Our Place Magazine Issue 55

100% Audi. 0% Finance.

Three equal payments across a select range of Audi vehicles.*

This Audi Finance offer is based on 0% p.a. interest rate fixed over a 2-year loan term based on the Maximum Retail Price (MRP). On-road costs, $10.35 PPSR fee, UDC loan fee of $130 and a dealer origination fee of $395 will apply. This offer is based on an up-front deposit of one third of the MSP plus on-road costs and the cost of any accessories fitted and the fees detailed above; a further payment of one-third of the MRP to be paid on the one-year loan anniversary; and a final payment of one-third of the MRP to be paid on the two-year loan anniversary. This Audi Finance offer is only available from <insert dealer name> on new Audi A1 35 TFSI S line, A3 35 TFSI Advanced, A3 Sportback 40 TFSI e, Q2 35 TFSI Advanced, Q3 35 TFSI Advanced, Q3 45 TFSI e, Q3 45 TFSI q S tronic , SQ7 TFSI 373 kW, Q7 50 TDI, and pre-registered Audi Q8 e-tron S line and Audi e-tron GT quattro vehicles purchased between the 29 November 2024 and the 28 February 2025 (while stocks last) at MRP only. Audi Finance is provided by UDC Finance Limited. UDC Finance Limited’s lending criteria, standard terms and conditions apply.

YOUR COSMETIC INJECTABLES AND SKIN EXPERTS IN THE BAY

Founders Rachelle & Christopher Du y

Creative director Christopher Du y

Editor Zoe Hunter zoe@ourplacemagazine.co.nz

Social manager Millie Guest social@ourplacemagazine.co.nz

Advertising enquiries

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

Contributors

Zoe Hunter, Holly McVicar, Cherie Metcalfe, Christopher Du y, Katherine Whittaker, Kristin Macfarlane, Andrea Stevens, Kyra Batten, Amy Baker.

Photographers

Alice Veysey, ilk, Lou Burton, Naera Ohia, Jamie Troughton, Drew Gregory, Robert LloydAshton, David Straight, Navare Taylor, Shal Adidas, Nick Mizen.

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

Want to receive regular copies of Our Place for your business to distribute? Email rachelle@ourplacemagazine.co.nz

To tell us about anything happening in your area right now, email zoe@ourplacemagazine.co.nz

Cover & contents

Cover photography: Otis Du y by Drew Gregory (page 95). Contents photography: Thomas by Robert Lloyd-Ashton (page 90).

As the temperature rises and summer arrives, our latest issue has got you covered with plenty of hot topics for the holidays.

We venture out to the vast family farmland of Summerhill and meet the incredible people behind one of the Bay of Plenty’s hidden gems (49). In our Kōrero series, we learn about Te Tupu – a whānau and community capability development kaupapa, implemented by Tauranga-based Tātai Ora Charitable Trust, that focuses on the needs and wellbeing of whānau (28). Plus, every pet owner deserves at least one photo of their fur baby they can cherish forever. One local photographer has been capturing the characters of our region’s furry friends (90). Our student writers find out what weird and wonderful inventions their fellow classmates have been making and hear what makes Kyra Batten who she is in a first-person piece (84).

In our foodie feature, we heat up the barbecue with our culinary queen Cherie Metcalfe who has been having an absolute banger of a time testing a serious sausage theory (77). Plus, Holly McVicar gets into the festive foodie mood with recipes including polenta, chorizo, and prawn bites, grilled zucchini rolls, and easy tiramisu (106).

Four cousins come together to capture the vibrant colours and quirky shapes of the latest summer fruits, offering a playful nod to the charm of the humble fruit stand (95). Meanwhile, we speak to some of the faces behind the famous Beast of a Feast festival coming to the Mount in March, and why more and more women are learning how to sail.

Happy New Year from our family to yours. Here’s to another wonderful year ahead!

Warm regards, The Our Place team

A FESTIVE FRESHEN UP

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allbirds .co.nz

Te Maika Trust

River Sounds Festival

What’s Up

Grocer Gallery

Grocer Gallery is excited to open its doors with its inaugural exhibition, ‘Frontier’, a showcase of talented artists from across Aotearoa.

The exhibition features a selection of new works by Jaime Jenkins, Salome Tanuvasa, Ruby Wilkinson, Grace Mirams, and Liam Philp, from Tauranga, Tāmaki Makaurau (Auckland), and Pōneke (Wellington).

Visitors will see a range of works by both emerging and mid-career artists, offering unique perspectives and creativity.

Frontier explores a range of contemporary art practices, from painting, photography and sculpture. This show also marks the official launch of Mount Maunganui’s newest contemporary art space, providing a platform for exploring local and national art. The gallery aims to be a space where art enthusiasts, the general public, and collectors can engage with the art and connect with both the local community and the broader art world.

Frontier runs from November 30 to December 21.

The gallery is located at 5C MacDonald St. For more details and updates:

→ grocer.gallery

The final edition of the River Sounds Festival is set to take place on February 15, 2025, at a breathtaking Katikati avocado orchard.

Delivered by The Everyone Hurts Foundation, the festival has grown from a small, local event into an iconic celebration of music, community, and mental health awareness.

This year’s lineup boasts performances from Georgia Lines, Bec Sandridge, and King Kapisi. Throughout the day, attendees will have access to a selection of free wellbeing activities, including a men’s discussion group, yoga, a family support session run by Te Puna Hauora, and speeches. Peer support workers from Te Puna Hauora will also be available. Attendees can also indulge in local gourmet food stalls, an onsite bar, artisan markets, and interactive art installations.

→ Tickets via Humanitix.

Read more at everyonehurts.com

Rare Grill and Bar

Mount Maunganui’s dining scene is heating up with the arrival of Rare Grill and Bar. This summer, Solera’s Nick Potts and Alma Eatery’s Marko Velickovic are redefining the art of steak with their exciting new pop-up restaurant at 70 Maunganui Rd.

Open for a limited three-month run, Rare Grill and Bar will highlight the best cuts of beef prepared with precision and care using a wood-fire cooking technique.

Rare Grill and Bar offers a dining experience that pairs perfectly cooked steaks with an exceptional selection of craft cocktails and quality wines. The focus is on simplicity done exceptionally well, showcasing the natural flavours of premium ingredients in a stylish yet approachable setting.

Don’t miss your chance to experience this unique pop-up before it’s gone! Open for a limited time only — bookings are recommended.

→ raregrill.co.nz

Words by Zoe Hunter

The Little Big Markets

Photography by ilk

From cherished family recipes to familiar flavoursome favourites, our weekly artisan dinner series showcases some of the best street food the region has to offer. Let’s meet some of the people behind the plates.

↑ Nick and Francesco say friendship is the secret ingredient that puts the magic in every Italian dish.

The Italians NZ

There is nothing quite like bringing people together with food to celebrate – and Italian cuisine is not only a timeless choice, but a classic favourite.

Add a touch of Italian charm to your next gathering with The Italians NZ street food and catering – chef made food, exactly when and how you want it.

The Italians NZ is a culinary journey of friendship and tradition, created by lifelong friends Nick and Francesco.

Originally from Rome (Nick) and Sardinia (Francesco), the pair have been friends since childhood. Their Sundays were spent surrounded by family, where they first fell in love with the rich tapestry of Italian cuisine.

Beyond the cherished family recipes, their culinary journey was influenced by the lively street food culture and the enticing aromas of bustling streets. Although life led them in different directions, their shared love for food, lifelong learning, and the closely guarded kitchen secrets passed down by ‘la nona’ have always remained at the heart of their journey.

Today, they’re coming together to share their finest expertise: crafting dishes infused with love, especially designed for moments of celebration.

“Italian food is like a love story on a plate, and friendship? Well, that’s the secret ingredient that makes every dish truly magical,” say Nick and Francesco.

“Cooking together, sharing meals, and savouring each bite is how we celebrate our bond and our passion for the flavours of Italy.”

The Italians offer weddings, events, private dining experiences, and even pizza making master classes. But because no two events are alike, Nick and Francesco are all about making sure their food perfectly matches your vibe and vision.

They take pride in crafting tailor-made culinary experiences that reflect your individual style and preferences, making your event truly one-of-a-kind.

“We’re not your typical chefs, we’re passionate ambassadors of Italian flavours, dedicated to sharing them right here in Bay of Plenty, all while striving for nothing less than excellence.”

theitaliansnz.com theitaliansnz

Humbao

Serena Wang sold her first bag of dumplings to her landlord when she moved to Mount Maunganui in 2015. Now, her dumplings are more popular than ever. Serena has been making delicious dumplings as a hobby for 10 years.

In the beginning, Serena’s dumplings quickly gained popularity among friends and colleagues. By 2020, she seized an opportunity to take part in the Chinese New Year market in the Historic Village.

“The dumplings were selling like hot cakes and we had massive queues. We then turned our home into a Sunday dumplings shop for online orders from the local Chinese community.”

In Summer 2023, she launched Humbao at The Little Big Markets offering dumplings and popular Chinese street food such as Youtiao (fried bread) and Jian Bing (crepe wrap). “Our food is real and authentic and offers a taste of northern China.”

Serena follows her mother’s dumpling recipe. “Being able to make food with mum’s recipe reminds me of home.” Serena loves the vibe of TLBM and being part of the local community.

humbao.co.nz _humbao_

Hashtag Cafe

Hashtag Cafe Tauranga’s whole concept has always been about cooking up street food from around the world and mixing flavours to create something unique.

For a while now, owner Claudy Schenk has had this one dish in his head that he loves eating but he’s never actually cooked it in the cafe or at the markets. That dish is the delicious Philly cheesesteak.

For those who don’t know, the Philly cheesesteak is a classic from Philadelphia.

It’s basically thinly sliced meat cooked with onions, then you add different kinds of dressings, cover it with melting cheese, and stuff it all in a soft bread roll.

“It’s pretty simple, but if it’s done right, it’s incredibly delicious,” Claudy says.

“I’ve had this idea in my head for a while, and now it’s finally happening.”

This year, Claudy has launched his beloved recipe at The Little Big Markets and he says he can’t wait to start serving the Philly cheesesteak to the Bay of Plenty community.

“We think it’s going to be a hit.”

hashtagcafe_tauranga

Petite Crepe

Alain Degas was destined to become a crepe chef. A treasured photo shows him flipping crepes as high as possible at the stove top at just five years old.

“It was always going to happen,” he says. “The traditional crepe recipe was the first I knew, it has been very handy through life.”

Now, he gets to make crepes and galettes with his beloved wife and business partner Sylvie Delouche. Growing up, Alain would always be making crepes.

“If a camping day was miserable, or after a ski day in winter was done, we would make crepes and play board games or cards.”

The idea of making crepes at markets was born in 1999 while he was living in Auckland.

“We came across a market and thought it could be a good way to set up a small business.”

Alain’s brother was the first to set up a crepe stall in Dunedin. But Alain wanted to wait until he reached 30 years’ experience in hospitality before he opened one of his own.

In 2017, he and Sylvie opened a French crepe and galette stall named Petite Crepe.

Their motto is providing a healthy and nourishing treat made fresh with real ingredients in

front of the customer, while sharing their story and creating a moment with passion.

The traditional crepe dough is made with flour, free range eggs and milk, while Petite Crepe’s galette is gluten-free, vegan, sugar-free and made mostly with organic buckwheat.

“Plus, lots of technique and love that has been handed over by mum who lives in Brittany.”

Their sweet sauces, jams and fillings are home made using little sugar, local, and premium ingredients whenever possible and traditional recipes.

Their crepes are also served either in a napkin, cone, or on plates to ensure their contribution to the landfill is minimal.

