Northland: About as good as it gets for UNO editor Jenny Rudd

WORDS JENNY RUDD / PHOTOS SUPPLIED

If you mention Northland to anyone in Aotearoa, it’s often met with sighs of longing. People love it. Warmth, beauty, isolation – the best things come in threes. The top of our country has that delicious feeling of being a gazillion miles from anywhere, and there’s so much to do! This is the second year in a row my family and I travelled up there in the school holidays, and I feel like we’ve barely touched the surface. But here are my top picks – so far – from the land where the sun always shines.

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STAY

Via HomeAway, on this trip we rented a holiday house in Coopers Beach dubbed As Good As It Gets. It turned out to be a fair description. The property was on the water's edge in a private bay, so we were able to snorkel straight from our doorstep. This little town overlooking Doubtless Bay also had everything we needed to keep us happy, including a great supermarket, a dairy selling ice creams by the beach, and a spot for playing housie with my mum on the Saturday night.

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STRETCH

We blew away any lingering cobwebs with daily strolls at Taumarumaru Reserve between Coopers Beach and Cable Bay. An oversized grassy knoll, the scenic reserve has lots of tracks that take you up to some great vantage points from which you can gaze out over the ocean.

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SNORKEL

Just up from Coopers Beach is Maitai Bay at the end of the Karikari Peninsula, which curves around the top of Doubtless Bay. As we walked over the lip of the carpark and onto the top of the dunes, I saw a dream-like fantasy beach spread below us – white sand in a perfect crescent with rocks sprinkled at either end. While younger children stood in the shallows and dipped their heads beneath the surface to look at baby squid, my husband, UNO publisher Mat Tomlinson, and I snorkelled in bright blue water, which was teeming with wildlife thanks to the no-take rāhui. We went out around the coast with our four teens to swim through caves, holding rocks so we could sit on the bottom and look up at the fish floating around us.

Most mornings we kicked off with some sunrise fishing on Tokerau Beach. It’s the quintessential start of a day for a Kiwi on holiday. The kids loved it, although their interest in waking up at dawn waned as the week went on and they realised our fishing skills weren’t bagging us any fish.

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SLIDE

Head further north to Te Paki’s giant sand dunes, where you can rent a boogie board and tear down the slopes on your stomach. I’d never seen dunes this size before, and the view from the top was spectacular, all the way back to Ninety Mile Beach. Going really fast down seriously steep dunes made us laugh a lot, so here a top tip: laugh with your mouth closed when you’re tearing downhill. At the bottom of the dunes, you can follow the Te Paki stream to the west coast in a 4WD to check out the endless beach.

SNACK

A few minutes drive from our Coopers Beach base was the Mangonui Fish Shop. As well as exemplary fish ’n’ chips, they sell all things kaimoana at this picturesque spot on the water. If you’re not too full after your meal, see if you can manage an extra treat from their fine array of $5 desserts. We had to go back again so I could have the ice cream sundae and half a pint of chocolate mousse. On your way up to Te Paki, you should stop at the Container Café in Pukenui for a paua pie. Put it in your sat-nav: 4229 Far North Road. They’re world- famous in New Zealand.

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The Northland website has some great ideas on things to do and places to stay. Plan your trip out here. NORTHLANDNZ.COM

It’s all downhill

There are more than 25 ski fields in this lovely little country of ours, and whether you’re into gently gliding across groomed pistes or consider yourselves the heli skiing types, we’re here to help you meet your match.

Best for children

Whakapapa: The rising sun strikes early at New Zealand’s largest ski field on the northern side of Mt Ruapehu, softening the slopes, and snow machines ensure a long season here. Whakapapa has thrills and spills for old hands, while Happy Valley is tailor-made for beginners and has its own ski school. You’ll also find all the sustenance and hot chocolate you need at one of the many cafés; Knoll Ridge is the highest in the country.
Skill level: Learner to experienced.
Location: Three hours from Tauranga.
Open: June to October.
Cost: Adults from $73/day.
What’s cool: Happy Valley’s see-through covered lift tunnels. 

Best for powder

TūROA: The top of Tūroa is a serious powder playground – even your boss will understand why you need to take a day off to make the first tracks. On the south-western side of Mt Ruapehu, Tūroa has a totally different feel to Whakapapa, with exposed volcanic terrain, wide trails and huge basins. It boasts the longest vertical drop in New Zealand and has the most extensive terrain parks in the North Island.
Skill level: Learner to experienced.
Location: Just under four hours from Tauranga.
Open: June to September.
Cost: Adults from $73/day.
What’s cool: The High Noon Express chairlift that takes you to 2322ft.

