Cool, crisp & crafted

These fun festive cocktails are sure to impress guests this holiday season. Refreshing, delicious and light, they’ll be on rotation all summer long.

cocktails KIRKY DONNELLY | photos ILK PHOTOGRAPHY

Dark coconut mojito

Dark coconut mojito

Enjoy this crisp cocktail on a hot summer’s afternoon.

MAKES 2 cocktails

INGREDIENTS

2 tbsp simple syrup

10+ fresh mint leaves (plus extra for garnish)

3-4 tbsp freshly squeezed lime juice

5 cucumber slices

60ml Millenhall Rum 

120ml coconut water

Soda water, to top

Garnishes

Fresh mint leaves

Lime wedges

Cucumber ribbons (use a vegetable peeler)

METHOD

Juice the lime, then cut the remaining lime halves into wedges. Set aside half for garnish and half for mixing.

Slice 5 cucumber rounds, and use a vegetable peeler to create thin ribbons of cucumber for garnish.

In a cocktail shaker, combine the simple syrup, fresh mint leaves, cucumber rounds, lime juice, and lime wedges. Gently muddle together to release the flavours.

Add ice to the shaker, then pour in the rum and coconut water. Secure the lid and shake well.

In two tall glasses, add ice, mint leaves, and the leftover lime wedges.

Use the cucumber ribbons to circle around the inside of each glass.

Strain the cocktail mixture into the prepared glasses, stirring gently to combine. Top off with soda water for a refreshing fizz.

Berry gin spritz

Berry gin spritz

This delightful berry-infused cocktail suits festive occasions,
but is also great year round.

MAKES 2 cocktails

INGREDIENTS

30ml simple syrup

10-12 fresh or frozen raspberries

1 tbsp freshly squeezed lime juice

60ml Armada Premium Pink Gin

Tonic water, to top

Garnish

Fresh raspberries

Lime slices

METHOD

In a cocktail shaker, combine the simple syrup, raspberries, and lime juice. Muddle together to release the raspberry flavours.

Add the pink gin to the shaker, then fill with ice. Shake well.

If the mixture is too thick, remove the lid of the shaker and use a strainer to pour the cocktail into the glasses.

Create a beautiful gradient by pouring the mixture into two chilled glass flutes before adding the ice. Once the ice is in place, top with your choice of tonic water for a refreshing finish.

Garnish with fresh raspberries and a slice of lime.

Vanilla pear gin fizz

Liquid dessert, yes please! For a good-looking tipple, this sweet fizz
is super easy to put together.

MAKES 2 cocktails

INGREDIENTS

For the fresh pear juice

1 cup finely chopped ripe pear

⅔ cup cold water

1 tbsp fresh thyme leaves

2 tbsp lemon juice

Seeds from 2 vanilla pods

For the cocktail

120ml fresh pear juice

60ml Armada Premium Dry Gin 

30ml simple syrup

Prosecco, to top

Garnish

Fresh pear slices

Thyme sprigs

Leftover vanilla pods

METHOD

In a blender, combine the chopped pear, cold water, thyme leaves, lemon juice, and vanilla seeds. Blend until smooth.

Strain the pear purée through a fine mesh strainer to extract the juice. Chill the juice in the refrigerator until ready to use.

In a cocktail shaker, combine the chilled pear juice, simple syrup, and gin. Fill with ice and shake well.

In two glasses, add ice, a slice of pear, thyme sprigs, and your leftover vanilla pods for garnish. Divide the mixture evenly between the glasses and top off with Prosecco.

Sparkling cranberry Christmas

Cheers to Santa’s favourite festive drink.

MAKES 2 baubles

INGREDIENTS

1 cup cranberry juice

60ml Armada Premium Vodka

1 tbsp fresh lime juice

Prosecco, to top

Garnishes

2 sprigs fresh rosemary

Frozen cranberries

METHOD

In a carafe filled with ice, combine the cranberry juice, vodka, and lime juice. Stir gently to mix the ingredients.

Using a funnel, pour the mixture into your Christmas baubles, filling them about three-quarters full, depending on the size.

In two glasses, add ice, a handful of frozen cranberries, and a sprig of rosemary for garnish.

When you’re ready to enjoy, pour the contents of the baubles into the prepared glasses and top with Prosecco for a festive fizz.

Follow @kirkymareedonnelly for more impressive cocktail recipes and inspiration.  

For whom the bell trolls

Tauranga’s surprising past and present connections to the ever-popular Troll Doll.

words KARL PUSCHMANN  |  photos ALAN GIBSON

Damian Sutton.

Once upon a time, Tauranga was filled with Trolls. Hundreds of thousands of them, in all shapes and sizes, with their outrageously coloured, spikey hair and perpetually cheerful grin. Trolls were everywhere. And then one day, they were not.

This is not a child’s fairytale. This is a cold hard fact. Because despite more than 50 years of sustained popularity, not a lot of people know that Troll Dolls used to be manufactured here in the Bay. 

“The New Zealand connection started down at Sulphur Point with the company K. Pasgaard Limited,” says Damian Sutton, Katikati local and one of Aotearoa’s biggest collectors of New Zealand manufactured Trolls. “Kristian Pasgaard, his wife and two children immigrated to New Zealand with their two sons in 1959. In 1960 they got the license from Trolls creator Thomas Dam in Denmark.”

The company was one of only four Troll Doll factories in the world. There was Dam’s original factory in Denmark, one each in America and the UK, and the factory in Tauranga. As well as fulfilling children’s Troll needs here, the company also sent them abroad. Sutton reckons around 80 per cent went to Australia, and there are news reports of shipments weighing two tonnes being shipped as far as Africa.

The ’60s and ’70s were a boom time for the company. But in the ’80s interest in the Trolls began to wane and the local factory pivoted their focus to things like tennis balls and sporting equipment and ending the Bay’s 30-year association with the beloved Trolls. 

Sutton says that amongst collectors, the Tauranga-made Trolls are prized. 

“There’s a whole lot of different things that New Zealand did that the other three factories didn’t,” he explains. “Due to vinyl shortages, we couldn’t always make the ‘normal’ ones, so that’s how the weird and wonderful colours came about. They made them in four colours. We’re the only factory in the world that did that. Also, because of our sheep’s wool we have these gingery colours that the rest of the factories around the world didn’t make.”

Another interesting tidbit is that we also didn’t discriminate. Both the male and the female Troll Dolls manufactured here used the exact same mould. The only way to tell them apart was due to the Troll’s clothing.

“We’re the only one in the world that has done that,” Damian says, explaining that the female moulds used elsewhere had more “feminine ears”. 

These weren’t our only innovations. We also created strange and unusual Trolls, which were produced in limited runs and only made here. Things like Yeti Trolls (available in four different colours), Cow, Elephant and Giraffe Trolls and even Trolls that doubled as piggy banks. These have all become hot collector items.

To illustrate, he holds up a Cow Troll from his personal collection of around 1500 Trolls and says, “There’s about 10 different New Zealand cows. One of these is now $2,000 a pop.” 

He puts it down, carefully, and continues. “The locally made Yeti Trolls are worth between $200-$600 depending on colour and condition. And if you ever find a little blue three-inch Troll, they’re worth $1400.”

These Trolls are so desirable because the factory didn’t make them all year round. Production was seasonal and mostly focused on the lead-up to Christmas. 

“The New Zealand Troll has now become the most rare in the world,” Damian says. “Sadly there is not a full set in New Zealand.”

This is something that he wants to fix.

“My mission,” he states with purpose, “is to bring the New Zealand trolls home. To have a full set of New Zealand trolls so that we can see what we had in New Zealand. These are our native trolls! And people can’t see them.”

It’s an admirable pursuit and one that’s seen him connect with Trolls fans and collectors around the globe as he hunts to reunite our long-lost Trolls. His story starts aged eight, when his aunt brought him his first Troll at a craft market in Pokono. 

“I still have that one,” he smiles. “Family just continued to buy them for me. They’d arrive for Christmas or birthdays. Now I’m probably one of the biggest collectors in New Zealand. But it’s only in the last few years that I found out about the Tauranga factory.”

Despite the Troll’s massive popularity, he says that Aotearoa’s collecting community is relatively small. It mainly centres around the Facebook group, Troll Collectors New Zealand, a welcoming community of fellow Trolls lovers where people come together to share stories, and photos and buy and sell Trolls. As well as being an admin of that group he also puts on the Te Puke Toy Fair with a fellow collector twice a year. 

These days, it’s the thrill of the hunt and his mission to reunite the local Trolls that keeps him interested in collecting. But what was it that first attracted him to the Trolls? These little Scandinavian creatures that are often lovingly referred to as “ugly-cute”?

“It was the smiley face and the hair for me,” he says, thinking back. “And the constant happiness of the Troll. That’s what really drew me.” 

Gold standard

Singer-songwriter Ayla Gold recently broke into the Bay’s indie music scene with her first EP Nuance. Her vintage rock style has been influenced by an eclectic mix of artists over the years. Here, she tells UNO about her artistic process and where she sees Tauranga’s music scene headed in the future.

Twenty-five-year-old acoustic engineer Ayla Gold was raised listening to everything from Hayley Westenra to Evermore. Kiwi music was always being played on Dad’s stereo or on the family car’s CD player – tapes in her pre-school years. And it’s still Kiwi artists who are her biggest inspiration. 

UNO: How did you get into music?
Ayla: I started piano and guitar lessons in primary school and loved to sing along to anything that was playing, and still do. You will often catch
me singing along or harmonising to whatever’s playing in the supermarket. The teachers I had right through school played a huge part in encouraging me to get up and sing on stage. The support from my high school music teacher, Matt Bodman at Ōtūmoetai College, was huge. He would get me involved with school assembly performances, songwriting competitions, Smoke-free Rockquest, and just playing and writing well in general. We’re still in contact today and he’s always quick to give great feedback on my releases.

How would you describe your music?
My vocals are always quite strong as I feel it’s the way I can truly express myself. I believe that what you listen to is what your own music becomes, so I would say my music is indie singer/songwriter, if I were to put it in a box. Hamish Berkers from Mish Studio based in Kirikiriroa is always enthusiastic when we are in the studio recording, as is my video director and producer Finn Lloyd (Mount Maunganui). Both of these lads are legends in their fields and push me to make my music and visuals the best it can be while keeping all my own flair.

What and who inspires you musically?
I love artists who aren’t afraid to be themselves and be genuine and vulnerable in their lyrics. This inspires me to write the way that I do. In terms of sound, I mostly listen to alternate/indie rock and more solo artists than bands. I love lots of washy guitar and drums and finger-picking style electric. I feel most inspired when my emotions or environments feel intense, good or bad. I’m definitely someone who can see through the pain in things and enjoy the creativity of art that flows when things are tough for someone, or how the skill of the artist can portray this. In terms of specific artists, this is always changing as I’m always discovering new music. I’m also someone who loves to be outside – open spaces help me to develop the ideas that come to mind.

