Our Place Magazine Issue 51

Cherie Metcalfe’s Foodie Finds

Camaraderie and Critique with the Artistry Huddle Building Dreams with BOP’s Rangatahi

Clean cosmetics

Vegan and cruelty free

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Founders Rachelle & Christopher Du y Creative director Christopher Du y Sub editor Síana Cli ord siana@ourplacemagazine.co.nz

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Rachelle Du y 021 032 7873 rachelle@ourplacemagazine.co.nz

Contributors

Carla Bragagnini, Zoe Hunter, Holly McVicar, Cherie Metcalfe, Aroha Rawson, Arpége Taratoa, Katherine Whittaker

Photographers

Lou Burton, ilk, Emma Orchard, Adrienne Pitts

Pick up your copy from The Little Big Markets, plus at selected cafes, restaurants, shops and businesses.

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Cover & contents

Cover photography: Palace Burger’s double cheeseburger stacked on top of their classic chicken burger by Melissa Dellar (page 39).

Contents photography: BOP Youth Development Trust by Emma Orchard (page 27).

Follow us @ourplacemagazine ourplacemagazine.co.nz

As we welcome the crisp embrace of autumn, our latest issue is brimming with stories to warm your heart.

Join us as we journey through the multifaceted life of Henry Fa’afili, from his days as a professional sportsman to his current mission of empowering Tauranga’s rangatahi (27). In our Kōrero series, meet Tamati Robens (Ngāti Kahungunu, Ngāi Tahu, Rangitāne) and Morgan Norris, whose shared passion for fitness led to the creation of a business focused on holistic health and wellbeing (66). Meanwhile, Darcia Mather’s resilience and talent shine brightly amid life’s challenges (76).

In our new feature, join Cherie Metcalfe, Pepper & Me’s founder and renowned chef, as she uncovers the Bay of Plenty’s tastiest spots (39). Plus, savour the flavours of autumn with Holly McVicar’s delectable recipes, including a Pear, Caramelised Onion and Gorgonzola Pizza, a Spiced Warm Butternut Salad, and irresistible Blueberry Crumble Bars (98).

Our photo essay (82) might have you reminiscing on the great summer we’ve had as we celebrate our local gregarious toothed whales (aka dolphins), all thanks to Dolphin Seafaris.

Here’s to this issue being a source of inspiration, discovery, and meaningful connections.

Warm regards,

The Our Place team

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Flavours Aplenty

What’s Up

Perfectly Imperfect Pottery

Jane Trask created Wonky Jane Pottery in 2020 after a journey of selfdiscovery. Jane had dedicated more than 30 years to teaching dance and, having come from that perfectionist environment, gave herself back her creative freedom in the form of creating distinctly imperfect, uniquely wonky products. She now makes and sells her wares from her pottery studio in Omanu, Mount Maunganui. Jane’s journey to make a living as a potter was filled with failures, challenges and beautiful moments along the way, but she feels a connection between this passion project and her past in dance. “Combining my love of the ocean and dance means each piece of pottery has living creativity poured into it, I love the tangible way the clay moves and moulds, much like the human body does in dance. Perfectly imperfect, just like life.”

→ Wonky JANE Pottery sells online and occasionally at markets and offers handmade workshops and custom orders. wonkyjanepottery.com @wonkyjane_pottery

Indulge in culinary surprises at the Flavours of Plenty Festival! Returning for its third year from 4–14 April 2024, the festival offers nearly 50 unique foodie experiences, from unexpected pairings such as “A Dark Night”, a Mount Brewing Co. beer and Spongedrop dessert collision; to several mixology masterclasses. From a Southeast Asian banquet at Lantern to the Filipino Boodle Fight, an authentic Filipino feast at The Pizza Library, there’s something for every palate. Don’t miss the free community markets and The Food Bowl of Plenty Exhibition at Western Bay Museum or the seven-hour mystery bus tour through the Eastern Bay of Plenty and much more. The festival celebrates the region’s vibrant food scene, offering a delectable adventure for all. Hurry, tickets are disappearing fast!

→ Head to flavoursofplentyfestival.com to find out more and buy tickets.

Designed to Please

When you visit the newly opened Clover Design Store in the heart of Mount Maunganui for the first time you’ll ooooh over the delectable design pieces and then aaaah over the in-store deli. After exploring the store’s beautiful collection of timeless design pieces, each piece carefully selected to be cherished for generations to come, you can then indulge in the deli’s selection — including freshly brewed Underground Coffee, French cheeses, fresh ‘Just Bread’ bread, locally made Eddies Parlour pastries, delightful spreads and cured meats — while admiring your purchases. Sounds like a sweet-as shopping experience.

→ Clover Design Store is located at 159 Maunganui Road and is open 7 days a week. cloverdesignstore.co.nz

The Little Big Markets

Words by Carla Bragagnini

TLBM is a thriving community hub on a Saturday morning. This issue we meet local stallholders with awesome offerings from beachy jewellery and cool threads to fun and funky furniture and perfect pickled onions.

Photography by ilk Art direction by Millie Guest

DEFY Clothing

Grant and Robbie Le Normand are the sibling duo behind DEFY Clothing, a brand that is all about pushing boundaries and living “life by design” in styles ranging from high-end fashion to activewear.

“We grew up in skateboarding and motocross and then we got into fitness and lifestyle and DEFY merges those together,” Grant says.

“In 2021, I showed my brother a couple of designs and he said, ‘Let’s just give it a go’,” Grant says. Grant brings his 15 years of retail expertise, while Robbie lends his business sense from his tiling business. “Now, we’ve got a couple of motocross riders that ride for us. We’ve got skateboarders and we’ve sponsored events to raise money for youth mental health.”

The markets have been integral to the brand’s growth, allowing them to reach a wider audience and forge connections, including meeting their local printer.

On the horizon are more surf and motocross event sponsorships, CrossFit gym partnerships and of course a lot more TLBM.

“I don’t think we’ll ever stop doing markets, it’s where we started and where we found our feet.”

defyclothing.co.nz

defy_clothing_nz

Fi

Fiona Dickson’s jewellery brand, Fi, combines her love of creativity and crafting. “Years ago, I had been making jewellery and I started up again. Originally, it was just earrings and then it kind of took off from there,” she says. The collection has expanded to include necklaces, bracelets, anklets and glasses chains, all served up in the brand’s signature summer style.

Fiona’s relocation to the Bay five years ago is evident in Fi’s beachy vibes. She uses durable stainless steel and materials such as beads, shells, pearls and gemstones, sourced secondhand and locally whenever possible. “I want people to keep my things and keep wearing them, so I use the right materials, so that it’s going to last,” she says.

“When I moved here, I didn’t know that many people, so the markets have been a really great way to meet like-minded people,” she says.

In the future, Fiona envisages foraying into fine jewellery and launching jewellery-making kits, but for now, she’s focused on doing more of what she loves.

“Every purchase is exciting because someone is saying, ‘I value what you’re doing,’” she says. “I want people to love it, as much as I love creating it.”

fijewellery.com

Nana Dunn & Co

Heidi and Scott Sutcliffe’s Nana Dunn & Co aims to bottle tasty nostalgia in the form of pickled onions.

“Every time someone bites into one, they’re like, ‘Oh, my auntie used to bottle them’ or ‘I remember as a kid, I used to sit and peel onions.’ So it’s all about the memories,” Heidi says.

Though Heidi and Scott met in Tauranga, they followed similar hospitality paths across the UK, Europe and New Zealand, from hotel kitchens to eventually owning a cafe and restaurant together.

Five years ago, they were drawn to the traditional recipes of the real-life Nana Dunn (Heidi’s “fiercely independent” great-aunt). “She used to make pickled onions and give them out to the family. I think at 95 she’s still doing the odd batch,” Heidi says.

Operating from their restaurant kitchen at the time, the pair recreated the recipe with mouth-watering success, inspiring Nana Dunn & Co.

Today, Heidi and Scott are self-described “owners, managers, marketeers and peelers,” as their awardwinning brand extends to TLBM, an online shop and wholesale spanning from Auckland to Arrowtown.

Pickled onion production is now a full-time affair and the range includes seasonal favourites such

as lemon curd, chutneys, jams, and relishes, using many of Scott’s recipes from his time cheffing.

“As far as the admin and the packaging, that’s normally me, and Scott will do the kitchen stuff. I peel all the onions and do the bottling with him. He’s a bit more creative with his cooking,” Heidi says. “We work well together, we complement each other,” Scott adds.

“All week you work to put stuff in the jars and then on market days, you get to sit back and enjoy talking with people and spending time,” he says. The response at TLBM has been overwhelming, with customers valuing the handmade goodness, sharing family memories and devouring jars.

“Sometimes you get people that turn up and say, ‘I destroyed that jar in two days or three days,’” Scott says. “I still get a buzz out of every jar at the markets that people want to buy. It’s really nice,” Heidi adds.

“The people that do appreciate it, understand the amount of labour that goes into a jar of onions,” she says. “Being boutique and doing it by hand, it limits us to what we can produce on a yearly basis. So it’s just a matter of trying to push ourselves harder and peel more,” Scott adds.

And the challenges? “Tears, lots of tears,” he says.

nanadunnandco.co.nz nanadunnandco

↑ Heidi and Scott Sutcliffe: business owners, managers, marketeers and peelers of their perfect pickled onions.

Get Wavey

Get Wavey’s funky, one-of-a-kind handmade pieces are Jess Anderson’s love letter to colour, playfulness and creativity.

“I studied a Bachelor of Design, majoring in textiles. And ever since I was young, I’ve always just gravitated to colour,” she explains. “You can express yourself through colour and it just lifts the mood.”

Inspiration struck in her garage one day, when she brought a pencil sketch to life using power tools, a first prototype that became so popular with family and friends, that orders started flowing in. Through her offerings of mirrors and shelves, Jess aims to bring a bit of quirkiness into people’s living spaces.

“I’m a really tactile person and that’s why I’ve had the jobs that I have because for me to feel fulfilled and satisfied, I like to have something to show for myself at the end of the day,” she says.

Jess has worked through several creative careers as a textile design student, a cake decorator and florist. Along with her current venture, these careers are linked by her love of colour-palette creation.

“A lot of interiors nowadays are quite white and neutral, so I kind of push people to have a little bit of fun and add playful elements,” she says.

Making each mirror frame is an individual process. Each frame is handmade and customised in her home studio in Mount Maunganui.

“The whole process starts with a trip to Bunnings, so there’s just hours of work put in. But I love it, being in the studio, it’s where my happy place is,” she says.

Recently, Jess also began offering shelves made from mirror cuttings for those who want to add a splash of colour to their homes at a different price point.

Attending the markets for the last year has given Jess a chance to showcase her projects in a real-life setting.

“It’s a really lovely collaborative community and I’m a local, so it’s really nice to engage with other like-minded creatives,” she says.

Her works come together cohesively at the markets, both as functional designs and as art pieces.

To make the designs happen in a realistic way, Jess’s partner Ben Brennan loans his engineering skills. “I come up with the crazy ideas and the crazy colours and he definitely reins me in,” she says.

