Style status

Wardrobe staples to see you through autumn and beyond.

Words Nicky Adams

Leather A-Line Skirt $799, Gathered detail blouse (sandstone or petal) $229, countryroad.co.nz

LOOKS TO LAST

The beauty of fashion in the southern hemisphere is the ability to be one step ahead of the game. Technically, what is being rolled out in the February fashion shows for European winters won’t yet be in our stores; however, fashion has increasingly embraced the view of longevity over trends. This means much of what is being predicted for next year can actually be sourced from the autumn trends hitting the stores now. Gone are the days of crazy catwalks; post-COVID what we’re seeing are multiple everyday looks for everyday women, with just enough pizzazz here and there to keep us fully engaged.

One look that is sure to catch the imagination is the return of layering a dress over pants. For many, this never really went away, but revived for this year the styling is tunic-style dresses with sheer fabrics and lots of detailing in hemlines. Another firm favourite is the shirt dress which, accessorised with an oversized tote, is almost painfully practical but still ultra-glamorous when the shirt dress has been well cut. Key things to look for in this universally flattering style is a cinched waist, full fit-and-flare skirt, roomy top that will accommodate – not squash – the bust, long sleeves for this time of year and, perhaps most importantly, a good weight of fabric that will fall beautifully around your legs. Pair with chunky Chelsea boots or loafers. Another absolute wardrobe staple is a leather skirt; team this with a high-fashion trend of a blouse with exaggerated cuffs falling below the fingertips, and totally elevate a piece of classic styling.

Fitted denim shirt $75.90, ZW fitted cargo jean $109, zara.com/nz

BACK TO THE FUTURE

Warning: This is not a drill. Double denim is back. When you’ve seen it on Michelle Obama, you know that it’s coming our way; more polished and structured than some of the attempts we’ve seen before, this designer interpretation of the Canadian Tuxedo is seriously wearable. Throw on a pair of denim boots, trainers or shoes and you have the trifecta.

For party pieces, the cut-out continues to dominate – from the midriff to side, to back, depending on which area the wearer is most confident revealing. The latest look is one-sided oblique cutouts.
If this feels too adventurous for a pub quiz night, then the slash neck is a hot look that is subtle but super stylish. 

Grunge is having a revival, but this time it’s being used in a more sophisticated way as a detail rather than an entire look. Think faux leather or shearling vest over a dress. The sleeveless silhouette is huge, particularly pairing a tailored waistcoat with matching pants, and the fitted look avoids the androgynous feel often associated with suiting. 

Asymmetric sequinned dress $109, zara.com/nz 

MIXING IT UP

Metallics are still omnipresent, to the extent that not only are silver and gold mainstays as partywear, but they have also been translated into daywear. Animal print, particularly leopard, has managed to work its way right up to cult classic status, while faux snake is fabulous for footwear. Velvet has been re-imagined and is the perfect fabric for autumn leading into winter with options for age, budget and taste. From dresses to coats to blouses, look to the celebrity set and you’ll see that the velvet pantsuit is having a moment. With careful styling, tartan, usually seen as a traditional trend, can be modernised to look more chic and less conventional. Spring/Summer 2023 runways were awash with plaid, which means it will be a transitional pattern, so for longevity pick something in a lighter fabric to carry through and pick a style that puts a twist on a classic piece.

LOW-KEY LUXURY

Recreate an outfit to add some classic elevation. 

Stealth wealth, quiet luxury – all buzzwords for a style of dressing that is understated, empowering and universally flattering. Essentially polished minimalism, it is a look that has been reflected in several blockbuster shows over the last few years – from Shiv Roy in Succession to Sophie Whitehouse (played by Sienna Miller) in Anatomy of a Scandal. Even if you don’t recognise the characters, you’ll know the style. This elegant, classic dress code is one that has been bubbling below the surface in the form of luxe minimalism for some time. So, when it comes to its current popularity, it’s hard to know if life has imitated art, or if these shows have picked up on a micro trend and made it mainstream. What we do know is that this vibe is one that can be successfully translated to every wardrobe and every figure.

While I’ve always admired the sleek streamlined look, it’s never one I’ve considered until I saw Sienna Miller looking utterly serene whilst she
diced vegetables in a white (possibly cashmere) cardigan. Such was her poise and beauty that I decided I, too, should look like this as I loom over my chopping board. As the series progressed, and she showcased look after look of sartorial mastery, my obsession continued, along with a determination to recreate as many of the outfits as possible. Essentially the silhouette is centred around clean classic lines, and beautiful tailoring, and while Sienna Miller’s comes with a hefty price tag
with pieces from The Row, Celine and Max Mara, this doesn’t need to be the case to achieve a similar look.

A start point is a few key pieces, which lend themselves perfectly to autumnal dressing. Head-to-toe neutral tones are a baseline, with shades of white, cream, beige and biscuit as building blocks. White is a strong colour, and there is an immediate elevation of a look when the shade is perceived to be hard to wear – in fact within this colour wheel there will be a hue for every skin tone. In terms of the practicality of wafting around your kitchen in winter white with no apron, this is where choice of fabric is key. Rather than pure silks or cashmere, if your lifestyle is robust, consider polyester and viscose. Something that is machine-washable and man-made is far more durable and stain-resistant, even in pale shades.

Pivotal to achieving this dress code is the concept of a capsule wardrobe, so a number of pieces that can be interchanged, and that will all look fabulous together. A beautiful camel coat would be considered a statement piece, as would a timeless trench. Mixing textures will give added interest to balance the subtlety of the colour shades, so wool skirts or pants worn with silky shirts become striking, or a thick knit jumper over a satin slip dress. Skinny fitting turtle/roll necks styled with straight or wide leg pants is elegant in the extreme – proportions are an important element of the look. Tweed is a fabric as timeless as is it sophisticated, and is currently having its own moment, so a Chanel-esque jacket would be perfect. A tailored feel is more important than figure hugging, and there’s absolutely room for a few vintage pieces within this wardrobe. 

It is the notable absence of labels in this look that has led to the coining of the term ‘stealth wealth’, and the reason why it is so easy to recreate this high end look on a lesser budget. There are multiple New Zealand and Australian designers who produce stunning pieces that fit into this aesthetic – Bassike, Jac + Jack, Silk Laundry and Caroline Sills, to name a few.

To sum it up, “quiet luxury” is elegance without a hint of flashiness. With the key components of neutral colours, high-quality fabrics and a perfect fit – the result is understated at its best; soft power dressing has never been so achievable.

---

FASHION FORECAST

Winter is coming – and so are these cool, fun fashion trends.

BRIGHT NIGHTS

Winter will be anything but dull. The continuing fixation with bright colourways scream energy and excitement. Pantone’s colour for 2023 is Viva Magenta – alongside this will be fuchsia, vibrant orange, cherry red, even chartreuse: Statement dressers will love the saturation. While head-to-toe block colour is a key look, a vibrant hue can be significantly toned down; try khaki, which is not only on trend, but will also match with multiple bright sheens.

COMING UP ROSES

Emerging trends have seen the traditional floral print superseded by a three-dimensional iteration. The appliqué effect is being used as an embellishment on everything from skirts to dresses to bags; one step further is the garment itself translated as an entire floral fabric structure. Early adopters will find it’s an easy trend to incorporate as an accessory – a fake flower choker around the neck will put you straight in the fashion set.

GOTHIC GLAM

As the darker days draw in there’s a bit of a push for a city-girl aesthetic; this preppy vibe with a bit of goth/grunge thrown in draws a little from the Netflix hit show Wednesday, which has popularised the appeal of A-line silhouettes, Mary Janes and Peter Pan/crisp white collars. The leading colourway for this look is black and white – moody but chic. If you’re having a déjà vu moment with gothic mini dresses and feature collars, you’d be right. It’s all very 2010.

STRAIGHT LACED

The lace-up knee boot is a sophisticated take on the still-super-popular combat boot. A dressier version than the comfort-oriented lug-soled combat sees a chunky or skinny heel with laces running up the back or even the side. Those wedded to walking distances be assured the knee-high combat will be a winter staple.

Something old, something new

Finding the perfect mix of new and vintage just comes down to filling your interior with things that make
you happy, they might spark a memory or tell a story or just feel like “you”.

Styling Amber Armitage / Photos Wendy Fenwick @ Flash Studios

Wall colours Resene Paints

Main walls painted in Resene SpaceCote Flat in Resene Cinnamon, through doorway painted in Resene SpaceCote Flat in Resene Twilight, and floor finished in Resene Colorwood in Resene Breathe Easy. Large white pot painted in Resene SpaceCote Flat in Resene Egg Sour. Model 1048 Sunburst table by Stow Davis $8950, Juliane dining chairs for Udlum Mobelfabrik $6750, Norwegian floor lamp by Mejlstrøm Belysning $1450, from Mr Bigglesworthy. Portrait 001 painting by Hey Maker Studio, $949 from Endemic World. French jug $76.50, stoneware crock $75, large stoneware jug $135, from Flotsam & Jetsam. Kinto cast water glass in Amber $24.99, Bordallo Pinheiro Amazonia bowl $79, Diva fork $12.70 each, Diva knife $12.70 each, Live Beautiful book $65, all from Father Rabbit. Together napkin, set of four, $80 from Claire Stapleton. Iittala Teema white plate $39.95, Torino Triangles bowl $589, from Smith and Caughey’s. Karaka merino rug, $1,210 from Baya. Flowers from Urban Flowers.

