships, I felt compelled
to share our discoveries. Knowing I’m helping to get women excited about their sex lives again with Libido Liberation (Instagram, an e-newsletter and events to come!) has been incredibly exciting, rewarding and fun. While there’s a lot you can do at home to improve your sex life, couples facing significant conflict, trauma, physical pain, or a problem they just can’t seem to move past, should see a therapist. There is always something to gain from expert help. Liberating your libido is a journey well worth embarking on. It’s not about fixing something that is broken, it’s about asking: how can this be more beautiful, more passionate?
Our journey has been transformative, with an undeniable ripple effect. While we’re still juggling three kids, 2.5 businesses and some sleepless nights, improving our sexual wellbeing has infused our life with more vitality, energy and excitement. And we couldn’t be happier.”
For more of Sarah’s ideas and advice, follow @libidoliberation
Ranger was created with one focus, to inspire. We are a creative wonderland; sharing hands on skills, supporting creative thinking and reconnecting to mindfulness; all tied together with a thread of sustainability and education.
We do all things creative. Paint, print, design, ramble, showcase and wonder.
We host workshops for all ages, facilitate creativity and showcase what makes our world beautiful.
We focus on the basics, making creativity accessible to everyone.
Words by Clarissa van Emmenes Photography by Katie Cox
By Sarah Astwood Illustrated by
They say art imitates life. When Sarah-Anne Astwood, a physio by day and aspiring writer by night, hit a stumbling block while writing a travel memoir, she found some much-needed inspiration right under her nose — her loveable dachshund named Franky.
It was three years ago, when Sarah faced a six-week recovery for a broken ankle and the lively dachshund was serving as her constant companion, that she was allowed the time she needed to weave the story, Along Came Franky. It’s all about his arrival in their home, his quirks, cuteness and general mischievousness.
“When we got Frank, it made perfect sense that there was a story about him waiting to be written! Dachshunds have such big personalities and Frank is curious, stubborn, affectionate and playful — the perfect little character,” she says.
Sarah’s built a successful career as a physiotherapist and notes that it’s been a challenge to juggle her new creative projects with her job. “It definitely comes
down to discipline and carving out regular writing time, even when I’m not feeling inspired. Last year I set my goal to get the book finished and just went for it. I’m currently attempting book number two — splitting my time/brain between the creative and the scientific. It’s hard, but I think it brings a balance to my life.”
Writing, as with any creative pursuit, is very personal and while Sarah-Anne appreciated having her work peer read and edited, she acknowledges it was not the easiest part of the process. “There was a lot of culling, which was hard as I felt that I was chopping out parts of myself. But as the illustrations came through, it was exciting to see the story come alive. I love how April [Zhang] has illustrated Frank with little, simple details that bring life to the words.” She was also helped along by a serendipitous encounter at The Little Big Markets, when she met Rachel Weston and Elaine Williams, two successful self-published children’s book authors. “Their guidance proved priceless as I navigated the intricacies of printing and publishing, and they were both so lovely and enthusiastic about sharing the knowledge they had gained from their journeys.”
Sarah-Anne Astwood’s self-published book, Along Came Franky, is about her adorable dachshund. We join the both of them on Pāpāmoa beach with a bunch of other short-legged saussies.April Zhang
This page: The Tauranga Dachshund Walking Group out and about in Pāpāmoa.
Opposite page: Author Sarah-Anne with Franky, her precious sausage dog, and the cover of her book.
Opener: Franky, the protagonist of Along Came Franky.
A handsome member of the group. Opposite page: The Tauranga Dachshund Walking Group about to set out on their monthly stroll.
While exploring the world through the eyes of Franky, Sarah found herself becoming part of a community of dachshund lovers as vibrant as the book characters she creates — the Tauranga Dachshund Walking Group.
This group of dachshund enthusiasts convenes once a month for walks on Pāpāmoa Beach. It’s as funny and eclectic as it sounds, according to SarahAnne: dachshunds of all shapes and sizes, their tiny legs trotting around, their floppy ears fluttering in the sea breeze. Here, conversations flow freely as they discuss food quirks and training tips, and are entertained by their furry companions.
“I was super keen to go walking with them and get Frank more socialised, and I love it. We share ideas as we walk, have a laugh at the antics of the running sausages and get some exercise too. It’s a supportive, daxie-loving community,” says Sarah.
Sarah-Anne recounts one particularly memorable escapade that started when a diminutive and wise old dachshund decided to embark on a chase after a much larger dog. “Barking madly, the dachshund galvanised the entire pack into action.
What followed was a hilarious display of flying sausages, accompanied by a few bewildered humans charging after them in a valiant attempt to restore order. The spectacle was such a great display of the exuberance and big spirit of dachshunds,” says Sarah.
