Plenty under twenty

In part two of Plenty Under Twenty, Stacey Jones hunts out the best cheap eats under $20 that the Tauranga region has to offer.

words STACEY JONES

Rikarika

I put the call out to the local community recently, asking for their favourite meals under $20, and the response was meatier than a pie from Patrick’s Pies — hundreds of recommendations flooded in.

So, after a fair bit of eating (it’s a tough job, but someone’s got to do it), here’s my pick of the best cheap eats in the Bay of Plenty this month. From dumplings to falafel, sushi to curry, these are the top spots serving up serious flavour without breaking the bank.

The Rising Tide

Weekday wins

If you’re happy to dine out earlier in the week, you’re onto a winner-winner dumpling dinner. Let’s start with a ridiculously good deal over at The Rising Tide on a Monday in Mount Maunganui – and now at their new spot in Ōmokoroa.

For just $15, you can treat yourself to five mouthwatering dumplings paired with a pint of craft beer. I’d recommend the mushroom dumplings, but they’ve also been branching out with limited-edition flavours like lemongrass and lamb. Yum.

East of the middle

Next up is one of my all-time favourites: Falafel Metro. They serve up the crispest falafel known to humankind, wrapped in a house-made pita softer than a fluffy white cloud for just $17. Total steal. Even the most die-hard carnivores won’t miss the meat here.

Japanese feasts

If Japanese is your vibe, Chidori Ramen might just take the crown for the best meal under $20 in the BOP. I’ve been going there since the day they opened, and my go-to is the patina ramen with extra chashu and a ramen egg — it never lets me down. Pro tip: their set meals are a great deal too, and the chicken karaage is a personal favourite.

Happy Fryday

Right next door is Chicken Fryday, a fried chicken lover’s dream. Half a Korean-style fried chicken sneaks in at $19.50. Slather it in wasabi mayo for a flavour punch, or, if you’re feeling brave, go for the hot and spicy sauce — it’s hotter than Satan’s breath and will leave you sweating like you’ve just run a marathon.

Rikarika

Sushi secret

Still in the Japanese lane, pop into Rikarika — the new spot where Falafel Metro once stood. Their sushi is arguably the best in the Bay, thanks to husband-and-wife team Brian and Rika, who take a near-religious approach to perfecting their rice. Grab a sushi set for just $15, or if you’re after something lighter, a mini rice bowl for $12. I’d recommend the tofu teriyaki. Plus, the owners are some of the nicest people you’ll ever meet.

Bananarama

Just a hop, skip and jump from Rikarika is the wildly underrated Banana Blossom Café, serving up Malaysian Cheesy Chilli Fried Eggs for $18.50 — a fusion combo of absolute yum. And if your wallet can stretch just a smidge over a crisp $20, their laksa at $29.50 is all manners of “fork yeah”.

Best of the rest as voted by locals

• For the locals in Matua, Head Loco got plenty of shout-outs for its Japanese grubs.

• Kebab lovers, Kebab Istanblue in Mount Maunganui is a go-to.

• Early risers, Pronto Burger does a $9 breakfast combo, including coffee – absolute steal.

• Curry cravings? House of Spice in Fraser Cove serves up generous portions, and all their curries are under $20.

• Vietnamese food enthusiasts, Pho Vina (just off Wharf Street) dishes up authentic, soul-warming goodness for under $20.

The secret’s out — I’ve taken over @bop.eats, and I’m officially dedicating my life (and my stomach) to uncovering the best eats in the Bay. That means I’ll be diving even deeper into the best eats across the region, starting with another round of budget-friendly bites that prove you don’t need to spend big to eat well.

New York state of mind

UNO catches up with local film director James Ashcroft in New York to discuss his new thriller, the demons driving his films, working with Robert De Niro and Stephen King, and how he achieved all of this from the shores of Mount Maunganui.

words KARL PUSCHMANN
photos MIKE ROOKE | hair + make-up TALITHA DAENG SITUJU

This sounds made up but it is entirely true. A local film director who lives in Mount Maunganui has just released his second film, The Rule of Jenny Pen. The terrifying psychological thriller stars internationally renowned actors, Geoffrey Rush and John Lithgow.

When UNO calls, the director is in Manhattan, New York, in pre-production for his next movie, The Whisper Man, which he is making for Netflix. The star of this dark thriller? Acting legend Robert De Niro.

Once wrapped on that, he’ll begin work on his next project, Danny Coughlin’s Bad Dream. This is based on a story by famed horror author Stephen King, who kept the fan favourite story aside specifically for him.

As I said, it sounds made up. Rush, Lithgow, De Niro, King... they’re all bonafide legends and the guy linking them all together lives just down the road? Really?

It sounds not just improbable, but impossible, and when I ask director James Ashcroft if he ever has to pinch himself when thinking about all this. He looks a little perturbed and answers, “No. I don't.”

He pauses and looks around the Manhattan apartment he’s calling home for the next little while and then adds, “My wife would be the first one to say I should try just... you know... celebrating a bit and acknowledging who I’m around and everything.”

At the moment he doesn’t have time to stop and smell the roses. Given the level of achievement we’re talking about here, it should come as no surprise that James funnels extraordinary amounts of his time, energy and focus into his work. But, as I’ll discover through our chat, this is by design. Keeping busy keeps his own demons at bay. We’ll get to them in a minute. But for now, I only want to know one thing.

How did all of this happen? The Rule of Jenny Pen is based on a short story by Aotearoa author Owen Marshall. It’s set in a retirement village that outwardly seems lovely but hides a dark and disturbing secret after dark. Its premise is frightening and its realisation by leads Rush and Lithgow is both believable and brilliantly horrifying.

The movie is James’ follow-up to 2021’s Coming Home in the Dark, the acclaimed thriller that caught Hollywood’s attention after gaining buzz at Sundance, the prestigious tastemaker film festival.

When success came knocking, James was prepared to answer. The script for Jenny Pen had been sitting in his desk drawer for 11 years. He seized the moment and approached his dream leads for the movie. He knew he had a great story and a great script. He knew they’d both be amazing in the roles. He knew he was asking them to temporarily relocate to New Zealand for filming and to take a substantial pay cut.

He asked them anyway.

“My father was somebody who was very much about, ‘You can't know, unless you find out,” he says. “It was really important for me to have them [in the film]. I grew up watching them. I had to disguise my fanboy-ness for a long time. I‘m not sure if I‘ve even revealed it to them.”

