Life + Style - 15 February 2019

15 February, 2018

Magical wonder of elegant dining Page ˜ Photo: Richard Robinson Photography

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°˝August, February February, , 2018 ˜˛°˙ life+style The Weekend Sun ˜°15 ˜˛°˝

Sparkling Dîner en Blanc Magical wonder of elegant dining Two white fox faces swirl through a magically intimate tableau.

Did you really see them?

Pilot Bay photos: Richard Robinson Photography

Kimberley Cleland and Rachelle Duffy

You glance back, but the Delphic duo have vanished again into the late summer hues, momentarily caught in an ethereal theatre of grace and elegance.

Over there! You look again, across a whimsical other-worldly ether of snowy white wonder and see the geishas, white-gowned and exotic. All the senses are aroused.

The reflections of the day’s final rays heighten the air of romance. The wafting breeze brushes the scene with a soft affection; faces are aglow in the golden light.

In New Zealand, Le Dîner en Blanc Tauranga is par excellence, lifting the city into a sphere of vibrancy and cultural convivial grace, whilst igniting a love of the art of celebrating being together.

Dîner en Blanc Tauranga is returning on Saturday, March 9, after creating successful and fabulous dining experiences over each of the last two years.

Held in only one other city in New Zealand – Auckland – the Tauranga event and its organisers have recently received a significant stamp of approval from the international overseeing organisation.

“We’ve been given a three-year contract,” says co-organiser Kimberley Cleland, “whereas for the previous two years it’s been one-year contracts. So they are very happy with how everything is going in Tauranga.”

It’s a major coup for both Kimberley and Rachelle Duffy, who have teamed up to produce and host the event.

The Dîner en Blanc concept began in Paris in 1988, when Frenchman François Pasquier simply invited a group of friends to an elegant outdoor dinner at Bois de Boulogne, as he had insufficient space at his home to cater for them. He asked them to dress in white so they could find each other.

This celebration of the French ‘art of living’ has captured the imagination of people across the globe, uniting thousands of guests dressed entirely in white for a chic and fun pop-up dinner in more than 80 cities and 35 countries.

For the event, guests are instructed to dress in stylish white and bring a gourmet picnic, a lovely table also decorated in white, and folding chairs.

From these simple specifications, however, guests step themselves into a world of magical theatre, creating elegant expressions of creative splendour that fascinate and allure - their tables graced with lavish displays of flowers and fine food.

With weeks to prepare, participants have time to go ‘all out’ and be as luxurious and extravagant as they please.

“We’re always overwhelmed and think the level of creativity that goes into the outfits, table settings and food is amazing,” says Kimberley. “They use the event as an opportunity to extend their creativity.”

The foxes and geishas, surprisingly, were not part of the booked entertainment. They were guests, transformed into splendid versions of themselves, enhancing their own experience and the experience

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“This celebration of the French ‘art of living’ has captured the imagination of people across the globe”

of those around them.

Why do wonderful things happen around the simple act of eating and drinking together?

“What gets me every time is that the only thing that you’re doing similarly is wearing white,” says Kimberley. “But it seems to break down barriers really quickly. People are really open and friendly, and eating together is a base human pleasure.”

The dining starts with the tradition of napkin waving, and the lighting of sparklers signals the beginning of guests mingling.

“At the first event I went to as an attendee, we ended up sharing food with those around us and chatting about our lives. Because we’re seated at a table of fifty that we don’t know, it gives us an opportunity to meet new people.”

The number of guests registering for this year’s dinner is already passing last’s years, which was held on the Tauranga waterfront. The previous year’s event was held at Pilot Bay, and there’s a heightened anticipation as people spend time preparing in advance.

“Because people have made a lot of effort to come, they really do enjoy themselves,” says Kimberley.

“What makes it unique to other events and what we really love is the element of surprise.”

The secrecy around the location, not knowing who will be performing on the night, and not knowing what’s going to happen on arrival are all elements that excite and build suspense.

White angels on stilts, lush décor and impressively good live music have created an opulent, extravagant carnival fiesta where laughter and

Tauranga waterfront photos: Swift & Click photography

conversation has flowed freely. This year the organisers have choreographed more surprises.