Along Came Franky has struck a chord with readers, garnering plenty of praise and affection. With more than 120 copies sold and another print run already in the works, it has surpassed Sarah-Anne’s expectations. Parents have sent in pictures of their children absorbed in the book, some even cherished it enough to tuck it under their pillows at night. For Sarah, the joy lies not only in achieving her personal writing goal, but also in witnessing the book, along with Franky’s character, touch the lives of readers far and wide.
Artists Alexis Neal and Peata Larkin discuss Whaka-aho, their new exhibition at the Tauranga Art Gallery POP UP.
The art practices of Peata Larkin (Tūhourangi, Ngāti Whakaue, Ngāti Tūwharetoa) and Alexis Neal (Ngāti Awa/Te Ātiawa) intersect through their ancestral connections to weaving. Whaka-aho (connecting threads) is a joint exhibition of works that ignite shared conversations between the artists’ personal developments and influences, celebrating weaving structures that explore a sense of identity.
The backbone of Alexis’ practice is printmaking, incorporated with raranga (weaving), which pushes the print medium into three dimensions. Peata’s work operates in a space between binary constructions (Māori/Pākehā, past/present, art/science, matter/ spirit) and spheres of knowledge, pieced together into new, hybrid forms of painting and weaving.
Tauranga Art Gallery’s Senior Curator Serena Bentley chats to the two artists about the show:
Alexis: We first met at an opening at Corban Estate Gallery in Henderson where we were part of a group Matariki show. Later, Peata enrolled in one of my printmaking classes at the Browne School of Art, and it was from there we started talking about collaboratively exhibiting together.
— can you elaborate on your relationship with this medium?
A: I have always been drawn to anything woven, I guess it was evitable that I started introducing a woven component into my practice. I started with the basics and it grew from there, slowly teaching myself more advanced raranga/whatu techniques as I developed new bodies of work.
I love the repetitive nature of weaving, not unlike printmaking — it seemed the perfect marriage. Peata: I grew up severed from my Māori heritage, as my mother who is Māori left when we were very
young so we were brought up by our English father. It was a tumultuous time for me and my siblings as we didn’t seem to fit in seemingly too brown to be Pākehā but not brown enough to be Māori. That loss of identity affected us immensely.
I remember being called ‘half cast dirty arse’ a lot growing up and that really does horrible things to your sense of wellbeing… I felt ashamed to be Māori. I didn’t have the love, support and Māoritanga to uplift me as a child, teenager or young adult.
It wasn’t until I had my daughter when I was 25 years old that I felt this real urge and courage to learn more about my identity and whakapapa, so I knew who I was for her and my welfare. Once I started asking questions, I realised the depth of identity loss felt by all my whānau and the generational trauma experienced.
Having the gift of being creative was my way of working through this trauma, finding ways to express myself and finding the path back to my tīpuna. Raranga became so important, because the more I learned about my whakapapa and our stories, the more I wanted to share that, and I needed to find a creative way to not only heal but express my journey.
Finding out about my whakapapa has been very hard and possibly added to the intrigue of how we as Māori pass on tribal knowledge or information, and even how any information evolves over time. What stood out to me was the language of raranga and tukutuku, which was predominantly created by wāhine who would tell our stories through weaving.
Because I didn’t have that whānau connection to learning raranga in traditional form, I chose to tell my personal story through my paintings. I asked permission to tell my new discoveries about our iwi in this contemporary form because I knew, not only did it give me a sense of self worth but it was also evident that there were so many more displaced Māori like me. Art is a powerful way to connect and strengthen us collectively.
Your exhibition Whaka-aho contains works that you’ve identified as being key moments in your respective practices — can you tell us about that?
A: Yeah, there are some big statement works in this show, works that talk very much about our personal developments, shifts of direction and technical understanding — light bulb moments if you like.
P: All of the works in the show mark important times in my life, mostly relating to new information that I learned about my tīpuna or expressions/memories of my whānau and whenua.
I am Tūhourangi (Pink & White Terraces) is a very important series. It was when I found out that my ancestors were the guardians of the pink and white terraces, and lived on the shores of Lake Rotoiti and Tarawera until Mt Tarawera erupted. The pride I felt was immense, but there was this deep sadness too. Many lives were lost and my iwi were forced to find new homes. They settled in Whakarewarewa and Ngapuna.
I created mine and their story in poutama form as it symbolises the ‘stairway to heaven’ which some believed Tāwhaki climbed to obtain the three kete of knowledge. But [it] simultaneously acknowledges the strength of our tīpuna and their survival, be it an eruption or colonisation.
It also references art historical elements such as geometric abstraction, the grid and the history of the jacquard loom, the precursor to the first computer and man-made tapestries. I love playing with multifaceted ideas and embedding them in my creations.
There’s a real intimacy to this show — your friendship is palpable. How does your collaboration work?
