UNO Magazine | Issue 70 | Summer 2025 | Rose Kennedy

AS SMART AS THEY ARE BEAUTIFUL

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PLAY

20 Our queens of cuisine

30 Chloe Parker: Acting on instinct

32 Toi Tauranga Art Gallery

34 1920 Cucina & Grill

36 Dani Archer: Bodybuilding champ

39 Inside Taurangaʼs Historic Village

43 Whatʼs On: Summer edition

44 Fisher live at The Oval

48 Tauranga Museum's grand vision

50 Feast with Nadia Lim

55 The rise of the green latte

57 Jess Easton: Méthode Ancestrale

58 Katikatiʼs growing concern

60 Downtown dining

62 Alyshia Jones-Mathie: Living her art

THRIVE

66 Fashion with Nicky Adams

73 Cashmore Clinic: Ageing well

74 DNA as wearable art

77 Reshaping vision: Overnight lenses

78 Salon Grange: Summer hair care

80 All about injectables

85

Genetic counselling explained

86 Tauranga Crossing: Looking ahead

LIVE

92 Interiors: A sense of summer

96 Oliver Road Luxury Real Estate

100 Flowerday: Building dreams

106 Yakisugi: Japanese charred timber

108 Pacific Lakes Pavilion: A first look

WORK

114

Seaweed farming for our future

116 Ebbett's new Base offering

119

Review your mortgage

122 Hayley Bathʼs hilarious home truths

EXPLORE

128 Beautiful BOP walking trails

130 The Hollyford track wows

132 Hawkeʼs Bay done right

142 Tourism: The opposite poles

144 Mesmerising Melbourne

146 Stessano Deli

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DIRECTOR

Michele Griffin 021 183 4618 michele@unomagazine.co.nz

DIRECTOR

Rebecca Meyer 027 469 6177 rebecca@unomagazine.co.nz

EDITOR

Hayley Barnett hayley@unomagazine.co.nz

FASHION EDITOR

Nicky Adams nickyadams@xtra.co.nz

DESIGNER

Annabelle Rose

ASSISTANT DESIGNER

Hannah Mahon

SOCIAL MEDIA MANAGER

Amy McKenzie

Happy Hank Media

SUB-EDITOR

Shiree Schumacher

CONTRIBUTORS

Nicky Adams

Amber Armitage

Deborah de Graaf

Jo-Marie Baker

Hayley Bath

Erin Cave

Katie Cox

Jess Easton

Jo Ferris

Liz French

Salina Galvan

Alan Gibson

Stacey Jones

Jahl Marshall

Kathrine McDonald

Desiree Osterman

Olive Patrick

Karl Puschmann

Jamie Troughton

Kristin Ward

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DISTRIBUTOR Are Direct PUBLISHED BY SAO Media Limited

UNO is a quarterly publication: ISSN 2744-7901 © Copyright 2025. Articles and illustrations may not be reproduced in any form without the permission of the publisher. The opinions expressed are not necessarily those of, nor endorsed by, SAO Media Ltd, unless stated otherwise. While every effort has been made to ensure accuracy at the time of printing, the publisher shall not be held responsible for any actions taken as a consequence of information contained in this publication.

In this wonderfully sunny summer issue, we’re celebrating all things food, and the food lovers behind the magic. Because honestly, who doesn’t love great food?

Alongside our cover star, the brilliantly talented Rose Kennedy (above), we’re shining a spotlight on the Bay of Plenty women turning their culinary passions into thriving businesses. Two of them, Cherie Metcalfe and Vanya Insull, come from my own hometown of Rotorua and have become genuine powerhouses in the food world. Cherie’s much-loved Pepper & Me range of seasonings and sauces, and Vanya’s hugely popular VJ Cooks app, have both made mealtimes easier, tastier and a whole lot more fun.

Tauranga local Rose is carving out her own niche in the events and foodie scene with her quirky culinary parties.

You can dive into each of their stories on page 20.

And while 2025 has thrown its fair share of challenges our way, from the cost-of-living

crisis to the everyday hurdles we all feel, people are still finding reasons to gather. In fact, Rose tells us this has been her busiest year yet for hosting. She believes it’s because we’re all prioritising our mental health and making sure those social dates stay firmly in the diary.

Speaking of priorities, the UNO team wants to extend a huge thank you to our wonderful advertisers for their unwavering support this year, and to the freelancers who work tirelessly behind the scenes to help bring this beautiful publication to life. Wishing you a relaxing summer break, and don’t forget to try some of the delicious recipes in these pages. As all three of our cover stars remind us, food is one of life’s greatest connectors. So gather the people you love, share something tasty and make the most of the season.

Hayley, editor

CHOOSE FURNITURE THAT LASTS A LIFETIME.

Our premium Poly Lumber furniture crafted in the USA by Berlin Gardens and Artifex Designs is made from High Density Polyethylene, a durable recycled plastic that never needs painting or staining, and will not rot, splinter, or degrade. Built with marine-grade stainless steel hardware for exceptional corrosion resistance, it’s perfect for our harsh coastal conditions. Each piece features Sun Guard Technology, with UV-protected pigments to resist fading, and can be fully customised in endless colour and design combinations to complement your home. Deep seating squabs are upholstered in renowned Sunbrella fabric, offering vibrant, fade-resistant colours and outstanding durability. Backed by warranties ranging from 20-25 years against cracking, peeling, chipping, and rotting, this furniture combines superb craftsmanship, premium materials, carefree long-lasting comfort so you can relax in style for years to come.

OLIVE PATRICK

Olive Patrick is the founder and creative tornado behind Milkshake, a cool little agency based in the Bay. With a background in the fashion industry both here and in London, she brings years of creative direction, content creation and branding experience to every project. Her days move between directing shoots, editing and helping clients confidently nail their branding. When she’s not in “creative-gremlin” mode, she’s at home by the water with her husband Mat and their two boys, Arthur and August. As an UNO contributor this month, Olive loved pushing the boat out and bringing an exciting energy to our front cover.

DEBORAH DE GRAAF

Deborah de Graaf has spent more than a decade behind the camera, capturing people’s stories through her lens. She specialises in natural, authentic portraits, and has a strong background in fashion and commercial photography. Her eye for style and storytelling shines through in every shoot. She loves contributing to UNO because it celebrates local people doing incredible things, and she gets to capture some of the passion that drives them.

ALEX PETTY

One of our newest columnists, Alex Petty, is a Tauranga-based optometrist, business owner, family man and golf addict. Alex had serious eye problems in his younger years due to rampant myopia, leading to retinal detachments in both eyes. These challenging experiences shaped his decision to pursue a career in optometry, and later to found specialty optometry clinic Bay Eye Care in 2017. “I often see young patients with the same eye issues I had,” he explains. “It is incredibly rewarding to now be able to offer them a range of modern treatments to slow their disease progression and protect their future eye health. I look forward to sharing more about our exciting field with the UNO community.” Flick to page 77 to learn more about eye health.

WHAT’S HOT!

The latest products for your mind, soul and body.

SURF READY

This limited-edition springsuit blends Alex Mason’s artwork with 2mm performance neoprene for lightweight warmth and easy movement. Flat-locked seams, silicone leg grips and trim-to-fit wrists boost comfort, and the zip-back entry keeps things simple. RRP$269. MOUNTLONGBOARDS.COM

LOVELY LINENS

Foxtrot Home’s first-ever printed linen honours their mum, Evelyn, inspired by her art, floristry and a childhood surrounded by flowers. Designed with Bron Alexander, the vintage-style Lily of the Valley print lands across kids’ pieces and select adult bedding. From RRP$49. FOXTROTHOME.CO.NZ

SPIRIT OF SURPRISE

Unlikely Companions distills each botanical separately a perfumer’s method that gives rare clarity. The debut flavour duos — Rose + Szechuan and Sea Salt + Kelp are refined, original and already medal-winning. RRP$90 (700ml) UNLIKELYCOMPANIONS.CO

COVER ME IN SUNSHINE

LUXE LOVER

A favourite at premium venues such as Amisfield, Ahi and Queens Rooftop, RAAD’s stainless-steel candles have a fast-growing cult following. Natural soy wax, French-crafted fragrance and a lantern-like glow set them apart. RRP$125 RAAD.CO.NZ

Ottoloom’s Mykonos Mint towel is hand-woven from 100 percent organic Turkish cotton on traditional shuttle looms. Lightweight, fastdrying and beautifully soft, these are an everyday luxury that travels well. RRP$79. OTTOLOOM.CO.NZ

GLASS CLASS

This olive-green ribbed duo brings a touch of retro glam to any shelf or table. The textured coupe design beautifully catches the light and adds a bit of ’70s swank to cocktails, bubbles or desserts. RRP$29.90.

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COOLER DAYS

Huski’s clever Kiwi-designed coolers keep drinks chilled for hours no ice, no condensation, no warm last sips. With hidden openers, insulated flutes and Champagne coolers that really do their job, they’re summer’s quiet overachievers. From RRP$39.99. HUSKI.CO.NZ

FEELS LIKE SUMMER

Designed in Whangamatā and handcrafted from sustainably harvested natural rubber, Sandos take the humble jandal up a notch. Super-soft, durable and just so cool, this is your summer go-to with a cleaner footprint. From RRP$46.

SANDOS.STORE

FIND YOUR SWEET SPOT

Yomi has your cravings covered. Build your own frozen yoghurt or açai with everything from fresh fruit and probiotics to full-on chocolate indulgence. You decide! Find them right in the Mount at 97 Maunganui Road.

YOMI.CO.NZ

SLEEP MODE

Bader’s SLEEP blend brings seven natural active ingredients together to help you wind down properly, easing the mind, relaxing the body and supporting deeper, more restorative rest. Wake up clear headed and ready for the day. From RRP$59.99.

BADERBRAND.COM

CLEAN THE CLUTTER

Developed and tested in Aotearoa, Sheetsies replace bulky, leaky bottles with ultra-concentrated sheets for laundry, dishes and even the loo. Lightweight, low-waste and pre-measured, these are so convenient for home and travel. Packs start at RRP$19. CLEANPOST.CO.NZ

LANDMARK

HOMES BAY OF PLENTY

Landmark Homes celebrated the opening of their stunning modern duplex showhome in Ot ū moetai Road recently.

TOI TAURANGA ART GALLERY

The art community came together to celebrate the grand opening of the new and improved TOI Tauranga Art Gallery at Clarence Bistro on November 15.

BUSINESS WOMEN'S NETWORK

CHRISTMAS FUNDRAISING LUNCH

The Business Women’s Network wrapped up the year with a festive lunchtime event hosted at the Kex Catering kitchens in Mount Maunganui. Raising funds for Good Neighbour, it was a celebratory afternoon of creativity and giving back.

PACIFIC LAKES VILLAGE

Pā pā moa’s Pacific Lakes Village unveiled their newest development, the highly impressive Pavilion. See page 108 for a sneak peek behind the doors.

1. John and Jill Greenfield, Andrea and Brian Bonner 2. Pene Buchanan, John Speir, Allan Bannatyne and Merran Bannatyne 3. Pat and Barb Park and Graham Robinson 4. Peter Uffindell, Monique Enoka-Davidson and June Turner 5. Sarah Withell, Lynne McVicar, Juliane Brand, Bev Dyson and Julia Abad 6. Ria Hall, Blanche McMath, Emma Campbell and Nathan Olsen. 7. Bruce Roach, Des Tockler and John Middleton 8. Carolyn Toy and Jill Cotton

ACCELERATING ACTION

A group of amazing humans came together to ‘accelerate action’ at the Tauranga Club. Each speaker called for urgency, inclusion and change, with the aim to advance human rights and empowerment together.

JACKIE O'BRIEN

1. Tania Waikato and Kirsten Lunman 2. Laura Gaveika and Stephanie Somerville 3. Hayley Barnett and Deb Wootton

4. Hayley Nelson 5. Sofie Ware 6. Callum McKirdy, Kristen Lunman, Tania Waikato, Rachael Axis Taane-Tinorau, Vinka Wong, Deborah Workman, Hayley Nelson 7. Paula Hudson 8. Marie Roberts and Jan Pedersen

IFOR THE LOVE OF FOOD

Three Bay of Plenty women have turned their passion for everyday cooking into something far bigger. These queens are building loyal followings and steady businesses, all while educating on the importance of a shared connection around the table.

WORDS NICKY ADAMS

PHOTOS OLIVE PATRICK @ MILKSHAKE + SUPPLIED HAIR + MAKE-UP DESIREE OSTERMAN

DRAPING TBLE LINEN

FLORALS ASTER & BLOOM

n the words of Virginia Woolf, “one cannot think well, love well, sleep well, if one has not dined well.”

Creating and eating wonderful food is a universal experience: it brings together families, friends and even total strangers, serving as the framework to make memories or simply enjoy the company.

Incredibly, in our local area we have three women who have all pioneered their own paths within the online food world. All are driven by hard work and motivated by an absolute passion for food.

Tauranga’s Rose Kennedy has established an avid online following of her creative food journey; from Taupo, Vanya Insull operates the incredibly successful VJ Cooks, while Cherie Metcalfe is well known in the Bay for the amazing trajectory of her business, which started from seemingly simple seasonings.

Talking to each of these businesswomen offers insight not only into how it all began, but also into the dedication and energy required to reach where they are today. At the heart of it all though, it’s clear that each of them would stand by the saying, that there is no better love than the love of food.

ROSE’S DINING TABLE

“I was living a vanilla life, but I’m not a vanilla person.”

Followers of Rose’s Dining Table will have already discovered how to add a little bit of extra joy to their lives. If, for you, happiness can be found in cuisine, colour and connectivity, then Rose’s world feels like one big party you'll want to be at. A concept that began online, Rose’s Dining Table has grown from an Instagram page that went from sharing recipes to catering and hosting supper clubs, to now including hosting guides and public events. Rose Kennedy has found her groove and is inviting you to dance along.

Always ambitious, Rose found in her twenties that she was channelling her energies in the wrong direction.

“I grew up a very creative kid and teenager, and at 26, I found myself in a highly corporate job, wearing not an

ounce of colour, and I woke up one day and thought, ‘I don’t know who I am anymore.’ It was a pivotal moment when I realised I didn’t have any connection to my identity... That’s when I started my Instagram page, Rose’s Dining Table, which I began as a place to share recipes and to try to get back to the roots of who I was. Everything went from there quite naturally.”

From the first Instagram post Rose’s Dining Table struck a chord, with her style hitting that sweet spot of both aesthetic and authentic. Posting her own crazy dinner parties and themed menu dining quickly led to requests from her followers to provide this as a service. “It’s in my nature to be inquisitive about opportunity,” she says. So, after the roaring success of her first booking for an annual girls’ dinner party in Hamilton, she realised this was more than a passion, it was a viable business. With a young baby, the timing wasn’t ideal, and Rose doesn’t minimise the struggle of putting her energies into both new family and business simultaneously.

She quickly established a business that, while rooted in social media, is very much people orientated, but at its heart is food focused. “I’m absolutely obsessed with food,” she adds.

By inspiring her followers not just to cook, but also to host, entertain and, better still, to make the experience a visual as well as a culinary one, Rose emphasises the delight that gatherings can bring. She herself adores food. “I looooove to eat… In my early 20s I was out for dinner four times a week! Every meal is an opportunity to try something delicious.”

Rather than fine dining, Rose gravitates towards soulful, unpretentious food. “I don’t claim to be a chef, I’m a home cook through and through.”

Equally there is no judgement around client tastes: “I always say to my customers, it’s okay to have preferences and love what you love.”

Aside from the amazing food that Rose whips up at her supper clubs, a big part is the décor which, in turn, creates the atmosphere. Like anything, tablescaping has increasingly tended towards trends. This, however, is the antithesis of what Rose believes in for her, it’s about creating space for others to connect within, and most important is the person throwing the party, not ‘a look’. “When I host an event for someone, I find out their likes, what mood they want to set. I ask, do they like bright colours, neutrals relaxed or sentimental? I curate everything specifically for them.”

FESTIVE FRIED CHICKEN

INGREDIENTS

For the chicken:

2kg chicken breast

4 tbsp mayo

2 eggs

1 tsp paprika

1 tsp cumin

½ tsp salt

2 tbsp sesame oil

1 cup cranberry juice

1 bag cornflakes (crushed)

Herby yoghurt:

1 Gopala Greek yoghurt tub

1 big bunch of herbs

(I used parsley)

1 tbsp honey Pistachios to top

METHOD

She’s strong on the fact that her service and ideas, whilst being premium, should also be accessible. “I represent reality: my biggest thing is that people shouldn’t hold back from hosting themselves. I tell everyone, no-one cares how dirty your skirting boards are. Every achievement should be an opportunity to celebrate.”

2 cloves garlic, finely chopped

4 tbsp soy sauce

2 tbsp brown sugar

1 jar Ocean Spray cranberry jelly

1 juice of lemon

½ tsp of chilli flakes

½ tsp Chinese five spice

Deep fry chicken on high heat for at least 5-6 minutes, or until 75°C inside (I use a stick thermometer for this). OR oven-bake chicken on 220 °C for 23 minutes or until 75°C inside.

Add cooked chicken to a large metal bowl and toss sticky glaze through.

PLATING: Spoon the yoghurt onto a large platter. Arrange fried chicken on top, then top with crushed pistachio.

Recipe from Rose’s Christmas Host Guide, RRP$39.99, available at ROSESDININGTABLE.CO.NZ

Ultimately though, it’s all about the food. For Rose, this is where it started. She admires culinary personalities who look to their roots for inspiration and believes cooking is something everyone can master.

As for where the business is now, Rose explains there’s a dual focus. “The core is hosting private supper clubs in people’s homes, but I also host public conceptual dining events that’s my heavily creative work. I’m trying to lead with a creative focus rather than a monetary focus.”

Last year she hosted Tangerine, an edible exhibition which was a fully immersive dining experience; more recently an event called Chapel, which had a Las Vegas wedding theme. But the secret to Rose’s success? “People really just crave that connection.”

PEPPER & ME

“I didn’t make money for a long time.”

With a range of condiments that are each named with a wink and a laugh think ‘Man Rub’ or ‘Mexellent’ the brand Pepper & Me seems to mirror the personality of its creator, Cherie Metcalfe. Pepper & Me has grown over nine years and now includes not just seasonings but sauces, oils, pastes and all manner of condiments. Within the brand is also a range of cookbooks, podcasts, a subscription website, events and more.

Cherie herself is a great combination of easy breezy to chat to, and insightful about the ‘how it happened’ and ‘where to from here’ of her business. “I grew up pretty obsessed with food,” she tells me. A former chef, after having a baby she realised the ‘new mother’ world was full of lactation-inducing foods. Using her expertise, she developed a range of lactationfocused seasoning blends to sell at markets, but quickly found the word ‘lactation’ boxed her products into a rather tight corner. She removed the keyword, kept the same spice mixes, added more to her repertoire, got a website and in the ensuing years worked really hard at developing a brand.

The growth of Pepper & Me has apart from a huge surge during Covid been fairly steady and organic, fuelled predominantly by Cherie’s genuine love of cooking and the sense of togetherness that food brings. “Everything I do or work towards is about connecting people with food; Pepper & Me, the cookware business, the knife business, the talks that I do, the videos that I make. It’s about trying to inspire people to feel passionate about food.”

For Cherie, her business start point was at a time when online media was taking off.

“Social media was amazing. I could just jump on and talk about food and cooking here’s the seasoning, everyone sees it and over to the website.” There was no grand plan.

“We just figured it out as it went along.”

The products are made locally, which means things can be done quickly, and, “if I have an idea, I can be down there doing it the next day.”

Inspiration for new blends comes thick and fast, particularly after travelling. “I always come back bursting with new ideas, new flavour profiles and different ways that spices can be used.” But at the heart of it, she says, “I’m constantly striving to find ways that people can make and use my products easily in New Zealand.”

Keeping ahead of the game is a part of the process, and Cherie says the trends that hit overseas often take a while to reach us here, and when she does bring them to market it’s in a way that suits how we cook in New Zealand. Always looking to be innovative, as well as bringing value and versatility, Cherie explains, “We try to make products that can go on 100 different things, so if I make one rub, it’s not a ‘pork rib rub’… you can use it on roast chicken, potatoes, in the air fryer. I want more people to have seasonings in their cupboard that they love the flavour of, feel confident using and can put on all these different things.”

Ultimately for Cherie it’s about food that’s as uncomplicated as it is delicious.

“ EVERYTHING I DO OR WORK TOWARDS IS ABOUT CONNECTING PEOPLE WITH FOOD. ”

ROAST BEETROOT, STRACCIATELLA & HAZELNUT SALAD WITH BASIL

S E R V E S 4

Roasty beetroot tossed in Pepper & Me’s Miss Maple, plonked on a bed of creamy stracciatella, topped with crunchy hazelnuts and a handful of fresh basil. Finish with a sprinkle of Sunshine Salt and you’ve got a salad that’s fresh, creamy, crunchy and just plain delicious.

INGREDIENTS

1.2kg fresh beetroot

Olive oil

Salt and pepper

150g hazelnuts

400g stracciatella cheese (or burrata)

1 large handful fresh basil leaves

⅓ cup Miss Maple dressing Sunshine Salt and cracked black pepper, to finish

METHOD

Preheat the oven to 190°C fan bake.

Trim the ends off the beetroot and scrub them clean. Slice any large ones in half so they cook evenly.

Toss the beetroot in olive oil and Sunshine Salt. Arrange on a baking tray lined with baking paper and roast for 50 to 60 minutes, until tender right through. Let the beetroot cool slightly, then slip off the skins. They should peel away easily once roasted.

Chop into rustic chunks and toss in a bowl with Miss Maple dressing.

While the beetroot is roasting, toast the hazelnuts in a dry pan over medium heat for 5 to 6 minutes, until fragrant and the skins start to split.

Tip the nuts into a clean tea towel and rub together to remove most of the skins. Roughly chop and set aside.

To serve, spread the stracciatella over a large serving platter. Pile the roasted beetroot on top, then scatter over the chopped hazelnuts.

Tear over the basil leaves and drizzle with extra Miss Maple. Finish with a sprinkle of Sunshine Salt and take straight to the table.

Recipe from Seasoned by Cherie Metcalfe, RRP$49.95, available at all good bookstores.

VJ COOKS

“If the recipe takes all day, it’s because it’s in a slow cooker, not because it’s hard.”

I mentioned to a friend that I was due to interview Vanya Insull from VJ Cooks, a recipe and meal planning resource. It turned out she was a huge fan and follower. My friend has a large family and is not a hugely confident cook: it transpires that she is the heart and soul of Vanya’s audience. VJ Cooks’ recipes are designed so that you don’t have to rush to the supermarket for multiple ingredients you don’t already have in the pantry. They are tasty, and they are crowd pleasers. When I talk to Vanya, she confirms that this is the premise of the brand and reiterates: “My cooking is easy you don’t need special ingredients from delis or anything like that... I also love to cut corners, where possible, without compromising taste.” It’s the simplicity and trustworthiness of the recipes that her followers love.

It’s easy to see how Vanya has become so popular

“I’m like the girl next door” but make no mistake, the rise to what it is now, after nine years and at least 400,000 Facebook followers, was not an accidental success. With a background as an art director, Vanya worked on food magazines prior to a family move to Taupō. With a young baby, she was faced with looking for a new career direction. The initial online posting may have begun as a passion project, however, once her Christmas mango pavlova went viral in 2016 (amassing 50,000 views in three days), it was game on. “From then, it was all intentional,” she confirms.

Out of the initial Facebook page and Instagram cooking demos came a website, cookbooks and an app and

with this volume of productivity a need to outsource. There is now a team of six part-timers, one of which is Vanya’s sister.

Vanya was quick to establish what the market actually wanted. In the early days she dabbled briefly with what could be considered picture-perfect posts (think stylised smoothie bowls), but soon decided her audience was not in the carefully curated, but in what she did at home. She landed on family meals that tasted amazing, were easy to make and budget friendly.

The journey was far from a breeze. “There’s no luck about it,” she explains. “I’ve done about 3,500 posts on Instagram, so we’ve posted every day for the last two years, but before that I was posting at least five times a week. A lot of content content is king! It’s all very strategic. I plan out each month, we post seven times a day on Facebook, I post every day on Instagram and TikTok it’s all scheduled out on calendars with the team as well. And then we’ve got the cookbooks too, and the app.”

When it comes to the types of meal, simplicity is important, however there are recipes that take a bit more effort. “But it’s worth it in the end,” she smiles. As for dietary requirements: “I’m not scared of butter and sugar… I think people find it refreshing.”

I wonder if there’s any ingredient she actively avoids. “I’m personally not really into offal! I stick to the popular choices, like chicken, pasta, mince – we know what works.”

While people love a recipe book, the website has huge appeal with over 700 recipe choices; a paid membership gave rise to an app which brings people new recipes, generates shopping lists and gives nutritional breakdowns.

I ask Vanya if there’s anything that has surprised her about the journey. “I think if you’d told me in 2016 that I would have three cookbooks, an app with 2000 subscribers and a website that gets 50,000 hits a day I’d be quite surprised! But I’ve paid for lots of mentoring and coaching along the way. I’ve invested in my education in growing a business and in myself to learn how to do things I couldn’t. It’s surprising how much you work. I probably worked 70 hours a week for the first five years.”

PASSIONFRUIT MERINGUE PIE

This twist on lemon meringue pie is a great recipe to make when passionfruit are in season. They add a lovely tartness to the creamy filling, which goes so well with the light and crispy meringue topping.

READY IN 1 HOUR 30 MINUTES + SETTING TIME × SERVES 8

INGREDIENTS

2 sheets sweet

short pastry

395g can sweetened

condensed milk

3 egg yolks

1 egg

⅓ cup lemon juice

¼ cup passionfruit pulp

3 egg whites

a pinch of salt

⅔ cup caster sugar

METHOD

Preheat the oven to 200°C fan bake. Lightly grease a 22cm round pie dish.

Line the prepared dish with pastry, trimming and discarding any excess. Cover with baking paper, then fill two-thirds with baking beads or dry rice and blind bake for 10 minutes.

Remove the baking paper and baking beads or rice. Bake the empty pastry shell for a further 5 minutes then remove from the oven and allow to cool. Reduce the oven temperature to 160°C.

To make the filling, combine the condensed milk, egg yolks, egg, lemon juice and passionfruit pulp in a large bowl. Mix well until smooth and thick, then set aside.

To make the meringue, place the egg whites and salt in the bowl of a stand mixer and whisk until soft peaks form. Gradually pour in the sugar, then mix on high speed for 5 minutes, until thick and glossy.

Pour the passionfruit mixture into the pastry shell and spread out to the edges. Spoon the meringue evenly over the top and use a fork to create little peaks.