In the last few years, my biggest influences have been Molly Payton, Julia Jacklyn, The Beths, Angie McMahon and Sam Fender. Again, these artists are not afraid to put their lyrics and sound into a raw form that transports you straight into their shoes, or you find their lyrics apply to some struggle of your own. A common theme in music I like is the greater hope that an artist can talk about, or almost talk you through, a form of empathising and knowing that there is light at the end of the tunnel. They show you’re not the only one who has gone through whatever it is you are experiencing.

What instruments do you play and do you write your own lyrics?
I play rhythm electric and acoustic guitar as well as piano. I write all my own lyrics. All through school I wasn’t much of a reader so I found it hard to write songs. It wasn’t until late high school that my writing started and during my engineering degree, I got right into reading which took my writing to a whole new level. My notes app on my phone is often growing with lyrics or lines that pop into my head in everyday situations. I’ve actually found catching the bus is a great place to write for me.

How do you find the Bay music scene? How do you see it developing in the coming years?
The scene here is growing and there are a few people that have really invested in their music. The Jam Factory in the historic village and Palace Tavern at the Mount have been great to help support this. I would love to see more small-scale gig venues similar to what you find on Karangahape Road in Auckland, as it would really help to support up-and-coming artists and just bring more of a scene here. We need more of a culture that people can hook into, knowing there is always something on a particular night. I think Tauranga schools have a great arts scene, as well as churches, which are often the catalyst for producing great musicians.

What are your plans for the future?
I want to release more regularly and do a tour of New Zealand at some stage. I’ve had a job in acoustic engineering for three months now with Marshall Day Acoustics. Many of us are musicians, which encourages me to keep at my music and be inspired and supported. I love playing and recording with friends, and I’m excited to meet more people through my music, to see where it takes me. All the creative outlets involved have a chance to develop their skills through me bringing my projects to them and vice versa. 

 aylagoldmusic

Easy does it

Donna Hay shares her simple shortcuts for super easy summer entertaining.

recipes + styling DONNA HAY | photos CON POULOS

Balsamic tomato chicken parma

Level up the flavour on your chicken parma by baking it with layers of parmesan, creamy mozzarella, oregano and crispy prosciutto. The roast tomatoes and balsamic sauce make the perfect finish.

SERVES 4

INGREDIENTS

¼ cup balsamic vinegar

1 tbsp extra virgin olive oil, plus extra for drizzling

1 tbsp firmly packed brown sugar

sea salt and cracked black pepper

600g cherry tomatoes

4 x 180g chicken breast fillets, trimmed

¾ cup finely grated parmesan

2 x 125g fresh mozzarella, well drained and sliced into 8 pieces

4 oregano sprigs

8 slices prosciutto

METHOD

Preheat oven to 200°C (400°F). Combine the balsamic vinegar, oil, sugar, salt and pepper.

Place the tomatoes on a baking tray lined with non-stick baking paper and pour over the balsamic mixture. Bake for 15 minutes.

Place the chicken on a board and sprinkle with parmesan and pepper. Top each with 2 slices of the mozzarella and a sprig of oregano.

Place 2 slices of prosciutto on top of each, folding them underneath the chicken to enclose.

Place the chicken on top of the tomatoes and drizzle with oil.

Cook for 12–15 minutes or until the chicken is golden and cooked through.

Cook’s note: I’ve used cherry tomatoes on the vine here – however you can use any cherry tomatoes you like. Roma tomatoes cut into quarters also work well. The key is to buy whatever tomato is ripe and sweet.

Risoni and chilli-honey haloumi salad

Every spoonful of this salad is deliciously good. Tender risoni, peppery rocket, sweet pops from currants and toasty almonds… just top with molten chilli-honey haloumi and it’s simply perfect!

SERVES 4

INGREDIENTS

350g dried risoni

⅓ cup lemon juice

2 tbsp extra virgin olive oil

1 tsp dijon mustard

sea salt and cracked black pepper

100g rocket (arugula) leaves

1 cup mint leaves, torn

½ cup toasted almonds, chopped

½ cup currants

Chilli-honey haloumi

1 tbsp extra virgin olive oil

440g haloumi, cut into chunks

⅓ cup honey

1 tsp dried chilli flakes

METHOD

Cook the risoni in a large saucepan of salted boiling water for 8 minutes or until al dente.

Drain the risoni and refresh under cold water. Set aside.

To make the chilli-honey haloumi, heat a large non-stick frying pan over medium– high heat. Add the oil and haloumi and cook for 3 minutes or until golden. Remove from the heat.

Add the honey and chilli and stir to combine. Set aside. Combine the lemon juice, oil, mustard, salt and pepper.

Place the risoni in a serving bowl. Add the rocket, mint, almond, currants and lemon mixture and toss to combine.

Top with the chilli-honey haloumi and serve.

Cook’s note: The chilli-honey haloumi is best served warm. If you want to get ahead, prepare the salad components and refrigerate. Then, cook the haloumi just before serving for maximum deliciousness!

Lemon, raspberry and almond ricotta cake

If I had to pick the cake I love to snack on the most, it would have to be this one. It’s my current cake crush – the softness of the ricotta, the crunch of the almonds, the spiky hit of tangy raspberry… seriously, so good!

SERVES 10-12

INGREDIENTS

125g unsalted butter, softened

1 cup caster (superfine) sugar

2 tbsp finely grated lemon rind

1 tsp vanilla extract 4 large eggs, separated

2 cups almond meal (ground almonds)

1 cup fresh ricotta

125g raspberries

½ cup flaked almonds

thick or double (thick) cream (optional), to serve

METHOD

Preheat oven to 160°C (325°F). Line a 20cm (8 in) round cake tin with non-stick baking paper.

Place the butter and ⅔ cup (150g/ 5½ oz) of the sugar in the bowl of an electric mixer and beat for 4 minutes or until light and creamy. Add the lemon rind and vanilla and beat until combined. Add the egg yolks, one at a time, beating well between each addition.

Fold through the almond meal and ricotta. In a clean bowl of an electric mixer, whisk the egg whites until soft peaks form. Add the remaining sugar and whisk until stiff peaks form.

Fold a spoonful of whipped egg white into the almond mixture, then gently fold in the remaining egg white until combined.

Spoon the mixture into the prepared tin and sprinkle with raspberries and almonds.

Bake for 1 hour or until firm and golden around the edges but with a slight jiggle in the middle. Allow the cake to cool completely in the tin.

To serve, place on a cake stand or serving plate. Serve with cream, if desired.

Cook’s note: Don’t be scared by the uncooked appearance of the centre of this cake when it’s just out of the oven. As the cake cools, it will set to the most deliciously moist texture.

Snacking brownie

When you’re craving just a little warm gooey, chocolatey sweet treat, my mini brownie fits the bill exactly. This perfectly molten choc delight is the ideal size for sharing (or not… no judgement!)

SERVES 1-4

INGREDIENTS

½ cup plain (all-purpose) flour

2 tbsp cocoa powder

⅔ cup firmly packed brown sugar

60g unsalted butter, melted

½ teaspoon vanilla extract

1 egg

50g dark (70 percent cocoa) chocolate chunks

vanilla bean ice-cream, to serve

METHOD

Preheat oven to 160°C (325°F). Line a 12cm (4¾ in) ovenproof skillet or frying pan with non-stick baking paper.

Combine the flour, cocoa, sugar, butter, vanilla and egg in a bowl. Add the chocolate chunks and stir to combine.

Spoon the mixture into the prepared pan.

Bake for 20–25 minutes or until the brownie is set.

Allow the brownie to cool in the pan for 2 minutes. Serve warm with ice-cream or leave to cool completely before serving.

Cook’s note: You can also bake this brownie in a 1-cup (250ml) capacity ramekin or pie tin.

Extracted from Too Easy by Donna Hay. Photography by Con Poulos. RRP$49.99.
Published by HarperCollins.

The garage master

Ollie Powrie has long hair and long limbs and occasionally rides a long board. For a long time, he’s also been making wine in his garage, writes UNO wine columnist Jess Easton, and they’re so good you’ll find yourself, well, longing for them.

photos Richard Brimer

Ollie Powrie’s party trick is that he makes wine in his garage. His passion, business venture and long-term lifestyle choice, meanwhile, is that he makes really, really good wine in his garage.

There’s a romantic adventurer in Ollie’s viticultural stylings. Together with wife Rebecca, and plenty of help from his two daughters, Ollie has been making wine in his garage since handpicking an abandoned row of Chardonnay more than 20 years ago.

That was a hobby for two decades, while studying viticulture and winemaking in Hawke's Bay, then eventually becoming chief viticulturist for Villa Maria Estate. It morphed into a business when Ollie and his family set up Chateau Garage in 2020, then a full-time gig when he left Villa Maria two years later.

He and his family spent seven months in Italy soon after, exploring a number of intriguing varieties and honing his craft even further, and those Old World experiences have added depth and character to the wines he conjures out of the back-blocks of Hawke’s Bay and Gisborne.

Barrels of Chardonnay, Cabernet Sauvignon, Rosé and Syrah fill his old brick garage, resplendent with turrets, in Napier, where sampling delicious vintages becomes so much more personal and intimate. Fittingly though, for a free-spirited surfer brave enough to make great wine in his garage, Ollie is also open-minded about exploring varietals.

He’s the reason I'm now a complete Albariño convert; appropriately enough, Ollie was our first anointed ’Saint’ at Saint Wine Bar in Tauranga, where he showcased his latest venture, Albariño Brothers, a collaboration with fellow industry gurus Shaye Bird and Ant Saunders.

If you haven’t tried Albariño, you’re in for a treat. Exceptionally food-friendly, this understated Spanish/Portuguese white wine is like Kiwi summer in a glass. With all the brightness, light, zest and freshness of your favourite Chardonnay, it also has enough stone-fruit characteristics to appeal to Sav-drinkers, without throwing the whole floral fruit bowl at you.

Just like Albariño, you may be tempted to underestimate Ollie.  Serious wine people could dismiss the whole garage-winemaker concept as a novelty ploy.  Fair enough, until you learn he spent much of his Villa Maria career alongside Sir George Fistonich, the closest thing to Kiwi winemaking royalty that we have. It was Sir George, in fact, who first planted Albariño vines in the Hawke’s Bay.

And you’ll only underestimate Ollie until you try his wine. If making wine in his garage is a neat party trick, it’s one you’ll want to see repeated, again and again. 

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

Between the lines

Dive into UNO’s top picks for great holiday reading.