A: Very early on in our friendship we both identified similar focuses and ideas, both motivated by
upskilling and reinventing our practices, supported by our conceptual ideas. We are not working in the same studio space, but we talk regularly, we knew there was a lovely conversation to be had between our works. Who knows, it may develop into more collaborative pieces or installations in the future.
P: I felt an instant connection to Alexis as a person and to her mahi. She has become an important part of my life and exhibiting with her has been a beautiful thing. We both experienced disconnect from our Māori heritage growing up and fortifying our bloodlines is an important element of our mahi, and whilst we work in very different mediums, the mauri or life force of our practices and our personal stories/aesthetics harmonise.
Whaka-aho, supported by Holland Beckett Law, is at the new Tauranga Art Gallery POP UP (42 Devonport Rd, Tauranga) until 1 October.
Words by Fraser Browne
Photography by ilk
A football coach conjures up images of a person who is part personal trainer, part tactician and part motivational speaker. In other words, Ted Lasso*, but with a lot more knowledge of the game. Englishman Chris Acott is all that — he’s full of smiles, positive anecdotes and tonnes of genuine enthusiasm.
My first meeting with Chris is in his natural habitat — the Blue Rovers fields at Greerton’s Pemberton Park. His new job title is Director of Football and while that sounds quite formal, Chris is anything but. I watch as he gently cajoles, motivates and moulds the kids, and in 20 seconds they go from a rowdy, inattentive bunch into libraryesque-lads, all doing heavy-duty drills with smiles on their faces. It was impressive, effortless and even looked fun.
When we meet again, at his house, Chris is wearing a tracksuit and trainers, at the ready for his afternoon coaching sessions. There’s a sunny lounge, a box of well worn records, a coffee machine and his friendly dog, Maddie. Over a cup of tea, Chris talks about two of his loves: music, and adventures and travelling. He describes himself as a “bit of a nomad”, adding, “I enjoy the hustle and bustle of big cities. It’s a chance to meet new people.”
His love of travel and people has led to him coaching worldwide: in the US (summer camps and Mass Premier Soccer), UK (Northampton among others), Australia (Manly FC), and New Zealand (West Coast Rangers, formerly Norwest, where he spent 13 years in total).
So it’s fitting that he’s ended up at a club with ‘Rovers’ in its name.
After finally getting itchy feet at West Coast Rangers, Chris was drawn to the Blue Rovers job because it had a great grassroots football structure in its First Kicks programme, and was very organised, thanks in no small part to Chairman Theo Ursum. “They are good people, very passionate. Everyone is going in the same direction,” says Chris. The club has also encouraged him to look at the bigger picture with the future of their own development programmes.
When asked how he defines success, Chris doesn’t focus on his CV highlights — he could have mentioned that four of the Norwest players he coached ended up as international players in the Football Ferns. Instead, he says: “Seeing young players develop a love for the game.” A major driver is to get kids away from being glued to a screen — to play a team sport where they can develop interpersonal skills and collaborate with peers.
“The most important thing is, are they active? Are they playing a club sport? And then, obviously… can it be football? And can it be football at Blue Rovers? As long as they’re playing a team sport, I’m happy,” says Chris. “When kids are young, the ceiling is almost unlimited. The keys are getting kids to enjoy having the ball and taking away a fear of failure.”
Chris shares a coaching highlight about a child who was thinking about quitting football, but stuck it out (with his encouragement) and ended up falling back in love with the game. She has since developed into an enthusiastic and skilful player, and is now coaching kids herself.
One of the most exciting projects Chris has been part of is implementing the Whole of Football Plan at Norwest United, which — a decade later — is still being used throughout New Zealand. The plan offers age-appropriate guidelines for 5 to 8 year olds, to assist coaches with good-quality training material.
He’s driven to develop new programmes for Blue Rovers, to interact with the wider football community through school visits and school holiday
We meet Chris Acott, the new Director of Football at Greerton’s Blue Rovers Football Club, who’s focused on getting kids to play team sports and fuelling their love of ‘the beautiful game’.
Opposite page and opener: Chris has hit the ground running as Director of Football for the club.
programmes, and create resources for the wider community, such as a “Coaching Thesaurus”. Chris recognises this year is a very important one for football clubs to develop a rapport with their local communities, especially with women and girls, given the FIFA Women’s World Cup is right on our doorstep (it’s being jointly held with Australia, and runs until 20 August).
During the Auckland floods, his previous club, West Coast Rangers, opened its doors to offer flood relief to affected people, as well as running other community minded programmes. Chris is hopeful that, in future, Blue Rovers can offer something similar to the local area.
His teacup now empty, Chris wraps up by saying, “I still like to think I’m a kid at heart. I still get that same joy and satisfaction as when I first coached at 18 or 19 years old.”
His enthusiasm is infectious. And yes, he does remind me of an English/Kiwi version of Ted Lasso. Minus the cheesy slogans — and an aversion to tea. Given time, he might have the same sort of impact here in the Bay, before flying off to his next adventure.
