Work, store, play

Meeting the high demand from commercial tenants and investors in Tauranga, the developers of a new venture in Mount Maunganui expect strong response, equal to that of its sister complex, now underway at Pāpāmoa.

Words Jo Ferris

The Hatch – The Mount embodies the concept of work, store and play – a slight variation on Tauranga’s wider approach to work, live and play. These units aren’t designed as live-in premises. However, their innovative concept embraces a workplace where people will enjoy the comforts of home in a vibrant village community.

Earmarked for a prominent location in MacDonald Street, The Hatch offers 38 units, from 60sqm to 106sqm. Most units will include two car parks and additional parking will be available to lease.

Sitting near a major flyover and arterial link at the junction between Hewletts and Maunganui roads, this is minutes from the airport, sporting venues, shopping centres in downtown Mount and Bayfair, and harbour bridge access to Tauranga and port. Surrounded by a myriad of recreational, educational and business amenities, The Hatch offers beneficial advantages for tenants as their businesses feed off one another and the surrounding precinct.

Like its Pāpāmoa sibling, the sympathetic design creates a mini community within an aesthetically pleasing complex. Matt Allen from Cube Architecture designed a complex in four blocks, with a large open car park at the rear. There will be two main carriages – both flanked by units along the boundary on each side – and both entries off MacDonald Street. These will be linked by a lane leading to the office-styled units at the rear. Retail units running along the street front will present a boutique showcase for the complex. Their vehicle access will be behind each unit, off the lane. 

Enhancing this aesthetic approach, large roller doors will create a wide-open perspective for the eclectic appeal of the units facing the main carriageways. Office units will enjoy a calmer outlook to the lane.

Buoyed by the success of Pāpāmoa’s Hatch, Colliers Tauranga managing director, Simon Clark is excited to repeat the confidence shown in this type of development. Pāpāmoa is all but sold and interest in this development was sparked early on as a result.

“The Mount is extremely desirable. Vacancies are at record lows and tenants/owner-occupiers are starved of opportunities in this tightly held industrial precinct.”

Simon says The Hatch’s innovative design fuses commercial and light industrial in hybrid workspaces, making it perfect for forward-thinking businesses. The thought behind this kind of development combines adaptability with accessibility. Sophistication meets industrial aesthetics. And, while the emphasis is on a vibrant and eclectic work environment, The Hatch’s mantra highlights its other purpose for storage.

“Whether you’re setting up a new venture, looking for more versatile premises or simply need somewhere to store your toys, The Hatch – The Mount offers a unique solution at a competitive price point.”

Marketed exclusively by Simon and fellow Colliers broker Rob Schoeser, prices start at $754,000 plus GST (if any), with construction estimated to start mid-2023. 

colliers.co.nz 

Why art matters

Bringing Māori art to the mainstream is a personal and professional passion for Julie Paama-Pengelly.

Words Monique Balvert-O’Connor / Photos Salina Galvan 

Julie Paama-Pengelly is unsure why UNO finds her story-worthy. Where to start? How about the fact she’s described as a formidable powerhouse artist, curator and strategist doing amazing work. 

She heads Te Tuhi Mareikura Trust – known for exceptional work nurturing and celebrating Māori creativity at all levels. The Trust was the driving force behind the inaugural Tauranga Moana Creatives’ Awards, introduced this year and held to align with the country’s first national Matariki holiday.  

She’s one of Aotearoa’s foremost wāhine Māori tā moko practitioners – she owns Mount Maunganui’s Art and
Body studio, has practiced ta moko for 30 years and was an initiator of the recent world indigenous tattoo festival, named Toi Kiri. 

And Julie is heavily involved in digitally promoting the work of Māori artists.

Of Ngāi Te Rangi heritage, Julie (whose whakapapa is Matakana) works closely with the commissioners, appointed to Tauranga, on a soon-to-be-released arts strategy.

She says, “You can’t do everything.” But it appears she’s giving it a go, fuelled by a desire to create an art space for Māori.

“I have immersed myself in what the Māori world means. I want to leave a better place. I understand what art means to our people and know that’s what to concentrate on to make a difference.”

When not heavily immersed in all of the above, Julie does… Art. Of topical interest, she has a proposal lodged for a solo exhibition at Tauranga Art Gallery. Plans are for that artwork to then travel to Vancouver in 2024. Julie trained in Māori visual arts painting and sculpture (she also has a Masters in Third World Development). Bringing art to the fore

Julie says chairing Te Tuhi Mareikura Trust “is a passion and a privilege”. The Trust advocates and leads education initiatives for artists and audiences and is dedicated to increasing opportunities for Māori visual stories to feature prominently. A five-year-goal is to create a Tauranga Moana Māori arts exhibition centre as a focal point for its artists.

“Our vision is to lead development, and give leadership, in the Tauranga Moana art space. That traverses some difficult conversations, like traditional versus contemporary, where Māori should be in the economy, who should be represented when it comes to Māori.

“It is really important for our commissioners to understand there is a shortfall in what is being presented as Māori art – we are lauded overseas, but not here.”

The Trust ensures the Māori voice will be heard in the pending Tauranga City Council Art Strategy.

“We have our own Toi (art) strategy because of the Trust, and we are developing a legacy plan.”

Julie firmly believes Aotearoa’s leverage as a nation is its Māori culture (as well as landscape). 

“We hold this as our own. We want to back this up with real development for Māori.”

The Trust includes a youth programme, Toi Ohooho (“be alive through arts”), launched a year ago. Not just for Māori, it helps at-risk youth aged 13 to 24, supporting them through art. They are mentored by established artists and involved in projects that explore their identity within their historic landscape. 

Tauranga City Council arts and culture manager James Wilson is full of praise for the way Te Tuhi Mareikura Trust is working to raise the profile of the many “amazing” tangata whenua artists and applauds efforts being made to connect their work to new audiences.

Julie’s work, he praises as grounded in traditional Ngā Toi Māori practices, yet contemporary and cutting edge, and always focused on carving out a new space in which artists can share their stories. 

“The creative life force of Tauranga is strong, and Te Tuhi Mareikura Trust enables the community to tune into this life force, and to discover why arts and culture is such an important part of who we are as people,” he says.

Art at a click

Tauranga may not yet have a Māori arts exhibition centre, but the opportunity for artists to showcase and sell their work has expanded thanks to a Digital Cluster Initiative Julie is involved in. Going digital enables Tauranga Moana Māori artists to reach far beyond local, and into new markets online.  

“Through digital, we (Te Tuhi Mareikura Trust and the Digital Cluster Initiative) will support collaboration and growth, work to lift productivity, enhance discoverability, and explore new direct-to-consumer markets online. “It is all part of the larger legacy project to cement Māori arts in the region,” an excited Julie tells. 

Awards and accolades

Te Tuhi Mareikura Trust teams up with key locals in the art space (for example, Sonya Korohina and Para Whati) to set aspirations. Honouring artists (with tribal connectivity to the Bay) for their achievement in Māori art is a result of such collaboration, and so the Matariki Awards were born this year. “It was a hit, a beautiful thing,” says Julie who was the event organiser. The awards include Tauranga City Council sponsorship and are here to stay. Inaugural winners included film producer Chelsea Winstanley and musician Stan Walker.

Ancestral stories, meaningful tradition

Julie calls the Toi Kiri Festival her baby. Te Tuhi Mareikura Trust hosted the festival this year for the third time. It’s essentially a world tattoo event involving leading indigenous practitioners who gather to share learnings and art. An underlying theme is the revival of the tattoo tradition. That’s hugely significant to Julie.

“One of the reasons I got involved in Ta Moko was because it’s a language – it tells a personal story and is a connection to our ancestors, to cosmology, to our youth. A lot of that has been lost for a lot of Māori. For every art form that disappears, there goes a way of being, a way of communicating, a whole body of knowledge.”

Upon reflection, Julie concedes much of note has happened as regards her shared aspirations for Māori within the region and within the new civic vision. It’s been timely to talk.

julesartistmoko.com 

Eat, drink, beach, repeat

The foodie scene in Waihi Beach is just as impressive as the stunning sandy shores.

Words Hayley Barnett

Small New Zealand beach towns aren’t usually known for their kai. Seafood, maybe, but even then it’s typically deep-fried in batter and had every nutrient eliminated in the process.

Waihi Beach is a little different. There may only be a handful of eateries, but you can guarantee you won’t walk away disappointed. 

Dine in style while overlooking the water at Flatwhite, enjoy the ambiance of the Mexican hideaway that is The Secret Garden, enjoy classic Kiwiana meals at Surf Shack Eatery, or head further out for an incredible meal and experience at The Falls in the Karangahake Gorge. 

Read on to discover an eatery to suit your tastes and needs, and a top spot to rest your head, found on booking.com

FLATWHITE

In New Zealand, for some mind-boggling reason, it’s hard to find a restaurant on the beach with views, so it’s a nice surprise when one is situated right in the middle of stunning Waihi Beach. Serving up brunch, lunch and dinner seven days a week, it’s a perfect spot to drop by after a long beach walk. Dining at nighttime may mean you miss the views, but the food and dining experience means it’s often packed out on the weekends, even during the winter, so make sure to book. 

flatwhite.co.nz

THE FALLS

If you haven’t heard of The Falls, you must be living under a rock or off the grid, which is exactly how you’ll feel when you visit this near-self-sufficient space offering unique dining experiences, workshops and functions. Showcasing local and homegrown produce and set inside a barn-like room with open beams and a cosy fireplace, they offer incredible seasonal food, much of which is grown right there next to the kitchen. Diners can wander around the gardens, and then head into the shop – a cute little food store where you can buy some of the delectable delights that feature on the menu. 

The garden-to-table ethos was the idea of couple Brad King and Emma Walters back when they opened in 2011. They both enjoyed cooking simple, seasonal soul food and wanted to share their passion in a piece of forested paradise just above Owharoa Falls. 