Best for going off-piste

CRAIGIEBURN: A club that attracts hardcore skiers and powderhounds, Craigieburn is located in the Southern Alps. Described as ‘cheap, steep and deep’, you won’t find groomed runs here – it’s just one massive off-piste area. If that doesn’t worry you, you’re probably the perfect fit.
Skill level: Intermediate to advanced.
Location: Just under two hours from Christchurch.
Open: July to August.
Cost: Adults $75/day.
What’s cool: A vertical descent that’s been compared to heliskiing – without the helicopter.
CRAIGIEBURN.CO.NZ



Best for all-day sun

MOUNT DOBSON: Usually crowd-free and with great ski schools, Mt Dobson is high up, so the snow is pretty dry, but you’ll also enjoy some lovely sun warming your back. Situated on the main road between Queenstown and Christchurch, it’s close to accommodation and other activities at nearby Tekapo. The chairlift is the centrepiece of the lift system, and there’s a natural halfpipe underneath.
Skill level: Learner to advanced.
Location: Two-and-a-half hours from Christchurch.
Open: July to August.
Cost: Adults from $84/day.
What’s cool: The epic view of Mount Cook.

Best for experts

CORONET PEAK: Coronet Peak is a world-class ski and snowboard spot, featuring state-of-the-art facilities, 280ha of skiable terrain and breath-taking views. It also has the country’s largest fully automated snow-making system, with 217 snow guns, which combined with Mother Nature results in a long season of consistently good skiing and snowboarding.
Skill level: Learner to experienced.
Location: Twenty minutes from Queenstown.
Open: June to September.
Cost: Adults from $119/day.
What’s cool: Night skiing on Wednesdays, Fridays and Saturdays.

Best all-rounder

CARDRONA: Like the sound of New Zealand’s biggest halfpipe? Beginner and intermediate skiers love this easy-going ski field for its wide open spaces – plus it’s often less crowded than some other local spots. With five eateries on the mountain and some of the driest snow around, this ski field really does offer something for everyone – and the drive home over the Crown Range is spectacular too.
Skill level: Learner to intermediate.
Location: Thirty minutes from Wanaka.
Open: June to October.
Cost: Adults from $65/day.
What’s cool: Stopping for a well-earned Speight’s at the Cardrona Hotel.

The Global Kitchen recipe: Roasted lamb rump with pea purée

London restaurateur Lloyd Rooney and Kiwi partner Mike Fraser are known for producing innovative seasonal menus and have earned a reputation locally and on the international culinary stage. Global Kitchen cookbook includes favourites from the restaurants’ head chefs hailing from Brazil, India and New Zealand, creatively merging South Pacific, Asian, South American and European cuisine.

PHOTO GRANT ROONEY

Lamb
6 x 200g lamb rump (cap on)
50ml canola oil
800g baby potatoes
2 Tbsp dukkah
Salt and pepper to taste 

Pea puree
500g frozen peas
200g butter 

Salad
200g frozen peas
2 long red chillies
1 small red onion
1 bunch of mint
1 bunch of parsley
50g feta cheese
100ml The Quay vinaigrette 

Preheat an oven to 200°C. Rub lamb with salt, pepper and canola oil. Heat oil in heavy-based fry-pan over medium heat. Place lamb fat-side down and keep moving and pressing frequently for about 10-12 minutes. Once the fat is fully rendered, transfer rumps to an ovenproof dish to roast for 8-10 minutes. Remove from heat and rest for 10 minutes. Bring a pot of salted water to the boil, add the peas and boil for 3 minutes. Strain peas and combine with butter in a mixer. Blend until smooth and season well. Finely chop salad ingredients and toss in vinaigrette. 

SERVES 4 

For more recipes like this, check out Global Kitchen by Lindy Davis, or book your own experience and buy the book at: FIREATTHEMOUNT.CO.NZ | NO8MOUNT.CO.NZ

What’s for dinner

Virtually every Kiwi in the country has heard of My Food Bag and recognises its public face, Nadia Lim. In the past five years, the company has produced 45 million meals; it’s New Zealand’s third-largest food retailer, and has changed the way many of us shop for and prepare our meals.