“We have a prominent local artist performing this year, which is exciting,” says Kimberley, with a soft smile playing across her face as she keeps the performer’s identity a secret.

For those who don’t wish to bring their own tables and chairs, there is the option to hire table and chair packages through the event’s e-store.

Participants can also pre-order a gourmet picnic hamper from Kex Kitchen and pre-order their wine.

The event organisers have partnered with Farmer Auto Village Audi, Palm Springs Papamoa and Lanson Champagne, and are receiving support and sponsorship from local businesses and individuals.

To register, go to: tauranga.dinerenblanc.com and receive an invitation to purchase tickets.

For those who don’t attend as a guest, they may be surprised to come across the splendid spectacle of nearly 1000 people all dressed in white, converging on a public space in Tauranga on March 9.

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Rosalie Liddle Crawford

life+style The Weekend Sun ˜

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˜°August, 15 February February, , 2018 ˛˝˜˙ life+style The Weekend Sun ˛˜ ˛˝˜°

The Pocket Bakery Anthony Green the loquacious baker Fig and fennel, rye, sourdough, poppy seeds and something else delicious and new. Tucked away in Tauriko, the aroma of freshly baked bread and coffee is indescribable.

Anthony Green, at Pocket Bakery in Hotuhotu Street, has launched a new, delicious coffee experience alongside his breads, croissants and pastries. I went along to discover more.

“It’s official,” wrote Anthony on his Facebook page.

“Actual purchases of actual coffee and actual bread out of the actual bakery. High fives all round.”

He’s been delighting Tauranga with his breads and pastries, supplying wholesale and also selling direct to the public on Sundays at the Mount Farmer’s Market.

“By far the best cinnamon scrolls in Tauranga,” writes one reviewer on his page. “Amazing sourdough bread, croissants and general loveliness. Yummmm!

I love Sunday Mount Markets.”

There are superb light and airy ficelle, mini ciabatta, buns, large sourdough loaves, black garlic loaves, rolls - just so much variety.

And he experiments with new flavours and sizes, posting photos of the results on Facebook. A new Skandi loaf looks delicious – made from 25 per cent rye, 25 per cent spelt, 50 per cent wheat, with soaked sunflower and linseed. A 1.2 kg batard – made with wheat and a ‘smidgen ‘o rye house sourdough’.

He’s also a master of description, exuberantly writing: “For your prandial delectation, resplendent in glorious seedy yumminess,” and expressing how he’s feeling. “Very loquacious today. Indubitably.”

I realised I had little understanding of bread, apart from being mainly a wholemeal eater and knowing vaguely that it’s better for me than the cheaper, white, mass-produced supermarket bread. I went with an open mind to learn from this effusive and lyrical baker as he demonstrated his craft.

Despite real bread-making being a traditionally slow process, Anthony works as quickly as he talks, outlining the process of fermentation. He’s switched his ovens on about two hours before I arrive, to allow time for the stones in the bottom of the oven to become superheated.

“To get the proper crust and crunch on the top of sourdough, nothing beats it,” says Anthony. “Stones power it up.”

He swiftly scores a curved mark across the top of the sourdough with a blade and expertly slides the loaves into the oven using peels, which look like oars with large flat paddles.

He explains how the bread expands, and uses a timer to carefully control the rate of the crust forming by releasing steam.

“We vent it so it becomes a drier atmosphere,” he says. “That’s when you get the nice crunch on the outside of the bread.

“When you score it on a curve, it opens it up with a nice bridge across it. Traditionally, people made their

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˜° February 15 February, , 2018 ˛˝˜˙ ˛˜ August, ˛˝˜°

life+style The Weekend Sun °

“He swiftly scores a curved mark across the top of the sourdough with a blade and expertly

own bread and brought it to the village baker to be cooked. It was scored with each person’s mark so they knew which bread belonged to who.”

Rustic bread and intricate designs.

All I know is it smells fantastic. He flours his board and explains what’s involved in the slow fermentation process.