Today they’re kept busy hosting numerous dining experiences focused on sustainability, as well as cooking classes, gardening courses and plenty of weddings.

fallsretreat.co.nz

SURF SHACK EATERY

On your way out of Waihi Beach, along Emerton Road, there sits an old cottage which is easy to miss. The house itself isn’t much to look at, but once inside, the smells emanating from the kitchen will immediately put you at ease. The food is unpretentious and the huge dishes will cure any sized hangover. This is simple Kiwi fare at its best. They claim to have the best burgers in New Zealand and, despite not ordering a burger, I’d believe them. The Streaky Bacon Butty is a diner favourite but if you’re looking to fill a bigger gap, the award-winning “Full Kiwi” breakfast will certainly do the trick. There’s a kids’ menu to keep the little ones happy and a bunch of delicious salad choices for the health freaks.

surfshackeatery.co.nz

RABBIT MOON 

If you’re after a good coffee in a sunny spot, look out for a cute cottage next to the Info Centre in the Waihi Beach shops. Rabbit Moon offers up homemade baking like pies and quiches, as well as bagels, toasties and crepes. It’s a great place to have breakfast before hitting the shops next door.

@rabbitmooncafe

THE SECRET GARDEN

Heading into The Secret Garden, I wasn't sure what to expect. We walked past a few times before realising this place was something special. In that respect, you could say this is Waihi Beach’s best-kept secret. 

The restaurant and bar is nestled amongst the shops in the beachside township and offers a cosy hideaway with some of the best Mexican food you’ll find in the Bay. As you walk in through the Balinese-style garden, what looks like a little stone walkway transforms into a quirky, bustling bar, complete with retro lounge room, DJ corner and a huge plant-filled oasis out the back.

The cocktail menu alone will impress those who love a good tipple, and the Mexican fare feels authentic and tastes delicious.

We sank into the comfortable couch, sinking our feet into the pebble flooring, and people-watched for hours, which is not the experience you expect in Waihi Beach on a cold winter’s night. But that’s what's so great about this place. It’s a home away from home, but with the added bonus of some culture and a party vibe any time of year. This is also the local hangout for music fans and musicians, with events happening on the regular.

secretgardenwaihibeach

BEACH PACIFIC APARTMENTS

When searching for a place to stay in Waihi Beach we wanted somewhere near the water that was central to everything we needed. Cue Beach Pacific Apartments, which popped up on Booking.com immediately, with a coveted “superb” rating. In hindsight, the location didn’t matter all that much. We could have happily looked after ourselves in the huge self-contained apartment, but that would have meant missing out on the culinary awesomeness of Waihi Beach. 

Located smack in the middle of town, its central location is perfect for strolling around the shops, to the beach and up into the hills for a great view of the coast.

Equipped with an outdoor private spa, we made use of the outside spaces, including a vast deck with views of the township. The apartment itself was incredibly spacious – three bedrooms, two bathrooms, a fully equipped kitchen, dining space and lounge area. There were a few apartments to choose from, varying in size, but this snap rooftop decision was definitely the right choice. It would suit families or a few couples looking to make the most of the eateries and shops.

It was a shame we only stayed for two nights. We easily could have stayed, well, forever.

Hayley stayed at Beach Pacific Apartments courtesy of BOOKING.COM

Viewing pleasure

Tauranga’s connection with water and scenery feeds the inspiration behind countless homes lucky enough to command envious views. From this Otumoetai Ridge, views change with the days and seasons.

Words Jo Ferris

Change is constant, and for this spectacular home, it not only represents a transformation of the site, but the journey of a couple who enjoy the challenge of creating something new.

That challenge began by removing the original 50s’ house from a significant site in Maxwells Road. The vision centred on views from this elevated spot – sun-drenched, with a panorama overlooking Tauranga’s inner harbour, port, Mount, and the cruise ship entrance between Mauao and Matakana Island.

Views and sun define this home’s design. Greeting both each morning is serene – either from the privacy of the master retreat upstairs, or downstairs in the family hub. The home follows the sun and ensures natural light and solar warmth is harnessed everywhere possible.

Architecturally designed, clean lines and quality construction look to the future, while staying true to the importance of function and flow. Impressive by any standard, there’s a down-to-earth warmth here that’s instantly relatable. The front-door greeting might be formal, but it quickly sways to this home’s outlook and focus on entertainment. The heated swimming pool tucks within a central courtyard to one side, which draws it almost inside the house. Clever design also incorporates a pool house with separate access to what doubles as an ensuite studio and jet ski drive-in. Perfect for spill-over visitors and brilliant recreational space when vacant.

As eyes drift to the main view, the home unveils its intriguing outlook. The sights and sounds of city life moving across Chapel Street provide the foreground for constant shipping and recreational marine activity – Mauao always in sight. Ever-changing by day, at night it’s enchanting. No need to lower the blinds here. Floor-length glazing is like a cinema screening of an endless movie. Warmth is constant, thanks to the day’s sun, while underfloor heating runs throughout the ground floor.

Open-plan living is spacious yet intimate, thanks to each area’s purpose and a masterpiece kitchen with its drawcard bar-stool feature. Clean lines match the home’s understated style, while the detail defines the craftsmanship underscoring the bespoke finish. Unique elements, fascinating nooks and niches intertwine versatility within rooms, walkways and outdoor privacy.

Ready for a new challenge, these owners will soon leave behind a special quality of life – passing on this home’s intrinsic warmth and endless fascination with the views it commands. 

80 Maxwells Road, Otumoetai

oliverroadestateagents.com

Fit for purpose

Editor-turned-fitness-aficionado Hayley Barnett talks setbacks, swimwear and sugar… And approaching the silly season with a renewed sense of purpose.

I have a confession to make. I didn’t go to the gym for two weeks. (That’s a lie. It was closer to a month.) But it wasn’t entirely my fault. I was sick for a week with a cold – potentially my fault for attacking my immune system with an awful lot of sugar. Then it rained for days.

You’re probably wondering what the weather’s got to do with going to the gym. Well, it dampens my spirit and my will to move outside of my house is then limited.

Looking back on my life, both these excuses seem to be recurring problems. For me, seasonal depression and sugar addiction go hand in hand. In spring the weather gets warmer, but it also rains more than ever, and the
pressure of attaining that “beach body” starts to build. 

Now, I admit I’ve never actually attained the beach body, partly due to the pressure, but also due to Christmas, New Year’s, my birthday and then Easter. Suddenly I’ve gained an extra five kilos on top of the five I vowed to lose in the first place. 

Keeping all this in mind, I recently returned to the gym with a renewed sense of determination. Not only am I dragging myself out of bed every day to be greeted by the friendly staff at Clubfit Baywave, I’m also pushing myself to try new things. In the past week alone I’ve tried a Body Pump class, a spin class and I’ve even purchased a swimsuit – one of those sporty looking ones with the racerback, just like a real athlete! I’m yet to hop in the pool, but I have high hopes. The fact I don’t look like an athlete in my new swimwear sends my anxiety soaring when I think of stepping out. I look like I haven’t been to the gym in a month. Which is true. 

So I’m back to my three sessions a week and I’ve also shelved the sugar – something I’ve struggled to do my
entire life. Remembering that everything boils down to habits and reinforcing that message every day is crucial to success. Which I guess is why Clubfit is committed to drumming that into its clients. My trainer, Kiriwai’s, voice constantly echoes in my head these days – “Consistency really is the key.”  

clubfit.co.nz

Nappy days

Will Johnston revels in life with a newborn, and all its smelly surprises.

My life has changed in the most glorious and fulfilling way. I feel like I’ve just been given the quiet word by the universe that this is actually the point of life: To create and love new life. Only took almost 40 years to get it.

Since Goldie was “whipped out the sunroof” in late October, I can’t think of a better feeling than reclining on the couch, my baby daughter on my chest swaddled like an oversized Christmas bauble, freshly nappy-changed, perfectly asleep with the rain outside for extra cosiness, breathing in the smell of her little newborn head. Delicious! 

But it seems there are a few things new parents need to find out the hard way…

We’ve all heard of the poo explosion, “poonami”, “apoocalypse”, a serious “shituation”. You know, the one where it goes through all the clothes and up the back. But we didn’t realise what would happen when that hilariously small, pink baby bottom is unsheathed and turns into a poo-shooter, a bum-gun if you will. Juuuuuuust when you think she’s strained for 10 minutes, she lets a huge one out in the nappy and immediately passes out with the effort… You gingerly remove the nappy, assess the damage, run a solid clean-up crew. Then and only then does she throw the final wave of bum-grenades out of the trench, over the waiting nappy, and on to the wall, the mirror, the carpet, the blinds and your hands.

We were also not informed that newborns are weirdly loud sleepers. The groans, the strains, the noise that resembles a cat in the distance, the creepy little laugh from beside the bed at 3.30am.

What I’ve come to learn over the last few weeks of being a dad is that my baby is SO lucky to have been born in Tauranga, where we have amazing midwives and medical facilities. I’ve learned that a baby smile is sometimes a smile, and sometimes the precursor to a sniper-like poo. I’m thankful she’s a girl, otherwise I would’ve totally had baby pee in my face multiple times. I’ve learned that my wife is the bravest person I know, has a pain threshold higher than I could ever imagine, and possesses a natural ability to know just what to do with our Goldie girl at any point. I’ve learned I need more storage on my iCloud for the seven pics I take of every one of her facial expressions. Finally, I’ve learned that if you ever brag to your partner that you managed to get the screaming baby to settle, then she will immediately wake up, vomit on your shirt just before you leave the house for a meeting you’re already late for, and throw in a poonami for good measure. 

  @radiowill

Amazing Grace

 Packed with extra bonus features, this built-for-the-builder home combines exceptional design with quality construction.

Words Jo Ferris

It’s often been said that a builder knows best what makes a home function and flow. It also helps if that builder owns their own company. Originally building this home for themselves, a change of plans means good fortune for the next owner. This is an exceptional example of design, quality and finish – combined with features and extras not normally offered in a home, let alone a brand new one.

Grace Road is one of Tauranga’s most sought-after areas within the Avenues’ precinct, and among the most tightly held. For good reason. Its proximity to the city, recreation and water cements its value. Sitting off the streetfront, this home nestles in relative seclusion, with scenery for company and the pleasure of being brand new.

Views gaze east over Waimapu Estuary – idyllic by day, but gorgeous at night. Two levels ensure the views from upstairs are picture-perfect, thanks to smart design, extensive glazing, wraparound balconies and seamless connection with the scenery stretching out in front. Punctuated only by trees, the leafy ambience ensures nature is preserved.