Beating Burnout

By Mike McKinney, Exisle Publishing

Clinical psychologist Mike McKinney takes an informed look at the features of burnout, why and how burnout happens, and the signs it might be about to strike. This insightful, practical book is filled with suggestions for positive changes that can be sustained, and offers ways to help you consider a wider (and possibly new) purpose in life, underpinned by ways to enhance resilience.

Charlie and the Christmas Factory

Inspired by Roald Dahl, Penguin

A magical and hilarious Christmas collection of stories from 13 bestselling storytellers inspired by the great Roald Dahl’s incredible characters. Why is Matilda worried about being on the naughty list? What happens when years after the creation of his original marvellous medicine George’s granddaughter Gigi decides to make her own potion? And how does Charlie plan to celebrate Christmas at the chocolate factory? Perfect for Christmas Eve or a fun, nostalgic Christmas present.

Eden Undone

By Abbott Kahler, HarperCollins

This true story of murder is a stranger-than-fiction account of the search for utopia in the Galápagos set against the backdrop of the Great Depression and the march to World War II.  With a mystery as alluring and curious as the Galápagos itself, this novel explores the universal and timeless desire to seek utopia – and lays bare the human fallibility that, inevitably, renders such a quest doomed. Part narrative non-fiction, part Agatha Christie murder mystery, Eden Undone will grip you from start to finish.  

Unreel

By Diana Wichtel, Penguin

New Zealand writer and reviewer Diana Wichtel shares her hilarious and profound memoir about growing up watching the Golden Age of television. In the 1960s, her family fell apart and they left Canada for Aotearoa, minus a father. Here, she witnessed the rise of television again, this time on the other side of the world. Twenty years later she began working for NZ Listener magazine, where she became a renowned television critic. Her story uncovers family secrets and a search for her father, all lived alongside the magic of television.

Lisa Carrington Chases A Champion

By Dame Lisa Carrington, illustrated by Scott Pearson, Huia Publishers

Eight-year-old Lisa is determined to take part in a big surf competition coming up, but she’s nervous. With encouragement from her coach, family and top paddler Māia, she trains hard. But disaster strikes when her canoe capsizes, shaking her confidence. Lisa goes to the river to compose herself and, with the help of her family and dog Colin, she draws on her strength to prepare for the race. 

Saintly passion

The divine inspiration of UNO columnist Jess Easton, Saint Wine Bar pairs an impressive wine selection with delicious share plates for a match made in heaven.

words HAYLEY BARNETT | photos ILK PHOTOGRAPHY

As we step into the moody, candlelit lounge, a warm fireplace crackling, it’s clear something special is going on here at Saint Wine Bar. And when we meet sommelier Charles, who smiles and immediately fills our glasses with some Vilaura Bdb Methode Traditionelle, we can see we’re in safe hands. It’s even emblazoned across the back of the staff uniform: ‘In Charles We Trust’.

Owner Jess Easton, known to UNO readers as our wine columnist, has fulfilled a lifelong dream with Saint, located along The Strand in Tauranga. By lifelong she means it. Jess became a wine aficionado at a very young age. “My dad used to let me try his wine as a kid,” she admits. “We had one of those wine cellars where you’d lift up the door and walk down these dark stairs. One of my first memories of wine is a Penfolds Grange.”

When she was old enough, she would hire a bus every birthday and take her friends out to the wineries surrounding Melbourne, her home town. “But I still didn’t fully appreciate it until I was in my thirties,” she adds. “I’m right now staring at 200 bottles sitting in my house. It’s got out of hand.”

These days, Jess moonlights as a lawyer and somehow manages to run Kitchen Takeover − the Bay’s popular pop-up foodie experience − at the same time. She says she’s very lucky to have met Charles Leong, and chef Dan Lockhart, who together have become the glue that holds every piece of Saint together.

“I wanted to create an entire engaging experience and Charles just nails that,” says Jess. “When we met I could tell he understood what I wanted to achieve in that space. It was the same with Dan.”

What she’s created with Charles and Dan is a bar that specialises in fine wines from around New Zealand and offers tantalising share plates to match.

“I travel to Napier and Gisborne a lot for work and often go out for a glass of wine. There are these little bars where you can have a good wine without feeling like you need to order a three-course meal. That’s where the idea came from. I just wanted to make wine accessible.”

After we learn about a few new wine varietals from Charles, and overdo it on the share plates, we come to the conclusion that a wine bar is exactly what Tauranga needs. With dishes like saku tuna, blue swimmer crab crisps, pulled beef croquettes and rib eye steak, you can make a night of it, but as diners come and go, we realise this is a place that has somehow pulled off the casual dining/bar experience in an elegant setting. Here at Saint, you can make it whatever you want.

As the space is also an event venue, Jess encourages diners to check their socials to find out which days they are open to the public.

“Now it’s just about getting people into the habit of checking our pages. So far it’s working. People are loving it!”

Plenty to devour

The Bay is finally being recognised as a foodie destination for the discerning diner. Stacey Jones discovers how we got here by talking to the best in Tauranga's hospitality industry, and lists six of the most respected eateries in the region.

Solera steak.

“I drive to Auckland for a nice meal.”

That was one of the first comments I heard when I arrived in the Bay of Plenty 15 years ago. Back then, finding a great restaurant here was like searching for a white truffle in a field of mushrooms.

Fast forward to 2024, and the Bay of Plenty has blossomed into a vibrant culinary destination. Cuisine Magazine’s Good Food Awards recognised 12 local eateries this year, with two receiving coveted hats. Further proof is the Flavours of Plenty food festival, which won double honours at last year’s New Zealand Event Awards for its collaborative approach and unique food experiences.

From Whakatāne to Waihi Beach, Te Moananui-a-Toi has transformed into a coastline brimming with gastronomic gems in the most unexpected places. Take Cigol, for example – a Korean fusion spot with unforgettable flavours on a backstreet in Whakatāne. Or discover the culinary genius of Israeli cuisine at Malka, hidden away in the Historic Village in Tauranga. 

So, what has changed? Over the past 15 years, the population has swelled by a third, further fueled by the great COVID exodus. This wave brought people from all over the globe in search of the metropolitan dining experiences they were accustomed to in the 'big smoke', in turn leading to a surge of new restaurant experiences. 

The heroes in this story are the fearless restaurateurs who’ve poured their hearts and souls into redefining the Bay’s dining scene. Noel Cimadom of the Clarence Group, winner of this year’s Outstanding Achievement Award at the Bay of Plenty Hospitality Awards, notes, “We have experienced a great shift in the Bay in the last six years. This shift has seen operators take bold steps away from the usual fare of burgers and fish 'n' chips to offer innovative and exciting dining experiences.”

Alongside traditional restaurants, a vibrant pop-up culture has emerged. Spots like Mexa, Amador, Rika Rika, Kitchen Takeover, and Rose’s Dining Table have added flair to Tauranga's food scene. Private chefs like Madeleine Hughes, trained at Le Cordon Bleu and experienced on superyachts, offer in-home dining experiences, bringing even more sophistication to local tables.

Yet, it’s not all smooth sailing. Nick Potts of Solera, one of the region’s most innovative restaurants, acknowledges the challenges. “The last 18 months have been really tough, and while some restaurants serving lower-quality food at the same price or more are busy, we have struggled,” he says. Noel Cimadom believes the future lies with the diners: “The more people start going out and supporting our local venues, the better the quality and consistency we will achieve.”

Burrata at Alpino.

ALPINO

Alpino, founded by Italian-born restaurateur Noel Cimadom and his wife Kim, offers authentic Italian soul food reminiscent of a warm embrace from Nonna. Their goal was to recreate the simple Italian cuisine with great local products they missed from Europe, and this authenticity shines through in every plate. Noel explains, “Alpino is all about the people, the vibe, the sun, and a good plate of pasta.“ Head chef Scott Rowan brings experience from Melbourne’s Italian restaurants, focusing on simple dishes that highlight the best locally sourced ingredients without unnecessary embellishments. Noel explains, “Scott has a real talent to pull back recipes to only leave on the plate what is really needed. No fancy stuff, garnish, or flowers. Just a slug of the best olive oil giving rise to a menu that is humble, fresh, and seasonal.“

Insider foodie tip: Book ahead as it’s always rammed and ask for a table outside to enjoy the afternoon sun while sipping prosecco.

Picnicka.

PICNICKA

Picnicka, is a bar and grill concept that embodies the essence of a New York steakhouse, offering a menu centred around local produce and seasonal inspirations. The fit out is arguably the Bay’s most glamourous, offering a big-city vibe within Tauranga’s CBD. Executive chef Ryan Allen crafts dishes that highlight the flavours imparted by wood-fire cooking, with most items either grilled over charcoal or served raw to retain the integrity of the food. “The menu is designed for sharing, encouraging a communal dining experience reminiscent of a family gathering,” explains owner Noel Cimadon (can you spot the pattern?). Signature dishes include fish with tamarind, chilli, cucumber, and coriander, and barbecued chicken with lime, guindillas, and yoghurt.

Insider foodie tip: On a budget? Try the $29 worker’s lunch, a two-course steal available Monday-Friday.

Potato Terrine at Solera.

SOLERA

Established nearly four years ago, Solera offers a unique dining experience inspired by open-fire cooking, delivered by head chef David Bryson. Owner Nick Potts explains, “Coming from Melbourne to the Mount four years ago, my wife and I felt the area was missing a restaurant offering world-class food in a relaxed, casual setting.“ He adds, “The open fireplace, focusing on hearth-style cooking, is the main driving force behind what we do. But we are also keeping in touch with what is happening around the globe and playing around with new flavour combinations.“ The menu is complemented by an outstanding wine list curated by Nick himself, celebrating Aotearoa’s wine makers, many available by the glass so you can meander through. 

Insider foodie tip: Book a spot at the bar to watch the chefs in action; it won't disappoint.

Clarence Bistro.

CLARENCE BISTRO 

Clarence is a testament to tenacity and perseverance. Situated in the heart of Tauranga, this stunning heritage building – originally an old post office – has undergone numerous foodie transformations over the past seven years and now appears to have found its stride. Clarence’s latest iteration offers an approachable menu that includes shared plates, pizzas, and handmade pasta, all paired with exceptional wines and hospitality. Executive chef Ryan Allen, with experience in Dubai and Auckland, draws inspiration from the Mediterranean, crafting dishes influenced by the cuisines of Portugal, Spain, France, Italy, and the Middle East. Signature offerings include cauliflower with ajo blanco and brown butter vinaigrette, raw beef with capsicum, freekeh, and almonds, and cappelletti pasta with leek, macadamia, and pecorino. Arguably the most beautiful restaurant in the Bay, both inside and out, Clarence features a delightful summer terrace perfect for soaking up the sunshine.

Insider foodie tip: Opt for “Our Choice”, a more casual approach to a tasting menu offering. excellent value at just $85pp.