Alain and Sylvie say what makes The Little Big Markets special is the feeling of belonging to the communities.

“We cater to many and thanks to our long life experience of being at the service of people we are able to enjoy it a lot. Nothing beats the smiles and glitters in the eyes we see from the very young and more mature,” Alain says.

“We are grateful to be part of these markets and communities and want to take this opportunity to say thank you all very much.”

petite.crepe

↑ Alain and Sylvie’s crepes are a healthy and nourishing treat made with fresh ingredients right in front of you.

Spaces That Bring People Together

Words by Andrea Stevens

For Pāpāmoa-born architect Jeremy Brick, a home is a place that brings people together. It can change how you feel when you wake up in the morning and when you arrive home. It has a real sense of personality — a place you’ve made your own.

When Jeremy and his wife Anna built their first house last year, they wanted spaces that gave them real enjoyment.

“Downstairs is colourful and bright. Upstairs is softly lit and private — a tree-hut-like place to retreat,” says Jeremy.

“It was about playing into emotions and personalising each area in a way that added value to how we live. A little extra thought in the right places can make a huge difference.”

Within the 120sq m footprint, he’s considered every detail.

There’s a wonderful sense of craft inside this family home, with dozens of conversation starters when talking with clients about the experiences and functions they seek when personalising their living spaces.

Unique spaces with a personal touch

After completing his architecture degree at the University of Auckland, Jeremy worked at a boutique Ponsonby practice in Auckland.

In 2019, he started Studio Brick Architects, an NZIAregistered practice.

He works solo to stay hands-on with every stage and detail of a project.

He’s also won several prestigious awards — a Home of the Year (rural), an NZIA local, and a Best Award. One of his houses has even featured on Grand Designs.

“I enjoy projects where there are unique and customised elements where you can leave a maker’s mark. My clients love that touch of character and personalisation, and we have fun with the creative design process.”

From huts to homes

It’s not just houses that interest Jeremy. He’s worked on surf shacks, hunting huts, workshops, sheds and bakeries throughout the Bay of Plenty, Coromandel, and Central North Island — and is currently working on a project on Waiheke Island.

These buildings also benefit from design personality — an identity and experience that’s unique and creative.

“Work feels very social, too. I’ve built a great community of builders, tradespeople, and clients— many who end up as close friends after the projects are completed.

“Whether it’s a credit to me, my clients, or both, we tend to have quite a bit of fun.

“I can call on contractors, get them to speak with clients, and gather feedback on feasibility and pricing. You need that trust in people and the process to get a good outcome in building.”

Contact him on 0211768861 or jeremy@studiobrick.nz studiobrickarchitects

Jeremy Brick (pictured) enjoys projects where there are unique and customised elements where you can leave a maker’s mark. His clients love that touch of character and personalisation.

Architectural

by David

by

Navare Taylor

Te Tupu: Growing Together

Words by Kristin Macfarlane Photography by Naera Ohia

Kōrero

Tūngia te ururua kia whakatupu ai te tupu o te harakeke. Te Tupu draws on the concept of removing what prevents us from reaching our potential, to allow for new growth.

For Sasho Stosic, rugby league is more than just a sports game. It’s a sense of belonging.

He knows first-hand how powerful having a place, a purpose, and the right people around you, can be.

Sasho’s (pronounced Sar-shor) upbringing wasn’t fancy. In fact, far from it. What he did have, however, was a loving whānau.

But growing up in an isolated rural community, Sasho (Ngāti Rongomai, Ngai Tamahaua) felt disconnected from his culture. That was until he found belonging in rugby league.

“There were other kids who looked like me, who dressed like me. I felt at home,” he says.

He realised it wasn’t just the love for the game that sparked joy, it was the people.

That’s why he deeply believes in Te Tupu – a whānau and community capability development kaupapa that focuses on reclaiming traditional Māori values and philosophies to empower sports leaders to re-orientate the mainstream sports club environment from a business model to a hapū-centric ecosystem.

Implemented by Tauranga-based Tātai Ora Charitable Trust, the kaupapa aligns with a Māori world view to better support the needs and holistic wellbeing of whānau and the community.

The name Te Tupu comes from the whakataukī – Tūngia te ururua kia whakatupu ai te tupu o te harakeke.

“Te Tupu draws on the concept of removing what prevents us from reaching our potential, to allow for new growth,” Sasho says.

“We must work with systems and structures within the sporting environment that meet the needs of whānau and don’t disrupt the natural alignment between whānau aspirations and whānau wellbeing.

“Te Tupu prioritises fostering thriving whānau and building connected, supportive communities, which ultimately drives success both within and

beyond the sporting arena.”

A pilot programme during the Covid-19 pandemic from 2020 to 2022 allowed Sasho to see the benefits of the Te Tupu model first-hand.

Now, with the support of Sport New Zealand, he plans to launch a new and exciting pilot study exploring the opportunities to grow sector capability early next year.

“I can’t wait to see whānau thrive as part of it,” Sasho says.

Sasho, Tātai Ora’s Pouwhakarewa and Manahautū, has an extensive and impressive background in rugby league as an athlete and administrator, with experience at community, national, and international levels.

As an athlete, Sasho played National Secondary Schools NZ Rugby League before moving to Australia where he and his brother represented the Canberra Raiders U20 team.

While his brother made the National Rugby League, Sasho returned home to Taranaki “feeling like I failed”. He fell into factory work, but knew that wasn’t his path. Sasho then studied personal training extramurally, before completing further studies at the University of Waikato.

But it wasn’t without personal challenges.

“I went to see a medical professional and he diagnosed me with depression.”

In his “ups and downs” Sasho admits he didn’t know how to regulate his emotions.

“I went into a spiral,” he says. “What I know now as a mature adult, is that I was always an emotional kid with a very active mind. Not knowing how to process my feelings often left me struggling with low moods.”

He returned to Australia in an attempt to further pursue his rugby league career, but a knee injury put a halt to that, forcing him to return home once again to Taranaki.

For Sasho Stosic, rugby league is more than just a game.

Kōrero

Opener: Sasho and Vanessa with Lola, 8, Luka, 10, and Beau, 6. Above: Sasho and Luka.

“We walk alongside whānau, step by step, to help them break down the barriers and overcome the kinds of fears that hold all of us back from reaching our full potential.”

That is when his rugby league administration career began.

From 2006, his career included General Manager of Taranaki Rugby League, New Zealand Māori Rugby League, General Manager of Wales Rugby League, Football Operations Manager of New Zealand Rugby League and General Manager of Upper Central Zone of NZRL Inc. For 11 years, he was in senior management and leadership roles in the sport locally, nationally and internationally.

“I remember one of the General Managers asked me what it was that gets me out of bed every day. It took me two weeks to answer and I realised it was the people, not the game.”

In 2015, Sasho says he became burnt out and suffered another emotional breakdown. He had become a new father and the timing coincided with one of the hardest years of his life.

“Parenting was so stressful, but it was also my saving grace.”

By 2016, Sasho’s focus changed and he understood the importance of whānau in an athlete’s success.

“I reconnected to culture, with my Māoritanga”.

The next year he took on a new role with E Tū Whānau with the Ministry of Social Development, focusing on positive change through supporting whānau to thrive.

This part of the mahi was what Sasho loved the most and was what sowed the seed for Tātai Ora Charitable Trust.

“We believe that every whānau holds the potential to realise their mana motuhake (a feeling and sense of self-determination, liberation, empowerment and control) by becoming the greatest version of themselves,” Sasho says.

“We walk alongside whānau, step by step, to help them break down the barriers and overcome the

kinds of fears that hold all of us back from reaching our full potential.”

Sasho says it was his administration roles that opened opportunities to listen to what whānau really needed and helped him to grow as a person.

But Sasho is a firm believer of not leaving things to chance. That’s why Te Tupu is intentional, deliberate, and strategic.

“It was the people I stumbled across who helped shape my unstructured pathway forward.

“I know what we’ve got is magic, it’s powerful, and it’s really simple. But this is not a short-term fix. It’s creating long lasting change for collective impact.”

Although his experience helped pave the way for the inception of Te Tupu, it is not restricted to rugby league and Sasho says it is instead a concept that is beneficial for all sports codes.

Tātai Ora began with just himself, a part-timer and a voluntary administrator. Today, they have seven full-time and two part-time staff and a focus on long-term change to ensure long-term success.

Te Tupu is part of this long-term focus.

Initially, the pilot study will operate for up to six months, but Sasho expects the approach to be implemented in sports clubs internally without too much extra work for anyone.

It will be about providing support and resources to clubs for Te Tupu to become a natural part of life for sports clubs.

“My hope is that this will demonstrate a valuesbased approach to supporting whānau,” Sasho says.

Sasho believes ensuring whānau wellbeing is paramount over performance will only enhance the experience for all involved and naturally provide an outlet for success.

“It’s pretty exciting.” tataiora.nz

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Taste the Difference

Photography by Roz Mcintosh & Anne Paar

What started as a dream shared between schoolmates has transformed from humble beginnings to an award-winning artisan bakery delivering freshly baked treats straight to your door.

It all started as a dream shared between schoolmates.

Ed Hemming and Ryan Simmons always imagined opening a traditional bakery with delicious sweets and savouries that would one day be the talk of the town.

So in 2009, armed with only a vintage oven, a mixer that had seen better days, and a trustyold van, the two friends created Volare.

Fast-forward to today and what began as just a dream is now an award-winning artisan bakery. From their humble beginnings,

Volare’s handcrafted bread and pastries can now be spotted in cafes, restaurants, and food stores throughout the North Island.

The best part is, Volare now offers home delivery right here in the Bay of Plenty, which means customers can get delicious baked delights delivered straight to their doors – perfect timing for the upcoming festive season!

The magic of Volare’s online ordering system means customers can choose their favourite treats and have them delivered the same day they’re

baked. Ed and Ryan take the same care in delivering their goods as they do baking them.

While Ed looks after the business side of things, baking is pretty much in Ryan’s blood.

The fourth-generation baker is the magic behind the oven, using traditional baking methods that have been handed down through generations.

It’s what makes Volare more than just baked bread.

“I remember my grandfather handling dough like it was part of him,” Ryan says. “That memory stuck with me, and it’s something I

While Ed looks after the business side of things, baking is pretty much in Ryan’s blood. The fourthgeneration baker is the magic behind the oven, using traditional baking methods that have been handed down generations. It’s what makes Volare more than just baked bread.

try to bring to every loaf we make today.” Every pastry and pie is made with love, with no need for extra additives or preservatives.

Just one bite of their best-selling San Fran sourdough, brownie slab, or almond croissant and you can taste the difference.

And because delicious baking is meant to be savoured and not rushed – Ed and Ryan have stayed true to tradition, taking the time to ensure every recipe is just right.

Now that the taste buds are tingling, you’ll want to know where to get your hands on Volare’s freshly-baked goods in the

Bay of Plenty. That is where be. Organics, Bin Inn Papamoa, Vetro Tauranga, and Te Puna Deli have got you covered.

But it’s not just about the food – Ed and Ryan’s bakery business feels more like family. They are a tight-knit team who genuinely care about the community.

Supporting other local businesses and staying sustainable is a big part of their brand.

Some of those local names we know and love include Ozone Coffee, Kaimai Eggs, Kaipaki Dairies, Weave Cacao, and Webster’s Tea. Volare is all

about giving back. That’s why they work with charities like Autism NZ, sponsor local rugby clubs, or donate leftover food to those in need. And for those who want to wear their love for baked goods on their sleeve (literally) Volare has launched a range of merchandise in collaboration with Plastisol Beach Screenprinting in Mount Maunganui. So this holiday season, why not let Volare deliver the freshly baked goods to you? After all, life is too short not to treat yourself with some of the best baking in the Bay of Plenty, if not, the country. volarebread.com

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Freedom Machines

Vallkree electric bikes are freedom machines that turn heads and change perspectives. Now, these vintage-inspired beauties have found their way to Aotearoa’s shores. Are you ready to join the revolution?