To his delight — and surprise — the pair were quick to sign on. Rush agreed in four days. Lithgow made James sweat by taking seven.

“The material really frightened him,” James admits. “It‘s quite confronting. John is one of the nicest human beings on the planet and the part required him to do a number of things that are less than savoury.”

But once Lithgow was in, he was all in. His performance in the film is menacingly unsettling. Made even more so by his delivery of one of the finest, mostly accurate, Kiwi accents ever captured on film.

“I‘m seeing John next week so I‘ll pass that on to him. He’ll be very gratified to hear that,” James grins. “It’s very hard to get right and we were all aware of its difficulty.

Many fine actors have stood at the base of the Everest-type challenge of that accent... But John was very committed. I would notice him talking to different people, like an extra or a caterer, and if he liked their accent or their range and tone, he’d ask them to say certain words that he would listen to and practice and try and master it that way.”

That James was so interested in the process isn’t surprising when you learn he began his career as an actor, appearing in TV shows and films. His acting love, however, was the theater. But, as he tells me, “It‘s incredibly hard to sustain a viable living as an actor in New Zealand. It's near impossible”.

It was at cast drinks after performing in a middling play to a disinterested audience that he had a revelation.

“We’d gone down to the bar to bitch and moan about how the director doesn‘t know what they‘re doing, and how the theatre should do this and that. And I thought, ‘If I don't change something I‘m going to be leaning on this bar with a bunch of moaning actors in 20 years singing the same old song’. It was a case of going, ‘You need to do something about that, James’.”

It was then he decided to move behind the scenes. Directing, he realised, would use all his talents. It’s a job that requires concentration, collaboration, managing relationships and steering a ship towards a singular vision.

“I would find it very frustrating that all those decisions were made by somebody else,” he says. “Part of me was unfulfilled. I wanted to be the boss. I‘m interested in the big picture.

I love working with people who are great at what they do and leading them together in a cohesive way that brings about the whole.”

“I thought I was going to find stepping away from acting very, very hard,” he says. “But since getting behind the camera, I‘ve been more curious and more passionate about the craft of acting. And I enjoy actors a lot more.”

He sheepishly admits to being a “very competitive actor,” back in the day. Someone once likened him to the “John McEnroe of actors,” telling him, “You can give a really good game, but it‘s not always pleasant to be around.”

“I think they meant it as a compliment,” he chuckles. “I‘m not sure...”

James and Geoffrey Rush on the set of The Rule of Jenny Penn.

When UNO Zooms in for our interview James had only been in New York for a few days.

“I‘m missing my family terribly,” he says. “I burst into tears when I arrived in Manhattan last Saturday, because it really hit me; ‘Oh my God, I'm going to be gone for nine months’.”

The plus side that he’s identified is that he’ll be “cocooned in the work,” his removal from his normal everyday life forcing him, “to live it and breathe it in another way.”

The New York air is very different to the sea-salted breeze of the Mount. He and his family moved here from Wellington 10 years ago and have now “put down very deep roots,” in the area.

“It was a very big change of scenery and took a long time to get used to,” he says. “I moved from running the National Theatre Company to wanting to pursue that goal of film. My wife and I, we had two kids at the time, we've got three now, we were going, ‘What else are we wanting from life?’.”

Along with giving film his best shot, James realised he also wanted to be a stay-at-home parent.

“I didn’t want to miss out on that time with my girls,” he smiles, thinking of his three daughters, who are aged seven, 11 and 13. “It’s a great place to raise a family.”

Then, he laughs and says, “But I’m still the most uptight person on the beach.”

James sees the world in grey. It’s where his fascination as a filmmaker lies. In his view, the world isn’t black or white. The material he’s drawn to reflects this.

“I don’t believe in good and bad people. I believe in good and bad actions or intentions. As human beings, we all have those within ourselves. It’s something that we grapple with throughout our lives,” he says.

Working in the creative industries, first an actor, now as a director, that darkness is never far away. Whether auditioning for a part or pitching a film project, James says the industry has a “99 percent rejection” rate.

While things are going swimmingly now, he’s definitely not relaxing or coasting, saying “you’re only as good as your last job. And the next job won’t necessarily come”.

He tries not to dwell on these things. Instead, choosing to pour his energy into making things happen for himself.

“I don’t want to wait. It’s important to me to develop and create things in the way in which myself and my peers want to. How do you get Geoffrey Rush and John Lithgow in your movie? You give them a script you think they will respond to. You go, ‘I think you might be interested in this strange little story I want to tell that I want to tell in this way’.”

He pauses a beat, then says, “They’re definitely not going to be in it, if you don't ask them.”

The work keeps him too busy for his hang-ups. The failed pitches. The rejections. The worry. The anxiety. These haven’t been conquered. But they have been successfully minimised. He refers to them as “distractions,” attempting to thwart his goals.

“I don’t think I’ve overcome them at all. They’re always there. I’m not worried about Robert De Niro being the lead in the new film that I’m directing. I don’t have time to worry or be anxious about working with Bob. What I have to be clear about is; What are the objectives and actions that I’m going to give to him? What are the questions he might have? That makes it all about the work. It’s when I'm not working that those doubts start to creep in and become distractions.”

“Late in life I found weightlifting. It helps keep it steady and keep that boiling of anxiety that can come up at times under control. Having that level of fitness and health in my daily routine helps and has really been good at keeping that volume down and manageable. Because it’s always going to be there. Everyone has it. It’s not something to fix or dispel. You've got this much space inside. If I’m going to fill it up with work, then there’s very little space for all that unhealthy noise to exist. That’s why I have seven or eight projects on the boil at different stages at the moment. I find that incredibly energising to move around and helpful to quell those professional anxieties and things like that.”

James’ love of genre was instilled at an early age. His dad would occasionally let him stay up late to watch the Sunday Night Horrors on TV. But he became truly fascinated with the possibilities of darker storytelling at age 10 when his cousin, who was babysitting, put on David Lynch’s surreally unsettling masterpiece Blue Velvet.

“Blue Velvet is not a film that a 10 year old should watch,” James admits. “But it definitely made a very big impact on me. I wouldn’t say it was traumatising or anything like that. A lot of it went over my head. But the images and the feeling of it was something that I hadn’t been exposed to. It had a huge impact on me.”

From there he began reading horror literature, like Dracula, before finding, and devouring, the work of horror maestro Stephen King. His journey to the dark side was complete. After the success of Coming Home in the Dark, James wasn’t going to sit around and wait for people to come to him. He’d been picked up at a big Hollywood agency and so he decided to work his contacts. “Whatʼs the worst thing that Stephen King can do if you send him a letter? Not reply.”

