Our Place Magazine Issue 49 by Our Place Magazine

Issue 49 Dec 23 / Jan 24

More is More: Rose’s Dining Table

Take Me

Tio Ōhiwa Oyster Farm

Open Studios Art Trail Weekend

Immerse yourself.

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Founders Rachelle & Christopher Duffy Creative director Christopher Duffy Editor Sarah Nicholson sarah@ourplacemagazine.co.nz Social manager Maddie Banks social@ourplacemagazine.co.nz Advertising enquiries Rachelle Duffy 021 032 7873 rachelle@ourplacemagazine.co.nz Contributors Carla Bragagnini, Debbie Griffiths, Holly McVicar, Sionainn Mentor-King, Megan Raynor, Rose Treadwell, Arpége Taratoa, Clarissa van Emmenes, Katherine Whittaker Photographers Lou Burton, ilk, Jane Keam, Jess Lowcher, Ash Muir, Adrienne Pitts Pick up your copy from The Little Big Markets and at selected cafes, restaurants and shops. Want to receive regular copies of Our Place for your business to distribute? Email rachelle@ourplacemagazine.co.nz Any story ideas for Our Place? Email: sarah@ourplacemagazine.co.nz Cover & contents Cover photography by Jess Lowcher (page 92). Contents photography by Lou Burton (page 71). Follow us @ourplacemagazine ourplacemagazine.co.nz

We love a good story about someone following their long-time dream and bravely trying something new. For Rose Connor-Harsveld, it was about her desire to throw delicious, fun and colourful dinner events for a living. She’s now finally chucked in her corporate career and has officially launched Rose’s Dining Table (55), going to people’s houses and creating memorable supper clubs. For Andrew Macdonald (49) and Charlotte Lobb (102), it was about that moment when they realised their stories could provoke real emotion and engage readers, and their dreams of becoming a published author may just come true. Tio Ōhiwa oyster farm (37) is now owned by a Māori whānau whose vision extends well beyond delicious kaimoana. They’ve just launched a boat cruise where you can learn about oyster farming along with cultural and historical stories about the area. They also run an inspiring programme that gives training and paid work to rangatahi, while also offering support, such as counsellors, to ensure their success. Holly McVicar is dishing up some super summer entertaining dishes (107). We reckon the melty baked brie with sesame crackers will be the simple crowd-pleaser we’ll keep on hand for when friends drop by for drinks and it would also be perfect to kick things on Christmas Day, alongside a glass of bubbles. Have the best festive season. We are sending peace, love and all-round happy vibes your way for the summer hols. The Our Place team

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Contents

Drop in the Oc ean

Welcome

What’s Up

Photo essay

The Little Big Markets

Counsel & Coffee

Hi Ho Silver coffee cart

Meet the stallholders

He Kaimoana

Off the Beaten Path

102

BOP Open Studios Art Trail

Tio Ōhiwa oyster farm

Weird & Wonderful

In the Good Books

107

Author Charlotte Lobb

Andrew Macdonald’s Super Weirdos

More is More

Seasonal Kitchen

Rose’s Dining Table

By Holly McVicar

Sitting with Tigers

134

Event Guide

Ata Bodywork’s Jenni-Lee Reardon

Forget the flights... Discover The Island in Papamoa, So much more than a brewery.

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KIRIKIRIROA HAMILTON

Coming

Head to Kirikiriroa Hamilton this summer for a sculpture extravaganza, where Hamilton Central will be transformed into an Artscape for everyone to enjoy.

Curated by Megan Dunn

“I am less of a goddess, more of a hurricaine....” - Mere Maid by Māori Mermaid

TAURANGA ART GALLERY POP UP — 42 Devonport Road Open Daily 10am - 4pm

artgallery.org.nz Māori Mermaid & J W Waterhouse, 2023.

What’s Up Inner-city Blooms

Photograph: ilk

After a winter of sowing, transplanting, pruning, mulching and weeding, the Floral Hub has opened again for the summer season. This wholesale flower market has become a favourite for many locals, who bring their bucket each week and stock up on beautiful and often out-of-the-ordinary flowers for their home, business or event. The Hub is weekly on Thursdays, 8–9.30am, and is centrally located at the Holy Trinity Tauranga. With more than a dozen local growers in this collective, there’s always a wide range of flowers and foliage to peruse. Plus, Fikâ coffee cart is on site, with good brews and lovely pastries. To preorder for your wedding or event, email thefloralhubtauranga@gmail.com → 215 Devonport Rd, Tauranga @thefloralhubtauranga

Tiny Treasures Gather together tamariki and head off on Tauranga Art Gallery’s miniature art adventure. Wunderboxes consists of five captivating art installations and it kicks off at the new TAG Pop-Up Gallery. Grab your map then set off around the nearby streets — children of all ages can easily walk the interactive trail. The colourful boxes are miniature art setups that will delight kids and adults alike. Wunderboxes are planned for each season, guided by talented Tauranga artists who will draw inspiration from local pūrākau (stories). These first installations are all about the radiant world of raumati (summer) through the eyes of artist Emma Prill (pictured right). → Pick up your interactive map at Tauranga Art Gallery Pop-Up Gallery, 42 Devonport Rd, Tauranga

Photograph: ilk

Waste Not New Zealanders consume almost one million single-use cups a day, and most end up littered, in landfill or in the ocean. Here’s a smart idea that’s now landed at local cafes... Waste Wizards has teamed up with AgainAgain to supply double-walled, stainless steel returnable cups to cafes. You simply download the AgainAgain app, sign up, then you’re ready to borrow cups from any of the cafes in the network for free, as long as you return them within eight days to any participating cafe. Failure to do so will result in a $3 late fee but this is easy to avoid! There are more cafes coming on board all the time and the network is always looking for keen cafe owners to join. Cafes already on board include favourites such as Mount Surf Shop, Tay Street Store, Special Mention, Breadhead and even reusable bowls at Sabal and Elizabeth st Cafe. Coming or going from out of town? Try Alma eatery in Ōmokoroa, Cafe Aroma in Rotorua, Cosy Corner and Cafe Lacus in Taupō to borrow, swap or return at the start/end of your trip. → makewastehistory.org Download the AgainAgain app at Apple App Store or GooglePlay 23

What’s Up

A Helping Hand Looking for less stuff and more meaning this Christmas? Consider helping a child in need. Christopher and Rachelle Duffy, founders of The Little Big Markets and this magazine, sponsor a child in Cambodia through the Tauranga-based Cambodia Charitable Trust, and make a huge impact on her life. Their sponsored child, Poeu Reaksa (pictured with her parents), is at Neareay School in the Takeo Province of Cambodia. The family live on a property about the size of a New Zealand suburban section with chickens and a dog. Her father collects water to sell to villagers but makes very little money. The Duffy’s $60 per month not only keeps Poeu in school but helps lift the whole family out of poverty. There are children that need sponsors right now, so apply online. Every cent goes to Cambodia. An amazing Christmas gift! → To sponsor a child, visit cctnz.org.nz

Discount Dining The Bay of Plenty now has Foodprint, an app where you buy surplus and imperfect food from local eateries for a discount, then collect it before closing. It’s supported by Tauranga City Council and signed-on local places include Soul Boul, Be Organics, The General, Wildflour, Yuki Sushi, Great Fresh Fruit and Alimento Eatery. In Aotearoa, cafes, restaurants and supermarkets produce 50,000 tonnes of food waste annually. More than 60% of this is avoidable, and food that’s dumped in landfill emits the greenhouse gas, methane. Prevent waste, save money and retain value for small businesses!. → Download from Apple App Store or Google Play

Dinner is Served Dinner in the Park at Matua (Sundays) and Dinner in the Domain at the Pāpāmoa Pony Club (Thursdays) are both back for the summer season, and you can now get a cold beer with your food. Pāpāmoa’s The Island brewery will be serving up brews to enjoy with your favourite food vendors, including Delicious Dosas, Ichiban Japanese Street Food and Kai Fusion. On top of those excellent choices, there are a host of newbies on board, including Smashed Strawbs (complete with chocolate on tap, drizzling over summer’s best berries), The Bite with its scrumptious waffles on a stick, and Fritto with Italian gems such as gnocchi, arancini, lasagne and tiramisu. Plus Mamas Donuts are making a triumphant return! → @dinnerintheparkmatua @dinnerinthedomain 25

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The Little Big Markets Words by Carla Bragagnini Photography by ilk Art direction by Millie Guest

TLBM is a thriving community hub on a Saturday morning. This issue we meet local stallholders who are all about handmade, from delicious snacks and quirky ceramics to pet portraits and teen clothing. 29

The Little Big Markets

@thelittlebigmarkets

Boo & Co. Growing up in an entrepreneurial family, Brie Buttery’s aspirations started young. “Throughout primary school, I would start little businesses, [such as] selling bracelets,” she says. “I always loved fashion, dressing up and was just constantly looking at magazines.” Brie’s business Boo & Co., a crafty pandemic project launched in her last year of school, initially saw her sewing baby clothes inspired by her niece, before landing on loungewear and basics for teen girls. “It was a little hobby and it slowly grew,” she says. Now, her designs are a big hit with young girls at TLBM. “I realised there was a huge gap in the market in New Zealand for affordable and trendy stuff.” Her stall stocks sustainably produced t-shirts, hoodies, trackpants and boxer shorts, as well as tube tops and skirts. “I cut out, I sew, I’ve designed all the patterns. I’ve done it all from scratch,” Brie says. With an expanding community online, she appreciates the market’s connections. “It’s helped me build a personal community. I get to have real interactions with people and they can come and see stuff in real life rather than over a screen. It’s helped me grow so much.” shopbooandco.com

Madeline’s Gifts After pursuing art in school, Madeline Locke spent years drawing and painting before discovering her own particular style using pen and watercolour. “It’s got a bit of looseness to it, a little bit like impressionism.” It was when she posted her artworks on Instagram that Madeline’s skills in capturing the spirit of animals was noticed. “I started getting people asking if I could paint their pets — it sort of just took off through word of mouth,” she says. “I’ve really found my niche in pet portraits. They mean so much to their owners, so it’s really nice when I do justice to them.” Madeline is a recent transplant from Palmerston North and, inspired by her new Bay surroundings, she also enjoys painting landscapes in her home studio. At TLBM, she sells originals, as well as prints and cards of her artwork. “It’s important to support local. The actual value of something that’s handmade by someone — it’s worth way more than something that you can buy from a big shop,” Madeline says. “But not everyone can afford a brand-new piece of original artwork, so having the prints there means that everyone can have a little bit of my work.” madelinesgifts.com

madelinelocke.art 30

boo_andco

The Little Big Markets

@thelittlebigmarkets

↑ Penny Cass’ enthusiasm and expertise ensures every class at The Pottery Studio is loads of fun. students in Tauranga CBD, which eventually introduced workshops and paved the way for The Pottery Studio. Housed in a former retail space on Devonport Rd, the large studio hosts day and evening workshops, team-building events, as well as “wine and clays”. “The whole thing is designed to take two hours. Whether you want to do it alone or if you’re part of a group, two hours is not much out of your life. And there’s a few giggles to be had on the way,” Penny says. Penny says that mugs, cups and bowls are the most popular because people can use them every day. Rounding out the top projects are tealight holders, Christmas decorations and handmade gifts, garden gnomes, fairy houses, as well as some cheeky pieces. “Hen’s parties make an awful lot of rude ones.” If ceramic pieces aren’t picked up within three months, they join the “unloved department” and go up for sale at markets. “At the moment, we give the takings from that to RRR (Rescue Revive Rehome) charity.” Market sessions are free, with a small fee if you want your work fired in the kiln. “But they don’t have to have it fired. They can just have the experience and walk away... and leave me with the mess,” she laughs.