When you spot a Vallkree electric bike cruising down the beach, you know you’re witnessing something special.

Just ask film star Jason Momoa, musician Tiki Taane, or surf legends Kelly Slater and Tom Carroll –they’ve all got one.

Vallkree electric bikes aren’t just e-bikes, they’re freedom machines that turn heads and change perspectives.

There are three things Pāpāmoa local, Tiki Taane, loves about these bikes: The freedom, sustainability and the style.

“I love the freedom to blast out of here with no traffic and just charge down to the beach.

“I’ve got solar panels. It feels good to charge the bike using the power of the sun, no emissions – and look how rad this bike is, the curves, the lines, the look!”

Born in the sun-soaked streets of Byron Bay in 2013, Vallkree emerged from a simple desire: to beat the summer traffic in style.

But founder Terumi, a Japanese-Australian surfer with an eye for innovation, had bigger dreams. She wasn’t just creating another e-bike – she was crafting an entirely new way to move through the world.

about sustainability and trying to make a difference in our world,” he reflects.

A meeting with an inspiring businessman led Dan to follow his true passion and was his motivation to move into business and start Electrify NZ.

What sets a Vallkree apart? They break away from the industry norm.

Now, these vintage-inspired beauties have found their way to Aotearoa’s shores, thanks to local Dan Wallace, a former educator turned e-bike revolutionary.

Based in the laid-back paradise of Mount Maunganui, Dan saw what we all see in Vallkree: something extraordinary.

“The brand and style was just too good not to be available and supported for all Kiwis,” Dan explains. “They are the perfect cruiser and ideal for our beach community.”

Before diving into the e-bike revolution, Dan spent 14 years teaching across Europe, Bali, Indonesia, and Hong Kong.

“I taught senior history and environmental systems, and I loved it. But I was also passionate

Each machine is a masterpiece of customisation, featuring Japanese-engineered parts and motors that deliver reliable power for decades.

Dan says everything is extensively tested before being put on the market.

“Vallkree has all of the practical power you need from an e-bike built to last. The highperformance motor system gives you that perfect blend of pedal assist and throttle control with a range that’ll keep you cruising all day,” Dan says.

“These aren’t just bikes; they’re versatile lifestyle companions. Our bikes are designed so that you can put two riders on a bench seat, a cargo box, golf clubs or surf rack on the back and use it as a full cargo utility vehicle.”

Dan explains the robust frame construction handles loads up to 150kg, while premium shock absorbers ensure a smooth ride on any terrain.

Sure, they can hit 40kph when you need them to, but as Dan puts it, it is all about the journey.

“They are a mode of transport. They are freedom machines,” he says.

Dan envisions every family in Mount Maunganui having a Vallkree in their garage.

“Why drive to the dairy when you can use a Vallkree? We hire these from our store, so people can experience a Vallkree firsthand.”

Dan says with fuel prices soaring past $3 per litre, annual car registration fees pushing $200, and routine car maintenance easily hitting $1000+ yearly, more Kiwis are doing the math.

A Vallkree represents a one-time investment of $5000-$8000, but then you’re looking at virtually zero running costs. No fuel bills, no WOF fees, no expensive maintenance schedules – just cents per

“This isn’t just about selling bikes. It’s about creating a movement, supporting our community, and looking good while doing it.”

↑ Vallkree e-bikes have a perfect blend of pedal assist and throttle control that’ll keep you cruising all day long.

← Dan Wallace envisions every family in Mount Maunganui having a Vallkree in their garage.

charge for years of unlimited cruising.

Factor in parking fees saved, reduced vehicle wear and tear, and the mental health benefits of breezing past gridlocked traffic, and suddenly, that initial investment starts looking pretty smart.

With nine distinct models, each is built to last –and we mean really last.

“Vallkree has the ethos that your Vallkree is built for life.”

The military-grade battery cells and weather-sealed electronics ensure years of reliable performance in all conditions.

Every detail matters, from the lightweight alloy and steel frames to the buttery-soft leather seats and handlebar grips.

“Terumi has created a brand like no other

around. We are a boutique and small global company that likes challenging the status quo.

“This isn’t just about selling bikes. It’s about creating a movement, supporting our community, and looking good while doing it.”

The team has even worked with Māori activist and artist Tāme Iti on a special project.

“We truly believe in supporting our community where we can,” Dan affirms. “There are different ways to do business and we believe in surrounding and supporting like-minded people in Aotearoa.”

Ready to join the revolution? Your freedom machine awaits.

nz.vallkree.com

nzvallkree Vallkree NZ

Summerhill Secret

Words by Katherine Whittaker

Photography by Alice Veysey

We meet the incredible people behind one of the Bay of Plenty’s best hidden gems nestled in the Papamoa Hills and uncover the secret of Summerhill.

↑ Paul Riordan knows the pull these hills can have, especially if you are a mountain biking fan.

If Summerhill was a jigsaw puzzle, it would be the 1000-piece deluxe version.

The vast 400 hectares of land in the Bay of Plenty’s Papamoa Hills is glorious and complex in its many interconnecting pieces, and in the mix of people dedicated to making it work.

Making up a large chunk of the puzzle are the mountain bikers who test their limits with climbs, hills, and drops as the Bay days all stretch into one long canvas of blue.

Paul Riordan knows the pull these hills can have – especially if you are a mountain biking fan. Well known in local building and business circles, he started out volunteering for a few hours when his son was young and into his mountain biking.

Now, though he struggles to put a label on his role at Summerhill, Paul is a huge part of making the puzzle fit. “Park maintenance manager and trail builder” barely encompasses what

he does for Summerhill, and for the Mountain Bike Tauranga community he is passionate about.

He talks about the working bees, held on a Sunday at the park, about Thursday “dig nights” every second week of the month, Monday night races, and teaching keen bikers about trail building and caring for the land. Paul has become well known for working tirelessly to secure sponsorships and funding to maintain and upgrade Summerhill.

“It comes back to the fact I just love working up there,” Paul says. “I caught the mountain biking bug, and decided to find a way to spend more time here.”

As Summerhill continues to attract more visitors, Paul believes everyone who enjoys it contributes their little bit. The payoff, he says, is more than worth it.

“When you’re pointed down a hill on your bike, you can’t think about

anything else. I love helping people experience that rush and freedom from daily stresses.”

A group of seasoned bikers, affectionately known as the “trail trolls,” have also been invaluable. “Some have been coming up here for years, carving out the original trails.

“They’re another group which just gives and gives,” Paul says with a smile. Paul has been tapping into his building contacts, seeking volunteers, trade prices, and sponsorships to help with the building of the Summerhill community hub. Finding a way to make this vital project work with a limited budget, and with the help of volunteers, is essential for the park’s success.

There are the trees winding across the landscape – the cypress, ash, poplar, and redwood – planted, harvested, milled and seasoned on the property at the request of architects throughout New Zealand via the Summerhill

“It comes back to the fact that I just love working up there. I caught the mountain biking bug, and decided to find a way to spend more time here.”

↑ Gabrielle Walton, farm manager Hamish Sutherland, and Paul Riordan.

“It’s about ensuring people can keep coming here and enjoying what makes this place special.”

Timbers Ltd. Some of the trees were planted decades ago by David and Cloie Blackley, who founded Summerhill Charitable Trust in 2014, gifting the 126 hectares of land to ensure education and recreation in the Papamoa Hills in perpetuity.

Now, their daughter Gabrielle oversees much of the operation. One of four Blackley daughters who grew up on the land, she is deeply connected to its rhythm and works hands-on to keep things running smoothly. “It’s such a beautiful site and these spaces, so close to the city, are rare,” Gabrielle says.

It is easy to see what her parents fell in love with 65 years ago. “They fell in love with the view, and they still love the view. That’s why

they did what they did. It’s about ensuring people can keep coming here and enjoying what makes this place special.”

Sustainability is at the heart of Summerhill’s forestry, farming, and recreation. Speciality timber from the property is used for projects like the Summerhill community hub, scheduled to be completed in early 2025. There is also the unique shelters dotting the land, including a Japanese tea house and a hilltop sculpturemeets-shelter designed by students from the University of Auckland’s School of Architecture and Planning. Even the animals play a role – sheep and cattle roam the working farm managed by farmer Hamish Sutherland, who balances farming

with hosting visitors, including schoolchildren and polytechnic students gaining hands-on experience. The determination to protect, enhance, and educate about Summerhill is shared by everyone involved. “Personally, I’m all about the mountain biking,” Paul says, “but there are so many moving parts. If we didn’t have the people we have, I’m not sure how it would work.”

It seems more and more people are discovering what an incredible asset Summerhill is. The secret’s out – in the best way possible. Now, everyone wants a piece of the puzzle.

summerhill.nz

summerhilltimbers.co.nz

summerhillcharitabletrust

↑ Gabrielle sitting at the forest shelter designed and built by Auckland architecture students.

Safety on the Waters

Words by Zoe Hunter

Meet Jon Jon Peters: A man who went to sea as a ship’s officer to live out his childhood dream and is now responsible for everyone’s safety on the Bay of Plenty waters.

Every summer, Jon Jon and his team patrol the region’s waters making sure people are safe and following the rules.

If I told the five-year-old Jon Jon Peters, who grew up nowhere near the ocean, that he would one day have responsibility for safety on the Bay of Plenty waters –he wouldn’t have believed you.

Jon Jon fulfilled his dream and went to sea as a ship’s officer and is now the Toi Moana Bay of Plenty Regional Council’s harbourmaster and maritime manager.

“It is something I never imagined, but my dream was always to go to sea and I have followed that pathway.”

Growing up in Central India, Jon Jon was never close to the ocean, but listening to friends of his late father, Tony Peters, who were sea captains, share their stories and adventures, helped to drive his desire to sail across the waters.

At age four, he was visiting family in Kenya when he got to sail back to Bombay with his parents. That was the moment he fell in love with the water.

After completing school, Jon Jon joined the Merchant Navy as a deck cadet. For 10 years, he travelled across oceans on super tankers and finally graduated as a sea captain.

Over the next 20 years, Jon Jon worked as

general manager of a port, as well as operations manager and cargo superintendent across West Africa to China to the Americas.

In 2000, while on a tanker ship, he had to take command of the vessel and bring it safely to port when the captain unexpectedly passed away during a large storm off the coast of Newfoundland that lasted two days.

In 2016, Jon Jon immigrated to New Zealand with his wife Michelle and three sons, and after working for Maritime New Zealand in Tauranga for five years, Jon Jon was appointed Toi Moana Bay of

“We have had a few near misses in the Tauranga Harbour where people have been diving close to the shipping channel where large boats and ships are navigating in and out. Some of the dive boats are not displaying their dive flags.”

Plenty Regional Council’s harbourmaster in 2020.

No day is the same for Jon Jon. He could be waking up to a phone call in the middle of the night responding to a maritime emergency, helping a small boat that’s stranded, or assisting other enforcement agencies in carrying out their operations.

“I love my job,” he says. “Every day is different. It is never boring, always exciting.”

Every summer, Jon Jon and his team patrol the region’s waters making sure everyone on the water is following the rules.

This summer, he has three key messages.

First, people should check the weather before heading out on the water, whether they are on a boat or using other personal watercraft vessels, such as jet skis or kayaks.

“That is crucial. Weather conditions in New Zealand can change quickly.”

Second, wear a lifejacket whenever you are required to. They save lives.