Stylist tip

Create dynamic interiors by playing with unexpected colour combinations where two spaces meet. Paying attention to these transition spaces can create moments of magic.

---

Back wall painted in Resene Twilight, right-hand walls painted in Resene Zibibbo, and floor finished in Resene Colorwood Breathe Easy. Wall hook painted in Resene Zibibbo. Monza Bed by Ercol, $2,795 from Good Form. Tobacco Stripes Linen flat sheet $123, Tobacco Stripe Linen pillowcases $64 set of two, Lilac linen pillowcases $64 set of two, Lilac linen duvet, $239, all from Foxtrot Linen. Ida Bolster cushion cover in Mulberry, $69.90 from Citta. Stripe Black cushion, $139 from Father Rabbit. Victorian Rise painting, $75 from Flotsam & Jetsam. Terracotta & Rose painting by Brenda Clews, $950 from Endemic World. Raawii Strøm vase $150, Rosenthal Flux Glass Berry vase $399, Colonna black stool $865, from Smith and Caughey’s. Karaka Merino rug $1210, from Baya. Flowers from Urban Flowers.

Stylist tip

The perfect shade of lilac, Resene Twilight is a pale lilac pink, rosy and suffused with the last sunset. Pair with the depth of Resene Zibibbo, a deep velvety red, for a bedroom palette with a bit of romance.

---

Left wall painted in Resene SpaceCote Flat in Resene Egg Sour, right wall painted in Resene SpaceCote Flat in Resene Cinnamon, and floor finished in Resene Colorwood in Resene Breathe Easy. Franco Albini Belladonna rattan sofa by Sika Design $3650, Fordite rug by CC-Tapis $16,800, from Good Form. Toledo French market basket $119, from Father Rabbit. Serenade throw $90, Flaxmill Doeskin cushion $140, Cassia Almond cushion $115, Flaxmill Fenugreek cushion $140, all from Baya. Zig Zag stool in lilac and leather $970, Venus mug in lilac $49.95, from Smith and Caughey’s. Two Roads North painting by Lucy Rice, $2,200 from Endemic World. Haven Sheer curtains in Cloud, from $99.99 each, from Curtain Studio.

---

Main wall painted in Resene SpaceCote Flat in Resene Twilight, and floor finished in Resene Colorwood in Resene Breathe Easy. Artwork on wall created with Resene SpaceCote Flat in Resene Twilight and Resene SpaceCote Flat in Resene Cinnamon. Claremont two door cabinet in black $369.95, Hannah diamond wool blend floor rug $399.95, from Mocka. Tash Swivel chair, $899 from Danske Mobler. Black side table, $299 from Bedpost. Victorian mirror $75, from Flotsam & Jetsam. Senso Zen shoes in ebony, $289 from Father Rabbit. Jonathan Adler Balloon vase $275, Jonathan Adler Porcelain Geisha $435, from Smith and Caughey’s. Flowers from Urban Flowers.

Kai for the soul

Full of flavour and good for you too, contemporary Māori foods combine traditional knowledge with modern methods.

Words Stacey Jones

Coming off the back of Kitchen Takeover's most recent pop-up restaurant alongside passionate advocates of Māori culinary cuisine, Kasey and Karena Bird, it struck me how the indigenous food and beverage space has grown since the last time we were in the kitchen together. This is a trend happening throughout New Zealand, with a rising number of Māori food producers inspired not only by traditional foods, but also by the methods in which to produce them. 

When I asked Karena about this growing trend, she explained that what makes this space so interesting is that Māori ingredients blend together not only delicious flavours but also strong health properties. “It’s a holistic way of eating that reflects the Māori way of life in general. It’s not only food – it’s how that makes your wairua (living soul) feel. The energy it brings to your life. It’s such an exciting and changing space, and it's great to see more people wanting to use and learn about Māori ingredients.”

I'd like to share some of our leading Māori food producers making waves on the world stage – not only do they taste great, they make you feel great too.

Wai Mānuka is set to become the next big thing in non-alcoholic beverages, with a new drink that is inspired by Māori culture and ingredients. Wai Mānuka combines water (wai) with mānuka honey to create a premium
non-alcoholic beverage.

The brand was founded back in 2020 by “three Maori boys” from Whakatāne during the height of lockdown. Founder Joe Harawira explained, “It was New Year’s Eve and I was drinking pineapple kombucha, and it tasted gross. So after a bit of ribbing from my friends, we started to think about other non-alcoholic drinks that could elevate the occasion and taste great.”

Within just months of launching, the brand was selected as the chosen non-alcoholic supplier for the America’s Cup, alongside Coca Cola. “Since then we have been on a meteoric rise – within just 18 months we are in 33 supermarkets, 25 hospitality venues, supported major New Zealand events and have just started a trail in Tokyo. We intend to become a global brand representing Aotearoa.” 

Manufactured in and distributed from Tauranga, they are focused on sustainability. Honey is sourced from Whakatāne and the lemon juice from a family in Hawke’s Bay. “My mum puts it best when she sums up the drink,” says Joe: “He taonga utu nui na Aotearoa – a precious gift from New Zealand.”

While truffles probably don’t spring to mind as a traditional Māori ingredient, we know from looking back at the history books that truffles have a long history of use as a food in many cultures, and in the mid-1800s, pioneer missionary Reverend Richard Taylor wrote that Māori “esteem [them] as an article of food.”

Ohiwa Black Diamonds is a truffle producer based in Whakatane, making truffle oil, salt, honey and more. Run by husband and wife team Matiu Hudson and Annette Munday, their truffière produces more Black Perigord truffles per hectare than any other truffière in the country. Matiu works with Māori land trusts and farmers around New Zealand to grow truffles on unproductive land.

A truffle’s health properties are playing a key part of the brand’s focus on export in the coming months as they hit the world stage. "It's claimed that truffles have anti-ageing and anti-oxidant properties, so we're looking to tap into that," says Annette. 

Manawa Honey was founded by the Tūhoe Tuawhenua Trust. It focuses on wild honey gathering, or te nanao miere, in Rutahuna, located in the heart of remote untouched indigenous forests known as Te Urewera. 

Using traditional methods, with a focus on sustainability, they are producing some of the world’s best honey right here in the Bay of Plenty. So much so that they won the Grand First Prize for the Best Tasting Honey in the World at the Black Jar International Honey Tasting Contest in 2021 with their Rewarewa Honey. Not only does it taste delicious, but their honey has strong antibacterial, anti-inflammatory and antioxidant properties too. 

“In the past, we have been a bit reluctant to promote our honey because our old people say, “Kāre te kūmara
e kōrero mō tana reka – A sweet potato doesn’t boast about how sweet it is!” But we know that to be successful, we must let the world know.”

If you’re interested in finding more Māori food suppliers locally, be sure to check out Kāuta (kauta.co.nz). Established by chef Grant Kitchen, it aims to connect consumers to authentic Māori food supplies at the source. 

waimanuka.co.nz
Manawahoney.co.nz
truffles-ohiwa.myshopify.com

Driving talent

Tauranga-born kart-racing prodigy Jay Urwin has his sights set on a long motorsport career, helped along by a couple of parents who know all about the thrills and spills of professional sport.

Words + Photos Jamie Troughton

There was only ever going to be one way with Jay Urwin, and that was fast. Pure, unadulterated pace, maximum thrust, acceleration torqued to the point of abandon.

It may be a stretch to say his first breath on this earth was tinged with 91-octane and adrenaline but it’s also unlikely he’ll ever contemplate a career in competitive cross-stitch.

Instead, the 14-year-old propels a 125cc racing kart around a track at speeds of up to 160km/h. Millimetres off the ground, locked in a steel embrace, on some corners he pulls more G-forces than a space shuttle taking off. Such are the physics at work, he needs a purpose-built chest protector to stop his ribs fracturing against his seat.

Lap after lap after lap, he burns around his home track in Tokoroa, often watched only by the cows in the neighbouring paddock and his dad and coach, Niki. He’s been doing this since he was five and has developed an intuitive feel for brake adjustments, body position and engine performance.

His motivation is simple: “It's fun,” he says. “I just like driving.” But he isn’t just any boy-racing petrol-head. Jay Urwin is a young man with a plan.

THE WHEEL DEAL

Since winning a heat at the SuperNationals in 2018 as a 10-year-old and taking out the 2019 Rotax Micro Max Grand Finals in Sarno, Italy, Jay has been on an incredible learning curve, in a sport where most don’t peak until they’re in their late 20s.

“From a driving standpoint, and in things like knowledge and data and video analysis, I'm quite a way behind but because I'm still at school, my brain can learn faster than someone who hasn't been to school for 10 to 20 years,” he says.

This year, Jay aims to race five rounds of the Australian Kart Championship, the SKUSA professional tour in the United States, and the SuperNationals in Las Vegas in November. The Matamata College teenager will be racing and chasing grown men – experienced world champions like Dutch star Marijn Kremers and 48-year-old Italian karting legend Davide Foré.

Kremers will be driving all the same American races, while also helping Jay’s team in Australia. The pair have met before and the experienced Dutchman looms as a large influence for the young Kiwi. “It's been really good working with him because he has so much knowledge and knows things about things that I didn't even know were things!” says Jay.

GREAT RACING GENES

By far the biggest influences on his competitive life have been Jay’s parents. Dad Niki was a six-time New Zealand motocross champion who broke his back racing in Australia in 2002, leaving him a paraplegic. 

Within a year, however, he had his karting competition licence and before the decade was up, became the only paraplegic to have competed at the world championships, in Italy.