Poco tapas.

POCO TAPAS & WINE

Considering Rotorua is New Zealand’s second-largest tourism destination, restaurants that rise above the ordinary are hard to find. However, Poco Tapas & Wine breaks the mould, offering an intimate, seasonal experience that stands out from the crowd. Drawing inspiration from Spain’s tapas culture – where “poco“ means “a little“ – chef/owner Jeff Slessor opened Poco in February 2023. With over 30 years global culinary experience, Jeff aimed to create a venue that he and his partner and fellow owner, Catherine Rose, would enjoy themselves. Jeff describes the cuisine as “simple, fresh, and unfussy with big flavours.“ The menu is crafted for sharing and evolves with the seasons, featuring contemporary tapas and larger plates made from quality, locally sourced ingredients. Guests are encouraged to embrace communal dining, sampling a variety of dishes alongside a curated selection of wines, New Zealand craft beers, and signature cocktails.

Insider foodie tip: If you’re hungry, opt for the four-course chef’s menu for $75 – it’s an absolute steal and full of the best bits. 

Fife Lane.

FIFE LANE 

Fife Lane is dedicated to providing the ultimate steak experience and boy does it deliver. Proudly featured in the World’s 101 Best Steak Restaurants, it ranks 69th globally, making it the only New Zealand restaurant on the list and placing The Bay on the international dining map. Owner Kat Dippie explains, “The menu showcases a blend of locally sourced ingredients, premium meats, and fresh seafood, combined with flavours and techniques inspired by Mediterranean, Asian, and classic European culinary traditions.“ Robbie Webber designs the menus alongside head chef Dylan Burrows, focusing on seasonal produce and delivering simple yet balanced flavours. After five years of playing an A-game with steak, they have recently introduced a Butcher Book, a curated collection of the finest cuts from the Asia-Pacific region, available in limited quantities. “Once it’s gone, it’s gone,“ explains Kat, turning every dining experience into a unique adventure.

Insider foodie tip: Indulge in the Coconut Chilli Margarita, arguably the best cocktail in the Bay. 

All the world’s a stage

The couple behind Summer Shakespeare promises an accessible
take on the great bard’s famous play Romeo and Juliet.

words KARL PUSCHMANN

Vikki and Pascal.

There’s a surprising fact about William Shakespeare’s plays that not everybody knows.

“Shakespeare's full of really bawdy jokes,” Pascal Tibbits grins, before
wife Vikki Gorton-Tibbits adds, “It’s quite hilarious. There’s a lot of comedy interjected with the seriousness of it all. Romeo and Juliet isn’t just a tragic love story.”

The couple is behind Tauranga’s increasingly popular annual Summer Shakespeare production, which this year is putting on his most famous play, Romeo and Juliet. Pascal, who is the creative director, says that making the works of the great bard user-friendly for modern audiences is one of their primary goals.

“It’s about the theatre, community, and accessibility for everyone to come and have a good time,” Pascal says. “We make sure our actors are telling a story that anyone can watch and understand. All the themes that were relevant in Shakespeare’s day are relevant now. This is the magic of Shakespeare.”

Vikki, who is the producer, nods and says “You don’t have to be a Shakespeare buff to go to one of these shows.”

Romeo and Juliet is the seventh play that the Summer Shakespeare Tauranga Trust has put on, and sees them transport the great tragedy from the Elizabethan era into the roaring 1930s. Running from February 6 to the 16th at the Te Puna Quarry Park, the beautiful purpose-built amphitheatre is set amongst a stunning natural backdrop.

Food is another passion of the pair, who together won the reality TV cooking show My Kitchen Rules in 2023. Fittingly, they’ve put together a flavourful menu of locally sourced and produced food, wine and beer, including crowd-favourite Pork Belly Bao buns and spiced beef focaccia.

“Our vision is to create an experience where people can enjoy themselves and feel welcomed, without breaking the bank,“ says Pascal. “Tickets are reasonable, the food and wine are priced fairly. We don’t believe in taking advantage of a captive audience. It’s about making the event accessible and enjoyable for everyone.”

Of course, you’re also free to bring your picnic basket. The main thing for the pair is that people enjoy themselves. 

Tickets available here

Rolling with it

The first woman to represent Aotearoa on the international skateboarding scene is throwing her support behind a skateboard collection that will be part of the permanent exhibition at Tauranga Museum opening in 2028. 

words DEBBIE GRIFFITHS | photos CRAIG BROWN

Georgina Matthews started skateboarding around her home in Ōtūmoetai at the age of 13. A year later, she won a national competition and then placed second at an international in Melbourne where she caught the attention of sponsors. 

“I was skateboarding and travelling the world from when I was 16 until my 20s,” she says. “I got to skate against the world’s best like Elissa Steamer and I met Tony Hawk a few times. In 2006, I was ranked ninth in the world. They were fun times.”

Skateboarding fits hand in hand with the Bay’s surf culture. In fact, it was the acquisition of an iconic collection of classic Kiwi surfboards and memorabilia from Tauranga businessman Dusty Waddell, along with around 40 of his vintage skateboards, that enabled museum curator Fiona Kean to create the exhibit. 

“The Waddell collection came with a skateboard made by ‘Cahoot’ which was a Mount Maunganui brand made in the 1970s. They pioneered the use of urethane wheels,” she says. “In researching the skateboard collection and also with the opening of the Destination Skatepark, one of the things that struck me is that there’s a story to tell here in Tauranga. Georgina fits so beautifully into that. She reached the top level and she grew up right here in the Bay.”

“Tauranga’s skateparks are amazing,” says Georgina, reminiscing about cheese grater ramps, splinters and rails so hot they burned. “We’ve come a long way from the old skatepark at 17th Avenue by Historic Village. It’s 100 percent easier for kids to get into. I love seeing them at parks that have entry level ramps and easy progressions.” 

It’s the next generation of skateboarders who were targeted in a recent competition to ‘design a deck’. Out of more than 260 entries, Georgina picked two winners – aged 9 and 13 – who had their images put onto boards. 

“The first design reminded me of how important cultural representation was for me on a global stage. My iwi is Ngāpuhi and I’m very proud to be from New Zealand. When I was competing, sometimes I’d wear a Māori band or a Tino t-shirt. I felt that this design was a beautiful reflection of our country and culture, and I loved the composition of the Tino Rangatiratanga flag, koru, and ferns contrasting. I could picture this being a cool board for a kiwi athlete in the Olympics someday. It’s what I would choose.”

Georgina loved the vibrant colours, fun characters and creative use of the whole board of the second winning design.

“I imagine that would be a really popular pick in skate stores,” she says. “We hope we’ve inspired the kids in some way – to try skateboarding or maybe graphic design,” says Fiona. “You never know what’s going to spark someone’s future passion. Museums are here to enrich our communities and to make people feel that they belong and are part of something bigger. A sense of collective place.”

“I’m very honoured and grateful to be involved in Tauranga Museum and that kids will be able to see more than what’s on YouTube,” says Georgina. “They’ll have an understanding of the history and the evolution of the sport.”

Fiona has been working with the museum collection for nearly 20 years and remains passionate and excited by it.

“We’ve got a history of Tauranga to tell from the 1400s to beyond today. Our plan is that we’re not picking a point in the past and saying ‘we’re doing up to here’; we’re creating contemporary stories so we can show local innovators, diversity and fresh stories and events.”

“It starts with talking with the community and our conversation about the new museum has been a long one,” Fiona continues. “It’s not a one-way conversation. There have been consultations and discussions over the last thirty years but over time you can see the trends coming through and the objects that support the stories we’re being told. Sometimes it’s just magic, like getting the opportunity to purchase the Waddell collection of surfboards and that it came with the wonderful bonus of the skateboards which will now allow us to tell that story as well.”

Today, 37-year-old Georgina still gets on her board and is looking forward to skating and sunbathing through the summer. 

“For me skateboarding is amazing for mental health,” she says. “You’re your own boss, you don’t have to skateboard at a certain time or in a certain place. It’s an indescribably beautiful feeling of freedom. I still love it like I did when I was 13. I’ll be skating until I can’t.” 

taurangaheritagecollection.co.nz

Something to talk about

At Sala Art Gallery, the art is an invitation to conversation and connection.

words KARL PUSCHMANN
photos JAHL MARSHALL

The thinking behind Tauranga’s newest art gallery can be described as gently radical. There are no price tags or pretension on exhibits at Sala Gallery. Instead, it takes a more holistic approach where the art on display can be considered an invitation to deep thought, reflection and, most importantly, genuine connection. 

“I put the gallery together as an excuse to have conversations with people,” Nigel Banks says. “Rather than a focus on showing art or a focus on selling pictures, the focus of the gallery is about having conversations with visitors about the origins of meaning in their lives. The primary purpose of the pictures is as props to support those conversations.”

Nigel is both Sala’s founder and the artist behind its inaugural exhibition We Are The Earth. This series of works meditates on the journey of life and explores larger themes of sense and self. Nigel sees the work as a conduit to conversation, either with oneself or with the artist himself, as he is often to be found nearby.

“It’s been a lifelong obsession, thinking about issues of meaning and where meaning comes from,” Nigel says. “When you touch into those moments, it’s something that feels really worthwhile. Much more so than just the standard social exchange.”

The vibe inside Sala is peaceful and meditative, which is appropriate as it’s nestled beside the popular Thai Touch massage therapy studio in Tauranga’s CBD, which Nigel opened with his wife Orasa in 2023. In fact, there’s an internal entrance to the gallery straight from Thai Touch which allows those holistic vibes, and visitors to the gallery, to flow in. It’s a welcoming space and one that takes off any pressure or intimidation that people can sometimes feel about entering a gallery.

That’s one of the most important aspects of value that I see in the philosophy that’s driving this,” Nigel explains. “Instead of going into a gallery and feeling an obligation to look into the pictures and figure out what they’re about, in this case the whole conversation is about meaning, and the pictures are there to support that conversation. You’re not looking for the meaning in the picture, the pictures are there to support the conversation about the meaning. It takes the pressure off.”

This core belief shapes every aspect of Nigel’s work and Sala, right down to the gallery’s carefully selected name. 

“It’s a Thai word, chosen because it’s soft, because it’s short, it’s got a slight repetition in it, but also that it means ‘outdoor meeting room’. A sala in Thai is like a pavilion or a little shrine or temple in somebody’s garden. People go to a sala, they meet in the sala, and they'll have conversations that are important to them. This is creating a space that is dedicated to that same sort of purpose.”

While Sala only recently opened its doors, the idea for a gallery of this nature has been percolating in Nigel’s mind for 20 years, after a “transformative” experience at an exhibition by the prominent New Zealand artist Melvin ‘Pat’ Day in Wellington.