Bake for 50 minutes, until the meringue is crispy and golden. Allow to cool for an hour then chill until set. Serve chilled.

The biggest irony of all it transpires that “people think food blogging is cooking but it’s probably five percent cooking, 95 percent computer work!”

Recipe from Summer Favourites by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin, RRP$39.99, available at all good bookstores.

When food, culture and creativity collide to make our region the place to be.

BODY OF WORK

World champ body

builder Dani Archer ʼ s path of passion

PAGE 36

CHARCTER AND CHARM

Tauranga ʼ s Historic Village gets a refresh

PAGE 39

‘FEASTIVE’ SEASON

Fresh flavours for summer with Nadia Lim

PAGE 50

HARVESTING COMMUNITY

Katikati ’ s growth mindset

PAGE 58

MISSION POSSIBLE

With a hit series under her belt, Chloe Parker is proof that big dreams can start anywhere.

WORDS KARL PUSCHMANN

Chloe Parker always loved the movies. As a young girl, she was captivated by Julie Andrews’ performance in the beloved Disney classic The Sound of Music

“I've watched that over a hundred times,” she says, from her home in the coastal town of Athenree, which lies in the stretch between Waihi Beach and Katikati.

But it was watching the movies of screen icon Meryl Streep that really gave her the acting bug.

“I remember Meryl Streep in Julie and Julia. There was so much joy in that performance,” she says. “And then when she played Margaret Thatcher, she completely transformed. I was like, ‘How is that even possible?’. There was something so magical about what she was doing.”

She wanted to get close to that magic. But, in her quiet town, there weren’t many options for a 12-year-old to study acting, so she decided to study it herself.

“I just started Googling, out of desperation,” she laughs. “I wanted to know how these incredible actors that I idolised were doing what they were doing.”

Through her research, she discovered the famous Stanislavski Method of acting, which in turn led her to other methods, such as Meisner and Strasberg. She also compiled a list of recommended books and began dutifully checking them out from the library.

“I was in a small town and isolated from big communities of actors and places where I could challenge myself,” she says. “It was my way to get closer to it and to have that sense of, ‘I'm doing it, I'm doing it’.

“I was so curious because when you don't know anything about acting, it seems impossible, and I had no clue how to approach it. By reading those books on technique and building characters, it was my way of learning how to do it.”

Acting felt like a distant dream. But reality began to seep in when she heard about the Bay of Plenty Actors Studio, known affectionately as BOPAS, which is run by actor, coach and agent Tanya Horu.

“She created this hub of actors and creatives,” Chloe says. “I started going to classes there, so she was my way in. It was a beacon of hope.”

Tanya had links to the national acting scene, and with BOPAS’ focus on acting for the screen, Chloe began driving to Auckland regularly for auditions.

“Tanya and the actors at BOPAS helped nurture that hope that it could really happen,” she smiles. “The people I was

surrounded by made me feel like acting was possible.”

Her first role was on a short film called Earthlings, but her big break was more recently on the popular mystery drama The Ridge, a British and New Zealand television series set in Scotland and New Zealand starring Outlander’s Lauren Lyle and local actor Jay Ryan (Go Girls, IT: Chapter Two).

“It was such an insane role to get. I feel so lucky that I got it,” Chloe grins. “Those first few days on set when I was surrounded by all these incredible actors, that was when I was like, ‘Okay, it’s actually happening’.”

Her first days on set were a cocktail of awe and outright terror.

“Honestly, it was terrifying,” she says. “The director’s a big deal. All the actors are phenomenal. Sixty people are standing around… I felt like I was kind of going to explode. It was the most excited I’ve ever felt.”

For years, she’d been dreaming of having a character that she could dive into and develop, the way her acting heroes did. And with her character, Sadie, that dream was realised.

“Exploring human nature and trying to figure out the way that people are and why they are the way they are, is what I love about acting,” she explains. “Sadie’s a small-town kid, quite lonely. So I instantly had a connection to that. I knew straight away where she was coming from and why she was acting the way she was.”

With The Ridge in the can, and another yet-to-beannounced project almost complete, she’s readying herself for a move to the UK, where she plans to continue chasing her dream.

“It felt like the right time to try,” she says. “I haven’t got anything lined up over there.”

Then she grins and adds, “I’ll just land and hope.”

The 20-year-old actor refused to let geography get in the way of her passion. Now, with a major role in a hit series behind her, she’s about to leave Aotearoa to take on the world. She hopes other young people in the Bay also chase their dreams. She’s proof that you don’t need to be based in a main centre to make it.

“If you put the work in and just keep trying, you can make something impossible happen,” she says. “You just have to keep going. If you have something you know you’re meant to do, then keep going. Don’t give up.”

The Ridge is streaming now on Neon.

A FRESH CANVAS

At Toi Tauranga Art Gallery, the new Creativity Centre offers a welcoming space to slow down and explore.

WORDS JO-MARIE BAKER

PHOTOS BRYDIE THOMPSON, IAN HUTCHINSON & SUPPLIED

Hands-on creativity sparks curiosity and joy, and Toi Tauranga Art Gallery’s new Creativity Centre is now becoming a central city haven for tamariki and adults alike.

“Creating art is about communicating in a visual sense,” explains Toi Tauranga Art Gallery director Sonya Korohina.

“It’s another language and a way to express yourself and begin to engage with the ideas of others. In our fastpaced, over-stimulated world, our Creativity Centre encourages us to really just pause, slow down and engage more deeply with what’s in front of us.”

This light-filled space is one of the highlights of the gallery’s recent redevelopment and is designed to host school groups, holiday programmes, weekend drop-in activities, workshops for all ages and more.

“Our Creativity Centre is a wonderful education space for our schools to come through during the day but it’s a flexible

space for all ages, so we can host everything from an art history lecture series to a community group who want to make tapa cloths. Parents can also bring their children here at weekends and do hands-on art activities. There’s lots of lovely natural light coming in too which is really important as that often affects your creative mood.”

Adjustable tables and custom-designed seating can accommodate different heights, while the addition of sinks, cupboards, a data projector and multi-use peg boards mean the Creativity Centre can transform into a creative workshop space suitable for different ages and diverse interests, or be hired for meetings and events.

Sonya says the gallery’s education programme ties in with the national curriculum, with free teaching resources provided to schools before and after their visit. A bus paid for by funders is also available, making it easy for schools to travel to the city centre.

“It’s really important that children get to

experience exhibitions rather than just looking at art on an iPad,” she says.

“There’s nothing like actually being able to view a painting with a lot of detail in it or seeing the brush marks that the artist has made.

“Our education staff are all trained teachers who also come from art backgrounds. They develop workshops and programmes that relate directly to the shows that are within the gallery, so that might include clay making, sculptures, painting or even screen printing. Each child leaves with an artwork they have created in response to something they have seen that day.”

The gallery is currently seeking a naming partner for the Creativity Centre and is keen to hear from interested businesses or organisations. “It’s a wonderful way to give back to the community and to our next generation as well. It’s also an opportunity to be aligned with creativity, innovation, toi Māori and design, and have that reach out into our schools and local families.”

“

IT ENGAGES ALL THE SENSES AND PROMOTES LIFELONG LEARN ING . ”

“We’ve also developed an interactive ‘Curiosity Guide’, which is a free booklet for all ages. There’s a couple of pages for each artist, and you can literally spend all day drawing, painting and moving. There’s even a page that encourages you to move like a worm based on one exhibition. Our Curiosity Guide allows children and adults to have a more enriched and deeper experience at the gallery.”

An artistic treasure hunt also awaits young visitors. Four ‘wonderboxes’ are now hidden in the walls of the gallery, with small symbols the only clue that something lies inside. “When you find and open each door, all of which are at the height of children, there’s a little exhibition hiding there, all lit up, to view. We’ll be changing them out from time to time so artists are regularly being commissioned for a wonderbox installation.”

Sonya says the gallery’s vision is for the Creativity Centre to become a lasting creative legacy for Tauranga Moana, making it a place of innovation and community pride.

“We’re excited to now have a dedicated space that’s purpose-designed for creativity in the city centre. It engages all the senses and promotes lifelong learning, creativity and wellbeing for our whole community.”

ARTGALLERY.ORG.NZ

ITALIAN TOUCH

Hayley Barnett checks out Tauranga’s hot new spot for serious meat lovers, 1920 Cucina and Grill.

PHOTOS ILK PHOTOGRAPHY

The husband and wife team behind the

Mount’s Mamma Mia Trattoria have crossed a bridge both metaphorically and literally to fine dining. Though they’d never admit it and are quick to assure me that this new establishment is much more relaxed than it looks. As we sit in a beautiful heritage building, with its elegant high ceilings and the meat cooked to perfection, it certainly feels close.

Having recently opened 1920 Cucina and Grill at 85 The Strand, Luciano Souza and his wife, chef Cimone Juliani, decided to pour their heritage, history and hearts into this new venture, and it shows.

The couple, both born and raised in southern Brazil to Italian families, carry two culinary cultures in their bones, and for 13 years, the pair’s Mount customers would rave, again and again, about the pasta, but also, oddly enough, the steaks.

“Some days I cooked more steak than pasta,” Cimone laughs.

While they’ve always stayed close to their Italian roots, they also dreamed of showcasing the rustic barbecue traditions they grew up with.

“In our region, every house has a barbecue,” Luciano explains. “If you’re not hosting one, you go to someone else’s.”

Barbecuing is as natural as breathing, and when paired with the technique-driven Italian dishes they were raised on, the couple found that a new kind of offering emerged.

“We thought, why not focus on meat but keep our Italian touch?” says Cimone.

At 1920 Cucina & Grill, that balance is highlighted in the menu. They use premium New Zealand meat, which is something the pair say they appreciate more after years spent cooking abroad.

“The flavour here is amazing,” Luciano says. “It’s tender, fresh, really good to work with.”

Among the dishes earning early attention is the Beef Tartare, a first hint that this might be pretty close to fine dining. The Surf and Turf Carpaccio feels equally indulgent. And Luciano’s beloved Beef Ribs embrace that charcoal-barbecue soul he grew up with, cooked low and slow for bone-hugging flavour.

“We don’t like to think of the menu as being a fusion of flavours, but more a harmony of heritage,” says Cimone.

“Much like the structure that houses us , our Cucina & Grill is grounded in history,” adds Luciano. “Our aim is always to bring to the table traditions passed down by generations of our Italian and Southern Brazilian family.”

The name 1920 is inspired by the era in which 85 The Strand was built and pays tribute to one of

Tauranga’s oldest and most iconic buildings.

Behind the scenes, the duo are steadily working toward an even bigger dream: a full charcoal kitchen, the kind used across Brazil, Argentina and Uruguay.

“That’s our second phase,” Cimone says. “We want people to know us first, then we’ll bring in the real barbecue.”

For now, it’s not fine dining, they continue to assure. The couple want the new restaurant to be a place where diners can gather and taste the story of two cultures, but mostly where people feel comfortable while eating good food. They’ve certainly achieved that, and if a little fine-dining magic slips through, well I’d say that only adds to the charm.

85 The Strand, Tauranga 1920.CO.NZ 1920CUCINAANDGRILL

THE POWER WITHIN

From new motherhood to world stages, bodybuilding champion Dani Archer shows what happens when you refuse to give up.

All the signs suggested Dani Archer should give up on her bodybuilding dream. The first competition she entered was cancelled due to the first COVID-19 lockdown, so she got back into it a year later only to be thwarted again by the 2021 lockdown.

In 2022, pregnancy shifted her focus entirely. When her son Mason reached the toddler phase, the Pāpāmoa mum decided to return to training. But she’d barely begun when disaster struck. Poor wee Mason fractured his femur, pulling her away from her training and seeing her

spend more time at the hospital than at the gym.

For many of us, this laundry list of setbacks would have seen us abandoning the dream. Instead, Dani focused on the one positive sign that came her way during this time, tenuous as it may have been.

“When the New Zealand Bodybuilding show was announced, I thought, ‘It’s a sign, I’ve got to do it!” she laughs. So, she did.

Competing in the Fitness division, it was Dani’s first time onstage, and nerves got the better of her.

“I was really nervous when I stepped on stage,” she admits. “I had no idea what I was doing because it was all really new.”

Again, rather than focusing on the nerves, she looked for the positive, viewing the New Zealand competition as a warm-up to the FMG World Championships, which were being held on Australia’s Gold Coast. There, it was a different story, where she performed with confidence, winning her Pro Card in Bikini Athletics and the Fitness division.

“I burst into tears,” she recalls of the moment they called her name onstage as the winner and awarded her the coveted

Pro Card. “Getting that was on my vision board from the start of the year.”

This achievement marked her transition from amateur to professional bodybuilder and was the culmination of a five-year journey and triumph over all of those obstacles. But, for Dani, it’s another beginning.

“The Pro Card means you ’ ve met the standard for the division. Essentially, I hit the boxes for what they were looking for in a Bikini Athletic athlete,” she explains. “What it means now is I have a lot of work to do. I was at the top of the amateur, and now I'm coming in at the bottom of the pro level. Some of these women have been pros for years, and the muscle on them is insane. It's phenomenal. It ’s inspiring.”

Dani got interested in the sport shortly after beginning Cross Fit training, and female bodybuilders began popping up on her social feeds. She began following various athletes and found herself drawn in and wanting to participate.

“Bikini Athletic is quite different compared to your stereotypical

“ I FEEL LIKE I'VE REGAINED MY CONFIDENCE... LIKE I’VE FOUND MYSELF AGAIN. ”

Dani credits the support of her family, husband Dwayne and son Mason, with much of her success.

bodybuilding,” she says, of what drew her to it. “It’s nice tans, you’re not orange, and you’ve got your hair and make-up done. You’re not holding strange poses on the stage and you get to wear nice sparkly bikinis.”

Dani grew up dancing, so the competitive nature of the sport also appealed, she says, adding, “I really enjoyed stepping back into that competitive mode.”. She didn’t know anyone training for the same competition here, so she began reaching out to the athletes she was following as a way in and to get that connection to the sport she was growing to love.

“I developed this mentality in my prep of ‘All they can say is ‘no’. If they don't reply, I'm still where I was, but there’s a chance they might reply and then I can move forward’,” she says. “I know it can be hard putting yourself out there, but don’t be afraid to reach out.”

She found the local community welcoming and supportive in encouraging the then-newbie into the ranks. “I connected with a whole lot of girls

around New Zealand who are competing, and it was great getting to the comp and finally meeting them because we’re messaging all the time and cheering each other on,” she smiles. “If someone ’s having a bad day, you lift them back up. There’s that real connection and support there.”

The world champion bodybuilder and mother also runs her own education business, Study Nook, which provides structured literacy and maths lessons for students with learning needs. She credits her focus and discipline from competition prep with helping her manage the demands of both her business and family life effectively.

She’s excited to be starting her Pro career, but for Dani, the real victory has been much more personal.

“I feel like I’ve regained my confidence in myself,” she says. “You lose that a little bit when becoming a mum, and I definitely lost myself postpartum. Now, I feel like I’ve found myself again.”

Then she smiles and says, “You can be a parent, and you can still be you.”

The Historic Village has come alive with a new wave of energy, its heritage buildings now filled with boutique sustainable shopping, artisan studios, galleries, modern venues and plenty of delicious food lining the sunny cobblestoned streets. A recent refresh has brought a lift of colour, with some careful restoration.

IT TAKES A VILLAGE

Just a few minutes from Tauranga city centre, there’s a place that has evolved through the work of many, all adding colour and creativity around its heritage charm.

The tasty food offerings are just one of the many reasons to visit. But, of course, it’s also the creative energy that defines the Village. The Incubator Creative Hub anchors a broad arts community with exhibitions, workshops, a boutique cinema and live sessions at The Jam Factory. Their Tauranga Runway installation — nearly 100 metres of striking pavement art by

local and international artists — has become a talking point on Main Street.

The Village also draws large community events, from Tauranga Diwali and Waitangi Day commemorations to the Multicultural Festival, Asian Food Festival and the ever-popular Jazz Village during the National Jazz Festival. It’s well worth a visit! historicvillage.co.nz

IMPRINT GALLERY

This light-filled gallery inside the village, showcases the work of three mixed-media artists – Andrea Green, Jackie Knotts and Stella Clark. Originally focused on original prints by New Zealand artists, it has since evolved to include paintings, giclée prints, cards, merchandise and a thoughtful selection of second-hand books. The exhibition space, known as The Cube, changes monthly and is available for hire. Open Tuesday to Sunday from 10am – 2pm, or by appointment, it’s an inviting stop for anyone who appreciates local creativity.

GALLERYIMPRINT | IMPRINTGALLERY_

STITCHMAKERS

You might walk in thinking you just need a spool of thread, but you’ll leave inspired to start something new. At StitchMakers in Tauranga’s Historic Village, there are quality threads, fabrics, needles and kits that cater both to those new to the craft as well as someone embarking on their third embroidered masterpiece. It’s not just about supplies; it’s about being part of a creative community. It’s the place to restock your favourites, find a gift or finally start that project you’ve been planning. There’s colour and creativity everywhere.

STITCHMAKERS.CO.NZ | STITCHMAKERS_NZ STITCHMAKERSNZ

THE INCUBATOR CREATIVE HUB

Look beyond the big red barn to find the creative heart of Tauranga’s Historic Village. The Incubator Creative Hub supports 16 artist-run spaces spread throughout the Village, from ceramic studios and galleries to a vintage cinema, boutique music venue and art workshop campus. It’s where artists, makers and the wider community come together to create and celebrate. Monthly ‘street party’ exhibition openings turn the Village into a hive of art, while workshops and community projects keep the creative energy flowing all year round. It’s proudly accessible, and proof that art in Tauranga isn’t hidden in galleries, it’s thriving right out in the open.

THEINCUBATOR.CO.NZ | THE_INCUBATOR_TAURANGA

THEINCUBATORTAURANGA

AWHI

Awhi Company is a Māori-owned pakihi creating blankets for the whole whānau. Their store in Tauranga Moana includes pēpi essentials, clothing, kai, skincare, books, gifts and everyday home items. They support over 30 Māori-owned businesses and every product in store is chosen with love. What began with handmade baby blankets has grown into a place where everyone can discover products made with care and feel wrapped in aroha.

AWHICOMPANY.CO.NZ | AWHICOMPANY

AWHICOMPANY

TRÉS CHIC / VILLAGE BEAUTY / HEMP DEPO (HISTORIC VILLAGE COLLECTIVE)

Three businesses share one roof here and each brings something distinct. Trés Chic adds flair with its mix of eclectic giftware and fabulosities, Village Beauty brings more than 30 years of experience in skin and beauty therapy, and Hemp Depo offers sustainable hemp clothing and alterations. Together they’ve created a friendly, community- driven marketplace where you can take your time, and easily find something you didn’t know you needed.

HEMPDEPO.NZ | TRESCHICSTORES

VILLAGE-BEAUTY

THE MED LOUNGE & GARDEN

For fans of delicious Mediterranean food, The Med Lounge & Garden is bright, welcoming and just a little addictive, thanks in part to its house -made pitas, baked fresh at Falafel Metro. Fillings range from chicken and beef to haloumi, sabich and falafel, each one loaded right to the bottom and finished with punchy sauces. Fries are golden, perfectly seasoned and seriously hard to resist. Lunches hum with locals, while dinner brings a slower, more social pace under the garden lights. The food and atmosphere will get you hooked.

MEDLOUNGE.CO.NZ | MEDLOUNGETGA

MEDLOUNGEANDGARDEN

BLACKCAPS VS WEST INDIES — TEST MATCH

December 18–22 — Bay Oval

Five days of classic summer cricket as the BLACKCAPS face the West Indies. Experience a lively crowd, great match-up and that unmistakable Bay Oval atmosphere.

L.A.B. & STAN WALKER

December 27 — Wharepai Domain

Two of Aotearoa’s most loved acts return for an afternoon and evening of music in the heart of the city. A strong line-up and a cruisy festival feel is exactly the kind of day Tauranga does well.

NEW YEAR’S EVE CELEBRATIONS

December 31 — Tauranga city centre, Mount Maunganui, Greerton, Matua, Pāpāmoa

Music, entertainment, food trucks, and a 9.30pm fireworks display at all sites (except Greerton which has a light show).

A relaxed, fun New Year’s Eve for families and anyone keen to stay close to home.

WHAT ’ S ON

Tauranga’s event season is in full swing. A mix of sport, music and big-name performers are bringing plenty of life to the city. Whether you’re staying local or hosting visitors, there’s so much to see and do.

HOT SPRING SPAS T20 BLACK CLASH

January 17 — Bay Oval

Team Rugby squares up to Team Cricket, led by Kieran Read and Dan Vettori. Fast, noisy and full of personality, this event is always a crowd-pleaser.

JIMMY CARR — LAUGHS FUNNY TOUR

January 25 — Mercury Baypark

A night of sharp, unapologetic comedy from Jimmy Carr as he brings his latest tour to Tauranga.

BAYPARK SPEEDWAY — SUMMER SERIES

Various dates — Mercury Baypark Stadium

High-powered racing, packed stands and full-throttle excitement, the summer series is back with a full run of events.

THE CHIEFS VS FIJIAN DRUA

January 30 — Blake Park

Get ready for a summer showdown as the Chiefs take on the Fijian Drua at Blake Park. Expect high-energy footy, electric fan spirit, and a warm-weather evening out for friends, families and rugby lovers alike.

“This summer is going to be huge,” says Tauranga mayor Mahé Drysdale. “Our city will be buzzing with events for everyone. Locals can enjoy an incredible line-up right here at home, and visitors will get to experience Tauranga at its absolute best –welcoming and full of energy.”

FISHER

January 31 — Bay Oval

Global dance heavyweight FISHER becomes the first artist to stage a major concert at Bay Oval – set to be the biggest party the Bay has ever seen.

UB40 FEATURING ALI CAMPBELL

February 7 — Bay Oval

A summer favourite, with Ali Campbell bringing the Red Red Wine and a stack of hits to Bay Oval, all wrapped in an easygoing festival feel.

BEAST OF A FEAST

February 28 — Soper Reserve

Tauranga’s not-so-typical beer, food and music festival returns, featuring Ladi6, Avalanche City and P-Money.

TOI TAURANGA ART GALLERY

Current exhibitions — Tauranga

The gallery has reopened with a fresh line-up of exhibitions from artists across Aotearoa, Australia and the Pacific. It’s definitely worth stopping in to see what’s new.

FISHER? HOWZAT?!

The inside story on how a local promoter got Fisher, the world’s most in-demand DJ, to play the first-ever gig at the Mount’s iconic Bay Oval cricket ground.

WORDS KARL PUSCHMANN

For the past five years, TradeMark Live co-director Toby Burrows has been driving past the Bay Oval International Cricket Ground dreaming about putting on a show there. With its vast space and prime location right in the heart of Mount Maunganui, the venue’s untapped potential was obvious to Toby.

Not only would a successful show there bring energy, pride and cultural vibrancy to the community, it’d also be a massive boost to the local economy, filling hotels, restaurants, bars and local businesses as music fans, primed for a good time, flooded into town.

But, he also knew an event at this scale would take years of planning and would involve jumping through multiple consent hoops, adhering to strict conditions, not least of which included safeguarding the Oval’s “sacred” cricket pitch, and finding a summer window within the ground’s international cricket schedule.

And, perhaps most difficult of all, the crucial task of finding an artist worthy of headlining such an iconic event.

Fortunately, Toby and his business partner Mitch Lowe knew just the man for the job.

“We pitched the idea to Fisher,” he says. The awardwinning DJ and house music producer is one of dance music’s most in-demand artists and is also one of Toby’s most requested acts. As he says, “Fisher and this venue were a perfect recipe.”

Having brought Fisher over last summer for two massive shows, including a record-breaking gig at Auckland’s Victoria Park, Toby and Mitch had an in, but with Fisher’s global popularity, they knew that they’d still have to convince the superstar.

“He’s a surfer, so I sold him on Mount Maunganui being a beachside town in the middle of summer,” he smiles. “And, I told him it would be the first time that this venue's ever been used for a large-scale concert, so it'd be a really iconic play that would go down in the history books.”

“ DJS ARE ALWAYS TRYING TO HAVE THE CRAZIEST SHOW IN THE WORLD . FISHER’S TEAM HAVE REALLY OUTDONE THEMSELVES WITH THE DESIGN OF THIS ONE. ”

Even with the compelling sales pitch, Fisher made them sweat for an answer.

“He sat with it for about four months,” Toby laughs, remembering the nervous wait. “But when he came back to us, he was really fired up about it. We definitely popped the champagne when he confirmed. We knew that when we announced it, it would get a massive response, and it has. It’s had a crazy, crazy response.”

Toby says they’re planning for a record-breaking 25,000-30,000 people at the show and is promising that it’ll be a big night.

“The production is so far beyond anything that's been done in New Zealand before,” Toby says. “Last year was big at Victoria Park. This is looking at three to five times bigger than that. With DJs, there’s a bit of a production arms race as to who can outdo each other. They're

always trying to have the craziest show in the world. I think Fisher’s team have really outdone themselves with the design of this one. It's going to be pretty impressive.”

To mark the occasion and make a day of it, the gates will open in the afternoon. You can expect a festival atmosphere, with Toby saying there’ll be several support acts warming up the crowd and performing before Fisher takes the stage, to bring the event to a triumphant close.

“To do this dream idea in our hometown is really special,” Toby says. “Culturally, having something so cool in your city gives it an energy that makes it a desirable place to live. And even if there's no other show that ever happens at Bay Oval, this will be remembered forever.”

Fisher plays Bay Oval, Saturday, January 31. For tickets, visit trademarklive.co.nz

BETWEEN THE LINES

Get your hands on this season’s standout reads.

WORKHORSE

By Caroline Palmer, HarperCollins

Workhorse is a razor-sharp, darkly funny dive into the cut-throat world of New York media. It follows ambitious editorial assistant Clodagh “Clo” Harmon as she tries to outrun her humble beginnings. Surrounded by glossy, well-connected “show horses”, Clo will do almost anything to claim a seat at the top, especially after meeting charming reporter Harry Wood, whose motives are never quite clear. This is a slick, unsettling tale of ambition and envy, and one for fans of smart literary fiction.

GOOD THINGS COME AND GO

By Josie Shapiro, Allen & Unwin

From the Kiwi author of Everything Is Beautiful and Everything Hurts comes a beautifully crafted, emotionally rich novel exploring friendship, grief and the fragile ties that bind us. After losing their daughter, Penny and Riggs reunite with childhood friend Jamie, hoping for healing. But long-buried secrets threaten to unravel everything.

Shapiro writes with luminous clarity, tracing ambition, heartbreak and the ache of homecoming with remarkable finesse. Poignant and gripping from the first page, this is a moving portrait of resilience and the risks we take to begin again.