Jay’s mum Vanessa Quin became the first New Zealander to win a world elite championship in downhill mountain biking in 2004, and also raced BMX internationally.

There’s considerable irony in Jay’s choice of sport, given that both parents suffered horrific injuries during their motocross and mountain biking careers. “Karting isn't so prescribed and it's lucky that injuries are not such a big thing in this sport, so that's a massive headache out of the way for us,” Niki admits. “Jay races more than anyone in New Zealand and he'll do anything, from a club day with 30 kids to the biggest international race where there's 600 go-karters there. You can learn something every time you race.”

Along with 10-year-old Indi, the family has travelled the world chasing karting races, firstly with Niki, and later with Jay. “It's way easier because we've seen the blueprint across multiple sports and we've seen how it works.”

For his part, Jay knows exactly how fortunate he is, and not just for the sporting prowess and drive his parents have gifted him. “We're a lot closer than 99 percent of kids my age and their parents. I spend a huge amount of time with them and they also know what kind of work you have to put in,” he says.

WHERE TO FROM HERE?

The glitz and glamour of Formula One is seen by many as the pinnacle of motorsport and most of the big-name drivers – like Ayrton Senna, Michael Schumacher and Lewis Hamilton – have started off racing karts.

That’s not a career track Jay is prioritising, however. “It's extraordinary the places that karting has taken me. We've eaten pizza in the home of pizza, seen things like the Colosseum, and the Louvre in Paris, and driven through Louisiana trying to find a McDonald’s without a broken sign from Hurricane Katrina.

“The end goal is to hopefully be a fully paid kart driver in Italy and live in Lonato del Garda, where all the big teams have testing. I've been learning Italian on Duolingo and it's really fun. I still hope to be racing 14-year-old kids when I'm 50.” 

Behind the curtain

This April, take a peek backstage at Baycourt’s colourful history – and celebrate its ruby anniversary with a diverse roster of performances, exhibitions and community engagement.

Words Monique Balvert-O’Connor

If a venue like Baycourt is marking a milestone, then it follows that creative celebrations can be expected.

And such is the case, with all eyes on the stage between April 21-29, when Baycourt’s 40th anniversary
celebrations will be rolled out. It will be a time to reflect upon, and celebrate, the many magic moments delivered in one building over four decades, says Baycourt manager Reena Snook.

In its time Baycourt has served its community well – providing the venue for hundreds of school musicals, primary school music festivals, all sorts of dance competitions, dramatic performances, Tauranga Art Festival and Jazz Festival events, and so many more. It’s provided a stage for comedians like Ben Elton, for example, and national dance companies like Atamira, for Kiri Te Kanawa, and repeatedly for The Royal NZ Ballet and NZ Symphony Orchestra. 

Many have used the Baycourt stage over the years as the springboard to stardom, with these including actor Tim Balme, and prima ballerina Katherine Grange. Technicians involved backstage have gone on to work in some of the world’s biggest venues.

This Tauranga premier performing arts venue’s impressive history actually has a royal connection too. On April 26, 1983, Baycourt was opened by the Prince and Princess of Wales – the late Princess Diana and the then-Prince Charles. 

Baycourt’s Technical and Operation manager Dale Henderson - who has a lengthy association with Baycourt - tells how the Royals were restricted to entering solely the then-called Exhibition Space as Addison Theatre, with its many curtains and entry points, offered too great a security risk.

Reena says the 40th celebrations are a time to remember such momentous events and to acknowledge her predecessors, such as the late Bob Addison. The city identity started his time as long-serving manager of Baycourt in 1988. Dale recalls Bob’s focus on getting school and community groups in using the venue.

Baycourt’s history tracks many changes in performing arts in general, he says, back to the days pre-radio microphones, LED lighting, and e-ticketing. And he recalls the days before Baycourt’s flytower was constructed. One of the biggest changes Baycourt has been through, he believes, is in what was called The Exhibition Space, now X Space. 

“It was used as a display/exhibition area but is now much more around performing arts and enables emerging-type performances to go ahead there.”

Baycourt can boast many wonderful stories of community involvement, and Dale offers up one dating right back to when it was being built. 

“With acoustics in mind, material was needed for the back wall. So, local spinners and weavers managed to create 20 woollen wall hangings. They still hang today on The Addison Theatre’s back wall.”

Reena and Dale see the 40th anniversary celebrations as a launching pad for the next stage of Baycourt’s journey too. In the not-too-distant future, Baycourt’s interior will be refurbished and its façade upgraded, as part of the development of the new civic arts and culture precinct, Te Manawataki o Te Papa. ” 

baycourt.co.nz

Let’s celebrate

There’s much to remember, much to celebrate, and Reena assures the public can expect a diverse 40th anniversary programme that will involve:

A gala concert (7pm on April 21). Think royal variety show. Taking the stage will be groups like Tauranga Musical Theatre, Opus Orchestra, and local dance groups – all of which have performed on the Baycourt stage over the years. 

A curated art exhibition in the X Space (from April 21-29) – free entry. Organised in collaboration with The Incubator, X-bition will be a creative presentation of historical and current images from Baycourt’s collections. 

An online digital component which has involved taking archival images and digitalising them. A website, with the images, will be launched on April 21. 

A community engagement programme named He Toi Kupu is being produced by Tauranga-born creative Jason Te Mete (Ngāti Ranginui, Ngāi Te Rangi) and his organisations Tuatara Collective and Ahipoutu Collective. This event will involve extracted stories dramatically interpreted. 

A whānau day on April 29 to end celebrations. The community will be welcomed for guided tours of Baycourt during this free, family event. Face painters, balloon sculptures and food will all be part of the fun atmosphere.

On purpose

Vivid, bold and playful, Paul Darragh’s artwork brings all the drama.

Words Hayley Barnett

Having worked on projects for Rihanna, Nike, IBM and The New York Times, Mount Maunganui artist Paul Darragh knows a thing or two about pop culture. When he moved home from the bright lights of New York City, where he had established his own design studio and gallery space (Manhattan Born), he knew he wanted to “strip back the BS” and focus on getting to the bottom of who he really is. Each painting, he says, gets him a little closer to that place.

UNO: How did you become an artist?

Paul: I believe you are born an artist, and you can try and ignore those tendencies, but eventually they must come out in order to fulfil your life’s destiny and purpose. As a teenager, I loved art and graphic design, but decided to pursue the latter professionally. I worked as a graphic designer first in Melbourne for four years, then in New York City for 10 years. It was at the end of this period, after working with some top brands and experiences, that I realised I was no longer creatively fulfilled just doing that work. I needed to also create art. So I remember that day in 2015, at my job in Brooklyn, deciding from then on I would become an artist. 

How did you discover this medium?
My art practice is distinctly influenced by my design career; the work is flat, graphic and bold. However, I have always been influenced by artists that work in this style. When I discovered Andy Warhol as a teenager, his work really resonated with me, and so began a love of paintings that have a strong sense of composition and colour with a nod to commerce and pop culture. These things all interest me, it’s what I think about, and it’s who I am. I believe my art should reflect the contemporary world around me, through my visual language of colour and composition. 

What do you love about it?
I love that I am in complete control when I create an exhibition or collection of paintings. I have no boss or subordinates to consider. I have no one to bounce ideas off of. I only have my own mind and a belief in myself. It’s very raw and it can be very cathartic. Creating is very much a journey. You start with nothing and you have to make thousands of decisions to arrive at this final image and it often doesn’t come easy, nor does it end up like the image in your mind's eye. But therein lies the magic. 

Why did you move to the Mount?
When I moved home from New York I didn’t really know where in Aotearoa I wanted to live. I decided I would move home to my parents’ farm outside of Matamata and figure it out from there. I ended up staying there for a couple of years before meeting my now-partner Ali, who lives and has a business at the Mount. We had been together for seven months when the pandemic hit in 2020, so I moved over when the lockdown started. Three years later, I’m still here, and the Mount is now my home. 

What inspires you to create?
I have a theory that each person is born with a pure soul that is the representation of their unique identity and spirit. Over time, this gets whittled away as we learn how to navigate life. We pick up insecurities and bruises. We feel shame and hide parts of ourselves. We let in resentment and bitterness. When I paint, I am trying to achieve that purity again.

What is your favourite piece and why?
One of my favourite pieces is from my latest show “Shape Up or Ship Out” at Tauranga Art Gallery. It is called Precious Cargo. I love it because it’s really big, really simple and really bright. It has an optical illusion to it. It could be a jewel, it could be a container or it could be a button from a 1980s game. You could be viewing it from above, or in front or inside of it, so it has the ability to distort space and perspective.

Who is your favourite artist right now?
One of my favourite artists right now is Ad Minoliti. They are a non-binary artist from Argentina. They make incredible geometric abstraction and installations. There are also a lot of references to children’s illustration. The paintings are bright and fun and filled with joy. 

bemodern.co.nz

Pause, Breathe, Smile

This groundbreaking programme is making a real difference to our children’s emotional wellbeing, both in school and at home.

Words Catherine Sylvester

It goes without saying that life can be both challenging and stretching at the best of times. Throw into the mix a global pandemic, its repercussions, and the odd cyclone, and nerves can get more than a little frayed. As adults, many of us have needed to dig deep and prioritise mental health over the past few years, drawing on all the tools at our disposal. Our tamariki (children) have also had to weather these proverbial – and at times, literal – storms right alongside us. Factor in the unique aspects of growing up in this digital age that seems so different to many of our childhoods, and the potential for anxious thoughts and behavioural concerns increases. Now, thanks to charity Pause, Breathe, Smile (PBS) children don’t have to navigate these feelings alone.