The next day he went book shopping. Naturally, he had made his way to the horror section when his phone buzzed with a notification. He looked at the screen and saw it was from ‘S. King’. “I didn't connect the dots. I thought it must be, you know, Samuel King or Sarah King,” he says, thinking back. He opened the message and started reading.

“I was like, ‘Holy shit! This is from Stephen King!” he laughs. “He’d written this incredibly wonderful, complimentary email. It was like, ‘Wow’. It was a surreal moment. I was literally standing right in front of his books.”

Then, with a mixture somewhere between joy and astonishment, James Ashcroft says, “I was slightly floaty for the whole night after that,” and then we say our goodbyes and he resumes working on his Robert De Niro film in his apartment in Manhattan.

Home grown

If you’ve always wanted a thriving veggie garden, Bay local Heidi Hughes’ ingenious Veg Babies is a great way to start.

Big ideas often start with a small question. For Heidi Hughes, it was simply, “How can we get more people into gardening?”. This small question was the seed that sprouted Veg Babies.

Veg Babies is like a food box with a twist. Instead of a week’s worth of meals, once a month a box of seedlings is delivered. You plant them and soon you’ll have an overflowing bounty of fresh, homegrown veggies and herbs.

“The idea and design is that you’ve got a constant harvest to go on your dinner table,” Tauranga resident Heidi explains.

The boxes offer a curated gardening experience that will quickly grow leafy greens that turn over each month, like rocket, lettuce and bok choy, as well as seasonal vegetables like cucumbers, tomatoes, chillies and capsicums that take a few months.

“There’s a real variety and it’s all designed so there’s always something you’re harvesting, as well as something that’s looking into the long term of harvesting down the track,” Heidi explains. “People also get a different herb each month. Within 12 months, you’ll have a beautiful herb garden.”

One of the benefits of the service, aside from all the fresh veggies, is that the curated experience takes away the stress of knowing when to plant what. Heidi says it’s perfect for beginner to mid-level gardeners who don’t have much experience or space, as well as time-poor gardeners.

“Many people don't know where to start with gardening,” she says, likening it to how food boxes simplified cooking and made it more accessible. “This gives you a whole process that is achievable and keeps things going.”

To make Veg Babies as accessible as possible, the whole garden has been designed to fit in a planter box that’s only 2.5 m2. This will fit in most backyards and/or apartment decks. The seedlings are delivered straight from Veg Babies’ commercial growers in Pukekohe where they spend a couple of weeks outdoors before being shipped out. This makes them hardier than those found in places like garden centres. There’s also no plastic used in the delivery or shipping – something Heidi says was crucially important to them.

The subscription is $26 a month for the box of seedlings. How does that compare to buying from the supermarket? In terms of cold hard cash, what’s the monetary value?

“It’s about $40 a month if you’re getting a constant harvest off your garden,” Heidi says. “I’m currently harvesting lettuces, which I’d be paying $5 each for. I haven’t run out of cucumbers or courgettes all summer. You can get a bunch of parsley out of your garden whenever you want, or basil or oregano to put on your pizza. Same with tomatoes, you just pick one off. Once you get on a roll with things, it’s on tap. People often waste a lot of food, especially herbs. You buy a bag for $5, use half of it and throw the rest out. When you take into consideration that waste, we’ve worked out the value is about $40 a month.”

But it’s not just about the vegetables. Heidi also wants to share her love of gardening. To help people’s gardening journey she sends out weekly instructional emails, along with a YouTube video she records in her garden. She explains where your garden is at, what you should be harvesting and even suggests cooking ideas.

“I’m growing in the exact same amount of space with the same veggies, and the same box,” she says. “Every week you’ll know what to do to make your garden thrive. It’s real colour-by-numbers gardening.” Veg Babies is part of the PiPS Charitable Trust, which sets up school gardens around the Bay. All Veg Babies profits go directly back into the trust to help them grow.

“We currently have eight gardens in eight schools,” she smiles. “We have orchards and veggie beds, and teach kids how to grow food. We’d love to include more but we’re at capacity until we can raise more funds.“

It’s not often something comes along that can not only improve your life but also the lives of others. Veg Babies does both. It teaches new skills and provides constant fresh healthy vegetables as well as raising money for charity. That’s got to be better than a sausage sizzle outside a big box hardware store.“Yeah, totally,” Heidi laughs. “It’s win-win.”

VEGBABIES.CO.NZ

Simple savoury solutions

In a world of complicated recipes and confusing ingredients, Linda Duncan has come to the rescue. In The World’s Easiest Recipes she combines just five ingredients per meal using low-cost, easy-to-source items.

Lemon, basil and feta chicken

The combination of these simple Mediterranean flavours will have your taste buds singing. It’s such an easy way to jazz up chicken breasts and have you looking like a culinary genius at the same time. You can use chicken breasts or thighs in this recipe.

SERVES 4 | PREP TIME 10 MINUTES

COOKING TIME 20–25 MINUTES

INGREDIENTS

2 tbsp olive oil

2 tbsp lemon juice

4 skinless, boneless chicken breasts or thighs

2 tbsp lemon rind, finely shredded

1/3 cup basil leaves, roughly chopped

120g feta, crumbled

salad, to serve

METHOD

1. Preheat the oven to 200°C. Combine the oil and lemon juice in an ovenproof dish that will fit the chicken snugly but with a little gap between each piece. Add the chicken and turn to coat in the marinade.

   2. Sprinkle the top of the chicken with the lemon rind, basil and feta. Season with freshly ground black pepper.

   3. Bake for 20–25 minutes or until topping is golden brown and chicken is cooked through. Cover with foil during cooking if the topping starts to burn.

   4. Rest for 5 minutes before serving with salad.

Quick potato bake

A potato bake is a must in your recipe repertoire. This one is quicker to make than a normal potato bake, with the help of your microwave. It’s also a lot easier than a potato gratin as you don’t need to slice the potatoes thinly and then layer them. Just chop into cubes and throw into your baking dish. Couldn’t be easier!

SERVES 4 | PREP TIME 15 MINUTES

COOKING TIME 45 MINUTES

INGREDIENTS

800g roasting potatoes, peeled

and chopped into 1cm cubes

30g butter, melted

30g dried French onion soup mix

1 cup cream or milk, or a mixture of both

1 cup grated tasty cheese

METHOD

1. Preheat the oven to 180°C. Grease a 20cm square microwave-safe baking dish.

2. Place the potatoes into the prepared dish. Pour over the butter and season with salt and pepper to taste.

3. Mix to combine, then microwave uncovered on high for 15 minutes.

4. In the meantime, add the soup mix to the milk or cream and mix until well combined. Pour over the potatoes then sprinkle the cheese over the top.