Words by Sarah Nicholson

The Pottery Studio At TLBM, people can turn into makers themselves, courtesy of Tauranga’s The Pottery Studio. The studio’s owner Penny Cass, and her team of pottery tutors, encourage DIY pottery sessions at the markets. “At the moment, we’re making little bowls — you can make a jewellery bowl and take that away with you. Some people want to make little animals and stuff like that, and that’s fine too,” says Penny. “You see a lot of people stand back and just watch, and maybe figure out that it’s not quite as difficult as they thought it was, so that’s quite nice,” she adds. Breaking down those barriers and introducing playfulness is also at the heart of their workshops at her CBD space. “We’re not classes. We are hands-on entertainment that appeals to all ages,” Penny explains. “Most places that offer workshops, it’s a series, you have to commit to X amount of time. Whereas ours, there’s no commitment.” Penny majored in ceramics at teachers college and worked as an educator before working in the travel industry. A few years ago, she completed Otago Polytechnic’s renowned ceramics programme, via distance learning. A Tauranga City Council-backed initiative led to a collective exhibition space for

109 Devonport Rd, Tauranga potterystudio.co.nz @thepotterystudionz 31

The Little Big Markets

@thelittlebigmarkets

↑ The faces behind Supreme Snacks: Arthur Portella and Petra Grijó with baby Nalu. “The snacks remind me of our birthday parties when we were kids,” Petra says. Given their increasing popularity, particularly at Brazilian parties and meetings in the area, it’s obviously a shared sentiment. “When I was a kid, I always liked to watch and help my grandmother with the cooking,” she recalls. And now with two young girls of their own, it’s often a family affair for Supreme Snacks at TLBM. “Arthur always goes to sell there, and around 10am, I’m going with the kids,” Petra says. “We stay all together, doing what we love. For me, that’s the best part.” Petra and Arthur’s little family fits perfectly into the community vibes at the markets. “They are really nice, all the people from the market. Now we have friends there,” she says. “I like the markets because most of the food is from different countries, like Brazilian culture or Japanese or Chinese. When we are at the markets, we always try to buy different foods. “I think we have to support small businesses. We don’t have a big company with employees or anything,” she says. “It’s just us and we make everything with love.”

Supreme Snacks Brazilians love their salgadinhos. The bite-sized snacks are popular at streetfood stalls and served at gatherings, and Supreme Snacks launched with the aim of catering to local Brazilians who were nostalgic about these flavours and the traditions of home. Petra Grijó and her husband, Arthur Portella, moved from Brazil to Mount Maunganui, via Queenstown, three years ago. During her first maternity leave, Petra started Supreme Snacks, creating some of her favourite cultural recipes at home. “This way I could make the snacks and take care of my daughter at the same time,” she says. Though she offers takeaway orders for pick up, that option caters to a mostly Brazilian clientele, so joining TLBM has helped reach a new demographic. “The market was always amazing to show Kiwis, and people from other countries, our flavours,” she says. “For me, it’s great when they say, ‘This is so delicious. I had never tried this before and it’s amazing’.” Supreme Snacks now carries four savoury fried snacks: chicken (coxinha), ham and cheese croquettes, cheese balls and sausage rolls, as well as one sweet flavour: dulce de leche churros, and gluten-free cheese breads (pão de queijo).

@supremesnackss Phone 022 528 3902 32

Summer in our city centre Events / Live Music / Movies / Art and loads more mytauranga.co.nz/citycentre

See the Bay a different way. Explore your backyard at bayofplentynz.com

Scenic flights with Classic Flyers Mount Maunganui

Emma Prill

Kids discover! Five captivating, interactive art installations hidden throughout central Tauranga Moana.

Wunder Boxes RAUMATI / SUMMER

He Kaimoana The world’s your oyster at Tio Ōhiwa oyster farm, where you can enjoy great food and explore the beautiful harbour by boat. We hear about the whānau’s big dreams for the future.

Story by Arpége Taratoa (Ngāi te Rangi; Ngāti Raukawa, Ngāpuhi, Ngāti Rārua) 37

says Natasha Manuel, the Manukura (Coordinator). “It’s pretty organic here — we’re building the plane as we’re flying it. We have an idea, and we just make things happen.” Since launching the tours, the team have discovered that they appeal to more than just international visitors. “There are locals who have never known any of the stories, yet they’ve lived here all their lives and haven’t even been on the harbour at all,” says Wini. The tour time is about an hour or so, and there’s an option of a low or high tide cruise. It’s an interactive experience — participants learn about collecting oysters, have a go at shucking their own and get to eat them fresh from the moana. Ōhiwa is known as ‘everyone’s food basket’ and there are a handful of iwi and hapū that lay claim to the area. So the tour provides a wealth of culturally rich stories and history. While known for its oysters, the area has a rich array of kaimoana and other sea creatures. Natasha recalls coming down to the harbour as a child to go fishing during the summer months to collect pipi, mussels, scallops and flounder. “There’s a breeding ground for hammerhead sharks just around the corner, and the stingrays at high tide will come right up here so the boys can feed them,” she says.

Earlier this year, Simon and Wini Geddes (Ngāti Awa), purchased the famous four-hectare oyster farm and takeaways on the side of the road between Ōhope and Ōpōtiki. Many of us are familiar with the Ōhiwa Oyster Farm — especially if you are from the Bay of Plenty. Established in 1968, it has always been a known spot to stop off and get some amazing seafood and fish and chips. The new owners are excited to reimagine the space into a Māori-centric business both visually and at its core. It’s their dream to see it become a sustainable business with longevity for their whānau and community — a place for people to visit and explore, and truly experience the waters in which the kaimoana was sourced. With a new name, Tio Ōhiwa, and a whānau at the helm devoted to their community, the business has already grown in kaupapa and capacity, and has exciting development plans in the mix. Recently acquiring a cruise barge, Tio Ōhiwa now offers tours on the harbour. It’s an opportunity for tourists and locals alike to explore the heritage of the area and participate in a hands-on oyster experience. It wasn’t in the plans this soon, but when the opportunity arose, Simon couldn’t turn it down. “Their five-year plan turned into a five-month plan!” 38

Photograph: Jane Keam

↑ Oysters being shucked, ready for the crowds at the takeaway shop. ← Opposite: Ngamotu hauling in a barge of oyster crates from the farm. Opener: Tio Ōhiwa’s oyster beds at low tide. 39

Photograph: Jane Keam

Visitors are welcome to explore Tio Ōhiwa’s tranquil setting, both on and off the water.

Photograph: Jane Keam

↑ Keeping an eye on the smoker is one of the many tasks at the farm. → Opposite: Freshly shucked goodness, harvested just meters away. Along with setting up the business, a rebrand and the new barge, the team at Tio Ōhiwa has also implemented a rangatahi programme, which crosses over both the owners’ businesses, from the land to the sea. “We have a T.O.I. [training, orientation, induction] programme, where the rangatahi enter a cadetship and can learn about aquaculture, oyster farming, the kitchen or customer service,” says Natasha. The initiative also provides an opportunity for funded mentoring, as those on the programme can earn as they learn, and therefore become certified without the burden of student loans and other costs. Social workers and counsellors are also available, giving the rangatahi access to whatever extra support they might need in their lives. It’s a

holistic approach to working with youth who haven’t had the best run — they get to earn a living by working with their hands in te taiao (nature), on their own whenua, upskilling and earning an honest wage while being well supported in all areas. “Our kaihautū [support workers] are able to sit around the dinner table and talk with them and their whānau, able to help provide some solutions and some support. Then we all get dragged into the kaupapa because it’s who we are as a business and we’re trying to bring back our old values, like being raised by a village,” says Natasha. Natasha came on board after working in the health and social service sector for thirty years, and the values that Tio Ōhiwa holds as a pākihi (business) 42

Photograph: Jane Keam

↑ Natasha (third from right) with some of the Tio Ōhiwa team. owner had been working with his son, but keeping up with the demand was challenging — it was only being used to 10% of its capacity. Now, with more people on board and their rangatahi programme in full swing, there’s a lot more opportunity to bring in more oysters. Tio Ōhiwa is a popular destination for regulars and out-of-towners, including cruise ship guests who can be picked up from the Port of Tauranga, so Wini and Simon want to make the space more accessible and dynamic. The concept plans include references to our own traditional whare (buildings), whilst also keeping practicality and longevity in mind. There will be an on-ramp to a pontoon seating area where visitors can enjoy the stellar views of Ohakana Island and Tauwhare Pā with more parking options for tourist buses and locals pulling up for a kai. While there is still plenty of kōrero to be had with council, iwi and hapū about future plans, we’ve no doubt with this whānau’s proactive approach and fantastic vision, it’s highly likely that we’ll soon be looking at a whole new oyster farm — watch this space e te iwi!

are not dissimilar. She was connected to Wini and Simon through her husband. “I went to their house for a coffee and they showed me a video that had been made from their other business, showing rangatahi lives that had been transformed.” Coming from years of working in the space of mental health, drug and alcohol addiction, and community work, it was the opportunities the couple were giving these young people that gripped her. “For me, it’s always about rangatahi, because without them nothing continues — I just sort of fell in love with it and, personally, my own kids have been through a lot as well so I thought, for us to be a part of this journey would be awesome.” For Wini and Simon’s son, Ngamotu, the purchasing of the oyster farm was an opportunity to come home to his whenua and work with his whānau. A mechanic by trade, he was based in Australia with his whānau, working with heavy diesel for just under a decade before he got the phone call. “My mum and dad told me they were going to buy it, and I said yeah, I’m keen to do that. I started in May, learning how to run the farm — we learnt real quick that this was a five-man operation.” The previous

ohiwaoysters.com 44

Whakatāne District Promotion

48 Hours in Whakatāne

Feel a summer road trip brewing? Don’t whiz past Whakatāne when you’re headed down the coast — it’s an ideal spot for a couple of days of sun, ocean fun, nature walks and seaside dinners. 45

Whakatāne District Promotion

↑ Left to right: Stop off at one of the fantastic local berry farms; tantalising noodles at Cigol restaurant. Opener: The picturesque Port Ōhope Wharf at Ōhiwa Harbour. products), George Street Linen, him.her fashion store, and Presentables, with an array of lovely homewares and gifts. While you’re in town, swing by the Whakatāne isite and confirm your booking for tomorrow’s trip to Moutohorā (Whale) Island. Then take a waterfront stroll towards Cafe Awa, where you can laze on the balcony and watch the boats moored along the riverfront. For a fantastic walk, take the CBD to Ōtarawairere section of Ngā Tapuwae o Toi walking trail — you’ll experience ancient pā sites, native bush, birdsong aplenty as well as clifftop views and the secluded Ōtarawairere Beach. By now it’s time to head over the hill and check into Beachpoint Apartments, which overlook Ōhope Beach. Take a dip in the pool, or hit the 11km sandy beach for a swim or surf. Just near the beach, you’ll find the perfect spot for dinner, Cadera Mexican Bar & Restaurant. You’ll be treated to delish Mexi food — think nachos, quesadillas, burritos and tapas, to have with your margarita (choose from classic, coconut or chilli). Time it with the daily happy hour (4–6pm), and try to catch one of the fun musical acts lined up for summer’s Sunday Sessions.

You might be en route to Rhythm & Vines, or cruising down to Ōpōtiki for a break, so a stop-off in the Whakatāne district, with its famous Ōhope Beach, is a no brainer. No traffic jams here — it’s all about relaxed vibes, and although the area is small, it offers all the favourite Kiwi activities, from fishing, kayaking and dolphin watching, to native bush walks (with kiwi!), safe swimming and surfing. Here are some ideas for a dream long weekend, so you can start planning your very own sunny getaway.

DAY ONE Nothing says summer like picking your own juicy berries. At Julians Berry Farm & Café, depending on your timing, you can pick raspberries, blackberries, ranui berries, boysenberries, strawberries and logan berries! Plus there’s a cafe, playground and animal farm, along with mini-golf and beach volleyball, so there’s a world of whānau fun waiting for you. Finish your berry ice cream and head for the shade with some leisurely shopping in the boutiques and specialty stores on The Strand, Whakatāne’s main drag. There’s The Good Tonic (all about sustainable and ethically sourced 46

Whakatāne District Promotion

↑ Laze on the beach or join in one of the many water activities. Left: Te Kōputu gallery. Head back to the apartment to relax before dinner at Cigol, which offers Korean-inspired food with a Pacific twist. You’ll be served up stone sizzling bibimbap, Korean barbecue plate, Korean fried chicken and braised pork, and a whole lot more.