Launched in its current form in 2017 by Grant and Natasha Rix with support from the Mental Health Foundation, PBS brings mindfulness-based wellbeing programmes into schools, to support, nurture and empower children to live their best lives.

By engaging and equipping teachers with the ability to share a series of eight lessons incorporating skills such as mindful breathing, mindful movements and kindness practices with their classes, the programme aims to give tamariki the tools they can use to feel good and function well the majority of the time.

“Feeling good is about emotional wellbeing, or an ability to manage emotion,” explains Grant. “Functioning well is speaking to psychological wellbeing. Integrating certain positive attributes, and how children can relate to others, while having control over their own emotions is super important.” Grant acknowledges that to feel this way all the time is unrealistic, but wholeheartedly believes “it’s possible to live in a way where we experience positive mental health most of the time.”

The charity is seeing results that reinforce this vision. Darren Scott, deputy principal, and Year 5 whānau leader, Yvette Brown, from Tahatai Coast School, Pāpāmoa have noticed marked improvements since the programme’s implementation in 2021.

“Children are coming back from playtime more ‘present’,” Yvette says. “They’ve learned that it’s normal to have worries, but now they know how
to identify their concerns and have strategies they can use to deal with them.”

It’s not just within the classroom environment that positive results are being seen. “We’ve received a lot of feedback that what the children are learning in school is being brought into the home,” explains Darren. “These are skills for life!”

Pause, Breathe, Smile has now reached over 100,000 tamariki in 323 schools, thanks to funding from Southern Cross, who partnered with the charity in 2020. A survey undertaken by more than a thousand teachers enrolled in the programme produced many encouraging results. Positive classroom behaviour had increased while a decline in negative behaviour was observed. Twelve months on from the introduction of PBS, general student wellbeing was up 16.6%, and the number of students flourishing increased by 8.1%. In general, greater perseverance, less anxiety, and less worries were reported. 

“For me, the research and evaluation has been hugely important,” says Grant. “I only want to be doing something that works and achieves the benefits we’re after.”

With PBS now being fully funded, expansion is on the cards. “Follow-up lessons for schools, and unique ways of working with new entrants are on the wish list,” Grant excitedly explains. “An app is also in the works.”

Committed to positively impacting tamariki across New Zealand, PBS has piloted a programme within full immersion kura (schools), with all resources available in te reo Māori. “We’ve worked with Māori teachers in these schools and had a Māori educator facilitating so that we can be certain that the work we’re doing is properly contextualised with a Te Ao Māori worldview,” Grant says. “It’s an ongoing process, but we’re at a place now where we’re able to train kaiako (teachers).”

Backed by solid funding, extensive research and enthusiastic educators,
the future is looking bright for PBS and the children it reaches. Take it from someone already positively impacted by the initiative, Tahatai Coast pupil, Poppy (8): “I feel way calmer, and it’s really good to just be able to slow down my thoughts and think about things for a while now.” 

pausebreathesmile.nz

In season

Ginny Clark from Decor Gardenworld shows us how to grow our own groceries.

With the price of fresh produce increasing daily and shortages at the supermarkets, there has never been a better time to start growing your own groceries. Whether you have a large property or small rental, you can plan, plant and successfully harvest your own homegrown fruit and vegetables year round. 

The first thing to consider is what you like to eat. We all have our favourites. Here in the Bay we are blessed with great growing conditions. Citrus trees like lemons, limes, mandarins and oranges are a must, and if you plan well, you can be picking some form of citrus at all times of the year. Other favourites are feijoas. These are a hardy fruit and can act as both a fruit producer and a handy shelter hedge or pot plant. 

Use your existing fencelines to espalier fruit along them. That way you don't need to look at an ugly fence. If you don't have much room for your fruit, do not despair. A lot of varieties are grafted onto semi-dwarf or dwarf rootstocks, resulting in a tree that is much reduced in size. Pruning your fruit trees from a young age is a must. Many are also happy in pots or containers, which will also restrict the size of the plant. 

While most of us love the idea of growing fruit, remember we can't do this without bees, insects and birds. So make sure you plant bee-attracting and companion plants like lavender and rosemary close by. Pears and plums will sometimes need to be planted with a second tree of a different variety, which acts as the pollinator.

Consider harvest times, too. There is no point growing a plum that ripens in January if you know you always go away that month. And remember to always choose quality and tried-and-true varieties. 

TIPS FOR GROWING YOUR OWN ORCHARD

• Buy only quality plants. 

• Give them a good start with part sunlight, part shelter, and plant with planting mix and a base dressing such as Ican Slow Food.

• Plant at least two fruit trees of the same type to help cross-pollination.

• Mulch and feed with compost, blood and bone and fruit food. 

• Water regularly and thin excess fruit out through the growing season.

• Protect the crop from birds.

• Prune correctly from day one.

• Check out our website for expert advice and videos on pruning or come to our pruning session on July 24 at Decor Gardenworld. 

• Buy only quality plants. 

• Give them a good start with part sunlight, part shelter, and plant with planting mix and a base dressing such as Ican Slow Food.

• Plant at least two fruit trees of the same type to help cross-pollination.

• Mulch and feed with compost, blood and bone and fruit food. 

• Water regularly and thin excess fruit out through the growing season.

• Protect the crop from birds.

• Prune correctly from day one. Check out our website or expert advice and videos on pruning or come to our pruning session on July 24 at Decor Gardenworld. 

Decor Gardenworld in Bethlehem has been providing BOP gardeners with top-quality fruiting, flowering and fabulous plants for over 55 years. It is family owned and operated and is committed to providing friendly service and advice.

decorgardenworld.co.nz

Adventurous tastes

Keen to explore some new flavours? These plant-based recipes
by The Intrepid Vegan will really take you places.

Recipes & Photos Tracie Heasman

CAULIFLOWER ALFREDO

Serves 4

INGREDIENTS

• 6 cups raw cauliflower florets (approx 1 medium-sized head of cauliflower) 

• 5–6 unpeeled garlic cloves

• 2 tbsp extra-virgin olive oil 

• 1 tsp vegetable stock powder 

• 1/2 cup raw cashews 

• 1 cup unsweetened plant milk (eg oat, soy)

• 1/2 lemon, juiced 

• 1/3 cup nutritional yeast 

• 500g fettuccine pasta

• Cashew parmesan or cheese of your choice

METHOD

Preheat the oven to 200ºC. 

Toss to coat the cauliflower and garlic in the olive oil and stock powder, then place on a baking tray and roast in the oven for 20 minutes, until golden.

Meanwhile, place the cashews in a bowl and cover with boiling water. Soak for 15 minutes, then rinse under cold water and drain.

Remove the tray from the oven, and when cool enough touch, carefully peel the garlic cloves. In a blender, combine the cooled garlic and cauliflower with the cashews, plant milk, lemon juice and nutritional yeast, then blitz until smooth.

Cook the pasta according to the packet instructions, then drain and return to the pot. Pour the sauce over the top and gently stir through. 

Serve in bowls, sprinkled with cashew parmesan.

---

RAW BROCCOLI SALAD WITH CREAMY CASHEW DRESSING

Serves 6

INGREDIENTS

• 2 medium-sized broccoli heads, cut into bite-sized florets (approximately 6 cups) 

• 1 cup raw sunflower seeds 

• 1/2 cup raw sesame seeds 

• 1 cup goji berries (or raisins or sultanas)

• 1/2 red onion, thinly sliced 

• 2 spring onions, thinly sliced, plus 1 tbsp extra to serve

Creamy Cashew Dressing 

• 1 cup cashews, soaked 

• 1 1/2 tbsp apple cider vinegar

• 1 tbsp pure maple syrup

• 1 large clove garlic, diced 

• 1 tsp wholegrain mustard 

• 2 tbsp lemon juice 

• 1/3 cup water 

METHOD

Place the broccoli, seeds, berries and onions in a large bowl and toss to combine. 

To make the dressing, place all of the ingredients in a blender and blend until smooth and creamy.

Pour the dressing over the salad and mix until just combined. Transfer the salad to
a serving bowl and garnish with the extra spring onion. 

---

GNOCCHI WITH KUMERA SAUCE

Serves 4

INGREDIENTS

• 400g orange kūmara, diced into 2cm cubes 

• 2 cups plant milk (I used oat) 

• 1 tsp cinnamon 

• 1 tbsp olive oil 

• 3 garlic cloves, minced 

• 10g fresh sage leaves 

• 3 cups spinach 

• 500g cooked gnocchi 

• Coconut yoghurt

METHOD

Preheat the oven to 180ºC and line a tray with baking paper.

Spread the kūmara on the tray and bake for 20 minutes or until golden and tender. Place the kūmara, plant milk and cinnamon in a blender, blitz until combined, then set aside. 

Heat the oil in a large frying pan over a medium heat, then sauté the garlic and sage for 2 minutes or until the garlic is almost golden and the sage is crispy. Add the spinach and stir gently for 1 minute or until wilted. 

Add the kūmara mixture and stir for 1 minute or until heated through, then add the cooked gnocchi and toss to coat. Fold through the coconut yogurt and serve.

---

VEGAN CHOCOLATE BROWNIES

Makes 12

INGREDIENTS

• 2 large ripe bananas, mashed

• 1/2 cup smooth, salted peanut butter

• 1/2 cup cacao powder 

• 3/4 cup walnuts, chopped 

• 1/4 cup maple syrup 

• 1 pinch sea salt 

• Icing sugar, to dust

METHOD

Preheat the oven to 180ºC and line a tin with baking paper. 