To find out more about Blue Rovers, including school holiday programmes, visit bluerovers.co.nz
Sun 22 Oct 10am – 3pm
The Cargo Shed
5 Dive Crescent @taurangazinefest
Come along to this free, highly visual community event, dedicated to promoting the unique zine subculture. Bring your best mate, tamariki, heck why not Nanny and Koro too, for a fun filled day of zines, cartoons, art prints, makers table, zine library and so much more!
The Tauranga Arts Festival programme has just launched with an entertaining, imaginative and inspiring line-up for all ages and budgets, including many free events. Check out our top picks.
Tauranga Arts Festival has always been a joyous occasion with performances and events for all ages — but this year is extra special, for not only is there a new team at the helm but the full 10-day festival returns for the first time after it was largely cancelled in 2021.
When you see the big top of the Carrus Crystal Palace rising on the waterfront at the southern end of The Strand, that’s an exciting sign we haven’t long to wait for all the fun of the festival. It means the music, comedy, theatre, workshops, speakers and free exhibitions are about to unroll on our doorstep from 19–29 October.
The festival’s artistic director Shane Bosher, an Arts Foundation Laureate in 2021, and Alex Ellis, associate artistic director and herself a performer, kept two mantras in mind when devising the 2023 programme: “Necessary conversations with vital voices, and provoking joy and belonging.” Intrigued? You should be!
Here are our top picks from the action-packed 2023 programme.
Mission Control: Mars
20 October, 4pm & 5pm
21 & 22 October, every hour from 10am–5pm
Baycourt
Ever wanted to join a galactic adventure? This highly interactive co-operative gaming experience (for ages 8–80!) gives each audience member their own computer tablet to control part of a base station on Mars. When survival is threatened, everyone has to work together to avoid disaster. Do you have what it takes to save the day?
Zinefest
22 October, 10am–3pm, Cargo Shed (free)
Fun for all ages, come along and meet the makers (who are both kids and adults) of small, short-run, self-published, (maga)zines that cover all manner of topics. This is a great chance to explore this grassroots artform via sales stalls, talks and workshops. If you’d like to be a stallholder, contact the Festival team, taurangafestival.co.nz
Stories About My Body
24 October, 6.30pm and 25 October, 8pm, Baycourt
26 October, 7pm, Waihī Beach Surf Club
My body has existed for 322,080 hours. It’s made of 78 organs, 206 bones and 32 teeth. It’s covered in 8.8kg of skin and has spawned two whole human bodies.
Mean Mums actress Morgana O’Reilly brings her new one-woman show to the festival, a beautiful reminder to be more gentle and kinder to ourselves. Warning: this is one for the adults, there will be nudity — and you will love it!
Biggie & Smalls All Style Dance Battle
24 October workshop, 6.30pm (free)
25 October, 6.30pm (free)
Cargo Shed
Calling all street dance lovers! Biggie & Smalls is an epic show of street dance fun for the whole whānau. Join in the free workshop — and then show off your skills at the family-friendly street dance battle the following night. Audience members will judge the battle rounds to determine who is crowned the Biggie & Smalls Champions of the 2023 Tauranga Arts Festival!
Wilson Dixon
← Biggie & Smalls
Wilson Dixon: Put the Gun Down, Jethro! 26 October, 8.30pm, Baycourt
Wilson Dixon may like to think of himself as the greatest country singer Cripple Creek has ever produced but, well, he’s the only country singer Cripple Creek has ever produced. Life of late has been ‘fun’ for Wilson, navigating his way through the pandemic-denying QAnon-believing, alt-rightleaning members of his own family. An adult show with brand new songs and brand new stories about his, unfortunately, not brand new family.
Moon
28 & 29 October, 11am and 2pm, Cargo Shed
Created by two dads who wanted to make a show for their children, Moon sees a clown dressed as Napoleon landing on the moon with bubbles going everywhere. What on earth is going to happen next?
For everyone who enjoys comedy, live music, bubbles and the moon. Especially good for preschoolers.
Waiata Mai
28 October, from 4pm, The Edgewater Fan on the waterfront (free)
The final weekend of the festival celebrates the sounds of Tauranga Moana with this gathering of outstanding local musicians and performers, curated and led by Jason Te Mete. Come along, raise your voice to the skies and help us say mā te wā to the festival.
Wunderboxes
Daily from 19 October, 10am–4pm, Tauranga (free)
The Wunderboxes — five enchanting, interactive art installations for the entire family — share Tauranga Moana’s special stories, and foster a connection with the seasons and the rhythmic dance of maramataka (the Māori lunar calendar). Hidden throughout central Tauranga, this fun trail begins at Tauranga Art Gallery’s new Pop-Up Gallery at 42–44 Devonport Rd. Grab a map and take a journey of discovery.