WORDS ANDY TAYLOR / PHOTOS GARTH BADGER

My Food Bag’s ‘nude food’ concept has changed the way many of us eat, making healthy, low-salt, preservative-free meals filled with fresh ingredients easy peasy.

What many of us don’t know is that its creator, Cecilia Robinson, had been there, done that. She’s also co-founder of the groundbreaking and successful Au Pair Link, another company that altered the way a traditional service was delivered while changing lives along the way. Having achieved all this in just 10 short years, it’s easy to see why Cecilia has been dubbed ‘New Zealand’s greatest entrepreneur’ by Theresa Gattung, ex Telecom chief executive and frequent flyer on Fortune’s Most Powerful Women in International Business list.

Cecilia’s journey began a long, long way from New Zealand. “Sweden is a nice place to grow up,” she says of her birthplace. “It’s quite different from New Zealand, though, and the winters can be very demoralising. It’s still a very nice place to be, but New Zealand is just such a fantastic place, with beautiful beaches and a safe environment in which to bring up children.”

Which brings us to Papamoa, where Cecilia’s husband James’s parents live. “They fell in love with Papamoa, and we love the beach. And nearby, at Bayfair, is the best Farmers in the country – have you seen their toy department?! [When we visit] we go to the beach and playgrounds, then hit the cafés – it’s really just a magical place.

“Sometimes in life, you just don’t know where the road is going to lead you. Driving down last year to see my parents-in-law, we went through Katikati. It brought back so many memories, as  it was where we made one of our first  Au Pair Link placements. Ten years later, I’m driving back through with my own family.”

Cecilia’s first forays into the business world began at an early age. “Back in Sweden, my friends and I used to make things like friendship bracelets, then sell them outside the local supermarket, and I went door-to-door for the World Wildlife Fund. But there was never one particular event that started my interest in being an entrepreneur.

“Every week, my father used to say, ‘When I win Lotto, when I win Lotto, when I win Lotto…’ and it used to drive me crazy – it was part of our everyday vocabulary. It made me think that I didn’t want to be at the mercy of winning Lotto to change my life. So that was actually a good driver. Thanks, Dad!”

Once Cecilia had graduated from selling bracelets at the supermarket, it was the world of law rather than business that caught her eye. Her parents were both academics – “I think they have four or five degrees between them,” she says – so higher education was practically a given. But for someone who clearly likes to see things through to the end, the outcome was surprising.

“I studied in Sweden, New Zealand and the United States, but I still don’t have
a degree,” says Cecilia. “James jokes that I’m a law-school dropout in three countries, which is true. But on our first date, we talked about financial freedom and making your own fortune, about business and thinking about things differently.”

James’s name pops up frequently in conversation with Cecilia. They’re not only life partners, but also business partners, and joint CEOs of My Food Bag. While Cecilia has been described as a “serial entrepreneur with sass”, James brings his own skill set to the table, running the marketing, IT and finance teams of both My Food Bag and Au Pair Link. Mixing a personal relationship with business has been the undoing of many couples, but not  so the Robinsons, who seem to positively thrive on it.

“Who would you rather be in business with than the person you know the best, and trust and love the most?” says Cecilia. “And when the leadership culture is collaborative like ours, it makes a huge difference to the business. So although we do separate the various parts of the business, we also spend a lot of time providing feedback to each other. We work very collaboratively and respect each other professionally. In fact, I think the collaboration within the My Food Bag team has been one of the key reasons
we’ve been so successful.”

The couple’s first meeting and the intertwined lives that ensued sound like pure serendipity. “I’d been working as an au pair in the United States while I studied, but decided I wanted to work in New Zealand instead, because my brother was working there,” says Cecilia. “He had a dinner party to welcome me to New Zealand – and that’s where I met James, on my first night in the country.” The rest, as they say, is history.

An exciting new chapter in their story began in 2006, with the launch of their first major project together: Au Pair Link. “We were living in a little two-bedroom apartment in Auckland’s CBD, working and studying full-time, but also thinking about how much I’d got out of being an au pair – it had been such an amazing experience,” recalls Cecilia. “I gained so much from it that I thought other people would want to do it too. James was really supportive, so we started a website, and suddenly we were getting phone calls at seven in the morning from all over the country. We thought, ‘Well, there must be something here, because people really need us.’”