DAY TWO Being in the ocean is the best possible start to the day, so sign up for a sunrise surf session with Salt Spray Surf School at the sheltered West End corner of Ōhope Beach. They’ll supply all the gear so you just need to show up and give it your all! Afterwards, grab breakfast and some seriously good coffee at Volk & Co, which specialises in espresso, filter and cold coffee brewing. It’s time to get out on the water again, so head to Whakatāne Wharf for your kayak tour to Moutohorā Island — a Wildlife Management Resrve for endangered birds and plants. Jump aboard Centaurus (operated by ProSail), a 38-foot cruising catamaran that’ll take you and your kayak (from KG Kayaks) on a 45-minute trip to the island. You’ll get a couple of hours for paddling and adventuring, maybe accompanied by friends like New Zealand fur seals, little blue penguins or gannets plunging into the ocean. The scenery is breathtaking and you’ll get the chance to visit Onepu (Sulphur Bay) to experience Hot Water Beach and its geothermal activity. Back on land, swing by Te Kōputu a te Whanga a Toi to see what’s on at the gallery, then have a drink at The Comm — the home of Good George Brewing.

DAY THREE Give yourself a slower start today with a leisurely beach stroll (or a sleep in!) before breakfast at the super-popular Moxi Cafe, then wander Ōhope village, where you’ll find a great gallery and boutique shops. A new offering in the area is the boat cruise at Tio Ōhiwa oyster farm (see page 37) at Ōhiwa Harbour, at the eastern end of Ōhope. Here you can learn all about the farm and the history of the area, see oysters being processed, and try your hand at shucking oysters — and, of course, eat them too. Alternatively, the Harbour’s calm waters and beaut scenery make it an ideal place to grab a paddleboard from Wharfside and do your own tour. All there’s left to do now is top up your berry supply for your trip home and treat yourself to an ice cream or smoothie at R n’ Bees or Blueberry Corner. The perfect end to magic break. To plan your summer trip, visit whakatane.com 47

Weird & Wonderful Words by Debbie Griffiths Photography by ilk

Teacher and author Andrew Macdonald, who has just released his third Super Weirdos book, says his pupils have played no small part in guiding and inspiring his writing for the popular series.

said we’d never get her son reading, so I asked what what he likes. She told me he likes superheroes and he hates his brother, so I wrote a story about this boy as a superhero and the evil guy was his brother. He read it. That’s when I realised I could hook kids into reading with my writing.” Those students soon became his best resource — helping cut the boring bits and tweak the jokes as Andrew found the right mix of humour, plot, characters and life lessons. “One 9-year-old girl told me, ‘The story’s missing a strong female lead and she’s got to be better than the boys but not care’. She was right, so I wrote the character Ruby.” In fact, Andrew learned it’s best to write about what he knows. The antagonist in his second book is inspired by his wife, Laura, and his new granny character is modelled on his own 93-year-old grandmother. “She plays ukulele, so in the book her instrument turns into a laser to shoot the bad guys. She rang me yesterday and told me how much she loves it.” Another character has a lisp because a student asked for it. “He agreed to read the book in front of the class if I included someone like him. He said no books have someone with a lisp. I think that representation is important.” Woven neatly into The Super Weirdos books amongst the spaceships, farts, assassins, ninjas,

From the lightning-fast mole-hair whip that saves the universe to the secret alien code, a conversation with Mount-based children’s author Andrew Macdonald is never boring. In fact, it may well be his strong mindcontrol powers making you read this article as well as inspiring thousands of kids to enjoy his books. “In my first story, the main character is an alien named Mac who tells the reader he made them pick up the book using mind control. I sent that book to Australian author Andy Griffiths [the Treehouse series] and he loved that part. For me, that was like Richie McCaw praising my rugby tackle. It was pretty special.” It’s not just world-renowned writers who are impressed by Andrew’s books. The first two installments of his Super Weirdos series, aimed at primary school students, have seen success with several thousand copies in print. Now, with the release of his third book, The Super Weirdos and the Deathbeard Domination, Andrew reflects on his childhood challenges to read and write. “I remember crying, saying, ‘I just don’t get it’, but I had these awesome teachers who I just loved and wanted to be like. Years later, it was through teaching that I found out how to learn properly.” Andrew taught in primary schools for 14 years and realised he needed a way to help the kids who hated reading the way he had as a child. “One parent 50

Woven neatly into The Super Weirdos books amongst the spaceships, farts, assassins, ninjas, time travel, yetis and fishbowl prisons are valuable life lessons.

↑ Andrew (also on opener with Millie, the springer spaniel) works up imaginative storylines at home.

Opposite: The third book in The Super Weirdos series is out now.

so I rewrote it as the silliest fight scene ever. One of the characters has a mole hair that he can grab things with. It’s faster than lightning and stronger than a diamond. It’s kind of like a whip on the side of his face and it’s based on my childhood friend who would draw attention to his mole. He made it a positive thing. He’s so proud that it’s now in the book.” For Andrew, writing has been a labour of love aimed at giving all kids the ability to read. Kids who read, do better across the curriculum. One 10 year old with a reading age of a five year old was offered a dollar if he didn’t like The Super Weirdos. “He came back from lunch and said, ‘I read your book. It’s terrible. Give me the dollar’. So I gave him the dollar and he asked, ‘You got any other books?’. “To me, that’s a dollar well spent. To be the person who turns a kid on to reading is really cool. I feel very lucky to be a writer.”

time travel, yetis and fishbowl prisons are valuable life lessons, cleverly camouflaged as alien secrets. The first: ‘never give up, never surrender’. “If kids are struggling with something, I want them to remember that — and for teachers to be able to remind them of that too. A lot of those phrases came from people giving me advice like: ‘Everything will be ok in the end and if it’s not ok, it’s not the end’ from my boss when I was doing door-to-door sales in Sydney. It just stuck with me and I thought, if a kid could hear that, it could help so much.” Andrew’s books also take pressure off teachers. “Building relationships in classrooms is key so I give teachers something to laugh about with their students. My first two books include teacher resources for reading, writing and maths. Teaching is hard so I wanted them to be able to relax and use my worksheets knowing they’re good, because another teacher has planned the lesson for them.” Andrew credits Laura for carving out time in their busy family life for him to write. She also has valuable insights. “My wife described one fight scene as too ‘Jack Reacher’ for seven year olds,

The Super Weirdos and the Deathbeard Domination, and the first two books in the series, are available from mrmacsbooks.co.nz 51

Protecting what we love This is the final piece in our three-part series about Tauranga Moana Biosecurity Capital. This edition we will share how you can be on board with this kauapapa of protecting what we love. Become a TMBC member

Become a funding partner

TMBC brings together a “coalition of the willing”

There are lots of benefits to becoming a funding

at the centre of our regional biosecurity team, in

in maintaining continuity during an incursion.

and establishes Tauranga Moana mana whenua a broad collaboration between Māori, community

groups, industry, businesses, agencies, educators, scientists and others striving to achieve biosecurity excellence.

Individuals or businesses can join Anyone with a genuine interest in biosecurity

is welcome to join TMBC as a general member, free of charge. By becoming a member, your

organisation stands squarely behind our mission to lead and take collaborative action towards biosecurity excellence.

Confirming your membership is simple, please

email info@tmbiosecurity.co.nz with the following: •

Confirmation that the TMBC Accord

•

Select a partner / membership category

• •

resonates with you / your organisation.

Tell us why you want to join the network We’ll take care of the rest!

partner, especially if your business has an interest Benefits include: •

Attendance at all meetings, training

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Networking with businesses working

• • •

sessions and symposiums

towards biosecurity excellence

Promotion of your business to members through various channels

Representation on our leadership team

The ability to learn about readiness and response activity

For more information, contact

commsmanager@tmbiosecurity.co.nz

to thank our F e k i l und uld o w er e s. W

Gallery for SKIN. HAIR. ART & OBJECT Founded by Cosmetic Injectable Professionals. 150 Newton St. Mount Maunganui. www.toffi.co.nz

More is More Words by Megan Raynor

After years of obsessing over food and throwing dinner parties, Rose Connor-Harsveld has now gone all in, quitting her corporate job to run her lively, fun and colourful Rose’s Dining Table supper clubs.

At that time, Rose was working at well-known stationery company Kikki K and was asked to share her dream for a book that was being created by the founder. It might’ve seemed like a simple request, but for someone who’d never found their calling, it was huge. “I was ambitious but never passionate about my career. It was frustrating. It seemed like everyone else around me knew what they wanted from their life — I worked my way up because I didn’t know what else to do,” she says. “It was like I was missing out on the thing that would make me, me.” However the combination of dinner parties and near obsession with eating brilliant food had started to percolate into an idea. Rose’s dream was added into the book: “Open a restaurant and inspire people with food”. Moving back to New Zealand in 2018, Rose continued in her corporate career — moving from retail into FMCG. While she loved the people part of her role, the fact she wasn’t moving towards that dream was more frustrating than ever. “I felt like a cop out. I’d spent so much of my life not

KFC isn’t the usual start to a story about a foodie but Rose Connor-Harsveld, founder of Rose’s Dining Table (RDT), has never been one to follow the rules. Her teenage job at KFC was the beginning of her love for food and people. It just took her a couple of decades and a completely different career path to realise it. “I loved fried chicken and I loved talking to people,” Rose laughs, “I didn’t think I’d be coming full circle.” After her fast-food era, Rose moved to London for the classic Kiwi work-travel experience. It was there she had her first foray into cooking for others. Her group of friends started to throw dinner parties — the perfect way to gather during dark winter nights. The problem was, although she loved to eat good food (sometimes spending the majority of her pay cheque at restaurants), she wasn’t very experienced at cooking. As someone who thinks everything is figureout-able, that wasn’t a deterrent. “I’m very all or nothing. The first dinner party, I went overboard and made homemade dumplings from scratch,” she says. “I learnt it all off YouTube.” 56

Food detail & opening photograph: Ash Muir. Other photography: Lou Burton.

↓ Clockwise from top: Rose sets up a gloriously colourful event; a welcome cocktail of Aperol spritz dotted with edible flowers; starters served family style, allowing guests to choose what they fancy.

After the first booking, her Instagram DMs started filling up with more requests. “That’s where my corporate background came in handy,” Rose smiles. “I realised I could make money from bringing people together through food.” With each booking, Rose came closer to figuring out not only what kind of experience she wanted to create, but also who she was — and her supper clubs became a reflection of that. “My personality type is not fine dining, polished or perfect. It’s big, loud and fun.” Rose’s creative flow didn’t stop at her events. She found her painting mojo again too, and now that Instagram account is also the place to buy her floralthemed artworks that are as bold, bright and textured as her food. “It’s freeing being creative again.” Rose recently quit corporate life to focus on RDT, two years after putting herself out there. She now regularly hosts intimate “supper clubs” at people’s homes, taking care of everything, from her tablescapes to clean up. “People laughing and eating and talking is on par with the flavours — connection is as important as the food.” Funnily enough, those very same things that made her love working at KFC all those years ago.

knowing what I wanted to do and now I knew, I wasn’t even chasing it,” she explains. However, the impact of Covid on hospitality had shown her how volatile that industry was, so she tried to channel her creativity in another way — picking up a paintbrush again, after a decade. “I tried and failed to do the same piece for two years,” Rose admits. “It ended up staying in my cupboard, unfinished.” It was at this stage, despite being pretty content with her life, she started to question when she had become “so f*cking boring”. One night, after a few wines and a friendly push from the gal pals, Rose started an RDT Instagram page to share her love for food. It was after she posted a dinner party she’d hosted for friends as part of a Come Dine with Me-inspired night that she received her first booking request. “I had gone all out — table setting, menu and, of course, food. It didn’t feel like hard work, it felt like I was being creative again.” In classic Rose fashion, she didn’t hold back for her first-ever client — making a 10-dish menu that took a week to prepare for a group of besties celebrating Christmas.

rosesdiningtable.co.nz 58

@rosesdiningtable

Photograph: Lou Burton

Vibrant, original and elaborate tablescapes are a signature of Rose’s Dining Table events.

chaosandharmonyshoes.com

Kōrero

Sitting with Tigers

Kōrero

Jenni-Lee Reardon is a practitioner in Māori romiromi and mirimiri at Ata Bodywork. She connects through kōrero, intuitive movement and breathwork, to clear blockages, rebalance and realign.