“I was totally entranced by his artworks, just amazing stuff. I spent two hours there, intimately and repeatedly engaging with every piece. It was like a mental vacuum cleaner, a little bit like meditation. Extraneous thoughts were washed away from me. When you’ve got art, you’ve got an obvious thing to focus on. By the time you’ve done that for a couple of hours you are left in this blissful state of being totally at peace and at one with the pictures. I was interested in whether this might happen for other people.”

It was his piece ‘Billboard’ that inspired him to make this longheld dream an “audacious” reality. Fittingly, ‘Billboard’ is Sala’s centerpiece. It abstractly depicts the journey of life, the search for meaning and what you leave behind. While working on it he vowed that when finished he’d have a place to hang it. Over the 18 months it took to create ‘Billboard’, he worked on having Sala ready to open.

“When I put this up it felt like a monumental shift inside me,” he says. “It’s like a perfect life opened out in front of me because I get to have these conversations on a semi-professional basis. Having conversations with people about the stuff that is actually really important to everybody, but most of the time we don't talk about, is a really amazing thing to me. Just casually with people who have stopped by, I’ve had amazing conversations about people’s lives and it’s just really, really neat.”

Then the artist smiles and says, “In Sala’s case I’m thinking beyond anybody’s requirement. I don’t think anybody needs this. But I’m hoping that some people will really enjoy it.”  

sala.gallery

Bursts of flavour

Summer is coming and Chelsea Winter is bringing her signature flair to your table with some zesty dishes that are bound to become faves.

Roasted Beetroot Salad

There’s an air of sophistication to this salad. It celebrates the sweet, earthy beauty of the beetroot, which remains very much the star – but the lovely orangey vinaigrette enhances what’s there and livens it all up with citrus tang.

PREP 20 minutes

COOK 1 hour 30 minutes

SERVES 4–5 as a side

INGREDIENTS

6 beetroot (1.5kg), trimmed

¼ cup extra virgin olive oil

8–10 fresh thyme sprigs

2 tsp liquid smoke (optional but delicious)

½ cup crumbled feta (plant-based if preferred)

chopped fresh mint or coriander

pinch chilli flakes (optional)

Vinaigrette

zest of 1 orange

¼ cup orange juice

3 tbsp extra virgin olive oil

2 tbsp lemon juice or red wine vinegar

1 tbsp maple syrup

½ tsp dijon mustard

½ tsp fresh thyme leaves, chopped

½ tsp salt cracked pepper

Nuts

¾ cup macadamia nuts

1 tbsp extra virgin olive oil

3 tbsp maple syrup

METHOD

To roast the beets, preheat the oven to 200°C regular bake and line a
casserole dish or deep roasting dish with baking paper.

Place the beets in the prepared dish, massage in the oil, then toss in the thyme. Season with salt and pepper all over. Drizzle with the liquid smoke (if using).

Lay a second sheet of baking paper over the dish (this helps stop steam escaping) and cover with the lid or a tight layer of foil. Bake for 1 hour 30 minutes, or until the beets are easily pierced with a sharp knife. Remove from the oven.

To make the orange vinaigrette, whisk the ingredients together in a small bowl and set aside.

When the beets are cool enough to handle, peel off and discard the skins (the flavour will have penetrated through to the beets). Cut the beets into thin round slices. Put them in a large bowl with half the vinaigrette. Toss gently to combine and set aside.

To make the candied nuts, put the macadamias in a small pan with the oil and fry over a medium-low heat, shaking the pan often, until golden all over.
Add the maple syrup and cook for a couple of minutes until it’s all sticky and caramelised and turning golden brown. Season with a little salt and pepper and transfer to a plate to cool down (the caramel will harden). Chop roughly before serving.

To assemble, arrange the beetroot slices slightly overlapping in a large shallow bowl or a platter. Drizzle with the remaining vinaigrette then scatter with the candied nuts, feta and herbs. Finish with a crack of black pepper, a small sprinkle of salt and a pinch of chilli flakes if you like.

---

Tabbouleh

This classic, stunningly fresh and flavoursome salad is hugely popular for good reason. It’s stunning served next to a protein as a simple meal, or proudly proffered as a bring-along for a potluck dinner or part of a summery barbecue spread. 

PREP 40 minutes

COOK 15 minutes

SERVES 6 as a side

INGREDIENTS

400g pearl couscous

1 tbsp vegetable stock powder

½ cup roughly chopped pistachios or pumpkin or sunflower seeds

3 tomatoes, cut into 1cm dice

1 small cucumber (170g), cut into 1cm dice

1 bunch spring onions, finely sliced on an angle

2 cups loosely-packed finely-chopped fresh parsley

1 cup loosely-packed finely-chopped fresh mint

2 tsp sumac (optional)

zest of 1 lemon

1 tsp salt

1 tsp fine black pepper

Vinaigrette

½ cup extra virgin olive oil

¼ cup lemon juice

1 tbsp maple syrup

1 ½ tsp ground cumin

1 tsp salt

1 clove garlic, crushed

METHOD

Cook the couscous according to the packet directions, adding the stock powder to the water. Drain, toss with a little olive oil and set aside. Allow to cool fully before making the salad.

Preheat the oven to 180°C regular bake. Place the nuts or seeds on a small tray and roast for about 6 minutes, until slightly golden and fragrant. Give them a stir partway through if you like.

Toss the tomatoes and cucumber in a bowl with 1 tsp salt and leave to sit for at least 10 minutes. Drain off and discard the liquid.

To make the vinaigrette, place the ingredients in a bowl or jug and whisk to combine. 

To assemble the salad, place the cooled couscous in a large serving bowl. Add the drained tomato and cucumber, spring onions, herbs, sumac (if using), lemon zest, salt and pepper. Add the vinaigrette and toss to combine.

If you like, the tabbouleh can be served immediately — but it gets tastier if you let it rest for at least 30 minutes to allow the flavours to come together.

Serve sprinkled with the chopped nuts or seeds and topped with your choice of the pomegranate seeds, preserved lemon and/or extra sumac.

Tips & swaps

For another gluten-free option in place of the couscous, you could pulse half a medium cauliflower in a food processor to make ‘rice’. No need to cook it.

You can use halved cherry tomatoes instead of the regular tomatoes if you have them.

---

Zingy Potato Salad

This feels like a ‘grown-up’ potato salad – it may not be slathered in creamy mayo, but it’s still satisfyingly luscious to eat. That mouthwatering, mustardy, garlicky vinaigrette is popping, and those are all the flavours that tasty little steamed potatoes just luuurve to wallow in.

PREP 20 minutes

COOK 15 minutes

SERVES 4–5 as a side

INGREDIENTS

1–1.25kg baby new potatoes

4 gherkins, very finely sliced

fresh dill sprigs, for garnish

Dressing

½ cup extra virgin olive oil

3 shallots, finely chopped (about 1⁄2 cup)

2 cloves garlic, crushed

2 tbsp red wine vinegar

1 tbsp chopped capers (optional but yum)

1 tbsp wholegrain mustard

2 tsp dijon mustard

2 tsp maple syrup

1 tsp dried dill or 1 tbsp chopped fresh dill

2 tsp salt

½ tsp fine white pepper

METHOD

To make the dressing, combine the ingredients in a jug or shake in a glass jar. Leave to sit for at least half an hour to infuse.

To make the salad, boil or steam the potatoes in salted water until just tender, but not mushy. Keep checking the progress, and when they are done, drain well and return to the saucepan. While they’re hot, add the dressing and toss to combine. Don’t worry if a few potatoes break up a bit – that’s nice.

Leave to cool to room temperature, then stir in the gherkins. Check the flavours and season to taste with salt and pepper if you think it needs it. It’s fine covered and left out for a few hours, and can be stored in a sealed container in the fridge for a couple of days. 

Serve at room temperature, topped with extra dill.

Tips & swaps

If you don’t have baby new potatoes, you can use larger waxy potatoes and cut them in half.

Use floury potatoes if you don’t mind it all going a bit mushy.

---

Lemon Cream Pie

If you’re a lemon fan (and honestly, who isn’t?), you’re gonna want to try this because I have not held back on the zesty citrus injection. It’s such a refreshingly easy recipe to make – I especially love the crust part because there’s no precarious rolling, flipping or transferring of pastry and no faffing with baking beads or sagging during cooking. Just smoodge the base evenly into the tin, bake naked (the tart, not you), cool, then add the cooked lemon filling (also a cinch to make). 

PREP 40 minutes, plus 6+ hours setting time

COOK 15 minutes

SERVES 6

INGREDIENTS

Base

½ cup ground almonds

½ cup brown rice flour

½ cup buckwheat flour

2 tbsp tapioca flour, arrowroot flour or cornflour

⅓ cup coconut sugar

2 tsp psyllium husk

½ cup coconut oil, melted but not hot

2 tbsp just-boiled water

1 tsp pure vanilla extract

Filling

2 cups full-fat coconut cream

½ cup + 1 tbsp agave syrup or maple syrup

3 tbsp coconut oil

3 tbsp plant-based butter

3 tbsp lemon zest

½ cup lemon juice

¼ tsp ground turmeric

¼ tsp salt

¼ cup cornflour mixed with

¼ cup plant-based milk to make a slurry

To serve (optional)

fresh berries, such as raspberries, blueberries or sliced strawberries

edible flowers

whipped cream (plant-based if preferred)

METHOD

Preheat the oven to 180°C regular bake and have a 23cm round pie tin, tart tin or springform cake tin ready.

To make the base, combine the ground almonds, flours, sugar, psyllium husk and a pinch of salt in a medium mixing bowl. Make a well in the centre and add the coconut oil, hot water and vanilla. Stir until the mixture just comes together.

While it’s still warm, crumble two-thirds of the mixture around the edges of the tin (the sides of the crust will be a little thicker than the base) and press it 3-4cm up the sides of the tin (you can use the back of a dessert spoon for this). You want the edges to be an even thickness.

Crumble the remaining dough over the base and press it down into an even, smooth layer (you can use the back of the spoon or the base of a metal measuring cup for this). It should end up about 5mm (¼ in) thick. Take care that it’s not too thick where the base meets the sides, or it ends up like a massive wedge. Lightly press down any jagged ridges on the sides with a finger. Bake for 15 minutes, then remove from the oven and allow to cool completely before filling.

To make the filling, place the coconut cream, agave or maple syrup, oil, butter, lemon zest and juice, turmeric and salt in a medium saucepan. Stir in the cornflour slurry. Place over a medium heat and stir constantly with a whisk until thickened – it might take a while, then suddenly start thickening, so don’t leave it alone. It should start to bubble a bit and be
the consistency of thick, shiny custard. 

Remove from the heat, transfer to a mixing bowl and to allow to cool – don’t refrigerate it. If you like, you can lay a piece of clingfilm on the surface to stop a skin forming.