There certainly was, and people certainly did. Au Pair Link was New Zealand’s first dedicated au pair agency that made sure au pairs were safe and fully supported by a national network – a far cry from the previous system of classified ads and word of mouth. The company has grown to employ 40 full-time staff and has placed thousands of au pairs throughout Australasia.

“It was very challenging, because we were starting with something that was very much a cottage industry, and we realised that to succeed, we had to take a new approach,” says Cecilia. “Instead of saying an au pair was someone who just appeared in your home to look after your child, we saw them as licensed childcare providers who add to your child’s education. And that was a game-changer. Within five years, we were one of the largest companies of our kind in the world.”

Having revolutionised the au pair scene and reset the horizons of several thousand young Kiwis who suddenly had an international influence in their homes, you’d think that it was time for the credits to roll and the Robinsons and Au Pair Link to settle into a stately rhythm that would see them through the rest of their careers. But no – luckily for New Zealand, Cecilia got bored with pottering around the house.

“We were travelling in Europe and saw a model there similar to what would become My Food Bag,” she says. “I have a husband who loves to eat but not to cook, and it struck me that there would be a lot of people in similar situations. Back in New Zealand, I was on maternity leave from Au Pair Link. I’d done all the ironing and everything I could do around the house, and I got bored really fast, so I said to James that I wanted to explore the possibilities around this new idea. I did all the research, then started on the business plan. And within four hours of finishing it, I was in labour. So I kind of say that My Food Bag and our son, Tom, are twins.”

As if bringing two new creations into the world in one day wasn’t enough, just four weeks later, the Robinsons presented Cecilia’s business plan to Theresa Gattung and the rest of the Au Pair Link board. The response was overwhelmingly positive, with Theresa particularly impressed and keen to get the project moving forward as soon as possible.

“Theresa came up to me straight after I’d presented it and said, ‘This is what I’ve been waiting for – so what’s next?’” says Celcilia. “We had a month-old baby, 1000 au pairs throughout New Zealand and so many existing business obligations to deal with already, but it just seemed so right, so we reached out to Nadia [Lim] and her husband, Carlos [Bagrie]. They came in thinking we were pitching something around Au Pair Link or baby food.

“Nadia and Carlos were on their way to the airport for a three-week trip to Europe and jumped on their flight straight afterwards, so we heard nothing for 24 hours. And then they said they were in! We assembled the team in November and by March [2013] we were in the market. That was a pretty intense summer.”

Understatements occur frequently in conversation with Cecilia. But if she makes it sound easy, it wasn’t. Bringing the My Food Bag vision to life required the team to master a raft of technical challenges and inject the kind of human touch that would get people out of their routines and see them up for some chang e in the kitchen. And, of course, the food had to be fantastic too.

“It’s complicated,” says Cecilia. “There are so many variations involved. But we have a really great team and what people don’t realise is that each recipe gets tested multiple times. It’s an amazing process and our suppliers come in and show us new cuts of meat or new products that we can utilise. We want to be cutting edge but still provide meals people will love and that become new family favourites.”

Like other new business models – think Uber, for example – My Food Bag has been described as ‘disruptive’, but unlike many others, it’s actually profitable. “My Food Bag is incredibly disruptive, because five years in, we were the third-largest food retailer in New Zealand,” says Cecilia. “Actually, that was probably true after two or three years – it happened so fast.

“For us, it’s been incredibly powerful to be part of giving people new options, which is what we did with Au Pair Link: instead of just having someone in your home or on a trip helping with your children, which was the old model, we changed that and added the education factor. So with My Food Bag, it was again taking an old model and making
it brand new, and when people ask how My Food Bag happened so fast and became so successful so quickly, they forget the many years that we spent reaching that point.”

What’s also not immediately apparent about My Food Bag, but becomes clear if you spend any time with Cecilia, is that beyond disruptive technologies, recipe development and delivery schedules, the company is incredibly people-focused. Staff are encouraged to bring their children to work, and virtually scolded for not leaving early if they have to pick them up.

“For us, it’s always been about people and then letting the numbers and business fall out of that,” says Cecilia. “And when I say ‘people’, I mean our team, suppliers and customers – we start with them. Leading in that way has given us great clarity about how we make decisions. We bring our kids into work and make sure people take the time to do what they need to do around their kids, so we’re people first and on the business side second. We’re mums and dads, we’re husbands, we’re wives, and we’re friends before we become business people. And that builds a lot of love and trust both inside and outside the company.”