Without a doubt, the best collaboration between Jess and Ben so far has been their son Billy. “He’s a little market baby and he definitely wears a lot of colour.”

↑ Jess Anderson aims to bring colour, fun and a little quirkiness into customers’ homes with Get Wavey.

Building Dreams

Story by Zoe Hunter

Photography by Emma Orchard

Throughout Henry Fa’afili’s life he’s had many roles, including rugby pro, partner, and father. His latest role is empowering the next generation of Tauranga’s rangatahi.

About 50 pairs of young eyes are on Henry Fa’afili as he gives his instructions.

The Tauranga rangatahi are encouraged to face someone in the group they haven’t met and introduce themselves.

“Say your name and say it proud,” Henry says. Just like that, with a handshake and a smile, instant friendships are being created before class even begins.

Welcome to Youth Central — Te Puna o Taiohi (The Spring of Youth) — a hub for the city’s young people to become the best version of themselves.

It is under this roof where the Bay of Plenty Youth Development Trust encourages youth to become vibrant, independent, and responsible contributors to the community.

The man and biggest role model behind it all is former New Zealand Warriors and professional rugby union player Henry Fa’afili.

“Every kid deserves an opportunity and everybody has potential,” he says. “It is about creating a brotherhood, a sisterhood. They are the next generation of leaders.”

The Trust was set up in 2017 in response to growing inequalities for some Tauranga rangatahi.

It aims to improve the lives of young people by delivering inspiring programmes built on five core values printed on the hub’s walls: Manaakitanga/kindness, whakaute/respect, takohanga/responsibility, whakapono/trust and manawaroa/resilience.

It offers a holistic wrap-around support for youth, catering to all aspects of their health and wellbeing, adopting Te Whare Tapa Whā and Fonofale models.

It’s a Thursday afternoon at Youth Central and Henry is leading a workout as part of the Aiga programme.

“All classes begin with a workout,” he says.

This particular programme gives Pasifika youth opportunities to build skills and understanding about mental and physical wellbeing, as well as celebrating their culture and heritage.

In these classes, youth can partake in practical lessons that teach them how to cook island food and make coconut cream from scratch.

“It is giving them an identity and being proud of it,” Henry says.

Practicing what he preaches, the Samoan-born former international sports star performs a traditional Cook Island dance at the end of class. He is carefree and proud as he celebrates his own culture in front of the youth.

“The vibe in here is pretty cool,” he says as he turns the music up.

Catching his breath, Henry says he is proud of what has been achieved for the city’s youth.

It was Tauranga businessman Craig Nees who initially approached Henry about opening a boxing academy for youth who have been “dealt some unfortunate cards in life through no fault of their own”.

The pair started the Tauranga Boxing Academy, an after-school fitness-based development programme to help mentor and teach young men important life skills, discipline and guidance through the art of boxing.

It mirrored what New Zealand and Australian boxing champion Billy Graham was doing through the Naenae Boxing Academy in Wellington.

At first, there were just 10 children enrolled in the Tauranga academy, which operated from a small building at No.3 The Strand.

Now, there are about 1000 youth a month, 250 a week, participating in programmes at Youth Central’s spacious 1050m2 building.

Inside is top-of-the-line fitness and training equipment, including a 25m running track and a tournament-sized boxing ring, coffee shop, and break-out study rooms.

Watching proudly at the buzz of activity happening inside the hub, Henry admits he never dreamed the idea would grow so big.

Providing a supportive, values- and fitnessbased environment is pivotal to the success of its programmes, he says, but it is the confidence installed in the youth that makes him most proud.

Above: Classes in the Aiga programme at the Youth Central — Te Puna o Taiohi hub begin with a workout. Opposite: Henry works to inspire and encourage the rangatahi who come to Youth Central. Opener: Henry Fa’afili

Some of the rangatahi huddle together with Henry.

“If you want something in life, you always have to work hard. I always say to these kids, ‘You can’t go back and start a new beginning, but you can start today and create your own end’.”

“Seeing how confident they have become in school, at home, and in themselves, and seeing the kids’ faces when they have accomplished something is awesome,” he says.

“It’s a rewarding job. It isn’t work when you love what you are doing.”

As well as teaching young people important life skills, the Trust helps guide them into the workforce by leveraging support from its 60-plus employment partnerships and community groups.

Its Imagine Believe Achieve (IBA) pathwayto-employment programme has achieved a 70 per cent success rate getting youth into meaningful employment or education since 2020.

The Te Hono programme provides the tools and support to enable rangatahi to grow into independent adults who contribute positively to the community.

The Ki Tai programme teaches youth discipline and provides opportunities to become physically and mentally fit, and develop leadership skills and selfconfidence through access to positive role models and mentors.

Its Te Ara Kaha adventure-based programme offers youth the chance to get involved with outdoor activities in natural environments. And the Te Aranui Youth Trust provides vulnerable youth with the tools for a positive future.

“All young people have the potential to thrive,” Henry says.

Some children, he says, don’t play sports because it is too costly. “For me, it is about giving these kids the opportunities.

“If you want something in life, you always have to work hard. I always say to these kids, ‘You can’t go back and start a new beginning, but you can start today and create your own end’.”

Henry is the first to admit he had a good and loving upbringing, and a successful sporting career. But he too worked hard for it.

After school, Henry became a professional rugby league player and spent six years with the New Zealand Warriors. His career also took him to England, France and Ireland. He counts himself lucky to have represented New Zealand and his birth-country Samoa in rugby league and also Manu Samoa in rugby union.

Above and opposite: “Seeing how confident they have become in school, at home, and in themselves, and seeing the kids’ faces when they have accomplished something is awesome,” says Henry.

“It is about belonging to a family, belonging to something. It is about giving, so everybody can eat at the same table together.”

“I was one of the only Kiwi players to score three tries against Great Britain,” he says proudly.

Although his biggest trophies, he says, are his two sons, Harper, 9, and Beau, 8. “And of course, I couldn’t have done any of it without my partner Amy Shannon.”

But Henry knows everyone comes from different backgrounds.

“And everyone deserves an opportunity,” he says. “It is about belonging to a family, belonging to something. It is about giving, so everybody can eat at the same table together.”

Making it all possible is a team of highly qualified mental and physical health experts, including athletes, lawyers, registered psychologists, educators, and youth workers.

Backing the team is a strong governance model and Board of Trustees, chosen for their professional skills, networks in the community and a passion to see local youth succeed.

“This wouldn’t be what it is without our team. It is a team effort,” Henry says.

“You can take all these programmes but if you don’t have the right people in place it won’t work.

“We’re lucky to have a team of people invested in our youth and that’s why this is working.”

Fourteen-year-old up-and-coming boxer Suilasi Lolohea Kaifa agrees.

As one of the original children involved in the Tauranga Boxing Academy, Suilasi says he initially enjoyed it for the fitness. “And to keep busy, keep me out of trouble.”

Now, he says, being part of the Bay of Plenty Youth Development Trust and Tauranga Boxing Academy has enabled him to build his dream of becoming a professional boxer.

The teenager has now competed in 15 competitive boxing matches across New Zealand.

“It’s the connection between the coaches and the people who come here,” he says.

“It’s like a second home.”

bopydt.co.nz

↑ Henry with 14-year-old boxer Suilasi Lolohea Kaifa who is well on his way to achieve his ambition to become a professional thanks to the support of Tauranga Boxing Academy and Bay of Plenty Youth Development Trust.

MUM Share an adventure with

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Foodie Finds

Words by Cherie Metcalfe

The Bay of Plenty’s own food guru, Cherie Metcalfe is a trained chef, founder of the hugely successful Pepper & Me, and author of two cookbooks. So who better to be our crusading culinary correspondent, sniffing out the hottest spots and tastiest morsels in town.

Every week I get the same question: “I’m coming to the Bay, where do I eat?” So I’ve put together all my faves, including the dishes I consider stand-outs, to make your dining decisions super simple!

Brunch and Lunch

The General (MT)

The General has a staple menu that hasn’t changed much over the years — and that’s not a bad thing! The ‘Because’ is one of the best classic Bennies you’ll find, and ‘Girl next door’ (smashed avo with roti and seeds and such) is always a winner. The kids menu is brilliant, and you won’t find parsley sprinkled on the kids eggs (an amateur mistake that has the potential to ruin breakfast for the whole family). There’s loads of space to park the pram. I’ve never had a bad egg at The General in seven years, so if you’re looking for a solid, classic brunch, these guys have your back. thegeneral.co.nz

Pearl Kitchen (Pap)

The coffee, the vibes, the service — all great. My favourite breakfast (and you’d best believe I’ve studied this down to a T) Is the ‘Pearl superfood’ (poachies, greens, avo, pesto ect) BUT you must add a rosti for #balance. Or, option two, if you can find a friend to go halves with, we find sharing an eggs Bene (mushroom/ spinach option for me) followed by the waffles for breakfast dessert satisfies all the senses. The current waffle option is summer berries with white chocolate mascarpone, lemon curd and raspberry meringues. It’s an absolute delight of an experience. pearlkitchen.co.nz

Henry and Ted (Pap East)

If you are around Pap East, Henry and Ted is the local. Dogs and children are welcomed and fed and watered well, which is always a lovely touch. I’ve got a great love for their savoury scones and fresh orange juice, and it’s the top pick from my smallest family members, with the mini iced chocolates sealing the deal. There’s something special about the bread they use here, so if it’s eggs on toast with a lush relish you fancy, make the commute out east.

@henryandted

Blended Deli & Eatery (Sandhurst)

Bit of a destination spot, but we finally have a deli bringing the delicious Melbourne and Sydney trends to our wee town. EPIC and very affordable sandos — you’ll find the classics like Reuben, Cubano, salmon, breakfast, chicken katsu, egg and tuna avocado. Choose if you would like them on a bagel, pide or brioche and add pickles and chips to complete the experience. Breakfast on a pide was my favourite, or if it’s lunch vibes I would go with the Reuben.

@blended.deli

@blendedeatery

Elizabeth Cafe and Larder (Tauranga)

I think people overlook this spot as the corporate team has it filled during the week, but if you are in Tauranga Central, Elizabeth Cafe has the best brunches and coffee! The Turkish eggs are the best in town, and the big brekky is second to none. Special mention goes to the relish, the Elizabeth rosti, and the marinated feta! Yum.

elizabethcafe.co.nz

↑ Clockwise from top: ‘Pearl Superfood’ from Pearl Kitchen; classic Reuben sando from Blended Deli; Our Place’s culinary correspondent Cherie Metcalfe. Opener: Palace cheeseburger and chicken burger.