“I prepared the sourdough yesterday and put it into the prover retarder at seven degrees Celsius for nine hours,” says Anthony. “This takes the bread down so it’s latent and slowly brings it up to temperature. All the yeast goes ‘yeah having a party!’ as it gets activated. As it slowly expands, this adds to the flavour. It’s been in there for 15 hours.”

With the pre-ferment stage completed the day prior to that, so far it’s taken about 36 hours.

Anthony works quickly to keep the heat trapped in the oven. There is a distinct caramel smell about it, which he explains.

“The sugars naturally occurring in the bread come out,” says Anthony.

“Called the Maillard reaction, you get it on cakes as well, where the outside crusts over and you get the softer

inside. The natural caramels are slight bubbling and on the inside it’s soft, like a good Victoria sponge cake.”

Anthony has a degree in literature and social theory, and worked in publishing and design in Soho, London, where he met wife Trudi before they moved back to New Zealand. Settling into Tauranga with their two children, Dylan and Taska, Trudi coaches netball coaches.

Anthony, with about five years of baking experience behind him, opened the Pocket Bakery about six months ago, starting most days at 5.30am and starting at 2am on market days. They are loving life here.

“It’s a fantastic place,” he says. “It’s great for the kids, and there’s so much outdoor stuff to do. It’s up and coming and it’s thriving, with people coming in.”

He’s keen for people to understand the benefits of eating bread made from ancient grains like spelt and rye.

“The health aspects and the flavour are different,” says Anthony. “People complain about gluten intolerances or feeling heavy after eating supermarket, mass-produced bread.”

After travelling extensively through

Spain, Italy and Germany, he’s keen to develop a New Zealand bread culture.

“It’s good for the gut, it has natural enzymes and is fantastic for digestion. Many people find they are intolerant to mass-produced breads because of all the additives, but we don’t do that. This is going back to the natural way of making bread.”

The Pocket Bakery is open every Wednesday and Friday from 8am to 2pm for coffee, bread, croissants, pastries and more.

Rosalie Liddle Crawford

Pocket Bakery is dedicated to realising quality, healthy and visually appealing sourdough and slow fermented breads for your tastebuds enjoyment.

Little Drum coffee, breads and pastries now available in store! Open Weds & Friday 8am - 2pm.

7/70 Hotuhotu Street, Tauriko, Tauranga. Phone 022 134 8124

Photos: Bruce Barnard

slides the loaves into the oven using peels”

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˜°August, February February, , 2018 ˛˝˜˙ life+style The Weekend Sun ˛˜15 ˛˝˜°

The Cottage Garden Gallery Bethlehem’s kauri country cottage

Photos: Bruce Barnard

I met Brian and Meg Claxton during the Bay of Plenty Garden and Art Trail in November.

I have cycled past their house, located part way up the Waihi Road, as a 13-year-old, and driven by many times.

But I hadn’t noticed it until they erected a sign last year with the word ‘gallery’ on it.

The large elm and cherry trees out front barely give an inkling of the glorious cottage garden or busy gemstone and painting workshop within.

The red front door is overhung with a vine that is the same magnificent species that grows over a wall at Rosie’s Café. Meg later points out to me that not only does it have creamy flowers, but she’s planted another vine amongst it, bursting into red flowers at a different time of the year.

“I just love the colour of it with the front door,” says Meg. I find myself stepping over the threshold into a kauri weatherboard house that’s more than a century old.

“We were told 1903,” says Brian.

They’ve been gradually renovating, whilst keeping the character and soul of the kauri home intact. The kitchen has a kauri floor with colonial windows and a high kauri ceiling. I love the old world farmhouse feel, accentuated by a wooden table, a basket of flowers, retro style fridge and the century old fireplace.

“It’s a major to get it reinstalled. You can’t do it to code,” says Brian, referring to the stove in the fireplace. “So we use it to store potatoes.”

Brian and Meg are as fascinating as their home, with a love for collecting and turning eclectic and old items into something useful. They have a great ‘can do’ attitude.

On the mantelpiece are small retro-type toys.

“That’s my wish list,” says Brian. “Last year it was a camper, this year it’s a new car and a caravan.”

The kauri house is one of the earliest homes in the area, on the hill overlooking Judea and the Gordon Carmichael Reserve wetlands.

