Take a dive

UNO editor Hayley Barnett experiences the quintessential American dive bar experience that is Palace Tavern.

Walking past all the bright, shiny bars and eateries on the Mount's main drag, Brad Dellar and Sam King had a revelation. There was nowhere they wanted to go. They were tired of frequenting bars that only catered to certain people of a certain age bracket and felt there was nowhere men in their thirties truly belonged. They wanted dark and dingy – where everyone knew their name, but no one cared to use it.

"We wanted it to have an American dive bar sort of feel," says Sam. "A place where the locals can come hang out, have a beer, a burger, a game of pool – we spent a lot of money on that pool table!"

Having originally opened around the corner as Palace Burger on the Mount main street, Sam and Brad decided to start over with the décor and a rebrand when they moved to Banks Ave in November, 2022. 

The glass 80s-style ashtrays outside give you a taste of what you're in for. Indeed, the bar is dark and dingy but, strangely, the UNO team don't want to leave.

The menu is mouth-wateringly good. From the Buffalo Burger to the Hoedown, there's a definite American vibe going on, with a bit of a Kiwi twist. The Crispy Boy is packed with potato crisps, along with a smashed patty, bacon, cheese and onion. I went for the Classic Chicken, one of their most popular burgers, and washed it down with Maple Butter Wings, Jalapeño Poppers and Cheese n Gravy Fries. If you're going to eat like a man, you might as well do it right. 

Everything was perfectly more-ish, tasty and extremely satisfying – exactly how Brad and Sam like their food.

"...We're not really the place to come if you're trying to lose weight."

Palace Tavern might have been set up as a place for 30-something men, but they've set it up so well that it's naturally become inclusive. "We've made our fair share of lettuce burgers, but we're not really the place to come if you're trying to lose weight," laughs Sam. 

And, despite refusing to play Top 20 hits, they can't hold the crowds back once the wee hours of the morning swing round. "We have long lines right up the road every weekend," says Brad.

It's a dark place with a cool vibe, cold craft beer, amazing cocktails and great food. It's the place Brad and Sam always wanted to go. And, now that we've been, it's a place we can't wait to head back to.  

Palaceburger.nz

To the edge of the earth

Olympic kayaker Mike Dawson's spirit of adventure continues to drive him toward epic expeditions, traversing remote landscapes and pushing himself to the limit.

Words Karl Puschmann / Photos Graeme Murray + Supplied
 Hair + Make up Desiree Osterman

Mike Dawson has never been one to shirk from a challenge. Instead, he actively seeks challenge out. You could say it’s a defining characteristic.

The former Olympic kayaker and Antarctic adventurer has also chalked up another win in beating UNO to our interview. When we park up at the Okere Falls Store, he’s already there sitting on the deck, coffee in hand and having quick chats with the people coming and going on this fine Friday morning.

Mike’s lived in the small town of Okere Falls, population under 400, for around 15 years, so greets most of the other regulars arriving for their coffee fix by name.

“I’m based here,” he explains. “When I was racing, we’d train a lot on the river. So it was a natural progression for training to be here full time. It's pretty cool. There's an amazing community, heaps of good running, and the cafe here is great. And we're not even 20 minutes from town,” he says, referencing nearby Rotorua. 

In fact, that’s where he’s been this morning. Out on his mountain bike tearing around the bike trails in the mighty Redwoods. He reckons he’s “close” to having ridden all 200 kilometres of their various tracks. 

Between kayaking, mountain biking and his recent 50-day trek over the snowy grounds of Antarctica, you’d be right in thinking he’s an adventurer.

“Slalom kayaking is not super adventurous. That's a typical Olympic sport,” he says of the sport that he’s most known for. “Whitewater, or what you could call extreme kayaking or running rivers around the world, that's a more adventurous sport.”

Then he chuckles and says, “But my bike is far from adventurous.”