Dinner

Piknicka (Tauranga)

The fit-out at Piknika is the first thing that will impress, followed closely by the drinks menu and flawless service… and then the food will come out! There’s something on the menu for everyone, whether it’s mum-and-dad classics (prawn cocktails and eye fillet) or shared small plates for girls night (fig and walnut baked brie, honey and tabasco fried chicken) The duck liver parfait here is one of the best I’ve ever eaten, and, pro tip, always save room for the semifreddo with hazelnut and salted praline. Leave the kids at home for this one, take your time and savour the menu bit by bit! picnicka.com

Sugo (Tauranga)

Sugo has been my favourite go-to pasta spot for a few years now — there’s something about getting a tin of anchovies to smother on all my food that will never get old. Even if you are in the 90 per cent of the population who does not dabble in the anch, here’s three reasons to get to Sugo. 1. It opens at 5pm and does the best kids cheese pizza in the region, so if you are dining with sprogs in tow, it’s chef’s kiss. 2. Prawn & nduja tagliatelle, cherry tomato, lemon cream sauce. 3. Red

wine-braised venison ragu, pappardelle, parmesan with cherry and rosemary. Enough said? sugosugo.co.nz

Lantern (Papamoa)

My local, and the best fusion food in the Bay (in my humble opinion). Lantern’s a bloody good long-lunch vibe with epic cocktails — the Ginger Ninja is my fave way to kick off a nice casual low-key afternoon! They are kinda famous for their prawn toasts and tuna bites so make sure to get a few of those to try, and I love the som tam salad, and both curries. Roti as well, of course. I’ll admit, I’ve never made it to dessert here as the ginger ninjas usually lead me astray, but I’m sure they are lovely.

lantern.nz

Fife Lane Kitchen + Bar (MT)

Quite special for us to be able to boast having one of the top 100 steakhouses in the world on our doorstep! You need to book a week or so out at Fife, so make sure you have your life organised and get it in the diary. You’ll also need your credit card, but I tell you what she’s worth it! I’ve tried most of the entrées and desserts and while they are nice, it’s all about the meats. Put your focus on getting a few stunning cuts of beef (scotch, tri tip and bavette are my faves) and load up on sides (roast pumpkin with feta, portobellos with blue cheese, cos and parmesan salad) and add on all the extra sauces — horseradish mousse, Béarnaise, peppercorn. A side of fries to mop up all that’s left on your plate won’t go amiss either! Epic selection of reds too. Perfect for a special date night — don’t even think about taking kids. fifelane.co.nz

Solera (MT)

Solera is officially my favourite dinner in the Mount. Especially in winter! The moody dark fit-out is so cosy in the cold and wet, and the red wine menu just sings to me. The chef’s menu is the way to go here. $75 per head and you will get a stunning selection of snacks, small plates, vegetables and a main. Everything on the menu is innovative, whilst still being delicious and filling. My favourite bites were the ‘Fish & Chips’ (tuna, potato pave) and the ‘Paua’ (creamed paua, choux pastry, squid ink). The wagyu beef skewers were out the gate. The chef’s menu doesn’t have a dessert but add on the chocolate bowl and you’ll get the complete experience. I think Solera is actually the culinary gem of the region, don’t miss it. solera.nz

↑ Eye fillet with purple kūmara puree and pinot jus from Fife Lane Kitchen + Bar.

← Opposite: Pāua profiterole (choux pastry, creamed pāua, squid ink crackling and pickled pāua) from Solera.

Alma (Omokoroa)

Ok, so it’s a bit of a drive to Omoks, but hear me out. There’s a giant playground downstairs, so you can watch your kids have the time of their lives from the balcony, while you sip on Prosecco and enjoy all of our Italian favourites. Burrata, carpaccio, arancini, crudo, anchovies, oysters, handmade pasta and spectacular pizza. All the good things in life, whilst being a great parent at the same time. Two birds, one stone. almaeatery.nz

Honourable mentions

Best burger

Palace Burger The classic cheeseburger with a side of saucy buffalo wings and cheesy loaded fries is a Sunday-night staple. If you are hungover, this is your heaven.

palacetavern.co.nz

Best hidden gem

Umami, Pyes Pa The most random spot, Umami is located in the Pyes Pa shops. If you are in the area make sure you try their incredible menu of fusion delights. No outdoor vibe so perfect for winter to come in and huddle up. Best salt ‘n’ pepper squid in town. umami.nz

← Cheese board with a twist from Alma: three-cheese tortellini served on a gin lemonade-infused beurre blanc with fresh figs, pear, kiwifruit and roasted walnuts.

Best takeaway pizza

Leo’s Pizza The square slices of handmade dough are like no other. I stick with the simple cheese or pepperoni pizzas, but do not miss the side of mashed potato balls stuffed with cheese and jalapeño, crumbed and deep-fried. YOLO. leospizza.co.nz

Best dumplings

Dumpling Delight This could be mistaken for a dairy from the outside, but if you have a hankering for dumplings, Dumpling Delight is bringing the K Road vibes to Wharf St. It’s not fancy, just delicious and authentic. Faves are all the dumplings, spring onion pancakes and Szechuan beef brisket noodles. Drench it all in black vinegar and chilli oil. LUSH.

@dumplingdelight

Best croissant

Pocket Bakery I’m going to make a bold call and say that these are the best croissants I’ve ever eaten in my life. They are in the middle of absolutely nowhere, and only open Wednesday and Friday mornings, but those fresh, warm, sourdough, all-butter croissants straight out of the oven are absolutely to die for. You’ll find these beauties at the markets as well.

@pocket_bakery_nz

@pocketbakerynz

Follow @ourplacemagazine for more dining ideas

The best of food unlocked.

Tour Differently.

14 DAYS

Tasting Italy with Cherie

Unlock the tantalising flavours and histories of Italy with the owner of Pepper & Me, Cherie Metcalfe. Immerse yourself in the stunning eastern coast of Italy, from Rome to Naples, Sorrento, Messina, Taormina and Palermo. Taste your way through an exclusive Be My Guest experience amidst the lemon groves in Taormina and sample Buffalo Mozzarella and Olive Oil in Tropea and Monreale. Dine in local restaurants throughout and live out a foodie’s dream tour of everything Italy has to offer.

Hosted by Cherie Metcalfe

Taste the very best of Italian food at restaurants, cafés and hidden gems from Cherie’s hand-picked list of must-eats. Hand-picked experiences

Be My Guest in Mt Etna

Experience life nestled in the lemon groves as Daniela and her family welcome you with a 3-course traditional dinner.

Stop at a farm to taste fresh Buffalo Mozzarella and step through the Olive Groves to taste the finest olive oil. Taste fresh produce

Iconic Sights

Visit the Sistine Chapel, St. Peter’s Basilica, Positano, Capri, Palermo and much more.

Testaccio walking tour

Indulge in a walking tour through the streets of Testaccio; home to cucina Romana (roman cuisine).

Unlock your story.

For enquiries or to book, scan the QR code, email Marija Tolj at marija.tolj@ttc.com or contact your local travel agent.

Goal-getter

Business success coach Rosie Holt thrives on helping her clients achieve their ambitions.

When it comes to supporting and celebrating women in business, Rosie Holt knows her stuff.

Before launching her own coaching business, she worked alongside skincare powerhouse Dermalogica to launch the Empow/HER scholarship for women in business.

Unable to shake the cup-filling, joy-inducing sense of fulfillment she gained from her involvement in the scholarship, she knew she had found what was missing from her career.

Now a full-time business and success coach for female founders and entrepreneurs, Rosie goes beyond surface-level advice and empowers business owners with practical, personalised strategies.

Rosie supports female business owners who are overwhelmed by their task lists to get to a point of conquering workloads with efficiency and

understanding what will grow their business, re-igniting their love of entrepreneurship along the way.

Rosie’s own entrepreneurial journey started nearly 10 years ago and she’s learnt a lot of lessons in that time.

One of her most important lessons has been to avoid a paint-by-numbers approach to goal-setting by consistently tapping into her WHY.

Why are these goals and milestones important to you and your business? Why are they your focus? What impact will they have on the business and, most importantly, are they fun?!

If you’re a business owner planning your best year yet, think like a business coach and set goals that are truly aligned with what you want from your business.

Read on (opposite) for Rosie’s hot tips for setting meaningful goals that will stick!

Fast-forward 12 months

Ask yourself “Where do I want to be in a year’s time?”

What does your business look like? Which clients and customers do you want to work with? Start at the finish line and reverse-engineer your goals to fit the business you’ve dreamed of.

Begin each day, asking yourself “What do I want to achieve today?”

Doing this will anchor your decision-making for the day. When questions, distractions or decisions inevitably arise, you can revert back to what it is you actually set out to achieve that day. Will doing this task, or undertaking this collaboration help that — and therefore my business?

Focusing on what REALLY matters, will ultimately give yourself more time (and isn’t that what we all really want?).

Understand your daily priorities and put them first

Starting your day with non-essential tasks? A “quick check” of our emails can lead to unending distraction

and wasted time. By prioritising your essential tasks — you know, the ones that add value to your clients or help motivate your team — you can take a load off knowing that if those less-essential tasks aren’t done until later, you have still achieved something important today.

Unsure what your priorities are? Go back to that question you asked yourself at the start of the day.

Adopt a success-focussed mindset

Mindset isn’t everything but it does help. A wise woman once told me “what you appreciate, appreciates”. In business, we’re not going to have wins and successes every day but focusing our energy on the negative can have a self-perpetuating effect.

Whenever you come up against roadblocks, flip the script. “I don’t know how to make this work” turns into “I know exactly what to do”. “This isn’t working” turns into “I will figure it out”. “I’m not ready” turns into “I have everything I need and just need to start”.

Even if you don’t have the solutions at hand, believing in yourself and telling yourself that you can find the solution is the first step.

Rosie Holt is a full-time business and success coach for female founders and entrepreneurs, and goes beyond surface-level advice to empower business owners with practical, personalised strategies.

The seven lessons I learned the hard way

→ Set tangible goals

→ Work smarter, not harder

→ Ask for help, there’s no need to go it alone

→ Embrace failure as an opportunity to learn from our mistakes

→ Know your strengths — and outsource your weaknesses

→ There’s never a perfect time to start; if nothing changes, nothing changes

→ Find a coach or mentor to help you navigate the journey

Review your progress and hold yourself accountable

Hands up who’s set goals before and ignored them?

*Sheepishly raises hands.*

How will you know what’s working if you’re not reviewing or measuring your success or, indeed, your challenges?

Set time aside every quarter, or every month if you’re really motivated. Check in and regularly review your process and progress. What’s working? What’s not? What’s fun? What tasks can you ditch? Who can you ask to hold you accountable?

Reviewing your progress like this will keep you focused and help you grow.

Ditch the guilt

Don’t use the goal-achieving process to define your worth. If you don’t hit a goal, it doesn’t mean you’re a failure. It’s often not about achieving goals but who we become in the process. Instead of feeling guilt or shame for not achieving a goal, ask yourself, “has pursuing this goal helped me become the person I want to be?”

Celebrate your wins

We all need this little reminder, right? It’s so easy to get caught up in the grind that we forget to share and celebrate the wins, big and small.

Write down those little wins throughout your week and keep them to hand, on a note on your phone or on Post-its on your office wall. Seeing a nice juicy list of wins is bound to pick you up. Getting disheartened about your progress? Remember, it’s a marathon, not a sprint.

← Rosie’s own entrepreneurial journey started nearly 10 years ago and she’s learnt a lot of lessons in that time.