Place all of the ingredients in a blender and blend to form a thick, uniform batter. Transfer the batter to the tin and bake for 10-12 minutes. 

Allow to cool completely before dusting with icing sugar and cutting into squares. 

Vet’s roll!

Animal expert and vet David McDonnell at Tauranga Vets offers advice on the purr-fect way to prepare for your vet visit.

With people’s busy schedules, getting the most out of your visit to the vet can help save you time, energy – and stress! To streamline the consultation and ensure you leave with the best advice and recommendations, it’s important to communicate well.

Veterinarians genuinely want their clients to get value from their visits, and help solve any animal issues or
pet problems in the most timely and affordable way possible. With that goal in mind, here are some things
you can do to get the most out of your vet consultation.

First on the list is making an appointment. Many clinics offer online bookings, which are a great way to efficiently find a time that fits your schedule. When booking, it’s important to thoughtfully answer questions around any concerns you may have about your pet. This helps the software prioritise your pet’s care needs and give the vet clinic staff the right information about what you’re coming in for. However, if it’s an urgent case or you’re worried, call the clinic – receptionists and vet nurses can often triage the situation over the phone, and again, the more specific you can be with symptoms or the issue at hand, the better they’ll be able to assist you.

When it’s time for your visit, it’s super helpful to come prepared. Bring your pet’s record book and a list of questions or concerns. If your pet is particularly anxious, it can be beneficial to make a time prior to the appointment to come in and pick up some medication that can help lessen their stress.

To ensure your pet’s wellbeing and safety, make sure dogs are brought in on a leash, and cats are secure in a cage. Look for Cat Friendly Accredited clinics – at Tauranga Vets, we ensure that waiting and consult areas are separate for cats and dogs, and stagger their appointment times to keep our feline and canine companions apart. 

Consider bringing in pictures or videos of your pet’s concerning behaviour or symptoms. A picture paints a thousand words, and this tool can be very helpful for diagnosing issues. If possible, have a list of dates, times, changes to food, environment, or home dynamics. Animals can often be affected by the nuances of life, and a good history of the situation is important. 

Once in the rooms, your pet will take its cues from you. If you’re calm, it will help them to remain so. At Tauranga Vets, our consulting rooms have feline pheromone diffusers which are used to calm cats, and we’re trained in specific ways to handle them so as to minimise any stress they may feel. But as their owner, your calm demeanour can go a long way toward helping your pet to stay calm as well.

At the end of the consultation, your vet should clearly explain the next steps. More tests may be required, or a treatment plan be written up. If you need more clarification or you have questions, don’t be shy – just ask.
If you have concerns regarding payment, discuss these with the vet nurse, as many clinics now offer different payment options, such as Afterpay.

Your vet should communicate well with you, too. And if you’re both committed to clear, calm, respectful communication with your pet’s health at the centre of the conversation, you’ll have a much smoother and more efficient visit – and less stress all around. 

bopvets.co.nz

Suits you, sir

Jason Dovey is known as the best in the biz. Even 007 himself would approve of his crisp collars and on-trend tailoring.

Words Nicky Adams  |  Photos Salina Galvan + supplied

Seeing a Bond & Co tailored suit worn in 2019 by Black Cap captain Kane Williamson, to meet the late Queen Elizabeth II at a tea party at Buckingham Palace, was a career-defining moment for Bond & Co owner Jason Dovey. Over the years he has built up a loyal client base of repeat customers that includes everyone from high-profile local businessmen to sportsmen, politicians to musicians – but when it comes to his threads being showcased at a royal palace, as Jason says, “That doesn’t happen to everyone in their lifetime.”

Jason, his wife Michelle and the Bond & Co team do, however, consider each event that they dress their clients for of equal importance, whether it be a wedding, black-tie occasion, board meeting or simply someone investing in a cornerstone piece for the wardrobe. “I love making people look good and feel good – that’s the drive behind it,” says Jason. “It’s about sending them out feeling a million bucks.” There’s care and attention for each and every customer: “It’s not a help yourself, that’ll do set-up.”

Jason is a stalwart of high-end men’s fashion in Tauranga, having started in the trade in 1987, initially at Warnocks before moving to Molloy’s Menswear on Devonport Road in 1992. In 2012 he bought the business, rebranding to Bond & Co in 2015. The store still proudly sits on Devonport Road, albeit on the other side – a small change (along with a stylish refit) that, despite the continuity, denotes a fresh feel.

Over time, Jason has watched menswear both evolve and, in some cases, circle back. Over the last six or seven years, he has seen a resurgence of black tie and the tuxedo (“You can’t beat a guy in a tux – it’s just a transformation”). However, for less formal attire, there is a trend towards soft suiting of blazers and jackets. As Jason says, “The office is not as corporate as it used to be. Yes, people are still wearing a suit, but there’s a lot more blazers, smart-casual chinos and that sort of thing being worn.” This move to more casual workwear has prompted stylish alternatives. “Shirting has become more interesting,” Jason muses. “There’s more variety with, trims, buttons and so on to make the shirt the statement and pop. Men have definitely become more adventurous in the last 10 years and are prepared to wear a floral shirt.” 

An exploration of a wider tonal palette for wedding and occasion suiting is another development, with green currently the strongest colour leading the way. Jason illustrates the point by bringing out a rich forest-green suit jacket with contrasting stitching – this, together with a linen lichen-green jacket has been flying off the shelves; the jacket paired with black pants proves a striking look for a wedding party.  

While eventwear is a motivator for purchasing an off-the-rack or tailored suit, in general, formalwear has been updated by the “slim fit”. This is particularly appealing to the younger market, as it feels fresh and modern. Developments in fabrics have also increased the wearability of a suit. While wool is still the most popular fabric, and velvet is the ultimate in luxe and polish, for everyday wear the addition of stretch to classic wool is looking to be a game-changer. Demonstrating the classic male crossed-arm flex/hunch move, Jason illustrates just how great it is to have fabric with movement “for men sitting on an aeroplane, or just for comfort in general.” The fabrics used for suiting are sourced from fine Italian and British mills, with the main suppliers the illustrious Rembrandt and Holland & Sherry. 

Along with roots steeped in the culture of high-quality tailoring and impeccable service, Bond & Co is a very modern entity. Providing head-to-toe styling with accessories such as shoes, ties and pocket squares, there is a wide range of off-the-shelf shirting, suits, jackets and pants, along with selected pieces of casualwear, all of which can be quickly altered to fit to perfection via the onsite alterations workshop, operated by Michelle (she also caters to casual walk-ins for both menswear and womenswear). Should a client be after a made-to-measure piece, the choice of fabric is enormous, and typically a garment would take approximately
six weeks to make. Tailored shirting is produced in New Zealand in around four weeks – a bespoke waistcoat can be made in store with an even more impressive turnaround time. Additionally, Bond & Co offers the option of occasionwear hire.

While specialising in menswear, Jason and Michelle have recently extended their repertoire to include a curated collection of womenswear. It made sense to offer the ladies – who would often be in store assisting their partners – something to browse. Along with a beautiful line of shirting, the option of made-to-measure appeals to women who appreciate the sartorial value of a tailored garment; equally for those that can never find the perfect piece off-the-rack, a bespoke fitted investment piece is invaluable. This move is just another innovation that Jason and Michelle have introduced, proving that beneath the traditional exterior is a business with its finger on the pulse. 

Bondandco.co.nz

Growing your future

When it comes to securing your financial future, growth assets and collaboration go hand in hand.

Words Owen Cooney / Photos Jahl Marshall

In times of uncertainty and fear, it’s hard to know where your money should go. All this talk about inflation can be confusing but by taking a step back, and looking at the bigger picture, you can get a better understanding of where your money is best kept in hard times.

In times of rising inflation, commercial investment can be a wise move. Even when the yield on a commercial property remains the same, your dollar is still worth a dollar. The bank’s dollar, on the other hand, is worth less and less with inflation. 

Growth assets, such as commercial investment, will protect the spending power of your dollar. Long leases hold through to the next cycle, and so being exposed to growth assets is a game you need to be playing if you hope to grow your wealth long term. 

However, with all of today’s challenges, it becomes hard to even create a wealth plan and build a future in the first place. That’s where a collaborative approach can work. Joining a private collective means you join a group of like-minded individuals who jointly purchase, then lease, the building in question.

There are many advantages to owning a share of a building using this model, compared to owning the building outright.

Firstly, the collective admin team does the legwork in that they find high-quality properties worth investing in. Secondly, they ensure the numbers stack up and the right contractual arrangements are in place to generate a profit from the get-go. And, thirdly, they organise reliable tenants and take care of all bank financing, lease arrangements and financial reporting. 

If you're keen to connect with our network of investors and potentially join a collective when the right opportunity arises, head over to the Classic Collectives website and schedule your own 15-minute discovery call. There are no obligations to join our syndicates; we’re simply here to answer your questions.

Being able to ask honest questions and get straight answers is perhaps the best investment of all. It only costs your time. 

classiccollectives.co.nz

Canine couture

These high-quality pet accessories help our furry
friends leave lighter pawprints on the planet.