What’s a lot closer to adventure was his recent trip to the edge of the earth and back. After a rigorous application process, Mike was selected to join the Antarctic Heritage Trust’s Inspiring Explorers Expedition which would see him skiing 1000 kilometres over 50 days through the beautifully scenic, but incredibly hostile, environment of Antarctica, trudging all the way to the South Pole. It was an epic adventure in the truest sense of the word.

“It was a pretty interesting mission, like, it's definitely hardcore,” he says with typical understatement and no hint of irony. “It's a massive undertaking. The physical strain you put on your body is unbelievable and the environment there is hostile but stunningly beautiful and peaceful. It's a freezing cold environment, one that doesn’t suit long-term living. There's no food, no water and no trees. There's nothing. It's a real adventure. The frontier.

“If you think about it, you're pretty much doing a half marathon a day, towing a bunch of weight behind you,” he says.

It sounds hellish. Mike says that, for some of the time, it was.

“For me, it was around the 30th day, when I realised I still had 20 days to go. It's crazy. A three-week trip there on its own would be next level, and we'd already been out there for a month. It's tough. There were some days that we were exhausted. I remember two days clearly that I was done. I was like, ‘Man, I don't know if I can keep doing this.’ It's such a long time. But then the coolest thing you learn quickly is if you can just take your next breath, that'll mean you take your next step, and suddenly an hour will be gone. Once that hour’s gone, the day will be gone. So if you can just keep moving, the day goes.”

By taking one step after the other, the small team covered around 20 to 25 kilometres a day, depending on conditions and how everyone was holding up. Some days the conditions would be too bad for them to move far. The next it would be beautiful blue skies and glistening snow and they’d be on their way. 

Dark days, soul searching, sore legs and always just one more step to go. It of course begs the question, why was he doing this monumental task in the first place?

“We were doing it to celebrate 150 years since Roald Amundsen was born,” he says. 

Amundsen was a Norwegian explorer of the polar regions and a prominent figure in what we now appropriately call the Heroic Age of Antarctic Exploration. The Antarctic Heritage Trust team was following in his adventurous ski steps and consisted of people from Norway and Aotearoa. 

“The Antarctic Heritage Trust is responsible for preserving all the historic huts in Antarctica. They’re trying to inspire exploration. 

And that's me, it’s what I’ve loved for my whole life. I've been lucky and so fortunate to be able to chase this dream of kayaking and racing, but also exploring the world and the rivers of the world… going to these places, and skipping over that line outside of my comfort zone,” he explains. “I think it's really important to share the stories of the early polar explorers. What I did is easy compared to what they did. When I read their stories I wish I was from that time, so I could have sailed to Antarctica and spent three years exploring.” 

It may have been easy in comparison to Amundsen’s legendary explorations but that doesn’t mean there was anything easy about it. It’s still Antarctica. He says he tried to keep his mind focussed on each day, rather than the overwhelming 1000 kilometres of their trek. When asked what he learned about himself during this epic adventure he stops and thinks for a second before answering. 

“It was such a cool reminder of how important it is to slow down and be content with where you are. When you're out there you don't have any communication with anyone. No internet, no constant distraction like you have in the modern world,” he says. 

“That was one of the hardest parts of coming back. The overstimulation of all this noise that comes at you every day, all the time. I’m trying to remember what it felt like to be out there and keep a bit of that calmness in my day-to-day life somehow.”

Then, with an air of resignation, he says, “It's impossible. But I’m trying.

“When you go on a trip like this one to the South Pole, you have heaps of time to think and take stock of what's going on in life. In general life, things are busy. You're always moving and on the go. You never really get time to think about where you want to be in a few years,” he continues. “When you’re an athlete, it's so clear, it’s so easy, right? Because you’re progressing towards the Olympics or the Worlds. That’s a big goal and a big priority. Every day when you wake up. That’s all you do. The coolest thing about Antarctica is that it gave me time to declutter all that, to think about where I could see myself in a few years and what I want to do. That was a massive takeaway for me, figuring that out.”