As told to Sionainn Mentor-King (Te Āti Awa) Photography by Adrienne Pitts

Ko Rangataiki te awa Ko Putauaki te maunga Ko Mataatua te waka Ko Ngā Maihi te hapū Ko Ngāti Awa te iwi Ko Tūteao te marae Ko Jenni-Lee taku ingoa “My story began in assumptions. I was a Māori; people just figured I had it, and I was comfortable with that. My mum and dad were brought up in the era where language was not supported, so we lost our mother tongue. Both my parents were teachers, so they were very much colonised in that space of survival. As an adult, I realised I had got lost in assumptions. I was a mother of two teenagers who were born of two iwi, and they were starting to track in the same spaces I had been comfortable in, which I didn’t want for them. So when a friend told me about a wānanga for romiromi and mirimiri led by Tracey-Leigh Te Paa, I was like, ‘Why not? I’m on a bit of an adventure of ‘who am I?’ I walked into this world of, ‘I don’t know anyone. I don’t have the reo. I’m gonna be exposed!’ But it was the most transitional thing I’ve ever done. My fear moved very quickly into the sense

that I was where I should be. It wasn’t long before I sat in the long grass with the tiger, and tiger was sitting beside me. Tracey told me later, ‘I knew when you walked in, you were where you were meant to be. I could see your foremothers.’ That’s how I started in the world of mirimiri and romi, eight years ago, and Tracey-Leigh is my pou [mentor]. I got encapsulated by the energy, which helped me to confront and grow in a very nurturing but vulnerable space. I still didn’t have the reo, but I am born of this culture. So, with this, my reintegration and reconnection with my iwi and hapū started — and that journey was very scary. It was a wero for me to front up or to live with the excuse, ‘Mum was disconnected, so I am, and so my children will be, and their children’. I have never carried such a fire in my belly [as when I decided] to do it for my kids. As I was growing, my girls were growing. They became inquisitive and started hanging in the wānanga space, asking questions. Mirimiri is the energetic exchange, the wairua; romiromi is the physical. It’s unlike going for a massage, where you walk in and you don’t know the whakapapa of the practitioner. With mirimiri, there’s always kōrero before anyone gets on the table — and 61

that’s about meeting in a place of mutuality and safety. Before they arrive, I always do a clearing, a karakia, and I prepare for conversation and vulnerability. As we’re working with the body, there are challenging moments. But the secret is: breathing gets us through. My treatments are not a place where you come and fall asleep. I want you to experience it. People are on the table because of mamae, because of sadness, because of troubles. But sometimes they just want that connection. It’s a beautiful place to just release what we manage on a day-to-day basis. There’s no right way or wrong way with body work. We all have our different styles, and one should respect the other. This is about creating community. This is about an ancient service that was here long before any of us. Our foremothers and fathers used it to connect, to create community. You never stop learning. We will never be the masters of such a historical practice. It’s only for us to be facilitating what our tūpuna are really asking us to do. When I came across Flowpresso, I was so intrigued. It’s a hands-off treatment, delivered through a compression suit with infrared warmth as well.

Kōrero

“We need to sit in the long grass with the tiger, figure out what the tiger is, because that will develop resilience.”

↑ When Jenni-Lee attended a wānanga for romiromi and mirimiri, she discovered her calling. ← There’s always kōrero, an exchange of information, before her sessions. Opener: Jenni-Lee at her calm, light-filled studio in Mount Maunganui. 63

Kōrero

Flowpresso uses compression and warmth to promote relaxation, repair and performance. → Jenni-Lee’s reconnection with te ao Māori started when she found romiromi and mirimiri. It works up through your body, like a massage with many hands. The treatment allows your body to go into a parasympathetic state of rest and restoration, it promotes gentle detoxification and flushes your lymphatic system. One of my pet peeves is the word ‘anxiety’. We have been so quick to put meaning to a feeling that is actually really natural. I’m not pooh-poohing the psychology world or the medical world. I have a degree in social science, and I have worked for the last 21 years alongside clinical psychologists, connecting with the world of science. I’m just saying, sometimes our journey is to learn what the feelings mean. Understand it and learn, ‘Who am I?’ Not, ‘What medications

do I take?’ Of course, there are diagnoses, and that is not the anxiety I am referring to — I have a lot of college/uni students who come for flow to help them move from their sympathetics (fight or flight) to their parasympathetics (rest and restore). The anxiety I am referring to is the everyday human experience of anxious feelings. We need to sit in the long grass with the tiger, figure out what the tiger is, because that will develop resilience. That ‘gut feeling’ we talk about, butterflies in our stomach — that’s not anxiety. That is the feeling of something new. I have a beautiful [colleague]. His name is James Hancox [Ngāpuhi, Ngāti Wai]. He’s a zenthai shiatsu master who 64

comes from a yoga background, and also does romi and mirimiri. He comes down to the Mount once every three months and works out of my space. James has helped me create a community, and I encourage some of my clients to go and see him. He’s also one of my go-tos when I need to release. The other practitioner that works out of this space is Āwhina Motutere [Ngāi te Rangi, Ngāti Kahungunu], a beautiful rongoā practitioner. I have learned so much from her about when to and when not to pick, and asking permission when picking the plant. I also have astrology nights. I’m really blessed that my space has become its own community. As long as people come in with respect, they are welcome.

Kōrero

At Ata Bodywork, Jenni-Lee’s indigenous body treatments are offered alongside rongoā Māori services. My space is a place of peace, where you leave your to-do list at the door. You can pick it up on your way out, but this is a neutral space. People will have emotional releases, and we sit with that. They have a right to release in a safe environment and not be judged. Tears are a sign of strength because it means we’ve gone deep. You’ve got to be gentle on yourself. The world’s a harsh place. I’m really proud that what I have now is intimate and private. Is growth on the horizon? Maybe. My tūpuna will support that, or not. I want to grow my te ao Māori

space — I can’t do that if I am trying to grow everything. But a kauri doesn’t grow strong on its own. I think the most important thing is figuring out who my tribe is. I live trying to stay humble. I want to serve my whānau, my rōpū, my tribe — part of that is community. Do I wake up feeling like I can give more? Absolutely. But I also shut shop when I need to regroup — I will not lay my hands on someone else’s tinana [body] if I am not right myself. I don’t live a perfect life. I don’t pretend for a minute that all my shit’s lined 66

up and done. I’m always sitting in the long grass with tigers — just like everybody else.” Ata Bodywork, 32a Tweed St, Mt Maunganui Jenni-Lee Mirimiri/romiromi & Flowpresso atabodywork.co.nz @ata.bodywork James Hancock Zenthai massage @shiatsudon Āwhina Motutere Rongoā Māori/herbal remedies lua.co.nz @lua_nz The Kōrero series is supported by the Creative Communities Scheme Arpége Taratoa is editor of Kōrero

Behind each carton of Kaimai Eggs is a family business that celebrates its chickens, its connection to the land, and the wider community, and are excited to be providing a locally grown food.

kaimaieggs.co.nz kaimaieggs Kaimai Eggs

Bay Venues Promotion

Good Sport Words & photography by Scott Yeoman

Mitch Rawiri Terry grew up in a whānau that was all about sport and community, so it’s no surprise this people-person is the longtime social netball league supervisor at Mercury Baypark Arena. 68

Bay Venues Promotion

Six courts of six-a-side netball games, all starting and stopping simultaneously. Eight-minute quarters, with a 30-second changeover between. Apart from half-time, which is a minute long. The schedule is tight. On any given Tuesday, there could be as many as 70 teams playing in the social netball league at Mercury Baypark Arena in Mount Maunganui. That’s at least six rounds held back-to-back, starting at 6pm. There’s a lot going on. A lot of moving parts. Mitch Rawiri Terry has it all under control. She’s cool, calm and collected. She’s like a conductor directing a complex orchestral performance, except sometimes she picks up one of the instruments herself. Mitch has mastered the art of keeping all the balls in the air. She organises and leads her team of umpires, juggles all the games needing to be played, explains rules, and keeps the whole operation on track and on time. “I’ve done it for so long and I know what people are like and you just build a bond with players.” She’s been involved in social netball at Baypark Arena for more than a decade now. “A lot of teams go away, come back, and they’re shocked when they walk in. They’re like, ‘Oh my God, is she still here!?’” Two themes are dominant during our interview — Mitch’s absolute love of the game (of all sports, really), and her absolute love of people. When she’s not working as a netball programme supervisor for BayActive, Mitch is doing early morning shifts at Countdown Bayfair, or helping out with afterschool care and holiday programmes for Play Time. “If you put all my jobs together, I actually just love being around people. Interacting with people, getting to know more people. I just love it, because I come from a huge family, so we’re used to being tight knit.” Mitch is of Ngāti Ranginui, Ngāi Te Rangi and Ngāti Raukawa descent. Her love of sport comes from her whānau. She has lived her whole life in Arataki and is passionate about her community and the Arataki Sports Club. Her late dad was once the club president and Mitch grew up playing all types of sport. She played rugby and basketball alongside her mum, and they had a family touch rugby team made up of her brothers, sisters and cousins, with her mum and dad as the coaches. She’s passed on her love of sport, in particular netball, to her three daughters and two mokopuna, like her parents did for her. Mitch was bitten by the netball bug when she was at Mount Maunganui College (she avoided it up until then because she refused to wear a skirt). She’s thrown herself into the game ever since, as player, coach, umpire. Both indoor and outdoor. She still plays. “With netball, you try and retire but it just doesn’t happen,” she says with a laugh.

Social netballers in action at Mercury Baypark Arena. ← Mitch discovered her love of netball at college. She says she gets so much joy watching everybody out on court, having fun. “To be honest, I actually just do it for the love of it. I’ve met so many different people... It’s just like one big family.” She is proud and protective of her fellow umpires. Some are experienced and have been alongside her for years. Others are just starting out; teenagers still at school. Mitch can be strict and firm when she needs to be: “It’s the only way they’re going to learn.” But she’s also kind and supportive. She believes in the power of building confidence. She’s also quick to make any new teams and players feel welcome. “It’s just a matter of looking after each other eh.” Mitch’s message, to anyone thinking about joining the BayActive social sports leagues, is this: “Don’t think about it — just do it.” For details of the social netball leagues starting in January, as well social football, visit bayactive.co.nz 69

Lost at Sea Photography by Lou Burton

You’ll often find local photographer Lou Burton shooting in nature. She’s never happier than when she’s in the ocean at dawn, lost in the moment, capturing the beautiful light, surf and people.

↑ A wave breaks at Pāpāmoa Beach. ← Sunrise view from the top of Mauao. Page 72/73: Surfers at Ōhope Beach. Opener: Mauao shot from Hart St.

↑ On the water at Tuhua (Mayor Island). louloubphoto.com

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Appearance Coach Promotion

From the Inside Out Photography by ilk

Appearance Coach Promotion

The team at Appearance Coach doesn’t just specialise in antiwrinkle treatments and dermal fillers, but also takes a holistic approach to skin health, so you look and feel your very best.