Words Catherine Sylvester  |  Photos Salina Galvan

In this day of greater awareness around climate change and the flow-on effect our purchasing habits have on the environment, more people are turning to brands that not only stand the test of time but create the least negative impact in these areas. Until recently, local pet owners had very few options when it came to seeking accessories with these factors in mind for their beloved four-legged friends. This all changed at the start of last year when Scott and Nicole Brown brought their quality pet accessory business, Paw & Partners with them when they moved from Tāmaki Makaurau to Tauranga.

Birthed out of Nicole’s veterinary practice in Milford in 2015, the business stocks a wide range of high-end products catering to the needs of customer’s canine and feline family members. 

Leashes and collars from the German company Hunter were the first pieces Scott imported for their collection. He explains, “The leashes and collars are handmade in Germany.”

These proved so popular that the couple found pet-lovers were travelling from all over Auckland to their North Shore practice, due to word-of-mouth. The Browns knew they were on to a winner. Their desire to ensure they could further provide for their customers’ needs saw them expand the range to include food bowls, beds, harnesses, and educational toys. 

“Dogs can often get lonely and bored if left by themselves at home,” Scott says. “That’s usually when they’ll get themselves into mischief – digging up lawns, chewing.” He explains that the interactive dog toys are helpful in keeping them occupied and focused, as getting to the elusive treat stashed inside is a real challenge. 

“It stimulates their brains,” he continues. “The dog must figure out how to get the goodies out using only their paws and mouth. They can’t just shake or chew the toy to get to what they want.”

Scott’s passion for his business is evident. He travels to Europe to hunt down the best quality pet supply products he can find. Meeting the manufacturers face-to-face or attending international expos is of utmost importance. “It’s the only way to guarantee we’re getting the best quality that can be found,” he says.

One product he’s particularly fallen in love with is beds. “Some people like buying beautiful watches or shoes,” Scott smiles. “I like buying and supplying beautiful dog beds.” Scott explains that the fabric quality
is similar to that which can be found on regular furniture, and all the covers are machine-washable, which is very handy for those puppies who can’t yet make it through the night dry!

Bay of Plenty French Bulldog breeder Nik Fasching (Mount Frenchie Club) swears by Paw & Partners products. “The average dog will live for around 14 years, so it makes sense to invest wisely,” Nik explains. “I used to go through so many cheap beds – the dogs would chew them, or they’d fall apart in the wash. These ones last. They’re so good and they make beautiful gifts.”

Nik steers customers towards these high-quality products. “The cheap stuff just ends up in landfill so quickly. Economically, these are a sound choice.”

Another recent addition is the harness, and Paw & Partners stock these in a range of sizes for both cats and dogs. “We’re using the Danish company Dog Copenhagen for the canine ones,” says Scott. “They make some of the best harnesses in the world – it’s all the company does.” One model is fitted with a D-ring on the chest, which Scott explains is particularly good to retrain the dog who pulls at the leash when out walking. “Many dog trainers recommend this harness,” he continues. “We’ve had lots of feedback that this is the best thing customers have purchased.” 

With a retail store situated in Tauranga city centre, and an online store for those living a little further afield, Paw & Partners has made investing wisely into your pets easy. What started out as the notion of “we can do better for our customers” when it came to pet accessories, has turned into a reality for this couple. A reality that all pet owners – and their pets – can now benefit from. 

pawandpartners.co.nz

The pursuit of hoppiness

Only available once a year in extremely limited quantities,
Mount Brewing Co.'s Fresh Hops beer won't last long. So hop to it.

Words Karl Puschmann / Photos Ben Parry

Forget Christmas. For beer connoisseurs, March is the most exciting time of the year. That’s because down in the South Island a plant called Humulus lupulus has just blossomed and its flowers harvested.

These flowers are hops, and hops are the most crucial ingredient in beer. 

Hops are what makes beer, well, beer. They give the beer its bitterness and, depending on quantity, source location, characteristics and amount used in the brewing process, also give the drink its identifiable flavours and aromas. Be that fruity overtones, citrus bite or an indefinable “wow” factor.

By necessity, most of the beer we drink throughout the year is brewed with hops pellets. These compressed pellets stay fresher for longer. But this month, when hops season begins, brew masters around the country will be brewing a batch or two with vine-fresh hops.  

Pawel Lewandowski, the head brewer at Mount Brewing Co., was one of the lucky brewers who was able to secure an order of the highly-desirable fresh hops. 

“It's once a year only. It's quite exciting,” he smiles as he tells UNO about the plan he’s brewed up for these precious fresh hops. “This season we’ll be brewing fresh hop IPA. A filtered and unfiltered version of the same beer.”

You might know “unfiltered beer” by its more popular name of “hazy”. So while the recipe will be the same, the differing brewing process ensures the two IPAs will taste unique from each other. That, Pawel explains, is the point.

“We want to showcase what filtering does to the beer, let people experience the difference and
let them choose what they prefer.”

Fittingly, for such a special ingredient, Pawel’s crafting a whole new recipe. When pressed for detail he says it will have the flavours and aroma of passionfruit and grapefruit.

“This year we're using specifically only  the Nectaron Hops variety, and hoping our drinkers will be able to identify flavours that this specific hop provides.”

Using fresh hops ensures the beer will be much bolder in taste, he explains, with a super fruit-forward aroma. 

“Everybody's excited. The smell you experience in the brewery is like going to the perfume shop, basically,” he laughs. 

Part of what makes fresh hop season so exciting is that even with the most careful forward planning and recipe refinement there’s no way to predict how the beer is actually going to taste.

“You can make assumptions but there’s science and chaos in the brewing process,” he says. “So you never know until you have your first pint in your hand. Then you can say, 'Okay, we did a good job'.”

Having been at Mount Brewing Co for around eight years, and head brewer for four, and having come up with the recipes for their ever-popular Coffee Stout and much-loved Crazy Hazy, Pawel’s confident that he can do just as good a job when he gets his hands on the fresh hops. 

They’ll be getting multiple plane loads with which to brew but, because fresh crop beer requires much more hops per batch than using pellets, the 180 kilos of hops being rushed in will only make two batches of beer. 

“We’re going to get around 1200 litres per batch,” he says. “So it's a very limited release.”

Pawel says the two fresh hop IPAs will be on tap at the Rising Tide around the third week of April 2023, with a very small quantity escaping out the door in cans to land in select supermarkets and bottle stores. But, if past seasons are anything to go by, you’ll need to hop down to Rising Tide fairly quickly if you hope to get a taste of the fresh hops hype for yourself.

“I don't think it’s going to last long because fresh hop beers are quite popular. Last year, it lasted maybe two to three weeks on the taps,” he says. “It will probably be the same scenario this season.”

His excitement about brewing with fresh hops is infectious. But how fresh, exactly, are we talking here? 

“We're going to use hops that have been harvested on the same day. They're going to be flown up from the South Island from the farm right here to Mount Maunganui. We're going to pick it up from the airport and make the beer on the same day. It will be six or seven hours after the harvest. So straight into it.”

Then with a wide grin, he says, “You can't get any fresher than that!” 

mountbrewingco.com 

A happy life

The owners of this idyllic country property admit it will be a hard wrench when they finally say goodbye to their home. It has been a haven that has brought immense joy. 

Words Jo Ferris

Nestled in the quiet ribbon off Wairoa River, the property feels miles away from reality. Yet, the drive into Bethlehem Town Centre is less than 15 minutes. The vendors fell in love with it the moment they set foot inside. And there is much to love. The home is the initial introduction as electric gates slide open, but this property’s expanse soon reveals so much more.

A huge shed sits in one corner – a three-bay giant with a roller-door division between a double workshop and single garage. The bonus feature is an adjoining office. Formerly a hair salon for the original owners, this suite has a “tea-room” and separate office. Plumbed, and with front-door access, there are various options for this shed and office. Parking is significant – fully sealed by the current owners to offer a mini road that runs from the shed, up to the house and beyond to reveal the next surprise.

A “pool house” cottage nestles in its own little world amid an impressive rockery and trees. Built by the original owners as a temporary dwelling while they developed their dream home, this cottage is a dream in itself, thanks to two key aspects. The swimming pool is a total surprise, but right next door, discreetly tucked within its own corner, is a hot-water outdoor bath. Serene by day, fairy lights turn this entire nature pocket into a magical wonderland at night. 

Operating as a successful Airbnb, this two-bedroom cottage is an absolute charmer. Future owners could continue this as an income-based operation, but it’s an obvious invitation for extended family. With the shedding and this pool house, there’s endless opportunity for families to share life and business together, while enjoying personal privacy.

The main house is a stand-out. A home that has been all things to this family. A place where major family gatherings and grandchildren’s parties have been held. Easy to see why, given all the playground space and spa pool. This home’s warm greeting is instant. No need for the formality of a foyer; the open-plan design welcomes with open arms. 

Polished concrete flooring is not only aesthetically beautiful, it’s practical and useful. Heated, and on a timer,
it warms the toes in the morning. By afternoon, glazing harnesses solar warmth. The gas fire is rarely turned
on. But it makes a grand statement. The other striking element is a feature wall. Stack-bonded concrete bricks make a dramatic background for artwork – especially when spot-lit from above for theatrical mood.

A gourmet kitchen and scullery cater for big gatherings, including a second dishwasher and sink in the scullery. Stainless steel on the cooking station is a cook’s dream and the bar-stool interacts brilliantly with the dining setting and sheltered lounge outside. This suntrap café is a gem – its cosiness enhanced by a gas fire that links back-to-back with the fireplace inside. An invitation to start the day with a cuppa in the sun, this corner is brilliant in the afternoon as the sun starts to set. Three bedrooms downstairs share a huge bathroom with a signature rainfall fixture, while the parent retreat basks in privacy upstairs. This is five-star intimacy with a hotel-style bedroom, walk-in wardrobe and another designer bathroom. 