Rosie Holt is a business and success coach who helps entrepreneurs and creatives understand what’s getting in the way of achieving their big juicy goals. Her mission is to create a world where business owners always have a reason to pop the bubbly. To find out more about Rosie, the successes she’s had with business owners and how she could help your business, reach out, she loves a chat. Or better yet, tell her which of the tactics mentioned here that you’ve tried in your business. rosieholt.co; @rosie.coaches

Rosie

Hot tubs with heart

Innovative thinking. New Zealand design and handcrafting. People and environment first, profit second. These are the values Reuben O’Neill has at the heart of his business, Sulis Hot Tubs.

Whangamatā-based Reuben is passionate about providing environmentally and ethically sound solutions to help busy families find a balance in their busy lives.

He wants to even up the balance of give and take from our environment, particularly our oceans. And he wants people to think about the bigger picture.

So, at 19, he started designing and building a hot tub in the evenings, with a clear goal to align his designs and fledgling business ideas with his values and morals. Since then, he has continued to innovate as he has learnt about the business, with creative designs and methods.

Sulis (named for the goddess of healing waters and bathing in Roman Celtic mythology) Hot Tubs are designed and handcrafted in New Zealand.

The latest model, the Mahana Bathtub, is made of thermally modified New Zealand-grown pine and is heat-treated using an old Japanese method to ensure it is weatherproof and UV-resistant. Sulis is believed to be the first company in the country to use these methods and also to shift away from using cedar.

While traditionally used, cedar is sourced from Canada and taken from trees that may be centuries old.

In another first, Reuben makes the hot tub lids from recycled yacht sails rather than rubber or plastic. Reuben tries to keep Sulis products as affordable as possible, in a genuine quest to help improve the quality of family life.

“A hot tub draws people to it. It’s the ultimate relaxation. Whether on your own or with family or friends, you’re taking that time out. You’re putting the phone down and just being there in the moment.”

Since a move to Whangamatā, Reuben’s connection to the ocean has only strengthened with a passion for surfing and free diving, and sourcing food from the ocean.

“The ocean is a good teacher,” he says.

Sulis gives 80 per cent of the profits from Reuben’s recycled yacht sail hot tub lids to Legasea, a not-for-profit organisation dedicated to restoring the abundance and biodiversity of New Zealand’s marine environment.

Putting people and environment first. Win-win.

sulis.co.nz

@sulis_hottubs @sulisnz

Reuben O’Neill knew he wanted to put people and environment first and profit second when he started his own business, Sulis Hot Tubs.

Opening Night

Tauranga Art Gallery’s grand reopening programme is due to unveil in early 2025, once the Gallery’s redevelopment is complete, and the first three artists in the programme have just been announced.

Artist and designer Kereama Taepa is set to lead the opening suite of shows, joined by renowned artists Darcy Nicholas, and Maraea TImutimu.

Born in 1979, Kereama Taepa (Te Arawa, Te Āti Awa) is a contemporary Māori creative based in Pāpāmoa who manifests works based on customary Māori artforms with a technological twist. His practice ultimately considers the idea that innovation is tradition. Kereama’s exploration into materials and processes has provided him with a vast array of creation methods, which he delves in and out of frequently.

Kereama’s works are informed by customary Māori visual language and conventions. Whakairo, kōwhaiwhai and tūrapa (tukutuku) appear frequently within his work and are accompanied by pop iconography from the 80s and 90s, such as Pac-Man and Space Invaders, referencing his upbringing within the urban environment.

His practice explores te ao matihiko (the digital world) and its impact on Māori culture, and how Māori employ digital technologies to further serve the generations of the now and the future. Kereama’s broad approach employs emergent technologies such as projection, 3D printing, augmented reality, and virtual reality to explore narratives of the past and the present.

Coinciding with the first announcement of Tauranga Art Gallery’s reopening artists, the Tauranga Art Gallery Patrons has

↑ Render of the gallery courtesy of Warren and Mahoney.

← Kereama Taepa, Whakairo (detail), 2024. Courtesy of the artist.

officially launched — an exclusive group of like-minded supporters catalysing significant visual art projects for Tauranga Art Gallery. The centrepiece to the reopening programme, and the inaugural Patrons project, will be Kereama Taepa’s Whakairo, developed for the ten-metre-high atrium space. This innovative augmented reality experience will be like no other.

Are you someone that loves to see our city flourish? Get involved at artgallery.org.nz/support

Tauranga Moana Waterscapes: 1800s - Present

17 February - 3 June 2024

Curated by Ellie Smith

Tauranga Art Gallery POP UP

12pm, 10th May 2024

Enjoy a curated culinary experience, engage in an art collecting masterclass, and take the opportunity to aquire original works by reowned New Zealand artists at our exclusive fundraiser event.

Support Tauranga Art Gallery’s education programme by immersing yourself in an afternoon of art, culture & entertainment!

Buy tickets or make at donation: artgallery.org.nz/support

There’s

more going on than you might think in our city centre mytauranga.co.nz /citycentre

Surf’s up

A vintage surfboard collection has been saved and will be displayed in the new Tauranga Museum, ensuring the boards will make waves for generations to come.

↑ Tauranga businessman Dusty Waddell with some of his surfboard collection.

The future Tauranga Museum has purchased an extraordinary collection of vintage surfboards and surfing memorabilia — one of the finest of its kind — to help tell the story of Mount Maunganui’s surfing heritage and beach culture.

The Dusty Waddell Collection, owned by Tauranga businessman Dusty Waddell, features 130 surfboards, many handmade by craftsmen such as Bob Davie, one of the pioneers of the New Zealand surfboard industry.

The collection also includes watercraft such as the Skellerup polystyrene boards that many Kiwi children grew up with. Among the wetsuits is the first one that local wetsuit company Bodyline produced.

Tauranga museum curator Fiona Kean says the surfboards and memorabilia will be key attractions in the future museum: “We have saved, for public display and enjoyment, surfing artifacts and memorabilia that tell much of the story of how surfing and beach activities developed locally.

“This is precious taonga that charts the development of one of the Mount’s longest-running and most popular pastimes. The Mount’s surf and beach culture has drawn many visitors over the years and supported a host of businesses, from surfboard manufacture to surf shops and accommodation providers.”

Fiona Kean says council recognised the potential acquisition as a rare opportunity that was far too good to pass up.

→ Dusty with a Bob Davie board.

A long-time local resident, Tauranga businessman Dusty Waddell spent years collecting the items, which represent a broad spread of New Zealand’s surfing history from the early 60s to the 80s.

The drive to establish the collection, which at one stage ran to about 800 surfboards, came from a longstanding passion for surfing and the ocean, says Dusty.

He started surfing with an old wooden hollow board in the early 60s as a schoolboy at Ōhope, where his parents owned a bach. Even then, Dusty, whose background includes importing yachts and running a surf shop at Mount Maunganui, bought old boards and remodelled the old-fashioned D fins to modernise them.

In the 60s he also sold new surfboards as an agent for Del and Quane, both well-known New Zealand surfboard manufacturers.

“It was about a passion for the water,” he says, “I was yachting for a lot of years too”.

“I’ve always collected stamps and coins but the surfboards bit me. But I didn’t realise how much space you had to have.”

Dusty began collecting surfboards seriously in about 2005 after he had been out of surfing for some time. His son Scott returned from university and brought a long board with him, which rekindled Dusty’s interest in surfing.

The first board he purchased for the collection was an old blue and red Quane, which had come off

“This is precious taonga that charts the development of one of the Mount’s longest-running and most popular pastimes. The Mount’s surf and beach culture has drawn many visitors over the years and supported a host of businesses, from surfboard manufacture to surf shops and accommodation providers.”

a car. “One rail chewed up — the blue and red one over there. If I keep any boards, I must keep that one.

“I remember I looked at it and thought ‘what the hell do you want a board like this for?’. I paid under $100 for it, I can’t remember exactly.”

“One board went to five, five went to ten, and so on — end of story.”

Dusty has put his collection on display on six different occasions over the years. At one stage he remodelled a medium-sized industrial unit at Mt Maunganui to house the collection.

“We had longboards on the ground floor and we built a mezzanine around four sides and we had all shortboards up there (upstairs).”

Also on display were items that had belonged to the late Miki Dora, ‘Da Cat,’ a noted surfer of the 50s and 60s from Malibu in California, who had spent some time in New Zealand.

The Dora items included contest trophies, photographs, sunglasses, a leather great coat and other items that belonged to the controversial surfer. These were sold to an Australian collector.

Dusty describes himself as a collector rather than a hoarder.

“I’m more of a collector because you could see the history being wiped out and someone had to start collecting the old boards.”

One of the first people in the country to begin collecting classic surfboards, he admits it was to his detriment “as prices went up a lot.”

The Dusty Waddell Collection features the finest surfboards from his collection, boards that Dusty classes as eight out of ten condition-wise and incorporates a range of popular brands such as Quane, Bob Davie, Del, Land, Hannah, Atlas Woods and Grey Seal.

“In the view of our assessor, this is likely the best surf and beach culture collection ever offered for sale in New Zealand.”

Some of the surfboards are collectable because of the noted surfboard shapers who had crafted them. “A lot have passed away such as Allan Byrne, Bob Davie, and Tony Waterhouse.”

Other surfboards in the collection are collectable as pop art, with one-off airbrush designs.

Dusty sold the surfboards to the council but donated along with them a large quantity of memorabilia ranging from skateboards and T-shirts, to diecast models, wetsuits, posters, movies and photos.

He says that he is pleased Tauranga museum came forward to purchase the entire collection as he had misgivings about all the boards ending up in private collections, locked away from public viewing.

“I do acknowledge that some people will be disappointed at not being able to buy a board with a lot of sentimental value, that was made by a family member. But this way many more people will be able to appreciate the work of these craftsmen. I will be able to go and see the boards myself,” he adds.

“The boards and all the memorabilia belong together and provide for an instant New Zealand surfing museum, assuming you have a suitable building to put them in.”

Planning for such a facility is well underway. A new Tauranga Museum is a key component of Te

↑ Dusty sold his surfboard collection to the council and donated skateboard memorabilia alongside it.

Manawataki o Te Papa, a community space that Tauranga City Council describes as the transformed city centre in the heart of Tauranga.

The museum will include a permanent exhibition space, two temporary exhibition galleries, a learning hub, a discovery centre, a café and a museum shop.

The permanent exhibition will be curated to showcase the rich cultural heritage of the Tauranga region. Using modern museum technology, and by displaying taonga, objects and photos from the 30,000-piece heritage collection, the museum will offer an immersive and interactive experience that transports visitors through time.

Greg McManus, director of Tauranga Museum, says the acquisition of the Dusty Waddell Collection for the museum is exciting.

“In the view of our assessor, this is likely the best surf and beach culture collection ever offered for sale in New Zealand, so to keep it in Tauranga is the best possible outcome.

“I’m delighted that Dusty offered it to us for the new Tauranga Museum and especially pleased it can be kept intact as a collection in his name.”

tauranga.govt.nz/ourfuturecitycentre

Come and see for yourself

You don’t need to venture too far from home to check out two of the Bay’s most spectacular parks. From dense coastal forest to showcasing the region’s rich cultural histories, these taonga offer something for everyone.

Pāpāmoa Hills Cultural Heritage Regional Park

This jewel stands proud over Tauranga, Mauao (Mount Maunganui), Te Puke and Maketū.