Left: Leisa McGill, founder of Appearance Coach. Opposite page: The team, left to right: Rebecca, Lana, Kirsty, Kim and, at front, Leisa and Jackie. meaning that injectables aren’t simply recommended across the board. “People will notice your skin before any wrinkles, so we’d rather you work on getting beautiful skin rather than focusing on a wrinkle. We’re strong on education. We understand what’s happening to the face and skin, and we give people the whole picture. For example, we have a lot of perimenopausal and menopausal clients, so Jackie often focuses on hormone health and gut health.” Leisa’s informative and engaging presence on social media means that many questions are answered and fears allayed before clients even make their first appointment. “We work really hard on making sure the clinic isn’t intimidating, and people often feel like they already have a relationship with me before they come in,” she says. “Our first consultation takes 40 minutes and there’s never any pressure to do a treatment — it’s all about finding out what’s right for each person,” says Leisa. “I know the cosmetic world can look shallow to many people, but a lack of confidence can limit your potential. It’s our privilege to help people to their best life. “When people come through the door, we want it to be the highlight of their day.”

Leisa McGill was already an experienced paediatric nurse when she decided to change direction and follow her interest in skin and cosmetic medicine. Starting at a key Tauranga skin clinic, she worked closely with a group of experts. “This was really learning from the ground up — all about skin, skin cancers, anatomy, assisting with plastic surgery,” Leisa says. This experience crystallised her vision for her own clinic. “I really wanted to create a clinic that was very client focused, so I could develop relationships with my clients, and everyone felt valued and listened to.” Harnessing that philosophy, Leisa started a clinic from home, but over time, her personalised approach resonated with other colleagues who wanted to work together. Soon enough, Appearance Coach was born. The team at the Pāpāmoa clinic now includes three other registered nurses, Kim Wright, Rebecca Burman and Kirsty Smith, as well as skin specialist Jackie Ngawhika and practice manager Lana Jones. “When someone comes to see us, it’s all about what they want — we’re guided by what they would like to improve on,” Leisa explains. And while the majority of her clients get anti-wrinkle treatments, she says that the team takes a holistic approach, 79

Appearance Coach Promotion

↑ The team takes time to really listen to what each client wants, then outlines the very best treatments.

Team favourites

Kim — BeautifEYE “BeautifEYE is a mesotherapy treatment [a painless series of super-fine injections] targeting the undereye area and neck lines. It’s used for dark circles, and to reduce the appearance of fine lines and wrinkles — you look fresher and less tired. It’s a cocktail of 59 active ingredients, from hyaluronic acid (to hydrate and plump the skin) and glutathione, to vitamins, coenzymes and amino acids, which may promote collagen production and skin health.”

Leisa — BioRepeel “I’m really excited to now have BioRePeel at the clinic. It’s a non-invasive, groundbreaking treatment for skin rejuvenation. It utilises a unique blend of natural acids, vitamins and amino acids to gently exfoliate the skin, promoting collagen production and improving texture. It’s fantastic for fine lines, acne scars and uneven pigmentation, and delivers visible results without the downtime associated with more intensive treatments. It’s also great for people that want to do something for their skin but aren’t ready for injectables yet.”

Jackie — IPL “I love the way you can see a difference right from the first treatment of IPL. For 10 days after, pigmentation will be slightly darker but then your skin is much clearer. It gives our clients confidence knowing we can help the tone of their skin in just a few treatments. We can address multiple conditions in one treatment, such as pigmentation from sun damage and red veins, as well as rejuvenating the skin. Plus, we can treat the face, neck, chest and hands.”

Kirsty — Profhilo “Profhilo is a revolutionary anti-aging treatment, renowned for its exceptional skin rejuvenation benefits. Comprising high-concentration hyaluronic acid, it restores elasticity, hydration and suppleness to the skin. Unlike traditional dermal fillers, Profhilo acts as a bio-remodelling agent, stimulating collagen and elastin production at a cellular level. The unique composition allows it to diffuse seamlessly beneath the skin, addressing multiple areas simultaneously. It requires just a few injections, and the effects are natural looking, giving a radiant, youthful complexion.”

Palm Villa, 8a Domain Road, Pāpāmoa. Visit appearancecoach.co.nz for details of satellite clinics in Tauranga and to book an appointment. 80

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CARING FOR SMILES & IMPROVING LIVES

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Counsel & Coffee

Words by Katherine Whittaker Photography by ilk 83

In the second of our profiles on community coffee carts, we swing by Coraleigh Parker’s Hi Ho Silver at Wairoa River bridge, where customers always find a friendly face and lively chat.

It’s debatable which is more legendary at Hi Ho Silver cart. The rapid-fire exchange of banter across the counter or the size of the sausage rolls that owner Coraleigh Parker makes. Coraleigh’s little coffee kingdom sits down under the Wairoa River bridge, near Bethlehem. It’s a regular weekday stop for work-booted tradies, dog walkers in sweats: “sometimes it’s like a dog park down here”, and those working from home seeking the sun. Two swallows swoop and dart under the busy nearby bridge, like little kamikaze dive bombers. Coraleigh dispenses advice, dishing out big doorstop toasties with a side of empathy or some goodnatured ribbing, depending on the person involved. Calling out to “Jeff” or “Neil”, Coraleigh’s hands are busy at the coffee machine, so practised, she could be a pinball wizard working the flippers of a machine. For despite up to 50 regulars dropping by every day or every other day, she knows their order by heart, and in some cases, what time they’ll turn up. Some are just there long enough for a quick hello, then back into the car, while others have come as much for the chat and the counsel as they have for the caffeine hit. “A lot of people work at home or in workshops around here, and sooner or later they need to see a friendly face or just be out in the world for a few minutes,” Coraleigh says. “It’s a human thing to see and be seen. We all need that.”

A lot of people like to hang out, talking about politics or the latest news, she says. There’s a friendly debate or conversation waiting for whoever wants it at this popular coffee cart. And one of the social issues under discussion is in evidence just down the riverbank, where a young man who has pitched a tent sits combing his hair in the sun, or with the woman with tired eyes who politely asks for a cup of hot water. While five years ago there were no people without homes around the bridge, Coraleigh says it’s now more common than not to see a handful of homeless people in the area every day. The boss from the nearby Waipuna Hospice drops by and talks about the challenges of funding (the hardest it has ever been). A woman talks books with Coraleigh and borrows one from the cart’s small lending library. There’s a cup library too, offering a brew in a sun-warmed cup in the hope you will bring it back next time. The other personality “on staff” at the cart is foxy cross Willow, who has been coming to work with Coraleigh since the beginning and keeps an eye on passers-by, often nosing up for a pat or piece of pastry. “It’s not about me at all,” Coraleigh laughs. “Willow has her own fan club, and if she’s not at work people want to know why. She’s an institution around here. I could be away, and people might wonder, but she has people who genuinely worry about her.” 84

This page: Scenes from a morning at Hi Ho Silver, starring foxy cross, Willow. Opener: Coraleigh yarns with a couple of regulars. 85

↑ Coraleigh dishes up doorstop toasties and great coffee at her riverside location. kind. In recent years dahlias have become all the rage with their sun-loving, retro colours. When Coraleigh first started out about six years ago, the plan was to sell flowers as well as coffee, and long-time fans might remember bunches of flowers on the cart in the early days. Her mum still runs the flower farm tucked in under a hill at the Minden, so, at the right time of year (coming into summer) she offers dahlia tubers for sale. Fans of the heat-loving blooms come from across Tauranga to buy the humble looking tubers, which grow beauties with such exotic names as Rococo, Snowball and Striped Duet. At the time Coraleigh became the fourth owner of the cart and its site, she was growing roses and one of the most prolific was Hi Ho Silver, hence the catchy name. Back at the river, as noon approaches, Coraleigh calls to Willow as she closes the hatches. “Wrap up for the day, girl? Do it all again tomorrow? Okay. You’re the boss.”

The busiest time at Hi Ho Silver is from about 7.30am to 9am, as there’s a flurry of customers including blokes in hi-vis stocking up for a busy day on the tools. “They might leave with a sausage roll in one hand and a pie in the other,” Coraleigh says, smiling. Willow has ambled over to check out some new arrivals, enjoying the attention. When there’s a lull, Coraleigh watches traffic on the busy state highway, and the ebb and flow of the river. Sometimes the wail of sirens chases down the road and the traffic slows or stops in one direction. In fact, Coraleigh reckons she will see an ambulance or police car at least once a day. A group of “rag-tag kids” often takes up residence on the riverbank, trying their luck with a rod in catching the kahawai in the river. Inevitably someone gets wet, someone gets bored, someone gets restless. The people watching is top-notch at the river. “There’s always something to see. It’s a pretty good view from my office.” A woman alights from her car, looking around furtively. She’s here to fuel an addiction of another

hihosilvercart.co.nz 86

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Kayu Studio Promotion

Elevate the Everyday Words by Megan Raynor Photography by Ben Parry/Untitled Studio

Kayu Studio Promotion

In just two years, Kayu Studio has become renowned for its beautiful yet functional furniture and homewares, which are now on show at an impressive new space.

stools, are a good example of this ethos, as are other brands they stock, like fellow local Special Studio, which uses 98% recycled plastic in its objects. However, this is simply part of their sourcing and designing criteria, not something the team shouts about. “We’ve actually been trying to avoid using the word ‘sustainable’ because it’s not a marketing tool. It’s something that we believe should be the norm for every brand,” says brand manager Jonna Wolf. “As a business, you can’t just have pretty pieces with no care for how or where they’re made anymore.” When it comes to both their in-house designs and sourced products, the team are constantly testing the market’s appetite for the out-of-the-ordinary. They’re unafraid of being different, and being small also means they can be agile. “We don’t play it safe. Being able to buy small, and design in small runs, means we can dip our toes in and see what sticks,” says James. “Sure, there are some pieces that don’t quite hit the mark, but more often than not the pieces that are really unique fly off the shelves.” The star of the show is undoubtedly the Kayu teak collection, designed in-house. Each piece is a testament to Kayu’s philosophy of “enhancing lives not filling spaces”, with furniture and homewares

It’s very likely you’ve seen Kayu Studio furniture and homewares popping up in showhomes, fashion shoots, interior magazines and friends’ homes, so it’s hard to believe it only opened in 2021. A visit to Bali sparked the idea for Kayu (meaning ‘wood’ in Indonesian). Founder James Mitchell followed his love of the surf to the island, and while he was busy building and managing luxury accommodations there, he started thinking about how he could turn his experience crafting beautiful spaces into something more. In a market saturated with disposable goods and seasonal trends, James took his learnings from sourcing local furniture and homewares, and used them to shape his new business. Creative director Ben Parry soon jumped on board, seeing a clear niche for Kayu. “I thought it was a chance to do something a bit different to everyone else, with a focus on special but functional, and maybe even ruffle a few feathers along the way!” Over the last two years, Kayu Studio has carved out a space as the home of conscious curation — seeking out natural materials as much as possible, and knowing the origins, story and fair trade practices behind each piece. Kayu’s own repurposed teak products, such as its popular Tama 88

Kayu Studio Promotion

Left: Radial Dining Table in Dark Oak. Below: Craft Buffet in Oak and Shanti Linen Lantern. Opposite: Brownsville Sofa. Opener: Kayu’s smart new showroom.