Tai Timu Tai Pari
Daily 19–23 October, 10am–4pm, Cargo Shed (free)
This group exhibition by artists and designers from Toi Ohomai Te Pūkenga uses the tide as a metaphor for how we rise together and reside together and, fittingly, is shown beside the incoming and outgoing tides of Te Awanui. Invigorating this exhibition even further are a series of pop-up performances, including fashion shows, music and visual art workshops.
Tauranga Arts Festival runs 19–29 October. Tickets from Baycourt’s box o�ice or ticketek.co.nz Full festival programme, taurangafestival.co.nz or pick up a copy from a library or various cafes around Tauranga, Mount Maunganui, Pāpāmoa and beyond.
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Trying to break into the Tauranga business community, but finding it cliquey? Try to start building genuine in-person relationships, says Matt Cowley, CEO Tauranga Business Chamber.
“In tough times, business owners need to put in the work to find genuine ways to build relationships and trust in your brand. But the common feedback I hear from people is the Tauranga business community can be cliquey.
Few people can put their finger on exactly why, but I believe that here — like most regional centres — locals simply prefer to do business with people they know and trust.
It’s a problem faced by many new business owners who have moved here from other parts of New Zealand, and either started a new business or purchased an existing local company. I hear stories about people moving from Auckland after buying a business and boomeranging back after a year or so because they struggled to establish themselves.
Let’s face it — every city in New Zealand has its social circles. People say Christchurch’s business and social circles often depend on which secondary school you attended.
Tauranga is transient. While we have a lot of people moving here, there are also plenty of Tauranga residents moving to other regions each
year. We can be cynical of new businesses if they come off too strong or give a sense they may move on in a short time.
The reality is, it takes several touch points to build a trustworthy brand — some of these you can control and others you cannot. You can make a lot of noise by promoting your business on social media, radio or by sponsoring local sports teams, but trust and rapport are often best built in-person.
This is how you break through the ‘clique’.
Tauranga Business Chamber recognises many people in business are in similar positions, and that genuine in-person connection (and getting to know the person behind the business) is key to building trust and rapport. While being in business can be very rewarding, it can also be lonely and stressful. Times are extra tough for businesses right now and this connection has never been more vital.
Our new Business Chamber membership model has made it easier and more affordable for
businesses of any stage and size to access support, resources and that all-important connection.
Where our old model was determined by how many employees you have (a deterrent for high-staff industries like hospitality, retail or trade), this model allows you to choose your membership plan based on your business’ unique goals and objectives. It’s more accessible for business owners, directors and managers, while keeping membership affordable for small business and new businesses.
An effective way to build rapport with people quickly is by offering help without strings
attached, sharing experiences and welcoming them into your network. You can do this by meeting like-minded people at our networking events or by sharing your expertise through our trusted communication channels.
It’s time to come together, support one another and ensure the Western Bay’s dynamic business ecosystem continues to thrive despite the economic turbulence heading our way.”
tauranga.org.nz
Above: CEO Matt Cowley Left: Tauranga Business Chamber members get to build relationships, share ideas and offer encouragement at its events.
Tauranga Business Chamber Promotion
“An effective way to build rapport with people quickly is by offering help without strings attached, sharing experiences and welcoming them into your network.”Photograph: Salina Galvan
Italian-born chef Simone Saglia has been in kitchens his whole life, from a child in Piedmont to working in Michelin-starred eateries. He’s now brought a taste of his home to the Bay with The Trading Post.
Piedmont, in northwest Italy, is home to the world famous white truffle of Alba, hazelnut forests, and rolling hills of nebbiolo grapes destined to be used in the region’s revered Barbaresco and Barolo wines. The Trading Post chef/owner, Simone Saglia, grew up in this gastronomic paradise, and a love of cooking was instilled in him as a child. At age three, he was spending days at his zia’s (aunt) house, while his mother worked, watching her use age-old artisan practices to transform locally grown produce into traditional meals.
“It was my daily routine and I thought it was fun. A mezzaluna was my favourite tool — I used it to chop parsley. Pretty much, my toys were in the kitchen,” he says. “This triggered my passion for cooking.”
Culinary school was a natural next move for Simone, along with a job at All’Enoteca di Davide Palluda, a Michelin-starred restaurant, at age 15. Working in a demanding environment with antisocial hours didn’t phase him: “I loved every single aspect, despite the fact it was hard.”
Exploring the world was always high on his agenda, with Australia pegged as his ultimate destination. His excellent cooking pedigree eventually led him to a job at Harry’s Bar, a celebfilled private club in London, when a fortuitous visit made his down under dream come true. Renowned
Australian chef Neil Perry came in and dined one night while undertaking research for a new modern Italian restaurant, Rosetta, at Crown Melbourne. Connections were made and Simone was eventually flown to Melbourne to become sous chef at the prominent opening in 2012, where he subsequently helped garner Rosetta its first Chef’s Hat.