Perhaps the most remarkable part of all in the Robinsons’ story is that by the time you read this, the couple will have stepped back from the empire they’ve created and handed over the leadership to new CEO, Kevin Bowler. During our interview, Kevin calls Cecilia. She asks UNO to stop recording, then excitedly congratulates him on his new role and invites him to dinner with James, Theresa, Nadia and Carlos, and to a photo shoot to announce the appointment to the press. “We’re a ‘check your suit at the door’ kind of company,” she tells him. “Just wear something relaxed.”

It may surprise some that Cecilia and James are willing to step down from something they’re so passionate about and that’s going so well. “One of the biggest drivers for entrepreneurs is financial freedom,” says Cecilia. “It’s like being in the Olympics. You prepare and train, and then you run the race and win and achieve everything you wanted –
but what then? You keep running?! And that’s what approaching this change was like for us.

“Once the company had reached the point it’s at now, we had financial freedom and did a lot of things that we’d dreamt of, but the key thing we wanted was the freedom of more time. So James and I said that we’d give it 12 months after we partly sold to Waterman Capital [in late 2016], get stability for our team and ensure that we were delivering, and then our time was done.

“Finding the right person to come in has been something we’ve taken very seriously, and we’ll be continuing in governance roles because we have a real passion for our people, our foodies and our products,” continues Cecilia. “But basically, we are retiring. There are people who achieve financial freedom and want to keep working, to keep running, but that’s not us – we want to use that freedom to spend time with our kids.”

Retiring. It’s hard to believe that the energy and dynamism of the half-Swedish family Robinson will fit the retired life, but they have redefined the way we eat, so they may well  redefine retirement, too.

Peter Williams – King of New Zealand broadcasting

To stay in such a hotly contested industry for four decades, and be held in high regard by peers and the public, Peter Williams has weathered a few storms, stayed flexible, worked hard, and had a good laugh at his own expense from time to time.

WORDS JENNY RUDD PHOTOS QUINN O’CONNELL

“You can go on all you like about the journalism aspect of my job, but really it’s about performing.” The twinkly eyed guardian of living rooms over the last forty years is relaxing with Team UNO. over post-golf refreshment at Latitude in The Mount.

The performer in him clearly enjoys the reaction he gets from us as he spills all sorts of industry jokes. His smooth, clever delivery means we are playing catch-up as he moves from insider stories to smartly voiced political views.

BLOOPERS

“You need to learn pretty quickly from your mistakes, which is easy once you’ve been publicly embarrassed. Good interview questions should be short and to the point, with no opportunity for a yes or no answer.

“At a press conference for the Beach Boys in Christchurch in 1977 I broke the initial silence with ‘Do you think one of the reasons for the Beach Boys’ longevity as a group and staying together for so long-when so many other groups of your generation have broken up – is that you were all friends at high school, or because some of you are related, being brothers and a cousin; are those close relationships the major reason you are still playing more than fifteen years after you first started playing together in California all those years ago?’ Even as the words were coming out I wished I would stop. Anyway, Dennis Wilson replied, ‘Yes’.

“Forty years ago superstars such as The Beach Boys, Kenny Rogers and Elton John all held press conferences where non-entertainment journalists, such as myself, were let loose on them. That would never happen now. There was none of the tight control which exists today.”

EXOTIC FOREIGNER

“Halfway through my last year at school in Oamaru, I went to the States as an AFS foreign exchange student in upstate New York. The school had a radio club which had half an hour each week on the local radio station on Saturday mornings. I can’t imagine any of the big commercial stations today allowing a bunch of teenagers to chat away about whatever they want on primetime slots, but they did back then. I was asked to be interviewed on the basis I had a funny accent.

“They said I had a good voice and so invited me to join the radio club. That was my first taste of broadcasting, apart from the kids’ radio quiz competitions in Invercargill I often entered, and sometimes won!”

DUNEDIN RADIO

“On my return to New Zealand from the States, I had a few months to kill before going to university, so I walked into Radio Otago in Dunedin at the age of 18 and asked for a job. I had a half-decent school record, wasn’t bad at English, had sat ATCL speech exams (and failed!) and had some performing skills after being the lead in a few school plays. But I had never been to a tertiary institution, and still haven’t. They took a punt on me as a filing clerk in the copy and advertising department. I was in.