You’re welcome to grab a complimentary coffee and hang out, without feeling rushed or pressured. “We want people to choose something they’ll love for the long term.” hang out, without feeling rushed or pressured. In fact, the Kayu team encourages you to spend time considering their purchases and even taking certain items home to test out before committing. “We want people to choose something they’ll love for the long term,” says James. Kayu will also be opening its own luxury accommodation, Kayu Casa, on the same site as its full immersion showroom. Aside from being the most Instagrammable pad you’ll find, it’ll be decked out in its chic homewares and furniture so you can test drive the range of amazing products. It’s a journey that’s really come full circle, from luxury accommodation in Bali to making everyday life feel just as special and elevated here at home.

that are timeless, but different enough to feel special. This collection is complemented by offerings from other beloved brands, such as New Zealand fave Citta (needs no introduction), Eadie Lifestyle (artisan-made linen), United Strangers (elegant occasional chairs and lounge suites) and Robert Gordon (beautiful ceramics). The brand rapidly outgrew its original showroom and has recently moved into a new space (a short stroll from Mount mainstreet) that’s five times the size. It marks a significant milestone for the young business. The vision is for Kayu Studio to extend beyond the aesthetics of furniture and homewares to become a broader experience. For a start, the new showroom is modelled off the idea of using all the senses — design isn’t just seen, it’s felt, smelled, tasted and heard. Signature scents and candles are already launched, with a promise of more innovation to come. And you’re always welcome to grab a complimentary coffee and

Visit the showroom at 13 Totara St, Mt Maunganui. Hours: Monday-Saturday, 9.30am–5pm. Follow kayustudio_ for details on Kayu Casa. 89

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Off the

Beaten Path Words by Rose Treadwell Photography by Jess Lowcher 93

The BOP Open Studios art trail weekend will offer fascinating glimpses into the world of vastly different artists, from sculptors using industrial tools to jewellers, potters and painters.

Constanza is also on the event’s organising team, alongside fellow local artists Nicola Welten, Christie Cramer, Shona Mackenzie and Tracey Finch. “We saw every other region was doing an art trail and we thought, why aren’t we? We figured it would be a great success if we had 40 artists sign up — with over 80 artists now participating, we’re very excited to be bringing this to life.” Heading north along the art trail, we wind our way through industrial-zone Mount Maunganui to find the hidden gem tucked behind a glazing factory that’s sculptor Ben Young’s studio — although it’s more like a workshop. A glass and concrete artist, Ben has a mini concrete mixer that sits near a grinding bay rigged up with an old shower curtain, and across the room is the gluing department complete with a UV lamp typically used in nail salons. “Each individual sheet of glass gets cut — you start working in two-dimensional shapes, but as you slowly change them, every 4mm piece of glass can create a three-dimensional object,” he explains. Ben’s indepth process is to be expected when you see his objects. Piercingly blue glass shapes are shrouded in concrete, like jagged mountains rising up around the ocean, supported in stainless steel. “Everyone always asks where we get our ideas

Walking inside Constanza Briceño’s Pāpāmoa art studio is like stepping into one of her paintings. You get a sense of being wrapped in a patchwork quilt. Cosy and colourful, it’s comforting yet not without a feeling of vitality. Constanza’s art itself is woven from her childhood memories. It’s a voyage through her life, blurring the lines between reality and fantasy, where every brush stroke adds a bit more salt and pepper to the stories of her past. “My grandmother lived with us; she wasn’t your typical lovely nana. She was very feminist, independent, a business owner, divorced… She was one of the many prominent characters in my life. The stories and memories I have of these people, that’s what speaks to me. I enjoy the layers — all those stories have built me into who I am today, the same way I build my paintings with layers. Things you probably won’t see in the end — but they are there.” Constanza’s studio is one of the many intriguing stops along the BOP Open Studios art trail, where the Bay’s artists open their doors and invite you to get up-close-and-personal with their work. From 23 to 25 February 2024, the free art trail will stretch from Athenree to Pukehina, mapping out our region’s creative landscape. 94

Ben Young with one of his striking glass and concrete sculptures. Opposite and opener: Constanza Briceño’s Pāpāmoa art studio. 95

↑ Mandy Williams’ art practice includes taking on commissions for family portraits. who they would like in the painting. The rest is part of the process. That’s what they have me for — that’s the fun bit!” says Mandy. “I do a little interview and put all the information down about the kids, what they like, what they do together, how they bond, their preferences, anything special that they particularly like doing. Then I take lots of pictures and then put together some drawings, which they choose from.” Portraits in varying stages of realism line the walls. It’s as if they breathe. This stands to reason as Mandy explains her layering process. “It all starts with a warm undertone, an underpainting, then I start to put the brown over the top — the warmth underneath comes through.” Like the warmth of blood beneath the skin. “Yes, I suppose it is,” Mandy laughs. This free art trail is your chance to meet the makers behind the magic. It celebrates the very foundation that our creative community is built upon — the simple fact that we’re stronger together.

from — I’ve been doing it for so long now, and the sculptures themselves take so long to create, that one idea just leads to the next. It’s more now focusing on which idea. It’s a good problem to have.” This chain-reaction of ideas results in extraordinary craftsmanship. Ben’s studio will definitely be a popular stop along the trail. Just around the corner, artist Mandy Williams is painting in her studio off Hull Rd. Beside her, Cuban Havanese pup Ccino works her angles, ready for our photoshoot. Donning a painting apron from the Tate Gallery in London, Mandy has an elegance to her, something which shines through in Blue Sky Days, her series featuring ladies playing golf and tennis, wearing Chanel shoes and preppy outfits. The sophistication lies in the detailing. There’s a synergy between this series and the portrait commissions Mandy undertakes for families, telling their stories and keeping their memories safe above the mantelpiece. “Some people know exactly what they want, but not normally. Most people don’t know what they want, but all they need to know is

Start planning your BOP Open Studios art trail by downloading the map at bopopenstudios.co.nz 96

Te Puna Blooms Promotion

Hidden Beauty Story by Katherine Whittaker Photography by ilk

Is Te Puna Blooms one of the Bay’s best-kept secrets? It’s New Zealand’s biggest hydrangea farm, and its vibrant flowers are available for private events, florists and wholesale.

Te Puna Blooms Promotion

→ Cut the stems on a diagonal so there’s more surface area for water to be taken up. → Add a little bleach or white vinegar to ensure the water stays clean. → Change the water regularly.

Te Puna Blooms grows 10 hydrangea varieties in beautiful pinks, blues and whites. Opener: Samantha Searle (also opposite) and James Ackland with early spring hydrangea plants. 98

Photograph: Annie Spratt

Caring for hydrangeas

Te Puna Blooms Promotion

They need their own room. They are fussy ‘eaters’. They need shelter from wind and sun. They need clipping, tending and a good bit of time and TLC. For a couple who don’t have babies, Samantha Searle and partner James Ackland certainly know a lot about the care involved with running a nursery. They bought Te Puna Blooms in 2022, and now run the 5000-hydrangea plant farm together out on the hemline of the rural Tauranga suburb. Te Puna Blooms is the largest hydrangea farm in New Zealand, selling flowers into domestic and export markets for events, weddings, wholesale and the florist industry. For Samantha, it’s her fifth season at Te Puna Blooms, with the first two being as a casual worker, and the third wielding her secateurs as manager. Now, it’s as owner. Previous owners Lisa Steiner and Phil Deadman obviously saw something in the young couple, both 24 and Bay of Plenty born and bred. “When they first asked us to take over, we said no to start with, but they pushed us in a good way. They knew,” Samantha laughs. The busy season runs from mid-December up to Mother’s Day in May. And when in full flower, the hydrangeas look like rows of jumbo candy floss on sticks, or giant marshmallow clouds or huge pieces of blue sky so brilliant it hurts your eyes to look at it. Big, beautiful blooms with names like White Swan, Alpen Hot Pink and Lavender Vision. Te Puna Blooms grows 10 varieties in all, with whites and pinks making up the largest numbers of plants. And as with growers of more traditional favourites, such as roses or modern mavens sunflowers, the busiest day of the year is Valentine’s Day, with many florists sourcing hydrangeas for their bouquets. The business used to be very export focused with the flowers heading offshore for clients in Japan, Singapore and China. The Covid-19 pandemic meant the export market was abruptly shut down, but the benefit of that is people are relishing the opportunity to source local product. “The flower growing industry was like everyone and all in their own busy business, and now we talk and support each other much more.”

Samantha sees florists, event managers, and retail and wholesale customers sourcing for flower auctions and large markets such as supermarkets, as well as individuals keen to select their own flowers. “The brides can come out and choose their own colours, their own flowers then source them for their florist. It’s lovely being hands on.” She also enjoys hosting — gardening groups can have a tour, then buy propagated plants or flowers to take home. Samantha says this is a fantastic way to show off the business, a bit of a hidden gem that’s been in Te Puna for 25 years. “You come down the drive and suddenly there’s a sea of green, of pink, of white and bright blue. Some people are just stunned as they never knew we were here.” When it comes to picking and packing, there’s a team of up to ten, some in their second or third year. Some are locals, some are friends taking time out from busy jobs — all are like family, Samantha says. “There’s never any question of where we are — you hear our voices and us laughing right across the farm. It’s often like a big goss session,” she says, laughing. “That’s what we wanted. We wanted everyone to be excited to come to work.” Pruning used to be done by hand, but the business now has electric pruners: “a total game changer”. They pick mornings before the day gets too hot for the flowers. The blooms are chilled overnight, then packed for delivery. Te Puna Blooms hydrangeas are all ‘mophead’ varieties, which are hardy and travel well. As with any big family, Samantha says some need more individual care than others. The pinks, for example, need to be in individual ‘pots’, while the others are all in ground — otherwise, the pH of the soil can cause the pinks to change colour. When the hydrangea nursery is humming, there are new blooms of lilac Irene, White Bridal, Holstein in soft pink and bolshy Blue Renate. “We’re not into beige here. We’re full colour!” hydrangea@tepunablooms.nz @tepunablooms 99

In the Good Books Photography by ilk

Books A Plenty owner Sheree Brown chats to local author Charlotte Lobb about her novel, Hannah & Huia, her writing process and her recommendations for New Zealand novels to read this summer. 102

Charlotte Lobb, debut author of the novel Hannah & Huia, lives and dreams up words from her family home in Welcome Bay. Launched in August at Books A Plenty, Hannah & Huia is a powerful story about two women, two tragedies, and the mystery surrounding Huia’s oddities. Why does she sit only in the far right-hand corner? Why does she rub at her left wrist but never her right? And what is the meaning behind her strange, three-unrelated-word sentences? Set partly on a mental health unit, Hannah & Huia is a story of hope, friendship, and a small piece of New Zealand’s shameful past. Here, Sheree Brown from Tauranga’s fabulous bookshop, Books A Plenty, asks Charlotte about her writing process and for her recommendations of what to read on holiday this summer.

Sheree: Have you always wanted to write a book or did it develop due to life events you wanted to share?

↑ Charlotte Lobb with Hannah & Huia. ← Sheree Brown with Charlotte at Books A Plenty.

Charlotte: Ever since I was little I’ve loved reading and writing, and it’s always been a secret dream of mine to have a book published. Having first-hand experience of mental illness and time on mental health units, I knew that I wanted to write a story that helped normalise and demystify the experiences of those in the mental health system, but one that still had a sprinkle of humour. It wasn’t until the image of an elderly Māori woman, and the words ‘sun, rain, byebye’, popped into my head, that I knew I had to turn that dream into reality. I just never dreamt it would take six years of writing to complete!

S: Was there a particular part of the process that was very challenging? C: I was very lucky when it came to the publishing end of things, and I will be forever grateful to Quentin Wilson Publishing for believing in me and my story. I guess the hardest part, aside from the years of writing, was learning to believe in myself. I’ve never taken any writing courses, so other than a few writing self-help books, I just poured my heart and soul onto the paper and hoped that would pull me through. I’m also a bit of a perfectionist — okay, a lot of a perfectionist — so I can spend hours on a paragraph, only to delete it all the next day.

S: Do you have any non-negotiables or rituals for getting into the writing zone? C: Perfect quiet, which is rather unfortunate considering I have two children, one of whom can be rather boisterous. I also share an office with my husband, who works from home, so he’ll be busy

typing away and I’m constantly like, “shush, I’ve got an idea”. Needless to say, I do most of my writing once the kids are in bed and hubby’s occupied by Netflix.

S: Who do you trust for objective and constructive criticism of your work? C: My husband was the first to read Hannah & Huia. It was only when he cried — more than once, and gave the manuscript a solid “It’s not too bad”, that I realised my words could have an impact on others. Since then, I’ve joined Tauranga Writers, and as well as making some wonderful friendships, I’ve learnt a lot from their valuable critiquing.