When the filling is lukewarm, whisk it quickly to smooth out any lumps, then scrape it into the baked crust. Cover and refrigerate for at least 6 hours to set properly – leave it overnight if you can.

When ready to serve, scatter the top with berries and edible flowers (if using).

Serve with whipped cream on the side if desired. Leftovers can be stored
in an airtight container in the fridge for a day or two.

Tips & swaps

Dairy-free whipping cream is now available at all good supermarkets.

Extracted from Tasty by Chelsea Winter. Photography © Tamara West. RRP$55. Published by Allen & Unwin NZ. 

Art for our sakes

UNO catches up with Deborah McCormick, the newly appointed chair of Tauranga’s Public Art Panel, to find out how our city is about to change for the better.

WORDS Karl Puschmann

Deborah McCormick.

When you look at Tauranga you see the sparkling glint of the Pacific Ocean, the potential of a city centre revitalising itself, and the excitement afforded by our great outdoors that offers ample activities of escape and recreation to indulge in.

When UNO asks Deborah McCormick what she sees, her answer is simple: “A blank canvas”.

As the recently appointed chair of Tauranga City Council’s new Public Art Panel, hers is an invigorating view. After all, a blank canvas offers only possibility and promise.

So what are we talking about when we say public art? Deborah says the council has developed a “sophisticated” framework that expertly defines
the parameters but, after some light prodding, gives her own explanation.

Fanfare by Neil Dawson. 

“My definition is that it’s art in a public space developed with a community. It’s often sculpture or installations, it can be mural or performance,” she explains, noting that public art comes in two flavours, permanent and temporary. Even though the medium and duration can be vastly different, there is a shared commonality. 

“All public art comes with a different idea and all start with an artist responding to a site, responding to a brief, and responding to the current issues of the time,” she says. “That’s the exciting part of it.”

Deborah’s worked in the public art space a long time, 25 years by her reckoning. In 1998, aged 23, she co-founded Scape Public Art in Ōtautahi Christchurch after finishing art school. In that time Scape has commissioned over 250 temporary public artworks and 15 permanent artworks, indelibly enhancing the Garden City. 

Te Aika by Rachael Rakena and Simon Kaan.

“I want to bring that experience to this role,” she says of her new position as chair. “I want to learn about the local connections and stories and show how a shared vision can be produced when a group of civic people come together with artists to take art out to the public realm.”

These qualities are what the newly appointed panel of six will be looking
for during their three-year tenure as they start envisioning how best to
fill our shared blank canvas.

“It’s one of the first – if not the first – opportunity where a city in New Zealand is wholeheartedly placing art and public art at the centre of a lot of very important civic projects,” Deborah enthuses. “This idea of ‘a per cent for art’ model is brilliant in terms of bringing sustainable funding. It’s a model that’s been implemented to great success overseas, most notably in Australia and in America.”

Two years ago the council realised they needed to rethink how public art was working – or rather not working – in Tauranga. The solution was the Public Art Framework, which includes a ‘Per Cent for Art’ funding model. As the name suggests, this model allocates one per cent of the budget for any above-ground council-led capital project, to a dedicated public art fund. The independent Public Art Panel provides advice to Council on which projects should receive funding. The Council is staging the implementation, starting at 0.25 percent this financial year, and growing to one percent over the next four years.

Stay by Antony Gormley.

“This sits alongside council and development regulations and creates
a whole industry for the arts that sustains itself with jobs, fabricators, consultants and design experts,” Deborah explains. “There’s a wonderful opportunity to build all of that alongside this ‘Per Cent for Art’ model and for Tauranga to become a hub for public art and creativity.”

“People come to cities to see things. That’s why public art is so important.

If we want to build cities that are livable and that people want to explore, spend time and linger in then we need to get that human connection back and provide really exciting public space,” she continues. “With good architecture, good landscape design and public art as the jewel in the crown, Tauranga will become a place that people will want to visit as a destination and come back to. Public art needs to be a layer we build the aspirations and plans of the city upon. Part of my role will be to understand how the public art vision of the group aligns with where the city is going.”

It’s hard not to get caught up in her enthusiasm. It’s fair to call her a passionate evangelist. But that’s exactly the qualities you want in someone who is going to play a key part in steering the look, feel and vibe of our city moving forward.

“There are many purposes to public art, including well-being and connection,” she says. “Public art brings people together. It stimulates learning and thought and connects people to art concepts. It’s about creativity and creates opportunities to push boundaries and challenge perceptions.”

Since being appointed a month back the panel has already met and begun work. While it’s too early for Deborah to share any details or timeframes, she’s itching to get works underway. 

Watch this space. 

Deborah is joined on the panel by Darcell Apelu, Shea O’Neill, Kereama Taepa, Alice Tyler and Arohanoa Mathews, who represents Te Rangapū Mana Whenua o Tauranga Moana. 

tauranga.govt.nz/exploring/arts-and-culture/public-art 

Ōmokoroa’s taste of Italy

Marko Velickovic transforms fresh local ingredients into authentic Italian dishes at the beachside ‘trattoria’ Alma.

WORDS Hayley Barnett 

Marko Velickovic comes from a long line of chefs. His family’s restaurant in Serbia has been in business for more than 50 years. And after spending 10 years cutting his teeth at some of Europe’s best Michelin star restaurants, it comes as no surprise that he only accepts the absolute best ingredients for his own eatery here in the Bay.

Ōmokoroa’s Alma offers an Italian-inspired menu specialising in hand-stretched Roman-style pizza and homemade fresh pasta using local ingredients, as well as premium imported products from Italy. 

The Serbian with a passion for Italian cuisine made the move to the Bay from Croatia six years ago. “It’s a funny story actually,” Marko smiles. “A friend called me from New Zealand and said, ‘you need to move here. No one knows how to cook!”

On arrival, he was snapped up by Alpino in the Mount and stayed as head chef for two and half years. But he yearned for more life outside the kitchen. "I quit and set out to buy a boat. Then another friend called and said, ‘I’ve found this place that’s perfect for you.’” Back then, the Ōmokoroa site was in dire need of a revamp but, being right on the water, Marko recognised its potential. Together with his business partner, Ewelina Large, they dove straight in.

Suddenly his dream of a work/life balance went up in smoke and he found himself working seven days a week and throwing all his money into the set up. “I’m not sure why I thought that was better than spending my days on a boat,” he jokes. However the worst was yet to come. On opening day the country went into its first Covid lockdown. “It was terrible. But we worked hard on the place during lockdown and then the day we opened again was the day of the tsunami warning.”

Despite the cruel setbacks, Alma eventually opened its doors, drawing attention from Cuisine, who listed them in the Good Food Guide and awarded them the title of Favourite Destination. The restaurant has since won a Judges’ Choice Award in the 2023 Plates of Plenty for its Fagottini con fungi e tartufo. Today Alma is widely known to be one of the best Italian eateries in the region. All Marko’s hard work is paying off. “Foodies recognise the difference when you go the extra mile,” he says.

Heading into summer, Alma is definitely a destination spot to put on the foodie wish-list. 

almaeatery.nz

Windows to history

The CBD is getting a much-needed glow up, courtesy of acclaimed artist Sara Hughes, the council and over 250 local children.

WORDS Karl Puschmann | PHOTOS Katie Cox

Anyone who’s ever watched a home renovation show knows that a well-chosen artwork hung on an otherwise plain wall will elevate an entire room. Extrapolate that arty truth to encompass the drab vacant storefronts in Tauranga’s city centre and you start to see the genius of the new public art initiative, Reimagine Tauranga.

Envisioned by renowned artist Sara Hughes and created in partnership with the Tauranga City Council, the exhibition has taken over the windows of eight prominent shops in the CBD. These otherwise standard storefronts, transformed by creativity, imagination and generous dollops of Sara’s unique style of vivid colours and embrace of bold patterns, tell the story of Tauranga’s rich history. 

“That’s a really important aspect of this project,” Sara says. “I’m fascinated with the history of a place, so I really wanted to bring that in.”

Banish any thoughts of dusty old black and white history lessons. Hughes also reimagined how to bring the past into the present while keeping true to her acclaimed style and the project’s vision of light, colour and creativity. With assistance from Tauranga Museum’s curator Fiona Kean, Sara worked her way through the Tauranga Museum collection, a vast archive of treasured items from our collective past that includes everything from beach balls to surfboards to newspapers. 

“It’s a way to celebrate some of the lesser-known objects, but things that particularly relate to the important beach culture of Tauranga,” Sara explains. “Things like beach balls and parasols or a particular swimming tog pattern. It’s to celebrate and draw attention to these special things that are held within the Tauranga Museum collection.”

The idea was to use the patterns and colours of these everyday objects as inspiration. They may be of historical value and from a museum’s curated collection but these artworks encourage you to look at common items in a new way, to find the artistic hidden in things people don’t usually look at twice, to reimagine the every day. Like, for example, the window given over to celebrating the patterns on beach parasols.

Sara also reimagined what this project could be on a fundamental level. She didn’t want it to be all about her, and her take on Tauranga’s history. Instead, she wanted to bring in the community, particularly children, and have them contribute in a tangible and very real way. 

After viewing the museum collection with Fiona and selecting the items she then ran a series of art workshops at Tauranga Art Gallery and ran classes in different schools all over Tauranga. Around 250 children of different ages, schools and backgrounds all took part and now find themselves contributors to a major public art project. 

“They’ve all come together through art, which was also an important part of this for me. Reimagine Tauranga is less about me – it’s not so much my artworks in the eight windows – instead the children created either the objects or the imagery that will be in the windows,” she explains. “I am running it, and the concept of this project is mine, but it’s not my artwork as such.”

She sees herself more as the curator and exhibitor. In fact, when UNO calls she was getting ready to spend a week in the different window locations, installing, hanging and displaying the eight works. All of which will have a plaque detailing the inspiring piece or item and its historic relevance to the city.

A neat twist is that the art will look different depending on when you see it, with Sara calling on famed lighting designer Richard Bracebridge to illuminate the different works.

“The night aspect of it is very important,” she says. “Because light has such a strong effect in how a city centre looks when it’s lit at nighttime.”

There is one question that’s been niggling; how on earth did they persuade eight shops to give up their window space for an entire year? The short answer is, they didn’t.

“They’re being put into shop fronts that are currently for lease,” she explains. “It’s been great to have the support of the shop owners who believe it’s a good idea to have public art and artworks created by children in the city centre.”

She’s excited about the public finally seeing the project she’s worked on for the past few years. It’s been a massive undertaking, but one that more than lives up to its ambitious title.

“Hopefully it will be something people will be excited to come and see,” Sara says. “I want people to be really intrigued and curious.”