5. Bake for 30 minutes or until the cheese is golden and the mixture is bubbling. Stand for 5 minutes before serving.

Couscous, pea and feta salad

I just love the freshness of this couscous salad. It's delicious served alongside roast lamb. It can be prepared well in advance so is perfect for entertaining. I really like the texture of Israeli couscous in this recipe; however, any couscous will work.

SERVES 4 | PREP TIME 10 MINUTES

COOKING TIME 10 MINUTES

INGREDIENTS

1 cup Israeli (pearl) couscous

2 cups frozen peas

1⁄2 cup mint leaves, roughly chopped

2 tsp lemon rind, finely grated

2 tbsp lemon juice

80g feta, crumbled

1 tbsp olive oil

METHOD

1. Cook the couscous in a large saucepan of boiling water according to the packet instructions, until tender. Drain and rinse under cold water to cool.

2. Cover peas in boiling water for 5 minutes to thaw, then drain and rinse under cold water to cool.

3. Place couscous and peas into a large bowl. Add the remaining ingredients, season with salt and pepper to taste and toss well.

4. Refrigerate until ready to serve.

Three-ingredient peach cobbler

Old-fashioned peach cobbler is made even easier with the use of packet cake mix. The great thing about this recipe is you can get quite creative with it. I have made this recipe multiple times using different tinned fruit like plums, apricots, pears or cherries. A handful of berries thrown in is also delicious. I have also used chocolate cake mix instead of vanilla. Dust with a little icing sugar before serving.

SERVES 6-8

PREP TIME 15 MINUTES

COOKING TIME 40–50 MINUTES

INGREDIENTS

820g tinned peach slices, in juice

540g pkt vanilla cake mix

120g butter, melted

vanilla ice cream, to serve

METHOD

1. Preheat the oven to 180°C. Grease a 23cm square baking dish.

2. Tip the peaches (including the juice) into the dish and spread out evenly. Place the cake mix and butter into a bowl and mix until combined. Scatter the mixture over the peaches. It doesn’t matter if the mixture doesn’t completely cover the peaches.

3. Bake for 40–50 minutes until golden and bubbling.

4. Stand for 5 minutes, then serve with vanilla ice cream.

Extracted from The World’s Easiest Recipes by Linda Duncan. RRP$45.

Published by HarperCollins NZ.

Making waves

Meet the boat builder turned artist who crafts sculptures so fluid and luminous, they feel alive.

photos OLIVIA RENOUF + BEN YOUNG

For an artist without formal glasswork training, Ben Young has mastered the medium like few others.

Raised by the sea in Waihi Beach, he developed a fascination with the ocean’s ever-changing nature – something that now defines his work.

The former boat builder’s hands-on craftsmanship and innovative layering techniques turn rigid glass into fluid, almost living forms that capture water’s movement and depth. His work balances precision and artistry, playing with light, waves and reflections – while incorporating concrete and metal to add texture and dimension.

Here, he shares the journey from experimenting with glass to shaping it into something truly breathtaking.

How did you become an artist?

I grew up in Waihi Beach in the Bay of Plenty, surrounded by the ocean, which has been a huge influence on me from a young age. Before becoming a full-time artist, I spent 10 years training and working as a boat builder, playing with glass on the side. That hands-on experience with materials, problem-solving and craftsmanship naturally carried over into my artwork. I’ve always loved making things and sometimes I feel like I should be labelled a maker as opposed to an artist – I love being able to see the craft in something. I never had formal training in glass art. I’m completely self-taught.

How did your work evolve into glass sculpture?

It happened quite organically. My journey into this medium started when I was young and travelling through Europe with my family. My dad saw an amazing laminated glass window display in Greece. That artist was actually the first one to make a glass wave. When I was old enough to play with glass, I began making them, too, trying to create the perfect wave. I started experimenting and developing my own techniques, which eventually evolved into the work I create today. When I first started working with glass, I was drawn to how I could use layers to create depth, much like the ocean itself. Over time, I refined my techniques, combining glass with concrete and metal to bring in that contrast between fluidity and solidity.

My work has always been about trying to capture the essence of water – its movement, depth and vastness – through a material that is typically rigid and structured.

Who and/or what influences and inspires your work?

The ocean and nature is my biggest influence – it always has been. I’ve spent my life in and around the water, surfing, boating and just being immersed in that environment. There’s something about the way water moves, the way it interacts with light, and the way it can feel both calming and powerful at the same time. That duality really inspires me. I also draw inspiration from landscapes, architecture, and even simple, everyday moments where light and form interact in interesting ways. I think my connection to the ocean is why I’m so drawn to working with glass – it allows me to recreate that sense of depth and movement in a tangible form.

What do you hope to achieve with your work?

I want my work to evoke emotion and connection. When people look at my sculptures, I want them to feel something, whether it’s a sense of nostalgia, calm, curiosity or even a deep appreciation for the natural world. My goal is to create pieces that make people pause, reflect and maybe even see the ocean or landscapes in a different way.

How has technology helped/changed your style of work?

I still do a lot of my work by hand, but technology has definitely played a role in refining my process. I use digital tools to sketch and plan my pieces before I start physically working on them. This allows me to visualise depth, perspective, and how the layers will interact before I commit to cutting and assembling the glass. While I embrace technology for the planning stages, I always return to the hands-on process – it’s the physical making that really brings the pieces to life.

What do you love about the Bay?

I’ve been in the Bay of Plenty for most of my life apart from a stint in NSW, Australia. I’ve been lucky enough to do a lot of travel and the feeling I always get when I return to the Bay is that it’s home. I love how central we are to everything, nothing feels too far to get to. We have the ocean, the forest, bush walks, lakes, mountains – the best of it all really close by. It all feeds into my creativity. There’s something special about being so close to the water every day; it’s a way of life for me, and a bonus when there is surf.