Third, follow the speed regulations.

“Keep to the five-knot rule always. This keeps you and other people on the water safe,” he says.

Despite being early in the season, Jon Jon has been made aware of people diving without using dive flags to let other boaties know to look out and slow down.

“We have had a few near misses in the Tauranga Harbour where people have been diving

close to the shipping channel where large boats and ships are navigating in and out. Some of the dive boats are not displaying their dive flags,” Jon Jon says.

“Big ships such as container ships are restricted to keeping inside that channel. If by chance you stray into the shipping channel whilst underwater, you risk being injured or even killed by the craft above you.

“A boat or a ship can’t see your bubbles while you are underwater. Stay away from the shipping channels and be aware of where you are swimming at all times.”

Jon Jon appreciates the region’s harbours, lakes and rivers are a beautiful playground during the summer, with many people keen to get out on their stand up paddle boards, jet skis, kayaks, and boats.

However, safety is key and Jon Jon, alongside his team, has a responsibility to ensure that everyone does the right thing.

“Nothing compares to the joy of getting out on the water. But things can go wrong quickly. Being prepared and following the rules helps to ensure that everyone comes home safe this summer,” he says.

To find out more about how to keep safe on the water this summer, visit: boprc.govt.nz/safeboating

Jon Jon Peters was appointed Toi Moana Bay of Plenty Regional Council’s harbourmaster in 2020.

Embrace Pure Consciousness

Inspired by the wisdom of sacred plants, Kiss The Earth is more than just a wellness and beauty brand. It is the key to clearing away what clouds our connection to a higher state of being.

Kiss The Earth is a wellness and beauty brand inspired by the wisdom of sacred plants.

Founded by Nila Lleshaj and Matthew Bell, Kiss The Earth focuses on bringing the healing benefits of Blue Lotus and other plants to those who are seeking health and wellness into their lives.

Blue Lotus is widely recognised for its calming influence, including sense of relaxation, peace, and heightened awareness. It is often regarded as an adaptogen that may assist with managing stress, enhancing mood and sleep quality. These effects are attributed to its naturally occuring compounds, apomorphine and nuciferine, which are thought to interact with serotonin and dopamine receptors related to mood and relaxation.

Blue Lotus has had a significant impact on the lives of Nila and Matthew, bringing them focus, clarity, vision and purpose.

“It has been the most rewarding journey. We saw a lot of people struggling in our community and understanding the profound impact Blue Lotus had on us, we knew it had the potential to help our community,” Nila says. “Our eyes were open to the ancient wisdom and healing properties of plants. That’s why we made it our mission to bring the power of these plants to our community.”

Blue Lotus is considered one of the highest vibrational plants, Nila says, because of its ability to

uplift the spirit, connect us to ourselves and the world around us, and to raise our consciousness.

Nila and Matthew’s deep understanding, knowledge, and experience with plants sets Kiss The Earth apart.

They are keenly aware of the profound impact these plants can have and how they are best utilised. Kiss The Earth uses 100 per cent natural, organic, ethically, and sustainably sourced ingredients ensuring the highest quality and purity of nature. Most of their products are crafted with love and intention in New Zealand. “We love our products because they actually work. Thousands of other people have seen the benefactors of their power, regaining focus, clarity, joy and positivity,” Matthew says. “We receive the most incredible feedback on how our products are helping people and it is inspiring to know how our products are having a positive impact on people’s lives.

“Our products work on multiple levels — mind, body, and spirit. They provide a gateway to a more positive, peaceful life, supporting inner clarity, focus and a reconnection with our true selves, helping each of us lead a more balanced and fulfilled life.” More than just products; they’re tools for clearing away what clouds our connection to a higher state of being. “Thank you for being part of our journey.”

kisstheearthnz Kiss The Earth

has had a significant impact on the

Blue Lotus

lives of Kiss The Earth founders Nila Lleshaj and Matthew Bell.

Authentic sourdough.

Fruit Salad of Summer Events

Mount Maunganui’s Mercury Baypark has a gig guide full of bigname international entertainers with something for all ages and interests over the summer holiday season.

DJ Dorothy, or Pendulum?

British live comedy, or Californian ska-punk rock?

How about all of the above? Plus racing royalty on the famous clay track at Baypark Speedway.

This summer, Mercury Baypark in Mount Maunganui has a gig guide full of big-name international entertainers with something for all ages and interests over the holiday season.

Grown-ups seeking some nostalgia can sing along to Santeria with Sublime with Rome during their last ever world tour, supported by Elemeno P and Goodshirt, and a week later the little ones can do the Hot Potato dance at The Wiggles Sound System Festival – featuring that groovy green dinosaur on the decks.

Drum and bass devotees looking for a big party on New Year’s Eve will find it at Famous Last Words, which is returning after two sold-out years with Pendulum (DJ set) headlining, alongside Mozey, Justin Hawkes, and Ruth Royall.

Lovers of British humour can sit back and belly laugh in late January with comedy queen Sarah Millican performing her brand-new standup show Late Bloomer.

Head of Events Michelle Stevens says Mercury Baypark has a wonderland of events this summer. “We’re so chuffed with the variety that locals and summer visitors get to choose from.”

And weather won’t be an issue – all this live music and comedy will be held inside Mercury Baypark Arena, which can now host up to 6000 people for standing concerts.

Stevens says you will get the best of both worlds.

“We’ll have an outdoor village vibe designed by our creative music promoters setting the scene outside the venue, then you’ll head into the air-conditioned arena with a roof over your head. So sunburn or soggy clothes from any rain lurking won’t be factors you’ll need to consider.”

Sarah summer.

Promoter Toby Burrows says his team is “super excited” for their upcoming run of shows at Mercury Baypark this

“We have a really diverse offering with a

“We’re so chuffed with the variety that locals and summer visitors get to choose from.”

bit of something for everyone. It’s such a fun venue to work with and we are really looking forward to utilising some indoor and outdoor spaces at the same time for these events.”

Sarah Millican’s live comedy show is almost sold out, with just 300 tickets left as this magazine went to print.

Promoter’s representative Louise Hunter says this is the third time Millican has toured New Zealand.

“We’re looking forward to showing her parts of the country she’s not seen much of before.”

Baypark Speedway is hosting four race events in December and January, including two muchanticipated back-to-back fixtures with a special guest.

Manager Melissa Webb says Supercars champion Shane van Gisbergen will be behind the

wheel on December 28 and 30 to add some “extra star power”.

“We’re really looking forward to full fields of cars and international drivers over the holidays,” she says.

“If you haven’t been before, these are great shows to come to with the warm summer nights and great value for money entertainment for the whole family.”

Michelle Stevens says the Mercury Baypark team is in full event-planning mode and excitement levels are high.

“We would love to see you this summer. No matter which event you come along to, memories will be made and we are proud to be able to play a part in that.”

mercurybaypark.co.nz

← The little ones can do the Hot Potato dance at The Wiggles Sound System Festival, and drum and bass devotees can party it up on New Year’s Eve at Famous Last Words.

Women on Water

Words by Zoe Hunter Photography by Lou Burton

Women on Water began in 2001 with the concept of taking complete beginners out sailing on Tauranga’s harbour. Now, the club has more than 200 women attending its summer series.

Charlotte Anderson used to get seasick on boats. Now, she loves to feel the exhilaration of racing across Tauranga’s Harbour in a tornado catamaran.

While living in Europe, Charlotte dabbled in sailing, but always got seasick.

When she moved to Tauranga – the home of one of New Zealand’s greatest sailors – Charlotte decided that, to overcome her seasickness, she’d have to learn to sail herself.

Last year, Charlotte joined the Tauranga Yacht and Power Boat Club.

“I’ve always been sporty and outdoorsy,” she says.

“The benefit of Tauranga is that there’s no swells. That’s why the harbour is perfect. You don’t realise how lucky we are. We have got the perfect playground for it,” she says.

“When I say to my friends back home that I sail at the club where Peter Burling learned to sail they go, ‘Wow’.”

Charlotte has joined the club’s Women on Water programme, which is designed to give women of all ages and skill levels the opportunity to experience sailing.

“I have learned heaps,” she says. “When I try something, I go hard, so I put my hand up for every

opportunity that comes up.”

True to her word, Charlotte also completed a five-week adult sailing class where she got to sail “dinghies” or small centreboard boats like a Topaz and 420.

She also jumped at the chance to race a tornado catamaran.

“I didn’t think I would like it at first, but I really enjoy the competitive side of the racing.”

Charlotte says Women on Water is perfect for anyone no matter their skill level.

“If you want to race, you can, but if you want to just come along to sail in the sun, that’s okay too,” she says.

Women on Water began in 2001 with the concept of taking complete beginners out sailing on the Tauranga Harbour.

Now, the club has more than 200 women attending the Women on Water summer series. Through these sessions, many women have gained the knowledge needed to sail proficiently. Some now crew regularly, while others own their own yachts.

The sessions are split into two divisions –training and racing.

In the training division, newcomers to the sport go out with skippers who are keen to share their

“It

helps us to maintain our own identity. We wear so many hats as mothers, partners, employees, employers, but when you are doing your hobby, you are just you and that’s important.”

↑ Boat owner Brian Gilliland (pictured above) offers his boat, Freestyle, for the season and has done so for seven years. He is keen to encourage more young people to learn how to sail. Women on Water chairperson Jackie Kelly (pictured opposite page) says the programme has even helped her learn to sail.

knowledge and provide tips on safe boating and general crewing skills.

The racing division is designed for women with a little more experience and who are keen to race.

The summer season’s schedule includes four land-based skills nights, where women learn what to wear, how to use a winch and the harbour layout, and nine sail evenings on the water.

Elisabeth Poppe joined Women on Water for the first time in 2024.

“I have always loved the water,” she says. “Throughout my whole life I have been on and off boats.”

After living in London for a few years, Elisabeth says she was keen to get back on the water and learn to sail. “I was keen to meet like-minded people, and this was a fun and social way of doing that, as well as gaining a new skill.”

Women on Water chairperson Jackie Kelly says the programme has even helped her learn to upskill on the water. “I wasn’t raised in a sailing family. It wasn’t until I was in my 40s that my husband and I learned to sail. Once we had gained our confidence, we started taking our children on sailing holidays.”

Jackie and her family moved to Tauranga from the United Kingdom in 2017 and that was when she joined Women on Water.

“We are giving people the opportunity to try sailing. If they like it, then it is up to them where they take it.” She says it is important that women learn not

only how to sail, but any new skill.

“It helps us to maintain our own identity. We wear so many hats as mothers, partners, employees, employers, but when you are doing your hobby, you are just you and that’s important.”

Jackie says the programme wouldn’t be possible without the overwhelming generosity of the boat owners.

“I am always overwhelmed by the commitment of the boat owners who support the division and come along with their beautiful boats taking ladies they don’t know for a sail while sharing their knowledge and supporting them,” she says. “We can’t do this without them. They are such special people.”

Jackie has a team of 17 amazing women on her committee who all work behind the scenes to make the magic happen. “I am just the one who glues it all together.”

Women on Water boat owner Brian Gilliland offers his boat – named Freestyle – for the season and has done so for seven years. “It is just beautiful seeing the participants overcome their fears and learn skills.”

Brian says Jackie is most definitely the heart of the programme. “They call her the chairperson, but I call her the helm. She guides this boat.” He is keen to encourage more young people to learn how to sail, just like Peter Burling did. “It is a heritage here.”

yacht.org.nz

END OF YEAR PROMO

A North American friend recently shared with me the frenzy that erupts in their homeland around this time of year over the availability of ready-to-drink eggnog. It’s apparently a seasonal staple as peculiar as the depiction of a well-padded caucasian man with the open invitation to sneak into your home on the night of the 24th. Intrigued by the hype surrounding this boozy egg-based drink, I decided to dig deeper. With ready-made options as scarce as snow-laden pine trees in this part of the world, I opted to try my hand at making eggnog myself. Drawing inspiration from some other lait de poule recipes from around the globe, I crafted my own versions using only the finest ingredients — starting with fresh, free range Kaimai Eggs.