Construction blends strength with beauty – concrete, vertical Abodo weatherboard and Alpine stone schist. It’s an edgy, earthy look – this notion repeated inside with a décor that showcases an innate understanding of tone, texture and style.

Four bedrooms, three stunning bathrooms and a powder room spread over both levels – together with three separate living areas that change moods from one to the other. Each zone gives privacy for different occasions, while defining their purpose. Either snuggled around the gas fire watching a movie, entertaining with company in the family hub or toasting the city’s evening lights outside around the schist-clad fire, this home excels. The outdoor lounge is also an extension for the master suite – making it the perfect ending to a day as lights twinkle in front.

Good design is accompanied by exquisite taste in fittings throughout this home. The kitchen and scullery showcase detailed styling. Bathrooms are all personalised to reflect their individual purpose, and careful selection of lighting also reflects a clear understanding of how lighting can truly enhance a space.

Recessed ceilings in key places become light features at night that complement the mood.  Upstairs or down, this home connects with its setting – function and flow sit at its heart.  Underpinning all that is the quality construction and assurance that this builder didn’t cut any corners.  It was built for themselves after all. 

154A Grace Road, Avenues

oliverroadestateagents.com

Paws for thought

With four thriving clinics in the Bay (and a fifth opening soon), the professionals at Tauranga Veterinary Services treat all four-legged friends with compassion and care.

Words Catherine Sylvester | Photos Salina Galvan

Listening to David McDonnell describe retired farmers bringing their trusty work dogs into clinic for their final goodbyes, you get the sense that it’s more than just “business as usual” for this veterinarian. As managing director and owner of Tauranga Veterinary Services, David cares deeply for not only the animals
that pass through the doors of his five clinics, but also the people accompanying them.

A sincere desire to provide animals and their owners with excellent care, delivered by a veterinary team who are empathetic, knowledgeable, and professional is what led David and his wife Michelle to purchase the business in 2010. Launching with the three already established clinics – in Tauranga, Katikati and Te Puna – the McDonnells expanded in 2015 by opening a clinic in Pāpāmoa. Next February will see the doors open to their fifth clinic, situated in Mount Maunganui.

“The beauty is that we’re a large organisation with a range of veterinarians who have a variety of specialty interests,” David explains. “We know clients are busy, so having locations throughout the Bay ensures no one has to travel too far for their animals to be seen.”

David McDonnell

The team understands the importance of providing timely and accurate diagnosis to those they care for, as well as manageable and detailed treatment plans. Each clinic is therefore equipped to undertake ancillary tests, such as ultrasounds, x-rays, digital imaging, and in-house laboratory tests. Always looking for new ways to provide excellent service, the team has recently been able to offer a new and significant treatment to their feline friends.  

“The radioactive iodine treatment for geriatric cats suffering hyperthyroidism and tumours is a game-changer,” David says. “We’re excited to be able to provide this, as it was previously only available in Auckland.”

Although companion animals constitute a large part of their clientele, the practices also cater to lifestyle animals such as alpacas, horses and goats, as well as commercial livestock. David’s even been called upon to treat a wallaby or two!

As a privately family-owned business, David and the team are invested in the community and sponsor schools, community groups and individuals in various undertakings. Supporting events like the annual Mud Dog Run and offering free dental checks and nail clippings at Pāpāmoa’s Dinner in the Domain over summer enables them to connect with local pets and their people.

For David, one of the best parts of the job is journeying throughout life’s stages with families and their four-legged loved ones. “Seeing them come in for the first time with their new addition, helping them learn to discipline them, administering vaccinations, and seeing them through to old age – it’s very special,” he explains.

Committed to offering the best care available, Tauranga Veterinary Services voluntarily undertake the Best Practice Accreditation auditing process. Being awarded this, however, is only one side of the equation. David says, “The other side is the attitude and effort, caring and empathy we offer daily.” 

A philosophy that will no doubt mean the world to those whose furry friends are their world. 

bopvets.co.nz

Take a fresh look

If you need to unplug, and reboot over summer, then head to Whakatāne, where some wild wonders and epic excursions await you.

Words Shiree Schumacher

Summer feels like it’s been a long time coming and what better place to brighten the spirits than one of the country’s sunniest destinations, Whakatāne. The certified suntrap also boasts an 11km stretch of golden shoreline at Ōhope that’s been voted New Zealand’s most loved beach. But there’s plenty more to do other than feel all that sand between your toes. Whether it’s action and adventure or serenity for the soul you’re after, you can find it all around here. And for foodies, we’ve picked some of the best places to relax and reflect on your day’s activities as you dine alfresco.

PLAY

Port Ōhope Wharfside

Check out the pop-up activity hub across from Fisherman’s Wharf. Enjoy the vista of the Ohiwa harbour upon a stand-up paddle board or cruise around on an e-bike or e-scooter (ages 11+) – all for hire. Some wharf jumping will guarantee a cool down, and refreshments from one of the harbour-side food trucks are never far away.

Riverbugging

If adrenalin is your jam or you’re keen for a family-friendly adventure, take the kids (10 years+) for some riverbugging down the Rangitaiki awa. You’ll be kitted out to keep you safe as you all bob, wind and whitewater your way through pure nature, each upon your own cute “buggy”. 

Moutohorā 

A short boat trip from Whakatāne is the sanctuary that is Moutohorā (Whale Island). Vibrant birdsong greets you at this pest-free haven – home to some of our most endangered wildlife. Learn about the flora and fauna as you’re guided through the regenerated native bush, take in magical views across to White Island, visit a fur seal colony enroute, and finish with a dip in the waters of Onepū Bay, Moutohorā’s secluded beach where you can even dig your own geothermal spring pool.

West End

Ōhope beach’s West End has quite the reputation with surfers, yet it provides a safe, sheltered spot for swimming and kayaking, too. While you can count on catching waves here daily, they don’t break hard so surfie learners and experts alike will find their perfect possie along this stretch. Salt Spray Surf school offers lessons and surfboards for hire nearby. 

Whirinaki Te Pua-a-Tāne Conservation Park. 

About an hour and a quarter drive from Whakatāne is one of the world's last prehistoric rainforests. Walk the track to the picturesque Waiatiu Falls and imagine the dinosaurs of Gondwana striding among the ancient towering kahikatea, tōtara, matai and rimu. The park is valued as a taonga (treasure) containing the living children of Tāne Mahuta, the Māori god of the forest. Local iwi (tribe) Ngāti Whare is the active kaitiaki (guardian) of the park working with the Department of Conservation (DOC) to protect the natural, historic and cultural resources for the benefit and well-being of future generations of Aotearoa and visitors.  

EAT

Gibbo’s on the Wharf 

Taste the freshness of their daily catch or grab one of the much-loved Gibbo burgers. If you just can’t decide, then try the seafood basket: fish and chips, a crabstick, mussels, squid rings and oysters – and take away to the beach or settle into their wharf-side table to eat while it’s piping hot.

Cadera Mexican Bar & Restaurant

Little says summer more than munching tapas by the sea under one of Cadera’s yellow umbrellas. This sunny eatery at Ōhope beach offers a wide menu including succulent tacos, smoky spare ribs and an array of vegetarian and gluten-free options. Happy hour is from 4 to 5pm daily so say salud to good times with a ruby raspberry margarita or raise a glass with friends over a bucket of chilled Corona.

Fisherman’s Wharf Café

From the restaurant’s open dining deck, watch the yachts gently bobbing under the golden sunset while you sip a fine wine. The menu is worth raving about – and the desserts won’t disappoint. For oyster lovers, the harvest fresh from the sea is a must, or try them tempura battered, nestled back into their shells. Sunday brunches are sometimes available, too.

Little Havana Bar & Restaurant

Spice things up with some Cuban vibes at Little Havana where they’ll happily accommodate large groups, for a fiesta. Join friends outside with a cool jug of sangria or try one of their international red vinos. The food is an ode to Cuba’s Spanish, South American, French, African, Portuguese and Caribbean influences with a touch of familiar Kiwi fusion. From the fresh tarakihi tacos to the paella, the flavours will have your taste buds dancing the mambo.

The Craic

If you’re feeling the call of some Celtic revelry, take a pew outside the historic Whakatāne Hotel at The Craic Irish pub. You can tap your toes to one of the live bands while enjoying the pub fare – from good ol’ bangers and mash, to creamy carbonara, there’s a pleasing selection – and many a cold brew to wash it down with.

Chef’s sanctuary

Celebrity chefs bring a familiarity into our kitchens that makes them feel like a personal friend. Followers of MasterChef winner and author Chelsea Winter will not only recognise the face, but probably this kitchen – one she considers an old friend yet is ready to leave, with her home up for sale. 

Words Jo Ferris

Chelsea Winter’s kitchen features in her book Supergood. Created and photographed in this idyllic country home, the book was a bestseller in 2020. If that’s not inspiration enough, spending time here certainly will.

Designed for a professional gourmet, the kitchen attracted Chelsea from the outset. Adapting it further to suit her style, the kitchen is certainly one of this home’s key features. Like any winning recipe, however, it’s but one ingredient in a home and garden layered with enchanting tastes.

Nestled in a hidden lifestyle ribbon within Western Bay of Plenty, the property is on the fringe of Tauranga city. Exquisite scenery embraces picturesque countryside down to Mount Maunganui, where Mauao stands majestically as the main star. It’s a view Chelsea marvels at every day – inspiration enough for any banquet.

The kitchen is the heart of this home. Its striking island is a drawcard – edgy corner shelving, barstool seating and a clean, solid oak surface. 

Either preparing meals or catching up over coffee or drinks, it’s the centrepiece of a spacious kitchen that revolves around entertaining. Dual sink and work units either side with window views, a cook’s stove and farmhouse appeal that caters for crowds.

“There’s literally a place for everything,” says Chelsea. “The sky’s the limit, yet it’s still somehow cosy and inviting.”