Located off Poplar Drive, from the Pacific Coast Highway between Pāpāmoa and Te Puke, the 182-hectare park includes more than 1,500 archaeological features not common elsewhere in New Zealand.

A major upgrade of the park was completed in late 2023, including new tracks, parking area, toilets and signage.

Take a look and see why visitor numbers have doubled from 50,000 to 100,000 a year over the last few years.

Onekawa Te Mawhai Regional Park

The park sits on the spectacular headland between the Ōhiwa Harbour and Bryans Beach.

From dense coastal forest on the adjacent Ōhiwa Domain, the park is valued for its rich Māori history, spectacular views, native bird and plant life. Like Pāpāmoa Hills Cultural Heritage Park, Onekawa offers many significant archaeological features clearly visible in the landscape.

On a clear day you’ll be rewarded with a panorama of Ōhiwa Harbour, views west to the Mount, east to Te Kaha and the Raukūmara Ranges and south, deep into Te Urewera.

The park is well signposted from SH2 at the Waiōtahe River bridge.

From Ōpōtiki, travel west on SH2 towards Whakatāne. Turn right into Ōhiwa Beach Road.

From Whakatāne, travel east onto SH2 towards Ōpōtiki, via Ōhope, and turn left into Ōhiwa Beach Road.

For more information visit boprc.govt.nz/regional-parks

Embrace autumn in the East!

The Eastern BOP might just be the perfect spot for an autumnal weekend away, with good weather and plenty going on.

It often seems like summer is over in the blink of an eye and with an early Easter this year now that’s been and gone too. All those summer trips you meant to take are still on the to-do list and it seems like all that’s ahead is the slow, inevitable slide into winter.

Well summer may be over, but Whakatāne and Ōhope have plenty going on in every season. While there might be a slight chill in the air in other regions of Aotearoa, autumn in the Eastern Bay of Plenty brings warm, settled weather right through to late in the season.

Whakatāne and Ōhope are just a couple of hours down the road, if that, so it’s possible to do a weekend away or even a day trip. So put a halt to your hibernation and start planning a trip that will extend that summer holiday feeling well into autumn.

Choose your own adventure

Whether you like to pack your weekend full of activities, or prefer to plan a trip around an exciting event, Eastern BOP has something to fit the bill.

Hit the trails The Ngā Tapuwae o Toi (footprints of Toi) walking trail is one of Aotearoa New Zealand’s most spectacular one-day walks. Leaving from Whakatāne township you’ll take in historical pā sites, native forest (including the largest remaining pōhutukawa forest in the country), stunning sea views and seabird colonies and forest birds in abundance. There’s toilet stops and lookout spots along the way and, depending on your fitness level, you can aim to do part of the trail or the go for the whole thing.

Life’s a beach Ōhope beach is a long-time favourite with locals and visitors alike — it’s even been voted as the country’s favourite beach. Its white sand stretches for 11km, and, as it’s north-facing, it catches maximum sunshine, more than 2250 hours each year. It’s safe for swimming and surfing, and is ideal for fishing and walking too.

Otarawairere Bay, between Ōhope and Whakatāne, is lesser-known but no less beautiful — it was recently crowned NZ’s best hidden gem beach in the NZ Herald annual reader poll.

Time for tee? There’s two 18-hole courses to choose from, a parkland course at Whakatāne Golf Club and a links course at Ōhope Links. Both clubs warmly welcome visitors. Be warned though, both courses also come with an extra challenge: are you able to resist the distraction of those spectacular views as you take that swing?

Saunter round the shops Whakatāne was winner of Most Beautiful Large Town at the Keep NZ

← From left: Enjoy a round of golf with a spectacular backdrop. Surf, swim, SUP or just sit at the beach.

Beautiful Awards in 2023 so for those who like to wind down on their weekends, it’s the perfect picturesque spot for a leisurely wander.

There’s plenty of boutique shops to explore and eateries to refuel at. You can take a stroll along the harbour-front, follow the historic trail or visit one of the galleries or gardens.

Sample the nightlife Whakatāne is the official Kiwi Capital of the World due to the number of wild kiwi living so close to its urban environment. The Whakatāne Kiwi Trust is running night walks every Friday night through April and May at either Ōhope Scenic Reserve or Mokorua Bush Scenic Reserve. While there’s no guarantee you’ll spot our nervous national icon, you’ll learn all about this native bird as well as other nocturnal creepy-crawlies and even glow-in-the-dark fungi.

Enjoy some island time Moutohorā island (Whale island) lies about 9km off the coast of Whakatāne. It’s a wildlife management reserve, meaning it’s a pest-free sanctuary for endangered plants, birds and reptiles. With the approved tour operators you can choose to take a boat to the island, followed by either a bush walk or experiencing the island by kayak. Either way you’re guaranteed to see plenty of rare wildlife including seals, little blue penguins, tuatara and various native bird species. You’ll end the day by digging yourself a soothing geothermal spring pool at Onepū Bay, Moutohorā’s secluded hot water beach.

For a bird’s eye view of White Island, New Zealand’s most active cone volcano, take a scenic flight. The flight path also takes in Mt Tarawera, Ruapehu, the East Cape, and the Coromandel. Earmark an event There’s an event to suit everyone in Whakatāne and Ōhope during the autumn months.

If food is your jam, Flavours of Plenty Festival runs from 4-14 April with a smorgasbord of events to tantalise your taste buds. The theme this year is Culinary Collisions so expect some unexpected collaborations and combinations at the variety of workshops, tours and experiences on offer.

On 20 April, stepping onto Te Teko Racecourse will be like stepping back in time as the Farming Like Grandad event showcases farming as it used to be. There’ll be Clydesdale horses, wagon rides, sheep-shearing, old-school tractors and farm machinery to admire.

Weekends at Wharfside bring summer vibes into autumn at Port Ōhope Wharf. On selected Friday and Saturdays in April, the Wharfside pop-up activity hub kicks into action and you can hire SUPs, e-bikes

↑ Take a tour out to Moutohoraā island, a pest-free sanctuary for endangered plants, birds and reptiles.

and e-scooters, perfect your manu off the wharf and then settle in for some well-earned kai from one of a selection of foodtrucks to the sound of live music.

Just be Sometimes a trip away isn’t about ticking things off a list of must-see/must-do list but about getting away from your regular routine for a day or a weekend to just breathe and be. Whakatāne and Ōhope’s spectacular scenery is the perfect spot for just that. Sit on the beach at Ōhope and watch the waves hit the shore or enjoy a leisurely coffee while people-watching at one of Whakatāne’s many cafés. Go for a wander if the feeling strikes, no pressure, no timetables, just the time and space to refill your cup.

Whether you’re looking to ramp things up or to rest, for stimulation or serenity, you’re bound to find what you need in the Eastern Bay of Plenty.

To plan your autumn trip, visit whakatane.com

The Waka of Wellbeing

Words by Aroha Rawson (Ngāti Ranginui, Ngāi Te Rangi, Ngāti Pikiao, Ngāti

Tamati Robens (Ngāti Kahungunu, Ngāi Tahu, Rangitāne) and Morgan Norris met through a common passion for fitness. Seeing whānau and friends go through challenging times with their mental and physical health inspired the young couple to develop a business that focused on helping others experience better health and wellbeing. In 2023, they launched ARO supplements, a plant-based protein business using Te Ao Māori wisdom to encourage better nutritional choices for overall hauora.

Hauā, Scotland and Ireland)

Photography by Emma Orchard

Kōrero

Growing up with his aunty, siblings, and first cousins in both Masterton and Rotorua, Tamati’s relationship with nutrition was one too many can relate to — you just had to make do.

“Well, for me, there wasn’t much at all. It was whatever I could find. Like a piece of bread or some fruit off the tree. So, if there’s food put in front of you, you eat it. You’re expected to eat it as well, it’s rude not to.”

He quietly shares that because money was scarce and there were many mouths to feed, food needed to be cheap — health-based choices were not an option. Fish ‘n’ chips and sugary drinks were the staple due to the expense of healthier options.

After experiencing the negative impact on his whānau of limited physical activity and cheaper, processed and bulk foods, and knowing the positive effect sports and healthy kai had on his own mind and body, Tamati was inspired to pursue a career in health and fitness.

For Morgan, growing up surrounded by diet culture was her introduction into health and fitness, and, in time, the catalyst for change.

“As a teenager at school all your friends are on diets and trying to lose weight. It’s all about eating less, which can be pretty damaging, especially to women’s mental health and you’ve got all this comparison, too.”

She credits her mindset shift — going from focusing on image to focusing on performance — to the CrossFit community, trainer Strini Naidoo, and Tamati.

Tamati was a personal trainer when the two met due to a last-minute instructor change at Morgan’s first session at Flex Fitness.

They soon realised they had a shared passion for health and nutrition.

“To get your body performing well, you need to be feeling well, that’s where laser focus into your nutrition really counts,” says Morgan.

For both Morgan and Tamati, protein supplements were a cornerstone of their personal

↑ Tamati Robens and Morgan Norris, partners in life and in business. → ARO plant-based protein is sourced from faba beans and brown rice and comes in delicious salted vanilla and salted chocolate flavours.

“We focus on the ‘Te Whare Tapa Wha’ model [of health], which describes hauora as a wharenui (meeting house) of four pillars. Each aspect is important, and we believe that te taha tīnana (physical wellbeing) is a good area for us to focus on to encourage all areas of wellbeing to flourish. Especially te taha hinengaro (mental wellbeing), where we see our people struggle.”

nutrition plans, helping build body strength and maximise nutrition intake.

However, both of them are lactose intolerant, meaning they had to opt for plant proteins rather than traditional formulas based on whey, a by-product of cheese production.

While there are plenty of plant protein powders on the market, they found that the texture and taste weren’t as appealing as whey-based proteins.

Given that a study in the 1980s in Aotearoa New Zealand found that 65 per cent of Māori, 54 per cent of Samoan and 9 per cent of Pākehā people are impacted by lactose intolerance, it was clear that there was an opportunity to explore alternative options that are accessible to Māori and Pacific communities.

While they both had fulfilling jobs, they realised they could spend more time together by building a business around this opportunity that would reflect their shared passion for health and nutrition.

“We thought let’s make one that we love, then we know it really

tastes good and can share it with people!” says Morgan.

With the support of Morgan’s parents Kevin and Chris Norris, and mentor Nat Bos — entrepreneur and founder of beauty brand Max and Louie — they embarked on an 18-month process of discovery.

Initially unable to source manufacturers to collaborate on development testing in Aotearoa, they found one in Australia and got to sampling.

Landing on a combination of brown rice and faba bean (broad bean) as their perfect protein source, they packed their protein powder full of nutrients and flavour to make a formula they love.

For Tamati, this really started with whānau and a desire to see them thrive. “You just want to help whānau get more enjoyment out of life.”

When Tamati tragically lost his good mate to suicide, his fire to help those enduring mental health struggles was further stoked.

“We focus on the Te Whare Tapa Wha model [of health], which describes hauora as a wharenui (meeting house) of four

pillars. Each aspect is important, and we believe that te taha tīnana (physical wellbeing) is a good area for us to focus on to encourage all areas of wellbeing to flourish. Especially te taha hinengaro (mental wellbeing), where we see our people struggle.”