He met Kylie, his Waikato-born wife, in Melbourne and the two were married in Piedmont last year, after Covid meant their first wedding date had to be postponed. The extended pandemic lockdowns in Melbourne also sparked off a new business for the couple, selling fresh pasta — first to homes, then later to some bars and restaurants “We pretty much were making everything — cannelloni, ravioli, sauces… We made about 40kg of gnocchi a week, and about 20–30 trays of lasagne. It was pretty busy!” Simone laughs.
Now, with their two children, Noah (3) and Alba (1), they’ve relocated their lives to Paengaroa and created their own Italian cafe and restaurant, The Trading Post Osteria Italiana. It’s housed in a characterful historic cottage with a sunny courtyard:
“It has a full Italian osteria type of vibe, the warm feeling of a cottage on the hills,” says Simone.
In the morning, you can pop in to grab fresh pastries, just like Italia — ham and cheese cornetto, cannoli, pain au chocolate and gluten-free scones.
The à la carte daytime menu features breakfast options, such as pumpkin fritters with mascarpone and roasted hazelnuts, as well as lunch dishes, naturally starring some of Simone’s top-notch handmade pasta — maybe roasted beef shin and chamomile ravioli.
Dinner is a four-course degustation menu that changes every couple of weeks, with dishes like ricotta al forno — baked ricotta with balsamic and pickled beetroot, cervo scottato al ginepro — venison loin with carrot puree and juniper, or strozzapreti with pork and fennel sausage ragu (pictured above). “A degustation mixes it up a bit — it’s more interesting for us and for the customer.”
As winter draws to a close, the season ends for Te Puke Truffles, which Simone has enjoyed featuring on the menu, but he’s looking forward to the produce the warmer months will bring. “I love asparagus, peas, broad beans... There’s going to be a lot of interesting starters and salads. And I really want to make my caprese salad — I just have to wait until I have the best tomatoes.”
1 Hall Rd, Paengaroa (10 minutes from Te Puke) Open Tues-Sat, 9am-2.30pm, and Thu & Fri from 5.30pm. Dinner reservations essential, thetradingpost.nz
SERVES 8–10
200g semolina
800g Italian 00 flour
1 cup milk
1 cup water
1 egg yolk
1 tsp salt
Knead all the ingredients by hand or use a stand mixer with a dough hook. Once well combined, form into a ball and cover with plastic or beeswax wrap, then rest in the fridge for an hour.
Cut the dough into four even pieces. Take one piece at a time (keep the other pieces covered) and roll the pasta until 1.5mm thick in a pasta machine, or on a floured bench with a rolling pin. Cut the rolled pasta into strips. Repeat with remaining pieces.
Roll each strip through your hands to create each strozzapreti. (See photo, left: the fingertips of one hand are at the base of the other hand’s palm — pull one hand back, while pushing the other hand forward, like you are rubbing your hands together.) Repeat for all the strips. Dust the rolled strips in semolina to avoid sticking together.
Cook strozzapreti by adding to salted boiling water for 2–3 minutes or until al dente, then toss through your favourite pasta sauce.
Directly translated, strozzapreti means ‘strangle the priest’. An online search will show a variety of fascinating theories about how this pasta might’ve got this name!
From thoughtful food made with superb ingredients to welcoming staff and a picture-perfect setting on Ōmokoroa waterfront — Marko Velickovic tells us about his vision for Alma Eatery.
↑ King prawn linguine with chilli, garlic and herb butter, and crayfish oil.
← Fagottini con fungi e tartufo (fagottini pasta with mushrooms and truffle).
Alma Eatery has to be one of the more alluring restaurants in the Bay, in its prime position overlooking Ōmokoroa waterfront. It also fronts a great playground so, if need be, you can watch your bambinos from upstairs while sipping an Aperol spritz. Then there’s the superlative cucina Italiana and attentive service led by owners Ewelina Large and Marko Velickovic — a third generation chef-restaurateur from Serbia.
“My menu always starts from the ingredients — this is what will inspire me,” says Marko, who has amassed top suppliers and producers since he left his job in Croatia and arrived in New Zealand five years ago. He’s a longtime fan of Lumina Lamb (formerly Te Mana), maybe serving a slow-cooked shoulder with gravy and roasted rosemary potatoes. The wild meats from Premium Game are another of Marko’s favourites:
“We use the boar bacon in meatballs, which gives it a very interesting flavour, and the venison in lasagne.” But location and food are just one part of Alma’s appeal. “To succeed, there are a lot of different aspects,” says Marko. “We’ve also created a nice atmosphere, and it’s important to have a good team, which isn’t just about the best chef in the kitchen, it’s a group of individuals.” Marko says the staff shortages in recent years have been extremely hard, made even trickier by being in Ōmokoroa. “Creating a team is challenging for us. Slowly, we’ve started getting people from overseas, including my friend from Croatia who’s a chef, and his wife, a pastry chef.”