S: What have been your top three reads in 2023 and what three books are at the top of your ‘To Be Read’ pile? C: Hmm, that’s a tricky one. I’m a massive fan of New Zealand fiction — we have so many incredible writers in this country — so it’s hard to pick. Because I’m super indecisive, I’ve popped my favourites from the year into a cup and pulled three out at random. So a lucky shout out to Dice by Claire Baylis, The Axeman’s Carnival by Catherine Chidgey, and Everything is Beautiful and Everything Hurts by Josie Shapiro. Topping my ‘To Be Read’ pile is Sisters Under the Rising Sun by Heather Morris, Home Before Night by J.P. Pomare, and Remember Me by Charity Norman. Buy Hannah & Huia, and many of Charlotte’s other recommendations, from Books A Plenty, 74 Grey St, Tauranga or visit booksaplenty.nz

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Seasonal Kitchen

The season of entertaining is upon us, so Holly has come up with a host of impressive but stress-free recipes that you can keep on hand for when friends and family descend upon your whare.

That’s Entertainment

Words, recipes & styling by Holly McVicar Photography by ilk 107

Seasonal Kitchen

Clockwise from above: Broccoli, kale, mizuna, pak choi and radish are just some of the eight microgreens that star in the Salad Mix from Mama Kali’s Farm; Holly’s early summer garden has juicy strawberries and thriving sage. Warmer weather always means an uptick in entertaining, so this issue I’m celebrating summer’s bountiful produce by creating recipes that are perfect for guests, but don’t involve slaving over a hot stove, and missing all the cocktails and conversation. Our family has jumped on the hot honey trend — we make it in small batches ready to drizzle over crispy crumbed chicken tenders, barbecued haloumi or sticky ginger meatballs. Here, I’ve paired it with melty brie, spread over crisp sesame crackers that are baked in a single tray batch. My corn fritters are laced with fresh veges and herbs from the garden, and served with a punchy chipotle aioli and fresh microgreens from Mama Kali’s Farm. This is a fantastic local product,

and it’s easy to add the nutrient-dense, flavourpacked microgreens to many other dishes. I’m also sharing another firm family favourite. The prep-ahead raspberry cheesecake sees the tartness of fresh fruit balanced out beautifully by the sweetness of the cheesecake. It’s the ultimate crowd-pleaser. If you try these recipes, I’d love to see your creations — tag @madebyhollys Mama Kali’s Farm Microgreens are available at the Tauranga Farmers Market and selected New World stores — for a full list of stockists, visit mamakalisfarm.co.nz

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Hot honey baked brie with sesame, lemon & rosemary crackers

Seasonal Kitchen

Hot Honey Baked Brie ½ cup liquid honey 2 tbs chilli flakes 1 tsp ground cayenne pepper 1 wheel of brie ½ tsp chopped rosemary Preheat the oven to 2000C. For the hot honey, combine honey, chilli and cayenne pepper. Bake the brie in the wooden box it comes in, or in an ovenproof dish. Slice the top off the brie and discard. Score the cheese with a knife. Scatter with rosemary and a large pinch of salt. Drizzle over 4 tablespoons of the hot honey. Bake until melted and starting to bubble (about 10 minutes), then serve immediately with the sesame crackers (recipe below).

Sesame, Lemon & Rosemary Crackers MAKES 1 TRAY (ABOUT 30 LARGE CRACKERS) ¼ cup olive oil, plus extra for brushing 200g plain flour, plus extra for rolling out the dough ¼ cup each black and white sesame seeds 2 tbs finely chopped rosemary 1 large lemon, finely zested Preheat the oven to 1800C. Combine all ingredients in a bowl with 80ml of warm water and knead with your hands, or use a spoon, until mixture forms a ball and is no longer sticky (about 5 minutes). Place the dough between 2 baking paper sheets and roll out to the size of your baking tray. Remove the top layer of paper and place on baking tray. Cut dough into

cracker shapes — I’ve made long triangles for dipping, but you can get creative. Brush crackers with olive oil, sprinkle with flaky sea salt and bake for about 10 minutes or until golden brown and crisp. Cool completely before storing in an airtight container.

Haloumi, Corn & Zucchini Fritters with Chipotle Aioli These are fantastic served bite sized when entertaining. For a summertime family dinner, try cooking them on the barbecue. 1 small zucchini, grated 420g can corn, drained, or 2 fresh corn cobs, kernels removed 100g haloumi cheese, grated 2 spring onions, finely chopped ½ tsp each ground cumin, paprika, coriander ¼ cup chopped coriander or flat leaf parsley ½ cup self-raising flour 110

2 large eggs Microgreens, to serve (optional) Chipotle Aioli 3 chipotle peppers in adobo sauce (I used La Morena brand) 1 large egg yolk ½ lime, juiced, plus wedges to serve 1 clove garlic ½ cup rice bran oil For the aioli, add the chipotles, egg yolk, lime juice, garlic and salt and pepper to a blender. While mixing, slowly drizzle in the rice bran oil until aioli thickens. Check seasoning and place in the fridge. Mix all fritter ingredients together in a bowl with salt and pepper. Oil a barbecue flat plate or pan and cook spoonfuls of the mixture until golden and crispy. Place the fritters on a serving platter, drizzle with the chipotle aioli, and serve with lime wedges and a scatter of fresh microgreens, if using (I used Mama Kali’s Farm).

Seasonal Kitchen

Haloumi, corn and zucchini fritters can do double duty as a snack with drinks and an easy family dinner. 111

Seasonal Kitchen

Raspberry cheesecake

Raspberry Cheesecake

1 lemon, juiced ¼ cup raspberry jam

If you don’t have raspberries, other berries also work well — think strawberries, cherries, boysenberries and blueberries.

For the topping, add raspberries and lemon juice to a saucepan and cook, stirring, over low heat until starting to thicken. Add the jam and cook for a further minute, then remove from the heat, place into a bowl and cool completely. Crush digestive biscuits until a fine crumb using a food processor (or I like to place them in a large bowl and give the kids a rolling pin to have a go at it!). Combine crumb with melted butter. Line a 20cm springform tin

250g digestive biscuits 200g salted butter, melted 250g cream cheese, softened 250g caster sugar 2 large lemons, zested 250ml cream 1 tsp vanilla extract Topping 250g raspberries (fresh or frozen)

with baking paper and pour in the 112

crumb. Press to shape into a crust, bringing the crumb slightly up the side of the tin. Place in the fridge for about 30 minutes to firm up. For the cheesecake mixture, place the cream cheese, sugar and lemon zest in a bowl and beat until the sugar has dissolved. In another bowl, whip the cream and vanilla, then fold through the cheesecake mixture. Spoon onto the base and smooth the top before placing back in the fridge for at least an hour to firm up before serving. When ready to serve, spread the cheesecake with the raspberry topping, remove from the tin and slice.

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Queenstown Lakes District Promotion

The Care Takers

Queenstown Queenstown is a destination that ticks all the holiday boxes: adventure activities, natural beauty, exceptional food and wine, and a vibrant culture. Everything you need for the perfect family getaway. Here are some of the highlights of the Duffy’s trip...

Red boats going green: Shotover Jet Is there anything more quintessentially Queenstown than a heart-racing adventure on the Shotover River? The operation is owned and operated by the Ngāi Tahu Trust, which has exciting plans for the boats to go electric in five years. “Reducing the carbon emissions footprint of the jet boat fleet makes a lot of sense for Ngāi Tahu as part of their sustainability goals, but also aligns with the vision

On a recent family holiday to the Queenstown Lakes district, Our Place’s Christopher and Rachelle Duffy discovered not only thrilling adventures but a deep connection between land and community, and a collective effort towards sustainability and preserving its natural resources.

of the region to be carbon zero by 2030,” says Donald Boyer, Business Manager of Shotover Jet. He notes that the electric boat prototype testing was completed in 2022, and a feasibility study is currently underway for an electric fleet. The Trust acknowledges that the renowned ride is not just an adrenaline rush — it also carries a cultural significance. “It’s more than just an adventure; it’s a connection to the land and the people who have cherished it for generations,” says Sophie Boxley, Ngāi Tahu Social Media Manager. shotoverjet.com

Be a trailblazer: Better By Bike Holidays usually involve lots of great food, so expending a bit of energy and making room for the next meal is always a good idea. Rachelle and 116

Crown Pub Photograph: Drew Gregory

Queenstown Lakes District Promotion

Above: Soda’s smart and spacious dining room. Left: Games before the food arrives at Crown Pub. Opposite, left to right: A prototype electric jetboat on the Shotover; getting the rundown about the bikes at Better by Bike in Arrowtown. Christopher found a fun way to do just that by biking the scenic trails that start from Arrowtown. The bonus — it was an activity the whole family loved. “The ride was such an excellent way to connect with the environment and each other,” says Rachelle. For those who appreciate eco-friendly adventures, Better By Bike in Arrowtown is the place to hire your wheels. Owner Matt Hirst is all about super-fun bike experiences, and is full of great advice. Better By Bike operates bike rentals (both e-bikes and mountain bikes) across the entire Queenstown Trail Network. Ride from Arrowtown out to the Gibbston Wineries, with a return shuttle option. Or take a scenic loop ride around Lake Hayes from the Queenstown base at the Hilton Jetty. betterbybike.co.nz

“The central lakeside location was incredible, the fit-out very chic and the food was top-notch,” says Rachelle. Soda’s venue caters for big crowds, families or dates, and is perfectly situated to watch the sun go down, or get carried away into the night… sodaqt.co.nz

Frankton gem: Crown Pub For a completely different, but still delicious food experience, Crown Pub in Frankton came highly recommended, so the Duffys headed there for a family lunch with the kids. Owned by the Wolf Group, it’s a great place to arrange a big function or a small, casual family get together, complete with an outdoor play area to keep the kids entertained while you enjoy a bevvie. The beer garden comes to life when the sun sets and the festoon and fairy lights take effect. “We offer a large range of beers on tap, local wines and great food — with everything from a simple bowl of fries to delicious Sunday roasts and chef salads,” says Sophie Moy, Marketing Manager. With its crowd-pleasing menu and warm ambiance, it’s an excellent place to wind down after a day of exploration. thecrownpub.nz

Waterside dining: Soda Restaurant PJ and Sammy G, hospo gurus of Queenstown and Arrowtown, have recently launched waterfront hotspot, Soda. So of course it was top of the dining list for Rachelle and Christopher. The appealing menu has modern Mediterreaninspired food, including a large range of antipasti, maybe a fish ceviche with gazpacho sorbet and masa tostadas, a seafood paella, and braised Walter Peak lamb shoulder with romesco and PX jus. 117

Queenstown Lakes District Promotion

The Camp at Lake Hawea offers a range of accomodation, from campsites to self-contained cottages. Opposite: The magnificent views at Wānaka Lavender Farm. 118

Queenstown Lakes District Promotion

Wānaka Just an hour’s drive from Queenstown, Wānaka flourishes in spring and summer. Longer daylight hours offer plenty of time to explore the jawdroppingly beautiful natural surroundings, from the majestic mountains to the lake. Wānaka is defined by its unique energy that invites you to slow down, take in the landscape, meet the people and get involved in the diverse experiences on offer.