BROKENLIQUID.COM

Dancing with destiny

From early performances in family “cuzzie shows” at the Mount, to cruise ships and Disney film sets, Georgia Brokenshire’s career is taking off in leaps and bounds.

words PIP CROMBIE | photos GARTH BADGER,

BELINDA STRODDER, TRANSIT DANCE

Growing up with her petite feet firmly planted, readied professional dancer Georgia Brokenshire for the plot twists that arise in what at face value appears to be a glamorous and glittering world of dance – costumes, lights and music, travel and notoriety. Behind the scenes is vastly different to what most would perceive. But for this determined 24-year-old, the various speed bumps have not dulled her desire to dance – something she has done since age two and continues to do now on the high seas, as she follows her dream to Los Angeles.

“Honestly, I never expected all of this to happen so quickly. But every step of the journey – from Melbourne to the cruise ships to working with Disney – has been like a stepping stone to something bigger,” Georgia says.

Georgia grew up in Auckland with three sporty brothers. Her grandparents, Brian and Melva Lynch, had bought a Mount Maunganui beachside bach in the 1960s with the intention their own six children (one of whom is Georgiaʼs mother) would gather at the beach location, a place to connect and come together as family.

Through the years, Georgia, her brothers and nine cousins spent every spare weekend and summer holiday they could at this beach home, with Georgia even scooping ice-cream for a summer at iconic local institution, Copenhagen Cones. She recalls the road trips down to the Mount, the six of them singing raucously, daily climbs of Mauao, fitness sessions with her brothers, surfing and skating, the “cuzzie shows” where all 13 of them would dance and act for their audience of parents, aunts and uncles, older siblings on ticket sales, ‘spotlightsʼ courtesy of torches from the overhead balcony.

With a background of early ballet classes, jazz, hip-hop, musical theatre and contemporary dance, Georgia also took up gymnastics with a passion, eventually having to choose between it and dance. She describes the disciplines as being complementary to each other, including the physical strength required.

At around 14 years old, she began to realise that there was nothing else that lit a fire in her soul like performing did.

“The whole process of training, grinding, committing to something bigger than myself and then getting onstage and performing for an audience was a feeling that I just couldnʼt match anywhere else in life. It is still unmatched.”

Deciding to make a career out of dancing, in 2019 Georgia headed to Transit Dance School (Melbourne), where she gained teaching and performance qualifications and a whole lot of grit.

“Moving overseas aged 17 to pursue your passion should really be terrifying, but I never looked back. I was just too excited to finally get to dance every day for the rest of my life!”

Five days a week, seven hours a day in a wide range of disciplines including acrobatics and singing, end of term performances...and Covid. The pandemic disrupted and prohibited a lot of the planned studio training, so they pivoted to dance videos and commercial projects.

“The year 2020 consisted of 27 weeks of hard lockdown for me in an unlucky stint between Melbourne and Auckland. I completed the 14-day hotel quarantine twice in a desperate attempt to continue my dance training. Much of my second year was done on Zoom in a small shared Melbourne apartment – a challenge to say the least! However, I graduated and am grateful for the tools gained and lessons learned.”

The cruise industry had its own challenges in the wake of the pandemic, but for Georgia, it was a chance to perform on stage every night, work with seasoned dancers, and see the world. As a dancer, finding “longer-term” stable income is very difficult, so she saw cruises as a great source of income, a fun way to save money and travel the world, albeit while sharing a tiny cabin with fellow performers and working long hours. She has sailed the North Pacific Ocean, the Caribbean Sea, the East China Sea, the Mediterranean Sea, the North Atlantic Ocean and visited over 40 countries over the past three years dancing on cruise ships and is currently with Oceania Cruise Lines on a luxury ship in the Caribbean.

Between cruises in mid-2024 Georgia was hired as the dance and acting double for British teen singer/songwriter and actor, Freya Skye, in the Disney movie musical Zombies 4, shot on location in New Zealand (release date mid-2025). For the multi-talented dancer, this was a “pinch-me moment” and something that makes her ultimate dreams of performing at the Super Bowl, being a backup dancer for major artists and more film work become a step more real.

“I learned Freya’s entire script and dance choreography for the film, was on set daily, stepping into her place whenever she needed to clock school hours or change her wardrobe.”

The Disney vibe is aspirational for Georgia. “I love the way Disney has always seamlessly combined both dancing and acting with such joy in their films, so more work with them is a goal. I have loved all the stage productions I have performed in my career so far, but I am ready to move on to bigger projects with bigger audiences and more impact”.

As we exit stage left for now, I ask Georgia to share words of wisdom for aspiring career dancers. “The truth is, being a professional dancer always felt more than a pipe dream to me. Long stints spent at the Mount, and in my dance school in Auckland, I felt like I had bigger dreams than anyone I’d ever met. People would sometimes even laugh when I told them that I wanted to be a dancer. My dreams keep getting bigger and more terrifying, but if I had to tell young dancers something now, I would say keep those big dreams alive. Don’t shy away from what makes you different, lean into that, that’s going to be your superpower. Dance is a superpower. I’ve seen dance breakdown language barriers and unite people; it brings such joy! So, keep dreaming, nothing is too big or too out of reach, even from our small corner of the world.”

Georgia closes our chat with home and what it means.

“I think the real question is ‘what doesn’t it mean?’” she responds, candidly. Whenever I go home after all my travels, the Mount is the first place I go. To ground my feet in the sand, for family time and for the reset I always need after travelling the world. In a life of such inconsistency, living out of a suitcase and constantly being on the move, I only really have two constants. My family and Mount Maunganui.”

Charles in charge

Tauranga’s Charles Leong’s enthusiasm for delicious wine is infectious, and he also has the happy knack of helping a wide array of people understand what they’re enjoying, writes UNO wine columnist Jess Easton.

photos ILK PHOTOGRAPHY

Legend has it that Charles Leong is older

than time and wiser than a whole parliament of owls.

In rare circumstances, he’s also been known to pull corks with his mind. Whoever – or whatever – he is, one thing is for sure; Charles Leong knows wine.

The resident sommelier at Tauranga’s Saint Wine Bar appeared out of the mists one day, whispering of mystical vintages and claiming to be descended from the first person who ever trod on a grape and fermented it.

In reality, the Chinese-Malaysian-born, Adelaide-raised guru is a thoroughly likeable aficionado with a quirky encyclopedic brain, who landed on these shores courtesy of a delightful Kiwi wife and two cute kids.

And it’s not just strong New Zealand wāhine he’s fallen in love with; he’s thoroughly excited to be able to match amazing food with burgeoning Aotearoa viticulturalists.

“The winemakers here are making wines with lots of integrity, and doing things like adopting organic and biodynamic practices,” he explains. “And also they’re making wines in New Zealand with texture and complexity, and food-friendly wines, rather than fruit-bombs.”