Ron Ponche, Panama

A drink prepared by cooking low and slow until it reaches a “gravy-like” consistency wasn’t exactly what I envisioned for a festive beverage. But Ron Ponche, despite requiring your full focus at the stovetop, delivers a reward so Christmassy it feels like you’ve melted the entire Michael Bublé collection into your glass.

The first sip? Creamy custard vibes with a warm rum kick. While the texture doesn’t exactly get my bells ringing, I imagine if I had enough of this, the rum certainly would — a particular spirit I’m better o avoiding for everyone’s sake. The nutmeg, cinnamon, and hint of vanilla elevate it to a dessert-worthy experience. Worth the e ort? Absolutely.

Auld Man’s Milk, Scotland

With a name that seems specifically designed to keep me at arm’s length, this drink doesn’t exactly roll out the welcome mat. However, my soft spot for all things Scottish has allowed it close to my horizontal appendages. A little digging revealed that this New Year’s Eve precursor takes its name from the iconic anthem Auld Lang Syne and is traditionally enjoyed during Hogmanay. Interestingly, after the Scottish Reformation, they stopped celebrating Christmas altogether — but that’s a story for another review!

Unlike Ron Ponche, which feels a little like the overachiever of festive drinks, this one’s more libertarian in spirit. Spike it with your liquor of choice — be it Scotch, rum, whisky, or brandy. Not necessarily all at once, of course. But hey, no judgements — it is Christmas, after all. The option to drink this hot was a game changer for me, especially when you consider the often bleak conditions of the Scottish winter.

So, whether you’re braving the cold or just raising a glass to tradition, Auld Man’s Milk delivers warmth, nostalgia, and a little chaos — just like any good Hogmanay should. Cheers!

Jamaican Eggnog, Jamaica

Before you ask, no, this isn’t a strain of cannabis sativa I’m talking about. Jamaican Eggnog is a real thing — and it’s actually the second most popular holiday drink in Jamaica, just behind the country’s favourite festive beverage: a hibiscus juice concoction mixed with ginger and wine.

Let that sink in for a moment, because I don’t know about you, but I wasn’t expecting the holiday drink hierarchy to look quite like that.

But back to the eggnog. Made with rum and Tia Maria, the boozy additives of choice, Jamaican Eggnog is like a liquid limbo dance in a glass. The rum gives it that familiar warmth, while the Tia Maria adds a smooth, co ee-flavoured kick, making it feel like you’re sipping on dessert with a buzz.

If that wasn’t enough, it’s also made with condensed milk, turning it into a thick, velvety liquid that could easily double as a dessert topping. The nutmeg and cinnamon bring a cosy, spicy edge, making it the kind of drink that says, “Yeah man, mi deh enjoy miself — and nuh, mi nuh sorry”.

Uncover the festive magic by using Kaimai Eggs to craft your very own eggnog(s). Trust me, you’ll appreciate the experience.

kaimaieggs.co.nz kaimaieggs

ARE YOU HUNGRY?

Absolute Banger

Words by Cherie Metcalfe

Photography by ilk

Cherie’s Foodie Finds

Is the humble sausage really the number one item in popularity at the Kiwi barbecue? Pepper & Me’s Cherie Metcalfe has been testing the theory at a few barbecues of her own.

I listened to an interview with Sir John Key the other week and from the hour-long discussion, the one interesting fact I learnt from the smiling assassin was he always takes sausages to a Kiwi summer barbecue. Because it’s the one thing that always gets eaten first – a good quality sausage. Is this really the number one item in popularity at the Kiwi barbecue? After spending far too much of my week mulling this over, and testing the theory at a few barbecues of my own, I’ve decided I wholeheartedly agree. I absolutely LOVE a good sausage.

Sausages are such a versatile thing! A good pork and fennel smashed sausage patty for a breaky muffin, pulling the casing off a chorizo and smashing it up as the base flavour for a pasta, or adding beef sausages to a slow cooked ragu for extra fat, flavour and texture.

A lamb sausage mixed with mince makes the most delightful meatballs. Adding a wallop of sausage meat to your rissole mixture gives them the perfect firm texture that holds together on the barbecue.

What a brilliant food, the humble sausage. Although let’s be honest, they are probably not that humble these days. A good sausage (I’m not talking about the pre-cooked bulk bags of sausages by the way) averages about $2.50 from the butcher – and we know we are each eating a couple then sneakily going back up for a third. Nowadays, the good ol’ sausage is certainly no longer a cheap food option

and rightly so. It’s a craft. There’s a lot going on behind the scenes when it comes to making these little delights!

I’ve chatted to my two favourite sausage artists to find out a bit more about what makes their sausages so lovely.

El Jefe Meats is a hidden gem tucked away in an industrial area of the Mount. Their deli offers cured meats, South American whole meat cuts and sausages. They also serve a delicious menu showcasing smoked cheeseburgers, pork belly rolls, hot dogs and weekly specials.

El Jefe specialise in artisanally-made sausages continuing with lost techniques in the art of sausage making, and they keep it natural by not adding fillers or preservatives.

They are known for delicious South American sausage flavours like the Uruguayan chorizo.

I asked Nicolas Pagani to share his secrets to what makes the best sausage.

He told me: “A good sausage should be made with coarse ground meat with a good amount of fat, salt and minimal spices cooked slowly over charcoal”.

You need to get yourself a charcoal barbie this summer and try some Argentinian meat cuts like Entrana or Matambre de cerdo, get some delicious choripans going! (A choripan is an Argentinian chorizo with chimichurri and aioli in bread and it’s out the gate delicious.)

What a brilliant food, the humble sausage.

Cherie tests the sausage theory at a few barbecues of her own.

The second sausage super star on my list to interrogate is Kurt Thomson from Thomson’s Butchery in the Papamoa Plaza. All their sausages are made in store, are gluten free and use free range meats.

Thomsons has been slaying the sausage game with eight award winners this year. The four most popular flavours are their barbecue pork belly dumpling sausage, roast lamb honey and cumin, pork belly smoked paprika and garlic and chicken margarita sausage.

Kurt says he personally loves the pork fennel and white wine sausage, the beef blue cheese and pear, or beef brisket jalapeño and cheddar. Too many to choose from!

“To me, a good sausage has to have great ingredients! Free range New Zealand meat, fresh herbs (if that’s what that sausage requires), an 80/20 meatfat ratio, and absolutely no fillers. That’s a personal ‘ick’ of mine putting fillers in sausages.”

The butchery has been at the Plaza for 12 years. Kurt’s been a butcher for 20-plus years working in and managing award winning shops, not only here but around the world.

“I wanted to bring that knowledge and experience to the people here in Tauranga. I love how much the people here are so passionate about food and cooking and that’s why I wanted to bring these products and ideas here for them to enjoy.

“I have owned this shop for two years now and have won awards both years, which is really cool. I’m already planning on what sausages to enter next year.”

Three cooking tips from Kurt:

→ I’m a huge fan of cooking low slow cuts on the barbecue, like beef short ribs or pulled pork. You then can make pulled pork or beef tacos with a fresh slaw and this feeds a lot of people instead of having to cook several different steaks and sausages. So it works out more economical as well.

→ If cooking a steak, look for one with good marbling fat. Also, bring it out of the fridge an hour before cooking to get to room temperature for a more consistent cooking.

→ Get the kids involved. This isn’t just cooking dinner, this is family time together. Let them help season the steaks or make salad. It gets them excited about cooking and it’s the best family time together.

My personal favourite sausage is Thomson’s pork and fennel. It’s been my absolute go-to for years and the most handy thing to have in the freezer for making anything from dumplings to sausage rolls. It’s particularly amazing broken up in a creamy pasta too.

We are quite lucky in the Bay of Plenty to have some pretty amazing butchers. I can’t list them all, but my personal recommendations are The Snag Co (York St), Blackforest Gourmet Butchery (Gate Pa), and Kiwi Fresh Meats (Gate Pa).

So if you have one takeaway from this opinion piece, I would love for you all to take the time to pop round the corner to support your local butchers and try out some of their snags!

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This Is Me

Words by Kyra Batten

Photography by ilk

Ōtūmoetai College student Kyra Batten.

It has taken me seven years to embrace who I am without feeling judgement – seven years to feel like I can embrace my culture and who I want to be in this world.

Let me introduce myself. My name is Kyra and I am both Māori and pākehā. This is me.

I didn’t grow up on my Māori side.

I have never been back to my birthplace of Tangiteroria, a small town between Dargaville and Whāngarei in Northland.

I have never been home to talk to my people. Instead I found my Ngāpuhi connections at school.

I have never been home to learn my tikanga, my kawa, my whānau.

I grew up in Rotorua around my Pākehā side who reigned from America, Australia and the United Kingdom. But I never got the chance to connect with my Māoridom.

even thought of embracing both worlds of Māori and Pākehā. I thought I was just a Pākehā kid learning about the history of New Zealand during class time.

I was wrong.

As I head to adulthood, I have the goal to get home, to know my whānau in Northland and learn more about who I am in

school out into the big wide world. I hope to do this freely, without judgement on the te reo Māori I am speaking in public.

A rise in European population in the 1800s marked the start of a decline in both te reo Māori and the culture, with the Native Schools Act 1867 eventually banning the language from being spoken in schools.

This is the 21st Century.

“This is the 21st Century. I feel proud to speak my language. I feel proud to see Māori protocol brought into everyday situations. I feel proud to be able to feel the tikanga around me.”

I was the “Pākehā kid” at intermediate school. I didn’t look like a generic Māori student sitting in my classroom, but I worked just as hard to gain the knowledge of my culture.

Seven years and a long journey later at Year 13, I finally feel like I fit in.

If it wasn’t for my grandparents, I wouldn’t have

te taha Māori (identity). Because I wish to know, in depth, what my ancestors did before my arrival.

At school, I follow my Māori side and connect my school work to anything Māoridom.

That is my way of keeping that side of me alive.

I want to bring the teachings of Te Ao Māori from

I feel proud to speak my language. I feel proud to see Māori protocol brought into everyday situations. I feel proud to be able to feel the tikanga around me.

Māori is a part of the culture here in Aotearoa New Zealand and it is a part of me.

We as a country need to support and embrace it.

The importance of keeping Te Ao Māori alive is huge to Aotearoa and to me.

If we all do our bit to keep it alive, then the children who have both a Pākehā and Māori heritage – just like me – will be able to embrace both cultures for generations to come.

Creative Minds

Words by Amy Baker Photography by ilk

Katikati College student Amy Baker caught up with her school’s 2024 EPro8 team. She finds out about some of the weird and wonderful inventions they got to make.

Have you ever wanted to invent something? Have you longed to build a giant rat wheel that generates electricity, or a remote-controlled mars rover? A team of four students from Katikati College did exactly that, and more, while taking part in the 2024 EPro8 competition.

The defending champions from Katikati College – Liam Kean, Eliza Wallace, Hannah Gourlay and Jordan Hughes – went up against 11 other schools from across the Waikato and Bay of Plenty in the inter-school Year 11-13 grand finals earlier this year.

During the competition, students participate in a series of events using all kinds of skills related to science, engineering and problem solving.

At the inter-school events, teams are allocated a workstation that contains an assortment of technology equipment, including gears, wheels, pulleys, joiners, nuts and bolts, tools, aluminium framing, motors and electronics. They then have to choose from four different challenges, and complete as many as possible within the time given, earning points for each successful completion.