Communing with nature: The Camp at Lake Hawea On the banks of Lake Hāwea, The Camp captures the essence of Wānaka’s natural beauty. Formerly The Lake Hawea Holiday Park, it offers visitors a quintessential Kiwi camping experience, with an authentic set-up that has been a popular destination for campers, tourists and adventurers since 1971. There’s a selection of private, sheltered camping areas, powered and unpowered sites, glamping tents, cabins, a tiny house, as well as a variety of selfcontained cottages, all with well-maintained facilities. “We stayed in a cottage with a retro aesthetic — picture a classic Formica table and mid-century furniture,” says Christopher. “It had an American lakeside camp vibe but the setting was unmistakably Central Otago.” Owners Richard and Sarah Burdon bought The Camp in 2009, and have been focusing on enhancing the experiences, facilities and accommodation on offer. As a Qualmark certified business, The Camp

prioritises sustainable practices and operations, and aligns itself with organisations with a like-minded ethos. “Our philosophy is around the importance of sharing the land with others, connecting people to share stories, and creating memories that last a lifetime,” says Sarah. thecamp.co.nz

A heady experience: Wānaka Lavender Farm If the crisp mountain air isn’t enough to awaken your senses, Wānaka Lavender Farm certainly will. A complete sensory experience, the farm offers all you’d want in a family outing. From late spring to autumn, neat rows of purple flowers march off in all directions, framed by the scenic mountains and blue skies. There are lawn games, a farm shop and the Insta-famous purple door-to-nowhere. There are diverse native plants and deciduous trees positioned around the boundary of the lavender fields, including many herb and perennial gardens. It’s also home to an array of birds and bees that make Lakes Honey’s fragrant Lavender Honey. The farm also features an entertaining array of animals (most are rescued), including alpacas, kunekune pigs, miniature ponies and donkeys, highland cattle and sheep. The whole gang is very social and enjoys greeting the crowds. Head to the shop for a honey tasting or, if it’s time for a snack, the tearoom offers all sorts of lavender- and honey-infused deliciousness, such as lavender ice cream and chocolate. wanakalavenderfarm.com 119

Queenstown Lakes District Promotion

Lake Hāwea Station Located 11kms from Wānaka, Lake Hāwea Station is a harmonious blend of nature, heritage and sustainable innovation. This exceptional estate is dedicated to regenerative farming. Mirroring the region’s pledge to sustainability and environmental stewardship, the property is Australasia’s first certified climate-positive farm. The farm is owned and operated by Justine and Geoff Ross, who are supported by a team of professionals with diverse skill sets, and who closely align with their values of environment, people and thinking big. Founders of 42 Below Vodka, Justine

and Geoff are well-known innovators and no strangers to pushing boundaries. So after selling their company, they ventured into farming, aiming to confront the climate crisis. Lake Hāwea Station sprawls across 6500 hectares, and is home to 10,000 merino sheep and 280 Angus beef cattle. The couple are actively working towards a goal of achieving ten times carbon positivity in ten years, setting a new standard for how farms can operate sustainably. For visitors, Lake Hāwea Station offers awardwinning accommodation — named in Condé Nast Traveler’s Gold List 2023, which highlights the best hotels and resorts in the world. Accommodation 120

Queenstown Lakes District Promotion

Lake Hāwea Station offers authentic and educational farm experiences, as well as all the trappings of a luxurious break. Opposite: Spectacular Lake Hāwea.

Keen hikers will be happy to know Te Araroa Trail (that stretches the length of Aotearoa) goes through the property. The team also has plans to work with the wider community to establish open days to view the castles in the back country and the hut restoration projects. It’s also located in some of the best hunting country in New Zealand, so special experiences are on offer in which the history, ecology and biodiversity of the property are part of the hunt. “It’s a kind of ‘pinch-me’ experience, that encompasses food, scenery and hospitality, along with personalised luxury that’s just next level,” says Rachelle. lakehaweastation.com

options range from the luxurious Lake House to historic cottages and they offer the option of educational guest experiences, such as farm tours and star gazing. “Our tour guide, Richie, was an expert in ecology and my two children were in awe as he explained the interconnectedness of our environment,” says Christopher. “Lake Hāwea Station’s pioneering ethos, dedication to the environment and commitment to regenerative farming made our luxurious stay a real eye opener,” adds Rachelle. “We had an amazing time learning about the farm practices and exploring the picturesque surroundings.” 121

Queenstown Lakes District Promotion

Clockwise from top: Michael Hygemann and Enger Pelosi-Fear; discover magical destinations; you can get as adventurous as you like. 122

Queenstown Lakes District Promotion

↑ Quality local food is central to the experience offered by Tiaki Tours.

Tiaki Tours Tiaki Tours provides luxury eco tours and was founded by Enger Pelosi-Fear and Michael Hygemann (known as Hygi). Located in the heart of Hāwea in Wānaka, the company is rooted in the values of Kāi Tahu Whānui and the region’s rich history. Guests either join a small group (no more than 11) on a pre-planned itinerary or work with the team to custom design a private tour. All itineraries are carefully designed based on high standards of luxury, comfort and environmental sustainability, and you’ll learn about the local food, culture and history as well as the native flora and fauna of the area. “Each of our tours are unique as we aim to design a holiday that suits your interests and needs. We take care of everything, from the initial consultation through to designing and booking the itinerary and guiding the tour,” says Enger. Tours might include heli-skiing in the mountains, staying in a luxury yurt village with a private chef or an off-grid eco lodge, travelling by foot, e-bike, kayak, horseback or 4WD e-buggies, even an overnight cruise in Doubtful Sound. Rachelle and Chris joined the couple on a journey to understand the traditions and stories that have shaped the region and inspired their business. The name Tiaki Tours embodies the principles of caring, protecting and conserving: “We believe that tourism should contribute significantly to tangata whenua and the land of Aotearoa and Te Waipounamu. Our goal is to honour our

commitment to this beautiful place as lifelong kaitiaki of the place, the whenua, in all activities we engage in as a business,” says Enger. Their sustainability commitment includes prioritising sustainable modes of transport and promoting activities that don’t rely on fossil fuels, ensuring all tours are at least carbon neutral (ideally carbon positive), engaging guests in community initiatives such as tree planting and local carbon offset programs, and encouraging guests to learn about Māori traditions and cultural practices. It also encompasses meals: “Enger’s flavoursome food was a definite highlight. Her meals were sustainably sourced — even the meat was a result of her hunting prowess,” says Christopher. “Hygi’s vast knowledge and relationships within the industry meant that we had the best tour experience, filled with surprises and tucked-away, locations that added an extra layer to the already special tour,” says Rachelle. tiakitours.co.nz Unsurpassed natural beauty, fascinating history, amazing culinary offerings, and pioneering people that are making a real push towards sustainability, made this a memorable holiday for the Duffy family. Queenstown Lakes District is on a path to a thriving, regenerative future, where visitors and locals alike will reap the benefits. To plan your trip, visit lakewanaka.co.nz queenstownnz.co.nz

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Our Place Events Guide Thu

Dinner in the Domain 5.30–9pm, Pāpāmoa Pony Club

Sat

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

Sun

Dinner in the Park 5.30–9pm, Matua Park, Matua

Double Tribute Show: U2 & Bowie 8pm, Totara St, Mt Maunganui, totara.flicket.co.nz

10.

Sweet Caroline Tour: A Tribute to Neil Diamond 7pm, Baycourt Community & Arts Centre, ticketek.co.nz The Bubble Show 2pm, Baycourt Community & Arts Centre, ticketek.co.nz

Mount Mainstreet Urban Farmers Market 8am–12pm, Te Papa o Ngā Manu Porotakataka, 137 Maunganui Rd, Mt Maunganui Pāpāmoa Community Market 8.30am–12.30pm, Te Manawa ō Pāpāmoa School, 72 Te Okuroa Dr, Pāpāmoa

The Little Big Markets 9am–2pm, Tauranga Waterfront 13.

Whaea Drill — A Showcase of Women Comedians 8pm–10pm, Mount Social Club, 305 Maunganui Rd, Mt Maunganui, eventfinda.co.nz

December 2O23 2–3.

The Pursuit of Happiness Various times. Baycourt Community & Arts Centre, ticketek.co.nz

14.

Mount Maunganui Weet–Bix Kids TRYathlon 2023 7am–1pm, Arataki Park, Grenada St, Mt Maunganui

Allen Stone 7pm, Totara St, Mt Maunganui, totara.flicket.co.nz

15.

The Great Gatsby Christmas Quiz 6pm–11.30pm Trinity Wharf, 51 Dive Cres, Tauranga, eventbrite.co.nz

16.

Gingerbread Cookie Decorating 2pm, But First Dessert, 119 Devonport Rd, Tauranga, events.humanitix.com

Plant Fest Spring 2023 9am–2pm, Tauranga Racecourse, eventbrite.co.nz 7.

Cleaver Indie Artists, Hosted by Rehaab 7.30pm–10pm, Cleaver & Co, Bayfair Shopping Centre, Mt Maunganui. Free.

Amador — Summer Soirée 5.30pm, Little Guy Garden, Mt Maunganui, hello@amadorkitchen.com Emma Memma – Twirly Tour 10am, 12pm & 2.30pm, Baycourt Community & Arts Centre, ticketek.co.nz Tablefox 10th Anniversary Tour 7.30–11.30pm, Voodoo Lounge, 315 Maunganui Rd, Mt Maunganui, undertheradar.co.nz

Static at The Jam Factory 7pm, The Jam Factory, The Historic Village, Tauranga, theincubator.co.nz The Little Big Markets Pāpāmoa 9am–2pm, Pāpāmoa Pony Club 17.

The Little Big Markets 9am–2pm, Williamson Park, Whangamatā

23.

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

27.

Eves Surfbreaker Triathlon 6–11am, Main Beach, Marine Pde, Mt Maunganui, triathlontauranga.org.nz

Christmas in the Park 10am–4pm, Soper Reserve, Mt Maunganui 134

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L.A.B & Sublime with Rome 4.30–10.30pm, Wharepai Domain, Tauranga, loop.flicket.co.nz

29 & Blackcaps v Bangladesh — T20 31. Bay Oval, Blake Park, Tauranga, tickets.nzc.nz 30.

31.

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

Coterie: The Lush Leopard NZ Tour 7–10.40pm, Totara St, Mt Maunganui, totara.flicket.co.nz

A Summer’s Day Live ft. Dire Straits Legacy 4–10.30pm, Wharepai Domain, Tauranga, loop.flicket.co.nz

Juicy Fest 2024 1pm, Mercury Baypark, Mt Maunganui, ticketfairy.com

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

The Little Big Markets 9am–2pm, The Waterfront, Tauranga

Bangerz: New Year's Eve Bash 8.30pm–1am, The Rising Tide, Mt Maunganui, eventbrite.co.nz

13.

Famous Last Words New Year's Eve Mercury Baypark, Mt Maunganui, trademark.flicket.co.nz

Mishra 7pm–9.30pm, The Jam Factory, The Historic Village, Tauranga, theincubator.co.nz

No Scrubs 90s & Early 00s NYE Party 8pm, Totara St, Mt Maunganui, totara.flicket.co.nz

January 2O24 3.

The Feelers — Reimagined Greatest Hits Tour 7.30–11.30pm, Totara St, Mt Maunganui, eventfinda.co.nz

Beach Break 2pm, Williamson Park, Whangamatā, ticketfairy.com The Grogans 9pm, Totara St, Mt Maunganui, totara.flicket.co.nz

The Little Big Markets 9am–2pm, Coronation Park, Mt Maunganui 20.

Bay Dreams 12–10.30pm, Wharepai Domain, Tauranga baydreams.co.nz

Aussie Aussie Aussie! 8pm, Totara St, Mt Maunganui, totara.flicket.co.nz The Coro Classic 2pm, Matarangi, Coromandel, nexgentouring.flicket.co.nz

Katikati Avocado Food & Wine Festival 2024 12pm–6pm, Uretara Domain, Katikati, katikatiavofest.flicket.co.nz

Calley Homes Tauranga Half 2024 (triathlon) 6am, Pilot Bay Mt Maunganui, raceroster.com Ōpōtiki Lantern Festival 2pm–9pm, Princess Street Reserve, Ōpotiki, eventfinda.co.nz Pilot Bay Ocean Swim 2024 8am, Pilot Bay, raceroster.com

21.

Rory B–C at the Jam Factory 3pm–5pm, The Jam Factory, The Historic Village, Tauranga, theincubator.co.nz The Little Big Markets Pāpāmoa 9am–2pm, Pāpāmoa Pony Club

27.

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

27– 28.

One Love 2024 7.30pm, Tauranga Domain, ticketfairy.com

28.

The Little Big Markets Whangamatā 9am–2pm, Williamson Park, Whangamatā

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