So the hard times, the adventure, is what made it all worthwhile?

“Yeah, the moment was hard, but when you get to the end of any challenge, it's always worth it. It's really rewarding. When you finish it's sometimes hard to understand the magnitude of the undertaking, because when you're in it, it's just what you're doing. It’s only afterwards when you start telling the story that you realise it was something to be really proud of.”

To find out what shaped Mike’s adventurous spirit, you have to go back to when he was lad. He reckons his sense of adventure was born from exploring our local rivers on his kayak. A pass time which got him hooked on the sport when he was a student at Tauranga Boys College. In this regard, he was following in the wake of his brother, who was already paddling. Mike joined the school’s kayak club, which led him to competing.

He took to the sport like a duck to water and was soon spending all his free time on the river with his mates.

“I enjoyed it a lot,” he smiles. “It's pretty cool. Kayaking definitely took up a lot of time as a kid for sure.”

I suggest that it sounds like a good way to keepout of trouble.

“Yeah, probably,” he says, before grinning and adding, “Or getting into trouble.” 

Mike recalls a few misadventures trying to crack the rivers and the Kaimais with low water – and too much water. 

“I remember my first day going kayaking up the Wairoa River and tipping over and being scared,” he laughs. “I couldn't roll back up. I ran out of breath and had to swim. I got a lot of grief for swimming in the river.”

From tumbling in the Wairoa River to competing at two Olympic Games, first at London in 2012 and then at Rio de Janeiro four years later, is a heck of a ride. He’s modest about how he got there.

“Just paddling heaps,” he says, before talking about slalom kayaking’s own journey as a sport.

“If I look at the progression of the sport, the kids are so much better now than we were when we were young. We had to learn everything. It was slow and took us ages, especially the slalom. Kiwis love adventure and getting out on the river. Slalom is different to that, it’s really precise. For us to progress from this raw vision of kayaking to a refined version was pretty hard. It was a massive journey.”

He says it’s a very Euro-dominated sport and remembers going to the Junior Worlds for the first time and “getting hammered” by the Europeans. Rather than getting discouraged, it had the opposite effect and the team returned home to begin training harder and smarter. Mike set a goal for the following year – he’d make the finals. It was a goal he accomplished.

“I wasn’t very good in the final, I ended up 10th.” Then he grins and says, “But goal achieved all the same.”

Mike’s retired from competing but is still involved as a trainer. Nowadays the sport is different, with strong clubs, education, resources and an Olympic-level course in Auckland for training. 

“We have athletes and teams that are capable of winning any of the events,” he says. “It's just a matter of them doing it when it counts. Whereas back in the day, when we were first becoming senior athletes, just getting in the Top 40 would be huge.”

After 15 years of kayaking at the highest level, his paddle is now permanently hung up to dry, although he remains heavily involved in the sport in a training and coaching capacity. He has a big year ahead with the World Championships in London in September. Doing well there means travelling to Paris for the Olympics. 

With so much going on Mike says he’s trying to keep his Antarctic cool.

“It's hard. You say all these things, like, ‘I'm not going to drive my car as much, I'm not going to use my phone as much’, then you come back, and the reality is you fall back into some of the old habits,” he says. “But it's making sure you change a couple of little things. Those little things will evolve into bigger things. And then that makes monumental change.

“It’s the same in sport,” he continues. “When you try to change one tiny thing it can be the difference between big performance or small. I feel it’s similar in life. I’ve been trying to be a little bit more intentional with what I do each day.”

Then, with a smile, the adventuring Olympian shares the biggest takeaway from his epic adventure. “Make sure you leave time for the things you enjoy. Go for a ride or a kayak and hang out with friends. When you’re away from everything for so long, you realise how much you miss them.” 

One smile at a time

Providing necessary dental care to remote and underserved communities is what drives these seagoing volunteers.