The Katikati College team – cunningly named My Favourite Team – smashed the heats and semifinals to go through to the national grand finals. Unfortunately, when the big event came around, one team member was away on the day. Despite this, the team still managed to place 11th overall.

I sat down with three members of the team (sadly Jordan couldn’t make it) to find out all about the competition. Between all the jokes and laughter, these are the answers I managed to get out of them.

How do the challenges work, and how did you find the different sets of challenges?

Hannah: For the semis and final especially, there’ll be a theme all four challenges are based on. Eliza: All 12 groups in each competition get the same four challenges. You can choose which challenges to take at any time, but it’s better to stick with one so you get the points for completing it.

What skills and talents does the competition involve?

Eliza: Following instructions… lots of teamwork and communication. Maths too, but I’m the one who takes care of that.

Liam: Teamwork… planning ahead is quite big as well.

Hannah: You need to read through all the instructions and work ahead.

How long have you been taking part?

Liam: Eight for me and Hannah. Eliza: This was my third and Jordan’s third as well.

What are some examples of technology you created during the challenges?

Hannah and Liam (simultaneously): Mars rover –teams were tasked with building a vehicle that will automatically turn to avoid obstacles.

Hannah: The toilet – we had to build a toilet with sensors that will detect when you have sat on it and when you have stood up.

It also needed to automatically close the lid, release the water and spray the air freshener.

Liam: There was a vending machine that was able to actually count coins that you placed into it. Magic tricks, dog houses… all kinds of things.

Eliza: A toaster that could launch toast two feet in the air…

What were some of the highlights of the competition?

Liam: The rat wheel, that was

so fun. We all had to construct a giant rat wheel used to generate electricity that turned a light on and delivered cheese to the “rat”.

Hannah: The speaker was fun too – it actually played really loud.

Liam: Yeah, we managed to get it working to a point where we actually had to turn the volume down because the rest of the teams could hear it.

One of the challenges was to have it loud enough to guess the song it was playing.

We made it too good. Also, winning the grand finals last year.

What’s your favourite thing you created during the competition and why?

Liam (instantly): Vending machine.

Hannah: Yeah, the vending machine was pretty cool, but my brain keeps going back to that speaker – that was my favourite.

Eliza: I liked all of them really, especially the maths ones.

The team thanked their technology teacher Mr Carr and Hannah’s mum Leonie for helping them get to and through the competition.

↑ Katikati College student Amy Baker.

Picture Pawfect

Words by Zoe Hunter

Photography by Robert Lloyd-Ashton

Every pet owner deserves at least one image of their fur baby they can cherish forever. Robert has been capturing the character of companions across the Bay of Plenty.

Thomas the dog isn’t paying attention.

He’s too busy trying to sniff out who’s got the tasty chicken treat in their pocket.

That is until he hears the alluring squeak of a dog toy.

Suddenly, photographer Robert Lloyd-Ashton has the pup’s full attention and click goes the camera. It’s the perfect pet portrait.

The two-year-old rescue dog isn’t used to all this fuss, but his owners are keen to capture a lasting memory of their adopted fur baby – and with his favourite treats on offer, Thomas settles into his afternoon modeling career rather quickly.

Robert, or Rob as he’s known, believes everyone deserves at least one image of their pet they can cherish forever, which is why he and wife Nardia began offering free pet portrait events.

“We all know that pets are part of our lives, and we hope that they’re going to live to a ripe old age, but, sadly, pets come and go. This gives people a chance to get a picture, a memory, that they can

hang on their wall and keep forever,” Rob, 55, says.

“I know we have all got our favourite pictures on our phones, but this is a chance to give it that studio feel, something a little bit more special.”

Rob’s 30-minute pet photo sessions are free to attend, with all photos taken during the shoot available to purchase afterwards. But there is never any obligation to buy anything. Prices start at $59, with a variety of print, digital images, frames and canvases to choose from.

“I love seeing the joy in people’s faces when you have created a picture that wouldn’t have otherwise existed or they couldn’t have taken themselves,” Rob says. “I love meeting the pets and I love meeting the people.”

Rob, a professional photographer with more than 30 years’ experience, discovered the power of pet photography in his hometown of Huddersfield, North England.

A neighbour asked if he would photograph her and her beloved miniature dachshunds Bella and Kara. It was her reaction that made Rob realise snapping images of people’s pets was a career worth chasing.

“I did this photo shoot for her and showed her the pictures. She loved them and she cried happy tears, tears of joy. From that point on, I said, ‘This is what I want to do’.”

It quickly proved popular in the North of England.

“I did a lot of work with vets and dog groomers where I did free events on the road and I would spend a day at the vets or the dog groomers.”

In August 2020, Rob and Nardia moved to New Zealand (Nardia grew up in Pāpāmoa). And, of course, they brought with them their beloved rescue dog Jess, who they adopted more than 10 years ago.

“One Sunday afternoon we went to an animal rescue centre in Manchester ‘just for a look’ as you do.

“We saw this black and white sprollie – border collie springer spaniel cross – and Jess was there and did this thing where it looked like she was waving.”

Nardia and Rob instantly fell in love with Jess, or Jessica Rabbit as she’s nicknamed, and she’s been part of the family ever since.

Last year, they nearly lost Jess after she was diagnosed with an auto-immune disease.

Thankfully, Tauranga Veterinary Services and the emergency vets in Auckland came to the rescue.

“They pretty much saved her life, so we know only too well how precious our pets are,” Rob says. “That’s why I feel really strongly about helping pet owners capture that one special image so that they can always be remembered. As far as I’m concerned our pets are part of our family.”

It is obvious Rob loves animals, and he seems to have a knack for capturing their characters.

He has photographed “hundreds” of Tauranga’s pets. Scrolling through the images in

his home studio, he can name almost every animal and chuckles as he remembers their individual personalities that he’s brought to life through the lens. Rob’s clients are predominantly dogs, but there have been a few cats, and even a blue-tongued skink.

Photographing animals can be a tricky task, but Rob has a few tips he uses to ensure he gets the shot. “My biggest tip is that a stressed owner usually equals a stressed pet, so my job is to make sure the owner is happy and comfortable. If the owner is happy and comfortable, then you have a fighting chance of photographing the pet.”

Rob tries to eliminate as much stress as possible and encourages pet owners to bring toys, a blanket, and high-value treats to help put the animal at ease during the photoshoot.

“I like to have eye contact with the pets, and I like to get them looking down the lens and engaging, so I will make noises and sounds, or I will have the owner behind me to help. “The main thing is being kind to the pets and understanding they only have a certain attention span. You’ve got a window of opportunity you have to work within.”

robertashtonphotography.co.nz @ RA.PetPhotography

↑ Dogs Ted (opener), Maisey, Thomas, Susie, Beaudy, and cats Coco and Minxi, are just some of the local furry four-legged friends captured by Robert Lloyd-Ashton in his home studio.

FLAVOURS OF PLENTY

27 MARCH - 13 APRIL 2025

Prepare to indulge in the Flavours of Plenty Festival, where the rich stories of the Coastal Bay of Plenty come to life. Programme and tickets available from 14 February 2025. Make sure to sign-up for festival news and be the first in line!

Harvested Happiness

Photography by Drew Gregory

Sunshine, laughter, and a splash of mischief — these were the perfect ingredients for savouring nature’s bounty.

Four cousins came together to capture the vibrant colours, quirky shapes, and delightful imperfections of summer fruits, offering a playful nod to the charm of the humble fruit stand.

Grab your summer fruits from a local fruit stand near you and taste the difference!

Oyster Tower

Enjoy three-tiers of chef’s selection Clevedon Coast oysters on the water’s edge.

Festive Food Fun

Words, recipes & styling

by Holly McVicar

Photography by ilk

Summer is here and the festive season calls for shared meals and stories, barbecues, and picnics.

The festive season to me means food and stories made for sharing, barbecues, picnics and quality time with friends and family. The garden is heaving with fresh salad vegetables, herbs and a surplus of beans that are quickly traded over the fence with neighbours.

In this issue, I’m sharing a couple of local hidden gems. El Jefe Meats – which no doubt you’ve seen in the local markets and gourmet supermarkets – have

their base in Aviation Ave (worth a lunchtime dash) and Brightside Coffee Roasters, which is up Pahoia peninsula with their family-friendly venue for a delicious brew.

A big thank you to local suppliers CM Props & Backdrops @cmbackdrops, El Jefe @eljefemeats for their delicious chorizo, and Brightside Coffee Roasters @brightsidecoffeenz

The ultimate easy entertainer: Polenta, chorizo, and prawn bites.

Polenta, Chorizo, and Prawn Bites

For the ultimate easy entertainer, much of the recipe can be prepared in advance then a quick grill on the barbecue and a fresh drizzle of sauce and they are ready to enjoy.

MAKES 15 BITES

Polenta

3 cups water

2 teaspoons salt

1 1/2 cups fine instant polenta

1 teaspoon freshly ground black pepper

2 tablespoons salted butter

1/2 cup grated parmesan cheese

1/4 cup olive oil, for grilling or pan searing

3 fresh Uruguayan El Jefe Chorizo sausages – grilled and cut into 1/2 cm thick slices

15 prawns – shelled and de-veined

Sauce: Fine zest and juice of 1 large lemon

2 cloves garlic, crushed

1 teaspoon sea salt

pinch chilli flakes (optional)

1/2 cup fresh parsley

2 large spring onions

1/2 cup olive oil

For the polenta, place your polenta, salt, pepper, and butter in a saucepan. Boil and pour over

3 cups of water, whisking over a medium heat for approximately

2 minutes until thick. Stir through parmesan and pour into a lined baking tin (I used a 15cm x 25cm tin). Cover and place in the fridge for at least two hours to set (this can be done the day before.

For the sauce, throw all ingredients into a blender and blitz until smooth. Season to taste and set aside.

Using a 4cm round cookie cutter, cut rounds of the chilled polenta and drizzle with oil.

Heat the barbecue, and grill the chorizo, prawns, and polenta rounds. To assemble, on each polenta base, top with a slice of chorizo, prawn, and secure with a toothpick. When ready to serve, drizzle with the sauce and enjoy.

This simple, yet delicious, tiramisu can be whipped up in just a couple of minutes and we’re betting it could probably be devoured in even less time!

Grilled Zucchini Rolls with Roasted Tomato and Zested Ricotta

Fresh zucchini is in abundance at this time of year. And once again, these can be prepared in advance.

MAKES 12

3 medium zucchinis, ends removed and sliced 0.5cm thick lengthwise

300g smooth ricotta

1 T fresh lemon zest

1 T fresh mint

12 large basil leaves

12 cherry tomatoes, halved and grilled

Salt and pepper to taste

1/4 cup toasted pine nuts

Drizzle zucchini in olive oil and grill on a barbecue – you’re wanting charred lines on the strips and just starting to soften. Set aside to cool.

Grill or roast the tomatoes after a quick drizzle in oil and season with salt and pepper and set aside. In a bowl, combine the ricotta,

lemon zest, finely chopped fresh mint and season with salt and pepper.

To assemble, spread a spoonful of ricotta mixture along the zucchini, at one end top with a basil leaf and roasted tomato then roll up. Stand on their side and if needed, secure with a toothpick. Repeat until all complete. Place on a platter to serve, and sprinkle with toasted pine nuts.

Easy Tiramisu

I’ve spent years in commercial kitchens whisking sabayon over hot pots and these days I break tradition with a simple recipe that takes just minutes to put together.

I’ve used Brightside Coffee Sun Up House Blend here, though for a version the whole family can enjoy you can omit the liqueur and grab their Silver Lining decaf coffee.