It was pivotal to weave Te Ao Māori into whatever they did, to ensure Māori saw it and knew it was for them, too.

The word ARO, Tamati says, speaks about focus or direction, and also means to take heed, or to face something. The ARO brand incorporates design from Tamati’s tā moko by Cy Mcleod at Uhi Wero Tā Moko.

“It’s an old journeying waka. It represents the journey, both of our journeys, and the journey the person choosing ARO is on. The manaia represents the mana that we want to uphold — to guide people to find their direction and focus into healthier, happier versions of themselves.”

Despite the realities of today’s economy and huge demands on small business, the quietly tenacious and big-hearted couple are determined to forge on with their commitment to a thriving community.

They sponsor local CrossFit competitor Dani Ford, are planning community workout sessions, a Gumboot Day with the I Am Hope Foundation (who receives $2 from every bag of ARO purchased) and will continue sharing their nutrient-packed, lactose-free, super tasty protein with all those on the waka to wellbeing.

arosupplements.com

The Kōrero series is supported by the Creative Communities Scheme.

Arpége Taratoa is editor of Kōrero

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Lake Tikitapu (Blue Lake)

Jaxon’s Journey

Jaxon Armstrong overcame a severe fear of water and now this mini merman exudes calm and confidence both in and out of the pool.

Jaxon Armstrong is learning to swim — and loving it. A year ago, that didn’t seem possible.

For the first six years of Jaxon’s life, he struggled with an intense fear of water.

“Even in the shower he couldn’t have water on his face,” Jaxon’s mum Ellie says.

Jaxon refused to get into his school pool. He couldn’t take part in school swimming sports. At birthday pool parties, he’d sit off to the side while his mates splashed about having fun. And when Ellie and dad Jarod would try to gently coax him into the water, he’d just cling to them.

Jaxon’s fear of water was absolute, and his parents didn’t know what to do about it.

Ellie grew up loving the water. She’s a good swimmer; she has even trained and worked as a lifeguard. For a long time, she says, “it was really hard for us to understand”.

They decided to ask their community for help.

“I actually put it out on Facebook looking for help and Claire messaged me back.”

Claire Horner has been a swimming teacher for 20 years and is the manager of BaySwim, a swim school in Tauranga that operates out of Baywave Aquatic & Leisure Centre and Greerton Aquatic & Leisure Centre.

Claire saw Ellie’s post on a community Facebook page, explaining Jaxon’s anxieties with water and asking for help from someone who was going to be patient with him but also get him out of his shell.

Claire reached out personally and told Ellie she would work with Jaxon one-on-one. That was about this time last year.

“Now, it’s at the point where it’s hard to keep him above water to tell him what to do,” Ellie says, and you can hear the relief in her voice and see the joy on her face as she says it.

“In a year, it’s a massive turnaround.”

If you saw Jaxon in a pool now, without knowing his story, and saw his smile and confidence and how he moves in the water, diving down and then jumping up with a splash, you would have no idea that not so long ago he struggled to have a shower.

“It’s made a huge difference because even just a few weeks ago we went camping for his birthday and he was happily jumping in and out of the pool, which is just something we weren’t ever expecting from him because of how against it he was,” Ellie says.

Jaxon at seven years old clearly loves being in the water. Jaxon at six years old absolutely did not.

“The first few lessons, it took a bit,” Ellie says.

“It was hard at the start. There were weeks where he was like, ‘I don’t want to go in.’ Tears in the car park because it would stress him out. And then he would get in and realise it’s okay, and have fun, and then he was fine.”

And how did they get through that initial period of reluctance?

“Sometimes with a bit of bribery, which doesn’t sound the greatest,” Ellie says with a laugh.

“But, honestly, it was just talking to him and telling him, it’s important that you learn to swim. And I think that’s what really got through to him.”

She says Jaxon started to understand that he needed to learn at least the basics, “because that’s what we’ve said to him, we don’t expect him to be an Olympic swimmer or anything like that, we just want him to be able to be safe in the water”.

Ellie says it also helped that Jaxon and Claire “just clicked really well”.

“She’s got the right personality with him. He was comfortable enough to go, okay, I’ll do what she says.”

The first step was getting Jaxon comfortable in the water, then floating, knowing that at any point he could stand up; he didn’t need to panic because, actually, he could put his feet on the bottom of the pool.

Words & photography by Scott Yeoman

↑ After a lot of patience and perseverance, Jaxon loves his swimming lessons now. Opener: Jaxon Armstrong.

Jaxon has now completed three terms of swimming lessons and has just started his fourth.

He’s learned how to be comfortable in water, how to float, blow bubbles, hold his breath, and kick.

He’s currently learning entry-level arm movements and how to kick on his back.

Ellie says Jaxon’s swimming journey has had “a huge impact” on him.

“He’s been to a couple of pool parties this summer, whereas prior to that when we’ve gone to birthday parties, he’s kind of just sat off to the side, which, for me, that’s quite hard to see.

“So it’s really cool to see him actually getting in and involved with everyone and it’s built his confidence as well.”

She says Jaxon used to be quite shy and nervous to just talk to someone straight off the bat.

“I think it’s made him realise that he can achieve things. It’s something that was scary and now he’s having fun.”

Jaxon’s swimming journey has also brought exciting changes to family life.

“We can actually go to the beach and walk into the water a bit and it’s another activity and something to do that he’s not been able to enjoy previously,” Ellie says.

“For me, it’s really rewarding to see him getting that enjoyment.”

Jaxon can now play in the wave pool at Baywave with his dad and have fun swimming races with his mum. He’s also looking forward to taking part in his school swimming sports.

“Our family has noticed the change in Jaxon and his confidence and the enjoyment he gets from swimming now and being around water,” Ellie says.

She says she would like to encourage other parents, who might be going through something similar, “not to give up”.

“I’m glad I never gave up on it,” Ellie says. “I’m very proud of him.”

It’s only fair, at this point in the story, to acknowledge the courage and perseverance of the main character. After all, he played the biggest role of all.

It’s no easy feat overcoming a fear like that. Jaxon should have the last word.

“I feel really surprised,” he says, standing poolside at Baywave.

What are you surprised about?

“That I’ve gotten really good in just a year.”

And what do you like about swimming, this newfound skill of yours?

“It’s really fun and sometimes it makes you stronger.”

bayswim.co.nz

Words by Katherine Whittaker Photography by Adrienne Pitts

The Light Maker of Oropi

Darcia Mather has loved and lost deeply in life but her talent and tenacity has shone a light all along the way.

Courage. Self-reliance. Perseverance.

The qualities required in a Viking warrior run in Darcia Mather’s blood courtesy of her Danish paternal grandparents.

And Dannevirke-born Darcia has needed to call on her Viking heritage many times over the last decade when life got tough.

Resident in Oropi, Tauranga for about two decades, Darcia lived a somewhat nomadic life growing up — her father was a shepherd and the family moved around for his work. It was all country schools and long days playing outside until the family moved to Hastings.

2000 — an outdoor ceremony in Yatton Park was shifted to the chook shed (minus the chickens, Darcia notes) at home on Kaitemako Road due to heavy rain. Darcia had different jobs along the way, never quite finding her niche.

“Then I was training in Australia for yet another thing, and I thought ‘why are you here to train to do something that will chain you to a desk?’,” and she pulls a face at the thought.

“It was then I decided I wanted to design lights, but I had no idea how to do it.”

2017; feature pieces for the New Zealand Rugby Union and Rugby World Cup; and one-offs such as the #dunnerstunner lights for Dunedin city and airport.

In the meantime, Ian introduced Darcia to her love for second-hand items.

“I was the one who went to Stevens [the homeware store] and picked out a brand new, matching dinner set and put it on Laybuy. I was not the one for garage sales.”

Initially reluctant, Darcia soon started making her own ‘picks’, which the pair cleaned up and resold at The Little Big Markets in Mount Maunganui.

Darcia got a job straight out of school — canning peaches “on the Wattie’s line” as the Hawke’s Bay sweltered in day after day of summer temperatures of 33 and 34 degrees. When she was 21, her life changed.

Ian was unphased, helping her with the practical side of lighting design and building.

And while Darcia’s illusions on the time it would take to create the lights were soon dispelled, she had caught the bug.

But, just as Light Viking was gaining real momentum, stepping up to cater for high-profile events with large, eye-catching installations, tragedy struck.

“He was that guy — always up for an adventure, he would lend a hand before you even knew you needed it, he was a provider and a strong person.”

But large-scale lights are not cheap to produce.

“I saw this man out the window over my back fence, and there was just something about him. I thought ‘wow, I have to meet that guy’,” she says.

The man was Ian Mather, and when one of his young sons mischievously dumped a bucket of cold water over Darcia, that, she says with a smile, was that.

“I had never felt like that before, and never have since.”

The pair were together, soulmates and best friends, from then on. They moved to Tauranga, where both Ian and Darcia had family ties.

“He was that guy — always up for an adventure, he would lend a hand before you even knew you needed it, he was a provider and a strong person.”

They were engaged for seven years before marrying in

Passionate motorbike fan Ian quietly sold his Harley Davidson bike, his pride and joy, and came back to press the money needed into his wife’s hand, saying simply, “Honey, go make your lights”.

Darcia, as Light Viking, now designs and fabricates the lights used at large corporate functions, weddings, and a variety of other events.

Before the lights are packed and delivered, they go through the ‘glam squad’. Just like any actress prepping for their big moment, the lights are cleaned and polished, ensuring they are looking their best and ready to take centre stage.

Projects have included a request for letters spelling out the name of global singing star Adele when she was in New Zealand in

Ian, Darcia’s loving husband, died suddenly at their Oropi property in April 2016.

The lights went down. Everything went dim. Darcia shut up the sheds where all the second-hand treasures were housed and went deep into grief.

And then, a chink in the dark. Needing a project, an income, and a creative outlet for her overwhelming grief, Darcia’s lights became her path forward.

“Ian was my everything. At the time I had no will to go on, and I would be making lights, and sometimes I just had to get down on the cold stone floor and have a cry.”

Light Viking thrived, keeping her busy until the Covid-19 pandemic hit, shutting down the events industry in New Zealand almost overnight in 2020.

“I was thinking the events industry was done, that it could

↑ Clockwise from top: Darcia’s treasure-trove; even taxidermied animals are part of the collection; the shed housing it all is known as The Silk Purse. Opener: Darcia cleaning and polishing one of her lights, giving it the ‘glam squad‘ treatment.

→ Darcia Mather has experienced impossible tragedy and loss but is thriving again by bringing joy to others.

never come back from this, and just crying hopelessly.

“I was watching videos to distract me, and that’s when I saw my next opportunity come up.”

Three women in the United States were selling second-hand, thrifted finds in a live online auction. Buyers could pay online and, with contactless pick up, this business model was a way to have an income in troubled times.

So, Darcia started selling personal effects and things she had ‘picked’ on vintage shopping trips and stored in her shed — aka The Silk Purse — on regular lives on Facebook.