Words Catherine Sylvester 

The year 2020 was meant to be the year for YWAM Ships Aotearoa (YSA). Having been gifted a container ship in 2019 by Stoney Creek Shipping, the local team had spent the previous months fitting it out with everything needed to take dental and basic health care across the Pacific Ocean to the peoples of the Solomon Islands. Then March 2020 came along, and we know how this story plays out. 

But the spirit of determination runs deep within the greater YWAM organisation. Founded 63 years ago in the US, with the goal of equipping young people to volunteer worldwide, Youth With a Mission (pronounced why-wham) has had a base in Tauranga since 2005. Medical “Mercy Ships” were introduced internationally in the late 1970s to enable healthcare to be sent to some of the harder-to-reach nations of the world.

Tauranga-based managing director of YSA Marty Emmett was determined not to let the pandemic entirely derail the work his team had already planned. “The gift of lockdown was that it gave us time to reanalyse who we are and what our purpose is,” he explains. “It started this amazing journey of looking at how we could still utilise this ship and its facilities if we weren’t able to travel internationally.”

The decision was made at the beginning of 2021 to take the container that housed the dental clinic off the ship, and reach into the Bay of Plenty, offering free work for the most serious of oral health cases in the community.

Retired local dentist Sue Cole came on board to lead the team. “What drives me is seeing transformations in people – physical and emotional,” Sue says. “We offer a hand up, rather than a handout.”

Within the first 18 months of operating the Trinity Koha Dental Clinic, Sue and the volunteer dentists cared for 1,900 patients, and performed over $1 million worth of free dental services.

Equally important as the practical services offeredis the holistic care for clients. Marty explains that for many of those attending clinics, a history of dental trauma is carried with them. A dedicated “Call and Care” team ensures time is spent connecting with clients over the phone, discussing concerns and assuaging fears. “Sometimes, to get a patient to the stage of getting into the chair, the team will spend literally hours speaking with them on the phone first,” Sue says. “On the day, a group of our people will lovingly walk them in, supporting them every step of the way.”

The level of need within New Zealand surprised Marty, much of it surpassing what he has since seen in subsequent outreaches to isolated islands in the Pacific. “Within three days of starting a clinic here, we had hundreds of people on a waiting list,” he says. “Once we became aware of the scale of need, we knew we had to continue this work.”

"What drives me is seeing transformations in people – physical and emotional.
We offer a hand up, rather than a handout."

Sue Cole 

July 2022 saw the ship finally able to travel internationally, with four months spent stationed in Fiji. There, hundreds of locals received free health screenings and dental treatment. Marty tells the story of one woman with high blood pressure who was advised to change her diet, get some exercise and to cut back on a few indulgences. Two weeks later she returned, requesting her blood pressure be retested as she had implemented these changes. Incredibly, it had gone from dangerously high to normal. 

Partnering with local agencies if of great importance to YSA. “The key for us is to facilitate training and empower local workers – not just come in and do the services,” explains Marty. “Our main focus is around monitoring health and diet – small things that make a big difference.” The whakatoukī that best sums up their approach is “Nā tō rourou, nā taku rourou ka ora ai te iwi – With your food basket and my food basket, together the people will flourish and thrive.” 

Everyone involved with YSA is a volunteer. The greater operational costs are covered by financial assistance from companies such as Trinity Lands, Bay Trust, TECT, Good Neighbour and Bid Foods, while private sponsorship is employed by individuals for their personal living costs. For Sue, Marty and team, it is more than worth it.

Sue recalls one of many cases that make what they do so worthwhile. “Recently a young woman was frustrated she couldn’t find a job, despite being skilled. She was missing her front tooth and lacked confidence from that,” she explains. “Our dentists restored the tooth, and the woman was over the moon. The shame she’d felt had gone.”