That cosy invitation sums up the entire home. It exudes that country allure of graceful simplicity with a subtle nod to black-barn earthiness. Battened vaulted ceilings enhance the sense of space throughout. The white backdrop instils an ambience of fresh linen, while contrasting accents of aged wood grain, textured carpet and furnishings all nod to the heritage of country character. The timber effect of floor-to-ceiling tiling in both bathrooms is also outstanding. The rustic simplicity is punctuated beautifully by the chic finish of brass hardware and timber vanities. It’s a marriage of the old and new. Bespoke lighting also cleverly blends contemporary design with the natural charm of wicker.

Soft, floor-length drapes mix with plantation shutters to personalise rooms and add intimacy come nightfall. After dinner, there’s nothing like snuggling around the fire in the family setting. This focal point is yet
another nod to aged tradition, while polished concrete is a practical finish on the floating hearth.

Outdoor flow embraces scenery, gardens for the birds and animals. Fresh food and herbs to harvest, magical corners and friendly sheep that maintain the pasture behind and below. With four tank-fed water troughs, horses will also thrive here. Wandering up a gentle track on the conical hill, amid olive trees, views are elevated to embrace a 270-degree panorama of Western Bay’s coastline – breathtaking by day and glittering at night. To further complement this country lifestyle, a 130sqm shed offers brilliant workshop storage, with room for a gym and that ultimate barn bar.

After three years here with her partner and young children, adventure calls. While this home has been a haven in one of Tauranga’s secret places, Chelsea is excited, if not a little sad to be leaving her kitchen.

“It has been an utter dream. That beautiful solid oak island bench has been my home for the past few years. It’s like an old friend now. I’ll miss it a lot.” 

177C Crawford Road, Te Puna

oliverroadestateagents.com

Between water & sky

New Zealand windfoiling champion Veerle ten Have is a naturally talented sportswoman with a passion for bringing her sport to the mainstream.

Words Nicky Adams / Photos Graeme Murray + supplied

Gliding above the water, moving at breakneck speeds, windfoiling seems unlike any other single-person water sport. According to former Youth Olympian and multi-award-winning New Zealand windfoiler Veerle ten Have, a windfoil is, in layman’s terms, “Like a small America’s Cup boat, but for one person. Everything is scaled down, but everything foiling is the same and races the same, except there’s one person on the boat.”

If you’re ahead of the curve and already follow the sport, you’ll know that in 2020 windfoiling blew past windsurfing, and replaced it as an Olympic sport. This immediately elevated its currency from a leisure pursuit with an ever-growing fanbase to a sport that meant business. 

Veerle is one of only two women in the team of six that represent New Zealand at windfoiling. At the tender age of 21, she’s quite the achiever, with a quiet maturity, easy manner, and lovely confidence, making her friendly but without a trace of arrogance. Veerle grew up in the Bay of Plenty, and despite time in Auckland and travelling for competitions, she still very much considers it home. 

From the age of seven, Veerle was a keen equestrian, until at 14 her horse broke its pelvis; no longer able to ride, she looked around for other sporting options. She landed on windsurfing, which was the sport her brother, who was learning at the time, pestered her to join. I comment that she must get on well with her brother, to which Veerle laughs heartily. “We do now – we got on well when we were younger, but we also had to be better than one another!” 

As with most sporty families, Veerle’s parents were very involved, facilitating trainings and supporting her endeavours. Veerle mentions that their role has never wavered, and their encouragement has been the backbone of her journey. Veerle’s brother, however, decided windsurfing wasn’t for him, and moved on. Veerle kept at it. 

You must have loved it, I observe. “No, I absolutely hated it,” she chuckles. So why did she continue? “Well, I enjoyed it at the beginning, and then after a while I thought – this is stupid! It’s cold, it’s on the water, it’s wet, I go out after school when I’m tired and I just want to go home,” Veerle recalls. “So then I started not liking it, especially during the winter months. But I kept at it, because when I start something, I just have to keep going until I’m a bit better.”

By this point, just as the less appealing aspects of windsurfing began tipping the balance and the temptation to quit was almost too great to resist, an opportunity presented itself in the form of a trip to the Junior World Championships in Sardinia. “I love travelling, so I was pretty excited,” Veerle says. This trip proved a huge turning point for her. “After I’d done that, I thought, ooh, you can race these things, you can compete! And that’s what I love about the sport, the racing and competing, because I’m quite a competitive person.” 

Sticking with windsurfing for the next six years, Veerle continued to achieve. Then, while she was training to try to get into the Tokyo Olympics, a curveball came her way when a decision completely out of her control altered her whole life path. “In 2020 when I was training in the Olympic class trying to get to Tokyo, they changed the Olympic class from windsurfing to windfoiling. So everyone in New Zealand and around the world was making the switch, and new people were coming into windfoiling. I wasn’t sure if I wanted to do it – I didn’t know whether to keep doing sport or go to uni or get a job.”

Despite Veerle’s reservations, the sailing powers-that-be identified that she would be a brilliant windfoiler. “They always pushing to get more girls in the water, but it wasn’t until I started foiling that we realised I was actually pretty decent at it – more so than windsurfing, because foiling was better suited to my body type in the way you had to be a bit heavier and stronger. With foiling it was more about that than about being aerobically fit.”

Windfoiling, it transpires, requires a very different type of strength and fitness. Unlike the more aerobic windsurfing, foiling needs a lot of explosive power. “I think it’s important to be super strong all around – legs, shoulders, arms,” Veerle explains. “With windsurfing it’s not so much legs – when you’re on a foil you’re trying to push the power up the foil with your legs, whereas on the surf you’re just on the water, which tends to be a lot more shoulders.”

It turns out Veerle is not so hot on the cardio side of sports training. “Some people really enjoy going for a run or a road cycle or hopping on the ski erg. That’s not me,” she says. “I just like lifting heavy weights in the gym. Nowadays I really enjoy mountain biking, and I go for the occasional run, but having to do that as my main training off the water is not very enjoyable. I’m just not a cardio athlete.”

Veerle in Lake Garda, Italy. 

When she gets out on the water, however, the joy makes it more than worthwhile – often likened to flying rather than sailing, the sensation of speeding above the waves is like no other. “The cool thing is that you’re travelling at a high speed across the water and it’s completely silent. There’s no slapping of the board on the water or sails flapping next to you, sometimes a slight whistle from the foil through the water. But you’re looking down and going 40 kilometres an hour – no noise – which is so cool,” Veerle says. “And especially if you’re out and it’s maybe light winds, but you’re still foiling and travelling fast and you’re out there by yourself. It’s just... Wow.”

The water’s not always flat, so how do you navigate those bigger swells? “It’s a tiny little body movement. If you see a swell coming, you pull on your front foot a little to fly a bit higher, or you push down on your front foot a little bit to fly a bit lower, and you’re trying to just ride through the waves so that you’re consistently at the same level.”

I wonder what Veerle’s idea of the perfect environment would be. “Everyone enjoys something different, but for me it would be sunny, probably in the evening and maybe 10-12 knots, flat water or little waves and nice and hot. Those are great sporting conditions,” she says. 

Veerle says her favourite locations in New Zealand are Auckland Harbour by Rangitoto, Browns Island, and all along the bays. “Because you have such varying conditions and there’s always other boats on the water that you can sail by. You’ve just got such a vast, wide ocean in front of you that you can just go wherever you like.” 

International sailing must be exciting, though? Veerle shrugs, saying, “Out of everywhere in the world, New Zealand is still my favourite place to sail. I also really enjoyed Hyeres in France, and Texas. Probably because I did well there [in competitions]. It was really hot and windy every day, even though the water was a bit brown, which wasn’t very nice!”

Thus far, Veerle’s career has been an exciting ride. Having been quoted as saying she’s addicted to the sport, I ask what it is that keeps her invested. “The racing,” she says without hesitation. “The competitiveness about it – it’s an emotional rollercoaster; when you have a bad day, you’re really sad, and when you have a good day,
you’re really happy. Just being able to see getting closer to my goal with every competition keeps me driven.” 

What is Veerle’s ultimate goal? “To be able to say that I'm the best in the world at what I do.”

“It’s an emotional rollercoaster;

when you have a bad day, you’re really sad,

and when you have a good day, you’re really happy.”

In a career that already boasts so many highlights, I’m curious what would be among the most memorable. “Winning a youth medal in Texas for windsurfing,” Veerle says. “Also, when we made our debut windfoiling overseas – we’d just been training over here in New Zealand in isolation because of COVID-19. Everyone else had done some competitions, but we had no idea where we stood within the rest of the world. So we were fizzing to race with other people. By the second race of the first regatta, I came first, and that was a highlight. Over that whole regatta, I ended up being in the top 10, which fully exceeded our expectations. Even to see our hard work was really going in the right direction was exciting, as it was still a new sport.”

As with anything in life, there are always setbacks, and Veerle is her own harshest critic. “It’s always disappointing when you have high expectations and you don’t meet them. Especially when you’re racing, your world becomes really small and all you’re thinking about is that competition. Everything else – family, friends, study – become irrelevant. So if you don’t meet those expectations, it literally feels like the end of the world… I’ve had moments in a regatta when I wonder if I was training for nothing. But then you step out of the bubble and get perspective.” 

Home away from home

If Tauranga’s Redoubt Eatery isn’t already your local, get down there for some comfortable vibes, good conversation and signature Sticky Chicken.

Words Dan Collins  |  Photos Erin Cave

Sometimes you want to go where everybody knows your name, and they’re always glad you came. Those may be the lyrics to the theme tune of the old classic sitcom Cheers, but for Jacob Henderson, proprietor of Redoubt Eatery, they’re words to live by. “Redoubt is your home away from home,” he says when UNO pops in on a sunny Tauranga afternoon. “You get greeted by name. You don’t have to try too hard or try and be cool. It’s that kind of place.”

Situated about halfway down Tauranga’s picturesque promenade of The Strand, it’s that easygoing and down-to-earth attitude that typifies and differentiates the Redoubt experience. It’s welcoming and unpretentious. The kind of place that knows your name and what you drink, and gets them ready for you as you walk in.

“You don’t have to study a wine list that’s got five sauv blancs, you’ve just got the one,” Jacob says by way of example. “It’s good. It’s reliable. You feel safe and comfortable.” Jacob’s fresh perspective on what makes a place worth visiting could stem from the fact that he’s new to the Tauranga scene and excited to be here. “We’ve got one Redoubt Eatery in Morrinsville and one in Matamata,” he says. “We wanted to see if what we do is good enough to work in the big city.”