These days, Darcia combines both sides of the business with ease. Regular roadies, to deliver and install lights around the North Island, allow her to pick treasures on the way back.

Sometimes Van Damme the van is packed with lights, and

Darcia fits the other second-hand treasures around them, with the back of the van becoming a sparkly Aladdin’s cave.

Darcia enjoys the reactions to her lights. “People just love them and there is real joy there. It makes me so happy. I’m grateful I get to do this.”

Ian is never far from Darcia’s mind either — she uses some of his tools to create the lights, honouring him through her ‘heart work’.

Her lamps aren’t just for others either. Darcia is very much a maximalist and, unsurprisingly, it is lamps that cluster in her own lounge — there are eight and she would have more if they would fit.

And the large space housing the stock for The Silk Purse, which is also offered at regular open days, is a feast for the eyes.

The shelves are packed with a fantastic mixture of retro, antique and modern eclectic, everything

from taxidermied animals and parasols twirling above, mingling with chandeliers and fringed lights, to bags, books, and the totally bizarre.

On Monday nights, Darcia takes on a different persona, donning a sparkly headband with a bird attached, lots of make-up and layers of costume jewellery to host a live Facebook auction. And with her long hair loose, and bracelets, ribbons and enamel bangles climbing her arms, she resembles singer Stevie Nicks, a free spirit and Viking warrior in one.

Through bringing joy to others, Darcia finds her own happiness. Lighting her own way by lighting theirs.

lightviking.com

Find Darcia on Facebook under Light Viking, NZ Pickers and Silk Purse Tauranga.

Dive into Paradise

Photography by Lou Burton

The Our Place team took the waters with Dolphin Seafaris for a day cruise amongst the beautiful marine backdrop right on our doorstep — and it doubled as the perfect team-building adventure.

To book your own Bay of Plenty marine adventure, check out nzdolphin.com

Step Out of Your Busy Life and Take a Moment to Rest, Recover, and Revive with Our Wellness Memberships.

Words

Ginger Kisses and Sage

In the fourth of our profiles on community coffee purveyors, we call in at Mint Food Truck, where the welcome is as warm and authentic as the home-baked treats.

Words by Katherine Whittaker Photography by ilk

Lisa Paintin’s love language is through sharing, whether that be sharing food, coffee, banter, or genuine connection.

It’s in the beautifully dusted ginger kisses, chewy cornflake and sultana cookies and luscious lemon cake, dripping with yoghurt or dobbed with cream — or both.

It is also in the toasties, stuffed with cheese, sweetcorn and bacon and the American-style cooked-to-order hotdogs, with sauerkraut, mustard and onions.

Lisa runs Mint Food Truck, down on Cross Road in the heart of Tauranga’s marine and port industries, Sulphur Point.

Depending on the day and Lisa’s mood you may be offered tiramisu or even a crème brûlée. However, she warns, once it’s gone it’s gone and the next day she may be onto something different — burgers with crispy chicken, cranberry and cheese, or a packed salad of the day, fresh and colourful. She also enjoys nurturing through growing, whether it be plants in her sweet herb garden, flowers for colour, or big pumpkins on a vine that snakes

alongside the food truck, Lisa always has something growing. She tends to just throw out seeds and see what sticks, she says.

She also has a large family of sparrows who are “at me all day” for the seed she throws them. It started as an extended group of about 14, she says. Just four were regulars at one point, then she laughs that word must have got around — and up to 28 drop in at Mint.

And her regulars know the story of Possum, an orphaned baby possum who used to snooze in a box in the front cab of the truck.

“Oh Possum,” Lisa says, clutching at her apron.

“He was quite the personality. He was in his little ‘room’ in the front of the truck and absolutely great for a cuddle. There was this one time when one of the uni students took him back to his office — possibly for cuddles, but also as a bit of a chick magnet!”

Lisa has been in the hospitality and retail industries almost her whole life. Her mum and dad had a hot bread shop, so baking was in the blood. She left school at the end of sixth form to work as a kitchen hand and do her chef training.

↑ The coffee, home-baked treats, atmosphere and welcome are all in mint condition at Mint.

From early on, she enjoyed working with people, having jobs in restaurants and later being at the heart of the popular Kaimai Café. Her own kids grew up at the café, being passed around customers or friends, and enjoying the sights, sounds and delicious leftovers that come from having a mum who is an epic baker.

Lisa has had Mint Food Truck for about six years, parked up outside her sister’s boat business, The Boat Place. As we talk, she bustles out of the truck, pushing the sliding door along and coming to change the chalkboard menu. She perches on the little step stool, enjoying the sun while she waits for the next customers to come by.

She knows them all by name and will start on their coffee as she sees them amble up.

There are regulars like Adam and Paris, some just stretching their legs from a nearby workplace and grabbing a cup of something hot to go, and others looking for a cookie or cake, or a big plate of nachos. And a “cheeky sneaky” to take a free gummy snake from the lolly jar out front to go with your long black, is almost a given.

There are people with dogs, and boaties readying for a day on the water, and lots and lots of workers, with work boots or trainers, and shirts with Voodoo Yachts on them, approaching for a daily dose of chat, caffeine or a few minutes in the sun.

At Mint, you can borrow a mug for your beverage, something regulars Dennis and Mary have done, perching on one of the table and chairs sets at Mint. Their dog patrols around, hopefully sniffing for “The Ham Lady” – another of Lisa’s personas.

Dennis has cancer and keeps himself in good shape and good spirits with biking and treats at Mint. The pair say their little ritual coming to Mint is a bright spot in the day. It’s like a dose of warmth with conversation, no rush and always melt-in-yourmouth cake.

“It’s nice when you’re having a rough day and you can come and see Lisa,” one regular offers.

At the end of the day Lisa treats everyone the same, whether she sees them on a daily basis, or just occasionally. Whether they work at a nearby business, are just passing through on the way to a day out on the water, or whether they live on a boat.

“Everyone’s got a story. Everyone’s in the same boat,” she says.

“Everyone needs to pay the mortgage or the rent. It’s about doing the little stuff that matters to people. And if someone says, ‘we’re so glad you’re here’, or sits in the sun for a minute and enjoys my food, then that’s good enough for me.”

Mint Food Truck Tue–Fri 10am–3pm

@mintfoodtruck

The Artistry Huddle: Nurturing Creative Growth

Words by Rose Treadwell

Constructive critique is an essential part of any artistic career, yet it’s often sidestepped. A start-up in Tauranga is providing a space for creatives to give and receive constructive feedback.

Effective artistic critique involves thoughtful analysis, reaching beyond surface observations to empower artists with targeted feedback, enhance their critical thinking, and ignite a creative evolution. Whether you’re pursuing formal arts education or navigating the creative world independently, engaging with critique can be intimidating — but it’s pretty much essential for growth.

Kate Symmans, founder of The Artistry Huddle, saw a need to create a space where artists could seek support, connection, growth, and, yes, critiques.

“I created the programme because I desperately needed something to keep myself creating consistently. It took me 10 years of thinking about this idea, and now it’s happening. This is the only programme of its kind in the country. We are different from tertiary education and different from a casual get-together with friends — we sit right in the middle.”

The Artistry Huddle is debuting in Tauranga right now, following a successful pilot programme in Te Awamutu. It’s a creative critiquing programme where artists of all backgrounds can gather to hear constructive feedback on their work in a safe, comfortable environment.

Kate identified a gap that can arise in any creative career post-tertiary education. Artists might

have started a family, or taken a full-time job elsewhere, both of which were echoed in Kate’s own experience.

“Life took over and painting slipped further and further down the priorities list. I felt there was a real need for a programme where you could have consistent, regular contact with other creatives. That’s the space The Artistry Huddle aims to provide.”

So, how does it work?

The Artistry Huddle is a year-long programme offering monthly Huddles from February to November. Each Huddle welcomes eight participants (also known as Huddlers) who bring artworks they want critiqued. Artworks can vary in form, as long as the space can accommodate them. An artist could bring a hundred small sculptures, or three to five large paintings, for instance. The programme is for any practitioner working with any media, at any stage of their career.

“The Huddle happens from 1pm to 5pm,” says Kate. “Critiques are 20 minutes long. The artist speaks about their work for the first five minutes (or they can request a ‘cold read’ where they tell us nothing). The group can then inspect the work and ask questions for five minutes. The final 10 minutes is dedicated to the critique itself.”

The programme’s top priority is the wellbeing of its participants. Kate acknowledges that sometimes feedback is negative, and that can be difficult to hear.

“We provide positive feedback first — what is working well? All participants are in control of their critique, too, so if they’ve had enough, we move on. We do want to provide a balance with artists feeling both supported and challenged.

“Everyone’s given a document that outlines how we critique, and that really gives everyone parameters; you’re not going in blind.”

Jarom Gudgeon was a Huddler in the Te Awamutu pilot programme. He applauds the programme’s nurturing environment: “Critique can be a scary word. The Artistry Huddle wasn’t intimidating at all. Their kaupapa was [providing] a very safe space. When I first came upon it, it was directed at people who had finished studying and wanted to continue to receive feedback. That was what I needed.”

Jarom credits the programme for enabling him to create art consistently, resulting in a body of work he is now looking at exhibiting.

The programme is suited to those that have just left tertiary education, those that are at a crossroads with their work, and those that are returning to their art practice.

“We have this amazing mix of people who have quite a bit of experience and some who have none,” says Kate. “We’re challenging people who haven’t had critique before in a way that’s helpful, and we’re also challenging people who have had critique before by giving them points of view from people who don’t necessarily come from an arts profession

or tertiary education. Having that combination works well, because we’re fostering an environment where everybody is challenged and supported no matter their background.”

Artist Elizabeth Fisher is in the current programme in Tauranga. A practising artist for 25 years off-and-on, Elizabeth has now retired and is treating The Artistry Huddle like a quasi-arts degree. She knows all too well how daunting it can be to receive feedback.

“To be honest, I tried to pull out [of the programme]. I thought, I’m not ready for this. I’m so glad Kate convinced me to hang in there. It’s not scary at all. The programme is challenging me to flip my process on its head, which is fantastic. I’ve given myself until the end of the year to work out whether I’m a dilettante hobbyist or a professional artist, and The Artistry Huddle is providing a framework for that, which is unbelievable.”

It’s a well-known fact that those working in the artistic landscape often operate in silos. We might peer over the top at what everyone else is doing every now and then, but our creative endeavours often unfold in solitude: painters immersed in their studios, composers secluded with their pianos, or writers taking solitary strolls to spark inspiration.

There are moments when creativity demands this introspective focus — the capacity to shut the world out and delve inward. But expanding your creative community and developing connections can also prove immensely beneficial.

Participants in The Artistry Huddle benefit from the programme’s ability to forge meaningful relationships within the artistic community.

Opener: Jarom Gudgeon, Tracee Ellis Ross, 2024.

Former Huddler and artist Lynette Fisher attests to the lasting impact of these connections.

“We still catch up every six months, our little group of artists. We’re all from different places: Raglan, Hamilton, Tauranga… We still put up work for each other to critique, too. We became really comfortable with each other, and especially with our critiquing. Everyone wanted a cold read by the end of it, and our work really benefited from that.”