Spend any time with Charles and you’ll soon notice that his wry, cheeky humour is only matched by the expressions which litter his vocabulary.

Don’t be surprised to hear him drop “onion farts” into a conversation about a particular wine, for example.

Right now, his favourite drop currently stocked at Saint is a one-of-a-kind organic offering, that pairs spectacularly with hard cheeses, salty cured meats and shellfish in their brine.

“The one that’s outstanding, that I like a lot, is Mount Edward O2 Chenin – it’s unique for a New Zealand winemaker and also unusual.”

He’s right about the uniqueness – most people have never tasted anything like the Central Otago O2 Chenin, which is aged and oxidised in barrels for three years, like one of the great dry Sherry wines of Southern Spain, or the Jura style from France.

But there’s also no-one like Charles. His former colleagues in some of Sydney’s finest establishments used to joke that when he opened the bar, he wouldn’t turn the lights on; he’d turn the dark off.

Charles, they said, has been known to sneeze with his eyes open and once did a wheelie on a unicycle.

Most of all, however, Charles invites people to go on a wine journey with him.

“Wine, to me, is like a time capsule. It’s the only thing you can taste from your birth year, for example, and all these amazing winemakers are making all these wines with integrity and finesse and approachability. That’s what I want to show our customers – I like to excite them about the expressions of wine.”

In Charles, we trust.

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

Bay of style: Local fashion, flair and creativity

The Bay has been a mecca for successful fashion designers for decades, and now the new Tauranga Museum is planning to showcase its creative history in a collection that’s dressed to impress.

words DEBBIE GRIFFITHS

From homemade psychedelic ’60s frocks to prototype shoes to swimwear that made waves worldwide – the Bay is home to innovative fashion that will be celebrated in Tauranga Museum when it opens in 2028.

“Our fashion collection will show the talent and stretch people’s ideas of what Tauranga is,” says curator Fiona Kean. “Our fashion industry doesn’t get as much focus as it should.”

In fact, there are a number of New Zealand brands – both past and present – that many don’t realise are local. Expozay burst onto the scene in the 1970s, within a decade becoming the first Kiwi swimwear label in the North American market.

“We have the largest Expozay collection in New Zealand that starts from the beginning with hand airbrushed bikinis through to pieces from the early ’90s. Then we leap forward to emroce, which is also groundbreaking and global.”

Expozay swimsuit, photographed by Karen Ishiguro, nzfashionmuseum.org.nz

Pāpāmoa-based emroce, by designer Emma La Rocca, is the only zero-waste swimwear brand in the world. “Her desire is to see the way clothing is manufactured change to be more sustainable,“ says Fiona. “She uses fabric made from recycled fishing nets and cuts it in a way that means there’s no waste. She also makes inclusive gender-neutral swimwear.”

There’s also a nod to Staxs that had 21 stores around the country, boutique shoe designer Chaos & Harmony, surf labels – like RPM and Lower – Nyne, Repertoire and Greerton-based Beverley Productions that’s been creating knitwear since 1962.

“We’ve got over 5000 textile related objects in the museum collection and a lot have been handmade by local women who have the skills and passion to look great, and make their own clothes,” says Fiona.

Among them, former Ōtūmoetai Intermediate home science teacher Ruth Espin who donated seven pieces before she passed away in 2019.

“Each dress represents a pivotal moment in her life; the one she wore when she got engaged, her wedding dress and the outfit she was wearing when she took her baby home from hospital.”

Some of the outfits were purchased at Hartley’s on The Strand. Those who grew up in Tauranga will have fond memories of their Lamson Cash Carrier System before the store closed in 1987.

“Nostalgia will be an important part of the museum experience and reminding people that they’re part of something bigger,” says Fiona. “There’s so much to share, we’ll be swapping out items regularly so it will be constantly changing. We’re very excited to showcase our fashion success stories.”

TAURANGAHERITAGECOLLECTION.CO.NZ

Spirit of Mexico

Hayley Barnett discovers authentic Mexican cuisine and innovative cocktails in the heart of Mount Maunganui.

photos CHRISTIAN LONGHI

From left: Isaac Partida, Claudia De La Torre and Marco Rodocanachi.

Kiwis are beginning to understand tequila is not just a shot,” Marco Rodocanachi says, delivering another amazingly delicious tequila-based cocktail to UNO's table.

The mixologist and co-owner of the newly-opened Agave at Mount Maunganui’s Cruise Deck is explaining the welcomed shift in perception for the spirit that has largely been known as a party drink and making an incredibly convincing case for a reassessment.

“A lot of people don’t know this, but tequila is probably the healthiest thing you can drink,” he adds, with casual conviction and air quotes around the word “healthy”. “It's not got many calories, it releases serotonin in your brain so it makes you happy, and in terms of alcoholic drinks, there's not really anything better – so long as you’re choosing a quality tequila.”

Marco opened Agave with fellow co-owners and chefs Isaac Partida and Claudia De La Torre last December. He met the couple when they were working together at the foodie favourite Clarence Bistro in Tauranga. They all came to New Zealand six years ago – Marco from Italy and Isaac and Claudia from Mexico – and bonded over their shared passion for Mexican cuisine and drinks.

The trio’s initial idea was a speakeasy. The location was perfect, hidden in the corner of the Cruise Deck. But the large glass bifold doors created an open environment that was somewhat incongruous with the dark and moody vibes of a speakeasy.

The cuisine was always going to be authentic Mexican, and with Marco’s love of tequila, it just made sense to focus on an all-Mexican offering. Isaac and Claudia both grew up cooking with their families. Isaac travelled around Mexico and worked for renowned international chefs, gaining amazing gastronomic experiences along the way.

“There aren’t a lot of restaurants here in New Zealand serving real Mexican fare that isn’t Tex-Mex, so it’s hard to understand what Kiwis will like,” says Claudia. “Mexico is a big place. In the north, it’s more meat and barbeque, and they use wheat instead of corn tortillas. Sometimes people have only tried food from certain parts so it doesn’t seem authentic to them. We’ve had to work out what people like and what they don’t.”

At the moment the menu includes handmade tostadas, veggies with white mole, duck enchilada, and a cacao tart to die for.

“I always said I’d never be a baker of sweet food, but now it’s my favourite thing to make,” Claudia smiles. Isaac and Claudia have kept the flavours as authentic as possible.