Then she smiles and says, “I think they'll come away feeling joy and excitement, and that will really positively impact their day or evening.”  

tauranga.govt.nz

Still evolving

Judy Bailey reflects on purposeful ageing, what brings her joy, and her feelings of imposter syndrome ahead of her Tauranga literary festival debut.

WORDS Monique Balvert-Connor

A serendipitous call from Harper Collins publishers sparked a new chapter in Judy Bailey’s illustrious career.
New Zealand’s beloved former broadcaster, once affectionately dubbed “Mother of the Nation”, has penned a book that’s now whizzing off bookshop shelves.

This exciting opportunity came after Judy had been contemplating the ageing journey and its challenges. “When the chance to write about it arose, I embraced it wholeheartedly – just as I’ve approached life’s adventures throughout my years.” Her book, Evolving, is set to be a focal point at Tauranga’s literary festival, Escape, where Judy will be speaking later this month. Between engagements, she might even squeeze in a visit with her former TV news anchor colleague, Richard Long, now based in Tauranga.

As for the title, Judy laughingly confesses she “stole” it when tennis great Serena Williams served it up in a quote. “People were constantly asking her how retirement was. She said, ‘I am not retired; I am evolving.’ That’s how I feel about it.”

Retirement is such a hideous word. Look in the dictionary. It means things like ‘to go to bed’. “Evolving is what we are doing – from one stage to another – and that can be equally rewarding and fulfilling, as we still have a contribution to make,” says Judy, who will turn 72 the day she presents at Escape’s morning tea event on October 18. 

In a sense, the book has enabled her to champion the cause of the elderly, whom she feels often get “a really bad rap”. “Older people are sometimes dismissed; considered past their use-by date. They shouldn’t be lumped into a universal aged category. The over-60s age group is enormously diverse, and this age group has an enormous amount to offer still. Many remain vibrant and intelligent, contributing members of society with a lot to offer. We need to think proactively about our ageing and not just let it happen to us. It’s not all downhill to the zimmer frame.”

Judy says writing Evolving has been an exploration of her journey and a discovery of how she can live her best life after 65. There’s much that many people will relate to, with learnings aplenty. Personal experiences and science are melded with the subjects tackled including taking care of your body and mind, navigating health scares, dealing with dementia, grieving loved ones, Botox, organising finances, wills, power of attorney, end-of-life care and enjoying the finer things. 

Readers are enjoying simple messages and a few surprises in this ‘dip in, dip out’ book, she says. “There are things we instinctively know to do to take care of ourselves – common sense things involving sleep, fresh air and good diet. But there are some helpful tricks along the way. For example, foregoing the sunnies on the morning walk so we can get some UV rays on our eyes. Things like the importance of going to bed and getting up at the same time, even on weekends, to maintain our circadian rhythm. “What I have discovered along the way, really, is the people who should be reading this book are those in their 40s and 50s, as what you are doing then has a huge bearing on how you age.” 

One ‘big, big thing’ of concern is alcohol consumption in New Zealand and the fact that it’s increasing among the older population. Many drink as a stress release, but alcohol actually increases stress and is really bad for the heart and brain, Judy informs. Far from sanctimonious, Judy says she’s the first person to enjoy a glass of something. While she keeps herself fit and healthy and eats reasonable food, she does have “a big hankering” for blue cheese and chocolate. Life’s too short to not enjoy those things, she smiles.

In writing Evolving, Judy has referenced Harvard University longitudinal studies and spoken to geriatricians and gerontologists and other academics. It’s reassuring, she says, that they are saying similar things, so the research is robust. She’s heartened by the fact there’s “amazing” research being conducted in New Zealand around ageing and that we have a professor of ageing.

Judy’s own evolving continues to involve some paid work. Since reading her final TV news bulletin in 2005 she’s enjoyed other broadcasting stints, some promotional work and she continues to write about inspirational women and travel. She loves Africa, “with a passion.” Botswana (the Okavango Delta) is one of her favourite places. Paris and Italy also get a mention. A wonderful amount of time is also spent with family – she and her husband Chris have three children and eight grandchildren who all live near their Auckland home. Judy and Chris also
enjoy being at their Flaxmill Bay property. 

Anywhere with a good book is also a very happy place, Judy says, citing Where the Crawdads Sing, Lessons in Chemistry, and The Axeman’s Carnival as much-enjoyed reads. Escape will be Judy’s first time presenting at a literary festival. With that comes a massive sense of impostor syndrome, she confesses. She’s not sure she’s sufficiently “literary”. Neither, she says, is she totally comfortable with being called Mother of the Nation. “So many other people would wear that title so
much better than me. I’ve been called it for decades and always feel embarrassed by it.” As for Judy’s own longitudinal, constantly evolving journey, she says she hopes to have “a couple of decades of useful life” left in her.  

Judy’s visit to Escape has been sponsored by Craigs Investment Partners.

taurangafestival.co.nz

Members only

The Tauranga Club may be one of the Bay’s oldest institutions, but it’s got a refreshingly modern outlook. Join UNO as we’re invited inside the famous private members club.

WORDS Karl Puschmann | PHOTOS Bryony Alexander

Intrigue and mystique swirl around private member’s clubs. It seems everybody has a different, although no less fanciful, idea of what might be going on behind their closed-to-the-general-public doors. 

Some might picture wood-panelled cigar dens where men in suits gather to wheel and deal over whiskey. Others believe them to be the clubrooms of the rich and famous thanks to decades of being the backdrop for celebrity interviews and late-night paparazzi shots snapped outside their doors. The more imaginative conjure up wild scenes of secret handshakes, hooded cloaks and arcane rituals acted out to the menace of foreboding orchestral music.

In fact, there are only two things that people tend to agree on when it comes to private member’s clubs; 1) they’re fancy and 2) they’d love to go themselves.

And so it was for this writer when an invitation was extended to snoop around the prestigious Tauranga Club. It wasn’t worded so colloquially, but that’s what I took from the invite, which I hurriedly accepted. 

Disappointingly, I was not given a secret password or for that matter a burgundy velvet cloak. Instead, only simple directions to the Devonport Towers in the heart of Tauranga’s CBD, and the instruction that I’d be buzzed up to the fifth floor.

On this particular Thursday, the Club is a hive of activity. Not of members, conversing in the lounge, enjoying a drink at the bar, reading in the nook, engaging in private discussion in one of the soundproofed meeting rooms or enjoying a meal while luxuriating in the wide-open panoramic views of the sparkling harbour that takes in Welcome Bay right round to the Mount. That will all come. 

Instead, builders and craftspeople diligently add the finishing touches to the modern, stylish remodel that saw the Club close its doors for the better part of two years. At the time of UNO’s visit, the grand re-opening is just over a week away.

“Everything’s coming together,” smiles new executive chef, Ian Harrison, who local foodies will instantly recognise as the award-winning chef behind the delectable Sugo Restaurant. As opening day creeps closer, Ian’s busy finalising the fine details on the new menu he’s created for the club − which, in a first, also now includes breakfast. 

Right now, however, there’s one critical component on his mind. 

“The cocktails I haven’t got to yet,” he smiles. “It’s crucial.”

He describes the new menu as, “unique, but not trying to be clever,” which translated from chef-speak means diners will be presented with a modern, seasonal menu with classic dishes made with as many locally-sourced products as possible.

“With this view, I’ve tried to keep as much seafood on there as possible,” he says, gesturing at the majestic harbour. “It’s not a seafood restaurant, but there’s seafood and Kiwi classics on the menu. The food that everyone wants to eat,” he says, before adding, “but with a high spin on them.” 

That phrase also works as a handy summation of The Tauranga Club itself; a Kiwi classic with a high spin on it. As Phil Green says when he greets me at the new brass-plated doors, “The Tauranga Club is 130 years and some months old.”

Phil is the Club’s vice president and the architect behind the ambitious renovation, which was born out of less-than-ideal circumstances. Last
year’s horrifically rainy summer saw water seeping into the building. 

“That whole summer it just didn't stop raining,” Club president Tracey Gudsell explains. “It was basically raining through the ceiling, which led to black mould getting into the building. We just had issue after issue after issue.”

They immediately closed down for the safety of staff and members. But rather than be disheartened by the closure and the year of remedial work the building needed, Tracey and Phil instead saw the silver lining of that wet rain cloud.

“It was our opportunity to come back refreshed whilst we were closed sorting those issues,” Tracey says, with Phil adding, “It gave us a chance to reset.” 

Their plan was to modernise the Club, not just for 2024 but beyond. This meant a complete reimagining and revamp of the space. Walls were knocked down, rooms added, new furnishings bought in, artwork hung, and splashes of colour tastefully added, new carpets, ceilings, lighting – the list goes on. All in aid of creating an inviting and welcoming space for people to enjoy and want to spend time in. “A modern sanctuary,” as Tracey calls it.

The main area is now a versatile space that can be easily divided to create different-sized spaces, meaning the Club can accommodate conferences, seminars or meetings while still accommodating diners and the recreational needs of its members. But it can also be opened right up to allow for bigger functions like weddings, anniversaries or even, in one instance, a 21st. 

“We also have a dance floor we can put down,” Phil grins.

As well as modernising, a big focus of the redesign was to highlight and reinforce the social aspect of belonging to a club. They wanted a place where people could feel comfortable whether working, entertaining or mingling. 

“Members get to know members, and you can walk up and say ‘Hello,’ and it’s not weird,” Tracey says. “I don't find it easy to go out on my own, but at the Club I do. I come here and there’s old friendly faces or someone that I can walk up to and say ‘Hi,’ and feel comfortable because I’m in a club environment where you’re all part of that community. You can be as visible or as private as you like.”

Fittingly, The Tauranga Club was started over drinks, most likely a few whiskeys, by a chap named Lieutenant Colonel Roberts. His first name is unknown but the club he masterminded on the night of March 31, 1894, is incredibly well known.

“There was a meeting in the back bar of the Star Hotel, where he decided to get a group of people together, basically a gentleman's club,” longtime member and unofficial Club historian Jock McIntyre says.

“It grew to around 100 members relatively quickly, but it wasn't until about 1912-1914, that a guy named Sharp came on board. He had a couple of shillings in his pocket and bought this piece of land and donated it to the Club.”

He laughs softly and says, “It was a fairly decent thing to do.”

With Sharp’s involvement and a new location, the Club began attracting the professionals that he interacted with every day as a founder of the well-known law firm Sharp Tudhope. 

“There were lawyers, accountants, doctors and so on,” Jock says. “Sharp got all the professional people of Tauranga together and got this thing going properly.”

The times may have changed but The Tauranga Club is still the place for like-minded professionals to gather, even 130 years on. Interestingly, it was never officially labelled a “gentleman’s club”, even if that was its original intention, and today Tracey and Phil estimate the gender balance to be evenly split. The member base includes the expected movers and shakers of Tauranga but also young professionals looking for
a place to work, network and relax, right through to older members who have been with the Club for decades.