At one with nature, birdsong and a myriad of fruits to feast on, this property nurtures the soul with its serenity. Hard to leave, but Wanaka beckons – allowing another chapter to begin in this extraordinary country property. 

21 Vernon Road, Wairoa

oliverroadestateagents.com

For the love of linen

Opening soon in Tauranga, the global Kiwi bed linen brand MM Linen will bring their

unique signature style to the Bay.

Words Monique Balvert-O’Connor 

Australia, USA, South Africa, UK, the UAE, and now the Bay has become part of the ever-expanding success story that is MM Linen, with this quality bed linen and homewares brand about to open up shop in Tauranga’s city centre.

Kerry Jackson, the company’s co-founder and creative director, has been selling in stores around the world since launching MM Linen about 10 years ago. The company has been on a steady growth trajectory ever since, and is now stocked in about 700 stores in New Zealand, Australia, UK, the USA, South Africa, Israel, Canada and the United Arab Emirates. There’s impressive pedigree among those stores – think major British multinational retailer Marks and Spencer and high-end department store chain John Lewis.

Within eight weeks of launching in Marks and Spencer three months ago, MM Linen was one of their top home linen brands. In addition, it’s been ranked within the top five ever since launching at John Lewis three years ago. The brand also has a strong presence across the Tasman in Myer. 

With that impressive global reach sorted, this entrepreneurial Christchurch-based businesswoman turned to store ownership in New Zealand. In recent years she has opened two stores – Auckland in June 2020, and Christchurch in August last year where their head office is also based. Now it’s Tauranga’s turn, with MM Linen opening in the Eleventh Ave shopping precinct on May 5.

For Kerry, watching her business grow has been exhilarating. “I just love being my own boss, and I’m proud it’s a New Zealand homegrown company focused on treading lightly on our environment. 

“I love the opportunity to be creative and hands-on, and to be in control of my own destiny,” she says.

Destiny’s path took a bit of an about turn for Kerry back in 2012 when she had just turned 50. With an unexpected change in her career direction, and a determination to remain in Christchurch, she decided to start her own business. This was with the backing of her business partner, a textile manufacturer based in the UK.

It took merely two years for MM Linen to become a global enterprise, soon to gain a reputation for beautifully fitting out bedrooms across the world. Kerry says having original designs created from scratch by artists gives her company an edge in the extremely competitive home linen market. She’s also proud to add that MM Linen has been operating as a carbon-neutral company for years.

Kerry tells how MM Linen has always had a strong customer following from the Bay of Plenty area.

“Lots of BOP people visit our Auckland flagship and Christchurch stores and buy through stockists (Dillimore’s in Waihi being one of them, and previously Cabbages and Kings). So many people say, ‘When are you coming to Tauranga?’ I feel there is a real gap, a space for a beautiful bed linen store in Tauranga,
so we’re coming!” 

A personal connection with the city has long been forged. Kerry’s husband is from the Bay and her parents lived in Omokoroa for 15 years. 

“So, I frequented the stores in Tauranga with my mother during regular visits – Wendy’s, opposite our new store, being one of them. I think there will be good synergy between my store and Wendy’s, so the location is key,” enthuses Kerry, who professes to having a very flamboyant fashion sense. It’s colourful and botanical, and that’s what she uses as inspiration for her bedding range. 

It’s exciting, she says, to be at the stage whereby her business is growing a New Zealand presence, and Tauranga is a good fit for MM Linen’s signature botanical print.  

“Our brand is really inspired by nature and botanicals and Tauranga is a drawcard – with beaches, sunshine
and enjoyment of the great outdoors,” says Kerry, who personally curates her range along with the team at its head office. There, a small team of six can be found, and the company has designers in Australia, France, Israel, and the UK as well as New Zealand.

This year brings a new chapter for MM Linen. Tauranga shoppers can expect their MM Linen store to be a boutique destination, housing bed linen (textures, plains and botanical prints), a wide cushion selection, throws, aprons, tea towels, printed mugs, bean bags, and a designer home scent and body range (diffusers and hand creams etc) imported from Italy. 

The success story is set to continue. 

mmlinen.com

Meet, shop, eat

Spend a pleasant day shopping in the quaint and colourful Bethlehem Town Centre.

Words Catherine Sylvester 

A mainstay of the local community for 16 years, Bethlehem Town Centre is reminiscent of the way shopping was done in the days before malls and retail centres dominated the scene. With an open-air village feel to it, the centre is designed as a one-stop shop with everything on hand for a leisurely day out.

This February saw the addition of a vibrant weekly market to bring the community together during the summer months. Held on Sunday mornings in the centre’s Main Street, local creatives can be found showcasing their talents, with everything from art and jewellery to garden ornaments and microgreens on display.

“We even had a kindergarten selling cookbooks filled with recipes shared by local families,” says centre manager Lauren Todd.

There is ample entertainment for the young – and young at heart. “Have a Go” circus workshops, and free face painting and candy floss have proved popular attractions with grandparents bringing their grandkids out to play.

Lauren suggests cocktails and a bite to eat as an ideal way to round out the day.

A central feature of the complex is the native tree walk which features mature tītoki, kahikatea, kāpuka, pūriri and mikimiki. "The centre is pet-friendly too, with outdoor seating at the cafés, and an on-site groomer and DIY dog wash,” Lauren says.

The markets have generated such interest with those hoping to hold a stall that many new faces appear weekly. This in turn brings variety and flavour to those on the hunt for a great find and a fabulous day out.

Shopping guide

Here are just a few of the businesses you’ll find inside the Bethlehem Town Centre complex.

Immerse Nail & Beauty Therapy

Passion, excellence and professionalism are what the team at Immerse Beauty Therapy bring to every treatment they offer. Whether it’s the face, nails or body that need a little bit of extra care and attention there is something for everyone. A luxurious respite from the day-to-day is a welcome treat for all.

immerse.co.nz

232 Cakery

For the sweet tooth on the lookout for the sweetest gifts, 232 Cakery is just the place you need. Tasty fresh cream cakes, macarons and pastries are just some of the offerings you will find whipped up by the team. For that special occasion, mouth-watering cakes and desserts can be ordered to savour at home.

232.co.nz

Bin Inn

Care for the environment and quality of goods is what you’ll find at Bin Inn. They stock a large range of organics, plus keto and gluten-free food. Fresh bread is delivered daily from Mount Sourdough, and if you like your milk the old-fashioned way – in a glass bottle – then the creamy Raglan milk in stock will make you smile. You can even make your own peanut or almond butter, without any of the nasties.

bininn.co.nz

Shoo

For the discerning footwear aficionado, Shoo is for you! Proudly carrying quality shoes from over 25 renowned New Zealand and international brands, the team are dedicated to ensuring the right shoe match is found to complement every shopper’s collection. Favourites such as Kathryn Wilson, EOS and Tamara London are just some of the beautiful offerings in store and online. For those a little further afield, Shoo offers an e-commerce site for convenience.

shoo.co.nz

Patrick’s Pies

Proud to be award-winning pie makers, the team at Patrick’s Pies have whatever you need to fill the gap once your errands are all done for the day. Theirs was the winner of the Bakels Legendary Sausage Roll competition in 2020, and they’ve taken home the Supreme Pie Award seven times! Best to grab a few to pop in the fridge for an easy weekend lunch or dinner too.

The Orchard Restaurant and Bar

Whatever the weather or occasion, The Orchard Restaurant and Bar has something for everyone. Open seven days, with all-day dining available, you can cosy up by the fire on those cooler evenings or relax outside in the sunshine watching the world go by on those finer days. Whether it’s dinner for one, or a larger group of up to 60, your dining needs can be catered to. The best part? Your beloved pup is welcome outside too! 

theorchardbethlehem.co.nz

Tapping into trends

Harrison Bloy just opened their first North Island showroom in Tauranga, and now proudly provides high-quality products to bathrooms around the Bay.

Words Nicky Adams | Photos Jahl Marshall

The bathroom is a room that is overarchingly functional – however, it is also a space that makes one of the biggest interior design statements. It is a room that needs to be designed for longevity, practicality and visual impact – but also one that every family member will spend time in. When working out the design direction you want to take amid the current looks, there is no better place to find inspiration than in a physical showroom.

Harrison Bloy is a privately owned New Zealand bathroom (and kitchen/laundry plumbing) supplier that, while well-established throughout the South Island, has recently chosen to open its first North Island showroom in Tauranga. The decision to move to Matakokiri Drive in Tauriko, says co-owner Callum Harrison, was largely driven by the desire to be closer to family up here. However, he and business partner Ben Bloy had also identified the exponential growth in the Lakes area, with huge potential growth to come in Tauriko. 

Harrison Bloy considers it important to offer a wide spectrum of brands and products not just in terms of style, but also price points. In addition to the other familiar quality brands available in New Zealand, it also supplies Watersino, a well-known worldwide brand unique in New Zealand to Harrison Bloy. Callum is passionate about the service they can provide at Harrison Bloy: “We have top of the line, but we like to think that we’re experts in bathroom fittings and it’s not just another bathroom shop − it’s actually advice, design and top-quality gear on display.” The interactive nature of the showroom is something the company is proud of: “There’s a working toilet (with a heated seat!) over there, working gas fires here.” The pièce de résistance, though, is the “wet area”, where customers can pick from multiple shower heads to try out for themselves. Equally, the stylish bathroom pods have been designed to give a visual concept of different looks – placing key components in individual settings. Another clever feature is the way in which tapware, rather than being fixed on display, can be moved around and placed with different basins – the basins themselves can also be interchanged. These are all hugely helpful parts of the process when trying to work out the best combination for personal taste.