Moving forward, Marty says that by operating more dental clinics in the Bay, the Waikato, and in the Pacific, they want to eradicate high dental needs in these areas and help as many people as they can. “We’re not afraid to dream big!” 

Ywamshipsaotearoa.org.nz

Rail rider

From the mountains to the tussock grasslands, through picturesque towns and over soaring bridges, taking the train will start your vacation on the right track.

Words Rebecca Meyer 

Whenever I told people we were embarking on a “grown-up family” long weekend to Wellington and were taking the train, I would often get an enthusiastic response: “Oh, that’s cool! I've always wanted to do that!”

This would be the third journey on the Northern Explorer for my folks, whom it’s safe to say were hooked on the whole rail experience. After coming home from their first trip a few years ago, they made us all promise that one day we’d all make the journey together. Bless Daughter Number One, whom we fondly call “Spreadsheet Sophie”. She coordinated, arranged, planned and booked everything, ensuring all our busy schedules aligned for the impending adventure ahead.

The Northern Explorer is an epic 648km journey which connects multicultural Auckland to our bustling capital Wellington. However, we began our adventure in Hamilton, boarding at 10.15am from the busy platform at Frankton Street Station.

Travelling by train is a sociable affair, and our “Spreadsheet Sophie” managed to book the perfect seating arrangement, ensuring all eight of us sat together. We had adjoining seats with a table in the centre, straight across the aisle from one another. This was well planned on our part considering all five carriages were full, including families with young children, lots of couples and larger groups of all ages. Travel by rail is obviously a popular mode of transport when visiting Wellington.

Straightaway it was obvious everything’s been done to ensure you feel comfortable and relaxed as you sink back in your seat and get ready to soak up the North Island scenery. With spacious seating, and generous amounts of legroom, our Scenic Class carriage delivered air-conditioned comfort for the clickity-clack journey ahead. With a fully-licensed bar on board, we were able to sit back and enjoy several world-famous New Zealand wines and local beers while someone else took care of the driving. 

If it’s a large meal you’re after, the dining cart offers plenty of options, from braised beef cheeks and Moroccan spiced vegetable salad, or classics like roasted free range chicken and lamb shank, and for the smaller appetite, there's plenty of savoury snacks and sweet treats to satisfy everyone. Having cash with you is advisable, as the train often travels out of network range, but they do provide all credit and debit card payment facilities. The friendly staff even allowed us to run a tab.

The scenery was quite honestly breathtaking, weaving through the rolling hills of the King Country. The historic Raurimu Spiral at the southern tip of the Central Plateau was a real highlight and was designed in 1898 to make the 139-metre ascent into the plateau possible. Navigating our way around the foothills of Mount Ruapehu, a series of three steeping viaducts bridge the deep ravines carved by the rivers across Tongariro National Park.

What makes this all the more breathtaking is being able to stroll to the open air viewing carriage to breathe in and taste the atmosphere − you truly get to appreciate our beautiful country.

Reaching the Kapiti Coast, we cling to the cliffs high above the ocean, with spectacular views of the Tasman Sea and Kapiti Island.

As we near the end of our journey, reaching Porirua Harbour, it's close to 7pm on a warm, balmy summer evening. The short stretch between Porirua and Paremata is a scenic gem, and a stunning way to end our epic rail adventure. This truly is an unforgettable day-long adventure, and a unique experience well worth sharing with family or a group of friends. Because Wellington's city train service is so good, we don't need a car for the long weekend away. So to everyone who’s ever wondered if it’s worth the $214 one-way train ticket on the Northern Explorer to Wellington, I’d say yes, do it if it’s on your bucket list! 

Northern Explorer Auckland to Wellington trains run Mondays, Thursdays and Saturdays.

DESTINATIONS: Auckland • Hamilton
Otorohanga (Waitomo Caves) • Taumarunui 
Tongariro National Park • Ohakune 
Palmerston North • Wellington.

greatjourneysnz.com

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