It may have only opened its doors in August but it certainly seems to be working. There are plenty of people coming through the doors and, most importantly to Jacob, an ever-growing number of regulars settling in and making Redoubt their local.

He describes the move into town as a happy accident. His cousin walked past one day earlier this year and saw that the previous establishment was for sale. He called Jacob, who immediately spotted the potential. “We thought it was the best location, being on the corner here, and with that deck upstairs. Initially, we thought that deck might be a pain, but it’s such a great area. It’s one of the few places along here where you can see out into the harbour.”

Those gorgeous elevated harbour views are bound to make it a favourite for long summer lunches or post-work evening drinks. “Just about every second person is asking for a table up there. We’re praying for that weather!” he jokes.

With seating for 70 people, Redoubt should be able to accommodate most sun-chasers. But to be on the safe side, you can always book a table. In fact, Jacob says, the team are happy to accommodate wherever they can. It’s all part of making Redoubt Eatery feel like a second home. It’s a philosophy that’s come from Redoubt being a part of his family legacy.

“The first Redoubt Eatery opened in 1999 in Te Awamutu. That was opened by my parents,” he says. “In 2002 my wife and I were overseas. My father rang and asked if I wanted to lease the pub. We said yes, came back and leased the pub for about two years while they went overseas.”

When his parents returned, it was obvious there were now too many chefs in the kitchen, so Jacob and his wife started looking around. In 2006 they opened a Redoubt Eatery in Matamata. The original in Te Awamutu was sold around 2016 so is no longer part of the family. However, Matamata was going so well that they opened a Redoubt Eatery in Morrinsville in 2018.

“Morrinsville doesn’t have a huge amount of eateries,” he says. “It’s nice to go to a place where you’re needed and it was a great opportunity. You always like to think you’re pretty cool and that what you do would work everywhere. Morrinsville went really well. When we went from one to two, it didn’t feel like a huge strain. We’ve got a bit of confidence. That’s why we got so excited about The Strand and thought, ‘What we do could work.’”

That said, some things have been tweaked for the Tauranga market. The decor and fit-out is fairly similar, with sports photos and memorabilia – like an autographed Mike Tyson boxing glove and photos of famous local sports heroes – decorating the walls, but the food and drinks menus have been given a slight makeover. Again, with the specific goal of making you feel relaxed.

“We don’t want people to feel intimidated. We don’t want you to have pretend that you know what certain words mean you know,” he laughs. “We want it to be very Kiwi-themed and comfortable. Certainly good and certainly fresh and seasonal. That goes without saying. But I don’t want anyone to feel intimidated when you’re in here. People can pick up the bone and stuff like that.”

He says they kept on some of the staff from the previous establishment, including the head chef Johnny, who presented his new owners with some ideas for the menu. “It was really impressive. His food is bloody good,” Jacob enthuses. “So the menu is different from Matamata and Morrinsville, except for one dish.”

This is Redoubt Eatery’s secret weapon, their hit. The one thing he knew they had to serve. “It’s called the Sticky Chicken. It’s our biggest seller in Matamata. It’s our biggest seller in Morrinsville and now it’s our biggest seller in Tauranga,” he grins as he talks about the chicken dish that comes drizzled in a ginger sauc and served on coconut rice. “It’s comfort food. We can’t take it off. It just goes off. It’s one of the few dishes that’s on the lunch and dinner menu.”

Again, the word “comfort” comes up when Jacob talks about Redoubt. It’s something incredibly important to him, and it turns out there’s a very good reason why. “When I was 19, I was travelling the world and ended up in this town in West Cork, Ireland called Clonakilty. The first day I was there, I went into this pub and the guy behind the bar urged me to try a Murphys and introduced me to a couple of locals. About a week later I was still jobless, running out of money and it was raining. I was thinking my dreams of travelling the world were over. I walked back into the pub and Barry was behind the bar again. He went, ‘Jacob! How are ya mate? Here’s your Murphys.’I just felt like I belonged, and he made me feel special. I thought, ‘This is where I want to be.’ I stayed there for two years. It turned everything around. “That’s what we want to do. It’s so cool to walk in and have someone say, ‘G’day, Jake, here’s your drink.’” 

That’s the vibe Jacob wants to create. A home away from a home. A place where everybody knows your name and… Well, you get the idea. This philosophy of creating a community even  extends to the photos lining the walls. “The vast majority of the pictures on the wall are of Tauranga things, Tauranga heroes or Tauranga villains. We’re always looking to grow that,” he explains before giving an example.

“I was talking to a mate and his son won the New Zealand freestyle scooter award. He’s a kid, 15 years old, and does triple flips and stuff. We’re gonna get his photo and put it up on the wall. He’ll sit next to Kane Williamson there – who goes without introduction,” he says pointing to a blank spot beside the Tauranga-raised Black Caps captain.

“That’s what makes a good local!” Jacob exclaims. “What I want is for you to be able to sit here and go, ‘That’s my bloody neighbour on the wall!' Because then you feel like you belong there. Eventually, these walls will be covered. I want a photo of your second cousin who played hockey for New Zealand in 1985. People like that. I reckon that’s worthy of being on the wall.”

Jacob’s vision for Redoubt Eatery – and, of course, its signature dish, the Sticky Chicken – should ensure it’s a hit. A relaxed place where you can go with your mates to catch up and chill out with a drink or two and grab something delicious to eat. If only there was a word for something like that. Turns out there is. “One of the meanings of the word Redoubt is ‘a place of refuge or safe haven’,” Jacob smiles. “So I quite like that as well.” 

redoubt.nz/the-strand

Get crafty

If your beer knowledge is a little cloudy, then
Mount Brewing Co’s head brewer Pawel Lewandowski is the perfect can-noisseur to clarify the common craft beer varieties.

 Photo + Styling Roz McIntosh

XPA

Golden Hour Hazy XPA 4.7%

Hazy IPA is a unique bond created between malt, hops and yeast and like the name implies it has a cloudy appearance. Golden Hour – Hazy XPA has lower than regular IPA alcohol content, much drier body yet a fruity, juicy hoppy hit (think passionfruit, green pineapple, lime with a touch of coconut) delivered by careful selection of American and New Zealand hops, malts and yeast. 

APA

Mermaid's Mirth 6%

American pale ale replaces traditional English hops with modern bold, citrus, tropical, pine-like American varieties. APA continues to evolve as breweries experiment with different local ingredients. It's one of the most food-friendly beers that goes very well with meat and cheese. We brew our clean, crisp, medium-bodied Mermaid's Mirth only with American hops.

Pilsner

Mountie 5.2%

All pilsners are lagers, but not all lagers are pilsners. Pilsner is always bright in colour, should be more bitter and hoppy than lager yet smoother with more malt characteristics than IPA. Mountie is brewed with four different New Zealand hops, giving it a more grassy, citrusy and bitter flavour than lager, which makes this pilsner a more complex drinking experience.

NZ IPA

Sea Beast 6%

Indian Pale Ale originated in England for shipping to the British colonies in India in the 18th century. It was pale only compared to the usual darker brews of the day, quite hoppy and had a higher alcohol content (a great preservative for the long trip to India). A good example of a modern IPA is our Sea Beast. It's brewed using only Kiwi hops, giving it a gooseberry, citrusy, floral and piney flavour. It's bitter and balanced with arich malt character.  

New England IPA

Crazy Hazy Daze 6.4%

A go-to for lovers of beer in its prime – unfined and unfiltered. Our New England IPA, where bitterness
along with big hoppiness
is balanced with a fuller and rich body, is packed with Citra, Amarillo and Nelson Sauvin hops used only in the whirlpool and dry hop addition, bringing a mango, passionfruit, zesty-like flavour and aroma. 

Lager

Relax it's only a lager 4%

This type of beer tends to be less hoppy than pilsner, easier to drink in bigger quantities and, like Relax, it should be clean, crisp and refreshing. A lager uses simpler ingredients so it's far more difficult to brew nice, clean lager that is free from off flavours — because all the mistakes occurred during the brewing process are much harder to cover, which is why we use the best brewing equipment and processes. 

IG: mountbrewingco.brewery

mountbrewingco.com 

Diamond in the rough

Looking for a destination golf course where the views are as beautiful as the quality of the course? The revitalised Summerhill Estate golf course is worth the drive.

Words: Dan Collins

It only takes 15 minutes to drive up to Summerhill Estate from Pāpāmoa, but when you reach the edge of the vast golf course it feels as if you're a million miles from anywhere.

Driving through the gates, the wild grass transforms into long, rolling fairways, with a backdrop offering unobstructed views that stretch down along the coast as far as Whakatāne and Mount Maunganui.

Away from the traffic and sounds of the city, the only noise is birdsong and the occasional bit of chatter from fellow golfers.

With its breathtaking views, the quality of the course and its peaceful solitude, it’s hard to think of anywhere more ideal for a relaxing game of golf.

“Playing here is an opportunity to experience somewhere that is a little bit special,” Tonia Procter tells UNO. “The incredible views also make it a great place to bring visitors to show off the area.”

Owners Mark and Tonia Procter have owned the course since 2014. Back then it operated on an honesty box payment system, was a bit tired and was overdue for some attention. It was not unusual for a wayward sheep to be blocking the fairway. It was a far cry from what you see today.

Tonia admits that she and Mark were green when it came to golf. Even so, they could see the diamond glinting in the rough.

“We thought, 'Well, this has got potential, let's give it a go,'” Tonia says. “Even though it wasn’t exactly the plan to own a golf course!"

What they were looking for was a new home. They had sold their house on Tara Road before construction on the motorway began and wanted to build a home. They were after a bit of land and had been looking at lifestyle blocks. Although neither was interested in an orchard or spending their days fussing over kiwifruit. Tonia had her hairdressing salon, while Mark worked in the log export business, something he still does today.

“We stumbled across the property after it had been on the market for some time," she says. "It didn’t look anything like this then and it probably looked like too big a project to take on.