“By today’s standards, Radio Otago was a huge operation. It was called 4XO, and had a signal which barely took it out of Dunedin City. Whole radio networks were virtually unheard of then and network TV was only a couple of years old in 1972. There was a staff of over 30, including six or seven journalists producing news bulletins from 6am until midnight. Nowadays I doubt if there are six radio journalists in the whole of Otago and Southland.

“I liked the concept of telling stories on radio. The journalistic side interested me more than being a music DJ. I thought the career looked rosier, although my mate Brian Kelly did very well on that path.

“Because I had an interest in sport, I was given the opportunity to be a sports reporter. The Sports Editor left and I was given his job at the grand old age of 19 with a staff of just me. I was also the DJ on the midnight-to-dawn shift. What a life for a teenager.”

Any thoughts of a university education disappeared with a full-time job paying $38 a week. The rent on Peter’s flat was $6 a week. Good times.

There were big opportunities in what was then called the New Zealand Broadcasting Corporation (NZBC) and Peter passed the audition to become an announcer. This involved roving round the country at the NZBC’s whim to Masterton, Blenheim, Invercargill and Christchurch for about seven years. Then came the move to TV in 1979.

COMMERCIAL TV

“A background in radio was invaluable for my subsequent life in TV. You can do all the tertiary education courses you like, but there’s nothing like on-the-job, real-life training. That’s why I feel sorry for young people trying to get into the industry today. They spend thousands on tertiary courses of varying quality and aren’t guaranteed a job at the end of it; employers now won’t hire until the course has been completed.

“There’s no way an 18-year-old school leaver could get a job today the way I did – or the way Mike Hosking and Paul Henry did too. There aren’t too many university degrees amongst the old grunts of broadcasting.”

MONEY AND SPORTS

In the early years of Peter’s career, there was quite a bit of money to be made from advertisers by news broadcasters. Newspapers understood how to capitalise on the limited supply of advertising channels available and did well, making good money and financing well-documented jollies for journalists over the years. Television broadcasting didn’t fare so well, possibly not capitalising on the potential of their reach, and being state owned, having different drivers for success. As a result, there have always been big budget constraints in broadcasting.

His sports commentary roles required a great deal of verbal dexterity, as New Zealand TV changed in 1975 from a state-owned broadcasting behemoth to the snippy demands of a commercially driven enterprise.

“In the good old days, there was hardly any advertising at all during sports matches and none at all on Sundays. We could commentate without the worry of any commercial breaks. The duration of half time in rugby matches didn’t matter much at all.

“In the 80s, their duration became very important. We used to have some huge fights with the Rugby Union to try and get them to make half time last five minutes so we could squeeze in a four-minute commercial break. Often, by the time we were back on air, a couple of minutes had already been played with game-changing tries already scored. When we complained, the officials said the players didn’t want to get cold.!

POLITICAL APATHY

Having been exposed to the biggest newsworthy stories of the last half century, Peter has developed an understanding of what the public deems news.

“Above all, it has to be interesting, and it has to be told in an interesting way. Crime has been a staple of news-reporting ever since news-reporting was invented through distributed pamphlets in the 18th century. At times I think there is too much crime-reporting, and there’s definitely a type of crime which is more fascinating than others.

“More interest is shown if the victim is white and middle class: even more so when both the victim and the perpetrator come from the same demographic, and that interest is shown by the vast majority of us who don’t commit that level of crime. For instance, the death of a female jogger in Remuera in January sent a real shiver around the country.

“Yet the biggest scandals in our community, domestic violence and child abuse, are becoming so common that very little of it is reported. It’s almost as if we’re inured or desensitised to it. That is truly sad.

“There is still considerable reporting of political matters; not so much about parliamentary matters, more about the political personalities who are an integral part of TV news.

“It’s become obvious that the community’s political engagement is reducing, almost year on year. Election turnouts illustrate the apathy perfectly, particularly at local government level. It’s actually a sad reflection on us as a nation. I always make the effort to vote, even for the District Health Board. If I don’t vote, then I have no right to complain about politicians’ decisions.

“The reduction in the community’s political engagement has led to a change in the way politics is reported; there’s little reporting and analysis about policy and the actual laws our parliament passes. But there’s plenty of reporting done about the personalities who make those laws, and of the consequences of those policies and laws.

“The most attention-grabbing news is about conflict and argument. Whether it’s war, politics, sport or community issues, the news industry just loves conflict, and the more the better. If it bleeds, it leads.”