A typical farmhouse of that era, there is a stepdown to a veranda, which they have turned into a bedroom. On the north-facing side, a veranda extends along much of the length of the house, with hanging flower baskets and wooden steps down to a cottage garden bursting with foxgloves and roses.

At one end is a large vegetable garden, and at the other a small lawn leading around to a brick path with more garden. Cane furniture with a crotchet throw-over tempts one to sit and enjoy a lazy summer day.

The couple first arrived from Auckland after purchasing a mail order perennial nursery.

“We bought Bay Blooms in 1999, owning it for about five years,” says Brian. “Back then, our clients were older people without internet access. We knew we had to move to computers and the internet.

“We posted out two plant catalogues per year,

˜° February 15 February, , 2018 ˛˝˜˙ ˛˜ August, ˛˝˜°

“I find myself stepping over the threshold into a kauri weatherboard house, more than a century old”

selling hard-to-get plants and perennials. It was sort of a dying business, in that young people like to go to a garden centre and see what they like.”

They bought the kauri farmhouse in 2004, planting the garden with many of their garden centre perennials.

“It was looking quite good. Our daughter wanted us to go back to Auckland so we thought we’d sell it.

But the market was as dead as a dodo here, so we rented it out.”

On returning from Auckland, they moved back in and built a bedsit over the double garage. Meg has been painting for about six years, and sold three of her works during the Garden and Art Trail.

“That was very cool,” says Meg. “I’ve done watercolours and other things, but at the moment I’m going through a mixed media phase. It’s a mix of acrylic painting and sticking bits on, working around them and building up the layers. I really love that.”

After finishing her job as a florist last Christmas, she decided to start working with gemstones.

“We opened the gallery,” says Meg. “Brian does the more complicated

pieces because he’s been carving for about four years.”

Meg’s parents were both greenstone carvers, and her mother worked as a tiki maker in a gemstone factory.

The couple first met in Auckland.

“My mum died when I was 18 and I went flatting,” says Brian. “My dad, who was a real estate agent, didn’t think I was looking after myself. He’d sold Meg’s mum and dad a house in Northcote and told me to go see about boarding there. When Meg and her sister answered the door, I decided that I would!”

Married now for 47 years, they have two daughters and four grandchildren.

“A good thing to do is to buy a business that you don’t know,” laughs Brian, referring to their plant business and meaning quite the opposite.

He shows me a double koru he’s carved, called takarangi. Nearby in the cabinet is a toki, which is the Maori symbol of strength. It also seems a symbol of this resilient and charming couple, with hidden strength and a beautiful relationship being expressed through their art, gemstones and garden.

Rosalie Liddle Crawford

Call 0800 111 313 or visit mrrental.co.nz

life+style The Weekend Sun 7

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˜°August, February February, , 2018 ˛˝˜˙ life+style The Weekend Sun 21 ˛˜15 ˛˝˜° 2015

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˜°August, February February, , 2018 ˛˝˜˙ life+style The Weekend Sun ˛˜15 ˛˝˜° Photos: Rosalie Liddle Crawford

Phil Wolfe, Clive Chester, Graeme Rodley, Liam Dunne.

Cycling the length of NZ Dingle Pedallers raising funds for youth The Dingle Pedallers, made up of four gentlemen with an average age of 70, are cycling the length of the country to raise funds for the Graeme Dingle Foundation.

The distance of 3000 km is expected to take them about 40 days.

“They will be raising money for local kids,” says Dan Allen-Gordon, Bay of Plenty regional manager for the Graeme Dingle Foundation.

“We’re reaching 3600 kids every week in the Western Bay of Plenty, Tauranga and Mount Maunganui, across Kiwi Can, Stars and Project K programmes.

“We’re reaching every vulnerable kid in 11 communities, and transforming lives through our programmes. These gentlemen are helping us do that.”

The group, made up of Phil Wolfe, Clive Chester, Graeme Rodley and Liam Dunne, will be leaving on February 15, taking the Tour Aotearoa route, which was designed by New Zealand cycling guidebook writer Jonathan Kennett.