The showroom itself is large, thoughtfully designed and allows customers to organically move among the products on display. The range is extensive, and starts at a lower price point, moving up to higher-end, more bespoke pieces. Here customers will find a selection they hitherto may have expected to travel further afield to access. With a hugely experienced team to filter what is showcased, the customer is saved from a product overload – and can be confident what is here is a selection of high quality, on trend pieces, that will help make the ultimate bathroom.

Zucchetti is a well-established Italian premium tapware brand stocked by Harrison Bloy in all its showrooms. Robertson Bathware general manager of architecture and design, Dean Davis (New Zealand supplier of Zucchetti), reflects on the direction Harrison Bloy has taken, commenting, “It’s a credit to Harrison Bloy to want to take retail to the next level. It’s really refreshing in both its design and to the market.” Zucchetti is a family-owned and run business that was established nearly a century ago; now led by the third generation, Zucchetti prides itself on the way it has evolved, and indeed anticipation leads the direction of market trends. 

Zucchetti has always invested heavily in the design aspect of its products alongside exceptional performance. While the overall aesthetic of a bathroom (or kitchen) will be dictated by multiple factors, increasingly interior designers are looking to the “work horse” pieces, such as the fittings, to make a statement. Zucchetti has set itself apart from other brands in this arena. With a focus on being an architectural led brand, Zucchetti employs a team of international designers whose award-winning ranges reflect the calibre of their skill. As Dean says, “One of the point of differences that Zucchetti offers is that they employ international and innovative designers to create each collection.” Zucchetti is also proud of the symbiotic relationship with the designers themselves; the Medameda range was created by a father-and-son design duo, Alberto and Francesco Meda.

With the overall aesthetic of a bathroom both elevated and unified by the fittings, it’s no surprise that there are distinct trends within tapware. Currently, Dean says, there is an increase of the gooseneck spouts, and softer, rounder shapes are more popular. Driven by the European trends, the curvier shape doesn’t date so quickly. There is a clear leaning towards Stainless Steel, which is considered both durable and eco- sustainable; tie this in with the lack of lead in its production and it will continue to be a market leader. Dean feels another area of strength for Zucchetti is its breadth of options – most designs come in six or seven colourways and, importantly, provide matching accessories such as toilet paper holders, basin wastes, shower hooks and so on. 

While design is key, functionality is vital – clients expect longevity from these types of pieces. Zucchetti stands by a good warranty along with other practical aspects such as good efficiency on water flow. Continually seeking exciting developments, this can be seen in ranges such as the new Isy22 – a progressive mixer with infrared options, in which the water flows from cold to hot. This means that should a child, for example, turn on the tap, they won’t be scalded by extreme heat. 

Implicit to its ethos is a drive to be ahead of the curve, and Zucchetti prides itself on an innovative attitude towards the link between design and purpose. It believes its products not only offer exceptional performance, but also elevate and unify the overall aesthetic of any space within which they are placed.

Harrisonbloy.co.nz

Bathroom tips to stay on-trend

• Add a customised piece

• Use the bath as a focal point

• Coordinate all bathroom products with a full range of accessories

• Round shapes are popular – also  products with a balanced size

• Refresh rather than remodel by changing your vanity unit

• Go for lighter tones like beige and pink, with warmer woods 

• Scandinavian style meets Japanese influence is cool and current

Systemic change

UNO’s new health and wellness columnist,
Anna Rolleston, shares how a plant-based diet
may benefit your life – and the earth.

Words Monique Balvert-O’Connor 

Photos Jahl Marshall

For most people, working with professional sporting teams might be considered the pinnacle of their career. Holding a PhD in nutrition and metabolism, Anna Rolleston was the exercise physiologist for both the NZ Warriors and Waikato/BOP Magic. She was responsible for the team members’ performance monitoring, a critical part of keeping these elite athletes working at their fittest and best.

But Anna isn’t “most people”. In 2010, she felt a calling to shift her life’s work into the health and wellbeing space. With whakapapa to Tauranga, she moved home from Auckland to launch and become director of The Cardiac Clinic. In 2016, the business took on a more holistic direction, rebranding to become The Centre for Health.

The Centre for Health focuses on lifestyle management – through programmes, services, and research – for long-term conditions like heart disease, diabetes, Parkinson’s disease, anxiety and depression, and more.

“We cover everything from medical management to lifestyle change – nutrition, exercise, dealing with stress – and Māori traditional healing practices and complementary and alternative modalities for health management,” Anna explains.

She and her “excellent” team feel strongly about creating a health system that really works for people. And it’s far from a one-size-fits-all approach.

“We recognise people have different ways of viewing health, different cultural contexts, different conditions. People want to be heard and listened to, and there’s not always a lot of time in the health system to get off their chest what they need to,” Anna says.

“We like to think we are pathfinders, listening to people’s stories and then supporting them in a solution that moves them forward on a health and wellness journey.

“We talk about ourselves as a bridge between potentially disconnected worlds: medical and non-medical, cultural and Western, illness and wellness.” 

At The Centre for Health, some of the bridge-making incorporates a te ao Māori approach and is backed by community-driven research undertaken by Anna’s team. “Our strong research arm provides evidence that what we do works, and it supports communities to answer questions people have about their health,” Anna explains. “We also support clinical trials, and combine clinical and qualitative research too.”

As well as research, The Centre for Health team’s capabilities cover clinical exercise physiology, nutrition, sport science, nursing, and Rongoā Māori.

One of the more recent offerings they’ve developed is FastTrack Kai ā Nuku, which offers recipe packages promoting healthy eating. It’s been well received by The Centre for Health’s clients and is now available to the public via its website (fasttracknz.co.nz).

FastTrack – a plant-based approach to eating – started as an idea from the centre's clients. Recipe creation and testing followed, and the programme was launched late last year. FastTrack offers recipes and menu plans for breakfast, snacks, lunch, dinner and smoothies. 

“FastTrack is a way of living that supports flourishing. It is not a diet,” Anna emphasises. 

At its heart, FastTrack encourages clients to eat foods that promote good health. The programme is linked to the health and wellbeing services provided at The Centre for Health.

Anna says that The Centre for Health isn’t prescribing a specific way of eating – “We are just about helping people eat more healthily in their lives and sharing various ways to do that, but knowing that plant foods are key in good health.”

FastTrack may be particularly helpful for people who might suffer from diabetes and heart problems, for example. “Our clients were saying, ‘Surely we can eat our way well!’” recalls Anna. “Evidence says this is about reducing meat and dairy intake and increasing plant-based food, so that is FastTrack’s focus.”

This grounded approach to eating has benefits not only for our bodies, but also for the planet. “Eating food that comes mostly from plants is good for our bodies and also helps to support Papatūānuku (the earth),” Anna explains. “We have used evidence from science, principles from BlueZone communities, and the mātauranga (Māori knowledge) that is unique to our place in the world. We’ve combined those three spaces and created an Aotearoa-specific plant-based eating approach.”

The principles behind FastTrack’s recipes and menu plans:

• 90 percent plant-based

• Daily dose of beans of
  any variety

• Meat on special occasions
  only, or limited to one serving per week

• Eggs limited to four per week 

• Sourdough bread only, maximum of two slices per day

• Fish and other seafood are allowed, three servings per week

• No dairy; use goat’s milk products, plant milks and coconut yoghurt as alternatives 

• No added or refined sugar

• Limit caffeine and alcohol.

Every FastTrack recipe has been trialled and rejigged if necessary. Processed foods are out, but fermented foods (kimchi, sauerkraut, sourdough and coconut yoghurt) get the big tick. There is even flexibility to include seafood.

But the main criteria is, the recipes have to be delicious, Anna says firmly. 

“In terms of our Centre For Health clients, FastTrack is going great guns. Now we’re ready to spread it more widely.” 

fasttracknz.co.nz

Home remedy

Photographer Alan Gibson’s new book For The Love Of The Country highlights the everyday beauty in the work of New Zealand’s farming families. Here’s an extract on Tauranga’s The Good Farm, a family
of organic farmers supplying the Bay with “good medicine”.

Loren Gibbs and partner Michaela Good own The Good Farm in Welcome Bay, Tauranga, and run it on organic principles, selling the milk, veggies and eggs they produce to locals. Loren Gibbs explains: “My mum always said that food is medicine. So, if you are eating good food, you are getting good medicine.

“At The Good Farm, we are on 10 hectares, and we are running mainly a raw-milk dairy herd. We milk between 14 and 16 cows during the day. We are not certified organic, but we like to think that we work alongside the principles of organic agriculture and gardening. We are spray free on our pastures and our vegetable garden. We don’t use synthetic fertilisers, any chemical pesticides or herbicides.

“We have a farm shop and that’s where we make most of our income. All the milk from our cows gets sold on the farm through a self-service dispenser. That’s about 180 litres a day. All the produce from the veggie garden and our eggs get sold through the shop as well, on an honesty system that works well. We get hundreds of people through the shop every week and they come from all walks of life; they are not all a bunch of hippies. The only thing they have in common is that they all want fresh, raw milk and that they care about their food. That’s the main thing.” 

Purchase
For The Love of The Country

at all good bookstores.