THE UNCOOL

By Cameron Crowe, Harper Collins

This memoir from filmmaker and former rock journalist Cameron Crowe offers a behind-the-scenes look at the real stories that inspired the movie Almost Famou s. From interviewing Bowie and touring with Led Zeppelin to navigating a complicated family life, Crowe captures a lost era of music. Filled with legends, it is a compulsively readable book for anyone who loves music and movies.

ONCE A FOREST RANGER

By Chris Nelson Aotearoa Books

Tauranga local Chris Nelson charts his lifelong love of the outdoors and a decades-spanning career in North Island forestry in this captivating memoir. Packed with hunting tales, bush mishaps, colourful characters and moments of courage, it also traces the sweeping shifts in New Zealand’s forestry industry. Woven through is Nelson’s own compelling story, from a difficult childhood to family challenges and resilience. This book is an insightful memoir about a man shaped by the land he served.

ARE YOU TRYING TO KILL US?

By Andy Reid

Are You Trying To Kill Us? is an energetic, goodhumoured book spanning two decades of adventure racing on the Coromandel Peninsula. Written to raise funds for the Coromandel Mountain Bike Park and to honour co-organiser Keith Stephenson, who sadly passed away, the book captures the camaraderie, chaos, near-misses and determination behind 76 events that drew more than 32,000 participants. Equal parts tribute and trail tale, it’s a heartfelt account of friendship and a region with a shared passion.

HEALTHY HORMONES

By Belinda Kirkpatrick & Ainsley Johnstone, Murdoch Books

Healthy Hormones is a practical guide to supporting your body’s natural balance, combining naturopathic expertise with 50 nutrient-rich, hormone-friendly recipes. It offers simple lifestyle and dietary strategies to manage symptoms, hormonal conditions and fertility. Clear explanations and actionable tips make it accessible for everyday use, while the delicious recipes make healthy eating enjoyable for the whole family.

RHYTHM AND FLOW

Tauranga Museum promises to transform the city centre as it unveils its stunning state-of-the-art floating design.

WORDS JO-MARIE BAKER

Hidden behind construction hoardings on Hamilton and Willow Street, a breathtaking project is beginning to rise that will at long last unleash Tauranga CBD’s full potential.

Tauranga Museum is due to open for Matariki celebrations in 2028 and will undoubtedly transform our city centre. The wider $306m civic precinct, Te Manawataki o Te Papa, is expected to triple daily visitor numbers, and the museum with its stunning façade will be a major drawcard.

Warren and Mahoney principal architect Vajini Pannila leads a large team who have designed the new museum to look as though it’s floating above the land.

“It’s a once-in-a-generation project,” she acknowledges. “It was a moment for zooming out and thinking about the future of cultural buildings and asking, ‘what will a museum be in the future?’ These cultural and arts projects are very close to my heart, and I believe quite deeply in the impact they can have on our next generation.”

Extensive design workshops and consultation with mana whenua have created a building which will return the site to a place of prosperity and become a vibrant public space.

“Mana whenua were once thriving on this piece of land. It was a place of abundance. One of our design strategies was to have a continuous landscape that’s uninterrupted underneath the building. That also means the general public should be able to flow through it, so the foyer is designed in such a way that you can walk from one side of the site to the other.

“One of the concepts for the site-wide landscape is this idea of flowing water and pebbles, and so we’ve

“ IT’S LIKE A LIVING ROOM FOR THE CITY. ”

shaped the entrance foyer, which has a big level difference, to get this feeling of water having carved away these ramps, stairs and terraces. We took the challenge of trying to create a place where people can stop and sit. It’s like a living room for the city.”

The façade itself is inspired by traditional Māori storage vessels, such as woven baskets and waka huia treasure boxes. Caramel-coloured aluminum blades with a hint of metallic speckle are woven around the outside of the building, while a textured brick bends and curves its way around the base of the exhibition space in a strong geometric design.

“We have some deep cutouts within the tilted blades with some reflective glass elements sitting behind them. So a weaving pattern emerges in different ways as the light hits it at different times of the day. The exterior melts away and then it builds back up. It’s got this rhythm to it,” Vajini explains.

“We did a lot of work on developing a bespoke profile for those blades, to get this sense of reflectivity and shadow and depth. Throughout every day it will look different depending on where the sun is and the season. We put a lot of work into that.”

She’s most proud of how the design enables such a large building to sit so lightly on the land. “The façade was a challenge because in order to make the building look very simple, the form of it has to work really hard to tell the story of these vessels. Getting the material to flow around the corners is really pushing the innovation in New Zealand. I think we’ve turned something that was a challenge into something that will be a triumph for a lot of different New Zealand suppliers and contractors.”

One eye-catching feature is inspired by a hīnaki (eel trap), which has an opening to draw fish inside.

“Typically for museums and gallery spaces, natural light is not welcome. But we had a very collaborative process with the museum director and have created a large glass opening that you’ll be able to see from the waterfront to help attract people to visit. The museum is curating a very special object that will be seen from that aperture. It will look incredible!”

The design team also collaborated with local Māori artists whose work will be overlaid on various architectural features, such as a frit on the glazed atrium roof and walls, and patterns on some of the exterior brick.

“They’ve taken our site-wide concepts and they’ve translated it into their art. So there’s a lot of ideas that are reinforced and keep finding form through our work and their work.”

Vajini says cultural engagement and co-design has been integral to the project. “The museum is a moment of reconciliation where this site will return to being a place of coming together and prosperity again.

“Civic buildings are a place where we understand our shared identity. I think people will feel in awe of Tauranga’s history and really understand their place within these rich stories that have come before them.”

TAURANGAHERITAGECOLLECTION.CO.NZ

FEASTS FOR THE SOUL

Celebrate summer with fresh flavours straight from Nadia Lim’s farm kitchen.

Halloumi with warm honey and grapes

This salty-sweet dish is quick to make and has a touch of flair. The golden halloumi, blistered grapes and sticky, herby, hot honey make a beautiful combination. Perfect served with crusty bread to mop up the juices, or with a simple green leaf salad.

SERVES 2-3 (as a starter) | PREP TIME 5 MINUTES | COOKING TIME 10 MINUTES

INGREDIENTS

250g halloumi small bunch of whole grapes few sprigs of fresh thyme or oregano 2 tbsp honey juice of ½ lemon

METHOD

Pat the halloumi dry with paper towels and slice into 1cm-thick pieces. Heat a drizzle of olive oil in a cast-iron or non-stick fry pan over medium heat. Once hot, add the halloumi and cook for 2–3 minutes on each side until golden. Don’t overcrowd the pan; you may need to cook it in batches. Once the halloumi is cooked, remove it from the pan and transfer to a plate.

In the same pan, add the grapes and herb sprigs. Cook for a few minutes, until the grapes have softened and blistered slightly. Add the honey and cook for another minute, letting it bubble and thicken slightly. Return the halloumi to the pan and spoon the hot honey, grapes and herbs over the top. Squeeze over the lemon juice and serve immediately as is, or with crusty bread or leafy green salad on the side.

Last of the summer tomato, eggplant, bean and potato coconut curry

As summer slips into autumn, the garden is still giving plenty – the last of the sun-ripened tomatoes, straggler green beans and glossy eggplants hold on while cooler nights start to roll in. This gently spiced curry celebrates the overlap of sweet late summer produce with spicy, comforting flavours. Whilst you could use canned tomatoes, fresh tomatoes really do make this curry sing. It’s the sort of meal you crave as the air turns crisp.

INGREDIENTS

600g ripe, sweet summer tomatoes (enough to make 1 ½ cups puréed)

1 onion, chopped

1 tsp black mustard seeds

2–3 cloves garlic, chopped

2 stalks lemongrass, finely chopped

1–2 makrut lime leaves, finely sliced

1 tsp grated fresh ginger

2 tsp curry powder

½ tsp each ground coriander and ground cumin

1 tsp ground turmeric

2 medium potatoes, scrubbed and cubed (or 2 cups peeled, cubed pumpkin)

1 large eggplant, cut into 2cm cubes

200g cherry tomatoes

1 x 400g can coconut milk

1⁄3 cup desiccated coconut

1 tsp salt

2 cups green beans, trimmed and halved

To serve: roasted cashew nuts, chopped or peanuts (optional) coriander, chopped steamed rice

METHOD

Blend fresh tomatoes in a food processor or blender until smooth. Heat a good drizzle of oil in a large pan over medium heat. Add onion and cook for a few minutes until softened. Stir in the mustard seeds, garlic, lemongrass,

makrut lime leaves, ginger, and spices. Cook for 1 minute until fragrant.

Add puréed tomatoes, potatoes, eggplant, cherry tomatoes, coconut milk and salt. Stir and simmer for about 20 minutes, or until the potatoes are tender, stirring occasionally. Add a splash of water if it looks too thick.

Stir in the desiccated coconut and green beans. Cook for another 2–3 minutes, until the beans are just tender.

Serve hot, scattered with nuts and coriander if using, alongside steamed rice.

Grilled peaches with marjoram and honey-marinated tomatoes and burrata

This dish is all about contrast and fragrance — warm peaches off the grill, sweet-sharp cherry tomatoes and the delicate, herbal perfume of fresh marjoram. It’s a combination that might surprise you, but the flavours work so well and are full of sun-ripened character. Creamy burrata ties it all together, making this a quick, elegant summer plate that’s perfect as a starter, side or light lunch with crusty bread. If you don’t have marjoram, you could skip it and use a good handful of torn basil leaves at the end.

SERVES 4-6 (as a side or starter) | PREP + COOKING TIME 15 MINUTES

INGREDIENTS

400g ripe cherry tomatoes, halved

1 tbsp fresh marjoram, finely chopped (or basil)

2 tbsp extra-virgin olive oil, plus extra for brushing

1 tbsp sherry vinegar (or red wine vinegar)

½ red chilli, finely chopped (optional)

1 tsp honey, plus extra for brushing

3–4 ripe peaches, halved and stones removed

2 balls burrata cheese flaky sea salt and ground black pepper, to finish handful of basil leaves (optional)

METHOD

Place cherry tomatoes in a bowl and add the marjoram (or basil), extra-virgin olive oil, vinegar, chilli (if using) and honey. Season with a little salt and toss gently to coat. Leave to marinate at room temperature while you grill the peaches.

Preheat BBQ grill or a frypan over medium-high heat. Brush peach halves with a little olive oil and a touch of honey. Grill, cut-side down, over high heat for 2–3 minutes, or until caramelised and lightly charred.

Spoon the marinated tomatoes onto a serving platter. Roughly tear the burrata and arrange it with the grilled peaches on top. Finish with a sprinkle of flaky sea salt, freshly ground black pepper and fresh basil (if using). Serve immediately.

Seasonal frangipane fruit tart

If there’s one dessert worth having up your sleeve, it’s this one. A seasonal fruit tart with frangipane is simple to make but feels a bit fancy. Sure, you could take a shortcut with store- bought sweet shortcrust pastry, but honestly, making your own is way easier than you think (especially with a food processor), and it does make a difference. As for the fruit, just go with whatever’s in season. In summer, think apricots, peaches or berries; in autumn, pears, plums, feijoas and quince are all beautiful. My top picks are Elderberry Poached Pears and Roasted Quince in Rosé, Rosewater & Ginger (all of which feature in the book). The rich almond filling is called frangipane, and it’s what makes this tart so lush and special.

INGREDIENTS

Pastry crust:

150g plain flour

1⁄4 cup caster sugar

115g cold butter, cubed

3–4 tbsp iced water

2 tbsp milk, to brush

2–3 tbsp sliced almonds

Frangipane filling:

50g butter, softened

1⁄4 cup sugar

1 free-range egg

1 tsp vanilla extract

100g ground almonds

To serve:

2–3 small poached pears or other seasonal fruit (e.g. sliced plums, apricots, peaches, strawberries) icing sugar, to dust (optional) crème fraîche SERVES 6-8 | PREP TIME 15 MINUTES | COOKING TIME 30-35 MINUTES

METHOD

In a food processor, combine the flour, sugar, a pinch of salt and the cold butter. Pulse until the mixture resembles breadcrumbs. Add iced water, starting with 2 tablespoons, and pulse until the dough just comes together. Alternatively, mix the dry ingredients in a bowl, rub in the butter by hand, and stir in the water gradually until a dough forms.

Turn the dough out onto a clean surface, knead briefly to bring it together, then form into a disk. Cover in cling wrap or a damp tea towel and refrigerate for 15 minutes.

Make the frangipane in the food processor (no need to clean it) by creaming the softened butter and sugar until pale and fluffy. Add the egg, vanilla and ground almonds, and pulse until combined. Alternatively, cream the butter and sugar in a bowl with a wooden spoon, then stir in the remaining ingredients.

Preheat oven to 190°C. Let the chilled pastry sit at room temperature for a few minutes to soften slightly. Roll it out on a lightly floured piece of baking paper into a rough circle about 0.5cm thick. Transfer the pastry (still on the paper) onto a baking tray. Spread the frangipane in the centre of the dough, leaving a 3–4cm border. Slice your chosen fruit and arrange it over the frangipane. Fold the pastry edges gently over the filling to form a rustic crust.

Sprinkle the tart with sliced almonds and brush the pastry edges with milk. Bake for 30–35 minutes, or until the crust is golden and the frangipane is puffed and set.

Let the tart cool slightly. If using poached fruit, drizzle over a little of the syrup. Dust with icing sugar, slice into wedges and serve with a generous dollop of crème fraîche.

CREATING A STIR

Something’s been happening within our café culture. Coffee is not off the menu, of course, but cups are now frothing with so many alternatives.

Resident foodie Stacey Jones checks out what’s brewing.

If you’ve ordered a drink in the Bay lately, the person ahead of you in the café line probably isn’t asking for a flat white. They’re more likely to be choosing between a turmeric latte, a strawberry cold matcha, or an iced cacao latte with coconut cloud. Lately, the coffee menus are looking more like a cocktail list.

We clearly like drinks that taste great and make us feel good. And with the queues and growing menus, the Bay isn’t just ready for it we’re drinking it up. A few Bay locals are now turning that interest into small businesses.

KAWAKAWA CALLING

Take Laureen and Dan of Native Tree Farm. What started as a simple question, “Why aren’t we doing more with our own native plants?” sparked the discovery of their kawakawa latte — green, warm, comforting and distinctly Aotearoa.

“All these turmeric, beetroot, matcha lattes… and here we were sitting on this incredible plant that’s been in Aotearoa forever,” Laureen says. The lightbulb moment hit after she tried a turmeric latte

at a local café and realised the world was more than ready for their unique blend.

Six months of testing later, and enough sampling “to make the whānau absolutely over it”, they nervously offered their kawakawa latte to that same café. One cautious sip and one grin from the owner resulted in, “Oh wow, that’s really nice.”

“Kawakawa is different to cacao and matcha,” she explains. “It has its own special flavour and then goes the extra mile by warming you from the inside. You feel it in your mouth, then that warmth travels through your body.

“Alternative drinks provide new ways for people to enjoy natural and traditional ingredients. It’s a connection to nature experienced in a way that aligns with a balanced and wellness-centred lifestyle.”

Their goal is to keep sharing the kawakawa latte and grow awareness of the plant and its potential.

NATIVETREEFARM.CO.NZ

MATCHA MELLOWED

Over in Papamoa, Matcha Wednesday is showing what happens when a drink becomes a community. What began as two best friends, co-founders Ashley Shore and Jenna Mueller, sharing matcha

at sunrise after Pilates has grown into a weekly ritual.

“We’d brew a thermos, jump in the ocean and sit on the sand talking about life,” they told me. “Coffee kept us going, but matcha slowed us down, in a good way.”

Their ceremonial-grade matcha, sourced directly from Japan after months of blind tastings, now has a devoted following. Offices do Matcha Wednesday. Friends treat it as a midweek reset.

“People are craving gentler, more grounded energy in such a fast-paced world,” Ashley says. “Matcha offers calm focus rather than intensity, along with a moment of mindfulness built into the process. People want a way to energise that doesn’t spike or overwhelm, something that supports their wellbeing rather than pushing their pace.”

Ashley reckons the Bay’s love of alt-drinks was inevitable.

“The Bay has a wellness-focused, oceanloving, movement culture that gravitates toward mindful living. That lifestyle creates space for alt-drinks like matcha to complement how people want to feel, which is energised and connected to their health and wellness rituals.”

MATCHAWEDNESDAY.CO.NZ.

FOODIE FINDS

SWEET TRADITION

Whittaker’s has gold-foil-wrapped a bit of Kiwi nostalgia with its limited-edition Brandy Snap block. This festive indulgence has the signature creamy milk chocolate smoothness with golden brandysnap pieces that bring the crunch. This one might be hard to share, so if you’re not gifting it, then you’d better find a good hiding spot! RRP$8.90

WHITTAKERS.CO.NZ

CORNDOG K-STYLE

Howler has brought one of Korea’s biggest street-food trends to Kiwi freezers. Enjoy the sweet, bready batter and that viral TikTokfamous gooey, cheesy pull and don’t spare the toppings. Layer on the sauces, like tomato, spicy mayo, sweet chilli and mustard, or sweeten them up with a dusting of sugar and a drizzle of condensed milk. Do it your way. Choose from Half & Half (half sausage, half mozzarella) or Mozzarella for an all-cheese, no-meat filling. RRP$16

HOWLERHOTDOGS.CO.NZ

PHUEL UP

The latest drop from Mānuka Phuel brings a bright citrus hit, boosted with natural electrolytes from coconut water and sweetened with mānuka honey. Hydro Buzz blends carefully sourced caffeine, guarana and ginseng to give you a smooth lift that lasts. No synthetics, no preservatives and no strange chemical aftertaste just clean, steady energy. From RRP$2.59

MANUKAPHUEL.COM

LOW ALC LOVIN’

The team at Elemental Distillers have come up with a lighter way to enjoy good spirits this season. Roots ‘Light’ Marlborough Spirit sits at 14 percent ABV just two percent in your G&T. But thanks to cuttingedge distillation, it still delivers the full botanical profile you’d expect from a classic London Dry. A great pick for those wanting full flavour with fewer next-day regrets. RRP$55

ROOTSDRYGIN.COM

BAKING BUT BETTER

If you need some excellent, healthier options to make the home crowd happy this hosting season and beyond, Feel Good Baking, by award-winning author Teresa Cutter, has you covered. Cutter shares 100 wholefood-based sweet and savoury recipes, each coded for dietary preferences such as low GI, paleo, gluten-free, high-fibre or proteinfriendly. Cutter’s experience as both a chef and nutritionist comes through in recipes that are easy to follow, and prove that healthy baking can taste amazing, too. RRP$50.70. Available at all good book stores.

BRIGHT BY NATURE

Snapper splashing in the shallows, festivals and BBQs, the fragrant twist of citrus and delicious slices of stone fruit. There̓s nothing like summer to explore tastes and sensations, and UNO wine columnist Jess Easton has found her version of sunshine in a bottle.

PHOTO JAMIE TROUGHTON @ DSCRIBE MEDIA

Every so often, something so outrageous skips across your palate and the sheer joy of it is almost like a slap to the face.

I ̓ve written before about Albariño the Spanish/ Portuguese varietal that seems perfectly matched for growing on the North Island̓s sun-soaked East Coast. It̓s already like Kiwi summer in a glass, but now the crew at Albariño Brothers have added bubbles. And the resulting Méthode Ancestrale nicknamed ‘Bubbly Fish̓ is fantastic.

Méthode Ancestrale is the oldest method of production, fermented in the bottle which does great things to the texture of the bubbles. Itʼs much more like a sparkly dance, with the hint of foam, rather than a heavy fizz, and allows all the brightness and zest of the Albariño grapes to shine through.

Winemaker Ollie Powrie explains he and his fellow Albariño Brothers collaborators Shaye Bird and Ant Saunders have used a champagne yeast.

“We wanted the wine to have great character but not too much fruitiness,” says Shaye.

And they spent considerable vintner hours disgorging the wine to cut down on any sediment.

We̓ve already served the distinctive gold-and-pink drop to several functions at Saint Wine Bar and the response has been phenomenal. People love it, and at just 11.5 percent alcohol, itʼs a chilled-out way to start a social occasion. The tasting notes hint of nectarine and peach, while the style is more refined than Pét-Nat.

The Albariño grape thrives in New Zealand̓s maritime, coastal-growing regions and delivers a uniquely expressive style, which naturally pairs with the seafood bounty on offer here. The slightly warmer nights are perfect to tame the natural high acidity of Albariño and it's very resistant to humidity and rain coming in from the ocean.

Making a bubbly version seemed to Ollie like a match made in high-summer heaven.

“It̓s in our DNA to have fun with our winemaking styles and we also want our wines to have a real sense of place, focusing on the incredible vineyard sites in Gisborne and Hawke’s Bay and the growers behind these wines,” he explains.

Jess Easton is a director and owner of Kitchen Takeover and Saint Wine Bar, complementing her career as a Tauranga-based lawyer.

SOWING SEEDS OF CHANGE

A food revolution is taking root in Katikati.

With supermarket shelves stripped bare and vegetable seedlings impossible to find during 2020’s Covid lockdown, Katikati locals Tessa Mackenzie and Anne Billing realised just how vulnerable our community was when it comes to food.

Fresh produce was in short supply and even local onion growers couldn’t meet demand. So the pair sat down over a cup of tea and asked a simple but powerful question: what can we do? Their answer was Grow On Katikati (GOK), a grassroots project born from donated seeds and a determination to make sure locals never go without fresh food again.

“The lockdown is long gone but the need for food security still remains,” explains current GOK coordinator Jizzy Green. “Many people are struggling with rising food costs and living expenses. We try to bridge that gap because every vegetable you bring in from the garden means another dollar or two that stays in your back pocket to spend on other things.”

Five years on, GOK has grown into a local phenomenon. Over 100 active members, spanning all age groups and walks of life, are now harvesting seeds, growing their own seedlings, swapping fresh produce and learning how to compost, cook and preserve the food they have grown.

GOK’s Crop Swap (held on the first Saturday of every month on Beach Road beside the Katikati Community Centre) draws a huge crowd. People bring what they have and take what they need, including macadamia nuts, citrus, fresh herbs, Jerusalem artichokes, Māori potatoes and every type of produce you can imagine. Preserves, kombucha scobies, sourdough starters and even worm castings are offered free of charge. If you have nothing to personally swap, a koha (donation) is all that’s asked.

“We start at 9:30am so it gives people time to bring all their produce. We put it on a couple of big picnic tables, and then at 10 o'clock we declare the swap open and people help themselves,” Jizzy says.

“We’ve got a new couple who have just recently become members. They sent us a message after their first Crop Swap and said they were blown away. They were just so excited to see other people take what they had personally grown. They also took home several fruit and vegetables that they’d never seen or eaten before.”

Jizzy knows firsthand what is possible to achieve in your own backyard, having grown over one tonne of food on her own quarter acre section in just 12 months. Her fellow GOK coordinator, Diana Donker, grew up watching her grandparents make their own butter and cheese, and picking up fallen orchard fruit to make apple sauce, jams and preserves. “I can’t really think of another way of living,” Diana says. “It’s ingrained in me to grow my own food. Yet a lot of people are just so far away from the reality of where their food comes from, and believe that it’s more difficult than it really is. Bringing people back to natural living is good for the mind, body and planet.”

The two women have taken over GOK from the original founders and work alongside a team of volunteers to run lots of initiatives including a kids’ seedling club, a local seed library, workshops and social events. For just $60 a year ($5 per month), GOK members can collect unlimited seedlings each week, plus get four free King Seeds packets each month, along with discounts and other perks.

“We’ve got one lady from Waihi who has retired from the corporate world,” Jizzy says. “She’d never grown anything in her life before but the joy of being able to pick her own tomatoes for the first time superseded anything that she’d done in her business career.

“We like to say we’re not just growing food we’re growing commUNITY. We also offer collaborative gardening where we match people with garden space to those who need it. For example, we’ve paired volunteers with elderly locals who struggle to maintain their gardens due to mobility issues. They share whatever is grown so it’s a win-win.”

GROWONKATIKATI.COM

EPICUREAN ESCAPE

Downtown Tauranga’s finest dining gems are raising the bar when it comes to exquisite cuisine. Discover a taste of sophistication at every turn.

THE BARREL ROOM

A cosy microbar and eatery serving finely crafted drinks and flavour-packed bites, The Barrel Room is where you will always find the perfect pour. With their epic weekday lunch deals, regular live music and events, a rotating selection of beverages sourced from top breweries, wineries and distilleries across New Zealand and beyond, it’s a great haunt for after-work drinks or settling in on a weekend.

26 Wharf Street

BARRELROOM.CO.NZ

HARBOURSIDE RESTAURANT

Overlooking Tauranga Harbour, Harbourside Restaurant blends modern fine dining with relaxed coastal charm.

Housed in a lovingly restored 1930s yacht club, it’s a family run gem where Peter and Anita Ward, their son Cameron (head chef) and daughter-in-law Nicole (maître d’) create a beautiful all-round dining experience. The menu celebrates fresh, seasonal produce from local growers, crafted into flavour-driven dishes that reflect the Bay’s bounty. With sweeping waterfront views, Harbourside offers an elegant yet unpretentious taste of Tauranga at its best.

150 The Strand HARBOURSIDETAURANGA.CO.NZ

THE HOP HOUSE

The Hop House offers some of the best hand-crafted burgers and pizzas in town. Quality ingredients and house-made sauces combine to deliver a flavourful experience at an affordable price. Add in a tasty brunch menu on the weekends or their famous Sunday Roast Lunch and you can't go wrong. Good beer and coffee, as well as great vibes and friendly service, is a top priority for this family-owned bar and eatery.

12 Wharf Street

THEHOPHOUSE.CO.NZ

SAINT WINE BAR

One of the best curated wine selections in town also comes with a selection of delicious seasonal shared plates. What screams summer better than a white anchovy doughnut, wagyu tataki or tuna crudo, washed down with a glass of Sparkling Albariño, or a Deep Down Blanc? Check the Saint Wine Bar socials for opening hours as they are subject to change each week.

105 The Strand

SAINTWINEBAR.CO.NZ

SAINTWINEBAR

PICNICKA

For those looking to dine in style, look no further than Picnicka. A vibrant open-air restaurant in the heart of Downtown Tauranga, Picnicka celebrates local produce, offering dry-aged meat cuts and a curated wine list. Designed for long lunches, after-work drinks and weekend gatherings, it’s a place where great food and people come together.

2/38 Elizabeth Street

PICNICKA.COM

CLARENCE

Tauranga’s diners know Clarence well. Set within one of the city’s landmark heritage buildings, the old post office, it offers a Mediterranean-inspired menu shaped by the seasons and driven by local produce. The relaxed yet refined atmosphere is ideal for an unhurried lunch, formal dinner or simply a glass of wine that turns into another.