SERVES 8

300ml cream

250g mascarpone cheese

60g caster sugar

1 t vanilla bean paste

1 1/2 cups freshly brewed coffee (cooled)

60mL coffee liqueur

200g packet lady fingers (Savoiardi biscuits)

100g dark choc for grating on top (tip; use a food processor with grater attachment for this)

In a stand mixer or bowl, add cream and mix on medium speed. Slowly add sugar and vanilla and beat until it starts to hold its form. Fold in mascarpone and set aside. In a bowl, combine the coffee liqueur and espresso and dip half the lady fingers into the coffee mixture then lay across the base of a ceramic or glass dish in a single layer (alternatively make individual cups for each guest, dividing the mixture by how many guests). Pour the remaining coffee mixture evenly over the biscuits.

Spoon over the mascarpone mixture, then to finish, finely grate dark chocolate generously over the top, cover, then allow to set in the fridge for at least 4 hours or until the mixture begins to firm up.

For more recipe inspiration, follow @madebyhollys and visit ourplacemagazine.co.nz

CREATIVE DIRECTORY

ARTISTS WRITERS PERFORMERS MUSICIANS SCULPTORS

SHONA MACKENZIE, ARTIST

Beast of a Feast

Words by Zoe Hunter

Photography by Shal Adidas

The famous craft beer, food and music festival is returning for another year and is well on its way to a 3000-person sell-out. Let’s rewind and find out where BOAF all began and why locals love it.

It was a loan from a beloved nana that started something big for two young Tauranga DJs.

Now, Perry Farrell and Mat Hansen are running music festivals around the world.

But, because Mount Maunganui holds a special place in their hearts, the dynamic duo joined forces with Little Big Events to create a community event in their hometown that has become a pinnacle on local’s social calendars.

That craft beer, food, and music festival Beast of a Feast – or BOAF – returns to Soper Reserve in March 2025.

The Tauranga-born lads were twiddling their thumbs after arriving home from a good stint at the “city of dreams” in Dunedin.

“We were spoiled for choice down there,” Perry says. “We could have the likes of Mild Orange, Marlin’s Dreaming, The Shambles or the sickest flat party you could

think of happening on a blimmin Wednesday!”

After a quiet couple of months in Tauranga, the pair decided to try and bring some of those good times and memory makers to their hometown.

A loan from Perry’s nana allowed them to purchase some CDJs (specialised digital music player for DJing) and a mixer that facilitated the start of “a few shindigs and a few cold ones”.

“Since then, things have been a wild ride,” Perry says.

He and Mat now run multiple festivals, including In Bloom and Beast of a Feast, as well as successful monthly club shows all around the world (Sydney, London and Auckland), under their brand Plans After.

Mat and Perry have been travelling and living overseas for over a year now and have gone to as many events as possible to try and see what different countries

have to offer when it comes to festivals.

“A massive theme we have seen across the community is successful partnerships and how they make an event go the next step,” Perry says.

“We have also come across some new ideas for production, activations and different ways to set up festival sites for the best flow.”

Being born and bred in Mount Maunganui, Mat and Perry joined forces with Chris and Rachelle Duffy from Little Big Events to form a collaborative partnership, working together to bring Beast of a Feast back to life after its Covid-19 hiatus.

“We really wanted to create an event that invests in the culture of the city we grew up,” Perry says. “We really wanted to try and add some culture with a fun inclusive event that becomes a pinnacle in everyone’s social calendar.”

The festival began in 2017 and has seen an incredible amount of growth, with the 2025 festival well on its way to a 3000-person sell out.

About 1800 people attended the inaugural Beast of a Feast event in 2017, with the 2025 festival well on its way to a 3000-person sell out.

“We have seen an incredible amount of growth,” Perry says. “We want to keep the boutique nature of the festival and are set on keeping it in the Mount. We have no plans of moving from Soper Reserve anytime soon.”

The line-up has been carefully crafted to try and include something for everyone from headliners Drax Project to talented electronic duo Fleetmac Wood to indie rock band The Butlers and household favourite Nathan Haines DJ set and saxophone.

Drax Project guitarist from Waihī Beach, Ben O’Leary, says while it won’t be the band’s first time in Tauranga, it will be their first appearance at Beast of a Feast.

“We are pumped. We haven’t played in Tauranga since 2019. We love it there. I grew up not far from there, and I always love going back home. “We can’t wait.”

Ben’s personal favourites to play live include ‘Oh My’ and the classics including ‘Woke Up Late’ and ‘Catching Feelings’.

“The crowd always gets loud when we play those ones.”

There is also a Red Hot Chilli Peppers tribute, hip-hop from Christoph El Truento (if you like Homebrew and Avondale bowling club, search this guy), as well as Courtany & The Unholy Reverie and Clint Roberts from ZM keeping the vibe alive with change over DJing.

Female performers are largely under-represented in festival line-ups, Perry says, which is why they wanted to shine some light on the local female music community.

“We gave our last line-up slot to a female-led or solo act and were overwhelmed by the response. Courtany & The Unholy Reverie was the winner.”

Perry says the event industry is struggling at the moment, with multiple events such as Splore taking a year off.

“We have seen a shift in buying habits where people are

leaving buying tickets to the last minute,” he says.

“As an event promoter, we struggle trying to make sure we get enough facilities when people leave it to the last minute. So, the best way you can support your favourite events is to buy tickets early and share the details with your friends on social media or group chats.”

So, whether you are a craft beer aficionado, music connoisseur, or a sausage sizzle queen, BOAF will fulfill your needs. Expect a nine-hole mini putt course, 10 food vendors, 12 different beer and beer alternative vendors, a silent disco, and an artist everyone will enjoy.

“This is an event you can bring your grandma or your recently 18-year-old son or daughter to.”

What: Beast of a Feast 2025 When: March 1, 2025

Where: Soper Reserve, Mount Maunganui

Cost: $79-$89 or $200 VIP beastofafeast.co.nz beastofafeast

↑ The 2025 line up has been carefully crafted to include a little something for everyone. Photography by Nick Mizen.

Summer never looked so good with Pepler’s range of vinaigrettes and condiments. Make your meal Far From Ordinary.

Degrees of Creativity

Toi Ohomai Institute of Technology’s creative industries degree celebrates a decade of successful graduates shaping our region.

Ten years ago, Hannah Wynn was hurtling down the fast lane towards a career in business or architecture when her trajectory took a surprising turn.

Wanting a change, she stumbled upon the newly created Bachelor of Creative Industries (BCI) at Toi Ohomai Institute of Technology and she hasn’t looked back.

“I’d always worked in administrative and management roles, so I considered studying business to further my career, or implementing a complete plot twist.”

At the end of her first week studying a Diploma of Architectural Technology, Hannah spoke with a

graphic design tutor who encouraged her to sit in on one of his classes. The rest, Hannah says, is history.

“My whole life changed. I found out there was a lot more to art and design than I previously thought. And better yet, I found out I loved it.”

Fast forward to 2024, and the BCI is the only degree of its kind in the Bay of Plenty and is celebrating 10 years of shaping the region’s next generation of creatives.

Toi Ohomai academic lead Nicol SandersO‘Shea says this is not just a milestone for the institute, but for the Bay of Plenty art and design industry and local community.

Wave Agency director Brendan Herring believes creativity provides the competitive edge, enabling organisations to out-wit their competition.

“Degrees like the BCI, re-invigorate those natural creative tendencies in students, which is important for businesses wanting to stand out and be noticed.”

For Hannah, the BCI provided a solid foundation and on graduation she landed her first job with the ‘Little Big Events’ team.

Ten years on, Hannah is now an established name in the creative industry having worked with numerous businesses. She also started the inaugural Zinefest with Lynette Fisher while studying and feels privileged to have worked with several iwi, and local legend Julie Paama-Pengelly.

Hannah believes the BCI changed the direction of her life, and is thankful for the support, belief and opportunities it has thrown her way.

Recently, she was offered a new pathway at Tauranga Art Gallery Toi Tauranga, as the Kaiwhakahaere Wheako (experience manager) starting in January 2025.

Tauranga Art Gallery director Sonya Korohina says numerous BCI graduates have worked at the gallery in a range of skill areas, from technical to marketing and graphic design.

“The qualification is an excellent pathway into industry and growing the local creative economy.”

Visual Arts graduate Cheyenne Rose found the

BCI degree gave her the right balance between art and business.

“One of the most important lessons was how to collaborate effectively with diverse teams, drawing on not only my strengths and skills, but of others around me too. The BCI gave me license to grow, it pushed me outside of my comfort zone, this has been crucial in my current role, where I regularly present and communicate ideas.”

After completing the BCI, Cheyenne gained a scholarship with Project Ignite. This stepping-stone led her to pursue a master’s degree at Elam School of Art and a part-time job at a gallery assisting with curation and collaborating with artists.

She soon jumped at an unpaid opportunity with Customer Experience (CX) design which led to a career in CX and UX (User Experience) design, working with some of New Zealand’s leading telecommunications and insurance companies.

“Although corporate design wasn’t initially my plan, I’ve found it rewarding to apply my critical and conceptual skills in human-centred design.”

This year, while working full-time, Cheyenne also launched her own business named Plain Design. Creating custom surface pattern designs for businesses to use on their products and packaging.

Art + Body Creative Studio director Julie Paama-Pengelly rates the BCI as a major player in the visibility and availability of Māori creative talent in the Bay of Plenty.

Hannah Wynn with her Te Reo Māori zine for Tauranga Zinefest.

“Beyond Toi Ohomai I see graduates making their place and shaping distinctive and intriguing careers.”

“Graduates have always been desirable in my arts business, but I am constantly amazed at where I see them, visible throughout our main local industries and becoming part of a diverse, thriving creative identity.”

Nicol recognises she’s lucky to have tutors who are award-winning creatives. Each of them specialising in their own fields including design, typography, digital illustration, sculpture, printmaking, moving image, performance art, Tā moko, textile and sustainable fashion design, and painting.

She says her team is made up of reflective practitioners that continually evolve and upskill to teach the latest creative technologies. As industry adapts to new technology, so too do the BCI graduates, gaining new skills to succeed in creative workplaces. A significant change has been the emergence of AI as a design tool, which Nicol says industry is adjusting to quickly, learning the benefits and pitfalls, therefore graduates need to be prepared.

“We are teaching how to use AI and the ethical impacts, to be industry ready for the changing approach to design thinking, saving time and

reducing financial impacts on business without compromising quality and authenticity.”

Creative Bay of Plenty strategy and capability lead Annie Hill says the BCI is unique and highly respected by those in the creative sector.

“This is primarily due to the deep engagement with external stakeholders, particularly those working in related professions, and the focus on developing skills with strong practical applications underpinned by a good understanding of international best practice.”

Guest tutor and specialist arts consultant Liz Cooper says the BCI nurtures emerging talents in the Bay, equipping students with the ability to develop their creative skills and strategies as arts professionals.

“Beyond Toi Ohomai I see graduates making their place and shaping distinctive and intriguing careers.”

If you are interested in learning more about the Bachelor of Creative Industries degree at Toi Ohomai Institute of Technology, Tauranga go to: toiohomai. ac.nz/study/course/bachelor-creative-industries bachelorofcreativeindustries

↑ Left: Cheyenne Rose showcasing visual design to communicate ideas. Right: Bachelor of Creative Industries tutors at the BCI 10th birthday celebration. Toi Ohomai

09 FEB 22 FEB

Addison Theatre

An unforgettable night of laughter starring four hilarious stand-up comedians.

X Space

Authentic bluegrass and folk music, coming to you live and direct from the USA!