That Croatian influence can be seen in a dish of surlice — a traditional pasta made on the Croatian island of Krk, and a type you’d be lucky to find
elsewhere in New Zealand. It’s made by wrapping the dough around something long and thin — in Alma’s case, a knitting needle. “I went to the knitting shop on 11th Ave and the woman asked what I was making. I said, ‘you’re not going to believe this…’” laughs Marko. The surlice is served with a sauce that includes goat shoulder, wild boar shoulder and venison leg — each cut is slow cooked separately, then combined.
“We change the menu a lot, not just seasonally, and that keeps all the team on a creative note, it encourages them,” says Marko. He acknowledges this involves more training, time and money, but says his customers like new things. “People are curious where their food comes from, we can explain it to them, and this all feeds into that experience I want to offer.”
House-made pasta is Alma’s specialty and right now, another lesser-known variety is on offer: fagottini — small parcels filled with truffle and mushrooms.
The dish took out the Judges Choice Award at the 2023 Plates of Plenty Challenge. There’s also an extensive pizza menu that includes the Calabria topped with spicy salami, and desserts such as tiramisu, and a chocolate mousse with biscuits and salted caramel. Alma’s ovens spark up early. Plans for a brekkie menu are afoot, but right now it’s open at 9am for fresh baking (think date and orange scones, and chocolatecream filled doughnuts), with Zephyr coffee — Ewelina is renowned in the Bay for her barista skills. “People always ask where we get our doughnuts or cronuts from I have to tell them, we don’t buy them, we make them! Whatever we do, it’ll be from scratch.”
4 The Esplanade, Ōmokoroa almaeatery.nz
Open Wed to Sun from 9am for baking and coffee, and from 11.30am for dining. Alma has been included in the Cuisine Good Food Guide for 2023/2024.
Filled with tasty food, a wide range of beverages, high profile celebrity chefs & NZ bands - one of NZ's most iconic food and wine festivals is back.
SATURDAY, SEPTEMBER 9 10am - 5pm Grab your mates and make a day of it!
www.oceansfestival.co.nz
We have a remarkable opportunity for a Project Editor to lead the editorial process for our short series, Kōrero: Honest Conversations on Māori A airs and Current Issues, which is supported by the Creative Communities Scheme.
We are seeking a keen storyteller with proven feature writing and editing experience, along with a sound knowledge of te ao Māori. Responsibilities include collaborating with the Editor and the team, developing stories with local Māori, writing, editing and contributing to the production of exceptional content.
This short-term contract position o ers an opportunity to promote Māori culture through quality journalism and amplify Māori voices. To apply, submit your résumé, writing portfolio and cover letter to chris@ourplacemagazine.co.nz
Help shape the narrative of this meaningful series.
Sat Tauranga Farmers’ Market
7.45am–12pm, Tauranga Primary School, 5th Ave, Tauranga
Sun Mt Mainstreet Urban Farmers Market
8am–12pm, Te Papa o Ngā Manu Porotakataka, 137 Maunganui Rd, Mt Maunganui
3. One BIG Night with Kita Mean Drag Queen Bingo & Show
8pm, The Pizza Library Co, Mt Maunganui, eventbrite.co.nz
4. Tom Lark: Brave Star Tour
7–9.30pm, The Jam Factory, The Historic Village, eventspronto.co.nz
5. Blues International Blues Music Day 2023
7–10pm, The Jam Factory, The Historic Village, eventspronto.co.nz
Comedy Improv with The Honest Liars
7.30pm, 16th Avenue Theatre, Tauranga, eventfinda.co.nz
Pāpāmoa Hills Night Walk
5.30–10pm, Pāpāmoa Hills Regional Park, breastcancerbop.org.nz
The Little Big Markets
9am–2pm, Coronation Park, Mt Maunganui
Thrift Shop Ball
7.30pm–1am, Totara St, Mt Maunganui, rozellapresents.co.nz totara.flicket.co.nz
8. Roxie's Presents... A Casamigos Masterclass
7–9pm, Roxie's Cantina, 113 Maunganui Rd, Mt Maunganui, tickettailor.com
12. Piaf: The Legend
7–8.20pm, Baycourt Community & Arts Centre, ticketek.co.nz
Queen & Bee Gees Tribute Show
7.30–10pm, Club Mount Maunganui, 45 Kawaka St, Mt Maunganui, eventfinda.co.nz
13. Winter Bounce Days (for kids) 10am–2pm, Greerton Community Hall, 1257 Cameron Rd, Tauranga, mytauranga.co.nz Door sales only.