“We knew we had to learn a lot about golf and course management, and figure it out fairly quickly! Thankfully experience and advice was at hand with both Bay of Plenty and NZ Golf being very supportive, as well as other local courses, who were very helpful and patient with questions from a new owner. When you don't know the correct answers or solutions to something, you need to talk to someone who does know and not be afraid to ask for help."

The 9-hole course covers 26 hectares with three different course configurations. The New Zealand-affiliated course is not only situated in one of the most remarkable and scenic spots, but it also offers a challenge.

Its undulating fairways only provide two par threes to ease into. With the exception of two long par fives, the rest of the course is made up of par fours that will test your skills.

Despite not knowing much about golf, the pair had a very distinct vision for the course. “We realised that if we spent energy improving the course itself – the greens, the tees and the fairways (with guidance from their talented green keeper Steve Watson) – then that would start to interest golfers," explains Tonia. "We are very fortunate to have Steve as our green keeper, he does an amazing job."

The pair also had a strong idea of how they wanted to operate. Perhaps it was their newness to the game that allowed them to see things differently.

“Golf can traditionally have an intimidating feel about it,” Tonia says. “We wanted to create an environment that was a high-quality destination for a golfer without all of the other formalities. We wanted to keep it inclusive and welcoming and not make people feel that it’s an intimidating situation to come here and play.”

To that end, you’re welcome to come up with the dog and take stroll through the walkways.“You just need to be aware of golf balls,” she smiles.

This welcoming philosophy is also behind other decisions. They keep a limited membership to allow more green fee-paying golfers, to keep the course open for anyone who would like a round.

“We’re aware that people are time-poor and we want to be there for people who find they might suddenly have time one day. Then they can just pick up their clubs, give us a call to book and head to the hills.”

There's also a nice spot to enjoy a coffee, glass of wine or a cold beer after your game. There’s a bright and breezy outdoor pavilion beside the café that basks in the sunlight and those amazing views. It’s also right beside the first tee so you can wave out to your mates turning up for their round while you enjoy your post-round drink and a hot meal.

Word is spreading about this hidden treasure up in the hills. It could very well be golf’s best-kept secret. It may be a destination course but it’s the quality of its fairway, greens and challenge that keeps people coming back.

Tonia is also passionate about welcoming new players to both the game and the course. They are running a new event over the summer to encourage more women to come and have a go.

“On Tuesday evenings, we welcome ladies to play 5 at 5 – a format where the girls have the opportunity to play five holes with other like-minded ladies, then enjoy a glass of wine at the pavilion after. On Wednesday nights we hold our Twilight competition where everyone is welcome. 

"They can come in around 5pm, play five holes and then come back for a glass of wine. The course is open just for the girls on that night. They can simply have a go.”

All of this sounds like it should cost the world. It should. But that would go against what Tonia and Mark are creating up on the hill. They want people to come and enjoy Summerhill, to enjoy playing on a quality golf course and not be constricted by the formalities of old or prohibitive cost. 

“Our goal was to create a quality golf course with a welcoming feel without the traditional structure and formality that would usually be present,” Tonia says. “We never wanted to compromise on quality. Why shouldn’t all golfers get to play on a beautiful quality course and have it be relaxed at the same time?”

And now, after eight years of living and breathing golf, the big question is, does Tonia now play golf herself?

“I am trying to play,” she laughs. “I'm better now than when we started!” 

Summerhillestate.co.nz

Hemp: the humble hero

Hemp has earned accolades over the millennia – useful as far back as 10,000 BC in pottery, then in rope, paper and cloth. Today, it’s being lauded as a star in the world of nutrition, wellbeing and sustainability.

Words Janet Hunt  |  Photos Jahl Marshall + supplied

There’s a faint scent at the office I’m visiting today, like cut grass or freshly turned earth after the rain. When greeted by Nigel Hosking, the business manager of Hemp New Zealand, I ask if they’re using something to cover the hemp smell. 

The staff are confused for a moment and then one of them flips open a bottle of their hemp cold-pressed oil and pours a little on my hand to smell up close, and detect a slight nutty, sweet smell. 

Hemp might be less famous than its closely related cannabis sativa cousin, marijuana, but it’s coming out of the shadows as more and more countries realise the modern value of this natural resource. Growing to harvest in just over a hundred days, hemp can be sustainably processed into a vast range of products from textiles to building materials to cosmetics. 

And moisturiser, as I discover when I rub the oil into my hands. I won’t get even a whisper of a high as the active THC of hemp in New Zealand is extremely low, making the hemp oil produced here safe even for babies, but I do end up with soft skin as the oil sinks in immediately. 

Farming hemp dates back to the start of human history, with spun hemp as one of our first textiles. Here in New Zealand we’re a little late with trial testing only started in 2001. Hemp New Zealand has been at the forefront of industrial hemp farming and processing here in the Bay of Plenty. 

When hemp was licensed as a food product in New Zealand in 2018, they developed the traditional “hemp hearts” – the soft, tiny centres of hemp seeds where the nutritional benefits are most concentrated – further into cold-pressed oils and capsules to make it even easier to add hemp to your diet. 

Hemp’s global market is over US$4 billion, and expected to grow another 17 percent each year as demand outstrips supply. With their deep commitment to sustainable production values, Hemp New Zealand’s products are already being sought overseas but they’re focusing on meeting local needs first because at their hemp heart, they’re doing much more than pursuing profit. 

“We could import the hemp, but it’s important to us that we grow it locally and know how it’s grown – by farmers who care, and spray-free,” said Claire Edmonds, a Hemp New Zealand staff member. “For us, this is a personal passion because we’ve seen the nutritional impact hemp oil can have.” 

On the wall near her desk is a collage of customer feedback, with pride of place given to a customer who had struggled with arthritis. “We love hearing back from our customers,” Claire says. “Hemp is really rich in omega 3, 6 and 9 oils and it’s very helpful for joint mobility. We have older people taking it who have struggled with joint issues, and they are able to manage walks and activities like bowls again.”

“We don’t make some essential fatty acids we need, so getting them in your diet is crucial for brain, vision and joints,” explains Hosking. “There’s a naturally occurring anti-inflammatory component too, which I’ve found an absolute game-changer for people with aching joints.”

But how does it really taste, I want to know, and that’s when I give the oil a cautious sip. It reminds me of sesame oil in a way – the same intense, warm, nutty flavour. Could I use it in a salad dressing, I ask, and immediately the team is trading recipes and tips. 

“We gave it to our baby daughter straight from the bottle,” Nigel says. “She couldn’t walk yet, but when she saw us take out the bottle, she’d flap her arms and bounce in excitement.”

For Claire, who is vegan, hemp seeds are a quick way to add extremely high-quality protein to her meals. “I’ll sprinkle some onto my porridge or add it to a smoothie blend. At 15g of protein a serving, it’s a great boost, and it makes the smoothie super-creamy.”

Hemp milk is another office favourite because it’s easy to make at home with a blender, and some prefer to use it as a milk substitute alone. Fay, who is a keen home baker and develops the online recipes, whips out her phone to show me a batch of fluffy apple muffins made last weekend with hemp milk. “You don’t need a lot,” she explains. “A kilo of hemp hearts gives you 14 litres of milk, so it’s handy to have in the cupboard.” 

The Hemp Farm Hemp Seed Oil comes in dark-glass bottles, which protect the oil for a longer shelf-life. There’s a split in the team between those who also use the oil directly as a decadent body moisturiser and those who opt for their range of natural skincare products with hemp. 

“It’s one of the perks of working here – getting to try out the new products!” says Venita, who is the friendly voice on the phone when customers call.

Word-of-mouth from happy and healthier customers has led to partnerships like Hemp New Zealand hearts and cold-pressed oil featuring on the menus of local eateries like Tay Street Café in Mount Maunganui. 

As I try out a bliss ball made with little hemp hearts included, I’m already planning a chicken and roast-veg salad with hemp oil drizzled over for dinner, but if the flavour isn’t quite what you like, there are capsules instead. 

With twice the protein of chia seeds, why isn’t hemp more widely known, I ask, puzzled. “People still think it’s a by-product of marijuana, not a different plant,” Claire laughs. “We’ve had to explain to some disappointed people that no, this won’t give you a high.” 

WHAT MAKES HEMP A SUPERFOOD?

• 30% protein, one of the highest plant-based proteins available

• 8g of fibre per serving for gut health and balanced blood sugars Omega 3, 6 and 9 fatty acids for brain and heart health

• Anti-inflammatory compounds for joint health

HOW CAN HEMP HELP ME?

• Relieve aching joints

• Essential amino acids to heal the gut

• Post-exercise recovery

• Strengthens hair and nails

• Support for skin disorders like eczema and dry skin

WHY WE LOVE HEMP NEW ZEALAND

• Vegan and vegetarian

• Keto friendly

• Environmentally friendly

• Organic-certified facility

• Made right here in the Bay of Plenty at Tauriko

hempnz.co.nz

Back with a Summer’s Day

Enjoy your red, red wine while you groove along to UB40, Jefferson Starship and Dragon at one of the Bay’s biggest music events of this summer.

Words: Martyn Pepperell

When the good people at UNO asked me to interview the legendary British reggae-pop band UB40, I figured it was a safe bet we’d be talking about music. However, I didn’t expect our conversation to begin with chocolate. “I’ve heard you guys have a rival to Cadbury which is supposed to be better,” says Matt Doyle, the new lead singer of UB40. “Whittaker’s, right? I wouldn’t mind trying some of that.” 

Depending on how much chocolate means to you, you may already know that the Cadbury chocolate factory is located in Bournville, four miles south of Birmingham, where UB40 originally formed in 1978. At the time, they emerged alongside a generation of chart-topping local reggae acts that included Musical Youth, Steel Pulse, and Pato Banton. “There was never any question about what sort of music we were going to play,” enthuses guitarist and lyricist Robin Campbell, one of the band’s founding members. “We were only ever going to be a reggae band.” 

“We’re a gang of mates,” Robin continues. “We didn’t come together to form a band. We already all knew each other. We lived on the streets together, hung out together, and all went to school together. We talked about forming a band right through our teen years, and then in 1976, we saw Bob Marley play.” He pauses before continuing with a chuckle. “That was the closest thing to a spiritual experience I’ve ever had. It still took us a year and a half before we did anything, but that was the moment that changed everything.”  