51 Willow Street CLARENCETAURANGA.CO.NZ

MACAU

Step into Macau Restaurant on Tauranga’s waterfront for contemporary Asian flavours and share - style dining. This award -winning spot delivers communal plates inspired by pan -Asian fusion. Think fresh local produce, Pacific twists and big bold flavours. Their upstairs lounge offers creative cocktails and sweeping harbour views, and it’s available for private events or larger groups.

59 The Strand DINEMACAU.CO.NZ

FLORENCE BISTRO

One of Tauranga's newest restaurants, Florence Bistro is full of Mediterranean charm, with fresh pasta, grilled seafood, crisp seasonal salads and rich comforting meats at the heart of every plate. It’s unfussy, with flavour packed cooking made with love, good oil and fresh ingredients that speak for themselves. Their menu is testament to the belief that great food doesn't need to be complicated to be exquisite.

90 Devonport Road FLORENCEBISTRO.CO.NZ

TRINITY WHARF

Perched on the waterfront, Trinity Wharf’s restaurant offers stunning harbour views from both its sundrenched interiors and inviting deck. Guests can pair elegant, seasonal dishes with an expertly curated selection of wines, craft beers and cocktails. For a more indulgent experience, traditional High Tea adds a touch of sophistication. Open daily for breakfast, lunch, drinks and dinner, it’s the ideal spot to enjoy one of the best harbour-side dining views.

51 Dive Crescent

TRINITYWHARF.CO.NZ/RESTAURANT

1920 CUCINA & GRILL

New to The Strand, Cucina and Grill offers a distinctive waterfront dining experience, housed in an historic 1920s building. The menu brings together Italian culinary traditions and the smoky flavours of Brazil’s Pampas grills. Share starters like Shiitake Arancini or Lamb Croquettes, then move to mains such as Pressed Pork, Lamb Rump or 12-hour slow-cooked Beef Ribs for two. Seasonal pasta and risotto, including Kumara Gnocchi and Mare e Monti, complement a relaxed atmosphere all year round.

85 The Strand 1920.CO.NZ

SHADOW PLAY

Model, actress, content creator and talented make-up artist Alyshia Jones-Mathie weaves magic on faces, telling vivid stories you won’t forget anytime soon.

With a love for the surreal and all things spooky, Bay of Plenty-based artist Alyshia Jones-Mathie transforms her face into jawdropping characters using makeup, SFX and her wild imagination Since childhood Alyshia has always been drawn to visual storytelling, especially through horror-inspired looks. Now her detailed transformations are capturing global attention online. Whether she’s recreating a cult movie villain or crafting something entirely from her imagination,

Alyshia’s art is creative and spinetingling, which is just the way she likes it.

UNO: Your Halloween looks are incredibly imaginative and detailed. What draws you to this form of art?

Alyshia: I’ve loved drawing, dressing up and going out for Halloween since I was a kid. Horror movies were a big thing in our family. Weʼre all movie buffs! Those memories really stuck with me. I think that’s what first drew me to SFX and Halloween make-up. I also noticed that kind of content gets a lot of engagement online, especially because not many artists are doing it in New Zealand. I’ve

always paid attention to detail in everything I do, and that definitely shows in my work.

Where do you find inspiration for your more surreal or gruesome creations? Most of my ideas come straight from my imagination. I like my work to be original. Sometimes I’ll be inspired by horror movies, Disney characters or other artists, especially if there’s a trending look. People also love it when I do recognisable characters. I’ve done Ghost Face, Chucky, Elsa, Harley Quinn, Beetlejuice, Terminator, Billy the Puppet and The Joker. It’s fun putting my own spin on them.

Bay of Plenty’s authorised repairer for:

How do you plan a look before starting?

My face is my canvas, and I love how I can become the character. Sometimes I’ll plan by looking up certain features or styles, or I ask my audience what they want to see. But often I just dive in and let creativity take over. I like to challenge myself and see what I can come up with in the moment.

How would you define your art, and how has it evolved? I’d say my art is eye-catching, edgy and emotional. I want people to feel something, whether it’s fear or excitement, even surprise. If your art can move someone, you’re doing something right. Over time my looks have definitely become more refined, but I also enjoy doing simpler tutorials now that others can try for themselves.

Do you see your make-up work as performance art, visual storytelling or something else? It’s definitely both. Getting into character helps me bring the look to life and gives me so much

confidence. Some of the looks have a story behind them, some are more emotional or dramatic, and others are just fun and entertaining. I hope people feel inspired to try things themselves and see that they can create anything with a bit of imagination.

What role does experimentation play in your process? A huge one. I’m very visual and instinctual. I just know what might work, and that comes from years of practice. I used to watch tons of SFX tutorials and learned how to use things like liquid latex, prosthetics and scar wax. I often change things as I go: colours, patterns, placement. It’s all about trusting the process.

Has social media changed how or why you create? Definitely. Sharing my work online has helped me grow, not just as an artist but as a person. It’s pushed me to create with purpose and to see how far I can take this. My audience motivates me as they’re my biggest supporters. I wouldn’t be where I am without them.

Art is still something I do for myself, but now it also feels like I’m creating to inspire and uplift others.

Do you explore other forms of art beyond make-up? Yes! I used to paint, draw, make clay figures, scrapbooks, even homemade magazines. I still dabble in those sometimes. But make-up is where I feel most free. It combines so many things I love, like costuming, editing, character acting, storytelling. There’s a whole world behind every look.

How long have you lived in the Bay of Plenty, and what do you love about it? I’ve been here for 20 years. We started in Auckland, then moved to Waihi Beach, Athenree and now Ōmokoroa. I love the nature, the beaches, the walks and the laid-back, community feel. Plus, lots of our family and friends are still here, which makes it extra special. Mount Maunganui is my happy place.

ALYSHIAJONESS

EXCELLENCE IN DERMATOLOGY

A BEAUTIFUL LEGACY

Turning DNA into wearable art

PAGE 74

FACING THE TRUTH

Experts tell us what injectables really do

PAGE 80

Look and feel the best version of you.

THE FUTURE'S IN SIGHT

Optometry that works while you sleep

PAGE 77

Protecting your future

PAGE 85

SUMMER LOVING

This season is awash with inspiration. WORDS NICKY ADAMS

ELEVATE YOUR OFF DUTY

If you’ve been thinking a white skirt could be key to your summer wardrobe, then you could be right. Forget concerns about spills and stains, pick a robust, easily washable fabric and you’ll be fine. For a ‘I’ve just stepped off my private yacht’ vibe, nothing beats head-to-toe light shades, while a coastal colour palette (blues, whites, navy) will tie in nicely to the nautical trend. A Breton stripe is always a key look in summer and can be easily incorporated into day-to-day wear. Another staple would be a trusty summer shirt. There’s always plenty of applause for a simple pale coloured cotton or linen shirt and a well-cut white shirt is worth a thousand cheap imitations. However, don’t pass over a print, if you feel too much colour or pattern close to your face doesn’t work for you, then unbutton further. As luck would have it, the unbuttoned shirt is actually a micro trend of its own, with either a peep of flesh, a flash of bra or camisole underneath.

PERSONAL PREFERENCE

Pink has become a mainstay pick your shade or flit between; with the more modern interpretation of this as a power palette the girly connotation has finally lifted. Summer is definitely the season to rock accessories, and finding a hat that suits you, and your needs is crucial. Handbags are being personalised with everything from silk scarves to charms. Often treated as pieces of wearable art, a statement bag really can reflect the personality of its owner, whether through colour, shape or points of difference such as fringing, studs, buckles, tassels or woven leather.

TRENDING NOW

LOCK IN YOUR LOOK

Breathe a sigh of relief when it comes to high fashion aficionados have called 2025 ‘a summer without trends’. What this means is, unlike other recent years where everyone has gone crazy for ‘Barbiecore’ (bubblegum pink) or mob wife (bling), there’s no defining trend, and with that, greater fashion flexibility. So, while lots of styles are swirling around, there’s no pressure to buy into a narrowed down specific. Of course there are still predominant looks, one of which would be polka dots, which has come forward as the must-have pattern of the season big spots, little spots and everything in-between. Translating well to silky fabrics, a polka dot on a slinky slip skirt, paired with a black top and black kitten heels is considered a retro-style classic

PRETTY BUT PRACTICAL

In a fashion twist, straight from the catwalks to the high street for this season are two pieces that most people would consider basics. None other than the good old tank top, and the no-nonsense (but ultimately elevated) flip flop. The message is loud and clear it’s quality over bells and whistles. If you prefer a shaped silhouette with definition to the waist, then consider a statement belt. Stealth creeping into the hot looks, belts are only set to get bigger with a revival of the early 2000s’ love of designer brand logo belts. If your budget or conscience won’t stretch to designer, then there’s a great selection of hardware to be found locally. This year you’d need to have been in fashion hinterland or not laid eyes on a teenager to notice that ultra-high hemlines are everywhere. So micro they may bring blushes to the cheeks. While this is not a trend that pairs well with varicose veins, a short skirt is certainly not off limits for the more mature. Aesthetically there’s a wonderfully maximalist feel to lots of the looks that we’ll see over summer, like swathes of fabric, reams of tulle, draping, romantic ruffles and blouses with puff shoulders. Bigger feels fun, and that’s what summer is all about.

PRINTED SATIN ELASTIC WAIST MIDI SKIRT, $59.99, PAGANI.CO.NZ

CYGNINI BLACK SUEDE SHOE, $349, BAREDFOOTWEAR.COM

PRADA STRIPED LAGUNA GREEN OLIVE SUNGLASSES, $844, SUNGLASSSTYLE.CO.NZ

RIBBED RACER TANK, $99.99, SCOTCH-SODA.CO.NZ

SMOCKED MINI SKIRT, $229.99, SCOTCH-SODA.CO.NZ

ESOTERIC DRESS, $590, TWENTYSEVENNAMES.CO.NZ

BOYFRIEND SHIRT, $379, BIAS CUT PANTS, $469, SILKLAUNDRY.COM.AU

BELLA STUD WRAP BELT, $149, STORMONLINE.COM

FRILL LAYER DRESS, $269, STORMONLINE.COM

RUCHED FRILL BARDOT TOP, $59.99, PAGANI.CO.NZ

EVENT PLANNING

Match your outfit to your mood board.

WORDS NICKY ADAMS

Summer is the ultimate event season, from top-tier dress code themes, such as a wedding or the races, to the usual round of barbecues and family gatherings. Pairing an outfit to an occasion can be tricky and many will be beset with angst, weighing up the desire to break out the finery with the fear of turning up either overdressed or underdressed. And this isn’t just a female thing. Most women will be familiar with the lastminute yell of ‘Am I ok in shorts?’ or ‘Do I need to wear a shirt? What? You really want me to put on a tie?!’

So, how do you gauge your outfit to hit the bullseye? First and foremost, no matter what the occasion, be guided by your own personal style and level of comfort. Secondly, and most importantly, be confident. An outing is an opportunity to have fun with your wardrobe; there’s sure to be something shoved to the back that you’ve been dying to showcase. This is the season to flex your sartorial muscles among friends.

A-LIST EVENT

Obviously if there’s a dress code then you need to adhere to it. A wedding guest will aim to stick to the usual rules; no head-totoe white/cream/champagne shades and keep cut-outs and cleavage spills to a minimum. A similar train of thought would apply to a hosted event at the races, with rule of thumb dictating a dress or pants worn below the knee in length and a general level of modesty. While there are a few ‘no’s’, there are lots of ‘yes’s’! Tailored dresses, feather trims, pencil skirts, fit-n-flare styles, jumpsuits the options are endless. Men can break out

the jackets, linen suits; even ties or alternatively bring style and savvy with a feature shirt. Banish the sneakers and put the best foot forward by trying dress shoes, boat shoes or open weave loafers.

WORK NIGHT OUT

Now this is your chance to shine, but with parameters. Usually in a workplace there is an unspoken sense of house rules when it comes to staff presentation. The endof-year shebang offers a chance to inject more personality into your outfit. With that said you are still mixing with colleagues, so while it’s great to get creative, it’s recommended to do this with decorum. No one wants to face their boss on Monday morning knowing she saw your side-boob on Friday night. But you can crack out the sparkles, semi-sheers, slinky dresses, the heels. Keep elegant as your keyword and dress up as much as you want. Even if everyone else turns up in jandals, you can set the precedent for next year.

FAMILY GARDEN PARTY

Whether your preference is bohemian, country cottagecore or minimalist, wide leg pants and a flowing top or a maxi dress will be surefire winners. There’s a relaxed nature to a maxi that translates to any occasion it tends to be the fabric of the dress and accessories that will be an indication of how dressy the finished look will be. If you opt for a satin then the feel will be smarter, a linen, cotton or crepe give off effortless chic. Prints are another guide to your style inspiration vintage florals say nostalgia, delicate blooms tend to be understated, and a polka dot screams right on trend. A hat is a must; for versatility choose a natural weave, a black boater will elevate or lean into boho with a felt fedora style.

Giddy up

FASHION FORWARD

Equestrian influences seem to have cantered onto the catwalks. Polished riding boots, jodhpurs, country-chic checks and knitwear will please lovers of the great outdoors.

Keep one eye on what’s to come this autumn.

WORDS NICKY ADAMS

SHINE BRIGHT

Designers have been excited to break out of their pastel palette and bring in brilliant, beautiful colours for autumn. Emerald, fuchsia, scarlet the list goes on. The main styling feature is to ensure you give ‘more is more’ vibes; match with animal prints, which are used consistently on the runways as a neutral backdrop.

BAGS OF FUN

Boho bags are back with a vengeance refreshingly practical, a saddle bag or tote style is perfect for the day; for the evening, a fringe or a stud will add interest. Suede is set to dominate, and snake print will be slithering into every wardrobe. Anyone who cleared out their early 2000s Chloe Paddington bag will be kicking themselves. With its signature padlock, this is the ‘it’ bag of the season.

GO WITH THE FLOW

Lingerie looks continue to be strong to the point where I’ve eyed up my silk nightie and wondered if anyone would really know the difference. The slinky satin slips, lace trim and general boudoir feel may feel flimsy, but are easy to layer up for cooler weather.

SUMMER SHORTLIST

The picks we rate for the sunny, festive season ahead.

HIT THE SPOT!

Who says breakouts can’t be cute? These hydrocolloid pimple patches come in playful designs that work hard speeding up healing, calming redness and keeping fingers off — all while looking adorable. RRP$28.

TBHSKINCARE.COM

PERFUME WITH PURPOSE

Seakeeper by The Virtue brings together sea salt, saffron, jasmine, white oak and cedar to create a clean, grounded coastal scent. This exquisite Kiwi creation is driven by deep respect for our oceans, with $50 from every 50ml bottle supporting theInternational SeaKeepers Society. RRP$275.

THEVIRTUE.CO.NZ

COLLAGEN POWERHOUSE

Medik8’s most advanced collagen solution has arrived! Created with peptide innovation that’s shown to both increase and preserve collagen levels. The Advanced Pro-Collagen+ Peptide Cream is designed to keep your complexion firm, smooth and ready for whatever the weather throws at it. RRP$184.

MEDIK8.CO.NZ

GOODBYE SUNBURN

Stay protected with this certified natural SPF50 that holds up to sweat, surf and active days. This balm, with its unique blend of waxes, oils and butters, delivers silky, non-sticky coverage, which is perfect for the whole whānau. From RRP$18–$42.

GOODBYE.CO.NZ

ONE-HOUR WONDER

We’re here for this quick, foolproof tan. The express foam lets you choose your depth one hour for a soft glow, three for a deep bronze. You’ll be holiday-ready in no time! RRP$31.95. BONDISANDS.COM

SKIN À LA SOUFFLÉ

This whipped hydrator is a treat for stressed skin, using natural ceramides, plant hyaluronic acid and peptides to help reset and support collagen. The result is calm, dewy, healthylooking skin that stays fresh and smooth. From RRP$64. ANTIPODESNATURE.COM

EYES ON THE PRIZE

Boost Lab has built quite the reputation for savvy skin smoothing, and now it’s taking on tired eyes. The new Collagen Plump Eye Cream is lightweight, hydrating and designed to firm and revive in just four weeks. RRP$49.95. BOOSTLABCO.COM

Clear intentions

Evre’s 100 percent naturally derived, sensitive-skin-safe formulas are made specifically for teens, with no endocrine disruptors or parabens. Palm-oil-free and supporting youth mental health, it’s affordable, effective skincare, and the colourful packaging looks great in any gift bag. From RRP$20. EVRESELFCARE.COM

COLOUR WITH A TWIST

Karen Murrell’s latest clever lippies, 29 Frost Bitten and 30 Rose Quartz Magic, transform from their starting shade to your own unique, perfect rose or subtle berry, thanks to pH-reactive colour. They’re a fun gift, nourishing for the lips and leave a beautiful, balmy, long-lasting finish. RRP$36.99.

KARENMURRELL.COM

She’s a beauty

Made with mums in mind, Bhone is wellness made simple. This blend of bone broth, collagen, probiotics and vitamin C makes it one easy step to achieve glowing skin, good energy and happy digestion. And it’s delicious too! From RRP$5–$72. BHONEBEAUTY.COM

MANI’S MATE

Want the secret to a longer-lasting manicure? Cuti’s refillable pen keeps cuticles soft and hydrated with mānuka and kawakawa, in either a floral-woody scent or juicy Cuti Cherry. Perfect for on-the-go nail care. Pens RRP$19. Bottles RRP$49 CUTI.CO.NZ

FOR YOUR WEDDING DAY

AGE AGAINST THE MACHINE

Cashmore Clinic’s Leanne Cashmore reveals why more people are choosing steady, regenerative treatments that age well.

PHOTO SALINA GALVAN

As we wrap up 2025, I’ve been aware of how people’s approach to their skin treatments has changed over the years. More clients want a sensible, long-term approach instead of pinning their hopes on a single quick fix.

Injectables are still a key part of treatment plans, but they’re no longer only about softening lines or adding volume. There’s been a real move toward options that encourage the skin to strengthen itself. Treatments like Rejuran, Profhilo and Sunekos that boost collagen and elastin so the skin gradually feels sturdier and more refreshed.

There’s also been growing curiosity around regenerative treatments that work deeper down. Growth factors, exosome-based therapies and polynucleotides made from salmon DNA all support the way skin cells communicate and heal. When that foundation is functioning well, the improvement of the day-to-day look and feel of the skin naturally follows.

Lately, timing is something clients are paying closer attention to as well. Rather than waiting for lines or texture changes to fully settle, many clients are choosing

to build and “bank” collagen earlier. To make that effective, we often map out a mix of treatments, like skin boosters, regenerative injectables, needling, LED, laser and targeted skincare, and pace them in a way that suits how the skin works best.

This change in attitude has shaped how I work, too. Good treatment planning has become just as important as technique in understanding what the skin needs now, what it’s likely to need next, and how each treatment supports the one before it. When the sequence is right, the results stay consistent and look true to the person.

Looking ahead, I think people will keep looking for treatments that feel gentle and sustainable. They want to slow the signs of ageing while keeping their skin healthy and comfortable fresher, without that “done” look.

If I had to summarise the year, I’d say the most satisfying results came from a balanced plan and a bit of patience. When treatments are chosen carefully and given time to do their job, the change looks natural, but simply better.

CASHMORECLINIC.CO.NZ

“ GOOD TREATMENT PLANNING HAS BECOME JUST AS IMPORTANT AS TECHNIQUE IN UNDERSTANDING WHAT THE SKIN NEEDS... ”

TURNING LIFE INTO ART

Amid the busy chaos of her Pā pā moa home, talented mum of three Ashley De Grey is creating wearable art made with DNA.

WORDS HAYLEY BARNETT / PHOTOS DEBORAH DE GRAAF

Pāpāmoa local Ashley

De Grey is turning everything from breast milk and embryos to ashes and teeth into personal keepsakes and now, her once small home business is being recognised on the international stage.

And it’s not nearly as strange as it sounds. In fact, it’s really rather lovely.

Since launching her unique business back in 2018, Ashley has just been awarded the 2025 Memories & Keepsake Product of the Year by the Pet Innovation Awards. It all began, somewhat unexpectedly, with a spam email. While breastfeeding her daughter one night, Ashley noticed a message about breastmilk jewellery.

“It was an American site but it got me thinking about whether or not there might be a market for it here,” she explains. It turns out, there was.

Coincidentally, Ashley had spent years working in a jewellery store in her hometown of Taranaki and, with a design degree under her belt, she was perfectly placed to start something of her own. Her journey began with just one product.

“I started with beads,” Ashley recalls. “I found a manufacturer to do the welding and taught myself to build a website that was easy to use. I wanted mums to be able to order something quickly and easily, even in the middle of the night while breastfeeding.”

“IT SHOWS THAT WHAT I’M DOING MATTERS BEYOND JUST MY LITTLE CORNER OF THE WORLD.”

Back then, she would take orders through Instagram, jot them down by hand, print the details and craft each piece herself.

Starting with breast milk, she soon realised there was also a deep need to commemorate loved ones who had passed. She began offering jewellery containing ashes, and even dehydrated embryos, for families completing their IVF journeys.

“Many people don’t know what to do with leftover embryos,” Ashley explains. “Some donate them, some destroy them, but others want to keep them close.”

The process involves carefully dehydrating the embryo material from vials of liquid, then embedding it into the jewellery. But embryos are just one of many unusual materials Ashley works with. She’s preserved snow collected from mountaintops, turning it into powder, and has incorporated sand, soil, baby blankets and fabric. One special project involved a grocery list written by a client’s late father.

“We scanned the note and used the letters to spell ‘Dad’ in his handwriting, both in English and Portuguese,” says Ashley. “It meant so much to the family.”

As she branched into pet keepsakes, incorporating fur and ashes, Ashley’s business really took off.

“I’ve made jewellery out of baby puppy teeth for the puppy’s godparents before,” laughs Ashley. “People really get creative.”

Winning a prestigious award has been both validation and motivation.

“It feels amazing to be recognised,” she says. “It shows that what I’m doing matters beyond just my little corner of the world.”

Since starting, Ashley has created over 3000 pieces for more than 2000 clients, each one telling a story of love or loss.

Her advice for anyone dreaming of starting their own business is to just begin.

“Even if it’s cringe and even if it’s not perfect, just do one thing a day. Post something, reply to an email, look up a supplier. And if it feels like you’re not getting anywhere, just keep showing up.”

She credits much of her success to knowing her audience.

“At one point, I started adding bracelets and necklaces just to have more products, but they didn’t sell, because that’s not what people came to me for. So I pulled it back to what I do best.”

And what she does best is turn emotion into something tangible.

Perhaps most inspiring of all, Ashley has shown her daughters what it looks like to build something from scratch and to believe in your vision, even when it feels impossible.

“They know that Mum works hard,” she says. “And they know that whatever they dream up, they can do it too.”

THESPILTMILKCO.COM

This architecturally designed Passive House combines refined comfort with sustainable living. Generous open-plan spaces flow seamlessly outdoors, creating the perfect setting for entertaining or unwinding. With room for the boat and every detail designed for effortless living, this home is as smart as it is stylish.

Contact us to find out more and discuss how we can make this exciting project your new lifestyle investment. See our website for further details at www.seawayterrace.co.nz

8 Seaway Terrace, Otumoetai, Tauranga 0800 999404 home@seawayterrace.co.nz

WAKE WITH CLARITY

Bay Eye Care’s Alex Petty reveals life-changing technology that literally transforms how you see the world.

Explaining Ortho-K to patients sounds a bit like something out of a sci-fi movie. You wear a custom lens while you sleep, and by morning your vision is clear. No glasses or contacts during the day, and no surgery needed.

Ortho-K can be a game-changer. Those who have vision problems suddenly have the freedom to swim in the sea, play sports and go to school or work, without worrying about their glasses or contact lenses.

Short for orthokeratology, it involves wearing a speciallydesigned rigid lens overnight. While you sleep, the lens reshapes the front surface of your eye. When you take the lens out in the morning, the temporary reshaping allows you to see clearly all day. For many, that means they can ditch their glasses or contact lenses altogether.

I’ve been fitting these lenses for over 15 years. In fact, as I write this, I am just returning from a weekend conference in Australia lecturing and teaching other optometrists about Ortho-K . These days, I mostly fit these lenses to treat myopia (short-sightedness), but also for longsightedness, astigmatism and even presbyopia, which is that frustrating shift in vision that hits in your 40s or 50s when reading becomes difficult.

Around the world, we’re seeing a sharp increase in shortsightedness developing in children. Right now, roughly 30 percent of the global population is myopic, and research suggests that could reach 50 percent by 2050. Much of it comes down to lifestyle, such as increased screen use, more time indoors and not enough exposure to natural light. But over the past decade, Ortho-K has been proven to slow myopia progression in children.

As myopia worsens, the risk of serious eye conditions like retinal detachment, glaucoma and macular degeneration increases significantly. That’s why we now monitor not just prescription, but actual eye growth. Ortho-K can help slow that down, so we’re protecting long-term eye health.

People are often curious about comfort. Since Ortho-K lenses are rigid, there’s an adjustment period, but because they're worn while sleeping, most people get used to them surprisingly quickly. Once it becomes part of your nightly routine, it feels normal. Long-time users often tell me they wouldn’t dream of going back to glasses.

Of course, it’s a commitment. This isn’t a one-time fix. It only works as long as you wear the lenses each night, but that’s also part of its strength. It’s completely reversible and flexible. If your eyes change, we adjust the lenses, which makes it great for growing children or adults who aren't ready to commit to permanent solutions like surgery. All you need to get started is an initial visit to discuss Ortho-K and check your eye health to see if Ortho-K is right for you.

I’ve had patients come in because a friend or co-worker raved about how much Ortho-K changed their life. It spreads by word of mouth, and for good reason. It’s about being able to live your life without constantly thinking about your eyes. For me, I believe that’s a gift worth sharing.

BAYEYECARE.CO.NZ

STRAND AND DELIVER

Shelley Pullar from Salon G presents the ultimate summer hair survival guide.

PHOTOS KATIE COX + SUPPLIED

Let’s be honest. Summer is glorious, but it’s also a minefield for our hair. Our locks can go from glossy to frizzy faster than you can say “beach day.” Here’s your ultimate guide to surviving the season, from a stylist who’s seen every strand scenario.

Frizz happens

Humidity is just moisture in the air, and your hair loves to interact with it. Because hair is hygroscopic, it absorbs and releases water depending on the environment. At around 40–60 percent humidity, your hair feels flexible and manageable. But once it hits 70 percent or more, expect frizz and shape loss. That’s when sealing in moisture is key. Think anti-humidity serums like Wella’s Ultimate Smooth Oil, which gives 96 hours of frizz control and UV protection, or Sebastian’s Taming Elixir with avocado oil for intense smoothness. Finish your style with Sebastian Reshaper for lasting hold that defies damp air.