SPOTLIGHT

Peter’s broadcasting career is littered with glittery accomplishments: seven times presenter of the Olympic Games and the Winter Olympics in Nagano; six times Commonwealth Games presenter; commentator of all New Zealand’s home international cricket matches in the eighties, including New Zealand’s famous win over the West Indies in 1980 and the nail-biting test win over Pakistan in 1985; newsreader on some of the biggest news stories in New Zealand’s history, including the devastating Pike River disaster in 2010 and the uplifting Rugby World Cup Victory last year. However his upcoming appointment is one he is immeasurably proud of.

“I will be presenting Mastermind, which is back on TV One this year for the first time since 1990.” The show was immensely popular in New Zealand during the 1970s and 1980s but was dropped when TV became a big commercial animal with profit its major motive in the 1990s. High brow quiz shows didn’t meet the philosophy of the time, despite its apparent commercial potential.

“Excitingly, it’s been brought back based on its enduring popularity on the BBC and I’m privileged to get the big job up front. It’ll be broadcast on Sunday nights, starting in May, and we’ll start recording the heats at Easter. I’m really looking forward to it as it’s a considerable departure from my regular job, but still a high-quality show designed to be hugely entertaining and informative at the same time.

“There’s no big cash prize. The series winner gets…the Mastermind Chair! I’m following in the footsteps of one of New Zealand’s greatest broadcasting legends, Peter Sinclair; pretty big boots to fill.” There’s little question he’s up to it.

It is clear, talking to Peter Williams, just how much his vast experience has shaped him. There’s no hiding place in a lifetime in the public eye, and ear; self-critical honesty coupled with a wry humour has served him well. It is equally clear his shrewd eye for spotting what will catch his listeners’ interest has given him an informed and colourful view on the world. Peter is an icon of our country.

“New Zealand were playing South Korea in a Davis Cup tie and I was tasked with interviewing a member of the South Korean media who was covering the tie to find out a little about tennis over there. I went up to the press box, saw a foreign-looking gentleman, and very politely, and very slowly, introduced myself.

‘Hello,…Peter…Williams,…Radio…New…Zealand…Sport….Pleased…to…meet…you.”

The guy smiled and said, in a strong Kiwi accent, ‘Oh hi Peter. I’m Eddie Kwok from the New Zealand Herald’.”

“At the end of a day’s play in a cricket test, we were filling in a few minutes until it was time to go off-air. I was interviewing an Australian batsman called Graeme Wood who, that day, had made a really good test century but had been dismissed just before stumps, playing a pretty bad shot, leaving his team in a very precarious position. So I asked him a deliberately insulting question,

‘Did you feel irresponsible for getting out?’

“He muttered and stumbled his way through an answer to my appalling question and no doubt went away frustrated. Later that night I was having dinner at an up-market Auckland restaurant with a young lady who was not my wife and I was handed a note.

Dear Mr Williams, it read, I hope you are not going to be irresponsible tonight. Signed Graeme Wood.”

Analogue Baby

3ZB Christchurch

One day I hosted the breakfast show on 3ZB while running from Cathedral Square in Christchurch to New Brighton, the route of the annual City-to-Surf run. It was 14km and my show was on from 6 am until 9 am so it was a pretty slow run! I talked along the whole route, between music and news bulletins. That was the day before the actual run, to drum up some publicity. The next day I ran it for real in 75 minutes.

2ZD Masterton Breakfast OB

I was working as an announcer on the local radio station – call sign 2ZD. There was none of this fancy branding like Coast or The Hits or Newstalk in those days.  An ice-show called something like Ice Follies toured the country in 1974, stopping in almost every provincial town. No doubt they came to Tauranga too. It was quite a big deal to have a sophisticated ice-show come to town. They put down a rink on the stage of the Regent Theatre in Masterton and performed for a couple of nights.

We broadcast the entire breakfast show from the theatre. It seems extraordinary now but it looks like we took turntables with us to play records from the venue! We interviewed some of the performers and invited members of the public to come down to watch the glamour of recording a real live radio show and to see rehearsals. I note the date was March 6th 1974. That was the day of my 20th birthday. They let us loose on the airwaves young in those days. It was also the day I would have become legally allowed to drink alcohol.

4ZA Invercargill

The group the Hues Corporation was an American soul group from the 1970s. They had huge hits with Rock the Boat and Freedom for the Stallion.

Invercargill was a long way from home to be promoting your hit record.