“Now that we have more time and are more adapted to the place, we are starting to have regular customers, so can start to play more with the menu and introduce new flavours,” Isaac says, citing the rich, complex flavours of Oaxaca and the slightly sweet seasonings of Chiapas and some new additions they are planning for the menu.

“But slowly,” smiles Marco, suggesting they won’t be alienating those with less than adventurous Kiwi tastebuds. “Very slowly!”

AGAVEBISTRO.CO.NZ

From Paris to paradise

From French bistros to New York dreams, globe-trotting chef Paul Patterson has found his anchor at Ōhiwa Harbour's Fisherman’s Wharf.

words SUE HOFFART
photos CLAIRE HOUSE PHOTOGRAPHY

Fijian-Kiwi chef Paul Patterson admits it was fun rather than food that lured him into commercial kitchens. The Ōhope restaurateur was 15 when he began washing dishes in a city pizzeria, relishing the vibrant social scene and comparative maturity of his female workmates. But everything shifted on the night a short-staffed chef called him to the stove.

“I was chucked in the deep end and I loved it,” he says. “By the time I was 16, I was half-running the pizza joint.”

So began a culinary career that has taken him to Paris, New York and to the Waiheke Island bowling club. He has flown to Glastonbury music festival to cook for celebrities and once scooped an award at the barbeque world championships in the American city of Memphis.

There have been a few additional stops along the way, too. Like starting a horticulture degree and completing an auto engineering diploma, with stints as a drainlayer, a security guard and photographer for a music industry magazine. Not to mention appearances on reality television show The Bachelorette. “But I always end up back in the kitchen.”

Now, at 40, he is settling into small-town life while casting for kingfish out the window of the Fisherman’s Wharf restaurant he has purchased on the edge of Ōhiwa Harbour. It was an act of charity that introduced him to the coastal community three years ago.

Paul had agreed to donate a personal chef experience for an animal welfare fundraising event, held at the Ōhope Beach Golf Links clubhouse each year. On that first visit, he was gobsmacked by the stunning beach backed by rolling hills and an especially relaxing rural ambiance.

During a subsequent stay, for the same event, he discovered a wharfside eatery with a bank of wooden windows that overlook darting stingrays, sailboats and a waterway stocked with fresh oysters.

Paul claims he pestered the previous owner into selling. Last year, he and partner Sarah Day moved their toddler son Hendrix to Ōhope to immerse themselves in a different kind of life.

“It’s a really beautiful place and this region is amazing, with the water and the bush. I can watch people floundering out the front here and 40 minutes’ drive from work, I can shoot a deer. A 40 minute boat ride and I can catch a marlin.

“I have customers with a gin distillery and there’s an island across the harbour with an avocado orchard on it. You can’t really beat it.”

Paul admits he was vastly less enthusiastic about the New Zealand lifestyle when Covid forced him to leave his central Parisian apartment and fly home in March 2020. He had been living on the banks of the Seine river, working as a restaurant consultant responsible for opening more than a dozen eateries in Paris and beyond.

In fact, he was weeks from launching an eatery in New York’s Lower Manhattan when the global pandemic scuppered not only the restaurant but his own plan to live part of the year on that side of the Atlantic Ocean.

Suddenly, Paris became eerily empty and Paul’s Fijian-born mother and Kiwi dad begged him to return to Auckland. He found himself marooned, unable to return to the bright lights of his former life and unsure how to move forward in his homeland.

It was, he says, a tough pill to swallow. So he dug drains to fund a new restaurant business in Parnell. When that didn’t work out, he moved to Waiheke Island to run the kitchen inside the island’s sole bowling club.

During his tenure, membership swelled from 300 to 900 members. His brief and unlikely screen career was sparked by an unsolicited casting call for The Bachelorette. He said no. However, he warmed to the idea after a few too many glasses of Bourbon with friends.

“And, actually, it was great. It was definitely a fun experience. You learn a lot about yourself. You’re stuck in a house with no phones, no music, no TV, so you have a lot of time to be in your own head. It was therapy.”

As always, he returned to his chef whites. “Yes, I love the food, the creativity, the thrill of getting a menu perfect but it’s more than that. For me, the kitchen is a place of crazy ups and downs, with a lot of emotions and a lot of pressure. You’re forever chasing something, trying to fix something, get better service, a better dining experience, better leadership of your staff. It’s addictive.”

On April 5, Paul will host a ‘Scales and Ales’ beer and seafood event for the Flavours of Plenty Festival. His ‘Cray Tales and Cocktails’ evening is scheduled for the following Saturday.

FLAVOURSOFPLENTYFESTIVAL.COM

It’s all Goode in the hood

Auckland’s popular gastropub Goode Brothers has left the nest to land in Bethlehem. UNO pops in to see what makes it so special.

Goode Brothers has always been about family. It’s right there in the name. Across its four locations in Auckland, the popular gastropub has been a place where you can be equally comfortable having a meal with your loved ones or a night out with your family or friends.

This is why UNO was excited to hear that Goode Brothers had not only welcomed a new addition to their family but that it had also left the Auckland nest.

“We’re super excited to be part of the Bethlehem community,” Jamie Freeman, Goode Brothers’ head of operations enthuses from the freshly opened venue. “We believe Goode Brothers “There’s space for everyone here,” Jamie smiles.

The spot, which was once just a glint in the eye of Goode Brothers’ expansion plans, certainly makes a lasting impression. So much so that it’s already proving itself a welcome addition to the local community’s dining scene.

“It’s really great here,” Jamie continues. “The location is prime, right in the hub of Bethlehem, and this area has so much potential. We believe it aligns perfectly with what we do.”

It’s a busy Saturday afternoon and the buzz is palpable. The bar staff are working the impressive selection of tap beers, which offers both premium and craft, and the sizzle from the open has the potential to become a local favourite, and we're already seeing how the community vibe is shaping up.”

Situated on a prime corner spot in Bethlehem Town Centre, Goode Brothers is hard to miss and ready to welcome you in with open arms. Once inside, it’s spacious and inviting. Like its Auckland siblings, the space has been carefully designed into subtle sections that allow for versatility. You can make yourself at home hosting a family celebration in one of the large booths, enjoy a meal out at one of the stylish dining tables (that along with traditional condiments also comes complete with a pot of fresh basil) or just pop in for a casual drink and a catch-up at one of the high-top areas.

“There’s space for everyone here,” Jamie smiles. The spot, which was once just a glint in the eye of Goode Brothers’ expansion plans, certainly makes a lasting impression. So much so that it’s already proving itself a welcome addition to the local community’s dining scene.