The Artistry Huddle aims to bridge the gap in arts education and provide support for creatives in smaller regions particularly. As the programme continues to evolve, Kate envisions an expansion of its reach, with The Artistry Huddle becoming a nationwide initiative accessible to artists across Aotearoa.

She would also like it to become a CV-worthy programme for those considering a hiatus; a credential showcasing their investment in their art practice.

If you’re a creative seeking guidance, growth and connection, The Artistry Huddle invites you to join its ranks. Whether you’re a seasoned artist or a novice, The Artistry Huddle offers a supportive environment where your artistic aspirations can flourish. Don’t wait on the sidelines — tap into your creative mojo with The Artistry Huddle.

Sign up to the newsletter at theartistryhuddle.co.nz

Supported by Creative Bay of Plenty and Creative Communities Scheme.

Clockwise from left: Jarom Gudgeon, Untitled, 2024; Elizabeth Fisher, Corner Shop; artist and former Huddler Lynette Fisher in front of some of her work. Opposite: A critique in progress at one of the monthly Huddles during the pilot programme.

Photograph by Kendra Stone

Autumnal Harvest

Words, recipes & styling by Holly McVicar Photography by ilk

With shorter days upon us, Holly is finding comfort in crunchy, warm, fragrant dishes made to share.

Cooler days, seeds drying in bowls along the kitchen windowsill, and kids jumping into crunchy leaf

piles signals the end to a wonderful summer. In the garden, we have an abundance of citrus, pumpkin, guavas, onions, cabbages, and lettuces coming along nicely.

Herbs and a rogue butternut pumpkin vine — which I thought was a zucchini — are quickly dominating the main vegetable patch with no complaint here. Two small feijoas have appeared on the tree planted last year, hopefully a sign of abundance in autumns to follow.

Pear, Caramelised Onion and Gorgonzola Pizza

The balance of sweet pear and honey, rich and salty gorgonzola cheese, and savoury caramelised onion toppings on this crisp pizza base makes for a quick and easy crowd-pleaser to share. The pizza dough is my go-to recipe and makes two large pizza bases.

My children quickly claim the remaining pizza dough to custom-make their own creations.

MAKES 1 LARGE PIZZA

Dough (makes 2 large bases)

1 cup warm water

Pinch of caster sugar

1 tsp dried active yeast

1½ cups plain flour, plus extra for dusting

½ tsp salt

¼ cup olive oil

Caramelised onion jam

2 large red onions

1 tsp yellow mustard seeds

1 tbsp olive oil

1/3 cup brown sugar

1 tbsp white balsamic vinegar

Toppings (per pizza)

1 tbsp olive oil

50g crumbled gorgonzola cheese

50g shredded mozzarella cheese

1 pear, washed and thinly sliced

½ cup caramelised onion jam

1 tsp honey, to drizzle

1 tbsp fresh thyme leaves, washed

To make the dough, place the water, sugar and yeast in a bowl. Mix and allow the yeast to activate (it will start to foam). Place in a bowl or stand mixer with the remaining ingredients and knead until smooth. Rest in a covered warm place for at least half an hour before using.

For the onion jam, cook the onions, oil and mustard seeds in a small pot over a medium heat until the onions become translucent. Add the sugar and vinegar and cook until reduced and sticky. Allow to cool and season to taste. Set aside while you assemble the pizza.

Take half the pizza dough and roll it out to fit on a lined baking tray or pizza stone. Top with olive oil before evenly spreading out the cheeses, pear slices, dollops of the onion jam, and drizzle with honey. Season with salt and pepper to taste and scatter with thyme leaves. Cook in the oven at 200°C or in a pizza oven until golden brown and crisp.

Spiced Warm Butternut Salad

A fragrant side or meal on its own, this recipe takes the humble pumpkin up a level at the table.

SERVES 2 OR 4 AS A SIDE

500g butternut pumpkin, peeled and chopped into 2cm cubes

1 tbsp coconut oil (or substitute for ghee or a neutral cooking oil)

1 tbsp ground fenugreek seeds

1 tsp ground cumin seeds

1 tsp ground turmeric

1 tsp ground coriander seeds

1 tsp salt ½ cup thick Greek yoghurt ¼ cup toasted pumpkin seeds

Optional

1 red chilli, chopped

¼ cup fresh coriander leaves or baby spinach leaves

1 tsp honey

Preheat the oven to 180°C fan bake and line a baking tray with baking paper.

In a large bowl, place the pumpkin, oil, spices and salt and toss well to coat. Spread evenly on the prepared tray and cook for approximately 20 minutes until soft and starting to caramelise.

Place the warm pumpkin in a large serving bowl, drizzle with yoghurt and scatter across the pumpkin seeds. Season with salt and pepper.

If desired, sprinkle with chilli, coriander leaves or spinach and drizzle with honey before serving.

↑ Pear, Caramelised Onion and Gorgonzola Pizza. The dough recipe makes enough for two large pizza bases so you can keep the remaining dough in the fridge until the next pizza night!

← Spiced Warm Butternut Salad. You can substitute the spices in the recipe for two tablespoons of your favourite Indian curry spice powder and it will work just as well.

Blueberry Crumble

Bars. If you don’t have blueberries at hand, these are great with apple, peaches, pears, or other berries too.

Blueberry Crumble Bars

These crumble bars are delicious served warm or cold and freeze well too. The lemon zest in the crumb is a must, and for extra crunch you can pop in ¼ cup of chopped or slivered almonds.

MAKES 20 BARS

Pastry base and crumble topping

200g brown sugar

Zest of 1 lemon

250g salted butter

1 large egg

1 tsp baking powder

3 cups plain flour

Filling

Juice of 1 lemon (use the lemon used for the zest)

4 cups blueberries

¼ tsp ground cinnamon

½ cup white sugar

4 tsp cornflour mixed with 1 tsp cold water

Preheat the oven to 180°C fan forced and line a 20cm by 30cm slice tin.

In a bowl or food processor, add all the pastry ingredients and mix to combine. Cut the butter into small cubes and rub or pulse into the mixture until it resembles fine breadcrumbs. Divide the mixture into two, cover and place in the fridge.

For the filling, in a saucepan, combine the lemon juice, sugar, berries and cinnamon and cook, stirring constantly until boiling. Add the cornflour mixture and stir well until thickened and liquid has reduced. Remove from the heat.

Press half of the pastry mixture into the lined tin, smooth, then cover with the berry filling. Crumble over the remaining pastry mixture — small gaps are OK here.

Bake in the oven for approximately 30 minutes until the top is golden brown. Allow to cool in the tray.

This slice is easiest cut after being cooled and stored in the fridge.

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JACKI BARKLIE, ARTIST

Our Place Events Guide

Sat Tauranga Farmers' Market

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

Sun Weekend Drop-in Learning and Art Activities

10am–4pm, Tauranga Art Gallery POP UP, 42 Devonport Road, Tauranga

April 2O24

6. Fife Lane Flavours of Plenty Luncheon 12pm, Fife Lane Kitchen + Bar, Mt Maunganui eventfinda.co.nz

Dabbler's Degustation with Oscar & Otto 6.30pm, Oscar Tapas Bar, Tauranga eventfinda.co.nz

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

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

9– Journey through Southeast Asia

10. 6pm, Lantern, Papamoa eventfinda.co.nz

10. The Local Tasting Tour

13. 11am–4pm, Will pick up from local 14. accommodation, Tauranga eventfinda.co.nz

11. Cocktail Gastronomy 7pm, Miss Gee's, Tauranga eventfinda.co.nz

Home Brew

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

Date Night Cocktail Making at Saltwater 6pm, Saltwater Grill & Oyster Bar, Mt Maunganui, eventfinda.co.nz

11. Mo's Flavours of Plenty Degustation 6pm, Papa Mo's, Mt Maunganui eventfinda.co.nz

12. Sweets and Spirits Soirée 7pm, But First Dessert Tauranga eventfinda.co.nz

Rewind RnB Classic 8pm, Totara St, Mt Maunganui totara.flicket.co.nz

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

14. All About Art – Frida Viva La Vida 1.30pm, The Village Cinema, 17th Avenue West, theincubator.co.nz

18. Testimony – Shostakovich & Tchaikovsky 7.30pm, Baycourt Community and Arts Centre eventfinda.co.nz

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

21. Painters Anonymous 9.30am, The Incubator Creative Hub, The Historic Village, theincubator.co.nz

26. Magical Musicals 11am, Holy Trinity Church, Tauranga operatunity.co.nz

26– Madagascar The Musical

28. Various times, Baycourt Community and Arts Centre, eventfinda.co.nz

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

The Aramex Kiwi Walk & Run 9am, McLaren Falls Trail, Tauranga raceroster.com

May 2O24

3. Mount Maunganui Meditation 7pm, Scout Hal, 13 May St, Mt Maunganui

1999 The Ultimate Prince Experience 8pm, Baycourt Community and Arts Centre eventfinda.co.nz

3–5. Tauranga Home Show 10am, Mercury Baypark Arena, Tauranga eventfinda.co.nz

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

Comedy Improv with The Honest Liars 7.30–9pm, 16th Avenue Theatre eventfinda.co.nz

Silcrow + Sorry, Sorry + The Boondocks 7pm, The Jam Factory, The Historic Village, Tauranga, theincubator.co.nz

We Run The Night 6pm, Mt Maunganui Beach werunthenight.co.nz

5. Ninja Knits – Yarnbombers Social Gathering 9.30am, The Incubator Creative Hub, Tauranga, theincubator.co.nz/monthlygroups

7. Quiz Night – World's End 7pm, World's End Bar & Restaurant, Tauranga

10. Art for Kids: Fundraiser 12pm, St Amand, Tauranga, book.artgallery.org.nz

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

15. NZTrio: Triptych 1 – Unquiet Dream 7–9pm, Graham Young Youth Theatre, Tauranga Boys College, eventfinda.co.n

21. Heath Franklin's Chopper – Not Here to F*ck Spiders

7pm, Baycourt Community and Arts Centre eventfinda.co.nz

25. Love Shack, Your Ultimate 80's Party band! 8pm, Totara St, Mt Maunganui totara.flicket.co.nz

26. Matthias Balzat: Joie de Vivre!

2pm, Baycourt Community and Arts Centre eventfinda.co.nz

The Bay of Plenty Wedding Show

10am–3.30pm, The Cargo Shed, 16 Dive Crescent, Tauranga thebayofplentyweddingshow.co.nz

Turkey the Bird

3pm, The Jam Factory, The Historic Village, Tauranga, theincubator.co.nz

Nourish Cookbook Demo & Lunch

10.30am, Waitawheta Rd, Waihi 3682 fallsretreat.co.nz

28. Ballroom Blitz

7.30pm, Baycourt Community and Arts Centre eventfinda.co.nz

29. The Beach Boys Experience

7.30pm, Baycourt Community and Arts Centre eventfinda.co.nz

CMNZ Series – Mai Te Uira

7.30–8.30pm, Te Puke Intermediate School, Cameron Rd, Te Puke, eventfinda.co.nz

30. Guy Montgomery

7.30pm, Baycourt Community and Arts Centre eventfinda.co.nz

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