Three years after Robin and UB40 saw Bob Marley perform for the first time, he played to a huge crowd at Auckland’s Western Springs Stadium and had a similar effect on the first two generations of reggae musicians in New Zealand. Interestingly, while UB40 and their peers in Birmingham were making their first steps towards global success in the wake of seeing Bob perform, some of the foundations for New Zealand’s own reggae scene had already been laid near Wellington city in Porirua – home to the Whittaker's chocolate factory – by a band called Chaos. I guess there’s something about reggae and chocolate that goes hand in hand.

On Wednesday, 4 January 2023, UB40 will perform in Tauranga at Trustpower Baypark stadium alongside Jefferson Starship and Dragon as part of Neptune Entertainment’s A Summer's Day Live six-date tour. It’s been 41 years since the first time UB40 performed in New Zealand. Ever since then, they’ve been semi-regular visitors, along the way entertaining huge audiences here with classic hits like “Food for Thought”, “1 in 10”, “Red Red Wine”, “Kingston Town” and “Can’t Help Falling In Love With You”. “We like to get around the country,
you know,” explains Robin. “It’s a nice place to visit, and the geography is stunning, isn’t it?”

Thinking back to arriving in New Zealand in 1981, Robin remembers the legendary Auckland reggae band Herbs greeting them at the airport with a bag of marijuana. “They said, ‘Our name is Herbs’,” he laughs before deadpanning a follow-up quip. “We said, how did you get that name?” During that trip, Herbs and UB40 found common ground over music, food, and family, in the process creating lifelong bonds. “It’s all about the idea of family, building a brotherhood, and sticking together through thick and thin,” Robin reflects.

Over the decades following that tour, they stayed close to Herbs percussionist Carl Perkins, who formed his own family reggae band House of Shem with his sons Te Omeka and Isaiah, before sadly passing away after a battle with bowel cancer in 2018. Last year, they renewed that connection with the family when Perkins’ sons recorded vocals for three songs on UB40’s twenty-first album, Bigga Baggariddim. “We sent them three backing tracks and said pick one and put a tune on it,” Robin says. “They put tunes on all three of them, and we loved them all. We sent music out to artists from all around the world, and they were the only ones who did that.” 

Matt, who joined the group in 2021 after Robin’s brother Duncan Campbell retired due to health issues, first got to know UB40 while touring with them in fellow Birmingham reggae band Kioko. While, as he admits, it was initially quite daunting to join the group, it didn’t take him long to hit his stride with them. “Being in a band is just the best feeling,” he enthuses. “If you can bring that out, and it carries over to the audience, even better.”

For Robin, the feeling is similar. Like Matt, he has an undying love of playing music and performing. From his perspective, playing music and performing offers a high he’s never found anywhere else. “That sounds corny, but it’s true,” he laughs. “Music is emotional communication, and there’s no substitute for the emotional response you get from the audience.” 

“The audience makes the show most of the time,” Matt adds.

In 2023, UB40 will be 45 years old. It’s a milestone the band plans to acknowledge with the release of a new album titled UB45. Over the course of a lifetime in music, they’ve scaled the highest heights of commercial success while remaining connected to the Jamaican reggae music that first inspired them. Like the rest of us, however, they’ve found the pandemic years hard-going and are very excited to be heading on the road again and returning to New Zealand.

“It’s been like being underwater for too long,” explains Matt. “You need to come up for air and get that breath. It’s been like that. Getting back out on stage, being able to play music, all these things feel like coming back up for air.” “It’s reminded me why I love doing it all so much,” admits Robin. “What you get from an audience is irreplaceable. As long as I’m physically able to do music, I’ll keep going.” 

Q+A with Dragon 

WordsTodd Hunter

UNO: What do you enjoy about visiting and playing in Tauranga?
I love playing in Tauranga. Marc and I spent most holidays hanging around Mount Maunganui. Our grandmother had flats in Rita St. We would spend all day at the small Mount and climb the big one!

Any good stories from playing here in the past you’d like to share?
We went into lockdown in a hotel in January 2021, so we could play at the Greenstone festivals. It was a wild experience. They gave us recording equipment and spent two weeks recording stuff. It was like being 20 again.

Dragon started in 1972. How does it feel to be part of something so long-lasting?
It’s totally great. We don’t take it for granted for a minute. It’s amazing that we still have great crowds to play to. Dragon has been a way of life rather than a band that only lasted a few years.

How would you compare playing festivals in the seventies/eighties to now?
The thrill is the same, and everything else is different.

Aside from playing shows, have you guys been working on anything lately?
We are compiling songs for a new album. It is essential to keep writing new songs to keep in touch with the essence of the band, and, less pompously, it’s fun.

What’s summertime about for Dragon?
Whitebait fritters on the west coast on the way to summer festivals. It doesn’t get better than that.

Q+A with Jefferson Starship’s
Cathy Richardson

UNO: What do you think it is about Jefferson Starship that resonates so well?
Some of the songs are so iconic. They encapsulate the times or even moods of the era. When you hear the Jefferson Airplane song “White Rabbit”, you feel like you could be sitting in a smoky hippie den somewhere, seeing blobs on the wall. Equally, the Starship hit “We Built This City” represents the excess of the eighties.

Do you have any memories from the last time you performed in Tauranga with Toto in 2019?
That was just an amazing tour. It was our first time in New Zealand, which was exciting in itself. Of course, it was so cool to share the stage with those legendary bands, and the audience reception really blew us away.

What are you looking forward to about touring New Zealand with UB40 and Dragon?
We’re excited to reconnect with our friends in Dragon, and we can’t wait to hear and get to know the UB40 guys as well. We met their tour manager, who also works for Deep Purple, who we just toured with in Europe. It will be quite a trip to see her on the other side of the world.

What’s summertime about for Jefferson Starship?
Generally, lots and lots of shows! We love playing outside, much like the old days in Golden Gate Park in San Francisco. There’s nothing better than grooving to some great live music with a few thousand of your closest friends on a beautiful afternoon or evening.

To purchase tickets to A Summer’s Day Live, head to trademarklive.co.nz

Plant-based pleasers

Raglan local Emma Galloway shares some
of her most popular recipes from her latest cookbook, Every Day.

Words EMMA GALLOWAY
photos supplied

Emma Galloway’s website, My Darling Lemon Thyme, is responsible for introducing what were once alternative ingredients into many Kiwi homes. These gluten-free, vegan recipes from Every Day are so packed with delicious flavour and nutrition, they might even convince the most ardent meat eater to become flexitarian. From a spicy Vietnamese noodle dish and protein-packed burgers, to the flavourful Middle Eastern pilaf and chocolate-topped cheesecake bars, these recipes will cater to many requisites – but mainly to great taste.

Tempeh + mushroom burgers with smashed avocado

These burger patties keep well in the fridge for a couple of days – chill for at least 30 minutes before cooking because this helps keep them together. Store-bought gluten-free bread has come a long way and good gluten-free burger buns are now readily available. 

Makes 4 | Gluten-free | Vegan

INGREDIENTS 

1 tbsp olive oil

1 onion, finely diced

2 cloves garlic, finely chopped

250g button mushrooms, trimmed and finely chopped

1 tsp fresh thyme leaves, finely chopped 

1 tsp paprika

250g packet tempeh, roughly chopped

30g gluten-free breadcrumbs

Fine salt and freshly ground black pepper

Olive oil, to cook

4 gluten-free burger buns, sliced in half

1 large ripe avocado, smashed in a bowl with a little lemon juice, salt and pepper

Good-quality mayonnaise (vegan or regular), pesto, lettuce or microgreens, red onion, tomato relish and avocado, to serve

Method 

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so they’re almost dry, tender and golden (this is important because you don’t want any excess moisture or your patties won’t hold together). Add paprika and cook for a further 20–30 seconds. 

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. 

If you don’t have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape. Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. 

Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few microgreens or lettuce, some onion slices or pickled red onions. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Note: The patties can be frozen for up to 3 months – just defrost in the fridge overnight before using.

Black pepper tofu bún cha

Bún cha is a grilled pork and noodle dish from Hanoi, Vietnam, served with piles of herbs and the famous nuoc mam cham dipping sauce made with fish sauce, lime/vinegar, sugar, chilli and garlic. Here’s a vegan take, with peppery tofu and a soy sauce-based version of nuoc mam cham, served with tasty sweet and sour Vietnamese pickles which you can make 4 to 5 days in advance and store in the fridge.

Serves 3–4 | Gluten-free | Vegan

Ingredients
DRESSING

2 tbsp gluten-free soy sauce

2 tbsp brown/white rice vinegar

2 tbsp golden caster sugar

1 bird’s eye chilli, finely chopped (de-seed for less heat)

1 clove garlic, finely chopped

BLACK PEPPER TOFU

Coconut or olive oil

300g packet firm tofu, cubed

2 tbsp gluten-free soy sauce

1 tbsp pure maple syrup or golden caster sugar

2 tsp freshly ground black pepper

Rice vermicelli, cooked according to packet instructions or soaked in boiling water for 10–15 minutes, then drained

Baby cos lettuce, sliced

Cucumber + mint leaves to serve

Method

To make the dressing, combine dressing ingredients in a small jar and shake well.

To make the black pepper tofu, heat a large frying pan over medium-high heat, add a little oil and pan-fry tofu until golden on all sides. Reduce heat and add soy sauce, maple syrup and black pepper. Continue to cook, stirring often, until the sauce thickens and the tofu is golden and coated.

To serve, arrange rice vermicelli in bowls, top with black pepper tofu, arrange a handful of lettuce leaves, some sliced cucumber and mint leaves in each bowl and drizzle a little dressing over the top.

Carrot + daikon pickles

Ingredients

100ml boiling water

65g (⅓ cup) golden caster sugar

½ tsp fine salt

100ml brown/white rice vinegar

1 carrot, finely shredded (use a mandolin or finely slice with a knife)

1 cup finely shredded daikon (approx ¼ of a large daikon)

Method

To make the pickles, combine boiling water, sugar and salt in a bowl then stir until dissolved. 

Add vinegar and set aside to cool completely, before adding the grated carrot and daikon. 