When the air gets dry

Low humidity (under 30 percent) is just as challenging. It zaps hydration, leaving hair static and brittle. Bring back the moisture with nourishing masks or oils, and look for humectants like aloe. Curly girls swear by Clever Curl Leave-In Cream paired with Dry Weather Gel to keep curls soft and defined.

Salt, sun and style

Heading beachside? Prep before you dip. Dampen your hair and add a leave-in conditioner or System Professional Helio Spray, a UV barrier that prevents dehydration and colour fade. After swimming, rinse with fresh water and follow up with a rich mask. Your future self (and your comb) will thank you.

Style smart

Put down the blow-dryer and embrace the effortless vibe. Braids, buns and twists are your best friends. Try the overnight braid trick for beachy waves or “sock curls” for heatless bounce. For extra texture, mist with salt spray and shake out with your fingers.

Scalp and colour care

Don’t forget your scalp. Sunburns here in the Bay are no joke. Protect with SPF sprays or a hat, and soothe any burn with aloe gel. For blondes, protect tone and shine with System Professional Lux Blonde Biphase and a weekly purple shampoo to keep brassiness at bay.

So, whether you’re beach-bound or battling humidity, remember that summer hair is meant to move and breathe, just like you.

SALONGRANGE.COM

SAVOUR THE BAY

From farm to fork, Flavours of Plenty Festival 2026 is bringing the freshest flavours of the Bay of Plenty to life

Get ready, food lovers. The Flavours of Plenty Festival is set to return from April 16 to May 3, 2026, and with it comes the best of the Bay’s culinary passion.

Brought to you by the not-for-profit initiative of Tourism Bay of Plenty, the festival is a celebration of the region’s abundant food culture. From kūmara and kiwifruit to truffles and fresh berries, the coastal Bay of Plenty is a playground for chefs, growers and markets.

As the legacy continues to flourish through truffle farms, innovative dining experiences,

night markets, farmers markets and pop-up restaurants, at the heart of it all is a deep commitment to manaaki tangata, the art of hospitality and care.

Since its inception in 2021, the festival has grown from 16 events to a regional highlight with over 50 experiences in 2025. While the 2026 line-up of events is still being finalised, Flavours of Plenty Festival continues to share the stories, flavours and people that make the Coastal Bay of Plenty a must-taste destination.

Keep an eye out and mark your calendars for your next unforgettable culinary adventure in the Bay.

FACE VALUE

The injectables industry is booming, driven by a desire to take control of ageing. But for many, questions still linger. UNO looks into the world of cosmetic injectables, with three renowned BOP experts.

It wasn’t long ago that cosmetic injectables were whispered about behind closed doors. Today, they’re everywhere, and it’s getting harder to tell if someone is 20 or 65. While the stigma around treatments like Botox and dermal filler is fading, there is still a tonne of confusion and caution about injectables. Does filler really dissolve on its own? And what’s going on with those puffy celebrity cheeks?

To cut through the noise, we spoke with three experts in the Bay of Plenty, including Leanne Cashmore, registered nurse and founder of Cashmore Clinic in Mount Maunganui, Dr Adam Bialostocki, surgeon and founder of Da Vinci Clinic in Tauranga, and Dr AJ Seine, skin specialist at The Skin Centre in Tauranga, to unpack the how, why and what-next of cosmetic injectables.

WHAT ARE INJECTABLES, REALLY?

Cosmetic injectables are medical treatments used to smooth wrinkles, restore facial volume and refine features. The two most common are Botox (and other botulinum toxin brands), which temporarily relax muscles, and dermal fillers, typically made from hyaluronic acid, which restore volume and contour.

“People come in thinking Botox and filler are the same thing, but they do completely different things,” says Leanne. “Botox relaxes muscles, so it’s great for dynamic lines, but filler is what you need when volume is lost or lines are etched in.”

AJ explains further: “Think frown lines, forehead and crow’s-feet for anti-wrinkle injections. Dermal fillers restore shape or contour using a soft gel that blends with your natural tissue. Bio-stimulators are newer again; they help your own skin make more collagen over time instead of simply filling space.”

WHY ARE THEY SO POPULAR?

Leanne has seen demand grow year after year. “Younger clients are now starting early, often in their 20s or 30s,” she says. “Not to change how they look, but to delay ageing before lines really settle in.”

This preventative approach, she explains, is part of a broader shift toward subtle, long-term maintenance rather than quick fixes.

Adam agrees that smaller, regular treatments often achieve more natural results than infrequent large-volume corrections. “Smaller top-ups, done regularly, tend to look more subtle,” he says.

AJ adds that this shift reflects a cultural change: “People now see injectables less as a makeover and more as maintenance. It’s become a bit like dental care for your face, with small, regular touch-ups rather than big overhauls.”

BOTOX OR FILLER?

According to Leanne, understanding what each product does is key. “If you’re seeing forehead lines or crow’s feet when you move your face, Botox is the fix,” she explains. “If those lines stay even when your face is relaxed, or your cheeks have hollowed out, that’s when we look at fillers.”

“PEOPLE NOW SEE INJECTABLES LESS AS A MAKEOVER AND MORE AS MAINTENANCE.”

WHAT ABOUT RISKS?

Leanne is quick to remind people that injectables are medical procedures, not beauty treatments.

“With Botox, the main risks are mild and temporary,” she says. “If it spreads to the wrong muscle, you might have a droopy eyelid or uneven smile, but it wears off.”

Filler, on the other hand, carries more serious, but still uncommon, risks. Adam points to bruising, swelling, asymmetry, and lumps as possible side effects, with infection or vessel occlusion being rare. “Blindness is exceedingly rare,” he says, “but this is why experience and technique matter.”

AJ agrees: “Most negative stories come from unqualified injectors or unsafe settings. When performed by trained medical professionals using approved products in a proper clinic, the risks are extremely low.”

AVOIDING THE “PILLOW FACE”

We’ve all seen it. It’s that overfilled look that’s become a meme in itself. So how do skilled injectors avoid this?

“Experience,” says Adam. “It’s about placing product in the correct plane, respecting natural facial proportions, and often doing staged treatments instead of all at once.”

Leanne echoes this with a less-is-more philosophy. “We’re not trying to change your face,” she says. “We’re enhancing what’s already there.”

AJ adds that modern approaches are far more refined than they were a decade ago. “Ten years ago, the focus was on filling lines; now it’s about restoring balance and healthy-looking skin. The goal has shifted from changing to refreshing.”

COMBINING TREATMENTS

Today’s best results often come from combining injectables with skin-improving treatments.

Leanne integrates other advanced options like skin boosters. “We use products like Profhilo, Sunekos and Rejuran for skin quality,” she says.

“These aren’t for volume, however. They hydrate and improve texture. Think of them like injectable skincare.”

“We use Botox for lines and to reduce downward pull from muscles, and fillers for shape and volume,” says Adam. “Then energy-based devices like Sofwave or Renuvion help with skin tightening.”

HOW LONG DO RESULTS LAST?

Filler longevity depends on the area, product and individual lifestyle. Adam says lips last around six to nine months, nasolabial folds and tear troughs nine to 12 months, and cheeks, jawline and chin 12 to 24 months.

As for Botox, Leanne notes most people need top-ups every three to four months, though frequency can decrease over time with consistent use.

AJ adds: “Anti-wrinkle injections last around three to four months. Fillers last six to 18 months depending on the product and area treated, and bio-stimulators can last longer again, as they help your skin build its own collagen.”

THINKING OF TRYING IT?

If you’re curious about injectables, every expert agrees on one thing. You need to choose your provider carefully.

“These are medical treatments,” says Leanne. “People think it’s like getting your nails done, but it’s not. You need someone who understands facial anatomy, not just someone who’s watched a YouTube video.”

AJ advises checking qualifications: “Look for a medical doctor or registered nurse working under specialist supervision, ideally with postgraduate training in cosmetic medicine or dermatology.”

Experience and personalisation matter most. “Some clinics use a cookie-cutter approach,” says Leanne. “But every face is different. What works for your friend might not work for you.”

Ultimately, Leanne believes injectables should enhance, not transform. “Start slow,” she advises. “You don’t have to do everything at once. And if you̓re not ready for injectables, start with great skincare and microneedling. That alone can make a huge difference.”

AJ agrees that the benefits extend beyond aesthetics. “When people see a version of themselves that looks less tired or tense, they carry that confidence into every interaction. It’s not about vanity; it’s about alignment between how you feel and how you look.”

Whether it’s a subtle refresh or a more sculpted profile you’re after, one rule applies. Go to someone qualified and honest. Because the best injectables are the ones no one can tell you’ve had.

“WHEN PEOPLE SEE A VERSION OF THEMSELVES THAT LOOKS LESS TIRED OR TENSE, THEY CARRY THAT CONFIDENCE INTO EVERY INTERACTION.”

INJECTABLE SKINCARE

One way of achieving glowing, plump skin is with a new wave of injectables which are blurring the line between cosmetic treatment and skincare. Products like Profhilo, Sunekos and Rejuran feed the skin, rather than fill or freeze it.

“Think of these treatments as high-performance hydrators that work beneath the surface,” says Cashmore Clinic’s Leanne Cashmore. “They’re basically moisturisers you inject that deliver hydration, collagen stimulation and improved texture.”

Profhilo uses pure hyaluronic acid to hydrate and stimulate collagen and elastin, improving skin firmness and elasticity. Sunekos combines hyaluronic acid with amino acids to restore volume and smoothness, targeting dullness and fine lines. Meanwhile, Rejuran, made from polynucleotides derived from salmon DNA, focuses on healing and regeneration, which is particularly effective for improving texture, tone and scarring.

“These treatments are perfect for people who don’t necessarily want fillers but do want their skin to look fresher and healthier,” adds Leanne. Each treatment works differently, but all hydrate skin, to make it look naturally rejuvenated with no filter required.

IT ’S ALL IN THE GENES

Romy Kerr from Genetic Insight explains how understanding your DNA can protect your health, and your family’s future.

PHOTOS DEBORAH DE GRAAF

It was while watching her mum support a young couple going through the heartbreaking decision to terminate a pregnancy due to a serious congenital abnormality that Romy Kerr decided she too wanted to help people through some of life’s biggest and most distressing challenges.

She was studying science at university and, in her words, stumbled into a genetics course by chance and quickly fell in love with it. Even still, she knew she didn’t want to work in a lab all day.

“I enjoyed the people side of genetics,” she says. “I wanted to sit with people who are making some of the hardest choices of their lives. They need love and they need kindness.”

This led her to the field of genetic counselling. It’s a relatively small field in New Zealand, but one that is in high demand overseas. Its impact can be profound for those facing potentially life-changing information.

result might impact them and their family. We also help with decisions around managing health after a diagnosis, or making decisions around having children without passing on a genetic condition.”

Romy says that genetic counsellors are an information source, but are also a source of support because many of the people that she sees are having to make increasingly scary decisions. They may be learning they are at risk of a condition that has no cure, or that their children may be at risk of a severe genetic condition.

“Genetic counselling is the process of taking a person through genetic testing for a number of different reasons,” Romy explains. “Genetic counsellors provide information about a genetic condition that might be in their family or help someone understand a new diagnosis. We provide information about their options and how a genetic

“The topics are often quite heavy and emotional, and so we’re unpacking what that means for that person,” she says, noting that its impact can be profound in offering preventive options and emotional support for those facing potentially life-changing information.

For people with a known family condition, like breast cancer, for example, a simple swab test can put their mind at ease.

“If someone has been anxious about cancer their whole lives, they can now do something practical to check their risk and then find out early if they have cancer,” Romy says. “People have had genetic testing, decided to proactively take their ovaries out due to high risk, and have found cancer at that time that they just would never have known about. It saved their lives.”

GENETICINSIGHT.CO.NZ

“I WANTED TO SIT WITH PEOPLE WHO ARE MAKING SOME OF THE HARDEST CHOICES OF THEIR LIVES. THEY NEED LOVE AND THEY NEED KINDNESS. ”

A NEW ERA

With more stores, more experiences and more reasons to visit, Tauranga Crossing continues to grow with its community.

WORDS JO-MARIE BAKER

Tauranga Crossing is a shopping centre that has always had one eye on the future, and those dreams are now coming to fruition.

With around 4,000 homes soon to be built in Tauriko West, and the suburb’s industrial estate continuing to expand, Tauranga Crossing is at the heart of one of our biggest growth areas.

“There is further development to come,” promises centre manager Janet Vincent. “Geographically, we’re right in the middle of the Golden Triangle and overseas retailers see that. With our new Farmers extension, we now have one of the largest retail footprints of any mall in the Bay of Plenty and we have plenty of room to expand. Plans are already underway.”

An additional 8,100m² of space at the north-east end of the mall opened in October, anchored by

a two-storied flagship Farmers store alongside an expansive Toyworld, Stirling Sports, Stirling Women and Farmer Autovillage showroom. More retailers, including JB Hi-Fi, will be arriving in 2026.

“The Farmers extension is a huge milestone for us,” Janet says. “It’s a lovely, uplifting anchor to that end of the mall. It’s definitely the next generation of Farmers stores with beautiful details and finishings throughout everything from the tiling to the lights, the dressing room décor and the shop-floor displays have been thoughtfully done and look incredible.”

Just as much care has gone into sustainable planning and design, with 714 solar panels installed on the walls and roof above a hedge that wraps around the extension’s exterior. It will generate enough clean energy to offset the same amount of carbon as growing 1,800+ trees annually or avoiding nearly 170,000km of car travel (four times around the earth).

ChargeNet has also installed the largest collection of EV charging stations in New Zealand in the carpark 10 fast charging points, including one campervan and one car and trailer.

Janet says Tauranga Crossing is designed to be a place where people feel welcome. And that’s never more apparent than at Christmas. “We really embrace Christmas. Being a shopping centre, there’s obviously a commercial side to it, but we want to celebrate the community side too and make it a magical space to come and visit and really immerse yourself in the Christmas spirit and excitement.”

“Christmas is such an important time for retail but we’re also mindful that this can be a pressured time for people. Which is why we also provide opportunities for our community to help each other and show some Christmas generosity.”

Tauranga Crossing is hosting its second annual Trees for Charity campaign in partnership with Tauranga Community Foodbank. The public help to decorate 30 Christmas trees which will be on display throughout the centre before being donated to a family in need across the region, along with a $500 PAK’nSAVE gift card.

“We’re also collecting Foodbank donations to help bring joy and provide the essentials for everyone to enjoy a happy Christmas,” Janet says. “It’s really lovely to see how much comes in and how much the community want to be involved. It’s very special.”

With over 120 stores now spread over 50,000m² of retail space and more development on the horizon, there’s no doubt Tauranga Crossing is a significant player in our regional economy.

“We’re always listening to what customers want, and what brands they want to see here, and we’re excited for what’s to come. We still have significant development opportunities ahead including a Lifestyle Centre and Stage 4 expansion where we are actively in discussions with household-name tenants.

“But our intent is to create a space where you can experience a thriving community hub where everyone feels welcome.”

TAURANGACROSSING.CO.NZ

WHAT’S ON THIS CHRISTMAS AT TAURANGA CROSSING

SANTA IN RESIDENCE

29 th November – 24 th December

Come and have your photo taken with Santa and tell him what you’d like for yourself or your loved ones.

LATE NIGHT HOURS

Fri 19 th ,Mon 22 nd and Tues 23 rd December (9am-8pm), Sat 20 th and Sun 21 st December (9am-7pm), and Wed 24 th December (9am-6pm).

Get all your Christmas shopping sorted at a time that’s convenient for you.

$24K IN 24 DAYS

1 st - 24 th December

Be in to win a $1,000 Tauranga Crossing gift card to make your Christmas extra special this year. Every $20 spent gains you an entry into our daily prize draw (maximum 10 entries per person per day).

FREE GIFT WRAPPING

1 st - 24 th December

Save yourself time and make sure your gifts look as pretty as a picture under the Christmas tree.

“ WE WANT TO CELEBRATE THE COMMUNITY SIDE TOO AND MAKE IT A MAGICAL SPACE TO COME AND VISIT. ”

MOUNT HOT POOLS

The Mount Hot Pools is shaping up to be one of summer’s must-visit destinations. As one of the world’s few naturally heated ocean-water pools, and recently ranked among New Zealand’s top 10, this iconic spot continues to elevate the experience. Their newest additions, a beautifully-crafted sauna (coming in 2026) and invigorating freshwater cold plunge, bring a fresh wave of wellness to the complex. This summer promises plenty of atmosphere, with Soak and Sounds delivering live poolside music every Sunday. Warmth, wellness, and summery vibes all in one place. Be sure to check out what else is on offer this summer.

MOUNTHOTPOOLS.CO.NZ

Celebrating the places and spaces we call home.

OLIVER ROAD

HOUSE PROUD

INSIDE THE PAVILION

SUMMER BREEZE

Create an interior at home that has all the feels of a holiday with a beach-inspired palette and simple-but-elegant furniture pieces.

STYLING AMBER ARMITAGE @ MARIGOLD

PHOTOS MELANIE JENKINS @ FLASH STUDIOS

WALL COLOURS RESENE PAINTS

LEFT: Main walls and ceiling painted in Resene SpaceCote Flat in Resene Quarter Bianca, wall behind bed in Resene Smokescreen with pinstripes in Resene Quarter Bianca. Floor in Resene Walk-On in Resene Half Sour Dough. Queen bedhead in Fermoie Cove fabric from The Ivy House. ON BED: Evelyn sheet set and Evelyn linen pillowcases, bedspread in Heavyweight Linen in colour Natural and Sand Stripes wool throw blanket from Foxtrot Home. Darcy Sienna cushions (on bed), Niseko Milk Lodge cushion in Milk, and Clifton rug in Ivory, from Baya. Montreux Lucca chair in Mendocino by Designs of the Time, Housse de Coussin Lomasi cushion by Maison Casamance (on chair) and ottoman in Mattole by Designs of the Time, all from James Dunlop Textiles. Hugo Dawn sofa in Oat Boucle from Soren Liv. Verity floor lamp by Soho Home, from Obery. ‘Unmade Bed’ by Neil Driver and ‘Take No More Than You Need’ by Shona Mackenzie, available from Parnell Gallery

ABOVE LEFT: Floor in Resene Walk-On in Resene Half Sour Dough. Planter pot painted in Resene Smokescreen, candle holders painted in Resene Bullwhip. Hugo Dawn sofa in Oat Boucle, Verity coffee table in Golden White Marble from Soren Liv. Anni rug in Oat, from Baya. Verity floor lamp by Soho Home and City Country Coast book, from Obery

ABOVE RIGHT: Wall in Resene SpaceCote Flat in Resene Smokescreen with pinstripes in Resene Quarter Bianca. Floor in Resene Walk-On in Resene Half Sour Dough. Queen bedhead in Fermoie Cove fabric from The Ivy House. ON BED Evelyn sheet set and Evelyn linen pillowcases, bedspread in Heavyweight Linen in colour Natural and Sand Stripes wool throw blanket from Foxtrot Home. Darcy Sienna cushions (on bed), Niseko Milk Lodge cushion in Milk, and Clifton rug in Ivory, from Baya Trove Twist side table in Natura and Hugo Layer benchseat in Sunkissed, from Soren Liv. Facet table lamp by Soho Home from Obery

WRAP THE WALLS AND CEILING IN A VERSATILE NEUTRAL LIKE RESENE QUARTER BIANCA, ALMOST WHITE AND NEARLY CREAM.

Wall and ceiling painted in Resene SpaceCote Flat in Resene Quarter Floor in Resene Walk-On in Resene Half Sour Dough. Candle holders painted in Resene Bullwhip. Hugo Dawn Sofa in Oat Boucle, Verity Coffee Table in Golden White Marble from Soren Liv. Anni rug in Oat, from Baya . Verity floor lamp by Soho Home and City Country Coast book, from Obery. Lisbon bowl from Father Rabbit . Day Glow by Greer Clayton from Parnell Gallery. Cushions on sofa from left: Vomo by Mokum, Slalom by Casamance, and Vomo by Mokum all from James Dunlop Textiles

THE KEY TO PATTERN ON PATTERN IS FINDING BALANCE THROUGH VARIED SCALE AND A TIGHT COLOUR PALETTE.

Above Top: Wall and ceiling painted in Resene SpaceCote Flat in Resene Quarter Bianca, wall behind bed in Resene Smokescreen with pinstripes in Resene Quarter Bianca. Queen Bedhead in Fermoie Cove fabric from The Ivy House. ON BED Evelyn sheet set and Evelyn linen pillowcases, bedspread in Heavyweight Linen in colour Natural and Sand Stripes Wool Throw Blanket from Foxtrot Home Darcy Sienna cushions (on bed), Niseko Milk Lodge cushion in Milk, from Baya . ‘Unmade Bed’ by Neil Driver available from Parnell Gallery

A4 drawdown paint swatches and testpots from top in Resene Transition, Resene Bullwhip, Resene Smokescreen, Resene Half Dough and Resene Quarter Bianca.

GRANDEUR

This timeless home blends Victorian grace with modern luxury on five peaceful acres.

WORDS JO FERRIS

Entering the sweeping driveway of this Pyes Pa estate, you could be forgiven for thinking this manor was born in a past era of opulence and genteel lifestyle.

That’s partly true. The home certainly exudes the magnificence of bygone history. Except for one key point. It was developed in 2009; designed, built and fashioned by an English couple with a vision to recreate American Victorian architecture.

The current owners are only the second family to cherish the lifestyle and extraordinary detail of this unique home. Exploring its depth takes time, such is the scrupulous attention to intricate elements and fittings imported from around the world.

In developing this five-acre landscape, it was important for the home and garden to be equal partners. Both are integral to the estate’s mystique. Its

enchanting tranquillity embraces rolling lawns, mature specimens, fruit trees, table grapes, an exquisite wisteria-clad bower, and two kitchen gardens.

Chickens have departed as these owners prepare for their next venture; but the run and free-range lifestyle begs new occupants; just like the house. Sitting centre stage within this idyllic landscape; it is majestic true reverence to the vision behind its creation.

Expansive at around 706sqm living areas and amenities dominate the ground floor with five bedrooms and bathrooms above. Stepping into the atrium welcome, it’s clear from the outset that every aspect of this home revolves around space, scale and soaring ceilings. The bespoke kitchen and casual dining hub sit to one side, before stepping into a family lounge, or formal dining room, if you choose. That’s the joy of this home. Every room is its own entity, while offering personal preference for its use.

That’s the other aspect to absorb here. While there is a common thread, with wainscoting wall panels and Burmese ironwood timber flooring; no ceiling is the same, no architrave, cornice, light fitting, door hardware or window treatment. Lead-light panes, designed specifically for each room, feature different patterns and tones; the most romantic seen in the master bathroom, above the shower.

Of the five bedrooms, three have ensuites, customised accordingly, with imported vanities, mirrors, lighting, and Victorian claw-foot baths in two. The fourth bedroom has semi-ensuite privilege with the family bathroom, and is shared with the fifth bedroom. Storage throughout is phenomenal dressing rooms, closets and utility rooms all highlight their relevance to this home’s status.

A dedicated study, cinema room, billiard room and reception lounge complete the home downstairs, each personalised with purpose. Of all the intricate details that amaze, the turret housing the reception lounge and primary bedroom above both feature ceiling styles modelled on the shape of British 50-pence coin.

The wrap-around verandah overlooking the pool was also masterfully designed, with shade in summer, sun in winter and windows escaping the rain. The detail everywhere is infinite, right to the four-bay garage. With significant space for vehicles and work, its vast attic is one of the final surprises.

Or is it the resort swimming pool? With an outdoor shower, pool house, changing rooms and powder room, this pool holds its own secret capturing water for irrigation. Solar panels and battery storage provide free power, with the excess sold to the grid. Robotic mowers groom lawns like velvet. A three-bay American barn offers further storage, while two gated entrances ensure security.

Truly a masterpiece of historical homage, fashioned with all today’s modern features, this is a rare invitation to a cherished lifestyle. A rural aspect on the city fringe three minutes to an international Cambridge curriculum school, handy to one-stop shopping at The Crossing and easy drives to the airport and expressways. City and lifestyle in one.

866 Pyes Pa Rd, Pyes Pa OLIVERROADBAYOFPLENTY.COM

THE BEACON

Commanding an expansive site on Ongare Point, this exceptional home stands proudly above its neighbours in this peaceful seaside enclave above Tauranga Harbour.

WORDS JO FERRIS

Set on a private ridge with gated entry, the residence is the result of a thoughtful collaboration between the owner, designer Richard Fuller and award-winning builder Belco Homes. With deep family ties to the land, the owners paid homage to its history by salvaging native rimu from the original homestead now reimagined as a stunning feature wall and bureau in the family room.

While this sentimental touch celebrates the heritage that inspired the new residence, this property also showcases what can be achieved today when space, design and craftsmanship unite in perfect harmony.

Occupying a sprawling 5,529sqm site, the home extends across 451sqm over two levels. This is complemented by extensive shedding, a swimming pool and tennis court, yet still boasts ample space for recreation and relaxation in the beautifully landscaped grounds.

Every aspect of this home revolves around its breathtaking scenery. Sweeping harbour views capture Bowentown Heads, Matakana Island and beyond to Mauao and Mpunt Maunganui. Each room enjoys a unique outlook; whether coastal or countryside.

Offering four bedrooms, each enjoys its own ensuite, while a powder room increases convenience for guests.

The master retreat is a true sanctuary, with sumptuous space and a grandstand balcony overlooking the harbour.

Generous living zones on the lower level are designed for seamless indoor-outdoor flow, perfect for entertaining or quiet enjoyment. Serve refreshments and nibbles through sliding windows in the bespoke kitchen to the courtyard. Host friends in the sunny ambience of the games’ room. Enjoy alfresco entertainment outdoors, dine formally inside or relax fireside in the family living area. Moods change to a more intimate ambience in the formal lounge. For ultimate unwinding however, sway gently in the innovative hanging furniture in the sheltered outdoor lounge.

Apart from the internal garage, substantial shedding provides further space for vehicles, storage or workshop use. This is complemented by a separate garden shed for tools and equipment.

Luxury and practicality combine through a host of high-spec features, both inside and out. These include advanced heating systems and a state-of-the-art sound system to robotic pool and lawn maintenance.

A home for the seasons and generations; this property is truly the jewel of Ongare Point a rare opportunity to secure a landmark coastal resident of enduring quality, privacy and prestige.