“It’s really great here,” Jamie continues. “The location is prime, right in the hub of Bethlehem, and this area has so much potential. We believe it aligns perfectly with what we do.”

It’s a busy Saturday afternoon and the buzz is palpable. The bar staff are working the impressive selection of tap beers, which offers both premium and craft, and the sizzle from the open kitchen is sending out incredibly enticing aromas along with the fresh, Kiwi-Italian-inspired favourites that make up the menu.

Along with traditional favourites like pizzas, pasta, fish n’ chips and burgers, all freshly prepared from quality ingredients, Jamie is particularly proud of the fun elements that are woven into the dining experience.

“Our food is ideal for those seeking a casually elevated dining experience,” he says, citing their hero dishes like the Pork and Wagyu Brisket Meatballs. This showstopping dish offers a touch of drama by being lit with flames as it’s served. Another dish we’re dying to try is the Spaghetti Cacio e Pepe, which is also served flaming, only not from a plate. Instead, it is served at your table from an absolute behemoth of a parmesan wheel.

But it’s not all about the theatrics. Goode Brothers prides itself on its fresh, handmade pasta.

“Everything here is handmade from scratch,” Jamie says. “We have a pasta machine on-site.”

You can even have a go at it yourself by attending one of their famous pasta-making classes. These are held in a private room with the adult classes offering a fun evening out, and you get to leave with your own little bundle of freshly made pasta, while the school holiday kids’ classes teach them how to make their own pizzas.

“It’s something different. You can come down with your partner, have a glass of wine or prosecco and enjoy that,” Jamie says. “I think people are looking for experiences as well as good food. We want our customers to have fun with food. It’s about fresh, modern, and exciting dining, yet still grounded in the Kiwi classics.”

The jewel in the crown of the new gastropub has to be its large outdoor area. Equipped with a playground to keep the kids busy, the large deck offers plenty of seating, perfect for sunny afternoons and evenings.

And on big sporting occasions there’s plenty of screens inside and out for catching the big game. The secret ingredient in the sauce is this flexibility. Goode Brothers want to bring people together, whether that’s an intimate couple on date night, family celebrating a milestone, mates popping in for an after work drink or a group of friends on a night out, they’ll all find a home at Goode Brothers.

“We’re trying to offer something for everyone here,” Jamie smiles. “It’s all about creating that sense of togetherness.”

GOODEBROTHERSBETHLEHEM.CO.NZ

A lasting legacy: 20 YEARS OF UNO

Two decades strong, UNO has been the Bay's voice, shining a light on the best of the region’s creatives, business minds, leaders, philanthropists and influencers. Now, after 20 years, it’s time for UNO to celebrate its own influence. Hayley Barnett sits down with the publication’s owners and two previous publishers to discuss how the magazine came to be, and where it’s headed.

photo ALAN GIBSON

The UNO team from left: Nicky Adams, Michele Griffin, Rebecca Meyer, Hayley Barnett and Stephanie Taylor.

As the media landscape continues to transform both here in Aotearoa and around the world, celebrating 20 years as a regional print publication seems almost unbelievable.

Looking back on two decades of storytelling, art and community, for the team at UNO, with all their years of experience in magazines, newspapers and radio, it’s obvious why this unique publication has gone the distance. Having always focused on positive stories of inspirational locals, there has been and always will be a need for connection.

Part of its success is testament to founder Andy Martin’s vision. Casting his mind back 20 years ago, Andy recalls jumping in head first.

“To be honest, I had no idea what I was doing,” he laughs.

“I was winging it from the get-go.”

More a risk-taking entrepreneur than media mogul, Andy had spent much of his career in sales and marketing, in industries from farming to oil. It was when he started up a business in building project management that he delved into media, launching a magazine called The Homepage.

“I always liked Urbis, a consumer homes magazine, and wanted to do something big scale like that, which drew me to the idea of starting a quality regional magazine,” explains Andy. “I probably wouldn’t have done it unless my father had retired at that stage.”

Charles Martin was a sports broadcaster, and wrote for publications like The Listener, as well as scripts for Close to Home, a TV series in the ’70s and ’80s.

“Dad became the editor and I did the sales, and we cobbled it together from there,” says Andy.

The main idea, he adds, was to celebrate the local people in the region.

“Dad’s big thing was all about not being topical,” he says. “The beauty of it was that you could still pick one up years later and it’s still relevant. That was quite important.”

When Charles sadly passed away 10 years ago, Andy felt his own passion for publishing fading with him. That, he said, and he’d “gone too big too soon”. Around that time he’d started printing a Waikato version and opened an office in Wellington, with the intention to publish a magazine for the city.

“Wellington wasn’t a good move,” he admits. The project collapsed shortly after it started and Andy decided to sell the entire brand instead.

From there, Jenny Rudd and Mat Tomlinson picked up UNO and, in Andy’s words, gave it a good “shake up”.

“It needed some new energy and that’s exactly what Jenny had – good energy.”

Over the next six years, UNO transformed in style and tone, taking on more of a business bent, something Jenny was passionate about.

“We attracted some amazing talent to join us, and added two more titles to our fold,” tells Jenny. “It was a magical six years!”

When the current publishers, Michele Griffin and Rebecca Meyer, came on the scene, they brought with them over 35 years of media sales experience, having been at the Bay of Plenty Times (now under the NZME umbrella) for much of their working lives. For Michele, it was her first job out of high school.

The pair had watched UNO evolve over the years and had a vision to bring it back similar to its original format, with more story telling, while continuing to shine a light on the incredible breadth of creative talent the region has to offer.

For Michele and Rebecca, it was an obvious fit.

“We saw UNO as this sophisticated, beautiful brand,” explains Rebecca. “We always admired it, and because we had clients at NZME who respected the magazine, we had an understanding of how the community viewed it.”

Neither see print disappearing any time soon, and Andy agrees. “People spend so much time on their phones these days,” he says. “To sit down and pick up a hard copy is a luxury. There will definitely always be a place for it.”

When asked about where they see UNO headed in the future, there’s no talk of moving fully online or cutting back on print quality.

“We’re lucky this region is growing,” says Michele. “One piece of advice that has always stuck with me was, ‘Stick to your knitting’. Don’t try to reinvent the wheel. We’re always listening to what the market wants, evolving where it matters – like maintaining a strong online and social media presence – but at our core, the magazine remains the heart of what we do.”

Adds Rebecca: “Ultimately, people will read it if it looks good and delivers quality content that is relevant to them.

Get that right, and everything else will follow.”

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.