In February 2016, he organised a Brevet event designed to highlight the best New Zealand Cycle Trail Great Rides, Heartland Rides and quiet back country roads “A good friend of mine kept talking about the TA,” says Clive. “I thought ‘gosh I could do that’.”

“We’ve been preparing for this for about ten months,” says Graeme.

Each of the men have been cycling 250-400 km

per week.

Starting at Cape Reinga lighthouse, the group will journey along many of the cycle trails to Wellington. After crossing the Cook Strait, they will continue down the West Coast through Greymouth to Bluff.

“We’ll be carrying our own sandwiches and be unsupported,” says Graeme. “We have a very good friend - Cliff Kingston - who is a cyclist with a big van, and he’ll take us up to the lighthouse.”

“We initially thought it would be 30 days,” says Phil, “but we extended it to 40 days because we don’t want to rush it. This is not a race. We want to enjoy it. This is just a great experience.”

They plan to cover 80-100km per day, travelling very light.

“You’ve got to make the seat fits your bottom,” says Graeme. “We’ve done 9-12,000 km just on the seat, making sure it’s comfortable. We’ll be sitting between 6-10 hours per day.

“We don’t wear a backpack, because that’s more weight on your bottom. We won’t be going flat out because you’ve got another day the next day. You’ve got to be relatively fit and be of a mind that you’re going to finish.”

The group has a Givealittle page for the public to ‘ride in tandem’ by sponsoring them via: www. givealittle.co.nz/cause/riding-in-tandem-with-thedingle-pedallers “We are doing it this year because if we waited ‘til next year we’d be older,” jokes Graeme.

Rosalie Liddle Crawford

Dan Allen (centre)

˜° February , ˛˝˜˙

life+style The Weekend Sun ˜˜

Georgia Bavington Cook Strait swim goal has come early

Currently fifth on the list of potentials, the 15-year-old could get called up any day to tackle the challenge.

Georgia started planning the Cook Strait swim about 18 months ago. The distance varies depending on the weather and sea conditions, but after completing a Papamoa-to-Pilot Bay swim in January, she felt Cook Strait would be well within her grasp.

“I told my coach and she said ‘go for it’,” says Georgia, “so we rang Philip Rush, the guy in charge, and got on the list.”

Philip, a long distance swimmer and current world record holder for the fastest two and three-way swim of the English Channel, has completed the Cook Strait challenge eight times.

The swim will cost a few thousand dollars – a challenge in itself.

“She gives up a lot of social things because of swimming,” says mum Sonya. “Swimming is our life.”

Training starts at 6am each morning with two hours at Baywave, and she returns to the venue on Monday, Wednesday and Friday afternoons for more sessions.

On Thursdays and Saturdays, she also trains in the ocean for around two-to-three hours each time. In total, she is training approximately 20 hours a week.

“I was about three or four-years-old when I started swimming lessons at Baywave,” says Georgia. “I started off doing competitive pool swimming, but then heard about open water swimming and wanted to give that a go. I love it.”

She started at Papamoa Swim Club at age seven before joining the Mount Swim Club. Some three years ago, she moved to Team Shorebreak Inc to start ocean swimming.

Last year, age 14, she swam from Motiti Island to the Papamoa

Surf Club with a kayak and support boat alongside her.

“It took just under four hours,” she explains. “I wasn’t really worried about the time, I just really wanted to do it.”

Since then she’s been busy doing longer distance swims and training twice a day.

Before Christmas, accompanied by life guards, she swam from the Papamoa Surf Club to Pilot Bay - a distance of 16km.

In January she completed a 16km swim across Lake Rotoiti, followed a week later by a 21km pool session.

Georgia wants her parents to be able to come and support her during the Cook Strait swim, and her Givealittle page has already raised $1000. People can help sponsor her at: https://givealittle. co.nz/cause/my-goal-of-swimming-the-cook-strait-has-comeearly In the future, Georgia would like to swim the English Channel as well as other long swims around the world, but for now the Year 12 student is undecided about what she is going to do when she finishes college.

Just keep swimming Georgia!

Rosalie Liddle Crawford

Photos: John Borren

Georgia Bavington’s goal to swim the Cook Strait could be achieved earlier than planned.

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