300 Ongare Point Rd, Ongare Point OLIVERROADBAYOFPLENTY.COM

It’s hard to conceive a property like this even exists in Mount Maunganui’s blue-chip neck at the foot of Mauao; let alone one that transports you to a place of tropical indulgence. Knowing it’s the vision of a local business couple, it becomes apparent. This home is a work of art a complex story, layered with mystique.

Hidden from the road and seemingly lost against a backdrop of high-rise towers; once inside, everything disappears. Apart from Mauao, of course. That’s one feature that should always be revered in this part of town. And revered it is, thanks to a wall of glazing in the lounge framing this iconic landmark, around to Pilot Bay.

Given a 230sqm, narrow site, wedged between a low-rise apartment complex and the house in front, a multi-level home was the only logical concept. Tauranga architect Mark Carnachan worked to a brief that maximised sun, space and outlooks, while minimising views of neighbouring high-rises.

The result is extraordinary a multi-level home that defies any limitations of a tight spot. The depth, tone, texture and ways each zone interacts is absorbing; the sense of seclusion, immersive.

A LA MODE

A tropical escape beneath Mauao’s gaze, this Mount home is a bold masterpiece of imagination and indulgence.

WORDS JO FERRIS

At its lowest point, a self-contained studio allows bespoke accommodation for family or guests. With both a lift and stairwell access, the home rises through five, split-levels in what is essentially four stories. With the studio tucked below ground level, it shares access with a private, tropical garden a complete surprise; with its spa-pool, designer seating and surreal vibe.

Every aspect of this home is a revelation, each level their own entity, yet linked in intimate ways. The gourmet kitchen, with its soaring, 7m black ceiling is pure magic. Flowing out to an alfresco lounge, screened above and to the side with motorised louvres and sliding doors, the tropics again come to mind.

Connection with the lounge and dining room a few steps above is genius, the sloping ceiling and glass balustrade create a marriage of perfection.

And that’s part of this home’s intrigue. Spaces are partitioned to create sensory connections, while flowing one to the other. The ultimate luxury sits in the master retreat on the upper level, a bedroom and snug of velvety romance and bathroom of sheer indulgence, thanks to its twin showers and steam sauna.

A home of pure imagination and focus on fun; it touches the senses in every conceivable way.

18b Maunganui Rd, Mt Maunganui OLIVERROADBAYOFPLENTY.COM

SEEDS OF SUCCESS

This locally owned building company is proving that people-first values and precision quality can transform the construction game.

WORDS NICKY ADAMS | PHOTOS KATIE COX + SUPPLIED

Sitting down with Flowerday Homes directors Rik and Fiona Flowerday, along with general manager Daren Green, I wasn’t sure what to expect. Flowerday Homes is an anomaly in many ways unlike many of the other big-hitting builders, Flowerday Homes is not a franchise and has kept its sole base as Tauranga. The company reach, however, is far beyond the Bay.

In the 2024 financial year they were the 27th largest builder in New Zealand and the fourth in the Bay of Plenty by number of building consents issued. This current year sees the ongoing construction of Te Mania, a master-planned subdivision in Te Puke, developed and built by Flowerday Homes. Rik and Fi continue to head up the business they started together in 2014 with the same joint vision today that they had at inception that they would operate a building company that is, in Rik’s words, “building homes, enriching lives and creating communities.”

The ethos may be the same, but there has been enormous change within the company. They laugh reflectively when Rik admits that “many and expensive” mistakes have been made along the way. But the learning curve has brought them to the place they are now, which is one with a focused lead in Daren Green, and an incredibly high-performing and loyal team. With the additions to their dedicated staff of Brendyn Gray and Mark Hooper, both of whom have extensive industry experience of 20 and 18 years respectively, they also consider contractors and subbies the majority of whom have consistently worked for them for 10 years as part of the operation.

Riding high from the prestigious 2025 Master Builder House of the Year awards, where Flowerday Homes entered two houses (one won Gold, the other won both Gold and a Regional Category) they are collectively clearly excited not just by the accolade but by the judge’s surmise. Fi shows me the brochure, which states: “What stands out most is the care taken with the build. Every detail has been handled with focus and precision. The result is a home that not only meets the brief but is delivered to a very high standard.” This, they all agree, is validation of exactly what they strive for on each and every build. As Daren puts it, “If I could, I would say to all clients that every house we build, whether it be a 120sqm dwelling or a 350sqm design and build, our quality and attention to detail does not change. And that’s through a rigorous process that our construction team has set up, and working closely with our sub-contractors who have a gold standard on everything they do.”

“

BUILDING HOMES, ENRICHING LIVES AND CREATING COMMUNITIES.”

Achieving this kind of precision quality across such a vast number of builds is not just good luck. Fi, Rik and Daren have worked tirelessly from the ground up to instill systems and processes, as well as values within the team, to ensure there is no margin for error. As Fi explains, “We’ve spent a lot of time working on our company core values.” These, Rik says, are: “Honesty, Empathy, Accountability, Respect and Trust an acronym of HEART which is at the core of everything we do.” These values have always been there, but the company has realised the importance of articulating them, which in turn says Daren, “ensures they are delivered on a consistent basis.”

Both Rik and Fi credit Daren with developing and leading the culture of the company to an extent that it’s known that Flowerday Homes is a good place to be a client, as well as a good place to work. There’s an emphasis on staff wellbeing, which is wrapped up within the stringent health and safety measures. As Fi notes, wellness and mental health are a big part of overall health, in what can be a high-stress industry. Fi reflects on the fact that the cultural shift has led to a more cohesive team not just on the job, but also in leisure time. “We’ve got a social club, and we do fun activities together. In the office we have lunch around the table and the girls go for a walk afterwards. I enjoy coming to the office, there’s a good vibe here.” Rik agrees: “It’s not just because we have a fruit bowl and drinks on a Friday it’s an alignment of our values, which impact every decision we make as a business internally and externally.”

The key word they all agree on in relation to both staff and clients is communication. As Fi points out:

“Everyone knows their job and what they do. We used to have quite blurred lines, and now it’s a very welloiled machine… Communication is prioritised internally and externally, so there’s lots of comms with clients. From experience we know the thing that people love when they’re building houses is to hear from their builder all the time. But we’re also rigorous on internal comms with one another.” Daren agrees: “We’ve set up a structure that every staff member in the business contributes to how the model functions. Every person has a voice, and with this system no comment or question goes unnoticed.” Fi rounds off: “There’s a lack of bureaucracy because we’re not a franchise we can do what we want. We’re a nimble business.”

Internal streamlining and cohesiveness are reflected in client liaison and satisfaction, which, they comment proudly, is excellent. As Fi says, “We’ll spend as much time as the client wants or needs there’s never a rush, it’s always at your own pace. Once things are consented, our construction team takes over. Their allocated project manager will call them regularly and send detailed site reports with updates and photos. They also have access to the BuilderTrend app, which has a live schedule.”

In addition to their goal of absolute customer satisfaction, Flowerday Homes has invested heavily into the concept of sustainability within the building process. Fi explains: “We’ve got a really keen eye on sustainability we’re always looking at how to reduce, recycle, repurpose. Te Mania gave us a unique opportunity to break old habits of ‘everything goes in the bin.’ As the sole builder on site, with all trades part of our team, we could educate everyone and shift the culture as we work toward a goal of zero waste.”

With so much positivity around Te Mania, both in terms of the process and the outcome, the natural next step for Flowerday Homes is to bring focus to their Design and Build (D&B) arm. In many ways this feels like going back to grass roots, but with a more experienced and empowered team. The addition of Mark Hooper, who specialises in D&B, and is well known for his expertise, lends them even more gravitas. Each of them is really excited about the creative opportunities that D&B brings and, they point out, the builders love it too. There is so much scope in this area, not just with products but with the freedom of designs; Daren is emphatic when it comes to what Flowerday Homes brings to this

arena. “If I take my Flowerday hat off, and say right I’m going to build my dream house tomorrow, I would 100 percent deal with this business, because of the attention to detail, quality and customer focus ethos.”

On a personal basis Daren is highly motivated by delivering results clients can be proud of and by team success. “What drives me is getting the best out of people. Getting the right people on the bus is an important first step. We have that.” Rik, on the other hand, is fired up by the big picture. “That’s what inspires me. Te Mania has this old-school community feel kids wandering from home to the park, neighbours out and about. Seeing that come to life is something I’m really proud of.”

Fiona is passionate about ensuring the brand stands by the strong values that it has been built on from day one. The common ground, as Daren surmises, is on what they deliver: “Quality is in our DNA.”

FLOWERDAYHOMES.CO.NZ

The kitchen might be the busiest room in the house, but a few well-chosen accessories can make it feel considered as well as practical. This season is all about thoughtful design details, like cabinet handles with a sculptural edge, woven rugs that soften the space, and lighting that earns its place as a feature. Sleek bar stools turn the bench into a gathering spot, while smart storage ideas help keep the everyday clutter in check. Add in a few tactile serving pieces for a touch of luxury, and don’t underestimate the charm of a good step stool. Together, these small but clever additions can shift the kitchen from functional to beautiful.

TIMBER WITH A CONSCIENCE

A centuries-old Japanese timber tradition brings sustainable beauty to Tauranga’s newest design showroom.

WORDS JO FERRIS / PHOTOS SALINA GALVAN + SUPPLIED

Centuries’ old Japanese philosophy and unique timber is catching eyes with the opening of a brand-new showroom in Tauranga’s Piccadilly Arcade.

Sugi is Japanese cedar. As a construction material, cedar isn’t new in this country. What makes yakisugi charred Japanese cedar unique, is the extraordinary effects created in various profiles; both as exterior cladding and internal elements.

Architects and builders have used sugi in several homes in this region. However, the product has sat relatively under the radar. Pentarch Forest Products is the New Zealand arm of Australian company Pentarch Forestry, one of Australia’s largest suppliers of hardwood. Its new showroom introduces this unique timber in a variety of forms and finishes. Yakisugi isn’t simply cedar. It is an artform; complex in its simplicity, visually striking, durable and healthier.

Pentarch imports manager Margerita de Kwant says sugi is timber with a conscience. When you understand its history

in Japanese culture over thousands of years, it’s easy to appreciate its place in New Zealand; as designers, builders and homeowners seek more eco-friendly products.

With about 68 percent of Japan covered in forests, thoughtful stewardship involves careful planting; harvests timed to maintain forest health, while reducing waste and minimising transport impacts.

Thanks to Japan’s efficient marine freight, Margerita says the carbon footprint of shipping is on a par with sourcing other materials. With sugi sustainably grown in Japan and processed in New Zealand, it is an affordable alternative.

The secret lies in yakisugi’s making.

Through a highly-controlled fire process, yakisugi achieves stronger durability in minutes involving intense kiln drying and removing the need for chemical stains or synthetic paints. Thanks to Pentarch’s association with Motueka-based Natural House

Company, its range of natural oils comprising earth pigments and beeswax enhance sugi’s healthier aesthetics and striking tones.

This, on top of the various profiles themselves. Defying logic, the fully charred, black surface provides the highest durability and thermal quality, as evidenced in the ancient shrines of Japan, according to Margerita. As the timber is brushed to create differing effects, the result is not only artistic, it’s three-dimensional when viewed in different lights and angles. Against varying backdrops, colours also appear to change.

Depending on location, external cladding’s maintenance reduces as years pass; making yakisugi even more cost-effective. Internally, its use is limitless wall panelling, battens, screens, architraves even furniture.

Stepping inside Pentarch’s showroom in Piccadilly Arcade is like entering a whole new world in construction and interior design.

PENTARCH.CO.NZ

Tauriko-Tauranga . 021 336079 . admin@eastwoodkitchens.co.nz KITCHENS | CABINETS | WARDROBES

MODERN ELEGANCE

UNO takes a peek behind the doors of The Pavilion, the highly-anticipated community centre now open at Pacific Lakes Village in Pāpāmoa.

For the past few years, something big has been underway at Pacific Lakes Village. And now, it’s finally ready to be unveiled.

The Pavilion is a striking new multi-function building that’s been thoughtfully designed to serve as the social heartbeat of the 350-plus resident community.

Designed by Peddlethorp, this distinctive architecture delivers residents a comprehensive hospitality and leisure offering overlooking the lakes, including versatile function spaces for events and performances, an Art Studio, a Library and Billiards Room. It also

places a strong emphasis on wellness, featuring a salon, nail spa and treatment room. This offering will be further enhanced with the addition of a Hydrotherapy Pool and a Fitness Studio, in a further stage with construction commencing Spring 2026.

“Our vision was to create an environment that not only complemented existing venues but also met the social and recreational needs of our residents. Across our two Bay of Plenty villages, the facilities available to residents are extensive and of exceptionally high quality,” says Graham Wilkinson, director of Generus Living.

The Pavilion is an impressive architectural centrepiece spanning over 2500 square metres. Its muse was the Lake House, the Village’s smaller club across the Lake, that drew its design cues from its lodge-like warmth and character. The Bay’s relaxed lifestyle has also shaped the building’s tropical-modernist lines with the extensive use of crafted timber and expansive glazing.

The level of detail throughout is impressive, from the intricate timber craftsmanship to the carefully curated furnishings and dramatic hardwood beams. Every element has been considered to make residents feel luxuriously comfortable, and to encourage them to enjoy the space.

From the outset, the Pavilion was envisaged as the living, breathing hub of village life. A place where residents could meet friends for a meal, join a social activity or simply read a book in peace.

“A key driver was to create multi-purpose spaces,” Richard Mora, Generus Living general manager development explains. “There are three large rooms that can be used individually or open up to form one expansive venue. This will support a dynamic resident activity programme, accommodating everything from large gatherings to smaller recreation specific needs”.

“The large screen, integrated technology, and flexible staging arrangements ensure the space is highly functional and can support a wide range of resident

activities,” Richard explains. “The floor-to-ceiling fenestration creates a light-filled atmosphere and allows the planning to flow seamlessly to the expansive deck areas for larger social events.”

This atmosphere of openness and warmth is amplified by the interior design team, led by David Sweatman at design firm Space Studio, who were brought on by Generus Living to realise their vision for The Pavilion and to translate emotion into architecture.

“We designed it to feel familiar but modern,” David explains. “A place where you could sit alone and have a coffee and still feel part of the community.”

To achieve that, the team leaned into texture and craft. “There’s a rich layering to it,” David says. “It creates space for conversation, with a relaxed and communal feel.”

The materials tell their own story. Stone floors are leathered rather than polished. Timber beams are left knotted and grained, their natural character proudly visible. David describes the look as, “rustic material finished with modern finesse.”

“It’s luxurious but humble,” he smiles. “It all works to create comfort.” Natural light floods through skylights and across textured surfaces. Fluted timber paneling and delicate metalwork lend refinement without pretension.

“When the light rolls in and ties all those spaces together, that’s when it really comes alive,” says David. “You can stand in one spot and see through a series of zones each distinct but connected.”

Guided by the same sustainability ethos that shaped the Lake House and the wider Pacific Lakes Village, The Pavilion has been designed to minimise environmental impact while maximising both design and functionality. The Pavilion is constructed primarily by mass timber elements which significantly reduced the requirement for any structural steel.

“It’s got this incredible sense of permanence,” David notes. “You can feel the structure and the hand of the craftsman in every element.”

That craftsmanship extends to the furniture and artefacts, nearly all of which were designed or made in New Zealand. “It’s a real celebration of what our local manufacturers can do.” Space Studio’s Monique Enoka-Davidson explains.

The artefacts nod to the mid-century “Crown Lynn” era providing a sense of familiarity, but each piece has been reimagined in a contemporary way. “It’s almost sentimental, a nod to the past, but expressed with scale and modern craftsmanship.”

Furniture choices were guided by a clear philosophy of

“WE DESIGNED IT TO FEEL FAMILIAR BUT MODERN ... A PLACE WHERE YOU COULD SIT ALONE AND HAVE A COFFEE AND STILL FEEL PART OF THE COMMUNITY.”

comfort with every detail carefully considered.

“The restaurant tables, for instance, feature a soft leather-look inlay with a timber edge — a tactile transition that matters the moment you touch it. They create a more peaceful, intimate atmosphere. It’s all about that sense of crafted care.”

For the Generus team, it represents the culmination of years of thought and collaboration.

“As a company, we believe in a bespoke architectural response to every site,” Richard says. “You never quite know where the design process will lead, but that’s part of the delight.”

The project’s success, he believes, comes down to philosophy. “Think slow and act fast,” he says. “If you put your focus on well executed planning and design, then thoroughly test it at the front end, you’ve got every opportunity of delivering a great building at the end of it.”

For David and Monique, the reward is seeing how people inhabit the space.

“When you walk through, you feel it,” says David. “You slow down and you feel at home. That’s the goal, where people feel immediately welcome.”

PACIFICLAKES.CO.NZ

REDEFINING RETIREMENT

Set amongst tranquil park-like grounds and private lakes, Pacific Lakes Village offers spacious modern villas and terrace houses designed for a vibrant, active and independent lifestyle.

The Pavilion is now open – the village’s impressive community centre features an eatery, lounge bar, library, art studio, beauty salon, wellness suite and extensive recreational facilities.

Show villa available to view by appointment. 242 Grenada Street, Mount Maunganui pacificlakes.co.nz | 07 262 0191

Rotherham Law is a boutique firm specialising in family law.

Founded by Rachael Rotherham in 2022, the firm was created after many years spent working in larger practices. Rachael wanted something different. A professional but relaxed environment where legal advice is delivered with clarity and care, not formality.

Rotherham Law helps individuals and families with separation and relationship property issues, spousal

maintenance, parenting matters, family violence, Estate matters, Enduring powers of Attorney, Wills, Adoption and Surrogacy.

Your story matters to us. We take time to listen, explain your options in plain language and give advice that’s practical, compassionate and tailored to your situation.

We are a professional approachable firm, committed to providing quality legal help.

WORK

Stories about the everyday passions that drive us. PARENTING

SEAWEED SOLUTIONS

Farming for the future PAGE 114

DIY AND DELICIOUS

Kate Fenwick's fridge gets a dressing down PAGE 125

OUR TEENS

Effective affections PAGE 121

HAYLEY BATH

Cringeworthy confessions PAGE 122

SEA CHANGE

A Tauranga seaweed farm is turning local waters into a hub for climate and coastal innovation.

WORDS ALISON SMITH

PHOTOS PAUL ROSS JONES + SUPPLIED

When healthy, New Zealand’s reef ecosystem is a rich and beautiful tapestry of fish species navigating golden hued kelp forests, pink paint and coralline seaweeds against a backdrop of teal green sea and bubbling tide.

This underwater world is underexplored and underappreciated by many, with spearfishers and snorkellers the most common admirers of its charms.

Yet seaweed holds huge potential not only as an ecosystem in its own right, but as a climate hero for its ability to absorb carbon, filter water and provide a source of nutrients to humans and animals.

At the University of Waikato Marine Station in Sulphur Point Tauranga, a small and dedicated team lives and breathes seaweed.

Greenwave Aotearoa began as a pilot project funded in part by the Sustainable Food and Fibre Futures Fund (SFFF) administered by the Ministry of Primary Industries. Led by Auckland-based venture developer EnviroStrat, Greenwave Aotearoa is building capacity for a network of regenerative ocean farmers to farm seaweed nationwide.

Māori have used seaweed for centuries as a food source and for storage. As Te Ara Encyclopedia of New Zealand explains: “with its long coastline and abundant seaweed resources, New Zealand has the potential for a thriving seaweed industry. However, the labour-intensive nature of harvesting and aquaculture has prevented the country from competing against bigger producers in Asia.”

Greenwave Aotearoa has been working to turn this around.

“Our oceans hold vast potential for sustainable innovation and seaweed is one of the most promising solutions,” believes founder Dr Nigel Bradly. “By farming seaweed and creating high value uses for the harvested biomass we can create a future that supports our needs while protecting the environment.”

Getting to this point has taken a great deal of learning.

The project began in the Hauraki Gulf at a seaweed trial adapted from mussel farm infrastructure off the Coromandel coast. It faced challenges including skeleton shrimp eating early-stage growth, a marine heatwave, and adapting gear to grow something never farmed here before.

Here, mussel farmer Dave Blyth who says he keeps meaning to retire has had his retirement sailing trips disrupted by helping grow a new seaweed industry in New Zealand alongside the Greenwave team.

The process begins with collecting seaweed under permit from the wild. The team works with the seaweed to induce spores in a Sulphur Point hatchery, where it’s nurtured under red lights using techniques refined over three years.

Microscopic baby seaweed (sporophytes) is grown on spools. The Tauranga-based team led by Peter Randrup had to determine exactly what was needed for it to thrive in an artificial environment so seedlings could be produced at scale for planting on farms.

This is where farmer Dave Blyth comes in. Dave is showing the ropes to scientists including Greenwave

Above:

Right: Peter with seaweedderived compunds at Greenwave Aotearoa's Coromandel seaweed farm.

aquaculture lead Ryan Marchington, who brings his seaweed farming experience from Europe.

Seaweed farming is new in New Zealand, and the team had been using systems designed for mussels, not seaweed.

With Ryan sharing knowledge from overseas, the team has now optimised on-water operations using custom systems.

“It’s been a big learning process. You can grow seaweed in a hatchery but it doesn’t automatically follow that they’ll keep growing in the water,” says Dave. “I enjoy the innovating designing the gear and coming up with new ways of doing things and working with the young people from Greenwave Aotearoa and the University of Waikato. Peter and Ryan and all the guys are good; no-one has got all the answers. You don’t curtail their enthusiasm but it’s good to inject how to do things out on the water in a way that will make it easier and more efficient.”

This collaboration between a seasoned mussel farmer and international techniques was a crucial turning point. Growing seaweed closer to the surface, as farmers do in Scotland, allowed the young sporophytes to photosynthesise more efficiently and outcompete fouling.

“Our hatcheries were producing good-quality spools. The issue was the farming system design,” explains Ryan. “Once we changed that, we saw the difference.”

Greenwave Aotearoa is now expanding to the South Island and is successfully growing Ryan’s favourite

“ OUR OCEANS HOLD VAST POTENTIAL FOR SUSTAINABLE INNOVATION AND SEAWEED IS ONE OF THE MOST PROMISING SOLUTIONS...”

species, Macrocystis pyrifera, or giant bladder kelp.

Talk to anyone who knows about seaweed and they’ll explain that New Zealand seaweed is grouped into brown, red and green, and the brown or golden kelps have the most potential for products. There are around 850 native species, and New Zealand has nutrient-rich waters ideal for large-scale farming.

Because of its ecosystem role, wild seaweed can only be gathered under permit. This is strictly enforced: a former commercial fisher, who illegally sold seaweed online, was recently fined $50,000.

Until the work of Greenwave Aotearoa and a few others, native seaweed species weren’t farmed, limiting the industry’s growth due to unreliable supply.

But a handful of commercial operators including Greenwave Aotearoa, Premium Seas, AgriSea, Waikaitu and Octacle have developed innovative products using ethically harvested, permitted seaweed.

These include biostimulants for soil, plant and farm animal health, cosmetics and skincare, pet health and wetsuit lubricant.

Product innovation is key to the success of the industry, to enable full utilisation of New Zealand’s precious seaweed resources with benefits to seaweed farmers in coastal communities, product innovators and consumers.

All without taking away the underwater forest upon which so many marine species rely.

GREENWAVE.NZ

DRIVING CHANGE

Ebbett is driving into the future with an unusual new high-profile location. It’s a first for the family-owned car dealership, and one which could change the way cars are sold here in New Zealand.

We usually head to the mall for a spot of shopping, a visit to the Food Court or to catch the latest blockbuster movie. But how about picking out your new car before popping in to browse the latest fashions or meeting your friends for coffee?

In Hamilton, you can now do exactly that as the Waikato’s longstanding, family-owned car business

Ebbett has opened a new dealership at popular shopping spot, The Base.

“Opening a dealership at a shopping mall is not something we've done before,” store manager Ben van den Engel enthuses. “It’s a whole new concept. It’s exciting and scary at the same time.”

It’s a bold and innovative venture for Ebbett Group, which has long been recognised for its commitment to customer service and the local communities that are

“ OUR VISION IS CUSTOMERS FOR LIFE. THAT CULTURE PERMEATES THROUGH EVERYTHING WE DO . IT’S A BUZZ TO BE A PART OF. ”

home to its dealerships. Instead of the traditional car yard, Ebbett The Base offers a premium and high-end experience.

“It’s less intimidating for people,” Ben says. “You're not going to this big, shiny showroom with thousands of cars and lots of salespeople waiting to pounce. It’s more intimate and more approachable.”

While a mall-based dealership is a new concept in Aotearoa, Ebbett director Richard van den Engel explains that while the high-profile location attracts foot traffic, the customer experience must remain seamless. To that end, shoppers can explore vehicles in a premium, transparent environment with glass walls, couch seating and refreshments. For anyone wanting an immediate test drive, the demo vehicles are parked right outside the door.

“It’s got the best of both worlds,” Richard smiles.

While it may look and operate differently from traditional car dealerships, all the expected aspects of the buying process can be handled in-store. Tradeins are appraised immediately, financing and insurance are handled in-house and mechanical services are coordinated with Ebbett’s workshop, conveniently located only a minute’s drive away. Simply drop your car off at the mall and they’ll handle the rest.

And unlike traditional dealerships, where customers encounter multiple staff members for sales, finance and aftercare, Ebbett takes a more personal approach.

“You’re dealing with the same person for all of those experiences all the way through,” Ben says. “It’s much more personal. And what Ebbett is all about”

Another exciting development for Ebbett is the addition of the luxurious and technologically cutting-edge brands Zeekr and Geely range to their stock line-up.

“Zeekr is a premium Chinese brand that is looking to compete with Audi, Volkswagen, BMW, Mercedes,” Ben says. “It’s got all the gizmos and fit and finish that you’d expect of a European car.”

When you consider Zeekr’s heritage, this isn’t surprising. The EV brand is part of the larger Geely family, the ninth largest seller of motor vehicles in the world. Its upmarket siblings include the elite sports car manufacturer Lotus, the European luxury brand Volvo and performance brand Polestar. Ben explains that the Zeekr range consists of premium, sporty, cutting-edge vehicles, while the Geely range offers premium tech at a price point that's accessible to everyday Kiwis.

“Geely and Zeekr might be new brands in New Zealand, but they’re not small players,” he says. “Chinese manufacturers are often at the forefront of technology and innovation, and both of these brands deliver premium comfort, cutting-edge features, and competitive performance. I had a customer the other day get out of a Porsche Macan to test drive the Geely Starray, and he was blown away with how well it drove and the comfort and finish on the interior.”

Like the store itself, these two flagship brands challenge traditional market expectations. Zeekr, for example, offers high-performance vehicles that rival established European models. Their 7X model accelerates from 0 to 100 km/h in just 3.8 seconds, delivering thrilling performance without compromising on comfort.