The pair are rightfully enthused about The Tauranga Club and as they talk I begin to greatly appreciate its appeal. It’s an office away from the office, a place to take potential clients you want to impress and somewhere to make invaluable contacts. But it’s also a place to chill out and not talk shop. Somewhere to meet people for a sophisticated drink or take a special someone for a romantic harbour-lit meal.It really can be whatever you need or want it to be.

“We’ve always maintained we’re the best-kept secret in Tauranga,” Tracey smiles. “We’ve got views no one else does. We have the ambience and the personal service,” Tracey says, her passion obvious. “For members, it’s their space, their lounge, their dining room. A lot of members see it as an extension of their home. You can bring your family and your friends here and it feels quite different to turning up at a restaurant. There’s a real personal touch here. We get to know the members and what they like, and we cater for that.”

Of course, you do have to be a member − or with a member − to enjoy it,
although Phil does point out honourary memberships for one-off visits, like hotel guests enjoying breakfast or people attending an event are allowed. 

This leads directly to the big question I’ve been saving up; how exactly does one become a member of one of Tauranga’s oldest and most prestigious institutions?

“That’s a secret,” Phil jokes, before spilling the beans. “No, there’s not
a secret handshake or anything like that. You apply to be a member, that's no problem at all, two committee members review that, and then you’re nominated in. If you’re not known to us, we’ll meet, have a coffee and then nominate you. It's a reasonably easy process.”

With the renovation nearing completion, they’re excited for members to once again enjoy full use of their club. Whether that’s business, pleasure or a bit of both − The Tauranga Club has the versatility to accommodate. It truly is a sanctuary.

“It’s somewhere different, and with a bit of a wow factor,” Phil smiles. 

Sitting here, enjoying the comfort, ambience and, of course, those priceless views, it’s impossible to disagree with him.  

taurangaclub 

F taurangaclub.co.nz 

IG thetaurangaclub

Plenty under twenty

Craving a night out without breaking the bank? Here’s part one
of Stacey Jones’ guide to the Bay’s tastiest budget bites.

WORDS Stacey Jones

Miss Gee's

In the midst of a cost-of-living crisis, the thrill of finding a cheap meal for under $20 has never been greater. While supermarket prices soar – $6 for a cucumber, $20 for a block of cheese (the world has clearly gone bananas), this only heightens the joy of discovering a tasty ‘cheap eat’. 

Restaurants are able to buy in bulk, support local producers, and, best of all, save you the hassle of washing up.  

I took to the local Facebook notice boards for our locals’ top spots and
was met with hundreds of suggestions. Clearly, we’re all feeling the pinch and on the hunt for the same thing… So this month, we are diving into the best budget-friendly meals available in the Bay of Plenty for under $20.  

Let’s kick things off with a standout deal at Astrolab on Tuesdays. For just $12, you can enjoy a delicious burger paired with a beer or a soft drink. Yes, you read that right – $12! The burger is well-seasoned, the salad is fresh, and it’s a steal. Just remember, the more beers you drink, the less sweet the deal becomes. Arrive early to secure a spot, as it gets busy. For more burger deals, check out Palace on Mondays for $10 cheeseburgers, or Central Coast Takeaway with their burger, fries, and soda combo for $17. They have a small amount of seating too so you can eat in or take out. 

Miss Gee's

Next up, Hello Bahn Mi offers Vietnamese yumminess for $14.50. Choose from tofu, pork, or chicken, or indulge in their other favourites like pho and summer rolls. For Thai cuisine, Leks Go Thai in Pāpāmoa serves mains under $20, perfect for sharing. This leaves some change for a bottle of wine! Meanwhile, Hawker House in the Mount offers Asian-inspired dishes for just $15 from Monday to Friday, 12-3pm. The beef rendang roti is top of my list. 

Bobby's

Crossing the bridge to Matua, Café Istanbul tempts with Turkish flavours. A chicken or lamb iskender is just $17, offering a fresh, healthy meal. Over at Café Istanbul in the Mount, similar dishes, as well as a not very Turkish lasagna, are priced right at $20 and under. LoLo’s offers a Turkish wrap that's more stuffed than the Harbour Bridge at rush hour for $14, making it a true budget buster.

No article on Kiwi budget meals would be complete without mentioning fish and chips. Although prices have risen with the cost of fish, it remains a worthwhile option. Bobby’s in Greerton and Tauranga CBD serves a piece of fish for $6. Just watch out for the seagulls! Bay Fish Packers also promise value, along with Matua Fish and Chips. 

For a budget-friendly lunch, head to Miss Gee’s Bar & Eatery with their $15 menu featuring ramen, burgers, hawker rolls, and a green curry salad. Or visit The Barrel Room from 12-4pm for a $15 lunch with salads, burgers, bowls, and pizzas. Speaking of pizza, Basilico got a lot of local votes. The margarita squeaks in at $19.90 and is generously sized – perfect for sharing if you’re not feeling too greedy. For even tighter budgets, Pizza Library offers $10, 10-inch pizzas every Monday.

Next month, we’ll explore Japanese, fried chicken, sandwiches, Indian, and dumplings. In the meantime, visit these budget-friendly spots, support local businesses, and savour every bite. 

Bird’s-eye view

Julian Godfery’s unique interpretation of the world is captured in his intricate artworks.

Artist Julian Godfery happily admits his biggest source of artistic inspiration is his mum.

He has been making art since he was five years old and actually inspired her to begin painting again 20 years after she graduated from art school. His mum is well-known artist Jane Galloway, whose work can be found on greeting cards, paintings and prints in galleries around New Zealand. Her full-time artistic career began 25 years ago after she was inspired by art Julian made for a kindergarten fundraiser. Now their work is displayed together in the same Waikato galleries.

Here, UNO talks to Julian about his passion for art.

UNO: What drew you to your particular style of art?
I like doing detailed drawings in pen and ink. I have been inspired by watching mum do realistic watercolours, which she used to paint on paper stretched over the dining table. She would cover the work with blankets and a plastic sheet whenever we wanted to have a meal. I got to see what she was making up close. I always carry a sketchbook and pens with me when I go to my day base at Enrich Plus in Hamilton.

What’s it like to grow up in an artistic household?
From when I first started school, my parents always worked on a daily diary with me and I got to illustrate the stories of what happened each day. I was obsessed with the Home Alone movie series for a long time, so a lot of my drawings were about designing traps to catch the robbers. I still have most of the diaries 30 years later.

Who or what are your greatest inspirations?
My mum did a series of paintings called “There Is No Planet B”, which showed New Zealand birds flying over motorways and cities. They inspired me to do drawings of towns and birds too. I have done a lot of owl paintings and some of chickens because I like drawing the feathers. My mum’s favourite is called “Midnight Morepork”.

What has been your favourite piece to make and why?
Because I love owls I think “Night Owls” is one I still really like. Also, over the Christmas holiday, I spent weeks drawing a big piece on watercolour paper. It was called “Invisible Magic” and was what you can see in water when you use a microscope. Mum is always getting me to look for new subjects for drawings on my tablet. I entered it in the IHC Art Awards a few years ago and it won the People’s Choice Award. Then I sold it at the auction, which was really exciting.

How long have you been living in the Waikato and what do you love about it?
I lived in Raglan until I was 21. Mum’s house is next to the estuary and harbour so I get to see herons, tui, spoonbills and fantails flying very close by all the time. I moved into supported living in Hamilton but I still come home regularly and I always bring my sketchbook to show mum what I’m working on (and to watch the All Blacks games).

What are your future plans in terms of your art?
I would like to have another exhibition at my Mum’s gallery in Raglan. It’s called Artists at Work and sometimes I go there to draw while she works
in the gallery. At Labour Weekend in October I always take part in the Raglan Arts Weekend where I show my latest drawings. We used to have an open studio at home and heaps of people would come to look at our work but now we can have it at the gallery. I look forward to it every year because I get to talk to people about my art. I’m working on a playlist of music for the weekend but mum says she wants to ok it first.

Where can we find your artwork?
Come and visit me over the Raglan Arts Weekend to see my latest
artworks at the Artists at Work Gallery. My work can also be seen in The Little Gallery, Tairua and Whangamata; Soul Gallery, Hamilton; Heritage Gallery, Cambridge; Artists at Work Studio and Gallery, Raglan.

Raglan Arts Weekend is a self-guided tour of artists’ studios being held from October 26-28, 10am to 5pm daily.

raglanartsweekend.nz

artistsatwork.co.nz

Find prints of Julian’s work at palmprints.co.nz

Pure and simple

Sometimes a wine can taste great in the moment, with a stunning setting and cool tunes playing. But what happens when you strip all that back? UNO wine columnist
Jess Easton finds out.

PHOTO  Jamie Troughton/
Dscribe Media

It’s the ultimate test of a wine maker’s prowess – to see if your best vintage still sings while being sipped from a coffee mug, sitting on the floor. 

Thanks to Matt Connell’s easy-going Otago charm and remarkable ability to produce wines that transcend the vessels they’re served in, he passed that particular test with flying colours. 

That day remains one of my most memorable wine tastings, short on ceremony but long on delight. Matt’s distributor, Provenance NZ’s Rachel Baillie, called me one Tuesday afternoon to say they were in town, had a spare half an hour, and could they drop in? 

The only problem was that I was in the middle of moving; in fact, the last boxes were lined up outside the door. 

Did I mention it was also my birthday? There was a lot going on. I was possibly in trackies and in the middle of a final deep clean. 

Rachel and Matt breezed in, we scrambled some coffee mugs from a box, raised a toast to spontaneity and then I truly celebrated my birthday in style. 

Matt’s Rendition Pinot Noir is a hand-crafted, site-specific, boutique wine at its finest. He’s cleverly brought the fruit forward and then hidden it behind a silky subtle structure. It is incredibly well balanced, whether sipped from finest crystal or cheap porcelain. 

And his Chardonnay is Chablis-style, crisp and interesting. He showcases the very soul of Central Otago, built on quartz reefs, gold nuggets, crisp winters and balmy summers. 

Matt and his wife Beth have been involved in the wine industry for nearly a quarter of a century, combining hospitality experience, horticulture management and a passion for viticulture.

Each vintage they produce is unique – a tribute to the site it’s harvested from. On Matt’s most recent visit to Tauranga, we swapped moving house-vibes for a late-afternoon salt-infused beach, and he introduced us to his Area 45 Dry Muscat. 

It’s a rare variety and needs to be treated carefully, so the heavy floral bouquets and whiff of lollies don’t overwhelm – instead, Matt’s trademark structure and dry finish takes you by delightful surprise. 

Nothing is more surprising, mind you, than sampling something truly delicious in unexpected circumstances. I can definitely recommend it. 

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