29 MAR 21-22 MAR

Addison Theatre Addison Theatre

World-class ballet returns to Baycourt for three dazzling and awe-inspiring shows.

Relive the glory and magic of the 1990s and 2000s with this musical supergroup!

Font Whānau

Words by Keri Welham

Photography by Jamie Troughton

The Font Tauranga public art trust was formed in mid-2023 with the audacious goal of commissioning, fundraising for, and gifting to Tauranga city a suite of contemporary public artworks. In November, Font unveiled its first artwork – an exquisite 7.1m tall, 7 tonne sculpture designed specifically for Red Square. We meet the trust’s co-chairs, Vanessa Hamm and Stephen Hahn, and learn they are backed by an impressive team of subject-matter experts determined to bring contemporary art to the masses.

It was Stephen Hahn who suggested the name Font, and it was perfect.

There’s the obvious style and panache of a name associated with the art of typography. And the fact the word font is commonly used in phrases that speak to an abundance of knowledge or wisdom.

During a branding exercise, trustees were asked to consider the word ‘bold’. Stephen’s mind jumped straight to the somewhat obscure 1997 Towa Tei and Kylie Minogue track German Bold Italic, and he threw the word ‘font’ into the mix for consideration. Pens went down, smiles broke, there was a round of voting, and Font was born.

Font’s trustees had been pulled together by Sonya Korohina – then head of Supercut Projects, now director of Tauranga Art Gallery – to form a contemporary public art trust for Tauranga.

Such trusts exist elsewhere in Aotearoa New Zealand – SCAPE in Christchurch, MESH in Hamilton, the capital’s Wellington Sculpture Trust – but not, until that moment, in Tauranga.

Just 17 months later, Font had secured funding, called for artist submissions, convened an independent curatorial panel to consider applications, confirmed selection of Rotorua-raised Peata Larkin [Ngāti Whakaue, Ngāti Tūwharetoa] as the inaugural Font commission artist, and worked through the consent process. Most exciting of all, just 17 months after that first brainstorming session for the trust name, Font’s first artwork had been manufactured, installed, and unveiled.

Rauhea

At dawn on November 15, more than 100 people gathered in Red Square – dipping under eaves, huddling inside raincoats as light drizzle fell. Among them were city councillor Rod Taylor, Ngāti Ranginui chairperson Charlie Rahiri and more than a dozen of his whanaunga from mana whenua hapū Ngai Tamarāwaho, funders, council staff, schoolchildren, arts enthusiasts, manufacturers, city centre business owners – and the trustees of Font.

Stephen Hahn owns The Pilates Loft and is one of Font’s chairs. His co-chair is Holland Beckett partner and specialist resource management lawyer Vanessa Hamm.

Vanessa says one of the most moving aspects of the unveiling was when Font trustee Ngairo Eruera of Ngai Tamarāwaho asked the gathered members of the hapū to reveal the name chosen for the artwork.

‘Rauhea’, Ngairo’s whanaunga called in unison. He asked again and, even louder this time, the hapū

replied ‘Rauhea’ – the name of a Ngai Tamarāwaho ancestor who was a prominent local kaumatua around the 1920s.

Mana whenua followed Ngairo through the 7.1m high, 4m wide sculpture and then, in an unscripted moment, the entire crowd fell into a line and followed – moving through one by one, touching the sculpture, admiring its lines - before the ceremony resumed.

This spontaneous act echoed the wishes of Larkin as outlined in her proposal for the commission, written almost a year earlier: “Every person becomes a part of this kaupapa, whatever race you belong to, by passing through this space you are acknowledging the whenua you walk upon and the kaitiaki that protects it”.

Larkin says the base of the sculpture is made of corten steel, and is reminiscent of the tree stumps, or tumu, to which waka were tied when on shore. That base created the shape of the sculpture, and from there an intricate, soaring, shadow-throwing, site-specific work grew.

On top of the base sit laser-cut stainless steel panels. The patterns reflect those found on tukutuku panels created by the local Māori Women’s Welfare League and gifted to Tauranga’s public library in 1993.

“I was told that the Tauranga library staff wanted to exhibit the tukutuku panels in the library so that our people could see themselves and feel more comfortable being there,” Larkin says. “I found them impactful.”

Future of Font

All over the world, public artworks breathe vibrancy into communities and Font has committed to a 10-year timeframe during which the trustees will work to deliver numerous significant world-class contemporary artworks for Tauranga’s city centre.

Vanessa and Stephen lead an accomplished team with wide-ranging skills.

The trust’s treasurer is Ingham Mora partner Alice Scapens. Acclaimed reo Māori educator Ngairo Eruera is the trust’s mana whenua representative, although three other trustees also whakapapa to Tauranga Moana – Waikato River Authority CEO Antoine Coffin, cultural engagement consultant and former TCC commissioner Shad Rolleston, and director of Tauranga-based content and communications agency All the Words, Keri Welham. Psychologist and executive coach Ciska Vogelzang has a lengthy governance record and

extensive experience in the arts, as does long-time arts advocate and event director Jo Bond.

Across an international career, retired lawyer Lisa Denyer developed specialties in banking and charities law which have proven invaluable.

Rauhea was funded through a grant of $150,000 from TECT Community Trust, matched by the same amount from Tauranga City Council. Font hopes now the concept has been proven, businesses might step forward to help support the trust’s next artwork. All trustees are volunteers, supported by a paid, part-time project manager (for the first work, this was tireless arts curator Liz Cooper) and a range of local consultants and suppliers who have offered free or significantly discounted goods and services.

The last vital element of the Font team is the independent, high-profile curatorial advisory panel, which considers submissions and selects a successful project for commission. The panel is made up of former Tauranga Art Gallery director Karl Chitham, curator Serena Bentley, and artist Julie Paama-Pengelly, who all volunteered their time.

Fronting Font

Stephen, 59, lives and works in the central city. He moved from his hometown of Sydney to Tauranga a decade ago, for love and family, and was able

to open his own Authentic Pilates studio. He is a fan of modern philosopher Alain de Botton who talks about the importance of beautiful design to enhance quality of life. Stephen says he feels like his commitment to Font has helped him weave himself further into the fabric of the community, and that’s one of the reasons he loves his trustee role.

Vanessa, 52, moved to Tauranga in her late teens and returned after many years in London to find Tauranga was an easy place to raise children and still have a rewarding career.

Vanessa agreed to lead Font because she was up for a challenge, and wanted to live in a city adorned with contemporary public art. She says seeing the artwork revealed last month was one of the highlights of her year.

“It’s a beautiful feature in the city centre. It was a lot of hard work, so many hours volunteered by every member of the board, but we made it happen, and we did it in an impressively short timeframe, and under budget.

“We have a load of fun and our shared enthusiasm for contemporary public art is even stronger now that we have had such an overwhelmingly positive response from the community. We are really only just getting started.”

font.nz

Opener: Font trustees Lisa Denyer, Vanessa Hamm, Alice Scapens, artist Peata Larkin, Keri Welham, Ngairo Eruera, Stephen Hahn, Ciska Vogelzang, Shad Rolleston. ↑ Font’s Ngairo Eruera, of Ngai Tamarāwaho.

Our Place Events Guide

Thu Dinner in the Domain

5.30–8.30pm, Pāpāmoa Pony Club

Sat Tauranga Farmers Market

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

Sun Dinner in the Park

5.30–8.30pm, Matua Park, Matua

Pāpāmoa Community Market

8.30am-12.30pm, Te Manawa o Pāpāmoa School, 72 Te Okuroa Drive

December 2O24

1. Cardrona Whisky Dinner

6.30pm, Solera, 165 Maunganui Rd bookings.nowbookit.com

5. Kuwao Night Market 4pm, 14 Grey St, Tauranga

6. Bi-monthly Life Drawing Sessions

9am-12pm, Tauranga Society of Artists, 177 Elisabeth St. $15

Marmalade Skies – The Very Last Show 8pm 11 Totara Street, Mount Maunganui totara.flicket.co.nz

6–7. Second Star to the Right

Various times, Baycourt Community & Arts Centre, eventfinda.co.nz

7. Tauranga's Christmas in the Park 10am-4pm, Soper Reserve, Mount Maunganui Gold coin donation

8. Cookbook Club

1.30pm, Kulim Park

11– Pass Go

13

6.30pm, Baycourt Community & Arts Centre eventfinda.co.nz

12. Christmas at The Village 5pm, 159 Seventeenth Ave West, Tauranga

13. Xmas Standup Comedy Night 8pm, Luxe Cinema, Mount Maunganui eventfinda.co.nz

TanTay

7pm, 11 Totara Street, Mount Maunganui totara.flicket.co.nz

14. The Little Big Markets – Mount Maunganui 9am-2pm, Coronation Park

Beginner Ring Making Workshop 10.30am, Creative Community Campus, Tauranga, theincubator.co.nz

15. Pāpāmoa Community Christmas Market 8.30am, 72 Te Okuroa Drive

16– The EVES Open – ITF World Tennis Tour: 22. Tauranga

WBOP Tennis Centre, 80 Alice Lane, Pāpāmoa Beach

19– Christmas Lights Festival 2024 22. 7.30pm, 131 Poike Rd, Tauranga

20. Christmas Standup Comedy Night 7pm, 16th Ave Theatre eventfinda.co.nz

A Night Of 7pm, 11 Totara Street, Mount Maunganui totara.flicket.co.nz

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

Destination Christmas Market 9am, The Historic Village

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

Country Music 1pm, Mount Maunganui RSA

30. Summer Haze

2pm, Wharepai Domain summerhazenz.com

31. Bangerz New Years Eve Bash Under the Stars 8.30pm, The Rising Tide, Mount Maunganui eventfinda.co.nz

Famous Last Words NYE

6.30pm, Mercury Bay Park flw.co.nz

Stay Liquid Ultimate 80's Retro Arcade Party

7pm, The Island, 20 Domain Rd, Pāpāmoa stayliquid.flicket.co.nz

January 2O25

2. Te Huhu

8pm, Palace Tavern, Mount Maunganui grubbyrecords.com

Summer Thieves – How to get home tour 9pm, 11 Totara Street, Mount Maunganui totara.flicket.co.nz

3. Waihi Beach Summer Fair 10am, Wilson Park, Waihī Beach Door sales only

3–4. Summer Comedy at the Mount 7.30pm, 11 Totara Street, Mount Maunganui totara.flicket.co.nz

4. Coro Classic

2pm, Matarangi, Coromandel nexgentouring.flicket.co.nz

5. The Wiggles Sound System Festival

1-7pm, Mercury Baypark audiologytouring.flicket.co.nz

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

12. Cookbook Club 1.30pm, Motiti Reserve

The Little Big Markets – Tauranga 10am-2pm, The Strand, Tauranga Waterfront

18. Classic Flyers Aero Day 9.30am-3pm, 9 Jean Batten Drive, Mount Maunganui, eventfinda.co.nz

Timeless Summer Tour 2pm, Wharepai Domain ticketfairy.com

L.A.B 3pm, Taupo Amphitheatre loop.flicket.co.nz

2025 Loan Market Oceanside Tauranga Half (Triathlon) 8am, Pilot Bay, Mount Maunganui

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

21. Dr Seuss' The Cat in the Hat – Live on stage 11am, Baycourt Community & Arts Centre catinthehatlive.com

25. The Little Big Markets – Mount Maunganui 9am-2pm, Coronation Park

25– One Love

26. Tauranga Domain onelovefestival.co.nz

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

28. Sarah Millican – Tauranga 10.30pm, Mercury Baypark premier.ticketek.co.nz

31. The Summer Tour – Papercity 7.30pm, Palace Tavern, Mount Maunganui undertheradar.co.nz