The community response to Ebbett’s new shopping mall location has been enthusiastic, with shoppers embracing the new format, testing vehicles, engaging with staff and sharing their impressions.

For both Ben and Richard, the most rewarding aspect has been the alignment of their values with daily operations.

“We try to do things differently at Ebbett. Our values are integrity, care, excellence and respect. And we actually strive to live that each and every day,” Ben says. “We want to give you such a great experience that you come back to buy a second car and tell your friends and family. Our vision is customers for life. That culture permeates through everything we do.

It’s a buzz to be a part of.”

EBBETT.CO.NZ/DEALERSHIP/EBBETT-THE-BASE

As a mortgage adviser, I’m often the first to hear the collective sigh of relief when interest rates start to fall. Suddenly, those repayments feel a little less suffocating and the financial horizon looks a touch brighter. But while lower rates are welcome news, there is actually a lot more to think about than a slightly smaller weekly or fortnightly repayment.

If you’re already a homeowner, it’s tempting to let those savings slip quietly back into everyday life. Though there’s nothing wrong with a few extra dinners out and more room in the budget, if you can, consider keeping your repayments where they are. It’s one of the most effective, low-effort ways to get ahead. By paying the same amount while your rate is lower, you’ll chip away at your principal faster and save thousands in interest over the life of your loan. Future-you will be very grateful.

A rate drop is also a good reminder to review your mortgage structure. Should you fix now? Should you split your loan? Locking in a lower rate can offer certainty, but there’s real value in maintaining flexibility as the market continues to shift. This is where personalised advice matters. The right structure

THE RATE ESCAPE

With

rates easing, Brooke Reynolds from Rapson Loans and Finance explains how to make every dollar work harder

for your home goals.

isn’t one-size-fits-all, and small tweaks can make a meaningful difference over time.

For buyers, falling rates can feel like a golden ticket. Yes, your borrowing power usually increases, but so does everyone else’s. More buyers step into the market, competition ramps up, and the home that felt comfortably within reach last month may suddenly attract hotter interest. The best thing to do is to get your pre-approval sorted early, understand your true limit and don’t let cheaper money nudge you into paying more than a property is worth to you.

Lower rates also affect your savings behaviour. With less interest being earned on money sitting in the bank, it’s a good moment to check whether your savings accounts are still working for you. And if you’re building a deposit, make a habit of reviewing your KiwiSaver regularly. You want to ensure your fund choice and contribution strategy are supporting your home-buying goals, not quietly undermining them.

Falling interest rates are an opportunity, not a guarantee. They can open doors, but only if you walk through the right ones. Before you make a move, make sure you think about your strategy. In a shifting market, a plan is everything.

RAPSONLOANS.CO.NZ

“THE RIGHT STRUCTURE ISN’T ONE-SIZE-FITS-ALL, AND SMALL TWEAKS CAN MAKE A MEANINGFUL DIFFERENCE OVER TIME.”

“Hospice is critical for our community.

They provide care in a way the public health system just can’t. It ’s filling a very large gap, and it can’t run without public suppor t.”

Our care makes a difference, but this kind of care is only possible because of suppor t from people like you.

If you’re not familiar with Waipuna Hospice, we provide specialist end-of-life care to people with a terminal illness and suppor t their families through grief, bereavement, and every thing in bet ween

All our ser vices are free of charge, but they are not free to provide.

Only 43% of our total operating costs are funded by Te Whatu Ora - Health NZ. We do every thing we can to bridge this shor tfall through grants, our charit y shops, events, and fundraising, but the gap is growing, and the pressure is mounting.

The need for hospice care is only increasing People are living longer, with more complex health needs, and more are choosing to die at home. We are proud to suppor t that choice

People assume hospice care is just for the end of days, but there’s a whole heap more to it than that. We have experienced the full spectrum of hospice’s ser vices. From nursing and doctor visits to equipment, physio, and even a stay in the Inpatient Unit.

Hospice has saved us several times when we’ve been facing situations we couldn’t handle on our own.

- Keryn and Peter Rennie

DID YOU KNOW?

The vast majority of our work is in the community, helping our patients stay at home with the right s

W atient U ptom management and vital carer respite.

We provide free grief, bereavement, and counselling services to families of our patients - around 4,422 sessions annually

Our care includes at-home care, pain and symptom management, medical and mobility equipment, counselling, inpatient care, grief support, education, spiritual and cultural support, social work and advocacy.

We support 260 local patients from Waihi Beach right through to Paengaroa every day

This year, we need to raise $8.1 million just to continue delivering the level of care our patients need and deserve

With your help, we can protect the future of hospice care and keep it free for those who need it most.

Please support us by donating today

MHOLDING SPACE

Even when they roll their eyes, our teens still need our hugs. Parent coach Kristin Ward explains why, and how, to keep the affection flowing.

y family lived in West Africa when I was a child. Avoiding mosquito bites and, hopefully, malaria was a part of everyday life. I was about eight when I announced that I would only allow my parents to give me a goodnight kiss through my mosquito net. I remember some good-natured grumbling about the mosquito net rule, but no matter what, every night Mum and Dad still gave me a hug and kiss through the dusty netting. The message that your parents will reliably give you affection is an important one.

What does physical touch do?

When we hug our children, oxytocin is released in their bodies and in ours. Often referred to as the ‘love’ or ‘happy’ hormone, oxytocin helps children to regulate their emotions, lowers levels of stress hormones and helps to reduce anxiety. Physical affection also supports bonding, sending a powerful message to a child that they are valued and loved.

When kids are small, they naturally get a lot of physical affection. As they get older, bigger and more independent, the relationship moments which offer physical affection gradually reduce. Tweens and teens don’t necessarily seek out physical closeness from us anymore. (It’s not cool for Mum to hold your hand when walking into high school or even intermediate.)

Parents can start to feel awkward about physical affection as their young people go through puberty. The boy is shaving now, surely he doesn’t need or want a goodnight hug? Before long, it can feel like ages since you hugged your child, and starting again feels too uncomfortable. My encouragement it’s easier to keep up physical affection than to resume it once it’s dropped off. (But if it has dropped off, it is not too late to resume it.)

In coaching sessions, parents often share how frustrating it is when disrespect and rudeness become the typical tone used by their kids. It may not feel intuitive to ‘up’ the affection if the atmosphere with our children has got a bit strained. However, a lack of affection could be playing a bigger role than we realise. As parents, we need to take the lead in showing our children that we treasure them, intentionally upping our demonstrations of physical affection. After all, affection helps parents and kids feel more connected. Feeling more connected leads to a more cooperative, less resistant style of relating to each other.

PARENTINGPLACE.NZ

WAYS TO STAY AFFECTIONATE WITH TWEENS AND TEENS

If physical affection has dropped off, here are some ideas to work it into your everyday interactions:

• High-fives

• ‘Heading out the door’ hugs

• A quick shoulder massage as they do their homework

• Arm wrestles and playfighting

• A hand on their shoulder, telling them you appreciate the chore they’re doing

• Offer to blow-dry or straighten their hair

• Bring them a blanket while they’re watching TV and sit down beside them.

HOME TRUTH BOMBS

Out of the mouths of babes (and clueless husbands!), Hayley Bath hilariously shares the mortifying truths only family can deliver.

Few things humble and embarrass you in life quite like a truthful child.

I grew up knowing this well. My older sister has never lived down the time she humiliated our mum when she was heavily pregnant with me. I can still picture it now Mum waddling down the main street, my three-year-old sister holding her hand. They pass a rather rotund, rough-looking, patched-up gang member. My sister stops dead in her tracks, looks him up and down, and shouts ‘Look at that big fat man, Mum!’

Mum’s never waddled away faster in her life.

A little later, my sister spots another large-bellied man at the supermarket and asks, “Have you got a baby in your stomach, too?”

The man went bright red with embarrassment. So, she doubles down: “Well, it sure looks like it!”

You’d think growing up with that story would have made me cautious. But no, I was lulled into a false sense of security by my sweet, articulate, well-behaved two-year-old. Then, when I was in the final throes of a twin pregnancy, and after sprinting to stop my toddler from running into the road, I damaged the cartilage between my pubic bones. The most painful thing I’ve ever had. And remember, I’ve given birth to twins.

Two weeks of bed rest followed, during which I had to wheat-pack my groin. When I finally made it back to daycare pick-up, the centre manager gently pulled me aside. With a polite but strained smile, she informed me that despite their best efforts to stop her, my daughter had spent an entire week standing at the front gate, loudly greeting arriving parents with:

“Mummy’s vagina’s broken!” On repeat. Every. Single. Day. I’d like to again clarify it was an injury to my pubic bone cartilage. Not what she said.

Suddenly, the sympathetic smile from another mum made perfect sense.

But why is it that dads seem to get off so much lighter? My husband was pretty chuffed when one of our boys took to loudly exclaiming to anyone who would listen in public places that “Dad’s got a big penis!”.

I also learned the hard way that husbands can embarrass us just as well as children can. Last week I walked into the lounge just in time to overhear my husband telling his mother we have chlamydia.

I nearly spat my tea across the room.

“Yeah,” he was saying casually, “We’ve got hydrangeas over there, a weeping cherry tree too… Oh, and we also have chlamydia.”

“Excuse!?” I loudly exclaimed.

It took me a beat to realise what he’d meant.

“Camellias! We have camellias in the garden!” I screeched out to my blanched mother in law.

No chlamydia. Just a hubby taking rookie punts at plant names.

So here I am, still recovering from my child loudly announcing my broken body parts and my husband enthusiastically spreading STD rumours to his mother.

One of these days the ground will kindly swallow me up. Until then I’ll quietly plan my revenge for their 21st and 50th birthday parties.

Catch Hayley on The Hits 95FM weekdays 9am to 3pm.

“FEW THINGS HUMBLE AND EMBARRASS YOU IN LIFE QUITE LIKE A TRUTHFUL CHILD... ”

TECH TESTING CORNER

Karl Puschmann tries out the latest and greatest gadgets.

NINJA LUXE CAFÉ

If you’ve been looking to level up your home coffee experience from pods, plunger or, heaven forbid, instant coffee, without breaking the bank, then Ninja’s new espresso machine is worth a shot. It’s crammed with tech designed to demystify the barista process and allow you to enjoy café-quality coffee at home. The star of this intelligent coffee system is its Barista Assist Technology, which actively monitors the coffee-making process. The machine suggests optimum bean grind settings from a possible 25, uses a built-in scale to precisely weigh your shot and makes automated adjustments to water temperature and pressure while brewing to ensure consistent quality results. Its hands-free Dual Froth System also makes milk preparation simple, automatically steaming and whisking right after the coffee shot finishes. Beyond espresso, the machine also handles drip coffee and rapid cold brew, allowing you to easily whip up drinks like iced coffee or the ever-popular coffee martini. Recipes for both are included. It may look intimidating, but the Luxe Café is incredibly simple to use, even for people like me who can’t properly function until after they’ve had their morning coffee. Widely available. RRP$1099

XMAS GIFT IDEAS

LEGO GAME BOY

This 421-piece full-sized Lego replica of Nintendo’s classic retro handheld is guaranteed to both delight the gamer in your life and keep them off their screens for a few hours as they build it. It even has a display stand so they can show it off. Available at Toy World, Farmers, EB Games. RRP$109.99

DYSON SUPERSONIC NURAL INTELLIGENT HAIR DRYER

LOGITECH MX MASTER 4

For the past three years, the MX Master 3 set the standard for productivity mice. So when Logitech announced its successor, expectations were sky high. At first glance, the MX Master 4’s signature ergonomics look the same, but closer inspection reveals big changes. The biggest is the new Haptic Sense Panel, located where your thumb sits. Pushing this in pops up the new Action Ring, which gives you immediate access to a fully customisable, circular shortcuts menu. You can set this up to control any common daily task, like copying and pasting, media controls, opening apps, or even executing a multi-step macro. Seriously nifty. Wisely, the popular MagSpeed electromagnetic wheel, which supports both hyper-fast free-spin and precise ratchet mode, and the horizontal thumb wheel for side-scrolling have both been retained. And, Logitech’s ultra-quiet click technology is still best in class as the mouse is practically silent in use. A single charge lasts around 70 hours. To get the most out of the MX Master 4 does require some initial customisation setup. But once tailormade to your personal requirements, it becomes a true productivity beast. Widely available. RRP$248.99

Having revolutionised vacuum cleaning and air cooling, Dyson now brings their distinctive vision to hair with what they’re calling the “most intelligent drying experience”. Packed with sensors to intelligently adjust the heat to protect your scalp, it dries your hair faster, smarter and safer. Widely available from RRP$549

SCALEXTRIC BACK TO THE FUTURE VS KNIGHT RIDER SET

The ultimate 80s showdown races into your living room with this nostalgiafuelled remote control car set. Choose either the time-travelling DeLorean or the crime-solving supercar K.I.T.T. and settle those schoolyard arguments once and for all on the included 5.3m track. Available at hobby shops. RRP$379.99

If you’d told me last year that co-hosting a podcast with celebrity chef Simon Gault would turn me into a homemade salad dressing evangelist, I would have laughed and pointed to the 14 half-used condiments permanently living in my fridge door. Yet here we are.

The Forkin’ Good Podcast, for me, was meant to be about mainstreaming waste education, but it has also become my unofficial weekly cooking lesson, complete with gourmet wisdom and the occasional joke aimed at my "creative" kitchen habits.

One of Simon’s greatest gifts so far is teaching me the world’s simplest, most versatile salad dressing: 1 tsp creamy mustard, 3 tbsp extra virgin olive oil and any amount of balsamic vinegar you like. Whisk it. Then pretend you’re a culinary genius.

It tastes incredible. More importantly, it solves a huge part of the waste problem sitting in your fridge.

New Zealand households throw away over 100,000 tonnes of food waste every year, much of it because we overbuy, underuse and forget what is lurking in the back of the fridge. Add to that the estimated 1.76 billion single-use plastic containers we send to landfill annually, and suddenly that innocent-looking bottle of sesame-lime dressing becomes part of a much bigger issue.

FORKIN’ GOOD DRESSING

Kate Fenwick

explains why

DIY might just save your fridge –and the planet.

Store-bought dressings are classic "use once, abandon forever" items. You try a new flavour, use two tablespoons, then it becomes a long-term fridge tenant until the expiry date finally forces you to confront your choices. That is food waste and plastic waste in one sad bottle.

Making your own dressing means: using ingredients you already have, so there is less waste and fewer forgotten bottles; avoiding preservatives and fillers, which is better for you and better for the planet; cutting back on plastic, because you can reuse the same jar over and over; and actually finishing what you make (wild concept, I know).

And the best part is that you become more connected to your food again. It is a tiny step back toward the DIY kitchen culture our grandparents lived by, where food was simple and nothing went to waste because resources were respected.

That is the heart of the Forkin’ Good Podcast: learning simple shifts and rediscovering the joy of doing things yourself.

So tune in if you want practical tips and the occasional roasting of my cooking skills. We are pretty much on every platform you can find, including YouTube if you want to actually see what we are up to. Your fridge, and the planet, will thank you.

“I T TASTES INCREDIBLE. MORE IMPORTANTLY, IT SOLVES A HUGE PART OF THE WASTE PROBLEM SITTING IN YOUR FRIDGE. ”

A

EXPLORE

Hit the road and explore our surrounding treasures.

WILDLY WONDERUL

Liz French walks the Hollyford Track

PAGE 130

HAWKE'S BAY

Discovering the hearts of Havelock North, Napier and Hastings

PAGE 132

POLAR OPPOSITES

Antarctica vs The Arctic PAGE 142

WALK THIS WAY

Between shady forest walks, hidden waterfalls and rugged coastal headlands, the Bay of Plenty has no shortage of trails to discover.

PHOTOS TOURISM BAY OF PLENTY

When it comes to walks that showcase the stunning landscapes of our region, the Bay of Plenty is one of New Zealand’s most generous playgrounds. Here’s a hand-picked list of family-friendly walks around Tauranga and the wider Bay of Plenty to feature in your summer adventure itinerary.

Waikareao Estuary Walkway

This flat, easy loop in Tauranga is ideal for families, cyclists or anyone who’d rather amble than ascend. The total loop is about 10km, but there are many entry/ exit points so you can tailor it to 30 minutes, one hour or more. The surfaces include boardwalks, gravel and sealed paths, meandering through mangroves, marsh and birdlife-rich wetlands. Expect to spot local wading birds, and maybe even a fish or two.

Mauao / Mount Maunganui Base Track

This is a classic for a reason. The Te Ara Tutanga (base track) loops around Mauao in a mostly flat 3.4km circuit, taking roughly 40 to 50 minutes. It’s wide, well formed and even suitable for pushchairs. Start from either the Pilot Bay side or Main Beach side. As you stroll, you’ll be rewarded with sweeping views across Tauranga harbour, Matakana Island and the coastline beyond. If your crew is feeling confident, you can mix in a climb to the summit (Te Tihi o Mauao, 232 m), which is steeper and more challenging. But even “just” doing the base is a perfect, scenic outing for all ages.

Ōtanewainuku Forest and Waterfall Walks

About 25 to 30 minutes south of Tauranga (near Ōropi / Te Puke), Ōtanewainuku Forest offers multiple tracks suited to families. One popular route leads to Whataroa Falls, which includes a pool at the base. Because paths vary in length and difficulty, pick a climb that suits your group.

Ngā Tapuwae o Toi (Footprints of Toi Track)

If your family is up for a longer day out, the Ngā Tapuwae o Toi coastal -forest walk spans 16km and links Whakatāne to Ōhope. The full loop takes five to seven hours, but you can do it in sections (one to three hours) if you don’t want to commit to the full length. It passes through scenic reserves, pōhutukawa stands, seabird colonies and native forest. Dogs are not permitted as it is a kiwi zone. Try walking section by section, or just pick your favourite segment.

Orokawa Bay from Waihī Beach

For a bit more coastal adventure, the Orokawa Bay walk begins at the northern end of Waihī Beach and follows a tide - dependent coastal headland path. It’s roughly 45 minutes one way. The views are spectacular, and you can picnic in the shade of pōhutukawa trees in the bay. Just watch the tides and plan accordingly.

McLaren Falls and Waterfall Track

Just a 10- to 15-minute drive from Tauranga, McLaren Falls Park is a gem. One easy walk leads you through bush to a viewing platform over the falls, short enough for young legs but scenic enough to feel like an adventure. On summer evenings, the glow worms are said to appear along certain tracks. You can also wander around the lakeside paths (the McLaren Lakeside Walkway) for a longer but gentle stroll.

Kaiate Falls

A short drive (30 minutes) from Tauranga brings you to this forest walk through native bush, ending at a tiered waterfall. The track is about 45 minutes return and includes steps, so it’s more suited to families with confident walkers or older children. Swimming is not recommended, but the views and forest experience are worth it.

TOP TIPS

• Mix short and longer walks by combining a base -level stroll (like Mauao or Waikareao) with one more adventurous hike on the same day, so everyone has something to enjoy.

• Time it with tides and weather. Coastal walks like Orokawa are best when tides permit and on calm days.

• Bring essentials such as sunblock, hats, snacks, water, insect repellent and wet-weather gear. Some tracks can be muddy after rain.

• Check track status. Some local reserves have track closures for infrastructure upgrades.

• Leave gates as found and carry out your rubbish. These tracks are well loved and cared for by local groups.

• Pace the kids. Use natural “pause points” (streams, lookouts, ponds) as moments to rest or explore.

INTO THE WILD

The Hollyford Wilderness Experience offers Liz French a rare chance to explore remote Fiordland in comfort.

PHOTOS LIZ FRENCH + SUPPLIED

Sometimes it takes the eyes of foreigners to make you appreciate your own country.

While I was walking (more like striding) along the native foliage canopied track, thinking, “This is a lovely bit of bush, but no more spectacular than I’ve seen on many tramps before,” two American women in our group were in tears of awe at the beauty of it, at greens so vivid they seemed artificially enhanced.

We were on the first day of the three-day Hollyford Wilderness Experience. There were 14 in our group: a fun-loving family of five from Chicago, two gobsmacked girls from Denver, another from Sydney, an acerbic retired medical professor and his quick-witted wife from Nelson, my partner Mark and me from Tauranga, plus our two guides, Jack and Rosie, both in their twenties, both people you would trust your life with.

The first day is the longest walk by far 19.5 kilometres from the Hollyford Road end to the first lodge. I love a river walk so I was delighted to find that, while we spent a lot of time shrouded in bush, we also had views across the Hollyford River to the Darren Mountains, giving us a good sky quotient. A couple of dramatic waterfalls and

lunch above the river broke up the day. The track is mainly flat with one gentle incline over the 168-metre Little Homer Saddle.

We had a hell of a time getting to Te Anau the day before, plagued by Air New Zealand cancellations and postponements, and finally arriving, minus bags, after midnight. Luckily, we had the prescience to wear our boots and have all we needed for this trip in our backpacks.

As I was a bit fatigued before I even started, it was a relief to finally arrive at Ka Tuku (Pyke Lodge) and be welcomed by our hosts, Stephane and Caro, who told us this was the first fine day in weeks. As Fiordland gets something like 300 days of rain a year, you do have to be prepared for it.

Talk about sophisticated rustic luxury. A comfy room with ensuite, drying room (good when you are only carrying 4kg and one spare pair of knickers), and a big lounge where we enjoyed a pre-dinner platter with as much beer or wine as we wanted, followed by venison for dinner. We were in bed before the lemon tart.

The second day delivered the expected drizzle and an easier and more varied experience. Fortified by a good

sleep and eggs benedict for breakfast I revelled in the return walk to Lake Alabaster in all its mystic glory, the greens of surrounding bush glowing even brighter in the rain. We took a slight detour over the longest swing bridge in Fiordland, which is also the start of the Demon Trail, suitable for highly experienced trampers only, and which the Hollyford Wilderness Experience avoids by scooting us past in a jetboat. The hour-long trip followed the river into Lake McKerrow via a stop at Jamestown, the site of a failed West Coast settlement. You feel pathetic in your high-tech gear when you hear the horrendous hardships of the pioneers, and the sheer tenacity of people like Davey Gunn, who farmed in the valley, routinely walking 50kms a day, until he drowned there in 1955.

A slightly intrepid wander through bush led to a clearing with a safari tent where a long table was set up for a lunch of soup and delicious salads. I wondered how they did this until I discovered a four-wheel drive track to our second night’s accommodation, Waitai (Martins Bay) Lodge.

The day wasn’t over yet. We were jet boated across the river from the lodge to traverse the wild, wet and deserted coastline of Martins Bay. We had walked about 15kms that day so I was well ready to relax in the hot tubs across the lawn from rooms even lovelier than the previous night’s. Sandflies are an issue on the coast and, as I had refused a funereal black net to cover my head, I resorted to repellent and arm flapping.

Rare bright blue skies greeted us the next day as we jetted up the river and walked back through the soaring trees of ancient podocarp forest. One giant Rimu had such a girth it took seven people to hug it.

You can’t get a much better finale to a trip than a thrilling helicopter flight along rugged coastline and into dramatic Milford Sound, with the bonus of perfect visibility.

After the coach ride back to Te Anau on one of the country’s most scenic roads, we farewelled our new friends and I promised them a copy of my story in UNO

Yes, it was expensive (around $4,000 per person), but priceless as an unforgettable experience.

“YOU CAN’T GET A MUCH BETTER FINALE THAN A THRILLING HELICOPTER FLIGHT ALONG RUGGED COASTLINE AND INTO DRAMATIC MILFORD SOUND.”

BAY TO BAY

Hayley Barnett discovers the perfect itinerary for a weekend getaway in another glorious Bay, the delightfully decadent Hawke’s Bay region.

As the end of the year began hurtling towards us at breakneck speed, my husband and I decided an indulgent weekend escape from the chaos was just what we needed. For a couple of foodies and fairly inexperienced winos, Hawke’s Bay proved the place to unwind and reconnect.

About four hours drive from the Bay of Plenty, Hawke’s Bay is made up of three main centres –Havelock North, Napier and Hastings. Though there are excellent taxi and Uber services, we opted to drive, enjoying the freedom to move at our own pace, while still using taxis and bikes between wineries.

Havelock North was our first stop, and our base for the night. This charming town has an unexpectedly abundant array of beautiful clothing boutiques, caf é s and gift stores that could easily consume hours of

wandering. But we weren’t here to shop. We were here for the wine, and focus was key.

Arriving at Smith & Sheth, a wine lounge (or wine library) and cellar door, we immediately realised the bar was set high. We were welcomed by Sean, head sommelier, who has worked alongside Steve Smith for the past decade. Steve has a formidable reputation, establishing Craggy Range in Hawke’s Bay and Martinborough, and achieving the highly-coveted Master of Wine in under two years, a process that usually takes much longer. When he met Brian Sheth, an investor, wildlife conservationist and wine lover from Austin, Texas, they created Cru, an exceptional range of wines that we were lucky to sample inside what could only be described as a wine cinema. Here, we learned the differences between blends and the production process. The experience is thoughtfully curated and offers an intimate and fresh way to explore wine, without leaving town.

Located within the same building as Smith & Sheth’s wine lounge, Porters Boutique Hotel & Conference Centre is elegant, understated and perfectly situated for those wanting to immerse themselves in Havelock North. Every detail, from soft lighting to attentive service, made us feel cocooned from the world, even though we were just steps away from boutique café s, artisan stores and wine bars. We could have spent hours in our spacious suite, but a date with one of the region’s premiere wine festivals awaited in neighbouring Hastings.

Just a 10-minute drive from Havelock North, Hastings recently earned a reputation for sophistication. Modern bars, café s, restaurants and shops have transformed it into a lively hub. That evening, we made our way through stalls from winemakers across Hawke’s Bay at Taste Hastings and learned all about the region’s wine culture, chatting with stall holders and dancing to live

“ WE LEARNED ALL ABOUT THE REGION’S WINE CULTURE, CHATTING WITH STALL HOLDERS AND DANCING TO LIVE BANDS AND DJS ON EVERY CORNER. ”

bands and DJs on every corner. It was a great way to get a feel for the craftsmanship and amazing community vibe. From there, a taxi whisked us to one of the region’s most iconic wineries for a very different experience.

Our visit to Craggy Range did not disappoint. As the sun set, Te Mata Valley glowed with a magical, hazy light across the vines. We were there to try The Loft, a new dining experience above the main restaurant. Having made our way up the winding staircase, we were greeted by low lighting and an intimate setting. Tables were arranged in a semi-circle in front of the chefs and wood-fired oven. From the first bite to the last, the experience was flawless. Chef Casey McDonald takes diners on a culinary journey reflecting the dishes he loves to cook at home. The ‘Sprung’ spring menu celebrated seasonal ingredients with highlights including crayfish croissants and baked camembert.