World Paintball Day Celebration — 3 Man Hopperball Tournament 10am, TECT All Terrain Park, Whataroa Rd, Tauranga, @boppaintball
18– Dirty Work: An Ode to Joy
20. Various times, Baycourt Community & Arts Centre, ticketek.co.nz
19. Libbianski 7pm, The Jam Factory, The Historic Village, eventspronto.co.nz
Seattle Tribute 8pm–12pm, Totara St, Mt Maunganui, waxstartouring.com
The Little Big Markets 9am–2pm, Coronation Park, Mt Maunganui
20. Gladrags The Great Big Clothing Swap at Thrifted Finds Markets 9am–2pm, Coronation Park, eventbrite.co.nz
21. Woven Pathways New Zealand String Quartet National Tour 2023 7.30–9.15pm, Baycourt Community & Arts Centre, ticketek.co.nz
24. Tom Sainsbury: Gone Bananas 7pm, Baycourt Community & Arts Centre, ticketek.co.nz
25. Rhymes & Lyrics 6.30pm, Totara St, Mt Maunganui, totara.flicket.co.nz
25– Tauranga Food Show
27. 10am–5pm, Mercury Baypark. Friday VIP day: iticket.co.nz. Sat & Sun: Door sales only. taurangafoodshow.nz
26. Call Me Maybe: 2000s + 2010s Party 8pm, Totara St, Mt Maunganui, totarastreet.co.nz
Mount Maunganui Half Marathon mountmaunganuihalfmarathon.co.nz
30. Hop House Comedy
7.30–9.30, The Hop House, 12 Wharf St, Tauranga
31. 7 Days Live — Tauranga
7.30pm, Mercury Baypark, ticketek.co.nz
Paint & Sip
6.30–8.30pm, Madame Sunset, 217 Maunganui Rd, Mt Maunganui, tickettailor.com
Plant Swap
6.30–8pm, He Puna Manawa (Tauranga City Library), 21 Devonport Rd, Tauranga, library.tauranga.govt.nz
Pull Down the Sun — Pierce the Sea Aotearoa Tour
8pm–12am, Totara St, Mt Maunganui, totara.flicket.co.nz
1. The Royal Family Dance Crew: Skulls & Crowns 2023 Tour 7pm, Baycourt Community & Arts Centre, ticketek.co.nz
2. Comedy Improv with The Honest Liars
7.30pm, 16th Avenue Theatre, Tauranga, eventfinda.co.nz
Loserpalooza 2023
12–11.55pm, Totara St, Mt Maunganui, totara.flicket.co.nz Koha entry, with all proceeds to Lifeline Aotearoa.
Tauranga Mountain Film Festival 2023
7–9pm, Tauranga Boys' College, 664 Cameron Rd, Tauranga, eventfinda.co.nz
The Little Big Markets
9am–2pm, Coronation Park, Mt Maunganui
3. Ninja Knits Social Knit and Natter 9.30–11.30am, The Incubator Lounge, The Historic Village. Door sales only (koha).
9. Whitianga Oceans Festival 10am, The Esplanade, Whitianga, oceansfestival.co.nz
14. Don McGlashan: Take it to the Bridge Tour Totara St, Mt Maunganui, totara.flicket.co.nz
15. Back to Black: Celebrating Amy Winehouse's 40th Birthday 8–10.30pm, Totara St, Mt Maunganui, totara.flicket.co.nz
16. Historic Village Wellbeing Markets 10am–3pm, The Historic Village
The Little Big Markets 9am–2pm, Coronation Park, Mt Maunganui
Thrifted Finds x Cherry Blossom Festival 9am–2pm, Greerton Community Hall. Free.
17. Graeme James 7–9.30pm, The Jam Factory, The Historic Village, eventspronto.co.nz
21– Matilda — The Musical 7/10. Various times. Baycourt Community & Arts Centre, baycourt.co.nz
23. Looking For Alaska 7pm, The Jam Factory, The Historic Village, Tauranga, eventspronto.co.nz
Ring Making & Stone Setting Workshop with Alexandra Mostyn 11am–4pm, Creative Campus, The Historic Village, eventspronto.co.nz
29. Drag Bingo Tauranga! — with Anita Wigl'it 7pm, Cornerstone Bar & Eatery, 107 The Strand, Tauranga, eventfinda.co.nz
Funtopia 10am–2pm, Jubilee Park, Te Puke. Door sales.
30. False Heights 7pm, The Jam Factory, The Historic Village, eventspronto.co.nz
Rewind — 2000's White Party: 00's Edition 8pm, Totara St, Mt Maunganui, totara.flicket.co.nz
The Little Big Markets 9am–2pm, Coronation Park, Mt Maunganui
You don’t need to move away to get a quality education with our campuses located across the Bay of Plenty and South Waikato rohe. With our range of study options to suit you, including online and part-time, you can study your way.
Our expert tutors are well connected with local employers and are here to empower your learning and guide you every step of the way.
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