Mix well and set aside for at least 30 minutes.

Tomato pilaf with black lentils and caramelised onion

This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East. This dish manages to extract every ounce of flavour from just a handful of simple ingredients. Use puy-style or brown lentils in place of black lentils, if you prefer.

Serves 4 | Gluten-free | Vegan

Ingredients

115g black (beluga) lentils, rinsed well

60ml olive oil

4 cloves garlic, finely chopped

250g vine or cherry tomatoes, finely chopped

340g white basmati rice, rinsed and drained well

750ml water

Coriander leaves, roughly chopped, to serve

Caramelised onions

2 tbsp olive oil

3 onions, finely sliced

Fine salt, to taste

Method

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy.
Add rice and stir then add water and a good pinch of salt. Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn’t catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Cardamom + dark chocolate “cheesecake” bars 

A great make-ahead dessert as it stores 4–5 days in the fridge. Use freshly ground cardamom seeds for fuller flavour but cardamom spice works fine, too. Start this recipe the night before to soak the cashews. Tip: Cashew pieces are cheaper than whole ones and give the same result.

Makes 12–14 slices | Gluten-free | Vegan

Ingredients
Base

240g dried pitted dates, roughly chopped

100g raw almonds

1 tbsp virgin coconut oil, melted

Filling

375g raw cashew nuts, soaked overnight in cold water and drained well

185ml virgin coconut oil, melted

125ml freshly squeezed lemon juice

125ml pure maple syrup

2 tsp vanilla extract

¼ tsp fine salt

2 tsp ground cardamom

Chocolate topping

85g dairy-free dark chocolate, roughly chopped

60ml coconut milk

2 tbsp pure maple/brown rice syrup

Method

Soak the cashews overnight.

To make the cheesecake base, line a 28cm x 18cm slice tin with baking paper, overlapping the sides by 2cm. Put the pitted dates, almonds and melted coconut oil into a food processor and pulse until finely ground. Press the mixture into the tin, using the back of a spoon to pack it in firmly.

To make the filling, place all the filling ingredients into a high-powered blender and blend on high until smooth. If you don’t have a high-powered blender, finely grind the cardamom seeds in a mortar and pestle first, before adding to the blender. Pour the mixture over the base and smooth the top. Allow to set in the fridge for at least 6 hours or preferably overnight.

To make the chocolate topping, place the dark chocolate into a small heatproof bowl set over a saucepan of boiling water, making sure the water doesn’t touch the bottom of the bowl. Add the coconut milk and the maple/brown rice syrup and heat gently until melted. If it starts to look a little split (this can happen because of the coconut milk), whisk to bring it back together into a smooth sauce. When just melted, remove from the heat and set aside to cool slightly, before spreading over the cheesecake. Return to the fridge until set. Once set, slice into 12–14 bars, using a sharp knife warmed under running hot water.

Style Status

Wardrobe staples to see you through spring and beyond.

Words Nicky Adams

Everything Essential – A Spring Checklist

It may be hard to believe, but the most on-trend spring/summer essential for 2022 is the humble white tank top. The perfect combination of staple cum fashion set favourite, whether as a foundation piece with jeans or
as a tool to make a sleeker bottom feel more casual, the tank fits with the quality basics and timeless piece aesthetic that is strong for spring. If you’re looking to zhoosh your look up a little then a halter neck top can be a striking aesthetic and comes in many variants, both the runways and the shops are full of crisscross and ornate loop details. To change the mood up from spring florals try gingham – it’s fresh, timeless and the ultimate transitional print.

However exciting it feels to be shedding those extra layers, a jacket is still a must-have. The bomber jacket is well and truly back: when Rhianna and Hailey Bieber are both wearing it you know it’s officially a thing – wear it slouchy and oversized. Get ahead of the game with a cropped blazer; a change of pace from all the large-fit jackets that are in vogue, cropped is a look that will be in full force by Autumn. Meanwhile the love/love relationship with the biker jacket continues. Coming in a spectrum of styles from form fitting to funky to oversized, this is another item that transcends age and figure type and looks pretty blooming good on everyone.

Trending Now

Most wanted this season.

The Future Is Bright 

This spring it’s time to trade in the traditional tan two-piece. While we’ve seen a prevalence of pink suits coming through strongly, as the season progresses there will be a rainbow of options. Bright colours are one of the biggest trends, and if you’re not feeling overly confident with this degree of high impact then pops of colour with jumpers or bags can still make a bold statement. Workwear takes on a whole new hue with these saturated colours; add this to the oversized silhouette (throw in a padded shoulder jacket), and we have another 80s throwback look. However, if the suit is well tailored the wide legs will balance the look and bring in more of a Katharine Hepburn feel. 

Night Follows Day 

Giving off the Grecian vibe, a dramatic look for this season is draping, where beautiful fabrics waterfall across the body, in pleats and ruching. This style is not only incredibly flattering but also elegant in the extreme. While it’s the perfect evening look, it can work well for daytime if created from the right fabric. A mini-skirt has been lauded as the seasonal must-have, however a maxi style is equally on point, and so much easier and more practical to wear. The long tube design fits with the Y2K revival and is surprisingly versatile – it’s also a magnificent way to hide any pale pre-summer legs. Fabrics with movement and a bit of stretch suit this style best, whether fine knits or jerseys, the feel is fluid. Accessorise with this season’s hot material, a raffia bag, and achieve a casual but elegant spring feel.

Kaimoana kindness

Sustainably farmed local mussels and oysters are not only delicious, they’re eco-friendly too.

New Zealand shellfish is some of the best in the world. Relaxing on the beach with a good old mussel fritter has to be the quintessential Kiwi summer experience. But there’s more to its goodness than the taste; shellfish farmed in Aotearoa has now been proven to be extra kind to our environment too.

An in-depth look into New Zealand-farmed shellfish found it has among the lowest carbon footprint of any animal protein, with mussels similar to that of plant-based favourite tofu. Which means that while most plant-based proteins are perfect for low-impact eating, those of us not totally ready for the vegetarian life can enjoy shellfish guilt free. 

The sustainability team at thinkstep-anz analysed the life cycle of farmed mussels and oysters and found that these delicious morsels are playing ball when it comes to being eco-friendly. Not only do they have a low carbon footprint, but their farming also helps the environment in myriad ways. 

Mussels and oysters are filter feeders, so they get all their nutrients from the water while purifying
it around them. Mussel and oyster farms also act as reefs as they follow longlines below the water, meaning sea life and marine life are given additional habitat, food and roosting hotspots. 

TV food personality Ganesh Raj recently set out on an adventure around the country for the Best Foods Foodie Roadie and discovered the special growers, farmers and producers around Aotearoa.

Visiting James Marine Mussels in the Coromandel, to barge green-lipped mussels, Ganesh was blown away by the thoughtful process behind farming these tasty morsels. Kicking off at the crack of dawn, trailing along the clear waters, and finding fresh and plentiful kaimoana proved to be not such a bad day at the office!

Closer to home, in the Eastern Bay of Plenty, the mussels from Whakatōhea Mussel Farm are as extraordinary as their homeland. Off the coastline of Ōpōtiki, the farm is located under crystal clear blue waters. 

Whakatōhea Mussel Farm is a testament to the people of Bay of Plenty. The local iwi envisioned a mussel farm would drum up employment and income for whanau and the local community, and now they’re living the dream.

Eating local is a great way to support our producers and keep production cycles and sustainability practices in check. Check out the rest of the Best Foods Foodie Roadie for more epic spots around Aotearoa with fresh flavours and Ganesh Raj’s recipes to match.
Hint: The mussel fritters with sweet chilli mayo are moreish in the best way! 

bestfoods.co.nz/foodieroadie.html

Breaking bread

Nourishing the community is what’s on the menu at this delightful café.

WORDS Hayley Barnett

There’s something very charming and unpretentious about Victor Haupt, manager of The Atrium. But if you’ve ever visited this Otumoetai café, it’s exactly what you’d expect of the person who runs it.

Aside from the fact this little gem is found inside a church, and despite having a loyal following whose main customer base visits religiously, there’s really nothing religious about this café at all.

“When the church came to me and asked if I could run a café on site I said, ‘Sure, but if you want a community café, there will be no crosses on the wall, no Bibles on the table. It’s a community café’,” says Victor.

Taking on the challenge, Victor and wife Ruth (who are both long-time members of C3 City Church) opened The Atrium four years ago, and Victor says it still surprises newcomers.

“People say to me all the time they can’t believe it’s a church café,” he laughs. “But when I ask what they were expecting, no one can really tell me.”

It’s the focus on quality that draws people in. Starting out with only Victor and two staff members, they baked most of the food themselves. Just a year in, Victor discovered head chef Matt Anderson, who now changes up the menu regularly, to keep it fresh. And fresh it is. From the hearty Thai Beef Brioche Bun, to the Classic Benedict, the menu is designed to suit a variety of tastes. And, given that the 140-seat cafe is almost always packed out, Monday to Friday, it seems you really can please everyone.

Ever humble, Victor says the café’s success is largely down to his staff.

“I had minimal experience in the hospitality industry,” says Victor, who ran a café for two years in South Africa before moving here 15 years ago with Ruth and their four kids. “The only feather in my cap is that I employ good people. I’ve got my assistant manager, Hannah, who has loads of experience, and Matt, who we stumbled upon.” 

A year after opening a woman who happened to manage a café at the Mount dropped by. She told Victor she’d driven past several times and swore she’d never go in. But, as fate would have it, she was forced to break the promise for a school function and it became her local within a week. 

“I told her I wanted a chef and she said, ‘Have I got the person for you!’,” explains Victor. “It was Matt and he’s turned out to be really great. Between him and Hannah, they make me look very good.”

One thing the café has retained from the church is its ethos of giving back. One Saturday every month they host a free dinner for families doing it tough. There are plenty of them these days, says Victor.

“It’s hard out there for a lot of people at the moment. We just want to make a difference somehow, in some small way. We want to be known as a café that gives great service and great food, and if we can give back in any other way, we’ll do that, too.”

The Atrium is open Monday to Friday 7am to 3pm and offers conference facilities for hire. 

atriumcafe.co.nz