The next morning, we discovered a delightful gem just minutes from the hotel. This family run café was filled to the brim with diners, but we managed to secure a table under a portrait of Maina, matriarch and inspiration behind the kitchen. The coffee was expertly crafted, complemented by poached eggs atop sourdough with avocado pea smash, feta, beetroot purée and hazelnut dukkha. Though satisfying, I wondered if it was the best prelude to a strenuous pilates reformer class.

I needn’t have worried. Alma Studio offered a surprisingly transformative start to the day. While my husband opted for an extended infrared sauna session, I tackled my first pilates reformer class. Instructor and owner Danielle ensured the exercises were accessible, and each movement left me feeling lengthened and invigorated, a perfect counterbalance to our indulgent culinary adventures. Alma’s approach blends mindfulness, breath, strength and awareness, and put us in a great headspace to explore more of Hawke’s Bay.

Energised, we headed to Napier to hire e-bikes at Takaro Trails in Ahuriri. The route towards Taradale via Bayview promised stunning scenery. The path traces the harbour and wetlands, which made it feel strangely relaxing and adventurous at the same time. Informative signs along the way highlighted local wildlife, and the views were nothing short of breathtaking. When we realised we were late for lunch we simply turned it up a notch and “cycled” along the track with gusto.

“AT CHURCH ROAD WINERY, HISTORY AND WINEMAKING EXCELLENCE ARE INTERTWINED. ”

Arriving at one of Hawke's Bay's most awarded wineries, Church Road, it was clear we were in for a treat. Despite setting up for a wedding, staff accommodated us with a wine tasting. Sampling four wines from the prestigious TOM range, named after Hawke’s Bay wine pioneer Tom McDonald, we were guided through the complex flavour profiles by a knowledgeable sommelier. The experience was as much a history lesson as it was a tasting.

Before long, it was time to jump on a Takaro Trails shuttle back to Napier, where our indulgence continued at The National Gin Distillery. Housed in a restored art deco building, the distillery is still filled with memorabilia from its days as the National Tobacco Company, providing a very fun and eclectic tour for visitors. At the bar, gin guru Ginny (yes, that’s her real name) and co-owner/distiller Blair guided us through botanicals, distillation techniques and flavour profiles. Together, the pair balance creativity with local charm.

After hours of trying the many flavours Blair had concocted over the years, we headed off to our next accommodation. Tonight we were staying at the Art Deco Masonic Hotel in Napier. Entering the building was like stepping into a time machine. The iconic architecture, geometric lines and period detailing immediately set a tone of sophistication. Our Anna Pavlova suite, named after the celebrated dancer who stayed here in 1926, offered a shared balcony perfect for people-watching. The stay was an experience in itself, but our hunger forced us back out the door.

Just a short walk away, Mister D bistro turned out to the perfect choice for dinner. Combining music, wine and food, the bistro describes itself as “a little bit country and a little bit rock ‘n’ roll”, but it’s also a lot about flavour. Each plate showcased seasonal ingredients and inventive pairings, and highlights included duck risotto, baked cheesecake and the signature injectable donuts.

The next day we emerged bleary-eyed and on the hunt for something sweet to take the edge off. Baked Café, housed in the old Central Fire Station, offered just what we were looking for. The aroma of freshly baked bread and pastries promised simple pleasures executed perfectly. We shared a ham and mortadella pastry and a hazelnut-chocolate croissant, accompanied by impeccably balanced flat whites. We tucked in and fueled up before we took off for our next activity.

The best way to explore Napier is by vintage car, so we headed across the road to the Art Deco Centre. Our driver, in period attire, transported us through the 1930s, narrating the story of the devastating earthquake and the town’s rapid reconstruction. As we cruised past pastel façades, waving to curious passers-by, Napier's glamour was well and truly on show and we were wholly swept up in its charm.

We were then dropped at Roam Café, which is tucked inside one of the Six Sisters buildings and offers a relaxed lunch with views of the water. The Nashville Hot Chicken burger was a hangover-curing triumph and was balanced with a healthy vegan bowl equally delicious.

Our journey concluded at Ocean Spa, perched on the waterfront. With three large pools and two spas overlooking the ocean, we spent the afternoon alternating cool dips with hot soaks, leaving us refreshed and renewed a perfect bookend to our Hawke’s Bay adventure.

HEART OF HASTINGS

Eat, drink, stay and play your way through a city that’s become one of Hawke's Bay’s best-kept secrets. Here, it’s all about quality. Whether you’re here for a weekend or just a wander, you’ll get a taste of the city’s new confidence everywhere you go.

PLAY

HASTINGS ART GALLERY

Te Whare Toi o Heretaunga the Hastings Art Gallery is one of Aotearoa New Zealand’s must-visit creative hubs. This non-collecting gallery showcases a constantly changing line-up of contemporary works from local talents and international visionaries. Visitors can dive into a rich programme of exhibitions, hands-on public events, and inspiring school activities designed to spark curiosity and foster a lifelong love of art. Housed in an eye-catching 1970s building in Hastings’ Civic Square, the gallery sits beside the historic Hastings War Memorial Library, with the striking sculptures of Ngā Pou o Heretaunga welcoming travellers at the entrance.

201 Eastbourne Street East

WAIAROHA — HERETAUNGA WATER DISCOVERY CENTRE

A surprisingly engaging stop, Waiaroha brings the story of water to life through hands-on exhibits, interactive games and clever design. Watch the treatment process through glass panels, pump and spray at outdoor stations, and follow the journey of water from mountains to sea. Designed for families, curious visitors and locals alike, this City Nation Place Global Award winner connects us all.

Corner of Southampton Street East & Hastings Street South

Friday, January 16

Ready to Roll Tour

Black Barn Vineyards, Havelock North

Saturday, January 31

Outfield Festival

Cape Estate Event Venue, Hastings

TOITOI ARTS AND EVENTS CENTRE

Offering more than just a stage, Toitoi is a place where creativity thrives and where stories are shared and cultures celebrated. From world-class performances, conferences and grassroots initiatives, Toitoi champions the power of the arts to inspire. Savour a relaxed meal, indulge in wine tasting, grab a morning coffee, or toast the night with a pre-show cocktail. Whether you're attending a show, hosting an event, or simply soaking in the atmosphere, the Toitoi complex invites you to be part of something extraordinary.

TOITOIVENUES.CO.NZ

UPCOMING EVENTS

Friday, February 13

Carl Cox

Black Barn Vineyards, Havelock North

Friday, January 30

Al Fresco Friday, Hastings City Centre

Friday, March 6

Hastings Meatball Festival Hastings City Centre

EAT

FUN BUNS

A small-but-mighty gem in Hastings’ heart, Fun Buns is all about vibrancy and flavour. Think handmade gua baos bursting with fresh fillings, dumplings, satisfying loaded fries and street-food vibes done right. It’s the kind of place you pop into for lunch, stick around post-shopping for a cheeky bite or make a light dinner out of share plates and cocktails. It’s so good you’ll want it on speed dial for those “don’t-feel-like-cooking” nights.

300 Heretaunga Street East

RESTAURANT ARI

Hastings’ newest go-to for contemporary dining, Restaurant Ari serves up Mediterranean-inspired fare with a clear focus on local produce. Expect free-range meats, fresh seafood and seasonal ingredients, all delivered with warmth and flair. Ideal for a special night out or gathering with friends.

103 Karamu Road South

SAZIO

If you’re after something a little more grown-up but still relaxed, Sazio is the go-to for handmade pasta and warm hospitality. The menu draws on Italian and Argentinian heritage, with fresh free-range meats and seafood crafted on-site daily. Whether it’s a special occasion or just a stylish night out, this one nails the balance. Date night sorted.

215 Heretaunga Street East

COLAB CAFÉ

Colab Café has quickly become a local favourite for its warm service and creative weekly menu. The cabinet is always tempting. Think pistachio scrolls, coffee-and-cheddar buns, fresh salads, and inventive matchas locals rave about. Cosy and welcoming with sunny outdoor seating, it’s an easy choice for brunch or a midweek pick-me-up.

Farming House Building, 211 Market Street South

STAY

QUEST HASTINGS

Need a base in Hastings for exploring the region? Quest Hastings offers modern, thoughtfully designed rooms and suites in the heart of the city. The central location puts you within walking distance of cafés, shops, restaurants and all the spots above. Comfortable, convenient and well-set for a longer Hawke’s Bay stay.

304 Eastbourne Street East

DRINK

BRAVE BREWING CO.

Hawke’s Bay craft-beer fans, look here. Brave Brewing Co. has carved out a stellar reputation in Hastings. This family-run operation pours a solid lineup of beers on tap in a chilled-out taproom, with crowdpleasing food to match. Whether you’re after something hoppy or a little experimental, this place has the energy for an easy-going catch-up.

205 Queen Street East

HASTINGS DISTILLERS

Hastings Distillers are doing clever things in a beautifully-restored Art Deco space. As New Zealand’s first certified-organic artisan spirits house, they craft distinctive gins and elegant liqueurs using wild-foraged botanicals, exotic French spices and pure spring water. Their award-winning “East Block 200” gin, made with ten organic botanicals (eight from Hawke’s Bay), picked up Double Gold at the New Zealand Spirit Awards. The tasting room doubles as a casual cocktail stop and bottle-shop, all in one.

231 Heretaunga Street East

DECIBEL WINES

Located in downtown Hastings, Decibel Wines is run by a winemaker with a rock-band-manager past yes, really. Born from a love of music and a touch of rebellion, Decibel has carved out a name as Hawke’s Bay’s cool, counter-culture winery. The tasting room is light and unpretentious, pouring small-batch wines that are fine but fun and best shared with good food and great company.

101 Warren Street South

CELLAR 495

This boutique wine bar and eatery brings serious wine know-how to Hastings in a comfortable space. Led by Michael Henley, the 495th Master of Wine, the bistro-wine bar showcases Hawke’s Bay and international labels alongside sharing plates inspired by local produce.

319 Heretaunga Street East

KINDRED ROAD

Kindred Road is a homewares and lifestyle boutique that brings together local craft, sustainable design and good coffee under one roof. The stylish interiors and in-house café make it an easy place to linger while browsing seriously cool finds. A beautiful stop for gifts or a little treat the bagels are a must.

201 Queen Street East

NAPIER UNCOVERED

Beachside strolls, great eats, creative corners and cool local finds. Napier’s got character in spades and plenty to explore. Here’s where to shop, eat, drink and wander while you’re in town.

SHOP EAT

BROCANTE

TENNYSON GALLERY

Tennyson Gallery is owner Lizzie’s celebration of New Zealand creativity. This bright, welcoming space is filled with art that’s as diverse as it is beautiful. Expect everything from bold paintings and fine-art prints to glasswork, sculpture and contemporary jewellery. It’s the perfect spot for anyone who loves original, homegrown talent. Cnr Tennyson & Hastings Streets

Andrea’s gorgeous store is filled with unexpected and utterly seductive treasures. It’s an eclectic blend of exclusive homewares, vintage design, jewellery, scarves, clothing and body products. If you love a little French flair, then Brocante is the place for you. And don’t miss the impressive 1930s stained-glass ceiling dome.

31 Tennyson Street

BOYD-DUNLOP GALLERY

Richard and Elise’s gallery is a cornerstone of the city’s art scene, showcasing a wide selection of contemporary and fine art prints across two stunning levels. Open daily and featuring regular exhibitions from leading New Zealand artists, it’s always worth the visit.

4 Hastings Street

VINCI'S PIZZA

Vincent has brought a vibrant streetside vibe to life while renovating indoors. Enjoy hand-stretched sourdough pizza by the slice or as an 18-inch whole pie. Grab a quick bite or settle in with friends and family. With a great range of independent craft beers, wine on tap and house-batch cocktails, every day is a pizza day. Open seven days from 11 am. Dine in or take out.

29A Hastings Street

HUNGER MONGER

Fraser and Agnieszka’s menu is a true celebration of the sea. Packed with as much variety as they can find, a few favourites remain, while most dishes ebb and flow with the seasons. Sample a range of Snacks and Smalls, or choose from a select few mains. It’s a strictly seafood affair in a modern, retro restaurant by the sea, with no meat in sight.

29 Marine Parade

DAJKO’S KILIM CAFÉ

Once known as Kilim Café, this long-time favourite has grown into something new. The Balkan-style grill celebrates the flavours of Eastern Europe while holding onto its Turkish roots. Chef-owner Yusuf Dogru, who grew up in Istanbul and has called Hawke’s Bay home for years, brings his culture to life through dishes like smoky cevapi, juicy kebabs and richly layered iskenders. As one of the few BYO spots in town, it’s a great place to catch up with friends over a relaxed meal in the sunny courtyard.

193 Hastings Street

DRINK PLAY / DO

MARKET ST

ROGUE HOP SPEAKEASY

This is hospo legend Jeremy Bayliss’s latest addition, and it’s become an institution for locals and visitors alike. A stylish neighbourhood hangout with an upstairs lounge, this is the perfect spot for a laugh over a tipple. Exclusive New Zealand craft beer, wine and spirits, plus handmade dumplings and burgers. Available for private functions and events.

113 Hastings Street

In the heart of the CBD, Market St is a modern city bar with a fun, local vibe. Owners Steve and Sarah have turned the old Cri into a buzzing little hangout where the food’s fresh, the drinks flow and nothing feels fussy. The menu changes with the seasons, and weekly specials like Burger & Brew Tuesdays and Dollar Dumpling Thursdays keep things playful. With daily Happy Hour and $12 cocktails on Saturdays, it’s the kind of place that makes any excuse a good one to drop in.

8 Market Street

GOLDIE’S

Goldie’s is the city’s newest go-to for easy, honest, seriously delicious food in a casual but vibrant setting. Owners Grant and Alice have created a little gem where you can bring the kids, meet friends or just drop in for something good to eat.

The menu leans toward classic favourites infused with fresh flavours. Add in craft beers, great coffee and plenty of buzz, and it’s easy to see why Goldie’s is quickly finding its crowd.

82 Dalton Street

BLUFF HILL WALKS

Get your step count up with the city’s scenic hill walks right from the CBD. Climb Bluff Hill Lookout for sweeping harbour views, wander the historic streets of Napier Hill past Art Deco homes or tackle the zigzag tracks linking the city to leafy reserves. Every route rewards you with breathtaking views across the coast and city.

MTG HAWKE’S BAY

In the centre of the city, MTG Hawke’s Bay combines museum, theatre and gallery spaces in a beautifully restored heritage building. Exhibitions change often, blending art, history and local stories — from the 1931 earthquake to contemporary culture. With kids’ activities, theatre events and a museum shop, there’s something here for everyone. Open daily 9.30 am–5 pm. Free entry.

1 Tennyson Street

MARINE PARADE ACTIVITIES

Along the coast, Marine Parade offers one of the loveliest ways to feel the sea breeze — wide paths for walking, gardens to pause in and palm trees that line the Parade. Home to the Pania of the Reef statue, the Sunken Gardens and Ocean Spa, it’s popular with families, cyclists and anyone keen to sit and take in the view.

POLES APART

Penguins or polar bears? Are Antarctica and the Arctic similar or poles apart?

Sarah Porter from Wild Earth Travel, supplier to YOU Travel & Cruise Bethlehem, sailed as a guest on the French ship, Ponant Le Commandant Charcot.

Understanding the difference between these two regions at the opposite ends of the globe starts with simple geography. Antarctica is a frozen continent surrounded by ocean; the Arctic is frozen sea surrounded by land. The Arctic region extends over Canada, Alaska, Greenland, Russia, Norway and Iceland, which are all homes to native communities. Antarctica does not belong to any country and has many scientific bases, but no permanent inhabitants.

Wildlife

Wildlife is one of the biggest differences between the polar regions. My first view of Antarctic wildlife on South Shetland Island was a shoreline covered in penguins and seals, whales not far off land. Human contact is limited in the Antarctic which makes the animals fearless and inquisitive and penguins will likely come and inspect your boots.

The word Arctic is derived from the Greek ‘arktos’ meaning’ bear’, and one of the main

reasons to visit the Arctic is to see the polar bear. Arctic foxes, reindeer, walrus, musk ox, seals and whales are also found in the north, as well as birdlife.

I visited the Arctic on a journey to East Greenland on the world’s only luxury ice breaker, Ponant’s Le Commandant Charcot, at the beginning of the season. We came across a whale carcass wedged between two ice sheets, a natural buffet attracting an astounding 68 polar bears, a first even for our captain and our Inuit ‘polar bear spotters’.

People

The six countries of the Arctic region create diversity in culture, language and customs, though sharing traditional livelihoods like fishing and hunting. As our Greenlandic guides kept watch for polar bears, I learnt what it is like to live in in complete darkness for much of the year and how their community of Ittoqqortoormiit (the most remote in the world) is only accessible by helicopter for nine months due to frozen sea ice.

On the Le Soleal in Antarctica I enjoyed chats with people posted at the bases and stations over the summer season, but there are no ‘locals’ in Antarctica.

On both voyages historians within the ship’s expedition teams shared stories and insights into the early explorers, from Erik the Red in Greenland to Scott, Shackleton and other Antarctic explorers.

Ice

Ice became a topic of surprise and delight as I learnt how different it is in each region and how many forms it takes fast ice, first-year ice, brash ice, pack ice and, of course, ice bergs (to name a few!).

Sea ice in the Arctic freezes in winter and melts during summer. Antarctica is not constrained by landmasses so sea ice spreads over a much larger area. Antarctic glaciers are much bigger than those of the Arctic, the Arctic icebergs more jagged in shape.

Seasons

You can only travel to Antarctica in summer (November – March), with the ice more pristine and the penguins courting early in the season. In February and March you see penguin chicks and March is best for whale watching. The Arctic summer is peak tourist season with longer days (the midnight sun) and milder temperatures for outdoor activities. Many visit in winter to see the northern lights.

Which wins?

I loved both for the sense of vastness and unexpected wildlife encounters, the deafening silence and magical atmosphere. Seeing 68 bears made the Arctic my favourite voyage, however Antarctica would be my favourite destination. I’d return to both in a heartbeat for I have only experienced the very tip of the iceberg YOUTRAVELBETHLEHEM.CO.NZ

Kay Rogers from YOU Travel & Cruise

Bethlehem recalls her polar adventures.

When you’re living a busy, structured life, these two destinations with their cold, wild and remote, yet peaceful stillness, ground you. The absolute and awesome beauty changes by the minute. I saw polar bears, narwhals, beluga whales and a huddle of walruses. I stood for hours captivated by penguins and their cute, funny mannerisms. This is an adventure, this is an expedition! Give yourself time to stop, and soak in every second, given this bucket list destination is a one-off for most of us. The frozen and vast landscape is unforgettable, and the towering icebergs make you feel so small and grateful to be alive in such a magnificent place.

MELBOURNE IN MOTION

Melbourne is a city of all things to all people, yet it’s as individual as the people who inhabit it. And it’s a place that has Jo Ferris captivated

Ilast visited Melbourne 28 years ago, to see The Three Tenors on the MCG’s hallowed grounds. Previous trips include tennis at the Australian Open and catching up with ex-pats in the suburbs. After so long, thoughts of reviving memories certainly whet the appetite. Keith Urban rocking his guitar riffs was the reason for this trip. However, my foodie friend and I were keen to tempt our taste buds as well all in just five days.

Given New Zealand’s entire population fits in this eclectic city, exploring everything is impossible. Melbourne is vast. It stops a nation every year for the Melbourne Cup. It’s home of Aussie rules footie and arguably Australia’s soul of culture and cuisine. A city of immense diversity, it is the 10th largest immigrant population among world metropolitan areas, with around 100 different ethnicities.

From Greek to Arabic, Vietnamese to Mandarin, strolling Melbourne’s inner sanctum is akin to mingling amid melodious bird chatter. Downtown truly buzzes. And, amazingly, everyone is friendly. Helpful too, when you need help with trams.

DO

Melbourne’s free tram system has to be one of its best attractions. While free only within the city centre, routes include all that makes Melbourne unique. Modern trams have replaced Melbourne’s iconic vehicles of the past. However, one trip remains for these distinctive trundlers, as synonymous with Melbourne’s history as Flinders Rail Station.

Route 35 starts near this station a scenic circuit that departs every 12 minutes, passing notable landmarks and an audio commentary enhancing the experience. Enjoy the free journey as a complete tour, or hop on and off to explore Melbourne’s wider city attractions.

Having also paid for a day ticket on either trams or trains, we asked a friendly copper the best place to go. St Kilda was the instant response. More specifically, Acland Street, last cab on the rank and a great tip. Acland Street is home to artisans and foodies. Pavements are festooned with fashion racks; shop windows are adorned with patisseries that put kilos on just looking at them. Wisely avoiding those, we plumped for a pub lunch, before the return trip, past Lunar Park, Docklands and historic landmarks.

QUEEN VICTORIA MARKET

You could spend a week in Queen Victoria Market and probably still not explore everything. The indoor food hall is a banquet of extraordinary proportions. The chatter and banter, smells and samples have to be seen to be believed. This, even before you wander into the craft market and aisles of treasures, clothing and jewellery. And that’s just during the day. Throughout

the seasons, night markets take control each Wednesday. Luckily, we caught the last of the winter series. A smorgasbord of international foodie flavours and fashion nirvana on steroids!

EAT

Melbourne is legendary for its market fare and laneway eateries. With only days to absorb it, our focus was downtown. A stone’s-throw from Flinders Station, Degraves Street is a city favourite. Flanked by restaurants, umbrella seating dominating the lane’s no-vehicle thoroughfare, staff on sidewalks vie for custom; blackboard specials at their side and menu in hand.

Lygon Street famously known as ‘Little Italy’ is Melbourne’s birthplace of café culture. After a free tram leg from the city centre, it’s an easy walk to this precinct, past the historic Melbourne Gaol, if you want a sideline attraction. Good to know: Restaurants only come alive as day turns towards evening. Arriving mid-afternoon, we opted for a sweet treat. Tiramisu shared, thanks to its gargantuan serving for one!

STAY

Choosing where to stay boils down to what you want to do and how long you have. Being closest to the action was a priority and affordability. Mercure Melbourne Southbank fitted the bill nicely. Sitting opposite Flinders Station on the other side of the Yarra River, it was both central and affordable, taxis conveniently outside the front door. To the tennis centre for Keith Urban’s concert, it was around AU$45; and from AU$85 to AU$100 one way to the airport.

With twin rooms costing between AU$250 and AU$285, there’s a restaurant if you want. Obviously, we avoided it. This is Melbourne, after all. Just a five-minute walk away is the Casino by the Yarra River and riverboat restaurants for a true tourist experience, as well as eateries galore within cooee.

As a short hop across the ditch, you can’t beat Melbourne’s inner-city vibe. Its high-rise architecture is mesmerising sexy with its glistening rainbow of glass-wall artistry; and simply dazzling at night. After a week basking in it and memories renewed, I’m not waiting another 28 years to return.

HISTORIC, LEGENDARY, UNMISTAKABLE

• Wominjeka (welcome) –acknowledges Wurundjeri Woi Wurrung and Bunurong/Boon Wurrung, the First Peoples of Narrm (Melbourne).

• Flinders Street Station is Australia’s oldest train station, and busiest in the southern hemisphere.

• Free inner-city transport includes the historic W-class trams on Route 35. This City Circle tram passes Melbourne Aquarium, Docklands, Federation Square, Parliament House and St Paul’s Cathedral, among other landmarks.

• Myki is a reusable travel card and ticket for trains, trams and buses. Buy and top up at numerous shops, including 7-Eleven stores.

• CBD landmarks include Yarra River, river boats and walkways, MCG, Melbourne Park sports entertainment precinct, Federation Square, Parliament House, Crown Casino, Arts Centre, Melbourne Sky Deck, Old Melbourne Gaol, Docklands, China Town, among others.

• Queen Victoria Market dates back 140 years; with its historic Meat and Fish Hall, fresh produce, arts and crafts. Seasonal night markets run on Wednesdays, while markets elsewhere have their own distinctive vibe.

• Destination shopping includes Myers, David Jones, Collins Street boutiques, Emporium Melbourne and Melbourne Central centre.

S

L I C E O F R O M E

Tauranga’s Stessano Deli proves you don’t need a plane ticket to savor an authentic European deli escape.

If, like me, you haven’t set foot in Europe in over a decade and you’re craving a dose of that effortlessly cool European culture, Stessano Deli is the place to go. Taking over the stunning art deco building next to Barrio Brothers on Grey Street, this eatery couldn’t have picked a better spot. The light streams in through those huge heritage windows, and suddenly, you could be in Milan instead of Tauranga.

Noel and Kim Cimadon, the couple behind Tauranga favourites Picnicka, Clarence Bistro and Alpino, have once again struck gold. Stessano perfectly blends classic Italian style with a fresh, modern twist. And to top it off, they’ve found a charming young Italian named Edwardo to serve your espresso and deli sandwich, transporting you straight to the streets of Rome.

Admittedly, it feels almost surreal stepping into such an authentic Italian deli right in the heart of Tauranga’s CBD. What did we do to deserve this little slice of heaven?

When I asked Noel where the inspiration came from, his answer was simple: “We’ve just gone back to basics with Stessano. We really enjoy the simplicity of Italian hospitality rather than the over-complicated general hospitality at the moment.”

Noel describes it as “a little place that anyone who works in the city can go to,” whether that’s one of their loyal Clarence regulars or, as he puts it, “the office worker on a small salary.” The goal was to create something approachable yet still affordable, even for the drinkers. “We’ve got very thoughtful wines and beers on tap with a very simple concept. Like in Italy, it’s just a carafe and a glass and that’s it.”

The menu is a mouth-watering mix of Mediterranean and Italian-inspired dishes, with a clear focus on classic deli sandwiches. The UNO team ordered a generous spread the Ciabatta Mortadella, Chorizo Mozzarella, Sourdough Pastrami, Tramezzino Smoked Snapper, and a Brioche Ham and Cheese Toastie and all promptly slipped into a glorious carb coma. Take

my advice and maybe just stick to one (though good luck choosing).

Noel told me his personal favourite is the same as mine: “I love mortadella. I love ciabatta. It just reminds me a lot of my childhood.”

His Italian roots give the place its heart, but he’s still keeping things evolving. “We just added the afternoons so we do after-work drinks and snacks… and the next thing is our gelato offering.

My cousin is coming over from Italy to help get it started. He has been a gelato master over there for over 30 years.”

Another must-try is the naturally flavoured Berry and Basil Soda, and of course, the decadent Tiramisu and Cannolo with Choc Nut Filling, which is the perfect sweet finish to an Italian escape.

As Noel says, “The vibe’s good, and it’s great to see people sitting on the street. It was just a dead corner, and now it kind of feels like a movement.”

107 Grey Street STESSANO.NZ | STESSANO.DELI